Tag Archives: Kids Cooking

Iced Lemonade & Hot Green Peas

Warm August days and there’s really no better place to be than Britain. I did wonder a few weeks ago, whether I would regret our decision not to go abroad this summer. Right now, having looked after a friend’s glorious garden just down the road in Clifton (with cabin – see the amazing pic’s below) for a couple of weeks, and with a little sortie to see my sis’ in Devon planned, I’m very happy.

Fresh lemonade is always a winner and a really simple thing for children to knock up. This picture of Imi and fabulous friend Alpha (who also appears in the Cool Kids Cook book) was taken by  John Holdship for the Borough Market Magazine (you can find the original honey and rosemary lemonade on the market site here). Today I’ll give you the simplest of recipes.

lemonade 3

Iced Lemonade                                       Serves 6-8

The most thirst quenching drink imaginable, as long as it’s not too sweet.

6 large, juicy lemons (ideally unwaxed)
5 tbsp sugar
250ml water
Plenty of ice and cold water to top up.

Peel the zest from 2 lemons (avoiding too much bitter white pith) and place in a small saucepan with the sugar and water. (If your lemons are waxy and shiny it’s worth dropping them into boiling water for a couple of minutes and then wiping away as much of the sticky wax as possible with some paper towel before zesting)

Heat up the pan to boiling point and then leave it to steep whilst you squeeze the lemons. People talk about microwaving lemons to make the juicing easier, I just roll the whole lemons around on the work surface , pressing and squashing as I go, to loosen up the flesh.

Pour the fresh juice into a jug and, once it is cool, add the steeped syrup from the pan,  along with a few pieces of the pared zest. Top up to taste with plenty of ice (don’t forget that this will dilute the lemonade as it melts) and some cool water.

Lemons vary in size and acidity so I’d have a couple of extras standing by, in case you need to sharpen this up a little.

& Hot Green Peas

The fact is, when it is really, really hot in the UK, we just aren’t prepared for it. Last month I went to Westminster for a parliamentary event to mark The U.N. International Year of Pulses. It just happened to be the hottest day of the year, sweltering in fact. The aim of this gathering of M.P’s, Peers, farmers, traders and campaigners was to raise British pulse awareness. You can take a look here if you don’t know why we’re all shouting about legumes this year; if you’ve been reading my blog over the last few months then you’ll have all this info’ down pat so feel free to move on. FAO-Infographic-IYP2016-FoodSecurity-en

The extraordinarily British element of this day was that, despite the excruciating heat of  Westminster’s Jubilee Room, two particularly dedicated members of The British Edible  Pulse Association still slipped into their lycra pea outfits (talk about boil in a bag).

 

And…………. on the subject of peas, if you feel like making a wonderfully simple and very, very good pea soup then try this Pea, Lime and Lemongrass Soup from the fabulous Diana Henry.

 

 

 

 

One-pot Spanish Chicken with Butter Beans; Child’s Play

The last couple of weeks have been bonkers,  so bonkers in fact that I’m going to break my post up into two instalments. Firstly my new children’s cook book was launched and then last week I was appointed the UN FAO Special Ambassador for Pulses (WHAAAT? – I’ll fill you in on that one in a couple of days time)

So, the kid’s book. It’s so nerve wracking when a book finally comes out, you just have to hold your breath and hope that it’s going to be well received. I’ve been very chuffed with all the feed back so far, especially Xanthe Clay’s piece in The Telegraph  (here’s the shorter online version).

Imi’ s been pretty excited about it all, other than the very badly-timed tonsillitis set back on the night of the launch party (“I’m feeling so depressed, this was going to be one of the best days of my life” – good on drama), but she did manage to rally. I’ve purposely not been pushing the cooking too much just recently, there’s always that chance that things might backfire, but last weekend she decided to celebrate our newspaper appearance by cooking a three course dinner. She spent a while planning her menu (from the book of course), made a shopping list and then had a ball being independent in the supermarket with her own shopping trolley (not a quick shop, it has to be said). I was then sent out of the house for a swim and husband Pete was told that he must NOT interfere, other than having to rush around like a kitchen porter every time he was summoned to open the recycling bin.

Imi’s done plenty of cooking before but this was her first “dinner party”. We kicked off with a corn chowder, had one-pot Spanish chicken to follow and finished up with elderflower jellies and chocolate dipped strawberries. She spent hours laying the table, organising music and lighting and then served up her feast with such great pride that it made this entire book writing journey feel worthwhile for her benefit alone (on the financial side of things it would be handy to sell a few books too).

Spanish One-pot Chicken

So here you have a simple dish, rather than a dish for children, and that’s the point of the book; uncomplicated food that we all want to eat. There are 3 variations on this recipe in the book: Spanish, Southern French and Indian. I love the idea of children learning to cook a dish until it becomes intuitive and they no longer need a recipe. The only real difference between the recipes is the spicing and the choice of pulse to soak up the juices.

Serves 4

3 tbsp olive oil, rapeseed oil or other vegetable oil
15 g butter
2 medium onions
4- 8 chicken thighs, depending on size, on the bone and with skin (thighs are so much juicier than breasts in this dish)
1/2 tsp salt and plenty of black pepper
2 red or yellow peppers, seeded and sliced
3 medium tomatoes cut into quarters
12 pitted green or black olives
1 heaped tsp Spanish sweet smoked paprika
2 x 400 g can of butter beans, drained

Preheat the oven to 180 ºc/350º F/Gas 4

Take a large oven proof dish (mine measures 25 x 30cm)  and spoon in the oil and the butter.

Cut the onions in half leaving the root on, peel and then slice them. Put the onions into the dish.

Trim any flappy bits of skin from the chicken thighs and add these to the dish too. Now turn everything gently with your fingers in the oil and leave the thighs skin side up. Go and wash your hands and the chopping board now.

Sprinkle the chicken with the salt and a good grind of black pepper and put the dish in the oven for 10 minutes.

Add the rest of the ingredients and pop the dish back in the oven for 30 more minutes or until the chicken is cooked through. Make sure that the chicken is always skin side up on the top so the skin gets crispy .

Taste the juices, you might need a bit more salt and pepper.

Always check that the chicken is properly cooked through, turn over a thigh and cut in next to the bone, there should be no sign of blood or raw-looking flesh. 

TIP: Adding cooked pulses such as beans, chickpeas and lentils to a dish is a very quick and affordable way of transforming it into a satisfying meal.

The recipe is accompanied by great step by step pictures and graphics in my book. Cool Kids Cook is available from all good bookshops including, one of my all-time favourites, the wonderful Topping and Company .

 

Wild Garlic and Tomato Cannellini

Two blog posts in one week is a record for me but I must get this out to you whilst the wild garlic is still in its prime……

School holidays, and just the time for a National Trust expedition, our membership (thanks sis’) is such a boon, if we’re away on holiday or visiting friends there’s always somewhere nearby to explore. This week it was a day trip from Bristol with old friends to Newark Park, near Wooton-under-Edge (close-ish to Stroud). Monday’s weather forecast was pretty grim but you can always bet on a quiz for the kids in the house and a good café to hole up in if things get really wet.

After a good look round the extraordinary house (austere Tudor hunting lodge with centuries’ worth of additions, brought back from rack and ruins in the 1970’s by a Texan tenant) we set off into the estate. I have NEVER seen so much garlic, all absolutely in its prime (now’s the time to pick, when the leaves are young and tender, before those lacy white flowers appear)

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And, before anyone suggests that we shouldn’t have been picking, it was all legit; we were given brown paper bags by the guy at the ticket office and invited to help ourselves, as long as we gathered carefully and didn’t uproot any bulbs. The smell was intoxicating as we foraged and even more so in the car on the way home.

Back in the kitchen I thought I’d give Imi the challenge of single-handedly putting lunch together (with just a little bit of instruction). This dish is so super-simple and keeps well for a couple of days in the fridge.

Wild Garlic and Tomato Cannellini

Jenny Chandler Cannellini200 g (ish) cherry tomatoes on the vine
4 tbsp extra virgin olive oil
Large handful of wild garlic leaves
2 x 400g cans of cannellini beans (drained)
Splash of white wine
salt and pepper

Switch the oven to about 180ºC

Put the tomatoes in the oven with the olive oil in a heatproof serving dish and leave for about 20 minutes until they have split and softened.

Meanwhile wash the garlic leaves (there were plenty of dogs being walked along our path!) and then chop up roughly.

Use a fork to knock/scrape the tomatoes off the vine (a vine does look good on the top so you might keep one back). Stir in the garlic, beans, wine and season with a bit of salt and pepper.

Warm the beans through in the oven for about 10 minutes, long enough for the garlic to wilt.

Serve warm from the oven – you can eat the beans just as they are or you could

Try
-Doing the delicious double carb thing and serving with pasta (pile on some parmesan or pecorino too).
– Serving on sourdough toast, maybe with a bit of goat’s cheese.
– Eat alongside some fab’ sausages, lamb or fish.

 

 

So get your kids cooking, or throw something together yourself – it’s child’s play (sorry, had to be done) And for lots more inspiration there is , of course, a very handy book coming out in just a few weeks time. You could even click here to pre-order Cool Kids Cook !

 

Cool Kids Cook and a Rhubarb, Rose Water Crumble

At last I can break the news (well, close friends and relatives have put up with months of my banging on about it already) I have a new cook book coming out in May.

Cool Kids Cook, Jenny Chandler May 2016

It’s all about getting children into the kitchen cooking REAL food. Imi and her friends have been my very willing guinea pigs as we regularly cooked supper at our “Monday Night Cooking Club”. It struck me that that whilst it’s fun to bake cupcakes and ice dainty biscuits Imi and her 9 year old mates were just as excited about rolling meatballs or making a Minestrone. We all know that children are much more adventurous about food if they get involved with the cooking and who needs encouragement when it comes to scoffing meringues? We need to get them excited about the good stuff. Don’t panic; there are recipes for tasty muffins, a basic cake that can be whipped up into all sort of different flavours and other sweet treats (any whiff of worthiness and we’ve lost the audience anyway) but the recipes are weighted towards healthy, proper food.

The book is aimed at 7-14 year olds (although quite a few adults have expressed an interest), there are step by step photos, fab’ illustrations, cheesy jokes and a selection of recipes that will set them up for life. I love to see children experiment and get excited about adding their own touches or favourite ingredients so the recipes have variations and suggestions to kickstart their imaginations. So do look out for it, shout about it, purchase numerous copies ( almost goes without saying) and get those young’uns into the kitchen; you may even be able to put your feet up whilst someone else cooks supper from time to time.

So that’s the pitch over and done with, now for the recipe…Crumble does appear in the book, with variations, it’s formatted in a fabulous child-friendly way – you’ll have to wait and see (if I reproduced the page I’d be in terrible trouble). Imi made this last weekend when we had some friends around for lunch, it was great to delegate the pudding to her – less work for me and a great sense of achievement for her

Rhubarb, Rose Water CrumbleRhubarb and rosewater

The crumble combination was inspired by an instagram post from the fabulous garden and food writer  Lia Leendertz, who was making a rhubarb rosewater tart. Reg the Veg was selling (and still is) glorious forced Yorkshire rhubarb, we happened to have 1/2 a bag of pistachios lurking in the cupboard and so this variation of the basic crumble was born.

Serves 4-6

You’ll need an ovenproof dish about 25 cm square and 5cm/2 inches deep

Preheat the oven to 200ºC/400ºF/ Gas mark 6

The Crunchy Top

 

The Crunchy Top140 g/5 oz chilled butter
200 g/7 oz plain flour
pinch of salt
100 g /3 1/2 0z caster sugar, light brown Muscovado sugar or a mix of the two
a handful of chopped pistachios

Chop the cold butter into small squares and drop them into a large mixing bowl with the flour and salt.

Give everything a quick stir with your hands and then rub the pieces of butter into the flour using your finger tips. Try to use your finger tips; your palms are hot and will melt the butter making greasy, stodgy crumble.

Once the mixture looks like breadcrumbs, with no big lumps of butter you can stir the sugar and nuts in with a spoon.

Put the crumble mixture into the fridge whilst you prepare the filling.

The Rhubarb

 

900 g/2lb rhubarb
3 tbsp sugar
3 tbsp ground almonds
1-2 tbsp rosewater

Cut the leaves and any ragged ends from the rhubarb and then chop into logs.

Sprinkle the ground almonds into the bottom of the ovenproof dish.  Lay the rhubarb over the top, scatter over the sugar and sprinkle with rosewater – don’t go overboard or the entire dish can seem a bit bubble-bathy .

Spoon the crumble mix over the fruit and bake in the oven for 30 minutes until golden.

Serve crumble with vanilla ice cream, cream or custard

 

 

 

 

Roast Vegetable Hummus and the Simplest Flat Bread Ever

Okay, it’s been a while and sadly I’m not about to regale you with fabulous tales of holidays and adventures that have filled my days. It’s just that Peter (the husband) is away in Antarctica for a few weeks and my life seems to be a hectic (read chaotic) combination of working all over the place at funny hours (a result of being freelance that I usually embrace) and farming Imi out to wonderfully supportive family, friends and neighbours (three cheers for “Spare Granny” Sasha) at both ends of the day.

The amazingly bright autumn weather (not today – the S.A.D. lamp is definitely on), a few trips to The Bristol Lido to swim outside and some very special one-to-one time with Imi have thankfully made the chaos pretty wonderful too. I feel so blessed living in Bristol where I took these pictures just 5 minutes walk from the house. Last Sunday, the 1st of November, just felt like a bonus, an almost summery day, before we hit the colder weather – everyone was out (and I remembered that I really, really need a dog).

One of my Autumn highlights has to be the day spent at Victoria Park Primary School, in Bristol, helping with their Healthy Schools Week. I was working with Ramona Andrews: a school Mum, food writer, social media guru, producer (she’s a talented lass) and we a ball (a tiring one, but oh so rewarding). The idea was to get kids cooking, tasting and experimenting with simple recipes that happened to be healthy too, rather than the didactic approach.

With over 30 kids at a time, in the school art room, it wasn’t going to be individual soufflés so we settled on flat breads and hummus. It was all about tasty, simple and accessible recipes that the kids would most likely eat too and with Halloween looming we thought we’d throw some roasted pumpkin into the hummus. The room was filled with great wafts of garlic, cumin, baking bread and lots of noise (good noise, enthusiastic, excited noise).

One thing that I’ve learnt about cooking with children is that everyone wants, and needs, to be busy for every available second (I so, so appreciate you school teachers – it’s knackering). We had plenty of grating going on to keep everyone gainfully employed and made a massive bowl of salad. Radishes, beetroot, carrots, cucumber, apples, pears, seeds, herbs, lemon zest – it all went in, and of course there were a few doubters (some rather more vociferous than others) but pretty much everybody tried the end result and, best of all, most of them loved it.

So here you have my recipes from the day and though I do admit to buying hummus sometimes, and pitta bread too, this reminded me how simple, cheap and adaptable they are to make. The children were amazed at how easy it is to prepare the basic flat breads with plenty of scope to play around sprinkling with different spices They’re ideal for baking with some eager little helpers but worth throwing some together for yourself too.

Halloween may be over, pumpkin fever a thing of the past, but there are plenty of squash around in the markets and shops to experiment with. The texture is fabulous in hummus and the slightly nutty, caramelised flavour works well with Middle Eastern spicing or you could try some rosemary instead. The children devoured this, one even suggested that it would be good for “dipping KFC chips in”! (you can’t win ’em all) but the best thing was the palpable excitement  at eating something they’d prepared.

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Hummus

1 x 400 g can of chickpeas, drained
1 clove garlic, crushed
1 tsp ground cumin (roast and grind your own if you have time)
juice of 1/2 -1 lemon
4 tbsp extra virgin olive oil
A pinch of salt and ground black pepper

Whizz up the the chickpeas in a food processor with the garlic, the juice of 1/2 the lemon and most of the cumin.

Blend for a moment or two before adding the olive oil. If the hummus is very stiff you can add 1-2 tablespoons of water. Blend again until you have a nicely textured, rather than smooth, paste.

Season with the black pepper. Have a taste and decide whether you want to add more lemon juice.

Coriander or parsley are great stirred in at the last moment (no earlier or your hummus will look a murky khaki colour.

Roasted Vegetable Hummus

600 g carrots or pumpkin, peeled and roughly chopped
2 tbsp olive oil
pinch of salt
1 x hummus recipe above

Pre heat the oven to 200ºC, fan oven 180ºC, gas mark 6

Put the carrot or pumpkin pieces into a roasting tin and add the olive oil, tossing to coat the vegetables and sprinkling with a little salt. Roast in the oven for 30 minutes, or until they’re beginning to brown and caramelise.

Add the vegetables (hot or cold, it doesn’t matter) to the food processor  (or whizz with a stick blender), purée until smooth and then stir in the hummus.

Tip: Try using other vegetables such as roasted peppers, onions or aubergines too.

Simple Flat Breads (12)

250 g self raising wholemeal flour
pinch of salt
1 tsp baking powder
250 g natural yoghurt

Just mix everything together in a large bowl, stirring with a wooden spoon.

Squash the dough around in the bowl with your hands until it feels smooth and then roll the ball in a little four to stop it sticking the bowl. Cover the bowl with a plate or tea towel for at least 20 minutes

Divide the dough into 10 (easiest to chop in half and then cut the halves into 5 each- get the Maths going) Roll out until they are the thickness of a pound coin and bake in the hottest oven possible or cook on a ridged griddle until baked through..

Brush with oil and herbs ( try za’atar : sumac, sesame, tried thyme and salt) or garlic butter and eat straight away.

Grated Fruit and Vegetable Salad

You don’t need a recipe really but here are a few suggestions – a great moment to empty the veg’ basket and fruit bowl. It’s a fab’ way to introduce new flavours to kids, pile in plenty of the familiar and then just a little of something new.

Dressing made with lemon juice, olive oil and seasoning1 apple/pear
1 beetroot red or golden or even candy-striped (the kids loved these)
2 carrots
1 -2 sticks of celery
Fresh herbs such as parsley, mint, dill or coriander.

Put your dressing into a bowl and grate the r fruit and vegetables into it (turning so that they don’t get a chance to brown)
Mix everything together ( it’s best to stir in beetroot at the very end or you will end up with a Barbie-pink salad – you may want to wear gloves whilst you are grating).

Taste and season , then add nuts, seeds, herbs whatever you fancy.