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....
Schoolies Spicy Fruit Salad

Schoolies Spicy Fruit Salad

When I was a kid I used to love when my mom would pick me up from school. She used to give my sister and me some money to spend in a snack from the many stands outside and my favourite was the guy with the fresh fruit. This was no boring fruit, but a stand with the most colourful, most appetising mangoes, watermelon, cucumbers, carrots papaya, melon and pineapple; they were all in plastic cups ready to be served with lime juice, a bit of salt and chilli powder. Yes, Mexican kids loooove chilli, especially if you mix it with lime. Last weekend I tried this recipe with some Aussie kids and since the chilli powder wasn’t too overwhelming this was a delicious salad they could not have enough. The salt and chilli bring up the sweetness of the fruits and the lime juice adds some tanginess to the mix, which make it delicious. I invite you to try this simple recipe, get 1 fruit of get them all and enjoy Ingredients Watermelon in cubes Mango in cubes Shredded carrot Shredded cucumber Pineapple in cubes Lime Juice Salt Chilli Powder Method Pour the lime juice over the fruit, add a bit of salt and chilli powder. Mix ingredients and...
Bbq Chiles a la Jorge

Bbq Chiles a la Jorge

It seems to me, BBQ or “Carne asada” as we call it in Mexico is a male business by tradition. Maybe it meant a break for women that usually cooked the meals during the rest of the week, or just something that men used to enjoy about lighting fire. Anyway, my dear cousin Jorge just sent me this delicious and practical recipe for BBQ’d chiles and I am sure you’ll love it especially. Since it is not too spicy is perfect for kids! Ingredients 2 green capsicums 250 gr. cream cheese (you can substitute for fresh tofu for a vegan option) Method Steps Wash the capsicums cut in four pieces by the long side and take the seeds and veins out; fill the quarters with cream cheese Put on the BBQ for at least 25 mins. or until they feel crunchy....
Black Bean Soup

Black Bean Soup

There could easily be a hundred different ways to prepare beans in Mexico. This is only one of them. I chose this recipe because ingredients are easy to get in Australia. Beans are a great source of fiber, and vitamin B. If you want to know how to cook your beans click here. Serves: 4 People Ingredients 1 Cup of cooked beans (black turtle or borloti) 1 Cooked tomato 1/4 Onion Corn Chips 1 tsp. Sour Cream Avocado 1 Toasted Pasilla Chilli Feta Cheese Method Pour the first 3 ingredients in a blender and mix. Pour in a sauce pan on medium temperature. Add salt to taste and let boil. Serve with corn chips, sour cream, avocado, toasted Pasilla chillies and feta...
My Smutty Chicken

My Smutty Chicken

Corn smut, better known as Mexican or corn truffle is a fungus that grows on maize and teosinte. I imagine that when indigenous people in Mexico found this little “bugger” in their crops, they decided not to go hungry and instead found one of the greatest delicacies worldwide. Cuitlacoche (yeah, I have trouble with the pronunciation too!) or Mexican truffle has a strong earthy flavour, and it is best combined with green chilli and/epazote. It has a fabulous dark, almost black colour and it might give your food an amazing contrast. I created this easy-to-make recipe, so that my readers can be introduced to this amazing truffle. Feel free to test and try, just remember this fungus looooves corn, so don’t forget to include it on any attempt, whether is in kernels, a tortilla or chilaquiles as a side. All ingredients can be obtained within Australia. If you need more information please send me a message or write a comment. Ingredients 1 Can corn truffle (Cuitlacoche) 400 gr Chicken breast 2 Green chillies (finely sliced) ¼ Onion (finely sliced) ¼ Cup corn kernels (fresh or frozen) 3 Spoons of cooking oil Epazote (Jesuits herb) Method Steps On a hot big fryer pan pour 1 spoon of oil. Add the sliced chillies and onion and cook until onions are translucent. Add the other two spoons of oil and put the chicken in the pan. Add salt and let brown. Add corn kernels and truffle along with epazote to taste. Cook for another 5 mins. Serve with warm...