Rice cakes, cheese pancakes and jammy cookies: Ottolenghi’s recipes for cooking with children | Food
VSooking with kids: the difference between how it’s going to be on your mind (fun, likable, delicious, a great way to get kids to try new things) and how it can be in practice (weirdly stressful, incredibly disorderly, essentially a source of division) can, shall we say, be vast. Those who have tried have probably experienced some degree of both and are, therefore, more comfortable serving food than The Advice. I will take this advice away today (although I would whisper that a little prep really pays off, so take out all your ingredients and get them ready), but I hope this food attracts those little hands to chop, mix, taste and eat. Good luck!
Rice cakes with ham and mozzarella (photo above)
These rice cakes are inspired by yaki onigiri, or Japanese rice balls. I often cook with my kids after lunch – they’re much more focused when they’re not hungry – so it’s ideal, as they can be made a day ahead, ready to be fried the next day.
Preparation 15 minutes
cook 1 hour 15 minutes
For the rice cakes
200g of sushi rice
Salt and black pepper
60g of ham, finely chopped into small squares
100g block of low moisture mozzarella, finely grated
1 egg yolk
½ teaspoon sesame oil
20g chives, finely chopped
1½ tablespoon white sesame seeds
½ tablespoon of black sesame seeds
3 tablespoons of olive oil
For the dip
1 tablespoon of soy sauce
1 tablespoon of maple syrup
1 teaspoon of cornstarch
50 ml of water
1 teaspoon of lime juice
½ teaspoon sesame oil
Put the rice in a medium bowl, cover with plenty of cold water and let soak for 30 minutes. Pour the rice into a colander, run under the cold tap until the water runs clear, then put it in a small saucepan with 240ml of water and half a teaspoon of salt. Cover the pot, bring to a boil, then lower the heat and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, still covered, for 10 minutes.
Meanwhile, combine the ham, mozzarella, egg yolk and a good grind of pepper in a bowl, then divide into eight portions of about 20 g, roll into balls and set aside.
Put all the ingredients for the dip in a small saucepan, whisk to make sure the cornstarch is incorporated into the liquids, then cook over medium-high heat for three minutes, until the mixture thickens slightly and takes on a brilliant shine. . Pour into a small bowl and let cool.
Distribute the rice evenly on a medium baking sheet, drizzle with sesame oil, sprinkle with chives and toss gently with a fork.
Prepare a bowl of cold water and, using wet hands, weigh about 55g of the rice mixture and flatten it to the size of the palm of one hand. Place a ball of the mozzarella mixture over the rice and bring the sides together to form a ball, wetting your hands as you go, so that the cheese mixture is completely enveloped by the rice. Roll the ball firmly in your hands, then flatten slightly, set aside and repeat with the rest of the rice and mozzarella mixture.
Put all the sesame seeds on a plate, then dip them into the two flat sides of each rice cake, just to coat. Put the olive oil in a large skillet over medium-high heat and, once hot, fry the rice cakes in batches for three minutes on each side, until the sesame seeds are golden. Drain on a tea towel and serve hot with the dip on the side.
Pancakes with cheese curry
The pancake batter can be made the night before, just like the pancakes themselves: store them in an airtight container in the refrigerator. These amounts will make a few more pancakes, but it will allow for possible pancake-related disasters and / or a few others to snack on. For a meatless version, try leftover roasted vegetables or chickpeas instead.
Preparation 15 minutes
cook 1 hour
For the pancakes
200 ml whole milk
75 ml of water
75 g Greek yogurt
1 cup all-purpose flour
½ teaspoon ground turmeric
Salt and pepper
For the béchamel
100g whole milk
50g Greek yogurt
15g all-purpose flour
¾ teaspoon of medium or mild curry powder
¼ teaspoon ground turmeric
120g grated cheese – cheddar and gruyère work well
Vegetable oil, for frying
250g leftover roast chicken, beef or ham, grated or cut into 1 cm pieces
4 new onions, trimmed and thinly sliced (optional)
Mango chutney, to serve
Put all the pancake ingredients in a blender, add half a teaspoon of salt and blend on high speed until smooth. Pour into a jug and set aside while you make the béchamel sauce.
Place all of the béchamel ingredients except the cheese in a small saucepan, bring to a boil over medium heat and cook, whisking constantly, for about two or three minutes, until thickened and creamy. Remove from the heat, add 50g of grated cheese, a quarter of a teaspoon of salt and a good grind of black pepper, and whisk until smooth. Cover the surface of the béchamel with a piece of parchment to prevent skin formation, then set aside while you cook the pancakes.
Put a small 16 cm non-stick skillet on high heat. Once hot, lower the heat to medium-high and add a quarter of a teaspoon of vegetable oil. Pour about 50 ml of pancake batter into the pan, swirl it to distribute the batter evenly on the base, and cook for 30 to 40 seconds on each side. Transfer to a plate and repeat with the rest of the batter – you should end up with 12 or 13 pancakes. (If you want, use two saucepans to speed things up.)
Heat oven to 240 ° C (220 ° C fan) / 475 ° F / gas 9 and line a large 37 cm x 32 cm baking sheet with parchment paper. Take eight of the pancakes (save the rest for a snack), place them on a flat surface, and spread each with a tablespoon of bechamel sauce. Spread about 30g of chicken, beef or ham over the bottom quarter of each pancake and top with a teaspoon or two of spring onion and half a tablespoon of grated cheese. Fold the top half of each pancake over the bottom half, to cover the filling, then fold the left side to cover the right side, so that you end up with small open triangular packages.
Place the plots on the lined platter, distribute the rest of the cheese on top and drizzle with half a tablespoon of olive oil. Bake for 10 to 15 minutes, until golden brown, then serve hot with the remaining spring onions sprinkled on top and a little mango chutney on the side.
Raspberry Frisbee Cookies
Is it possible to call a cookie a Frisbee and cross paths when food flies through the kitchen? Use another berry in place of the raspberries, if you prefer, and double the jam to leave some left over for breakfast.
Preparation 15 minutes
cook 1 hour 15 minutes
300g all-purpose flour
100g icing sugar
15 cardamom pods (2g), ground, to make ½ tsp. Tea (optional; omit if your children don’t like them)
210 g butter at room temperature, cut into 2 cm cubes
1 teaspoon of vanilla paste
For the jam
225g raspberries, fresh or frozen and thawed
100g of golden powdered sugar
½ tablespoon of lemon juice
For the icing
60g icing sugar
1 tablespoon of water
15g whole freeze-dried raspberries
Heat oven to 180 ° C (160 ° C fan) / 350 ° F / gas 4. In a large bowl or food processor, combine the flour with the icing sugar, ground cardamom, if using, and one-eighth of teaspoon of flaked salt. Add the butter and vanilla paste and mix or mix until the mixture resembles breadcrumbs. Pour into a bowl and use your hands to pull everything together into a ball.
Place the dough between two sheets of parchment paper and, using a long rolling pin, roll it out ¾ cm thick, pushing back any cracked edges as you roll. Peel off the top sheet of paper and save it for baking cookies later. Lift the bottom sheet of paper on each side, with the dough on top, transfer it to a large, flat tray and refrigerate for 30 minutes.
Meanwhile, prepare the jam filling. Mash the fruit with a fork until smooth (or pass it through a food processor), then strain the resulting mash through a fine sieve placed over a bowl, using a spoon to push it through. , until all you have left are the seeds in the bowl. sieve.
Pour the mash into a large saucepan, add the caster sugar, lemon juice and an eighth of a teaspoon of flaked salt, then cook over medium-high heat for 10 minutes, until boiling furiously. Pour into a bowl, cover and let cool.
Take the cookie dough tray out of the refrigerator, lift the sheet of paper with the dough still on it, and transfer it to a work surface. Using a 2-inch round cookie cutter, cut 18 cookies and place them on a large tray covered with the reserved sheet of paper. (If there are any leftovers, place them on a second tray, then bake and save to crumble over desserts and / or yogurt another time.) Bake cookies for 17 minutes, until lightly browned around the edges, then use a spatula to transfer them to a wire rack and let cool.
Combine the icing sugar and water in a small, flat-bottomed bowl and mash the freeze-dried raspberries in a second small bowl.
Once the cookies have cooled, drop half a tablespoon of jam in the center of nine of the cookies, top with the remaining cookies and press lightly to make a sandwich. Roll the edges of each cookie sandwich in the frosting, as if you were rolling a wheel, let any excess drip off, then roll the frosted edges in the crushed raspberries, so you get a pretty pink line all around each. biscuit. Reserve until you are ready to eat them.