Even if cooking is not on a nanny's agreed list of duties, most parents have days when there is nothing they would appreciate more than coming home from a long day at work to a cooked meal, ready to eat. And the nanny, cooking for the children (and herself!) is probably happy to oblige them. But with what? It doesn't have to be complicated or expensive, just delicious and appealing to both younger and older tastes.
Preparing a meal often includes shopping for and choosing the ingredients too, and this may be the part of the process that the children enjoy the most. Now that spring is upon us, we are lucky that there is an abundance of fresh, delicious spring food to choose from. We can start thinking about lighter foods as the weather starts to improve. I love this time of year, as I know that summer is on its way and that the shops will have a multitude of exciting products and fresh tastes. This season brings wonderful vegetables to the surface such as Jersey Royal Potatoes, Little Gem and Rockett lettuces, endless varieties of mushrooms, and fresh, vibrant rhubarb.
If you buy things in season, you will find that, not only are they fresher, they are also cheaper and more readily available. Menu planning is important, so you can have a good idea of what you are going to buy, prepare and cook as the week progresses. You can also save a great deal of time with planning, as you won't have to keep rushing out to buy things.
As I have mentioned in previous articles, whenever possible you should encourage the children to get involved in the whole business of food. This includes menu planning and shopping lists as well as helping you shop in the market or supermarket. The prospect might seem stressful, but the more children become aware of the variety of ingredients around them, the more likely they are to be positive and excited about food in general, which in turn will make mealtimes easier.
Remember, you can work together with the children in preparing many things, so they will feel their efforts are part of the recipe and the completed dish. This is a real bonus when it comes to a meal that the entire family can share. The children can tell the grown-ups how they have been planning, shopping, preparing and cooking the wonderful meal which is before them.
One of the all-time greats for families to get stuck into is a lasagna with fresh vegetables or salad. It can be prepared in advance and will be ready to serve when the family get in from a busy day, or it can be kept on hold for awhile. There is plenty to do and lots that a child can help with. I've also included a simple dessert that can be made in advance.
Other ideas for family meals that are simple and quick and won't spoil if left for a while are moussaka, shepherd's pie, cheesy eggs or savoury risotto for a main course, and fresh fruit salad, fruit pie, apple charlotte, stawberry cheesecake or upside-down pudding for dessert.
SIMPLY DELICIOUS LASAGNA
This recipe is simplified by using creme fraiche instead of the traditional white sauce.
* 1 large onion l 2 cloves garlic (optional) l 25g cooking margarine or vegetable oil l 450g minced lamb, chicken, turkey or Quorn (vegetable protein) l 2 tablespoons tomato puree l 1 large tin chopped plum tomatoes l 100g mild cheddar cheese l 1 dash Worcestershire sauce (optional) l 150g quick-cooking lasagne sheets l 225g creme fraiche l pinch of salt, pepper, mustard powder l fresh herbs, eg:
parsley, chives, oregano, basil (check store cupboard or fridge) Variations
To add extra flavour to the basic meat bolognaise or Quorn sauce, try adding chopped vegetables such as carrots, courgettes, mushrooms, peppers, small blanched broccoli or cauliflower florets.
To make the bolognaise/meat sauce
* Finely chop one onion, crush the garlic and any other vegetables such as carrots, courgettes, peppers and so on.
* Place in a large saucepan with a small amount of vegetable oil.
* Fry the onion and vegetables over a medium heat. Now add all the raw meat or Quorn and cook until lightly brown.
* Add the tomato puree, tinned tomatoes, and a dash of Worcestershire sauce. Season well with salt, pepper, nutmeg and some oregano. Leave to cook for at least one hour.
* While the bolognaise is cooking you can grate the cheese and prepare the salad. Wash and drain the lettuce leaves, chop the tomatoes, spring onion etc. Place in a salad bowl ready to serve. Do not dress the salad until just before serving.
* Once the bolognaise/meat sauce is cooked you can put the lasagna together. Take an oven-proof Pyrex dish, glass if possible. Start with small amounts of bolognaise at the bottom of the dish followed by several sheets of lasagna placed over the meat. Then add some creme fraiche to cover and a small sprinkling of grated cheese. Then repeat the sequence, with meat, lasagna sheets, creme fraiche and so on. End with creme fraiche and a good covering of grated cheese, so the top of the dish will not burn. Add a cup of water (enough to just cover - this water will be absorbed by the lasagna sheets which need this extra liquid to cook evenly and not to dry out.) * Place in an oven for one to one-and-a-half hours, depending on the quantity you have made and the thickness. Once the lasagna is golden brown and the pasta is cooked (when a sharp knife can go through the lasagna sheets), it is ready.
The joy of this dish is that it won't spoil if it has to wait a while before it is eaten. Remember to keep it moist. If necessary, add a little extra water to prevent the lasagna from drying out.
Dessert - rhubarb crumble
(serves four people)
* 500g fresh spring rhubarb, it should be bright pink and very firm l 100-175g demerara sugar l 1 teaspoon lemon juice For the crumble topping:
* 150g plain flour l 75g cooking margarine l 50g caster sugar To serve:
* 300ml/half pint single cream, or ice cream or custard Variations
Try using half quantities of wholemeal and white plain flour in the crumble topping or, if no-one has nut allergies in the family, chopped hazelnuts make a delicious crunchy addition.
* Preset the oven to 190xC/375xF/gas mark 5. Wash the rhubarb well and cut the dry ends off. Prepare the fruit by cutting it up into bite-size pieces with a sharp knife. Mix the fruit well and place in the bottom of the oven-proof dish. (Allow children to help with washing the fruit and cutting softer varieties with a round-ended knife).
* Measure out 100g demerara sugar and sprinkle it over the fruit. Add more or less sugar depending on the sharpness or sweetness of your chosen fruit. Add a teaspoon of lemon juice and mix well.
To make the crumble topping:
* Sift 150g plain flour into a mixing bowl. Measure out 175g margarine or butter. Cut the fat into small pieces with a round-ended knife and carefully rub the fat into the flour with your fingertips until it resembles fine breadcrumbs. (You can help young children if they get tired, but encourage older ones to see the process through to the crumbly stage, as the change is fascinating to achieve and observe.) Try to keep the mixture as cool as possible, so do not over-handle it. Finally, add 50g of caster sugar to the crumble and mix well.
* Pour the crumble mixture evenly over the prepared fruit in the oven-proof dish. Pat it down with the back of a tablespoon.
* Place the fruit crumble in the preheated oven (190xC/375xF/gas mark 5) for 25 to 30 minutes, or until the crumble is golden brown and the fruit is soft (but not mushy and falling apart). Cooking time will vary according to the type, variety and ripeness of your chosen fruit. (If the fruit needs more cooking, but the crumble is cooked, cover it loosely with tin foil to prevent burning).
* Serve with single cream, creme fraiche, custard or vanilla ice cream.
Never serve hot food straight from the oven, grill or hob. Always allow it to cool first.
Now is a good time for everyone to help with the clearing up and tidying away. For children this part is just as interesting as the cooking, and it can be as much fun!
Fiona Hamilton-Fairley is the proprietor of the Kids' Cookery School in London W3
