Cooking with the Kids- Mini Pizzas

As seen in the Marlborough Town and Country Magazine -May 2013

This recipe appeared in the magazine as a result of me doing a cookery class for children at the local school. The idea is to get the children interested in cooking and understanding ingredients which are used to make some well known dishes.

Cooking with children is fun and they are learning a skill which they will be able to use all their life. 

This pizza recipe is great for younger children as it simple to make as it has a scone base.

Change the topping ingredients to suit your child's taste.

Ingredients

75g self raising flour
10g butter
30ml milk
4 cherry tomatoes -chopped
pinch dried oregano
Ham, pineapple, sweetcorn, peppers
25g grated mozzarella cheese

Serves1

Line a baking tray with baking paper.

Put the flour and butter into a bowl and rub in with your fingers until the mixture resembles breadcrumbs. Add the milk to make a dough ( you may not need it all) and stir the dough with a fork until it all comes together.  Shape the dough into a ball with your hands.

Dust some flour on a work mat and put the ball of dough on top. Flatten it into a  nice pizza base and place it on a baking tray.

Spoon the chopped tomatoes onto the pizza base. Add your choice of ingredients and  sprinkle with a little dried oregano.

Sprinkle the grated cheese over the top. Ask an adult to help  you place the pizza into a preheated oven, 200ᵒ C, Gas mark 7, for 10-15 minutes until the cheese is bubbling and the pizza is cooked through.

Apple Compote with a Cinammon Custard

I made this for dessert at the weekend when we had some friends for dinner. I wanted something light and fresh as too often puddings are too heavy and stodgy. I made this in individual glasses as often presentation is a problem when making this sort of dessert and it is so much nicer to serve them individually.

Sponge Layer

Some ready made trifle sponges or madeira cake
3 tablespoons of Marsala or sherry

Apple Compote

4 large cooking apples, peeled, cored and sliced ( place the apples into cold water with some lemon juice after you have peeled them to stop them turning brown.)
3 tablespoons caster sugar

Cinnamon Custard

400ml double cream
1 cinnamon stick
8 eggs (yolks and whites separated)
80g caster sugar

Ground cinnamon

6 glasses or pretty trifle dishes to serve

 

Place a layer of sponge in the bottom of each glass and  sprinkle with the alcohol.

For the apple compote place the peeled and sliced apples and the sugar with a tablespoon of water into a pan and cook over a low heat until the apples are soft. When cool divide amongst the glasses.

For the custard put the cream into a pan and add the cinnamon stick. Heat until the cream begins to simmer. Remove from the heat and allow to infuse for half an hour.

In a bowl stir the egg yolks and sugar together.

Remove the cinnamon from the cream and return the cream to the heat. When the cream is warm add the eggs and sugar and stir continuously until the custard thickens. Pour over the apple layer in the glasses. Sprinkle the top with some ground cinnamon. Cool and refrigerate.

This is delicious served with some crisp biscuits.

Beef and Ginger Stir Fry

Something quick, easy, healthy and delicious for a great midweek meal. You can also make this dish with chicken.
Serves 4

500g/1lb rump steak sliced into strips
1 tablespoon cooking oil
1 onion roughly chopped
1 clove garlic
baby sweetcorn
mangetout
1 red pepper - sliced


Marinade
1 inch piece fresh ginger thinly sliced or grated
juice of 1 orange
1 tsp five spice
3 tbsp soy sauce
1 small fresh chilli chopped finely
1 tbsp rice wine( mirin)



Steamed rice or noodles to serve.

Mix together all the marinade ingredients and set aside.

Heat the oil in a wok or heavy based pan and fry the beef strips until sealed and brown. Remove from the pan.
Fry the onion and garlic until just begining to soften.
Add the vegetable and stir fry for 3 to 5 minutes. Return the steak to the pan and add the mariande. Stir around and allow the whole dish to cook for about 5 minutes.

Chargrilled Halloumi and Courgette Salad with Pomegranate Seeds

AS SEEN IN WILTHSHIRE LIFE MAGAZINE

This is a recipe which I created for Wiltshire Life Magazine and it will appear in the May edition which comes out today.

The article discusses my culinary journey and how I  learnt to cook with my family. This recipe draws on the Mediterranean influences in my cooking and contains some amazing ingredients from the region.

Serves 4

9oz/250g small courgettes
8oz/ 200g halloumi cheese cut into thick slices
4oz/100g toasted walnuts
4oz/100g pomegranate seeds
4 rye crisp breads
mixed salad leaves
salt and pepper

Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2oz/50g fresh mint –leaves picked and chopped

Shave the courgettes into thin ribbons with a potato peeler and place into a bowl. Mix all the dressing ingredients together and pour half the dressing over the courgette ribbons and set aside. 

Prepare your salad plates by placing a crisp bread in the bottom of each plate ( or you can use one large platter). The crisp bread acts as a base for your salad ensuring your salad leaves don’t get soggy and soaking up all the lovely juices from the dressing.

Place your salad leaves on top of the crisp breads.

Toast the walnuts in a hot frying pan for a few minutes. Take care to watch them carefully as they burn easily. Set aside.

Preheat the grill and place the halloumi slices under the grill and cook until brown.

   Arrange on top of the salad leaves. Sprinkle over the toasted walnuts and pomegranates and drizzle with the remaining dressing.

Greek Style Baked Fish

Serves 6

6 white fish fillets e.g haddock, cod
freshly squeezed juice of a lemon
Salt and pepper
2 large onions – chopped
3 garlic cloves – finely chopped
2 bay leaves
1 sprig fresh rosemary
8 fl oz/250ml white wine
1 teaspoon cayenne pepper
1 tin chopped tomatoes
4 oz/100g black olives
3-4 tablespoons olive oil

Sprinkle the fish with lemon juice and a little salt. Set aside for 15 minutes.

Drain the fish from its marinade and place in a wide shallow pan. Add the onions, garlic, herbs and wine. Sprinkle with the cayenne pepper. Add the tinned tomatoes and olives and drizzle with the olive oil. Cover with foil and bake in a hot oven gas 6/200◦ C for about half an hour until the fish is cooked through.

Remove the foil and allow to cook for 10 minutes to brown the top

Serve with steamed rice or new potatoes and  some green vegetables.