Little Chef

Calling All Adventurers (and mummies/daddies)

Here at Follow my Line HQ, we have been invited to a Top secret event, hosted by the wonderful Ella’s Kitchen.
Alas, we cannot go, as this event is being held in London (hopefully you will have one in Edinburgh at some point)
I bet you can imagine how sad we are to miss this 😦

I can let you into a little secret though!
Are you in London on Wednesday 26th February?
Are you free between 10.30am and 1pm?

Well if you answered yes to these 2 questions,  read on my little Adventurers,  and don’t miss out!

Calling all adventurous little ones…

Baby and toddler food experts, Ella’s Kitchen, is creating a totally incredible, edible experience for little taste explorers to enjoy.

Created to celebrate the launch of the ‘my little BIG meals’ range, the super-secret taste adventure is designed to introduce little ones to a world of scrummy fruit and delicious veg, and features a whole host of fun things for little explorers to taste, touch, smell and discover.

 
The incredible edible event opens to the public at The Horniman Museum and Gardens, London on Wednesday 26th February from 10.30am – 1pm and is free of charge for parents and little ones to explore.

 
WHEN? Wednesday 26th February, 10.30am – 1pm

WHERE? The Horniman Museum and Gardens, Victorian Conservatory

ADDRESS: 100 London Road, Forest Hill, SE23 3PQ

CLOSEST TUBE: Forest Hill

Sounds exciting right?
Get along there and join in the fun.

Let us know how it is and be sure to have some fun for us.

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Little Chefs – Cornflake Crunch

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Makes 8 pieces

225g milk or plain chocolate
3 tablespoons golden syrup
50g margarine
100g cornflakes

20cm shallow round tin

Grease your tin with a little margarine on a paper towel.
Grease inside well, but don’t leave a lot of butter on tin.

Break your chocolate into pieces in a large pan.
Add in the margarine and syrup.
Heat the pan on a low heat, stirring the mixture all the time.

Once the chocolate has melted, add in the cornflakes and stir well.
Making sure that the cornflakes are coated well with chocolate.

Spoon the mixture into your tin.
Smooth the top with the back of a metal.

Put the tin in the fridge so that the mixture sets. Should roughly take 2 hours.

Once set, get a grown up to use a sharp knife and cut into pieces.

Keep in an airtight container and eat within four days

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Little Chefs – Marshmallow Crispies

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Makes roughly 12 pieces

100g toffee
100g butter or margarine
100g marshmallows
100g rice Crispies

We used our square tin from pampered chef to set the mixture in.

Grease your tin with some butter or margarine on a paper towel.
Place your toffee in a plastic bag and break up with a rolling pin.

Put the toffee and butter into a pan.
Add marshmallows and melt them gently over a low heat.
Making sure you stir all the time.

When everything has melted and blended together, take pan off the heat and add in the rice Crispies.
Make sure they are evenly covered.

Spoon mixture into your tray and peas down gently with the back of a metal spoon.

Set mixture aside to set.

Once set cut into pieces.

keep these in an airtight container and eat within four days

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Little Chefs – Choc Chip Cookies

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Makes 12 cookies

100g caster sugar
100g butter
1 egg
1/2 tsp vanilla extract
175g plain flour
175g milk, white or plain Chocolate chips (we used a mixture of milk and white)

Heat oven to 180oc/gas 4.

Grease 2 baking trays. Turn on your oven.
Place caster sugar and butter into a large mixing bowl. Stir well with a wooden spoon.
Keep on stirring, quite briskly. You need to get the mixture as smooth and creamy as you can.
Break the egg in a small bowl and beat.
Pour in the vanilla and mix in with the egg.
Pour your egg mix into the bowl and stir well. Sift in the flour and combine.
Once the mix is smooth, stir in the chocolate chips.
Place heaped tablespoons of the mix into the baking sheets.
Flatten each cookie slightly with the back of a fork.
Bake the cookies for 10-15 until they are golden brown.
They should be slightly soft in the middle.
Leave cookies for a few minutes, then place on a cooling rack to cool.

Enjoy 🙂

These biscuits will keep for 5 days in an airtight container

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Little Chefs – Apple Crumble

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The monsters had a great time making this crumble.
They chose the recipe, and we headed to the shops to get all our ingredients. They seemed to feel more important as they marched around the supermarket with their list in hand, bless their wee aprons.
We hope you enjoy this simple, tasty recipe.

Serves 6

500g eating apples
6 tablespoons of water
Ground cinnamon
1 tablespoon caster sugar

For the crumble
100g plain flour
100g whole meal flour
100g butter
75g light brown sugar

Preheat the oven to 180oc/gas mark 4.

Cut the apples into quarters, peel them and cut out the cores.
Place them in a pie dish.
Add the water to the apples. Sprinkle them with a large pinch of cinnamon and the caster sugar.
Mix together both flours.
Cube the butter and add into flour mix.
Mix the butter and flour together with a blunt knife, stir and cut into flour again, until the butter is fully coated with flour.
Wash your hands and dry them well.
Rub the butter into the flour. Lift the mixture as your rubbing and let it fall into bowl.
When the mixture is of breadcrumb consistency, mix in the soft brown sugar.
Sprinkle the topping over the apple mix and spread out evenly.
Place pie dish on a baking tray in the oven.
Bake for 45 minutes until the top has went a golden brown colour.
Once cooked let the crumble cool for 5 mins and then serve with ice cream or custard.

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Little Chefs

I have decided to start a weekly recipe post called Little Chefs.
I will be posting up every Friday recipes and outcomes of what my little chefs and I have been upto.

I love cooking with the little ones and they love to get new cookbooks (think Lolly is starting to get an obsession with them like me and she’s only 2 1/2!).
They chose the recipe, I write the shopping list and we all go to the shops to get the items in.

I hope you enjoy these weekly posts as much as we will be making the recipes.
I will do a linky further up the road, when I figure out if and how I can do it on here.

Our first official Little Chef recipe post will be live later on today 🙂

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