Frittata

I have been cooking a bit with Mia lately. I know she’s still very young, so I end up doing most of it myself, but I hope by involving her in the preparation of her food, she’ll be more inclined to eat her dinners.

Just something I want to clarify though. My blog is called No Dairy No Eggs. That is because most of the cooking we do in this house is without dairy or eggs. Because himself has allergies. Although we were very cautious initially Mia is flying it and she can eat anything and everything. She is a growing child and we never had any intention of putting her on a dairy free diet. Therefore all the recipes in the “kids recipes” section may contain dairy, eggs and gluten.

Mia loves CBeebies. I love CBeebies. Because it gives me a breather on days when she is off form. Or when Ava needs a bit more attention. I try to limit the amount of time she watches TV, so the novelty doesn’t wear off too soon. So far she still gets excited when the TV comes on. Hope I can keep it that way.

One of the programs in the late morning is “I Can Cook’. It has inspired us to make a few of the dishes ourselves. We made Frittata the other day. The original recipe is with spring onions and asparagus, but we made our own version with what was left in the fridge.

Ingredients for 2 people

100gr cooked potatoes
half a red pepper, chopped
half an onion, finely chopped
half a courgette, chopped
2 spoons of grated cheese
3 eggs
1dl of milk
1tbs of oil (we used olive oil)

Start with crushing the cooked potatoes. Put in a bowl and add the chopped up vegetables. Give a good stir (with spoon, fork or better even hands). Break the eggs in a separate bowl, add the milk and beat lightly with a fork. Add the beaten eggs, together with the grated cheese to the potato mix and stir well. Take an ovenproof dish, grease with the olive oil and pour your mixture in the dish. Place in a pre-heated oven at 200 degrees, for about 20 minutes. Let cool to set for a few minutes before serving.

The bit Mia did? I chopped up all the vegetables and put them in a bowl. She put them together with the rest of the potatoes, cracked the eggs and helped beating the eggs. She greased the dish and we poured the mixture in together.

Frittata or Spanish Omelette with peppers and courgette

And Mia’s verdict? I would love to say that she devoured it, but to be honest she only tried a few bites before pushing her plate away and saying “all done”. She was getting tired as it was after six by the time the omelette was cooked (bloody old electric oven) and I think it might have been a little bit too bland for her taste. So next time we might add some bacon or chorizo. And olives. Or a few more spices. Garlic even.

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“Papelulu” or Porridge with a crunch

We should probably take a patent on this. Or Mia should anyway. She invented her own recipe for breakfast. It’s porridge with a twist. For people who prefer crunch over smooth. Papelulu® she started calling it. A combination of “pap” (which is Dutch for porridge) and “kukelulu” (what she calls cornflakes – the rooster on the packet explains this).

Mia enjoying her Papelulu®

Ingredients for one bowl

Porridge
Boiled Water
Honey
Soya Milk
Cornflakes

Start with filling bowl up to half way with porridge flakes. In the mean time boil kettle. Once water is boiled, poor over the porridge and let soak for few minutes. Add spoonful of honey. To cool down and make the porridge a little creamier, add some (soya) milk. Give a good stir and finish off by sprinkling a handful of cornflakes on top of it. Enjoy.

Tip from Mia: you have to eat the “kukululu” fast to avoid sogginess. Top-op of “kukululu” whilst eating porridge is  allowed. This way the Papelulu® will stay nice and crunchy until all the porridge is gone.