Monthly Archives: April 2013

SIBLING JEALOUSY

                                        SIBLING JEALOUSY

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Jealousy is seen in every period of life but in childhood it is seen more common. Sibling jealousy is a natural emotion but the degree and expressing of jealousy ranges according to children.

Especially in the early ages of children sibling jealousy is more common among children. Behaviours of parents, sex, age and age difference are factors in sibling jealousy.

The child’s ideas about himself as his parents do not love him/her as much as his/her sibling causes jealousy more. If the age difference is less than 2,5-3 ages this emotion is experienced more strong. Children in close ages live the same  problems and for parents it is hard to show the same interest and energy to children. The divided interest of parents cause an idea as child is loosing the interest of parents.

Here are some behaviours of jealous child,

– S/he demands things that s/he does  not want before. S/he does not communicate with his/her mother much.

– S/he has problems with sleeping and eating. S/he acts nervous and withdrawn.

– S/he soils underclothes, sucks finger, talks like baby or cries

– S/he wants to sleep with her/his parents

– S/he aggravates orally or physically

– S/he does not want to eat by herself/himself

-S/he does not want to go to the school

-S/he questions her/his parent’s love

All of these factors can be lessen or gather according to the attitudes of parents.

Thus, what should parents do?

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Parents belive that as long as they act equal to their children they will face with less problems but needs of 5 years old and 10 years old children and methods of solving their problems are different. Parents should communicate with children according to their ages. Their demands should be evaluated according to their ages. It is normal to have argument among children. They learn their personal limits while solving their argument if parents interfere their argument they prevent their ability to solve problems. Parents should not interfere the problems among chidren as long as they do not give damage to themselves or violate their rights. Parents should not discriminate their children as rightful and wrongful.

Parents  should organize private hours with the child who live jealousy more. They have to pass time with her/him lonely. Every child has different personality. Show respect to his/her differences. Instead of getting angry listen and understand his/her feelings and ideas. Give personal daily responsibilities and  bless him/her orally when s/he fulfills his/her responsibilities.

Three years old children can not think that the baby is alive and s/he can give damage to her/him. S/he got angry with your interest to your baby. Meanwhile with parallel to our behaviours s/he shows positive or negative behaviours. Parents should make division of labour as while mother is feeding the baby,  father can change the clothes of older child. If your child do not want sibling you have to understand his/her feelings. Child could refuse idea of having  sibling because of factors like hard woking of parents and sharing little time to child, the dependent relationship of mother-child relation and undeveloped competing ability. But this important decision about having baby should not be given by your child, this should be your decision.

Tzaziki sauce recipe

tzaziki

 

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Tzaziki sauce recipe

 

Cool and creamy this cucumber dip flavored with garlic is the perfect compliment to grilled meat and vegetables.

It’s served on the side with warm pita bread for dipping, and is also used as a condiment for souvlaki.

Ingredients 

Yield: About 2 cups

Strained Greek yogurt 450 ml
Cucumber, peeled 1
Garlic cloves, minced 3
Fresh dill or mint, finely chopped 1 ½ Tbsp.
Extra virgin Greek olive oil 3 Tbsp.
Red wine vinegar 1 ½ Tbsp.
Salt to taste

 

Preparation

  •  Deseed then coarsely grate the cucumber.
  • Squeezeout excess moisture. Mix with yogurt.
  • Add garlic, dill, extra-virgin Greekolive oil, vinegar, and salt.
  • Combine well.
  • Refrigerate until ready to use.

 

Extra tip: Garnish with some olives and slices of cucumber  before serving!

A simple breakfast recipe

breakfast recipe

A simple  breakfast

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Ingredients

Toast

  • 2 slices bread
  • 2 tsp butter

Bacon and Eggs

  • 2 rashers bacon
  • 2 eggs
  • 2 tsp oil

Instructions

Toast

  1. Put bread in toaster and toast until golden brown
  2. Spread with butter

Bacon and Eggs

  • Put oil in frying pan on medium heat
  • Cook bacon until desired crispiness, set aside on absorbent paper
  • Crack eggs into pan and cook until desired doneness
  • Plate up and eat

Enjoy

Quiche lorraine recipe

quiche lorraine

Food Recipes For Breakfast

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Quiche Lorraine

Preparation time : 25 minutes
serves                     :4

 

Cooking Conversion Table

Ingredients

  1. 2 whole egg
  2. 2 eggs yolks in addition to above eggs
  3. 1 ½ cups half and half cream
  4. 3/8 teaspoon salt
  5. Dash of white pepper
  6. 6 slices of cooked bacon, chopped
  7. 4 ounces Swiss cheese, grated
  8. 1 nine inch pie shell
  9. ½ teaspoon dijom mustard
  10. (See options noted below)
  • Place eggs, egg yolks, crcam, salt and pepper in a mixing bowl or blender
  • Mix well, if using a blender do not over mix
  • Place crust(pie shell) on sheet pan lined with wax or parchment paper
  • Brush bottom of pie shell with ½ teaspoon Dijon mustard
  • Layer and spread cooked, chopped bacon and grated Swiss cheese evenly in the shell
  • Fill pie shell with quiche mixture
  • Bake at 350 degrees for about 35-40 minutes of until quiche is puffed up and browning on top

 

Options: May add chopped sauuted onion on top of  bacon

May add dash of nutmeg to cream-egg mixture

Masala-marinated chicken with minted yoghurt sauce

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Dieting or not, this is one of our favourite recipes.

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It’s mouth-wateringly good – the spicy marinade makes the meat really tender and full of flavour, while the yoghurt sauce sets it off a treat.

464 calories per portion.

Ingredients

For the marinade
  1. 6 cardamom pods
  2. 2 tbsp cumin seeds
  3. 2 tbsp coriander seeds
  4. 4 whole cloves
  5. 1 tsp black peppercorns
  6. 1 tsp ground fenugreek
  7. 2 tsp ground turmeric
  8. 1 tbsp paprika
  9. 1-2 tsp hot chilli powder (the more you use, the spicier the dish)
  10. ¼ tsp ground cinnamon
  11. 1 tsp flaked sea salt
  12. 4 garlic cloves, peeled and crushed
  13. 40g/1½oz piece fresh root ginger, peeled and finely grated
  14. 100g/3½oz low-fat natural yoghurt
For the chicken
  1. 1.65kg/3lb 8oz chicken
  2. 1 lime, quartered
  3. freshly ground black pepper
  4. fresh watercress or baby leaf salad, to serve
For the minted yoghurt sauce
  1. 200g/7oz low-fat natural yoghurt
  2. 1 tsp ready-made mint sauce

Preparation method

To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.

Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.

Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips.

Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards.

Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings.

Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight.

Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper.

Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.

While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy!