real meals 4 kids recepies

8/10/2019 Real Meals 4 Kids Recepies

http://slidepdf.com/reader/full/real-meals-4-kids-recepies 1/32

Method

1. Prepare the vegetables and bacon:

peel and crush the garlic;

shred the cabbage;

peel and chop the onion;slice the celery;

peel and dice the carrot;

peel and dice the potato;

chop the tomato;

chop the bacon, with a fresh knife on a clean

chopping board.

2. Fry the onion, garlic and bacon in the oil for 2 minutes.

3. Stir in the carrot, celery and potato. 4. Add the stock (water and stock cube mixed together).

5. Stir in the sliced tomato and finely shredded cabbage.

6. Add the mixed herbs, tomato puree and black pepper,

bring to the boil and then simmer for 10 minutes.

7. Add the pasta and allow to simmer for a further 10 minutes.

8. Serve.

•

•

•

•

•

•

•

•

1 clove of garlic

¼ cabbage

1 onion

1 stick of celery

1 carrot

1 potato

1 tomato

1 rasher of bacon

1 x 10ml spoon oil

1 stock cube (or you could use fresh stock)

800ml boiling water

1 x 5ml spoon mixed herbs

1 x 15ml spoon tomato puree

Black pepper

25g small pasta shapesor broken spaghetti

Ingredients

Equipment

• S e r v e w i t h a s p r in k l e o f p a r m e s an c h e e s e .

• T r y d i f f e r e n t t y p e s o f v e g e t a b l e s - u s e w h a t i s in s e a s on.

• A d d 2 x 1 5 m l s p o on s o f c ann e l l in i b e an s.

P r e par i ng an oni on U si ng a k ni f e B oi l i ng & si mme r i ng

x2



Method

1. Prepare the vegetables:

peel and slice the onion;

top and tail, peel and slice the carrot;

peel and cut the potato into 8. 2. Put all the ingredients into a saucepan.

3. Stir everything together, bring to the boil and

then simmer for 20 minutes.

4. Pour the mixture into the liquidiser and blend

until smooth.

5. Serve.

•

•

•

1 onion

1 carrot

1 potato

1 x can chopped tomatoes (400g)

500ml water

1 stock cube

½ x 5ml spoon dried chilli flakes


Ingredients

Equipment

U si ng t he ve ge t ab l e pe e l e r U si ng a k ni f e U si ng t he hob

C omb i ni ng i ngr e di e n t s t oge t he r P r e par i ng an oni on

• P l a c e a c l o t h o v e r t h e l iq u i d i s e r t o p r e v e n t an y

s ou p f r o m s p l a s h in g ou t .

• U s e a r an g e o f d i f f e r e n t v e g e t a b l e s, e . g. l e e k s, p e p p e r s, mu s h r o o m s.

• S e r v e w i t h w h o l e g r a in b r e a d.

• A d d d i f f e r e n t h e r b s an d s p i c e s, su c h a s b a s i l o r p a p r i k a, f o r a d i f f e r e n t f l a v ou r. S e r v e w i t h w a

r m

c ru s t y b r e a d f o r

a h o t s p i c y s n a c k !Y ou w i l l n e e d a

l i q u i d i s e r

f o r t h i s r e c i p e !



Ingredients

Equipment

Method


peel the onions;

peel and chop the carrots;

slice the mushrooms in half. 2. With a fresh knife on a clean chopping board,

dice the beef.

3. Brown the beef in the oil in a saucepan.

4. Stir in the flour, so each piece of beef is covered.

5. Add in the onions, carrots and mushrooms.

6. Pour in the stock and add the bay leaf and thyme.

7. Bring to the boil and reduce to a simmer. Cover with the lid

and cook for 1 hour.

•

•

•

6-8 baby onions

2 carrots

8 small mushrooms

500g lean stewing beef

1 x 15ml spoon oil

1 x 15ml spoon flour

600ml stock (water and beef stock cube)

1 bay leaf

1 x 5ml spoon thyme

x2

H andl i ng r aw me a t U si ng a k ni f e U si ng t he hob

• S e r v e t h e s t e w w i t h b o i l e d o r m a s h e d p o t a t o e s.

• A d d s o m e m o r e v e g e t a b l e s su c h a s p a r sn i p s, p e a s o r b r o a d b e an s t o t h e s t e w.

• H a v e s o m e p e a s o r s w e e t c o rn on t h e s i d e .



Ingredients

1 onion

1 carrot

1 leek

1 potato

8 mushrooms

8 chicken thighs

1 x 15ml oil


800ml stock (water and cube)


Equipment

Method

1. Preheat the oven to 180ºC or gas mark 4.


peel and chop the onion;

peel and chop the carrot;trim the leek and slice;

peel and cut the potato into 8;

slice the mushrooms in half.

3. With a fresh knife on a clean chopping board, remove the

chicken skin and cut into chunks.

4. Fry the chicken for 5 minutes in oil, until it has turned

white. Place in an oven proof dish.

5. Add the potatoes to the chicken.

6. Fry the onion for 2 minutes, then add the leeks,

mushrooms and carrots.

7. Sprinkle over the flour, then gradually add the stock,

stirring all the time until thickened.

8. Pour this mixture over the chicken and then add the herbs.

9. Cover the oven proof dish and cook for 1-1.5 hours.

•

••

•

•

x2

P r e par i ng r aw me a t U si ng t he hob and ove n P r e par i ng a r ange o f ve ge t ab l e s U si ng a k ni f e

• C o o k in g b a c on w i t h t h e c h i c k e n g i v e s a g r e a t

f l a v ou r. • M a k e a t a s t y v e g e t a r i an c a s s e r o l e b y s w a p p in g t h e c h i c k e n f o r e x t r a v e g.



1 onion

1 carrot

1 small leek

1 potato

400g lean lamb

1 x 15ml spoon oil

1 x 15ml spoon plain flour

200ml stock (reduced salt lambstock cube and water)

1 x 5ml spoon Worcestershire sauce

1 bay leaf

1 sprig of thyme

Freshly ground black pepper

Ingredients

Equipment

Method

1. Pre-heat the oven to 170ºC or gas mark 3.



peel, top and tail, slice the carrot;trim and slice the leek;

peel and thinly slice the potato.

3. Using a clean knife and chopping board, trim away any

visible fat from the meat and cut into cubes.

4. Heat the oil in the frying pan, then brown the meat.

When brown, place the cubes of meat into a casserole dish.

5. Fry the onion, carrot and leek for 2-3 minutes.

6. Sprinkle flour into the frying pan and stir. 7. Pour in the stock, stirring all the time.

8. Pour all the ingredients from the frying pan to the

casserole dish.

9. Stir in the Worcestershire sauce, bay leaf and thyme.

10. Arrange the potato slices on top in an overlapping pattern.

11. Add the black pepper, then cover with a lid or foil.

12. Cook for 1 hour 15 minutes.

13. Turn the heat up to 200°C or gas mark 6, remove the lid

and cook for a further 15 minutes to brown the potatoes.

•

••

•

• W a s h t h e v e g e t a b l e s f i r s t !

• T r y d i f f e r e n t v e g e t a b l e s

su c h a s t u rn i p, p a r sn i p o r c a b b a g e in t h e h o t p o t .

• T r y r o s e m a r y in s t e a d o f t h y m e .

• W a t c h ou t , t h e c a s s e r o l e d i s h c an g e t v e r y h o t s o r e m e m b e r t o u s e o v e n g l o v e s.

H andl i ng r aw me a t U si ng a k ni f e U si ng an ove n M e asur i ng

x2



Method


2. Place the chicken legs into the baking dish.

3. Roast the chicken legs for 30-40 minutes.

4. Check that the chicken is cooked completely by piercingthe thickest part of the leg with a clean knife. The chicken

is cooked when the juices run clear.

2 chicken legs

Ingredients

Equipment

• R e m o v e t h e s k in b e f o r e s e r v in g.

• Pu s h s l i c e s o f l e m on, g a r l i c o r f r e s h h e r b s un d e r t h e s k in b e f o r e y ou r o a s t t h e c h i c k e n l e g s.

• M a r in a t e t h e c h i c k e n in a l i t t l e s o y s au c e , c h i l l i

an d g a r l i c. • F an c y t an d o o r i c h i c k e n ?

M a r in a t e t h e c h i c k e n in t an d o o r i p a s t e m i x e d w i t h a b i t o f y o g hu r t f o r a c ou p l e o f h ou r s b e f o r e c o o k in g.

S e r v e w i t h

p o t a t o e s a n d

v e g e t a b l e s, o r

a c r u n c h y s a l a d ! R oas t i ng U si ng t he ove n H andl i ng r aw me a t



Ingredients

4 large potatoes

1 x 15ml spoon oil

Equipment

Method

1. Preheat the oven to 200ºC or gas mark 6. Place the baking

tray in the oven.

2. Peel the potatoes and cut into large chunks (8 per potato).

3. Place the potatoes in the mixing bowl and pour the oil over. 4. Mix the potatoes with the oil.

5. Remove the baking tray from the oven.

6. Carefully place the potatoes on the tray, and place back

in the oven.

7. Bake for 45-50 minutes, turning them over after

25 minutes, until golden.

• A l w a y s u s e o v e n g l o v e s w h e n pu t t in g d i s h e s in t o,

o r t a k in g t h e m ou t o f ,

t h e o v e n. • S p r in k l e t h e p o t a t o e s w i t h b l a c k p e p p e r, h e r b s ( d r i e d o r f r e s h ) o r mu s t a r d b e f o r e y ou r o a s t t h e m.

U si ng t he ve ge t ab l e pe e l e r U si ng a k ni f e U si ng t he ove n F a n t a s t i c

w i t h a l m o s t

e v e r y t h i n g . U s e y o u r i m a g i n a t i o n !



Ingredients2 carrots

½ head broccoli

½ cauliflower

50g mange tout, optional

Equipment

Method

1. Wash all the vegetables.

2. Peel and slice the carrots.

3. Remove the green leaves and hard stalk from the broccoli

and cauliflower and cut into florets. 4. Place all the vegetables into a colander over a saucepan

of boiling water with a plate over the top.

5. Allow to steam for 10 minutes.

6. Serve.

• In a ru s h ? T h e n in s t e a d o f s t e a m in g t h e v e g, d o t h e m

in t h e m i c r o w a v e . Pu t t h e m

in a m i c r o w a v e a b l e d i s h, c o v e r w i t h c l in g f i l m, p i e r c e t h e f i l m an d c o o k on h i g h f o r 2 - 3 m inu t e s.

• V a r y t h e s e l e c t i on o f v e g e t a b l e s t o g i v e a c o l ou r f u l m i x a t an y t i m e o f t h e y e a r.

• U s e a m i x t u r e o f f r e s h,

f r o z e n an d c ann e d v e g e t a b l e s t h r ou g h ou t t h e y e a r f o r v a r i e t y .

• C h e c k ou t w h a t i s in s e a s on.

P r e par i ng a se l e c t i on o f ve ge t ab l e s

U si ng a ve ge t ab l e pe e l e r U si ng a k ni f e U si ng t he hob

C r i s p y v e g e t a b l

e s

t a s t e b e t t

e r

a n d r e t a i n m o r e v i t a

m i n s !



• T r y u s in g d i f f e r e n t in g r e d i e n t s, su c h

a s c h i c k e n, p r a wn s

o r M e d i t e r r an e an v e g e t a b l e s.

• A d d d i f f e r e n t h e r b s an d s p i c e s, e . g. b a s i l, p a r s l e y o r c h i l l i p o w d e r, f o r e x t r a f l a v ou r.

Method



slice the mushrooms;

peel and crush the garlic. 2. Fry the onion and garlic in the oil until soft.

3. Add the mushrooms, and fry for another 2 minutes.

4. Stir in the rice.

5. Mix the stock powder with the water.

6. Add a little of the stock to the rice and keep stirring till

the stock is absorbed.

7. Continue adding the stock until the rice cooks – this will

take 20-25 minutes. The rice should be soft, but still retaina nutty bite.

8. Stir the parmesan and thyme into the rice.

•

•

•

1 onion

150g chestnut mushrooms

2 cloves garlic

1 x 15ml spoon olive oil

250g risotto rice

1 x 5ml spoon vegetable stock powder

1-1.5 litres water, boiling

1 x 15ml spoon parmesan, grated

1 x 10ml spoon thyme, chopped

Ingredients

Equipment

U si ng t he hob U si ng a k ni f e P r e par i ng an oni on



Ingredients1 onion

3 mushrooms

½ red pepper

1 tomato

1 x 10ml spoon oil

150g long grain rice

1 x 5ml spoon vegetable stock powderor cube

550ml water, boiling

50g peas

1 x 10ml spoon curry powder

Equipment

Method




deseed and dice the red pepper;chop the tomato.

2. Fry the onion in oil until soft.

3. Add the mushrooms and red pepper and cook for

a further 2 minutes.

4. Stir in the rice.

5. Mix the stock powder with the water.

6. Add the stock, peas and curry powder.

7. Simmer for 15 minutes, until the rice is tender.8. Serve the rice in a bowl and sprinkle the

chopped tomato on top.

•

•

••

• U s e d i f f e r e n t s e a s on a l v e g e t a b l e s.

• A d d c o o k e d h a m, c h i c k e n,

b e an s o r l e n t i l s. • T r y u s in g d i f f e r e n t s p i c e s, e . g. p a p r i k a o r c h o p p e d h e r b s.

U si ng t he hob P r e par i ng an oni on W e i ghi ng and me asur i ng C omb i ni ng i ngr e di e n t s t oge t he r U si ng a k ni f e



Method



peel and crush the garlic;peel and slice the carrot;

finely chop the celery.

2. Fry the onion, garlic, carrot and celery in the oil.

3. Add the meat and cook until the mince is lightly browned.

4. Add the tomatoes, tomato puree, mixed herbs and water

and mix all the ingredients together. Then add a few twists

of black pepper.

5. Bring to the boil, then simmer for 20 minutes.

6. Meanwhile, place the spaghetti in a separate saucepan of

boiling water. Cook for 10-12 minutes or until the spaghetti

is ‘al dente’.

7. Drain the water from the spaghetti using a colander.

8. To serve, pour some of the bolognese sauce over

the spaghetti.

•

••

•

1 onion

1 clove garlic

1 carrot

1 celery stick

1 x 15ml spoon oil

250g minced beef

1 x 400g canned chopped tomatoes



100ml water

black pepper

150g spaghetti

Ingredients

Equipment

x2

U si ng t he hob U si ng a k ni f e P r e par i ng an oni on B oi l i ng & si mme r i ng

• T o s e r v e , a d d s o m e

g r a t e d p a r m e s an

c h e e s e an d f r e s h b a s i l.

• F o r a v e g e t a r i an o p t i on, s w a p t h e m in c e d b e e f f o r v e g g ie m in c e o r l e n t i l s.

• S e r v e t h e s au c e w i t h d i f f e r e n t t y p e s o f p a s t a.

• Y ou c ou l d u s e s t o c k in s t e a d o f w a t e r.

• O r e g an o i s a g r e a t h e r b t o t r y in I t a l i an d i s h e s.



Ingredients

1 onion

1 clove garlic

1 green pepper

1 x 10ml spoon oil

250g minced beef


250ml stock (water and stock cube)

1 x 400g can red kidney beans


1 x 5ml spoon chilli powder

Equipment

Method




deseed and chop the pepper. 2. Fry the onion and garlic in the oil for 3-4 minutes.

3. Add the minced beef and cook until it has browned.

4. Stir in the flour.

5. Pour in the stock.

6. Drain the red kidney beans and add to the meat.

7. Stir in the tomato purée and chilli powder.

8. Bring to the boil, then allow to simmer for 20 minutes.

9. Add the green pepper and allow to cook for a further15 minutes.

•

•

•

• S e r v e w i t h r i c e , a j a c k e t p o t a t o o r p o t a t o w e d g e s.

• F r e e z e l e f t o v e r s f o r an o t h e r d a y .

• A d d e x t r a c h i l l i p o w d e r f o r a k i c k .

H andl i ng r aw me a t U si ng a k ni f e P r e par i ng di f f e r e n t ve ge t ab l e s



Ingredients

1 onion

1 garlic clove

1 carrot

2 celery sticks

1 x 10ml spoon oil

100g green lentils

1 x can chopped tomatoes (400g)


1 x 15ml spoon tomato purée

200ml reduced fat crème fraiche

25g grated parmesan

100ml semi-skimmed milk

Black pepper

6 lasagne sheets

Equipment

Method



peel and chop the onion;peel and crush the garlic;

peel and slice the carrot;

slice the celery.

3. Fry the onion, garlic, carrot and celery in the oil until soft.

4. Add the lentils, tomatoes, herbs and tomato purée.

5. Pour in some water, just enough to cover the mixture,

bring to the boil and then allow to simmer for 15 minutes

with the lid on.6. Mix the crème fraiche, milk, pepper and half the grated

cheese together in a small bowl till you have a smooth sauce.

7. Place an oven proof dish on a baking tray and spread some

lentil mixture in the bottom. Cover with lasagne sheets and

a little crème fraiche sauce. Repeat this, finishing with the

sauce on top.

8. Sprinkle the remaining grated cheese on top and bake for

20 minutes.

•

•

•

•

• E x p e r i m e n t w i t h d i f f e r e n t

h e r b s, l i k e f r e s h b a s i l o r o r e g an o, f o r d i f f e r e n t f l a v ou r s e n s a t i on s!

• T r y u s in g d i f f e r e n t v e g e t a b l e s su c h a s c ou r g e t t e s, p e p p e r s o r au b e r g in e .

• T r y u s in g d i f f e r e n t c h e e s e s.

U si ng t he hob and ove n P r e par i ng an oni on W e i ghi ng and me asur i ng U si ng t he gr a t

e r

C omb i ni ng i ngr e di e n t s t oge t he r



Ingredients150g dried noodles

1 clove garlic

1 small piece fresh ginger

2 spring onions

4 mushrooms

4 x broccoli florets

1x10ml spoon oil

50g bean sprouts

1x15ml spoon soy sauce

Equipment

Method

1. Cook the noodles as instructed on the packaging and

then drain.


peel and crush the garlic;peel and shred the fresh ginger;

chop the spring onions;


cut each broccoli floret into 4.

3. Heat the oil in the wok or frying pan.

4. Fry the garlic, ginger and onions for 1 minute.

5. Add the mushrooms and broccoli and cook for 3 minutes.

6. Stir in the bean sprouts and cook for another 2 minutes. 7. Add the cooked noodles and soy sauce.

8. Stir fry everything together for 3 minutes.

9. Serve.

••

•

•

•

• A d d e x t r a v e g e t a b l e s, su c h a s f r o z e n p e a s,

c ann e d s w e e t c o rn, p a k

c h o i, c h o p p e d r e d p e p p e r. • S t i r in c o o k e d t o f u, c h i c k e n,

h a m o r b e e f .

• U s e r e a d y t o w o k n o o d l e s w h i c h d o n o t n e e d t o b e b o i l e d t o s a v e t i m e .

U si ng t he hob U si ng a k ni f e S t i r - f r yi ng M e asur i ng



Ingredients½ lime

1 clove garlic

½ green chilli

Small bunch coriander

1 x 10ml spoon oil

1 small chicken breast (or 3-4 thighs)

½ onion

½ green pepper

1 tomato

25g Cheddar cheese

2 tortillas

1 x 15ml spoon guacamoleor salsa (optional)

Equipment

Method

1. Prepare the marinade:

squeeze the lime;


de-seed and slice the chilli;chop the coriander;

stir everything together with the oil.

2. Remove any skin from the chicken and cut the meat into

strips. Mix with the marinade and place in the fridge,

covered, until needed.

3. Prepare the remaining ingredients with a clean knife on

a clean chopping board:

slice the onion and green pepper;

chop the tomato;

grate the cheese.

5. Add the marinated chicken to the wok or frying pan

and stir-fry for about 4 minutes. Check that the chicken

is cooked.

6. Add the onion and green pepper and continue to cook for

a further 2 minutes.

7. Warm the tortillas in a microwave oven for 20 seconds,

then lay flat on a plate. 8. Spread a little chicken in the centre of the tortilla, add

some tomato, cheese and guacamole, then roll up.

•

•

••

•

•

•

•

• S w a p t h e c h i c k e n f o r e x t r a v e g e t a b l e s o r k i dn e y

b e an s f o r a v e g e t a r i an

a l t e rn a t i v e . • O t h e r t y p e s o f m e a t c ou l d b e u s e d, e . g. t h in s t r i p s o f b e e f o r t u r k e y .

U si ng t he hob H andl i ng and mar i na t i ng r aw me a t S t i r - f r yi ng U si ng t he gr a t e r W e i ghi ng and me asur i ng

C omb i ni ng i ngr e di e n t s t oge t he r P r e par i ng a se l e c t i on o f ve ge t ab l e s

x2 x2



Method

1. Cook the noodles in boiling water. Check the packet

for details.

2. While the noodles are cooking, remove any skin from

the chicken and cut into strips. Cover and place in thefridge until needed.

3. Prepare the vegetables with a fresh knife on a clean

chopping board:


de-seed and slice the chilli;

peel and finely slice the ginger;

chop the onion, pepper and mushrooms;

shred the pak choi. 4. Heat the oil in the wok or frying pan.

5. Add the onion, garlic, chilli and ginger. Allow to cook

for 1 minute.

6. Add the chicken and stir-fry for 3-4 minutes. Check that

the chicken is cooked – it should be white right through.

7. Add the remaining vegetables and soy sauce and continue

to cook for a further 2 minutes.

8. Drain the water from the noodles using a colander.

9. Stir in the cooked noodles and cook for

2 minutes until hot.

•

•

•

•

•

100gnoodles

1 x chicken breast (or 3-4 thighs)

1 clove garlic

½ red chilli

1cm fresh ginger

½ red onion

½ yellow pepper

3 mushrooms

1 pak choi

1 x 10ml spoon oil

1 x 10ml spoon soy sauce(reduced salt)

Ingredients

Equipment

• V a r y t h e v e g e t a b l e s - l e e k s, c ou r g e t t e s an d c a r r o t s a l l w o r k w e l l.

• G o f o r t o f u in s t e a d o f c h i c k e n f o r a v e g e t a r i an a l t e rn a t i v e .

• O t h e r t y p e s o f m e a t c ou l d b e u s e d, e . g. t h in s t r i p s o f b e e f o r t u r k e y .

• M i x in r e a d y c o o k e d n o o d l e s

o r r i c e f o r a q u i c k m a in m e a l.

U si ng t he hob S t i r - f r yi ng U si ng a k ni f e C omb i ni ng H andl i ng r aw me a t

x2



1 onion

1 clove garlic

1 large potato

1 x 5ml spoon oil

2 x 15ml spoons curry paste

300ml water

400g can chopped tomatoes

410g canned chickpeas, (drained)

3 handfuls of fresh spinach

Method

1. Prepare the vegtables:



peel and cut the potato into 1cm cubes. 2. Fry the onion and garlic for 2 minutes in the oil.

3. Stir in the curry paste, potato and water.

4. Drain the chickpeas and add to the pan.

5. Add the tomatoes, then simmer for 20 minutes, until the

potato is tender.

6. Stir in the fresh spinach, and allow to cook for a further

2 minutes.

7. Serve.

•

•

•

• S e r v e w i t h b o i l e d r i c e , n a an b r e a d an d a s i d e s a l a d.

• R e p l a c e t h e t o m a t o e s w i t h t h in l y s l i c e d c ou r g e t t e s, p e p p e r s o r o k r a.

• C o o k p l e n t y an d y ou c an f r e e z e s o m e f o r a r a in y - o r bu s y - d a y !

U si ng t he hob C omb i ni ng i ngr e di e n t s t oge t he r S t i r - f r yi ng W e i ghi ng and me asur i ng

Ingredients

Equipment



1 onion

1 apple

1 clove garlic

250g beef

1 x 15ml oil

25g sultanas

1 x 5ml curry powder

1 - 2 x 5ml spoon ginger

350ml water

1 x 15ml spoon tomato purée

Method

1. Prepare the fruit and vegetables:

chop and slice the onion;

core and slice the apple;

peel and crush the garlic. 2. With a fresh knife on a clean chopping board,

dice the meat.

3. Fry the onion and garlic in the oil for 5 minutes.

4. Add the meat and cook until it has browned.

6. Stir in the apple, sultanas, curry powder and ginger,

and cook for 5 minutes.

7. Pour in the water and tomato purée.

8. Bring to the boil, then simmer and cover to cookfor 30 minutes.

•

•

•

• S e r v e t h e cu r r y w i t h r i c e an d a s a l a d.

• A d d e x t r a v e g e t a b l e s, su c h a s mu s h r o o m s, p e a s an d p e p p e r s.

P r e par i ng an oni on U si ng t he hob C r ushi ng gar l i c

Ingredients

Equipment

x2

T r y a d d i n g

a l i t t l e m o r e c u r

r y

p o w d e r f o r a

h o t t e r d i s h !



Method

1. Drain the potatoes using the colander over the sink.

2. Cut any large potatoes in half.

3. Chop the spring onions.

4. Mix the mayonnaise and mustard. 5. Combine all the ingredients together.

6. Cover and chill in the fridge.

Equipment

• In s t e a d o f s p r in g on i on s, w h y n o t t r y r e d on i on, c e l e r y o r c h i v e s ? Y ou c ou l d e v e n a d d a h an d f u l o f d r i e d f ru i t !

• P r e p a r e , b o i l an d c h i l l f r e s h p o t a t o e s, i f y ou h a v e t i m e .

• F o r a l i g h t e r d i s h, u s e a m a y o an d y o g hu r t m i x.

• F l a v ou r t h e m a y onn a i s e w i t h g a r l i c, l e m on, f r e s h h e r b s o r p e s t o!

1 large can new potatoes

2-3 spring onions

2 x 15ml spoons low fat mayonnaise

½ x 5ml spoon mustard (optional)

Ingredients

D r ai ni ng U si ng a k ni f e



Method

1. Bring a small saucepan of water to the boil, and then

add the pasta. Simmer for about 8-10 minutes (check

the packet instructions).

2. While the pasta is cooking, prepare the other ingredients:

shred the lettuce and chicken;

slice the tomato;

chop the cucumber into small chunks;

peel and grate the carrot.

3. Drain the boiling hot water away from the pasta into

a colander in the sink. Cool the pasta by rinsing it under

a cold tap for a few moments. Drain well.

4. Place the pasta in the serving dish and stir in 1x15ml spoon

of dressing.

5. Add the other ingredients and mix with a spoon.

6. Lastly, drizzle over the remaining dressing.

•

•

•

•

Equipment

100g pasta shapes

1 baby gem lettuce

1 tomato

¼ cucumber

1 carrot

100g cooked sliced chicken

2 x 15ml spoons low fat dressing

Ingredients

• S w a p t h e c h i c k e n f o r g r a t e d c h e e s e o r f i s h : t un a, s a l m on an d m a c k e r e l a l l w o r k b r i l l i an t l y .

• G o f o r d i f f e r e n t d r e s s in g s - w h y n o t t r y b a l s a m i c v in e g a r ?

• C r e a t e y ou r o wn C a e s a r s a l a d, u s in g c o s l e t t u c e , c r o u t on s, d r e s s in g an d p a r m e s an c h e e s e .

• W h y n o t a d d s o m e f ru i t ,

s e e d s o r nu t s f o r e x t r a

t e x t u r e ?

U si ng t he hob P r e par i ng a se l e c t i on o f v

e ge t ab l e s

U si ng t he gr a t e r U si ng t he ve ge t ab l e pe e l e r W e i ghi ng and me asur i ng



Method

1. Grate the cheese on the chopping board.

2. Place the margarine or butter, flour and milk into

a small saucepan.

3. Bring the sauce to a boil, whisking it all the time

until it has thickened.

4. Reduce the heat and allow to simmer for 2 minutes.

5. Stir in the grated cheese.

75g cheddar cheese

25g margarine or butter

25g plain flour

250ml semi-skimmed milk

Black pepper

Ingredients

Equipment

Y o u c a n u s e

t h i s s a u c e w i t h

f i s h, v e g e t a b l e s o r p a s t a !

• A d d f r e s h h e r b s t o t h e s au c e , l i k e c h o p p e d p a r s l e y o r b a s i l.

G r a t i ng U si ng a hob



500ml milk

2 x 15ml spoons custard powder

1 x 15ml spoon sugar

Ingredients

Equipment

• S e r v e t h e cu s t a r d w i t h f ru i t , l i k e c h o p p e d b an an a o r b e r r i e s.

• U s e t h e cu s t a r d t o m a k e

m in i t r i f l e s.

U si ng t he hob W e i ghi ng and me asur i ng W hi sk i ng

Method

1. Mix a little of the milk with the custard powder and sugar

in the mixing bowl.

2. Heat the remaining milk nearly to the boil. Watch that

it doesn’t boil over!

3. Pour the hot milk over the custard powder mixture,whisking all the time.

4. To thicken the custard, return to the saucepan and

bring to the boil, whisking all the time.

S e r v e w i t h

p i p i n g h o t

a p p l e c r u m b l e . C h e c k

o u t

t h e r e c i p e !



1 onion

1 clove garlic

Handful of fresh basil

1 x 15ml spoon oil

2 x 400g canned chopped tomatoes

Black pepper

Ingredients

Equipment

• U s e d r i e d h e r b s i f y ou d o n o t h a v e f r e s h.

• A d d a c h o p p e d f r e s h r e d c h i l l i, f o r a s au c e w i t h a k i c k .

• A d d 7 5 g mu s h r o o m s an d 7 5 g c ou r g e t t e , a f t e r s t a g e 2, f o r a s i m p l e v e g g i e s au c e .

• A d d an d b r o wn 2 0 0 g m in c e d b e e f a f t e r

s t a g e 2 f o r a s i m p l e m e a t s au c e .

• S t i r in b l a c k o l i v e s an d t un a f o r a f i s h a l t e rn a t i v e .

• P ou r t h e s au c e o v e r w h i t e f i s h, s p r in k l e w i t h c h e e s e an d b a k e f o r 2 0 m inu t e s un t i l g o l d e n.

U si ng a k ni f e P r e par i ng an oni on

U si ng t he hob M e asur i ng

Method




tear the basil leaves. 2. Fry the onion and garlic in the oil for 5 minutes, until soft.

3. Add the tomatoes and the basil.

4. Add a few twists of black pepper, then allow to simmer

gently for 30 minutes (longer if possible).

•

•

•



50g butter or margarine

100g plain flour

50g oats

25g sugar

2 eating apples

50g sultanas

Ingredients

Equipment

• Pu t t h e o v e n - p r o o f d i s h on a b a k in g t r a y - s o i f

an y t h in g bu b b l e s o v e r, i t

w i l l l an d on t h e t r a y , n o t t h e o v e n.

• B e c r e a t i v e an d e x p e r i m e n t w i t h o t h e r f ru i t s, su c h a s p e a r s, b l a c k b e r r i e s, a p r i c o t s, r a s p b e r r i e s, p e a c h e s, n e c t a r in e s o r p lu m s.

• I f y ou c an ' t g e t f r e s h

f ru i t , u s e c ann e d f ru i t .

Method


2. Rub the butter or margarine into the flour until

it looks like breadcrumbs.

3. Stir in the oats and sugar and make sure they’re wellmixed in.

4. Cut the apples into quarters and remove the core.

Slice thinly.

5. Arrange the apple slices in the oven-proof dish,

and then add the sultanas.

6. Sprinkle the crumble topping over the apple slices.

7. Bake for 25-30 minutes, until the apple is soft and

the crumble is golden.

U si ng an ove n R ub b i ng i n

U si ng a k ni f e C or i ng an appl e

S e r v e w i t h p i p i n g

h o t c u s t a r d.

C h e c k o u t

t h e r e c i p e !



Method

1. Remove the currants from their stalks.

2. Put all the fruit, sugar and water into the saucepan.

3. Bring the fruit to the boil, then simmer for about 5 minutes.

4. Cut away the crusts from the bread, then cut all but oneslice in half.

5. Arrange the slices in a pudding basin. Press the edges

down firmly.

6. Spoon the fruit mixture into the basin. Keep a little of the

juice for serving.

7. Cover with a whole slice of bread, making sure that there

are no gaps around the edge.

8. Place the saucer on top and then add the weight – this will

press everything together.

9. Allow to cool and then place in the fridge overnight.

10. To serve, turn out onto a plate and cut into wedges.

Pour over the remaining juice.

150g blackcurrants

150g redcurrants

150g raspberries

100g caster sugar

2 x 15ml spoons water

5-6 slices white bread

Ingredients

Equipment

• W a s h t h e f ru i t f i r s t .

• U s e f r o z e n o r c ann e d

f ru i t in s t e a d. • W h y n o t u s e d i f f e r e n t t y p e s o f f ru i t , su c h a s s t r a w b e r r i e s, p lu m s an d/ o r g o o s e b e r r i e s ?

• N o t g o t a w e i g h t ? A n un o p e n e d c an o r j a r w o r k s ju s t a s w e l l.

U si ng t he hob B oi l i ng and si mme r i ng U si ng a k ni f e

(600ml)



100g plain flour

50g butter/margarine

2 – 3 x 15ml spoons water

400g cooking apples

100g blackberries

1 x 15ml spoon sugar

1 x 10ml spoon milk

Ingredients

Equipment

• U s e l o t s o f d i f f e r e n t s e a s on a l f ru i t s t h r ou g h ou t t h e y e a r.

• S e r v e w i t h y o gu r t

o r cu s t a r d.

R ub b i ng i n R ol l ing ou t pas t r y

P r e par i ng di f f e r e n t f r ui t W e i ghi ng and me asur i ng U si ng a k ni f e U si ng t he ove n

Method


2. Make the shortcrust pastry:

sift the flour into a bowl;

cut the butter/margarine into small pieces

and add to the flour;

rub the butter/margarine into the flour, using your

fingertips, until it looks like breadcrumbs;

add the cold water and start to mix together;

mix to form a firm, smooth dough;

allow to rest while you prepare the filling.

3. Core and slice the apples.

4. Place the apple slices and blackberries in the oven proof dish.

Sprinkle the sugar over the top.

5. Roll out the pastry thinly on a lightly floured surface, until it

is large enough to cover the pie dish.

6. Brush a little water around the edge of the pie dish.

7. Carefully place the pastry over the pie dish.

8. Trim away any pastry that hangs over the edge of the dish.

9. Press down the edges with a fork.

10. If you want, decorate your pie with pastry trimmings,

then brush them with milk to keep them in place.

11. Make an air vent in the centre of the pie lid.12 Br sh the top of the pie ith milk and bake for 20 25

•

•

•

•

•

•

real meals 4 kids recepies

Documents