One-hand cooking: shaken loose from the sleeve

Cooking with one hand: smart helpers for the kitchen

MOM Experiment Lab: Separate eggs with one hand

Recipes that you can get with links

Vegetable pan with couscous

A recipe from the ChroniquesDuVasteMonde database

Recipe for 2 portions:

225 milliliters of vegetable broth 100 grams of couscous (pre-cooked couscous from the pack) 1 red pepper 1 yellow pepper 75 grams of mangetouts 2 tablespoons oil salt slightly Tabasco 4 stalks cilantro 100 grams sour cream some ground cumin

preparation Boil the broth, pour over the couscous and let it swell for 8-10 minutes. Loosen couscous with a fork (couscous is a perfect one-hand ingredient at all!).

Clamp the peppers between the nails on the chopping board, quarter them, clean them (as well as possible with one hand), rinse them, cut them into pieces. Clean the mangetouts, rinse them off and, depending on the size, cut them at an angle. Heat the oil in a coated pan. Fry the pepper for 3-4 minutes. Add mangetout pods and simmer with lid for about 1 minute.

Add the couscous to the pan, mix in and heat again with the lid. Season with salt and a little Tabasco. Rinse coriander, dry, chop (with a large, sharp, heavy knife, this works quite well with one hand) and stir with the sour cream. Season with cumin and salt. Pass the sour cream dip to the vegetable pan.

Cheese cake - light and tasty

A User Recipe from the ChroniquesDuVasteMonde database

Do you always need a cake? It does not matter if the toddler group comes by to ravage the apartment, or for the cake buffet for kindergarten, school and sports club. We recommend this fast cheesecake (without bottom!):

Recipe for 12 pieces:

1 kilogram of cottage cheese (who wants it healthy, take skimmed quark) 150 grams of sugar 1 packet of vanilla sugar 5 eggs (whip egg whites) 1 lemon 1 packet custard powder (or 2 tablespoons Mondamin) 4 tablespoons semolina 1 pinch of salt 250 milliliters of cream Raisins and / or almonds (depending on your taste)

Preparation: Separate eggs as learned from MOM.

Beat egg whites with a hand mixer until stiff. Put the bowl on a damp cloth and it will not slip off so easily.

Squeeze juice from one lemon by hand into another bowl (we do without the lemon peel). Add the rest of the ingredients (quark, sugar, vanilla sugar, egg yolks, custard powder, semolina, cream, salt, possibly almonds or raisins), whisk, and fold in the egg whites (first let the egg whites slide into the bowl, then gently stir, then one-handed) ,

Fill in a previously greased springform (26 cm) (if necessary, place the child very briefly for fats). Bake at 175 degrees for about 1 hour until golden brown. Best to eat with whipped cream!

Also succeed as a small cake, then bake shorter.

Apple and fennel salad

A recipe from the ChroniquesDuVasteMonde database

Noodles with sauce eat all, small and big. But how about a fancy starter for the big ones? Then it does not feel like kids eating anymore ...

Ingredients for four servings

2 apples (about 350 g) 1 lemon 1 fennel tuber (about 450 g) 2 tablespoons oil 2 tablespoons maple syrup 1 teaspoon fennel seed salt freshly ground pepper 125 grams applesauce 2 tablespoons white balsamic vinegar 5 tablespoons olive oil 40 grams air-dried fennel salami (or other salami: in thin slices)

preparation Rinse the apples, clamp them on the cutting board between the nails, quarter them and remove the core. Cut the Apfelviertel into slices and sprinkle with lemon juice. Clean the fennel (as good as possible), halve and cut out the stalk. Slice fennel halves. Heat the oil and maple syrup in a frying pan, fry the fennel slices and the fennel seed for 3 minutes. Season with salt and pepper and let cool. Add the apple slices and season again with salt and pepper. Pinch the applesauce in the drawer to open, mix the applesauce with balsamic vinegar and olive oil and season with salt and pepper. Put the apple sauce over the salad and arrange the salami on the salad.

... pancakes go to the applesauce, of course, too. Always! But you probably figured that out yourself.

More about the theme in the new ChroniquesDuVasteMonde MOM You want more professional tips? How to cut vegetables and open disposable jars with one hand is explained in our new issue of ChroniquesDuVasteMonde MOM, available from 4 March at the kiosk.