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The beans are picked, washed and put in a pot, add water and put on the fire, when it boils, leave for 3-4 minutes, then turn off the flame and leave until the next day, covered with a lid. .
The next day, drain the water and peel the grain. Only the core remains.
In a pot, put the oil; when the oil has warmed up enough, add the spices and let the flavors explode for half a minute :); add onion and garlic, let it harden a little. When the onion becomes glassy and lightly with the edges of the copper, add the peeled grain, cover with boiling water and let it boil for about 35-40 minutes, until the grain comes apart (about a puree). Be careful, the water must cover the grains, no more. Take the pot off the heat, and, with the help of a vertical blender, turn the contents into a homogeneous puree. Add lemon juice, salt and pepper to taste, mix. The puree is ready! Serve both cold and hot, with pickles only, with a mushroom sauce or whatever you like. I chose with baked peppers, you can find the recipe here with a little spicy oil.
As a rule, mashed potatoes are a classic garnish that goes with anything. But when we get bored of it, we can always switch to celery puree. The spicy and fresh aroma of celery makes this dish a really special one.
Celery itself is a very healthy root. Specifically, it maintains the health of the cardiovascular system, helps lower cholesterol in the body when consumed regularly and has a mild laxative effect, being a good and natural remedy for constipation.
If you want to prepare a delicious and flavorful celery puree at home, it's as simple as can be.
- Peel the potatoes and celery and cut into cubes. Boil in water with a pinch of salt.
- When soaked, pass well in a large bowl.
- Pour the milk gradually, stirring constantly.
- Add the oil in a thin thread and mix well.
- Salt and pepper to taste and serve as a garnish or as such.
3. Mango puree with biscuits
Ingredients for mango puree with biscuits:
4 tablespoons brown sugar / molasses
3 steps to make mango puree with cookies:
1. Cut the mango fruit into cubes and boil together with the sugar until soft, and strain.
2. Crush the biscuits until they reach the consistency of breadcrumbs, and mix in a bowl with the mashed mango fruit and a few tablespoons of the juice formed from boiling the mango.
3. The preparation can be consumed after it has cooled.
You can drink the juice left over from boiling the mango fruit, being similar to a combination of a natural juice and a syrup.
Goose leg with mashed sweet potatoes
The day before, the thighs are washed and swabbed with a towel.
Peel the onions. Boil 3 liters of water in a large pot, add the thighs, onions, bay leaf and a tablespoon of salt and simmer for about 80 minutes.
Remove the thighs and leave to cool. The remaining juice is passed through a sieve, the fat is removed and the juice is set aside.
For the puree, peel the sweet potatoes and potatoes, wash, cut into pieces and cook in the soup for about 20 minutes. Drain, add milk and chestnuts and crush.
Season the puree with salt, pepper and nutmeg and refrigerate.
Remove the outer leaves of the white cabbage, cut the cabbage into quarters, remove the spine, cut the cabbage into strips, wash and cook in salted water for about 8-10 minutes. Then rinse with very cold water and leave to cool.
For the cream sauce, heat 1 tablespoon of butter, add butter by stirring and sauté for a while. Pour 200 milliliters of soup and cream and bring to a boil. Season the sauce with salt, pepper and cumin and leave to cool.
On the day of serving, season the thighs with salt and pepper, place in a suitable form for the oven and cook crispy in the preheated oven at 200 degrees (convection: 180 degrees) for about 35 minutes.
Halve the sheath of chili lengthwise, wash and cut into cubes. Heat the puree, incorporating in it a little soup from the previous day.
The cream sauce is boiled in a large pot, white cabbage is added, seasoned with pepper and refined with parsley.
Melt the rest of the butter in a pot and add the chili. Place the thighs in plates with puree and white cabbage with cream, sprinkle with chili butter and serve.
"You would say that it is not a great philosophy to pass some vegetables, but in order to obtain a puree after which everyone will ask for another portion, you have to make a little effort. Not much. Just a little and the result will be spectacular ", writes chef Joseph Hadad on his blog.
Boil the potatoes in their skins until well softened. Peel a squash, grate it and squeeze the juice. Put in a pan and leave in the oven for about 20 minutes at a temperature of 15-20 degrees to evaporate the water. Remove and pass again. To 1 kg of potatoes thus cooked, put 400 g of butter, salt and 100 ml of warm milk. Gradually add the butter as the previous pieces melt.
Celery is cleaned, but do not throw away the shells. The root is washed very well before use and the shells are kept for use in a basic soup that you can make and keep for other dishes. Cut the celery into large pieces and cook until soft. For a richer taste, the boiled pieces are sauteed in butter with salt and pepper. Put in a blender with a little olive oil to bind the puree. It is then strained through a fine sieve, which removes the crumbs from the celery composition.
We use the same procedure for carrots, parsnips or beets. For the beet, however, I like to add a little cumin powder, which is very well associated with the taste of beets.
We can easily use frozen peas if we are out of season.
Chop the shallot (French onion) and sauté with a little chopped garlic. Add the peas previously left to thaw. Add lettuce leaves and mint leaves, salt and white pepper.
All this is put in the blender with very little vegetable soup to help the bird. Be very careful not to get too much sauce, not too much liquid. The cream thus obtained is passed through a fine sieve to obtain a velvety puree.
If you want it to be greener, in the blender you can put some baby spinach leaves or even nettles (when it's their season), because they give a fresh green to the puree. But the taste should be peas, not spinach, so do not overdo it with spinach leaves.
To 1 kg of peas put 150 g onion, 6 lettuce leaves, 12-13 mint leaves, 1 clove of garlic and 8-10 spinach leaves.
This puree goes very well with chicken, fish, especially fatty fish such as salmon or mackerel.
Wash the nettles well, preferably in several waters, to remove the soil from them. Put water in a bowl, add a little salt and scald the nettles for 5-6 minutes, after boiling. Remove the container from the heat, leave it to cool a bit, then drain the nettles and chop them finely. During this time you can cook the finely chopped onion until it softens and becomes glassy. Add the chopped garlic over it and stir for a minute continuously, then add the nettles. Pour sour cream, milk, salt and pepper. Keep the container on the fire until the liquid starts to drop and the preparation thickens. Stir frequently during this period and do not forget to add finely chopped dill. Serve the nettle puree with garlic with a poached egg and polenta for a complete treat.
Nettle puree with garlic, your portion of health, is a simple and tasty recipe, ideal for moments when you want to prepare something different.
2. Mashed carrots, beets and potatoes
ingredients: 1 medium-sized carrot 1/2 small beet 1 medium-sized potato.
Method of preparation: Wash the vegetables, clean and cut into cubes. Bring to a boil until softened, then blend. You can add water, breast milk or milk formula to get the desired consistency.
Baby broccoli puree & # 8211 quick recipe
Broccoli is that vegetable too often judged by the little ones after the "cover"! However, broccoli is an excellent vegetable for maintaining a healthy and strong immune system, it is rich in vitamins such as folic acid, potassium, Omega-3 fatty acids, vitamin B complex, vitamins C, A and E, phosphorus or betacaroten.
So, if you are a new mom and you are in this phase of diversification, here is a recipe for broccoli puree for babies that could help you:
For a creamy broccoli puree you need:
- 1 broccoli (the freshest is the green one, I don't recommend broccoli with yellow or brown spots)
- 1 medium potato
- 25 ml warm, cow's milk * / water
- 1 pinch of salt *
How to quickly prepare the best broccoli puree?
- Cut 3-4 larger broccoli flowers, which you then wash for about a minute under a stream of cold water.
- After that, the broccoli can be steamed or simply boiled. (I recommend steaming because
vitamins are stored much better, if you do not have a pot on steam you can put the broccoli in a sieve over a bowl of water.)
- Leave the broccoli on medium heat until you can easily cut it with a fork.
- At the same time, boil the potato.
- After you have cooked the vegetables, put them in a bowl with a pinch of salt * and lukewarm milk / water and mix everything with a vertical mixer!
* these ingredients are optional and are only used if your diet allows you!
Broccoli puree is ready to be served!
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* these ingredients are optional and are only used if your diet allows you!
Chicken meatballs with sweet potato puree
I have to tell you a secret: I could eat meatballs at any time. In the morning for breakfast,
at noon, in the evening, ANYTIME!
If the movie "It's raining with meatballs" was called "It's raining with meatballs", I would have eaten the rain,
I like meatballs so much!
It's just that, most of the time, they are made of pork and are not very light.
That's why I'm going to present you a recipe for meatballs that you can eat as I like
me: anytime! Along with my favorite puree!
I chopped the fresh chicken meat on the food processor (the food processor, how
I like to caress it) and I added over it a finely chopped medium onion, crushed garlic,
chopped parsley, egg, paprika, thyme and I sprinkled everything with the juice from a
half a lemon. I started mixing with a spoon, but I have to tell you that
I ended up with my hands in the composition to homogenize it as well as possible.
I added salt and pepper, mixed a little more and started making those little balls that I would like to rain on at least once. I mean, I took a little meat composition and passed it through the flour.
We heated the oil in the pan & # 8211 we put enough oil to reach the middle of a meatball to make sure it will penetrate & # 8211 and we triggered the smell all over the house!
When removing the meatballs, place them on a paper towel to drain the oil
in excess of them.
No more meatballs, I already feel like it! Let's move on to puree!
Boil the peeled and diced sweet potatoes. Drain the water and add the butter and
milk at room temperature. We pass everything, add salt and pepper and start
ate meatballs. Sorry to fix the table.
Good appetite! Try making this recipe with your kids too because and children can
* If leftover composition remains in the pan after frying the meatballs, it is best to
change the oil because the next row of meatballs will seem to brown a lot more
quickly, but in fact the meatballs turn black due to the burnt oil from the leftovers and will not be
* For children's parties, you can put the composition of meatballs on skewer sticks and
fry like that. Or you can put them in the oven in a tray with baking paper. Risk less
traces of children's hands on furniture.
Fish recipe with vegetable puree for babies
Ingredient: a slice of fish fillet, a medium potato, a suitable carrot, a bunch of broccoli, a handful of kidney beans, a handful of peas, a slice of small bell pepper (about two fingers), olive oil, a tiny clove of garlic (introduced to Alexia's menu with the pediatrician's consent!), oregano or parsley
Method of preparation: I made them on the steamer, but they can also be made on the stove or in the oven, in aluminum foil. I put the vegetables, without broccoli, to boil for 15-20 minutes, then I added broccoli. I greased the fish with oil, then sprinkled some oregano on it. I put it in the steamer in the lower compartment, and on top I put the vegetables and cooked for another 15 minutes. I passed the vegetables very well, and I cut the fish into pieces. While I was cooking this, I gave Alexia half a boiled potato, a carrot and a small strip of fish, because I just switched to finger food, and I don't want to deprive her of the good habit of feeding on her own, right?
Fish fillets the size of a palm
Grease the fish with oil and sprinkle with oregano
In the steamer: the fish boils down, the vegetables up
See HERE tips on how to make a baby pop when he's fussy.
Enter HERE to read about diversification and menus for Alexia, depending on age