Friday, July 22, 2016

Cooking Quest # 5

Younger kids:  Healthy apple pie bites

Makes 10
Prep: 15 minutes
cook : 20 minutes


2 apples
20 wholemeal biscuits
10 tbs natural yogurt
ground cinnamon

1 - preheat the oven to 180C or 160C fan forced.
2- peel and core the apples, cut into 5 mm thick slices.  Place on a lined baking tray and bake for 15 minutes.  Cool for 5 minutes.
3 - assemble bites by layering a biscuit, a slice of apple, a spoonful of yogurt, a drizzle of honey, a shake of cinnamon and another biscuit on top.

Eat and enjoy!

  • Get the kids putting their own apple pie biscuit together for a fun activity.
  • Ensure the apple is cooled after it comes out of the oven. You don't want anyone to burn their mouths on hot apple!
  • This recipe was made by The Healthy Mummy.

Older kids:  Sticky Lemon & sesame chicken

Prep time: 10 minutes
Cook time: 35 minutes
Serves 4

8 -10 skinless boneless chicken thighs
2 tsp sesame oil
2 tsp cornflour
zest and juice 2 large lemons
2 tbsp clear honey
2 tbsp soy sauce
cooked noodles or rice, to serve
cooked greens (such a sugar snap peas and pak choi) to serve


  1. Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
  2. Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
  3. Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated – it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.

Friday, July 15, 2016

Cooking Quest # 4

Cooking Quest # 4 - Yogurt pops and Fajitas

Younger kids: Frozen Yogurt Pops

Prep time: 1- 2 hours

Ingredients: 1 8 oz container of your favorite flavor of yogurt

Utensils:  small paper cups, wooden popsicle sticks, plastic wrap


1. pour yogurt into paper cups.  Fill them almost to the top.
2. Stretch a small piece of plastic wrap across the top of each cup.
3.  Using the popsicle stick, poke a hole in the plastic wrap.  Stand the stick straight up in the center of the cup.
4.  Put the cups in the freezer until the yogurt is frozen solid.
5.  Remove the plastic wrap, peel away the paper cup, and eat your pop!

Older kids: Fajitas

Prep time: 25 minutes
Cook time: 10 minutes + marination


4 chicken breasts - cut into chunks
olive oil - for frying

For marinade :
4 limes, juice only
2 tsp fajita seasoning
4 spring onion, finely sliced
1 fat garlic clove, crushed

For the salsa:
1 red pepper
1/2 jar roasted pepper (optional)
1 small apple, peeled
4 ripe tomatos
1/2 lime, juice only
small bunch coriander, leaves picked
chilli sauce (optional) to taste

For guacamole:

2 very ripe avocado, halved and stone removed
1/2 lime, juice only
grated cheese, to serve

To serve:
6-8 tortillas
Soured cream (optional)


  1. Grown-ups: Put the chicken and marinade ingredients in a bowl and cover. Put in the fridge for at least two hours.
  2. Children: If your children are 5 or over, you can get them to roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a good quality firm plastic knife or cutlery knife. Otherwise do this yourself. Younger children can pick the leaves from the coriander and mix them into the salsa.
  3. Grown-ups: Tip the salsa ingredients into a food processor, along with the lime juice and a little seasoning and pulse until finely chopped. Take out 2 large spoons of the mixture for younger children, then add chilli sauce, if using, and pulse again to combine.
  4. Children: Squeeze or spoon the avocado into a bowl and use a potato masher to mash it. Stir in the lime juice and some black pepper with a spoon. Lime juice can sting so grown ups may want to squeeze them for younger children.
  5. Grown-ups: Heat a little olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5- 8 minutes or until the chicken chunks are cooked through.
  6. Children: Put the grated cheese, salsa (for grown-ups and children), guacamole and sour cream in separate colourful bowls to put on the table.
  7. Grown-ups: Heat the tortillas according to the pack instructions and put the cooked chicken in a bowl. Show children how to fill and roll their tortilla.
  8. Children: Lay out your tortilla, choose your toppings, roll them up and eat!

Friday, July 8, 2016

Cooking Quest # 3

Cooking Quest #3 

Younger Kids: No bake cookies

1 3/4 cup white sugar
1/2 cup milk
1/2 cup butter
4 tbsp unsweetened cocoa powder
1/2 cup peanut butter (doesn't matter if it's crunchy or smooth)
3 cups quick cook oats
1 tsp vanilla extract.

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Older Kids:   Special Pasta

For cheese mixture:  

1/2 cup mozzarella (shredded)
3/4 cup parmesan cheese
2 cups ricotta cheese
1 bunch parsley  - chopped
mint - 2 tsp
thyme - 2 tsp
2 tsp lemon juice

1 jar of tomato sauce (or bolognaise sauce)

Cook your pasta shapes (ask your parents to cook this for you!) to al dente

once pasta is done, add 2 spoonfulls of butter and mix.  add cheese mixture to pasta and mix again.
Add sauce to cheese and noodle mixture

put all of these ingredients into a large oven proof pan and top with remaining mozzarella cheese and parmesan cheese.

Bake in oven at 350F  for 45 minutes or 220C 

Friday, July 1, 2016

Cooking Quest # 2

Cooking Quest # 2 - 

Younger Kids: Mango Lassi

Watch Sarah Grace show you how!

1 tbsp pistachio nuts
Mango pieces (have your parents cut this first!)
1 cup vanilla yogurt
1.5 cup milk
4 teaspoons honey

Step 1:  Grind the pistachio nuts in the blender
Step 2:  add mango pieces to the blender
Step 3:  Add yogurt, milk and honey
Step 4:  blend till smooth
Step 5:  add some ice (optional) and chop

Older kids:  Chunky fish fingers

SERVES 2 adults and 2-3 kids

Preparation and cooking times

Prep 15 mins

Cook 15 mins


  • 500g skinless, boneless chunky white fish fillet (we used haddock), cut into neat thumb-sized strips
  • 100g plain flour , seasoned
  • 3 large eggs , beaten
  • 200g dried breadcrumbs
  • large pinch turmeric (optional)
  • vegetable oil , for frying

  1. Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
  2. Children: Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it's completely coated and place it on the plate. This is a job kids as young as 2 can help with but it's a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag.
  3. Grown ups: To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Before you start tie back any long hair, put on your aprons and wash your hands. Make sure your child is stable where they are cooking and comfortable with the angle they are cooking at. As you cook explain what the different ingredients are and where they come from.


399 kcalories, protein 29.3g, carbohydrate 43.3g, fat 12 g, saturated fat 2g, fibre 2g, sugar 1.3g, salt 1.1 g
Serve with Peas and carrots
You can get these in steam bags from the frozen section and just microwave them!

Sunday, June 26, 2016

Cooking Quest # 1

Cooking Quest #1 

Younger Kids:  Tropical Island Drink

Watch Sarah Grace teach you how to do this!

1 cup cherries (pitted)
1 pt yogurt drink (peach, bananna, etc)
1 peach
1 banana

A blender, magic bullet (or thermomix!)

Step 1 :  Add pitted cherries into the blender
Step 2 :  Pour in 2 cups (or 1/2 pt) yogurt drink
Step 3:  peel (with butter knife) and rough chop a peach into pieces
Step 4:  Add peach to blender mixture
Step 5:  peel and cut the banana and add to the blender
Step 6:  Blend and mix until smooth!

Older Kids: Spaghetti and Meatballs

Taken from


  • 300.0g good quality pork sausages (about 4 large or 8 chipolatas)
  • 500.0g lean beef mince
  • 1 small onion , coarsely grated
  • 1 carrot , finely grated
  • 1.0 tbsp dried oregano
  • 50.0g Parmesan , finely grated, plus extra to serve
  • 1 medium egg
  • 1.0 tbsp olive oil

  • 1.0 tbsp olive oil
  • courgette , coarsely grated
  • garlic cloves , finely grated
  • 1.0 tbsp tomato purée
  • pinch caster sugar
  • splash red wine vinegar
  • 2 x 400g tins chopped tomatoes

  • cooked spaghetti

SERVES 6 (4 children, 2 adults)

Preparation and cooking times

Prep 15 mins

Cook 30 mins

  1. Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don't taste any of the raw mix.
  2. Children: Roll the meatball mix into walnut-sized balls and place them on a plate - this is a job children as young as 2 can help with and a great job to help teach older children basic division.
  3. Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender - either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.
  4. Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce - continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

You can freeze the raw meatballs and the sauce separately after point three in the method or freeze the meatballs in the sauce once cooked. Either way allow to cool before freezing.
Before you start tie back any long hair, put on your aprons and wash your hands. Make sure your child is stable where they are cooking and comfortable with the angle they are cooking at. As you cook explain what the different ingredients are and where they come from.


388 kcalories, protein 31.3g, carbohydrate 10.2g, fat 24.7 g, saturated fat 9.4g, fibre 2.5g, sugar 7.2g, salt 1.5 g