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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Parsnip Croquettes18/04/2009 23:50:00 This recipe first appeared in This Is Kids Stuff magazine in December 2008 http://www.thisiskidsstuff.co.uk
Little Foodies Recipe Of The Month - December
Parsnip Croquettes
A croquette is a ball or sausage of soft mash, covered in crispy crumbs. Why not make these for Christmas dinner – you can get them ready on Christmas Eve and put them in the fridge until you pop them in the oven at the last minute.
750g (1 ˝ lb) cooked parsnips (boiled in big chunks till really tender, then drained WELL) 1 egg, plus one egg yolk 60g (2oz) low fat soft cheese 125g (4oz) breadcrumbs Mash the cooked parsnips with the back of a fork. Stir in the cheese and egg yolk and let it cool right down. Shape the mixture in to little fat sausages. They should be about 5cm (2 inches) long. Put them on a baking tray and put them in the fridge for 15 minutes. Beat the egg in one bowl, and put the breadcrumbs in another. Dip each parsnip sausage in the egg and then roll in the crumbs till covered all over. Put them on a baking tray and put them in the oven at 200 degrees C / 400 degrees F / gas mark 6 for around 15 minutes. TIPS: If you try to shape the mixture when it’s hot it will be too sticky. Putting some water or olive oil on your hands will also help. If you make them too fat the crumbs will burn before the middles get hot. Chilling them before putting the crumbs on makes them firmer and stops them squidging and breaking so much. For a more grown-up flavour, swap the cheese for mashed cooked chestnuts. Or add some chilli flakes to the mixture. If 20 croquettes is too many for your meal, freeze some after the breadcrumbing stage |
