This rather obscure photo shows 24 cookies packed into a paper bag for my daughter to take into school and share out for her 7th birthday. I’ve called them crazy cookies…
Traditionally my daughter’s school allow the children to take in a small cake to be shared out amongst the class on their birthday. My daughter has been at the school since she was 2, so we’ve sent a fair few cakes in by now. In her nursery year we made cupcakes with pink icing and sprinkles, for kindetgarten it was pink butter icing again with edible paper flowers on top, for reception I excelled myself and found so-called cake glitter and paper butterflies…only to discover -moments after I had handed them in – that ‘cake glitter’ wasn’t in fact edible! So I had the painful task of re-calling 30 (it was a bigger class) beautifully crafted cupcakes – luckily moments before they were eaten, comforting my Little Wonder who was confused as to why the cakes had to be smuggled home without the joyful distribution she had anticipated all day, and then of course bake and decorate another 30 cupcakes to go in the next day.
The summer has come and gone and somehow I let my blog fall by the wayside, but that doesn’t mean I haven’t been cooking! The children were home from school for the long summer holiday, so we spent lots of time playing outdoors and packing picnics. So I thought I’d resurrect my blog with some of the recipes we attempted during the holiday.
There are only so many ham sandwiches one can eat, so I was looking for easy picnic food that the children would enjoy and could help to prepare themselves. One of the most popular recipes was my cheese and pesto rolls, which also makes a great snack at a party too.
To make, simply buy some pre-rolled puff pastry, flatten it out and then use a palette knife to smother in good quality pesto, although the jars of pesto tend to work better than very fresh as they are less oily. Sprinkle grated cheese on top and roll up carefully, from the shorter end. Take a sharp knife and carefully cut slices, trying not to squash the pastry too much. Then place on a baking sheet and cook in the oven for about 15 mins. They are cooked when the pastry starts to brown slightly and the cheese bubbles up. Leave to cool and pack for picnics wrapped in baking paper, or enjoy anytime!
I made these apricot tarlets with my two year old son as a dessert to share with his friends when they came for an afternoon play and early supper. I followed the recipe from “I can Cook”, by Sally Brown and Kate Morris, so I will not give all the details here. However, I wanted to share some of our photos so you can see how easy they are to make, and it might inspire you to buy the book.
Cutting up the apricots using scissors
Rolling out pastry
Ready for the oven
This was a fabulous dessert to make with my son as it is more a case of assembly rather than real cooking, which suits his concentration span and kitchen skills…and he had such delight in telling his friends that he made them!
The final, rather delicious product (served with plain vanilla ice cream):
We of course ended up trying out a few ourselves with a cup of coffee, and my fellow Mums commented that they were as delicious as anything you might buy in a French patisserie. So they could make a lovely dinner party dessert too, if you were ever pushed for time!