I can’t believe that we’re back in the kitchen science lab again for another round of Les Petits Chefs, my after-school cooking club for 9-11 year old boys. I’m hosting two sessions of 6-8 weeks each this term between now and December so expect lots of great and kid-friendly (but not dumbed down) recipes! This [...]
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Daring Cooks August – Pierogies
We interrupt this Road Trip to bring you the August Daring Cooks’ Challenge – hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogies from scratch and an optional challenge to provide one filling that best represents their locale. When I read this challenge, [...]
Bon Appétit – RSVP Redux (June and July)
The ever-fabulous Barb of Vino Luci Style (who is also my friend and my web designer!) recently began to highlight recipes from Bon Appétit’s RSVP section. When I saw her gorgeous Blueberry Cornmeal Cake from the May issue, I knew that I wanted to join in the fun too. For those who don’t know, the [...]
Pane e vino
Spaghettini with tomatoes, lemon, feta and pine nuts Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Ingredients – 6 medium-sized fresh tomatoes, diced (or 1 796ml can diced tomatoes) – 4 tablespoons olive oil – 4 cloves garlic, minced – salt and pepper to taste – zest and juice of 2 lemons – 6 [...]
Walnut, butternut squash and pancetta pansotti
Walnut, butternut squash and pancetta pansotti filling Recipe adapted from Epicurious (March 2002) Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth Ingredients 1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup) 1 tablespoon olive oil 1 large onion, finely chopped 1/2 cup walnuts (2 ounces), finely chopped 2 tablespoons [...]
Les Petits Chefs Food Revolution Week 4
Jamie Oliver’s Spaghetti and Meatballs main courses | serves 4 – 6 Ingredients • 4 sprigs of fresh rosemary • 12 Jacob’s cream crackers • 2 heaped teaspoons Dijon mustard • 500g good-quality minced beef, pork, or a mixture of the two (we actually used lean ground turkey though it could have done with a [...]
