Sunday, June 20

Rice cakes, crepes with cheese and jam biscuits: Ottolenghi’s recipes for cooking with children | Food


Cooking with kids – the difference between how that’s going to be in your mind (fun, binding, delicious, a great way to get kids to try new things) and how it can be in practice (weirdly stressful, incredibly messy, essentially divisive ) can, say, be vast. Those who have tried it have probably experienced both to some degree and are more comfortable serving food than The Council as a result. I’ll refrain from today’s advice (although I’d whisper that a little prep is really worth it, so get all your ingredients out and go), but I hope this meal will attract those little hands to start chopping, mixing, tasting, and eating. Good luck!

Rice cakes with ham and mozzarella (pictured above)

These rice cakes are inspired by yaki onigiri, or Japanese rice balls. I often cook with my children after lunch; they are much more concentrated when they are not very hungry, so they are ideal, because they can be prepared a day in advance, ready to fry the next day.

Homework 15 minutes
Cook 1 hour and 15 minutes
It serves 4

For the rice cakes
200 g of rice for sushi
Salt and black pepper
60g of ham
, finely diced
100 g block low-moisture mozzarella cheese, finely grated
1 egg yolk
½ teaspoon sesame oil
20g chives
, finely chopped
1½ tablespoon white sesame seeds
½ tablespoon black sesame seeds
3 tablespoons olive oil

For the dip
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon cornstarch
50 ml of water
1 teaspoon lime juice
½ teaspoon sesame oil

Put the rice in a medium bowl, cover with plenty of cold water and let it soak for 30 minutes. Pour the rice into a colander, put it under the cold water tap until the water runs clear, then put it in a small saucepan with 240 ml of water and half a teaspoon of salt. Cover the pan, bring to a simmer, then lower the heat and cook for 15 minutes, until all the water has been absorbed. Remove from heat and let stand, still covered, for 10 minutes.

Meanwhile, mix the ham, mozzarella, egg yolk and a good grind of pepper in a bowl, then divide into eight portions of approximately 20 g, roll into balls and set aside.

Place all the sauce ingredients in a small saucepan, whisk to make sure the cornmeal is incorporated into the liquids, then cook over medium-high heat for three minutes, until the mixture thickens a bit and has a glossy sheen. . Pour into a small bowl and cool.

Spread the rice evenly on a medium platter, drizzle over the sesame oil, sprinkle with the chives, and mix gently with a fork.

Prepare a bowl of cold water and, with wet hands, weigh about 55g of the rice mixture and mash it to the size of the palm of your hand. Scoop a ball of the mozzarella mixture over the rice and bring the sides together to make a ball, wetting your hands as you go, so that the cheese mixture is fully enveloped by the rice. Roll the ball tightly in your hands, then flatten a bit, reserve and repeat with the rest of the rice and mozzarella mixture.

Place all of the sesame seeds on a plate, then dip them into both 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 brown. Drain on a kitchen towel and serve warm with the sauce on the side.

Curry crepes with cheese

Yotam Ottolenghi's curry curry crepes.
Yotam Ottolenghi’s curry curry crepes.

The crepe dough can be made the next day, just like the crepes themselves: store them in an airtight container in the fridge. These amounts will make some additional crepes, but that will allow for any pancake-related catastrophe and / or a few more to nibble on. For a meatless version, try leftover grilled vegetables or chickpeas.

Homework 15 minutes
Cook 1 hour
It serves 4

For the crepes
200 ml whole milk
75 ml of water
75g
Greek style yogurt
3 eggs
165 g all-purpose flour
½ teaspoon ground turmeric
Salt and pepper

For the bechamel
100g whole milk
50g Greek-style yogurt
15g butter
15 g all-purpose flour
¾ teaspoon mild or medium curry powder
¼ teaspoon ground turmeric
120 g of grated cheese
– cheddar and gruyere cheese work well

To assemble
Vegetable oil, for frying
250g leftover chicken, veal or roast ham, grated or chopped into 1 cm pieces
4 chives, trimmed and thinly sliced ​​(optional)
Olive oil
Mango chutney
, to serve

Put all the ingredients of the crepes in a blender, add half a teaspoon of salt and mix on high speed until smooth. Pour into a jug and reserve while you make the bechamel.

Put all the ingredients for the béchamel sauce except the cheese in a small saucepan, bring to a simmer over medium heat and cook, whisking constantly, for about two to three minutes, until it thickens and is smooth. Remove from the heat, add 50g of grated cheese, a quarter teaspoon of salt and a good grind of black pepper, and beat until smooth. Cover the surface of the béchamel with a piece of parchment to prevent a skin from forming, then set it aside while you cook the crepes.

Put a small 16 cm nonstick skillet over high heat. Once hot, lower the heat to medium-high and add a quarter teaspoon of vegetable oil. Pour about 50ml of crepe batter into the pan, turn to spread batter evenly over base, and cook for 30-40 seconds per side. Transfer to a plate and repeat with the rest of the dough; You should end up with 12 or 13 crepes. (If desired, use two saucepans to speed up the process.)

Heat the oven to 240 ° C (220 ° C fan) / 475 ° F / gas 9 and line a large 37cm x 32cm cookie sheet with parchment paper. Take eight of the crepes (save the rest for a sandwich), place them on a flat surface, and spread each one with a heaping tablespoon of béchamel. Spread about 30g of chicken, beef or ham on the bottom quarter of each pancake and top with a teaspoon of spring onion and half a tablespoon of grated cheese. Fold the top half of each crepe over the bottom half, to cover the filling, then fold the left side to cover the right, so that you end up with small open triangular packages.

Place the packets on the lined tray, sprinkle the remaining cheese on top and drizzle with half a tablespoon of olive oil. Bake for 10-15 minutes, until golden brown, then serve hot with the remaining scallions sprinkled on top and some mango chutney on the side.

Raspberry frisbee cookies

Raspberry Frisbee Cookies from Yotam Ottolenghi.
Raspberry Frisbee Cookies from Yotam Ottolenghi.

Is it possible to call a cookie a frisbee and then get mad when food flies through the kitchen? Use another berry in place of the raspberries, if you prefer, and double the jam so you have something left for breakfast.

Homework 15 minutes
Cook 1 hour and 15 minutes
Makes 9

For the cookies
300 g of all-purpose flour
100 g icing sugar
15 cardamom pods
(2 g), ground, to make ½ teaspoon (optional; skip if your kids don’t like them)
Flake salt
210g
butter at room temperature, cut into 2cm cubes
1 teaspoon vanilla paste

For the jam
225g raspberries
, fresh or frozen and thawed
100 g of golden caster sugar

½ tablespoon lemon juice

For the icing
60 g icing sugar
1 tablespoon of water
15 g whole freeze-dried raspberries

Heat oven to 180C (160C fan) / 350F / gas 4. In a large bowl or food processor, mix the flour with the icing sugar, ground cardamom, if using, and one-eighth teaspoon flake salt. . Add the butter and vanilla paste and mix or pulse until the mixture looks like breadcrumbs. Pour into a bowl and use your hands to gather it all into a ball.

Place the dough between two sheets of waxed paper and, using a long rolling pin, roll it out to ¾cm thick, bringing the cracked edges together as you roll it up. Remove the top sheet of paper and save it to bake the cookies later. Lift the bottom sheet of paper on each side, with the dough on top, transfer to a large, flat pan and refrigerate for 30 minutes.

Meanwhile, make the jam filling. Mash the fruit with a fork until smooth (or lower it into a food processor), then pass the resulting puree through a fine strainer placed over a bowl, using a spoon to push, until just the seeds are left in. the sieve.

Pour the puree into a large saucepan, add the powdered sugar, lemon juice, and one-eighth teaspoon flake salt, then cook over medium-high heat for 10 minutes, until bubbling furiously. Pour into a bowl, cover and 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 5 cm round cookie cutter, cut 18 cookies and place on a large tray lined with the reserved sheet of paper. (If there are leftovers, place them on a second pan, then bake and save to crumble over desserts and / or yogurt later.) Bake the cookies for 17 minutes, until lightly golden around the edges, then use a spatula to transfer onto a wire rack and allow to 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 are cool, pour 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 the excess drip off, and then roll the frosted edges into the crushed raspberries, so that you get a pink line around each cookie. Reserve until you are ready to eat them.


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