Cooking with kids

Vegetarian Sushi

Vegetarian Sushi

Vegetarian sushi is a great meal or snack for any age. Kids really enjoy eating sushi and making it. It can be made into little pieces that they can easily grab. Children love being engaged in the production of a meal. Sushi is a great recipe for children to help with as the degree of difficulty is easily differentiated, children can help chop or simply roll the sushi.

Best of all sushi is really versatile, everyone can pick ‘n mix the flavours that they want to enjoy in a sushi roll. You could easily add some omelette, grilled chicken or tuna. 

Ingredients:

215g (1 cup) koshihikari rice

375ml (1 1/2 cups) water

1 tablespoon seasoned rice vinegar

4 nori sheets

1/2 small ripe avocado, peeled, mashed

1/2 small Lebanese cucumber, cut into thin strips

1/2 small red capsicum, deseeded, cut into thin strips

1/2 carrot cut into thin strips

Soy sauce and wasabi, to serve

vegetarian sushi 3

Method

  1. Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn’t become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.
  2. Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and a piece of carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.

To serve: Cut each roll into 6 pieces. Serve with soy sauce.

vegetarian sushi 2

Honey Lemon Chicken

Honey lemon chicken Honey lemon chicken with a side of steamed greens

This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!

Honey lemon chicken

Serves 4

2 chicken breasts

1Tb Dry Sherry

2Tb soy sauce

½ tsp salt

2 eggs

Oil for frying

¼ cup cornstartch

½ tsp baking powder

Sauce:

1/3 cup white sugar

1/3 cup honey

2tb cornstartch

1 cup chicken stock

3tb lemon juice

1 tsp salt

1 lemon sliced

2tb vegetable oil

salt and pepper

Garnish: chopped shallots

Honey lemon chicken

Method:

  1. Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
  2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  3. In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
  4. Remove chicken from marinade and sprinkle with salt and pepper.
  5. Place vegetable oil in fry pan on a medium heat
  6. Dip chicken in the batter to coat.
  7. Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
  8. In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
  9. Pour sauce over chicken, sprinkle with shallots and serve.Honey lemon chicken

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

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Spaghetti Boscaiola

IMG_8017

Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

  1. Bring a large pot of water to the boil with 1Tb salt added to water.
  2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
  3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
  4. Add bacon, garlic and mushrooms and cook for 6 minutes.
  5. Cook pasta as per packet instructions.
  6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
  7. Finely chop parsley.
  8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
  9. Serve on individual plates with a sprinkle of parmesan and parsley

IMG_8104

Cherry Strudel with chocolate berry ganache

Smooth sweetened ricotta studded with cherries, wrapped up in light and flaky filo pastry, coated in a chocolate cherry sauce each mouthful of this dessert is an exquisite pleasure.

Ingredients

1 375gram can cherries in syrup

300grams ricotta cheese

4tb caster sugar

3 sheets filo pastry

1tsp vanilla extract

1tsp lemon zest

2Tb white chocolate melts

¼ tsp cinnamon

50grams butter melted

Sauce

Cherry sugar syrup (from canned cherries)

150ml cream

100grams chocolate melts

 

  1. Preheat oven to 180C. Line a baking sheet with greaseproof paper, spray with oil spray.
  2. In a mixing bowl, combine ricotta, vanilla, cinnamon, sugar and lemon zest, mix well. Add half cherries and stir until combine.
  3. Lay a piece pastry horizontal on a clean bench, brush with melted butter, lay another piece of pastry on top, continue with remaining layers of pastry.
  4. Form the ricotta mixture into a log. Place on the filo pastry 2cm from the top and 2cm from each side at the end horizontally furthest away from you, press white chocolate melts into the mixture. Fold the pastry towards you and either side across the centre, brush pastry with butter and roll towards you.
  5. Place onto baking sheet, brush with butter, bake for 15-18minutes until pastry is golden brown.
  6. Make the sauce while the strudel is cooking. Place the liquid from the can into a small saucepan, place on a medium heat and allow to simmer and to reduce slightly. Add cream cook for 2minutes; add chocolate keep on cooktop until melted add remaining cherries and take off the heat.
  7. Allow strudel to cook for a few minutes before serving. Serve strudel with lashings of sauce and ice cream if you dare.

 

 

 

Ricotta pesto Tart

Ricotta pesto tart

This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.

Adding a little steam to the cooking process creates, light, fluffy and golden pastry.

Ricotta pesto tart

Serves 4

1 piece puff pastry

4Tb basil pesto

12 Tb ricotta cheese

8 cherry tomatoes

1 shallot

Salt and pepper

Side salad to serve (if desired)

  1. Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
  2. Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
  3. Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
  4. Bake in preheated combination steam oven for 15minutes.
  5. Serve with a side salad if desired.

Baklava Fingers

Baklava Fingers

This sumptuous desert of sweetened walnuts encased in light and flaky filo pastry, soaked in a sweet honey syrup, is a great companion with a cup of tea.

Baklava served with Persian Fairy Floss500g walnuts

2T soft brown sugar

1Tb honey

1tsp ground cinnamon

1Tb lemon zest

20g butter, melted

10 sheets filo pastry

50g butter, melted

Syrup

1 cup sugar

2 T honey

Method

To serve:

pink Persian fairy floss

  1. Pre heat oven to 180c, line a tray with baking paper.
  2. Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped (if you do not have a food processor chop the walnuts as finely as possible with a knife).
  3. Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
  4. Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
  5. Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
  6. Fold edges over the nut mixture, brush length of pastry with butter roll.
  7. Brush top with a little more butter and dust cinnamon over, place onto lined tray and repeat with remaining mixture.
  8. To make the syrup, combine the sugar, honey and ½ cup water in a small saucepan. Stir for one minute, allow to reach a boil then reduce temperature to a simmer, simmer for 5 minutes. Pour syrup over baklava fingers.
  9. Serve fingers individually with Persian fairy floss.


baklava fingers before cooking

 

Baklava before being baked

baklava fresh out of the ovenBaklava fresh out of the oven

Baklava served with Persian Fairy Floss

Baklava served with pink Persian Fairy Floss

 


Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.