Swine Flu

There's been so much discussion here in the Netherlands about vaccinating our children and the number of cases of children we know that have the swine flu that I thought it well over due to write about what measures I think we can take in order to try and avoid this flu, whether vaccinating or not.

The first is Echinacea - I like to use the one by A Vogel - you are able to use this on babies as well as small children. To double check the amounts to give you can call A Vogel in the netherlands and in your own country, check their website for numbers. Otherwise its about 5 drops per child and 8-10 per adult a day for up to two weeks. Take a break and then repeat if necessary.

Then I like to use probiotics - probiotics have been shown to help maintain a healthy gastro intestinal tract, this is where the biggest part of our immune system is there important to keep in optimum condition. I was recommended to use a probiotic from a company in the UK called Cytoplan, this is a link to their site with the page that the recommended product, Probiotic Plus https://www.cytoplan.co.uk/acatalog/nutritional_aids.html For small children, under 2, you can use half a capsule a day and build up to one a day (half in the morning and half in the evening) use for up to one month. Directions will be on the bottle for older children and adults. It is best to empty the contents of the capsules out into a water or juice to take.

Vitiman C is also very essential and as well as eating all the important fruits and vegetables, at times like these you could also supplement with a Vitamin C powder.

Pot roast chicken

Its been a while since I've posted, but since its such a stormy day we are staying in and I've decided to pot roast a chicken. I'm pot roasting as opposed to using the oven, as its a fool proof method, its easier to clean the pot than a roasting tin, and most importantly it gives me so much lovely juices to make soup with - this is in addition to the stock I will get from boiling the bones once I've picked all the chicken off.

So I take a normal dutch sized chicken - about 1 and a half kilos - if I'm up in town I go to the organic butchers on Elandsgracht otherwise I use the puur and eerlijk scharrel chickens from AH.

In a heavy based large pot, I add a small cup of water, then I add the chicken and put on a heavy lid. Bring the water up to boil and then turn down immediately and let the chicken simmer for an hour and a half. You will know if the chicken is cooked by pulling the legs, if they come away from the body easily and the juices run clear then its cooked.

Our favourite way to eat this just now is served with a large greek salad, homemade potato wedges and lots of friends :)

"How food shapes our cities"

A friend of mine sent me the link to a very interesting talk on TED. I found it really inspiring and have since roped myself into developing an allotment at Sonny's school! Watch with caution :)
It's also worth taking a look at some of the other talks on TED.


http://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities.html

Tiger Prawn with noodles

This one is very quick and easy to make - great when your pushed for time. A big hit with all the family.

250g egg noodles
2 tbsp sunflower oil
2 cloves garlic, thinly sliced
3cm piece of ginger, finely chopped
2 small carrots, peeled and cut into very thin strips
250g tenderstem broccoli (AH sells this)
8 spring onions, trimmed and cut into strips
2 small red peppers, thinly sliced
400g raw tiger prawns
2 tbsp toasted sesame oil
4 tbsp soy sauce
4 tbsp rice vinegar
2 handfuls of fresh coriander, chopped, plus extra to serve
6 tbsp unsalted cashew nuts

1. Cook the noodles as instructed on the pack. Drain and rinse under cold water, drain again.
2. Heat the sunflower oil in a large wok and gently fry the garlic and ginger. Add the carrot, broccoli, spring onions and peppers and cook, stirring constantly, for 3-4mins.
3. Add the prawns and cook until the prawns turn pink.
4. Add the sesame oil, soy sauce and rice vinegar and sprinkle in 3/4 of the coriander. Add the noodles to the walk with the cashew nuts. Heat all together thoroughly.
5. Serve straight away adding a little more coriander on the top of each portion.

My kids insisted on sprinkling chopped nori on top of their portions, it actually worked really well!

Green Rice

This is a very simple spinach risotto, but I have to add it as it was such a success. Initially I had a 5 (almost 6) year old who was going to refuse to eat it. During breakfast, Sonny asked what we were going to have for dinner, I told him about the risotto and he said no way. So I said how about green rice then? His ears pricked up, I then told him that the way we make it green is by adding pureed spinach - he is a massive Popeye fan - so he agreed this was a good choice. He helped me make this and then wolfed a massive plate down :)

1 onion, chopped finely
2 cloves garlic, crushed
2 tbsp olive oil
25g butter
300g risotto rice
600/700ml veg stock
parmesan cheese

4 big handfulls of spinach (buy it loose in the supermarkets, its about a 1/4 of the price)
2 gloves garlic, crushed
glug of olive oil

1. Lightly fry the onion and garlic in the butter and olive oil until soft, add the rice and coat all over.
2. Ladel by ladel add the stock, until the rice is cooked all the way through and you have a lovely moist risotto.
3. Whilst you are cooking the risotto, heat the olive oil in a separate pan and add the garlic, fry until soft. Then add the washed spinach leaves over a moderate heat until cooked through. Use a hand blender to puree the spinach.
4. Add the spinach and a generous amount of parmesan cheese and serve with a green salad!

TURMERIC

Yesterday I posted a recipe with Turmeric, the cauliflower curry. I am constantly looking for ways to use this spice in my cooking. In recent years I have read and been told lots about the positive health attributes of this spice and I wanted to share this with you. Today I read this article and I thought that it would be a nice introduction to the spice for those of you perhaps not already aware of this:

http://www.thefooddoctor.com/src/inthenews/Article-Ahealth_press_turmeric/

I have to add, that this is a spice that I can not find in Dutch supermarkets, please let me know if you can. I get mine in the international stores, on the lovely spice shop on the Albert Cuyp market.

Cauliflower, pea and fried tofu curry

This is a good one for all the family as the curry is no too hot, just very tasty.

2 tbsp olive oil
1 onion roughly chopped
2 cloves garlic, crushed
900g cauliflower florets
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp garam marsala
400g can chopped tomatoes
250ml veg stock
400g firm tofu
60ml sunflower oil
125g frozen peas

1. Heat olive oil in large saucepan, add onion and garlic and cook until softened.
2. Add cauliflower and spices, cook, stirring for 2 mins. Add the tomatoes and stock then bring to the boil, reduce heat and simmer covered for 10 mins or until the cauliflower softens.
3. Meanwhile cut the tofu into 1cm cubes, heat the sunflower oil in a frying pan and cook the tofu in batches until crisp and golden on all sides.
4. Add tofu and peas to cauliflower curry, stir until the peas are cooked through. Serve with rice or noodles.