Category: Kid friendly

May 23

Chicken in breadcrumbs (kids cooking)

Serves 4

IngredientsFlour3 eggs, beatenPanko breadcrumbs4 x 160-180g chicken breast fillets, beaten to 4-5mm thickness100ml vegetable oil100g butterSea salt and 2 lemons, halved, to serve

Method1 Heat the oven to 180C/Gas 4. Place the flour, eggs and breadcrumbs in three separate containers. Dust each chicken fillet with flour, knocking off any excess, then dip in the egg. Finally, press into the breadcrumbs until well covered.

2 In a large frying pan heat the oil and butter until they start to foam. Add the chicken and cook for 1-2 min until the underneath is golden brown. Flip over and repeat.

3 Place the fillet on a baking tray and finish in the oven for 4-5 min. Serve with a squeeze of lemon juice.


May 23

Nisha Katona’s Quick ‘Angry Tandoori’ (kids cooking)


Serves 4

Ingredients100ml vegetable oil300g plain yoghurt3 cloves garlic, crushed2 cubes frozen crushed ginger, defrosted, or 2 thumb-size pieces fresh ginger, peeled and grated1 tsp ground turmeric1 tsp chilli powder1 tbsp ground cumin2 tbsp garam masala3 tbsp sweet paprika2 tsp saltJuice of ½ a lemon1kg skin-on, boneless chicken thighs, lightly slashed

Method1 Preheat the oven to 220C/gas 7 and line a baking sheet with foil.

2 Put all the ingredients except the chicken in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it is really well coated.

3 Transfer the chicken to the baking sheet in a single layer and bake in the oven for 20 to 25 min, until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot.


May 23

Tomato pasta sauce (kids cooking)

Serves 4

IngredientsOlive oil1 medium onion, finely chopped2 cloves garlic, crushed2 x 400g tins chopped tomatoes1 pinch sugar1 small bunch basil, leaves and stems separated

Method1 Heat a splash of olive oil in a heavy-based pan over medium heat. Add the chopped onion and a pinch of salt, and cook for about 8 min, stirring often, until softened but not browned. Add the garlic and cook for a further 2 min.

2 Tip the tomatoes into the pan with the sugar and basil stems. Leave to simmer uncovered for 30-40 min, stirring occasionally, until you have a nice thick sauce.

3 Remove from the heat and stir in the basil leaves just before serving with pasta of your choice.


May 23

Spaghetti bolognese (kids cooking)

Serves 4

Ingredients1-2 tbsp olive oil500g minced beef1 large onion, chopped2 garlic cloves, crushed1 carrot, grated1 bay leaf1 glass red wine1 x 400g tin chopped tomatoes1 tbsp tomato puree1 tbsp Worcestershire sauce500g spaghetti1 handful basil, choppedFreshly grated parmesan

Method1 Heat 1 tbsp of olive oil in a large frying pan over a high heat. Add the mince, in batches if necessary, and cook until well browned all over. Remove from the pan with a slotted spoon.

2 Add another splash of olive oil, lower the heat and add the onion, garlic, carrot and bay leaf. Season well and cook for 10 min until soft but not coloured.

3 Add the wine and cook until nearly evaporated. Turn down the heat and add the cooked mince, tomatoes, puree and Worcestershire sauce. Simmer, uncovered, for an hour until rich and thick.

4 Meanwhile, cook the spaghetti in boiling salted water. Drain and serve with the bolognese sauce, with basil and parmesan scattered over.


May 23

Plain macaroni cheese (kids cooking)

Serves 4

Ingredients50g butter50g flour600ml milk3 handfuls grated cheddar2 tsp mustard400g cooked pasta2 tomatoes, sliced2 handfuls breadcrumbs


Method1 Melt butter in pan, add flour and cook for 2 min, stirring. Gradually add milk, whisking to avoid lumps. Simmer for 10 min. Add 2 handfuls cheese and the mustard. Season.

2 Combine with cooked pasta in baking dish. Top with tomatoes, breadcrumbs and remaining cheese. Bake at 180C/gas 4 for 20 min.


May 23

Plain Omelette (kids cooking)

Serves 4

Ingredients2 eggs per personMilkButter

Method1 Heat a non-stick 23cm frying pan over a high heat. Lightly beat eggs in bowl with splash of milk. Season. Heat small knob of butter in frying pan and, when foaming, pour in eggs. With plastic spatula, pull edges of omelette to centre and shake pan to distribute uncooked egg. After 30 seconds remove from heat.

2 Add filling if you wish (eg ham, grated cheese, cooked mushrooms, smoked salmon). Fold both edges to overlap at centre. Serve.


Aug 16

iHOP pancakes



  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg beaten
  • 1 1/4 cups buttermilk
  • 2 Tablespoons butter melted
  • 3 Tablespoons sugar


  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
  • Serve with butter and warm syrup. Enjoy!


Jun 28

Banana Bread (Mum’s recipe – Mary Berry)

200g bananas – mashed

2tbsp milk

110g butter

150g castor sugar

2 eggs

170g plain flour

1tsp bicarbonate of soda

1tsp baking soda



Cream butter and sugar then beat in eggs.

Add mashed banana, milk then fold in sifted flour, baking soda and bicarb until combined.

Preheat oven to 140.

Place mixture into 2lbs loaf tin then bake for approx 50-55 mins (if 1lb tin 40-45 mins).

Allow to cool for 10 mins before removing from tin.


Apr 29

Basic buttercream icing

MAKES: Icing for 1 medium cake/6 cupcakes/12 fairy cakes

(29/4/21 – used 4x quantity which covered 45 cakes with some leftover)


  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • ¼ tsp vanilla extract
  • few drops food colouring

For an orange buttercream variation

  • 1 large orange, zest and 2 tbsp juice

For a chocolate variation

  • 25g/1oz cocoa powder
  • 75g/2½oz milk or dark chocolate, melted



  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

  2. Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.

  3. Stir in the food colouring, if using, until well combined.

  4. For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.

  5. For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

Recipe Tips

If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.


Apr 29

Vanilla cupcakes (with jam)


  • 160g plain flour
  • 20g cornflour
  • 4 g baking powder
  • 3 g salt
  • 115 g unsalted butter room temperature
  • 250g granulated sugar
  • 2 large eggs room temperature
  • 115ml milk room temperature
  • 5g vanilla extract
  • Jam – optional (final step)


  • Preheat oven to 175 degrees. Line a cupcake pan with liners, set aside.
  • In a bowl, add dry ingredients: flour, cornflour, baking powder, and salt and sift twice (flour and cornflour mix creates “cake flour” and sifting ensures they mix and have air added for fluffier cake. Set aside.
  • In a large bowl/mixer, add butter and sugar. Beat until creamed and fluffy.
  • Add eggs and vanilla extract. Mix until incorporated and smooth.
  • Add half dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
  • Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  • Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
  • OPTIONAL – Gently core the center of each cupcake (about a ¾” circle) and fill with jam. Be careful not to core through the bottom of your cupcake. Leave about ½” on the bottom so your filling doesn’t fall through when unwrapped.