Leonora Bamford and Nanny Anita share a few easy kids recipes to try at home
Cooking with children is a great way to teach them about flavour, nutrition, and what happens when certain ingredients are mixed together. And with many families now stuck indoors, this is the perfect opportunity to try out a few easy recipes. Here are a few delicious, easy kids recipes to try at home.
Butter and Vanilla Biscuits
- 140g salted butter, cold and chopped into small cubes
- 280g plain flour
- 140g soft brown sugar
- 1/2 tsp vanilla bean paste
- 1 egg
- Rub the butter and flour together between your fingertips until you have a bowl of something resembling fine breadcrumbs.
- Add in the sugar and vanilla, and mix with a wooden spoon until it is just combined.
- Pop in the egg and mix with a spoon until a dough forms – it will be a fairly firm dough which is slightly sticky to the touch.
- Squeeze the roll into a sausage shape and sandwich it between two sheets of cling film.
- Roll it with a rolling pin until it is about 2cm thick and chill for 30 minutes.
- On a lightly floured surface, roll your dough out to 1.5cm thick and using a biscuit cutter of your choice, cut out as many shapes as you can.
- Transfer the shapes onto a baking sheet lined with parchment and chill again for 20 minutes.
- In the meantime, switch your oven on and allow it to pre-heat to 170°C.
- Pop your cold baking tray directly into the hot oven for 7-10 minutes.
- Bake until the biscuits start to turn golden brown at the edges. Allow to cool before decorating.
Tasty Vegetable Soup
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 2 cloves of garlic
- 1 tsp of chopped ginger
- 1 litre of stock (chicken works well)
- Any seasonal vegetables such as parsnip, butternut squash, carrots
- Heat olive oil, add red onion, chopped garlic and ginger over a medium heat.
- Add a selection of chopped seasonal vegetables in 1cm cubes.
- Stir over a medium heat for 5 minutes, before adding 1 litre of any stock, making sure that it covers all the vegetables.
- Simmer for 20 minutes before blitzing with a hand blender.
- Serve with a chunk of crusty bread.
Spring Breakfast Pops
- 500g yoghurt (plain or flavoured)
- Handful granola
- Handful of berries
- Egg-shaped silicone mould
- Lollipop or cake-pop sticks
- Place a small dollop of yoghurt into each of your silicone moulds, filling each to about a third. Push chunks of granola into the yoghurt, then add a few berries to each.
- Place a lollipop stick into each mould compartment, laying it as flat as possible.
- Fill each to the top with yoghurt, making sure it covers all of the fruit and the lollipop stick.
- Freeze and eat!
Daylesford Broadbean Dip
- 250g peas
- 250g podded broad beans
- 2 tbsp fresh mint, chopped
- 3 tbsp fresh chives, finely chopped
- 2 handfuls peashoots
- 50g butter
- Sea salt and black pepper
- Have a bowl of iced water ready.
- Half-fill a large saucepan with water and bring to the boil. Add the peas first if fresh, and cook for about 5 minutes, adding the beans for the last 30 seconds.
- If the peas are frozen, you can put both these and the beans in together and bring back to the boil, then take off the heat after 30 seconds.
- Drain in a colander, then transfer to the bowl of iced water and leave for 5 minutes. Drain well again and slip the skins off the broad beans.
- Transfer the peas and beans to a bowl and crush with the back of a fork. Next, add the herbs and pea shoots and stir well.
- Melt the butter in a large non-stick pan. Add the crushed bean and pea mixture and heat gently, stirring regularly, until warmed through.
- Season and serve.
Easy Tomato Chutney
- 250g red onions
- 500g heritage tomatoes
- 75ml red wine vinegar
- 140g brown sugar
- Chop up the onions and tomatoes. If you can’t find heritage, just get a nice mix of colours.
- Put the onions, tomatoes, vinegar and brown sugar in a pan and give it a good stir.
- Simmer for 30 minutes and when the consistency is right, pour into sterilised jars.
- Add chutney to cheese sandwiches or having a good old-fashioned Ploughmans for lunch.
Sugar-free Butternut Cakes
- 750g butternut squash
- 400g Medjool dates
- 250ml vegetable oil
- 4 eggs
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 3 tsp baking powder
- 2 tsp bicarbonate of soda
- 225g flour
- 75g pecan nuts
- 300g soft cream cheese
- 125g butter
- 1 vanilla pod
- Peel and dice the squash. Cook on the hob with a splash of water.
- When soft, put the squash into a blender, add most of the pitted dates and blend until smooth. Leave the purée aside to cool.
- Whisk the eggs, adding the purée.
- While whisking, add the oil in a steady stream.
- Sift all the dry ingredients over the wet mixture and fold in carefully.
- Chop the remaining dates and 50g of pecan nuts, and fold in.
- Spoon the mix into lined moulds.
- Bake at 180°C for 12-15 minutes.
To make the icing:
- Melt the butter, leave to cool.
- Whisk the vanilla with the soft cheese and add the cooled butter.
- Pipe onto the muffins and decorate with the remaining pecans.
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup maple syrup or honey
- 2 eggs
- 2 or 3 mashed ripe bananas
- Handful of blueberries
- 1/4 cup milk of choice
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 and 3/4 cups flour of choice
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- Preheat the oven to 180°C. Line your muffin tin or loaf tin.
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Then add the eggs and beat further. Mix in the mashed bananas and milk, baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with large spoon.
- You can add berries, chocolate chips or anything else now.
- Divide the batter evenly between the muffin cases and sprinkle each muffin with a few oats. Pop in the oven for 20 to 25 minutes.
- Seasonal fruits/berries
- Freezer bags
- Chop all your fruits and vegetables and divide into bowls.
- Let the children select their own ingredients and store in individual freezer bags.
- When you come to making the smoothie, pour the bag contents into a blender with milk, coconut milk, or water and blitz to taste.
Rhubarb and Yoghurt Ices
- 500g rhubarb
- Vanilla pod
- Coconut or full-fat Greek yogurt
- Ice lolly moulds
- Cut the rhubarb into chunks and place in a pan with the vanilla pod and a good glug of water.
- Slowly bring to the boil, then simmer for 5 minutes until the rhubarb has softened. Remove from the heat.
- Put a sieve over a large bowl and push the rhubarb through using a wooden spoon.
- Mix 200ml of the rhubarb liquid with 2 tbsp of yogurt and leave to cool.
- Pour the mixture into ice lolly moulds and freeze.
- For stripy lollies, layer the rhubarb, then yogurt, and then rhubarb again. Keep going until you’re at the top of the mould.
- When frozen, run the outside of the mould under warm water to remove and serve immediately.
Apple Crumble Crunch Muffins
- 3/4 cup ground almonds
- 1 cup of buckwheat flour (plus extra to dust)
- 3/4 cup oats
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 1 cup apple sauce (puréed apple or shop-bought is fine)
- 2 apples, chopped
- 1/4 cup maple syrup
- 2 eggs, beaten
- Large pinch of salt flakes
- Heat the oven to 170°C.
- Tip the ground almonds, oats, flour, salt cinnamon and bicarbonate of soda into a mixing bowl.
- Mix in the apple sauce, vanilla extract, butter, maple syrup and eggs until well combined.
- Dust the chopped apple with a little buckwheat flour before folding into the batter with the raisins.
- Line a muffin tin and spoon the mixture into the cases, to the top.
- Combine the ingredients for the topping in a small bowl, and using a teaspoon, cover each muffin with the crunchy topping, then sprinkle over the coconut sugar.
- Place the muffins in the oven and bake for 12-15 minutes until golden and crisp on top.
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