A Dorling Kindersley Book
LONDON, NEW YORK,
MELBOURNE, MUNICH, and DELHI
Senior designer Sonia Moore
Senior editor Carrie Love
Design Clare Marshall
Additional design Jane Ewart, Gemma Fletcher,
Ria Holland, Jessica Bentall, Claire Patane,
and Charlotte Bull
Additional editing Nikki Sims
Photographer Will Heap
Additional photography Dave King
Illustrator Takashi Mifune
Category publisher Mary Ling
Home economists Aya Nishimura,
Paul Jackman, and Kate Blinman
Picture researchers Romaine Werblow
Proofreader Jennifer Lane
Production editor Raymond Williams
Production controller Seyhan Esen
Hand model Max Moore
First published in Great Britain in 2013
by Dorling Kindersley Limited, 80 Strand, London,
WC2R 0RL
Material used in this book was previously
published in:
Children’s Cookbook (2004)
Children’s Fun Healthy Cookbook (2007)
Grow It, Eat It (2008)
The Children’s Baking Book (2009)
The Ultimate Children’s Cookbook (2010)
Get Cooking! (2012)
Copyright © 2013 Dorling Kindersley Limited
A Penguin Company
2 4 6 8 10 9 7 5 3 1
187175 – 03/2013
All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system, or transmitted
in any form or by anymeans, electronic, mechanical,
photocopying, recording, or otherwise, without the
prior written permission of the copyright owner.
A CIP catalogue record for this book is available from
the British Library
ISBN 978-1-40936-622-5
Printed and bound by South China Ltd in China
Discover more at
www.dk.com
$POUFOUT
04–05 Introduction 46–47 Pitta pockets 88–89 Marinated chicken
06–07 Equipment 48–49 90–91 Four ways with
08–11 Techniques 50–51 Vegetable platter roast vegetables
Four ways with 92–93
starters 94–95 Roast chicken
"2%!+&!34")4 %3 Griddled chicken
-!).-%!,3
12–13 Eggy bread 37%%44 ().'3
14–15 Four ways with eggs
16–17 Fruity cereal 52–53 Lamb hotpot 96–97 Strawberry tarts
18–19 Fruit smoothies 54–55 Sausage hotpot 98–99 Four ways with
20–21 Fruit bars 56 Beef pasta cookies
57 Fresh tomato pasta 100–101 Cupcakes
,)'(4")4 %3 58–59 Vegetable lasagne 102–103 Sponge
60–61 Rice balls 104–105 Gingerbread
22–23 Tomato and 62–63 Jambalaya 106–107 Brownies
couscous salad 64–65 Potato salad 108–109 Carrot and orange
24–25 Tuna and bean salad 66–67 Fishcakes muffins
26–27 Picnic salad 68–69 Mashed potato pies 110–111 Frozen yogurt
28–29 Tomato soup 70–71 Chilli con carne 112–113 Mint chocolate pots
30–31 Butternut squash 72–73 Mini-burgers 114–115 Fridge cake
soup 74–75 BBQ chicken 116–117 Meringues
32–33 Basic bread 76–77 Four ways with 118–119 Blueberry
34–35 Italian bread kebabs cheesecake
36–37 Sunflower loaves 78–79 Vegetable tart 120–121 Oaty crumble
38–39 Cornbread 80–81 Tomato and
40–41 Pizza dough aubergine layers 122–123 Planning a party
42–43 Four ways 82–83 Four ways with 124–125 A three-course
with pizzas sauces meal
44–45 Club sandwich 84–85 Mixed bean stir-fry 126–127
86–87 Rainbow beef 128 Picnic time
Index
*OUSPEVDUJPO 'DSSHMFRS@QSDC
Transforming a set of ingredients into 1. Read a recipe all the way
something new is not only magical but is a great through before you start.
life skill. This book gives you ideas to try new
breakfasts, snacks, main meals, and sweet treats. 2. Wash your hands, put on an
Whether you want to fry an egg, bake cookies, or
concoct something more complicated, such as apron and tie back your hair.
jambalaya, just follow the recipe’s easy steps.
3. Make sure you have all the
+DXSNRXLANKRTRDCHMSGDQDBHODR
ingredients and equipment
before you begin a recipe.
+HSBGDMGXFHDMD
When you’re in the kitchen,
follow these important rules to
uk Aeelwpatyhsewgaeshrmysouinr check.
hands before
you start any recipe.
u Wash all fruit and vegetables.
u Use separate chopping boards
for meat and vegetables.
How many people Preparation time, Cooking time
the dish serves, or including chilling, A few recipes, such u Keep your cooking area clean
how many portions freezing, and as the salads, don’t and have a cloth handy to mop
it makes. marinating. have this symbol.
up any spillages.
u Store raw and cooked
food separately.
3@EDSXHMSGDJHSBGDM
Ask an adult to help when you see this symbol. u Keep meat and fish in the fridge
Take extra care because hot ovens, hobs, or sharp until you need them and always
implements, such as knives are involved.
take care to cook them properly.
u Wash your hands after handling
raw eggs or raw meat.
u Always check the use-by date
on all ingredients.
u Discard leftover marinade that
has been used to soak meat in.
7DHFGSR@MCLD@RTQDLDMSR
Carefully weigh out the ingredients before you start a recipe. Use
measuring spoons, weighing scales, and a measuring jug as necessary.
Below are the full names for measurements and their abbreviations.
-DSQHB )LODQH@K 3ONNM
LD@RTQDR LD@RTQDR LD@RTQDR
g = gram oz = ounce tsp = teaspoon
ml = millilitre lb = pound tbsp = tablespoon
fl oz = fluid ounce
(%!,4 (9%!4 ).'
You need to eat a balanced diet made up of a variety of different foods,
so that you can grow, stay healthy, and have lots of energy for life.
&QTHSR@MCUDFDS@AKDR $@HQXOQNCTBD
Your body can get important vitamins and minerals, As well as being a source of protein,
as well as fibre, from fruits and vegetables. Aim to dairy produce provides valuable vitamins (vitamins A,
eat about five different portions of these a day. It’s B12, and D) and minerals (such as calcium). Dairy
useful to think of a portion as roughly equal to the produce includes milk, yoghurt, cheese, butter, cream,
crème fraiche, and cottage cheese. If you’re not keen
amount you can hold in one hand – such as on dairy, then you can get these nutrients in other
an apple, a small bunch of grapes, two foods, such as soy milk, tofu, and baked beans.
broccoli florets, or a bowl of salad.
3S@QBGXENNCR & @SR@MCRTF@QR
Bread, cereals, rice, pasta, and potatoes are all Everyone needs fat for energy and for their
starchy foods, also known as carbohydrates. These bodies to work properly, it’s just that it has
foods give you energy and should form a part of to be the right type of fat. Fats also help you
every meal – whether it’s cereal for breakfast, a absorb vitamins and provide essential fatty acids, such
sandwich lunch, or a pasta dish for dinner. as omega-3 and omega-6. Healthy fats (known as
Many starchy foods come in whole-grain polyunsaturated or monounsaturated) are found in
varieties, which are healthier for you as vegetable oils, such as sesame, sunflower, soy, and
they contain more vitamins, minerals, olive, as well as in nuts, seeds, avocados, and oily
and fibre, when compared with the fish, such as mackerel and salmon. Avoid eating
refined white versions. saturated and trans fats (mostly in processed foods).
0QNSDHM 3TF@QXENNCR@MCR@KS
This type of food is made from amino acids, Sugar gives you energy and it makes
chemicals that work all over your body to biscuits and cakes taste sweet. Eating
keep you active and strong. We eat too much sugar, though, can lead to
protein from both animal and plant mood swings, tooth decay, and obesity. Too much salt
sources – meat, fish, nuts and seeds, is linked with health problems. Avoid very salty
beans, and dairy produce. It’s healthy snacks and adding too much salt to your cooking.
to eat a variety of these.
&RVJQNFOU
You need to use the right equipment for each step. Most kitchens
are equipped with the majority of these tools. Remember to be extra careful
when using equipment that is sharp or uses electricity to power it. An adult
should always supervise you while you’re in the kitchen.
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8BZT UP DPPL
Some foods are best cooked at a low heat for a
long time, while others respond best to a fast blast of heat.
The different techniques shown below are used in different
recipes to bring out the best flavours and textures of a dish.
"NHK 3HLLDQ &QX 3SHQ
EQX
With the heat turned up With the heat on low, a Drizzle some oil into a On a high heat and using
high, a liquid will bubble oil, stir-frying cooks fast
vigorously when boiling. mixture will bubble gently wide pan to fry food; it’s and needs lots of stirring.
when simmering. also known as sautéing.
'QHKK 'QHCCKD "@JD 2N@RS
With the heat coming On a high heat, a griddle Cooking food in an oven Cooking meat, fish, or
from above, you need to pan’s ridges put smoky is baking. Bread, biscuits, vegetables in the oven is
turn food during grilling. stripes on the food. cakes, and pies are baked. known as roasting.
3SD@L 0N@BG $DDO
EQX ""1
Placing food above boiling Cooking in a simmering Completely immersing Food can be roasted or
food in hot oil is known grilled on a BBQ using
water uses the steam to liquid, such as water or as deep-frying. heat from charcoal.
cook it. milk, is called poaching.
0QDO@QHMF $HBD
To dice an onion, first
HMFQDCHDMSR slice it (while keeping it
together) and then slice it
Before you start cooking you’ll need to get at right angles to create
all your ingredients ready. Depending on small squares or dice. For
your recipe, you may have a lot of prep or a courgette, first cut into
very little to do. chunky sticks and then cut
across these to make dice.
#GNO Bridge Form a bridge 0DDK
between thumb and finger Whatever you’re peeling,
Claw Hold the food using and cut beneath the bridge. hold the food in one hand
a “claw” shape to keep and peel away from your
fingers clear of the knife. body. Carrots are easily
peeled from top to bottom
but apples can be peeled
in one beautiful spiral –
with practice. And watch
out for your fingers,
peelers are sharp.
'Q@SD -@RG Before -@JDAQD@CBQTLAR
It’s quickest done in a
food processor. Tear
pieces of dried-out bread
into the bowl, pop the lid
on, and whizz until
After crumbed. Or, you
could grate chunks of
As the food passes over Cooked root vegetables the bread instead.
the grater’s teeth, slithers can be pushed through
are forced through. a masher until smooth.
0UIFS VTFGVM UFSNT
u Toast to make a food, such as u Blend to mix together so you u Toss mix some dry ingredients in
bread or nuts, crisp, hot, and brown can’t see any of the individual
some wet ingredients, such as lettuce
(see page 81) ingredients (see page 112) leaves in salad dressing or pasta
shapes in a sauce (see page 57)
u Puree a thick pulp of vegetables u Knock back bash out the excess
or fruit blended till smooth in a air when bread dough has risen, u Reduce to thicken heating a
liquidizer or pushed through a sieve before letting it prove (see page 41) sauce gently until some of its water
(see page 31) is lost (as steam) and the amount of
u Drizzle pouring a little stream of sauce becomes less (see page 83)
u Marinate to mix food with a
liquid, such as olive oil, in tiny drops u Baste to coat food with meat
combination of oil, wine, or vinegar (see page 81) juice, a marinade or butter, while
with herbs or spices to add flavour cooking (see page 93)
(see page 76, 77, 88–89) u Season adding salt and pepper
8BZT UP CBLF
To get cakes to rise, make light meringue,
and perfect your pastry and biscuits, there are certain
techniques in baking that you’ll need to master. Once
you know what’s what you’ll be a baking expert!
3HES &NKC "D@S
Shaking flour or icing Use a spatula to gently Go around the edge of Make a smooth, airy
sugar through a sieve gets mix while keeping the air the bowl and then “cut” mixture by working fast
rid of lumps and adds air. with a wooden spoon.
in the mixture. across, lifting as you go.
3DO@Q@SD@MDFF 7GHRJDFFVGHSDR
Break the shell: tap the Transfer the yolk from Mix in a lot of air into a The mixture should be
egg on the side of the one shell to the other; put
mixture using an electric stiff; if you overwhisk the
bowl and open up. the yolk in another bowl.
or a handheld whisk. mixture will collapse.
2TAHM
Many recipes mix fat Using your fingertips, Keep rubbing your thumb along your fingertips. To
(diced butter) and flour pick up the mixture, break check you’ve got rid of all the lumps of butter, shake
using this method.
up the lumps, and let it fall. the bowl and any lumps will pop up to the surface.
-@JD@OHOHMFA@F #QD@L
Cut a square of Snip off the end of the When mixing butter Using an electric whisk
greaseproof paper or cone for the icing or and sugar together, or a wooden spoon, beat
cream to come out: for a the butter and sugar
baking parchment. fine line use a tiny cut; use butter that’s been together until it’s paler in
cut higher up the cone for colour, light, and fluffy.
Fold the paper round a chunky line. left to soften at
on itself to form a cone
room temperature.
with a pointy end. Tape
Cut the butter
in place. into pieces.
+MD@C
Use the heel of your Fold the squashed end Repeat the squashing, folding, and turning motions
hand to push the bread
dough away from you. of dough over and turn the until the dough is silky soft and smooth. Now the
2NKKNTS whole lot round. dough is ready to prove (see page 40).
'QD@RD@SHM ,HMD@SHM
On a floured surface, push Use some baking paper Draw around your tin Position the paper in
down on a rolling pin to to spread a thin layer of and add some extra for the the tin. Fold at the corners
make a large flat piece. butter all over the tin. paper to go up the sides. and snip off any extra bits.
"2%!+&!34
")4 %3
)MFQDCHDMSR • 2 tbsp sunflower oil %PTHOLDMS
• 100g (31/2oz) blueberries
• 4 large eggs • maple syrup, to serve • whisk
• 240ml (8fl oz) milk • mixing bowl
• 1/4 tsp ground cinnamon • shallow dish
• 4 slices thick white bread, • frying pan and spatula
cut into triangles
&HHZ CSFBE
Popular around the world, this dish is eaten in 3DQUDR LHMR LHMR
Portugal at Christmas and in Spain and Brazil at Easter.
Crack the eggs into a Pour the mixture into a Heat half a tablespoon
mixing bowl. Add the milk and shallow dish. Soak the bread (for of the oil in a frying pan on a low
cinnamon and whisk together. about 30 seconds) in the mixture. heat. Carefully place two triangles
in the pan.
Serve the eggy
bread warm, with
blueberries and maple
syrup or try it with
butter and jam.
Fry the triangles on both
sides until they turn golden. Repeat
steps 3 and 4 for the remaining
bread triangles.
'PVS XBZT
XJUI FHHT
Try these classic ways to cook an egg.
#PJMFE FHHT 4DSBNCMFE FHHT
Boiled eggs are easy to make. How do Scrambled eggs are delicious on their
you like your boiled egg? You can have it soft, own or as part of a cooked breakfast. You can
medium, or hard-boiled. add different ingredients, such as bacon.
*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE
This recipe is for 1 u Fill a small saucepan with This recipe is for 1 u Ask an adult to grill the
person. It takes person. It takes
2 minutes to prepare water and use a slotted spoon 2 minutes to prepare bacon. When it’s cooked use a
and 4-8 minutes to cook. to lower one egg into it. Ask and 8 minutes to cook. knife and fork to cut it up into
an adult to boil the water. small pieces.
• 1 egg • 1 slice of streaky
u When the water has boiled, bacon u In a small glass bowl, use a
• 1 slice of toast,
buttered lower the temperature and let • 1 tbsp milk hand whisk to mix together the
it simmer. Follow these milk and egg until creamy.
cooking times: • 1 egg
u Melt the butter in a small
soft boiled 4 minutes • a small knob of butter
medium boiled 6 minutes frying pan on a medium heat
hard boiled 8 minutes • dried basil, to serve and add the egg and milk
mixture. Stir often until the
u Once cooked, use a slotted • 1 slice of toast, eggs are just cooked, but
buttered still creamy. Stir in the
spoon to remove from the pan. grilled bacon pieces with
Place in an egg cup and tap a wooden spoon.
the top with the back of a
teaspoon. Carefully slice off u Sprinkle the dried basil over
the top with a spoon. Serve
with toast. the eggs and serve on toast.
You can fit 24
hen eggs into one
ostrich egg.
Goose
Gull
"MM TPSUT PG OstrichHen
TIBQFT BOE TJ[FT kDuc
Most of the eggs we eat come
from hens, but you can buy
lots of different types. Go
ahead and eggs-periment! Quail
1PBDIFE FHH 'SJFE FHH
Poaching is a fun and satisfying way to Fried eggs are quick to make and are a
cook an egg. You’ll need an adult to help you good way to have a filling breakfast. They are
as they can be tricky to make. best served in a roll or on toast.
*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE
This recipe is for u Fill a wide, shallow pan with This recipe is for u Ask an adult to heat the oil
1 person. It takes 1 person. It takes
1 minute to prepare and water and ask an adult to heat 1 minute to prepare and in a pan over a medium heat.
1-2 minutes to cook. it on a hob. 2-4 minutes to cook.
u Crack the egg into a bowl. If
• 1 egg, use a really u When the water is simmering, • 1 tsp sunflower oil
fresh egg to get the any of the shell falls into the
best results use the handle of a slotted spoon • 1 egg bowl scoop it out using a
to swirl the water round to make spoon. Gently tip the egg into
• 1 white muffin, halved, a whirlpool. • 1 bread roll, halved the frying pan.
toasted and buttered, and buttered
to serve u Crack the egg into a small cup u The egg needs to be fried for
and tip it into the centre of the about two minutes on a
whirlpool. medium heat. If you like your
egg well-done, it needs to be
u Use a slotted spoon to gently cooked on both sides.
keep the water moving while the u Serve the fried egg on a
eggs cook, to give the cooked
egg a round shape. buttered bread roll.
u When the egg has cooked, use
a slotted spoon to remove it from
the pan. Drain it on kitchen paper.
)MFQDCHDMSR 'SVJUZ DFSFBM
• 2 tbsp sunflower oil You need a hearty breakfast to keep you going
• 6 tbsp golden syrup or through the morning. This delicious cereal will keep you
runny honey filled up until snack time. You can try using dried
cranberries instead of raisins.
• 350g (12oz)
rolled oats
• 115g (4oz) hazelnuts
• 60g (2oz) pumpkin seeds
• 115g (4oz) dried banana
chips, broken into small
pieces
• 115g (4oz) raisins
• milk or plain yoghurt
to serve
%PTHOLDMS Ask an adult to preheat the oven to Pour the golden syrup and
• large saucepan 200ºC (400ºF/Gas 6). Heat the oil and oil mixture into a large bowl with the
• wooden spoon golden syrup or honey in a saucepan oats, hazelnuts, and pumpkin seeds.
• large bowl over a low heat.
• baking tray
• oven gloves
• airtight container to
store cereal in afterwards
Place the mixture onto a baking tray, Let the oat mixture cool down on the tray
spread it out, and cook in the oven for 10 minutes and then tip it into a bowl. Add the dried banana
or until the cereal turns a golden brown colour. chips and raisins to the mixture and stir well.
3DQUDR LHMR LHMR
3SNQ@FD
Store your cereal in an
airtight container and have
it for breakfast a few times
over a couple of weeks.
Don’t keep it to yourself!
Let your family and friends
try it too.
Serve your cereal
in a bowl with milk or a
spoonful of plain yogurt.
'SVJU TNPPUIJFT
Smoothies are great fun to make
and drink. You can create lots of
variations by using different fruit or by adding
rolled oats to make your drink a bit thicker.
)FSF BSF UISFF SFDJQFT
LHMR
3DQUDR
#BOBOB BOE
NBOHP TNPPUIJF
)MFQDCHDMSR -DSGNC
• 175ml (6fl oz) milk, u Follow the steps for
• 120ml (4fl oz) plain the blueberry smoothie.
yogurt,
• 2 small bananas,
sliced,
• 1 small mango,
roughly chopped
%PTHOLDMS
• chopping board, sharp
knife, electric blender,
glasses for smoothies
#MVFCFSSZ
PSBOHF
BOE
TUSBXCFSSZ TNPPUIJF
1FBDI BOE )MFQDCHDMSR -DSGNC
CFSSZ TNPPUIJF
• 120ml (4fl oz) smooth u Put all the ingredients
)MFQDCHDMSR -DSGNC orange juice
into a blender and
• 120ml (4fl oz) milk, u Follow the steps for • 120ml (4fl oz) milk run it on a medium
to high speed until
• 120ml (4fl oz) plain the blueberry smoothie. • 120ml (4fl oz) plain everything is well
yogurt, yogurt mixed and smooth.
• 2 peaches, sliced, • 150g (51/2 oz) u Pour the smoothie
blueberries
• 75g (21/2 oz) into three glasses and
raspberries, • 150g (51/2 oz) serve it to your family
strawberries, hulled or friends.
• (21/2 oz) strawberries,
hulled, • 3 tbsp rolled oats u Drink straight away
• 1 tbsp rolled oats • 1/2 tsp vanilla extract or you’ll need to stir
(optional) your smoothie as it
%PTHOLDMS will thicken and it
%PTHOLDMS can separate.
• chopping board, sharp
knife, electric blender, • chopping board, sharp
glasses for smoothies knife, electric blender,
glasses for smoothies
3SHBJX
RSTEE
The sugar and golden syrup
act like a glue in this recipe.
They help the dry ingredients
to stick together, making the
muesli bars incredibly chewy
and sticky!
'SVJU CBST
Cereal bars are perfect for breakfast or 3DQUDR LHMR LHMR
as a snack. Once you’ve mastered this recipe,
experiment with other fruit and nuts.
)MFQDCHDMSR
Preheat the oven to 150°C Melt the butter, sugar, and golden • 115g (4oz)
unsalted butter
(300°F/Gas 2). Grease your baking syrup (or runny honey) in a saucepan • 100g (31/2oz) light brown
tin then line it with 2 sheets of over a low heat. sugar
baking paper.
• 115g (4oz) golden syrup
or runny honey
• 300g (10oz)
rolled oats
• 100g (31/2oz) raisins
• 50g (13/4oz)
mixed nuts, chopped
%PTHOLDMS
• 30 x 23 x 4cm
(12 x 9 x 11/2in)
baking tin
• baking paper
• wooden spoon
• saucepan
Place all the other Spread the mixture evenly When the muesli bars
ingredients in a large bowl and in the baking tin and, using a are baked, leave them to cool for 5
pour in the sugar mixture. masher, press it down firmly so it minutes. Then, using a cloth to
sticks together. Bake for 20–30 hold the tin, cut them into 12
minutes or until golden brown. squares. Remove them from the tin
when fully cooled and firm.
,)'(4")4 %3
5PNBUP BOE
DPVTDPVT TBMBE
3DQUDR LHMR
Salad makes a great light lunch or it can be
)MFQDCHDMSR
eaten as an appetizer. This super salad is full of interesting
ingredients and looks pretty on the plate. It’s tasty, too! • 4 large tomatoes
• 150ml (5fl oz)
tomato juice
• 125g (41/2oz) couscous
• 150ml (5fl oz) boiling
water
• 50g (13/4oz)
sultanas
• handful of basil
leaves, chopped
• handful of flat-leaf
parsley, torn (optional)
Slice the tops off the tomatoes and Pour the boiling water over the %PTHOLDMS
scoop out the insides. Put the seeds and couscous, cover, and leave to stand for • sharp knife
flesh into a bowl with the tomato juice. 10 minutes. Then, use a fork to fluff up the • chopping board
grains. Add the tomato mixture and stir. • teaspoon
• small glass bowl
• large glass bowl
• fork
• tablespoon
Add the sultanas, basil, and parsley Spoon the mixture into the
(if using), and mix. Taste, and season with reserved tomato shells. Finally, serve with
ground black pepper as needed. any leftover couscous mixture and
garnish with some lettuce leaves.
5VOB BOE
CFBO TBMBE3DQUDR
LHMR
)MFQDCHDMSR Salads are good for you as they help you to get
J R] IUR]HQ your five portions of fruit and vegetables a day. This salad
EURDG EHDQV is full of interesting ingredients and is fun to make.
J FDQ WXQD LQ
ROLYH RLO GUDLQHG
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KDOYHG
KDQGIXO RI IUHVK
FKLYHV ÀQHO\ FKRSSHG
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EODFN ROLYHV
SLWWHG
FULVS
OHWWXFH VXFK DV
&RV OHDYHV VHSDUDWHG
VSULQJ RQLRQV
ÀQHO\ VOLFHG
&NQSGD Soak the broad beans in hot To make the dressing, put all
CQDRRHMF
water for five minutes, then use a the ingredients in a screw-top jar, season
WEVS H[WUD YLUJLQ colander to drain. Set aside. with black pepper, cover with the lid,
ROLYH RLO and shake!
JDUOLF FORYH
ÀQHO\ FKRSSHG
WEVS OHPRQ MXLFH
WVS 'LMRQ
PXVWDUG
%PTHOLDMS
ODUJH JODVV ERZO
FRODQGHU
VFUHZ WRS MDU
VHUYLQJ ERZOV
Put the tuna, tomatoes, and half Spoon the tuna mixture on top
of the dressing in a bowl. Sprinkle in half of the lettuce. Drizzle with the remaining
of the chives and season with the pepper. dressing, and sprinkle over the spring
Gently mix in the beans and olives. onions and remaining chives.
%WSQ@R
If you don’t like tuna then
you can swap it for 400g of
cooked ham slices or cooked
chicken pieces, shredded.
Also, you can try green olives
instead of black olives.
)MFQDCHDMSR 1JDOJD TBMBE
J R] FRXVFRXV This colourful salad is delicious and is
PO SLQW KRW a perfect picnic favourite. Swap the feta for one of
YHJHWDEOH VWRFN your favourite cheeses, such as Cheddar, mozzarella,
or Brie. And pop in some other ingredients, too
KDOI D FXFXPEHU – olives, peppers, and spring onions.
PHGLXP
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SUH SHHOHG SDFNHWV
WR VDYH RQ WLPH
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%PTHOLDMS Place the couscous in a large Halve the cucumber lengthways
ERZOV bowl, pour over the hot stock and leave and scoop out the seeds with a
PHDVXULQJ MXJ for 5 minutes until all the liquid has been teaspoon, then cut into pieces.
IRUN absorbed. Allow to cool.
FKRSSLQJ ERDUG
NQLIH
WHDVSRRQ
ZRRGHQ VSRRQ
Cut the pomegranate in half, and Stir the lemon juice, zest, and
hold one half over a bowl. Lightly tap the olive oil into the couscous. Add the
pomegranate with a wooden spoon, until tomatoes, cucumber, red onion, feta
the seeds fall into the bowl. cheese, and mint, then stir in the
pomegranate seeds.
3DQUDR LHMR LHMR
5PNBUP TPVQ
Soup is a comforting meal or snack
and makes an easy starter to a main meal. This soup
is wonderfully thick and creamy and is topped with
small pieces of toast, called croutons.
3DQUDR LHMR LHMR
)MFQDCHDMSR • 1 tbsp tomato purée %PTHOLDMS • oven gloves
• 1 tsp fresh thyme leaves • ladle
• 1 small onion (optional) • sharp knife • blender
• 1 small carrot • 450ml (15fl oz) vegetable • peeler
• 4 tbsp olive oil stock • chopping board
• 1 garlic clove, crushed • a pinch of sugar • medium saucepan
• 1 tbsp plain flour • wooden spatula
• 400g (14oz) can chopped • a squeeze of lemon juice • bread knife
tomatoes • 2 thick slices of bread • non-stick baking tray
• salt and pepper
Peel and chop the onion and Add the onion and carrot and Add the tomatoes, purée,
carrot. Ask an adult to preheat the cook for about 5 minutes to soften, thyme, stock, sugar, and lemon
oven to 220°C (425°F/Gas 7). Heat stirring occasionally. Stir in the juice to the pan and bring to a boil.
half the olive oil in the saucepan, garlic and flour and cook the Reduce the heat and simmer for
over a medium heat. mixture for 1 minute. 20–25 minutes.
While the soup is cooking, Use your hands to coat the Carefully ladle the hot soup
use cookie cutters to cut out shapes bread in the oil and season. Bake into the blender. Taste the soup,
for the croutons. Scatter the bread for 8–10 minutes, until crisp and
on the baking tray, drizzle over the golden. Turn after about 4 minutes season if necessary, and blend until
remaining olive oil. for even cooking.
smooth. Ladle into bowls and serve
with the croutons on top.
)MFQDCHDMSR #VUUFSOVU
TRVBTI TPVQ
NJ OE
EXWWHUQXW This wholesome, warming soup is perfect for
VTXDVK
WEVS a cold day. It’s made from roasted butternut squash, but
YHJHWDEOH RLO you could also try it with pumpkin if you prefer.
RQLRQ
FKRSSHG
PO SLQW KRW Preheat the oven to 200°C Cut into large chunks, then,
YHJHWDEOH VWRFN
WEVS KRQH\ (400°F/Gas 6). Cut the butternut squash using a peeler, remove the skin. Cut the
in half lengthwise, then use a spoon to chunks into 2.5cm (1in) cubes.
7R VHUYH scoop out the seeds and pith.
)UHQFK VWLFN
*UX\pUH RU
6ZLVV FKHHVH
IUHVKO\ FKRSSHG
SDUVOH\
%PTHOLDMS
WDEOHVSRRQ
SHHOHU
EDNLQJ WUD\
ZRRGHQ VSRRQ
IRRG SURFHVVRU
ODUJH VDXFHSDQ
Place on a baking tray, Add the onion and stir. Place the butternut
squash and onion in a food
season with salt and pepper, then Return to the oven and cook
drizzle over the oil. Roast for 20 for a further 15 minutes. processor with half of the stock
minutes, then remove from the oven.
and blend until smooth.
Place the puree
in a saucepan with the
remaining stock and
honey. Simmer for 3 to 3DQUDR LHMR LHMR
4 minutes. Serve with
slices of toasted
French stick, cheese,
and parsley.
#BTJD CSFBE "QD@CQNKKR
This recipe is easy and fun to make. Use At Step 5, divide the dough into
8 balls, place on a greased
the dough for a traditional loaf or for delicious
rolls instead (you can make eight rolls with baking sheet and flatten a bit.
this dough). Cover with a damp tea towel
and leave to rise for 30 minutes.
Brush the tops with milk, and
bake for 20 minutes.
)MFQDCHDMSR %PTHOLDMS
• 11/2 tsp active dried yeast • a 1lb loaf tin -@JDR KN@E GQR LHMR
• sieve
• 1 tsp caster sugar • mixing bowl
• cling film
• 360ml (12fl oz)
lukewarm water • cooling rack
• 500g (1lb 2oz)
strong white bread flour
• 2 tsp salt
Lightly grease the loaf tin Sift the flour and salt into a Place the dough back in the
with butter, and set aside. Place the large mixing bowl. Make a well in bowl, cover with a damp tea towel
yeast, sugar and a little of the water the centre and pour in the yeast and leave in a warm place for an
in a small bowl, stir well and leave mixture and remaining water. Stir to hour. ‘Knock back’ the dough, by
in a warm place for 10 minutes, form a dough. Knead the dough for lightly punching it. (This knocks
until frothy. 10 minutes on a floured surface. out the large air bubbles.)
)SHVMHKRKHY$D /5",%
Preheat the oven to 220°C Shape the dough into a Place the tin in the centre of
(425°F, Gas 7). Then knead the rectangle and tuck the ends under the oven. Bake for 30 minutes, or
dough lightly on a floured surface. to fit into the tin. Place in the tin.
Cover with the damp tea towel and until risen and golden. Turn out
leave to rise in a warm place for a
further 30 minutes. the loaf and tap the base – it
should sound hollow. Place on a
cooling rack.
)MFQDCHDMSR *UBMJBO CSFBE
J R] VWURQJ This dimpled bread is known as focaccia and can
ZKLWH EUHDG ÁRXU
be flavoured with herbs, cheese, sundried tomato, or olives.
WVS VDOW It’s so yummy, you’ll keep coming back for more!
J R] VDFKHW
IDVW DFWLRQ GULHG
\HDVW Lightly oil a baking tray to Make a well in the centre of
PO Á R] prevent the focaccia from sticking, and the flour with the large metal spoon. Stir
ZDUP ZDWHU set aside. Sift the flour into a large mixing in the warm water and 3 tablespoons of
bowl, add the salt and stir in the yeast olive oil until the mixture starts to come
WEVS ROLYH RLO with a large metal spoon. together to form a smooth dough.
FKHUU\
WRPDWRHV KDOYHG
EODFN ROLYHV
VOLFHG
FRDUVH VHD
VDOW IRU VSULQNOLQJ
%PTHOLDMS
VLHYH
ODUJH PL[LQJ ERZO
ODUJH PHWDO VSRRQ
EDNLQJ WUD\
FOHDQ GDPS WHD WRZHO
UROOLQJ SLQ
RYHQ JORYHV
Place on a floured surface ‘Knock back’ the dough Place the rolled-out dough
surface. Knead for 10 minutes until to remove the large air bubbles, on the oiled baking tray and cover
smooth and elastic. Place in a bowl, then place on a floured surface. with a clean damp tea towel. Leave
Roll out to a rectangle (that fits on the dough to rise in a warm place
cover with a tea towel and leave to the tray) about 1cm (2⁄5in) thick. for 30 minutes.
rise in a warm place for 1 hour.
GQR LHMR
Preheat the oven to 200˚C 3DQUDR
(400˚F/Gas 6). Using your
fingertips, make dimples all over
the surface of the risen dough.
Drizzle the remaining
olive oil over the dough and place
rosemary in a third of the dimples,
fill another third with the tomatoes
and olives.
Sprinkle over the sea salt
concentrating on the empty
dimples. Bake on the middle shelf
for 20–25 minutes until risen and
golden. Delicious eaten warm.
4VOGMPXFS
MPBWFT
3DQUDR LHMR LHMR
Fill your kitchen with the homely smell
of bread-making. Sunflower seeds are great to
nibble on, too, while your bread is baking.
)MFQDCHDMSR PO Á R] ZDUP ZDWHU %PTHOLDMS SDVWU\ EUXVK
ZRRGHQ VSRRQ
J R] VWURQJ WEVS H[WUD YLUJLQ WHUUDFRWWD ÁRZHU
ZKLWH EUHDG ÁRXU ROLYH RLO SOXV H[WUD SRWV
IRU RLOLQJ SRWV [ FP [ LQ
J R] ZKROHPHDO ÁRXU
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WVS VDOW VXQÁRZHU VHHGV
PL[LQJ ERZO
WVS VXJDU D OLWWOH PLON
EDNLQJ WUD\
VDFKHW J R]
IDVW DFWLRQ \HDVW SODVWLF EDJ
Scrub the pots with clean Put the flour, salt, sugar, and Turn the dough out onto a
water. Ask an adult to preheat the yeast into a large bowl. Make a well lightly dusted work surface and
oven to 200°C (400°F/Gas 6). Oil in the centre and pour in the water knead well for at least 10 minutes
the pots inside and out and bake and olive oil. Mix to make a soft, (use a timer). Ask an adult to take
for 35–40 minutes. Let them cool. but firm dough. a turn if your arms get tired.
Repeat this process twice more.
Make a dip in the dough and Divide the dough into four Brush the tops of the risen
add three-quarters of the sunflower pieces and place one ball into each loaves with a little milk. Sprinkle
seeds. Knead them into the dough flower pot. Cover the pots with a
so that they’re evenly spread. plastic bag and leave until the over the remaining sunflower seeds
dough has doubled in size.
and bake for 35–40 minutes or until
golden. Cool in the pots.
)MFQDCHDMSR $PSOCSFBE
• 125g (41/2oz) plain This cornbread recipe is really simple to make and
flour
the sweetcorn and spring onions give it an unusual texture.
• 125g (41/2oz)
cornmeal
or polenta
Grease a 20cm (8") square cake tin In a large mixing bowl, place
• 1 tbsp baking
powder or a round 20cm (8") ceramic pie dish. the flour, cornmeal or polenta, baking
The recipe works in either a tin or dish. powder, salt, chopped spring onions, and
• 1 tsp salt Preheat the oven to 200°C (400°F/Gas 6). sweetcorn. Mix together thoroughly with
a wooden spoon and set aside.
• 5 spring onions,
thinly chopped,
optional
• 150g (51/2oz)
tinned sweetcorn
• 2 medium eggs
• 284ml carton
buttermilk or natural
yogurt
• 100ml (31/2fl oz) milk
• 50g (13/4 oz) butter,
melted and cooled
%PTHOLDMS
• 20cm (8”) square cake
tin or a 20cm (8”)
ceramic pie dish, ceramic
or metal
• pastry brush
• large mixing bowl
• wooden spoon
• measuring jug
• whisk
• oven gloves
• sharp knife
In a measuring jug, whisk Pour the egg and milk mixture
together the eggs, buttermilk (or yogurt), into the flour mixture in the large mixing
milk, and melted butter with a small hand bowl. Stir with a wooden spoon to
whisk until they are thoroughly combine all the ingredients thoroughly.
combined and frothy.
-@JDR LHMR LHMR
Pour the mixture into the
prepared tin. Bake for 25–30 minutes
until golden brown, and beginning to
pull away from the sides of the tin.
Allow to cool in the tin before cutting
into wedges.
1J[[B EPVHI )MFQDCHDMSR
Pizza is a popular meal to eat for • 500g (1lb 2oz) “00” or
strong white flour
lunch or dinner. It’s easy to learn how to make • 7g sachet of fast-action
the dough for the base. This recipe makes dried yeast
enough dough for four pizzas. • a pinch of salt
• 200ml (7fl oz) warm water
• 4 tbsp olive oil
L@JDR OHYY@R GQ %PTHOLDMS
• sieve
• large glass bowl
• wooden spoon
• cling film
• baking tray or tin
• rolling pin
Sift the flour into a bowl and Mix with a wooden spoon until Knead firmly using
add the yeast and salt. Make a well it comes together and then add the the heel of your hand,
in the centre, then slowly add the olive oil and continue to mix until folding the dough over
warm water. it forms a soft dough. as you go. Do this until
the dough becomes soft
and spongy.
Put the dough in a bowl, cover )SVHK@KMACDBRNSLQDDSDBKG@XRSHB
with cling film, and leave in a warm Put the dough on a floured surface, and
place for 30–40 minutes or until the
dough has doubled in size. knead with your knuckles to knock out the air.
Fold the dough over and knead again.
Divide the dough into four
balls. Using a rolling pin, roll a ball out
on a floured surface until it's about a
centimeter (1/2 in) thick. Place on a pizza
tray or in a metal tin. You can try out
different toppings.
Below, the dough is topped with 3 tbsp
tomato puree, 3 tomatoes (sliced), and
150g (51/2oz) mozarella (torn into pieces),
and fresh basil leaves.
Bake for 15–20 minutes or until the crust
is golden and the cheese is bubbling.
'PVS XBZT
XJUI QJ[[BT
Try out these classic and new pizzas.
5JOZ UPNT QJ[[B )BXBJJBO CJUFT
This is a classic combination of These are a fun take on ham and
ingredients and flavours. Restaurants that serve pineapple pizza. They’ll be snapped up quickly
pizza would have this at the top of their list. so make sure you try one before they all go!
*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE
• pizza dough ball u Roll out your pizza dough • pizza dough ball u On a floured surface, divide
(from the recipe on (from the recipe on
pages 40–41) on a floured surface into pages 40–41) your pizza dough into 12 small
• 2-3 tbsp tomato puree a circle that will fit your balls. Flatten the balls so they
or passata pizza tray. • 2-3 tbsp tomato puree form small circles that are
• mozzarella ball or passata about 8cm (3in) in diameter.
• 1 punnet of tiny u Spread the tomato puree
tomatoes • 212g can of pineapple u Spread the tomato puree
• fresh basil leaves, over the pizza using the back pieces, drained
to serve of a spoon. over the dough circles using
• 60g (21/2oz) ham, cut the back of a spoon.
u Carefully cut the mozzarella into strips
u Place a couple of pineapple
ball into slices. • 150g (51/2oz) grated
mozzarella cheese pieces and a few strips of ham
u Place the mozzarella slices onto each pizza.
onto the pizza (slightly u Sprinkle a little bit of grated
overlapping) and scatter the
tiny tomatoes on the cheese. mozzarella cheese over each
pizza bite.
u Cook the pizza in a
u Cook the pizzas in a
preheated oven, 180°C (350°F/
Gas 4) for 20 minutes. preheated oven, 180°C (350°F/
Gas 4) for 15 minutes.
u Garnish with a handful of
fresh basil leaves, torn.
5PQ UIJT anchovies baby spinach leaves sliced sweet peppers pineapple
Check what you have in olives chilli peppers pepperoni cherry tomatoes
the cupboard or fridge
and try making up your
own toppings for your
pizza. Here are ideas
for what you can use.
.VTISPPN NBEOFTT 1J[[B QPQT
If you’re a pizza fan then this option will These fun lollipop-style pizzas are
be right up your street. The mushrooms and great for a party or picnic. The combination of
mozzarella will melt in your mouth. peppers and tomatoes is delicious.
*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE
• 1 tbsp olive oil u Gently heat the oil in a frying • pizza dough (from the u Divide your pizza dough into
recipe on 40-41)
• 125g (41/2oz) pan and fry the mushrooms for 12 small balls. Flatten the balls
mushrooms, sliced 2 minutes. • 2-3 tbsp tomato puree so they form small circles that
or passata are approximately 8 cm (3 in)
• pizza dough ball u Roll out your pizza dough on in diameter. Insert a stick into
(from the recipe on • 150g (51/2oz) grated each uncooked dough circle.
pages 40–41) a floured surface into a circle mozzarella cheese
that will fit your pizza tray. Roll u Spread the tomato sauce
• 2-3 tbsp tomato puree the dough as thinly as you can. • half a yellow pepper,
or passata sliced over the circles using the back
u Spread the tomato sauce of a spoon.
• mozzarella ball • 6 red cherry tomatoes,
over the pizza using the back halved u Decorate with grated
of a spoon.
• 6 yellow cherry mozzarella, peppers,
u Cut the mozzarella ball into tomatoes, halved and tomatoes.
thin slices. 4QFDJBM u Cook the pizzas in a
FRVJQNFOU
u Place the mozzarella and preheated oven, 180°C (350°F/
Gas 4) for 15 minutes.
mushrooms onto the pizza.
• white oven-proof sticks
u Cook the pizza in a
preheated oven, 180°C (350°F/
Gas 4) for 20 minutes.
$MVC TBOEXJDI
This triple-decker deluxe lunch uses ham, chicken,
and cheese. But you can choose any ingredients you like to
build your own stackable sandwich.
3DQUDR LHMR
)MFQDCHDMSR • 50g (13/4oz) iceberg • 1 tomato, sliced %PTHOLDMS
lettuce, shredded
• 6 slices white bread (you • 50g (13/4oz) cooked • bread knife
could use the bread from the • 2 slices ham chicken breast, shredded • cutting board
Basic bread recipe, page 32) • mixing bowl
• 2 slices Swiss or Cheddar • metal spoon
• 4 tbsp mayonnaise cheese • toothpicks
• 1 tbsp lemon juice
Lightly toast the bread on In a small bowl, mix Spread 2 slices of the white
both sides in a toaster or under a together the mayonnaise and toast with half of the lettuce and
preheated moderate grill (ask an lemon juice. Season to taste and mayonnaise mixture.
adult to help). Cut off the crusts. then stir in the shredded lettuce.
Place a slice of ham, then a Add some slices of tomato Cut each sandwich into
slice of cheese on top of each. Top and the chicken. Top with the 4 triangles and secure each one
with another slice and spread with remaining toast. with a toothpick.
the remaining lettuce and mayo.
1JUUB QPDLFUT
Tofu is a versatile and nutritious ingredient.
The sauce used in this recipe gives the tofu a yummy
barbecue taste as well as an appealing glow.
In a shallow dish, mix Put the tofu into the dish with the )MFQDCHDMSR
together all the ingredients for the marinade. Spoon the marinade over the • 250g (9oz) firm tofu
marinade, set aside. Pat the tofu dry tofu until it is well coated. Leave the • a little olive oil
with a kitchen towel and cut it into tofu to marinate for at least 1 hour. • 3 Cos lettuce leaves,
8 long slices. shredded
• 2 spring onions, peeled
and cut into long strips
• a handful of alfalfa
sprouts, optional
• 4 wholemeal pitta bread,
warmed in a toaster or
warm oven
&NQSGDL@QHM@CD
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• 1/2 tsp ground cumin
%PTHOLDMS
• small sharp knife
• chopping board
• kitchen towel
• dessert spoon
• shallow dish
• griddle pan
• spatula or tongs
Brush the griddle pan with Cook the tofu for 4 minutes on
a generous amount of olive oil and each side, or until golden. As you cook,
then put it on a high heat. Carefully spoon over more of the marinade.
put 4 of the tofu slices into the Griddle the rest of the tofu in the
hot pan. same way.
Carefully slice along the edge 3DQUDR LHMR LHMR
of the pitta bread. Divide the
lettuce, spring onions, and alfalfa
sprouts between the pitta bread
and then add 2 pieces of tofu.
6@QH@SHNM
Strips of chicken, pork,
turkey, or beef or even a
medley of vegetables such as
pepper, courgette, and onion
make a great alternative to
the tofu.
)MFQDCHDMSR 7FHFUBCMF
QMBUUFS
• 1 cucumber
• 2 celery sticks This healthy and colourful snack works well for
• 1 red pepper,
deseeded any occasion or as a side dish to accompany a light meal.
• 1 yellow pepper,
deseeded
• 2 carrots
• 4 baby gem lettuce Carefully slice the cucumber, Place the vegetable sticks
leaves
• 8 cherry tomatoes celery sticks, peppers, and carrots into lettuce leaves, cherry tomatoes, and
• 4 broccoli florets thin strips. broccoli florets into colourful cups on a
tray and set aside.
3NTQBQD@L
@MCBGHUDCHO
• 8 tbsp sour cream
• 3 tbsp fresh chives,
chopped
• 2 tsp lemon juice
9NFTQS@MC
LHMSCHO
• 250g (9oz) natural
yogurt
• 1/2 cucumber, grated
• 2 tsp dried mint
%PTHOLDMS
• sharp knife
• chopping board
• 8 colourful cups and
tray/platter (to serve
vegetables in)
• 2 small glass bowls
• 2 tablespoons
Mix the sour cream, chives, and In another small glass bowl mix
lemon juice in a small glass bowl. Pour the natural yogurt, grated cucumber, and
into a colourful cup to serve. dried mint together. Taste and season with
salt and pepper. Serve in a colourful cup.
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