Kids just love to cook...

Weekends are a special time for me, a time for the family to be together. I’m not sure relaxing is the correct word for the frantic activities that take place across the weekend, but there are two special punctuation points to the proceedings, one on Saturday lunch and the other Sunday morning. I am happy to report that both surround food, even more importantly they involve cooking the food alongside my daughter’s aged 5 and 7.

The two of them have independently developed an unerring appetite to understand all things culinary. They have even become avid viewers of the plethora of TV cooking shows, the ever creative Nigel Slater topping the chart (although some old re-runs from Keith Floyd are also hitting the mark!). Mr Slater seems to have casually pushed aside the likes of Tom & Jerry, Scooby Doo and an array of other cartoon characters with whom I have little or no knowledge, and delivers an enchanting, engaging programme that leaves them hungry for more. His “Simple Suppers” programmes aired in the run up to Christmas had them asking so many questions about ingredients used and left them with a definite desire to cook even more. I have to say they also like the casual game of spotting the Kitchen gadget that “we have in the Whisk Shop”! (Yes, that was a Magimix Food Processor, and most of his dishes seemed to be cooked in a well used (and loved) Le Creuset 30cm Shallow Casserole).

So, how does this new found pleasure play out over the weekend? As it stands their chosen weekend culinary creations include, on Saturday a midday bowl of home-made Pesto and, on Sunday morning the making of absolutely delicious “American Style” Pancakes (with the usual accompaniments). They have even painstakingly written each recipe in their new record books (specifically bought by each for the purpose).

I cannot fully explain the power of cooking alongside them. Put aside the obvious benefits of learning the skills of measurement, following recipes and experimenting with ingredients that can only benefit a 5 and 7 year old and just imagine the pure joy of seeing how they relish the whole experience of creating a meal for themselves and the rest of the family and you are getting close. Cooking together we have so much fun, a very real family experience, and one I can thoroughly recommend.

These are the two recipes we love cooking...have fun too!


Pesto recipe
175ml extra virgin olive oil
175g fresh basil leaves
50g Pine nuts
1 x plump garlic clove
125g Parmesan Cheese grated
2 x ice cubes

Notes:

• Always use fresh basil leaves (discard the stalks as they can make the pesto bitter)
• Keep processing to a minimum. Over processing adds heat and can encourage discolouration of the pesto, the addition of ice cubes keeps the temperature low.
• We sometimes make the pesto in batches and then quickly freeze. The girls love a quick pesto tea after school in the week and having it on hand makes life much easier!
• We use a Cuisinart Mini Chopper, although the Kenwood version does an equally good job.
• The pesto can be made start to finish in the time it takes you to cook the pasta of your choice (dried pasta, not fresh).
  

Method

1. Pour 50ml of the oil in to the processor bowl along with the garlic and pine nuts, blend briefly until a paste forms.
2. Add the rest of the oil with the basil leaves, I find pouring the oil over the leaves often helps them blend more easily. At this point add the ice cubes. Blend until all the ingredients are fully mixed.
3. Stir in the parmesan and season with salt.
   

Pancake recipe
250g Plain Flour
2tsp Baking Powder
1tsp Bicarbonate of Soda
75g Caster Sugar
2 Eggs
85g Butter melted
300ml Milk

Notes

• We have started using a brilliant “silver dollar” pancake pan from Nordicware. The pan makes perfect 3” American style pancakes
• Go mad with the accompaniments, the current favourites are blueberries, bananas, raspberries and of course maple syrup.
• Makes approx 20 pancakes
  

Method

1. Put the flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Make a well in the centre, add the eggs and milk to the dry ingredients. Mix / whisk until smooth then stir in the melted butter.
2. Heat a non stick frying pan, with some kitchen roll wipe the pan with light olive oil or vegetable oil (no oil should be visible)
3. Using a ladle pour the batter mixture into the heated pan, (approx 1 tbsp) cook over a low heat until bubbles appear on the surface and pop.
4. Turn the pancake over and cook the other side.
5. Repeat keeping the cooked pancakes warm in the oven.