The cooking book 9781405331876, 1405331879

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T he

k i n o g o C o k o B Jane Bull

A Dorling Kindersley Book

MELBOURNE, AND DELHI

Design • Jane Bull Text • Penelope York Photography • Andy Crawford Design Assistance • Laura Roberts Managing Editor • Sue Leonard Managing Art Editor • Cathy Chesson Production • Shivani Pandey DTP Designer • Almudena Díaz For my cookery teacher Barbara Owen (who’s also my mother)

First published in Great Britain as The Cooking Book in 2002 This edition first published in 2008 by Dorling Kindersley Limited 80 Strand, London WC2R 0RL  Copyright © 2002, 2008 Dorling Kindersley Limited A Penguin Company 2 4 6 8 10 9 7 5 3 1 CD259 - 03/08

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright owner.

A CIP catalogue record for this book is available from the British Library ISBN: 978-1-40533-187-6 Colour reproduction by GRB Editrice S.r.l., Verona, Italy Printed and bound by Leo Paper Products Ltd, China

Discover more at

www.dk.com

ty as

LONDON, NEW YORK, MUNICH, PARIS,

t hi n g t e m o s Stir up

What’s Cooking in this book . . ? Getting started 4-5 Your cooking kit 6-7 Play dough 8-9 How to make play dough 10-11 Popcorn 12-13 Pick and mix soup 14-15 Stir up some soup 16-17

delicious dishes and Pasta 18-19 Gem tarts and cheesy flans 20-21 Roll out the gem tarts 22-23 Moon rocks 24-25 Mission moon rock 26-27 Mix up a mud pie 28-29 Mixing the mud 30-31

tantalizing treats! Rainbow cakes 32-33 Magic up some fairy cakes 34-35 Upside-down pudding 36-37 Turn a pudding upside-down! 38-39 Cool fruit 40-41 How to make smooth fruit slurps 42-43 Pit-stop snacks 44-45 Cooking words 46-47 Index 48

Getting started

Follow this advice before you begin and you will find the recipes much easier and safer. But most importantly ENJOY IT!

Safety first

Taking care in the kitchen

You should always tell an adult what you are up to in the kitchen so they can be around to help you.

Warning star

Watch out! The kitchen can be a dangerous place unless you are careful and use tools properly. When you see this symbol it means that something is hot, sharp, or electric, and so you will need to ask an adult to give you a hand.

Kitchen rules ok It makes sense to keep a kitchen clean and tidy when you’re cooking; so here are some tips. apron or old Wear an shirt p u r e your hands clea n Cov sh up Scrub Wa Tidy up as you go along

dult Ask anu sAee this sign It’s

hot!

When yo need that you s n a e m it lp. adult he

Hot ovens and steaming pans Always wear oven gloves when you are using the oven, let hot food stand to cool, and beware of hot steam.

It’s

Electric tools

It’s

Sharp knives

ic! r t c e l e sharp! 4

Make sure you have an adult with you when you are using electrical items. Your hands should be dry when you use them and always unplug them when finished. Watch your fingers when you slice and NEVER walk around carrying a knife.

set? All you go! Off

Weights and measures

+

+

Weigh out your ingredients before you start, that way you won’t leave anything out.

Weighing time

Weighing

scales

In this book a spoonful is flat on top, not rounded. Try using a measuring spoon, they have standard sizes from a tablespoon right down to 1/2 a teaspoon. Measuring

will it make?

This symbol will tell you how much the recipe will make, for example, “makes 12 cakes”.

it take?

Measuring

Vitamin C is found in fruit and vegetables, especially in kiwi fruit, oranges, and lemons. Vitamin C helps your body to fight off infections like colds and flu. You should eat at least five pieces of fruit and veg a day.

jug

spoons

Energy foods are called carbohydrates. You get them from pasta, rice, bread, and sugary foods. They give your body energy. So if you’re running around and doing sport they will help you to go on for longer.

Treats and sweets

Sugary foods that taste really good give you short bursts of energy that don’t last very long. However, even though sweets, chocolates, and sticky buns taste good, they are not good to eat all the time.

an bi t to row up g

Iw

How long will

Body builders

These are proteins. You can find proteins in meat, eggs, milk, cheese, and beans. They help your body to grow and make muscles strong.

Energy foods

Look out for these abbreviations in the recipes: tbsp = tablespoon tsp = teaspoon

How much

Food is amazing stuff – it tastes good and is fun to play with; but the best thing about it is it keeps you alive. Your body needs different foods to keep you well and happy. Here are a few types.

Bug busters

For dry ingredients use weighing scales. For liquids use a measuring jug. REMEMBER if you start a recipe using grams then stick to them. Don’t mix up grams and ounces in one recipe.

A spoonful

Food facts

trong ds n ga

When you see this little clock symbol in a recipe, it tells you how long the meal or snack will take to cook.

5

Your cooking kit

Ask an adult to help with sharp knives

Fork

Here are the tools used in this book

Spoons

Sharp knife

Wooden spoon

Spatula

Large mixing bowl

Small bowl It’s always best to collect up the tools you need before you start cooking.

Big bowls

There is nothing trickier than having to mix too much in a small bowl. Always choose one that can fit double your mixture.

Hand blender

Ask an adult

Blender

6

to plug in the electrical gadgets

Electric tools

Electrical tools are very useful – they help with all of those jobs that make your arm tired. But if you don’t have them it’s not the end of the world, you’ll just have to mix by hand!

Electric whisk

Rolling-pin

Small saucepan

Pastry cutters Large saucepan with lid

Sieve

Pastry brush

Chopping board

Ask an adult to handle hot pans

20 cm (8 in) cake tin

Baking tray 20 cm (8 in) cake tin with loose base

Bun tin and paper cake cases

Cooling rack Foil

Clingfilm Peeler

d o y u a gh l P bread dough: Squeez h t i e an w d then eat i

75 t ) 50 str 0 g (11 /2 lb r ml (3/4 pin u ong w o l arm water 1 ts white f p sa l t

2

co lle To ct th mak es e

t) 7 g (1 sache t s ea s y blend yea

4

h ug do s r u nt yo die e e r g in

t hot f sha rom pe the it, ove n. )

un it grow – f e watch v Ha

t

sp

sun oil flower

eg de

up

co

ra t

yo

ey

ur

ou

r do

sh a

th

a

d Cur nts an ra

ug h 1

8

m p es b y br us h in g t h e

wi

be

isi ns

To

e

n

in

te

Sh

g

Makes about 10 plain rolls

beat

e n e gg

Su s nflower seed

P op

py seeds

ra

9

alt, Put the ye er, s t a w er. ast, flour, warm and get h oil in o t m to a bowl and mix the

2. Take t t he mixture ou

Sprin nd kle the flour a h t i w w o r p k o t take wl. the mix ture out of the bo

3. St art kneading ok nea e

T

1. Mix it all up

d, pre h do ss your fist hard into t ugh , then n. turn it and do it agai

How to make play dough

Have some fun playing with your bread dough. You’ll really love to squeeze it. Squish it around, roll it into shapes, then decorate it by making a whole bread family. Watch it grow and when it’s baked, serve it up hot with butter. Yum!

7. Plac y e on a greased tra 10

Make sure you place the shapes far apart from each other.

8. Leave them to rise

Co ver pla the tra y arm ce. Leav loosely with clingfilm and leave it in a w . e it un s til it’s double its size – about 30 minute

4. K eep kneading K nead

for 10 minutes Th e . doug h should ticky be stretchy, not s

5. C gh ut up u o d the pieces Div ide the dou r gh into smalle or p ith. ull off chunks to play w

Play

Mixing

Wooden

Pastry

spoon

brush

a design – try makin Set the oven to 220°C/425°F/Gas mark 7

dough tools

bowl

9. Brush on egg and decorate s. Brush eed the with s e bread with beaten egg and decorat

6. Ha ve a playfaces. C ho ose g

Clingfilm Knife

Baking

tray

Cooling

11. Bake your bread

rack

Bake for 10-15 minutes. The small shapes will cook quicker, so take them out sooner.

Pop

P o p cor

Bu t

Popcorn *

r popcorn e t

* Have a * Pop* at ma kin * P l l o ’ p t g i p or , * po n e o v d li ery p o P wh t he p e e er n. B u t k

Pop

1 tbsp oil

e!

60 g (2 oz) popping corn

60 g (2 oz) butter

Makes one big bowlful

Sweet or

salty

for *Pop* popcorn

Tools

Saucepan with lid

Sprinkle sugar or salt over your popcorn while it is still in the pan.

12

Wooden spoon

Bags of flavour

hob t o c o

n ow d t ol i

3

an d t ake a peak

wo n’t

t er n ee d any heat und

he

p

.S r, e tir in t the but

4

.T at u rn e h o ff t h e

u Yo

ei t of f the

lid s p o p

Cook for about a minute, or until there are no more pops.

with the very hot pan.

Ta k

pp ep opping, give th

an

Ask an adult to help

as h ak

th

1

pop in the co

*pop

.P o p o n th e list en out for

2

il o e e h and at up t rn

.H

sto

op

an

n Whe ey

L

et t th ho e oi y l l l get rea

*p

* e.

p op

For some more exciting tastes to add to your butter popcorn: 1. Tip your popcorn into a clean plastic bag. 2. Shake in grated cheese or dried herbs. 3. Squeeze the top of the bag, shake it about, then serve it up.

it’s

ready to eat

13

p u o s x i m d n a Pi c k

Make up

en or orange, e r g t gi n i k ma h or chunky, t y o r o T sm BUT most of

Cook this mix up for starters

Makes about two big bowls or ten tiny ones

Stock cube

Knob of butter

14

Onion

Red pepper

Apple

Carrot

600 ml (1 pint) water

Mixed herbs

e to r sa cipe mild or s vour y pic all, m y- , a ke it

tasty

UG M ig b he t UG ? M d e l i t d t i l t he a t h to say on o s and , up as big as me! t be l u’ l

yo ea

s w ee

own r

W

your

15

Stir up some soup Chop Chop Chop

Get souped-up to make this yummy starter. All it takes is lots and lots of chopping. Cut the vegetables into small pieces and the rest of it is simple.

c hop if you s r ea

e

on

io

Large

tools

Chopping

Sharp

saucepan with lid

board

Peeler

Spatula

knife

Goggles

th

No

ggles on e t with go r ns mo

Souper

Ask an adult

C

to help with sharp knives

top and the b ot ff the sk to o f l l u f in o en p m, p th o h

the

1.

Mel t

t he

r 2 . Ad e t d the onions but k

in th e saucepan o v er a low heat.

eeping the heat low so that t hey don’t burn.

3. Co ok slowly for a

bout a minute until the on t. ions loo k see-through and sof

4 . Ad

d the rest

, i.e. th e chopped apple pepper, and carrot.

S

d chop... n a e, c i ,d e lic

Kee py our f ingertips t uc ked a w ay

’re ot y e th he p d n ...a rt o f ready

The smaller the pieces, the quicker the soup will cook.

A Smooth soup

If you don’t like lumpy soup, use a blender until it is smooth. Let the soup cool before you start blending.

Ask an adult to help you use a blender

s, p i ,p s d l Rem ee ove the s d pee an pith,

W

atc ho

5 . Po

ur

wa t e r

in the and s easonings i.e. the herbs and stock cube.

6. Let it boil fo r a minute by turning up the heat.

7. G

k for 30 min ute s

per! Sou ady to ea t re s ’ t I

T!

Co o

ut, the steam i

s H

O

ently simmer

Tu er rn mm for the heat down and si at. 30 mi nutes over a low he

8. Check the soup After cooking check that everything is cooked.

Per fe

a t s ct pa

Wh g, blin en th e water is bub add the pasta.

18

.

Cook the pasta

K ee p boi ling for about 10 mins or follo w instructions on the packet.

3. Drain

y awa r e t a w through the sieve an. th e

Rest th e sieve on the saucep Now it’s ready to serve up.

e c u m a t o sa

1. Hea Pe

with the hot water

2

1. Boi r l some wate

To

Ask an adult to help

t the oil

; d chop the garlic . the n fry it in the saucepan al an

2 . Add tomatoes Ask an adult to help as the oil will get hot.

3.

Ad

Le

d th

t it

Let it simmerr. sti

e herbs and sugar and simme r for 2 minutes.

se your pasta o o Ch

125 g (4 oz) any quick cook pasta

600 ml (1 pint) water

ato sauce Tom 1

sm a

es ato ll ti m o n of chopped t

1 tbsp olive oil

Tools

1 clove garlic

1 tsp sugar 1 tsp herbs

Pasta

p a quick meal u k o Co h a tasty to

a wit t s a p of

mato s auce

Dish up dinner

When the sauce is ready, spoon it over the pasta and stir it up. Chop up some fresh herbs, such as basil leaves, for decoration and grate some cheese for extra taste. Makes 2 helpings

for pasta Small saucepan for pasta and sauce

Sieve

Spatula

Qui c

k

asta p ok co

s

Tr y o r o ut a l l ts of s es ha p and sizes

19

+ flour

175 g (6 oz) plain flour

+ butter 90 g (3 oz)

Gem tarts

and

+ water

About 6 tsp

red jam 125 g (4 oz)

cheesy flans

Sweet or savoury – these tarts can be both. A jammy teatime treat or a cheesy mini-meal. Pop them into your lunchbox as delicious snacks.

20

Shortcrust pastry

Once you know how to make this pastry, you’ll find that you can make lots of dishes. You can make apple pies, mince pies, sausage rolls, bigger flans and quiches and much more.

x

= a g em t a r t

21

Roll out the gem tarts

When you make the shortcrust pastry it is essential that

you don’t put in too much water, add a little at a time. Succeed with your tarts and you can call yourself a professional pastry chef! Experiment with fillings and test them on your family.

Gem

tart tools

1. Rub

together

the flour and butter with your fingers.

Large

Cooling

mixing bowl

Spoon

7.5

cm

(3

in)

Pastry

rack

Bun

cutter

Rolling-pin

tin

Try these savoury cheese tarts Collect up Shortcrust pastry – the same as the gem tarts 2 eggs 60 g (2 oz) grated cheese 150 ml (1/4 pint) milk

5. M

ry t a s k e a ball of pa y. Th eb ad owl s re t’ will b e clean when i

1. Prepare the pastry in the same way as for the gem tarts.

2. Beat up the eggs in a bowl.

he T op t

m

22

of

to ma to

Add the grated cheese and milk. 3. Spoon the mixture into the pastry cases. 4. Bake them in the same way as the gem tarts.

rr fw ith half a Che

y

9. Cu ases c t e t h bits pe d

The

left over can be sha ed. a nd c o o k

ixture lo oks like bread

3. A dd some water Ad ure. d ixt six tea spoons to the m

try as you the pas roll it. Turn o the table if t r u o i l t f stic d ks. Ad

6.

Sprin

ove r the

kle flour

. able ball, rolling pin, and the t

Set the oven to 200°C/400°F/Gas mark 6

B ri ng

7. Pr e

I

2. K eep rubbing bs. unti l the m crum

ho ts

4. Sq it ball. u e e z e th oa e mix

t ture together in

e about uld b (1/8 in) thick. m 4m

8. Start rolling

ss down the ball

Roy al t arts fo rt he q ueen of hear ts

10. ng i l l Spoo i n in the fjam. Only half fill t he cases with

11 . B ake the tarts Bake in the oven for about 15 minutes

L ea

ve th em

ait! to cool – if you can w

Moon rocks

Your mission – to reconstruct moon rocks that are good enough to eat. Read the scientific data carefully and report back at teatime.

This is what moon rocks are made of

250 g (8 oz) self-raising flour

90 g (3 oz) soft brown sugar

90 g (3 oz) butter

One pinch of salt.

125 g (4 oz) raisins

1/2

teaspoon mixed spice

1 egg

Collect these samples together, then turn the page to receive your instructions for moon rock construction Makes 8-12 moon rocks

24

all step f m s e or man, On giant heap e n o of cak e fo r m e!

Other space rocks to find Leave out the raisins and

try out these other tasty rocks.

Com et 125

l i a c oc k t

g (4 oz) chocolate chips

M ete or shower s 1 25

g (4 oz) sugar strand

M a rs a t t a c k Ad ring

d 1 ts p of red food colou at th . e same time as the egg

25

Mission moon rock

Collect up your samples

and prepare your work area. * Check the tools and follow these instructions to proceed. * Remember captain, you must be back from a successful mission in time for tea. Good luck.

Mission

equipment

Mixing

bowl

1 . Th row in the butte r and floudr

Rub i n t between your fingers a bs. thu m bs u rum ntil it looks like breadc

2. A r dd the suga and raisins Mix ds. th n em up evenly using your ha Add th l. e mixed spice as wel

Fork

Baking

tray

Cooling

rack

s p a e Grease the tray 7. y h them k c o F r o r m g . Sprea tr a y eepin d

6.

some butter over the

26

Set the oven to 200°C/400°F/Gas mark 6

k Make en. about 8-12 heaps, e ov h t quite m in rough. Then put the

3.

Beat e egg th in a l separate bow

Then

. ture add the beaten egg to the mix

4. M ix it together wit h a fork

M ak

y. perl o r e sure it p is all mixed up

5. s tick your hand in and squeeze Co l

llect up all the bits in the bow and s l l. queeze t hem together into a ba

A Successful ! y m m u Y aptain

m

8. Bake them Bake in the oven for about 15 minutes

on, i s s i

oc L e a ve t h e m t k. on a r a c

c

l oo

27

Mix up a mud pie Load’em up!

Move in the trucks to collect the

materials for your mud pie. This is a mix that you ar ate b 1 chocol ping p for to

Chocolate strands

125 g (4 o z ) cas tor sugar

g! n i n War ie P d u M under

io t c u Constr

n

don’t even need to bake – IT’S SO EASY!

1 tbsp coco a powder

17 5g

(6

oz) b

utt e

250 g bro (8 oz) ken biscu its

28

r

z) (4 o g 5 12 ed mix ed dri ruit f

Drive

up and drop o n som e ch o co late s tr an d s

Makes about 12 slices

k ou t t c e h C his slic e

29

Mixing the mud

Shovel up all of the muddy ingredients in a

saucepan, pack the earth down hard into the tin, pop into the fridge, and tip it out when it’s ready. Add more mud and serve.

Tools

to mix the mud

1. M

Knife

Saucepan

Wooden

spoon

20 cm (8 in) diameter cake tin

r elt the buttte! lt i

Do n’t g

Foil

e et it too hot, just m

Try these mini mud pies -pies with some creepy-crawlies Finish the mini gungy mud t opping and some jelly

* Mix up the mud – the same way as for the big pie. * Put some paper cake cases in a bun tin and divide the mud up equally. * Place in the fridge to set.

5.

Put

foil in th

in t e

How to make the Muddy topping ut Wheel o those

pies!

um Y m Vr o o 30

Makes about 12 mini-pies

* Pour some very hot water into a bowl and place another bowl on top of it. * Break up the chocolate and place it in the top bowl. * Let the heat melt it. Ask an adult to help with the hot water

A d d Co a co T ake

6.

ga u s and

r

s. thi o d the pan off the heat to

Pour i the Mix n

3. N

it o w ad d f r u and biscuits

7.

P r e ss i t d o w n

4.

8.

p u Mix it all

g d i r f Place it in the .

e

2.

Leave it for about 2 hours

will melt the ch steam ocola The te.

Pu on t the bowl of chocolate top of a bowl of hot water

melt

lat o c Ch o

e

1.

the

2. P

our it on

3. S

pread it out

32

w c o a b k n i * e Ra * * * * s rfu u o l

the * par o ty c *decorate them ho * tab f d w n e o a v * s e le. r yo ake c u lik tle * Add your e. lit ow e nf k air y ca ke

Ba

He

s p a

l

*

rainbow cakes cover

* ic! ag m

*

* ** **

* *

33

Magic up some fairy cakes A measure, a whisk, or the swish of a wand.

1 tsp baking powder

125 g (4 oz) butter (room temperature)

125 g (4 oz) self-raising flour

2 eggs

125 g (4 oz) castor sugar

Little

Siev

1 tsp vanilla essence

Makes 24 little cakes

ir ing adds more a

cake utensils Electric whisk

Mixing

bowl

Fill them with paper cake cases

Teaspoon Sieve Tablespoon

Cooling

rack

Rainbow icing

2

bun tins

1. S ieve the flour and baking powder 5

Set the

mark oven to 190ºC/375ºF/Gas

To ice 4 cakes

1 tbsp icing sugar Mix up lots of little bowls of different coloured icing. 1 tsp water For green icing, mix yellow and blue; for orange, 1 drop food colouring mix yellow and red. Use anything sweet to decorate the tops, such as glacé cherries, raisins, sweets, etc.

1. Stir together the water, food colouring, and 34 icing sugar.

2. Drop a small dollop of icing into the centre of the cake and let it spread.

3. Decorate it with anything sweet, and use tubes of writing icing for extra patterns.

5. F ill up the cases Pu t a te . a spoon

se of mixture in each ca Bake in s. the oven for 20 minute

3.

Wh

4.

Do

2. A dd everything else B ea t he t the eg gs and throw them in with butter , sugar, and vanilla essence.

6. T

ake ou t

of the

n e v o

Ask an adult

to help with the hot oven.

If

it

isk unt il

es

it’s creamy

it dro p of f a sp oon?

dro ps do off llo eas p, ily i the na n it ’s re ady.

s e k a C Shhh...

g n i l c oo 35

n U p s w i d o e d rn it over a

L

1 ts p

12 5g

(4 oz astor su )c

ga

r

gg s

(be a

ten)

ur

er

g z) self-raisin

flo

b

ak in g

g( 4o

t (4 oz) but

fru ity pu dd in g!

e

12

5

5g

2

12

nd it’ sa

nc e

oo

l s k

a e ik

but tu , e cak

1 tsp

po w d er

il l a va n

36

le

,a

pr

f

it s

ic o

ts, o

en

ra ng e li ca

d Hid

ru

se es

to t

ry: r a

isin

s, g

lacé

arin cherrie s, tinned mand

ora

s, p nge

ea

p ap e n pi s, e ch

p u d ding

e

up

U i Min

ea m

rv

p

sid u e do w n p

d

di n g s

Se

yo u

rp udd ing hot and steaming

i h wit

c

r c e

Makes one big pudding or 24 small ones

37

Turn a pudding Upside-down!

All you do is make the cake back to

Upside-down

Electric

tools

Sieve the flour

1. P

front – start with the top and end with the bottom! For mini upside-down puddings, use a bun tin with individual portions. Have fun doing it the wrong way around!

ut all of

the c ake ingredients in a bowl

whisk

20 cm (8 in) diameter cake tin with loose base Large

4. A rrange the fruit

Lay the end. fruit face side r at the down so the pudding looks bette

spoon

Knife

Serving Plate

Bun tin for mini puddings

8. C over with 38

a plate

9. No lip wf it over , Using oven gloves put o ne hand on each side.

It’s ready when it falls e a s il y off the spoon

3.

in a dollop.

2. Whisk it until it’s creamy

5. S e poon on the mixtur

Grea

Set the oven to 190ºC/375ºF/Gas mark 5

6. S

mooth it out

7.

. P u t it in the oven

10

.S

se the tin

lid e

o ff

the tin

B ak e i t

Bake for 20 minutes.

! s hot Careful, it’

i u t r f l o o C

he way we are, t t s u sj u to smooth fruit cock t n i s a u tail E s u s p mix r e o r f c s o u or

eeze r f en th

ol lol lies .

ter t e b e We’r d– o o f than fast

an t s n i We’re

Captain C

! e Squeeze m ing yth 40

I ’l l a d d z e s t t o a n

t

Vitamin C is great for helping your body to fight off colds and infections. You’ll find vitamin C in all fruit and vegetables, especially when they are raw. So if you want to stay healthy then feast on fruit and gobble up your greens.

B

a n and a n a

ple slurp p a 1 banana

1 apple 450 ml (3/4 pint) milk 1 tbsp yoghurt Prepare the fruit, whiz it up, and serve. Sweeten to taste.

wberries a r St crea m and 125 g (4 oz) strawberries 150 ml (1/4 pint) milk 150 ml (1/4 pint) cream Prepare the fruit, blend it, and serve. Add extra sugar to sweeten it up.

Ki wi

e ap r G

B

an

T he Very

Mix up your fruit drink, pour it into some lolly moulds, and pop them into the freezer. Drink any juice left over.

m of kiw a e i Cr 2 Kiwis 450 ml (3/4 pint) milk

rry Strawbe

big freeze

s cool fruit lollie

an a

ple Ap

Prepare the fruit, whiz it around, and serve. Add sugar or honey to sweeten.

Fiv

e fru it cup an d

up op h c t s Ju k snac fill a gl ass for an instant

How to make smooth fruit slurps

Tools

for smoothing the fruit

Try out different varieties of fruit

Fresh fruit is the best if you can find it easily. If not, frozen or tinned fruit and its juice is good too. To prepare the fruit, remove the stalks and peel – you want to make your drink as smooth as possible so the less bits the better.

Blender

or hand blender

Chopping

Ask an adult to help with the

Sharp

board

knife

blender and the sharp knife.

T

e a pink k a drin M o k

Makes 2 smooth glasses

90 g (3 oz) strawberries 1 banana 60 g (2 oz) raspberries 450 ml (3/4 pint) milk 1 scoop ice cream Sweeten to taste

1. P r epare the fruit

2. D

rop in the fruit Ask an adult to help

42

with the blender.

Inventing your own slurp

Sugar or honey to sweeten

There are so many ways to make your own, original fruit smoothies. You just have to experiment. Try adding some of these ingredients with the fruit. A good way to do it is to add a little at a time and keeping tasting. If your drink isn’t sweet enough add a spoonful of sugar or honey.

rget to t fo ’ n – Do ze me u ee sq

I’m

tangy

Lemon juice

Water or fruit juice

Milk or cream – in small amounts

Your favourite flavour of ice cream

Plain or fruit yoghurt

pour it out w No slurp away and

licious ... de h h a

3.

Add the rest r. Thr a ow sug d in the milk, ice cream, an

4.

ht Scr g i ew the lid on t W hiz it u

p for 40 seconds.

m

in g

V

ho

eg ur e yo p e- table d n ip ma sticks a rd de b o f s readstick

.

oury sna v a ckpots S

Hummus in a yoghurt pot is perfect for breadsticks.

P i t - s t op

Mix up some cream cheese and natural yoghurt to your taste.

snacks

Ready s tead y go!

e a motor c st lik ar, you u J need fillin g up with fuel too! B rrr r r m m m m m.

A Ca y car nd F r or a q uick powe boost, I go well for a short distance

n’t be tempted to eat them all – bu t do you e Displ t a l p ay the sweets on a rsel f!

Try a Wheel change Chop up some fruit and make bike pictures. Wheel in the vitamin C.

44

Mixed nuts and dried fruit make a good titbit.

et snack e w S pots

d

w

n. r

Cu fo tf es rui c i l ip s o pin t sticks and eir go r eating on th

Mix together some cream cheese and fruit yoghurt for a fruit dip.

Fill a pot to the brim with sweets. Squeeze as many in as you can.

Dips and Snackpots

Pit-stop snacks are perfect for parties or just when you need to refuel – load up a pot and munch away! Eat as much of the fruit and veg as you like but put the brakes on when it comes to the sweets!

We

Pop your home-made popcorn into pots for a quick snack.

. . . ee

...a r

e full of e ne rgy

A Veggy racer

The ts! I’m the winner! e swe e h t veggies beat

Chequered flag sandwich

For the beginning and end of the race, rustle up a tasty chequered flag. Take two pieces of bread, one white and one dark brown, and spread them with cream cheese. Place the white over the brown and cut into squares. Arrange them as a flag.

Cooking Words – greasing a tin

* rolling out * creaming * slicing * beating eggs

Dough

This is the word for the thick, squishy flour mixture before it is cooked. It can be bread, biscuit, or pastry dough.

Boiling

This is when the heat is turned up high and whatever is in the pan bubbles busily. Mostly you only boil for a short time then let it simmer.

Breaking an egg

First tap the side of the egg hard on the rim of a bowl. Dig both of your thumbs into the hole you have made and prize the shell apart. Keep over the bowl at all times.

Kneading

Bread dough has to be kneaded, or turned and squashed a lot, to help spread the yeast throughout the dough.

Rising dough

After kneading the dough, it is left to rise, or sit for a while. This lets the yeast react, and the dough 46 will grow to twice its size.

Simmering

Once the mixture has boiled, you can turn the heat down and let it simmer. This means letting the liquid bubble gently and steadily.

Ask an adult to help with hot pans

Beating eggs

Before adding eggs to ingredients, it’s best to beat them first. Stir the eggs up very fast with a fork.

* chopping * boiling * simmering * rubbing in * Sifting * kneading * rising

Here’s a description of what they mean.

Rolling out

When you roll pastry dough, sprinkle flour on to the table and rolling pin before you start and keep sprinkling throughout to stop the dough sticking.

Chopping and slicing A recipe will tell you how big to chop or slice something. Always be careful when you use a knife.

Rubbing in

For biscuit, pastry, and crumble topping, the way to mix the flour and butter together is to rub them between your fingers and thumbs. Keep rubbing until the mixture looks like breadcrumbs.

Greasing a tin Ask an adult to help with sharp knives

To stop food sticking to a baking tray, smear a small amout of oil or butter all over the surface with your fingers. Get it right up to the edges.

Sifting

Sifting flour removes the lumps and adds air, which is good for making cakes. Gently tap the sieve against your hand to let it through.

Creaming

The cakes in this book use the onestage method where the ingredients are all put together at the start. To cream, you beat this mixture until it falls off a spoon easily.

Index

Angelica

36 Apple 21, 41 Apricot 36 Apron 4

Baking powder

34, 36 Banana 41, 42 Biscuit 28, 31, 46, 47 Bread 5, 8, 10, 11, 45, 46 Breadstick 44

Cake 24, 33, 38, 47 Candy car 44 Carbohydrate 5 Cheese 5, 13, 19, 20, 22 Chocolate 5, 25, 28, 29, 30, 31 Cocoa 28, 31 Comet cocktail 25 Cool fruit 40-43 Cream 41, 43 Cream cheese 44, 45 Creepy-crawly 30 Dip 45 Dough 8, 10, 11, 46, 47 Fairy cake

33, 34

Five fruit cup 41 Flag sandwich 45 Flan 20 Food colouring 25, 34 Fruit cocktail 40 Fruit juice 43

Garlic

18, 19 Gem tart 20-23 Glacé cherry 34, 36 Grape 41

Herbs 13, 14, 18, 19 Honey 41, 43 Hummus 44 Ice cream 37, 42, 43 Icing sugar 24 Jam

20

Kiwi fruit

5, 41 Knead 10, 11, 46

Lemon 5, 43 lolly 40 Mars attack

25 Meteor shower 25 Moon rocks 24-27 Motor car 44 Muddy topping 30-31 Mud pie 28-31

Nuts

44

Orange 5, 36 Oven gloves 4, 38 Party table

33 Pasta 5, 18-19 Pastry 21, 22, 46, 47 Peach 36 Pineapple 36 Pink drink 42 Pit-stop snacks 44-45 Popcorn 12-13, 45 Protein 5

Sweets 5, 34, 44, 45

Queen of hearts

Writing icing

23

Rainbow cakes,

32-35 Raisin 8, 24, 25, 26, 34, 36 Raspberry 42

Safety

4 Sandwich 45 Savoury snackpots 44 Seed 8, 11, 17 Slurp 41, 42 Smoothie 43 Snack 20, 44, 45 Soup 14-17 Spice 24, 26 Strawberry 41, 42

Tomato sauce

18, 19

Upside-down pudding

36-39

Vanilla essence

34, 35, 36 Vitamin C 5, 40, 44 34

Yeast 8, 10, 46 Yoghurt 41, 43, 44, 45

Acknowledgements With thanks to . . . Maisie Armah, Charlotte Bull, Billy Bull, James Bull, Jackelyn Hansard, and Josephine Hansard for being model cooks All images © Dorling Kindersley. For further information see: www.dkimages.com