It's that time of year again when we are all feeling the over indulgences of Christmas and are looking for healthy options. It shouldnt just be in January, but throughtout the year that we all can make little tweaks in the foods and ingredients that we cook with to make nutritious foods. Little Bites Cookery was set up in 2015 to help parents and children cook nutritious foods. Recipes i create are designed to be simple enough for kids to make with a little help from parents and nutritious for the whole family to share. I believe in kids eating the same foods as adults and not cooking separate meals. This surely makes life easier too!
If you try these recipes please share your photos via facebook (www.facebook.com/littlebitescookeryschool).. i would love to see them.
Asparagus and ham omelette
This is a great little starter or lunch to make for valentine's day or to get the kids helping you out in the kitchen. The asparagus is wrapped in parma ham, with a fluffy omelette surrounding it (serves 1-2)
Weighing with scales, beating, measuring with spoons, pouring, spreading
Chopping board, kids knife, grater, scales, measuring spoons, baking dish or pie dish, fork
What you need:
1 tsp Olive oil (for greasing),
15g Mature cheddar cheese
1/2 tbsp Crème fraiche or semi skimmed milk
4 slices Parma ham or other ham
What to do:
Preheat oven to 190°c or gas mark 5.
Snap off ends of asparagus and wash.
Roll in ham towards the end.
Grease baking tray/trays and place asparagus along the tray.
Weigh and grate the cheese into a bowl.
Lightly beat the egg, crème fraiche and cheese together.
Pour egg mixture over the asparagus ensuring evenly spread.
Bake in oven for 12-15 minutes or until golden brown.
Parsnip, leek and lemon soup
serves 4 -6 people
Measuring with spoons, chopping, pouring, blending, measuring with a jug
Measuring spoons, saucepan, chopping board, kids knife, peeler, measuring jug
what you need:
2 tbsp rapeseed or vegetable oil
1 garlic clove
1 inch ginger
1 litre chicken or vegetable stock
what to do:
Measure the oil into a pan or soup maker.
Ask a grown up to peel the parsnips.
Chop the onion, leek, garlic, parsnips and ginger.
Add to pan and cook for 5 mins
Measure, add the stock and lemon and cook for 20 mins