What to cook for children during Lent/unsplash
Great Lent began on March 18, 2024, and will last until May 4. At this time, it is worth limiting food, bad habits, various entertainment and celebrations.
However, it is sometimes difficult to prepare a fasting meal for a child. After all, there is an opinion that they are less tasty and juicy.
In the material Radio Maximumdispels these myths and suggests preparing the TOP-5 best dishes that children will definitely like.
Sicilian fish
< p>Ingredients:
- fish (zudak) – 1 piece
- lemon – a couple of slices
- butter – 30 g
- onions
- potatoes – 300g
- zucchini – 1pc
- fresh mushrooms – 200g
- olive oil< /li>
Preparation:
1. Clean the fish and make oblique cuts on both sides of the carcass. Put half a slice of lemon in the cuts.
2. Put the prepared fish on a baking sheet greased with butter, arrange the onion, diced potatoes, zucchini and thin slices of fresh mushrooms around it in beautiful rings.
3. Salt, pepper, sprinkle the fish with olive oil and water. Bake in the oven at a temperature of up to 180 degrees until done (the time depends on the size of the fish).
Sicilian fish < h4 style="text-align: center;">Peasant-style potatoes
Ingredients:
- potatoes – 1 kg
- garlic – 2 cloves
- oil – 3 tbsp. l.
- dry herbs (rosemary, dill, parsley, basil, thyme),
- ground black pepper
- salt
< p>Preparation:
1. Wash the potatoes thoroughly with a brush under running water. Cut the sprouts, but do not peel the skin.
2. Cut a large potato into several parts, and a small one is enough to cut in half. Put in a bowl.
3. Finely chop the garlic or pass it through a garlic press. Mix chopped dry herbs, garlic, salt, pepper and oil.
4. Pour the resulting marinade over the potatoes, mix well and leave to infuse for 15-20 minutes, stirring occasionally.
5. Place the potatoes, skin side down, in one layer on a parchment-lined baking sheet and place in an oven heated to 250°C. Peasant-style potatoes will be ready in about 25-30 minutes.
Peasant-style potatoes
Pumpkin pilaf
< strong>Ingredients:
- oil – 100 ml
- onion – 2 pcs
- carrot – 2-3 pcs
- sweet pumpkin – 200 g
- rice – 300 g
- salt – 1 tbsp. l.
- raisins, prunes or other dried fruits
- barberry, turmeric, cumin – to taste
< garlic - 1 head
Preparation:
1. Wash the rice several times, soak in cool water while you prepare the vegetables.
2. Cut the onion into half rings, the carrot into thin bars, and the pumpkin into cubes.
3. Heat the oil in a cauldron or deep pan, fry the onion until transparent. Place the carrots on top of the onion, lightly salt, sprinkle with cumin, barberry, and turmeric and leave to simmer under the lid on low heat for 10 minutes.
3. Place the pumpkin along with whole cloves of garlic and dried fruit on top of the carrots. Immediately cover the pumpkin with a layer of rice, salt it well and flatten it.
4. Pour hot water so that it rises above the rice by 1-1.5 cm. Wait for boiling, if it happens unevenly, spread the rice more evenly.
5. Cover the cauldron with a lid and leave it on low heat for 20-25 minutes until the water is completely absorbed by the rice.
Pilaf with pumpkin
Fish cutlets
Ingredients:
- fish fillet – 800 g
- bread (preferably a loaf) – 150 g
- water – 190 g
- egg – 1pc
- salt
Preparation
1. Soak the bread in water. Grind the fish fillet in a meat grinder together with bread. Then add salt, egg, mix and pass through the meat grinder again. Beat the minced meat well.
2. Shape the prepared mass into patties or balls and steam for 20-30 minutes.
3. You can put fish cutlets in a pan, add a little water and put out. Or bake in the oven at a temperature of 200-220 degrees, placing baking paper on it – it takes the same amount of time, i.e. 20-30 minutes.
Fish cutlets
Pancakes with green onions
Ingredients:
- wheat flour – 3/4 cup.
- rice flour – 1/4 cup.
- water – 3/4 cup.
- green onion
- salt
- ground black pepper
- sunflower oil
Preparation:
1. Wash the onion well and cut the green part into 5 cm pieces. Use the white part of the onion in chopped form for serving.
2. In a deep bowl, mix all the flour and ¾ cup cold water. Add water gradually and stir until the mixture reaches the desired consistency.
3. Add green onions to the dough, add a little salt and pepper to your taste.
4. In a large pancake pan, add enough vegetable oil to cover the surface. Heat the oil over medium
heat. Add ½ of the batter. Cook on one side until golden brown. Turn and fry the other side. Reduce heat, add more oil if necessary.
5. Transfer the finished pancake to a plate. Pour the remaining batter into the pan. Repeat all steps with a new pancake.
Pancakes with green onions