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cumin seeds, fennel, carrot & apple-to-earth baby



There are hungry babies which may have given lots of things to eat without any difficulty, and then there are gourmet babies with which to diversify all gently so as not to rush.

The first time I gave the pumpkin in Charlotte, she clenched her whole face and shook his head in disgusted, it was well laughed at the time but subsequent attempts to make him eat vegetables were not always successful ...

meantime I learned to recognize the tastes of the young lady with whom I must call him for meals varied

• pumpkin certainly not, but the fennel oh yes it!
• few crumbs ham happening yet, but the ground beef is too much!
• the mango galore, but the banana in small quantities so as not to strain the digestive system of miss ...

All developed using cuit-vapeur/mixeur of Béaba, the indispensable tool for the kitchen for toddlers!



Puree fennel, carrot & apple Earth-:
For 2 meals from 6 months.
Preparation time: 3 minutes.
Cooking time: 15 minutes.

• 1 / 2 fennel bulb 1 small carrot
• 1 small apple-to-earth
• safflower oil (or rapeseed)

Peel the carrot and apple-to-earth.

Rinse carefully boiled vegetables cold and cut into pieces.

Place vegetables in basket Babycook, add water and cook until carrots are tender.

Mix and serve immediately with a teaspoon of oil.

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Smoothie pineapple, ginger & parsley



I fell for this energy drink unearthed in a superb little book about smoothies Editions Larousse.

I did not change anything, it's perfect as-is.

Fresh ginger adds a spicy touch that is delicate taste pineapple.

To consume without moderation!



Smoothie pineapple, ginger & parsley :
Serves 2.
Preparation time: 15 minutes.

• 1 / 2 pineapple
• 10g fresh ginger
  
• some fresh parsley leaves
• some ice
  

half Peel pineapple and cut into pieces.

Peel the piece of ginger and grate it finely.

Place all ingredients in a blender and mix.

Taste the heels!

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Cake cocoa, carrot & mascarpone morning rush



After 8 months of tenderness of hand games, rides belly cons of belly fat and shared mornings, it was time for me resume a normal life and for Charlotte to get acquainted with his new buddies germanophones.

Between sunrise at 6:17, shower at 6:29, dressing bottle at 6:56 am and at 7:02, I have about 6 minutes 48 to prepare a breakfast worthy of the name and devour in the wake ... So to maximize my time without neglecting the benefits of a full meal and eating, I make the evening of delicious cakes taste of vegetables and cocoa ....

The recipe is inspired chocolate cake and Zucchini Clotilde in which I replaced the zucchini with grated carrots and butter with the mascarpone . The result is stunning: air, soft inside, crunchy on top and slightly chocolaty, this cake is a small bomb early morning pleasure to taste without moderation!



Special Breakfast Cake :
For a loaf pan or round baking pan 25cm in diameter.
Preparation time: 15 minutes.
Cooking time: 1 hour.

• 180g flour 150g sugar
• 
  3 eggs 250g mascarpone
• 250g grated carrots
  
• 50g unsweetened cocoa powder 1 teaspoon
• beans soluble
• 1 Tsp baking soda
• 1 / 2 teaspoon baking
  
• 1 / 2 CC vanilla extract liquid
• 1 / 2 tsp salt

Preheat oven to 180 ° C.

In a bowl combine flour , cocoa, baking soda, baking powder and salt.

In the bowl of a food combine sugar, mascarpone, coffee and vanilla extract. Add the eggs and whisk until mixture is homogenous. Pour 2 / 3 of the dry mixture and stir everything roughly, you get a very thick paste.

Grate carrots previously rinsed and peeled. Add remaining dry mixture and vegetables to the dough and knead without exaggeration cocoa with a spatula. Pour into

cake pan previously buttered and floured bake for about an hour until a knife inserted in the center of the cake comes out clean.

Serve warm or cold. The cake keeps well wrapped in aluminum foil for 2 / 3 days.

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Salad Provencal chicken, eggplant & toasted pine nuts



History of thumbing its nose at this cold winter and think for a moment in the month of August on a café terrace to admire the blue Sea, here is a salad taste of Provence. And as a bonus it will help you treat yourself without taking a single gram, atmosphere Detox warranty!

Thanks to my salad, I finally understood the usefulness of to disgorge eggplant before cooking ... having lost all their water they have been grilled in the pan with a little olive oil without swimming in a pool of juice and in the end, it was delicious!



Provencal Grilled Chicken Salad
Serves 2.
Preparation time: 20 minutes.
Cooking time: 10 + 20 minutes.
Resting time: 30 minutes.

• few leaves salad of choice (here oak leaf)
• 2 chicken breasts
• 1 eggplant 1 tomato
• 1 handful of pine nuts
• 1 / 2 lemon
• 3 tablespoons olive oil
• 1 pinch of dried thyme salt & pepper

Start with the eggplant : rinse, cut into small cubes, sprinkle with salt and let stand 30 minutes to disgorge. After this time the cubes of aubergine rinse thoroughly. Heat a tablespoon of olive oil in a frying pan and fry the eggplant over medium-high until browned. Salt and pepper and book.

Grill chicken in same skillet with a tablespoon of olive oil for 20 minutes, the fire must be strong enough for a thin crust forms on the sides of chicken breasts.

Meanwhile wash the lettuce and tomato, toast the pine nuts under the grill, toss the last tablespoon of olive oil with the juice of half lemon, thyme, salt, pepper to the sauce.

When the whites are cooked , cut into slices and assemble the salad with all ingredients, sprinkle with toasted pine nuts and sauce. Serve immediately, it is better when the chicken is still warm.

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Galette matcha tea & chocolate bean



The cake is really not complicated (if you buy the dough all made of course), 10 minutes preparation, stuffs, and it's ready! And then we have the right stuff based on available ingredients and inspiration of the day ... mine is slightly fragrant green tea by in places and offers delicious chocolate chips melting .

The only requirement : brush the tops with egg yolk to give the cake a beautiful glaze and draw paths on the entire surface make irresistible ...

And you, what have you prepared your cake this year?

Galette Green Tea & Chocolate :
Serves 2.
Preparation time: 10 minutes.
Resting time: 30 minutes.
Cooking time: 20 minutes.

• 2 pieces of pastry the same size
• 40g butter 40g sugar
• 40g ground almonds 1 egg
  
• + 1 yellow
  
• 1 teaspoon matcha tea
• 1 square dark chocolate

beat egg with sugar until frothy, add the almond powder. Mash the butter and add to the previous preparation.

Spread the filling on one piece of pastry, leaving a wide band around it, sprinkle with chocolate chips. Cover with second piece of puff pastry and adhere the edges by moistening it with a little water.

Brush top of cake with egg yolk and make drawings with a knife. Keep refrigerated during preheat oven (180 ° C). Put a layer of yellow before to bake for at least 20 minutes while the cake is golden brown.

Enjoy hot or warm.

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is an intruder ...

To begin this new year on a playful note, and wish you great discoveries (culinary or otherwise ...) in 2010, here's a little game that you will take 5 seconds: will you identify the mystery ingredient is hidden in my soup of winter vegetables?



soon for new recipes!