Friday, 28 April 2017

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Pan-grilled Califlower


Ingredients:
1. A handful of cauliflower florets
2. 2 cloves garlic chopped
3. 1 TBS cooking oil
4. Salt & pepper to taste

Directions:
1. Heat skillet with cooking oil.
2. Add cauliflower florets.
3. After 1 min until it is a little charred, turn over and fry the other side until a little charred.
4. Season with salt & pepper and serve :-)

Additional Information:
I made this for dinner this evening together with the beef steaks. After frying the cauliflowers, I pushed it to the side, add oil, fry some garlic and add the beef steaks. When the beef steaks are done, I moved the steaks to the side of the skillet, and moved the cauliflowers to the middle to absorb the sauce from the beef steaks. I served this with sweet potato sauce, a raw cauliflower salad on the side and cauliflower cream soup. It's surely a cauliflower theme dinner!!! So that was my experiment with the different way of eating cauliflowers all in a day. Mr. FECS enjoyed the dinner, and didn't complained that it was too much cauliflowers :-)





That's our dinner tonight: Pan-grilled cauliflower served with beef steaks and sweet potato sauce, raw cauliflower salad on the side and cauliflower cream soup.

Thursday, 27 April 2017

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Baby Activities in Copenhagen & Greater Copenhagen (Babysalmesang/Babytræf)



The following is a list of baby activities made for myself in Copenhagen and greater Copenhagen. Babysalmesang is a form of baby music offered free by the Danish churches. Some required per-sign-up, some does not required that. Baby FECS enjoyed it a lot.

Babytræf is baby-swimming and it cost 95 DKK at Kildeskovshallen Gentofte. Baby FECS just love it as she loves being in the water.

Monday
• 9:45-10:30am: Babysalmesang Lyngby Kirke (Very good quality) (Sign-up required)
• 10-10:45am: Babysalmesang Virum Kirke T: 45855715 (Very good quality) (Sign-up required)
• 10-11:30am: Babysalmesang Holte Kirke T: 45422177 (Sign-up required)
• 11:30-12:15pm: Babysalmesang Søllerød Kirke Søllerødvej 29, 2840 Holte T: 45802203 (12 max.) salmesang@gmail.com (Sign-up required)
• 11-11.30am: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)

Tuesday
• 10-10.45am: Babysalmesang Kristkirken 0-5 mdr (No sign-up required)
• 10.30-11am: Babysalmesang Christianskirken 6 mths old baby Chr. X Allé 120 tlf. 45 87 13 98 (No sign-up required)
• 10-10:45am: Babysalmesang Sorgenfri Kirke (alternate week) (Sign-up required)
• 10-12:30pm: Babysalmesang Hvidovre Kirke (11-11:40am) (No sign- up required)
• 10.30-11.30am: Babysalmesang Gl. Holte Kirke T: 45892231 (Sign-up required)
• 10-10:30: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)

Wednesday
• 10-10.45am: Babysalmesang Sct. Andreas Kirke 4-12 mdr, Gothersgade 148, 1123 Kbh K (No sign-up required) (Very good quality)
• 10-10.45am: Babysalmesang Sct. Matthæus Kirke 0-12 mdr (No sign-up required)
• 10-10:45am: Babysalmesang Babysalmesang
• 10:30-11:15: Bistrup Kirke Birkerød (Sign-up required)
• 11-11.45am: Babysalmesang Sct. Andreas Kirke 4-12 mdr, Gothersgade 148, 1123 Kbh K (No sign-up required) (Very good quality)
• 12-12.45pm: Babysalmesang Sct. Andreas Kirke 0-5 mdr, Gothersgade 148, 1123 Kbh K (No sign-up required) (Very good quality)

Thursday
• 9:30 - 10:15am: Babysalmesang Helligaandskirken T: 33 15 41 44
• 10-10:45am: Babysalmesang Helleruplund Kirke Signed up (Very good quality)
• 10.30-11.15 am: Babysalmesang Birkerød Sognegård T: 51622178 18/8-6/10 birgitte@birkeroedsogn.dk Sign-up required
• 10.30-11am: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)
•  1.30-2pm: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)

Friday
• 10-10.45am: Babysalmesang Babysalmesang Mariakirken (No sign-up required), Istedgade 20, 1650 København V
• 11-11.45am: Babysalmesang Babysalmesang Mariakirken (No sign-up required), Istedgade 20, 1650 København V
• 1-1.145pm: Babysalmesang Babysalmesang Mariakirken (No sign-up required), Istedgade 20, 1650 København V
• 10-10:45am: Babysalmesang Højdevangskirken Irlandsvej 47, 2300 Kbh S eva@hoejdevangskirken.dk T: 32340253 Tue, Wed & Fri kl. 9-14
• 10-10:30: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)
• 11-11.30am: Baby-swimming, Kildeskovshallen Gentofte (0-6 mdr)

References:
www.salmedans.dk
http://kildeskovshallen.gentofte.dk/da/Sv%C3%B8mmehal/Sv%C3%B8mmeundervisning/Babysv%C3%B8mning-0-18-mdr/Babytr%C3%A6f



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Cauliflower Snack


Ingredients & Directions:
1. A few raw cauliflower florets sliced thin using mandolin
2. A drizzle of olive oil
3. Salt & pepper to taste
4. A few drops of sweet potato sauce
5. A bit of thyme as garnish

Additional Information:
I am always in search of healthy pre-dinner snack for our Little FECS when he comes home from school hungry, but it is not dinner time yet. This is a simple snack I got inspired and adapted from our experience at Laboca.

I am not sure if our Little FECS would like it, but at least I like it a lot, so I can serve as a role model for him. After all, aren't eating habits acquired from homes?

If he doesn't eat it, I will just keep it for our dinner to serve as a side dish. I am sure Daddy FECS would gladly finish it :-)

This is another way of eating the cauliflower and including it in our diet.


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Easy Cauliflower Cream Soup



Serves 4

Ingredients:
1. 1 whole head of cauliflower without the leaves (500g)
2. 1 large onion quartered
3. 2 cloves garlic peeled
4. 2 TBS olive oil
5. 1 TBS butter (optional)
6. 1.5 tsp salt to taste
7. 600-700ml water (the minimum or maximum marking in the soupmaker)
8. 250ml fresh milk or 100ml cream (piskefløde) (optional)
9. A bit of thyme for garnish (optional)

Directions:
1. Wash and cut cauliflowers into florets.
2. Add all the ingredients (except milk or cream) into the Philips soupmaker.
3. Close the lid and choose the cream soup setting.
4. The soupmaker will beep in 23 minutes and the soup is done :-)
5. If you like it even more creamy, transfer to a pot, add fresh milk or cream, stir to mix well and heat up until it slightly bubbles (optional)
6. Garnish with thyme, serve with bread as a starter or a light dinner and enjoy :-)

Additional Information:
I fell in love with cauliflower white sauce that we tried at the Laboca restaurant. A check at recipes online shows all shows a generous use of butter required, some uses the whole tub of butter!!! Alas, I decided to skip making cauliflower sauce, as it would be too tempting for me or my family to finish all the sauce, thus consuming one whole tub of butter, not the kind of food taste buds I would like to develop in our kids. Since I love soup, I decided to settle for this healthier cauliflower cream soup instead, that uses only 1 tablespoon of butter, and it is even optional.

I use water instead of chicken stock for this batch, and it tasted super for me. The whole head of cauliflower provided sufficient vegetable stock for this soup.

It is 100ml extra to the maximum marking of the soupmaker.

References:
http://minpaleoverden.blogspot.dk/2015/01/hvid-grundsovs-lavet-pa-blomkal.html


  
Add all the ingredients (except milk or cream) into the Philips soupmaker.

  Blend all ingredients in the Phillips Soup maker

Now is done :-)


Wednesday, 26 April 2017

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WestMarket Copenhagen


We had our date day today, which we call our FECS Day :-) Today, Mr. FECS suggested that we visit the recently opened WestMarket at Vesterbrogade Copenhagen. A perfect choice and really fun to be a tourist for a day and try out new places in Copenhagen :-) It was also raining, so it was good that it was indoors. It was our first time there. 

Here is the link to their website: 

Here is the address:
Vesterbrogade 97
Copenhagen, Denmark

We told the S-train into town. Baby FECS was crying and couldn't go down for her nap, so we decided to walk from Nørreport down Strøget the pedestrian street and took our own sweet time for a long walk to the WestMarket. Baby FECS fell aslep at 12pm. 


It is like a gourmet food court with different restaurants, delicacy stores and also two supermarket. It is very suitable for mother's group, as high chairs are provided. We actually see many Danish mothers with their babies having a cozy time here.


  We had lunch at the Laboca - highly recommended.
The Chef and his assistant seemed very passionate about their work and creation.


We tried the Danish tartar dish - it was simply heavenly, the best, a must try.


 We tried the pork cheeks dish and it was very delicious too. It came with sweet potato chips that they made it themselves - really good. It was our first time trying sweet potato chips and I couldn't wait to go home to try to make them myself. It was also our first time trying the sweet potato sauce that came with it. I must say, the Danes are very creative with their dishes and with using natural ingredients.


This is the cauliflower dish, yet another interesting and delicious dish that provided inspiration for my dinner-making for our kids. They grilled the cauliflower on the pan. They also ct thinly raw cauliflower and dressed with their own homemade spinach sauce, cauliflower sauce and lemon sauce - all simply just puree. It gave me inspiration what I could make out of baby puree food that I made for Baby FECS and turn them into nutritious and delicious sauce. 

I went home and tried making the sweet potato sauce myself, although I haven't quite figured out how to make the spinach sauce. Their spinach sauce looked very bright green. I suspected that they added some color to it? Didn't really have the guts to ask them though.


The dessert Churros with chocolate sauce wasn't so special or fantastic though.


Lastly, here is a little picture of us for memory :-)
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Sweet Potato Sauce & Dip


Ingredients:
1. 1 packet of 500g sweet potatoes washed and peeled
2. 2 TBS olive oil
3. 1 TBS butter
4. Salt to taste
5. 1 clove garlic pressed or 1 TBS garlic oil (optional)

Directions:
1. To make the puree, pre-heat oven to 180 degree celsius and bake sweet potatoes for 45 mins until soft.
2. Cut and scoop out the cooked soft sweet potato puree with a spoon.
3. Blend with olive oil, butter and garlic in the blender until pureed.
4. Serve as dip or sauce for your beef steaks, salad or bread-

Additional Information:

This is actually a baby sweet potato puree. Daddy FECS and I had our FECS day today, and went to the recently opened West Market in Copenhagen. We tried sweet potato sauce for the first time at Laboca restaurant and it tasted very delicious. The chef told us that it is sweet potato puree which he made himself.

So next time if Baby FECS doesn't want to eat her sweet potato puree, I won't feel so sad, tired and disappointed for the wasted work and time. I will simply improvise it into a sauce for our steaks :-)




 Picture before oven (I forgot to take a picture after oven)

Cut and scoop out the cooked soft sweet potato puree with a spoon and blend with olive oil, butter, salt and garlic in the blender until pureed.
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Crispy Sweet Potato Chips

The yield is more than this, but a mouse (J) at home came and stole it :-)

Makes 3 trays

Preparation & Cook Time: 45 minutes

Ingredients:
1. 3 sweet potatoes
2. 2 TBS olive oil (optional)

Directions:
1. Pre-heat oven to 180 degree celsius.
2. Wash, peel and pat dry sweet potatoes with a fresh kitchen towel.
3. Slice sweet potatoes thinly using a mandolin.
4. In a mixing bowl, toss and mix them well with olive oil (or you can brush them with olive oil after spreading them out on the baking tray).
5. Lay them without overlapping on a baking tray laid with baking paper.
6. Bake for 10 mins. Check after 10 mins. Remove the smaller ones that are done and put the tray back into the oven. 
7. If needed, bake for another 2-5 mins or until golden and crispy, but not brown. Keep an eye to prevent burnt.
8. Remove from oven and serve :-)

Additional Information:
For it to be crispy, it is important that it is very thin and dry. For each sweet potato, I use 2 teaspoons of olive oil. One sweet potato fill one baking tray.

We made this for the first time today. J really loved it. It is very easy and nutritious. If you are making for babies or toddlers, you can also bake it without the olive oil. It is still delicious, though without the shinning oiled look.

I had made potato chips before. Just yesterday, I was thinking if I could use the same method to make sweet potato chips. But a search on the internet turned out zero. We had our FECS day today, and we went to the recently opened West Market in Copenhagen. We tried sweet potato chips for the first time at Laboca restaurant and it tasted very delicious. The chef told us that he made it himself by deep-frying the sweet potato slices himself. We have two packets of sweet potatoes sitting at home, so I thought I will go home and try it, but I will try it in the oven instead.

The sweet potato chips we tried today at Laboca at West Market :-)





 Add 1 TBS olive oil, toss and mix well with a spoon or

 Brush them with olive oil


 Bake for 10-15 mins. Check after 10 mins. Remove the smaller ones that are done and put the tray back into the oven.

Enjoy :-)

Tuesday, 25 April 2017

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C Summary (1M10D)


25 APril 2017 (11M10D): Willing to sign for "more" for the first time

First a little tantrum, then deep in thoughts, and finally willing to sign for "more"

Monday, 24 April 2017

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Roasted Crunchy Edamame




Makes 2 trays

Ingredients:
1. 1 packet of frozen shelled edamame
2. 2 tsp olive oil
3. 1 tsp salt (optional)

Directions:
1. Preheat your oven to 375 degree F (190 degrees C).
2. Thaw the frozen edamame under running water to melt any ice crystals and pat dry.
3. In a mixing bowl, add edamame, olive oil and salt and mix well.
4. Spread them in one even layer without overlapping on a baking tray lined with baking paper.
5. Bake for 30 mins until the edamame puff and turn golden.
6. Cool, serve or store in air-tight container.

Additional Information:
They are best if eaten within a few hours of roasting, if you love them crunchy. They lose their crunch by the following day, although they will still taste great.

References:
http://www.thekitchn.com/easy-appetizer-roasted-edamame-139397









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Roasted Crunchy Green Peas


Makes 1 tray

Ingredients:
1. 1 packet of frozen green peas 400-500g
2. 2 tsp olive oil
3. 1 tsp salt (optional)

Directions:
1. Preheat your oven to 375 degree F (190 degrees C).
2. Thaw the frozen green peas under running water to melt any ice crystals, drain and pat dry.
3. In a mixing bowl, add green peas, olive oil and salt and mix well.
4. Spread them in one even layer without overlapping on a baking tray lined with baking paper.
5. Bake for 30 mins.
6. Cool, serve or store in air-tight container.

Additional Information:
This is another healthy and delicious snack I am making for J :-) I was so excited over the recipe I have found and so excited to try it. The green peas are so sweet, more so as they shrink after roasting, that you can roast them on their own without adding salt actually.

References:
http://www.superhealthykids.com/crunchy-roasted-green-peas/










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