Maquiladora, or the maquila industry, is a growing industry in Mexico. This type of manufacturing allows the country to take raw materials and assemble them into finished products, which are then exported. It is an efficient method of producing goods because the labor is cheap and the finished products are largely duty free. These factories are especially advantageous for foreign companies because they can import raw materials at relatively low prices and then export the products at a reduced price.

To establish a maquiladora business in Mexico, a foreign parent company will establish a Mexican corporation under its control. Once the foreign parent company receives a Foreign Relations permit, it will continue to control the Mexican corporation, which will then carry out manufacturing operations. In addition to the Mexico’s maquiladora industry, the law also recognizes the operations of specialized maquiladoras, which include agro-industrial products, fishing, and shelters. These specialized industries are responsible for creating more than 70% of the manufacturing workforce in these border states.Maquiladoras in Mexico

The majority of Maquiladora plants operate in Mexico, and are staffed by Mexican workers. These facilities are located near the Mexico border, and their products can be manufactured at cheaper wages than those in many Asian countries. Although the majority of the labor is Mexican, there are also companies owned and operated in other countries. Maquiladoras typically cost less than other countries for labor and materials. The products can be made from materials from multiple countries and assemble them by using temporarily imported parts.

A maquiladora can be found throughout Mexico, with a strong transportation system that makes it easy to transport goods from the manufacturing plant to the rest of the world. The multi-fiber agreement is one of the most important factors that affect the successful operation of a maquiladora. In addition to being a cost-effective alternative system, maquiladoras also help the country’s economy by reducing the costs of imported materials.

The Maquiladora program, which was created by the government as a tool to attract foreign investment, has surpassed the original goal. Today, there are 1.2 million workers working in Mexico’s maquiladoras. By the end of 2010, it had become the largest manufacturing platform in the world.

The Maquiladora industry is a vital part of Mexico’s economy. Its success is closely tied to the growth of the country’s manufacturing sector. Thousands of new jobs are created in these factories every day, and the economic benefits from the labor force are huge. The Mexican maquiladora industry is also a significant part of Mexico’s exports. A maquiladora is an international enterprise, a place where workers are trained and able to earn a living.

If you are a newbie trying to get pregnant, you probably want to know what some of the best pregnancy tips for getting pregnant quickly are. It is no doubt a difficult thing to do especially if you have no idea on the things that you need to do to speed up your efforts. Here are a couple of tips for getting pregnant quickly. Read on and be prepared to become a parent in no time.

The best tips for getting pregnant quickly would be to understand your ovulation period and take advantage of it. Ovulation period is usually indicated on your calendar by taking your temperature every morning at the exact same time. This gives you an idea of when you will be fertile, which increases your chances of becoming pregnant. Make sure that you take your temperature at the exact same time every day to maximize your chances of getting pregnant quickly.Want to get pregnant? Tips that worked | Femina.in

Another one of the best tips for getting pregnant is to make sure that you are relaxed and comfortable when you are trying to conceive. Stress can reduce your chances of getting pregnant. So make sure that you don’t over-stress yourself when trying to get pregnant. Avoiding smoking is also another way of getting pregnant fast. Nicotine is also harmful to your health and so you should make sure that you don’t smoke at all.

Drinking lots of water and having lots of physical activities is also considered to be one of the best tips for getting pregnant quickly. Many women who want to get pregnant have said that these tips helped them get pregnant. Water and physical activities to help lubricate your vagina, which is essential for carrying a baby inside.

If you really want to get pregnant then these tips for getting pregnant quickly will come in very handy. Try to avoid as much stress as possible. If you do get stressed out, then you should try and find a way to relax. If you are stressed out then try to take deep breaths. Do this several times during the day and you will find that your anxiety will start to disappear.

Another of the best tips for getting pregnant quickly is to keep an eye on your ovulation. Ovulation is the time when your eggs are ready to be fertilized. This is why it is important to know your ovulation schedule. A lot of couples have successfully conceived children even when they were not able to get their ovulation period right. If you want to get pregnant soon then you should start following the tips for getting pregnant quickly.

If you are looking for a healthy snack or healthy beverage to take with you, then learn how to make green juice and smoothies is definitely worth looking into. This quick and easy way to obtain your daily dose of vitamins, minerals, amino acids, enzymes, proteins and other nutrients will offer many health benefits over the long term. It is also cost effective. Here is a look at this fast and easy solution.

Image result for How to Make Green Juice and Smoothies

There are several different ways on how to make green juice and smoothies. One can simply buy the produce and process it in their own kitchen. This is usually done at home because it is usually much more convenient and also saves on money. Another way to make green juice is to purchase a juicer that is readily available in most health and nutrition stores. The downside to this is that they are quite expensive. If the juicer will not be used regularly, then it may not be worth the expense.

A less expensive way to make green juice and smoothies is by purchasing prepackaged varieties from a grocery store or a health food store. The ingredients and directions are typically included with the package. The advantage to this method is that it is convenient and it is usually cheaper than the juicer option. Of course, if a person is committed to drinking the recommended eight glasses of green juice per day, then they will only need to purchase this once in the lifetime and it will still be much cheaper than purchasing all of the separate components.

It is also possible to buy prepackaged juices in stores. However, they usually come in smaller portions and are usually not as tasty as fresh or raw varieties. When trying to decide how to make green juice and smoothies, it is important to consider the exact type of smoothie to make. If someone is attempting to create a velvety smoothie, then it is important to look for an ice cream and fruit flavored version.

Juices can be added to smoothies in any number of ways. They can be added as a single ingredient, or they can be mixed into other ingredients. Some green juices are enjoyed as a snack, while others are enjoyed as a beverage. If a person chooses to drink green juice, then it is important to choose the appropriate types of fruit and vegetables in the specific recipe. Some greens are better to add than others, depending on what is tasted best as a snack or as a refreshing beverage. In addition, certain fruits are better mixed with certain other fruits.

Finally, one should consider the time of day when they attempt to make green juice and smoothies. Smoothies are often enjoyed during the morning hours, while juices may be enjoyed at any time. The key to making the perfect mixture is research and preparation. A person should look for recipes online or in books, and then be prepared to make the actual beverage at a time most convenient for them.

If you want to find out what Indian Food is about, then seo savannah would help you out. All hope that you could find in terms of what healthy Indian food really is all about here. There’s normally a wide array about different fascinating image ideas which can could give you information on what’s going on in terms of healthy Indian food. You could definitely download the pictures here about free and save them for future usage or even used as collection images for your own personal use. The internet is certainly a great place to start with regards to finding out what the best Indian foods are about.

Healthy Indian Food

The best healthy Indian foods could be classified into three main categories: Brown rice, black gram and Punjabi rice. All these three types of Indian food are not only incredibly delicious but also contain wholesome nutrients which can actually aid in enhancing overall health. This was precisely the focus of this article, which is written to help you out in understanding just how important brown rice is in terms of healthyindian food.

Let’s talk about the very popular brown rice. Brown rice is extremely beneficial when it comes to healthy Indian dishes. It has high nutrient contents like iron, vitamins and various kinds of minerals which could help you to fight against various kinds of diseases. This is actually one of the main reasons why people love eating brown rice because of its rich flavor and healthy nutrients. Brown rice is mainly available in Northern India however. And this is where you will find the best variety of ram available.

Rajma or red gram is actually a very common variety of grass, which is found in North Eastern India. Its medicinal value and taste have been known for hundreds of years now, and the great thing about it is that the taste is not at all changed even though it goes through several processes. This simply means that you could enjoy the nutritious value and taste of drama even when you cook it with different ingredients.

The best healthy recipe for Rajma is actually one that does not use any cooking spices in it. Instead you should focus on using the natural ingredients like coriander, mint and cumin. These ingredients provide the much needed flavor and aroma that the whole food has. When you use these ingredients, you will get the same health benefits that the actual food gives you without cooking anything on it.

So the next time you go shopping for food, please make sure you buy something that does not contain salt. This is because salt is one of the most prominent causes for various diseases including cancer. Instead, choose recipes that contain fresh vegetables and fruits. This way you will be sure that the food that you buy is good for you and tastes great. So instead of buying junk food and unhealthy ingredients, make your own healthy recipes for Rajma so that you are sure that you are eating something nutritious and fresh.

Couscous is a versatile companion when things have to be done quickly. Whether as a salad, side dish or dessert – with our top 20 couscous recipes you can conjure up something delicious on your plate in 30 minutes.

You probably know couscous as a refreshing salad with mint or as a filling side dish in an Arabic restaurant. But couscous can be used to prepare even more tasty and quick recipes. How about, for example, couscous patties, herb couscous with asparagus, stuffed peppers with couscous or sweet couscous rice pudding? We’ll show you which aromatic recipes you can make with couscous. 

Couscous is healthy and filling

Couscous is originally from North Africa . Over time, couscous has also penetrated our latitudes and is enjoying increasing popularity – couscous is particularly popular in France and Israel. Couscous is mainly made from durum wheat semolina, but also from barley or millet. The traditional manufacturing done by hand: a mixture of semolina and flour is spread out and wetted with water, so that a lumpy mass is formed. This mass is rubbed between the palms of the hands so that the small couscous balls emerge after drying in the sun. A very complex and tedious job that is now done by machines. If the semolina remains shell parts and sprouts, the couscous is also known as whole-grain couscous because it then contains more fiber and has a little more bite.

Couscous is a healthy filler: it contains plenty of filling fiberand low in calories . Like all grains, couscous contains many minerals and B vitamins . Couscous can be kept for about six months if stored in a dark, cool place in a sealed container. After that, the couscous may taste a bit rancid.

Couscous: traditional or simple quick meal

The traditionally produced couscous is prepared by steaming. When cooked, the couscous would just clump together and lose too much of its nutty flavor and nutrients. When steamed, however, the couscous stays nice and soft and grainy. This requires a couscoussière, a special saucepan with a sieve attachment. The couscous in the top is cooked by the steam or the rising vapors of a cooking dish, which makes the couscous wonderfully aromatic. By loosening it up several times during steaming, the couscous also gets a light, light consistency. If you don’t have a special pressure cooker at hand, you can also use a simple sieve with a suitable pot for couscous as an alternative. A dash of olive oil at the end of the cooking time gives the couscous a nice aroma.

Unfortunately, there is often not enough time for such an elaborate preparation of couscous. This is where the pre-cooked instant couscous, which can now be found in almost every supermarket, can help. This simple variant is very popular and practical because recipes with couscous can be prepared in no time at all: Simply pour boiling water or broth over the couscous, let it soak for 5 – 10 minutes – done ! A little butter or olive oil gives the couscous a particularly fine note and remains fluffy and grainy at the same time. With instant couscous , all recipes can prepare that are made in the original with traditional couscous.

Couscous: perfect for oriental recipes

Couscous recipe with shrimp

The term couscous not only means the ingredient itself, but also many different dishes that often have an oriental touch. Coucous is also understood as the North African national dish, for example, in which couscous is served with (mutton) meat, vegetables and chickpeas.

The possibilities for preparing couscous are amazingly diverse and infinitely varied . Whether spicy, sweet, cold or warm – couscous is a real all-rounder! Due to its pleasantly neutral taste, couscous harmonizes with almost everything, so that couscous can be wonderfully combined with all kinds of vegetables, meat and fish or in a salad.

Couscous wonderfully light as a salad

Couscous is also great for cold dishes, especially salads! A great couscous salad can be prepared from the small grains in various variations, which tastes wonderfully refreshing with the addition of a lemon juice and olive oil dressing and a little vegetables. A great option for salad is couscous with feta, chickpeas, spring onions and peppers . A particularly fresh option for couscous salad is to mix chopped carrots, apples, and walnuts with the couscous. And salad doesn’t only taste good in summer: For a Christmas twist, you can use cinnamon, honey, dried apricots and chopped almonds Mix with the salad. A couscous salad also tastes lukewarm, but of course couscous salad is also great to prepare – for the lunch break or as a salad for a barbecue evening. For example, this refreshing salad with tomatoes, feta and fresh herbs is delicious:

The dressing for the salad can also be varied a lot: The refreshing dressing made from olive oil and lemon juice can be easily refined with other ingredients. Herbs such as parsley or mint are popular, for example . If you refine the olive oil with spices, such as curry, sambal oelek or chili, you have created a completely different salad with light means. If you prefer Mediterranean cuisine, you can also season with rocket, thyme, rosemary or basil. On the other hand, some prefer a creamier salad dressing. To do this, simply stir olive oil with a little yogurt and then add herbs and spices, depending on the recipe. If the lemon juice in the salad dressing is too sour for you, the olive oil can whip up a mild orange juice instead.

Pasta with pesto – that’s all too often my answer to the question of what I’m going to eat today. But this has nothing to do with ready-mix. Because nothing beats homemade pesto.

Making pesto yourself is not only quick and easy, but also just the thing for – every day! Here we have 10 recipes for pesto from basil pesto to pesto rosso to unusual pesto recipes with spinach and walnuts or mint. Good Appetite!

Pesto alla genovese & variations

Basil, roasted pine nuts, parmesan, olive oil and garlic – that’s what you need for the typical Italian “pesto alla genovese”. The ingredients are ground in a mortar. The hand blender or blender jar is faster and requires less effort. The ingredients are chopped up until the desired creamy consistency is obtained. In that time your pasta will be al dente and your lunch ready to serve!

Pesto has a very intense taste and is processed cold , which means that the fresh aromas of the basil are retained. Pesto lovers don’t just appreciate the basil variant – all ingredients can be exchanged as desired. Instead of basil, you can use a wide variety of herbs (e.g. wild garlic, mint or rocket).

With nuts and kernels (walnuts, cashews, almonds or pumpkin seeds), oils and hard cheese you can create great new taste experiences. Almost as popular as the classic “Pesto alla genovese” is the “Pesto rosso”. Instead of basil, you use dried tomatoes, which give the pesto its strong, dark red color.

The most popular types of pesto include:

  • Red pesto : Dried tomatoes in oil, (basil), tomato paste, garlic, pine nuts (alternatively with almonds, hazelnuts or walnuts), chilli pepper and parmesame
  • Wild garlic pesto : wild garlic, (pine nuts), salt and oil
  • Parsley pesto : parsley, garlic, pine nuts, almond leaves, parmesan, olive oil, salt and pepper
  • Two kinds of herb pesto : parsley, basil, garlic, pine nuts, pecorino cheese and olive oil
  • Mint pesto : mint, pistachios, chilli, olive oil, orange peel, pecorino cheese and salt

Pesto butter is also very tasty. Simply replace the oil with softened butter. Put the whole thing in a mold and let it cool in the refrigerator. Pesto bread is another idea how to use your pesto.

Pesto goes well with … almost anything

Pesto doesn’t just go with pasta! Pesto tastes good not only with pasta but also with fish or meat. Here we have 10 recipe ideas on how you can enjoy your pesto. For example, spread pesto rosso on pizza! Even fish like salmon or pike go very well with a pesto. Convince yourself and try our recipes with homemade pesto.

Cooking cheaply but still tasty – who doesn’t know this challenge? Regardless of whether you are a student, housewife or pensioner: Anyone can save money with little tricks. 

The simplest dishes are often the most delicious – we already knew that as children. Back then, who would prefer caviar to potato pancakes? Fresh ingredients and a flair for the right combination are more important than the cost of a meal. You should certainly treat yourself to something, but not every day – otherwise it wouldn’t be anything special after all! In our recipe section you will find inexpensive dishes for which your budget will certainly still be enough at the end of the month.

Cooking cheaply Tip 1: Plan the week

Cooking cheaply starts with well thought-out planning: Think a few days in advance what you want to cook on the following days and then go shopping accordingly. So you can coordinate dishes and use leftovers optimally, buy bulk packs and take special offers. Do you need ideas for this? Then take a look at the chef’s weekly schedule . 

Cooking cheaply Tip 2: Buy in advance

Take a look around your storage cupboard to see how many foods actually have a longer shelf life. This ranges from pasta, couscous, rice or lentils to tomato paste and oil to wiener sausages, tuna, chickpeas, Mie noodles or pickles. You can buy all of these groceries in larger quantities if they are on sale and always have them in stock. This has two advantages: you save money and you always have long-lasting basic ingredients to combine great dishes from leftover, perishable ingredients.

Cooking cheaply Tip 3: Don’t shop hungry

You probably know that too: You already go shopping with a grumbling stomach and in the end there are chips, biscuits, mini salamis, a ready-made wrap from the cooling shelf, hearty waffles and lots of other products in the shopping cart that tend to satisfy the quick hunger . But do you really need these things? Or should they just satisfy your cravings? The fact is: If you go shopping hungry, you often grab delicacies that are not absolutely necessary – and the nice planning was in vain. Better get used to shopping on a full stomach and, above all, buying the things you need to cook something for yourself.

Cooking cheaply Tip 4: Shop in the right place

Fortunately, we have high food standards in Germany. In contrast to other countries, in this country you can also get goods that are okay in discount stores. So if you want to save, you can buy standard products in the discounter. Only supplement your shopping in the supermarket with products that are not available at the discounter. In the supermarket you should use the chains’ own brands for standard products, because these are much cheaper than the branded products. And in branded products and own brands in supermarkets, both packages often contain the same product. And another tip for shopping: You can often find the cheapest products in the bottom third of the shelves, so don’t just look at eye level.

Cook cheaply Tip 5: Shop seasonally and regionally

Strawberries and asparagus are good examples: If you want to buy them outside of the actual season, you have to dig deeper into your pockets, as these are then imported from North Africa, Israel or Spain, for example. Therefore, you should preferably buy seasonal products that come from the region – these are not only cheaper than the imported products, but also particularly fresh and gentle on the environment.

Cooking cheaply Tip 6: Assess your needs correctly

Buying in advance makes sense, but only if the food is actually used up. So don’t buy three-packs of peppers if you only need a single pepper. Perhaps the kilo price is not expensive, but what use is it to you if the leftovers spoil?

Cooking cheaply Tip 7: Use leftovers wisely

Speaking of leftovers: don’t let any ingredients spoil. That may sound obvious, but it’s not that easy to implement. The be-all and end-all here means optimal utilization of leftovers . What you cannot use for other dishes: Simply freeze remaining ingredients such as minced meat, vegetables or sauces. What you can conjure up with leftover pasta with other leftovers from the refrigerator, we show you in the video. Carsten Dohrs provides further tips so that nothing has to be thrown away in your kitchen.

Cooking cheaply Tip 8: Don’t throw anything away too soon

Basically, you don’t have to take the best-before date (BBD) too seriously – many products can be used a few days longer. For example, if you store rice, pasta, couscous or tea in a dry and clean place, you can use these products well beyond their best-before date. Even with more sensitive products such as yogurt, milk or butter, the best-before date does not have to be the throw-away date. Here you should take a close look at the products, sniff them and trust your senses. You can usually use such products unopened for a few days beyond the best before date. Only food with “To be used by” written on it should be disposed of immediately after the specified date. These products are more susceptible to germs, for example minced meat. 

Cooking cheaply Tip 9: Reduce meat

Cooking cheaply also means vegetarian – because meat is often the most expensive ingredient in many everyday dishes. You don’t have to do without meat entirely, but a few vegetarian meals per week can take the pressure off your wallet noticeably and eating less meat is also good for your health. Finally, nutrition experts like WHO advise eating a maximum of 600 grams of meat or sausage per week.

Cooking cheaply Tip 10: Take your time

Always prepares what you can do yourself: In many cases, finished products are unnecessary and too expensive and sometimes you don’t really save a lot of time with them. For example, ready-made baking mixes in which you have to add fresh milk and eggs anyway. Or the packed and washed lettuce – which not only spoils much faster than a fresh head of lettuce, but also often brings with it unwanted germs. Ready-made dough for tarte flambée only saves a little preparation time, but costs significantly more than the ingredients flour, olive oil, salt and water. The same applies to pizza dough – if you plan early, you will also get over the waiting time until the yeast dough has risen. Admittedly, these products may be practical, but certainly not cheap and also not really healthy.

Your children are at home, you work in the home office and your stomach growls? Then you need quick recipes that the whole family will enjoy. 

Now comes what goes quickly on the plate. Pasta, puff pastry, couscous and wraps – all of this is ready quickly and can be easily spiced up with fresh vegetables and little effort. In this way you can rediscover the standard fillers again and again and still feed yourself and your children healthy. 

A quick lunch is also healthy

It is important to parents that children eat healthily. Is that also possible when things have to be done quickly? Sure, because it works with very simple measures. Most importantly, children eat plenty of plant-based foods:

  • Colorful vegetables are best served every day. It can be raw food as a snack – or you can simply top the pizza with vegetables (zucchini, tomatoes, eggplant, …). instead of salami and ham. It goes quickly anyway. Open sandwiches can also be spiced up with radishes, tomatoes or cucumber slices.
  • Fruit also goes well with hearty dishes: curry sauce with pineapple, mandarins or peaches taste wonderfully fruity.
  • If you make pasta or rice, just use the whole grain option.

You can use these simple tricks to prepare lunch quickly and healthily. You can find even more tricks and recipes in this article: Cooking for Children.

Cooking quick recipes with kids

Even if you only have a short lunch break, it is worth having the children help you prepare the dishes. This has two advantages: The children are kept busy and the children usually like it better if they were allowed to help with the cooking. So be sure to let your children with you in the kitchen.

Children can help wonderfully with a vegetable casserole: grease the mold, chop vegetables, sprinkle cheese on the casserole …

Here children can help with cooking: 

  • Give them (depending on the age of the child) a children’s knife to cut mushrooms or other soft vegetables into small pieces,
  • let them stir the (pancake) batter,
  • Even the youngest can make pizza toppings.
  • Pouring spices into the pot is great fun for children. And if the food is a little more seasoned, it’s not so tragic. Just be careful with salt and pepper … Better to start with dried herbs.

Banana bread is super juicy, quick to make and is always a delight for young and old. You can find out how to do it here.

I have to admit that I discovered banana bread very late, but now I don’t want to be without it. Fortunately, my initial skepticism that the bananas in banana bread dominate the taste too much has not been confirmed. Banana bread doesn’t taste as much like bananas as the name might suggest. The bananas only give the popular box cake a super juicy and very aromatic consistency.

In the meantime, I also like to vary my banana bread and try it with chocolate , nuts , fresh or dried  fruits and sometimes even more unusual with  avocado . There are no limits to your imagination.

I prefer to eat banana bread just plain or with sweet spreads such as jam, nut nougat cream or peanut butter, but cream cheese or mild sausage also go very well with a piece of banana bread.

Banana bread: the basic recipe

Whenever I have a few overripe bananas that I don’t want to use to make ice cream or smoothies, I make a juicy banana bread out of them. My basic “Banana Bread” recipe for a loaf pan (25 or 30 cm) usually looks like this:

  • 100 g soft butter
  • 4 very ripe bananas
  • 200 g of brown sugar
  • 1 egg
  • 1 packet of vanilla sugar
  • 1 ½ tsp baking powder
  • 1 pinch of salt
  • ½ teaspoon cinnamon powder
  • 220 g of flour
  • 1 handful of walnuts

You can also leave out the sugar if you want to bake a slightly healthier banana bread or use it for hearty cold cuts.

Whether for breakfast or as a quick energy supplier on the go: banana bread always works.

Banana bread: simply replace ingredients

Banana bread without extra fat and sugar

Banana bread without extra fat and sugar

Delicious, wholesome and healthy

Banana bread is more cake than bread, but without the guilty conscience afterwards. Vegans can even bake banana bread without eggs or milk at all. Sugar and additional fat can also be safely left out and turn the banana bread into a real fitness bread . This makes it ideal for children or as a first birthday cake for babies. And so you can easily replace the ingredients:

  • The  egg  can you replace them with 2 tablespoons swollen chia seeds or flax seeds. An egg can also compensate for one more banana.
  • Instead of sugar, you can use agave syrup, honey or coconut blossom sugar (the ripe bananas, however, also give off a lot of natural sweetness).
  • You can swap milk for soy, oat, almond or rice milk.
  • Instead of butter, you can use applesauce, vegetable oil, coconut oil or quark.
  • As a substitute for wheat flour , light spelled flour (type 630) is suitable. If it’s gluten-free, coconut or rice flour and ground almonds are good choices. 200 g of tender oat flakes are also a good substitute for flour.

Have fun trying it out and enjoy your meal!

Find out here what little hobby cooks are allowed to do at what age when cooking – and why children develop a feeling for healthy eating in addition to the correct handling of food.

Roll out the cake dough with a rolling pin, help with weighing ingredients or sort out berries: many tasks in the kitchen are a lot of fun for children. At the latest when they re-enact the cooking and entertain cuddly toys, they have learned enough from the adults and are sure to be thrilled when they can help out in the kitchen. 

Recipes for cooking with children

Before we start with tips and tricks about cooking with children, we would like to give you a few recipes: Most children like our 10 recipe ideas and your little ones can help diligently with the preparation. In this way, the youngest members of the family are not only full, but are also meaningfully employed and, in the end, proud as bolle!

Cooking with children: from what age?

The best way for little beginners to get started with baking and cooking is to bake cookies – it’s fun and a little snacking in between is also allowed. Even beginners can knead dough, cut out funny figures and decorate the cookies as they please. Topping the pizza or pasta bake with sliced ​​vegetables, cheese or salami is just as easy. If they already have a little more experience, the little ones can turn fried potatoes, whisk the scrambled eggs or measure ingredients and put them in the mixing bowl – under the supervision of their parents, of course. The consumer advice center has summarized which activities are no problem for small children’s hands from which age :

  • From the age of two : sorting food, harvesting fruit and herbs
  • From three years : wash fruit, vegetables and salad, stir the dough
  • From four years : cut and peel soft food, butter bread, set the table and clear it, cook with the stove
  • From the age of five : weigh ingredients, help bake cakes, fry eggs

However, adults should always take into account their child’s level of development and consider whether the information also applies to their child. Between the ages of six and eight, children then have the motor skills and understanding to help with all activities and – depending on their experience – to cook small dishes themselves.

Children cook independently

  • When adults cook under time pressure, children should better not help
  • Attach safety items: protective grille for the stove, door and drawer locks, lids for hot plates
  • Cook on the back plates
  • Turn the pan handle backwards
  • Do not leave electrical appliances near water
  • Put sharp knives point down in the dishwasher and always close the door

But that doesn’t mean you have to turn the kitchen into a high-security wing. Rather, children should learn how to use kitchen equipment correctly right from the start. You can cut with a blunt children’s knife from the age of four. It also helps young chefs when mom or dad explain in the kitchen why they do certain things. For example, why you touch hot handles with the pot holder or why you always cut away from your body. Also important: Teach the little ones straight away that things are tidied up together after work. So after the work is done, throw away the leftovers, put everything back in its place and rinse together.

Cooking with children: creating a sense of achievement

For children it is simply the most important thing: fun! Let the little chefs mix colorful smoothies, put faces on the pizza or blindly sniff all the spice jars before seasoning. For adults, on the other hand, cooking with children is a bit of a challenge: in order to keep the children enjoying cooking, parents sometimes have to accept that the kitchen will become a battlefield – and their offspring will, for example, mix the sauce themselves despite the splashes on the wall to let. And if the result is not that successful, even adult cooking experts have to hold back with criticism. After all, no (cooking) master has fallen from heaven! Or what do the experts say?

Interview with Sonja Fahmy: “The important thing is having fun!”

Nutritionist Sonja Fahmy advises the German Nutrition Society on issues such as healthy eating in daycare. In an interview, she explains why experience with food is important for children, how they can best learn to cook and what adults should pay attention to when they leave their kitchen to the youngsters.

Ms. Fahmy, children are often picky about food. Do children spurn vegetables such as spinach & Co less often when they are allowed to harvest, chop and prepare them themselves?

It is quite normal for children to reject certain foods. Whether they like something or not is closely related to “knowing” the taste. If children are allowed to help with the preparation of the meal, it can of course help to familiarize them with unknown dishes and motivate them to try the “green stuff” too.

What do children learn about food when they come into contact with it early on by helping out in the kitchen?

Children are naturally curious and enthusiastic about many everyday tasks. This also applies to cooking. You will get to know the origins of food. For example, that a potato has to be cooked before it is soft and can be eaten. When helping in the kitchen, children also have the opportunity to perceive food with all their senses. You smell fresh herbs, taste salty, see how a dough is made from different ingredients or hear the meat sizzling in the pan. By spending time together in the kitchen, motor skills are also trained, which has a positive effect on other areas of life.