Photo credit: www.theguardian.com
Cooking with children can often differ greatly from the idealized portrayals commonly seen, filled with laughter and joy. In reality, kitchens can be chaotic, yet there are effective strategies to help keep the experience enjoyable and productive. Engage children by having them use their hands for tasks like rolling, grinding, or squeezing ingredients. Opt for dishes that can be eaten by hand and served in single portions, which fosters a sense of involvement and ownership. Items such as cookies, meatballs, mini pastries, and stuffed crepes make excellent choices. Similarly, serving dips in individual portions can make the experience more engaging. Timing is crucial as well; it’s best not to start cooking when everyone is already hungry. If there’s a possibility that coriander may cause conflict, keeping plenty of parsley on hand ensures a smoother cooking experience.
Meatball Pastry Puffs
These savory pastry puffs are perfect for both dinner and picnics. While turkey mince is suggested, chicken or pork can be excellent alternatives, allowing flexibility based on personal taste. You will need a nonstick muffin tin with nine holes for this recipe.
Prep 30 min
Cook 1 hr
Makes 9
For the puffs:
500g turkey mince (ideally from the thigh with 8% fat, or substitute with chicken or pork)
35g panko breadcrumbs
1 tbsp dijon mustard
1 tbsp tomato puree
Salt and black pepper
1 egg
1 pink lady apple, peeled and grated
4 spring onions, chopped
10g coriander or parsley
320g all-butter puff pastry
For the glaze:
1 tbsp tomato puree
1 tbsp date syrup
1 tsp sesame seeds
Begin by preheating the oven to 180C (160C fan)/350F/gas mark 4. In a large mixing bowl, combine the turkey mince, breadcrumbs, mustard, tomato puree, and three-quarters of a teaspoon of salt. Add one egg to the mixture.
Grate the apple using a box grater directly into the bowl until only the core remains. Afterward, finely chop the spring onions and coriander, adding all but a tablespoon of this mix to the bowl. Set the reserved ingredients aside for later.
Next, cut the puff pastry into three strips lengthwise, then slice each strip into three equal rectangles, yielding approximately nine pieces measuring about 12cm x 6cm. Line the muffin tray holes with these pastry pieces and fill each with approximately three tablespoons of the meat mixture, compacting the filling gently.
Bake the pastries for around 40 minutes until the pastry turns golden brown and the meat is cooked thoroughly, then take them out while keeping the oven on. Combine the tomato puree and date syrup in a small bowl and brush this glaze over each puff. Sprinkle sesame seeds on top and return them to the oven for an additional 10 minutes until the glaze has set nicely. Let the pastries cool in the tin for about 10 minutes before transferring them to a plate.
Finally, garnish with the reserved coriander and spring onions before serving.
Tzatziki with Crisps
This tzatziki recipe, inspired by Yotam Ottolenghi, is versatile and can be served as a dip accompanied by carrot or cucumber sticks, or even as a topping for a jacket potato—perhaps with tuna mixed in for extra flavor. It also serves as a delicious sandwich filling alongside chicken or tuna. While the crisps are optional, they add a delightful crunch that enhances the overall experience.
Prep 5 min
Cook 20 min
Serves 4 big or 6 small
1 cucumber
100g feta
1 small bag of salt-and-vinegar crisps (25g)
1 garlic clove, peeled and crushed
The juice of 1 lemon (approximately 2 tbsp)
50g cream cheese
250g Greek yoghurt
Fine sea salt
5g chives
To start, grate the cucumber using a box grater and place it in a clean kitchen towel, squeezing out as much liquid as possible. Transfer the cucumber to a large bowl and crumble the feta on top, adding three-quarters of the crisps. Mix in the crushed garlic and lemon juice. Stir in the cream cheese, Greek yoghurt, and a pinch of salt for flavor. Chop the chives into small pieces and add all but a teaspoon of them to the mixture.
Serve the tzatziki in a shallow bowl, topping it with the reserved crisps and chives for a flavorful finish.
Source
www.theguardian.com