Bless Their Hearts Mom: Cook Book Review: Little Kitchen by ...

Cook Book Review: Little Kitchen by Sabrina Parrini

Synopsis: From quick after-school snacks to impressive dinners and sweet desserts, children will learn to create tasty, healthful meals and snacks. Included are recipes for: Little Egg and Bacon Breakfast Pies, Minestrone, Yummy Mini Burgers, Meatballs, Tutti Frutti Salad, Gingerbread Snowflakes, and more! With the addition of colorful and fun photos and helpful illustrations, your child will be able to take the lead in the kitchen and maybe even show you a thing or two.?86 color and 430 black-and-white photographs.


Recipes include sweet and savory recipes like Mini shepherd pies, Egg and bacon breakfast pies, chicken soup with pasta, apple tea cake, star-shaped rice fritters and trifle! Something for every taste!?


Note: Sabrina just released a companion recipe binder that matches this book, for your budding chef to put their special recipes in!


Review:?Sabrina shares her passion for cooking with recipes that use wholesome ingredients, are VERY simple, yet tasty, and each recipes comes with an ?equipment you?ll need? illustration (see pix on left) to help the kids get set up to cook the recipe! She also includes tips for grown-ups, based on her lessons at her cooking school. ALL of which leads up to a cookbook that is suitable for kids AND adults!


For our first recipe, Kiddo wanted to make an "Australian" one (blame it on too much Wiggles for the day). So we looked thru the book and settled on Anzac Cookies. They were named after Australian and New Zealand troops during WWI. made without eggs, they could be taken to the battle front, and provide some instant energy. OK dokey then, a recipe AND a history lesson- our type of recipe!


The recipe is VERY simple and we made it up without a problem. Into the oven the first batch went. When it was time to remove them, we had our first oh-oh moment. They had spread tremendously and nowhere seemed to match the picture in the book. Hmmm. But, they pulled into balls as we tried to get them off the cookie sheet, so we formed them into balls, and then made the second batch into balls before cooking. When the timer went off we had the same problem. Other than not matching the picture, they were VERY tasty and very filling! They were a success in that department. Thinking there might be a conversion issue, I sent the author an email, via her website.


I was greatly impressed when only days later I got a response that she was looking into the issue. She kindly emailed me back and we discussed the issue and determined that more than likely our butter was the issue, and to add some more flour. We needed to add LESS than the recipe called for. Ok dokey- one more batch to go! We tried it again and indeed, less butter was the key! YEAH. You gotta love an author who is willing to solve your problem!


The rest of the recipes have been pretty good on the conversions, so I think this one (naturally) was the one that didn't get converted right. It's a great recipe to have on hand?
for the summer, so I definitely wanted to share it with you!


ANZAC COOKIES


ingredients:
1 tsp butter (for greasing)
3/4 to 1 cp flour (original recipe called for 1/2 cp)
1 cup rolled oats
1/2 cp flaked coconut
1/2 cup brown sugar
3 tbsp butter, cut into little cubes (recipe originally called for 4 3/4 tbsp originally)
2 tbsp + 2 tsp light corn syrup
1?teaspoon baking soda
1 tbsp + 1 tsp boiling water


Instructions:
1. Preheat oven to 325F degrees.?
2. Combine the dry ingredients in a large bowl (flour, oats, sugar, and coconut). Mix well.?
3. In a small saucepan over medium heat, combine the butter and syrup. Stir until well mixed, remove from heat and allow to cool a little.
4. In a small bowl whisk together the boiling water and baking soda. Pour it into the butter/syrup mix. It WILL foam up!
5. Pour the butter/syrup/baking soda mixture over the big bowl of oat mix, and stir well.
6. Grease 2 cookie sheets with the reserved butter. Place teaspoons of cookie dough 2 inches apart on the cookie sheets, so they can spread out some.
7. Bake cookies for 10 minutes, or until golden. Place cookies on wire rack to cool. They WILL firm up as they cool.?.Makes about 24 cookies.




Sabrina Parrini?started her cooking adventures as a very young girl, and she became even more impassioned about teaching children the importance of eating and cooking good food while teaching early childhood education. In 2004, Sabrini established Little Kitchen, Australia?s first organic cooking school and cooking party venue for children and teens. The cookery school has taught over 5,000 students to date. She lives in Romsey, Australia


Overall we have been very pleased with this book and I think it will grow with Kiddo and be one of her favorite cookbooks in the years to come. I would definitely combine it and the binder for a kids' birthday present or Christmas gift. It would also be a great idea for Summer- make a recipe a week, for a great learning/bonding experience for your family!


Disclosure / Disclaimer: I received this book for review purposes on this blog, free of charge, from Skyhorse Publishing.No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book.

Source: http://blesstheirheartsmom.blogspot.com/2011/05/cook-book-review-little-kitchen-by.html

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