‘Kon’nichiwa one and all, I am chef Inamoto and welcome to my kitchen. I have a couple of great, lip-smacking, belly-satisfying and yummy recipes for you. Kids cooking is inventive, creative and fun, so let’s give it a go.’
Freshly Baked Bread
Plain / all-purpose flour 600g
1 ½ teaspoons of yeast
½ teaspoon of salt (Optional)
300 ml of warm water (Not from the bath)
Put yeast and about ¾ of the water in a large bowl. Stir until the yeast has dissolved.
Add salt and flour and mix together until a stiff dough has formed. Add more water until it’s easy to handle and work with floured hands to stop it sticking, until it’s a ball.
Sprinkle lots of flour on a clean work surface making sure it gets on your clothes and the floor. Pour out the dough, rub flour on hands and kneed with palms or fists if your annoyed. Continue for about 10-15 minutes until you’re out of breath and it’s smooth and stretchy.
Cover with a clean dish towel and let stand until it has doubled in size, usually 40 mins – 1hr. It’s alive!
Once it has risen, throw some more flour on the work surface and kneed a few times to remove the trapped air. Shape the bread into rolls or a baguette or place in a bread tin.
Cover and wait until it has doubled in size again. Not too long or the bread monster will take over the kitchen!
Brush some cold water on the outside for a light crisp and bake at 220 degrees Celsius for around 20 mins. Take out the oven and knock on the bottom of the bread and if it sounds hollow, Bob’s your uncle, it’s done.
Let cool and then get stuck in for a taste sensation. Have sandwiches on the first day (lemonade sandwiches are my favourite) and then toast on the second, yum, yum.
If the bread is too heavy, add a little more water or a little more yeast as you make it. It will probably take a few tries before it’s perfect but whatever you do, don’t give up.
Don’t worry the kids cooking is not done yet…
1 cup (150g) self-raising flour
1 tbsp (tablespoon) sugar
1 egg from a chicken – not ostrich, lightly beaten (with fork not fist)
3/4 cup (180ml) cow juice (milk)
50g butter, melted (by the sun or hob)
Place all the ingredients in a bowl and whisk until your arm muscles grow and it’s lump free and smooth.
Melt a little butter in a non-stick pan. Pour ¼ of a cup of the mixture into the pan and listen to the sizzle.
When large bubbles appear, flip the pancake over and cook the other side for about a minute until golden.
Serve with lemon juice, fresh fruit or even mayonnaise if that takes your fancy.
Come back soon for more great Kid’s Cooking and a whole world of projects, activities and other madness.
Barry Brunswick is a children’s author. You can buy his children’s books on Amazon, The War of The Turnips, The Secret Tale of the Cupboard Gnome, Sally the Astronaut, and the new short story collection Barry S. Brunswick’s Tall Tales. Follow Barry on Facebook, Pinterest and Twitter.