New school meals Evgenia Klopotenko recipes – what to cook for lunch / NV

We share recipes for various dishes that have become part of the new school children’s menu.

From the new academic year, children from schools and kindergartens have switched to a new menu approved by the Ministry of Health, which reduces the amount of sugar and flour, while increasing the percentage of vegetables and fruit. The initiators of the changes were Elena Zelenskaya and Evgeny Klopotenko, who worked on the development of updated dishes.

Recently, there has been a big discussion on social networks about the new menu: many parents consider the dishes unsuitable for the taste and needs of children, others complain about implementation problems.

We have collected 11 dishes from the menu proposed by Yevgeny Klopotenko so that you can evaluate it by making it for yourself at home.

Salad of beets and celery with cottage cheese

Ingredients for 500 g:

  • Beetroot 395 g
  • Celery root 50 g
  • Hard cheese 40 g
  • Lemon juice 5 g
  • Salt 1.5 g
  • Sunflower oil 15 g

Cooking:

Rinse the beets, boil or bake until soft, cut into strips.

Rinse and clean the celery, grate or cut into strips. Grate cheese on a coarse grater.

Mix the ingredients, season with lemon juice, salt and oil.

Fruit salad with nuts

Ingredients for 500 g:

  • fresh bananas 135 g (one medium)
  • fresh apples 180 g (one average)
  • fresh oranges 115 g (half)
  • Walnut kernels 75 g

Cooking:

Rinse the fruit, peel and cut into strips.

Roast and chop the nuts.

Mix fruit and sprinkle with nuts.

Green borscht with spinach

Ingredients per 1 kg:

  • fresh potatoes 250 g
  • Carrots 30 g
  • Onion 30 g
  • Fresh spinach 30 g
  • Chicken egg 2 pcs.
  • Refined sunflower oil 20 g
  • Bay leaf 0.5 g
  • Pepper 0.1 g
  • Green onion 30 g
  • fresh parsley 20 g
  • Vegetable broth 700 g
  • salt 3 g
  • Sour cream for serving 20 g

Cooking:

Add the pieces of potatoes to the boiling vegetable broth.

Fry the diced onion and grated carrots in vegetable oil and add to the broth. Add chopped spinach, parsley and green onions.

Cook for another 5 minutes. At the end of cooking, add cubed boiled chicken eggs, spices and salt.

Boil after boiling for 5 minutes.

Avgolemono soup

Ingredients 300 g:

  • fresh potatoes 350 g
  • Carrots 90 g
  • Celery root 50 g
  • Bulb onion 25 g
  • Butter 20 g
  • Salt iodized 3 g
  • Water 700 g

Thank you (71 g: yes.

  • Chicken egg 20 g
  • Citric acid 1 g
  • Water 50 g
  • Dill or dried parsley 3 g

Cooking:

Grind prepared carrots and celery on a coarse grater, cut the onion in half and add everything to boiling water. After 15 minutes of cooking, remove the onion.

Cut the peeled potatoes into medium-sized cubes, add to the soup. Cook for another 10 minutes and add butter.

For dressing: in a separate bowl, dissolve citric acid in water, and then add a beaten egg with water.

5 minutes before the end of cooking, add dressing, stir the soup intensively and add spices to taste.

Chakhokhbili with chicken

Ingredients per 1 kg:

  • Chicken fillet 680 g
  • Refined oil 30 g
  • Bulb onion 400 g
  • Dried garlic 5 g
  • tomato paste 80 g
  • Whole wheat flour or cornstarch 10 g
  • Dried parsley 5 g
  • Sunnel hop 3 g
  • salt 3 g
  • Water 350 g

Cooking:

Cut the fillet into pieces of 30-35 g, fry. Fry the onion and flour cut into rings.

Add onion, tomato paste and brown flour or cornstarch, broth or water, dry parsley, suneli hops and garlic to the chicken. Simmer until done.

Chile con carne beef

Ingredients per 1 kg:

  • Beef in large pieces 400 g
  • Boiled beans 470 g
  • Tomato soup 190 g
  • Butter 20 g
  • Bulb onion 50 g
  • Water 100 g
  • Ground black pepper
  • Salt

Cooking:

Boil the beef for 1-1.5 hours and chop in a meat mincer.

Cut the onion into cubes and fry in a frying pan with minced meat and butter.

Add beans, water, tomato juice, salt and pepper to the minced meat, simmer together for 20-25 minutes.

Vegetarian closed pie

Ingredients per 1 kg:

  • Onion 80 g
  • Carrots 80 g
  • Garlic 5 g
  • Sunflower oil 30 g
  • Butter 20 g
  • fresh potatoes 440 g
  • Lentil sizes 180 g
  • Oregano dry 3.2 g
  • Ground black pepper 3.2 g
  • tomato paste 25 g
  • salt 3 g

Cooking:

Boil potatoes, add butter and mash. Refrigerate lentils until half cooked.

Grind the garlic, finely chop the onion, fry them in vegetable oil. Add red carrots and fry for another 5-7 minutes. Add tomato paste, garlic, crazy lentils and 100 ml of water. Simmer for a few minutes, add salt and pepper.

Pour the mixture into a baking dish and spread the mashed potatoes evenly on top. Bake for 20-25 minutes at 180 °C until crispy.

Gnocchi (potato dumplings)

Ingredients per 1 kg:

  • potatoes 619 g
  • Wheat flour 300 g
  • Chicken eggs 2 pcs.
  • Water 50 g
  • salt 3 g
  • Butter 20 g

Cooking:

Clean potatoes, boil and mash.

Add flour, eggs, salt to potatoes and mix well. Make small balls with a diameter of 2 cm and press them.

Cool until tender in salted boiling water for 5 minutes.

Drizzle with oil before serving.

Vegetable paella with turmeric

Ingredients per 1 kg:

  • Vegetable broth 700 g
  • Refined sunflower oil 20 g
  • Carrots 100 g
  • Bulb onion 100 g
  • Rice greens 300 g
  • Turmeric melena 6 g
  • Butter 15 g
  • tomato paste 50 g
  • salt 3 g

Cooking:

Grate the prepared onions and carrots, fry in vegetable oil and add tomato paste.

Add pre-sorted, washed in cold water several times rice, turmeric, salt and vegetable broth.

Cook until cooked on a low boil, add butter at the end of cooking.

Beet pancakes

Ingredients for 350 g:

  • fresh beetroot 200 g
  • Drinking water 25 g
  • Chicken eggs 25 g
  • Whole wheat flour 90 g
  • Baking soda 1.5 g
  • Salt iodized 1 g
  • Ground cinnamon 1 g
  • Sugar sand 10 g
  • Refined sunflower oil 5 g

Cooking:

Boil the beets, peel and grind on a grater.

Mix grated beets with egg, baking soda and flour, salt, sugar and cinnamon. Mix the dough well until smooth.

Heat oil in a frying pan. Spoon the batter into pancakes. Fry beetroot pancakes for a few minutes on each side. Send the fried pancakes to the oven for 10 minutes at a temperature of 180 ° C to bake inside.

Shuliki with poppy

Ingredients for 500 g:

  • Whole wheat flour 370 g
  • Refined sunflower oil 15 g
  • Kefir 150 g
  • Baking soda 1 g
  • Chicken egg 1 pc.
  • Sugar 10 g
  • Salt iodized 0.5 g
  • Poppy 10 g

Cooking:

Combine all the ingredients and knead the dough. Roll it out to a thickness of 0.5 cm and bake at 170°C for 7-10 minutes.

Cut chilled shuliki into square pieces weighing 60-80 g. Pour berry or sour cream sauce.

Evgeny Klopotenko spoke in detail about nutrition in schools and kindergartens in an interview on the ISLND TV YouTube channel.

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