Meat soufflé: recipes. Meat soufflé for children recipe. Meat recipes for children under one year old Chicken meat soufflé recipe for children

Airy chicken soufflé is a dietary, low-calorie dish. The technique for preparing chicken breast soufflé is reminiscent of a meat casserole. The dish differs from casserole in its airy consistency and delicate structure. Chicken soufflé is prepared for children in kindergartens and school canteens.

To prepare the dish as in kindergarten, the most tender part of the chicken is used - the breast. Bake the dish in the oven, slow cooker or steam it.

Soufflé is a representative of French cuisine. Translated, the name of the dish means “inflated”, “airy”. The name of the dish defines the main feature of the soufflé – its airy texture. Initially, soufflé was a dessert, sweet dish. Soufflés began to be prepared as second courses later. The basis for the soufflé can be vegetables, mushrooms, cottage cheese and meat.

Preparing the right soufflé is not difficult, but you must adhere to the rules and sequence of processes. To ensure that the souffle does not fall and has an airy structure, the components must be at room temperature. It is necessary to beat the soufflé, gradually increasing the intensity of the blender. It is important not to beat the whites, otherwise the soufflé will not rise.

It's easy to prepare your favorite dish. Soufflé can be served for lunch, dinner or afternoon snack.

Soufflé preparation time: 1 hour 20 minutes.

Ingredients:

minced chicken fillet – 600 g;
butter – 50 g;
vegetable oil;
egg – 3 pcs;
milk – 100 ml;
salt.

Preparation:

Beat the eggs until foamy.
Pour milk into the eggs.
Mix minced meat, eggs and salt.
Gently beat the ingredients with a mixer.
Melt the butter. Place into the dough.
Mix the ingredients until the structure is homogeneous.
Grease a baking container with vegetable oil.
Transfer the minced meat into the mold.
Preheat the oven to 180 degrees. Place the pan in a hot oven for 60 minutes.

The usual chicken breast soufflé can be varied by adding carrots to the minced meat. The dish turns out to be dietary, tasty and very appetizing. You can serve the soufflé at any meal as an independent dish.

Ingredients:

carrots – 70 gr;
chicken fillet – 600 g;
flour – 2 tbsp. l.;
egg – 4 pcs;
butter – 100 g;
kefir – 300 ml;
salt.

Preparation:

Boil the chicken fillet.
Grind the meat twice.
Add yolks and salt to the minced meat. Stir.
Grind the carrots on a grater.
Melt the butter in a saucepan. Add carrots to the oil. Simmer the carrots for 5-6 minutes until softened.
Fry the flour in a dry frying pan. Gently add kefir to the flour, constantly stirring and breaking up lumps.
Mix the minced meat with carrots and kefir. Stir.
Beat the whites into a thick foam. Transfer the whipped whites to the dough.
Grease a baking dish with oil. Transfer the dough into the mold and bake in the oven at 180 degrees for 30 minutes. Turn off the oven and wait for the soufflé to cool.

A delicate dietary dish can be prepared every day for lunch or dinner. The dish is liked not only by children, but also by adults, especially those who support a proper balanced diet.

It will take 1 hour to prepare the dish.

Ingredients:

zucchini – 300 gr;
chicken fillet – 500 g;
natural yogurt – 1 tbsp. l.;
egg – 1 pc;
salt to taste.

Preparation:

Grind the chicken meat through a meat grinder.
Peel the zucchini, cut into pieces and grind in a meat grinder.
Add egg and zucchini to the minced meat. Mix thoroughly.
Add yogurt and salt to the dough. Stir.
Place the dough into baking tins.
Bake the soufflé for 45-50 minutes at 180 degrees.

Chicken soufflé with new potatoes

Potato soufflé can be steamed, in a slow cooker or in the oven. The dish can be served for lunch or afternoon tea.

Chicken soufflé is a dish of exceptional value as part of a diet menu, baby food, or the diet of those who are inclined to eat only healthy foods. The unique, incomparable, delicate taste of the dish obtained by following accessible recipes can satisfy the needs of both adult gourmets and children.

How to cook chicken soufflé?

Chicken soufflé is prepared from chicken minced to a puree with the addition of eggs, dairy products, and spices. The dish is steamed or baked in the oven.

As a base component for making soufflé, you can use poultry breast, pulp from thighs, legs or chicken liver.
Meat slices or minced meat are processed to a tender texture in a blender.
When adding eggs, the yolks are combined with the meat before chopping it, and the whites, whipped to peaks, are mixed in with a spoon using gentle upward movements at the final stage of preparing the base.
Any of the recipes will become brighter and the taste of the finished delicacy more piquant if you supplement the meat composition with finely chopped herbs, aromatic seasonings of your choice and spices.

Chicken soufflé - recipe in the oven

The chicken soufflé recipe presented below will provide an opportunity to get a version of the dish that is equally suitable for a dietary meal or for a holiday table. In the latter case, the appetizer should be baked in portioned molds or, before serving, cut into portioned slices and decorated effectively.

Ingredients:

chicken – 0.5 kg;
egg – 1 pc.;
cream – 100 ml;
flour – 3 teaspoons;
butter – 30 g;
nutmeg – 1 pinch;
salt, pepper, green onions, parsley, dill.

Preparation

Boil the chicken.
After cooling, place the meat in a blender container.
Add yolks, cream, butter, herbs and flour, grind the ingredients.
Season the mixture to taste, fold in the beaten egg whites and transfer to the pan.
Bake the chicken soufflé in the oven for 30 minutes at 180 degrees.

Chicken soufflé like in kindergarten - recipe

For those who cannot forget the kindergarten menu and want to again feel the delicate warm notes of their favorite dishes, it’s time to prepare chicken soufflé like in kindergarten, using the following proportions of ingredients and simple recommendations. The breast used in the original can be replaced with meat from the legs and thighs.

Ingredients:

chicken fillet – 0.5 kg;
eggs – 2 pcs.;
milk – 100 ml;
flour - 3 tbsp. spoons;
butter – 50 g;
salt - to taste.

Preparation

Boil the chicken breast.
Grind the meat in a blender, adding milk, yolks and flour.
Season the base to taste, top it with whipped egg whites, and place in the pan.
Bake chicken breast souffle as in kindergarten for 45 minutes at 180 degrees.

Dietary chicken soufflé

The chicken soufflé, the recipe for which will be presented below, will be even more healthy and dietary due to filling the chicken base with vegetables, which lighten its already light structure. Pistachios will add exquisite flavor notes to the dish, and finely chopped herbs will make it piquant and more aromatic.

Ingredients:

chicken fillet – 0.5 kg;
eggs – 2 pcs.;
zucchini – 200 g;
broccoli – 150 g;
onion – 1 pc.;
milk – 200 ml;
pistachios – 1 tbsp. spoon;
vegetable oil – 50 ml;
greens – 1 bunch;
salt, pepper - to taste.

Preparation

Chicken fillet and zucchini are chopped and chopped together with broccoli and onions using a blender.
Pour in milk, add herbs, seasonings, butter, yolks, pistachios and mix everything again.
Beat in the whites and mix into the resulting base.
Place the chicken mixture in a mold and prepare a dietary chicken soufflé for 30 minutes at 180 degrees.

Minced chicken soufflé in the oven

It’s even easier and faster to prepare chicken soufflé from raw minced meat. This cooking option is suitable for those who do not have the opportunity to use a blender. The taste of the delicacy will not be as delicate as in previous cases, but for those who prefer to feel the meat structure, it will be a higher priority.

Ingredients:

minced chicken – 0.5 kg;
egg – 1 pc.;
milk – 50 ml;
sour cream – 1.5 tbsp. spoons;
onion – 1 pc.;
butter – 50 g;
salt, pepper - to taste.

Preparation

Add chopped onion to the minced chicken.
Mix the yolk, milk, sour cream, salt, pepper and whipped egg white into the base.
Place the mixture into molds or a common container and bake the minced chicken soufflé at 180 degrees for 30 minutes.

Boiled chicken soufflé

The following recipe for chicken soufflé can be used when you need to utilize leftover chicken meat from yesterday's meal or simply prepare a delicious dietary dish for the whole family. In this case, chicken is used boiled or baked in the oven until cooked and supplemented with carrots.

Ingredients:

boiled chicken – 0.5 kg;
egg – 2 pcs.;
carrots – 1 pc.;
milk – 100 ml;
semolina – 2 tbsp. spoons;
butter – 50 g;

Preparation

The meat is placed in a blender along with carrots boiled or stewed in oil.
Add yolks, semolina, salt, pepper, seasonings and milk, beat everything with a blender.
Prepare a soufflé from boiled chicken in an oiled form at 180 degrees for 30-40 minutes.

Chicken soufflé with rice

You can prepare chicken soufflé by adding boiled rice and white sauce made from milk flavored with spices and onions. This version is ideal for those who like the onion flavor, but the presence of vegetable pulp in the dish interferes with it. You can supplement the composition with herbs or nuts.

Ingredients:

chicken pulp – 0.5 kg;
egg – 1 pc.;
rice – 100 g;
onion – 1 pc.;
milk – 0.5 l;
flour – 2 tbsp. spoons;
butter – 150 g;
laurel – 2 pcs.;
salt, pepper, spices - to taste.

Preparation

Boil the chicken.
Heat the milk to a boil with the addition of chopped onions, bay leaves and spices, leave for 15-20 minutes, filter.
Add 4 tbsp to the milk base. spoons of butter, flour and boil until thickened.
Grind the chicken in a blender, adding white sauce and yolks.
Stir in boiled rice and protein foam.
Place the mixture into molds.
Prepare chicken soufflé with rice at 180 degrees in the oven for 30 minutes.

Chicken soufflé with vegetables

A prepared chicken and zucchini soufflé with the addition of green peas, corn, optional bell peppers, carrots and onions will be an ideal solution for a dietary or low-calorie meal. The bright appearance of the dish and its amazing delicate taste are liked by both children and adults.

Ingredients:

chicken fillet – 0.5 kg;
egg – 1 pc.;
zucchini – 100 g;
peas and corn – 50 g each;
garlic – 2 cloves;
bell pepper – 0.5 pcs.;
cream – 100 ml;
vegetable oil – 20 ml;
salt, pepper - to taste.

Preparation

Chop the chicken and place it in a blender container along with grated garlic, yolk, milk and spices.
Grind the mass until smooth.
Add cubes of zucchini, pepper, peas, corn and whipped egg white.
Transfer the mixture into a mold and prepare a delicious chicken soufflé for 30 minutes at 180 degrees.

Chicken liver soufflé

The following recipe will appeal to those who like nutritious liver dishes. The soft, moderately spicy taste of the resulting soufflé can be diversified by adding a little boiled carrots, sautéed in oil, or grated fresh tomato pulp, which has previously been removed from the skin.

Ingredients:

chicken liver – 0.5 kg;
egg – 2 pcs.;
semolina – 2 tbsp. spoons;
onion – 1 pc.;
cream – 100 ml;
butter – 20 g;
salt, pepper - to taste.

Preparation

Chicken liver is ground in a blender with the addition of onions, cream and yolks.
Add salt, pepper, semolina to taste, stir in the egg whites, beaten with a pinch of salt until stiff.
Transfer the base to an oiled pan and bake at 180 degrees for 30 minutes.

Chicken soufflé with mushrooms and cheese

You can enrich the classic taste of the dish and make it richer by adding chicken base. You can use both champignons and oyster mushrooms, as well as more aromatic wild mushrooms, after boiling them until fully cooked and lowering them to the bottom in salted water.

Ingredients:

chicken fillet – 0.5 kg;
champignons – 200 g;
egg – 2 pcs.;
breadcrumbs - 2 tbsp. spoons;
onion – 1 pc.;
cream – 200 ml;
olive oil – 50 g;
salt, pepper, cheese - to taste.

Preparation

Fry finely chopped mushrooms with onions in oil.
Grind the chicken in a blender with the addition of cream and yolks.
Season the chicken mass, stir in the fried mushrooms, crackers, cheese, and egg whites whipped until thick.
Transfer the mass into oiled molds or one common container and place in an oven preheated to 180 degrees.
In 30 minutes, the chicken and mushroom soufflé will be ready.

Chicken soufflé in a slow cooker

It will turn out no less tasty, tender and juicy. In this case, bread soaked in milk and starch, potato or corn, are used as a component to balance the thickness. The dish will be amazingly aromatic due to the addition of a mixture of Italian dry herbs.

Ingredients:

chicken fillet – 0.5 kg;
egg – 2 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
cream – 200 ml;
starch - 1 tbsp. spoon;
white bread - 1 slice;
vegetable oil – 20 ml;
Italian herbs – 2 pinches;
salt, pepper - to taste.

Preparation

The chopped meat is placed in a blender container.
Add onions and garlic, spices, bread, starch, yolks and cream, beat everything until creamy texture.
Beat the whites until stiff.
Stir thick protein foam into the chicken mixture and transfer the base into a bowl.
Prepare chicken soufflé in the “Baking” mode for 60 minutes.

Chicken soufflé in the microwave - recipe

You can prepare this amazingly tender product in just a few minutes, providing yourself and your household with a tasty and healthy breakfast, light lunch or dinner, the calorie content of which will depend on the fat content of the cottage cheese used. You can serve the dish with fresh vegetables, any salad or a suitable tasty sauce.

Ingredients:

chicken fillet – 200 g;
proteins – 2 pcs.;
cottage cheese – 100 g;
vegetable oil – 10 ml;
salt, pepper - to taste.

Preparation

Grind chicken in a blender.
Add cottage cheese, salt, pepper, beat the mixture again until creamy.
Whip the whites whipped to a dense and thick foam into the resulting base and transfer to an oiled form.
Send the container, covered with a lid, into the microwave device for 5-7 minutes.

Steamed chicken soufflé

Perhaps the most useful version from the entire list of various variants of the dish is steamed chicken soufflé. You can cook it using a multicooker, using the appropriate program, a double boiler in a container for cooking cereals, or simply a pan of boiling water, placing a deep mold in it and covering the structure with a lid.

Some dishes for kids are not so easy to prepare, but in the end the effort is more than worth it.

Chicken soufflé for a 1-year-old child is not just a healthy and satisfying treat, but also a delicious lunch for your little one. It’s unlikely that you’ll be able to refuse such a meal, because even the sight of such a dish evokes an appetite.

Almost any mother of a one-year-old baby knows perfectly well what children's whims are. It is especially unpleasant when a woman lovingly stood at the stove for several hours, but in the end the picky baby simply refuses to eat. During this difficult time, it is best to pamper your baby more often with your favorite, delicious recipes.

Chicken souffle can be called an excellent option for babies in their first year of life for many reasons.

Firstly, this dish is incredibly satisfying and nutritious, so the child will remain satisfied for a long time and will not ask for a snack half an hour after the meal.
Secondly, poultry soufflé has an incredibly tender, airy consistency. Even the pickiest little ones will certainly want to enjoy this treat.
Thirdly, such a dish contains a large amount of nutrients and nutrients, which is important for the proper development and growth of the baby. Chicken soufflé is also often prepared for preschool children in kindergarten, which in itself indicates the impeccable taste of this recipe.

The only disadvantage of this option in the menu of a 1-year-old child is the relative complexity of its preparation. In fact, if you have minimal knowledge of cooking, then preparing chicken soufflé for a child will not be difficult. And for those young mothers who have never made a soufflé with their own hands, below we have provided detailed step-by-step recipes.

We would also like to mention the fact that soufflé for kids certainly cannot be classified as a quick meal or express recipe. Therefore, if you plan to feed your baby this hearty treat for lunch, it is better to start cooking immediately after breakfast.

However, if you have a modern mommy’s assistant in your kitchen - a slow cooker or a double boiler, then it will be much easier to cook a tender and tasty bird soufflé. To do this, you first need to boil the chicken until tender, after which the meat is chopped using a knife. Then beat the chicken egg until a stiff foam is obtained, pour it into the shredded boiled poultry, pour in a quarter cup of cow's milk, thoroughly kneading the whole mass with a blender.

Prepare the dish for about an hour in the “Steam” mode, first remembering to pour water into the multicooker bowl if you are using this kitchen unit. If desired, while whipping the soufflé mixture, you can add pieces of carrots, pumpkin or young zucchini to the bowl to add flavor to the dish and improve its color. Don’t forget to lightly salt the food, because little children don’t like bland food.

Because there is a big risk that in some place the soufflé will overheat and dry out, while in another it will not bake at all. Therefore, use an oven, a double boiler or a multi-cooker for the children's table.

The secrets of delicious and airy chicken soufflé like in kindergarten

If you decide to pamper your child with a successful dish, then first of all, carefully consider the choice of meat.

The best part of a chicken carcass for preparing children's dishes is considered to be the sirloin - lean meat from the brisket. This is the best one to buy for baking chicken soufflé.

Too fatty chicken meat or dry, old poultry are completely unsuitable for these purposes. Remember that the beauty of the soufflé lies in its airy, porous consistency. The quality of the meat itself will play a big role here.

Always pre-boil the chicken until fully cooked before preparing your yearling's lunch. In children's diets, it is unacceptable to bake soufflés from raw meat. Also, the fillet is not cooked in a pan of boiling water until half cooked - it is important to achieve complete heat treatment of the product.

The most important nuance when preparing a tender chicken soufflé for a baby is chopping the already prepared bird meat. A hand blender is best suited for these purposes, as it is convenient to puree boiled meat that has been previously cut into slices. The more homogeneous the meat pulp is, the better, since such a dish does not require chewing for a long time - even a crumb who has only a couple of teeth can handle it.

To make your souffle as fluffy and tender as possible, you definitely need to put beaten egg white in it. Moreover, quail ones are ideal for small children - they are tastier in such a treat, and the benefits for the baby will be incomparably greater. However, chicken eggs will also work for soufflé.

The best choice would be to beat the egg whites by hand - for example, using a whisk. This is done until fairly steep protein peaks appear on the surface. The better this component is whipped, the more tender the dish will be.

Adding protein to chicken meat is also a whole science. So that the egg whites do not fall off and have time to liquefy, they are carefully introduced into the mass, stirring it a little. And only after that they mix everything with a blender.

If you decide to make a soufflé for your child in special portion molds, then do not forget about an important rule - the dish will inevitably rise to the top during baking, adding in volume. That's why you shouldn't fill the chicken soufflé molds all the way to the top.

To prevent the treat for a one-year-old toddler from falling back during cooking and coming out dry, you should not open the oven door until the dish is completely cooked. After this, let the soufflé stand in the oven for a while, and only then remove it.

Now that you are aware of all the subtleties and nuances of preparing this favorite treat, you can safely heat up the stove. By the way, if you add a little salt while whipping the whites, you will be better able to retain the fluffy foam. And any fresh herbs go well with a lush chicken soufflé.

Tender chicken soufflé in the oven for a small child

We will need

Chicken fillet – 200 g;
Chicken egg – 1 pc.;
Cow's milk – 50 ml;
Vegetable oil - for greasing the molds;
Wheat flour – 1 tbsp;
Salt - to taste.

We prepare the best chicken soufflé in the oven for your baby with your own hands

Place a saucepan on the fire, add water, and bring it to a boil. Place the washed chicken fillet into the bowl and boil the ingredient until fully cooked.
Remove the meat from the boiling water and let it cool slightly, then chop it into pieces. Next we beat the meat thoroughly until we get a homogeneous, airy puree.
Beat the chicken yolk into a bowl with the meat puree, and for now put the white into a separate bowl, where we will then beat it. Mix the mass.
Add a little wheat flour to the future soufflé for the baby (you can sift it to make the treat even richer). Add cow's milk. Mix the minced meat thoroughly again.
Pour a little salt into the bowl with the whites, then whisk vigorously with a whisk until a white, thick foam is obtained.
Carefully and slowly add the whipped egg white to the meat puree so that it does not have time to fall off. Just as carefully and gradually mix the mass, without using the tablespoon too much.
Grease the baking molds with oil and fill with mixture. Don't forget to leave room for the soufflé to rise when baking.
Preheat the oven and put the molds in it for half an hour, setting the temperature to 180 degrees.

Delicious chicken soufflé with rice for a one-year-old child

We will need

Chicken fillet – 200 g;
Chicken eggs – 2 pcs.;
Round rice – 2 tbsp;
Butter – 2 tbsp;
Cow's milk - 4 tbsp;
Salt - to taste.

We make a fragrant soufflé with rice and chicken at home for the child

Boil the washed chicken meat in boiling water, then cool slightly. Beat the bird into a homogeneous puree, adding milk.
Fill the rice with cold water (in a ratio of 1:2) and place it in the multicooker bowl for 5-7 minutes, where we cook in the “Rice” mode. You can also boil it in a saucepan on the stove.
Now pour the half-cooked rice with milk and cook until fully cooked. Add the ingredient to our meat puree.
Then add the softened butter and the egg yolk. We go through the mixture again with a blender, obtaining a fluffy, homogeneous texture.
Beat the whites separately with a whisk in a bowl until a white, tight foam forms. You can add a pinch of salt to prevent the peaks from falling off.
Combine the whites with the pureed mixture and stir carefully. Divide the chicken soufflé into the molds.
Place the dish in a double boiler or in the bowl of a multi-cooker and cook in the “Steam” mode for an hour.

This chicken soufflé is what a 1-year-old child needs, as it is at the same time very airy, tasty, and filling due to the addition of rice. And this version of the recipe is very similar to the treat that is often offered to children in kindergarten.

Mothers have to rack their brains about what form to serve meat on the children's table. Especially when it comes to very young gourmets. They quickly get bored with the “purees”, but they still don’t have enough teeth for the cutlets. A meat soufflé recipe for children will come to the rescue: the baby will definitely not refuse this tender and airy dish. The soufflé is baked or steamed. The main ingredient here is meat or liver; vegetables can become a “second fiddle” if desired.

Why must the children's menu include meat dishes? A protein-rich product is responsible for normal development and full growth of the body. Meat contains important amino acids, calcium, zinc, phosphorus, and B vitamins. The product is the main “supplier” of iron, which eliminates the development of anemia.

According to the advice of pediatricians, meat is included in children's diets from eight months, if the child is breastfed. And from six months, if the baby is artificial. Mono-component purees are suitable for the first acquaintance, and then you can diversify the children's menu with interesting dishes, for example, an airy soufflé.

Only lean meat is suitable for a baby's diet. It could be veal, rabbit, chicken or turkey. When the baby gets acquainted with meat, you can offer him liver dishes, because this product is rich in vitamins and is a source of folic acid. Beef liver is chosen for early complementary feeding because it is low-allergenic.

Meat “pie” for little gourmets: prepare in 4 steps

France is considered the birthplace of soufflé. At first, this name meant an exclusively airy dessert based on fluffy whipped whites. However, later they began to prepare savory options - vegetable, fish, meat.

Mothers often prepare meat soufflé for children. This is a real lifesaver. Even those kids who categorically refuse meat in any form love the dish. What's the secret? In an unusual portion serving, airy consistency and delicate taste.

What do you need to know about cooking? Here are the four main steps you'll need to take.

Boil and grind the meat. For children's soufflé, the meat is first boiled and then pureed using a blender.
Beat the egg white thoroughly. The splendor and tenderness of the souffle depends on this, so you need to try.
Choosing a kitchen device. The soufflé turns out equally well in the oven, microwave oven, or double boiler. The main thing is to choose a recipe for the device. For the menu of the little ones, it is better to steam the dish.
We buy silicone molds. One mold - one serving. Very convenient, especially when it comes to complementary feeding. The molds should be filled no more than three-quarters full: the mixture will rise during the cooking process.

Chicken

When your child tried meat for the first time, did he not appreciate its taste? Prepare chicken soufflé for your child: your little one will definitely not refuse this dish. Below is a recipe for children under one year old, but older little gourmets will also appreciate the soufflé prepared using this technology. The recipe is for one serving. If your baby is allergic to chicken, it can be replaced with turkey or rabbit.

You will need:

chicken fillet - 50 g;
white bread - one piece;
egg;
milk - half a glass.

What do we have to do

Puree the boiled meat using a blender.
Soak the bread in milk and add it crushed to the meat.
Separate the whites from the yolks. Add the yolks to the meat mixture and mix thoroughly.
Beat the whites until they form a stable foam. Add them to the mixture and mix gently.
Place in the mold.
Steam for 15 minutes.

The recipe can be repeated in the microwave: the soufflé will be no less tender than its steam counterpart. For children from two years old, you can prepare chicken soufflé in the oven: it is baked for about half an hour at 180°C. The meat is not pre-boiled, the dish is salted, whereas at the beginning of complementary feeding, it is necessary to boil the meat, and the use of salt is not recommended.

From veal

Tender veal is great for preparing children's dishes. The dietary product is easily absorbed by the body, especially if served in the form of a soufflé that melts in your mouth. A dish made from veal will be appreciated by all household members, so it is better to take food for several servings at once.

You will need:

veal - half a kilo;
broth (meat) - half a glass;
two eggs;
butter - 40 g;
flour - a tablespoon;
salt.

What do we have to do

Grind the pre-cooked meat.
Separate the whites and yolks. Beat the whites into a strong foam.
Beat the meat, broth, butter, yolks, and flour to a paste-like consistency.
Pour in the white foam, mix gently.
Cook in an oven preheated to 190°C for half an hour.

Recipe spied in kindergarten

Meat souffle is prepared even in kindergarten. Children especially like the taste of kindergarten dishes: they eat their portion with pleasure and do not even refuse the addition. How to prepare a meat soufflé for a child so that it tastes like kindergarten food? Follow the simple recipe and the dish will turn out just like in kindergarten.

You will need:

poultry meat (chicken or turkey) - 100 g;
two eggs;
milk - five tablespoons;
butter - a tablespoon;
rice - 30 g.

What do we have to do

Cut the boiled meat into small pieces. Add a spoonful of milk to the meat and blend it in a blender until it reaches the consistency of pate.

Cook the rice.
When the cereal is almost ready, pour in the remaining milk and simmer for two to three minutes.
Combine the meat mixture and warm rice. Blend with a blender into a homogeneous paste.
Separate the whites, beat them into a strong foam. Add to cooked rice and meat paste.
Place into molds.
Steam for 25 minutes.

This recipe can also be prepared in a slow cooker; the soufflé will turn out in the form of an airy cake. The device will help out if you don’t have silicone molds. This method of cooking is relevant when you need to feed the whole family. Don't forget to increase the amount of ingredients: the mass should cover the multicooker bowl with a thick layer.

With semolina and carrots

In a soufflé you can “hide” not only the taste of meat, but also vegetables and cereals. Often mothers “disguise” healthy ingredients in a dish that children do not like - semolina and carrots.

You will need:

poultry fillet - half a kilo;
one large carrot;
milk - half a glass;
two eggs;
butter - 20 g;
semolina - 20 g.

What do we have to do

Warm the milk. Pour it over the semolina and leave it to swell for half an hour.
Mix cooked meat, cut into pieces, chopped cooked carrots, yolks, melted butter, semolina.
Blend in a blender to a paste consistency.
Beat the whites thoroughly.
Pour the protein foam into the mixture. Stir gently.
Divide the soufflé into serving molds.
Bake in the oven at 200°C for about 20 minutes. You can steam it, it will take no more than half an hour.

Liver experiment

Feeding a child liver is not an easy task. But if you serve the product in the form of a souffle, then everything will work out. Judging by the delicate taste and melt-in-the-mouth texture, the baby won’t even guess that the dish contains an unloved product. Liver soufflé for children is easy to prepare.

You will need:

liver (chicken/beef) - 250 g;
milk - half a glass;
flour - 15 g;
butter - 15 g;
two eggs;
salt - to taste.

What do we have to do

Boil the liver.
Beat it in a blender with milk, flour, butter and yolks.
Beat the whites separately. You should get a stable foam.
Fold the whites into the remaining ingredients.
Divide the mixture into molds.
Bake in the oven: 15 minutes at 200°C is enough. An appetizing crust will indicate readiness.

You can add vegetables to the liver soufflé: cauliflower, carrots, broccoli. Greens will help make the dish brighter and play with the taste: dill and parsley will highlight the taste of the liver.

Meat soufflé for children: 3 tricks for mom to note

To make the meat souffle tasty, you need to know some cooking tricks. Remember the three main ones.

Beat the egg whites cold. After separating the whites (make sure not a drop of yolk gets in), put them in the refrigerator. Once cooled, they will easily rise into a high foam. This will make the souffle tender and airy.
Follow the order in which you enter the ingredients. The whites should always be added last so the soufflé will rise and be fluffy.
Add vegetables. If you add some vegetables to the meat puree, the soufflé will get additional softness. Vegetables give the dish a delicate, pleasant taste.

Meat soufflé for children is prepared with the addition of a small amount of salt, without seasoning. If you plan to feed the whole family with children’s soufflé, then you can divide the meat mass into two parts: leave one as “children’s”, and add black pepper, garlic, and dried basil to the second. Meat soufflé is served with vegetables, sour cream, and tomato cream sauce.

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