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<strong>Education</strong> Magazine<br />
As a mum herself,<br />
Donna Hay knows<br />
that there is nothing<br />
more enjoyable than<br />
introducing your children<br />
to the wonders of taste,<br />
food and flavours. Her<br />
new book highlights the<br />
importance of helping<br />
kids master the kitchen<br />
basics, because she<br />
believes that is how you<br />
build the confidence<br />
to move on to more<br />
complicated dishes.<br />
In this book, she’s<br />
sharing all her favourite,<br />
tried and true recipes for<br />
cooking with kids, with<br />
each basic recipe followed<br />
by clever variations and<br />
simple flavour changeups,<br />
so one recipe<br />
becomes many and your<br />
child’s cooking repertoire<br />
naturally grows.<br />
Basics to Brilliance Kids<br />
gives you and your kids<br />
endless ideas for birthday<br />
parties, picnics, bake sales,<br />
family and celebration<br />
dinners, breakfasts, movie<br />
nights and sleepovers.<br />
Juicy little meatballs in tomato sauce<br />
Serves 4<br />
• 3/4 cup (45g) fresh sourdough or<br />
wholemeal breadcrumbs<br />
• 2 tablespoons milk<br />
• 600g beef or chicken mince<br />
• 1 clove garlic, crushed<br />
• 1 tablespoon Dijon mustard<br />
(my secret tip)<br />
• 1 tablespoon thyme leaves<br />
(tiny and yum!)<br />
• sea salt and cracked black pepper, to taste<br />
tomato sauce<br />
• 3 cups (750ml) tomato puree (passata)<br />
• 1 cup (250ml) beef or chicken stock<br />
• 2 cloves garlic, crushed<br />
• 2 sprigs basil (just for cooking)<br />
1Place the breadcrumbs and milk in a big<br />
bowl and mix, using a wooden spoon, to<br />
Mini Meatball subs<br />
Makes 4 To make mini-sized meatballs, roll only<br />
1 tablespoon of the mixture per meatball in step 3.<br />
1Once you get to step 5, reduce the meatball<br />
cooking time to 6 minutes – they’ll cook<br />
faster because they’re smaller.<br />
2Slice 4 long multigrain rolls 3/4 of the way<br />
through and place on an oven tray lined with<br />
non-stick paper. Add 4 mini meatballs in sauce to<br />
each roll and top with slices of mozzarella. Grill on<br />
high for 2 minutes or until the cheese is melted.<br />
combine. Allow to stand for 1 minute.<br />
Add the beef, garlic, mustard, thyme, salt<br />
2 and pepper. Mix it all really (really!) well<br />
with the spoon, so everything’s fully combined.<br />
Line a tray with non-stick baking paper.<br />
3 Using clean hands that are still wet (to<br />
combat stickiness), roll 2 tablespoons of the<br />
beef mixture into a ball. Place on the tray, then<br />
repeat until you’ve used all the mixture.<br />
To make the tomato sauce, place a large<br />
4 non-stick frying pan over medium heat.<br />
Add the puree, stock, garlic and basil and bring<br />
to a simmer (you’ll see gentle bubbles appear).<br />
Slide the meatballs into the sauce<br />
5 (watching for splashes). Simmer for 10<br />
minutes or until cooked through, rolling<br />
them around with a wooden spoon every few<br />
minutes so they cook evenly. Discard the basil<br />
sprigs and serve the meatballs and sauce on top<br />
of hot spaghetti or veggies.<br />
Meatball couscous<br />
Serves 4<br />
1Place 1 cup (160g) wholemeal couscous<br />
in a heatproof bowl. Add 1 cup (250ml)<br />
boiling water, cover with plastic wrap and set<br />
aside for 5 minutes.<br />
2Fluff the grains with a fork and divide<br />
between serving bowls with the meatballs<br />
in tomato sauce. Snip some fresh chives over<br />
the top to serve.<br />
<br />
49 wealdentimes.co.uk
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