Some simple recipes to teach the kids. When kids get involved in the recipe selection, shopping and cooking, they eat so much more of the healthy stuff in my experience………. with a little guidance from us!
Pizza Scrolls For 2014 Royal Perth Show
Makes 8 small scrolls
1 sheet puff pastry
2 tabs tomato paste
1/4 red capsicum, diced into 1cm
2 tabs sliced kalamata olives
2 mushrooms, finely diced
2/3 cup grated cheddar cheese
Preheat oven 200c. Cut puff pastry in half and spread over tomato paste. Sprinkle with capsicum, olives and mushrooms and top with cheese. Cook in oven 15 mins or until golden brown. Great for the picnic basket or school lunches!
Bacon and Egg Pasta
I love teaching kids how to make dough, cookies, pizza, bread and pasta, it enables me to talk about the origins of grains, the ease of home cooking, as opposed to premade varieties, and gives them a lifelong skill in the kitchen.
For a family of 4
Freshly made fettuccine pasta (see recipe below)
2 tablespoons olive oil
6 rashers of bacon, diced
1 garlic clove crushed.
1 ½ cups pouring cream
4 egg yolks
1 cup grated Parmesan cheese
Put a large pot of water on for the pasta.
While it is coming to the boil, place the olive oil and bacon in a saucepan on a very low heat for 5 minutes, then add the garlic. The bacon should brown very slowly for another 5 minutes. Stir it occasionally until the bacon is crisp.
When the water comes to the boil, add a good pinch of salt and cook the fettuccine until it is al dente only a few minutes count to 20 after it returns to a full boil and it should be done.
Drain pasta well, getting rid of excess water, so not to dilute the flavours, by shaking in colander. Place pasta back in warm saucepan over a low heat.
Add cream, egg yolks, parmesan and salt and pepper and stir until cream thickens slightly (about 2 minutes). Don’t allow eggs to cook. Take off the heat, stir thru the bacon and serve immediately. Serve with a salad.
Basic Pasta Dough
400g Plain flour
Place flour in a bowl. Make a well in the centre. Add eggs. Gently whisk with a fork, drawing in the flour as you go. Bring the dough together and knead for 5 minutes until elastic and smooth. Sprinkle the dough with flour before wrapping it in plastic wrap. Allow to rest for 30 minutes.
Cut the dough into 4 portions and flatten the first portion .Set the pasta machine on the widest setting and flour the machine and dough well. Feed the flattened portion through the machine. Repeat until its smooth and the same width as the machine (approx 12cm). Cut in half to make it more manageable. Continue to feed the dough portions through the machine, narrowing the machine settings 2 notches at a time, until you reach the second last setting. The pasta should be about 1mm-thick. Repeat with the remaining dough portions. Place through the fettuccine cutter and hang to dry until firmish (approx 15 mins) over a broom handle resting between two chairs.
This powerpoint was written and conducted as a cooking class by my 7 year old Little Schnitz…… an easy and healthy recipe for all of us.
A great lunch box idea for the kids to make.
Apple Fruit Maple Muffins
¾ cup maple syrup
3 tablespoons butter
1 egg, gently beaten
¾ level teaspoons bi carb soda
140g apple puree
1 cup chopped dried mixed fruit
¼ cup rolled oats
½ cup natural yogurt
1 cup self raising flour
1 cup self raising wholemeal flour
Preheat oven 200°C fan forced
Coat 12 cup muffin tin with cooking spray. In a large bowl mix maple syrup and butter until combined. Add the egg. Stir bi-carb soda into apple sauce, then add to bowl.
Add dried fruit, oats and yoghurt, mixing ingredients together well. Gently fold flours into mixing bowl in one go, DO NOT BEAT as this will make the muffins tough (mixture can look a little lumpy).
Spoon mixture into prepared muffin tin, dividing equally into 12 cups. Bake 15-20 minutes or until firm to touch in centre. Allow muffins to sit in tin for 5 minutes before turning out onto a wire rack to cool.
2½ cups self raising flour
1 ½ cups brown sugar
1/3 cup sultanas
100g pecans, roughly chopped
3 eggs, lightly beaten
½ cup buttermilk
3/4 cup olive oil
3 cups grated carrot
125g packaged cream cheese
2 cups icing sugar, sifted
1 tablespoon lemon juice
Preheat oven to 180°C. Grease and line a 22cm cake tin.
Sift the flour into a large bowl. Stir through the brown sugar, sultanas and pecans.
In a jug, mix together the eggs, buttermilk and olive oil. Make a well in the centre of the dry ingredients. Pour in the combined wet ingredients along with the carrot. Mix until combined. Pour into prepared pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the cake comes out clean. Cool in the tin slightly before turning out. Allow to cool completely on a wire rack before icing.
For the icing:
Beat together cream cheese, butter and lemon juice until smooth. Gradually beat in the sifted icing sugar. When the cake is cool, smooth the mixture evenly over the cake.
This is a lovely Christmas idea – kids just love creating their own style of bon bon!
Turkish Filo Bon Bons
5 sheets filo pastry
½ cup olive oil
4 pieces of Turkish delight, cut into halves or thirds according to size.
½ cup Natural Yoghurt
½ cup dollop cream
zest of 1 orange
Preheat oven to moderate 180°C or 160°C fan forced.
Brush 1 sheet filo pastry with oil; layer with another sheet of pastry and repeat until all 5 sheets are sandwich together. Cut into 6 equal squares. Lay a piece of the Turkish delight onto each square. Wrapping the pastry like a bon bon. Place on lightly greased baking sheet. Brush with oil and bake in oven for about 10 minutes or until pastry is golden brown and cooked through. Mix together yoghurt, cream and zest and serve with bon bons.
1 cup (150g) self-raising flour
4 teaspoons caster sugar
2 eggs, beaten lightly
1 cup (250ml) buttermilk
2 tablespoons butter
½ cup (125ml) maple syrup
Sift flour, cinnamon and sugar into a medium bowl. Whisk in the combined eggs and buttermilk gradually until smooth. Cover and stand for 30 minutes.
Heat a little of the butter in a frying pan and pour ¼ cup (60ml) of the batter into pan and cook until bubbles start to appear. Turn the pancakes and cook until browned underneath. Remove the pancakes from the pan and cover to keep warm. Repeat with the remaining batter to make six-eight pancakes.
Serve the pancakes with maple syrup.
Little Schnitz decided to plant a herb garden before chistmas and it has been a huge success. The most prolific herb is basil and we have been making pesto every week. The kids just love it! Stir through pasta or dollop over a risotto and serve with chicken tenderloins or lamb steaks or mix the pesto with a little water and spoon over a margarita pizza. Perfect as the weather gets a little cooler. Enjoy.
Ms HONEY’s BASIL and ALMOND PESTO
1 cup firmly packed fresh basil leaves
1/4 cup almond meal
1 small garlic clove, chopped
1/4 cup extra virgin olive oil
1/4 cup finely grated parmesan
1 tblspn lemon juice