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....

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!

TOMATO MARMALADE

Cook books. They join my whole life. The first cook book I remember was a very thick blue book my mother use to cook from (was probably age 4 that time). She got this old book, full of traditional recipes as a gift from her grand mum. These days you may find recipes everywhere – manly on the internet. But for me is nothing better than to flip trough a book full of great pictures, my notes, favorite recipes. One of my biggest treasures is this old book from 1943. Cook book written by Iren Bárovičová  “The Slovak housewife helper”. I have found this book at the flea market 7 years ago. I could not believe my own eyes. Not only that it is a book full of treasures, recipes you’ll not be able to find anywhere these days. This book is really special – it is signed by the authoress - as a gift for one of her friends. I have translated one of the recipes for you – Tomato marmalade.

 

TOMATO MARMALADE

1kg of ripe tomatoes

40 dkg of brown sugar

1 lemon

1 vanilla bean

 

Clean and peal the tomatoes. Then cut to bites, put in to a pot and lat cook on a low heat level. After few minutes of cooking you may mash the tomatoes (but if you like bits of fruits and greens, like I do – just leave it as it is!). When the mash starts to get thicker add sugar, slices of lemon and vanilla (scratch the seeds out, but use also the bean. Just leave it in the pot while cooking). Cook till it gets nice thick. Then fill in to jars or use right away. I think this marmalade may be great also as addition to meat or cheese. I would recommend using bit of fresh chilly and thyme to make the marmalade even more interesting.

 

HOME MADE STRAWBERRIE/RHUBARB/ CHIA JAM

1 ½ kg of fresh strawberries

1 rhubarb stalk (optional)

½ cup of whole chia seeds

4-5 TS coconut sugar (depending how sweet you like it)

5 sterilized jars – middle size

 

Mash the strawberries in a pot, add rhubarb and coconut sugar. Bring to boil on a middle heat level and then cook for 5 minutes while stirring all the time. Add chia seeds and cook for another 4-5 minutes. The mass should not be liquid, but not to thick eihter (it will get thicker while cooling down). Fill the jam in to the jars. Close them tide and turn upside down - you do not need to sterilize the jam. Leave jam cooling at room temperature. 

If you turn the jar in few minutes (aprox. 15 min) just try a little test. If you nock on the lid, you should not hear any muffled sound. You may be sure, that your jam lasts for at least 6 months.