I LOVE cooking with kids, they're so interested in learning how to make the yummy food they enjoy. Start with something simple like pancakes, fritters or honey joys then progress to lemonade scones, pizza and rice paper rolls. The rolls may not look perfect when they're finished but the kids think they are very clever with this healthy option.
You can also depending on the age of the kids, teach them how to prepare the ingredients. Don't be afraid to let them tear the lettuce, cut, stir or whisk and ladle the mixtures you make. You will be very surprised how much kids are capable of at a young age.
For stress free cooking with kids, let them help choose the menu beforehand give them a few options that are suitable and it is best to ensure you have the ingredients for what you are cooking and be organised. Don't complicate the menu or the kids will lose interest very quickly.
Get the kids to wash their hands thoroughly.
Have all the ingredients ready to go measured and portioned and make sure you have a stool or chair available for them if they are a little height challenged.
Let's get cooking!
Moist and fluffy scones, made with only 3 ingredients! Serve warm with Jam and Cream
Serves: Makes 10
3 cups self-raising flour
1 cup thickened cream (not whipped)
1 cup cold lemonade
Preheat oven to 200C
Combine the flour, cream and lemonade in a bowl and mix until just combined. Do not over mix. Use a bread and butter knife and chop the mixture until the dough is soft and sticky and don't be afraid to use your hands.
Turn out onto a floured surface, and gently pat down to 2.5cm/1.2" thickness.
Use a 6cm/2.5" round cutter to cut scones. Flour the cutter in between so the dough doesn't stick
Optional - brush the tops lightly with milk. This makes the tops nice and golden, and helps smooth the top too.
Place on a lined or greased tray, slightly touching each and bake for 12 to 15 minutes until golden on top.
Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
Serve with jam and whipped cream or butter!
The scones freeze well, for up to 3 months.
4 1/2 cups cornflakes
120g butter, chopped
1 1/2 tablespoon honey
1/3 cup caster sugar
Preheat oven to 180C/160C fan-forced. Line 12 hole, 1/3 cup capacity muffin pan with paper cases.
Place cornflakes in a large heatproof bowl.
Place butter, honey and sugar in a small saucepan over medium-low heat, stirring until butter has melted and mixture is smooth. Add to cornflakes. Mix well to combine. Spoon mixture evenly between paper cases.
Bake for 10 minutes or until golden. Stand for 2 minutes. Transfer to wire rack to cool.
1 1/2 cups milk
2 teaspoons vanilla extract
2 cups self-raising flour
25g butter, melted or spray oil
Whisk milk and egg and vanilla together in a jug. Sift flour into a bowl. Make a well in centre. Add milk mixture. Whisk until just combined.
Heat a large non-stick frying pan over medium heat. Spray with oil or brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for couple of minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve with butter and honey. There are so many variations. Try mashing a banana and adding to milk mixture or replace milk with coconut milk.
Pizza bases/individual bases pita bread or wraps can also be used
Tomato base sauce or BBQ sauce
Capsicum finely sliced
Finely sliced red onion
Cooked mince steak
Cover the pizza base with sauce of choice then add a small covering of grated cheese. Start the toppings with meat first then progress with mushrooms, capsicum then onion and pineapple and top with cheese. The secret to a great pizza is to not overload. If you do the pizza will be soggy so less is more. Pop the pizza into a very hot oven and cook for 15 to 20 minutes until the cheese is golden and bubbling.
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