In the kindergarten of my Soviet childhood, I did not have to “feed” one time at a time. Either the chefs were different, or the layout of the products was such that one could cook wonderful food, but the other one is almost inedible... But, in general, very bad memories are still not left.
And there are many good ones.
Here, for example, a "yeast" drink, which was sometimes given to us for fortification instead of juice. I still love him dearly, although I haven't drunk for many years - I can't find a recipe!
And we had another "food" hit in our group.
Souffle. Soufflé was given for afternoon tea and there were two types. The first one, which we got more often, was well-grated cottage cheese with sugar, sour cream or cream. For beauty, the cooks added beet juice to it, in my opinion, because this curd was clearly beet-pink in color.
They ate it, of course, and not even without pleasure, as it was delicious. No lumps for you.
And in the second type of soufflé, more like a casserole, we rarely got it. And he was always awaited like manna from heaven. Someone more advanced in the morning learned - there will be a souffle! And the whole group licked their lips in anticipation of an afternoon snack. The soufflé lay on plates, squares sprinkled with powdered sugar and an intoxicating smell of vanilla. Even the boiled milk attached to it ceased to spoil the mood.
Already drooling? Then to the recipe.
We take:
Two eggs
Forty grams of sugar
Forty milliliters of milk
Two teaspoons of flour without a slide (no slide, this is important)
A little butter
Vanillin, vanilla sugar or vanilla essence - to taste
How we cook:
We divide the eggs (from the refrigerator!) Into yolks and Christmas trees. Whisk the whites into a dense foam, grind the yolks with sugar and add flour with vanilla or vanilla sugar, dilute with hot, but not boiling milk and, stirring constantly, boil this mixture on low heat until thickening.
In the hot mixture, carefully, stirring constantly with a spatula, add the whipped egg whites.
Lubricate the mold with a small amount of butter and send it to the oven at 160-180 degrees for 10-12 minutes.
Sprinkle with icing sugar and - bon appetit. For more authenticity, you can eat it with milk - delicious!