Apple Baby Custard

Apple Baby Custard

This recipe is very simple and delicious. You can give to baby morning, lunch or evening and even combine with favourite cereal. When I first gave it to R he found the orange flavour a bit overwhelming, but after a couple more tries he loved it. Makes 300 gr. Ingredients 2 small apples (smith grannies or pink ladies work great) 1/2 orange (juice and zest) 300ml water Pinch of mixed spice Method Step 1 Cut apples in 1cm cube approx. Optional: you can peel apple if giving to a young baby. Step 2 Pour the water and juice in a pot and place apples in a steaming bowl. Spread mixed spice and orange zest on top. Steam apples for 15 mins. or until soft. Step 3 Place the apples in a blender along with some of the remaining water (don’t pour all at once). Start on a low speed and add bits of water until you get a smooth but firm consistency. Optional As baby gets older (7 months and older) you can leave little chunks for them to practice chewing. Mix with porridge or weetbix....
Beetroot Baby

Beetroot Baby

Hello, hello. After a couple of years of not writing any recipes I just found new inspiration from a beautiful source: my son. When he started eating solids it was a new chance to be creative and enjoy this new journey with him. Of course he can eat Mexican! No, it doesn’t have to have chilli. This recipe came to me when I was trying to introduce beetroot to his diet. Beetroot is a beautiful vegetable as it is full of colour and flavour and can be combined with many things. I mixed it with “Camote”, sweet potato in English. He loved this puree! This is easy to make and you can have a big batch and freeze it in small portions to always have a back up. Makes 300 gr. Approx. Ingredients: 2 baby beetroots 1 small sweet potato 300ml water Pinch of nutmeg Preparation: Step 1   Peel beetroots and potato and cut them in 1cm cube approx. Step 2 Pour the water in a pot and place vegetables in a steaming bowl. Spread nutmeg on top. Steam vegetables for 25 mins. or until soft. Step 3 Place the vegetables in a blender along with some of the remaining water (don’t pour all at once). Start on a low speed and add bits of water until you get a smooth but firm consistency. Optional As baby gets older (7 months and older) you can leave little chunks of veggies for them to practice chewing. When you give to your baby make sure she’s got a bib, as beetroot will colour everything....
Great Artisans of the Mexican Gastronomy 2014

Great Artisans of the Mexican Gastronomy 2014

The friends of the Museum of Popular Art Association and El Palacio de Hierro extend an invitation to participate in this great gastronomic party. The event includes a conference by historian Jose N. Iturriaga, along with a banquet and drinks prepared by some of the best chefs of Mexico. Before the event ends, there will also be a raffle. The cost of the tickets will be donated to the Museum of Popular Art. Don’t miss the opportunity to visit this lovely museum, know a bit more about Mexican gastronomy and enjoy a great meal prepared by the connoisseurs… Cost of the event: $900mx (Mexican peso) Contact: Asociación de Amigos del MAP, A.C. etoledo@amigosmap.org.mx Ph: +(52 55) 5510-2910, +(52 55) 5510-2201 ext. 113,...
Mesamerica 2014

Mesamerica 2014

  Mesamérica: full speed ahead Mexico City is one of the richest and most interesting street food capitals of the world. Based on that premise, Mesamérica prepares its third edition, dedicated to Urban Expressions. From May 20-22 at Auditorio Blackberry in Mexico City, experts from all over the globe will get together to share their thoughts on what we eat in big cities, how and why. More than 2,000 guests will enjoy the lineup, which features big names like David Thompson —Bangkok, Alice Waters, Mario Batali, Danny Bowien, Jon Shook, Vinny Dotolo, David Gelb —USA, Mario Sandoval, Ricard Camarena and Joxe Maria Aizega —Spain, Rodrigo Oliveira —Brazil, Renato Giovannoni —Argentina, and Renzo Garibaldi —Peru. Mexico will be represented by some of its brightest talents, highlighting the depth and richness of its cuisine and its relationship with the city, as seen from different perspectives. Chefs Edgar Núñez, Josefina Santacruz, José Miguel García, Jorge Vallejo, Mikel Alonso, Daniel Ovadía and Dante Ferrero will lead a program that also includes authorities from other fields, like Juan Villoro, Ariel Rojo, David Lida, Gabriela Vargas, Ana Elena Guerra, Alejandro Escalante and Mara Robles, among others. As a variant, Mesamérica will launch Sobre Mesa, a special section dedicated to pastry and organized in partnership with EspaiSucre on May 22nd. Presented by Nespresso, it will feature virtuosos like Pierre Hermé —France, Oriol Balaguer, Ramón Morató, Jordi Butrón and Xano Saguer —Spain, as well as Alejandra Hurtado —Chile and Sonia Arias —Mexico. To close the event, Arca Lab will showcase a mashup dedicated to demonstrating and potentiating the value of Mexican chocolate under an original dynamic. Mesamérica is organized by...