Category Archives: Food

Miss K’s Pancakes

Sometimes Miss K potters in the kitchen, mixing ingredients and trying mainly to make ‘drinks’. She uses the cappuccino frother to process her ingredients and of course this usually comes with some chaos and an end product that is less than desirable, but a four-year-old must have some experimentation opportunities!

Today she mixed together apple juice, maple syrup, water, mango sauce, vanilla sugar and rice milk. It was really too sweet and so we thought of a great solution – let’s make pancakes.

IMG_3613

They turned out awesome, so we wanted to share the recipe with you all.

Miss K’s Pancake Ingredients:

  • rice milk
  • maple syrup
  • mango sauce
  • water
  • apple juice
  • vanilla sugar
  • 1 cup of flour
  • 2 eggs
  • 1 teaspoon of baking soda
  1. Use some creative spirit in mixing together the first 6 ingredients. Once you have a cup worth of mixture that reminds you of mango-flavoured maple syrup put it to the side.
  2. Mix together the flour and baking soda, add a pinch of salt.
  3. In a bowl or jug blend together eggs and rice milk. Add the syrup mix and flour gradually until you have a good consistency (smoothie like).
  4. Fry up on an oil of your choice, serve with fresh strawberries or your favourite topping.

Enjoy!

 

Barley, Pumpkin and Orange Salad

On occasion Miss K’s kindergarten has a surplus of food left over from their lunch. Yesterday it was cooked barley and I was given a large container of it to take home. I love surplus food – what an opportunity!

After perusing some possibilities and feeling inspired to experiment, I decided to make a salad to take to pot-luck dinner tonight. It’s turned out quite well and so I thought it worth sharing.

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I would describe it as a sweet-and-sour salad. For those of you who need to avoid gluten, you might replace the barley with a gluten-free grain. The salad is vegan as well.

Ingredients:

  • 2 cups of cooked barley
  • half a medium-sized Hokkaido pumpkin
  • 2 large carrots
  • 1 medium-sized clove of garlic
  • olive oil
  • salt and pepper
  • sweet paprika powder
  • half a lime
  • optional: some mango or mango-nectar
  • 2 oranges
  • 2 tablespoons of balsamic
  • 2 tablespoons of maple syrup
  • a handful of fresh mint leaves
  • a handful of chopped spring onion

Instructions:

  1. Cut up carrot and pumpkin into small cubes, place into a large bowl with 2 tablespoons of olive oil, 1 tablespoon of balsamic, salt, pepper and paprika powder. Bake in the oven at 175-200°C until golden brown
  2. Place cooled barley into the salad bowl. Peel the oranges and divide into their parts, cut these into smaller pieces and place in with the barley. Mix together with the handful of chopped spring onion. Set aside in the fridge.
  3. Into a small blender (or you could use a hand-held mixer) place the clove of garlic, mint leaves, 3 tablespoons of olive oil the juice of half a lime, one tablespoon of balsamic, salt and 2 tablespoons of maple syrup (plus optionally mango/mango-nectar). Blend until smooth and salad-dressing-like. Mix this into the barley and orange in the salad bowl
  4. Add the cooled pumpkin and carrot into the salad bowl and mix carefully.
  5. Serve!

Spring is here, the sun is out and salad is glorious!

Bread smells like home

We have been ill the last week with a flu that has left me voiceless, which is an interesting thing with Miss K who now repeats all I say in a whisper.

Here in Berlin, things are truly closed on Sunday except for occasional bakeries, mini-marts and cafes. I enjoy the luxury of a spend-free day. I didn’t have any bread today though, so I thought I’d make some. No sour dough this time; I followed this recipe with the exception of adding two teaspoons of honey as I thought the yeast might need something to grow on.

Mrs Winter Creates - white bread

Mrs Winter Creates – white bread

Miss K loved working the dough, though I made no photos and just enjoyed the moment. The bread is delicious and worked out a lot better than I had expected. I let it rise in a warmed oven for a lot longer than 1 hour.

Mrs Winter Creates - enjoying the bread

Mrs Winter Creates – enjoying the bread

Miss K definitely preferred the inside, but I didn’t mind as I found the crust the best.

And once we were done we cleaned…

Mrs Winter Creates - cleaning

Mrs Winter Creates – cleaning

She really did help me with all those dishes, but also spilt some water around. This only meant that some of the other kitchen surfaces also got cleaned…

Mrs Winter Creates - cleaning

Mrs Winter Creates – cleaning

Mrs Winter Creates - cleaning

Mrs Winter Creates – cleaning

Mrs Winter Creates - cleaning

Mrs Winter Creates – cleaning

Sadly, I won’t be going to work tomorrow (I’m really enjoying teaching again). Miss K will be going to her Kindy and I think she will enjoy it – especially as we will be sharing a lantern walk in the evening.

Sałatka jarzynowa – Polish vegetable salad

I’ve been requested recently to post a recipe for my polish vegetable salad. It’s my own doing, I brought it to mother’s day – and it is rather delicious.

The work in this salad is mainly in cutting everything up into tiny cubes. It’s a good meal to make in a small kitchen as it doesn’t take much space if you are organised.

The following recipe is for a large container full. It doesn’t last as long as it looks it should. I personally hide portions of it away from the hubby in the fridge so that it lasts more than a few hours.

 

Ingredients:

5 eggs
750g of potato
2 large carrots
1 cup of peas
1 cup of celery (or celeriac – which would have been boiled)
2 large green apples
4 Tbs of mayonnaise
2 Tbs of joghurt
1 Tbs of seeded mustard (as in the condiment)

 

Instructions:

Peel all your vegies and fruit. Cut potatoes and carrots into halves lengthwise for easier cutting later.

Boil the eggs, peas, potatoes, carrots (and celeriac if you are using this) until they are hard/soft.

Cut everything into tiny cubes (about half a centimetre squared) and put it into a large bowl, dish or container. Add the mayonnaise, joghurt and mustard and stir through evenly, but gently.

If you like salt and pepper, you could add a bit of that too.

Hide, or enjoy with buttered bread.

Raw raspberry and chocolate truffles

I do not eat Easter eggs and so I am very happy to say we have none surplus. I like my chocolate dark and lightly sweetened with no added flavourings or bits that have numbers. I don’t like vanilla very much. I like some sour in the mix or chilli when the mood hits me.

Raw raspberry and chocolate truffles - Mrs Winter Creates

Raw raspberry and chocolate truffles – Mrs Winter Creates

These raw, raspberry and chocolate truffles are just so much more satisfying than cheap chocolate. I even let Miss K have a good go at these, which I understand plenty of people would frown at, but there you go… I’d rather these than Easter eggs, that’s all I have to say!

These will not disappoint, especially if you like your sweet and sour mixed. Super easy too, all you need is a blender and voila!

Ingredients:

one cup of walnuts
one cup of dates (pitted)
a handfull of raspberries (fresh or frozen)
two tablespoons of cocoa
* some apple juice concentrate, honey, agave (whatever floats your boat) to increase the stickiness and make easy to roll – you could also use coconut butter if you prefer

Put all the ingredients (except the * ingredients) into the blender and blend thoroughly. Add as much of the * ingredients as is needed to make the mixture a little sticky and easy to roll into balls.

Roll the mixture into balls and keep in the fridge for freshness.

Raw raspberry and chocolate truffle - Mrs Winter Creates

Raw raspberry and chocolate truffle – Mrs Winter Creates

It is possibly unfortunate that these should be eaten within a few days. I’ll have to make some more as we ran out in much less than that. Happy truffling!

Easter blessings and Polish Easter cake

Today was the day that I had been preparing for. After her nap, Miss K was extatic to find that Nan had come to join us for lunch. After performing her lunch to our guest, I dressed her for the Easter blessing.

Dressed for the Polish Easter blessing - Mrs Winter Creates

Dressed for the Polish Easter blessing – Mrs Winter Creates

My mother had bought Miss K that impressive head-piece to match the dress and necklace and it looked fantastic together. It is traditional Polish dress for girls to wear such flower wreaths in their hair.

Polish Easter costume - Mrs Winter Creates

Polish Easter costume – Mrs Winter Creates

We drove to the church and got there just in time for a very short blessing. If we had been but a few minutes later, we should have missed the whole thing!

After the blessing of the eggs at the Polish church - Mrs Winter Creates

After the blessing of the baskets at the Polish church – Mrs Winter Creates

With the sun beating brightly down, we decided the best place to go afterwards was to a near-by, shady playground, where we enjoyed pączki and bits and pieces from my Easter basket (a bit of a no-no as we should have been continuing our fast for Lent), including a piece of the Easter cake I made.

I didn’t make a plain pound cake, I wanted to add apple, pecans and spices to it for taste. Here is my recipe…

Ingredients:

200g self-raising flour
150g of soft butter
150g of sugar (I used coconut sugar)
3 eggs
2 apples
1tsp of cinnamon
1tsp of gingerbread spices
a handfull of pecan nuts
some water or rice milk to create the right consistency
butter

Polish Easter cake - Mrs Winter Creates

Polish Easter cake – Mrs Winter Creates

1. Preheat the oven to 200°c (392°f) 

2. In one bowl, mix together flour and spices. In a second bowl, cream sugar and butter and then add eggs; mix well.

3. Rub the dry ingredients thoroughly into the wet mixture.

4. Add the pecan nuts and mix through evenly. Vigorously mix in water or rice milk until the mixture is sticky, such that it droops on a spoon and falls back into the bowl.

5. Butter a bundt-cake tin and put the mixture in. Thinly slice the apples and press the slices into the top of the mixture.

6. Cook for 30 minutes or until a knife comes out clean.

 

Happy Easter!

Better bircher breakfast

On the days that we can, the three of us here go to the beach in the morning.

Yup, it’s good. But we don’t want to be out there after 9am when it gets super hot, so we go before breakfast. Going swimming without breakfast makes us hungry of course and a few times we have given in to eating at the cafe overlooking the beach – I know, decadent, right?

We usually get their bircher muesli and it tastes fantastic, which it should for the price tag. This prompted my husband to ask – do you reckon we could make this ourselves? I had a little forage in it’s deliciously gooey contents and realised it wasn’t that complicated. There was probably an ingredient or two I couldn’t decode, but I tried to make it that night and well, it was great! The best of all is that it costs the same to make this for ourselves for a week, that it does to buy two serves from the cafe! On top of this, mine is mostly organic. I feel mighty pleased with that for sure.

better bircher muesli

better bircher muesli – the dry mixture

I get the dry ingredients from Kakulas / Angry Almond. They do some really great fruit mixes and have everything in bulk so that you can get as much as you need.

I prepare it the night before so it soaks right through.

Dry ingredients (quantity for two people, for one week):

1.5kg of rolled oats
half a cup of pumpkin seeds
half a cup of cashews
a cup of dried fruit
half a cup of shredded coconut

Give it all a good shake in a sealable container. Rub in any fruit that wants to stick together. Take out the desired amount for each breakfast. We usually use one cup each.

I put our two cups of the dry ingredients into a container and add the wet ingredients:

2 tablespoons of  lemon juice
half a cup of yoghurt
enough rice milk to just cover over the whole lot

I also add half a teaspoon on cinnamon to this and mix it all together. Then I put the lid on and into the fridge it goes for the night.

better bircher muesli - adding the wet mix

better bircher muesli – adding the wet mix

The next morning, my husband serves it up in two bowls and adds grated apple or pear and frozen raspberries and blueberries on top. I’m not a sweet tooth, but I think many of you might also like to add agave or honey to this.

Bircher muesli serving

Bircher muesli serving

Just to add that Miss K. really enjoyed this breakfast, for two days. Then, she just went off it. You could try it on your kids to see if they like it. My guess is that without the honey or agave it just wasn’t sweet enough, so my little miss prefers her fruit, yoghurt and bread instead.

Bircher muesli serving

Bircher muesli serving