food for children

Linzer Christmas Tree Cookies


Here is a recipe for some easy and decorative Christmas cookies.  Merry Christmas everyone ♥

You need:  600 g flour, 220 g icing sugar (plus some for decorating), 4 egg yolks, 1 tsp vanilla essence, 400 g butter, raspberry jam

Combine all ingredients (except for the jam) to a dough and refrigerate for at least half an hour. Roll out the dough to about 5 mm and cut out shapes with a cookie cutter of your choice.

Punch holes or shapes into half the cookies before baking. Bake at 180 degrees for 8-12 minutes, or until the edges start to brown.

Remove from oven and allow to cool for at least 15 minutes. Spread some raspberry jam on the cookies without holes, and sprinkle some icing sugar over the cookies with holes. Combine the two parts carefully to avoid the icing sugar falling on the jam, so that the cut-out shapes stay bright red.

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Frozen Yogurt Berry Dessert


This is my favourite quick and easy summer dessert. It is made of only 3 healthy ingredients and you don’t have to add any sugar. All you need is bananas, yogurt, and frozen berries. The berries have to be frozen to get the icy effect, but if you have fresh berries in your kitchen you can add some as decoration, as I did.

Just put 250 g yogurt, 2 ripe bananas and about 350 g frozen berries in a blender. Add the berries in small portions, and make sure your blender is hard core enough to crush ice cubes. Adding more berries will create a sorbet or even ice cream effect and if you use blueberries as well you will get an amazing colour.


Berry cookies


This recipe is based on traditional oatmeal slices or breakfast bars. They contain a lot of oats, which makes them healthy, but because they are also quite sweet and sugary adding berries creates a perfect balance. You can use all kinds of berries, even frozen ones. I was lucky enough to have some fresh red currants from my garden. To avoid crumbling and falling apart when cutting, which always happens to me, just use a muffin tray lined with paper muffin cups instead of a square tin.

You need: 175 g butter, 125 g brown sugar, 50 g honey, 350 g rolled oats and some fresh or frozen berries, a muffin tray and paper liners.

Melt butter, sugar and honey in a small pot on the stove over low heat and stir until dissolved. Combine with the rolled oats in a large bowl. Add the berries and distribute the mix into the muffin tray. You can use a small bottle or a glass that fits into the moulds to gently press down the contents. It works best with frozen berries, with fresh ones you have to be careful not to squash them.

Bake at 180 degrees for about 20 minutes. Once they are baked and have cooled you can take them out of the muffin cups and they will have a beautiful shape. However, if you use colourful muffin cups and leave them in there, it will make them even more appealing to your children and they will  look much nicer in their lunch boxes.


Chocolate banana cookies


This is a quick and easy recipe for chocolate banana cookies. They are perfect for afternoon guests and even more perfect for you children’s lunch box, if you decide to give them an extra little treat. I used my friend’s tip on what to do with left over Easter chocolate – you can find it in her lovely blog.

Ingredients: 125 g butter, 125 g sugar, 2 mashed bananas, 1 egg, 175 g flour with half a teaspoon baking soda, 100 g chocolate chips and 50 g sliced almonds.

Beat sugar and butter until creamy. Add the egg and bananas. Mix well. Sift flour with baking soda and carefully combine all ingredients. Add chocolate chips and almonds. Distribute into even portion onto a baking tray lined with baking paper. Bake for 15 – 20 minutes at 180 degrees.


Recipes for children, by children: Easy potato Soup


My daughter loves soup. Make her a soup and she is happy. It is a pleasure to watch her eat. She is also the one who spends the most time in the kitchen with me. Even if she just sits on the workbench, which is the only place to sit in my tiny kitchen, to watch me.

Here is her first recipe that she came up with all by herself when she was five. It is very easy, and you can either use stock or cubes and it works well both with fresh or frozen herbs.

Dissolve 1 cube of vegetable stock in half a liter of boiling water. Add about 8 large potatoes, peeled and cut into similar sized chunks. Cook until they are soft, but not too soft. Remove from stove and add 50 g of butter, 150 ml of cream and 50 g of cream cheese. Puree with a handheld mixer until smooth. Then all you need to do is add a little bit of cracked black pepper and some of your favourite herbs.


Fun food for children: Popcorn


Here is a little tip for everyone who loves making popcorn the traditional way, without using a microwave. To avoid any burning and to make sure as many kernels as possible pop, just use this simple trick.

Cover the bottom of a saucepan with sunflower oil. Heat the oil just a little bit, then put in 4 kernels and wait until all of them have popped. Quickly add the rest, which shouldn’t be much more than a handful and listen to the beautiful sound of the bursting kernels. As soon as the popping slows down take the popcorn away from the heat and immediately pour them out into a large glass bowl. Add your favourite seasoning and voila!

I love to make them as a little afternoon snack when my children have visitors. To add to the fun use a glass lid and let your children (carefully) watch how the kernels explode.


Raspberry Muffins


These Muffins are perfect for birthday parties, school and kindergarten festivities or just to have with friends or family when they come over for a coffee. They contain less sugar than most other muffins and thanks to the sour cream they taste very light and fluffy.

I always use frozen raspberries, because they contain their shape. If you like you can substitute some of the sour cream with yogurt or mascarpone. Or, if you live in a country where it is available you can use some quark, which works really well.

Easy Raspberry Muffins:

250 g flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder
120 g sugar, 120 g butter, 1 medium sized egg, 300 g sour cream, 150 g frozen raspberries

Mix flour, baking soda and baking powder in a bowl and set aside.

In a separate bowl, beat sugar and butter for about 2 minutes . Add the egg and mix until combined. Add sour cream and stir well. Gently fold under the flour mix, until all ingredients are just combined. It’s best to use a large metal spoon.

Distribute the batter into a muffin tray lined with paper cups and add three frozen raspberries to each mould, gently pressing them into the batter. Bake for approximately 25 minutes at 170ºC , depending on your oven. Let them cool down and dust with some icing sugar.