Cook&Smile: Coconut Almond Granola

Makes 1 medium size jar

Ingredients:

100g crushed almonds

300g rolled oats

80g desiccated coconut

50g pepita/pumpkinseeds

40g sunflower seeds

30g sesame seeds

220g maple syrup

30g coconut oil

1 tsp cinnamon

You can add any other ingredients such as nuts, seeds, chocolate chips and dried berries.

Method:

Heat the maple syrup, the coconut oil and the cinnamon at medium heat and pour it over the other

ingredients in a bowl. Mix all well and spread out onto a baking tray lined with parchment paper.

Preheat your oven at 320◦F and bake it for 25-35min in the lower level of your over.

Stir it up every 10min so it does not get too dark.

Let it cool completely (it will only get crunchy once cool)

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Cook&Smile: Berrylicious Smoothie

Makes about 2 kid size glasses.

Ingredients:

1 cup of milk (cow, nut, soy)

1 small ripe banana (could be frozen)

½ cup of frozen berries (can be mango or mixed fruit)

½ cup of veggies (cauliflower, spinach, kale – could be frozen)

2 tsp chia seeds (hemp seeds, ground flaxseed)

Method:

Put all ingredients into a blender and blend it for about 2 min until it is smooth.

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Cook&Smile: Cinnamon Stars

Cinnamon Stars

Makes about 35 

Ingredients:

300g icing sugar

400g ground almonds

3 egg whites

2 tsp cinnamon

Method:

Beat the egg white until firm 

Add 250g of icing sugar and stir until it is shining

Take 1/3 of the egg white & sugar mix and keep it aside covered with a slightly damp towel 

Add the almonds and cinnamon to the remaining egg white & sugar mixture

Cover your surface with icing sugar and roll out the dough to about 0.5cm thickness 

Cut out the stars and reuse the dough until it gets to soft

Cover each star with a layer of egg white & sugar mixture 

Bake the stars at 120◦C/ 250◦F for about 20min on the lowest possible rack. The egg white & sugar layer should stay white. Let it cool completely and store in an airtight container. 

*** Keep on Shining like a Star!

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Cook&Smile: Kids Punch

Kids Punch

Makes 4 glasses

Ingredients:

500ml tea (red fruit tea)

250ml apple juice

8 cloves

1 cinnamon stick 

Juice of ½ an orange

Juice of 1 Lemon

1 orange peel from an organic orange only please

Sugar or honey to sweeten if preferred

Method:

Steep the tea for about 8min.

Add the juices and spices. Spices can be kept in a tea bag or tea egg for easy removal afterwards. 

Let the punch simmer for 10mins. 

Remove the spices and serve it warm, sweeten if preferred. 

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Cook&Smile: Dambedei

Dambedei – a traditional German pastry in November for St. Martin´s Day

Makes 4-6 Dambedei

Ingredients:

250g Milk

80-160g Sugar

1 tsp Vanilla Sugar

2 dashes of Salt

2 eggs

130g Butter

16g dry instant yeast

650g Flour

Raisins for eyes and belly button 

1 egg yolk for brushing

Method:

Mix the milk, sugar, vanilla sugar, salt, eggs, butter, and dry instant yeast for about 2min and then add the flour and form a smooth brioche like dough. 

Let the dough rise in a bowl covered for about 30min. 

Then form a roll and cut into either 4 or 6 equal pieces. 

Out of each piece form a 15cm long roll, squeeze off a head on the top end and cut with a knife or scissors the arms and legs.

Let the Dambedei rise another 15min on a tray lined with baking paper. 

Then use the raisins as eyes and belly buttons, and brush each Dambedei with egg yolk.

Bake it at 356◦F for about 20-25min

Tradition:

Martin's Day (Martinstag) on November 11th is a religious observance in Germany that is particularly popular with children. It is dedicated to St. Martin of Tours and celebrates modesty and altruism.Many children build their own lanterns in the run-up to Nov 11. In the evening on St. Martin´s Day there are lantern processions in towns and cities all over Germany. At the end of the procession people gather around a large bonfire to sing songs dedicated to St. Martin, eat sweet pastries and drink mulled wine. 

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Cook&Smile: Pizza Rolls

Pizza Rolls

Makes about 20 rolls

Ingredients:

2 rolls of puff pastry out of the freezer (around 425g)

200g Cheese (you can mix gouda, mozzarella, parmesan or gruyere)

200g Tomato Sauce out of a can

100g Ham/salami shredded or thinly sliced

20g Tomato paste

½ tsp each of Oregano, Basil or any other spices you prefer

1 tsp salt, if you use Salami take only ½ tsp

1 Onion finely chopped

1 Garlic clove finely chopped

Method:

Sautee the onion and the garlic in a bit of olive oil

Add all other ingredients except the dough, cheese and ham/salami into a blender/food processor or simply mix it in a bowl well.

Roll out the puff pastry sheet a little, spread the sauce with spices on top of it

Now add your toppings: ham/salami and cheese (you could also do only cheese or add some veggies of your choice)

Bake it for 15-20min at 400◦F on Convection Mode or a standard baking mode but one sheet after the other

Enjoy it warm, cold or freeze it and enjoy it later.

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Cook&Smile: Immune Booster

Immune Booster

Makes about 3 Glasses depending on how many fruits you use

Ingredients:

15g ginger (up to 100g depending on how spicy you like it)

1 lemon peeled

2 oranges peeled

5 mandarins peeled

1tsp curcuma

30g maple syrup/honey

2 drops of natural oil like sunflower oil

120g water if you add an apple or any less liquid fruit

Method:

Put all ingredients into a blender/food processor/Thermomix and blend for 1 min on the highest

speed. Strain it through a fine net strainer and enjoy one glass a day.

You can add any fruits of you like and keep it in the fridge for up to 3 days, but it is recommended

to be enjoyed fresh. You can also mix it with hot or cold water.

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Cook&Smile: Meringue Ghosts

Makes around 20 some might fly away 😊

Ingredients:

270g caster sugar

100g egg whites at room temperature (3-4 large eggs)

Pinch of salt

Chocolate chips for the ghost eyes

Icing bag

Method:

Whisk the egg whites with the sugar until it is thick and glossy.

Fill your icing bag and pipe the meringue into a ghost shape on a prepared baking sheet, starting with a circle (approx. 1.5-inch) and spiraling upward to a point for the top of the ghost´s head.

Leave a 2-inch space between ghosts to allow for spreading. Carefully press two chocolate chip eyes into each meringue.

Bake for 40min at 135◦C/275◦F. Turn the oven off immediately after the 40min. and allow meringues to completely cool down inside the closed oven (approx. 3hrs or overnight).

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Cook&Smile: Breadsticks with Italian Herbs

Breadsticks with Italian Herbs

Makes around 15

184g or 1&1/4 cup wholegrain bread flour

1tsp baking powder

160ml or 2/3 cup water

2 tbsp olive oil

1 tbsp tomato puree/paste

1 tsp dried oregano

1 tsp dried basil

½ tsp salt 

Handful of grated cheddar (optional)

Method:

Place all the ingredients into a bowl and mix to form a dough

Knead the dough on a lightly floured surface for a few minutes and then cut into equal portions 

Roll each portion into a sausage shape and roll into a thin breadstick on a surface, around 15cm

Place all breadsticks onto a greased baking tray with parchment paper and bake in the oven on 200◦C or 392◦F for 10-15min until browning and turning crispy

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Cook&Smile: Rice Pudding Fritters

RICE PUDDING FRITTERS

Makes 15-20 small fritters

Left over or freshly cooked and chilled Rice Pudding made from 0.5l of milk 1 egg 100-150g flour depending on how liquid your rice pudding is You could add some desiccated coconut, chocolate sprinkles, vanilla flavour, a grated apple etc into the batter.

Method: Mix flour, egg and rice pudding until you have a batter that is firm enough to be fried Heat your frying pan, you can use coconut oil or any other vegetable oil and simply fry some rice pudding fritters until golden brown.

Enjoy hot or cold. Easy to freeze and place in the toaster when needed as well.

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Cook&Smile: Apple Crumble My Way

APPLE CRUMBLE MY WAY

Makes 6 portions

3 large apples, halved vertically, peeled, and cored

1-2 tbsp melted sweet butter

65g or 4 tbsp sweet butter (my apologies I mentioned 2 in the video)

53g or ¼ cup brown sugar, plus more for sprinkling

72g or 2/3 cup old-fashioned rolled oats

1tsp cinnamon

½ tsp apple pie spice (optional)

Vanilla ice cream for serving and Caramel sauce for drizzling (optional)

Method:

Preheat the oven to 350◦F and line a baking tray with parchment paper. Place each apple half flat side down and use a sharp knife to create thin slices all the way across, making sure you stop slicing right before the bottom of the apple, so it stays together as one piece. Transfer the apples to the baking tray. Brush the apple tops with melted butter and sprinkle with some sugar. Bake for about 25min until apples are soft. Remove from the oven and set aside to cool a bit. Combine in a small bowl the remaining butter, the oats, and the spices to make your crumble. Once the apples are cool enough to work with, spoon crumble mixture inside apple slits. Return to oven and bake 10min more. Top each with a scoop of ice cream and drizzle with caramel sauce. You can easily prepare this in the morning, keep them in fridge and then extend the last baking step to 15min before serving it.

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Cook&Smile: 2 Ingredient Bagels

2 INGREDIENT BAGELS

Makes 6-8 bagels 

320g/1.5 cups of yoghurt 

290g/2 cups of self-raising flour -> if you don´t have that take all-purpose flour and 1 tsp baking powder

¼ tsp salt (optional)

1 egg for the brushing (optional)

Toppings such as sesame seeds, poppy seeds, etc (optional)

Method:

Mix the yoghurt with the flour well until you have a dough that is not too sticky, if needed add some flour

Shape a long roll, cut into 6-8 pieces and form balls

Pinch a hole into each ball with the back of a knife and then twist and tear it into a bagel

If you like you can brush it with an egg and add toppings 

Bake it for 25-30min until golden brown at 160◦C or 320◦F 

Enjoy it right away or freeze it

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Cook&Smile: Crispy Healthy Chicken Nuggets

CRISPY HEALTHY CHICKEN NUGGETS

Portions: makes about 25 nuggets

350g Chicken breast (skinless and boneless) 120g Cornflakes 150g Natural Yoghurt 0.5 tsp salt 0.5 tsp paprika sweet powder 0.25 tsp curry powder mild 1 tsp honey

Method:

Pre-heat your oven to Convection oven: 200◦ C or 392◦F Standard oven: 180◦C or 356◦F

Prepare 1 baking tray with baking paper/parchment paper.

Cut your chicken into bitesize pieces.

Blend the cornflakes to the size you prefer to coat the chicken (if you don´t have a blender use a zip-lock bag and a rolling pin)

Mix the yoghurt, spices, and honey well together.

Then roll each chicken piece through the yoghurt and then through the cornflakes until it is coated.

Place all pieces on the baking tray and bake at 200◦ C or 392◦F in a convection oven for about 20-25 minutes. Serve hot

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Cook&Smile: Pink Pancakes

PINK PANCAKES

Portions: makes about 12 pancakes

1 medium size beetroot (boil it with the skin on until soft, let it cool and peel it)

50g sweet butter soft, plus extra for frying

300g milk, use a little of the milk to puree the beetroot

2 eggs

30g sugar (I used coconut sugar)

1tbsp baking powder (my apologies I said tsp in the video but it is a tbsp)

¼ tsp salt

Method:

Place the peeled and sliced beetroot and a little of the milk in your blender/mixer/food processor and puree until smooth.

Put all the other ingredients in your bowl and mix long enough for all ingredients to blend. Do not mix it for too long otherwise the batter will lose its fluffiness.

Heat a frying pan, put a bit of butter in and bake your pancakes to your liking.

You can serve it with maple syrup or natural yoghurt.

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Cook&Smile: Waffles Without Sugar

WAFFLES WITHOUT SUGAR

Portions: makes about 12 waffles

125g flour

125g sweet butter soft

125g semolina

3 eggs

2-3 apples grated or 2 ripe bananas or 190g of fruit puree

250ml milk (coconut milk tastes nice too)

10g baking powder

Vanilla or cinnamon (optional)

Cocoa if you would like to add some for the second half of the batter (optional)

Desiccated coconut (optional)

Method: Beat the eggs and soft butter until fluffy (you can use any type of blender) then add the other ingredients and mix it gently, only for a short time. Let it rest for about half hour and then bake it in a waffle maker. You can add some cocoa after baking half of the batter to make some chocolate waffles. It goes well with the banana batter. You can easily freeze them and put them into the toaster whenever needed for a quick breakfast or snack.

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Marnie S. Weida-Addivigadoo is a mom of a 2-year-old girl, a hospitality professional and a passionate chef in her kitchen. Marnie has worked in various luxury restaurants and hotels in Europe, the United Arab Emirates, South Africa and Mauritius. With a smile she will show you how to have fun while making healthy and smart snacks, meals, and beverages for your kids and family.

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