At ACT Playgroups we strive to create cooking activities that involve the whole family.
Bubble and Squeak with a twist
During the summer months, our family does not cook much in the kitchen, as we make most of the weather and cook dinner out on the BBQ. We tend to have leftover meat, and with these leftovers, I create a Sausage Potato Hash. This can also be made without the leftover meat, and it is still amazing.
My children get involved with the cutting, cooking and stirring. They love creating the different flavours with all the leftovers.
- 2-3 chopped potatoes approximately 1 inch in size
- 1 carrot
- 1 Onion
- 1 leak
- Olive oil
- Pinch of Rosemary
- Whatever leftover meat you may have (Sausages, burger, steak)
- Olive oil
- Dijon mustard
- French mustard
- Fresh chives
- Fresh parsley
- White wine vinegar
- Warm up the oil and add the potatoes, carrots and rosemary. Cover for approximately 8 min, stirring occasionally
- Add chopped Sausages, onions and cook for another 8 min, stirring occasionally
- Mix all the dressing ingredients in a small bowl
- When all the ingredients are cooked to your liking, remove from the heat and add the dressing and stir.
- Serve with crusty bread.
It is one of my go-to recipes when I need something quick and easy with no fuss. You can substitute almost everything for those fussy eaters.
National Chocolate Cupcake day
Cooking with kids helps boosts their development. Cooking tasks help develop necessary academic, cognitive and motor skills. There are days when I’m more eager to let them help than others. However, I see the benefits of their time spent in the kitchen.
- 200g butter
- 200g Plain chocolate
- 200g Brown sugar
- 2 Beaten eggs
- 1tsp Vanilla extract
- 250g Self-rising flour
- Sprinkles, to decorate
For the icing
- 200g Plane chocolate
- 100ml Double cream, not fridge-cold
- 50g Icing Sugar
- Heat oven to 160C/140C fan
- Line a 12-hole muffin tin with cases
- Melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, set aside to cool
- Stir the eggs and vanilla into the cooled chocolate mixture.
- Place flour into a large mixing bowl and stir in the chocolate mixture until smooth.
- Spoon into Cupcake cases, bake for 20-22mins. Leave to cool.
- Melt the chocolate in a heatproof bowl, in the microwave
- Once melted, stir in the double cream and sift in the icing sugar.
- Decorate and add sprinkles