According to nutritionists, buckwheat porridge for a child is the absolute champion in nutritional properties and the most useful of all cereals. It is not surprising that buckwheat becomes one of the first complementary foods for babies. What did she do to deserve it?
Buckwheat in this regard is an ideal porridge, because:
- has great nutritional value;
- does not contain gluten, which provokes allergic reactions;
- easily absorbed by the body;
- the level of hemoglobin increases in the blood, so it is recommended for children suffering;
- fiber, coupled with fruit acids, improves the digestion of food, facilitates the absorption of nutrients, protects against constipation and other intestinal disorders;
- in buckwheat there are a lot of vitamins such as B1 (thiamine), PP (nicotinic acid), B2 (riboflavin), E (tocopherol);
- flavonoids, in particular - rutin, strengthen blood vessels, improve blood clotting, contribute to the accumulation of vitamin C in the body, which strengthens the immune system;
- iron and copper are involved in the formation of hemoglobin and hematopoiesis;
- calcium and phosphorus form bone tissue;
- magnesium is essential for the heart.
Such a range of action of buckwheat porridge on the children's body makes it simply an invaluable dish in the diet of kids. But when can you give a child buckwheat - at what age?
Store mixes of industrial production can be given as early as 5 months. You can try self-brewed dairy, but also with chopped cereals, from the age of 8 months. Ordinary buckwheat porridge, whole grain, is allowed to be given after a year, but on condition that it is well boiled.
Proper preparation is another factor contributing to the successful introduction of a new dish to the baby's menu.
Recipes for buckwheat porridge for children
There are different buckwheat recipes for children, so parents have a choice. If the child is not yet a year old, it is better to grind buckwheat into flour first. You can do this with a blender or coffee grinder. After a year, the dish can be cooked from whole grains.
1. Buckwheat porridge industrial production:
- dilute the dry mixture with warm water (usually the temperature is indicated in the instructions);
- mix thoroughly so that no lumps form.
2. Ordinary buckwheat for babies up to a year:
- pour cereal or flour (50 g) with boiling water (200 ml);
- cook, stirring regularly, 20-25 minutes;
- add granulated sugar (no more than 5 gr);
- add salt (a pinch);
- bring to a boil two more times;
- remove from fire;
- you can serve it immediately, or you can pre-wrap it with a warm scarf for 10–15 minutes: buckwheat will be softer and more crumbly;
- add butter (5 gr).
3. Buckwheat porridge with milk:
- pour buckwheat (two tablespoons) with boiling water (200 ml);
- cook over medium heat, stirring, for 20 minutes;
- pour hot, but not boiled milk (100 ml);
- add granulated sugar (a teaspoon);
- salt (a small pinch will be enough);
- bring to a boil again
- remove from heat, wrap with a warm cloth for 15 minutes to make the dish boiled
- before use, add butter (5 gr).
Knowing how useful buckwheat porridge is for a child, you cannot deprive your baby of such a valuable and tasty dish. Every parent should remember that in the first years of life, it is very important for children to assimilate the maximum amount of the necessary substances - after all, this is the basis of their health for life.
Buckwheat - baby food, optimal for this purpose. Enjoy your meal!
Porridge occupies a special place in the diet of young children, so any mother should know at what age it is worth starting to feed the crumbs with cereals, which cereals to choose for them and how to cook this cereal dish for babies.
pros
- Porridge provides carbohydrates, vegetable proteins, vitamins, fats, dietary fiber and minerals. All these substances are important for a growing child's body.
- With the help of cereals, mom easily diversifies the children's menu.
- For babies with allergies, intestinal diseases, lack of enzymes and other problems, there are dairy-free cereals.
Some ready-made cereals have added probiotics for the infant's intestinal microflora, as well as prebiotics to improve the digestion of the product.
The introduction of cereals into the diet will help the baby's body to fully develop
Minuses
In oatmeal, as well as cereals based on wheat and barley, there is a protein called gluten, which many young children have difficulty digesting. In addition, such cereals are contraindicated in celiac disease.
Features of different cereals
- Rice porridge it is introduced first on the menu of peanuts prone to allergies and stool disorders. Such porridge will give the baby healthy carbohydrates.
- Buckwheat called the best option for children who have anemia or problems with weight gain, since such cereals contain a lot of iron and protein.
- Features of corn porridge is a high content of starch, as well as iron. Since such cereals are digested worse than rice and buckwheat, and also contain little phosphorus and calcium, corn porridge is recommended for children older than 9-10 months.
- Oatmeal It has a high nutritional value, a high content of proteins, vegetable fats, magnesium and other minerals. Its use improves peristalsis, so it is indicated for babies with constipation.
- At semolina the content of minerals and fiber is very low, so it is inferior to other types of cereals in terms of nutritional value. In addition, due to the presence of rachitogenic effects, such porridge is generally not advised for babies in the first year of life.
- In millet, pearl barley and barley groats there is a lot of fiber, B vitamins and proteins.
What is the best age to give?
The first thing you need to give your baby gluten-free cereal. They are advised to be introduced into the diet of healthy children one month after the introduction of vegetable complementary foods, usually at the age of 7 months. You can start feeding your baby with porridge earlier if the child has a mass deficiency.
Porridges that contain gluten are given to children older than 8 months, and if the baby has a tendency to food allergies, then acquaintance with these types of cereals is postponed until the age of one. Porridge from barley groats is given to children at the age of 1.5-2 years, and barley porridge - after 3 years.
Some cereals may not be harmless to babies, so read the recommendations before introducing them into the diet.
Calculate your feeding schedule
E. Komarovsky's opinion
A well-known doctor considers the optimal age for introducing porridge into the children's menu at 7 months. He advises to introduce the baby to porridge after the introduction of fermented milk complementary foods into the diet. Komarovsky recommends giving porridge at the last daily feeding, which is carried out before bedtime.
Introduction to the diet
Like all other foods that feed babies, they begin to give porridge with a small portion - one spoon. Gradually, the volume of porridge in the menu of the little one is brought to the prescribed age - 100-200 g. Gluten-free cereals are prepared for the first child, which include buckwheat, rice and corn.
First, the baby should get used to the monocomponent porridge, and then you can offer the child dishes from several cereals. By mixing several cereals, you will enrich the finished product with useful substances. You can also add different types of vegetables and fruits to cereals. Oil is added to porridge in an amount of 3 to 5 grams.
After the baby gets used to one porridge, offer him another or mix with the already familiar
In what form can it be given?
Porridges offered to the baby can be dairy-free and milk-containing. In addition, they can be represented by a product of industrial production (cereals from boxes) or cooked by the mother herself from cereals.
To dilute the finished porridge for the first samples, use infant formula or breast milk. If the purchased porridge is milk, you just need to add water to it according to the instructions.
Recipes for cooking at home
Up to a year, cereals for porridge are ground into flour, and children older than a year begin to cook liquid porridge from whole grains. The first milk porridges are recommended to be boiled in half diluted milk, and if it is well tolerated, after a few weeks you can start cooking porridge in whole milk.
To prepare the first porridge for the baby, take 5 grams of flour (one teaspoon) and 100 ml of water (you can also use vegetable broth). Rice or buckwheat flour should be immersed in cold water, and oatmeal in hot water. Stirring constantly, the porridge should be cooked for about 30 minutes. In the finished porridge, you can add breast milk or a mixture familiar to the baby in an amount of 15 to 30 ml.
In the next video, Dr. Komarovsky talks about whether to buy ready-made baby food.
It is a kind of casserole, which is most often prepared from buckwheat or millet groats, mixed with curd mixture and smeared with butter on top. A ready-made krupenik is perfect for a child, and we will tell you now how to cook it correctly.
Buckwheat krupenik with cottage cheese for children
Ingredients:
- buckwheat - 400 g;
- breadcrumbs - 60 g;
- butter - 50 g;
- sour cream - 4 tbsp. a spoon;
- cow's milk - 500 ml;
- granulated sugar - 4 tbsp. spoons;
- egg - 4 pcs.;
- cottage cheese - 200 g.
Cooking
We thoroughly wash the grits, pour them into a saucepan, pour water over it, cover with a lid and put on a strong fire. When the porridge boils, reduce the heat and cook for 15 minutes, and then pour in the hot milk and simmer for half an hour over low heat.
Then carefully remove the dishes from the stove, transfer the porridge to a bowl, cool a little, add the grated cottage cheese, salt, sugar to taste, beat in 3 eggs and mix thoroughly. We spread the prepared mass on a baking sheet greased with oil and sprinkled with breadcrumbs. Beat the remaining egg with sour cream until foam appears and coat the surface of the casserole with this mixture. We send the dish to the preheated oven and wait for about 25 minutes. Serve ready-made krupenik with honey or whipped cream.
Krupenik with cottage cheese for children
Ingredients:
- millet groats - 1 tbsp.;
- milk - 2 tbsp.;
- sour cream - 4 tbsp. spoons;
- breadcrumbs;
- low-fat cottage cheese - 200 g;
- egg - 2 pcs.;
- spices;
- butter - 50 g;
- granulated sugar - 2 tbsp. spoons.
Cooking
Pour the cereal into boiling milk and cook over low heat until thickened, stirring. Then carefully remove the porridge from the stove, put the mashed cottage cheese, a little sour cream, beat in the eggs, salt, sugar to taste and mix everything well. We carefully coat the form with vegetable oil, sprinkle with breadcrumbs and put the finished mass into it. We level the surface with a spoon, grease with the remaining sour cream, crumble the butter and put in a warm oven for about 25 minutes. We bake the dish at a temperature of 180 degrees, until cooked.
Recipe for krupenik with cottage cheese for children
Ingredients:
Cooking
We wash the grits, put them in a saucepan, pour boiling water over it and leave to swell for an hour. Then drain the excess liquid, transfer the porridge to a bowl, add the butter, mix and cool slightly. After that, add sugar, put, salt to taste, add sour cream, beat in eggs and mix. Now we shift the porridge into a sieve and leave the excess liquid to glass. We distribute the prepared mass in a form greased with oil and sprinkled with coconut flakes, and bake in a preheated oven for 30 minutes.
1. Rice porridge with meat:
Ingredients:
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch.
In this version, porridge is suitable for children from 1 year old. Children at this age already cope well with rice, and red meat is still difficult to chew, so it is better to twist it. Also, do not add any frying and excess fat to the porridge.
For kids, from rice, you can still cook sweet porridge with prunes or with pumpkin and zucchini.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut. The smaller the pieces, the faster they will cook.
3. Boil the meat until tender. About 1 hour.
4. Rinse rice.
5. Boil over low heat until tender. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Boil everything together for 3 minutes.
8. Fill with butter and serve.
Enjoy your meal!
On a note:
For this porridge, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use crushed rice.
If the child has a beneficial attitude towards greens, you can add it to the porridge.
For babies, you can cook a similar dish, only with mashed milk.
Cauliflower - 1 bowl (or 2 cups)
Hard cheese - 70 gr.
Crackers - 1 tbsp.
Milk - 2 tablespoons
Plum oil. - 1 tbsp
Cauliflower, unlike white cabbage, does not cause allergies, so it is advised to cook it for infants, in the form of mashed potatoes. Children from a year old can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already be served in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese - Preparation:
1. Rinse the cauliflower and sort into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.
2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add tbsp. crackers.
3. Pour in two tablespoons of milk.
4. Add Art. a spoonful of soft (melted in the microwave or just melted in heat) butter and mix everything together.
5. Turn the boiled cauliflower into a colander to drain the water. After that, put the cabbage in a form with high edges and pour cheese sauce on top.
6. Send the mold to the oven for about 15-20 minutes, until a golden crust forms. Serve warm with greens.
Ingredients:
cottage cheese - 600 gr.
semolina - 1/2 cup
water - 1 glass
granulated sugar - 2 tbsp.
vanilla sugar - 1/2 tsp
butter - 2 tbsp. l.
vegetable oil - 1 tbsp.
egg - 1 pc.
seedless raisins - 1/2 cup
berry or fruit syrup - 6 tbsp.
The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.
Cottage cheese steam soufflé, recipe:
To prepare the curd mass, you need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from fire and cool.
Grind cottage cheese until a homogeneous mushy mass, put in a bowl with semolina. Mix thoroughly until a homogeneous mass is obtained.
Break the egg, separate the white from the yolk.
Heat butter until liquid.
Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and granulated sugar, add the raisins.
Mix the resulting mixture thoroughly again.
For further preparation, you will need round deep molds.
Lubricate the molds with vegetable oil and put the prepared curd mass in them.
Put the mold in a saucepan, pour water and cook for 15-20 minutes.
Remove molds from steam. Cool down.
You can serve in forms if they have a decorative look, or transfer the product to plates.
Before serving, pour syrup over the soufflé and put marmalade on top of the syrup for beauty and as a seasoning.
Curd soufflé is ready!
4. Zucchini casserole
Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family
Ingredients:
400 g zucchini
100 g cheese
2 eggs,
100 g sour cream
0.5 tsp slaked soda,
150 g flour
greens,
0.5 tsp salt.,
pepper.
Grate zucchini, squeeze well. Cheese is very finely chopped or grated, cut greens. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and greens there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.
5. Cauliflower puree soup
Products:
Cauliflower inflorescences - 20-25 inflorescences
Potatoes - 4 pcs. small ones.
Rice - 3 or 4 tablespoons rice.
Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons of sour cream)
Salt - to taste
Drain. butter - piece
Cauliflower is a dietary and healthy product. It got its name due to the inflorescences resembling flowers. And not at all because of the multi-colored coloring, as you might think without seeing and not knowing this product.
It can be introduced into complementary foods for children up to a year, in contrast to white cabbage. Because it is softer and does not cause colic in the stomach. It also helps to keep the stool normal.
For the first feeding, just mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, a child can cook a delicate creamy soup of mashed cauliflower and potatoes. The photo recipe of which is posted below.
To prepare cauliflower soup:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tbsp) is also suitable. This amount of products is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Disassemble the cauliflower into inflorescences. Cut potatoes into small cubes. Put the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pot in which the vegetables were boiled, pour the broth into a glass. We'll still need it. Add boiled rice to boiled vegetables and puree with a blender.
5. Such a homogeneous mass should turn out. Salt it to taste.
6. Add a piece of butter and cream. Stir.
7. Soup puree will get such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. And for older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is more chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.
Ingredients:
1. Chicken (pulp) - 100 g
2. Wheat bread - 10 g
3. Butter - 1/2 teaspoon
4. Milk - ¼ cup
5. Egg - 1 pc.
6. Salt solution - ¼ teaspoon
Cooking.
Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll a second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Whip the protein into a strong foam and add it too, mixing gently. Put the whole mass into a small mug, thickly greased with oil.
Having lowered the mug into a saucepan filled up to half with boiling water, cover the saucepan with a lid, put it on the stove and cook for 40 minutes.
Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.
7.SOUP WITH EGG
1. ½ onion;
2. 2 pcs. potatoes;
3. 1 carrot;
4. 2 - 4 pcs. quail eggs
1. Clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My eldest daughter likes grated carrots more, so I often rub on a coarse grater.
3. Peel, wash and cut potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, more rare or thick). Bring to a boil. Throw onions with carrots into boiling water. If you are making shredded carrots, then use only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add carrots in cubes. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Do not forget that we will not cook with a boiled egg, but with a raw egg soup. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now it remains to figure out how to add an egg to the soup. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add unrefined oil already to the plate, you can add separately cooked meat. Enjoy your meal!
8. Baby meatballs
Minced meat - 500 g.
1 egg
1 bulb
Bread - 100 gr.
Rice - 100 gr.
Carrot - 1 pc.
0.5 cup milk
Salt to taste
1. Mix minced meat with finely chopped onions and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add an egg to the minced meat, salt to taste
4. We sculpt and steam the tutelki until cooked (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are great as a side dish.
For older kids, meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.
9. Fish soup-puree
fish fillet - 150 g (hake, salmon, trout or pollock will do)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and herbs to taste
1. Put the fillet in a small saucepan, pour water (1.5-2 cups), put on fire, salt a little
2. When the fish is cooked, put it on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, and rub the carrots on a fine grater, put them in the broth to cook. If it seems that the soup is watery, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs
10. Mashed potatoes
Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add to the resulting mass, stirring continuously, a little (up to 20 ml) of hot boiled milk. Beat the mixture until a homogeneous fluffy mass is obtained. Put the puree on a plate, pour over the melted butter.
11. Carrot puree
100 g of carrots washed, peeled, chopped, put in a saucepan, pour a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Simmer for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.
12. Boiled pumpkin
Peeled pumpkin cut into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool the boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.
13. Pumpkin stewed with apples
Put 200 g of finely chopped peeled pumpkin into a pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp butter, up to 100 ml of water and simmer until tender, then cool to a warm state and rub through a sieve. The finished dish can be sprinkled with a little jelly.
14. Assorted vegetable puree
Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then, rub the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Mix everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Fill the finished puree with 1 tsp. butter.
15. Rice and carrot soufflé (in the absence of allergic reactions to eggs)
From 1 tbsp. sorted and washed rice, boil a slightly viscous porridge on the water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully introduce 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pot of boiling water).
There may also be other options for vegetable and cereal soufflé: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).
16. Omelet stuffed with meat
Ingredients:
50 g boiled minced meat
1 egg
1/2 coffee cup milk
piece of butter the size of a hazelnut
1 st. a spoonful of pureed boiled vegetables from the soup
parsley
1 st. a spoonful of tomato juice
Grind the egg yolks with salt and butter, add the whipped egg white. Grease the saucepan with butter, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and put in a very hot oven for 10 minutes.
Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll it up and pour over with tomato juice.
17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but you’re tired of cottage cheese))
Ingredients:
children's cottage cheese "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons,
butter - 1 teaspoon,
sour cream - 2 teaspoons,
quail egg - 1 pc.,
ground crackers - 10 g.
Take, wash and put buckwheat in a pan. Put it on a strong fire, and after boiling the water, switch to a weak one and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and brush with sour cream. Bake for about 25 minutes (at a temperature of 180 degrees).
18. Steamed cheesecakes
Cottage cheese - 200 g (ideally, homemade)
flour - 4 tbsp. l.
egg - 1 pc. (instead of chicken, you can take 2-3 quail)
sugar - 4 tbsp. l.
1. Add the egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of the dough and starts to stick off your hands, this will mean that there is enough flour
3. Pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.
Make this treat with your kids! Delicious and no "eeshek"!!!
Would need:
Cottage cheese (cottage cheese must be taken dry) - 400 g
Butter - 25 g
Cream (30% fat, butcan be smaller) - 25 ml Powdered sugar - 100-150 g
Chocolate - 100 g
Cooking:
1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the moisture content of the curd)
2. Blind balls, sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes while preparing the frosting.
3. Melt chocolate and cream in micro in a large bowl. We take out the cheese from the freezer, put it in chocolate, roll it on all sides and take it out with the help of 2 forks. Lay on parchment paper. We put it in the cold.
Buckwheat krupenik with cottage cheese is the most versatile dish that can be both a great breakfast and an excellent addition to afternoon tea. In addition, it is very satisfying and nutritious, and therefore it can be taken both to work and to outdoor recreation.
What is a krupenik, and what can it be?
If we take into account the method of preparing krupenik, then it can be called a casserole. You can make it from almost any cereal, but more often it is based on buckwheat or semolina. Boiled cereals are combined with cottage cheese, eggs, greased with butter on top and sent to the oven. Sour cream, yogurt, condensed milk, fruit and berry puree, or cheese, meat or cream sauce can act as gravy; in this case, it will depend on whether you are making the casserole sweet or salty.
Today we will talk about krupenik, prepared on the basis of buckwheat. By the way, it is from it that in most cases this dish is made. Why? Firstly, because buckwheat, due to its taste, goes well with many products. So, you can add nuts, dried fruits, aromatic herbs, and other fillings and fillers to buckwheat krupenik. As a result, each of these casseroles will have its own original aroma and taste. And secondly, for the reason that buckwheat is one of the most useful and surpasses other cereals in terms of the content of vitamins and minerals. Due to the complex of biologically active components that is part of its composition, its use has a positive effect on the state of blood vessels, blood circulation, cholesterol levels and overall health.
Krupeniki sweet
We bring to your attention two recipes for making buckwheat krupenik: the first is a classic, time-tested one, the second is using some additional ingredients that make the dish more nutritious and satisfying.
Classic recipe
So, to prepare a traditional buckwheat krupenik with cottage cheese, you will need:
- 180 g of cereals;
- 300 g of cottage cheese;
- a couple of tablespoons of granulated sugar;
- 45 g butter;
- a couple of eggs;
- a pinch of salt.
We sort the buckwheat, wash it, fill it with water and bring to a boil. With the appearance of bubbles, we reduce the gas supply and cook buckwheat for about a quarter of an hour. Turn off the heat, cover the pan with a lid and leave the porridge for 20 minutes until it swells.
In a bowl, beat the eggs, add a small pinch of salt, sugar and mix.
On a note! If you beat the eggs with a whisk or a blender, then at the end you will get a more tender and fluffy krupenik!
Add cottage cheese to the egg mass and mix well.
On a note! In this recipe, you can even use some winded cottage cheese, which is stale in the refrigerator!
Pour the prepared buckwheat porridge and carefully combine it with the rest of the ingredients with a spatula. As a result, you should get a slightly watery and at the same time moderately viscous dough.
We heat the oven to a temperature of 200 °. Lubricate the baking dish with half a serving of butter and pour the mass into it. We send it to the oven and bake for 40 minutes. Five minutes before readiness, spread the remaining butter on the krupenik - it will give a beautiful glossy crust.
Krupenik coconut
In order to cook coconut buckwheat krupenik you will need:
- a glass of cereal;
- 2 eggs;
- one and a half glasses of boiling water;
- 250 g of cottage cheese;
- a couple of tablespoons of sugar;
- ¼ pack of butter;
- 50-60 ml of sour cream;
- a bag of coconut;
- a pinch of salt;
- fruit or berry puree and almond petals for decoration.
We thoroughly wash the buckwheat in several waters, pour it with boiling water, let it boil for five minutes, then remove it from the stove and leave it for about half an hour. The cereal should swell completely. After it becomes absolutely ready, drain the remaining liquid, and transfer the porridge to a bowl. Add a tablespoon of butter and leave for a quarter of an hour to cool the buckwheat a little.
We spread cottage cheese, sugar and salt to the cooled cereals. We mix. Whisk the eggs separately and add to the batter. Put the coconut flakes and mix everything thoroughly again.
Preheat the oven to 200°. Lubricate the refractory form with butter (1 tablespoon) and sprinkle with breadcrumbs. We spread the dough and send to bake for about 30 minutes. Five minutes before readiness, grease the casserole with the remaining butter and sprinkle with breadcrumbs.
Buckwheat krupenik with bacon and herbs
This buckwheat krupenik will no longer be a dessert dish, but a full-fledged main dish that you can serve, for example, for lunch. For its preparation, the following ingredients are needed:
- 270 g of cereals;
- 270 g of cottage cheese;
- 70 g sour cream;
- a liter of milk;
- 2 eggs;
- a tablespoon of sugar;
- onion head;
- 3 cloves of garlic;
- 80 g of hard cheese;
- 45 g butter;
- fresh cilantro, dill, parsley;
- bacon;
- salt to taste.
Pour milk into a saucepan and bring to a boil. We sort out the grits, wash them in several waters and put them in boiling milk. Add sugar, salt, cook with constant stirring until tender.
We free the onion from the husk and chop it into a small cube. Melt a piece of butter in a frying pan and fry the onion on it until softened.
Finely chop the garlic cloves with a knife. We wash fresh herbs thoroughly, shake off the water and chop. We combine cottage cheese with sour cream, add buckwheat porridge, stir in chopped herbs, garlic, eggs, grated cheese and mix everything.
Lubricate the baking dish with butter and lay out the dough. Take the bacon and cut each strip into small pieces. We lay them on top of the dough and press a little so that they are partially immersed. We send it to the oven preheated to 190 ° and bake for about 40 minutes.
Buckwheat krupenik with cottage cheese is the simplest dish that will not make you spend a lot of time and effort on it. You can add any food that is in your refrigerator to it: berries, vegetables and even mushrooms. This casserole makes it easy to experiment with ingredients and prepare a new dish every day. Enjoy your meal!
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