Feeds:
Posts
Comments

Archive for the ‘cooking with the kids’ Category

image

Today there was no school. So in the morning my kids rushed to the computer and didn’t wake me, so I woke at the amazing hour of 8:40, filled with love and goodwill towards the entire world.
So what to make for an indulgent breakfast?
My first idea was pancakes, but it takes a lot of time and with Purim this week the kids weren’t lacking in cake. And then I  thought of hot chocolate, but Independent doesn’t like it. And then inspiration struck: strawberry banana milkshake!

Makes 6-7 small cups.

Ingredients
2 bananas (the riper the sweeter, I used one fresh and one very ripe frozen)
2 cups cut strawberries (about 3 uncut)
1 cup milk
1 tbsp sugar or to taste (depends on the sweetness of the strawberries)

Directions
Blend everything together except the sugar. Taste and add sugar if necessary. Pour into cups and receive all the compliments with a smile. Sit and drink the measly half cup they left you 😉

image

Independent enjoyed making it with me and enjoyed drinking it 🙂 Bon apetit!

Read Full Post »

Sometimes things are black and white 🙂

whole-all

Investigator asked for a chocolate mousse cake for his birthday.

So Insightful, trying to be different asked for a white mousse cake for his birthday. Being insightful, he arrived at the conclusion that having a cake the exact opposite doesn’t make him different. So he asked for a different topping and decorations as well.

Chocolate Mousse cake

Same as here, except I added 2 heaped tblsp of instant chocolate pudding to the mousse to make it more stable and then it doesn’t need to be frozen. Writing on top was piped with melted white chocolate.

Investigator cut round.jpg

 

White chocolate mousse cake (no bake!)

Base:

150 gr white gluten-free cookies (vanilla or petit-buerre)
100 gr margarine or butter, melted (was a bit much, will try with 75 next time)

Mix together and level in the bottom of the cake pan.

White chocolate mousse:

1 box whipping cream (250 ml)
1 packet white chocolate (100 gr)
4-5 tbsp water
2 heaped tblsp instant vanilla pudding

Melt chocolate and water in the microwave. Mix until smooth (I had lumps still, didn’t make a difference). Mixture should be liquid enough to pour when warm (not hot).

Whip cream until stiff. Add melted white chocolate and continue beating. Add vanilla pudding and continue beating until smooth. Place on base and level top.

Vanilla cream:

1 box whipping cream (250 ml)
200 ml milk
1 packet instant vanilla pudding

Beat all together until creamy and smooth. Place on mousse and level. Refrigerate overnight (can probably refrigerate less, I didn’t try).

Decorate with melted bittersweet chocolate and decorations of choice. Decorations with food coloring should be placed immediately before serving as the color runs afterwards (the picture above has the few decorations I put before I remembered this 🙂 I added more afterwards).

Insightful cut.jpg

And joy reigned in the kingdom of LeftoverRecipes…

Take Her To A Peaceful Place by FrankAtt

Take her to a peaceful place” by Frank Att

 

 

Read Full Post »

One of Investigator’s favorite foods is fried cauliflower. He can eat half a cauliflower by himself 🙂 So I make it pretty often, as both my husband and I like it too. You basically split cauliflower into florets, boil like pasta (with some salt until al dente), then mix with beaten egg, a pinch of salt and (gluten-free) breadcrumbs, and fry, covered, stirring occasionally until egg is cooked.  Time consuming, but easy and well known.

Jpeg

Smells great!

However, as it does take time, I started asking Investigator to help me out. Suddenly, splitting the cauliflower into florets is a creative undertaking to rival the Mona Lisa 😀 He made florets in the shape of: a duck; a crocodile; a sofa; a face; a pyramid; a plane; and more and more and more. Who knew?

wp-1466773525089

See? Arrow; chess piece; duck.

Gluten free breadcrumbs are either: gluten free crumbled bread of choice, chickpea flour, crushed gluten free cornflakes/rice puffs.

Bon Apetit!

Read Full Post »

This was a godsend for Shavuot. We eat dairy on Shavuot, and it needs to be OK also when reheated, without drying. Most gluten free foods tend to be inedible an hour after preparing 😦 To top it off, I’ve got picky kids who won’t touch anything that doesn’t look good to them, depending on mood, appetite and the phase of the moon.

Yes, today I don't like pizza and only eat fresh tomatoes.

Yes, today I don’t like pizza and only eat fresh tomatoes.

These cheese and pasta bites were perfect. They are great also a few days later, especially warm; they are versatile and easy to make, and the kids loved them. Definitely a keeper 🙂

Ingredients

250 gr rice pasta
splash olive oil
salt
3 large eggs
250 gr cottage cheese 5%
250 gr grated yellow cheese, your choice (I used a mixture of parmesan and “regular” yellow cheese)
Olives (optional)
Mushrooms, cubed (optional)

Cook the pasta according to directions. Drain and mix with olive oil and a bit of salt so it doesn’t stick. Preheat oven to 175 °C. Mix the eggs, the cottage cheese, the yellow cheese and the pasta together. Add salt and pepper to taste. Add olives and/or mushrooms if using. Spoon into paper muffin cups or directly onto a baking dish lined with baking paper. Bake for 18-20 minutes until brown on the edges and firm in the middle. Let cool and eat!

They're just standing there...

They’re just standing there…

Enjoy!

Copyrights: Waxing Crescent Moon at Perigee – November 27, 2014 by Michael Seeley, creative commons

Read Full Post »

To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!

Mmmm...

Mmmm…

Ingredients:

1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160°C. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

Read Full Post »

This isn’t a recipe as such. But this is still totally amazing. I present to you (queue drum roll):

The carrot sharpener!

ta-da!

ta-da!

This handy tool, which has a peeler on the back and looks like a huge pencil sharpener,

Peeler built in!

Peeler built in!

actually caused my kids to search out carrots in the fridge, peel them, sharpen them, and eat the carrot shavings. And once one kid starts, the others are on him with puppy eyes asking “Can you please give me some?”

big, smile icon

Amazing!

* big smile icon from here.

Read Full Post »

I think I’ve tried every gluten-free pancake recipe, and it always ended up in the trash. Even if the batter tasted good, it never cooked properly, giving a soggy mess. So I decided to try Belgian Waffles instead, because they cook from both sides at once. I was lucky enough to hit the jackpot on the first try:

image

I know that's not a waffle pan. Sue me.

Based on this recipe, here are my tweaks:
Ingredients:
1 1/2 cups gluten-free oat flour
2 tsp baking powder
1/4 tsp salt
Pinch cinnamon
3/4 cup milk, room temperature
2 eggs
5 tbsp oil
1 tsp vanilla
3 tbsp honey

Mix dry ingredients in one bowl. Mix wet ingredients in another. Pour wet into dry and mix until just combined (it will still be lumpy).

image

See? Lumpy.

Wait 10 minutes while figuring how to use your new toaster and preheating it. Put two large serving spoons of batter so it covers the bottom. Grill for 5 minutes. Let cool on rack and eat!

image

I almost didn't make this picture, disappeared so fast

I like mine with tahini paste and honey (halva spread).

image

Yum

My kids predictably like Nutella. My husband likes his au naturel. How do you like yours?

Read Full Post »

I started following Foodie Fiasco, a) because of the gluten free recipes and b) because she makes me laugh. So after 5 (6? 10?) failed tries to make tasty gluten free pancakes, I had a Duh! moment and searched there. I wasn’t disappointed, there is a recipe for coconut flour pancakes that is the favorite recipe on her blog! With snow expected and school canceled, it was the perfect time to try it.

I blitzed some coconut flakes in the coffee grinder (I use it for nuts and spices only, I hate coffee) to make coconut flour and tried. I took to heart the warnings that coconut flour made from coconut flakes absorbs less moisture than coconut flour, and put only part of the liquids. Obviously, making for my family, I quadrupled the recipe (3 pancakes? What would I do with three pancakes?). I put the original amount of liquids, not really wanting to put 8 eggs in the recipe, and mixed and mixed and mixed and… you get the idea. After also letting it rest during three games of TAKI with my eldest and mixing again, I got something close to the consistency recommended (still rather liquid) and started frying.

Frying...

Frying…

It was too liquid, couldn’t be flipped over easily, but I managed.

Doesn't look so good, but I had hopes...

Doesn’t look so good, but I had hopes…

And then my eldest and I taste tested it, and the result was an ultimate hands down.It had a very bitter taste. We diagnosed the baking soda as the culprit – maybe it was spoiled? Too old? I was ready to give up but my son convinced me to try again. With the 1/4 cup ground coconut flakes I had left I tried another batch, and because of the flipping problem I put tablespoonfuls in small ceramic dishes and microwaved for a minute.

Quickly, before it's gone!

Quickly, before it’s gone!

Now THAT was awesome. My kids, even my picky second, wolfed it down and were disappointed when I didn’t have any more. So I present to you Microwave Gluten Free Coconut Cakes in a bowl 🙂

Ingredients (for 5 small cakes)

1/4 cup ground coconut flakes (from about 1/2 cup coconut flakes)
1 egg
2 tbsp brown sugar
1/2 tsp baking powder
pinch cinnamon

Mix everything together for at least 2 minutes. Consistency should be thick enough that if you run a spoon through it it leaves a line and you can see the dough moving back. Put one tbsp in a small bowl (I used creme brulee dishes), spread so it covers the bottom, and microwave for 1 minute. you can put a few at once for more minutes, i.e. 3 bowls for 3 minutes. Let cool and eat with a spoon!

Too late...

Too late…

Bon Apetit!

Read Full Post »

I’m on the lookout for easy gluten-free cookies. So when a friend told me about this recipe, I just had to try it. The cookies turned out great, but because I couldn’t use the original peanut butter (as my son doesn’t like it) and substituted bought almond butter, these have got to be the most expensive cookies ever 😕 If I make them again, I’ll make my own almond butter from ground almonds. If your kids like peanut butter, use that instead. However… Only three ingredients and no food processor!

Ingredients
1 cup almond or peanut butter
1 cup sugar (next time I’ll use 3/4 cup,  too sweet)
1 egg

Mix all together with a spoon. Using two teaspoons, put teaspoons of dough on a baking sheet a few cm apart. Press down with a wet fork.  Bake for 9 minutes at 160 °C,  until just the edges are brown. Let cool (when warm they just fall apart) and eat!

image

I made this with my 2.5 year old daughter. First time that I make cookies with her and she’s more interested in scraping the jar of almond butter than the bowl of dough 🙂 Just shows that we’re raising her right 😉

Read Full Post »

I’ve found the most amazing recipe for gluten-free rolls. I was searching for gluten-free baking powder on the net (how important is that? Does anyone know?) and came upon this recipe. It looked simple, and it uses the simple and cheap gluten-free flour of Conditor (cornflour with a bit of sugar) and it’s ready within 20-30 minutes – actually a type of soda bread.
For some reason, when I doubled the recipe the rolls came out more dense but still good. I’ll ask my SIL about it  😉

Ingredients: (for about 7 rolls)
2 cups Conditor gluten-free flour
1 packet baking powder (10 grams)
2 tbsp olive oil
1/2 cup water
1 egg
1/2 tbsp honey
1/4 tsp salt
Olive oil for coating the bread

Mix the flour and the baking powder. Add the remaining ingredients and knead for about 2 mins until you get a very sticky dough (I used a food processor). Coat your hands thoroughly with olive oil, take a handful of the dough, pat into a ball making sure that it’s thoroughly coated, and place on a tray lined with a baking sheet.

image

Bake in a preheated oven at 180°C for 10 -15 minutes or until toothpick comes out clean.

image

My family loved these, especially when I pointed out that they’re kosher for passover 😉 Bon apetit!

Read Full Post »

Older Posts »