Tart Treats!

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I LOVE Macarons! I was craving them so I decided to make a batch of yummy Orange Macaron cookie shells filled with Orange Cream. It’s like eating a creamsicle in the form of a macaron. Yum!

I will admit that there is a lot of work that goes into making this particular Macaron, so I made a little extra filling for an experiment. And what was that Experiment? An Orange Cream Tart!

What an amazing pairing! Just imagine… the orange-y tartness of the Orange Cream combined with the subtle graham shell, topped with a dollop of fresh whipped cream. Heavenly! πŸ˜‰

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Cream Puffs

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Sometimes the best dessert is something simple in idea but sophisticated in flavour. Case in point: The Cream Puff!

I love Cream Puffs. Light, airy, Pate de Choix pastry… but a sophisticated flavour filling with French Pastry Cream made with Vanilla Bean. Then sprinkled with a dusting of powdered sugar on top! Perfection!

πŸ™‚

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Tasty Rice with Meat and Vegetables

Tasty Rice with Meat and Vegetables is one of those versatile meals that are great for toddlers, but can feed your entire family at the same time.

It’s an easy little meal that doesn’t take that much time to make, can be served immediately, but also rationed away and frozen as mini meals for your toddlers.

I rinsed basmati rice, and placed in a saucepan with water or chicken broth. Β I cooked as specified by the packaging.

Then, I heated olive oil in a pan and sauteed finely chopped red onions, finely chopped carrot, and half a grated green apple for 5 minutes. I then added crushed garlic and sauteed for 1 minute. I added lean ground beef, and cooked, stirring until browned. I then added chopped tomatoes, chicken broth, a little bit of apple juice, tomato ketchup, Worcestershire sauce, and a mix of dried herbs. I cooked over a low heat uncovered for 20 minutes.

At this point, you may choose to transfer the meat (all or some) to a food processor and chop for 30 seconds to make it easier for a younger toddler to chew. Β I scooped a bit into a blender and chopped to create almost a ‘sauce’, which I then added back into the pot with the rest.

I then added some frozen peas, and continued to cook for 3 minutes. Finally I stirred in the rice.

Yummy!

 

Gourmet Baby Food: Vegetables With Pesto

When creating gourmet baby food for a toddler who is a Foodie, you must always keep in mind flavours, and flavour combinations. You must always be willing to step outside the box to create new delicious dishes, even if you aren’t completely sure how it will be received. You must be willing to create a tasty “opportunity” for your your baby or toddler… Because you just might be surprised at the response! πŸ˜‰

Introducing… Vegetables with Pesto! πŸ™‚

Heat olive oil in a large saucepan over medium-love heat. Add finely chopped onion and thinly sliced leeks. Cook for 5 minutes, stirring occasionally, until onion softens. Add thinly sliced celery, thinly sliced carrots, and finely chopped garlic. Cook covered for an additional 5 minutes, stirring frequently.

Add water, diced potato, finely diced parsnip, diced turnip, and green beans cut into small pieces. Bring to a boil, reduce the heat to low, and simmer, covered for 5 minutes.

Add fresh or frozen peas, sliced zucchini, and cannellini beans, and season with pepper. Cover again and simmer for about 25 minutes until all the vegetables are tender.

Meanwhile, make the pesto by putting finely chopped garlic, fresh basil leaves, and grated Parmesan cheese in a food processor. Add extra virgin olive oil and process until smooth. Scrape down the sides as necessary.

Add fresh spinach leaves, cut into thin ribbons, into with vegetables and simmer for an additional 5 minutes. Stir in the pesto.

This dish is meant to be chunky, but I like to put some in the blender and chop, then add it back to the vegetable mixture. Β It creates a nice combination of chunky and creamy textures.

Yummy! πŸ™‚

Chicken & Rice Gourmet Baby Food

I decided to create a new gourmet baby food creation, and this time is was…. Chicken & Rice.

Okay okay… I know what you’re thinking..”How is that new?” Well, it’s new because I have never created this recipe before. πŸ˜‰

I put chicken stock in a large saucepan and added thinly sliced carrots, diced celery, and thinly sliced leek. I brought it to a boil, reduced the heat to low, and let simmer gently , partially covered, for 10 minutes.

I then stirred in defrosted petit pois, rice, and sliced cooked chicken. I continued cooking for an additional 10-15 minutes, until the vegetables were tender.

I added chopped fresh tarragon and parsley, then tasted to check the seasoning. I added ground pepper as needed.

Yummy!! πŸ™‚