RASPBERRY SHERBET

One of my sons has been studying acids and alkalis, so we decided to make sherbet, which is a good way to practice how to neutralise an acid substance. All you need is:

- 2 teaspoons of citric acid (you can get this in your local chemist)
- 2 teaspoon of of bicarbonate of soda
- half a sachet of raspberry jelly powder
- 4 teaspoons of icing sugar

Mix all ingredients well (if you get lumps pass it all through a sieve). When the sherbet mixes with saliva (a neutral substance) it produces a tickling effect. You can also put a spoonful of the sherbet into a glass of water so the kids see how it becomes a fizzy drink.

You can change colours and flavours of the sherbet by using orange, lemon or strawberry jelly powder.

APPLE CHUTNEY

We had never cooked chutney beforehand so we adapted a recipe from the BBC website for this. You cannot go wrong with it.  One of my children hates raisins and another one thought the taste was far too strong, but my eldest liked it, especially with strong cheddar cheese. Like with all jams it is interesting for them to see how the pectin changes the texture while you cook it. You need:
- 2 kg apples (peeled and chopped into small cubes)
- 775 brown sugar
- 400 raisins
- 4 onions chopped into small cubes
- 2 table spoons of ground ginger
- 750 ml vinegar
- salt (one or one and a half spoons)
- one table spoon of mustard seeds

Put it all in a pan and let it boil first and then simmer for 45 minutes. Then put into sterilised jars ( see method in any of our jam recipes)

APFLESTRUDLE

This is rather laborious (only worth doing it to show off at Christmas really) but the result is just spectacular. I used to do this with filo pastry and it made an easy (yet impressive) dessert, but making the pastry by hand takes this dessert  to a totally different (and scrumptious) level.

You need:
For the pastry:
- 300 gr plain flour
- 100 ml water
- one and a half table spoons of sunflower oil
- one pinch of salt
- two eggs
For the filling:
- 7 apples cut into small slices
- a handful of raising soaked in brandy
- three handfuls of breadcrumbs
- two handfuls of sliced almonds
- a teaspoon of cinnamon
- 100 gr butter
- juice of one lemon
- 90 gr sugar

-Glass sugar

Mix well the flour, sun flour oil, salt, water and egg. You need to knead it for a really long time: knead it four or five times and then hit the pastry against the table (with strength!) Repeat this process at least 100 times (yes, really...it seems acwkard at the beginning but it is rather cathartic. The children thought it was fun for the first ten-ish times and then -predictably- got bored). Put it into a bowl, cover it with cling film and let it rest for 30 minutes.

Meanwhile prepare the filling: melt the butter and fry the breadcrumbs into the melted butter until they become golden. Cut the apples into small slices and toss them with the lemon jounce so that they do not become dark. Mix the apples, cinnamon, sugar, slices almond, raisins and half of the breadcrumbs.

Now comes the only difficult bit: you need to stretch the pastry until it becomes transparent. For this you need to cover a table with a tablecloth (preferably a printed or coloured one). Sprinkle flour on top of the tablecloth and then start stretching the pastry first with the rolling pin and then with the back of your hands and your fingers until you can see the printing or colour of the tablecloth through it. The thinner the pastry the more delicate the apflestrudle.

Preheat the oven at 180 degrees.

Sprinkle the remaining breadcrumbs on the pastry and then add put the apples mixture over one half of the pastry. Fold the two shorter sides as if it is an envelope. Then roll the mixture and pastry as if it is a swiss roll.

Put the roll on a tray lined with baking paper (making a u-shape if it is too big for the over tray). Paint the pastry with the remaining egg (beaten) and bake for 35-40 minutes until it becomes golden.

After it is baked just sprinkle it with glass sugar and eat while it is warm (on its own or with cream or vanilla ice-cream).

Compliments all over...

  

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...