When an unstoppable force...

... meets an immovable object

In this instance the immoveable object I'm talking about is a younger person (and it varies in age) who doesn't consider it cool to cook!

I think it matters therefore what you choose for the first session – you need to get their attention and pizza is not a bad place to begin. Just in case there are doubters out there saying - “junk food”. I concede that there are elements that may be considered junk but it's being assembled with fresh ingredients as you'll see.

If your children have friends who are interested and you can manage 4 it creates a great atmosphere and they get so interested in what they are doing they forget to fall out or squabble! If you have sufficient space and a friend to perch with you and help supervise then the more the merrier but 4 would be a good place to start. It also gives you two groups of two – plenty of food for everyone to share.

A word to the wise - I'd like to suggest that if you're going to try “hooked on cooking” during the holidays you might deliberately cook more protein than you need over a weekend. It doesn't really matter what sort – chicken, lamb, beef - all will be revealed.

A little prep goes a long way – ingredients you'll need won't be difficult, unusual or expensive.

Any kitchen kit required really depends on the ages of the kids – you can buy wooden spoons, rolling pins et al for small hands quite easily these days and inexpensively too.

Knives however are a different kettle of fish and you may be surprised to know that there are knives specifically designed for childrens' use when learning to cook. Check out “Kiddi Kutter Childs Safety Knife” www.lakeland.co.uk. This product is suitable for age 3+.

Lets get on.

Have some fun …

… with the kids and get them hooked on cooking!

Whether you're a parent or grandparent you can't avoid the fact that it's that time again – aargh – the school holidays. It may be that as a parent you are taking time off, shortening your working days or are fortunate enough to have parents to call upon to help with care.

If you are responsible for child care then I take it that under normal circumstances – budget permitting, you may send the children to a holiday club or something similar. If not this route then may be a day out here and there.

Whatever the circumstances, how about getting the kids hooked on cooking. I'm not talking Michelin Stars here but we all have to start somewhere and, if you get them interested now, think how much money they'll save when they go off to University – or wherever life may take them – if they can cook for themselves.

Picture yourself perched on a kitchen stool supervising (with your coffee or tea) - not only are the kids learning, they are preparing their own lunch and yours too - which they'll take great pride in serving – believe me when I tell you this!

Depending on the ages of the children then obviously the amount of supervision required varies.

This summer – even if it's only a couple of days a week – why not let the kids make their own lunch and supper too, each with a dessert and on different days to avoid boredom - who knows – it just might catch on.

So be prepared to let them get down and messy.

Sit back and watch the fun and think of the money you'll save too!

Nasi – but not as we know it!

I mentioned in The art of disguise… fish about substituting the cooked chicken with thin strips of smoked salmon and/or smoked salmon flakes and the ham with 4-6 hard boiled eggs, chopped.

Here's an alternative “fish” Nasi recipe :

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp Kecap Manis (sweet soy sauce)

1 tsp soft light brown sugar

1 tbsp lemon juice

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the soy sauce, sugar and lemon juice together, then stir into the rice mixture. Stir in the ham then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs but I see these as garnish but definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

Check out the summertime deals around at the moment – salmon fillets and smoked salmon are part of the picnic passion – always assuming we ever have any decent weather – a soggy bottom is not nice!

A little summerthing extra …

… for your strawberries and cream/ice cream

Strawberry & Almond Soup

250g strawberries, the riper the better

2 tbsp icing sugar

3 tbsp water

3 tbsp Amaretto liqueur

Top your strawberries and cut into quarters, straight into your blender. Add the icing sugar and the water and blitz until you have a purée.

Pass the purée through a sieve and then add the Amaretto liqueur. Cover and “fridge”.

Serve tipped over strawberries and ice cream, vanilla ice cream on its own or even over a plain cake.

Thanks to Niki Segnit and “The flavour Thesarus” where I came across this recipe. It didn't have a title so I gave it “soup” since it's messes with your senses - ice cream and soup!

It's a really quick recipe and here's what it looks like.

You could toast some flaked almonds and sprinkle over the soup for added texture!

What the girls said …

“the food is amazing, inspiration for cooking, food for thought”

“wonderful flavours and textures”

“quick, easy, tasty”

“always a sign of good food – silence!”

“soda bread was delicious with the goats cheese, sour cherries and honey – beautiful!”

“pretend risotto with pasta, it was lovely”

“orzotto even better than risotto – much easier”

… and back to the bread

The girls loved the speed with which the loaf went into the oven. No proving, no faffing around. We deliberated as to what additions could be made – nigella seeds, chopped walnuts, olives, to name but three. Continuing with the weekend treat theme, think also of the quality issues – how virtuous can you be?!

Give some thought to the E numbers in processed bread – there's one for colouring the crust, another for extending the shelf life, another for making sure the crumb stays soft – aka an emulsifier – added enzymes to ensure your overall loaf stays soft – I could go on!

“Artisan breads” are very trendy nowadays – one thing is certain, you'll pay for the privilege – you are entitled to ask, politely of course, how your “artisan” loaf was baked and therefore to make sure it is what is says on the fancy waistband wrapper you so often see.

I realise that the rapid soda bread recipe is not an authentic “sourdough” the real McCoy (i.e. the real deal) takes at least 16 hours – but whose got that sort of time?! Personally I'd rather know what ingredients – and the fewer the better – were in my loaf, humble though it may be. In the unlikely event that you have any of your loaf left I can confirm unreservedly that it toasts brilliantly.

A memo …

… to the BBC Good Food Show Summer and to whoever is responsible for doling out the fast food concessions.

To: BBC Good Food Show Summer – Complaints and Feedback

From: Me

Re: Visit to BBC Good Food Show Summer – Birmingham 16^th June 2016

I set down below an excerpt from my post entitled A Grand Day Out … take a tip, as follows :

... with limited choices we chose a crepe from a concession near the picnic areas – sweet or savoury – we opted for the savoury @ £6 per crepe – expensive, although tasty enough. What I didn't realise until it was too late was that the two small bottles of water purchased at the same time – at £2 each – gasp - was from Costco – for those not familiar, a membership based cash and carry which bears the Kirkland name. I can't tell you yet exactly how much they cost per bottle but rest assured I'll be backing up my mouth as soon as possible – if I had to guess probably in the region of 20p per bottle – watch this space.

I was very generous with “in the region of 20p per bottle”.

I have now completed my research. The bottles of water are sold in packs of 40 – each bottle is 500ml. Cost (including VAT) is 1.6p per 100ml – 8.025p per bottle which, if my arithmetic is correct, results in a mark up of 2492%.

Everyone is entitled to make a profit and lets not forget it's hard work but there's a limit and there's a vast difference between what is reasonable and absolute daylight robbery.

I did try to pass my research to “Contact Us” “For complaints and feedback regarding the show see our CUSTOMER CHARTER”. Sadly “File or directory not found … might have been removed … name changed or is temporarily unavailable.”

So, my final effort is to email general enquiries bbcgoodfoodshow@riverstreetevents.co.uk – I'll keep you posted!

Back to work … dessert

... is based on a quick and easy recipe using a fruit that is in season – apricots.  If you're using fresh fruit then you'll need at least 8 apricots i.e. 4 halves per person, stones removed – more if you want!  Apricots have a short season and can be unreliable, so here's a recipe that uses a store cupboard ingredient i.e. the tinned alternative.

Caramelised Apricots

Serves 4

1 x 420g tin of apricots, drained

40g unsalted butter

50g soft light brown sugar

25ml Amaretto liqueur

8/10 amaretti biscuits, crushed

Pre-heat oven 180 fan/200c/Gas 6

I used my trusted frying pan that is suitable to use in the oven.

Melt the butter on a medium heat, add the apricots and then the liqueur.  Sprinkle the sugar over the top of the fruit and place in the oven for 15 minutes.

Serve with vanilla ice cream or sorbet works well too.

Verdicts to follow with “what the girls said”.