Aug 242013
 

Blueberry Butter | My LIttle Gourmet

We recently went out to dinner at an Austrian restaurant and before dinner they brought us a basket of bread and a small bowl with a scoop of something red. Arik immediately shouted that he wanted some strawberry ice cream. I went ahead and spread some on a slice of bread for him and once he realized this was in no way ice cream he was very skeptical. With the second bite though, the skepticism subsided and he just wanted more and more. You’re probably thinking that this bowl contained blueberry butter, but no, Arik ate an entire bowl of beet butter.

Blueberry Butter | My LIttle Gourmet

Of course, when I got home that evening I wanted to recreate this butter so I could share it with you all. After a few minutes of pondering I realized if I so much as mention beets on a kid-friendly recipe blog, I will probably get laughed at. So, in turn I decided to make this much more kid-friendly blueberry butter. We not only eat this for breakfast on crispbread crackers or toast, but also as an afternoon snack when I need to quickly and easily curb some toddler hunger. And I haven’t yet tried it, but next time I will be spreading this on these pancakes…yum!

Blueberry Butter | My LIttle Gourmet

Blueberry Butter | My LIttle Gourmet

5.0 from 2 reviews
Blueberry Butter on Crispbread
 
Prep time
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Author:
Serves: 4
Ingredients
  • ⅓ cup/75g butter, soft
  • ½ cup/50g frozen blueberries, thawed and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
Instructions
  1. Combine all ingredients in a bowl and blend well using a hand mixer. Taste and add more honey if it's not sweet enough for you.
  2. Store butter in the refrigerator until ready to use.
Notes
This butter can be spread on just about any kind of bread and cracker or even on some delicious fluffy pancakes.

 

 Posted by at 13:18
May 032013
 

Bircher Muesli | My Little Gourmet

Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli | My Little Gourmet

Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.

Bircher Muesli | My Little Gourmet

Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy (sorry…), so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt.

Bircher Muesli | My Little Gourmet

If you and your kids like oatmeal and yogurt, you will love bircher muesli. It’s the perfect summer-time breakfast, and not only really easy to make, but healthy too!

Bircher Muesli | My Little Gourmet

 

5.0 from 24 reviews
Bircher Muesli
 
Author:
Serves: 4-6
Ingredients
  • 2 cups/150g rolled or quick oats
  • 1¾ cups/420ml milk
  • ¼ cup/60ml apple juice
  • 3 tablespoons lemon juice
  • 1 apple, cored and grated with the peel
  • 1-2 tablespoons honey
  • 1½ cups/375g plain yogurt
  • A dash of cinnamon (optional)
  • Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
  • Our favorites: blueberries, strawberries, raisins and hazelnuts
Instructions
  1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
  2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
  3. Top with your favorite fruits and nuts.
Notes
* If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.

 

 Posted by at 14:00
Mar 152013
 

Blueberry Banana Oatmeal Cups | My Little Gourmet

These oatmeal “muffins” can’t really be described as muffins. Their consistency is more of a combination between a muffin and baked oatmeal, so if you are expecting to bite into a light and fluffy muffin you could be disappointed. Their taste though, is just plain delicious! Since the preparation and baking does take a little longer than the usual cereal or toast breakfast, we like to make these cups for breakfast on the weekend when we have a little extra time. I let Arik help me in preparing the batter, so he is okay with having to wait a little before he gets his breakfast.

Blueberry Banana Oatmeal Cups | My Little Gourmet

The original recipe calls for sweetened almond milk instead of milk and honey and for chocolate chips instead of blueberries. I think that sounds really good too, and definitely want to try it out sometime soon, but I just didn’t want to serve chocolate that early in the day… I know, my poor deprived child. 🙂  I imagine they would be really good with some chopped fresh strawberries, as well, which I will definitely have to make in the summer.

Blueberry Banana Oatmeal Cups | My Little Gourmet

I used paper liners to bake these and even after 15 minutes of cooling, they still end up sticking to the paper like crazy. Others have said that it works well to just grease the muffin tray and place the batter in there directly. I haven’t tried this out myself, so I can’t really comment, but next time I will do it this way and let you guys know. Despite the sticking they still tasted great. After eating 4 of these oatmeal cups, Arik came up for air and said, “Mama mmmmh, mehr!” Translation: Mom mmmmh (yes, that’s right, it’s universal), more!

Blueberry Banana Oatmeal Cups | My Little Gourmet

Blueberry Oatmeal Cups
 
Prep time
Cook time
Total time
 
Serves: 15-17 muffins
Ingredients
  • 3 bananas, ripened and mashed
  • 1 cup/240ml milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3 cups/240g rolled or quick oats
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup/125g blueberries, fresh or frozen
Instructions
  1. Preheat the oven to 375℉/190℃.
  2. Mix together all of the ingredients except for the blueberries and set aside.
  3. Prepare muffin pan by greasing or lining with paper liners.
  4. Fold blueberries into the batter and drop into the prepared cups. They should be almost completely full.
  5. Bake 20-30 minutes, or until the edges turn golden brown and they become firm to the touch.
  6. Allow oatmeal cups to cool before removing from the paper liners.
 
Recipe adapted from Green Lite Bites
 Posted by at 13:36
Jan 042013
 

Blueberry-Lemon Whole Wheat Pancakes

I hope everyone had a fun and safe New Year’s Eve!! We had a very exciting evening with some fondue, a glass of champagne at midnight and going to bed at 12:05.  Ahh, the crazy life of parents. 🙂

Blueberry-Lemon Whole Wheat Pancakes

And to start the new year off right we had these pancakes for breakfast the next day. If they are any sign of what is to come in 2013, it is definitely going to be a good year. Arik ended up devouring 3 little monster pancakes all by himself. It was a great start to the day and the year. Happy New Year!!

Blueberry-Lemon Whole Wheat Pancakes

Some not-so-cute monster pancakes 🙂

 Blueberry-Lemon Whole Wheat Pancakes

Blueberry-Lemon Whole Wheat Pancakes
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • 1⅓ cups whole wheat flour, or regular if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 tablespoons butter, melted plus some for cooking
  • 1 large egg
  • 1 cup buttermilk, or milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Zest of 1 organic lemon
  • 1 cup fresh or frozen unthawed blueberries
  • Maple syrup, honey, or butter for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, and lemon zest.
  3. Whisk the dry ingredients into the wet ingredients until just combined.
  4. Heat a large pan or griddle over medium heat and grease with butter.
  5. Pour about 1 heaping tablespoon of the batter in to the pan and top with 3 or 4 blueberries.
  6. Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
  7. Serve plain or topped with butter, maple syrup or honey.
Notes
*The pancakes can also be made with all-purpose flour and regular milk if you prefer.

Adapted from the Weelicious Cookbook

 Posted by at 13:22
Nov 232012
 

Ham and Zucchini Frittata

Did everyone have a good Thanksgiving?  Are you on your couch in a food coma trying to remember what even happened yesterday? If so, then the answer is yes. 🙂 I unfortunately cannot relate for we have yet to celebrate.  Since Thanksgiving’s not a holiday here in Germany (I have no idea why not :)) everyone had to work yesterday and we decided to partake in the festivities on Saturday.  Without thinking, I went ahead and volunteered myself as the maker of the feast…in retrospect a pretty bad idea on my part.  I, being the totally organized and awesome hostess that I am (insert sarcastic pause), have yet to do any sort of grocery shopping or preparation for this meal.  No, I am not really surprised by myself.  It seems I have done this a few (hundred) times in the past, but I am starting to feel a little bit anxious about this one.  So, in order to give my full attention and planning to what is sure to be a lavish and delicious Thanksgiving meal, I need something really quick and simple to make for us today…  Oh, how I love thee, frittata!

Ham and Zucchini Frittata

A frittata is the italian version of an omelet and really quick and easy to make…exactly what I need today.  I usually make the potatoes ahead of time so that when it comes time to cook all I have to do is slice them.  If your kids don’t like zucchini or ham you can, of course, substitute these with just about any vegetable or meat you can think of.  Basically, I just use whatever I can find in our fridge, so we have had combos such as: broccoli and bacon, bell pepper, green onion and turkey, tomato and pea, etc.  As you can see, just about anything goes with these things.  Buon appetito!

Ham and Zucchini Frittata

*Do you guys have any delicious frittata combos or creations? I’d love some inspiration!

 Ham and Zucchini Frittata

 

Ham and Zucchini Frittata
 
Prep time
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Total time
 
Author:
Serves: 3-4
Ingredients
  • 12 oz./360g or 3-4 medium potatoes, peeled
  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves of garlic, pressed
  • 1 large zucchini, chopped
  • 7 oz/200g ham, diced
  • salt and black pepper
  • 1 - 1½ cups cheese, grated (I prefer gouda)
Instructions
  1. Boil the potatoes until soft and allow to cool. Slice thinly (1/4 in) and set aside.
  2. Beat the eggs and milk together and stir in parsley and some salt and pepper.
  3. Heat the oil in a large frying pan with an ovenproof handle over medium heat. Add the onions, and fry gently until soft. Add the garlic and cook for another minute or two, then add the zucchini and ham, and fry until zucchini is soft (about 4-6 minutes). Carefully stir in the potatoes and heat through.
  4. Pour the egg mixture over the other ingredients in the pan and stir once, quickly, to ensure everything is coated. Cook until the egg is set about 7-10 minutes or until an inserted skewer comes out clean. When I am in a hurry I'll just place a lid over the pan to speed things up. Meanwhile, preheat the broiler.
  5. Sprinkle cheese over the frittata and place under the broiler for a few minutes or until the cheese has melted and started to brown a little.
Notes
*Us adults like to spice our slices up with some green tabasco.

Adapted from The Baby-Led Weaning Cookbook

 

 Posted by at 12:45

Green Eggs and Ham

 Breakfast  Comments Off on Green Eggs and Ham
Oct 182012
 

“I do so like green eggs and ham!
Thank you!
Thank you,
Sam-I-am!”

Green eggs and ham made with spinach

We all know them and grew up with them…Dr. Seuss Books are classic children’s books that in my son’s opinion never get old. 😉 Green Eggs and Ham is no exception to that statement.  Arik loves listening to this story and when I told him we were going to actually eat some green eggs and ham for breakfast he almost lost it.  He ended up asking for thirds, so this recipe has now become a regular one on our weekends

Even if your kids don’t know this story, green eggs are always fun to eat and a great way to get some spinach into their bellies! Enjoy and have fun reading with your kids!

 

Green Eggs and Ham
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 teaspoons butter
  • 4 slices of ham
  • 1 pound of spinach (fresh or frozen)
  • 3 tablespoons milk
  • 6 eggs
  • salt
  • pepper
  • parmesan cheese
Instructions
  1. Melt 1 teaspoon of butter in a skillet and add the spinach. Cook stirring often until the spinach wilts. Then add the milk and allow to cook for another 2 to 3 minutes. Puree the spinach and set aside to cool.
  2. Melt 1 teaspoon of butter in the same skillet and cook the ham about a minute per side and set in a pre-warmed oven to keep warm.
  3. In a large bowl, whisk together the eggs, puree, salt and pepper.
  4. Melt the rest of the butter in the skillet and add the egg mixture. Cook, stirring occasionally for about 3 to 4 minutes.
  5. Serve with some parmesan cheese sprinkled on top if you like.

 

 

 Posted by at 12:08