With colours and Canito in the kitchen

Monthly Archives: August 2017

• Molletes – northern Mexican breakfast (breakfast inspiration #3)

  Posted at 7:51 pm by Vero and Canito in the kitchen

  Aug 31st

  Hola my friends!

  Finally, I found energy to write a post… while fighting with tonsillitis and rheumatic fever, I was not able to get up from bed as every single muscle was in pain, but the worst days are over! 🙂 Lately, I was not cooking that much and mainly my husband have been in charge, basically of everything. It has been a while I felt so bad and honestly, I was so happy to have our aupair around. I did not spend too much time with my little one as I did not want him to get sick (and I missed him a lot and together with that felt so guilty, that I have been useless couple of days).

  But I feel better and my taste buds have woken up again! I had started my day with Mexican molletes – simple and delicious breakfast, prepared by my beloved man. And what it is? A mollete, native to northern Mexico, is made with bolillos sliced lengthwise (in our case whole bread), filled with refried beans and topped with cheese, possibly added slices of jalapeño or avocado.

  

  What do you need:

  1 bread (not sliced)

  refried beans (home-made or canned)

  2 eggs

  1 onion

  3 slices of ham 

  2 potatoes

  2 tomatoes

  small pieces of chorizo

  cheese (grated, according to your taste – we had mozzarella this time, however cheddar is great as well)

  1 avocado

  salt and pepper

  

  Firstly, cut the bread lengthwise and prepare toppings for two different types of mollete. First one is with scrambled eggs, ham and onion. The second half is covered with potatoes, tomatoes, onion and chorizo (recipe can be found here, just without fried egg
  🙂 ). When are two toppings ready, spread refried beans on top of bread (this time we used canned spicy refried beans) and toppings on top. Preheat the oven to 175 degrees, add grated cheese according to your taste on top of each half, put on baking tray and “grill” until the cheese melts.

  

  When ready, you can serve with avocado on top and  tomato aside 🙂 Or as my husband – with chillies or jalapeños. It is delicious start of the day!

  

  Enjoy!

  Vero & two Canitos

   

   

   

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  Posted in ALL, MEXICAN CUISINE, SWEET TOOTH / BREAKFAST | Tagged #breakfast, #mexican, #mollete

• Vegetable salad with couscous

  Posted at 11:09 am by Vero and Canito in the kitchen

  Aug 25th

  Lately, I have found difficult to prepare proper meal for dinner, as I arrive from work and spending time with little Canito until his bed time comes 😉 So we have decided to have light dinners and mainly quick, so my evening does not need to be only in the kitchen. This time, I prepared vegetable salad with couscous. This small grained food is quite popular and we like it as well.

  

  What do you need:

  300 g couscous

  1 pepper

  1 egg plant

  sun – dried tomatoes

  2 tomatoes

  250 g baby spinach

  1 red onion

  2 garlic cloves

  lemon juice from 1 lemon

  Feta cheese

  fresh basil

  olive oil

  salt and pepper

  

  

  Prepare bowl of couscous according to the instructions on your package. Take a bigger pan and add olive oil. Cut onion into bigger pieces, smash the garlic cloves and add them into the pan. Fry onion and garlic. When garlic starts to smell and gets brownish, remove it from the pan. Cut the rest of vegetables and add them into the pan, except tomatoes and sun dries tomatoes. Let vegetables fried for couple of minutes (approximately 10 minutes). In the meantime, couscous should be ready. When finish with frying vegetables, lower the heat and add prepared couscous into the pan. Mix everything properly, add cut tomatoes and salt and pepper according to your taste. Mix it again and your salad is ready to serve. Salad is served with sun – dried tomatoes, sprinkled Feta cheese, basil leaves and squeezed lemon juice on top.

  

  Enjoy!

  Vero & Canito

  Posted in ALL, SALADS | Tagged #couscous, #salad, #vegetable, cooking

• Little Columbus is turning {10 months} ❤️

  Posted at 3:01 pm by Vero and Canito in the kitchen

  Aug 24th

  This month was month full of changes. Little Canito is turning 10 months and again – time is flying incredibly fast ☺️ I have started to work again and that was the biggest change for me. So I am getting familiar with new role “working mum”. I have been back at work almost for a month. Working 4 – day week, so I can have slightly longer weekend and stay with him a bit more. However, it is still a bit difficult for me… I mean, at work everything goes smoothly, it is fine to be distracted and I am really busy, so I do not have time to think much. Which is always good. But then, on my way home while taking the train, my brain is spinning. Our little monkey has great time with our aupair, he is happy. Do not get me wrong, I am happy as well and relieved that he is not struggling without me anymore, but at the same time I am so sad and emotional and think: “What I am doing at work? He is still so little. I am missing all his great steps and achievements. Am I going to be stranger for him if he is more with our aupair than me?” Many silly questions have appeared in my head. And this is probably the most difficult thing for me. To accept, that I am not around and see all his “growing” steps, that someone else who does not care that much about it as me, sees that.

  Not only, that I am now “working mum”, but we reached another big changes – little Canito has hit his crawling milestone and he is just everywhere. I enjoy it so much… ❤️It is amazing to see him exploring the world. Not only we have reached crawling milestone, he knows how to sit and just yesterday he figured out that he has legs and he can be standing on them, holding couch and trying to reach daddy’s X-Box controller as his toys are simply boring 🙈😂

  

  Other new experience, however less happy, happened during this month. Our little monkey got sick. Suddenly, high fevers appeared and we did not know why. No caught, no runny nose, simply no signs of being sick, just did not want to eat or drink. At the end we ended up in GP, being checked and left with recommendation to give him Nurofen, however it did not work and his fevers continued. And nightmare probably for all parents, we ended up in A&E for couple of hours and did not know what to do with his fever… As happy end, we left with antibiotics and ear infection. His first time being sick ☺️ and hopefully well recovered. He is eating again well now and even more than before, as he is so active. I have added new tastes and texture to his daily menus (I really love cook for him), so have a look ☺️

  • 1st day

    • Breakfast – Bottle of milk
    • Morning snack – Fruit pudding from milk for infants with added fruit (apples, pears, bananas… whatever the little one likes)
    • Lunch – Spaghetti with tomato – carrot sauce
    • Afternoon snack – Vanilla yogurt
    • Dinner – Instant rice – milk – fruit porridge
    • Night – Sleeping over night 🙂 

  • 2nd day

    • Breakfast – Bottle of milk
    • Morning snack – Fruit porridge with pieces of fruit (apples, pears, bananas… whatever the little one likes)
    • Lunch – Chicken risotto with vegetables
    • Afternoon snack – piece of bread with butter and fruit
    • Dinner – Instant banana porridge with bottle of milk

  • 3rd day

    • Breakfast – Bottle of milk
    • Morning snack – Fruit yogurt with biscuits
    • Lunch – Vegetable creamy soup
    • Afternoon snack – Banana yogurt with pieces of fruit
    • Dinner – Rice porridge with pieces of fruit

  • 4th day

    • Breakfast – Bottle of milk
    • Morning snack – Cornflakes with milk for infants mixed with pieces of banana
    • Lunch – Potato mash with chicken / ham and broccoli
    • Afternoon snack – Grated carrot with apple
    • Dinner – Rice porridge with fruit

  • 5th day

    • Breakfast – Bottle of milk
    • Morning snack – Fruit porridge with biscuits
    • Lunch – Chicken meat with red lentils and vegetables
    • Afternoon snack – Bottle of milk
    • Dinner – Instant fruit porridge

  • 6th day

    • Breakfast – Bottle of milk
    • Morning snack – Fruit with oats and milk
    • Lunch – Potato soup
    • Afternoon snack – Yogurt with biscuits
    • Dinner – Instant porridge with pieces of fruit

  • 7th day

    • Breakfast – Bottle of milk
    • Morning snack – Piece of bread with curd spread
    • Lunch – Fish with carrots
    • Afternoon snack – Bottle of milk with biscuits
    • Dinner – Instant fruit porridge

  And bottles of tea during the day is must! 😉 He loves it. Soon, I will bring more recipes so you can get inspired while cooking for your little one.

  Have a great day!

  Your Vero & Canito ❤️

   

   

  Posted in ALL, LITTLE CANITO | Tagged #babycooking, #parenting, baby, motherhood

• Carrot – apple muffins with Chia seeds

  Posted at 9:58 am by Vero and Canito in the kitchen

  Aug 23rd

  Sweet tooth is in our home now! Our new au-pair loves sweets a lot. Therefore, I have decided to bake a little bit more and I have started with muffins, as I am not that experienced with baking. I and my husband are not big fans of sweets, so I prepare a healthier version of this sweet pleasure and my husband loves carrot cake.

  

  What do you need for preparation of 8 muffins:

  1 ½ cup finely grated carrots

  1 cup coarsely grated apples

  3 spoons Chia seeds

  1 lemon finely zested

  1 spoon ground cinnamon

  6 – 8 spoons brown sugar (depends on how much do you like sweet, I used 6 spoons)

  4 spoons vegetable oil

  6 spoons self – raising flour

  2 eggs

  ½ spoon baking powder

  ½ spoon soda bicarbonate

  ¼ spoon salt

  1 spoon oats

  Preheat the oven to 175 degrees and prepare 8 – 12 muffin paper cases (in my case, I prepared 9 muffins, however it can slightly vary). If you have muffin tin, put papers there and if no, any suitable pan for oven will be good. Prepare to large bowls. In the first one, mix the grated carrots, apples, cinnamon, lemon zest, sugar, salt, oil, eggs and Chia seeds. Mix everything properly and put it aside. Let it set for approximately 10 minutes. Chia seeds will expand a bit and will get a nice jelly texture.

  

  In the meantime, stir the flour, baking powder and soda bicarbonate in the other bowl. After 10 minutes, stir the carrot – apple mixture into the bowl with flour and mix it properly. When ready, divide as evenly as possible into muffin paper cases and sprinkle the oats on top. At the end, bake muffins for 15 – 20 minutes. Afterwards, remove from the oven and leave it sit for about 5 minutes, then you can arrange it on a plate and let it cool completely.

  

  To finalize, make yourself good cup of coffee or tea and enjoy sweet pleasure!

  

  Vero & Canito

  Posted in ALL, SWEET TOOTH / BREAKFAST | Tagged #baking, #carrot, #chiaseeds, #muffins, #sweet

• Home – canned pork meat

  Posted at 9:45 am by Vero and Canito in the kitchen

  Aug 22nd

  There are many ways to prepare a home-canned pork and perhaps everyone will find the one he likes. However, it is always a long and slow preparation, which guarantees a high quality result, and it is worth to prepare a decent amount to enjoy it properly. Once you have it canned, you can prepare quick dinner when needed (as it happens with me from time to time 🙂 ).

  

  What do you need:

  6 kg pork meat (Pork loin or a combination of neck, shoulder and lard, depends on your taste and preference)

  salt and pepper

   

  According to your taste, you can additionally add:

  5 garlic cloves

  onion

  crushed caraway

  thyme

  rosemary

  fresh chili peppers or chili powder

  I buy about 6 kilos of pork meat, I usually buy such amount when you can find a good deal per kilo. Someone leaves the meat with bone and skin to make the taste of meat as strong as possible (the bones, of course, take away, as the meat itself drops off). Another one only and only from the cubes cut. It really depends on your taste buds. If the meat is more lean (neck or shoulder), do not forget to add lard.

  Firstly, cut the meat into a bigger pieces, add salt, sprinkle with spoon of pepper and you can add a spoon of crushed caraway (do not use ground or whole caraway). Mix it properly and you can leave it over night to settle in fridge or use it directly for preparation. The most ideal preparation is in slow cooker as the cooking time is long (from 4 to 8 hours). In slow cooker you can leave it over the night. However, you can prepare it on a big pot with small fire as well or in the oven (where it is not baked, it is just such a long bubbling of flesh in the lard). The cooking time is so long because we want the meat to be completely divided and broken down into fibres. We can help with that at the end with fork.

  

  When cooking, you can try the taste and about 1 – 1.5 hours before the end you can add chopped onion – fresh or fried. Garlic, spices and herbs are added at very end (about 30 minutes) – to be just “bubbled”, so the meat does not get bitter taste. The meat will not feel “garlicky” as garlic gives a slightly spicy flavour and will lose strength while being cooked. If you like spicy meat, you can add chilies at the end as well.

  When is your meat done, boil it immediately into dry and clean jars, tightly capped with clean and dry lids and afterwards, let them cool down. Store jars in cold.

  

  Afterwards, home – made canned pork is ready to serve 🙂 You can serve it with fresh bread (as it is shown in picture, source http://www.topzivot.cz) with well – chilled beer. The best bread is of course home – made one and crunchy 🙂 Onions and pickles on top will not disappoint. Other option is for example dish with rice where the canned meat can be warmed up with onion in the pan. And again, served pickles on side will not disappoint.

  

  Enjoy,

  Vero & Canito

   

  Posted in ALL, MEAT / FISH | Tagged #homemade, #meat, #pork, cooking

• Creamy mushroom soup with lost egg

  Posted at 7:09 pm by Vero and Canito in the kitchen

  Aug 21st

  I am real soup lover. There is no week without soups. Today, I have prepared mushroom soup with potatoes and lost egg, or in other words – Benedict egg. When I was kid, I did not like mushrooms at all… wherever they were. However, it has changed a bit 🙂

  

  What do you need: 

  300 g fresh mushrooms or 50 g dried mushrooms

  150 g potatoes (I use 2 bigger potatoes per person)

  ground cumin

  1 onion

  125 ml lactose free cream 

  2 spoons of flour 

  1 vegetable stock

  salt and pepper

  1 spoon of white vinegar 

  eggs (depends on for how many people is the soup prepared)

  Cut mushrooms are cooked in water in bigger pot together with cut potatoes. Add vegetable stock, salt, ground cumin and chopped onion. When potatoes get softer, add flour mixed with lactose free cream and cook approximately 30 minutes. According to your taste add salt and pepper. While cooking the soup, prepare the Benedict eggs in other pot.

  

  If you are going to prepare several eggs, it is better prepare them one by one. And how to prepare them: break the egg into the glass. Take new pot, add water and vinegar and let it boil. By using a whisk, make a whirl in boiling water and to the middle of whirl let go the egg. Thanks to the whirl, egg will have quite nice shape as well. Let it boil 2 – 3 minutes and take it out. Egg yolk will be slightly runny. Repeat the process with every egg which is needed.

  Now, your soup is ready to serve with the Benedict “lost” egg on top. You can sprinkle parsley on top or add basil leaf.

  

  Enjoy!

  Vero & Canito

  Posted in ALL, CZECH CUISINE, SOUPS | Tagged #Benedictegg, #mushroom, #soup, cooking

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