COD OMELET/TORTILLA DE BACALAO

This is very simple but delicious. You need:

- three spring onions
- half a green pepper
- 200 gr desalted cod (put it in cold water for 48 hours changing the water three times)
- 4 eggs
- olive oil

On a frying pan heat olive oil and fry the spring onions and green pepper (both diced into small cubes) over gentle heat. As soon as the spring onions are translucent and the pepper is soft (5-10 minutes)  add the cod and let it all fry for 3-4- minutes so that the cod brakes into small flakes. Put it over a colander so that you get rid of any excess oil.

Meanwhile beat the eggs, add the cod mixture to the eggs and mix it all well.

Clean the pan. Add more olive oil to the pan and get the oil as hot as possible. Pour the eggy mixture onto the pan and lower the heat to medium. After a couple of minutes turn the tortilla (by flipping it over a big dish) and fry it not the other side.

We do not add any salt to this but you may want to add some before you fry the omelet.

The children helped with all of it, except with turning the tortilla. The key to this is that you need start with very hot oil on the pan, otherwise the tortilla will stick to it.

CANDY APPLE

You need:

7-8 apples
same amount of long skewers
400 gr sugar
160 gr of corn syrup
175 ml water
red food colouring ( it really depends on the strength of the colouring, but we used 1 teaspoon)

Mix the sugar, corn syrup, water and colouring in a pan and boil it over first medium and then low heat for 25 minutes.  Try not to stir it. Then put the skewers into the apples and dip them (the apples) into the caramel. Let them rest over a silicon mat or greased baking paper - they cool down in a matter of minutes.

This is a bit tricky for children as you have to be very careful with the caramel, which is extremely hot. Mine were disappointed they were not allowed to dip the apples into the caramel.  They were also let down but the fact that under the crunchy candy coat... there was still an apple!

SODA BREAD

This is the easiest bread to make at home with the kids and they all love it with butter.
You need:

150 gr plain flour
150 gr wholemeal flour
1 tablespoon of oatmeal (this is optional)
a pinch of salt
half a tablespoon of bicarbonate of soda
and 200 ml of buttermilk

Preheat the oven at 200 degrees. Mix all the ingredients but the buttermilk. Then add the buttermilk and mix it all with a wooden spoon. Make a ball with the dough, cut a cross on the top and bake for 30 to 35 minutes.

RADISH SAUCE

The kids had to try hard to dug out the radish as the root really sticks to the ground. We grated it, added two table spoons of soured cream, a pinch of salt, black pepper, a quarter of a teaspoon of english mustard power and a little vinegar.  My eldest got tears on his eyes when he tasted it, so hot it was. We added a bit more cream to soften the taste but still this proved far too strong for them. Absolutely delicious with roast beef though...

  

APPLE JAM

This is a wonderful jam. Try it either on toast or with cheese.
You need:
- for each kg of apples (strong cooking apples - if you are lucky to be able to get them from a tree that is even better of course...)
- 500 gr sugar
- half a lemon

You also need sterilised jars (put the jars in the oven at 200 degree for 10 minutes).

Peel the apples and cut them into cubes. Toss them with the lemon juice so that they do not get brown. Put them in a pan with the sugar and boil for around 40 minutes (first high heat and as soon as it bubbles reduce it to low heat). Stir often with a wooden spoon. When the mixture  gets golden  and thick enough to feel heavy on the wooden spoon it is ready (you can test it on frozen saucers  - there is a lot of literature on how to do this on the internet - but we never bother and it always comes out right). When it is ready let it rest for 10 minutes and then pour into the sterilised jars. It lasts for a long time.

SALTED COD AND ORANGE SALAD

This is very simple, but the children found interesting the way in which salted cod changes in both taste and texture. You need:

-100 or 150 gr of salted cod - you need to get rid of the salt by putting it into cold water for 36 hours and changing the water every 12 hours. Cut the cod into slices as thinly as possible.
- one orange in thin slices
- one spring onion (cut not too thinly)
- a few black olives
- dressing: 3 tablespoons of live oil, 1 tablespoon of red wine vinegar, 1 tablespoon of lemon juice, half a teaspoon of mustard, salt and pepper.

Arrange the cod, orange, spring onions and olives on a plate (in this order). Mix the dressing and pour it on top of the salad.  This taste better if you let it rest for half an hour or so.

BUTTERNUT SQUASH AND COCONUT SOUP

The children liked this soup. They hated the coriander though (both its flavour and its greenness). As you can see in the picture I probably over-did it with the coriander anyway.

You need:
- 300 gr butternut squash (cubed)
- one can of coconut milk
- 1 teaspoon red that curry paste
- half a clove of garlic (grated)
- half a teaspoon of grated ginger
- 2 tablespoon sunflower oil
- salt
- one tablespoon fish sauce
- 3 spring onions (cut into thick slices)
- juice of one lime
Optional for garnish: a few cooked prawns cut into chunks.
Very optional: coriander leaves (chopped)

Heat the oil. Over low heat fry the grated ginger for a few seconds, then add the grated garlic. Add the red curry paste and after a few seconds add the spring onions. After a minute or so add the butternut squash and the fish sauce. Let it fry for a couple of minutes and add the coconut milk and the salt. Let it boil and then simmer for 10 to 15 minutes. Add the lime juice and the prawns and coriander leaves if using them.
If you like textures in the soup you may want to add a few boiled chickpeas too.