Sample recipes from Marika Germanis’ Vegetarian and Puddings and Desserts childrens’ cookbooks

Reggae Tomato and Mozzarella Pastry Tart

Ingredients

1 sheet puff pastry
1 packet fresh mozzarella
4 large tomatoes
2 teaspoons mixed herbs
A few drops of Reggae Sauce

Preparation

Unroll the pastry and put a thin layer of Reggae sauce or tomato puree on the base of the puff pastry.
Pre-heat the oven to 220c 350f
Fold all the edges of the pastry inwards, just for a yummy crust.
Slice some tomato on top of the sauce and rip pieces of mozzarella evenly.
Season with mixed herbs.
Pop into the oven until crispy brown.

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YOU CAN FIND
“I CAN COOK: VEGETARIAN”
(VOLUME 8)
BY MARIKA GERMANIS AT:

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Bread and Butter Pudding

Ingredients
4 slices white bread
25 g 1 oz butter or margarine
50 g 2 oz mixed dried fruit
25 g 1 oz caster sugar
1 egg
250 ml ½ pint milk

Utensils
500 ml oven proof dish
Knife and fork
Measuring jug

Preparation
Cut off the crusts from you sliced bread.
Spread butter on each slice. Place the crusts at the bottom of an oven proof dish.

Cut each slice of bread into four.
Arrange the cut pieces over the crusts and up the sides of the oven proof dish. Sprinkle some of the fruit and sugar over the bread.
Put in another layer of bread, sprinkle the rest of the fruit and some of the sugar.
Cover this with the rest of the bread with the buttered side UP, sprinkle the rest of the sugar. Beat the egg well into the milk, pour over the pudding. Leave it to stand for 10 minutes so the bread soaks up the milk and egg.
Place into the heated oven for 30-25 minutes or until the pudding is set and golden brown and crisp.

Marika 2 I Can Cook Puddings and Desserts

YOU CAN FIND
“I CAN COOK PUDDINGS
AND DESSERTS CHILDREN’S
COOKBOOK SERIES”

(VOLUME 2)
BY MARIKA GERMANIS AT:

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Two sample recipes from Marika Germanis’ Vegetarian and Pudding and Dessert childrens’ cookbooks

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Quick and easy Falafel

Ingredients

1 tin chickpeas
1 teaspoon chili powder, you can use paprika for a milder taste
2 tablespoons plain flour
1 tablespoon oil (sunflower/olive)
3 teaspoons basil (optional)
Salt and pepper

Preparation

Heat oil in a frying pan.

Drain the chickpeas and allow to dry slightly before adding to the food processor and blending briefly to create a chunky mix (you could mas with a fork if you don’t have a food processor).

Add the flour, chili powder, oil, basil, salt, and pepper to the chickpeas and blend again, keeping the mixture chunky.

Scoop the mix out with your hands and separate into four or five equally sized balls. Flatten into patties and fry until both sides are crispy and golden brown.

Enjoy with salad, pita bread, wrapped in a tortilla wrap or whatever else you might fancy!

Marika 8 I Can Cook Vegetarian.jpg

YOU CAN FIND
“I CAN COOK: VEGETARIAN”
(VOLUME 8)
BY MARIKA GERMANIS AT:

AMAZON
BARNES & NOBLE
BOOKS-A-MILLION
CREATESPACE

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Apple Pudding

Ingredients
1 large cooking apple
25 g 1 oz Demerara sugar
1 tablespoon water

Topping
50 g 2 oz caster sugar
50 g 2 oz margarine
50 g 2 oz self-raising flour
1 egg
Pinch of salt and pinch of cinnamon

Utensils
Small sharp knife
Vegetable peeler
Wooden spoon
Mixing bowl
Oven proof dish
Chopping board
Tablespoon
Small pan

Preparation

Switch the oven on gas mark 4, 350f, 180c
Peel, core and slice the apple.
Place apple in the pan, add sugar and water, cook gently until the apple is soft.
Grease the oven proof dish and lay the cooked apples on the bottom.
Mix the margarine and sugar, beat it with the wooden spoon until it’s fluffy.
Beat the egg and slowly mix into the flour, the pinch of salt and cinnamon. Add to the mixture adding a little water.
Spread the mixture over the top of the apples.
Bake in the middle of the oven for 35 minutes, until it has risen and is golden brown.

Marika 2 I Can Cook Puddings and Desserts

YOU CAN FIND
“I CAN COOK PUDDINGS
AND DESSERTS CHILDREN’S
COOKBOOK SERIES”

(VOLUME 2)
BY MARIKA GERMANIS AT:

AMAZON – FREE ON
KINDLE UNLIMITED

CREATESPACE

Five-Star Reviews for Marika Germanis’ “Vegetarian” and “Puddings and Desserts” childrens cookbooks

 

Marika vegetarian review
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YOU CAN FIND
“I CAN COOK: VEGETARIAN”
(VOLUME 8)
BY MARIKA GERMANIS AT:

AMAZON
BARNES & NOBLE
BOOKS-A-MILLION
CREATESPACE

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Marika puddings review

#marikagerika
Marika 2 I Can Cook Puddings and Desserts

YOU CAN FIND
“I CAN COOK PUDDINGS
AND DESSERTS CHILDREN’S
COOKBOOK SERIES”

(VOLUME 2)
BY MARIKA GERMANIS AT:

AMAZON – FREE ON
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CREATESPACE

Bacon and Lentil Soup and Potato Salad – Marika Germanis’ recipes from her “I Can Cook” children’s cookbook series

Marika soups 2 and salad.jpg

Bacon and Lentil Soup

Ingredients
3 vegetable stock cubes
2-4 potatoes
1 large onion
2 medium carrots
3-6 rashers of smoked bacon
Half bag of lentils
1.5 pints water

Preparation
Peel and cube the potatoes
Finely chop the onion
Either grate or chop the carrot
Slice up bacon rashers

Bring water to boil and add all ingredients
Bring to boil again and simmer, stirring occasionally for approximately 30-35 minutes
Once cooked and ready, mash the soup with a potato masher until you get the desired texture.

Marika 10 I Can Cook Soups 2.jpg

YOU CAN FIND
“I CAN COOK SOUPS – 2
CHILDREN’S COOK BOOK SERIES
(VOLUME 10)
BY MARIKA GERMANIS AT:

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Potato Salad

Ingredients
2 tbsp chopped walnuts
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
Flaked sea salt and freshly ground black pepper
900g/2lb new potatoes washed or scrubbed
2 tbsp chopped green tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped gherkins can be added for added flavor.

Preparation
Place walnuts in a hot over (about 200c/400f/Gas 6) for a few minutes until beginning to color slightly. This gives a fresher, less bitter flavor to the nuts.
Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar, or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves, or quarters, if quite large.
Place the potatoes in a mixing bowl with the tarragon, shallots, the dressing as you want. Serve just warm or at room temperature.

ee005-marika2b12bhealthy2bsalads2bwith2ba2bdifference

YOU CAN FIND
“HEALTHY SALADS WITH
A DIFFERENCE: 

COOKING FOR HEALTH”
BY MARIKA GERMANIS AT:

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Two sample recipes from Marika Germanis’ “I Can Cook” childrens cookbooks series

Marika soup 2 and salad.jpg

Butternut Soup

Ingredients
1 butternut squash
1 medium red pepper
2 fresh chilies’ (or chili powder/flakes/tobacco/hot sauce)
1 large onion
4 cloves of garlic
2 bay leaves

Mixed Italian herbs 2 teaspoons
1 vegetable stock cube
2 pints water

Preparation
Chop all vegetables
Fry onions and garlic on a medium heat in a big saucepan for 5 minutes
Add water and vegetable stock
Add vegetables, bay leaf and herbs
Boil until butternut squash is soft
Blitz using a hand held blender, or in a food processor

Marika 10 I Can Cook Soups 2.jpg

You can find
“I Can Cook Soups – 2”
Children’s Cook Book Series (Volume 10)
by Marika Germanis at:

Amazon

CreateSpace

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Chicken Salad With Couscous and Oranges

Ingredients
2 large handfuls couscous
1 lemon, juice only
3 oranges, 2 juice only, 1 left whole
3 to 4 tblsp olive oil
Salt and freshly ground black pepper
Handful chicken meat from a leftover roast chicken
Handful chopped fresh chives
Handful fresh basil leaves
Handful pea shoots

Preparation
Put the couscous in a bowl and pour some boiling water (cover the grains by a couple of centimeters or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
In mixing bowl, whisk together the lemon juice and the organ juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
Peel the remaining orange. Cut the orange into large sized chunks. Add the orange chunks, chicken and the herbs to the couscous and mix gently
Divide the pea shoots between two plates or shallow bowls and then gently top each with the chicken couscous salad.

 

 

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You can find
“Healthy Salads with a Difference: 
Cooking For Health”
by Marika Germanis at:

Amazon – FREE with
Kindle Unlimited

Barnes & Noble

Books-A-Million

CreateSpace