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Archive for the ‘cooking with the kids’ Category

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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 😉

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

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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

 

 

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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.

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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?

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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!

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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

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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!

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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.

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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:

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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).

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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!

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

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

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Yum

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

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