Already two months since we started feeding solids to André! And we are enjoying a lot rediscovering or trying new tasteful recipes of baby purees. One of the newly discovered is an apple and bilberry puree. We like it so much we make it for ourselves. As all the purees we make, it is quite easy to prepare: we start by steaming the cut apples, with no water just in a closed pan over a gentle heat. Once the apples are slightly cooked (this can take more or less time depending on the type of apples you choose), we add the bilberries and wait until they are cooked (most of the berries will have “burst”). We then use a blender to grind it. Three apples and around 200 g of bilberries will give 3 doses of puree. Delicious!
We have brought a souvenir for our friends from our last holidays in Bretagne, the local “caramel au beurre salé”, a caramel sauce with salted butter. I must say I really like this sweet treat, to spread on the bread or to eat a spoon of it (just one!)… The jars of caramel looked really sad, with their golden cover, so we decided to personalized them a bit. For each of the jars we made a tag with Bretagne’s flag on one side and a personalized message saying we’ve thought about our friends when we were out there on the other one (we used Inkscape to make them with Jenna Sue and fzm Embossed Label fonts to write). We cut both sides of the tag with a scalloped circle puncher, glued them together and made a hole with a hole puncher. We used a black and white dotted fabric for the cover which we cut in a circle and held with a white elastic band. To cover the elastic band we used a thin black ribbon which we passed through the tag hole.
It wasn’t a lot of work and we really like the personalized result!
This has also inspired us to look for a good caramel recipe (we like a quite viscous consistency and the one we had was too liquid). Here’s a recipe we have tested and like a lot, for a small glas of caramel (to make a bigger volume simply multiply the ingredients, but be aware that bigger amounts are harder to make, it’s preferable to make it several times…):
- 180 g of sugar
- 100 mL of cream
- 80 g of butter
- pinch of salt (if you used salted butter, you’ll probably not need the salt)
Start by making the caramel by slowly melting the sugar (no water needed, just make it really slowly). Once you have the caramel done (more or less brown, depending on your taste), slowly add the cream you have previously made warm (if you add it directly from the fridge it will strongly boil!). Add the pinch of salt. Once all the cream is well mixed with the caramel take it out of the heat and pour it into a bowl. Now add the butter in pieces and mix well until you obtain a homogeneous mixture. Pour it into a jar and let it cool. Enjoy!
They actually could be called “anytime of the day” scones but we mostly bake them for breakfast because they are super fast to make and delicious to eat when they are warm (you can put a bit of butter or jam)! Here’s what you need to make ~20 scones:
- 500 g of flour
- 300 mL of milk (or rice milk)
- 100 g of butter (or margarine)
- 3 table spoons of sugar
- 3 tea spoons of baking powder
- Pinch of salt
- Preheat the oven at 220 °C (convection oven).
- Mix the dry ingredients in a bowl.
- Cut the butter in cubes and incorporate it with the dry ingredients until you get an homogeneous mixture.
- Add the milk and mix until you have an homogeneous dough.
- Make ~20 flat balls 3-4 cm wide and ~1,5 cm thick.
- Bake in the oven until they become brownish (~15 minutes)