Below you will find a selection of Recipes for you to enjoy making with the family
Enjoy one of the best-known French cheeses in a delicious way, bursting with flavour and coated in breadcrumbs.
Make sure the cheese is not too ripe and freeze before cooking to ensure the centre melts when baking. Serves 4
4 individual Camemberts or one large Camembert cut into approx 80g/3oz wedges, frozen for 1 hour.
25g plain flour
1 egg beaten with 1tbsp water
50ml sunflower oil
raspberry coulis or cranberry sauce to garnish
1. Preheat oven to 200C/400F/Gas Mark 6
2. Remove the Camembert from the freezer and carefully cut the white skin from the top, while leaving the bottom and sides in tact. Coat well on all sides with the flour.
3. Dip the coated Camembert in the egg mix and coat with breadcrumbs, then repeat both steps. Pat well to help the crumbs stick, then place in the fridge for 30 minutes.
4.Heat the oil over a medium heat. Remove the cheeses from the fridge and fry lightly on each side until light golden brown – approximately 1-2 minutes. Make sure the cheese does not begin to melt. Remove and drain excess oil on paper towels.
5. Place the lightly-browned cheeses on a lined baking tray and bake in the oven for 5-10 minutes or until the top is slightly puffed.
6.Serve immediately with a raspberry coulis or cranberry sauce.
Chocolate & Orange Pancakes
When it’s Pancake Day, everyone loves taking part in the Shrove Tuesday celebration of cooking up some simple ingredients to make a delicious pudding. These chocolate and orange pancakes make a nice change from plain versions.
90g plain flour
20g cocoa powder
25g caster sugar
1 large egg
300ml semi-skimmed milk
1/2 tsp vanilla essence
Sunflower oil, for frying
For the filling:
2 medium oranges
250g tub ricotta cheese
25g plain chocolate, grated
To make the filling :
Grate the zest from one of the oranges into a bowl.
Cut away the peel and pith from both oranges and cut into segments, allowing the juice to drip into the bowl, but put the segments on a plate to one side.
Beat the ricotta into the orange rind and juice until smooth and fold in the grated chocolate.
To make the pancakes:
Sift the flour and cocoa into a bowl and add the sugar.
Beat the egg, milk and vanilla extract together then add to the dry ingredients and whisk to make a smooth batter.
To cook the pancakes,
Warm a non-stick frying pan, add a teaspoon of oil, then pour in a very large tablespoon of batter which should be enough just to cover the base thinly.
Tilt the pan to distribute the batter evenly. Place on the hob and cook over a medium hot setting.
When the edges are golden and the batter looks set, toss or turn with a palette knife and cook the other side for about 1 minute until golden.
Remove from the pan and keep warm.
Lift the pan off the hob, add another teaspoon of oil and add another spoonful of batter. After tilting the pan, set back on the hob to cook.
Continue cooking the pancakes in this way until all the batter is used.
Place a tablespoon of the ricotta filling onto each pancake and either roll up or fold into a cornet, and decorate with two orange segments.
Leek and Mushroom Risotto
Risotto is a great stock-cupboard dish for any meal and can be made easily with ingredients you find in the fridge. This version is vegetarian, but can be used as a base for adding meat or fish if required.
1 litre stock (vegetable or chicken)
3 tsp olive oil
2 leeks, sliced
1/2 onion, finely diced
8-10 leaves sage, chopped
tarragon to taste
150g arborio risotto rice
250g chestnut mushrooms, sliced
1 garlic clove, crushed
1-2 tbsp parmesan cheese, grated
Bring the stock to the boil and simmer very gently.
Put one tsp of the oil in a separate pan and put on a low heat on the hob.
Add leeks and onion and stir briefly.
Put the lid on and leave on the lowest heat for around ten minutes, checking occasionally.
Add the sage and tarragon, another tsp of olive oil, stirring in, and then immediately throw in the risotto rice, stirring to coat with the oil.
Add the stock ladle by ladle, stirring in each time, until the rice is cooked through.
While the risotto is cooking (or beforehand if you prefer), heat the last tsp of oil in a small pan and put on a low heat.
When warm, fry the crushed garlic and mushrooms with a pinch of salt.
Stir, increase the heat slightly and put the lid on for about 5 mins, moving them about in the pan every now and again.
Remove the lid and increase the heat slightly to finish off.
Once the risotto and mushrooms are cooked, add the mushrooms to the risotto and stir in.
Add the parmesan to taste, and serve.
Help younger children make these easy crumpet pizzas for lunch, or let older kids put them together themselves. Use whatever veg you have in the fridge for the toppings
4 tbsp passata
4 tbsp ketchup
½ tsp dried oregano
toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well)
75g cheddar cheese , grated
Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors.
Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating.
Spaghetti & meatballs with hidden veg sauce
Preparation and cooking time
Serves 6 (4 children, 2 adults)
Teach children how to make this pasta supper – it’s a tasty family meal packed with nutrients
For the meatballs
300g good quality pork sausage (about 4 large or 8 chipolatas)
500g lean beef mince
1 small onion , coarsely grated
1 carrot , finely grated
1 tbsp dried oregano
50g parmesan , finely grated, plus extra to serve
1 medium egg
1 tbsp olive oil
For the tomato sauce
1 tbsp olive oil
1 courgette , coarsely grated
3 garlic cloves , finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
2x tins chopped tomato
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.
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.
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.
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.