7 menu ideas for kids

Children’s menu ideas for the week

Monday noon: Pumpkin and salmon in foil

Peel the pumpkin slice, removing the hard rind, seeds and filaments. Coarsely grate the flesh before pressing it onto a clean tea towel so that it is quite dry. Check that the piece of salmon fillet has no bones, then slice it finely. In a large square of baking paper, place a bed of grated pumpkin, lemon with a few drops, add the salmon and close the foil carefully by rolling each edge. Place the papillote in the basket of the steamer, and steam without pressure for 15 to 20 minutes. Mash pumpkin and salmon with a fork, add rapeseed oil and the washed and finely chopped chervil sprig.

Monday evening: Mashed chickpeas, cherry tomatoes and black olives

Drain the chickpeas, peel them and carefully remove the thick skin covering them, which is very indigestible. Then mix them (if not crush them with a pestle) as finely as possible with the yogurt, lemon juice and olive oil. When you have obtained a smooth and homogeneous puree, spread it on the bottom of the plate and decorate with thin slices of cherry tomato. Stone the olives, then reduce their pulp to a puree, using the pestle. Leave to rest in the refrigerator for a good hour. You can serve with a little toasted bread.

Tuesday noon: Stuffed eggplant roll

Let the frozen grilled eggplant slice thaw at room temperature. Immerse the tomatoes for one minute in boiling water, then peel them and remove the seeds and stalk. Cut the pulp into pieces and put it in a small saucepan with the peeled and pressed garlic clove, and the two pinches of oregano. Cover, cook over medium heat for 5 minutes then uncover and reduce for another 5 minutes. Sponge the thawed grilled eggplant slice between two paper towels. Stuff it with cooked tomatoes, sprinkle with stale bread reduced in large breadcrumbs, add the basil leaf and the slice of mozzarella then roll the slice of eggplant like a big cigar, and put it in a ramekin just to its capacity. Heat in the oven at 180 ° (th.6) for 10 minutes, sprinkle with a drizzle of olive oil just before serving.

Tuesday evening: Pasta with cream, white onion and rosemary

Gently heat the cream and put the washed and finely crushed rosemary leaves with a pestle in the hot cream. Leave to infuse. Wash and finely slice the onion and its green stem. Put a small pot of water to boil and immerse the pasta and the chopped onion in it. Do not cover and cook for the time indicated on the package of pasta, then drain. Mix the pasta and onion with the rosemary cream and serve.

Wednesday noon: Pumpkin puree with apple, duck aiguillettes

Remove the seeds, filaments and skin from the pumpkin slice. Cut the pulp of it into small cubes. Peel the half of an apple and remove the seeds. Cut it into small cubes as well. Place the pumpkin, apple and duck aiguillettes in the steamer basket and cook for about XNUMX minutes, until the pulp is tender at the tip of the knife. Mash the vegetables with a fork and cut the duck aiguillettes into very small pieces or reduce everything in a blender until you get a fine purée. Add a small knob of butter and mix well before serving.

Wednesday evening: Small omelet with asparagus tips

Wash the asparagus and peel 2 centimeters of stem starting from the tip. Boil a small saucepan of water, immerse the asparagus tips in it and simmer for about 8 minutes, until the stem is tender at the tip of the knife. Drain. Wash the basil leaf and chop it very finely with a knife. Beat the egg into an omelet and pour it into a small non-stick frying pan, lightly oiled with the tip of a paper towel soaked in oil. When the omelet is almost cooked, sprinkle it with basil and add the mashed asparagus tips with a fork. Fold the omelet and add a drop of lemon juice. Serve it cut into small pieces or crushed.

Thursday noon: Minced veal and spinach rice

Wash each spinach leaf thoroughly, then remove the tails. Boil a small pot of water. When it boils, immerse the rice in it and cook for 15 minutes, until it is very tender (or even a little overcooked). Drain well. Simultaneously, boil another pot of water and immerse the spinach and the veal cutlet in it. Cook for 5 minutes, then drain carefully. Chop or cut the piece of veal into very small pieces; chop or cut the spinach finely; crush or mix the rice. Mix the veal with the Parmesan, the rice with the spinach and add the cream. Serve together.

Thursday evening: Mixed tomato and raw zucchini salad with goat cheese

Remove the stalk from the tomato, then immerse it in boiling water for 30 seconds. Drain and peel it before cutting it into quarters and remove the seeds. Rub the skin of the piece of zucchini by running it under water. Finely grate this piece and cut the seeded tomato quarters into very small pieces. Finely crush the piece of fresh dung with a fork. Mix the vegetables with a few drops of olive oil and goat cheese. Serve at room temperature.

Friday noon: Quinoa hake and raw tomato puree with parsley

Remove the stalk from the tomato then wash it and cut it into small pieces that you mix finely with the sprig of parsley. Then pass the mash obtained through a sieve strainer. Mix with olive oil and set aside. Cook the quinoa in boiling water as directed on the package, but extend the cooking time by 2-3 minutes and do not add salt. Five minutes before the end of cooking the quinoa, add the hake after checking that there are no ridges in the piece. Drain the quinoa and the fish then mash them together. Mix with the raw tomato puree with parsley.

Friday evening: Carrot flan, tomato sauce

Peel or scrape the carrot, if it’s new, then rinse it. Cut it into thin strips that you will steam until they are very tender (allow about 5 minutes). Preheat the oven to 200 ° C (th.6). Mash the cooked carrot with a fork and mix it with the cream, tarragon and beaten egg into an omelet. Butter a ramekin and fill it with this preparation. Bake in a bain-marie (put boiling water for your bain-marie) for about twenty minutes. The custard must be taken. Dice the tomato and steam it for 5 minutes. Mix the cooked tomato, then pass it through a sieve and set aside. Serve the custard with its tomato sauce.

Menu ideas for the weekend