GCC's First Food Event: KID FRIENDLY COOKING
You have until midnight, EST on Friday, May 30th to post your recipe and a photo here. Voting will open on June 1st and the results will be announced on June 7th.
If you would like to post your recipe and photo on your blog, either here on GCC or a personal blog, please do. Just be sure to link to this event!
Good luck everyone, and if you have any questions or suggestions, you can reach me here on GCC as Lisa R or via my email address at globalcookies@gmail.com.
Tags: county, event, fair, food
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Replies to This Discussion
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Permalink Reply by Lisa R on -
We'll all be eager to see what you come up with! Maybe it's a new kid-friendly Bento lunch, some new sweet treat like fried ice-cream (yum yum!) or a twist on Tsatziki that kids would love! Good luck!
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Permalink Reply by Frantic Home Cook on -
TURNING MY KID'S CLASSMATES INTO CUPCAKES
This is more of a how-to rather than a recipe. You'll need:
- Cupcakes (hello!)
- Fondant
- Food coloring
- Royal icing
- Mini M&M's
- Pink decorating gel
- Chocolate wafers
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Mix food coloring into the fondant and shape into circles for the skin. Adhere to cupcakes with royal icing.
Melt the wafers and pipe into the hair shapes. Let dry.
Adhere M&M's for eyes with royal icing.
Add eyebrows, nose and mouth with icing.
Use pink gel for girls' cheeks if desired.
Attach hair with royal icing.
Complete instructions and more pics are available HERE.
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Permalink Reply by JZ @ Tasty treats on -
Black forest cake
This too is more of a how-to than a recipe. For more pictures and tips, please visit my blog. Hope I've complied with all the requirements of the event
Recipe
Devil's food cake mix - 1 package
Eggs - 3, as on the package
Vegetable oil - as on the package
Water - as on the package
Lite cherry pie filling - 1 can
Whipped cream/ Cool whip - 1 tub (8 0z)
Maraschino cherries with stems - 8
Method:
Prepare the Devil's food cake according to package instructions.
To prepare the pan, I lined the bottom of the pan with parchment paper and just greased and floured the sides.
The cake was baked in an 8" by 3" round cake pan, so it took about 55 minutes to bake.
Once the cake is cooled, cut off the dome of the cake and reserve it.
Then cut the remaining cake into two equal layers.
Open the can for the cherry pie filling and reserve the juice.
On the cake board, place the upper layer of the cake.
Pipe a dam of whipped cream around the rim of the cake layer so that the filling does not escape to the outer surface.
The two cake layers should be soaked using the reserve cherry pie filling juice.
Fill the surface within the whipped cream dam with a uniform layer of the cherry pie filling.
Place the second cake layer on top.
Generously frost the sides and top of the two layered cake with cool whip/ whipped cream.
Smooth it out as fine as possible.
Crumble the soft parts (not the harder crust) of the cake dome reserved finely using my hands.
Stick the cake crumbs to the sides of the cake as uniformly as possible.
Top the cake with eight swirls of whipped cream at uniform intervals.
Place a cherry with stem one each of the swirl.
Finally, decorate the centre with chocolate curls/shavings or finely grated chocolate.
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Permalink Reply by Hetal on -
Veggie Toast
Sandwich is a food item which is popular all over the globe. I love the fact that its so easy to make and can be eaten anywhere,anytime. You can make so many different varieties of a Sandwich. It is loved by people of all the age groups.
Ingredients
* Bread slices 8
For filling
* Potatoes 4 (small)
* Tomato 1 (finely chopped)
* Onion 1 (finely chopped)
* Capsicum 1 (finely chopped)
* Black olives (chopped)
* Corainder 1tbsp
* Italian blend cheese,shredded 1 tbsp (You can use the cheese you like)
* Black pepper powder 2 tsp
* Salt to taste
Note: You can use bread you like and add vegetables of your choice and vary their quantity according to your liking.
Method
* Boil,peel and mash the potatoes.
* Add rest of the filling ingredients and mix well.
*Take a slice of bread and put 1-2 tbsp of filling on it. Spread the filling evenly.
* Place another slice of bread on top of it. Toast it in a toaster.
*Serve with Ketchup or Cilantro chutney.
Serves 2
More details and pics here.
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Permalink Reply by Ivy on -
Doughnuts
This is a recipe I have submitted a few months back for another kids' event and I believe that all children love doughnuts. These are the traditional doughnuts we make in Cyprus.
Loukoumades Kypriakoi
Loukoumades (doughnuts) are made in many places on earth and this I realized when I participated with Akoumia Symiaca a few months ago at the event - It's time to make Doughnuts. I suppose some doughnuts are better than others depending on the ingredients used. The doughnuts I tried in Greece did not thrill me but I have to say that I only tried those they make at the panigyria (fairs). Probably these doughnuts have been fried in oils they use to fry over and over again so I tried to make some myself but still I could not get them the same way I remember from Cyprus. When we were kids our parents would take us to the panigyria and we loved Loukoumades and Shiamishi. The opposite happens in Cyprus. The ones sold at the fairs were the best and don’t ask me why. Before I made them I thought that the difference was because the ones in Greek are usually covered with honey whereas the Cypriot ones are bathed in a syrup of sugar and water. I made them with syrup but something was missing. Last year when I made Akoumia they were really close to the ones we used to eat when we were kids. After making them I only realized that they had something in common and that was the starch they both had.
When my sister visited me recently, I made Akoumia and she liked them very much. I told her how many attempts of making them failed and she asked me to tell her what ingredients I used. When I told her she said “Don’t you use any potato?” I was stunned as I could never imagine that there was potato in them.
This time when I made them they were perfect. Crunchy outside and soft and juicy inside just as I remember them like those we used to eat at the panigyria with Shiamishi.
I am submitting my recipe to my friend Ben of What’s Cooking who is hosting the event Food for Plastic 3. Ben is selling Tupperware online and Tupperware will be donating some of the sales to the Boys & Girls Clubs.
I was inspired by Ben’s site when I saw that he was selling Tupperware online and I asked Tupperware Greece if I could do the same. However, Greece is not ready yet to go on line but they may do this in the near future. I did however decide to join Tupperware and I’ve been working for about a month now so I hope you’ll understand why I do not post as often as I used to do or visit your blogs everyday.
Loukoumades Kypriakoi (Doughnuts from Cyprus)
Ingredients:
1 medium size potato
4 cups of water (in which you have boiled the potato)
500 grams of flour (for bread)
½ teaspoon salt
½ teaspoon sugar
½ teaspoon cinnamon
4 grams yeast
Corn oil for frying
(Note: The cup I used is 180 ml or 6 oz.)
For the syrup:
4 cups of sugar
2 cups of water
1 spoonful of lemon juice
1 spoonful of orange blossom water
Directions
Begin by making the syrup first. Place sugar and water in a big pan and boil for 3 minutes. Add lemon juice, stir and remove from heat. Stir in the blossom water and before beginning to fry make sure that the syrup has cooled down.
Whilst preparing the syrup, peal and cut potato in small pieces and boil until it is soft.
When it is ready place it in a big bowl and mash it. Add the four cups of water from the pan and mix. When it is tepid add half of the flour, salt sugar and the yeast. It is better to mix it with your hands to make sure that there are no lumps of potato in and add then start adding the remaining flour until batter is ready.
Cover with cling film and a napkin and you must leave it for about 1 hour to rise in a warm environment but make sure you put it in a large bowl as it will double in volume.
If you have a deep fryer use it or else you need a lot of oil in a deep frying pan and when it is hot you start frying by placing your left hand in the bowl and trying to grab the dough with your fist the dough will come out among your thumb and forefinger.
With a teaspoon take the dough from there but do not fill in the spoon as they swell and become double in size (mine became huge and only at the end did I make some smaller ones).
Every now and then dip your spoon into a glass of water which will make the dough to slip from the spoon quickly into the pan. Fry them until a crispy light brown colour is achieved and remove into the syrup.
You must have someone to help you whilst you are adding dough into the frying pan someone must remove the ones in the syrup because they shouldn’t absorb too much. Place them in a colander to drain excess syrup and then move into a platter.
I am giving you half the recipe as my sister has four married children and ten grand children and she forgot to tell me that this recipe is for mass production!!!!! Even the recipe I am giving you is more than enough for a family of five.
I did not dip all of them in the syrup but we had some with honey the next day and with strawberry jam.
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