MM Recipies
Think you’ve heard it all when it comes to pregnancy cravings? Think again…
Dishes to get your taste buds going!
When husband and wife design team Vicky Jacob-Ebbinghaus and Juarez Rodrigues set up their hugely popular website
eatingfortwocookbook.com, they started interviewing pregnant women on their strangest cravings. The result is ‘Pickles and Ice Cream: 65 of the most outrageous food choices reported by real expectant mums. Try these at your own risk!
Profiteroles and olives
Depending on how much olive you have, it can give the profiterole an interesting salty edge or karate chop the flavour into oblivion.
Ingredients 78 ml water Two tablespoons and two teaspoons butter Pinch of salt 40g all-purpose flour One egg 78 ml heavy cream One tablespoon confectioners’ sugar 85 g chocolate Six green olives, roughly chopped
Method Preheat the oven to 425°F / 220°C. Boil the water, butter, and salt in a pan. Remove the pan from the heat and sift in the flour, stirring continuously and vigorously until the mixture is smooth. Mix in the eggs when the mixture is cool. On a baking tray lined with baking paper, arrange one-inch/2½-cm circles of the mixture. Bake for 20–25 minutes or until puffed up and golden brown. Allow the pastries to cool. Beat the cream and sugar together until the cream forms soft peaks. Poke a small hole in the bottom of the pastries and pipe the whipped cream inside. Melt the chocolate in a heat-proof glass bowl over boiling water. As soon as the chocolate is melted, pour over the pastries. Sprinkle the olives over the profiteroles.
12 Modernmum Pineapple potatoes
Ingredients One teaspoon salt Two medium potatoes One tablespoon butter 60 ml milk Three slices of pineapple Rosemary and chopped chives, for garnish
Method Boil a pot of water, adding the salt. Peel the potatoes and cut them into quarters. Boil the potatoes for about fifteen minutes. Drain. Add the butter and milk and mash until smooth. Add salt to taste. Arrange the pineapple and mashed potato on a plate. Garnish with rosemary and chives.
Cherry Spaghetti
Ingredients 340g fresh cherries, pitted and stems removed Four tablespoons sugar One tablespoon butter Three tablespoons water One tablespoon corn starch One teaspoon salt 70g spaghetti
Method Add 225 g cherries to a pot with the sugar, butter, and one tablespoon of water and bring to a boil on medium heat. Simmer for three minutes on a low heat. In a separate bowl mix the corn starch with two tablespoons of water until smooth. Slowly pour the corn starch mixture into the cherry mixture, stirring constantly. Simmer while stirring for about three minutes, then remove the pot from the heat. Bring a pot of water to a boil, adding the salt. Add the spaghetti and cook for about ten minutes or follow the cooking instructions on the box, stirring occasionally to prevent clumping. Drain the pasta. Pour on the sauce and stir in the remaining fresh cherries. Serve.
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