Get Kids Cooking 
GingerRookes Little Chef

My idea here is not to just get kids cooking but also allow them to enjoy the experience and to let them be creative with their favourite foods. It's so frustrating when kids in this day and age do not know the first thing about cooking. 
 
My Wife and I already get our Kids cooking on Friday nights. Teaching them the basics and letting them decide what they want to cook be it a roast dinner, curry, fish and chips - its up to them as they'll be cooking it! 
 
My idea here is to show recipes that any kid or teen can and should know how to make. I'll be showing my kids favourite cooked and prepared by them.  
Zoë's Recipe 3 - Baking Day - Hot Cross Bun Muffins (makes approx 12)
Friday February 19th 2016 
I know its not Easter yet but these are muffins not hot cross buns so lets get baking............

  Cake Ingredients:  
Soured Milk - 100ml  
OR make your own - 1 tbsp lemon juice /  100ml whole milk
175g unsalted butter (melted)
175g self-raising flour
½ tsp baking powder
175g light soft brown sugar
2 tsp mixed spice
100g ground almond
3 large egg, beaten

zest ¾ orange
100g raisins

1 apple grated
1 tbsp apricot jam (or other jam up to you)


Butter Cream Ingredients:
zest ¼ orange
50g full-fat cream cheese
50g icing sugar
25g softened butter 
¼ tsp mixed spice

Step 1 - If you are making your own soured milk (which is really simple) in a bowl add the lemon juice and milk and leave for 5-10 mins.
Step 2 - Butter a 12 holed muffin tin and pre heat oven to 160c (fan).
Step 3 - Add all the cake ingredients to a large bowl or stand mixer bowl (we've made this easy by just mixing it all at once). We're using a stand mixer as every house should have one that enjoys baking as saves so much time. Mix either in the table mixer or with an electric whisk or by hand if you want a work out.
Step 4 - Once you can see all the ingredients are mixed together add to the 12 muffin holes and bake for 20 minutes. Check they are cooked ensuring a knife or skewer comes out clean. Then leave to rest for 10-15 mins.
Step 5 - Cut a cross for the hot cross effect in each of the muffins and coat with apricot jam.
Step 6 - Combine all the ingredients for the butter cream and mix with a hand whist or electric whisk.
Step 7 - Pipe or carefully glaze the butter cream in to the crosses.
Step 8 - Leave for 10 mins and the EAT!
 
  
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Zoë's Recipe 2 - Potato Rosti Crusted Pork Chops
Friday January 29th 2016 - COMPLETED and was DELICIOUS - top marks again 
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Zoë's Recipe 1 - Macaroni cheese
Friday January 22nd 2016 - COMPLETED and was DELICIOUS - top marks 
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Recipe I gave Zoë - Ingredients (Serves 4-5):
  • 350-400g Macaroni or Spiral Pasta
  • 2 Garlic Cloves (grated)
  • 1tsp Paprika
  • 1tsp English Mustard Powder
  • 500ml Milk
  • 200-250g Mature Cheddar or Gruyere Cheese (grated)
  • 50g Parmesan (grated)
  • 3tbsp Flour
  • 2tbsp Butter
  • 150g Bacon or Lardons or Pancetta (cut in to pieces)
  • 50g Chorizo (chopped into small pieces)
  • 50g Pine Nuts
  • 1 Large Onion (thinly sliced)
  • pinch of dried mixed herbs
  • Salt & Pepper 
 
Method:
 
  1. If you are all prepped with ingredients and ready to go, Pre-heat the oven to 180 (fan oven). If not PREP first!
  2. Add the pine nuts to a dry frying pan, on a low heat toast for 2-3 minutes, then put them on a plate to cool.
  3. Bring to the boil a large saucepan of salted water. Add the pasta and cook for 5-6 minutes. You don't want to completely cook the pasta. Set aside once done. 
  4. Add about 1-2 tbsp off oil to the pan and fry the Bacon(or pancetta or lardons), chorizo and onion, cook for a few minutes until onion is soft and bacon is crisp. Stir in Paprika.
  5. Melt the butter in another saucepan. Once melted stir in the flour, garlic and mustard, cook for a minute. Then gradually whisk in the milk until you have a smooth sauce. Simmer for 5 minutes whisking constantly until the sauce is nice and thick. Add in 3/4 of the Cheddar or Gruyere and half the parmesan.
  6. Add the pasta to a oven proof large dish. Stir in the cheesy sauce, Bacon, Chorizo and onion and season with salt and pepper to taste.
  7. Scatter over the remaining cheese and toasted pine nuts. Grind some pepper on top and a couple of pinches of dried mixed herbs.
  8. Bake in the oven for 20-25 minutes. You want the top to be golden and bubbling.
  9. Serve with a tomato and rocket, baby leaf salad. 
  10. DO NOT PUT TOMATO KETCHUP ON IT!
 
  
ENJOY !!! Tweet or send me your pictures................
 
It was also National Blonde Brownie Day (22/01/2016) so these were also made see below:
 
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