What mums in other countries feed their kids(118 Posts)
I started a thread in a totally different bit of MN and got no response so I'm hoping the food section is going to be more successful!
I am fascinated by what mums in other countries feed their kids as I get so bored with all my English style recipes I would love to introduce my kids to new dishes and new flavours. I also can't help thinking that some countries have a much healthier way of eating (Mediterranean diet etc) and I'd like to know more!
I've even gone so far as wondering whether a compendium of classic dishes from different countries - which would include breakfast ideas and snacks could work as a recipe book? So this is my initial research. Ideally I'd like to come away with a bunch of new ideas for my own daily cooking sanity and if there are enough interesting dishes, who knows, I may try to put a book together (I've been dying to use my brain since having kids and this seems like a good way to do it)!!
So, my question is. Does anyone out there know of any classic dishes from different countries? For example I know that grated carrot salad (made with orange juice) is a favourite vegetable dish amongst French children....and after a few failed attempts my kids love it too as I also grate apple into it. Any more?!
I live in Ecuador- fried green plantain (called chifles) is a snacky food, also patacones, which are flattened unripe thick pieces of plantain, fried twice, kind of like crisps or chifles, but thicker.
You can eat ceviche with it, it usually has squares of white fish, then a LOT of limes, pepper, shallots in the UK (here we use something which you probably couldn't get), garlic, olive oil, coriander. You do have to like limes but it's a very common main meal. Some people don't use fish or use different seafood too.
Hot chocolate with bread at breakfast
Slice of ham with mashed potatoes
Bread with a couple of squares of plain chocolate for snack
All from France
In Guatemala they serve a kind of custard as a mid morning snack.
They have these kind of tiny nipple shaped bowls to serve it in.
I am British but on holiday dd ( then 11 months) fell in love with Spanish tortilla.
She also loves houmous on pitta bread.
I have friends in Germany and their kids always a kind of pancake made with grated potato, onions, and with apple sauce on top. If any German mnetters can provide a recipe I'd be v grateful.
cuxibamba I love ceviche but have never dared make it myself. Do you need to use sushi type fish ( the kind which you can eat raw) or can you use any kind?
Also, empanadas, kind of like pasties (I think?) or samosas. You can eat them with pretty much anything depending on filling, breakfast, snack, dessert, main meal. They can either be baked or deep fried. There's so many fillings and (although I know loads of people here buy the empanada circles ready made) the dough can be spiced and changed. For savoury, I use corn flour, but people use sweet potato, wheat, cassava etc; too.
We lived in Asia when DS2 was born. He was weaned on a mush of rice, lentils and chicken stock. He still loves lentil soup and all kinds of risottos now (pre-teen)
Italy - lots of pasta, plain tomato based sauce normally.
Then meat or fish and veg. Not big on puddings.
Dd2 went to a nursery and did lunch there everyday from 10 months for a year. She ate like a queen!!
Bread roll obligatory too.
Yes the Germans have very niche kids food. However the Austrians' liking for whipped cream sandwiches really surprised me.
Back in the early 1980's (when DS was but a babe) I read about different foods for weaning in different countries & in Israel avocado was a popular choice,
I remember giving it to him - he had to feed himself - and ended up with the green monster child - but he really enjoyed it.
the like giving kids liver in Israel too don't they?
I'm not abroad or foreign, but my children really like some very simple Japanese (style) dishes.
Tonight we had yakitori chicken (chicken thigh skewers with a sweet sauce that's similar to teryaki sauce) with a mound of rice, steamed broccoli, and strips of carrot, cucumber and yellow pepper. Probably not how anyone would serve it in japan, but my family like rice, broccoli and some raw veg, so that's what I make.
The sauce is very simple: 6tbsp soy sauce, 3 tbsp sugar, 3tbsp mirin and 3 tbsp sake. Bring it all to the boil and then simmer for about 5 minutes, then let it cool. You can substitute dry sherry for the sake, and you can buy mirin in lots of supermarkets. It's much cheaper in a Chinese supermarket if you have one nearby or online. Or you can probably just buy the sauce ready made. Grill some skewers of chicken and spring onion, basting them in the sauce as you go. And there you have it.
I'm pretty sure that would go down well with lots of children in this country and it's pretty simple to make.
Lots of minestrone with pastina too. We were in the veneto so lots of polenta too.
Quasadilia was popular in America (and no doubt Mexico), soft tortilla bread with melted cheese inside. Can add peppers or chicken etc. Done in the microwave for lunch.
In the Alsace there is a certain kind of curd based cheese that can be frozen into finger sized cheesy ice lollies for teething babies. Its actually nicer than it sounds.
LordPalmerston You're a veritable oracle of knowledge on such matters! Doesn't the curd cheese split?? boak
Seemingly not - that is its unique property. Its a regional thing.
I'm very pleased our children are older and we stick to Brittany where we eat spag bol on the first night of our holiday having travelled since ridiculous o'clock in the morning. I do believe that might be a whole other thread though.
Also these griddled potato pattie like things, which you stuff with cheese and green onion, you can eat it with peanut sauce (which I like) or fried egg and a salad, called llapingachos.
In the Alsace there is a certain kind of curd based cheese that can be frozen into finger sized cheesy ice lollies for teething babies. Its actually nicer than it sounds.
I haven't come across that frozen, but I have seen the finger sized cheesy bits in the chilled cabinet when we lived in Russia and I can imagine it working really well from frozen.
There is also something that is actually very similar to a Yorkshire curd tart and very tasty called vatrushka. I have some friends from Yorkshire and they were surprised that something that is very traditionally Yorkshire is also very traditionally Russian as well.
I would also suggest pelmeni as well. These are similar to Chinese dim sum or Italian ravioli.
I live in Spain, where plain rich tea type biscuits and sponge cake are classed as totally healthy breakfast items for dc.
Lots of fish and meat, very little plain veg, lots of salad and frut.
Every single child seems to eat a chorizo or ham baguette sandwich at 6pm as their afternoon snack, followed btmy an Actimel yogurt drink and some fruit
an Iranian stew, idk the name but basically chicken drumsticks in a very dark, thin savoury herby sauce with loads of rice
and tadik (crispy rice from the bottom of the pan)
Wow this is all so interesting and it's great to get feedback about so many different countries. I'm inspired by trying ceviche (although also a bit scared about using raw fish!) and also by yakitori chicken.
Like Cies I'm also in Spain. For breakfast my DC have toast with grated tomato and a little oil or just toast and oil. On Sundays they have churro sand chocolate. Sometimes they have a magdalena which is a little sponge cake with a glass of milk.
They eat lunch at school and that is usually lentil, bean or chickpea stew, paella, grilled fish...
In the afternoon it's true that they like a ham or chorizo baguette, or a piece of fruit.
In Germany breakfast is usually fresh bread rolls and slices of cheese, meats, cucumber and tomato.
A favorite lunch item is sweet rice pudding (milchrice) which my kids love but they still find it weird to have no savory item as the rice pudding can still be followed by a dessert!
Yep potato pancakes and apple sauce is popular.
And of course fresh bretzel (pretzel) at any time of day.
At the primary school every week a crate of vegetables and fruit is delivered to each classroom for the class to munch through as snacks.
breakfast is bread / crispbread (always wholegrain), with cheese/ cold meat / fish /cucumber tomato type stuff and lunch the same
particular peculiarities are brown cheese (whey based, sweetish, sticks to the roof of your mouth and sooo not my thing), makrel i tomat (tinned mackrel in tomato sauce) and kaviar (which is not caviar but smoked and salted fish eggs that comes in a tube)
My youngest likes kaviar with brown cheese (uurrgghhh)
typical dinners are meat or fish with potatoes and veg, meatballs, fishballs, meatloaf, fish pudding (think meatloaf but with fish), fish cakes, and also soups and stews with meat and potatoes often seved with flatbread.
there is also a wide variety of types of porridge (rice, barley, sourcream...) served as dinner
but as with most other places pasta/pizza/rice dishes etc are also popular
In UK but from South East Asia.
We typically eat rice-based Chinese dishes (DC's favourite: plainly cooked tofu , braised meat in soya sauce, and bean curd skin in various forms), rice-based Japanese dishes (grilled salmon a favourite, and miso soup. With tofu), Chinese/Japanese style noodles. And of course pizza/pasta/burgers/roasts etc.
My dh is West Indian so we eat a lot of food from his childhood.
My dc's favourites are:
Stewed chicken, which is chicken cooked in a liquid brown sugar.
Rice and peas which is in fact rice and lentils.
Callaloo which is a soup that you eat with rice made out of spinach, pumpkin, okra and crab.
Savoy How is the chicken cooked? We have a southern Chinese recipe where duck is stewed in caramelised sugar.
<< Hungry now!!! >>
I worked as an au pair in North Germany, then lived there for ten years. Bread or rolls (at the weekend) with cheese, cold meats or jam for breakfast. For tea also "Abendbrot" (evening bread) which is bread with cold meats and cheese. For lunch different warm meals, including "Milchreis" warm rice pudding with hot cherries in sauce as mentioned above or pancakes, but also chicken dishes with rice, sausages with sauerkraut or fried potatoes, fried plaice, goulash with potatoes, roast beef or pork, with potatoes and veg, spaghetti bolognese or carbonara. Also interesting fish called Senfeier, mustard eggs, which is basically hard boiled eggs in a mustardy sauce (like white sauce flavoured with mustard) served with potatoes. Or Nudelauflauf - pasta shapes cooked, then covered with eggs beaten with milk, salt and pepper and a few fried lardons thrown in, baked in an oven and served with a tomatoey sauce.
I love the tradition of cream cake from the local baker's with coffee on a Sunday afternoon
Auflauf just means left overs
I am from Brazil but living in the Ukad i fed my son mainly brazilia style food. Homemade stewed beans, stewed meat (casserole style), rice, lots of fresh veg n fruits. Snacks are basically salad fruit, yogurt, jelly etc. and mainly everything is cooked from scratch, not thinned or prepared food. Hope it helps ;)
Are you sure Lord? I thought it was a baked dish, like pasta bake.
Sorry, that should have read "interesting DISH called Senfeier", not fish!
Auflauf means gratin, not leftovers. Although you can make it from leftovers, of course.
japan: Miso soup and onigiri (rice triangles).
Switzerland: Roesti (swiss potato pancake)
italian Pastina in brodo (small egg noodles in home made vegetable broth), pasta in all shapes and sauces.
oh god yes - that Norwegian brown cheese
That norwegian brown cheese is PERFECT on waffles....
Also rice porridge (cooked on risotto rice and milk) with a knob of butter, and sprinkled with sugar and cinnamon. Food of the gods.....
actually those were both gems from our Norwegian au pair. We hated the brown cheese but loved the Norwegian porridge which, in her version, was basically white sauce with butter, cinnamon and sugar. I keep promising to make it for the DCs but it doesn't seem to get cold enough to merit it.
Ooooh, a Norwegian au pair....We also had one of those. (Did not work out so well!)
ours was quite cool. I remember her entertaining us by blowing smoke rings ...ah the seventies
Totally off topic but you've jogged my memory about a book I read as a child that talked about the brown cheese and I'm buggered if I can remember what it was. That's going to bug me all night now.
Ours was a spoilt princess that did not appreciate that I managed to magic up a professor in Japanese for her to talk to about her desires to study Japanese language and culture at uni, but complained that I was not supportive enough in her dreams and aspirations. Oh well, this was yesteryear x3.
Isn't it called yeto/st or something like that? definitely an acquired taste.
Cuxibamba - I have had the potato dish with peanut sauce - served up in Battersea park! I went to a South American festival thingy and they had loads of stalls. The food stalls were very very popular and rightly so. Is it Peru or all over where they freeze potatoes in the ground?? And they have around 365 potato recipes! My kind of people!!!!
Wow, Spanish school dinners sound so much healthier and nicer than English ones!
I weaned DS on pastina, I used to make a special trip to the horrendously expensive Italian deli and buy the star shaped ones. Sooooo pretty. (I did once see them in Tesco for about a quid cheaper but they were not the Same Brand and therefore unsuitable for my PFB).
Mind you, I used to bake my own beans so DS wouldn't be sullied by salt and sugar....
We eat a lot of eastern dishes although we are UK born and bred, our only occasional frustration is being unable to give dd1 soya which means some Japanese food is not suitable.
I do like continental breakfast, not a fan of cereals and toast!
And I baked my own beans for our dc too!
but then I'm a bit phobic about the tinned ones anyway
Spent a lot of time abroad when DC were small.... they still favour a breakfast of plain bread, cheese, slice of ham, slices of cucumber. Possibly followed by plain yoghurt.
Then they have a packed lunch which is almost identical, plus fruit!
Bit dull but it's quite easy and healthy so I go with it.
Usual 'UK style' tea...roasts, burgers, risotto, lasagne, curry, pizza!
I live in LA - DS usually has one of the following if having lunch or tea at a local friend's house:
Grilled cheese sandwich and tomato soup
Cheese or chicken quesadillas
Sliders (mini burgers)
Quinoa, cheese and black beans
I was weaned in Sri Lanka on avocado, banana and veg curries (usually plantain or lentil)
mrsbug the german potato pancakes recipe that I use ( my grandmothers) is.....
Finely grated potato (amount depends on how many pancakes you want)- roughly drain off liquid
One finely grated onion
One beaten egg
Heaped tblsp flour
Salt to taste
Mix ingredients & cook one to test for seasoning (add a little more salt if needed).......keep cooking. I am in Australia & buy a dutch apple sauce at my local shops but make your own if you are really keen. My Dad puts his potato pancake on top of a slice of rye bread & adds apple sauce. Not the healthiest meal but very yummy.....always make lots more than you think you will need
We live in HK and my kids eat quite a lot of asian style food. A big favourite is fried rice with prawns, plus they also like Japanese style yakitori chicken, skewers with chicken/pork and peanut sauce and noodles with fish/meat and lots of veg
Gwendoline - was the book Boy by Roald Dahl?
In Portugal mothers are obsessed with fruit for breakfast and after meals as pudding.
Also almost every single child eats soup as a starter or as a main meal. Lots of fish and salad and bread with almost everything.
Like in Brazil, all is cooked from scratch.
Mum still says that passata in a bottle is just lazy
My children eat quite a lot of Chinese food, for breakfast on a weekend we will have congee, which is like a rice porridge. I cook it with bacon ribs and sweetcorn, a pinch of chicken powder and a small piece of dried scallop. They have it with fried dough sticks. I can make it in the slow cooker overnight, and it's lovely!
Thanks mrssprout I will give it a go
Mrs Bug- look up a recipe for latkas. It's also a Jewish good made for Hanukkah. I make them a lot with various vegetables.
I taught at a boarding school in India once and a typical child's menu was:
B: parathas with yoghurt and pickle
L: vegetable curry, dal, rice
D: meat curry, vegetable curry, rice followed by fruit or a milky rice pudding flavoured with cardamon.
Snack would be fruit and roti or pakora or samosa or veg/fish/mince fritter.
Zhx don't tell me you know how to make those fried dough sticks! do you have a recipe for me? It will make me all nostalgic about our time in Shanghai.
sorry for hijack.
I don't know how to make them, but you can find them in the freezer section of the bigger Chinese supermarkets .
Gazpacho! Toddler DS lived on it while we were in Spain. He loved it.
<Marks place to write down all the ideas>
<nicks a piece of paper off Trooperslane >
We are in Brazil, so the kids get black beans, chicken and rice almost daily at school. At home we eat a lot of local fruits and vegetables, I don't know what the equivalent of some of them would be in UK but I am slowly learning how to cook them from Brazilian friends. And I have learnt how to cook Feijoada, a black bean and pork/bacon stew, which the kids love and now ask for (didn't take them long to become locals!)
No convenience food here, which is good but I do miss having a packet of fish fingers in the freezer!
How do you make your Feijoada, please?
Also I lived in Malawi - the local children ate what the adults ate, nsima (a type of porridge made with maize flour) and ndiwo (the sauce, made with veg, goat, chicken or dried fish)
I don't know much about typical German kids' food but they definitely eat Brezeln (soft bread pretzels) as snacks. When we go to the bakery and DS asks himself they always tear a chunk off a spare one and give it to him to hold, no extra charge
Soak black beans overnight
Change water and cook beans, takes me 4-6 hours as I don't have a pressure cooker
Fry onion, garlic and bacon separately
Once beans are tender, add a ladle to onion, garlic and bacon mix
Transfer the lot back into the black beans and season well (I add a stock cube, not sure that's authentic...)
Add more water/stock if needed
That's how I do it, but you can add sausages or other pork bits. There are quite a few recipes/variations on-line and even Jamie Oliver has a recipe for Feijoada!
I serve it over rice and broccoli. Happy cooking
Thanks Ipanema I'll give that a Go.
Rice balls are great. They are so quick and easy to make and really filling. I often make them for breakfast. You do need to have the correct type of rice though.
I started doing American-style pancakes on Sunday mornings. It was only recently I learnt that that is actually a thing. That pancakes are traditionally eaten on Sunday mornings in the US.
Beware of being sucked into the world of japanese bento (lunch box) making though. The next thing you know you'll be trying to make Hello Kitty out of bits of carrot.
I grew up in Texas and find that my children (here in England) like a lot of Tex-Mex food. Fajitas, tacos and burritos are great. I offer lots of filings and everyone chooses what they like.
Cinnamon toast was my favourite breakfast growing up. Cream together sugar, cinnamon and butter then spread on sliced bread and put it under the grill. It goes lovely and brûlée-like on top but still soft underneath.
Mrs Sprout, those potato pancakes are yum.
My dad used to make them, fried in a bit of sunflower oil, the size of drop scones, all crispy!
The finely grated onion is essential for the flavour.
Some people say they are Jewish, or Polish, and called "Latkes"
Lidl and Tesco sell Brezeln
Oh yes Poppy no tinned tomatoes here
Cuxi, how on earth did you end up in Ecuador?
Over here in San Diego (which you may know borders Mexico) we are lucky to have access to some wicked spices that transform dishes. Take any meal you want and add some Chipotle and you will get an amazing result. Chipotle is actually dried Jalapeno, but it has a different name because it has an entirely different flavour - not even close to that of a jalapeno. Oh and if you are looking for inspiration for recipes, check out YUMMLY they are an incredible resource of millions of recipes from around the world.
is chipotle dried jalapeño? Never knew that, and I lived in Mexico for 5 years!
I guess it is cause jalapeño is usually green (the fresh ones) and chipotle is red.
You can buy tinned chipotle online in the UK!
I grew up in Central America and a popular snack for us was home made Tortilla made with Masa Harina stuffed with refried Pinto beans, sliced Avocado, Queso Fresca (like a mild crumbly cheese- Caerphilly substitutes well), tomato salsa and a sour cream dollop. Roll up and eat very messily.
I also ate watermelon slices sprinkled with Lime, salt and Chile powder and ate roasted sweetcorn the same way. Aged three!
Another popular food was Nopale paddles- they were icy cold and slightly jellified and crunchy in texture as you bit through the, but you won't find fresh Nopales here- even two days old they lose their snap.
My favourite Chile is the Adobe and Poblano, the latter has a smokey taste.
Eating and drinking from clay flatware and cups adds an extra layer of taste and smell. I get very homesick for that 'clay' overlay you get when you drink from a hand thrown clay cup. It goes so well with the earthy, smokey and fruity flavours of Chiles.
Ask friends/family/colleagues/students on gap year To bring you some clayware if they travél here.
Breakfast - bowl of warm milk. Biscuits.
Weaning food. - Jar of homogenised meat (cow/sheep/chicken etc) mixed with jar of homogenised vegetable, mixed with baby rice or tiny pasta. Continue until age 2 for fear of choking.
Snack - bread roll with a chocolate bar broken up and inserted.
Pasta, tomato sauce, grana sprinkled liberally over the top.
Pizza, focaccia, panini on the way home from school.
Marking place to steal ideas later
We lives in Spain for a whole pre dc, loved the Spanish omelet with dry bread... Making one for supper now actually!
Adora yes I am forever on the alert for travellers to do this. They need to be very rough clay though- none of this tourist stuff . I used to teeth on the edges of them apparently and the love of that smell and taste is ingrained now .
Curd cheese has plenty of options-sweet or savoury either on a sandwich or pancake or dumpling filling
As for potato "pancakes" you can also grate some courgette-made some today and they are fantastic!
Kudzugirl may I pick your brain please?
I haven't found chipolte paste here in Chile, but there is one from Perú called Ají Panca. Do you know that Name, is it the same as chipolte?
As far as I know Aji Panca is less smokey than Chipotle but shares some of those qualities. It has that lovely fruitiness- one of our children is in Peru at the moment fortunately so I was able to skype her and she asked the host family she iss taying with for you Adora.
It isn't at all hot apparently so more about flavour than heat.
We live in Norway - They do these pancakey waffle things with cream and berry sauce DS loves it. Also this mash made with carrots and turnip which they drizzle with bacon bits and bacon fat.
Oh and liver paste on bread - not my thing but DS really likes that too!
Salmon nuggets, fish balls and fish cakes I have no idea how they make the fish balls but they have this 'bouncy' texture which DS also seems to like?! I personally draw the line at brunost and fairly sure you won't get that in the uk but its a sweet brown goat cheese bit like goaty fudge that is very popular.
On a different note my DS loves Dahl one of the staples in our house.
ah the perils of not reading a thread I see the 'merits' of brunost have already been discussed
Marking place! Need sone inspiration
Loves I am a major Cloudberry addict and understandably don't get my fix very often which makes it even more special. Is that the berry sauce of which you write? I have the cookbook 'Falling Cloudberries' by Tessa Kiros which is complete Scandi porn and contains the prettiest cake I have seen- a simple sponge filled with fruit and cream.
I am intrigued by the turnip and bacon mash- do you have a name for this? We love mashed up root vegetable combinations and of course an amazing way of getting a variety of vegetables into children (and fussy adults).
Every year we have an Easter ritual that has little to do with our roots other than my Husband once did an MA in Acting & Theatre Skills and as part of his immersive Chekhov research he cooked an Easter meal for the rest of his class. We had Paschka and Kulich.
Kulich is a sweet, yeast-risen bread with raisins, almonds and is made in a tall chimney pot shape. The Paschka is a sweet cheese spread, a bit like a super enriched uncooked cheesecake topping. It usually has raisins, nuts and candied citrus rind in it but each family has their own variation- we add Rum to ours! It is also reminiscent of the Sicilian Cassatta flavour without the grated or chunked dark chocolate.
So each year we sit down for this. In Russia Kulich is traditionally eaten after the Midnight Easter service although we don't attend this. Tradition dictates Kulich is on the table for each of the three main holy days so I guess that means making three as they don't last long in our house.
kudz you can get cloudberry jam in ikea and yes its that or lingonberries, delicious.
I don't know the name of the mash but I just do equal amounts carrots and swede with a
massive knob of butter and pepper and some of the cooking liquid to make a nice texture it is a cracking combination especially with the bacon bits.
Those cream cakes are also amazing is it the one which has a very thin layer of marzipan over the top? Oh and I almost forgot the boller which are yeast buns made with cardamon and cinnamon and raisins kids love them .....and me! though i like mine with the custard filling and icing
Thanks Loves we'll get over to IKEA forthwith. And I have made swede,carrot mash but not with bacon so am going to do that.
The marzipan covered cake is called a Princess Cake I believe and very popular in Denmark. They are very pretty too. And buns with Cardamom in are the best- such an unexpected spice to find in a northern hemisphere cuisine IMO.
Has anyone mentioned Congee, or rice porridge?
Its a savoury rice dish were white rice (usually but not always white rice) is boiled in chicken stock, some garlic, ginger and other basic ingredients and cooked until the rice grains become soft, mushy and almost deteriorate. This makes the porridge consistency. once cooked, tiny pieces of chicken is added, along with perhaps a few chopped mushrooms, maybe sweetcorn if needed, finished off with some soy sauce and sesame oil too and sprinkled with spring onions and parsley.
Its a Chinese poor-mans dish, and is also given to young children, toddlers etc as the consistency makes for easy eating. Its also eaten when a person is unwell, similar to chicken soup for colds, and traditionally for breakfast too, though not exclusively so. My DP loves it as he used to eat it when living in the Far East as a child.
Plenty of tutorials on YouTube.
Frank I have been known to accidentally make Congee when I stove top rice instead of using other (better for me) methods.
It is very comforting isn't it and meets the need for the traditional white foods that I believe are given to the sick, the young or post natally as you say.
I have a family dish- Mexican Chicken that is very similar, bizarrely. It is basically rice, shredded chicken, soft potato pieces, carrots, onions and a little chile. The chile disqualifies it in Chinese eyes from being suitable for convalescence as it 'excites the senses' too vividly. I am starting to think that most cultures have some variation of the chicken and rice soup that has nourished many a Jewish soul and indeed it research has shown it has health benefits.
Thank you very much Kudugirl, and Thanks To DC and the hosts in Perú.
Will buy some when I next shop. I'm a little nervous of using chiles, mine and DH's upbringings were not what your'd call open minded.
I used to have an Asbestos lined tongue as a child and regularly ate chiles on sticks! I am now more delicate and have had to retrain my palate to cope with heat Adora so I do sympathise.
Kudz Many of the snacks my GPs made me as a child (Anglo-Indian-Portugese) are terrifyingly spicy to my adult DH!
I loved everything slathered in piri piri, sliced chillis on everything, sour lime pickle...
Maybe I was a strange child!
I will join you in the strange child club Squiz . Your childhood propensity for eating hot foods chimes with me.
Great thread suggestion!
Am bookmarking to read at my leisure!
I agree- thank you Agoodbook and there is a book to be written about it too. I love food culture. Such a fascinating subject.
The Guardian occasionally do good photo essays on this type of subject but a big meaty book with interviews, pics and recipes would be something I'd buy in a New York minute.
I worked on a farm in Norway - brown cheese every morning - ekte Gjetost, mysost, flotost, flotemysost, and some particularly hardcore stuff; gammelost (old cheese).
Cinnamon buns at 11 am.
And rhubarb (or plum) soup for a starter for lunch, followed by cornflakes for desert.
This is what the kids ate, too.
We get some decent Norwegian cheeses where we are. One has a totally unpronounceable name and is from the Arctic Circle. I love it as it has a sharp rhimey taste and big holes. It looks like a cartoon cheese from Tom N Jerry.
I have cheese envy Blu.
I'd buy this book too!
Talking of weird childhood tastes - from toddlerhood I would happily much my way through a whole lemon, skin and all
Round the corner from our house (we live in LA) there's a shopping plaza with a Chipotle (Mexican) and Blaze (pizza) both cheap and quick bistro sylte "fast food" but pretty healthy - DS always has pepperoni pizza but DD (2yo) is obsessed with the cilantro and lime rice with black beans and guacamole. She's normally a fussy little thing but could eat mexican food all day long...she was weaned on fish tacos mainly!
Wow Americas That is some snack! My Mother used to drink vinegar .
I am doing a dance of triumphance because i have just been sent a parcel of dried chiles from New Mexico- I have friends there. So pleased.
I do think Mexican and Tex mex is very kid friendly- lots of little bits and pieces, good flavour mix and it feels snacky. Black beans and Pinto beans are VERY kid friendly. I was weaned on them, my own children were too. Like you said, s squeeze of lime on rice (or beans) and they are off!
on the same sort of theme - both DC have always been really into lentils and chicken liver, in the UK I made it into a casserole but here they gobble up Down'n'Dirty Cajun Rice
Great thread! I'm afraid I don't really have anything new to add but am loving reading about the dishes.
My dc are not dreadfully fussy but would definitely refuse to try some of the things mentioned. I guess you just have to keep offering them new things anyway. Must get out of my culinary rut!
We had a Sri Lankan nanny who would cook whatever we asked her to. Mostly chipped potatoes as she called them but also gorgeous veg curries. Loved her.
I always loved my Merenda- the after school late afternoon snack given to children in Latin countries. We used to have the previously mentioned Tortilla with a smear of refried beans inside or a cup of hot chocolate with ragged pieces of flour torilla dipped in honey and fried. The Mexicans have such a sweet tooth. If our housekeeper was feeling especially generous we'd have Sopapillas.
In France it is called a Gouter and may consist of a Ficelle or Baguette end;, eaten as it comes on the way home from class. Sometimes dipped in hot chocolate or a cup of pretend coffee- hot milk with a stain of coffee. I don't drink milk so the latter was out but we'd often have a tartine spread wit conserve although having a tartine for anything other than breakfast was seen as a serious lapse of judgement and an even worse lapse in taste.
My DDs love Sopapillas Kudzugirl, Sprinkled with a dusting of azúcar flor. I think Chileans rival Mexicans in the sweet tooth Dept. Here that snack is called once, 11 for a mid afternoon snack . And elevenseis is colación.
Yes, Dulce Di Leche could only have been invented by a Central or South American!
We make Alfajores sometimes with it
as well as spooning it out of the jar
What do you have for Colacion? Sorry I don't have Spanish keyboard settings hence the lack of accent.
Reading this thread is making me crave all sorts of things I can't get out here in the sticks! Especially cinnamon buns ... Need recipes!
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