JEMINE COOKING CLASS FOR KIDS

Every kid loves to play. The funny thing about them is, that even if we think that toys would make them happy, they love to explore the simple things in life at the end. My girls are great example for it.  They always love to watch and to help in the kitchen, join me at work, help everyone around them. My friend Barborka told me about the cooking class for kids at Jemine few days ago. Without thinking, I knew right away, what to do on Saturday morning with my kids.

Anet and Janica from Jemine – official ambassadors of Jamie Olivier & Food Revolution Day for Slovak Republic, who I may call my friends, are two great young woman, who put all their energy behind teaching young generation, school kids and even grownups how to eat proper healthy and tasty food. Few months ago they have opened their Cooking school at Stará Tržnica. Great project, beautiful interiors, marvelous kitchen, tasty recipes. As you may see on the pictures, our kids have really enjoyed every minute of their cooking class. Just have look on their web side for more info about their work and coming cooking classes at www.jemine.sk .

Have fun while cooking! 

XXX M.

GINGERBREAD MAN FRIDAY

.... Friday visit in my friends house....

MONDAY MIX

RECYCLED HOMEMADE BREAD ROLL CAKE

 

Bread is holy in our family. When I buy it, we newer eat it all up. When there is none home, everyone wants a piece. The same is with bread rolls. I do not eat that much bread anyway, but my kids and hubby just can’t live without it. So what to do, when you end up with 2-3 days old bread rolls in your kitchen? Newer throw them in to trash! There are so many animals out there, which will thank you for it! Fish, bunnies, pigs…. But you may also try to bake a recycled cake with them. Here is the recipe:

RECYCLED HOMEMADE BREAD ROLL CAKE

4 old bread rolls

2 cups of milk (almond optional)

4 large eggs

4-6 spoons of coconut sugar

2 apples

1 spoon of cinnamon sugar

optional:

dry fruit, coconut chips, berries, chocolate

It’s so simple! Mix the milk with eggs, than add sugar. Cut bread rolls in to similar pieces, grate apples. Mix bread rolls, apples, cinnamon (or optional fruit). Than combine dry and wet ingredients.  You end up with kind of mash (don’t be scared!). Take baking bowl, wiped with butter, and sprinkled with flour. Heat up the oven to 185 Celsius. Place the mash in to the bowl and bake for aprox. 45 minutes.

The result should be a nice crunchy cake on the top, with nice soft spongy middle. Let it cool down. When serving – sprinkle the cake with cinnamon sugar and garnish it with home made marmalade or compote.  Yum!  

PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

This is a summer version of my favorite winter “Teeschnitten”, which I love to bake before each Christmas. I thought it’s a pity to bake this simple and beautiful cake only once a year. After looking around the house and the fresh fruits in season, I decided to pimp up the recipe my way. By using peach, apricot, lemons, almonds & spelt flour, I’ve completely changed the original recipe. It is healthier and fresher. For those of you, who do not tolerate butter, I suggest to use ghee butter or coconut oil. Regarding the sugar – there are many substitutes you can choose from – brown sugar or coconut sugar. I would’nt use liquid sweeteners – they do not blend well with butter. But you may give it a try.

PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

160g spelt flour

1 TS baking powder

160g soft butter

260g icing sugar

6 eggs

2 peaches

4-5 apricots

120g pealed almonds

Preparation time 50- 60 minutes

6-8 portions

 

The base:

Preheat the oven to 170 degree Celsius and line the baking form with baking paper (spread a little bit of butter on the form and then place the baking paper on top – it will hold in place better)

Beat the butter and 150g of icing sugar in mixer to a nice white cream. Then add 4 egg yolks and 1 whole egg bit by bit. Mix the flour with baking powder, and then stir in to the butter/egg mixture. Pour the batter onto the baking form, and spread in all corners. Clean and cut the fruit into slices. Make nice fruit layers on the top of the batter. Place in the oven and bake for 20 – 25 minutes.

The topping:

Beat the egg whites with a pinch of salt into a nice fluffy “snow”. Then mix in 110 – 120g of icing sugar and add finely crushed almonds. Grind lemon peel into the mixture.

The final cake:

After 25 minutes of baking, take the base out of the oven and spread the topping over the fruit on the top. Place back into the oven and bake for another 15 minutes.

When the alarm clock rings, stick a toothpick into the cake to check if it is ready- if the cake does not stick to the toothpick, than its ready. Take it out of the oven, and let it cool down for 30 minutes.

You can serve it with vanilla ice-cream or whipped cream. Nice and fluffy cake for sunny days … Enjoy!

SUMMER ON YOUR PLATE

Summer on your plate

There is nothing better than to enjoy tasty food prepared with fresh seasonal ingredients. Summer gives us so many options and varieties when it comes to vegetables and fruit, as a great base for a light summer lunch or dinner. I got some fresh cod fish at the Saturday morning market and I had some turkey breast waiting for me in the kitchen, therefore I decided to prepare a light meal of both – they fit nicely together. 

COD FISH & TURKEY STEAKS WITH NATURAL RICE, YELLOW ZUCCHINI AND TZATZIKI SALAD

300g fresh turkey steaks

300g fresh cod fish fillet

1 large yellow zucchini

2 carrots

6 spring onions

1 cucumber

1 lemon

2 – 3 garlic cloves

fresh herbs – rosemary, sage, oregano, tarragon

2 cups of natural rice

150g  plain yoghurt

olive oil

butter or ghee butter

salt

pepper

Preparation time 30 – 40 minutes

Rice:

Melt 1 teaspoon of butter or ghee butter in a small pot. Add 1 cup young onion and carrots, stir for 2-3 minutes. Add natural rice and stir well again for another 2 minutes. Add salt and pepper and add water – 2 cm above the rice (you may also use chicken/vegetable stock). Wait until it starts to boil, then lower the temperature, cover with lid and let it cook for 25-30 minutes on low heat. The natural rice needs aprox. 10-15 minutes longer than standard white rice to cook well. When cooked, turn off the heat, stir and let it cool with the lid on.

Zucchini:

Cut the zucchini into quarters, then cut out the soft middle part with seeds (not necessary if they are not too hard – it is mainly done because of the high level of water in the middle part which can make the zucchini soggy in the grilling process), cut into nice half moon shapes. Add olive oil and a bit of butter into the pan,  add spring onions and zucchini once the pan is hot. Stir over and over and add salt and pepper. You want to end up with lovely pan baked zucchini - kind of grilled. Easy and tasty side dish, ideal for fish & meat. Preheat the oven to 40 grades Celsius to keep the zucchini warm.

Meat:

Use two grill plates. The only difference between fish & turkey preparation is mainly in the herbs added. If you have time, you may marinate the turkey in a mixture of salt and pepper, crushed garlic, spring onion, rosemary and oregano marinade. Mix with your hands and leave covered in a cold place for at least 30 minutes. But you may also do it without marinade. Just sprinkle salt and pepper over the meat and grease the pan with olive oil or ghee butter. Add herbs, garlic and onion to the hot pan to build a base for the meat. Ad turkey at the end and grill aprox 2 - 3 minutes on each side (turkey steak max 3 cm thick). When ready, place the turkey next to the zucchini into the oven – the meat needs to rest in a nice warm temperature for a few minutes to be ready. Get the fish ready in the meantime!

The preparation is a bit easier with the cod fish. Just sprinkle fresh salt (pepper is optional) over the fillet and squeeze fresh lime juice over it. Heat up olive oil mixed with herbs – sage, tarragon, add garlic, spring onion (you may also use slices of lemon – I like this option a lot!) to get the base. Make sure the pan gets nicely hot. Then grill fish from both sides – at most 2 minutes on each side. Careful – fish gets dry easily!

Salad:

Cut cucumber into small pieces and place into the bowl, add plain white yoghurt, 1 clove of crushed garlic (depending how much garlic you like in your food – you may use less or even more), salt, pepper, 2 tea spoons of olive oil. Give it all a nice toss. 

Well and that’s it! Serve with love and enjoy pure summer on your plate. Bon Appetit!