New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We wash the potatoes and boil them.

When the potatoes are cooked, take them out in a bowl, let them cool a bit, then peel them.

Heat the milk together with the butter then we will put it over the potatoes. We put the cream and the salt then we pass it with the blender, if necessary we will add more milk.

Good appetite!

  • -o cauliflower
  • -salt
  • -pepper
  • -nutmeg
  • -2 tablespoons olive oil
  • -25 gr butter
  • -75 ml milk
  • -a few oregano leaves

Cauliflower puree & # 8211 successfully replaces the classic mashed potatoes

Cauliflower puree & # 8211 4 delicious recipes, gathered from the best chefs. I tried them all and I can say that they are very simple, but extremely tasty. I recommend you try them too.

Cauliflower puree with butter and sour cream


  • 500 gr cauliflower, 30 gr of Ghee butter
  • 30 gr butter, 3 tablespoons milk (minimum 3.2% fat)
  • 150 gr 18% sour cream, salt (to taste)
  • A nutmeg tip (optional)

Method of preparation:

We clean the cauliflower from the leaves, wash it and unwrap it in small bouquets. Melt the Ghee butter in a pan, then add the cauliflower. Season with salt. Fry the cauliflower for a few minutes.

Then add the milk, cover the pan with a lid and simmer. Then add the sour cream and leave the cauliflower on the fire until it softens.

Then put everything in a blender, add butter and mix until smooth. If necessary, add more salt. Season with a nutmeg tip. Good appetite and increase cooking!

Cauliflower puree with cream cheese


  • 2 medium-sized cauliflowers
  • 2 tablespoons cream cheese
  • 1 tablespoon liquid cream for cooking
  • 1 tablespoon sour cream, nutmeg, salt and pepper (to taste)
  • Green dill

Method of preparation:

Unwrap the cauliflower in bunches, rinse it and put it in a pot. Add water and salt and cover the pot with a lid. Cook the cauliflower over low heat until soft.

Remove the cauliflower from the pot, using a slotted spoon. Put it in a blender and mix it. Add cream cheese, liquid cream, sour cream and season with nutmeg, salt and pepper.

Mix enough to combine the ingredients. Finally, add a little green dill, washed and finely chopped. Good appetite and increase cooking!

Cauliflower puree with carrot


  • 2 tablespoons Ghee butter
  • 1/2 cauliflower capatana
  • 1-2 carrots, 2 cloves garlic
  • 1/2 onion, 3/4 cup chicken or vegetable soup
  • Salt and pepper (to taste)

Method of preparation:

First, we prepare the ingredients. We unwrap the cauliflower in the bouquets and wash it. We clean the carrots and cut them into small cubes, we do the same with onions. Peel a squash, grate it and squeeze the juice.

Heat the butter in a saucepan with a thick bottom, over medium heat. Add the onion and cook for about 2 minutes, then add the cauliflower, carrots, garlic, onion and chicken or vegetable soup. Season with salt and pepper.

When the vegetables start to boil, reduce the heat and cover the pan with a lid. Boil the vegetables for about 20 minutes, until soft. If necessary, add more water.

Then put the cooked vegetables in a blender and mix until smooth. Taste the puree and add salt and pepper, if necessary. Serve the hot cauliflower puree. Good appetite!

Cauliflower puree with coconut cream


  • 1 cauliflower
  • 1 tablespoon coconut cream
  • 1-2 cloves of garlic
  • Salt and pepper (to taste)

Method of preparation:

We unwrap the cauliflower in the bouquets and wash it. Then put it in a pot of water and boil it until it is half soft (so as not to absorb too much water).

Peel the garlic cloves, cut them into slices and fry them in a pan (we can add a little oil).

Remove the cauliflower from the water, drain it well, then put it in a bowl. Add garlic, coconut milk cream, salt and pepper. Mix until you get a puree with a smooth consistency.

Before serving, we can sprinkle ground pepper and olive oil on top. Good appetite and increase cooking!

3. What foods can you introduce in diversification

The first foods you can start diversifying your baby with are vegetables, fruits or grains. Your pediatrician can advise you exactly which food group is right for your baby. In general, low birth weight babies need to start diversifying with cereals, but in most cases, diversification can begin with the introduction of fruits and vegetables.

The easiest way to introduce solid food into the baby's diet is to prepare nutritious purees, which provide the necessary amount of vitamins and nutrients for a harmonious development.

  • In the first stage of diversification it is advisable to use a single ingredient when preparing baby purees. This way, you will be able to notice much more easily if the baby is allergic to one of the ingredients you use. Once you are sure that it can tolerate certain ingredients, you can try to combine them to give the food more flavor.
  • Once the child gets used to the new foods, you can start diversifying the menu with purees prepared with more ingredients. The number of daily meals will gradually increase, so that between 6 and 8 months, the child can have 2-3 meals a day, and by the age of one year will have 4 meals a day, but also a maximum of 2 healthy snacks, especially fruits
  • between 7 and 9 months you can start introducing foods such as asparagus, beets, spinach, kiwi, watermelon or blueberries
  • from 8 to 9 months you can add puree and a little cream, and around the age of 8 months you can also introduce cereals in the baby's diet, if you have not started diversifying with them
  • avoid foods that can cause flatulence until the age of one year. These can be beans, onions, cabbage or broccoli.

Wash the dried beans and soak them in plenty of cold water for 10-12 hours.

Drain the water, rinse the soaked bean and replace it with fresh one. Transfer it to a large bowl and put it on the fire.

Be careful and collect the foam formed whenever needed. Reduce heat, cover with a lid and cook for 40-50 minutes.

Halfway through cooking, add sliced ​​onions, garlic cloves, bay leaf and a pinch of salt.

Continue the fever until the beans are able to crumble, a sign that it is boiled enough.

Drain excess water, salt to taste and mix with a vertical feather mixer when you get a fine and creamy dry bean puree. Then add 3-4 tablespoons of olive oil and ready.

You can eat hot puree, but also cold, sprinkled with olive oil. Goes well with fish or seafood, grilled vegetables mushrooms in the pan or a mixed salad. Good appetite!

* Don't forget that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, food recipes and much more.


Preparation time 40 minutes

Cooking time 18 minutes



  • 2.5 liters of boiling water
  • 1 teaspoon with a pinch of salt
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1 mocov
  • 1 old onion
  • 1 clove of garlic
  • 1 slice of celery - optional
  • 1 small parsnip


1. Freshly bought tongue will be rinsed under cold running water.

2. When the meat is cooked, put it in the soup. After the soup starts to boil again, the tongue will boil for about 15 to 20 or 25 minutes, depending on how big the animal was. In my case, being veal, I boiled it for about 17 minutes.

3. I took it out on a tray to cool and drain the water for 2 minutes, then I started to peel it off the white skin, a very quick and easy operation.

It will not be left to cool for too long, because it will not peel as easily and beautifully.

4. You will slice it about 7 mm thick.
5. The soup in which it boiled, I do not freeze it or use it in another preparation.
6. Cook a classic mashed potato, recipe here: CLICK.
When you receive guests and find them to buy, don't shy away from the purple potatoes that are very decorative on the table. I love to make my guests smile and surprise them with something new.
It will be served with a Remoulade sauce or based on mayonnaise and a salad. It is very good and the tongue is a clean muscle and not fat at all.
Liv (e) it!

The first recipes with OU for babies whose success is guaranteed

Egg is one of the most nutritious foods introduced in the first year of life of the baby. Its benefits are many and every mother knows them. An egg has about 6-8 grams of protein, all B vitamins, lots of vitamins A and D and relatively a lot of fat, including cholesterol, but we should not be afraid of these substances, because the child's metabolism needs them to could work optimally. Egg yolk is a wonderful source of iron, the best quality protein and an appreciable amount of choline, an essential nutrient in the health and development of the brain. But not all children accept it easily, especially since at such an early age the egg is administered very well boiled, so it is a little inaccurate and not very pleasant to eat. Here are some recipes with egg for babies whose success is guaranteed.

The egg can be introduced in the diet of the little one right from the beginning of diversification or after the age of 7-8 months (it is well known and common allergy to egg whites but caution is necessary only if there is this risk). Tables and diversification schemes are no longer used and although the WHO no longer provides a certain order of food, it is recommended that the introduction of the egg be done with caution because the egg is known to cause allergic reactions. Egg white causes allergic reactions more often than yolk.

The first recipes with egg for babies

Pumpkin cream and egg yolk from 7 months.

Mix half a boiled zucchini, a few slices of carrot and a chicken egg yolk (or 2 quail) until the desired consistency is obtained. Add a teaspoon of olive oil and serve immediately at room temperature.

Avocado puree with egg from 7 months.

Put in the blender 1 egg yolk with a quarter of a large avocado. Mix them at low speed, adding, if necessary, breast milk, milk powder or even water until the mixture reaches the desired consistency.

Omelet from 10-12 months.

The omelet has the great advantage that it allows the thorough preparation of the egg, but also the addition of various vegetables, so that the taste of the food will not be the same twice. If you want to prepare a delicious breakfast for you and your baby, beat two eggs and add to the mixture cubes of red and green bell peppers, a piece of grated zucchini, a piece of grated carrot and, if necessary, a little salt. Bake the omelette in a hot pan with a drizzle of butter or coconut or avocado oil. Once it is well coagulated, turn it over like a pancake, so that it is well baked on both sides.

Muffins with peppers and mushrooms after 1 year.

Beat in a bowl 4 eggs with a pinch of salt. Place thinly sliced ​​zucchini strips, finely chopped mushroom pieces and chopped bell pepper pieces in the muffin tray. Pour the egg mixture and sprinkle a little grated cheese on top. Bake the muffins in the oven for 20 minutes.

Muffins with rice from 10-12 months.

Boil the rice. After draining it, mix it with 2 large eggs, a finely chopped onion, a cup of mozzarella, a clove of garlic, a little freshly chopped basil and a finely chopped tomato. Pour the mixture into the muffin tray and bake for about 20 minutes. It is consumed hot or cold, not hot.

Muffins with spinach from 10-12 months.

Boil a little water and finely chopped garlic. Drain them and add them to the food processor together with 4-5 cups of spinach, cottage cheese, mozzarella and parmesan. Mix them well together. Beat 2-3 eggs and add them to the mixture. Pour the mixture thus obtained into the muffin tray and put it in the oven until the muffins are ripe. If you do not have a muffin tray, you can use a small cake tray.

Baked zucchini and potato from 10-12 months.

Cut the potatoes into thin slices and boil them in salted water. Drain them after boiling. Melt a little butter with a clove of garlic in a pan, add the zucchini slices and sprinkle with basil, thyme, rosemary or any other aromatic plants your little one likes. Fry them until lightly browned on both sides, remove them on a paper towel when ready. Prepare a tray with low edges, greasing it with a little butter, so that it doesn't stick. Place the potato and zucchini slices in such a way that they overlap like tiles on the house. Beat an egg with a cup of milk and a cup of sour cream and pour over it to cover the potato and zucchini. Sprinkle a little grated cheese on top and put the tray in the oven for about 20 minutes at 200 degrees.

Sweet potato with tuna after 1 year.

We recommend the preparation in the form of muffins, but it can also be baked in a small cake tray. Mix 1 small sweet potato, grated, with a small can of tuna, a tablespoon of homemade mayonnaise, a pinch of salt (for children over a year) and an egg. Pour the mixture into the pan and put in the oven for 15-20 minutes.

Sweet skewers after 1 year.

For children older than one year, a simple dessert made, inspired by the classic recipe for friganele, works great. Mix a little butter with 2 eggs, milk, sugar or honey, cinnamon and vanilla. Cut the bread slices into thin strips, soak them in the mixture and place them in the tray on baking paper. Bake them for 25 minutes on medium heat, without forgetting to turn them halfway through the cooking time.

Puree - Recipes

Everyone knows how to make mashed potatoes. Few of the young housewives know how to make it tastier and more fragrant. There is a little secret to cooking this dish. As a result, the potatoes turn out to be lush, tasty.

First, drain the water from the pan. We merge everything, we leave nothing.

Put the pot of potatoes on a low heat. It just doesn't go anywhere, otherwise everything will burn. To do this quickly.

We push the potatoes, they don't add anything. If you add milk or butter at this time, the bowl will come out in pieces.

Stained with tolkushkoy iron powder. Everything turned out to be perfect, without pieces. Add the butter. A little potato mnem, until the oil dissolves.

Now the tower has reached milk. Add it. Only the milk should be very hot, not cold.

It is necessary to push well, but the milk should not be poured immediately, but gradually. Pour as much as you want.

If you add cold milk to mashed potatoes, then the bowl will turn gray.

Be careful, you need to pour a little more milk than you want. As the laughter cools, it quickly becomes dense.

Puree - Recipes

Sweet mashed potatoes and celery

Make sweet mashed potatoes and celery, a vegetarian recipe that you can serve as such or you can make as a main course garnish. Vegetable purees and pastas are appreciated garnishes, easily digestible, and are a way to increase the daily amount of vegetables in the diet. Sweet mashed potatoes and celery are deliciously flavored with apples and extra spices, here are two other tempting suggestions.


    500 g sweet potatoes 400 g celery 1 lemon, juice 2 tablespoons extra virgin olive oil 2 cloves garlic, finely chopped 1 tablespoon fresh ginger root, grated 1 teaspoon ground cumin 1 delicious golden apple, peeled and chopped, finely chopped 1 spoon of crushed coriander seeds

Cut the sweet potatoes and celery into pieces of about the same size and place in a pot. Add half of the lemon juice, then water to cover the vegetables. Bring to the boil, reduce the heat and simmer the vegetables for 15-20 minutes, or until they are tender.

Meanwhile, heat the oil in a saucepan. Add the garlic, ginger and cumin, and cook for 30 seconds. Add the apple and continue the rest of the lemon juice, stirring, for another 5 minutes, or until the apple has softened.

In a small pan, fry the coriander seeds without oil, stirring occasionally, until they acquire a strong smell.

Drain the vegetables well, then crush. Add the apple, mix, and sprinkle the fried coriander seeds on top. Serve hot puree

Puree for babies

With these recipes baby puree meal time will pass much faster and more pleasant! Try your hand with these puree recipes for babies and prepare your baby a food full of vitamins and tasty, which he will not refuse.

Food type -

  • Aperitifs (247)
  • Drinks (60)
  • Soups (61)
  • Desserts (362)
  • Dishes (678)
    • Steaks (66)
    • Food (475)
    • Tocanite (44)
    • Piure (124)
    • Meatballs (47)
    • Musaca (21)
    • Tarts (18)

    Method of preparation +

    After season +

    The main ingredient +

    Preparation time +

    By origin +

    • Romanesti (113)
    • Italian (168)
    • Greek (19)
    • American (39)
    • Bulgaria (2)
    • French (26)
    • Chinese (19)
    • Indian (22)
    • Turkish (17)
    • Mexican (12)
    • Spanish (8)
    • Hungarian (2)

    After the occasion +

    After meal time +

    Other features +