Home' Advocate Communications : Fiordland Advocate 17 July 2009 Contents WHAT’S COOKING
Page 10 | 17 July, 2009
Kids in the kitchen
4 small pita bread rounds
4 tablespoons tomato paste or tomato sauce
1 teaspoon dried oregano
1 cup shredded cheese
2 tomatoes sliced or stuffed olives, sliced
1 green pepper, sliced into rings then halved
1 carrot, shredded
Lightly toast the pita breads.
Spread with tomato paste or sauce and sprinkle with the oregano
then the cheese.
Using the remaining ingredients make a pizza face using olives
or tomatoes for eyes, half green pepper rings for the mouth and
carrot for the hair.
Place under a grill until the cheese starts to melt. Makes 4 faces.
Alphabet soup with chicken meatballs
Holidays and weekends are a great time
to let kids loose in the kitchen.
Even my three-year-old granddaughter
Alice loves getting into the action trying
to imitate her mum and her ‘Janma.’
She’s great on muffin making, although
more flour ends up on the bench rather
than in the bowl. However, with a little
guidance, she’s turned out some very
Encouraging the kids to cook can be
rewarding. Let them enjoy working with
food and eventually you could have a
‘Top Chef’ in the family.
For breakfast show them how to poach
an egg in the microwave. Lightly grease
a small dessert bowl suitable for the mi-
crowave and break an egg into it. Pierce
the top with a skewer, cover the bowl
with a paper towel and cook on medium
(50%) power for about 1 minute. Look
at the egg, if it needs more cooking,
give it another 10 seconds or so. When
cooked, the egg slides out easily onto
toast or a muffin.
At lunchtime, children can make their
own sandwiches with a selection of
fillings. Encourage them to set up a
‘sandwich bar’ and take orders from the
For dinner try to get children to help
with the preparation to provide an un-
derstanding of how much food should
be prepared for the family. Pretend-
ing the home kitchen is a restaurant
kitchen can be entertainment in itself.
And being the dessert chef is always
the favourite role for kids. Having junior
help in the kitchen may increase the
workload initially, but believe me, it will
be of great benefit in years to come.
Chicken Meatballs: 350g
1⁄2 teaspoon mixed dried
Soup: 2 stalks celery,
105g packet King Dried
Alphabet Soup Mix
8 cups water or chicken stock
Garnish: flat-leaf parsley
Alphabet Soup with Chicken Meatballs
To make the chicken meatballs, mix the chicken
mince and herbs with a fork in a bowl.
Take tablespoons of the mixture and roll between
your palms to make smooth balls.
Combine the celery, dried soup mix and water or
stock. Simmer for 10 minutes. Add the chicken
meatballs and poach for 10 minutes or until
Serve topped with parsley. Serves 6.
Other chicken portions can also be used
for this treat.
8 chicken drums
1 tablespoon oil
3 tablespoons each: honey, soy sauce,
Remove the skin from the drums: hold the
end in one hand and with the other hand,
grab the skin at the wide end with a paper
towel and pull it down.
Heat the oil, preferably in a non-stick fry-
ing pan or electric frypan.
Pan-fry the chicken until golden. Cover
and cook on medium-low for 20 minutes,
turning often. Combine the honey, soy and
vinegar and stir in, turning the chicken
pieces over and over to coat in the glaze.
Cook for another 10 minutes on low heat
or until cooked. Serves 4.
Chocolate Peanut Butter Sauce
1 cup semi-sweet chocolate chips
2 tablespoons crunchy peanut butter
1⁄4 cup milk
Place all the ingredients in a large microwave-
proof jug. Microwave on high (100%) power for
11⁄2 minutes. Stir well and pour over ice cream,
waffles, pancakes, skewers of cubed kiwifruit or
sliced banana. Serves 4-6.
770g can sliced apples
3⁄4 cup craisins (dried cranberries)
1⁄2 cup each: rolled oats, brown sugar, flour
1⁄2 teaspoon ground cinnamon
Preheat the oven to 180°C.
Open the can of apples and pour into a 26cm x 16cm (or
similar) oven-proof dish. Scatter the cranberries over the top
and mix in gently with a fork.
Place the rolled oats, sugar, flour and cinnamon in a mixing
bowl. Chop the butter into cubes and add to the dry ingredients.
With clean hands, rub the butter through the mixture, until it
looks crumbly. Sprinkle it evenly over the top of the apples.
Place in the oven and bake for 40-45 minutes. Serve warm with
ice cream. Serves 6.
Apple & Craisin Crumble
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