Cooking With Kids by Erin & Tatum Quon This is so far one of my favourite kids-doing-the-cooking cookbooks. But two things stand out for me: We have cooked a few things from this book and they have all come out well so far. Jacob cooked the Filo Fish Fingers for the family recipe test on this blog and it got an average mark of 8 out of 10.
It's a nice hard back book, beautifully laid out, heavy on colour and the photographs make you properly hungry.
1. It doesn't try to suggest that very young children can do every job in every recipe, but says that "each recipe features steps written just for children so they can follow along with a little help from mum and dad". How they do this is to put a little chefs hat next to any instructions which a child can complete themselves. This is a little similar to the recipes in the Foodies Books where grown up helper tasks are flagged up. I like this approach because there is clearly something for a child to do in every recipe, but the inclusion of sharp and hot things allows for a quite wide variety of recipes. The child can watch you complete the other more hazardous steps and take in the methods for the time they can do them for themselves.
2. There is a REALLY good variety of recipe types - breakfast, snacks, main meals, puds and bakes. There's a nice balance between health and attractiveness, and a fairly wide range of nutrients throughout the book. It's great to have home made chicken nuggets, but chicken chow mein, potpies and filo fish fingers makes a nice change.
Some of the ingredients may be a bit expensive or tricky to get everywhere (edamame, for example) but on the whole it's pretty accessible and doesn't require too much experience or confidence from the adult helper.
Plus it looked really cool. There's a slightly quirky take in this book (french toast cut into squares with a blueberry sauce, grilled cheese sarnies with a tomato soup dip, biscuit lollies) which makes it a bit more fun than the average kids cookbook.
This is so far one of my favourite kids-doing-the-cooking cookbooks.
But two things stand out for me:
We have cooked a few things from this book and they have all come out well so far. Jacob cooked the Filo Fish Fingers for the family recipe test on this blog and it got an average mark of 8 out of 10.
Salad Dressing in a Jar The easiest way for children to learn to make a salad dressing is to assemble the ingredients in a jar and give it a really good shake. Dressings need a really good mix in order to emulsify, and shaking it is quite a good way to do that without getting an achey arm whisking or splashing everywhere. This video version from Look and Taste Tips youtube channel is a mustard one (because it was made to give a great tip about using up the last sc...
Frozen Banana Crunch Popsicles This is a fun alternative to an ice lolly, with a portion of fruit shoehorned in. We found it on Baking Bites and there are clear instructions there on how to make it. Because the banana is frozen and has a sweetened crunchy coating it feels more of a treat. We have also seen versions using crushed up Special K type cereals - especially good are the ones with the berries as you get little flakes of chewy red in the coating. You can use a pes...
Bird's Nest Easter Cakes Every childhood should include making an Easter egg nest cake, and there are various traditional versions using shredded wheat, cornflakes and other breakfast cereals. We found this version on Oscar's Lunch youtube channel- it is a cute little time lapse video running you through the steps to make it in less than a minute. There is also a proper recipe and instructions over on the delightful Oscar's Lunch blog, which you can find here....
Easter Bunny Breakfast with Scrambled Egg and Bacon Loving this creative Easter breakfast. I know it's fab to get up and do the Easter egg hunt, but you need to get some 'proper food' into kids before they really pile in to the pile of chocolate. This is a great breakfast idea which will fill them up and make them smile and enable you to get them to postpone the chocolate carnage for a little longer. The recipe was created by Carrie over at worthpinning.com and was inspired by some ...