As I don’t have children of my own I’m very lucky to have a couple of Little Helpers that help me road test recipes, ingredients and cookery equipment geared towards children. Back in November they helped me try some ingredients to make cupcakes. A few weeks back they came for a whole day and we road tested two cookbooks, two sets of ingredient ranges and one piece of equipment.
I have quite a high standard when it comes to kids cookbooks. Due to my business I’m always on the lookout for new recipes suitable for children and I often find many kids’ cookbooks are not suitable for both boys and girls, suitable for a wide age range or use an ingredient list that would get even me in a sweat. Kids’ cookbooks should be easy to read, use easy to find ingredients and don’t just teach children how to bake a multitude of cupcakes.
I often get sent cookbooks by various publishers and many of them don’t get featured on the blog as I just don’t rate them. What Shall We Cook Today? from Ryland Peters and Small deserves a huge thumbs up. The cover is unassuming but inside is a fantastic collection of 70 recipes from the sweet to the savoury that are easily accessible to children. I would say this book is most suited for both boys and girls 7 years and up. I now use this cookbook at home for meals. The pea & parmesan risotto recipe featured in the book is particularly good. I would highly recommend this book for anyone wanting to buy a cookbook for children.
When my Little Helpers came we made the Chocolate Salami. You should have seen Cam’s eyes light up when he saw what we were making! Both Cam & Immy found the chocolate salami easy to make and they enjoyed constructing the salami and eating the chocolate left in the bowl.
It was easy. I could do it myself. I liked the chocolate! – Cam (7)
From What Shall We Cook Today?
200g milk or dark chocolate
50g unsalted butter
150g rich tea biscuits
1) Break the chocolate up into pieces and put it in a small heatproof bowl with the butter. Either melt over a bain marie or at small time intervals in the microwave. Once the chocolate has melted, take off the heat and allow to cool for a few minutes.
2) Break the biscuits into small pieces and tip them into a bowl.
3) Pour the melted chocolate mixture into the crumbled biscuits, making sure to scrape all the chocolate from the sides. Stir well.
4) Bring the mixture together in a big lump then lay it on a large piece of cling film. Form it into a rough sausage shape.
5) Roll the clingfilm around it tightly. Twirl the ends of the cling film to seal the ends the pop it in the fridge to set for and hour or so. Serve in slices.