Easy (but tasty!) recipes for kids

 

 

Send us your favourite recipe(s) (together with your name and age) to info@itsyourstory.co.uk and, if it's tasty enough to tickle the taste buds of Dave in despatch, we'll add it to this page (plus we'll send you a code for 10% off your next order!). 

 

This one is EASY, we promise! It just looks a bit fussy. You'll need mum, dad, granny, grandpa to help (but definitely not Uncle Toby as he's hopeless in the kitchen!).

Zuppa de Pescatore (fish stew/soup)

(recipe courtesy of FISH WORKS)

You will need (serves 4)

For the Zuppa:

1 shallot, finely chopped

2 cloves of garlic, chopped

Olive Oil

2 roasted tomatoes

Pinch of saffron

3 or 4 sprigs of thyme

Splash of Pernod

Selection of fish - lobster, clams, mussels, chunks of skate, steaks of hake, code, haddock, gurnard etc (enough to fill the pan packed tightly in one layer)

200ml white wine & 200ml fish stock

Sea salt

Parsely, chopped - for sprinkling over the top

Grilled bread

Mediterranean sunshine (optional)!

For the Aioli:

2 egg yolks

1 tsp Dijon mustard

4 gloves of garlic, pasted

150ml/5fl oz good olive oil

Juice of 1/2 lemon

Sea salt

Method:

To make the Aioli

Put the egg yolks in a bowl with the mustard and the garlic. Whilst whisking add the olive oil in a slow, steady stream until a thick emulsion is formed. Add the lemon juice, season, and let it stand for an hour before serving.

To make the Zuppa

In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together. Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and enough fish stock to just cover it. Simmer for 8-10 minutes.

Remove the thyme and season. Finally sprinkle with the chopped parsely and serve with the grilled bread topped with the rich, garlicky aioli (and of course a nice pale pink Provence Rose).

 

 Yummy chocolate cake

 

Granny's Chocolate Cake

Suggested by Joseph, Louis and Francesca Wright. Because their Granny always arrives at their house with a cake - and this is their absolute favourite!

Cake ingredients:

1. 6oz caster sugar

2. 6oz soft margarine

3. 4.5oz self raising flour

4. 1.5oz Cadbury's chocolate powder

5. 3 eggs

6. 1 teaspoon vanilla essence

7. 1 tablespoon hot water

2x7inch baking tins

Gas mark 4 / fan oven 160 degrees centigrade

Method:

Beat the sugar and margarine until light and fluffy, then beat in the eggs, one at a time.

Fold in the flour and chocolate powder and then add the vanilla essence and hot water.

Cook for 30-35 minutes and leave to cool on a wire rack.

Fudge icing ingredients:

2.5oz margarine

4 tablespoons chocolate powder

8oz sifted icing sugar

3 tablespoons milk

1 teaspoon vanilla essence

Method:

Melt together the margarine and chocolate powder.

Stir in the sifted icing sugar, milk and vanilla essence.

Beat well and leave in the fridge to become completely cold before icing the cake (very) liberally!

Ta da!