Children’s Day, on Wednesday, is coming. October 12 is the same date on which Nossa Senhora Aparecida Day is celebrated, a national holiday in Brazil, as it is the patron saint of the country.
In Mato Grosso do Sul, it is also a holiday on the day before, because October 11 is the official date of creation of the State. In other words, the so-called full-bag week, when recess is common in most Brazilian schools, somehow becomes even more robust here.
And with the kids at home, there’s imagination to fill in the extra time without resorting – at least too much – to “baby monitors”, a metaphor behind which almost all battery-operated or plugged-in gadgets are hidden. If lack of creativity is an obstacle for you to unleash your wings in the kitchen with the kids, your problems can come to an end with today’s three suggestions.
DELICIES AND CARE
The recipes for chocolate cookies, cake pop (cake on a stick) and homemade strawberry ice cream on this page are an accurate GPS towards a fun cooking session with children, grandchildren, nephews, cousins and friends.
In addition to leaving the whole class with a smile stamped from ear to ear, although it is not a complete novelty, it is worth highlighting the many benefits that cooking together provides to young people.
Some care is more than welcome, necessary for the child mission in the kitchen to be successful from end to end. For example, try to identify the barriers – physical, communicational or affective – that can keep each child, or even the group, away from interaction and an effective step-by-step process in the conduct of recipes.
SENSATIONS AND DISCOVERIES
The handling of ingredients and utensils, until the recipes are ready, is a full plate, pardon the pun, for the experience to unfold in multiple sensations and discoveries. The touch, the smell, the taste and the perception of different textures make the kids take ownership of the whole process.
Preparing and separating the items to be used – a procedure that, in haute cuisine, is known by the French term “mise en place” – provides and encourages, in a very practical way, basic notions of organization. Other aspects that practical experience favors are time planning and awareness of the importance of hygiene and safety.
Changing into kids, the adult’s commanding and cautious voice – “clean your hands”, “tie your hair”, “wash the strawberries properly”, “beware of fire”, “hold the knife by the handle”, etc – it resonates more organically in any child’s ear when everyone gets their hands dirty together.
CLASS AND FLAVOR
The child chef, when dealing with measurements and comparing differences in weight and volume, is operating mathematical concepts fluently and automatically, not to mention the natural appreciation of a variety of foods, perhaps even those that young people tend to reject.
Anyway, science, history, geography, motor coordination, cooking with the gang doesn’t just cause a momentary and fleeting joy. It’s quite an opportunity for a fun and multidisciplinary class, which stays in the memory and leaves you wanting more.
Especially with today’s recipes, which don’t leave any adult in the grip, even the low mileage with the apron. Now, to work and bon appétit!
Cake pop (cake on a stick)
> 3 eggs;
> 1 cup (tea) of oil
coconut (240 ml);
> ½ cup (tea) of cocoa
powder (40 grams);
> 1 cup (tea) of sugar
> 1 cup (tea) of boiling water (240 ml);
> 1 cup (tea) of flour
wheat (75 grams);
> 1 tablespoon of yeast
powder (14 grams);
> ½ can of condensed milk
> 300 grams of milk chocolate (for dipping);
> Lollipop sticks;
> Colored confectionery to taste.
In a blender, beat the eggs, coconut oil, cocoa, sugar and water. Transfer the mixture to a bowl and gradually add the flour, stirring constantly.
Add the yeast. Place in a roasting pan greased with a little coconut oil and bake in a preheated oven at 180ºC, until, sticking a toothpick, it comes out dry. Let cool.
Crumble the cake and place in a bowl. Gradually add the condensed milk, mixing well until it forms a dough that does not stick to your hands. Make balls the size of a medium brigadeiro. Melt the chocolate in the microwave or in a bain-marie. Skewer the balls onto sticks and dip them in chocolate. Before they dry completely, apply them to the sprinkles and let them cool.
Tip: If you prefer, use white chocolate to cover.
> ½ cup of sugar
> 100 grams of butter
> 1 egg;
> 200 grams of flour
> 1 tablespoon of baking powder (15 grams);
> 200 grams of chocolate chips.
In the mixer, beat the sugar with the unsalted butter until it forms a whitish mixture. Then add the egg and beat for a few more minutes. Mix the sifted flour, baking powder and chocolate chips. Knead the dough until it becomes homogeneous. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. Make balls and place them on a lightly buttered baking sheet. Bake in a preheated oven at 180°C for 20 minutes or until golden.
homemade strawberry ice cream
> 2 large frozen bananas;
> ½ cup frozen chopped strawberries;
> 100 grams of natural yogurt.
Freeze the banana and strawberry the night before. Place the frozen fruit in a food processor or blender and add the yogurt. Whisk everything until creamy.