Easy does it
Donna Hay’s new book has loads of ideas to get your kids cooking
AS A MUM, one of our favourite chefs Donna Hay knows there is nothing more enjoyable than introducing your children to the wonders of taste, food, flavours and the joy of cooking.
The new and expanded edition of her bestselling Basics to Brilliance Kids is all about the importance of mastering the basics, a celebration of fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love.
Featuring over 175 fantastic, fun-filled, simple, family-friendly recipes, the new edition of Basics to Brilliance Kids gives you and your kids endless ideas for birthday parties, picnics, school fairs and bake sales, family and celebration dinners, brilliant breakfasts, beach days, backyard movie nights and sleepovers.
GOLDEN and GOODFOR-YOU APPLE CRUMBLE COOKIES
Ingredients
2⁄3 cup (160ml) light-flavoured extra virgin olive oil
3⁄4 cup (180g) brown sugar
(rich and golden)
1 egg
2 tsp vanilla extract
1 1⁄2 tsp ground cinnamon (a pinch of yum!)
2 1⁄4 cups (200g) rolled oats
1 cup (150g) wholemeal plain (allpurpose) flour, sifted
3⁄4 tsp baking powder 2 small green apples, cores removed and finely chopped
Method
Preheat oven to 180C. Line a large baking tray with non-stick baking paper.
Place the olive oil, brown sugar, egg, vanilla and cinnamon in a bowl and mix to combine, using a spatula.
Add the oats, flour and baking powder and stir well, then add the apple and mix through.
With clean hands, roll 1⁄4 cupfuls (60 ml) of the mixture into balls. Arrange them on the baking tray and squish them slightly. Bake for 20 minutes or until golden.
Wearing oven gloves, remove the cookies from the oven and allow to cool slightly on the tray before eating them.
— Makes 14
BETTER THAN TAKE-OUT CHICKEN and CHIPOTLE TACOS
Ingredients
1 Tbsp extra virgin olive oil
1 red onion, peeled and sliced pinch of sea salt flakes
500g lean chicken mince
1 x 400g can black beans, rinsed and drained
FOOD
1⁄4 cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)
1 1⁄2 tsp sweet smoked paprika
12 small flour tortillas, lightly toasted store-bought tomato salsa, avocado salsa and coriander (cilantro) leaves, to serve (optional)
Method
Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3-5 minutes, until the onion is soft.
Add the chicken mince and cook for 5 minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in! — Serves 4