Kids in the Kitchen

Food Art: Ice cream sandwiches, food photography by SandeeA

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making ice cream sandwiches. It would be a great recipe to get your kids in the kitchen!

Food Art: Square deviled eggs, food photography by SandeeA

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called here. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click recipe to find the deviled eggs for this square Recipe: Classic Deviled Eggs. It would be a great recipe to get your kids in the kitchen!

Food Art: Brocade Swiss roll, food photography by SandeeA

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for this Brocade Swiss Roll. It would be a great recipe for having some fun with your kids in the kitchen!

Food Art: Puff Pastry Salad, food photography by SandeeA
Food Art: Square deviled eggs, food photography by SandeeA
Food Play: How to make Homemade Butter
Scrumptious Jelly-Filled Fruits – Sandee A.’s Strawberry Bananas are a Fruity Way to Feed Friends

Food Play: How to make Homemade Butter

Published by sandeea + Monday, August 15, 2011 Permalink 0

por SandeeA

Versión origínale en español

Nowadays we’ve forgotten where food actually comes from. Some people find it difficult to believe olives were “born” with pits, because they’ve only eaten the pitted ones out of cans, and others have never known fresh milk or milk straight from the cow; they’ve only had milk from a U.H.T. Tetra Brik carton.

So what about pulling some magic in the kitchen and showing your kids how cream becomes butter? You will get a delicious homemade butter, full of flavour, with 65% fat, as compared to commercial butters, which commonly have up to 80% fat and zero flavour to boot.

So switch on the music on, and let’s shake it! Who said you cannot play with food?

Recipe

Homemade Butter

Click here for recipe converter

Preparation time: 4-5 min
Cooking time: 0 min
Total: 4-5 min
Yield: 40 gr butter (2 portions)

Difficulty: My 3-year-old son can do it

Ingredients

100 ml heavy cream, very cold (minimum 35% fat)

A small jar with lid

Preparation

1. Put cream in the jar and close lid.

Mantequilla casera 2

2. Turn the music on.

3. Shake it, shake it. About two minutes later, you will notice that the cream is starting to thicken. Take a rest.

Mantequilla casera 2

4. Keep shaking shaking (it will take a couple more minutes). Suddenly, the cream will start to divide into a solid part (butter) and a liquid part (buttermilk) You did it! Press butter and knead it a litte bit to eliminate exceeding buttermilk, and clean it under clean water. You can keep both buttermilk and butter in the refrigerator for a few days.

Note 1: You can do the same thing using a food processor, but it won’t be as much fun! Click here to watch a video showing how to make homemade butter using a food processor.

Note 2: The bottle shown in the pics is not the ideal recipient for making butter…when butter becomes solid, it is really hard to get the butter out of it.

Note 3: The time indicated on the recipe is for an adult. Kids have less strengh and cannot mantain constant movement, so it will take them longer to actually get butter.

As seen at Cultured Butter

Food Play: cómo hacer mantequilla en casa

Published by sandeea + Monday, August 15, 2011 Permalink 0

por SandeeA
Click here to read English version

Hoy en día hemos olvidado el proceso de elaboración de los alimentos. Aunque no lo creáis, las aceitunas nacen con hueso y sin lata, y la leche no sale del tetrabrik. ¿Qué tal si nos divertimos haciendo magia en la cocina, y les enseñamos a nuestros hijos el proceso de convertir nata en mantequilla? Vamos a conseguir una mantequilla casera deliciosa, con un sabor increíble, y con un contenido de materia grasa en torno al 65%, a diferencia de las mantequillas comerciales que tienen al menos un 80%… y ningún sabor. Así que poned vuestra música favorita y a tocar las maracas! No sé quién dijo que con la comida no se juega…

Receta de mantequilla casera

Tiempo de preparación: 4-5 min
Tiempo de cocción: 0 min
Total: 4-5 min
Cantidad: 40 gr de mantequilla (2 raciones, aproximadamente)

Dificultad: mi hijo de 3 años sabe hacerla

Ingredientes

100 ml de nata para montar, muy fría (mínimo 35 % MG, mejor si tiene 35,1% MG como Pascual por ejemplo)

un bote pequeño y que cierre herméticamente, por ejemplo un frasco de mermelada de 250 ml de capacidad

Preparación:

1. Introducimos 100 ml de nata en el bote y cerramos bien
Mantequilla casera 1

2. Ponemos la música.

Mantequilla casera 2

3. Agitamos de arriba a abajo. Puedes descansar un poco (pero acuérdate de apuntarte a un gimnasio) Notaremos como cada vez la mezcla se hace más ligera, llegará un momento en que parecerá que no se mueve nada dentro del bote. Hemos montado la nata (lleva unos 2 minutos)

4. Seguimos agitando el bote enérgicamente. De repente la nata se dividirá en una parte líquida y otra sólida. (tardará otros dos minutos). Ya tenemos la mantequilla por un lado, y el suero de leche (suero de mantequilla o buttermilk) por otro. Pasamos la mantequilla por agua fría, apretándola bien y amasándola para eliminar el exceso de suero, y ya está lista para consumir. El suero lo podemos usar en numerosas recetas de panes y repostería.

Mantequilla casera 3

Nota 1: Se puede hacer el mismo proceso mucho más rápido con una batidora de varillas para fabricar una cantidad mayor de mantequilla. Eso sí, será mucho menos divertido! Aquí tenéis un vídeo donde se muestra cómo hacerlo Cómo hacer mantequilla casera

Nota 2: La botella que se ve en las imágenes no es el recipiente más adecuado para fabricar la mantequilla, dado que cuando se solidifica resulta bastante complicado sacar la mantequilla. Mejor un envase de boca ancha como un bote de mermelada pequeño, tal y como comentaba anteriormente.

Nota 3: Los tiempos indicados en la receta son para un adulto. Si la elaboran niños, que tienen menos fuerza y son menos constantes en sus movimientos, les llevará más tiempo.

Visto en Ohdeedoh

Food Art: Puff Pastry Salad, food photography by SandeeA

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called . SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for this salad in a puff pastry. It would be a great recipe to get your kids in the kitchen!

Food Art: Chocolate Popcorn, food photography by SandeeA

Published by Jonell Galloway + Tuesday, August 9, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click Scrumptious Jelly-Filled Fruits – Sandee A.’s Strawberry Bananas are a Fruity Way to Feed Friends
to find the recipe for this chocolate popcorn. It would be a great recipe to get your kids in the kitchen!

Popcorn Hopping With Antioxidants
21 Tasty Culinary Captures – Food Photography From Frozen Treats to Deconstructed Dinners

Switzerland: Pan-fried Sérac Cheese & Potato Salad Recipe

Published by Jonell Galloway + Friday, August 5, 2011 Permalink 0

Spontaneous Cuisine, by Jonell Galloway

Swiss Sérac cheese, a fresh cow’s milk cheese made with whey

Whey cheese is produced when the curds are separated from the whey to make cheese. Ricotta is also a whey cheese, but unlike Sérac, it is often made with sheep’s milk. As a result, you can use your local cheesemonger’s Sérac in most recipes that call for ricotta.

Photo courtesy of FribourgRegion tourist office.

Photo courtesy of Fribourg Region tourist office.

Sérac is made in most regions of Switzerland, and each region has its own version. Some regions smoke it; others flavor it with herbs, spices or pepper.

Sérac cheese is soft and creamy in texture, so it is easy to spread it on bread to make a healthy sandwich or snack, but Sérac is not only a snack cheese. It can also be used to make healthy, quick meals, such as the recipe below. In the summertime, I often use it like mozzarella, with tomatoes and basil or other Italian-inspired recipes.

It is a great way of teaching your children to eat healthy snacks. Top it with fresh fruit to make a healthy, low-fat dessert, or use it for between-meal snacks on chunky whole-grain bread.

Since it is a fresh milk cheese, it does not keep, and should be eaten shortly after purchasing. Because it is made from fresh milk whey, it is also naturally low in fat. In Switzerland, it would have about a 3.8% fat content, the same as milk.

Continue Reading…

Switzerland: Spontaneous Cuisine: Fresh fruit croûte

Published by Jonell Galloway + Friday, August 5, 2011 Permalink 0

by Jonell Galloway

Cheese Croûtes, a Perfect Winter Snack

Anyone who’s every traveled or skied in Switzerland knows we love croûte. Every ski station restaurant offers a wide range of croûtes. But what exactly is a croûte, you might ask.

: A classic cheese croûte from the Refuge de Chesery

Literally, the word means “crust,” but in practice the dish is usually made with day-old bread, onto which a wide array of foodstuff can be placed. The classic croûtes are layers of toasted bread in a shallow baking dish, covered with any combination of ham, bacon, egg, cheese, tomatoes, etc., but never leaving out the cheese.

For these savory dishes, the bread is cut into slices about 1 cm thick and placed in a buttered shallow baking dish. The bread is browned on both sides in the oven, and then slightly dampened with a little white wine or water. Thin slices of a fatty, hard cheese, such as Gruyère or Emmental, are then distributed evenly over the toast, pepper is added (and other ingredients if desired), and the composition is popped back into the oven until the cheese melts and turns brown.

Because of the oven and the hot cheese, winter croûtes are certainly not appropriate for getting your kids in the kitchen, so I’ve come up with this summer version.

Continue Reading…

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

Published by Jonell Galloway + Thursday, August 4, 2011 Permalink 0

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

by Jonell Galloway

The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.

The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.

The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.