Stephanie baking Scrolls

This is Stephanie cooking the scrolls from my book, The Real Food for Kids cookbook, we did use the thermomix to  mix the dough but she measured all the ingredients into the bowl.

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This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!

 

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for soft bread you can leave the dough to rise a few times, knocking back in between rises, and use warm water (not hot it will kill the yeast)

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Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds

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then vegemite over the same 2/3 rds  (?) and sprinkle with some grated cheese

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Steph loves cutting!

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Yummy lunch of freshly baked scrolls. The rising time takes a while, but if I am home anyway for the day, they really do not take much time to make. Having the scrolls wrapped and frozen to pull out to defrost for a busy morning actually makes packing the lunches in the mornings a lot easier!!

There are heaps of different filling ideas your kids will enjoy creating their own, pizza scrolls are always a hit!

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

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Rhubarb Cream Brulee

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I was lucky enough to be given a heap of rhubarb this week, I chopped it all into about 1 cm dice and stewed it and froze it in about 500 gram portions ready to defrost to make a quick pie, brulee or crumble when I need one.

I mixed about 300 grams with 4 stewed pears to make a pear and rhubarb crumble, using the apple crumble recipe from my book, The Real Food for kids cookbook.

IMG_5388 Then today we made this rhubarb cream brulee, this was a very popular dish at my restaurant The Mussel Boys a few years back. My blow torch blew up in my hand when I tried to caramelize the top so this is s a bit pale but still very tasty.

Rhubarb Crème brulee

Serves 6

200 grams rhubarb
40 grams sugar (optional as the custard is also sweet)

1 cup cream
1 cup milk
1/3 cup sugar
vanilla bean split
3 eggs

Turn oven on to 150C

Stew the rhubarb by cutting into about 1cm pieces add a few tablespoons of water and the sugar in a small pot and simmer until soft.

Put the milk and cream in a heavy based pot, split the vanilla bean and scrap into the milk and cream and bring to a gentle simmer. Remove from heat

Beat the eggs and the sugar in a large bowl until creamy and beat in the hot milk and cream. Beat well.

Put the rhubarb at the base of the brulee mould you want to use, 6 small or one large, and pour the cream and milk mix on top.

Put the moulds into a water bath in a roasting tray the water should come at least2/3 of the way up the sides of the moulds bake for about 30 minutes at 150 C or until set and cooked.

Cool. Sprinkle with sugar and caramelize the sugar with a blow torch and serve

 

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Sesame and oregano lavosh crackers

These tasty little bickies are a very fun cooking project for kids. Kids love rolling out the dough and cutting it into shapes to bake, will keep them engaged for hours… well at least 10 minutes. I will try them soon with bacon, different cheese, herbs and spices. They are great for kids lunch boxes and snacks. Also great for adults to serve with your favourite cheeses and dips and super easy.
2/3 cup wholemeal flour
2/3 cup plain flour
4 tablespoon sesame seeds
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon sesame oil
½ cup warm water
Topping for baking: Olive oil and sea salt
Turn oven on to 170 C.
Mix all ingredients in the Thermomix knead for 2 minutes or mix in the blender or mixer until it is a smooth dough. Rest for 10 minutes and roll out to 3-4 ml, you can do this through the pasta maker and cut into shapes, brush with olive oil and sprinkle with sea salt, and bake until golden brown and cooked through.

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Stephs Lavosh crackers

Have fun making them with your kids!

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

School holiday fun

we spent a most of the first week of the school holidays at the dancing eisteddfod, but the second week the kids got to catch up on some playdates with their cousins and with my family that means a feast or two.

Maggie was inspired by a little Japanese song she has learnt at school so she wanted a Asian feast. This was also a good excuse to re-test a few of the recipes from my new book, The Real Food for kids Cookbook with a bunch of different age children and also film a bit to make demonstrations for You tube to go with the book, so much easier to learn something by watching it!

dumpling making

Ed, Bernadette, Maggie, Stephanie, Tommy and Oscar spent a lovely afternoon preparing:

albacore tuna spring rolls
Nori rolls
rice paper rolls
pork and prawn dumplings including making the wrappers
chicken and corn soup
Honey soy beef stir-fry
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The next day was pancakes for breakfast

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When Elise and Oliver visited we made homemade gnocchi to go with a slow cooked Italian Beef sauce.

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and the girls made fettuchini for meatballs

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Cooking with children is a lot of fun, I bring the food out of the kitchen and onto the dining room table when I have young kids around who need to be careful around hot and sharp objects.

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook one of my recipes please let me know how you go with it and share it with your friends!

Maggie and Stephanie nori rolling cooking tutorial

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 This is the second cooking tutorial to go with my book, The Real Food for kids Cookbook. Steph (4 years old) is a Pro nori roll roller! we don’t bother with the sushi mats, ours always look very homemade! Its fun for the kids to make and a good and easy change from a sandwich for the lunchbox.

step one: press your cooked and cooled sushi rice over 2 thirds of the nori sheet step 2: put your chosen fillings in the middle step 3: roll and refrigerate for at least 20 minutes to soften.

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Maggie and Stephanies cooking Tutorial- Pasta making

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I have just uploaded the first of a few cooking tutorials for pasta making to go alongside my cookbook, The Real Food for kids cookbook. I know I learn things heaps easier by watching rather than reading instructions! Being my first the filming is dodgy and the editing worse so be kind! and the directions got a little lost when I had had enough and just put most of it in fast forward… sorry. But the girls are cute!!

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Pasta Making

100 grams flour to 1 egg
step one Mix well
step 2 Knead
step 3 Knead through the pasta maker by folding in thirds and rolling through the largest opening (you can skip this kneading if you have made the dough in the thermomix or mixer), flouring lightly in between each roll
step 4 roll out from the largest opening until the smallest, my machine is 0 and I stop at 6 for fettuchini and lasagne sheets