Take the night off! Get the kids to cook this
Sick of cooking? Take the night off. Here's an easy-peasy two courses – perfect for date night lockdown love in – that's so simple your kids can cook it for you. Mine are going to do just that!
Running out of ideas for yet another meal in lockdown, let alone feeling fired up to create a special Valentine’s Day supper? Panic not! Leighton Park in Reading has launched a brilliant community project called Let’s Cook Together on YouTube to try and keep up the culinary inspiration going.
This week, Food Tech temptress Jennie Hatton has created an easy peasy two-course menu just for Muddy. In fact, it’s so simple your kids can cook it. No need to ask twice here. We’re officially off duty for one night and the kids, who seem to think they have a house keeper, are officially in charge. (*We’ll supervise obvs). So pop that YouTube video on and let them get cracking. Call it Food Tech… and make it a weekly ‘lesson’. Happy happy days.
Sweet Potato, Spinach and Chickpea Curry
- 1 onion
- 1 clove of garlic
- 1 x 5ml spoon oil
- 2 x 15ml spoons curry paste
- 200ml water
- 2 large potatoes or sweet potatoes
- 400g canned chopped tomatoes
- 400g canned chickpeas
- 3 handfuls of fresh spinach or 150g of frozen spinach.
Equipment: Knife, chopping board, can opener, pan, wooden spoon and a measuring jug.
- Prepare the onion, garlic and potatoes: Slice the onion. Peel and crush the garlic. Peel and cube the potatoes to be even sizes
- Fry the onion in oil for two minutes, then add the garlic and potatoes. Fry for a further two minutes
- Stir in the curry paste and water
- Add the tomatoes and drained chickpeas, then allow to simmer for 20-30 minutes until the potato is tender
- Stir in the fresh spinach and allow to cook for a further two minutes.
- 350g self raising flour
- 350g plain yogurt
- 1 teaspoon baking powder
- Pinch of salt.
Equipment: Bowl, sieve, knife, rolling pin, frying pan and tongs.
- Sift flour into a bowl
- Mix in baking powder and salt
- Stir in yogurt to form a dough
- Cut the dough into 8 evenly sized pieces
- Roll into desired shape
- Place into a medium frying pan, cleaning pan between batches
- Cook for 2-3 mins on each side.
- 480ml milk
- 100g sugar
- 30g coco powder
- 25g cornflour
- 250ml cream
- 2 teaspoons of icing sugar.
Equipment: Whisk, spoon, saucepan, scales, measuring jug and spatula.
- Place the coco powder, sugar and cornflour in a saucepan.
- Slowly stir in the milk.
- Once combined place on a moderate heat.
- Slowly bring to the boil.
- Heat until thick and smooth, stirring continuously.
- Place into serving dish and cover with cling film to stop a skin from forming.
- Place in the fridge when cool.
- When serving, whip cream and place on top of the puddings and present.
Want to know more about Leighton Park in Reading, sashay this way and read our review, then have a virtual nose around.