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Cooking with my Kids Blog by Cookingwithmykids - 1d ago
Raspberry Eton MessIngredients

4 meringue nests
300ml double or whipping cream
1 tbsp icing sugar
150g raspberries
1 tsp caster sugar

Raspberry Eton Mess is the perfect summer dessert. Deliciously crunchy sweet meringue, with cream and perfectly fresh raspberries. You can also make it with strawberries – I think most traditional Eton Mess’ do, but I just love raspberries at this time of year so couldn’t resist making this raspberry version. There’s something about the tartness of the raspberries that goes perfectly with the slightly sweetened cream and meringue.

The other thing I love about this dessert is just how quick and easy it is to make. We used a pack of ready made meringue nests which is a bit of a cheat but a great time saver, and then it only takes a few minutes to whip some cream and assemble it. As there is no cooking or heating involved, this is an easy dessert that kids could make almost entirely on their own. What a great way to give them a sense of accomplishment!



You also don’t need to be too precise with any measurements which is always great when you’re cooking or baking with kids. If you love raspberries or have just been fruit picking add some more. If you are a meringue fiend like my husband, through a little extra in. You can definitely adjust this recipe to taste.

If you don’t have any meringue nests to hand, you can make your own meringue and add that to your Eton Mess. Meringues are easy to make, but take a wee while to cook, so you’re best doing it in advance.

How to make raspberry Eton MessCrush the meringues

If you’re using shop bought meringues, you simply need to get your kids to crush them into chunks. If you need to make them, you can use this easy meringue recipe, allow it to cool and then crush them. Keep them in a dish until you are ready to assemble them.

Whip the cream

Pour the cream into a bowl or freestanding mixer if you are using one and add a spoon of icing sugar. Either use a handheld mixer or the whipping attachment of your mixer and get your kids to whip the cream until it starts to thicken. Be careful not to over whip it. If you do, add a dribble of spare cream if you have any (or a tiny splash of milk) and it should loosen it a bit.

Make the raspberry sauce

To make the sauce all you need to do is add some of your raspberries to a bowl, keep a handful of raspberries back for each dish of Eton Mess. Give your kids a fork and get them to crush them. If your raspberries are too tart for your taste and you want to sweeten them at all, add a tea spoon of caster sugar.

Assemble the raspberry Eton Mess

To assemble the Eton Mess, add the crushed meringue and raspberry sauce to the cream and stir it through. Keep a little of the meringue and raspberry sauce back to add to the top.

Add the cream mixture to each bowl then add some whole raspberries, a sprinkle of crushed meringue and some raspberry sauce on top.

Serve and enjoy!

Raspberry Eton Mess

Raspberry Eton Mess is the perfect summer dessert. Deliciously crunchy sweet meringue, with cream and perfectly fresh raspberries.

  • 4 Meringue nests
  • 300 ml double or whipping cream
  • 1 tbsp icing sugar
  • 150 g raspberries
  • 1 tsp caster sugar
Crush the meringues
  1. If you're using shop bought meringues, you simply need to crush them into chunks. If you need to make them, you can use an easy meringue recipe, allow it to cool and then crush them. Keep them in a dish until you are ready to assemble them.

Whip the cream
  1. Pour the cream into a bowl or freestanding mixer if you are using one and add a spoon of icing sugar. Either use a handheld mixer or the whipping attachment of your mixer and whip the cream until it starts to thicken. Be careful not to over whip it. If you do, add a dribble of spare cream if you have any (or a tiny splash of milk) and it should loosen it a bit.

Make the raspberry sauce
  1. To make the sauce all you need to do is add some of your raspberries to a bowl, keep a handful of raspberries back for each dish of Eton Mess. Crush the raspberries with a fork.

Assemble the Eton Mess
  1. To assemble the Eton Mess, add the crushed meringue and raspberry sauce to the cream and stir it through, Keep a little of the meringue and raspberry sauce back to add to the top.
  2. Add the cream mixture to each bowl then add some whole raspberries, a sprinkle of meringue and some raspberry sauce on top.

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Cooking with my Kids Blog by Cookingwithmykids - 1w ago
Homemade pasta

Homemade pasta is a fantastic thing to make with your kids. It’s not the sort of thing to do if you want to get dinner on the table quickly, but if you’ve got an hour or so to kill at the weekend it’s perfect.

I first made pasta from scratch with my kids as I wanted to show them what goes into it. Up until then, they thought it was just something that comes in a packet from the supermarket. There’s something really satisfying about turning only a few ingredients into something tasty that we eat all the time.

Most recipes for homemade pasta use grade ’00’ flour but we couldn’t find any so just used the plain flour we always have in the house. So while I know 00 flour is perfect for making pasta, ours was still really tender and delicious so I wouldn’t worry if your local supermarket doesn’t stock 00 flour either.

We used a pasta a machine to machine to roll our pasta, but if you don’t have one you can just use a rolling pin. Divide the pasta dough so you’re not doing too much at one time and just roll it as thinly as you can.



Ingredients

300g plain flour plus extra for dusting
3 eggs

How to make fresh pastaMake the pasta dough

Get your kids to weigh the flour into a bowl. You can add a pinch of salt for flavour if you like.

Make a well in the middle of the flour and crack your eggs into it.

If your kids are young and still practising cracking eggs get them to do it in a small bowl first and then add them to your flour, to make sure no shell goes in.

Use a fork to beat the eggs until they are smooth. Keep mixing, add a little flour at a time. Keep going until everything is mixed in. If you need to, use your hands to bring it together.

Knead your pasta dough

Once your dough has come together you need to knead it to develop the gluten and make it nice and springy, like an Italian Nonna would make it.

My kids love getting to knead anything so this is a fun step. Simply get your kids to pull at the dough, bash it, stretch it, and squash it. If it’s too sticky add a little flour and keep kneading until the dough starts to feel smooth and silky. It will take a while (5-10) minutes but it’s worth the effort to get the best pasta.

When it’s ready, wrap it in cling-film and pop it in the fridge to rest for half and hour or so.

Make the homemade pasta

We have a pasta machine which makes life a lot easier when you’re making pasta. If you don’t you can still make pasta – just roll it out as thinly as possible with a rolling pin. Whether you are using a rolling pin or pasta machine, it’s easiest if you start with a small piece of your dough, so take a portion and re-wrap the rest with your cling film so it doesn’t dry up.

If you are using a pasta machine, clamp it on to a clean work surface. Make sure it’s a long one without any clutter as you’ll need the space. Give your work surface a sprinkle of flour to stop the dough sticking later.

Start with a small piece of dough and flatten it with your hands. Set your pasta machine to its widest setting and roll the pasta through it. If it sticks, sprinkle the dough with a little flour. Fold the dough in half and feed it through again. It should go through a bit easier the second time around. Repeat this step a few more times – once you’ve done it five or six times it will feel different. It’ll be smooth and silky just the way pasta should be.

Now you can keep rolling the pasta through the machine starting with the widest setting and going down through each setting until you get to the narrowest – or if you are making something like tagliatelle stop one or two up from the narrowest. Keep dusting it with flour if you need to to stop it sticking.

Making pasta with a pasta machine is easier with more than one pair of hands so it’s a great way of getting kids busy in the kitchen.

If you’ve got more than one child helping, get one to turn the machine’s handle while the other feeds the pasta in the top and catches it as it comes out the bottom and then spreads it gently along your work surface. You may need to help a little to make sure the pasta goes through smoothly.

We wanted to make tagliatelle so once we had our sheet of pasta used a separate tagliatelle setting on our pasta machine. We simply, fed the pasta sheet through and it cut it into strips for us.

Once the pasta is ready hang it up to dry while you roll the rest. You can get special drying racks but we just put ours over our (clean) clothes drying rack! Once it’s dried a little (but not completely) you can roll them into little bundles to make them easier to store and cook.

Cook the fresh pasta

To cook the pasta, add it to a pot of simmering water. It doesn’t take long to cook in comparison with dried pasta from the supermarket. Just a few minutes will do.

Serve with a tasty home-made pasta sauce, like this roasted red pepper sauce or our hidden veg sauce.

Homemade pasta

Homemade pasta is a fantastic thing to make with your kids. This easy recipe with step by step instructions will show you how.

  • 300 g plain flour plus extra for dusting
  • 3 eggs
Make the pasta dough
  1. Weigh the flour into a bowl. You can add a pinch of salt for flavour if you like.

  2. Make a well in the middle of the flour and crack your eggs into it.
  3. Use a fork to beat the eggs until they are smooth. Keep mixing, add a little flour at a time. Keep going until everything is mixed in. If you need to, use your hands to bring it together.
Knead your pasta dough
  1. Once your dough has come together you need to knead it to develop the gluten and make it nice and springy, like an Italian Nonna would make it.
  2. My kids love getting to knead anything so this is a fun step. Simply get your kids to pull at the dough, bash it, stretch it, and squash it. If it’s too sticky add a little flour and keep kneading until the dough starts to feel smooth and silky. It will take a while (5-10) minutes but it’s worth the effort to get the best pasta.
  3. When it’s ready, wrap it in cling-film and pop it in the fridge to rest for half and hour or so.
Make the homemade pasta
  1. We have a pasta machine which makes life a lot easier when you’re making pasta. If you don’t you can still make pasta – just roll it out as thinly as possible with a rolling pin. Whether you are using a rolling pin or pasta machine, it’s easiest if you start with a small piece of your dough, so take a portion and re-wrap the rest with your cling film so it doesn’t dry up.
  2. If you are using a pasta machine, clamp it on to a clean work surface. Make sure it's a long one without any clutter as you'll need the space. Give your work surface a sprinkle of flour to stop the dough sticking later.

  3. Start with a small piece of dough and flatten it with your hands. Set your pasta machine to its widest setting and roll the pasta through it. If it sticks, sprinkle the dough with a little flour. Fold the dough in half and feed it through again. It should go through a bit easier the second time around. Repeat this step a few more times – once you’ve done it five or six times it will feel different. It’ll be smooth and silky just the way pasta should be.
  4. Now you can keep rolling the pasta through the machine starting with the widest setting and going down through each setting until you get to the narrowest – or if you are making something like tagliatelle stop one or two up from the narrowest. Keep dusting it with flour if you need to to stop it sticking.
  5. We wanted to make tagliatelle so once we had our sheet of pasta used a separate tagliatelle setting on our pasta machine. We simply, fed the pasta sheet through and it cut it into strips for us.
  6. Once the pasta is ready hang it up to dry while you roll the rest. You can get special drying racks but we just put ours over our (clean clothes drying rack!)

Cook the fresh pasta
  1. To cook the pasta, add it to a pot of simmering water. It doesn’t take long to cook in comparison with dried pasta from the supermarket. Just a few minutes will do.

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Cooking with my Kids Blog by Cookingwithmykids - 1w ago
Roasted red pepper pasta

Difficulty: Easy
Time: 10 minutes preparation plus 30 minutes cooking
Serves: 4

After the success of our hidden veg pasta sauce, I’ve been experimenting with different pasta sauces that cram lots of vegetables in. It can be difficult to get children to eat vegetables and as much as it’s important to persevere and keep serving them, sometimes it’s good to ‘sneak’ a few extra portions in!

This roasted red pepper pasta sauce is full of yellow, orange and red peppers which gives it a delicious sweet flavour kids will love. And it’s all blended together so there’s no bits in it for fussy eaters to complain about.



What are the fun steps for kids?

This is such as simple recipe so there are only a few steps in it for kids to help with. My kids love using any machine that makes a noise in the kitchen though, so getting the blender out to blitz the sauce at the end was a highlight for them. They’ll also get a chance to practice their knife skills if they are old enough.

Find out about other skills your kids can learn in the kitchen.

Ingredients

1 onion
3 cloves of garlic
3 peppers (red, or orange/yellow)
Approx 115ml (½ cup milk)
2 tbsp cream cheese

How to make roasted red pepper pastaPreheat the oven to 190C / 180C Fan / 350FPrepare the vegetables

Get your kids to help you peel and chop the onion and peppers. Little kids should be able to peel the onion for you while older children can de-seed the peppers and help cut them into larger chunks.

Roast the peppers

Arrange the vegetables on a baking tray and drizzle with oil. Pop them in the oven and roast them for around 30 minutes until they are cooked through and soft.

Make the roasted red pepper pasta sauce

Remove the roasted peppers from the oven and pop them in a blender or if you’ve got a hand/stick blender put them in a saucepan. Blitz the vegetables until they are smooth.

To thin the sauce, add the milk. Don’t add it add it all at once: add some, get your kids to stir it through, and add some more until you have the right consistency.

If you want to make the sauce extra smooth and creamy, add two tablespoons of cream cheese.

Stir it through and serve with pasta. Enjoy.

Roasted red pepper pasta

This tasty roasted red pepper pasta is a perfect mid week meal. Crammed full of vegetables it's nice enough for even fussy eaters to eat without complaint!

  • 1 onion
  • 3 cloves of garlic
  • 3 peppers (red, orange or yellow)
  • Approx 115ml (½ cup milk)
  • 2 tbsp cream cheese
  1. Preheat the oven to 190C / 180C Fan / 350F
Prepare the vegetables
  1. Peel and chop the onion and peppers into chunks
Roast the peppers
  1. Arrange the vegetables on a baking tray and drizzle with oil. Pop them in the oven and roast them for around 30 minutes until they are cooked through and soft.
Make the roasted red pepper pasta sauce
  1. Remove the roasted peppers from the oven and pop them in a blender or if you’ve got a hand/stick blender put them in a saucepan. Blitz the vegetables until they are smooth.
  2. To thin the sauce, add the milk. Don’t add it add it all at once: add some, stir it through, and add some more until you have the right consistency.
  3. If you want to make the sauce extra smooth and creamy, add two tablespoons of cream cheese.
  4. Stir it through and serve with pasta. Enjoy.

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Cooking with my Kids Blog by Cookingwithmykids - 2w ago
Sweet potato fish cakes

Serves: 4
Time: 30 minutes preparation, 10 minutes cooking
Difficulty: Easy

We love these homemade sweet potato fish cakes. The sweet potato gives them a delicious flavour, they’re healthy and great for kids and grown ups. They’re something I tried once or twice when I was weaning the kids, but now make them for all the family.

These are a perfect dinner to make with children in the kitchen as there are loads of easy steps they can get involved in. My kids love getting everything prepared and then coating each fish cake. It’s always nice when you can get your kids busy in the kitchen with something that’s not a sweet treat, and even better when it’s something they’ll enjoy eating when they’re finished. My kids don’t always eat sweet potato, (they can be typical fussy eaters at times) but they do like them in this dish.

You can use any white fish in these fish cakes – I tend to use whatever fish I find in the freezer section of the supermarket as it’s cheaper than fresh fish but just as good. It also means you can keep the ingredients in the house and make them when you’re wanting a quick, tasty midweek meal.



If you like the sound of these, but want something a little quicker, try our homemade fish fingers.

Ingredients

1 medium sweet potato (about 400g)
2 white fish fillets (300-400g)
100ml milk
5 spring onions
1 egg
50g flour
150g breadcrumbs

How to make sweet potato fish cakesPre-cook the sweet potato and fish

Get your kids to help you peel and chop the sweet potato. Boil it for around 10 minutes until it is soft. Drain them and allow them to cool.

Meanwhile, put the fish in a pot in the milk (enough to cover it), and poach the fish for 5-10 minutes until they are cooked. When it’s ready the fish should crumble apart with a fork. Drain the fish and allow it to cool.

Prepare the fish cake mixture

Once the sweet potato and fish are cool, add them to a mixing bowl. Chop the spring onions and add them to your bowl.

Get your child to mash everything with a fork (or potato masher if it’s easier), then mix it all together.

Prepare the coating

Your kids can help you to get the three dishes of coating ready.

In the first dish, put a couple of spoons of flour, then in the second dish crack an egg and give a little whisk. In the third dish add about 100g of breadcrumbs. If you need to make your own breadcrumbs, just pop a few slices of bread in a mini blender and get your kids to give it a whiz. If your kids are anything like mine, they’ll love this job.

Make the fish cakes

Divide your fish mixture into eight. Take each piece and shape it into a patty. Get your kids to dip the fish cake in the flour, then the egg, and then the breadcrumbs, ensuring it’s coated all over. Repeat this with the other patties.

Cook the sweet potato fish cakes

Heat a little oil in a frying pan.

Put each fish cake in the frying pan and cook it on a medium heat. Cook for 5 minutes or so, until it has crisped up and browned. Flip the fish cake over and cook the other side.

Serve with salad or vegetables.

Sweet potato fish cakes

Delicious sweet potato fish cakes – a tasty family dinner, that's easy and fun for kids to make.

  • 1 medium sweet potato (about 400g)
  • 2 white fish fillets (300-400g)
  • 100 ml milk
  • 5 spring onions
  • 1 egg
  • 50 g flour
  • 150 g breadcrumbs
Precook the sweet potato and fish
  1. Peel and chop the sweet potato. Boil it for around 10 minutes until it is soft. Drain them and allow them to cool.

  2. Meanwhile, put the fish in a pot in the milk (enough to cover it), and poach the fish for 5-10 minutes until they are cooked. When it’s ready the fish should crumble apart with a fork. Drain the fish and allow it to cool.
Prepare the fish cake mixture
  1. Once the sweet potato and fish are cool, add them to a mixing bowl. Chop the spring onions and add them to your bowl.
  2. Mash everything with a fork (or potato masher if it's easier), then mix it all together.

Prepare the coating
  1. Get the three dishes of coating ready.

  2. In the first dish, put a couple of spoons of flour. In the second dish crack an egg and give a little whisk. In the third dish add about 100g of breadcrumbs. If you need to make your own breadcrumbs, just pop a few slices of bread in a mini blender and give it a whiz.

Make the fish cakes
  1. Divide your fish mixture into eight. Take each piece and shape it into a patty. Dip the fish cake in the flour, then the egg, and then the breadcrumbs, ensuring it's coated all over. Repeat this with the other patties.

Cook the sweet potato fish cake
  1. Heat a little oil in a frying pan
  2. Put each fish cake in the frying pan and cook it on a medium heat. Cook for 5 minutes or so, until it has crisped up and browned. Flip the fish cake over and cook the other side.
  3. Serve with salad or vegetables.

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Cooking with my Kids Blog by Cookingwithmykids - 3w ago
Chocolate fork biscuits

Difficulty: Easy

Time: 15 minutes plus 15 minutes baking

Serves: 12 biscuits

One of my kids is a massive chocolate fiend so has been asking for a while to make some chocolate biscuits. When we don’t have a lot of time I like to stick to something simple and I don’t think you can get any simpler than these chocolate fork biscuits.

Fork biscuits were one of the first things I baked with my kids because they’re so easy. With only three ingredients, no eggs or cutters, they’re the perfect biscuit to bake as an introduction to baking for young kids.

It’s also really easy to adapt the recipe to make them suit any chocolate lovers in your family. We simply swapped out some of the flour to make these easy chocolate cookies with cocoa powder.



Ingredients

100g (½ cup) butter, softened
50g (¼ cup) caster sugar
125g (1 cup) Self raising flour
15g (1/8 cup) cocoa powder

How to make chocolate fork biscuits

Preheat your oven to 180C / 160C Fan / 35F and line a baking tray with baking or parchment paper.

Mix the butter and sugar together

Get your toddler to measure the butter. If it’s not soft, pop it in the microwave for 10 seconds or so to soften it and make it easier to mix. Put it in a large mixing bowl.

Weigh the caster sugar and add it to your bowl.

Beat the butter and sugar together with a wooden spoon until it is well mixed and soft.

Add the flour and cocoa powder

Get your toddler to weigh the flour and cocoa powder and add them to your mixing bowl. Keep using your spoons to mix it in, then you can use your hands to bring it all together in a soft ball of dough.

Make the chocolate fork biscuits

Get your kids to take small pieces of dough and roll them into balls. You want them to all be roughly the same size (about the size of a walnut) so you might need to make sure they take the right amount.

Place the ball of dough on the prepared baking tray

Dip a fork in cold water and gently press down on each biscuit ball. My little one enjoyed being in charge of this job so I rolled each ball and let him do the rest – it’s a great job for even the tiniest of chefs to help with.

Bake the chocolate fork biscuits

Bake the chocolate biscuits in the oven for 12-15 minutes until they are fully baked. They’ll still be a little soft when they come out the oven but will harder a little when they cool.

Remove them from your oven, allow them to cool slightly before leaving them to cool completely on a wire rack.

Chocolate fork biscuits

These melt in the mouth chocolate fork biscuits are so easy they are the best chocolate biscuits to bake with little kids.

  • 100 g (½ cup) butter (softened)
  • 50 g (¼ cup) caster sugar
  • 125 g (1 cup) Self raising flour
  • 15 g (1/8 cup) cocoa powder
  1. Preheat your oven to 180C / 160C Fan / 35F and line a baking tray with baking or parchment paper.
Mix the butter and sugar together
  1. Measure the butter and sugar and add them to a large mixing bowl. Beat the butter and sugar together with a wooden spoon until it's well mixed and soft.

Add the flour and cocoa powder
  1. Weigh the flour and cocoa powder and add them to your mixing bowl. Keep using your spoons to mix it in, then you can use your hands to bring it all together in a soft ball of dough.

Make the chocolate fork biscuits
  1. Take small pieces of dough and roll them into balls. You want them to all be roughly the same size (about the size of a walnut.)

  2. Place the balls of dough on the prepared baking tray. Dip a fork in cold water and gently press down on each biscuit ball.

Bake the chocolate fork biscuits
  1. Bake the chocolate biscuits in the oven for 12-15 minutes until they are fully baked. They’ll still be a little soft when they come out the oven but will harder a little when they cool.
  2. Remove them from your oven, allow them to cool slightly before leaving them to cool completely on a wire rack.

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Cooking with my Kids Blog by Cookingwithmykids - 3w ago
Add thCurried mince

Curried mince is one of our favourite midweek meals. The kids love it because it’s tasty and full of flavour without being too spicy. I love it because it’s quick and easy and i’m able to add lots of vegetables that the kids might otherwise not eat.

We normally eat the curried mince stuffed in pita bread which makes it a fun dinner that the kids can eat with their hands. I’m always trying to find ways of mixing up our meals and presenting them in different way as I think it gets the kids used to eating a variety of food (and hopefully therefore becoming less fussy). And serving their dinner in a pita bread ticks that box for me.



If you want, you can even make some homemade pita breads. They’re worth the effort if you have time, but I’ll admit to using shop bought ones when I want dinner on the table quickly!

Ingredients

300g beef mince (ground beef)
An onion
1 tbsp curry powder
1 tbsp cumin
2 tsp paprika
1 tsp corriander
1 tsp tumeric
½ cauliflour
1 red pepper
100g sweetcorn
1 tin baked beans

How to make curried mince Prepare the vegetables

Start by dicing your onion. Even if your children are very young they should be able to help you peel the onion. If you have older children, they may even be able to help you chop the it into small pieces.

Cut your pepper and cauliflour into small pieces and get your helper to measure out the sweetcorn. You don’t need to be too accurate with the sweetcorn – roughly half a cup will do.

Pre-cook the cauliflour – we normally just pop it in the microwave with some water for 6 minutes or so.

Cook the onion

Heat a little oil in a pan and cook the onion on a low/medium heat for five minutes. Your little chef can help you by stirring the onion, if they are old enough to be trusted by the hob.

Cook the mince

Turn up the heat a little and cook the mince until it has browned. Again, your little chef can help by stirring the meat through.

Add the curry spices

Measure the spices and add them to your mince. You might find it easier to get your kids to measure the spices out into a small dish before adding them to your pan. If you have two kids wanting to help, you can get one to measure the spices while the other browns the meat. Give everything a good stir.

Add the vegetables and beans

Add the chopped pepper, cauliflour, sweetcorn and baked beans and stir it all in. Turn the heat down and let it cook through for another 5 – 10 minutes until everything is cooked through.

Serve the curried mince with pita bread

We like to eat our curried mince stuffed in pita bread. This is an easy step for kids to help with. Take the mince off the heat and give them a little spoon to stuff the pita bread with.

If you want an alternative to pita bread, try serving the curried mince with rice or a warm flat bread.

Serve and enjoy!

Curried mince

This curried mince recipe is a great midweek meal for all the family. It's full of flavour and goes perfectly stuffed in pita bread.

  • 300 g beef mince (ground beef)
  • 1 onion
  • 1 tbsp curry powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 1 tsp corriander
  • 1 tsp tumeric
  • ½ cauliflour
  • 1 red pepper
  • 100 g sweetcorn
  • 1 tin baked beans
Prepare the vegetables
  1. Start by dicing your onion. Cut your pepper and cauliflour into small pieces and get your helper to measure out the sweetcorn. Pre-cook the cauliflour in the microwave for 6 minutes or so.

Cook the onion and mince
  1. Heat a little oil in a pan and cook the onion on a low/medium heat for five minutes.

  2. Turn up the heat a little and cook the mince until it has browned.

Add the curry spices
  1. Measure the curry spices out and add them to your pan.

Add the vegetables and beans
  1. Add the chopped pepper, cauliflour, sweetcorn and baked beans and stir it all in. Turn the heat down and let it cook through for another 5 – 10 minutes until everything is cooked through.
Serve with pita bread
  1. Remove from the heat and serve stuffed in pita breads which have been warmed through in thte oven or toaster.

  2. If you want an alternative to pita bread, try serving the curried mince with rice or a warm flat bread.

If you want an alternative to pita bread, try serving the curried mince with rice or a warm flat bread.

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Cooking with my Kids Blog by Cookingwithmykids - 1M ago
Cheese twists

Difficulty: Easy
Time: 15 minutes plus 15 minutes baking
Serves: 12-15 twists

These puff pastry cheese twists or cheese straws make a great snack or party nibble or appetizer. They’re so delicious fresh from the oven, and the addition of red pesto gives them an extra special bit of flavour.

We made them for a savoury bake sale at school, and I knew we didn’t have much time so needed a recipe which would be quick and easy for the kids. Using ready rolled puff pastry makes these super simple, and who can resist the tasty cheesy and crispy goodness from the delicious puff pastry twists.



Ingredients

1 sheet of ready rolled puff pastry
2 tbsp red pesto
50g parmesan
1 egg

How to make cheese twists

Preheat your oven to 220C/200C Fan / 425F and line a baking sheet with baking/parchment paper

Prepare the puff pastry

Take the puff pastry out the fridge about half an hour before you start so it has time to warm up a bit before you use it.

Unroll the pastry carefully and lay it out on your work surface or a large chopping board. Cut it in half down the middle width ways.

Using the back of a spoon, spread the pesto over one half of the pastry.

Add the cheese

Grate the cheese (using the small side of your grater), then get your kids to sprinkle that all over your pastry, on top of the pesto. I find my kids still struggle to use our grater safely, so I tend to do that part myself then get them to add it to the dish. If your kids are older, they could do all this themselves.

Take the second sheet of puff pastry and add it to the top of the first sheet. Press it down firmly on top – you can either use your hands to do this, or a rolling pin.

Make the puff pastry twists

Get your kids to cut the puff pastry into strips around 1.5cm (½ inch) wide. We used a pizza cutter, but a sharp knife would also work – we cut it width ways so we could get more cheese straws.

Pick up each straw, get your kids to give them a few twists then place them on your baking tray. Once you’ve done them all, brush them with a little egg.

Bake the cheese twists

Bake the puff pastry twists in the oven for around 12-15 minutes. They’re ready when they’ve turned a nice golden brown and are crispy rather than soggy.

Enjoy!

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Cooking with my Kids Blog by Cookingwithmykids - 1M ago
Strawberry cake

My kids made me this strawberry cake for Mother’s day this year. My youngest would probably have preferred a chocolate cake but this is my idea of a perfect cake – a light fluffy sponge, with fresh strawberries and a slightly sweetened cream cheese frosting.

Normally when I bake with the kids I do simple recipes, with as much mixing in one bowl as possible. This one is a bit more complicated than that, but I think it’s worth the effort for a special occasion.



Ingredients

For the cake
315g plain flour*
60g corn flour
1 tbsp baking powder
½ tsp salt
225g (1 cup) butter, softened
390g (1 ¾ cups) granulated sugar
3 eggs, large
2 egg yolks
295 ml (1 ¼ cups) milk
2 tsp vanilla

For the strawberry cream cheese cream frosting
3 cups double (heavy) cream
1 cup (125g) icing (powdered) sugar,
225g (8 oz) cream cheese, left at room temperature for around half an hour
1/2 tsp vanilla extract
350g (1 1/2 lbs) strawberries, hulled then sliced into pieces slightly under 1/2-inch
Strawberries for decorating (optional)

* If you have some, you can swap the corn flour and plain flour for 375g (3 cups) of cake flour.

How to make the strawberry cake Preheat your oven to 175C/160C Fan/350F and prepare 3 x 9 inch (22 cm) round cake tins.

To prepare the tins, grease the base and sides with butter then line each base with baking paper, and get your kids to coat the sides with a sprinkling of flour. We did this by dusting some flour on then rotating each tin and letting the flour fall round and coat the sides. Tip our any excess.

Make the cake batter Mix the wet ingredients together

Get your kids to measure the butter and sugar out and add them to a large mixing bowl or freestanding mixer. If the butter isn’t already soft, pop it in the microwave for a few seconds so it’s easier to mix.

Whisk the butter and sugar together until it is light and fluffy.

Add the eggs

If your kids are able to, get them to break the eggs into a small bowl, then add them one at a time to the butter/sugar mixture, mixing in between each addition.

I normally separate eggs myself, but Hannah wanted to try herself today and as it wouldn’t really affect the end result if egg white got in the cake I let her. To separate the eggs, we cracked them and then tipped the egg from one half of the shell to the other letting the egg white drop into a small bowl. Once you’ve done that I few times you should be left just with the yolk.

Add the egg yolk to your mixing bowl along with the vanilla extract and give it another mix.

Mix the dry ingredients together

Get your kids to measure the flour into a small bowl, then add the baking powder and salt. If your kids are old enough and have a steady hand, they could do this themselves, otherwise you can hold the spoon while they level off the powder with their finger before you add it to the bowl.

Add the dry ingredients to the wet ones

Measure the milk out into a jug. The easiest way of doing this is using the ml settings of digital scales if you have them.

Get your kids to help add 1/3 of the flour mixture to your mixing bowl with the butter/sugar. If you can face the mess, sifting the flour in will help your cake be extra light and fluffy. Mix it on a low speed until it just comes together. Now, get your kids to pour in around half the milk and mix it together again.

Repeat these steps, adding another third of the flour, the rest of the milk then the final 1/3 of flour, mixing carefully in between each addition and scraping down the side of your mixing bowl if you need to.

Bake the strawberry cake

Divide the mixture equally between each tin and use a spatula to spread the batter so it’s nice and level.

Bake your cakes in the oven for around 30 minutes. You might need to swap them around our oven half way through to make sure they cook evenly. The cakes are ready when they’ve turned a nice golden brown and a skewer poked in the middle comes out clean.

Remove the cakes from the oven then leave them to cool for a few minutes before removing them from their tins and leave them to cool on a wire rack completely.

Make the strawberry cream frosting Prepare strawberries

Strawberries are a great fruit for letting little kids practice their chopping skills so give your kids a knife (doesn’t need to be sharp) and get them to hull them and chop them into small pieces. I let the kids get on with this, and just helped them at the end cut up any of the pieces that were too big. Set them aside for now.

Get your kids to pour the double cream into a mixing bowl. Whip it until with a hand held whisk or the whisk attachment of your freestanding mixer until it forms soft peaks. You might need to scrape down the sides a few times to make sure the bottom is getting mixed in properly.

Measure the icing sugar out, then add around a third to your whipped cream. Whip it some more until it forms stiff peaks. It needs to be quite stiff so it isn’t too runny on your cake.

Set aside.

Now, get your kids to add the cream cheese to your mixing bowl or freestanding mixer. Using beaters, or the k paddle attachment of your mixer, beat the cream cheese until it is soft, smooth and fluffly. Add the remaining icing sugar you measured out earlier as well as the vanilla extract and mix it in well. Add the chopped strawberries to the cream cheese mixture and stir them through.

Finally, add the whipped cream into the cream cheese and fold it in carefully with a metal spoon until it is well combined.

Decorate the strawberry cake.

Lay your cake on a plate or tray and, using a palette knife if you have one (or a regular butter knife if you don’t), spread some strawberry frosting on top. Add another cake, then some more strawberry frosting, then the last cake.

Now, dollop some strawberry cream cheese frosting on top and let your kids have a go spreading it out around the top and around the sides. We found it easiest to have one person holding the pallette knife and the other turning the cake around to smooth the frosting down.

Don’t worry if it doesn’t look perfect, it’ll taste great, and that’s part of the fun of cooking with kids.

Serve and enjoy!

Strawberry cake

The perfect strawberry cake – a light fluffy sponge, with fresh strawberries and a slightly sweetened cream cheese frosting.

  • 315 g plain flour
  • 60 g corn flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 225 g (1 cup) butter, softened
  • 390 g (1 ¾ cups) granulated sugar
  • 3 eggs (large)
  • 2 egg yolks
  • 295 ml (1 ¼ cups) milk
  • 2 tsp vanilla
For the strawberry cream cheese cream frosting
  • 3 cups double (heavy cream)
  • 1 cup 125g icing (powdered) sugar,
  • 8 oz cream cheese (left at room temperature until partially softened (about 30 minutes))
  • 1/2 tsp vanilla extract
  • 1 1/2 lbs strawberries (hulled then sliced into pieces slightly under 1/2-inch)
  • Strawberries for decorating (optional)
Preheat your oven to 175C/160C Fan/350F and prepare 3 x 9 inch (22 cm) round cake tins.
  1. To prepare the tins, grease the base and sides with butter then line each base with baking paper, and coat the sides with a sprinkling of flour.

Make the cake batter Mix the wet ingredients together
  1. Measure the butter and sugar out and add them to a large mixing bowl or freestanding mixer.

  2. Whisk the butter and sugar together until it is light and fluffy.
Add the eggs
  1. Break the eggs into a small bowl, then add them one at a time to the butter/sugar mixture, mixing in between each addition.

  2. Add the egg yolk to your mixing bowl along with the vanilla extract and give it another mix.
Mix the dry ingredients together
  1. Measure the flour into a small bowl, then add the baking powder and salt.

Add the dry ingredients to the wet ones
  1. Measure the milk out into a jug.
  2. Add 1/3 of the flour mixture to your mixing bowl with the butter/sugar. Mix it on a low speed until it just comes together. Now, pour in around half the milk and mix it together again.

  3. Repeat these steps, adding another third of the flour, the rest of the milk then the final 1/3 of flour, mixing carefully in between each addition and scraping down the side of your mixing bowl if you need to.
Bake the strawberry cake
  1. Divide the mixture equally between each tin and use a spatula to spread the batter so it’s nice and level.
  2. Bake your cakes in the oven for around 30 minutes. You might need to swap them around our oven half way through to make sure they cook evenly. The cakes are ready when they’ve turned a nice golden brown and a skewer poked in the middle comes out clean.
  3. Remove the cakes from the oven then leave them to cool for a few minutes before removing them from their tins and leave them to cool on a wire rack completely.
Make the strawberry cream frosting Prepare strawberries
  1. Hull the strawberries and cut them into small pieces. Set them aside for now.

  2. Pour the double cream into a mixing bowl. Whip it until with a hand held whisk or the whisk attachment of your freestanding mixer until it forms soft peaks. You might need to scrape down the sides a few times to make sure the bottom is getting mixed in properly.

  3. Measure the icing sugar out, then add around a third to your whipped cream. Whip it some more until it forms stiff peaks. It needs to be quite stiff so it isn’t too runny on your cake.
  4. Set aside.
  5. Now, add the cream cheese to a mixing bowl or freestanding mixer. Using beaters, or the k paddle attachment of your mixer, beat the cream cheese until it is soft, smooth and fluffly.

  6. Add the remaining icing sugar you measured out earlier as well as the vanilla extract and mix it in well.
  7. Add the chopped strawberries to the cream cheese mixture and stir them through.
  8. Finally, add the whipped cream into the cream cheese and fold it in carefully with a metal spoon until it is well combined.
Decorate the strawberry cake.
  1. Lay your cake on a plate or tray and, using a palette knife if you have one (or a regular butter knife if you don’t), spread some strawberry frosting on top. Add another cake, then some more strawberry frosting, then the last cake.
  2. Now, dollop some strawberry cream cheese frosting on top and let your kids have a go spreading it out around the top and around the sides.

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Cooking with my Kids Blog by Cookingwithmykids - 2M ago
Chicken skewers

Difficulty: Easy
Serves: 4
Time: 30 minutes plus 1 hour marinading plus 20 minutes cooking

We’ve been trying to liven up our dinners recently in a bid to get the kids to be a little less fussy – something I’m sure most parents can relate to. We’ll occasionally try giving the kids something completely different but often I just do something similar but done in a slightly different way than they’re used to. These chicken tikka skewers are a familiar food but are presented in an unusual but fun way for them.

What’s even better is kids can make up their own skewer adding the vegetables they like. We’ve used peppers, cherry tomatoes and onions, but you can use whatever your favourites are. Giving kids some ownership over their own creations, should (in theory) make them more likely to eat it!

We’ve cooked these skewers using the grill in our oven, but they would also be delicious on a BBQ in the summer.



Ingredients

150g natural yogurt yogurt
2 tbsp tikka curry paste
4 boneless, skinless chicken breasts, cubed
250g pack cherry tomatoes
1 pepper
1 red onion

How to make the chicken skewers

Put 8 wooden skewers in some water to soak before you begin.

Prepare the chicken tikka marinade

Get your kids to mix the yoghurt with the curry paste in a mixing bowl.

While they are doing that, cut the chicken in to bite sized cubes, then add them to your bowl. Mix it all together and if you have the time, leave it to marinate for an hour or so.

Prepare the vegetables

Cut the onion and pepper into chunks and lay on a plate or tray ready with the cherry tomatoes, ready to add to your skewers.

Make the tikka skewers

This is a fun job for kids to help with when they are old enough, you just have to be sure, if they are handling the raw chicken that they wont, touch things around your kitchen or lick their fingers! And make sure they wash their hands well when they are finished.

Get your kids to thread the chicken, peppers, onion and cherry tomatoes on to each skewer – making sure you get a nice mixture of each element on each skewer. We found the best way of doing this was to hold the skewer upright and then push each piece down on to the skewer from the top.

Cook the chicken tikka skewers

Place each kebab on a grill pan and cook them under a medium grill for 15-20 minutes, turning them a few times so they cook on all sides. They’re ready when the chicken has cooked through.

Serve them with chapatis, salad and some natural yoghurt on the side.

Chicken tikka skewers

Delicious and simple chicken skewers which kids will love. They’re perfect for a midweek meal, or even a summer picnic or BBQ.

  • 150 g natural yogurt yogurt
  • 2 tbsp tikka curry paste
  • 4 boneless (skinless chicken breasts, cubed)
  • 250 g pack cherry tomatoes
  • 1 pepper
  • 1 red onion
  1. Put 8 wooden skewers in some water to soak before you begin.
Prepare the chicken marinade
  1. Mix the yoghurt with the curry paste in a mixing bowl.

  2. Cut the chicken in to bite sized cubes, then add them to your bowl. Mix it all together and if you have the time, leave it to marinate for an hour or so.

Prepare the vegetables.
  1. Cut the onion and pepper into chunks and lay on a plate or tray ready with the cherry tomatoes, ready to add to your skewers.
Make the tikka skewers
  1. Thread the chicken, peppers, onion and cherry tomatoes on to each skewer – making sure you get a nice mixture of each element on each skewer.

Cook the chicken tikka skewers
  1. Place each kebab on a grill pan and cook them under a medium grill for 15-20 minutes, turning them a few times so they cook on all sides. They’re ready when the chicken has cooked through.
  2. Serve them with chapatis, salad and some natural yoghurt on the side.

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Cooking with my Kids Blog by Cookingwithmykids - 2M ago
Owl cupcakes

Hannah has spent the past term learning all about owls at school so we decided to do our own bit of owl fun and make some owl cupcakes. They are a really easy but fun bake for kids – there’s no tricky piping involved, as you simply use some chocolate buttons to make the owls.

Cupcakes can be a great bake for little kids who don’t have a huge attention span. Because you have to make the cupcakes, wait and then decorate them you might find your kids want to help with one step and not the other. My kids, lost a bit of interest making the cupcakes today, but really enjoyed getting to decorate them and make their own little owls.

They’re also really tasty to eat. I was worried that with all the extra chocolate on top they would be a bit much, but the cupcakes themselves aren’t too sweet and the decoration adds a lovely bit of crunchy texture.

These would be perfect for any woodland party or any kid who loves birds – or even just fun and cute cupcakes!

Ingredients

For the chocolate cupcakes
4tbsp water (boiling)
40g (1/3 cup)cocoa powder
3 eggs, large
175g butter, unsalted
165g (¾ cups) golden caster sugar
115g (1 cup) self raising flour*
1 tsp baking powder

For the chocolate buttercream
60g butter, unsalted
60g cocoa powder
250g icing/confectioners sugar
3 tbsp milk

To decorate
1 x 120g pack Giant chocolate buttons
2 x 70g pack chocolate buttons
1 x 70g pack white chocolate buttons
24 small chocolate balls,
12 red smarties

* If you don’t have any self raising flour you can use plain/all-purpose flour – for every 1 cup of flour, add 1.5 tsp of baking powder and ½ tsp of salt.

How to make owl cupcakes

Preheat your oven to 180C / 170C Fan / 350F and get your kids to line a muffin tin with paper cases

Make a chocolate paste

Get your kids to measure the cocoa powder into a small bowl. Add the boiling water and mix together until you have a chocolate paste. Set it aside for now.

Mix the eggs and sugar.

Measure the sugar and butter and add them to a large bowl or freestanding mixer. Using a hand held mixer or the k paddle of your mixer to beat them together until it has turned light and fluffy.

Add the eggs

Crack the eggs into a small bowl and then add them to your mixture. When the kids crack eggs, I find it safer not to add them straight in. I also have a spare bowl handy for the shell otherwise they tend to make a bit of a mess.

Mix the eggs into your mixture until it is well combined.

Add the flour and baking powder

Get your kids to measure the flour and baking powder out and add them to your mixing bowl. If your kids are too young to do the baking powder by themselves, you can measure it into the spoon and get them to level it with their finger. Then give it another mix until it has all come together.

Add the chocolate paste

Finally, add the chocolate paste you made at the start and mix everything together one final time, so that there are no lumps or bits. If you need to, use a spatula to scrape down the sides, to make sure nothing is stuck at the bottom.

Bake your chocolate cupcakes

Spoon the cupcake batter into each of your cupcakes cases so they are about ¾ full. We find the easiest way of doing this is with an ice-cream scoop – it adds just the right amount with a lot less mess than a regular spoon – so it’s the perfect tool to use if you have one.

Bake the cupcakes in the oven for around 12-15 minutes. They are ready when they have risen a little, made a slight crust on top and a skewer poked in the middle should come out clean.

Remove from the oven and leave to cool in the tin for a few minutes, then pop on a wire rack to cool completely.

Ice the owl cupcakes

To decorate the cupcakes, first you need to make the chocolate buttercream. Measure the butter and cocoa powder and add it to a mixer. Beat them together until it’s nice and smooth.

Add the icing sugar and start to beat it in really slowly. If you have a lid, make sure it’s on otherwise, this makes a huge mess! Add the 3 tbps of milk so your mixture is less dry and comes together into a smooth buttercream.

Decorate the owl cupcakes

To make the owls, get your kids to spread the buttercream on the cupcake with a palette or butter knife.

Let your kids arrange the small chocolate buttons over one half of the cupcake to look like the owl’s feathers. If you start with one edge of the cupcake then you can overlap the next layer, and the next if there is space.

Add the owl’s eyes – we used a little of the chocolate buttercream to stick a white chocolate button on to a giant one, and then stuck a chocolate ball on top. Then add them to your owl.

Finally, turn a Smartie on it’s side and push it down into your cupcake for the owls’ beak.

If your kids want, they can always add their own decorations on top. Mine went to town on a few, which just adds to their character I think!

Owl cupcakes

These cute owl cupcakes are really easy to make and a huge hit with kids! Simply use some chocolate buttons to decorate your favourite chocolate cupcakes!

  • 4 tbsp water (boiling)
  • 40 g (1/3 cup) cocoa powder
  • 3 eggs (large)
  • 175 g (3/4cups) butter (unsalted)
  • 165 g (¾ cups) golden caster sugar
  • 115 g (1 cup) self raising flour*
  • 1 tsp baking powder
For the chocolate buttercream
  • 60 g (0.25 cups) butter (unsalted)
  • 60 g (1/2 cup) cocoa powder
  • 250 g icing/confectioners sugar
  • 3 tbsp milk
To decorate
  • 1 x 120g pack Giant chocolate buttons
  • 2 x 70g pack chocolate buttons
  • 1 x 70g pack white chocolate buttons
  • 24 small chocolate balls
  • 12 red smarties
Preheat your oven to 180C / 170C Fan / 350F and get your kids to line a muffin tin with paper cases Make a chocolate paste
  1. Measure the cocoa powder into a small bowl. Add the boiling water and mix together until you have a chocolate paste. Set it aside for now.

Mix the eggs and sugar.
  1. Measure the sugar and butter and add them to a large bowl or freestanding mixer. Using a hand held mixer or the k paddle of your mixer to beat them together until it has turned light and fluffy.
Add the eggs
  1. Crack the eggs into a small bowl and then add them to your mixture.  Mix the eggs into your mixture until it is well combined.

Add the flour and baking powder
  1. Measure the flour and baking powder out and add them to your mixing bowl. Then give it another mix until it has all come together.

Add the chocolate paste
  1. Finally, add the chocolate paste you made at the start and mix everything together one final time, so that there are no lumps or bits. If you need to, use a spatula to scrape down the sides, to make sure nothing is stuck at the bottom.
Bake your chocolate cupcakes
  1. Spoon the cupcake batter into each of your cupcakes cases so they are about ¾ full.
  2. Bake the cupcakes in the oven for around 12-15 minutes. They are ready when  they have risen a little, made a slight crust on top and a skewer poked in the middle should come out clean.

  3. Remove from the oven and leave to cool in the tin for a few minutes, then pop on a wire rack to cool completely.
Ice the owl cupcakes
  1. To decorate the cupcakes, first you need to make the chocolate buttercream. Measure the butter and cocoa powder and add it to a mixer. Beat them together until it’s nice and smooth.
  2. Add the icing sugar and start to beat it in really slowly. Add the 3 tbps of milk so your mixture is less dry and comes together into a smooth buttercream.

Decorate the owl cupcakes
  1. To make the owls, spread the buttercream on the cupcake with a palette or butter knife.

  2. Arrange the small chocolate buttons over one half of the cupcake to look like the owl’s feathers starting at one edge and overlapping the next line on top.

  3. Add the owl’s eyes – we used a little of the chocolate buttercream to stick a white chocolate button on to a giant one, and then stuck a chocolate ball on top. Then add them to your owl.
  4. Finally, turn a Smartie on it’s side and push it down into your cupcake for the owls’ beak.

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