St Patrick’s Day Soda Bread Recipe Cards For Kids

It’s St Patrick’s Day today, so what better time to have children in the kitchen baking. This Irish soda bread recipe is so simple, my 9-year-old does it completely on her own – though I am on standby to make sure the hot baking tray doesn’t end up on a meltable surface afterwards! You should know, however, that there are endless recipes for ‘proper’ Irish soda bread – probably as many as there are mother’s making it!

Continue reading “St Patrick’s Day Soda Bread Recipe Cards For Kids”

South African Lamb Bunny Chow

Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.

When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.

Lamb Bunny Chow

One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.

I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference.  Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.

Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.

If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.

South African (Welsh) Lamb Bunny Chow
 
Prep time
Cook time
Total time
 
The amount of curry you use in this will depend on how hot you like it. I feed two small children so we only add just about a teaspoon, but you can add more or less. My dad also adds chillies from his garden.
Author:
Recipe type: Curry
Cuisine: South African, Street Food
Serves: 4 servings
Ingredients
  • 10g ginger
  • 10g garlic
  • 1 medium onion
  • 15g vegetable oil
  • 5 - 20g curry powder, depending on how hot you like it
  • 1 stick cinnamon
  • 4 green cardamom pods, seeded
  • 5g ground turmeric
  • 200g water
  • 1x400g tin chopped tomatoes
  • 3-4 potatoes (1 per person, basically)
  • 1kg lamb, cubed
  • 15g Garam Masala
  • Salt
  • a small loaf of bread per 2 people
  • Fresh coriander
Instructions
  1. Lightly brown lamb on the hob if you like
  2. Dice the lamb and the potatoes
  3. Add garlic and ginger to the Thermomix® bowl 10 seconds/ speed 5
  4. Add onion 5 seconds/speed 4
  5. Add 15g vegetable oil and sauté 3 mins/90C/speed 2
  6. Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
  7. Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
  8. Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
  9. While the curry is cooking, cut the bread in half, and scoop out the soft centre
  10. Butter it if you want to - this is contestable, some of our family swear by it, some say it's sacrilege
  11. When the curry is cooked, taste and season if required
  12. Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
  13. Serve while still warm

The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb

French Onion Soup – Kids In The Kitchen

French Onion Soup For Kids

This week my home schooled kids are learning about France, because we’re heading off to Disneyland Paris in a few weeks. They don’t know this though – they think we’re going to Paris to learn about ‘old stuff’. We will spend a day in Paris too though, just to make sure their learning wasn’t for nothing.

One of the things you learn when learning about France, beyond capital city and population size, is food, and since we have very little by way of groceries at the moment (someone left the car door open, leaving the light on over night and us with a flat battery today. RAC finally reached us well after bed time tonight, so grocery shopping tomorrow!) I was quite literally faced with four onions, two day old bread and some cheese to come up with a dinner idea… you can see where I’m going with this, I’m sure.French Onion Soup For Kids

One of the books we’re using for our studies at the moment is called France: Food and Celebrations* by Sylvia Goulding, with a bunch of recipes for kids to make, so while I could do this with so much more ease in the Thermomix® in 15 minutes, I still feel it’s really important for my kids to learn to cook traditionally first, so that they can understand the basics of cooking – and from there the sky is the limit.

For this French Onion Soup, I didn’t add the traditional Gruyere, so the kids’ just had a strong cheddar on theirs. I added some Chaource to mine. Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow’s milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height. It has a soft inside, like an already baked Camembert, and has a beautiful very mild blue cheesy tang to it. It’s really lush, a very unknown cheese in the UK and easily available from Tesco and just works in this soup. (Sorry French traditionalists!)French Onion Soup For Kids

I had my 5 year old slice the onions (we use this ‘safe’ Pampered Chef slicer) and then stir them on the stove till they were translucent. Meanwhile my 3 year old layered bread and grated cheese in soup dishes. I poured the water in to make the soup, transferred everything to the grill and removed it from there again.

I should add here that this is probably a meal for two, but for one adult and two children it’s ample. Considering you’re eating a slice of bread and an onion with some cheese, it’s incredibly filling, and very rich.

French Onion Soup - Kids In The Kitchen
 
Prep time
Cook time
Total time
 
The original recipe calls for duck or goose fat. I used regular salted butter.
Author:
Serves: 3 soups
Ingredients
  • 2 large or 4 small brown onions
  • large dollop butter (20g)
  • 1 teaspoon sugar
  • 1.5 litres beef stock (reduce to1000g if using TM31 Thermomix® and cook without MC)
  • 4 - 8 slices day old bread
  • 100g shredded cheddar cheese
  • 100g other cheese (for kids I leave this one out and use just cheddar as that's rich enough for them) Gruyere or Chaource
  • salt and pepper to taste
Instructions
Regular Recipe
  1. Peel and thinly slice onions.
  2. Add butter and onion to a pan and sauté till they are translucent and beginning to brown, about 5 - 8 minutes.
  3. Add stock and simmer for 25 minutes.
  4. Meanwhile, grate the cheese, and layer cheese and bread in an oven proof soup bowl (Individual bowls are better than one serving dish) Start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
  5. When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
  6. Place under grill for 5 - 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
For the Thermomix®
  1. Add one or both cheeses to the Thermomix® (drop over running blades) speed 5, 10 - 15 seconds.
  2. Clean the bowl and set the cheese aside.
  3. Add the onions and butter to the Thermomix® and blend 10 seconds speed 4.
  4. Sauté for 8 mins/100C/spoon speed. (If you can, do this on the stove, I do prefer the flavour)
  5. Add the stock (remember to keep to the limits in the Thermomix®, so 2000g for TM31)
  6. Cook reverse speed, Varoma/15 mins, without the MC
  7. Meanwhile in the soup dishes, start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
  8. When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
  9. Place under grill for 5 - 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
  10. Enjoy

 

Garlic & Herb Pull Apart Bread Recipe (Thermomix®)

I’ve tried to make pull apart breads on, well, more than one occasion, but I’ve never found them to be perfect. They’ve just never been ‘right’ – till today. Today I made a most beautiful garlic & herb pull apart bread. It was light, fluffy, airy and delicious. My kids loved it.  I loved it. Now I’m writing it all down step by step so hopefully next time I make it, it’ll be as good! I have a hankering to try this with bacon too. Just saying.

Garlic & Herb Pull Apart Bread

You can make this with or without the cheese, and you can vary the herbs to your preference. The main thing is to make sure you add some of the garlic butter to the bottom of the baking dish so that it seeps through to make these beautiful, fluffy and delicious breadrolls for a tear & share bread.

Garlic & Herb Pull Apart Bread Recipe
 
Prep time
Cook time
Total time
 
You can make this bread with any recipe you prefer, really, but this one is adapted from the Bestest Breadrolls recipe on the Thermomix® community.
Author:
Recipe type: Side Dish, Bread
Cuisine: BBQ, Bread
Serves: 8 - 10
Ingredients
For the bread
  • 10g dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 510 g bakers flour
  • 30 g garlic flavoured olive oil
  • 310 g warm water
For the garlic butter
  • 4 garlic cloves
  • 15g flat leaf parsley
  • 60g parmesan or other cheese
  • 60g butter
Instructions
  1. Add all the ingredients to a clean Thermomix® bowl.
  2. Mix at speed 5 for 10 seconds, then knead for 90 seconds using the dough setting.
  3. Oil a glass bowl and place the dough inside. Cover the dough and set aside to rise to double it's size.
For the butter
  1. Add the garlic, parsley and cheese to the bowl and mix on speed 5 for 8 - 10 seconds.
  2. Add the butter and melt at 50C/Speed ½ mins.
  3. Pour a third of the melted butter mix into an oven safe dish..
  4. Take the dough and split it into 8 - 10 balls. Put them on top of the butter mix in the dish, making sure they touch lightly. Drizzle over the remaining butter mix.
  5. Turn the oven on to 180C and put the breadrolls into the oven (while it's still cold).
  6. Bake bread for 20-30 minutes depending on your oven. It should be golden brown.
  7. Remove from oven dish so the base doesn't get soggy.

Cinnamon Raisin Sourdough Bread

I enjoy my sourdough. I like sourdough bread. I feed my sourdough every day, like a good parent. But sometimes, I just don’t fancy a straight up sourdough bread.

One thing I really love is cinnamon. I have about 8 supermarket spice jars and a 1kg bag in the store cupboard! That’s some good stuff, cinnamon.

I decided to sweeten the bread with cinnamon sugar left over from making pancakes, and threw in a cup full of raisins, and see what happens. It was so good! My daughters love it, and it’s a favourite here now.Sourdough Bread

This is quite a dense bread, unless you leave it to rise for ages – it’s one of those sourdoughs that does better for a 12 hour rise.

It also makes a huge batch – two regular sized loaves. The Thermomix® TM31 copes with it, but just. The T5 should be better with the bigger capacity bowl. You can split the ingredients in two and just do the Thermomix® bit in two batches.

I hope you like this bread. We love it!Cinnamon Raisin Sourdough

Cinnamon Raisin Sourdough Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread, Baking
Serves: 2 loaves
Ingredients
  • 750g strong white bread flour
  • 400g lukewarm water
  • 40g olive oil
  • 2 tsp salt
  • 200g sourdough starter
  • 100g sugar
  • 10g cinnamon
  • 150g raisins
Instructions
  1. Add all the ingredients to the Thermomix® bowl
  2. Mix on speed 6 for 10 seconds to combine everything
  3. Then knead for 3 minutes on the dough setting (wheat sheaf)
  4. Meanwhile, oil or butter your loaf tin.
  5. Note: This makes a HUGE loaf, so if you're using a standard loaf tin, you'll need to separate the dough into two.
  6. Remove from Thermomix® and place on a tray. Halve the dough now if you're going to.
  7. You need to 'fold' it into a ball. Essentially treat it like a sheet you're tucking in to a mattress - take one side and fold it under, then the other, and fold it under, then the final two, till it's a 'ball'.
  8. Place in the bread tin, then cut deep slits along the top - this is to prevent the sides of the bread splitting apparently.
  9. Now here things get tricky. There are as many instructions for making sourdough bread as there are recipes, so here's what I did.
  10. Leave the dough to rest for six hours, in a warm, but not hot place.
  11. Heat the oven to 200C and cook for 30 - 40 minutes. Test to see if it's ready by knocking on the crust. If it sounds hollow it's ready.
  12. Leave the bread to cool slightly before cutting.

 

Sourdough Bread In The Thermomix®

Before we go any further, I need to come clean on something here: I’m not a professional at sourdough. I’m not even really good at it. This was my first attempt at sourdough, and I’m really happy with how it turned out, so I wrote it down. I expect that there’ll be plenty of editing and changing as I play and learn with it. But, sitting here eating a slice of bread with butter, I can tell you that this recipe as it is written here, works, and works well.

Sourdough BreadBack in November a friend gave me a master class on Sourdough as it’s something she makes a lot. I took away a dried starter with me, and then life happened. In the last week of February, I finally activated the starter, and have been feeding it for a week. Yesterday I felt we were good to go.

If you want to buy a ready to go starter, you can get them from eBay and Etsy, among others.

This makes a huge loaf. In future I’ll make it as two breads in a regular loaf tin. You can also use this proving basket for up to 1kg of bread, which would suit this recipe perfectly.

So, to the recipe…

4.0 from 1 reviews
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 standard loaves
Ingredients
  • 750g strong white bread flour
  • 400g lukewarm water
  • 40g olive oil
  • 2 tsp salt
  • 200g sourdough starter
Instructions
  1. Add all the ingredients to the Thermomix® bowl
  2. Mix on speed 6 for 10 seconds to combine everything
  3. Then knead for 3 minutes on the dough setting (wheat sheaf)
  4. Meanwhile, oil or butter your loaf tin.
  5. Note: This makes a HUGE loaf, so if you're using a standard loaf tin, you'll need to separate the dough into two.
  6. Remove from Thermomix® and place on a tray. Halve the dough now if you're going to.
  7. You need to 'fold' it into a ball. Essentially treat it like a sheet you're tucking in to a mattress - take one side and fold it under, then the other, and fold it under, then the final two, till it's a 'ball'.
  8. Place in the bread tin, then cut deep slits along the top - this is to prevent the sides of the bread splitting apparently.
  9. Now here things get tricky. There are as many instructions for making sourdough bread as there are recipes, so here's what I did.
  10. Leave the dough to rest for six hours, in a warm, but not hot place.
  11. Heat the oven to 200C and cook for 30 - 40 minutes. Test to see if it's ready by knocking on the crust. If it sounds hollow it's ready.
  12. Leave the bread to cool slightly before cutting.

I hope it works for you. Please let me know, and if you have any hints and tips, leave them below! I think I could use them!