Cooking And Gardening For Young Children.
Cooking And Gardening For Young Children.
The Foodies / Resources
These pages are a mixture of our own resources, and those we have found from other people and organisations. Some resources here have been provided by practitioners and parents who have tried and tested them, but you will have to assess for yourself the benefits for your own children and whether it will meet the guidelines you are working with.
Some resources are created by food industries. While they are not allowed to promote intentionally inaccurate information, they will naturally wish to promote their product as the most important part of the diet. However some of the resources they provide are very good when used in context. Wherever I am aware that a resource is industry sponsored I will say so, and you can exercise your common sense in evaluating it.
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Books (5)
Classroom Activity Ideas and Lesson Plans (1)
Farm, Factory and Shop Related Activity Ideas (4)
Food Related Activities (10)
Growing Related Activities (11)
Good Websites (5)
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Other Useful Bits and Pieces (9)
Recipes (1)
Places to find recipe collections (7)
Single Recipes (29)
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The Foodies Books Support Resources (1)
Activities Linked To The Story Themes (12)
Food Related Activities (6)
Tried and Tested - Garden Ideas (12)
Tried and Tested - Healthy Living Ideas (1)
Tried and Tested - Kitchen Ideas (11)
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Leek Tart18/04/2009 23:45:00 This recipe first appeared in This Is Kids Stuff magazine in Feb 2009. http://www.thisiskidsstuff.co.uk
Little Foodies Recipe Of The Month - March Leek Tart
Although this only has 4 ingredients it tastes more complicated than it is.
250g block puff pastry 3 medium-sized or 2 fat leeks, chopped 200 g/200ml ish natural yoghurt 2 tbsp grainy mustard Preheat your oven to 220 degrees C / 425 degrees F / gas mark 7. Rub some butter or oil on to a baking sheet. Put the leeks in a lidded microwave dish. Add enough water to JUST cover the bottom of the dish and a knob of butter about as big as a conker. Put the lid on and cook in the microwave for about 4-5 minutes to soften them a bit. Roll out your puff pastry to the size of your baking sheet and carefully move it on to it. With a normal dinner knife, score a square around the pastry about 3cm in from the edge, so it’s like a picture frame. Scoring means scratching a line into the pastry but not going all the way through. Brush the ‘frame’ part with milk. Pile the leeks into the middle of the frame and spread them around to fill the ‘picture’. Put the tart in the oven for 15-20 minutes until it is puffed up and crispy. While it’s in the oven, mix the yoghurt and mustard together so the flavours can mix. When the tart comes out, serve it with a dollop of the mustardy yoghurt on top. TIPS: The pastry should be quite thin or it will be all soggy in the middle – thicker than a pound coin but not as thick as two pound coins. Instead of the yoghurt topping, try it in a gravy dinner or with chutney and salad – yum! Make this tart with different seasonal fillings. In spring how about purple sprouting broccoli (steamed in the same way) with goats cheese and chopped chilli? Or courgettes in summer, peppers in autumn? |
