Jun
13

Olen useaan otteeseen kirjoittanut yhdestä lapsuuteni suosikki kirjasarjaista, Ninnistä ja Nestorista, blogiin. Kun huomasin, että Petit Jour oli tehnyt sarjan hamoista astioita oli ne pakko saada, vaikka tyttömme eivät nyt ehkä virallisesti enää tarvitsekaan lasten astioita. Kouluikäiset kun syövät jo samoista astiosta ja samoilla ruokailuvälineillä kuin muukin perhe. Mutta nämä ovat kyllä niin mielettömän suloiset tyttöjenkin mielestä. Ne sopivat hyvin aamupala, välipala ja iltapala astioiksi meille ja ne menevät hyvin yhteen valkoisten posliinien kanssa vaikka ovatkin melamiinia. Voin hyvin kuvitella, että tuo muki ja lautanen löytävät tiensä välipalaleivän ja juoman kanssa läksyjä tekevän koululaisen kirjoituspöydälle ja kulhoon päätyy varmasti puuron ja jugurtin lisäksi välillä viipaloituja hedelmiä,marjoja tai viinirypäleitä naposteltavaksi tai namipäivän namit telkkarin ääreen. Pienenä tytöillä oli Petit Jourin Petteri Kani ja Jemima Ankka astiat joita he tykkäävät vieläkin käyttää säännöllisesti juurikin näillä aterioilla. Astiat eivät ole menneet kahdeksan- ja kuuden vuoden aikana miksikään jatkuvasta konepesusta huolimatta. Ehkäpä näistäkin Ninni ja Nestori astioista syö joskus lounastaan omat lapsenlapset. Nämä aion hankkia myös uudelle kummitytölleni sitten joulu- tai yksivuotislahjaksi kun hän siirtyy kiinteisiin ruokiin.

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May
4

Salad love

by Sofia   -   in Cooking

This is a go to salad in our family. Especially for us adults ( my kids love veggies, berries and fruits but for some reason they are still not big on mixed salads). It´s a super simple goat cheese salad but we also eat it without the cheese with chicken ( you can just buy a rotisserie chicken to eat with it) or you can obviously even do both if you like. This is really a non-recipe so I don´t have proper amounts. It´s just a basic combination idea for you. So the base is a mixed salad, I love using baby spinach and a mixture of leafy green salads. Then we add avocado, pear, strawberries, lots of sweet basil and toasted pine nuts. We top the salad with a balsamic reduction ( after toasting the pine nuts on a dry pan you can take them out and use the hot pan to boil balsamic vinegar with either sugar, muscovado sugar or honey). Then I just add good olive oil, salt & pepper on the salad and drizzle it with the reduction. The goat cheese is cut in to pieces and grilled in the oven so that it melts a little and gets a crispy crust. It is such a delicious and simple salad for any day. It sound like a lot f work but really isn´t and you can even buy the reduction ready made in a squeeze bottle ( I just had some at a friend´s island cottage and it was really good).

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Apr
18

My girls have been asking for me to do them a cooking school and we finally got the whole thing started the weekend before last. As you may know we have plenty of kids cook books for inspiration, but obviously it does not have to be a kids recipe. We found this one in one of our latest acquisitions the American Girl cookbook by Williams & Sonoma. It turned out so delicious!

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 Chicken Parmesan

Olive oil for greasing

6 small boneless, skinless chicken breast halves

Salt to taste

1 cup all-purpose flour

3 large eggs, beaten

1 1⁄2 cups plain dried bread crumbs

1⁄2 cup grated Parmesan cheese

1 pound fresh mozzarella cheese, cut into thin slices ( we used 2 whole buffala ones)

3 cups homemade or store-bought marinara sauce ( We used Rao´s, it´s our favourite)

  1. Pour olive oil onto a rimmed baking sheet and use a pastry brush to coat the entire surface. Place 1 chicken breast half inside a zip-close freezer bag and pound with a meat pounder until it is 1⁄2-inch thick. Transfer to a large plate, and repeat with remaining chicken breast halves. Season chicken breasts on both sides with salt.
  2. Preheat the oven to 400F. Put flour, eggs and bread crumbs in three separate shallow bowls or baking dishes. Line up the bowls in that order from left to right. Stir the Parmesan into the bread crumbs. One at a time, coat chicken breasts on both sides with flour and tap off the excess. Dip flour-coated chicken into eggs, turn to coat, and allow the excess to drip off. Finally, dip breasts into bread crumbs and turn to coat both sides, pressing so that the bread crumbs stick. Place on the prepared baking sheet in a single layer.
  3. Bake 15 minutes. Remove the baking sheet from the oven. Using a wide metal spatula, carefully turn chicken breasts. Continue to bake until golden on both sides, about 15 minutes longer. Remove the baking sheet from the oven and set aside. Leave the oven on.
  4. Lightly grease a 9-by-13-inch baking dish with olive oil. Pour in 2 cups marinara sauce and spread it into an even layer. Use a spatula to arrange warm chicken breasts in the baking dish, overlapping them slightly, and pour the remaining 1 cup marinara sauce evenly over the top, then lay the mozzarella slices on top. Bake until cheese is melted and sauce is bubbling, about 20 minutes. Remove the baking dish from the oven. Let cool 10 minutes and serve.

    For a vegetarian dish you can use Eggplants instead of chicken. We served the chicken parm with buttered spaghetti. This was so so good!

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