COOKING WITH CHILDREN
GARDEN VEGETABLE PIZZAS
1lb/450g strong white flour
½ oz/15g yeast
1 tsp salt
10 – 12 fl oz/300 - 350ml water
Tomato sauce, herbs and vegetables from the garden, mozzarella cheese
Sift the flour and salt into a bowl.
Make a well in the centre and pop in the yeast with a little water stir gently and leave for 5 minutes
Add enough water and using your hands mix to a soft just slightly sticky dough
Put the dough on to a lightly floured work surface and knead for ten minutes until smooth. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside rub a little oil over the top and cover with a damp cloth Set aside in a warm place for 1-2 hours.
When the dough has doubled in size, punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping. Roll each piece of dough into a large circle and place on a floured baking tray.
Cover the pizza bases with tomato sauce, herbs, vegetables and mozzarella before baking in a hot oven.
CARROT SOUP WITH PUMPKIN BREAD
1½ lb/700g carrots
1 medium onion
1"x1" piece of fresh root ginger
2 oz/50g butter
2 pints/1.2 litres vegetable stock
Salt & pepper
Scrub the carrots & cut off the ends then chop into small pieces
Peel the onions and chop
Grate the ginger.
Melt the butter in a thick-bottomed pan and stir in the carrots and onion. Cook gently for 5 minutes. Stir in the ginger and cook for a further 3 minutes. Add the stock and simmer covered for 15 minutes. Cool slightly, and then blend the vegetables in a blender until smooth. Return to the pan, taste and add salt & pepper if required. Divide between four bowls and serve.
1¾ 1b/800g pumpkin
2½ 1b/1.14kg strong white flour
2 tsp. salt
1 oz/25g yeast
Greased baking tray
Oven 200C 400F no 6
Cook pumpkin, strain, reserve cooking liquid and sieve.
Dissolve yeast in 3 fl oz/85ml of the cooking liquid and leave 10 minutes until foaming.
Mix flour, salt, yeast, sieved pumpkin and enough of the cooking liquid together until you have a soft dough. Knead for 5 minutes, turn into an oiled bowl and leave until double in size.
Shape into rolls and place on a greased baking tray. Leave to double in size again before baking 20-25 minutes in a hot oven.
10 oz/275g wholemeal flour
2 oz/50g walnuts
2 oz/50g olive oil
3 teaspoons baking powder
2 sticks of tender celery
2 oz/50g raisins
4 oz/110g yogurt
A little milk
Combine the flour and baking powder in a bowl.
Finely grate the carrot and finely dice the celery.
Finely chop the walnuts.
Mix the carrots, celery, walnuts and raisins with the other dry ingredients. Then add the yogurt and olive oil, and enough milk to make a soft dropping consistency.
Pop into 10 muffin cases and bake for 15 minutes in a moderate oven (200ºC/400ºF).
CARROT, CELERY & WALNUT MUFFINS
WHOLEMEAL PANCAKES WITH CINNAMON APPLES
Wholemeal pancakes with cinnamon-apples
10 fl oz/275ml milk
4 oz/110g wholemeal flour
2 large dessert apples
1 oz/25g butter
¼ teaspoon cinnamon
1 dessertspoon honey
Mix the flour, eggs and milk together to make a batter, pour into a jug and leave to stand for 1 hour.
Peel, quarter, core and finely slice the apples. Melt the butter in a shallow pan and cook the apples until they begin to soften. Add the honey and continue to cook until they begin to caramelise, add the cinnamon, swirl around then remove from the heat.
Make 4 pancakes. Cover half of each pancake with apple mixture flip over the other half and serve.