**Flash update: Adorable Adam arrived April 30th with 3850 grams and 56 cms – now that is strong and hearty!!!**
He will love the great outdoors and later enjoy a small garden or animals to care for. As a Taurus child he will experience the world through his senses, discovering the world through the way things taste, feel and sound. As a matter of fact Taurus children love to eat but can sometimes be picky about the ingredients – hmmm why does that sound familiar? Just teasing you!!
A Taurus child will be perfect for Zita and Ivan – a baby that likes to be swaddled and held and made to feel secure. Your love will be his haven! For he is truly the child of your love – long awaited! I am so happy for you!
We, your foodies friends want to celebrate this upcoming event with you by having a virtual baby shower in your honor Zita and Ivan’s and to help prepare for little Adam’s arrival into this life.
We have been plotting and schemeing and cooking and tasting to make just the right kind of vegetarian and healthy food that you prefer.
So welcome to Zita’s Virtual Baby Shower!
But before I speak about food let me tell you one more little thing you should know about your Taurus child that can be very helpful: Taurus children won’t be hurried. They like to take it slow — which you as a parent will need to adjust to in your scheduling. Don’t pack too many activities into a day, and don’t expect your Taurus child to pick up the pace. It’s just not going to happen. They are like Ferdinand the bull in my favorite children’s book “The Story of Ferdinand” by Munro Leaf – the drawings are from Robert Lawson- a very fitting story for a Taurus child – first published in 1936 about a young bull named Ferdinand of course who is happiest when he can “sit just quietly and smell the flowers”, his mother worries that he is lonely since he doesn’t play with the other calves, but he is happy to sit under his favorite tree and smell the flowers.
Ferdinand grows up into a strong bull but he doesn’t like to fight like the other young bulls – he would rather smell the flowers. One day the men come to pick out a new bull for the bullfights in Madrid. Ferdinand sits on a bee and goes wild – the men decide he is the toughest, wildest and bravest so they take him to the arena – but when he sees all the pretty ladies in the arena with flowers in their hair – he just sits down and smells the flowers – he will not fight no matter what they do. So they send him back to his pasture, where he still sits under his favorite cork tree smelling the flowers and he is very happy!
So go slow with your young bull and let him smell the flowers and be happy just like Ferdinand the Bull.
We hope you and Ivan will enjoy what we have put together for you – you can find the links to the other posts and recipes here – each one created and made with you in mind!
Sarka: Kiwi Carpaccio with Pecans and Manuka Honey
Emiko: Ricotta and Dark Chocolate Cake
I decided on Fresh Pea and Goat Cheese Tarragon Soufflés
I love peas! They are my favorite vegetable. They are so pretty and green, sweet and flavorful and grow so well protected in their pods until they are ready to please the palate and the eye. They arrive in the Spring along with the tender buds and blooms as green as the new grass and the hope of warmer weather.
Peas are also very symbolic to me and remind me of the protected growing of a baby in its mother’s pod until it is also ready to come out and meet the world. Some of the peas I shelled recently to make these soufflés had already germinated in their pods so I collected them and planted them and now they will be growing peas of their own – and on and on the world turns! Bringing joy and new life!
These soufflés are light and tasty – easy to make and pretty on your plate. They are flavored with tarragon – also know as estragon – and a spoonful of pistachio and estragon mustard.
They are a perfect appetizer or make a light dinner accompanied with a soup or salad and some (whole wheat) baguette.
Fresh Pea and Goat Cheese Tarragon Soufflés
Makes 7 ramekins
- 250 grams /2 cups of shelled peas about 1 kilo in pods
- 5 grams/1 tsp butter – I use lactose-free
- 3 TBSPs water
- 2 sprigs of fresh tarragon
- 3 eggs separated
- 150 grams/5.3 oz soft goat cheese
- Zest of ½ lemon
- 1 TBSP lemon juice
- 1 tsp tarragon mustard
- 1 tsp pistachio mustard – can be replaced by another tsp of tarragon mustard
- 2 tsp finely chopped spring onion
- Salt & fresh ground pepper
- 70 grams/2.5 oz finely grated young Pecorino or similar non-dairy cheese
- Butter for the moulds – I use lactose-free
- 2 sprigs of fresh tarragon
Putting it all together:
Place the fresh peas, 3 tablespoons of water, 1 teaspoon of butter, and 2 washed tarragon sprigs in a pot. Bring to a boil over medium heat then lower to a soft simmer and cook covered for 5 minutes. Turn off the heat and leave the top on. Rest for 5 minutes. Drain and remove ½ cup of peas to a separate bowl – set aside. Discard the tarragon sprigs (or purree them along with the peas for additional flavor).
Place the remaining peas in a mixing bowl and add the goat cheese; purée together. If the mixture is still too hot wait a few more minutes, then add the 3 egg yolks, the 2 mustards, lemon zest, lemon juice, the salt and fresh ground pepper. Mix well. Set aside.
Beat the egg whites with a pinch of salt in a separate bowl until stiff. Set aside.
Preheat the oven to 180° C / 350° F
Add the rest of the grated Pecorino and finely chopped spring onion to the pea and cheese purree, mix well. Now add the ½ cup of whole peas that you had set aside. Mix well.
Incorporate the beaten egg whites into the purree by first adding 1/3 of the white and mixing very well and then adding the rest in 2 portions but do not beat them in only fold them in until just mixed. You want the soufflés to remain airy.
Pour or spoon carefully and quickly into the ramekins.
Bake for 26-28 minutes until done – you can tell if they are done by gently pressing on one and you should some resistance and should not sink into a soft center. Take care not to touch the ramekin or the oven rim or you will burn yourself. If the souffle is watery or too soft bake some more, 4 minutes at a time.
Serve quickly as they will deflate somewhat but if there any are left over they taste delicious cold too!
Especially on baguette as a sandwich for lunch the next day.
This is Lamby he is as old as I am and he can still warm baby and adult hearts even if he only has one ear left!
He sends his love to Adam too!