Winter Warmers Pad Thai
Pad Thai is Thai street food. In Thailand, there are funky little carts that have a miniature kitchen on them. You can ask the cook to add or neglect anything you want, and they make it right there in front of you. It’s quick, delicious and nutritious. The whole family is going to simply love it!
• 250g flat rice noodles • 2 tbsp grade c maple sirup • 2 tbsp fresh lime juice • 3 tbsp soy sauce (for a gluten free version, use Tamari) • 2 tsp coconut oil • 3 scallions chopped, whites and greens separated • 2 garlic clove minced/sliced • 2 large eggs beaten • Fresh cilantro • Chopped roasted peanuts • Roasted onions • Optional additions: chicken, shrimp, tofu, bean sprouts
Soak the noodles according to packet direction. Whisk together the sugar, lime juice and soy sauce. This will be the sauce. In a wok (or pan) put the coconut oil, and add the white scallion parts and the garlic. After about 30-60 seconds add the eggs and cook until almost ready. Place on a plate. To the wok add the noodles, scallion greens and sauce. Toss constantly until the noodles are soft, then add the eggs and break a bit. Serve topped with cilantro, roasted onion and peanuts, and a slice of lime on the side. I find it a bit yummier when it sits a few minutes before eating. Enjoy!
shredded mozzarella, and whatever toppings float your boat. Pop in the oven on 200C for about 20min and keep an eye on it, to ensure it does not over bake.
• 1 pack active dry yeast • 1 cup (235g) water • 1 tbsp olive oil • 1 tsp salt • 1 tsp honey • 2 tsp finely chopped fresh rosemary • ½ cup (45g) parmesan cheese
Miso Cute Cooking
My name is Danna Levy Hoffmann and I run “Miso Cute” kids cooking courses in Zurich. Being born and raised in a very food oriented family and amongst amazing cooks, I always found myself in the kitchen. During my teenage years in the US, one of my first work experiences was in American gastronomy (hosting at the famous Cheesecake Factory in the outskirts of Boston). Back home in Israel, in my early twenties, I moved on to very successful catering companies. There, I could also move up fast, from waitress to event manager, managing a team of up to 30 people. When I changed my job, in order to work for a newly opened restaurant in trendy and food-crazy metropolitan area of Tel Aviv, I had to start from the bottom again. But there, I moved up from washing dishes to become a chef. Then, my husband to be and I decided to move to Switzerland. Here, amongst many things, I also ended up working in tourism and gastronomy - and was happy to also host my own catering events. My biggest dream has always been to educate children about healthy food, and the benefits of a good, well-balanced diet, which is why I founded “Miso Cute” cooking. From my own desire to raise my children to become food-conscious, I have learned that we and our children can find enjoyment in culinary nutrition. If you’d like your children to also get an early start and adopt a healthy eating mentality, why not invest in one of my kids cooking classes? There is no better time than today to start being healthy! As a special gift to you, I am offering 10% off the next cooking class you book. Please quote “MisoLife” to benefit from this special offer.
Tomato Sauce Ingredients: • jarred tomato passata • 1 tsp honey • 1 minced garlic cloves (or a few shakes of garlic powder) • sea salt and freshly ground black pepper • dried and/or fresh herbs such as parsley, oregano, basil or a mix • Paprika (optional)
Mix all of the dough ingredients in a mixing bowl, by hand. The dough should not be sticky. If it’s sticky, add a bit more flour (like 1 tbs). If it’s too hard and not very pliable, add just sprinkle more water on it. To make your life easier, when you roll out your dough, make sure to roll onto a floured surface, or better yet, directly onto the baking sheet. Roll out to about a ¼ inch thick. For the sauce, you just have to mix, taste and fix to your liking. Now top the rolled out dough with your home-made sauce,
Often, when we think of pizza, it’s either ordered from the pizza place or pulled out of the freezer and right into the oven. This recipe will change all of that. And don’t worry, there’s no need to let the dough rise. It’s just a quick one-two and it’s in the oven.
• 2 cups (250g) white flour • 2 cups (260g) whole wheat flour
Danna Levy Hoffmann Miso Cute Healthy Kids Cooking Courses www.miso-cute.com email@example.com www.facebook.com/misocute Photography Mascha Dahan
Published on Dec 22, 2014