Wednesday, 15 October 2014


How are you and your little chef celebrating Halloween this year?

We think Halloween should be full of blood-curdling screams and because of this we have some blood-curdling ideas for you. Why not see if you can hunt out some blood oranges for the occasion. Now, is it just us or do pomegranate seeds look like drops of blood? A trail of seeds could look like a trail of a very different sort. Rename this recipe. It’s no longer Raspberry Burst. For Halloween, it’s Vampires Delight, or perhaps …

Tuesday, 1 July 2014

About Cake...

The Cake … A bright, funny picture book for ages 3+. Full of twists and surprises. Tiger wants his cake, but not the way he gets it!

Watermelon Cake … It’s cake, but not as you know it!

Tina Matthews talks cake …

The origins of Nanny Piggins’ famous cooking prowess lie with her mother and cake

Make a “Nice Surprise Cake” with Hannah Shaw, illustrator of Who Ate Auntie Iris?.

Tuesday, 24 June 2014

Pass the Salt

Has your little chef ever wondered where salt comes from?

Salt is a naturally occurring mineral that is found in large quantities in seawater. One way of producing salt is to evaporate seawater in shallow pools.

Your little chef can do this at home. Take a 1 ½ - 2 litre bottle to a nearby beach and fill it with seawater. Take the seawater home and pour it into a shallow pan or dish. Leave it to evaporate in the sun. As the water evaporates, the salt will crystallize.

Tuesday, 13 May 2014

Where in the world?

Where is your little chefeating? This Food Revolution Day, encourage your little chef to find out. Try this dessert recipe and together with your little chef see if you can find out where the bananas, chocolate, and coconut flakes have come from. Nutty Bananas is a Level 1 recipe. This makes it perfect for little chefs aged 2½ years and older.

Great care has been taken in the writing of this recipe to highlight safety. It is expected that you, the supervising adult, will take equal care. A kitchen is a hazardous environment and there are potential risks. Responsibility for the safety of your child lies with you, the supervising adult.


Our top tips
Help your little chef peel the bananas by cutting through the stem, cutting a two-and-a-half-centimetre (one-inch) slit in the peel, and then giving the peel a gentle pull to get it started.

Mix it up! Replace the chocolate with fresh dates.

Be Safe! It is important your little chef uses a knife safely and with care. Your little chef must always use a standard table knife. Never give your little chef a knife with a sharp blade. Even though your little chef can’t cut her/himself with a table knife, you should still take the opportunity to talk to her/him about knife safety. S/he should always hold the knife by the handle, never touch the blade, and never point the knife at her/himself or others. Sharp knives should always be kept out of your little chef’s reach.


2 bananas
25 grams (1 ounce) milk or dark chocolate, roughly chopped
1 small handful coconut flakes

chopping board
table knife
serving bowl


Peel the bananas.

Put the peeled bananas on a chopping board.

Use a table knife to cut the bananas into chunks.

Put the bananas in a serving bowl.

Add the chocolate to the serving bowl.

Sprinkle the coconut flakes over the bananas and chocolate.

Serves 4

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Tuesday, 6 May 2014


Are you and your little chef taking part in But We Usually Buy It this Food Revolution Day? Bread is one of those foods that we almost always buy, but it’s actually really easy to make and guess what - if you don’t want to fuss about with yeast you don’t have to! Try Soda Bread instead. Dean Brettschneider of Global Baker has very generously shared his recipe for Whole-wheat Soda Bread with us.

If you want to have a bit of fun with this recipe, try making a flowerpot loaf. Bake the loaf in a well-seasoned terracotta flowerpot. Make sure you oil the flowerpot well before you use it and line the base with greaseproof paper. Depending on the size of your flowerpot/s you may need to alter the cooking time. What should you sprinkle on a flowerpot loaf? Sunflower seeds perhaps, or maybe poppy seeds…


This is a classic and what a quick bread is all about. Simple ingredients and great to have with a hearty winter soup or even at a picnic served with your favourite chutney, ham and summer vegetables, not forgetting a nice spreading of pure butter. You can also add any ingredients such as sundried tomatoes, mixed herbs, olives or even walnuts to create your own special bread. Do take care, it doesn’t have the longest shelf life, so eat within the day of baking.

250 grams plain white flour
250 grams wholemeal or whole wheat flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
400ml buttermilk (you can use ½ milk & ½ natural yoghurt with a squeeze of lemon juice)

Place all of your dry ingredients into a large mixing bowl and to mix well to combine. Stir in the buttermilk and mix to form a rough sticky dough ball. Don’t over work the dough too much at this stage as it will toughen the protein and make the soda bread too tough.

Tip the dough out on a lightly floured bench and shape it into a ball or cob shape. Using the palm of your hand, slightly flatten, transfer the dough ball onto a baking tray lined with non stick baking paper.

Using a large chef knife or scraper but a deep cross in the dough ball, three quarters of the way down, dust reasonably with flour, rest for 10 minutes and then place into a preheated oven set at 210°C and bake for approximately 30 minutes or until the loaf sounds hollow when tapped with the back of your knuckles.

Remove from the oven and place on a wire cooling rack to cool. Soda bread is best the day you bake it.

Note – you can add grated cheddar, olives, sundried tomatoes, herbs, dried fruits and nuts to this recipe at varying levels depending on your taste buds. They would be added just before you mix in the buttermilk.

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