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Ideal Home Show – Kids’ Recipes

After a fun day doing cookery demos at the London Ideal Home Show 2011, I thought I would post the recipes I did. They all went really well – with minimal hiccups (okay so the Ham and Sweetcorn Pancakes were a little too ‘golden’ but still tasted great!). The theme was ‘yummy Mummy’ so for anyone cooking for the kids and family, you’ll love these. In addition to the recipes below, I also did Italian Baked Meatballs http://jopratt.co.uk/archives/243

RAISIN AND ORANGE MUFFINS

These are great for a ‘food on the move’ snack when you’re in the car or out and about, as they shouldn’t crumble into a million pieces. The kids (and you) will love the juicy raisins and zesty orange flavour and you can feel happy knowing that they are tucking into a treat that isn’t totally unhealthy. This is also a brilliant recipe for the children to get involved in making.

makes 20 muffins

200g wholemeal self-raising flour (or 100g white and 100g wholemeal self-raising flour)
2 tsp baking powder
100g soft brown sugar
finely grated zest of 1 large orange
125g raisins
3 tbsp sunflower oil
2 large eggs
250ml natural yoghurt
1-2 tbsp demerara sugar
Preheat the oven to 190ºC/fan 170ºC/gas 5.

Place 20 fairy cake cases in a patty tin.

Stir together the flour, baking powder, soft brown sugar, orange zest and raisins. Add the oil, eggs and yoghurt and mix until just combined. Try not to over mix otherwise the muffins won’t rise as well when cooking. Spoon into the cake cases and scatter demerara sugar over each one.

Bake for 15-20 minutes or until the muffins have risen and are golden brown. Remove from the oven and cool slightly before eating warm, or to eat later, leave the muffins until cool and store in an airtight container for a couple of days. You can also freeze the muffins, and defrost at room temperature before eating.

CREAMY PEA SOUP WITH HAM AND SWEETCORN PANCAKES

This soup is a really simple and very quick recipe that’s ideal  for when you’re short of supplies but still want to serve a healthy homemade meal to the family. To accompany the soup the children will love the pancakes, especially if they help make them.

serves 2 adults and about 8 children’s portions

for the soup:

2 tbsp olive oil
1 onion, chopped
800ml chicken or vegetable stock
500g frozen peas
100g cream cheese or mascarpone
handful of basil leaves (optional)

for the pancakes:

200g plain flour
2 teaspoons baking powder
3 eggs, beaten
100ml milk
300g tin of sweetcorn, drained
2-3 slices of ham, finely chopped
4 spring onions, chopped
olive oil

To make the soup, heat the olive oil in a saucepan and sauté the onion for about 5 minutes until it’s softened but not coloured. Add the stock, increase the heat and as soon as it is boiling, stir in the peas. Return to the boil and cook for 3 minutes. Stir in the cream cheese or mascarpone and season with a little salt and pepper if you wish. Stir in the basil leaves, if using.

Blitz the soup in a food processor, blender or using a hand blender until smooth.

To make the pancakes, beat together the flour, baking powder, eggs and milk until you have a smooth batter. Stir in the sweetcorn, ham, spring onion, and some seasoning.

Heat a little olive oil in a non-stick frying pan or pancake pan. Drop 2 tablespoons of batter per pancake into the pan and cook as many as will fit comfortably, for a couple of minutes until bubbles rise to the surface and the bases are golden. Carefully turn over and cook for a further 2 minutes, again until the bases are golden.

Keep warm while you continue with the remaining batter, adding more oil to the pan as you go.

Serve the pancakes with the warm soup either in bowls or mugs.

KIDS’ SAVOURY CRUMBLE AND B&B PUD

I have recently teamed up with Kingsmill to mark the launch of The Secretly Seeded One, a child friendly loaf packed full of blended seeds and grains for hidden goodness. As a Mum of two small children – one of which is a particularly fussy eater, I know only too well how stressful mealtimes can be, with tears and tantrums a common occurrence in many households (usually from the parents not the children!).
I have devised a number of recipes which will be gradually making their way onto kingsmillbread.com, however I thought I would post a couple on my blog, to get your children’s tastebuds going…

SALMON AND PRAWN CRUMBLE

Salmon is wonderful food for children and when mixed with a creamy sauce and other goodies such as sweet corn, peas and chopped egg, it is sure to become a firm favourite with all the family. The addition of prawns will encourage them to broaden their tastes, but can easily be omitted from the recipe.

Serves 4-6. Preparation time 15 minutes approx 30-40 minutes cooking time

Ingredients

For the filling:

40g butter
1 onion, chopped
1 bay leaf
40g flour
350ml milk
400g salmon fillet, cut into 2-3cm cubes
200g cooked North Atlantic Prawns (optional. If not using, increase salmon by 200g)
100g sweet corn
100g frozen peas, defrosted
2 eggs, hard boiled and chopped

For the crumble topping:

6 slices of Kingsmill The Secretly Seeded One®
25g finely grated parmesan cheese
2 tbsp olive oil
small bunch of parsley

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.

Method

Pre-heat the oven to 200ºC/ 180ºC fan oven/gas mark 6.

Melt the butter in a saucepan and gently cook the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the milk, stirring to prevent any floury lumps. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon and return to the simmer. Cook for a few minutes, until the salmon is cooked through, before adding the prawns (optional), sweet corn, peas and eggs. Return to the simmer and cook for a few minutes before removing the bay leaf and spooning the sauce into a large ovenproof dish, or individual dishes.

To make the topping, place the bread in a food processor and blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.

Scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

And for those with a sweet tooth…

STRAWBERRY BREAD AND BUTTER PUDDING

If you’re a fan of the Bread and Butter pudding then this recipe is definitely one to try. The strawberries and bananas are baked within layers of The Secretly Seeded One® bread soaked in a vanilla scented custard. Kids and adults will love it.

Serves 4. Preparation time 15 minutes, plus 30 minutes soaking and approx. 55 minutes cooking time

Ingredients

50g butter, plus extra for greasing

3 tbsp strawberry jam

12 slices of Kingsmill The Secretly Seeded One®

200g strawberries

2 bananas, peeled and sliced

500ml milk

4 tablespoons of caster sugar

1 teaspoon vanilla extract

2 large eggs, beaten

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.

Method

Pre-heat the oven to 160ºC/140ºC fan oven/gas mark 4.

Grease a large ovenproof dish with a little of the butter, then spread the strawberry jam over the base of the dish. Lightly spread the bread with the remaining butter and cut each slice into four triangles.  Lay half the bread in the dish, scatter over the strawberries and sliced bananas, then place the rest of the bread on top.

Gently heat together the milk, half of the sugar and vanilla extract in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the beaten eggs. Pour over the bread and leave to soak for up to 30 minutes.

Sprinkle the remaining sugar over the top of the pudding and place on a baking tray in the oven for 45 minutes. Increase the heat 200ºC/180ºC fan oven/gas mark 6 and cook for a further 10 minutes until the top is crisp and golden.

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