EASY KIDS BAKING RECIPES RECIPES

EASY BAKING RECIPES | BBC GOOD FOOD

Easy baking recipes | BBC Good Food image

Bake for relaxation with our enticingly simple recipes for foolproof sponge cakes, cupcakes, traybakes and biscuits. Ideal for an afternoon tea or cake sale.

Provided by Good Food team

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KIDS' BAKING RECIPES | BBC GOOD FOOD

Kids' baking recipes | BBC Good Food image

Grab a mini apron and get baking your favourite family treats with the children using our triple-tested recipes for cookies, cakes, puddings and even bread.

Provided by Good Food team

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Ingredients

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EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving

1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

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FISH FINGERS, CHIPS AND EASY TARTARE SAUCE | FISH RECIPES ...

This is fun and easy to make with the kids. Switch up the fish depending on what's in season – you can ask your fishmonger for advice, if you like.
From jamieoliver.com
Calories 750 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
3. Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
4. Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
5. Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
6. Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
7. Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
8. Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
9. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
10. Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.

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FISH FINGERS, CHIPS AND EASY TARTARE SAUCE | FISH RECIPES ...

1. Preheat the oven to 200°C/400°F/gas 6.
2. Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
3. Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
4. Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
5. Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
6. Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
7. Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
8. Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
9. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
10. Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.

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