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Easy Stuff To Make At Home
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It’s week 11 of lockdown here in the UK, and while schools are slowly opening for some year groups, the summer holidays are just weeks away. For many of us, our kids are going to be home until at least September, while most summer activities, camps, holidays, and nights out with grandparents remain off limits. Entertaining them is a challenge, and that’s where cooking can help.
One of the ways to involve our children is to involve them in meal preparation and cooking. You can spend quality time with your kids, they can absorb valuable skills, and as a bonus, studies have shown that kids who are involved in preparing their own meals are more likely to embrace fruits and vegetables, and make healthier food choices.
Depending on the age of your children, incorporate learning opportunities throughout. For a toddler, you can work on counting the ingredients, mixing the batter, kneading and cooking. Older children can also be involved in reading recipes and measuring ingredients on the weighing scale.
Try everything from healthy pancakes for breakfast, to a light, one-ingredient ‘nice’ cream, perfect for hot summer afternoons.
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A simple recipe that can be endlessly customized based on what you have. If you don’t have any of the toppings listed below, skip them or substitute with any other kid-friendly ingredient in your pantry. They can easily be made vegan by using an egg substitute, or skip them entirely and slightly increase the amount of non-dairy milk.
1 cup oatmeal (you can use steel cut, rolled, or even instant oats though these will cook faster)
1 cup milk (I use oat milk, but you can use milk or any dairy-free alternative; rice milk is not recommended for children under five).
Mix the oats and milk together in a bowl and let the oats soften while you add the rest of the ingredients. Beat the egg and add in the rest of the ingredients except the blueberries. The batter will be thicker than a typical pancake.
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Add a few drops of oil and mix to coat the pan; Let it heat up, then turn the heat to medium-low. Throw the batter on the pan with about 3 tablespoons of batter for each pancake. Depending on the size of the pan, you can cook 3-5 pancakes at a time. If using blueberries, add 2-3 berries to each pancake now. Cook on one side until the edges look dry and the bottoms are golden (about 2-3 minutes). Turn over and cook another 2-3 minutes on the other side.
This is a great way to use up bananas that turn brown and are the perfect summer afternoon treat. This recipe is inspired by From The Kitchn
Chop the bananas and freeze for at least a few hours. If you freeze them longer than overnight, let them thaw a little before using. Put the frozen slices in a blender and mix well. At first the banana will look crumbly, but in a few minutes it will form a creamy, ice cream texture. Add each mixture and mix again.
Combining a weekly pizza night with homemade dough can be a fun closing ceremony for your family. Research shows that building in such “temporary landmarks” helps us build memories, which is more important than ever, as days repeat themselves endlessly.
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I’ve struggled to find yeast in my local supermarkets, but I did find Parmiphen dry yeast on Amazon. This is a huge bag, but it can be stored in the fridge or freezer, and there is no need to turn it on before use
Mix the flour, yeast and salt in the mixer bowl, or directly in the food processor. Add a cup of water and put for a few minutes until the mixture forms a ball. Depending on your flour (especially if you added wholemeal flour) you may need another tablespoon or so of water. After the mixture has come together into a slightly sticky ball, turn it over on the work surface and put it in your hand for a few minutes. Put it in an oiled bowl and with oiled hands just rub the surface gently so that it has a light coating of oil. Cover with plastic wrap and let it rise; I usually make the dough at lunch and let it rise on the counter for 4-5 hours until it’s time for dinner. Divide into four balls and let it rest covered with a towel for 15-20 minutes while you prepare the sauce.
Since you will be cooking the pizza there is no need to cook the sauce in advance. All you have to do is toss the sauce ingredients in a blender and use as is. If you have the time and inclination, you can add a pod of garlic and some dried oregano to the sauce. Alternatively, use green pesto, or a sweet chili sauce instead of the tomato sauce!
Use your hands to stretch each ball into a nice circle (don’t use a rolling pin, it makes the pizza hard and dense), and top with some sauce and toppings. We’ve gotten a lot of use out of this mini pizza oven over the past few months, but you can also just turn your indoor oven up to the highest setting, and pop the pizza in for about 6-8 minutes until it’s done. .
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I like to put the toppings in a muffin tray – a mix of sliced mushrooms, peppers, olives, canned corn, basil, pineapple, or cooked chicken or ham, along with shredded mozzarella and let everyone choose what they want on the pizza.
If you don’t have yeast or time to make dough, use a roll of store-bought puff pastry instead! It’s not the healthiest option, but it works well for an occasional treat. Roll out the pastry, prick the base with a fork several times, add the sauce and top it according to taste. and into the oven according to the package instructions.
Cutting cookies is a great activity for kids. If you have cookie cutters (we love this set) that’s great, otherwise use a bowl or glass with slightly sharp edges, or even a pizza cutter! These are perfect invested in milk.
Heat the oven to 180 degrees Celsius. Beat together the butter, oil, vanilla, salt if using your mixer bowl until smooth (don’t overmix, you don’t want to aerate it). Add in the egg and mix until it is incorporated.
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Mix the cornstarch, cocoa powder and one cup of flour. Continue adding 1-2 tablespoons of flour until the dough gathers into a ball and pulls away cleanly from the sides of the bowl.
Roll out the dough between two sheets of baking paper until it is 1 cm thick and uniform. Cut the shapes with a cookie cutter.
Bake on sheets lined with parchment paper for 9-12 minutes until the cookies feel firm on the edges and set in the middle.
A few weekends ago my husband made rainbow pancakes for breakfast. Our toddler loved them, but during the week she usually eats a slice of toast and porridge for breakfast, and on Monday morning she asked him for rainbow bread. Go search the Internet for a recipe for rainbow bread! This recipe takes a little time to put together, but it’s worth the effort to create a pumping breakfast!
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Whisk the milk and egg yolk together and heat in the microwave for 30 seconds. In the bowl of your mixer, whisk the flour, sugar, salt and yeast together. Add the oil and the milk mixture to it and mix until it comes together and is smooth and elastic (about 5 minutes in a mixer, or double that if kneading by hand).
Divide the dough into 4 or 5 parts depending on how many colors you are using and cover with a towel. Take one piece and add a few drops of food coloring to it and knead well. Remember to knead on a cutting board as it can stain, and wear gloves or be prepared to scrub your hands well. Start with the lightest color and work your way up to blue and purple.
After you have colored all five balls of dough, place them in individual bowls and cover with plastic wrap. Let them rise until doubled (takes about 1 ½ to 2 hours).
When the dough has risen, pierce one ball and roll it into a rectangle of about 10 cm by 20 cm. Roll all five colors and stack the rectangles (follow the VIBGYOR rainbow sequence). Roll tightly from the short end into shape
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