Children in the Kitchen

For anyone with children of their own that are old enough to be on a step-stool in the kitchen know that cooking with kids can be messy - but messy is FUN and cooking is educational. So, we're inviting every parent and every educator to throw caution to the wind and let the children get their hands dirty!

Benefits of children in the kitchen

Getting children into the kitchen gives every opportunity to develop early reading and mathematical skills - almost every recipe requires accurate measuring! It also builds a level of confidence and a healthy mindset around food. If you happen to have a 'picky eater' in your midst, you might also find that they eat a little more because they had a hand in cooking it - win-win!

Reading recipes, understanding instructions and watching their creation come to life gives children a sense of accomplishment. And of course the feeling of success and child development go hand in hand. Never underestimate the power of positivity!

Our top three recipe choices

Vegemite Scrolls

Ingredients: 
Frozen Puff Pasty
Vegemite
Grated cheese
Method:
Pre-heat over to 180 degrees
Line up puff pastry along benches and allow to thaw
Spread Vegemite over pastry
Sprinkle grated cheese over Vegemite
Roll pastry into a log
Slice log into equal parts. We recommend 1cm sections for bite size scrolls or 2cm sections for morning tea sized scrolls.
Lay flat on a baking tray and gently press
Bake for 12-16 mins 
Allow to cool and enjoy.

 

Recipe tips:
10 sheets of puff pastry should bake around 80 scrolls, depending on width of cut. 
Alternative fillings could be tomato paste and pizza toppings or jam and cinanamon.

Pizza Dough

Ingredients: 
3 1/2c self raising flour
2c greek yoghurt 
PIzza sauce or tomato paste
Pizza toppings to taste
Method:
Pre-heat over to 180 degrees
Combine flour and half of the yoghurt
Once combined, add more until you have a dough consistency
Roll into a log and cut into 16 equal parts
Hand out dough and roll into a pizza shape
Transfer to oven trays
Top with pizza sauce and toppings to taste
Bake for 12-16 mins 
Allow to cool and enjoy.

Recipe tips:
This recipe, on average creates 10 small pizza bases. 
Toppings to taste can be tailored to suit your ECEC centre allergy needs
 

Basic Scones

Ingredients: 
8c Self raising Flour
8tbs of cold butter cut into cubes
4c milk
Flour to dust benches 
Method:
Pre-heat over to 180 degrees
Rub butter into flour using fingers
Pour milk into well in centre of flour, reserving 1/4c for brushing
Mix quickly with a metal spoon or spatula
Place on floured workspaces, knead until a dough forms
Roll out until dough is 2cm thick and cut to shape
Brush with reserved milk
Bake until raised and golden
Allow to cool and enjoy.

Recipe tips:
Ingredients can be divided so each child can be involved from the raw ingredient stage or educators may like to complete the process to up to the cutting stage depending on age of children. 
For best results, use the same scone cutter size throughout the centre for uniformity in cooking.