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A note from the author:
"This is my first cookbook for children. I have chosen recipes that are fun, look and taste fabulous, yet are easy enough for cooks as young as three years old to make.
Children love to cook and relish kneading and rolling out dough or cracking eggs. Cooking with your child is a terrific way of bonding.
Also, they learn skills like counting, measuring, weighing, and understanding time - all without noticing it. |
In this book there are lots of healthy recipes for dips, main meals, and smoothies, as well as yummy puddings. Children will eagerly tuck into something they have prepared themselves, and take great pride in watching someone else enjoy their food. Also, getting children involved in the kitchen is a great way to motivate fussy eaters. Take time to cook with your children and, above all, have fun in the kitchen!"
Children's first Cookbook Will you let your kids take over the kitchen? Buy it now |
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Mice in Jackets
These baked potato mice are almost too gorgeous to eat!
You will need:
4 potatoes, grated cheese, 6 tbsp milk, 30g butter, 1 tbsp oil, salt and pepper
To decorate: radishes, spring onions, cherry tomatoes, raisins, chives |
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1. Wash the potatoes
and pat them dry. Prick the skins with a fork and put the potatoes on a baking tray. Brush them all over with oil. |
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2. Bake the potatoes
until they are soft. Medium-sized potatoes take about one
hour in an oven heated to 200C (400F)
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3. Cool enough to handle?
Then cut off the tops and carefully scoop out the soft potato centres. You can throw away the lids (or eat them). |
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4. Mash the soft centres
with the butter, milk, and cheese. Add a pinch of salt and pepper, then pop the mixture back into
the jackets.
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5. Sprinkle with cheese
and cook your potatoes
under the grill for a few
minutes until they
are golden.
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6. Make a nose and whiskers
with half a tomato held in place with a cocktail stick and chives tucked behind. Finish decorating with raisin eyes, radish ears, and spring onion tails. |
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Avocado Frog Dip
Cause a stir with this froggy dip.
You will need:
1 large avocado, 1 tomato, 1 tbsp of lemon juice, 2 tbsp of sour cream, salt and pepper
To decorate: chives, cumcumber slices, stuffed olives |
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1. Cut the Avocado
in half, remove the stone from the midle and scoop out the flesh.
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2. Squeeze lemon juice onto the avocado to help it keep its colour. One tablespoon is enough.
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3. Mash up
the avocado and lemon juice and mix it with the sour cream. |
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4. Chop the tomato
into tiny pieces. Snip 11/2 tbsp cives. Mix these with the mash.
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5. Season the dip
with a grinding of salt
and pepper.
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6. Make a frog face on your dip using sliced cucumber and olives for eyes and chives for a mouth. |
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Summertime Smoothie
This is fruity and refreshing on hot summer days
You will need:
2 peaches sliced, 1 banana, 60g strawberries
125g vanilla yoghurt, 125ml orange juice |
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1. First prepare the fruit Peel and slice the banana and peaches. Remove the green leaves from most of the strawberries. Cut the strawberries into slices.
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2. Push strawberry slices
and banana onto straws. Put all the other fruit in a blender and whizz. Pour the drink into glasses and serve with the straws of fruit.
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