Ingredients

Ingredients

By
Sabrina Parrini
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781740667432
Photographer
Jacqui Melville

Little Kitchen is all about helping children understand that if you start off with good-quality ingredients you’ll end up with good-quality – and much tastier – food. In my classes I’ve seen the fun that children have preparing recipes from scratch. They find it so much more satisfying than just opening packets of ready-mix or pre-prepared foods. That’s why I like to use ‘proper’ food as much as possible, and it’s why I keep packets and tins (with their added preservatives and artificial colourings and flavourings) to a minimum.

Some families have their own vegetable gardens or herb gardens, which really allow children to experience the link between the garden and the table. Otherwise, I try to encourage people to buy and cook fruits and vegetables when they are in season. The produce will taste better and will be more nutritious.

Although Little Kitchen focuses on healthy and wholesome food, we also believe that eating is about balance. That means we do sometimes use sugar, butter, cream and cheese in our recipes. You could say we’re into being healthy, but without taking it to extremes.

Here are some recommendations about ingredients for the recipes in this book:

* Onions are brown onions.

* Milk is full-cream.

* Cream is full-fat (low-fat cream does not whip).

* Meat is free-range and lean.

* Mayonnaise is Greek-style.

* Canned tuna is preserved in oil and without added flavourings.

* Eggs are 60 g, free-range, and should be brought to room temperature before cooking.

* Pepper is black pepper, finely ground.

* Pasta and risotto rice: I’ve tried cooking with the cheapest and the most expensive pastas and risotto rice to see if there is any difference other than price. All I can say is if you purchase the cheapest product it will be more likely to break apart during the cooking. It’s better to invest a few more dollars and buy a quality brand, as the result will be more appetising.

* I like to use vanilla-bean paste, but you can substitute the same amount of vanilla extract if you prefer.

* Stock is homemade if possible as the flavour is so much nicer.

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