first aid in the kitchen

[firstaidinthekitchen 6] – when the food gets stuck in your throat

Literally. LOL.

Airway obstruction is quite common and most often the cause is food. For example, nuts or carrots that go wrong, fish bones, etc. 🙂 Or bubble water. Or, especially for small children, magnets, balls or small toys.

I managed to get some peas stuck in my throat when I was an adult, and I coughed so hard that I later ended up in pneumonia. I do not recommend. 🙂

In order not to end up in such a situation, eating should be a relaxing and unhurried activity. 🙂 And don’t try to see what the magnets taste like… :))))

First aid is the difference between a light case of a person who can speak and breathe, but who coughs, in which case we wait for him to recover or intervene if the situation worsens and a serious case of a person who can no longer speak, he hisses or coughs very hard and, as you have seen in the movies, he grabs his neck with his hands. Situation in which it is intervened with knocks on the back or with the Heimlich maneuver or, if it becomes unconscious, compressions.

(Don’t you know what Heimlich is? Go take a first aid course!!!)

The idea is for the person to clear their airways, eliminate the object that blocks them and be able to breathe normally, alone or with the help of someone else.

If he becomes unconscious, you must call an ambulance. A doctor’s check may also be necessary when the maneuvers or object have led to secondary accidents.

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As a general idea, at least once in your life you should take a practical first aid course at the Red Cross or elsewhere (ask beforehand if the course is only theoretical or has a practical part). Also, you should have a mini first aid kit on hand – you never know when you’ll need it. 🙂

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Bibliography: European First Aid Manual, 2006; International First Aid and Resuscitation Guidelines, IFRC, 2016.

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Learn first aid to have time for real kitchen disasters. 🙂 See destroyed recipes here. 🙂 If you are passionate about reading, join the #cookingbookclub here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cakes and coffee, disaster in the kitchen

[cakesandcoffee 6] – fruit muddy cake

I don’t know if you made ‘papaleașcă’ aka mud as a child, it’s extremely simple: some sand, some water, mix and you’re done, you can eat! 😛 😀

A similar principle applies to this simple cake, except that instead of sand you mix what you find in the fridge. 😀 More precisely, leftover fruits and a dough made quickly, with a fork. 🙂

Surprisingly, I didn’t invent this cake myself. 🙂 Just the name, to be honest I can’t remember its name. I found the recipe many years ago in one of my mother’s recipe books. I made it quite often because it is versatile, it can be made with any fruit and the dough does not require exact quantities, it is made from the eyes.

It’s basically a kind of crumble, with a layer of fruit over which a dough is poured.

That being said, what did I put in the fruit muddy cake. The layer of fruit was about 5 plums and about two nectarines, washed, peeled and cut into slices or cubes. Put them in a saucepan or pan – what you have – mixed with a little sugar and spices. If you use sweet and ripe fruits, you can skip the sugar. 🙂 Usual spices, cinnamon or cardamom or vanilla, etc., depending on what you like and what you feel that rhymes with the fruits. If the fruit is extremely juicy, you can sprinkle a little flour or starch, as in the tart filling – it will absorb the juice. You can also put small cubes of butter, I chose to put only fruits.

If you want a sweeter and slightly caramelized version, then grease the pan with butter, sprinkle with sugar and then put the sliced ​​fruits. I preferred the simplest and most dietary option. 🙂

Dough: this time I used an egg, lightly beaten with a fork and mixed with a pinch of salt, a tablespoon of sour cream (you can put yogurt), flour and some water, plus some grated butter. It came out of the consistency of thick pancake batter. There were exact quantities and ingredients in the original recipe, if I come across it I will update the article. 🙂 I know for sure that for me this was always a dough based on yogurt leftovers from the fridge, which I mixed with what I had. 🙂

Pour the dough over the fruits so that it covers them. Bake at the medium heat for approx. 30 minutes or until the dough is done (you can test it with a toothpick).

Two portions came out. Good to eat, hot or cold with a black coffee. 🙂 I refrained from eating them both on the same day. :)))

The result can’t be a disaster! 😛

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See all the kitchen disasters here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cookingbookclubEN, disaster in the kitchen

Cookingbookclub 11

Well, I know you’re wondering to whom will belong the Youtube channel I’m proposing to you this month at #cookingbookclub. Did Claudia start vlogging? Come on people, how disastrous I am, do you want to have nightmares next month? 😛

From the #321sourcesofinspiration, from which we have already tried 3 sites offered by store chains and a book, today it’s time to go on Youtube. Of course there are hundreds of sites in all languages ​​of the world with recipes of all kinds, more or less edible. But because the gang and I are Jamie Oliver fans, I’m sending you to his channel today. No, not for his recipes – we tried them at the end of last year and we may return to them next year – but for his friend and mentor, Gennaro Contaldo.

Gennaro is among those who do not think you have to go through gastronomy school to cook healthy and tasty. 🙂 You can look through the recipes he cooks himself on Jamie’s channel or the recipes that he cooks with Jamie and his family. Or you can go directly to his Youtube channel. Yes, is in English, but yes, is video, so it is easy to make it at home even for those that don’t speak the language (it may also have subtitles, check for yourselves).

Like last time, I recommend trying new recipes, things you don’t usually cook.

The deadline for reading, choosing a recipe, trying, photographing and sending feedback is October 10th. (Just a picture and a link to the original recipe.)

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Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

by Claudia
first aid in the kitchen

[firstaidinthekitchen 5] – when you get salmonella on the side

Well, I would have liked to tell you that I only met Salmonella and her friends through textbooks, but, surprise!!, I also saw the effects of it irl. In real life. And, dear girls and boys, it doesn’t look, it doesn’t smell, it doesn’t taste (ok, maybe in some cases, of super spoiled food, but then the consumer should be able to identify it and not consume it), but it has incredibly fast results. And it’s unpleasant to end up from the ball, at the hospital, especially now that the infectious disease wards are occupied by covid. 🙂

Food poisoning can be from raw foods of animal origin (meat, eggs, milk, seafood) and even from fruits and vegetables (you may have seen the news with contaminated salad). Poor hygiene in the kitchen, even personal hygiene, can contaminate utensils and food.

Salmonella is related to E.coli, Listeria, Campylobacter, etc. and fortunately still reacts to antibiotics. Manifestations appear after approx. 12 hours up and may be diarrhea, fever, vomiting, stomach pain.

How do we prevent it? Personal, utensil and kitchen hygiene – you know, at least hot soapy water/ detergent. 🙂 We use separate meat and vegetable choppers or, if we use the same chopper, we wash them well between uses. We store raw meat and eggs on separate shelves in the refrigerator as to vegetables and fruits. We do not consume cans and jars with swollen lids. We do not cook altered or out-of-warranty products. We don’t taste directly from the pot if we cook for other people, we don’t put our finger/ hand in the pot!!! Good practice means to take out a small amount, separately, on a plate and taste it with a spoon/ other utensils, which are then washed; if it is necessary to taste one more time, we repeat the process with a new spoon. 🙂

First aid in this case means fluids and electrolytes, to help the person not to dehydrate and call the doctor, who will tell you if there is a case for medical treatment and/ or hospitalization.

Discussion of the warranty period: if we cook for friends and/ or family, it is preferable not to risk with products out of the warranty period. If we cook for ourselves, well, here is a whole discussion at the moment about the fact that humanity throws away tons of food that is ok, although out of date. Adherents of this movement propose to use our physical and critical senses and to evaluate food: if it looks organoleptic normally, then it is edible. Until proven otherwise. But the easiest, safest and healthiest way is to plan your shopping and cooking so that you do not run out of warranty or throw them away.

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As a general idea, at least once in your life you should take a practical first aid course at the Red Cross or elsewhere (ask beforehand if the course is only theoretical or has a practical part). Also, you should have a mini first aid kit on hand – you never know when you’ll need it. 🙂

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Bibliography: European First Aid Manual, 2006; International First Aid and Resuscitation Guidelines, IFRC, 2016.

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Learn first aid to have time for real kitchen disasters. 🙂 See destroyed recipes here. 🙂 If you are passionate about reading, join the #cookingbookclub here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cakes and coffee, disaster in the kitchen

[cakesandcoffee 5] – biscuit and peach cake

In its native language, Biskuit-Pfirsich-Schnitten, it is a refreshing, diet cake (ok, semi, you will immediately see why: P) and slightly alcoholic. :))))) Perfect for coffee. And good for breakfast (because it’s 5 o’clock somewhere in the world anyway :D).

Well, to better understand, this cake has no added sugar, but it is disastrously sweet. 🙂 Because all 5 main ingredients are sweet or have sugar in them. This is about the fact that we all consume too much sugar and that we need to learn to read labels and use the math from the secondary school. (What do say there pinkcat, math ??? :D)

That being said, let me tell you what I put in it, and then see how it can be changed. 🙂

Ingredients: a packet of biscuits (I used the ones from Lidl), a large fruit-peach yogurt (I used Jogobella, because it was on sale), 250g of sweetened Meggle cream (half a box), a sachet of gelatin and 6 hard peaches/ nectarines or a large compote, some orange juice and Amaretto.

2 rows of biscuits/ cream/ fruit filled my super dubious tray. If you have a tray that you use for tiramisu, that’s fine; if not, improvise (you can make it directly in portions, in a glass). 🙂

Combine the Amaretto with the juice in a box, if you drop more liqueur, don’t get behind the wheel in any form!!! :)))))) If you want no alcohol, it’s ok. Instead of the orange juice you can use the juice from a peach compote, if you prefer fruit from the compote instead of fresh ones.

Prepare the fruits: wash and cut them into very thin slices. The ones in the compote go thicker. If you want to cut them into cubes, go ahead, but keep some slices for decoration.

Cream: in a bowl, beat the cream well with the mixer or by hand; when it is hard, add the fruit yoghurt and the gelatin sachet soaked in a little water or fruit juice/ compote (according to the instructions on the sachet).

Assembly: pass the biscuits through the juice and place them in the tray, put half of the cream on top of them, arrange a layer of fruit, repeat with the second layer of biscuits, the other half of the cream and the rest of the fruit.

If you want to minimize the amount of sugar, you can use regular yogurt, but fatter or unsweetened cream – just play with the amounts and taste and add a tablespoon of honey if you think is necessary. 🙂

The girl from whom I took the recipe combined cream with whipped cream, whipped cream hardener and honey.

Refrigerate the cake for at least an hour, preferably overnight, after which you can eat it. With black coffee or cappuccino. 🙂

If you can’t find peaches or nectarines, you can use compote. Or mango. Or any other fruit (see that it is a rhyming yogurt). :))))

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See all the kitchen disasters here. 🙂   If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cookingbookclubEN, disaster in the kitchen

Cookingbookclub 10| Kaufland’s recipes

As you may remember, this year we are cooking from #321sourcesofinspiration, the fourth being Kaufland’s Recipes site.

Tomatoes stuffed with couscous

Well, you’ll have a lot of fun reading how I started making this recipe, only to find out that I don’t have the main ingredient… :))))) As the recipe says, it doesn’t take much, some tomatoes, scooped out and stuffed with boiled couscous, combined with cheese and hardened eggplant with onion and garlic, plus some green parsley. Easy-peasy. I went to the market to buy tomatoes, I got home, I cut them, I prepared the eggplant and when I start assembling, no couscous. :)))) Luckily I found some pasta called the same (for many years I thought that these little round pasta are actually couscous, lol 😀 ), as a result I replaced it and that’s it, something edible came out. 😛 Instructions and ingredients here.

Our club’s next virtual meeting will be in early September.

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Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

by Claudia
first aid in the kitchen

[firstaidinthekitchen 4] – when you have an allergy and don’t know

The truth is that if you are unlucky enough to cook for someone who is not known to be allergic but has an anaphylactic reaction and does not have an epi-pen, the only thing you can do is call an ambulance. That’s why, no matter how messy your kitchen is, it’s important to learn how to prevent such a situation. So that the person you are cooking for stays only with the metaphysical allergy to the dish… or to the cook… 😀

People may be allergic since childhood to everything from food, medicine, plants (you’ve probably heard of ragweed), animals, the sun, metals, stings or insect bites, and so on. There are situations that are treated with anti-allergic drugs, for others you need to beware of the allergen. In some cases, childhood allergies are no longer found in adults – e.g. I no longer have reactions to eating strawberries or sunburn, although when I was kinder I was full of spots on my body. 🙂 Cooperation with the family doctor and immunologist are essential for people with allergies.

Because we work in the kitchen, we are directly interested in food allergies and how to prevent them. Fortunately, this is a relatively simple situation to manage using a single tool: questions. 🙂 Yes, the easiest way is to ask the other person if they have any allergies, in which case remove the ingredient. If you do not have access to information, then it is preferable to cook without common allergens. (All food units have this list and mentions on products.) And if you are allergic, this is the first thing you need to say to your cook.

The list of allergens is Annex II to EU Regulation 1169/2011 and includes 14 items: gluten, shellfish, eggs, fish, peanuts, soybeans, milk, nuts (eg nuts), celery, mustard, sesame, sulfur dioxide and sulphites, lupine and molluscs.

One comment on gluten: there is a difference between “I think gluten is not good for me” and “I’m allergic to gluten”, in which case I may need first aid. Be responsible!

First aid: in case of an anaphylactic reaction, we ask the person if he/ she has epi-pen and we help him/ her to administer it. If he doesn’t (because he doesn’t know he’s allergic, for example), then the sooner he gets to the emergency room, the better. If he becomes unconscious, but is breathing and has a pulse, we put him in a side-stable position until the ambulance arrives. (Don’t you know what this is?? Go take a first aid course!!!!) And if he goes into cardio-respiratory arrest, we start resuscitation. Or better yet, prevent it. 🙂

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As a general idea, at least once in your life you should take a practical first aid course at the Red Cross or elsewhere (ask beforehand if the course is only theoretical or has a practical part). Also, you should have a mini first aid kit on hand – you never know when you’ll need it. 🙂

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Bibliography: European First Aid Manual, 2006; International First Aid and Resuscitation Guidelines, IFRC, 2016.

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Learn first aid to have time for real kitchen disasters. 🙂 See destroyed recipes here. 🙂 If you are passionate about reading, join the #cookingbookclub here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cakes and coffee, disaster in the kitchen

[cakesandcoffee 4] – 3 cool coffees

If you want to impress your gang, today we have not one, but three (!!!) fancy coffee recipes. Which you can do at home without too much logistics. 🙂

Black coffee

Simple, black coffee with no sugar, no milk or other additives. 🙂

It is the easiest way to make coffee. Basically you need a kettle (or any small pot in which you can boil water), tap water and coffee. 🙂 Depending on the end result, you will measure to a cup of water, a measure of coffee. By measure we mean the amount recommended by the manufacturer (one teaspoon or two). In time, you’ll find out how to make sure you don’t get just some long water or a coffee to stop your heart. 😛 Boil the coffee in water over low heat and when it has set you on fire, it is ready. :))))) It can’t be simpler than that… Actually it can. : D You can also use options that don’t set on fire – a filter, French press or an espresso machine, although they are more expensive. 🙂

Coffee with cardamom or cinnamon

You don’t have to buy it from Starbucks, you can make it at home. 🙂 It’s normal coffee, only in the end, after you pour it into the cup, you improve it with the best spices, cinnamon or ground cardamom. Or both. :)))) If you want a real experience, buy cardamom beans and add them during boiling. The taste is special. 🙂

Marshmallow coffee

Pour the hot coffee into the cup and cover with a large handful of marshmallows (soft meringues). If your blood sugar is good, you are entitled to two servings. :))))

If you love your gang, you also give them cakes (or chocolate, or ice cream), not just coffee. :))) See recipes here.

See all the kitchen disasters here. 🙂  If you try the recipe, don’t forget to post pictures on our facebook page.

by Claudia
cookingbookclubEN, disaster in the kitchen

Cookingbookclub 10

The proposal for our #cookingbookclub this month, in the #321sourcesofinspiration category, also comes from a corporate recipe site. Well, didn’t I tell you earlier this year that we’;; have 3 sites? 🙂

The fourth proposal is the Kaufland recipe site. Over 1800 different recipes, including gluten-free, lactose-free, vegetarian or vegan-free.

Like last time, try new recipes, things you don’t usually cook.

The deadline for reading, choosing a recipe, trying, photographing and sending feedback is August 10th. (Just a picture and a link to the original recipe.)

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Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

by Claudia
first aid in the kitchen

[firstaidinthekitchen 3] – when you hit yourself on the cupboard

For reasons beyond my control, disaster as I am, I have a bad habit of getting into various objects in the kitchen. The most memorable are hitting my head on the cupboard’s doors or on the window (the subconscious hurts even now :D). It is important not to dislodge the furniture or personal limbs at the same time. 🙂

This kind of hits are generally treated with indifference or “let’s kiss, to make it pass.” 🙂 Although, in some cases, they can lead to bleeding wounds, in which case see first aid in case of cuts.

Prevention means first and foremost that the kitchen is an organized space (not my case, lol) and with utensils and equipment protected. Otherwise, you need to be careful and to do things without haste. Be careful when you bend over for the oven, be careful when you climb on a chair to reach the hanging cabinets, not to fall, be careful of the forgotten open drawers. And be very careful with damp surfaces, shards, areas where food or oil has fallen. If you drop the oil bottle on the floor – it might happen 🙂 – throw salt on the floor, let it absorb the oil, then sweep the salt and wash with stove degreaser, rinse and dry.

First aid in this case means assessing the blow; a simple bruise will pass in the next few days; a wound is cleaned and covered with a compressive bandage or patch; if the affected person complains of severe pain, hit in the head/ back, fell, vomited, is incoherent, then call the emergency services as soon as possible.

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As a general idea, at least once in your life you should take a practical first aid course at the Red Cross or elsewhere (ask beforehand if the course is only theoretical or has a practical part). Also, you should have a mini first aid kit on hand – you never know when you’ll need it. 🙂

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Bibliography: European First Aid Manual, 2006; International First Aid and Resuscitation Guidelines, IFRC, 2016.

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Learn first aid to have time for real kitchen disasters. 🙂 See destroyed recipes here. 🙂 If you are passionate about reading, join the #cookingbookclub here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

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by Claudia