Friday, 28 April 2017
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food

Autumn 2016

Let your kids loose in the kitchen with this whistle-stop culinary tour of the world written by the co-devisers of CBeebies’ I Can Cook.

Sally Brown and Kate Morris have come up with a fun engaging way to get your kids involved in the kitchen whilst broadening their minds and tastes. All the recipes have been given the stamp of approval by the children who tested them, so embark on a cooking adventure from Asia to Africa…

China: Chow Mein

There are 292 languages in China and the official language is Mandarin. It has no alphabet. Children here have to learn over 7,000 characters, like little pictures, before they are 11 years old. Did you know China invented ice cream and toilet paper?

Prep time: 20 minutes
Cooking time: 30 minutes
Preheat to
180°C/350°F/Gas 4
Serves: 2 + 2

*Pop!
Put a whole pepper on a cutting board with the stalk facing up. Place your thumbs on the top of the stalk, then push them down firmly to ‘pop’ the pepper.Tear it open with your thumbs and use your fingers to remove the seeds. Now tear it up or use scissors to cut it into pieces.

Ingredients:

• 250g/9oz sliced roast beef
• 4 spring onions/scallions
• 1 red pepper
• 2 savoy cabbage leaves
• 1 teaspoon Chinese five-spice powder
• 2 teaspoons ready-crushed wet garlic
• 3 tablespoons dark soy sauce
• 1 pinch of ground black pepper
• 240ml/8fl oz/1 cup water
• 300g/10 ½ oz straight-to-wok noodles

Extra equipment:

casserole dish with a lid, long-handled spoon


To make:

1 Cut the cooked beef into wide strips, using scissors, and put into the casserole dish.
2 Top and tail the spring onions/scallions, using scissors, then cut the white and pale green parts into small rings and add to the casserole.
3 Pop the pepper*, then cut it into finger-size pieces, using scissors. Cut out the thick stems of the cabbage leaves and cut the leaves into strips. Add them, too.
4 Stir the five-spice powder, crushed garlic, soy sauce and pepper into the water. Pour it into the casserole. Put the fresh noodles on top, then put on the lid.
5 Ask your adult to put the casserole in the oven, using oven gloves. Bake for 20 minutes.
6 Stir carefully with a long-handled spoon, then cook for 10 more minutes until it is piping hot.

Serve with a green salad – and try eating the squiggly noodles with chopsticks.


Morocco: Lemon, Date and Yogurt Cake

It is easy to make this party cake if you use the yogurt pot as the measure for the other ingredients. Or you can weigh the ingredients as usual, if you like.

Prep time: 20 minutes
Baking time: 40 minutes
Preheat to
160°C/325°F/Gas 3
Makes: 18cm/7in cake

Ingredients:

• 125g/4 ½ oz pot of lemon yogurt
• 2 eggs
• 2 tablespoons Argan or vegetable oil
• 2 tablespoons milk
• 2 tablespoons mixed glacé/ candied citrus peel
• 3 tablespoons chopped dates
• 3 yogurt pots of self-raising flour
(210g/7 ½ oz/1 and 2/3 cups)
• ½ yogurt pot of caster/superfine sugar (65g/2 ¼ oz/ 1/3 cup)

Extra equipment:

wooden spoon, 18cm/7in deep cake pan and liner, cooling rack

To make:

1 Empty the lemon yogurt into a mixing bowl, then wash and dry the pot.
2 Break the eggs one at a time into a cup and beat with a fork. Add to the yogurt. Add the oil and milk. Mix with a wooden spoon.
3 Stir in most of the mixed citrus peel and dates, but save a handful to decorate the top. (If you have whole dates, you'll need to chop them, using scissors.)
4 Tip the flour and sugar into the mixing bowl. Mix all the ingredients together really well until smooth.
5 Line the cake pan with the paper liner. Pour the mixture into the pan. Sprinkle the saved chopped fruit on the top.
6 Ask your adult to put the cake pan in the oven, using oven gloves. Cook for 35–40 minutes until the cake is golden and risen and springs back when pressed lightly in the middle. Leave to cool on a rack.

Enjoy a slice of this delicious cake on its own or with a cup of sweet mint tea. You can also serve it with ice cream as a delicious pudding.


Mexico: Ham and Cheese Quesadillas

Mexicans love to party. They dress up in colourful costumes and celebrate with street theatre and music, parades and fireworks, and tasty food from market stalls, like these toasted parcels.

Prep time: 20 minutes
Cooking time: 20 minutes
Preheat to
180°C/350°F/Gas 4
Serves: 2 + 2

Ingredients:

• olive oil, for brushing foil
• 4 small flour tortilla bread wraps
• 8 thin slices of ham
• 8 tablespoons grated mature Cheddar cheese
• 16 cherry tomatoes
• 50g/1 ¾ oz chorizo sausage
• 1 pinch of ground black pepper

Extra equipment:

4 squares of foil about 40 x 30cm/16 x 12in, pastry brush

To make:

1 Take four large squares of foil and brush each one lightly with oil, using a pastry brush. Put a tortilla wrap on each.
2 Share out the ham between the 4 wraps, then sprinkle the cheese over the top.
3 Chop the tomatoes in a cup, a few at a time, using scissors then put them on top of each wrap. Chop the chorizo with scissors and pop it on top.
4 Fold the foil over so that the wrap is folded in half. Crunch up the edges to seal each parcel. Spread the parcels out on the baking sheet.
5 Ask your adult to put the baking sheet in the oven, using oven gloves. Cook for 20 minutes until the middle is piping hot – they can open one foil parcel carefully to check.

Serve wrapped in a fresh foil parcel, if you like, with a spoonful of sour cream and a glass of milk.

Extracted from The World In My Kitchen by Sally Brown and Kate Morris © Nourish Books 2016, commissioned photography by Vanessa Davies. Paperback £12.99

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