Fruit/vegetable-cereal porridge
Porridge Ingredients 20 to 30 g cereal flakes or semolina 100 g fruit or vegetables Approx. 150 to 200 ml water 2 teaspoons oil Preparation Bring cereal flakes to the boil in water and leave to soak for 3 to 5 minutes. Wash, clean and chop/crush the fruit or vegetables. If necessary (depending on the variety), steam until soft. Mix the fruit/vegetables into the cereal flakes, add the oil and serve. Another starchy ingredient such as boiled potatoes, sweet potatoes, pasta or rice can be used instead of cereal flakes. The amount of water can then be reduced to a few tablespoons. ...
Milk and cereal porridge
Porridge Ingredients 200 ml whole milk 20 g oat flakes (4 tablespoons of tender oat flakes) Preparation Bring cow's milk to the boil and stir in the oat flakes with a whisk. Bring to the boil again, switch off the heat and leave to soak for about 3 to 5 minutes. Make sure that the porridge is not too hot when feeding. The porridge can be flavoured with 1 to 2 tablespoons of fruit puree. Instead of oats, you can also use any other cereal in the form of flakes, such as spelt, wheat, rice or millet.
Vegetable-cereal-meat/fish porridge
Porridge Ingredients 100 g seasonal vegetables: e.g. carrot, pumpkin, cauliflower, courgette, broccoli 20 g cereal flakes: e.g. millet, oat, wheat, spelt flakes 30 g meat 200 ml water 2 teaspoons rapeseed oil Preparation Wash the vegetables, peel if necessary and cut into small pieces. Cut the meat or fish into small pieces and simmer together with the vegetables in water for about 5 to 10 minutes until everything is cooked through. Sprinkle in the cereal flakes and bring everything to the boil again, stirring several times. Switch off the heat and leave the porridge to soak for about 3 to 5 minutes. ...
Crispy bowls
Desserts Ingredients for 2 portions For the topping: 30 g ground almonds 30 g rolled oats 1 tbsp honey Cinnamon For the fruit layer 1 apple 30 g blueberries Cinnamon Water Preparation of topping For the crumble, place the ground almonds, rolled oats, honey and cinnamon in a mixing bowl and mix well. Preparation of the fruit layer When the crumble is ready, peel the apple, remove the core and cut the flesh into small pieces. Place the apple pieces in a pan with the blueberries, honey and cinnamon and add enough boiling water to cover the bottom of the pan. ...
Pirate plate
Main course Ingredients for 2 portions ½ fennel bulb 1 carrot ¼ leek 2 potatoes (waxy) 75 ml water a little nutmeg 1 char fillet (100 g) 100 ml water 1 tsp olive oil a little lemon juice Preparation Wash the fennel bulb, remove the green parts and then cut the whole bulb lengthways into thin slices, wash the carrot and leek and cut into slices. Peel the potatoes, cut into small pieces and cook in water with the vegetables for four to five minutes. Then season with nutmeg. Fry the char fillet with skin in a mixture of water and olive oil in ...
Little Red Riding Hood's delicacies
Main course Ingredients for 2 portions ¼ leek 1 small carrot 2 mushrooms 2 tsp rapeseed oil 100 g pork fillet 120 ml milk Parsley 1 tsp flour 40 g pasta Preparation Wash, peel and finely chop the leek and carrot. Cut the meat into small pieces. Clean the mushrooms with a damp cloth and chop into small pieces. Heat the oil in a non-stick pan. Add the leek, mushrooms, carrot and meat and fry a little, then leave to stew. Then pour in the milk, season with parsley and thicken with a little flour. Prepare the pasta according to the packet instructions and serve together on a plate. ...
