Black Forest Ham Maccheroni

Preparation : 2-3 Minutes

Cooking Time : 35 Minutes

Serves : 4 Servings (Kid’s servings = 2 adult’s portions)

Episode : No video recipe available yet

Author : Christina Hann Trefzger

As I mentioned on my other post that today was the toughest day of my life, for dinner I made 3 completely different dishes. Salmon Salad for my love, Broccoli Parmesan Soup that was requested by Mack. And the last one was Black Forest Ham Maccheroni with Tomato Sauce for Lev. You won’t believe me if I tell you that he ate 2 bowls.

PS. The pic above was his portion.

For this recipe, I used:

250 gr (8-9 oz) of fresh Maccheroni, cooked (it takes 3-4 minutes)

1 Can (450 gr /15 oz) of diced Tomatoes

250 gr (8-9 oz) of Black Forest Ham

1 small piece of Parmesan Rind (if you don’t have, skip it)

2 Cloves of Garlic, miced

Salt, just a bit

A drizzle of Olive Oil

Fresh Parsley, chopped

PS. You can also add some sugar (1 Tsp), but since I cook for my kids, so no sugar. Normally I will add some finely chopped carrots. But I didn’t have any carrots today 😆. If you can’t find Black Forest Ham, just use Pancetta or other kinda ham. I like Black Forest one, because it is very lean and almost no fat. Depending on the saltiness of ham and parmesan rind, taste your sauce before you put salt in it.

Instructions:

  1. Turn on your stove into medium heat.
  2. Drizzle some olive oil so your ham won’t get burn (I used Black Forest one = almost no fat). If you use Pancetta, then you don’t need oil. Put in the Black Forest ham and minced garlic. Stir fry for a minute or so.
  3. Put in the canned tomatoes,  and Parmesan rind. If you cook for yourselves, you should add 1 Tsp of sugar now. Try it first before your put any salt, if you need some, add some then.
  4. Lower the stove heat and simmer for about 30 minutes.
  5. Turn of the heat and scatter some fresh chopped parsley.
  6. Take some of the Maccheroni pasta and serve with some tomato sauce.
  7. Garnish with some curly parsley (optional). xoxo 😘

Broccoli Parmesan Soup

Preparation : 5 Minutes

Cooking Time : 30-35 Minutes

Serves : 4 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Second dish of tonight: Broccoli Parmesan Soup! It’s my daughter, Mack’s favorite. She kept telling me that she ate at her kindergarten for lunch and how much she loved it.

This is the way how I make my Broccoli Soup and my kiddos love it! You can replace Parmesan with other cheese (Gouda, Emmentaler, Cheddar etc). Each will bring different background taste tho. And my favorite is always the one with Parmesan.

For this recipe, you will need:

500 gr (17 oz) of Broccoli, chopped

1 Potato, medium size and chopped

2-3 cloves of Garlic, minced

Salt, pepper to taste

250 ml (1 Cup) of Crème fraîche

80 gr (1/3 Cup) of grated Parmesan

250 ml (1 Cup) of Cooking cream

500 ml (17 fl oz) of Water

1 Tsp of Olive Oil

Parsley, optional

PS. If you don’t have Crème fraîche, you can also use sour cream. Cooking cream in Germany is similar to half and half or lighter heavy cream. We love to eat the whole broccoli (florets and stems). The stems are more delicious for me than the florets 🥰

Instructions:

1. Turn on your stove to medium high. Put some olive oil, chopped broccoli, potato and minced garlic. Stir fry for about 5-7 minutes. 

2. Add in the water, salt, pepper and cook for about 25-30 minutes. Don’t cover your pot with a lid!

3. Turn the stove to really low heat, add in the Crème fraîche, cooking cream and grated parmesan. Don’t cook too long, and stir it otherwise it will foam curds.

4. Blend it with a blender or a hand blender.

5. Serve with some parsley. xoxo 🥰

Mango Avocado Spinach Smoothie (Vegan)

Photo 06.03.19, 12 10 34Preparation : 5 Minutes

Making Time : 5-7 Minutes

Serves : 2 Servings

Episode : 35 (Video Recipe is here)

Author : Christina Hann Trefzger

Photo 06.03.19, 12 10 06

Yay finally the weather is getting better here in Munich and just made this really delicious smoothie and it’s very easy to make. My kids love it and I am sure yours will too!

Ingredients:

1 Mango, medium size, diced

1 Avocado, cut

1/3 Cup of Frozen Spinach, drained

1-2 Cups of Tangerine Juice

A blender to blend all the ingredients

P.S. If you use fresh spinach, you’ll need a handful of it. And fresh spinach is a lot better. You can also sub the tangerine juice with apple juice, orange juice or pineapple juice. I like the combination of pineapple juice the most. Depending on which juice you’re mixing, the flavor with change a bit too. I like my smoothie a little bit thicker so I use about 1 cup of juice, if you like it a litte thinner then add more juice.

Instructions:

  1. Into your blender, throw in half of your mango, add all the spinach and then the mango again.
  2. Cut the avocado and scoop in the flesh into your blender.
  3. Add half of the juice, blend well.
  4. Add the rest of the juice, blend again. Give it a stir with a spoon if you need it.
  5. Enjoy it while it’s fresh. You can keep the smoothie in a fridge for 1-2 days. I won’t change the color. The acid from the juice and the mango keeps the avocado’s natural color. xoxo 💋