Meat pudding - for those who care about their health!

2

Prepared by: Dasha Petrova

01/16/2015 Cooking time: 45 min

I want to share with you a classic recipe for meat pudding in the oven. It is prepared simply and quickly, but it turns out to be an excellent option for dinner or lunch - an unusually tender and aromatic pudding!

Lenten pudding

You can diversify your Lenten menu using the pudding presented below.

It can be consumed as a complete breakfast or as a light dinner. In addition, you can include it in your child's diet.

1. Wash the rice (1 cup) and place it in a colander
2. Boil water, salt it and add rice
3. Stirring, bring the rice to a boil
4. Reduce heat and cook until half cooked
5. Separately, cook liquid sweet oatmeal (1/2 cup) in water
6. Pour boiling water over the raisins and leave to swell for 15 minutes.
7. Mix rice, oatmeal, raisins (the water must be drained first), cinnamon and candied fruits
8. Mix and bake in the oven preheated to 160 degrees for 15 minutes.
9. Before serving, cut into portions and top with jam or jam.

The amount of raisins, cinnamon and candied fruits is determined by taste.

Microwave pudding recipe

A microwave is a time-saving household appliance. With its help you can prepare many delicious things not only at home, but also at work. If you are tired after a hard day's work, but want something sweet, make curd pudding.

Recipe for curd pudding in the microwave:

• Place two chicken eggs, 50 g of granulated sugar and cottage cheese in a bowl. Grind the mixture with a mixer or blender
• Add a handful of raisins, vanilla sugar and 50 g of semolina
• Beat again with a mixer. Place mixture into small muffin tins
• Place the dish in the microwave at maximum power. Needs to cook for 3 minutes
• Don't rush to take out the dessert or open the door, otherwise the pudding will shrink
• Wait 2 minutes and turn the microwave back on high for 2 minutes.
• Pour jam or syrup over the finished dish

Pudding in the microwave

Step-by-step preparation

Step 1:

How to make meat soufflé in the oven? Prepare your food. Take good quality meat for the soufflé, preferably tenderloin, so that it remains soft after heat treatment. Any cream will do, I have 20% fat. Wash the eggs and dry with napkins.

Step 2:

Divide raw eggs into whites and yolks.

Step 3:

Wash the piece of meat well, dry it, remove membranes and tendons, if any. Cut into small pieces. Pour water into the pan, transfer the meat into it, and place it on the stove. Bring to a boil and cook until done. I have beef, I cooked it for about an hour. No need to add salt. Remove the finished meat from the broth and cool slightly.

Step 4:

Grind the boiled meat. Any method is suitable for this: meat grinder, blender, food processor. The main thing is that the meat is chopped very finely.

Step 5:

Add milk and cream to the chopped meat. Beat the meat mixture again until smooth. I do this in a food processor.

Step 6:

Add raw egg yolks, salt and your favorite spices to the meat mixture. I only took ground pepper. Whisk again.

Step 7:

Pour the egg whites into a tall bowl and beat with a blender until foamy. You can use a mixer or a whisk. It's easy enough.

Step 8:

Add the whipped whites to the meat mixture.

Step 9:

Mix the mixture using gentle “folding” movements. Move the spatula from bottom to top, as if burying the whites. Accuracy is important so that the whites do not fall off and remain airy. Then the soufflé will rise and be very tender.

Step 10:

Grease a baking dish with butter. Pour the meat mixture into it.

Step 11:

Bake the soufflé in the oven at 200 degrees for about 25 minutes. Be guided by your oven. The soufflé will rise a little, but then, when you remove it from the oven, it will settle slightly. Serve it, cut into portions, as a main dish with any side dish or as an appetizer, hot or cold.

The soufflé turned out very tender! It tastes like baby food from jars. You can use any meat to make soufflé; chicken and turkey make it very tasty. Soufflé is also prepared from minced meat. Instead of cream, you can add sour cream or cottage cheese. You can also add any vegetables to the meat - carrots, green peas, peppers, pieces of cauliflower or broccoli. They need to be boiled a little first. It will not only be useful, but also beautiful.

Keep in mind that everyone's oven is different. Cooking temperatures and times may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of ovens!

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Steamed meat pudding

Ingredients:

• beef - 400 g.
• milk - 200 ml (1 tbsp.)
• eggs - 1 piece
• butter - 30 g (1 tbsp)
• salt to taste.

Cooking process

1. First, you should thoroughly clean the meat of tendons and fat.
2. After this, it must be boiled and passed through a meat grinder twice; ideally, it is recommended to use a fine grate. separate the whites from the yolks.
3. The whites must be whipped until a strong foam forms.
4. Add yolks, salt, milk to the meat mixture.
5. Carefully add the whipped whites in small portions.
6. The mass should acquire a paste-like consistency.
7. Use butter to grease the steamer container.
8. Place the meat mass in an even layer in a steamer container; pour two glasses of water into the multicooker pan.
9. We set the appropriate mode.

“Steam cooking”, time – 25 minutes

Meat pudding for the diet table

With added bananas

An original version of a famous recipe that will appeal not only to adults, but also to children.

Ingredients:

• flour – 4-5 tbsp. l.;
• salt - a pinch;
• milk – 3 glasses;
• bananas – 3 pcs.;
• eggs – 3 pcs.;
• granulated sugar – 120 g;
• vanillin - at the end of a spoon;
• cookies (biscuit) – 200 g.

Recipe:

1. Pour sugar into the milk, then add flour, preferably sifted, and salt. Place the mixture on the stove. Mix thoroughly. When bubbles begin to rise to the surface of the milk, turn the heat down and heat the mixture for a couple more minutes. Remove from the stove.
2. Place the eggs in a separate bowl. Add about a third of the mixture that was just removed from the stove to them and mix thoroughly.
3. Return the remaining mixture to the heat, slowly add the egg mixture and stir. Wait until bubbles appear and cook for another 2 minutes. Remove from heat, add vanillin, mix again. Allow to cool for fifteen minutes.
4. Place biscuit cookies in individual vases or one large mold and place bananas cut into slices on it (it is better to choose very ripe, soft ones).
5. If lumps still form, you can strain the mixture. Fill the bottom layer with it.
6. Re-arrange cookies and bananas.
7. Pour in remaining pudding mixture. Leave in the cold for 4-5 hours.

Before serving, sprinkle the dessert with crushed cookies or waffles if desired.

Meat pudding in a slow cooker

Modern chefs have made adjustments to the recipe in order to make it possible to prepare a delicious dish using modern household appliances, for example, a multicooker. Ingredients:

• milk – 1/2 cup;
• minced chicken – 500 g;
• white loaf – 100 g;
• onion – 1 pc.;
• eggs – 2 pcs.;
• a little fresh dill.

Cooking process

1. Even a novice cook can master the recipe for making meat pudding. First of all, you need to carefully cut off the crust from the loaf and soak it in milk.
2. Scroll through the bread with onions and meat, add the remaining milk, pepper and salt to taste.
3. Separate the whites from the yolks, mix with the minced meat, you will have to tinker with the whites to thoroughly beat them into a strong foam; to achieve the desired effect, it is recommended to add a little salt to the cooled mass.
4. Add foam one spoon at a time to the minced meat, mix gently.
5. First thoroughly grease the mold with oil, then spread the minced meat in an even layer.
6. If you plan to cook a dish in a slow cooker, you must use a sufficient amount of water, on average 3 cups, cooking time - 25 minutes.
7. After cooking, the pudding must be left to cool completely, remove from the mold, and serve with herbs and sour cream.

Festive meat pudding

The Best Way to Control Portions and Calories

At Precision Nutrition, we use a simple method to help people understand how much they are eating. It is lightweight, portable and adjustable to fit a person's size. All you need is the ability to count to two and your hands.

How it works:

• The palm determines the portion of protein.
• The fist determines the portion of vegetables.
• A handful defines a serving of carbohydrates.
• The thumb determines the portion of fat.

Of course, everyone has differences. This is not the “ideal” way for every situation, nor is it the “ideal diet” for everyone. But since larger people tend to have larger hands and smaller people tend to have smaller hands, your hand can become a personal (and portable) food-measuring device.

Pumpkin casserole with meat (from 1.5 years)

Source: Freepik

Ingredients:

• Tomato – 4 pcs.
• Onion – 1 pc.
• Beef – 600 g
• Pumpkin – 600 g

How to cook?

Peel the tomatoes, chop finely and fry in olive oil. In a separate frying pan, fry finely chopped onion and minced beef and simmer until tender. Add tomatoes to the minced meat and mix, salt to taste. Place pumpkin slices on the bottom of the mold, with minced meat on top. Place in the oven and bake at 180 degrees for 30-40 minutes until the pumpkin is ready. For slightly older kids, the same recipe is suitable, but with grated cheese and spinach or herbs.

General diet plan for men and women

Our "hands-on" recommendations are approximately 2300 - 3000 kcal per day for men and 1500 - 2100 kcal per day for women, assuming a variety of proteins, vegetables, carbohydrates and healthy fats are consumed. This approximation almost corresponds to strictly weighed and accounted food consumption with significantly less effort and stress. A simple and flexible guide for meal planning is as follows:

It is true that some people have larger or smaller hands relative to their body size. But even in this case, the size of the hand correlates quite well with the overall size of the body. And this means that according to this system, meals and portions for most people correspond to body size.

Let's look at how this works for each product group.

How much protein do clients need?

Use your palm size to determine servings of protein-rich foods: meat, fish, eggs, cottage cheese and Greek yogurt. This means the portion has the same thickness and diameter as your palm. Each palm-sized serving provides approximately 20 to 30 grams of protein.

For men, we recommend a total of 6 – 8 palm-sized servings per day. To further simplify, if clients are eating 4 meals a day, we recommend two palm-sized portions per meal.

For women, we recommend a total of 4 – 6 palm-sized servings per day. If clients are eating 4 meals a day, we recommend one palm-sized portion with each meal.

How many vegetables do customers need?

Use your fist to measure servings of non-starchy vegetables (broccoli, spinach, lettuce, carrots, etc.). Once again, your portion is the same thickness and diameter as a fist.

For men, we typically recommend 6 to 8 fist-sized servings of vegetables per day. This amounts to approximately two fist-sized portions per meal.

For women, we typically recommend 4 to 6 fist-sized servings of vegetables per day. Approximately one fist-sized serving at each meal.

Of course, clients can eat more vegetables, but simply adding one fist-sized portion to each meal is a good start for most people.

How many carbohydrates do clients need?

To measure servings of carbohydrate-rich foods such as grains, starchy vegetables and fruits, use a handful. Each handful provides approximately 20 – 30 grams of carbohydrates.

For men, we generally recommend 6 to 8 handfuls of carbohydrates per day. This is approximately two handfuls of servings per meal.

For women, 4 to 6 handfuls of carbohydrates per day are usually recommended. Approximately one handful of servings per meal.

This amount of carbohydrates is enough for clients to provide energy, maintain hormone levels and feel good without going overboard.

How much fat do clients need?

Use your thumb to determine portions of saturated fat foods: vegetable and animal fat, butter, nuts/seeds. A thumb-sized serving is the same thickness and length as your thumb and contains approximately 7 to 12 grams of fat.

For men, we recommend a total of 6 to 8 thumb-sized servings of fat per day. This amounts to approximately two thumb-sized portions per meal.

The general recommendation for women is 4 to 6 thumb-sized portions of fat per day. Approximately one thumb-sized serving of fat at each meal.

This amount provides clients with enough fat to support immune system function, adequate sex hormone levels, and many other vital functions, without overconsumption.

Stay flexible

Of course, as with any type of meal planning, including calorie calculations, the servings listed are just a starting point. You don't know exactly how customers will react in the future. So remain flexible and help clients adjust portions based on appetite, fullness, activity level and type, goals, and most importantly, results.

Pudding, where are you from?

Pudding can be eaten even by those who have digestive problems

The original history of the dish deserves the attention of culinary specialists. Translated from French it means “small sausage”; in ancient times, pudding was not a name for sweets, but for meat dishes. There are several versions regarding the origin of pudding; according to the first, it was originally oatmeal, cooked in beef broth. Then honey, bread crusts, plums and honey are added. The finished dish was served hot; this recipe was especially popular in the 16th century.

Another version of the origin indicates that this recipe was prepared, which was recommended to be stored in a cool place. In addition to the main ingredients, depending on personal preferences, cooks added various spices and a little sugar. This recipe corresponded to the British idea of ​​ideal taste, its popularity spread at a unique speed, and the meat dish quickly became the main attribute of the festive table. Over time, plums were removed from the recipe.

As a result of endless experiments, culinary experts began to use sweets as ingredients for pudding: sugar, fruits, molasses, flour and fats. For some time, many forgot that pudding is a meat dish. The sweet, tender dish has captivated several generations; everyone tried to introduce something new to add a piquant taste.

Potato casserole with meat (from 1.5 years)

Source: Unsplash

Ingredients:

• Milk – 2 tbsp. l.
• Potatoes – 200 g
• Beef – 70 g
• Quail egg – 1 pc.
• Vegetable oil
• Butter

How to cook?

Boil the potatoes and puree them. Add milk, egg, butter to it and beat with a blender until smooth and airy.

Boil the meat until cooked and also beat with a blender or grind using a meat grinder. In a greased baking dish, place a layer of mashed potatoes, then meat, and then repeat the procedure until the ingredients run out. Finally, brush the top of the casserole with quail egg yolk and place in the oven for 25 minutes at 180 degrees. For older children, you can sprinkle the casserole with grated cheese.

Milk pudding recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Milk pudding".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of milk pudding is 70.7 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

Meatballs in milk sauce (from 1 year)

Source: Unsplash

Ingredients:

• Beef – 100 g
• Egg – 1 pc.
• Baby milk – 2 tbsp. l.
• Butter – 1 tsp.
• Flour – 1 tsp.
• Sugar – 0.5 tsp.
• Salt
• White bread

How to cook?

Soak white bread pulp in milk and then mix with minced beef and egg. Add salt to taste and stir until smooth. Form small meatballs and place them in a pan pre-greased with butter. Fill halfway with water and cook over low heat for 15 minutes with the lid closed.

Mash the remaining butter with a fork and mix with flour. Heat the remaining milk in a small saucepan and, as soon as it boils, stirring continuously, add the butter and flour. Add sugar and salt to the thickened mixture and mix vigorously.

The finished sauce must be poured on top of the meatballs and simmered for 2 minutes.

At what age and how much cocoa can a child be given? Cocoa recipes

Use in cooking

Hundreds of variations of pudding are prepared as an independent dessert or first course. It is also used to prepare other more complex cakes - German butter cake “Snow White” or yeast “Eierschecke”.

It is important to separate sweet desserts from dishes with the same name. Behind the pudding there may be blood sausage, cold cuts or a light dietary dessert made from vanilla and milk.

Be careful when choosing dishes in establishments and be sure to study the ingredients when purchasing industrially produced puddings.

Recipe No. 1: A variation on dessert Christmas pudding

This plum pudding is more like the familiar dried fruit pie. The peculiarity of the recipe is alcohol impregnation and a bright combination of ingredients. For example, molasses will provide a special sweetness, bread crumb structure, and many spices will provide an incredible Christmas aroma. The recipe is adapted to Slavic culinary preferences, so there is no fat or flambéing element in it.

We will need:

• brandy (can be replaced with your favorite strong alcohol) – 400 milliliters;
• dried fruits to taste – 350 grams;
• butter – 55 grams;
• sugar or sweetener – 50 grams;
• flour – 240 grams;
• bread crumbs – 260 grams;
• molasses – ½ teaspoon;
• carrots – 2 pieces;
• dark beer – 70 milliliters;
• orange juice – 2 tablespoons;
• chicken egg - 1 piece;
• lemon and orange zest - 1 tablespoon;
• unsweetened coconut flakes - 30 grams;
• a pinch of cinnamon/ground nutmeg/vanilla.

Preparation

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Soak the dried fruit in brandy for at least 60 minutes and pat dry with a paper towel. Grind the dried fruits, add 40 grams of butter, bread crumbs, flour, sugar/sweetener, unsweetened coconut, grated carrots, citrus zest and spices to taste. Mix the ingredients thoroughly and divide into 2 equal parts.

Prepare two 500 ml baking dishes. Grease the sides/bottom of the mold and fill it with pudding batter. Meanwhile, preheat the oven to 230°C. Cover the pans with foil and carefully seal the edges.

Pour boiling water into a deep baking tray, immerse the molds with dough in water (about a third of the height), cover the structure with a lid and place in the oven. If desired, the dish can be prepared in a slow cooker. Average cooking time is 4.5 hours. If necessary, periodically add water to the pan. Remove the finished pudding from the mold, cool and leave in a cool, dark place for at least 24 hours.

Recipe No. 2: variation of Yorkshire pudding for breakfast

This is a more dietary version of pudding because it eliminates the fatty batter. The taste of the finished dish will depend on the type and quality of flour, so experiment, mix, and look for your ideal combination.

We will need:

• wheat flour – 200 grams;
• milk – 200 milliliters;
• vegetable oil – 20 milliliters;
• chicken egg - 1 piece;
• mascarpone – 100 grams;
• lemon – 1 piece;
• powdered sugar or salt to taste (depending on what taste you want - sweet or salty).

Preparation

Preheat oven to 220°C. For the dough, mix all ingredients except milk in a deep container, whisk thoroughly until a smooth, homogeneous mass without lumps is formed. Then pour in the milk in a thin stream, stir the mixture again and leave at room temperature for at least 20 minutes.

Pour the finished batter into muffin cups. The dough should fill only half of the mold, since it will rise greatly during heat treatment. Bake the pudding for about 20-30 minutes. Make indentations in the finished muffins (with a knife or a regular spoon), place the mascarpone in them and squeeze out the lemon juice.

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Carrot pudding

This is a great dessert for children who refuse to eat carrot cutlets.

Pudding recipe:

• Grind 5 carrots and mix with 3 yolks. Add lemon zest and a little cinnamon
• Pour 100 g of sugar into the mixture and add a spoonful of melted butter
• In a separate bowl, beat the egg whites and add them to the mixture with the carrots. Move the spoon from top to bottom until smooth
• Grease the molds with oil and add the mixture to them
• Bake in a hot oven for 30 minutes

Carrot pudding

Bread

Bread pudding will help you out if there is excess bread in the house that you’d hate to throw away, and it’s not worth it. This dessert is suitable even for a child, and adults will definitely like it.

Ingredients:

• 1 medium sized loaf;
• butter for greasing the mold and bread slices;
• chocolate spread – 200 grams (Nutella);
• 3 eggs;
• 150 milliliters of milk;
• 150 milliliters of cream;
• store-bought vanilla custard – 150 grams.

This pudding is very easy to prepare:

1. Trim the crusts from the loaf, cut into thin slices.
2. Spread each one with butter and chocolate paste and place in a greased round pan.

1. Now prepare the filling - mix milk, cream, cream (or vanilla), eggs, beat in a blender.
2. Pour this mixture over the loaf pieces and leave for 15 minutes.
3. Bake at 200 degrees for about half an hour, before serving, cut into portions like a pie.

The result was an excellent dessert based on a stale loaf - tender, moist, very juicy and sweet. The kids will love it.

The pudding is prepared from virtually the same products as semolina porridge (milk, sugar and cereal). To make the casserole rise and brown, an egg and starch are added to it. If your child is not allergic, you can add raisins or cocoa powder to the list of ingredients. It is most convenient to bake in a small pan, greased with butter and sprinkled with breadcrumbs - this makes it easier to remove the pudding from it.

Total preparation time: 50 minutes Cooking time: 30 minutes Yield: 6 servings

Fish pudding

An excellent fish appetizer. Buy 500 g of fillet, note that after defrosting the fish will become smaller, so buy a little more fillet.

Recipe:

• Grind the fillet 2 times in a meat grinder. Add 3 chopped onions to the mixture
• Soak 100 g of white bread in milk and add to the fish mixture
• Add garlic, 100 g semolina and 4 eggs
• Salt the dish and add spices
• Transfer the mixture to the pan and bake for 1 hour in the oven.

Fish pudding

Spiced buckwheat pudding

• Buckwheat flour – 40 g
• Milk – 300 ml
• Sweetener to taste
• Cinnamon – 1 stick
• Cardamom – 3-4 grains
• Cloves – 2-3 pcs.
• Ground nutmeg – 1 pinch

Buckwheat porridge is for an athlete like pizza is for Teenage Mutant Ninja Turtles. But you can also make more interesting dishes from buckwheat - for example, pudding. True, for this you will need not cereal, but flour.

You should add a cinnamon stick, cardamom and cloves to the milk in advance. It is advisable to leave it for 8-10 hours, overnight is ideal. Further, the technology is approximately the same as when preparing semolina pudding. You need to boil the milk, after boiling, remove the spices, add sweetener and nutmeg, and then slowly add buckwheat flour and mix thoroughly. Stirring continuously, cook until thickened, then pour the mixture into molds and let cool. You can also add a little cocoa, orange zest, prunes, raisins, ginger or kumquat to the dessert.

• Proteins – 4 g
• Fat – 3 g
• Carbohydrates – 13 g
• Calorie content – ​​100 kcal

Christmas meat pudding

Ingredients:

• chicken breast – 1 pc.;
• milk – 2/3 tbsp.;
• minced pork – 1 kg;
• garlic – 2 cloves;
• pistachios – 100 g;
• bacon – 300 g;
• eggs – 2 pcs.;
• parsley – 1 bunch;
• vegetable oil - for lubrication;
• salt, ground black pepper - to taste.

Cooking process

1. Add eggs, grated garlic, pistachios and chopped herbs to the thoroughly ground minced meat. Salt and pepper should be adjusted to personal tastes.
2. Add milk and mix thoroughly again. We oil the mold and spread the finished mixture onto thin slices of bacon, which should hang over the edge of the mold.
3. Cover the first layer of minced meat with slices of chicken fillet, again minced meat.
4. We use bacon strips to cover the pudding; the optimal cooking temperature is 200 degrees for one hour.
5. You can remove it from the mold only after it has cooled completely, the real taste will be appreciated the next day, be patient.
6. For those who like an original and simple recipe, you should appreciate carrot and milk puddings.

Read: Benefits of rosehip decoction - tips for use

The most important thing about calories

Losing weight doesn't have to be difficult. Clients can become slimmer and healthier without having to follow a prescribed meal plan, forcing themselves to exercise, or even counting calories.

This doesn't mean it will be easy. Fat loss, like any change in life, often requires trying new things, getting out of your comfort zone and changing old habits to new ones. And when it comes to food portions, size matters. But customers don't need a calculator, scale, or calorie-counting app.

All they need is their hand. And the desire to try something new.

How to adapt this approach to nutrition?

If clients are very active, want to gain weight, or just have a larger physique, you may want to advise them to add a handful of carbohydrates or a thumb of fat to several meals a day.

Conversely, if clients are inactive, looking to lose weight, or have a modest build, you may need to encourage them to remove a handful of carbohydrates or a thumb of fat from several meals a day.

Finally, evaluate your clients' results. If they achieve their goals, let them continue as before. If not, then select the required number of servings.

What about more advanced clients?

Overall, this system works surprisingly well for most clients. In our experience, it meets the needs of 75–85% of training people.

However, clients with specific or advanced goals, such as bodybuilders or high-level athletes, often require more detail and complexity. These people usually effectively use the proposed system in the off-season. And as competition approaches, they require adjustments - adjusting based on body type, consuming carbohydrates and calories in cycles, following a specific nutrition plan, and so on.

Step-by-step recipe for making semolina pudding

Pudding has been famous for its popularity since the Victorian era, when it was made from flour, fruit, sugar and spices with the addition of fat. The main thing is that this dish is easy to prepare at home. Traditionally, the dessert is prepared on the eve of Catholic Christmas in the following countries: Great Britain, USA, Australia.

Origin of the pudding. One of the stories of the origin of pudding says that this was the name given to oatmeal porridge cooked in meat broth with the addition of nuts and honey.

According to the second version, this was a way to preserve meat with prunes. Soon the meat ingredient and dried fruit were removed. Classically, certain objects were mixed into the sweet dough to predict a person's future.

A button meant a bachelor's life, a ring meant a quick wedding, and a sixpence meant good luck.

Classic pudding is prepared by steaming or in a slow cooker from eggs, rice porridge, berries, sugar and milk. Such a snack can be a separate dish or a component of another sweet; it allows you to mix several different products, experiment, create a new combination by adding fruits, berries, and spices.

How to make semolina pudding

For dessert lovers, I offer a delicious step-by-step recipe for semolina pudding with photos.

• Number of servings: 3.
• Cooking time: 15 minutes.
• Kitchen appliances and utensils: saucepan, tablespoon, frying pan, stove.

Step-by-step preparation

1. Bring milk or water to a boil, add vanilla sugar and orange zest, cook for one minute.
2. Add raisins and sugar, reduce heat and leave to simmer.
3. Lightly fry the nuts and chop.
4. Melt the butter and fry the semolina until golden brown.
5. Reduce the heat, add the nuts and pour the prepared syrup into the cereal, stirring quickly to break up the lumps.
6. Cover with a lid and keep on fire for 2-3 minutes until the liquid is absorbed. Mix quickly several times.
7. Serve the pudding warm or slightly chilled.

How to make semolina pudding in the oven

I offer a delicious and healthy recipe for semolina pudding with pumpkin.

• Number of servings: 4.
• Cooking time: 20-30 minutes.
• Kitchen appliances and utensils: saucepan, tablespoon, blender, silicone molds, oven.

We invite you to watch the video where you will learn how to properly prepare this dish.

This semolina pie is a good alternative to semolina porridge for a child. Pumpkin can be replaced with berries, bananas or apples.

Meat pudding in the oven

Ingredients:

• Ground beef 500 gr.
• Parsley and basil 5 stems.
• Garlic 2 teeth.
• Egg 3 pcs.
• Butter 50 gr.
• Vegetable oil 1 tbsp.
• Onion 1 pc.
• Breadcrumbs.
• Salt, pepper mixture 1 chip.

Preparation

1. The oven should first be preheated to 180°C. The mold should be thoroughly oiled; professional chefs recommend giving preference to silicone molds; sprinkle the base with breadcrumbs.
2. Finely sauté the onion until transparent.
3. At the same time, chop the garlic and herbs.
4. We separate the yolks from the whites, which need to be cooled to ensure the possibility of obtaining a strong foam.
5. The first stage of preparing the original dish involves thoroughly mixing all the ingredients except herbs, garlic and proteins.
6. After evenly distributing the minced meat in the pan, add pieces of butter. , sprinkle with breadcrumbs, bake for 50 minutes.
7. The dish should be served hot; lecho or vegetable sauce can be added as an addition.

The main obstacle that causes many to abandon the idea of ​​​​making meat pudding is the misconception about the complexity. It is enough to read the recipe to be convinced of the opposite. This tasty and healthy dish can be enjoyed by your family both on holidays and on weekdays. Confidently experiment with creating new original dishes; your efforts will be appreciated by your family and guests. Pudding is an ideal option, your efforts cannot go unnoticed, and your stomach will say “thank you.”

Read: Can you eat seeds during pregnancy or not: composition and calorie content of the product, benefits and harms

Video recipe for Christmas pudding - note for housewives:

Read along with this article:

• Steamed meat soufflé - recipes for preparing a dietary dish
• Tips for housewives: how to prepare minced meat for cutlets
• How to prepare a delicious dietary fish soufflé
• Beef soufflé: meat in the diet
• Protein omelet - calorie content, benefits of the dish and cooking principles
• Pilaf with dried fruits in a slow cooker, cooking secrets...
• Fish cutlets. Calorie content and benefits
• Milk rice porridge: recipes and cooking features
• How to cook light vegetable soup, recipes

Two mistakes when calculating calories

Very often in programs the amount of weight of the product according to the recipe is indicated in pieces, spoons, glasses, etc. Such indicators make the calculation of the calorie content of a dish approximate, since it is impossible to know exactly the exact number of calories due to the uneven weight or fat content of the products in the author’s recipe and in your interpretation. Therefore, it is better to ignore such information and enter only your own numbers in the program or nutrition diary.

Taking a sample.

It is not recommended to test a dish for the amount of salt during the cooking process and, in principle, before the final weighing. Otherwise, it will simply not be possible to make an accurate calculation. You can also add salt to the dish in a separate plate.

Pumpkin pudding

Healthy and tasty dish. The recipe contains apples, you can use cottage cheese instead.

Recipe:

• Take 0.5 kg of pumpkin and apples, peel the products and boil until half cooked
• After this, mix the ingredients and continue cooking, adding 150 g of milk and 50 g of semolina instead of water
• Boil until tender, and then puree with a blender
• Add 100 g of sugar and 3 yolks, average. At the very end, fold in the whites whipped into a fluffy foam.
• Bake in the cabinet for 35 minutes

Pumpkin pudding