Spring is here, and even though we are all in quarantine, we can at least enjoy some of the great ingredients that are harvested at this time. In my case are strawberries and asparagus. It always gets a bit tricky to cook the same food for us three, as I am an adult, Pepa, a toddler, and Otis, a baby. So here is how I solve this including a video of it at the end.
As I am writing a book for some months now, one of the things I need to do is to try different kinds of cooking technics. KMB & Braun Household send me the Multiquick7 to try it out. I had a Stabmixer from Braun for 20 years, and it still works as if it was new. But much has changed in technology since 1999. And all the new features that it has made my life (with kids) nowadays easier. Now even more as I make all meals for us three at home.
Making meals for us three could be time-consuming if you can't make them at the same time. So this recipe won't take more time than a conventional method, and it will include a baby meal.
What you need for this recipe:
A steamer or a steam basket
2 cups strawberries
1 cup of apples in slices
2 garlic cloves
200 ml of neutral oil
a squeeze of lemon juice
a handful pistachios
salt and pepper
and a multiQuick7 of course
We start steaming now. Add the apples and 1 cup strawberries in the steamer or a pot with a steam basket. If your baby is 10 months old, you can add 1 asparagus. Add some water and let it steam until the apples are very soft. You can add some cinnamon to the water as well.
For the dressing, you need to make a mayonnaise first. This is super easy with the Multiquick 7. Check the video here or at my IGTV. Put in the glass the egg, oil, lemon, and insert the Multiquick 7 stab. Start blending with the Activeblade all the way down for a while until you see white coming up. Then lift the blade slowly until all is mixed and then push up and down until the consistency is perfect. This takes about a minute, and it is fools-proof. Add some vinegar to it until it reaches a dressing consistency.
Change from the Activeblade to the mini processor and use it to make the pistachios small. You can use any other nuts, but I love how strawberries taste together with pistachios.
Heat a pan with some oil and add the chopped garlic. Break the last part of the asparagus stems with your hands and fry them until they are golden and take them off the heat.
By now, the fruits should be done. If your baby has no teeth still, I would use the Activeblade again to make it very smooth, but in my case, I changed to the mashed potatoes accessory and puree it until the fruits were done. Put it aside and let it cool down.
In plates, add the lettuce and spinach, use the rest of the strawberries thinly cut, and the asparagus cut in 3 cm pieces. By now, the baby food will be at room temperature.
The cutest thing I got with this PR package was this lovely bib for Otis... Isn't it the cutest? I drool every time he wears it!
Now we are ready to eat. Add the vinaigrette/dressing over the salad and sprinkle the pistachio dust over it, and you are ready to eat.
As I never get to eat warm, because I need to feed Otis, and sometimes Pepa, at the moment, I am eating a lot of cold foods. This salad tastes delicious warm, or after some time sitting there.
Eating fresh food that has a similar taste to the food that you regularly eat, helps your kid develop the same taste in food as you have. This will help you in the future to avoid "food dramas" and unnecessary "double cooking."
Otis was a big fan of this food and couldn't get enough, Pepa had the salad and even got to help to feed Otis. This meant one spoon for her and one for him... kids!
Here is a short video of how easy it was to make this spring meal at home using Braun´s Multiquick7. I hope you liked this and you will make it at home. Please tag me in your stories or posts to see how you did!
Quince, quince & more quince. Why I have never eaten this fruit? In Peru, we use it as an "Energy Cleaner". We put it somewhere in the room and it turns black when it converts bad energy into good energy. Either way, enough with my Peruvian Juju.
After watching the last Berchtesgadener Milch Video, I decided to make a cake myself using some of their products: Organic butter and Quark (curd). The first thing that got in my head was german cheesecake or crumble pie... so why not mix them both?
For the quince compote:
1 kg of quince
2 cinnamon stick
5 tbsp water
For the filling:
500g Bio-Quark from Berchtesgadener Milch
1 package Vanilla Pudding powder
For the dough:
1 pack Butter of Berchtesgadener Milch
250 g Buckwheat flour
100g ground almonds (if possible roasted)
150g brown sugar
Let´s get Quinced! Wash the quince, cut it roughly. Don't worry about the size of the dices, you can re-cut them after cooked and when they are less hard. Put them in a saucepan with the water, sugar and the cinnamon sticks and cook them for about 25 minutes, let them cool.
Put all the ingredients together for the dough and shape it into a ball. Wrap it in cling film and refrigerate for one hour.
Separate the eggs. Beat the egg whites stiff. Stir the yolks with the sugar until creamy. Add Quark and pudding powder and mix everything together. Incorporate the egg whites. Preheat the oven to 180 degrees. Grease the springform.
Briefly knead 2/3 of the dough press it into the springform pulling up the edge. Spread the quince on top and then add the quark mixture and sprinkle with the rest of the shortcrust pastry as a sprinkle. Then bake the cake for about 55 minutes.
Did I mention this cake is Gluten-Free??? Sprinkle powder sugar and eat it while it is warm. I had some vanilla ice cream with it and I really loved it!
Here is the video I was talking about. I hope you try this at home and don't forget to tell me how was it!
After visiting Bombay Café Bunty's, I couldn't get Indian food out of my head... And as I needed to spoil a big fan of Indian food, I decided to make my very very first curry. Ehmm ok, Asif (from L.A. Poke) told me yesterday that there is no "Curry" in India as we know it in Europe. Let's say I made an Indian Pumpkin and Chickpea Stew :)
It had to be vegetarian and I always find it much difficult to create a recipe if there is no meat or animal broth in it. But to be honest, this was absolutely delicious. Not only because I made it but I still get love declarations directed to the curry instead of me. So let's start the curry-ing around:
Ingredients: (4 people):
1 red onion in halves
2 garlic cloves
Thumb size ginger peeled
3 tbsp neutral oil
1/2 tsp turmeric powder
1 tsp coriander (ground)
1 tsp garam masala
1 tsp cumin (ground)
400 gr Butternut squash, peeled
1 can of chickpeas (drained) 400 gr
1 can coconut cream or milk
1 cup veggie broth
2 full hands of spinach or baby spinach
Let's get started! the main thing to do is make the curry paste. For that, you put the onion, garlic, and ginger into your food processor or blender and add oil to it. Blend it to a paste.
In a dutch oven or cast iron pan, fry the paste for a few minutes. (I diced my pumpkin at that time) add a pinch of salt to it.
Once your onion paste is starting to look light purple and a bit transparent, add all the spices and fry for another minute. Doesn't it look now like those store bought curry pastes?
Add the squash and chickpeas and mix with the spices, then add the coconut milk and broth. Bring to simmer and cook for 30 minutes until the squash softens and the sauce thickens,
Now it's time to add the spinach. Don't worry if it looks like loads of leaves! Just do it! Stir it all until the spinach is droopy!
Now serve with some rice and squeeze some drops of lime to it and sprinkle with some parsley and toasted shaved almonds... ENJOY and let me know if you liked the "Curry".
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...