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CHILDREN'S MENUS AND RECIPES, COOKING FOR KIDS, QUIRKY MENUS AND RECIPES FOR KIDS
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         Hi and welcome to
         QUIRKY, FUN and EASY
                    
      RECIPES for KIDS and ADULTS
                 presented by
       quirky cottages


  Australia's
        kid and pet friendly holiday homes


"Fluffy Pink" mashed potato

Ingredients:

4 medium sized potatoes

table spoon butter

1/4 cup of cream or milk

small amount of beetroot juice (from tin is ok)

salt and pepper

Utensils:

potato masher

knife

potato peeler

sauce pan with lid

bread board for chopping

table spoon

Directions:

1.    Fill saucepan half full with water, add a little pinch of salt as that helps the water to boil quicker! Place it carefully on the stove hot plate , put the lid on the saucepan and turn dial to high.

2.  peel and cut each potato into about 4 to 6 pieces.

3. when water is boiling, carefully place cut potatoes in the

saucepan, don't drop in, or they will splash

(Mum may like to this for you )

   4.  Cook for about 10 to 15 minutes or until soft (check with fork)

   5. Drain water off completely

  6.Add one tablespoon of butter, salt and pepper
     and Mash together

7. In a cup put a 1/4 cup little milk or cream with a touch of beetroot juice and stir to give a pretty pink colour,
then whip till soft and fluffy!!

HOME MADE PEANUT and sultana BUTTER

Ingredients:

•        1½ cups of unsalted roasted peanuts

             1 tbsp sultanas (optional)

•        1 tbsp. peanut oil

Utensils:

•        food processor (you'll need help from your adult assistant)

•        bowl

•        mixing spoon

•        storage container

•        measuring cups and spoons

         bread board for chopping

Directions:

For smooth peanut butter:

1.      Mix the peanuts with the peanut oil, and pour the mixture into the food processor.

2.      Process the mixture until it's very smooth.

3.      Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky and crunchy peanut butter with sultanas:

1.      Take about ¼ cup out of your 1½ cups of peanuts and roughly chop (ask Mum to chop) or  smash, then set

           them aside along with sultanas.

2.      Mix the rest of the peanuts with the oil, and pour the

         mixture into the food processor.

3.      Process the mixture until it's very smooth, then stir in

       the peanuts and sultanas that you had set aside.

4.      Process a few seconds more to create  medium chunky

        peanut butter.

5.      Store your chunky peanut butter in a sealed container in

        the fridge. It will be good for 2 weeks.

  HUMMUS and PUMPKIN DIP

Prep time: 5 minutes

Ingredients:

•  CUP OF MASHED PUMPKIN
  
• 1 can of garbanzo beans (chickpeas), drained, liquid reserved
• 2 garlic  cloves, minced
• 1 tsp. ground cumin
• 1 tbsp. olive oil
• ½ tsp. black pepper

Utensils:

• measuring spoons
• food processor (you'll need help from your adult assistant)

Directions:

1. Combine MASHED PUMPKIN, chick peas, garlic, cumin, salt, and olive oil in a food processor.
2. Blend on low speed, gradually adding reserved chick pea liquid, until a nice creamy texture is achieved.
3. Scoop into a bowl for serving
   

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quirky holiday menus and recipes, entree and main meal menus and recipes, easy to cook meals, FUN COOKING,
*CILDREN'S MENUS AND RECIPES, COOKING FOR KIDS, QUIRKY MENUS AND RECIOES FOR *KIDS

delicious dessert menus, scrumptious main meal and entree menus and recipes, quirky recipes, children's menus and recipes,