Posted in *kids in the kitchen* on June 2, 2010| Leave a Comment »
Don’t be fooled, this white mixture is not going to taste like the white icing it looks like!!! But it’s very effective in cleaning teeth!!!!
Mix all the ingredients together and store in a small bottle. Use like a normal toothpaste.
Posted in *kids in the kitchen* on May 19, 2010| Leave a Comment »
Have you ever wanted to cut someone’s hair? I’m not sure you’d be able to go up to your mum or dad and they’d let you chop their hair! But they might let you try this (it is probably a little safer).
Its pretty easy to grow a mustard man’s hair. You scoop out the inside of a potato, fill the hole with cotton wool, sprinkle over mustard or cress seeds and keep the cotton wool moist. The seeds should sprout and when the plants are about 8cm tall you can grab the scissors and cut ‘hair’. And the hair is edible!
Posted in *kids in the kitchen* on May 5, 2010| Leave a Comment »
3C flour
1T baking powder
1t sea salt
Sift
3 eggs
4C milk
Add and mix to a smooth batter
750g whitebait
Add
1T oil
Heat in a frypan and then pour the excess into the batter and mix up.
Pour batter onto the pan and flip when the underside is cooked.
Posted in *kids in the kitchen* on April 28, 2010| Leave a Comment »
For the dough:
1 teacup flour
1t baking powder
A pinch of salt
Sift together
1 large teaspoon butter
Rub in
Water to mix into a soft dough
Mix in with a knife.
Knead on a floured tray.
Roll out and use as a base for your favourite toppings.
Bake at 200ºC for 20-30 minutes.
For this particular pizza we put the leftover spaghetti and meatball soup on the base and sprinkled some cheese on top. Yum!
Posted in *kids in the kitchen*, celebration, history on April 21, 2010| Leave a Comment »
ANZAC BISCUITS
1 1/2C flour
1C sugar
2C dessicated cocnut
2 1/4C rolled oats
Mix together
150g butter
3T golden syrup
Melt
1t baking soda
6T boiling water
Dissolve baking soda in the water and add to the butter and golden syrup
Stir this mixture into the dry ingredients
Place level tablespoonful of mixture onto greased trays
Bake at 180ºC for about 15 minutes or until golden
We usually make these biscuits on ANZAC day (25 April). They are very yummy and last for a long time , that is if you don’t eat them all on the day you bake them!!!
You may be wondering “What does ANZAC mean?” To explain this and ANZAC day I wrote a little on the subject a while back:
Who were the ANZACs?
The ANZACs were the Australian and New Zealand Army Corps
What is Anzac Day?
Anzac Day is the anniversary of the landing of the ANZACs, it is the day that we remember the soldiers who served and died in WWI, but more specifically we remember the ANZACs who landed at Gallipoli to fight the Turks. Supplies needed to be sent to Russia and the way that the British went about this was to send the supplies through Gallipoli. But before the supplies could be sent they needed to capture the southern peninsula of Gallipoli. The ANZACs landed Ari Burnu, which was later renamed Anzac Cove. Unfortunately the ANZACs were not successful. The Turks had feared such an attack and they were well prepared for anything that might come. The ANZACs however, didn’t know this, so they went right into a well-armed battle field.
What are Anzac biscuits?
Anzac biscuits (cookies for American readers) are a snack food most commonly made from the primary ingredients of rolled oats, coconut, and golden syrup.
Where did the term Anzac biscuit originate from?
One story is that the biscuits were made by Australian and New Zealand women for the ANZAC soldiers during World War I, that they were reputedly first called “Soldiers’ Biscuits” then renamed “ANZAC Biscuits” after the Gallipoli landing.
Rings the world with the fame
And glory of Australia’s name
Valiant sons of Britain true
Our great empire praises you
And to history shall go down
New Zealand’s loyal and brave renown
Zeal in every noble heart
Answering plays a hero’s part
Closer binds our empire’s tracks
Sons of Britain, Brave Anzacs
Posted in *kids in the kitchen* on April 14, 2010| 1 Comment »
2T cocoa
225g icing sugar
Sift into a bowl.
125g butter, melted
125g fruit and nuts
1/2 t vanilla essence
Add to the icing sugar mix and roll into balls.
50g coconut
Roll the truffles in the coconut and refrigerate. Eat when they have hardened.
Posted in *kids in the kitchen* on April 7, 2010| Leave a Comment »
To make enough fizzing sherbet for five people you will need:
1 cup icing sugar
1 teaspoon baking soda
1 teaspoon citric acid
1 teaspoon tartaric acid
2 Tablespoons instant drink powder
Grind citric and tartaric acid to a fine powder using a mortar and pestle or with the back of a spoon. Place all ingredients in a plastic bag and shake well to mix. Serve with lollipops, straws, licorice…
If there is any left over store in an airtight jar.
Posted in *kids in the kitchen*, celebration on April 1, 2010| Leave a Comment »
It’s a tradition in our family to make hot cross buns for breakfast on Good Friday. The crosses help to remind us that Jesus died on the cross to forgive all our sins. It’s a very yummy tradition and if you want to try to make some of your own, this recipe is very good! It mightbe a little bit tricky but the end result is wonderful.
1C milk
1/2C hot water
2T sugar
Mix in a bowl.
2T dried yeast
Sprinkle over and leave until bubbles appear.
2 c flour
Add and leave to stand.
100g butter
1/2 c sugar
1 egg
1 t salt
1 1/2 T mixed spice
1 t ground nutmeg
2 t cocoa
1 t vanilla essence
1 c mixed dried fruit
Cream butter and sugar then add the egg, salt, spices and fruit. Now mix the yeast mixture in.
2-3 c flour
Add to make firm dough. Knead and leave to rise until doubled. Form into buns and cross the tops with a flour and water paste.
2T sugar
1 1/2t hot water
Dissolve the sugar in the water and glaze the buns.
Cook at 225* C for 10-12 minutes.
Posted in *kids in the kitchen* on March 24, 2010| 1 Comment »
The tomato salad is super easy to make!
Slice as many tomatoes as you will need (aprx. one per person) and arrange on a serving tray. Crack over some black pepper. Splash over some balsamic vinegar and olive oil. Garnish with basil leaves. Yum!
As for the purple cabbage salad…it was all about grating…a red cabbage, a yellow zucchini, some red and white radishes and a cucumber. Toss together in a serving bowl and mix through some mayonnaise…done!
Posted in *kids in the kitchen* on March 17, 2010| Leave a Comment »
This week try making a potato salad. It’s a little different to a lettuce salad and requires more work and is well worth the effort you put into it.
For five people you will need:
5 medium potatoes
1 medium kumara/sweet potato
2 carrots
Dice the vegetables and boil in a pot until they are cooked but not super soft. When they are cooked plunge the vegetables into cold water and leave to cool. This stops them from cooking longer and hopefully they won’t mash together when you mix in:
1 onion, finely chopped
1/4C gherkins, sliced
1C salami, cubed
1C cheese, cubed
2 hard-boiled eggs, quartered
a handful of chives and parsley, chopped
2 1/2C mayonnaise
There you have it! Don’t be afraid to add some sliced peppers or some celery. Just pop whatever you like in a potato salad, in with the mix.
Chill before serving.
made by a child 