Kitchen adventures with kids is One of the best ways to get your kids in the kitchen!
With Fairytale Food Recipes they’ll become more adventurous when it comes to food. Most importantly they will make healthier choices and expand their palette via the process of cooking.
Providing kids with the opportunity to choose an ingredient they don’t recognize and then learn how to cook it is also a great way to CONVINCE THEM TO EAT IT!.
And one book that can encourage Kitchen Adventures with your kids which is brimming with magical illustrations of cakes, puddings, savories, main dishes, soups and more, is Fairytale Food.
Fairytale Food: Enchanting Recipes to Bring a Little Magic to Your Cooking draws on inspiration from timeless classics like Snow White, Sleeping Beauty, Hansel and Gretel, Alice in Wonderland and Peter Pan among many others to provide culinary enthusiasts with a wide selection of delicious, easy-to-follow recipes.
From the Sleeping Beauty Bites of salmon to Snow White‘s Apple Tart, there is a recipe for every taste and diet. Beautifully designed and thoughtfully compiled, *Fairytale Food*is perfect for parents, first-time cooks and longtime lovers of magic and romance. Keep reading for some recipes that will help you and your kids get cooking!
Princess and the Pea Soup
It is said that only a true princess is sensitive enough to feel a pea nestled under twenty mattresses and twenty feather beds. This may be true, but I am confident that we non-royals will easily find the pea in this dish! For those of us to happen to be stranded outside a prince’s castle on a wet and stormy Friday night, this delicious soup is warming, moreish and comforting. And if your prince has a penchant for alfresco, this soup can also be served chilled on a hot summer’s day.
Makes 2 Hearty Bowls or 4 Dainty Fairy Cups
400 ml water
400g frozen peas (or fresh if you prefer adjust the cooking time accordingly)
2 jumbo salad onions or 4-5 spring onions, finely chopped
Fresh mint leaves (finely chop approx. 2 tablespoons and keep 1 whole leaf per bowl/cup for decoration)
2 tablespoons double cream
Salt and ground white pepper
Pea shoots and sweet-pea flowers to decorate (optional)
1. Bring the water to the boil, then add the peas and cook until tender. This should take about 7 minutes.
2. While the peas are cooking, melt the butter in another pan and add the finely chopped salad onions. Fry the onions over a medium/low head so that they soften but don’t colour this should take about 3-4 minutes.
3. When the peas are cooked, don’t drain them. Remove about half a tablespoon from the pan and save them for decoration later.
4. Place the cooked peas, cooking water, onions and chopped mint into a blender or food processor and blitz until smooth. Add the double cream and give it a final blitz, then season with salt and pepper.
5. To serve (either hot or chilled in bowls or teacups), place a single pea at the bottom of the dish and pour the soup on top. On top of the soup place a single mint leaf with a couple of peas on top so that it resembles a split pea-pod. Alternatively, if you are using fresh peas you could decorate the soup with fresh pea shoots or, if you can source them, some sweet-pea flowers, it’s entirely up to you.
Peter Pancakes Smoked Salmon and Cream Cheese
Peter Pan is the boy who never grew up; everything he does is an adventure, and to top it off he can fly! He’s met mermaids, Indians, fought pirates and causes no end of mischief with Tinkerbell. And if all this youthful exuberance and courageousness wasn’t enough,
Peter is also pretty adventurous in the kitchen, cooking up all the Lost Boys favourite dishes. His famous savoury stuffed pancakes are a delight, and although they won’t make you live for ever, they might make you feel a tiny bit younger at heart.
100g smoked salmon, torn into strips
150 g low-fat cream cheese
Juice of a lemon
A bunch of fresh chives about the width of your finger, finely chopped
4 plain pancakes (homemade or shop-bought)
50 ml double cream
Salt and freshly ground black pepper
Lemon wedges, to serve
1. Preheat the grill until it’s very hot, and lightly grease an ovenproof dish approximately 30 x 21 x 6cm.
2. Put the smoked salmon strips and cream cheese into a bowl and mix well. Add the lemon juice and gives and stir until everything is well combined.
3. Lay one of the pancakes flat on a chopping board or plate and spoon a quarter of the mixture horizontally along the middle. Roll the pancake up loosely and place in the prepared baking dish. Repeat this process for the other 3 pancakes and add them to the dish.
4. Drizzle over the double cream, lightly season with salt and pepper and place under the grill for about 10-15 minutes, until golden brown.
5. Serve with a green salad and wedges of lemon