This week: Alice and Carmen from our Hub in East London! Over to you…
Are you excited about taking part in the first ever-online Kid’s Kitchen? We certainly are. These are difficult times but we hope our session will bring some colour and some fun into your day and will make you feel a little bit closer to other people who are going through the same thing.
We are going to be making couscous volcanoes, one of our most beloved recipes. We’ve made them in fields, church halls, froont gardens and car parks – team, this will be a breeze!
You don’t need anything special to take part. You don’t even need to be in the kitchen! Find a space on a table, in a corner, on a picnic blanket…
What you might find useful:
- Table Knife and chopping board
- Child scissors
- An empty glass jar with a lid
- Two large bowls
- A kettle
- A small bowl
As for ingredients we usually use:
- A selection of veggies: carrot, courgette, pepper, a couple of tomatoes, green beans, olives, sweetcorn, chickpeas
- Spring onions, fresh coriander,
- Cumin, paprika, lemon, olive oil
- Tomato puree or passata
A short note about ingredients: we try to use local and seasonal produce (more about how and why we do what we do here! ) and tweak recipes accordingly. Tweaking is also necessary at the moment when there is still a lot of panic buying going on, and now that we can only leave home for essentials. In light of this you can substitute the vegetables with any vegetables you might have around.
In the session we’ll talk about how we can all get stuck in with prepping veg, however soft or hard, with grating squeezing and more! But if you have veg that you’d prefer to eat cooked instead of raw, you might want to steam them first.
Instead of cumin and paprika you can use garam masala and a bit of cinnamon or Middle Eastern spice mixes.
Instead of chickpeas you can use beans and instead of couscous you can use bulgur wheat or other grains.