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COOKING Kids

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July 2016 - Magazine Recipes

C SCH

KING L

Right inyour kitchen

with

FOOD make by

KIDS

7 ICE-CREAM EASY-TO-DO HOLIDAY

C

ream Mac & heese

FUN FAMILY MEALS


CONTENTS B re ak fas t

Cheesy Toasties 4 Dippy Eggs with Marmite Soldiers

5

Chocolate hazelnut thumbprint cookies

6

Sugar free banana cake 7 Vegan gluten free lemon cake 8 Savory pancake with fried egg & spinach

10


Me ls a

Creamy mac and cheese

12

Fajitas chicken

14

Pizza Dillas

16

Baked bean cheese nachos

17

Mini pizza quiches

18

Gnocchi tomato bake

20

Crisp chicken bites

21

Thai sausage rools

22

Skinny carrot fries

23

Des s er t

Ambrosia

24

Mango Yogurt popsicles

25

Frosty strawberry pops

26

Cookies and cream ice-cream

27

Ice cream cone cakes

28

Creamy avocado chive dip

30

Vanilla porridge with blueberry compote

31


Cheesy toasties INGREDIENTS

2 teaspoons light cream cheese 4 slices whole grain or high fibre white bread 4 heaped tablespoons grated reduced fat cheese 1 tomato, sliced

METHOD

STEP 1 Preheat an electric sandwich press. Spread cream cheese on 2 slices of bread. Top with slices of tomato. Sprinkle with grated cheese. Cover with the remaining 2 bread slices and push down gently to press together. STEP 2 Carefully place toasties in hot sandwich press. Cook until bread is medium brown in colour and cheese is melted. STEP 3 Remove from sandwich press with tongs and place on plates. Cool slightly before serving.


Dippywitheggs Marmite soldiers

INGREDIENTS

2 eggs 4 slices wholemeal bread a knob of butter Marmite Mixed seeds

METHOD

Bring a pan of water to a simmer. Add 2 eggs, simmer for 2 mins if room temp, 3 mins if fridge cold, then turn off heat. Cover the pan and leave for 2 mins more. Meanwhile, toast 4 slices wholemeal bread and spread thinly with butter, then Marmite. To serve, cut into soldiers and dip into the egg, then a few mixed seeds


INGREDIENTS

180g hazelnuts, toasted 100g plain flour 90g buckwheat flour 60g golden caster sugar 180g unsalted butter 100g dark chocolate, roughly chopped 1 tsp coconut oil (or use any flavourless oil)

METHOD

STEP 1 Tip the hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the flours, sugar and a pinch of flaked sea salt, and process for 20-30 secs until fully combined. Add the butter and pulse until the mixture just starts to come together. STEP 2 Roll the dough into 25 small balls, then transfer to the prepared baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 mins before baking. Heat oven to 180C/160C fan/gas 4. STEP 3 Bake in the oven for 15-20 mins or until light golden brown. Put the chocolate and oil in a heatproof bowl and set over a pan of simmering water, stirring occasionally, until fully melted.

Chocolate hazelnut

thumbprint cookies


Sugar free

banana cake

INGREDIENTS

125g self-raising wholemeal flour ½ tsp baking powder 2 tsp ground cinnamon 75g sultana 50g butter, melted 2 tsp vanilla essence 1 egg 1 tbsp milk 3 ripe banana, mashed drizzle agave syrup

METHOD

Children: Weigh the flour, baking powder, cinnamon & sultanas into a bowl & mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk & mashed bananas & put into another bowl or jug & mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture & combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Grown ups: Pour the cake mixture into the prepared tin & bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.Drizzle with agave syrup if using.


VEGAN GLUTEN FREE

LEMON CAKE

INGREDIENTS

For the lemon cake ½ cup (90g) polenta ½ cup (55g) ground almonds ½ cup (75g) buckwheat flour ¼ tsp salt ½ tsp baking powder ½ tsp baking soda Juice of 4 lemons Zest of 2 lemons 2 flax eggs (2 tbsp milled flaxseed + 5 tbsp hot water) ½ cup (118 ml) maple syrup, honey or any other liquid sweetener ¼ cup (4 tbsp) milk of choice 2 tbsp coconut oil, melted For the coconut lemon frosting 1 can full fat coconut milk, refrigerated overnight Juice & zest of 1 small lemon 1-2 tbsp maple syrup

METHOD

STEP 1 Preheat your oven to 180*C (160*C fan assisted)/ 350*F STEP 2 Prepare the flax eggs by mixing 5 tbsp hot water with the milled flaxseed in a small bowl. Leave for 10 minutes to set. STEP 3 In a large bowl, mix together the polenta, flour, grounds almonds, salt, baking powder & baking soda. STEP 4 Pour in the lemon juice, milk, coconut oil and flax eggs. Mix until well combined. STEP 5 Transfer into a loaf tin covered with parchment paper. STEP 6 Bake for 35-40 minutes. Leave to cool completely before icing. STEP 7 For the coconut lemon frosting carefully open the can of coconut milk. There should be a thick layer of cream on top - scoop out the thick part only and place it in a large bowl. STEP 8 Use a hand mixer to whip the coconut cream for a few minutes until it’s light and fluffy. STEP 9 You will only need around ½ the whipped cream to make the frosting. Transfer ½ into a another bowl (you can store the other half in an air tight container in the fridge) and to that add the lemon juice and maple syrup. Continue mixing until well combined. STEP 10 Spread the frosting over the cake and decorate with lemon slices, lemon zest or mint leaves.


Savory pancakes fried

with egg & spinach


INGREDIENTS

METHOD

For pancakes: 1 large egg 85 gr (1/3 cup) sour cream 200 ml (½ cup + 1/3 cup) milk 170 gr (1 ¼ cup) flour ½ teaspoon baking soda ¼ teaspoon salt 6 sun dried tomatoes, finely chopped about 3 tablespoons fresh chopped parsley oil for greasing the pan The rest: 1-2 tablespoons sunflower oil 2 large eggs (or 4 if serving 4 people) 50 gr (about 2 oz) baby spinach ½ small lemon freshly ground pepper and sea salt to taste

First make the pancakes: In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated. Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay. Lastly fold in the chopped parsley and sun dried tomatoes. Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil and ladle in approximately 60 ml (¼ cup) of batter. Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so. Continue with the rest of the batter. Transfer the pancakes on a plate. Make the eggs: Reheat the pan or skillet over high heat and grease it with oil. When it’s really hot, crack in the egg close to the bottom of the pan. Let the egg cook until the edges are crispy and the egg white is cooked. Do the same with the other egg(s) and serve right away.

On making a good FRIED EGG: The secret to a perfect crispy fried egg is a very hot greased pan. Don’t drop in an egg until you are sure it’s hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it’ll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren’t runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.


CREAMY MAC AND CHEESE INGREDIENTS

8 oz Elbow Pastas 1 Carrot

1 cup Shredded Mozzarella

1 pint Half And Half 1 Tbsp Olive Oil


METHOD

Cook 8oz elbow pasta according to package directions.

While pasta cooks, heat 1 pint of half and half in a small saucepan until hot, then turn off the heat. Stir in 1 cup cheddar and mozzarella cheese mix, until fully incorporated.

While pasta cooks, heat 1 pint of half and half in a small saucepan until hot, then turn off the heat. Stir in 1 cup cheddar and mozzarella cheese mix, until fully incorporated.

Combine the pasta, cheese sauce, and carrots, then divide into two bowls and serve.


fajitas chicken INGREDIENTS

4 chicken breast, cut into chunks olive oil, for frying For the marinade 4 lime, juice only 2 tsp fajita seasoning 4 spring onion, finely sliced 1 fat garlic clove, crushed For the salsa 1 red pepper ½ jar roasted pepper (we used Gaea Red Peppers Flame Roasted 290g) 1 small apple, peeled 4 ripe tomato ½ lime, juice only small bunch coriander, leaves picked chilli sauce, to taste (optional) For the guacamole 2 very ripe avocado, halved and stone removed ½ lime, juice only grated cheese, to serve


METHOD PUT the chicken and marinade ingredients in a bowl and cover. Put in the fridge for at least 2 hours. TIP the salsa ingredients into a food processor, along with the lime juice and a little seasoning and pulse until finely chopped. Take out 2 large spoons of the mixture for younger children, then add chilli sauce, if using, and pulse again to combine. HEAT a little olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5- 8 minutes or until the chicken chunks are cooked through. HEAT the tortillas according to the pack instructions and put the cooked chicken in a bowl. Show children how to fill and roll their tortilla.


Pizzadillas

INGREDIENTS

METHOD

8 mini flour tortilla 200g tomato pasta sauce 200g grated mozzarella 2 tsp dried oregano approx 80g pack sliced salami 2 tbsp olive oil

STEP 1 Mix together the tomato sauce, mozzarella, 1 tsp of the oregano and a good grinding of black pepper. Spread over each tortilla, then arrange the salami over 4 tortillas. Sandwich the other 4 tortillas on top. STEP 2 Heat a non-stick frying pan over a medium heat. Mix the oil with the remaining oregano and brush over each side of the pizzadillas. Fry them for 2-3 mins on each side until golden and crisp, and the cheese has melted.


BAKED BEAN CHEESE NACHOS INGREDIENTS METHOD 6 Tortillas 1 cup Black Beans ¼ cup Shredded Mozzarella 1 Tomato 4 cups Spinach ½ Red Bell Pepper Salt And Ground Black Pepper Red Pepper Flakes

STEP 1 Arrange wedge slices from 6 tortillas on a baking sheet or baking dish, in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake in a 350C oven for 8 minutes. STEP 2 Meanwhile, heat 1 tsp oil in a large skillet, add ½ chopped red bell pepper & 1 cup black beans for 3 minutes. STEP 3 Add 4 cups spinach to the skillet & stir until spinach wilts STEP 4 Arrange tortilla chips in a pile and top with black bean and spinach mixture. Sprinkle with ¼ cup mozzarella and cheddar cheese. Bake for 7 minutes or just until cheese is melted. Top with 1 chopped tomato.


Mini pizza quiches INGREDIENTS

2 large tortilla wraps 4 eggs chopped vegetables (optional) 6 slices salami 3 cherry tomatoes, halved, plus extra to serve handful basil leaves vegetable sticks, to serve

METHOD

STEP 1 Heat oven to 180C/160C fan/gas 4. Using a 12cm cutter (or a small plate) cut circles from the large tortilla wraps – you should get 6. Use the circles to line 6 holes of a muffin tin, pushing them into the holes to make cases. STEP 2 Beat the eggs and pour into the tortilla cases (you can add some chopped vegetables too, if you like). Top each case with a slice of salami and 1/2 a cherry tomato. Bake for 15 mins until the egg has set. Top with a few basil leaves, if you like, and serve with extra tomatoes and vegetable sticks.


Gnocchi tomato bake INGREDIENTS

1 tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and finely chopped 1 garlic clove, crushed 400g can chopped tomatoes 500g pack gnocchi handful basil leaves, torn half a 125g ball mozzarella, torn into chunks

METHOD

STEP 1 Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish. STEP 2 Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.


INGREDIENTS 4 boneless chicken breast fillet 6 tbsp red pesto 3 large handfuls breadcrumb, frsh or dried (about 300g/10oz) olive oil

METHOD

Crisp chicken bites

STEP 1 Cut the chicken breasts into small chunks, each about the size of a marble. Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag. STEP 2 Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. STEP 3 To cook heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.


Skinny carrot fries INGREDIENTS 500g carrot 1 tbsp cornflour 1 tbsp vegetable oil 1 tsp finely chopped tarragon a little black pepper

METHOD HEAT oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.


Thai sausage rolls INGREDIENTS 2 slices wholegrain bread, torn 1 bunch coriander, with roots 500g turkey mince 3 green onions, finely chopped 2 tablespoons sweet chilli sauce 2 teaspoons fish sauce 2 sheets reduced-fat shortcrust pastry, thawed, cut in half cooking oil spray 1 tablespoon sesame seeds large green salad, to serve

METHOD

STEP 1 Preheat oven to 200ºC. Line a baking tray with baking paper. Soak bread in a bowl of warm water for 7 minutes. STEP 2 Roughly chop ½ cup coriander leaves and finely chop roots. Drain and squeeze water from bread. In a bowl, combine bread, coriander, mince, onion, chilli sauce and fish sauce. STEP 3 Place pastry sheets on a flat surface. Form ¼ of mince into a sausage shape along edge of pastry pieces. Brush opposite edge with water and roll up. Cut each roll into 5 pieces, place on tray, spray with oil and sprinkle with sesame seeds. Bake for 20–25 minutes. Serve with salad and sweet chilli sauce for dipping.


ambrosia

METHOD

INGREDIENTS

2- 20oz cans Pineapple Chunks, drained 2- 15 oz cans Mandarin Segments, drained ½ cup Maraschino Cherries, drained 3- 8oz Cream Cheese, at room temperature ½ cup heavy whipping cream ½ cup powdered sugar 10 Tbsp milk 3 large handfuls (about 3 cups) mini-marshmallows

STEP 1 In the bowl of an electric mixer with the whisk attachment, beat heavy whipping cream into soft peeks. Remove into a small bowl and set aside. STEP 2 Replace the whisk attachment with the paddle and beat cream cheese until light and fluffy. On low speed beat in the powdered sugar until combined. Slowly add in the milk and mix. STEP 3 Remove from mixer and by hand fold in the reserved whipped cream. STEP 4 Fold in all of the drained fruit and minimarshmallows. Chill at least 1 hour covered before serving or overnight if possible.


mango yogurt popsicles METHOD

INGREDIENTS 2 large ripe mangoes (about 1 ½ cups diced) 1 cup plain Greek yogurt 1 ½ -2 tablespoons honey ½ teaspoon pure vanilla extract Juice of ½ lemon

STEP 1 Peel and dice mangoes and add a few small pieces to the bottom of each popsicle mold. You can also add a few small blueberries if you have them on hand. STEP 2 Add remaining mango to a blender with remaining ingredients. Blend until smooth. STEP 3 Divide mango mixture between popsicle molds and place in freezer. After 45 minutes to an hour, place popsicle sticks in molds and continue to freeze. STEP 4 Mango popsicles will be ready after another 3-4 hours. Run under warm water to loosen the popsicles from your molds and remove and enjoy!


Cookies & cream ice cream INGREDIENTS 4 cups ripe strawberries, rinsed cup Kool-Aid Tropical Punch Flavored Soft Drink Mix Butter knife or straight-edged table knife 1/3 cup dry measuring cup Electric blender 6 paper cups (5oz. each) 6 small wooden pop sticks

METHOD

REMOVE stems from strawberries by pinching and twisting stems between 2 fingers or using a butter knife. MEASURE drink mix using measuring cup, levelling with straight-edged table knife. PLACE strawberries and drink mix in blended container: cover and blend on low speed for 1 ½ to 2 min. or until smooth. POUR fruit mixture evenly into 6 paper cups. FREEZE 1 hr. Insert wooden pop stick into each cup. Freeze an additional 3 hr. or until firm. PEEL off paper cups to serve. Let stand a few minutes at room temperature to soften slightly before serving. Makes 6 servings.


INGREDIENTS

600ml double cream 1 pump vanilla pod 100g golden caster sugar

4 egg yolks 300g/11 oz pack chocolate chip cookie dough

METHOD STEP 1 Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. STEP 2 In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

STEP 3 Get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream.

Frosty Strawberry Pops


Ice cream cone cakes INGREDIENTS 12 flat-bottomed ice cream cones 200g softened butter 200g plain flour 4 tbsp custard powder 1 tsp vanilla paste with seeds 200g golden caster sugar 2 large egg, beaten To decorate 350g butter, softened 350g icing sugar, sifted 2 tsp vanilla extract sprinkles, wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

METHOD

STEP 1 Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright. STEP 2 Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full. This will enable you to get the batter right to the bottom. STEP 3 Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool. STEP 4 To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like.


VANILLA PORRIDGE WITH BLUEBERRY COMPOTE METHOD

INGREDIENTS

½ cup rolled oats ½ cup Luz Original Cold Pressed Almond Milk ½ cup water ½ tsp vanilla powder 1 tsp vanilla extract 1 cup frozen blueberries 1 tbsp maple syrup

STEP 1 Heat oats, water, Luz Original, vanilla powder/ extract and pinch of salt in small saucepan over medium heat. Bring to the boil then turn down to low and stir continuously for approximately 5 minutes or until oats are tender and porridge reaches desired consistency. Remove from heat. STEP 2 In the meantime to prepare the blueberry compote, place frozen blueberries and maple syrup in small saucepan over medium heat. Bring to the boil and stir consistently for 10 minutes, until blueberries have completely defrosted and syrup has formed. STEP 3 To serve pour porridge into a bowl, spoon out blueberries on top and then pour desired amount of syrup. You may like to reserve some of the syrup (as there is often a fair amount) for using on top of other dishes such as our berry chia pudding.


Creamy Avocado Chive Dip INGREDIENTS 1 Hass avocado, pitted and cut into chunks Âź cup reduced-fat sour cream Âź cup snipped fresh chives, plus more for garnish 1 tablespoon fresh lemon juice Coarse salt and ground pepper Raw cut-up vegetables and whole-wheat pita chips, for serving

METHOD

STEP 1 In a food processor, combine avocado, sour cream, chives, and lemon juice. Process until smooth, 1 to 2 minutes, scraping down bowl as necessary. Season with salt and pepper; process until combined. Garnish with chives, and serve.


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