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....
Arroz rojo (Red rice)

Arroz rojo (Red rice)

This is a Mexican favourite, for its great flavour and versatility to be combined with main dishes such as mole, or even on its own with a fried egg and a good splash of salsa. Here is the recipe: Ingredients: 1 cup of long or medium rice 3 or 4 roma tomatoes (pending on the size) 2 chicken stock cubes (if vegan change for veggie stock) 2 cups of water 1 small carrot in small cubes 1 tbsp cooking oil Preparation: In a blender pour the tomatoes and water and blend until smooth In a hot cooking pot pour oil and rice. Move constantly to avoid burning. When the rice is transparent add the tomato water, the chicken stock cubes and the carrot Bring down to low heat and let boil When water is close to full evaporation, check if rice is tender. If not, add half a cup of extra water and continue the cooking process until all water has evaporated. Check constantly to avoid burning. Enjoy!...
Tiramisu alla Marco

Tiramisu alla Marco

This is a typical recipe from the Veneto province in the north of Italy where my friend Marco is originally from. I remember the first time I tried Tiramisu; Marco and I were in his favourite Italian restaurant in Kampala, Uganda. He was disappointed back then as he could swear that tiramisu was not made with proper Mascarpone cheese (don’t mess with an Italian’s cheese). Five years later I asked Marco for his own recipe of tiramisu and he sent me this through Facebook. I have made this recipe a couple of times with great success. Today is Marco’s birthday and I want to publish this recipe in his honour. Happy birthday Marco!! Serves 6 Persons Preparing time 25 mins. Ingredients 500 gr of mascarpone cheese 6 eggs 100 gr of sugar 400 gr of savoiardi biscuits 4 cups of italian coffee 1 glass of marsala wine or some other kind of alcohol (Pedro Ximenes sherry can be a good substitute)   Method Divide the white and yellow part of the eggs. Mount the white part. Mix the yellow part of the eggs and the mascarpone, plus the sugar; you must get a homogeneous cream. Add the mounted white part and keep mixing until you get a very soft cream. Take the biscuits and deep them in the coffee mixed with the alcohol. Lay the biscuits in glass pie dish forming one layer. Add half of the cream Form a second layer of biscuits and pour the rest of the cream. On top add bitter cocoa powder Put in the fridge for two hours. Serve not too cold so you can appreciate the cream...