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How To Cook Meals Kids Will Love (May 2019).

Anonim

Many children are very picky about food. But with these delicious dishes you make every child's heart happy - and every tummy full.

fish-stick Burger

They are simple and so much in demand: In a burger roll with Merettich (or sour cream) and roasted onions, fish fingers get a whole new twist - and are guaranteed plastered as well.

Ingredients for 1 person:

  • 1 mini-cucumber
  • 1 small tomato
  • 1 tbsp oil
  • 1 teaspoon horseradish (glass)
  • 1 tbsp sour cream
  • 3 frozen fish fingers
  • 1 sesame bun
  • 1 tsp fried onions
  • salt
  • pepper

Preparation:

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  1. Wash cucumber and tomato briefly, cut into thin slices. While the fish fingers are frying in a little oil, mix the horseradish and sour cream, or prepare the sour cream.
  2. Slice the sesame buns and coat both halves with the horseradish sour cream or the sour cream. Cover the lower half with fried onions, add cucumber and tomato slices. Salt everything and pepper. Place the fish fingers on top and cover with the upper half of the bread roll.

Savory, vegan spaghetti muffins

Ingredients for 12 pieces:

  • 250 g spaghetti
  • 3 tomatoes
  • 1 onion
  • 2 tablespoons tomato paste
  • 250 ml soy cuisine (Alpro)
  • a little oil for searing
  • salt
  • pepper
  • Sweet peppers
  • some sugar
  • basil
  • Parsley for decorating
  • Muffin tins
  • margarine

Preparation:

  1. Preheat the oven at 180 degrees. Cook the spaghetti with some salt al dente. Meanwhile, cut the onion and the washed tomato small.
  2. Sauté the onion with some oil in a saucepan, add tomatoes. After a short time add tomato paste and bring to a boil with soy cuisine. Season with salt, pepper, paprika, a pinch of sugar and basil.
  3. Grease muffin cups with margarine. Drain finished spaghetti and quench briefly with cold water, then place in the molds and form small nests from the spaghetti. Fill the nests with a spoonful of tomato and onion cream sauce.
  4. Bake for 15-20 minutes. Decorate with parsley and serve.

Crunchy broccoli and parmesan buffers

Broccoli is one of the healthiest foods there is. But the vitamin - and mineral - containing vegetables are often unpopular with children. As a buffer, crisp baked with Parmesan, broccoli finally has its big performance and is suddenly a child star among the vegetables.

Ingredients for 8-10 buffers:

  • 1 big head of broccoli
  • 1 egg
  • 1/2 onions
  • 2 teaspoons of pressed garlic
  • 1 handful of planed Parmesan
  • 1 tsp salt
  • Some pepper
  • Olive oil (at best olive spray)

Preparation:

  1. Preheat the oven to 200 degrees. Lay the baking tray with baking paper and set aside.
  2. Cut broccoli florets and wash well. Mince in a blender or with a blender.
  3. Add the egg, onion, garlic and Parmesan and blend in the blender until a uniform mass is obtained. Season with salt and pepper.
  4. Form mass into small buffers and place on the baking paper. Make sure that the buffers are far enough apart. Then sprinkle with a little olive oil (at best olive spray).
  5. Bake until golden brown for 12-15 minutes. Serve with dips of your choice, such as Greek yogurt or fat-free sour cream.

Apple and avocado spread

In addition to broccoli, avocado is high on the list of healthy foods. Often too exotic for the little ones, avocado, in combination with the well-known taste of apple, is also a popular dish in children.Bärchenwurst adé, now it's getting healthy on the bread!

Ingredients for 3 servings:

  • 1 apple
  • 1 avocado
  • 1 pinch of salt

Preparation:

  1. Free the apple from its shell and the core and grate finely.
  2. Proceed exactly the same with the avocado, crushing the pulp with a fork.
  3. Mix avocado with apple paste and salt. Great on toasted bread or as a dip.

Zucchini Pizza boats

Which child does not love pizza? But the carbohydrate-rich wheat soil, the Italian dish should not come every day on the table. What happens if we just leave it out and replace it with zucchini? Exactly, a healthy alternative that is at least as popular. Buon appetito!

Ingredients for 12 pieces:

  • 6 small zucchini
  • 1 tsp olive oil
  • 1 tsp pressed garlic
  • salt
  • pepper
  • 1 pack mozarella
  • a handful of planed Parmesan
  • 2 teaspoons oregano
  • a handful of mini salami slices

Preparation:

  1. Preheat the oven to 200 degrees. Lay the baking tray with baking paper and set aside.
  2. Wash the zucchini, cut in half lengthways. Carefully scrape out some of the flesh so that there is an elongated hollow that can be filled. Place zucchini boats on the baking paper.
  3. Mix olive oil and garlic and spread on zucchini boats. Sprinkle with a little salt, pepper and oregano. Top with small mozzarella pieces and parmesan, then top with mini salami slices.
  4. Bake for 12-18 minutes. The duration depends on the thickness of the zucchini and how crispy the cheese should be.

Cauliflower sticks with apricot chutney

As a starter, snack or main course: The small cauliflower sticks are versatile. Dear no apricot chutney? A refreshing sour cream is also suitable.

Ingredients for 4 persons:

  • 400 g of cauliflower
  • 60 g of grated carrot
  • 100 g of grated zucchini
  • 50 g of finely ground celeriac
  • 1 egg
  • 30 g of chickpea flour
  • 30 g spelled flour
  • 6-8 tablespoons of grated Parmesan
  • salt
  • pepper
  • cumin
  • Paprika powder (sweet)
  • Whole grain breadcrumbs for breading
  • Olive oil for the pan
  • apricot chutney

Preparation:

  1. Wash the cauliflower, mince the florets, chop in the blender or with the blender.
  2. Mix in a bowl with carrots, zucchini and celery. Then fold in the egg, spelled and chickpea flour and parmesan and season with spices (paprika, salt, pepper, cumin).
  3. Form small sticks from the cauliflower mass and turn on a plate in breadcrumbs. Then roast from all sides in a pan with olive oil until golden brown. Drain on kitchen paper.
  4. Serve warm, arrange with apricot chutney (or dip of your choice) and enjoy.

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