Cooking with Kids

A tradition I'm trying to encourage at the moment is having a special family breakfast every Sunday morning. I'm not wanting to do it every weekend but I'm hoping that this time in the morning will allow me to teach the children so cooking skills. At the moment my son and two daughters aged 9, 6 and 4 really want to help me when I'm cooking. Unfortunately this is normal at night when I'm at my most busiest with the evening routine. So I decided that last weekend I'd make something yummy and talk to them about taking turns to cook with me.

On Saturday after a visit to the local library my 4 year old borrowed a cookbook and when we got home she ran through all the things she wanted to cook then and there. I promised her that she could try something out the following morning and that I'd help her make it. The recipe was something that I didn't need a cookbook for but as she's starting school next year I knew using the cookbook would be a great teaching tool. I had enough eggs to make breakfast for just the kids as I'd forgotten to buy more when I'd done the weekly grocery shop. She was more interested in making breakfast just for herself but I was able to talk her into making a bit more.

So for our first cooking experience together we made Eggs and Ham from the cookbook which is a basic scrambled eggs with ham mixed through it. Although the entire cooking experience was less than 10 minutes she was able to see results quickly and this kept her engaged in the experience. I've included the recipe and a picture of the finished product. She was really happy with the outcome and she's looking forward to cooking with me again.

Eggs and Ham (Scrambled eggs with Ham) Serves 1

Ingredients 

small knob of butter

1 large egg

1 tablespoon milk

30 grams (1 oz) chopped ham, chopped

pinch of salt and pepper

1 piece of buttered toast

Method

1. In a small bowl, using a fork whisk together the egg and milk. Season with salt and pepper.

2. Chop the ham into small pieces. If doing this with your child make sure you help them when using a knife.

3. Place the toast in the toaster and toast until brown. Once toasted spread butter over warm toast.

4. Melt butter in the pan, over medium heat. Add the egg mixture. Using a wooden spoon, stir continuously until the eggs are just set and still creamy. Depending on the child's age you might need to assist with this step.

5. Mix the chopped ham through the egg. Serve on top of your buttered toast.

I'm about to start negotiations with my six year old as she's desperate to make everyone 'stripey ice lollies' (they're frozen fruit blocks) for breakfast. I'm thinking that we could make these on Saturday for Sunday's afternoon tea. I know that the kids will love to have fruit ice blocks especially after they've been running around all morning. So tell me do you make your own ice blocks or do you just buy them from the shops?

Megan

Banana Pancakes

In my family my sister is known for her love of sharing recipes on Facebook. My brother thinks its strange but as a male who's in his twenty's he doesn't have the desire to create quick, simple and delicious things. I'm always guaranteed that my sister will share something that the kids will want to eat of that Mr Opoes will spot and start drawling over for awhile. So when she shared these Banana Pancakes on Friday night I knew straight away we'd be having them for breakfast sometime during the long weekend. 

As Monday was a public holiday for the Queens Birthday (we changed the date so we celebrate it after her actual birthday) and I knew the kids would love having something special I wiped up these pancake in a matter of minutes thanks to my Thermomix, however you can still make them without one. I've included both the recipes because sometimes it makes for difficult reading.

Banana Pancake

Ingredients:

1 egg

1 Banana, mashed up

1 cup Milk

1 cup Self Raising Flour

Method:

1. Sift flour and add a pitch of salt. Add the egg.

2. Beat gradually while adding the milk and mix until its thick and smooth.

3. Add banana and mix through.

4. Heat non-stick frying, pour desired quantity into frying pan. Cook until bubbling on top and then flip.

5. Serve with maple syrup and sliced banana.

Banana Pancake (Thermomix)

Ingredients:

1 egg

1 Banana, mashed up

1 cup Milk

1 cup Gluten free Self Raising Flour

Method:

1. Add banana and egg speed 7 for 5 seconds or longer if you want your banana to be smoother. Scrap down the side of the bowl.

2. Add milk, salt and flour on speed 8 for 15 seconds until its smooth.

3. Heat non-stick frying, pour desired quantity into frying pan. Cook until bubbling on top and then flip.

4. Serve with maple syrup and sliced banana.

Tip: you can use any types of milk it's up to you. You can also use any type of flour be it gluten free or wholemeal but you need to remember to use 175 grams of flour whenever you make this recipe.

I really like how versatile this recipe is. As it's Winter here in Australia I really liked how basic this pancake recipe was. Next time I make this for the children I going to put warm caramelised bananas on top. If you're enjoying the lovely Summer weather at the moment you could add fresh berries or a tropical fruit salad on top to accompany your pancakes.

The kids really enjoyed these pancakes and I was able to get my four year old to eat these. She isn't a huge fan of pancakes but when she eats three of them for breakfast and asks you for more you know you're on a winner.

Megan

Mushrooms with Spinach, Ham and Cottage Cheese on Toast.

For the last two years I have been eating the same thing for breakfast day in and day out. Sometimes I add something extra like yoghurt or almonds but generally I'll have thirty-five grams of muesli and a splash of skim milk. The other day I decided that I wanted something different, something that the children wouldn't want to steal but also something that was low in Propoints. I purchased a Weight Watchers cookbook some months ago and I'm afraid to say that I looked through the book and then I hid it away on the shelf in the kitchen.

 

Most mornings I don't have much time to eat my breakfast BUT today I was going to take the time to not only eat my breakfast but enjoy it. I opened up the book to the breakfast section, found the Mushrooms with Spinach, Ham and Cottage Cheese recipe that went with a slice of toast. While I was getting organised, my eight year old asked if he could have it too because he also wanted something different. As he eats a Toasted English Muffin with nothing on it every morning I jumped at the chance to have him eat something tastier and more nutritional. I have to say that the most difficult part was getting a good photograph because it was raining outside and we both wanted to taste our breakfast BUT I made him wait and it was well worth it.

 

 

Mushrooms with Spinach, Ham and Cottage Cheese on Toast.

Serves 2

Ingredients:200g Swiss brown mushrooms, quartered

80g fat-free ham, chopped

2 cups baby spinach leaves

1 teaspoon balsamic vinegar

2 40g slices of soy and linseed bread, toasted

1/4 cup Weight Watchers Cottage Cheese

Method:

1. Lightly spray a large non-stick frying pan with oil and heat over a medium heat. Add mushrooms and cook, stirring for 3-4 minutes or until tender. Add ham and spinach and cook, stirring, for 2 minutes or until the spinach has just wilted. Add vinegar and stir to combine. Season with salt and pepper.

2. Meanwhile, toast your bread and spread with cottage cheese. Top toast with the mushroom mixture and enjoy with a glass of juice or a hot drink.

 

Now if you're not a fan of cottage cheese you can swap the cottage cheese for the same amount of ricotta cheese. If you follow this recipe you'll only be using 4 Propoints for this tasty breakfast. I'm pleased to say that I'm going to be adding this to my breakfast menu and when the rest of the family is enjoying a breakfast of bacon and eggs I'll be having a healthier alternative.

 

So are you like me and have the same thing every morning or do you change your breakfast depending on the mood you're in?

 

Megan