Easy Peasy All The Time - Hardcover

Über die Autorin bzw. den Autor

Pru Irvine is a journalist who also runs bread and pizza-making courses for children.

Aus dem Klappentext

Another fun-filled cookbook for children with over 80 easy recipes. The Easy Peasy philosophy is based on the passionate belief that children can get enormous pleasure out of learning to cook real food, and the success of the first Easy Peasy and Easy Peasy Sweetie Pie cookbooks for kids proved that many agree. Here is another collection of easy and fun recipes suitable for children.

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Egg in a hole - Just for you

You will need 4 ingredients:

a slice of bread 1 egg a blob of butter some salt

a pastry cutter (about 6cm round) a cup a frying pan small enough to hold a slice of bread a spatula a plate

1. Cut out a circle of bread from the middle of the slice with the pastry cutter. Keep the circle. 2. Carefully crack the egg into the cup taking care not to break the yolk. Fish out any bits of shell. 3. Heat a blob of butter in the frying pan, on a medium heat, until it starts to fizz. 4. Put the circle of bread into the butter and let it cook for a minute or so until it's brown on its bottom. 5. Using the spatula, carefully lift the bread out of the frying pan and put it on the plate. 6. If all the butter has disappeared add another little blob and when that's fizzing put in the slice of bread that you cut the circle from. 7. Now carefully tip the egg into the hole in the bread and let it cook until it looks ready and how you like it - probably 3-4 minutes. Add a little salt if you want. 8. Put the bread circle on top of the egg and carefully lift the whole thing out of the frying pan with the spatula. Eat it quickly before everyone wants one.

Watch out o The trouble with cooking eggs like this is the mess they leave in the frying pan. When you've finished cooking put the pan somewhere safe to cool down for a bit. Then let it soak in hot, soapy water before you clean it.

Eight for me - None for you

You will need 4 ingredients:

325g of plain flour 100g of caster sugar 225g of soft butter some vanilla essence

weighing scales a mixing bowl and a wooden spoon clean hands a baking tray oven gloves a palette knife and a wire cooling rack

1. Turn on the oven to 1700C/3250F/gas mark 3. 2. Weigh the flour, sugar and butter and put it all into the mixing bowl. 3. Add the vanilla essence and start mixing it with your wooden spoon. When it gets really sticky, use your hands (clean, please!) to squeeze the dough into a nice, smooth lump. Make sure it's very well mixed. 4. Now, pinch off pieces about the size of a large marble and roll them around in your hands into little balls. They don't have to be perfectly shaped. 5. Put them on the baking tray - not too close together because they spread a bit in the oven - and press them a bit flatter with your hand. Press very lightly. 6. Using your oven gloves, carefully put them in the oven for about 15-20 minutes until they're sandy coloured. Use your oven gloves to take them out of the oven. Put them on the wire cooling rack with the palette knife and leave them to cool. Try not to eat them straight away. Biscuits are better cold.

Extra bites o Try adding a handful of sultanas or a pile of chocolate chips to the mixture. o Better still, let the biscuits go completely cold. Break up a couple of bars of chocolate into a saucepan. Add a little milk and let it melt slowly over a low heat. Carefully take the saucepan off the heat and dip one end of each biscuit into the melted chocolate. Put them onto a baking tray that you've covered with non-stick baking parchment and pop them into the fridge to set.

NOT GOOD FOR BED

Cow burglars

You will need 7 ingredients:

half a small onion a large clove of garlic 225g of minced beef 50g of breadcrumbs (see below) a blob of tomato ketchup (if you like ketchup) 1 dessertspoon of Worcestershire sauce some salt and pepper

clean hands a chopping board and a sharp knife a medium bowl a dessertspoon a grill and a grill pan with a rack some kitchen tongs

1. Turn on the grill. (Ask for help if you need it.) 2. Peel and carefully chop the onion and garlic as finely as you can. If you've got a food processor, do it in that. Put the chopped onion and garlic into the bowl. 3. Put everything else into the bowl and mix it all together very well with your clean hands. Hands are best to make sure everything is properly mixed. Do a fair bit of squeezing and mixing. The more you do, the smoother the mixture. This makes burgering very easy. 4. Take a small handful of the mixture. Mould it into a burger shape and put it on the chopping board. Keep doing this until all the mixture is used up. You should get about 4 Burglars. 5. Now put them onto the grill rack and grill them for about 6-7 minutes on each side. If you've made big, thick ones, cook them for about 8 minutes each side. Turn them over very carefully with the kitchen tongs and watch out for hot, spitting fat. 6. To check they're cooked all the way through, cut the biggest Burglar in half. If the meat still looks pink then pop them back under the grill for a few more minutes.