Making Tacos part 1: Taco Seasoning

I thought I'd put something a bit more 'elaborate' on my blog for a change. But to keep it simple, I'll keep the different 'steps' for this recipe separate. I've mentioned before that we all like Tex Mex food, see also my recipe for quesadillas. Most children also like taco shells, so I've started to make tacos every now and again.

Instead of buying all the salsas and the seasoning, I make them all from scratch so I really know what's in them. The only thing I buy ready made at the supermarket are the taco shells.

Taco Seasoning (spicy!)

Approx. 30 grams of taco seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried fried onions (or onion powder)
• 1/4 teaspoon pili-pili (crushed red pepper flakes)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, dried onions or onion powder, pili-pili flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Cold soup for hot days (or teething pains): cucumber soup

Yes, I know, it's very definitely not a hot day in Belgium today... But my nearly 17-month-old has been eating cold soup nearly every day for the last month or so. He loves soup in general, but the cold soup is especially popular when he's teething.

This week I made a classic: 

Cold cucumber & yoghurt soup

• 3 cucumbers, seeded and roughly chopped
• 350 ml Greek yoghurt
• 250 ml vegetable stock, chilled
• 2 tbsp chopped fresh mint (and if you want, some extra to garnish)
• salt and ground black pepper
• paprika for sprinkling
• (4 spring onions, cut into lengths and finely shredded to garnish)

- Purée the cucumbers in a blender until smooth. Add the yoghurt and stock and pulse briefly to combine.

- Pour the soup into a plastic bowl. Stir in the mint and salt and pepper to taste, then chill for at least 2 hours.

- When you serve the soup, sprinkle each portion with paprika, and if you prefer, some more mint and/or spring onions.

(Dutch recipe available on demand)