Cook with Josh

Cook with Josh

Josh Thirion

Language: English

Pages: 99

ISBN: B0096M8TUQ

Format: PDF / Kindle (mobi) / ePub


Nine-year-old Josh Thirion loves to cook and draw and was encouraged to put a cookbook together featuring 48 of his favourite recipes of food that children love to eat, plus a variety of activities, such as word games, colouring-in, join the dots, spot the difference, and mazes, that will appeal to boys and girls. Included in this delightful book are easy and delicious recipes for drinks, breakfasts, lunches, dinners, desserts and treats.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rest of the batter. 7. Serve with butter and honey. MAKES ABOUT 14 15 DIPPY EGGS AND TOAST SOLDIERS 1 egg 4 thin slices bread butter to spread on toast salt to taste 1. Place the egg in a saucepan and pour over hot water to cover. Bring to the boil and cook the egg for 3 minutes for a very soft egg or 4 minutes for a soft yolk and firm white. Remove with a slotted spoon and place in an egg cup. 2. Meanwhile, make the soldiers. Toast the bread, spread with butter, then cut into fingers.

Serve the boiled egg with the toast soldiers and salt on the side to sprinkle over. SERVES 1 UNSCRAMBLE THE WORDS (hint: they are all fruits), and use the circled letters to identify the final fruit N R A O S G E E R E R S B I N A A B A S N L P A P S E H P A S E C S A P E R E COLOURFUL EGG NESTS This dish looks beautiful and tastes amazing for breakfast! 12 slices bread 12 large eggs plenty of grated cheese 1. Topping options: halved cocktail

and sprinkle over some grated cheese. Top with your choice of toppings and serve immediately while still hot. MAKES 12 COLOUR BY NUMBERS 1 = Red, 2 = Yellow, 3 = Brown, 4 = Dark Green, 5 = Blue FRUIT WITH YOGHURT My personal favourite is dried fruit with custard-flavoured yoghurt. Yummy! 1. Mix a creamy yoghurt with fruit chunks (you can use fresh fruit or dried fruit). 2. Add grains such as muesli. This is a delicious way to take in calcium, vitamins and fibre. CAN YOU HELP THE LITTLE

Divide the beef mixture between 4 individual pots and spread mash on top of each. Sprinkle with cheese and grill for a few minutes until the tops are brown and crisp. Lovely! SERVES 4 50 MACARONI SURPRISE 3 Tbsp (45 ml) butter 3 Tbsp (45 ml) cake flour 450 ml milk 1 cup (250 ml) grated Cheddar cheese 350 g macaroni 75 g sliced ham, diced 8 tomatoes, peeled and diced 40 g breadcrumbs 20 g Parmesan cheese, grated 1. Melt the butter in a saucepan and then add the flour. Gradually add the

great too! 175 g strawberries 4 meringue nests fresh cream, whipped 1. Wash the strawberries and remove their stalks and leaves by twisting and pulling them out. Chop the strawberries into small pieces. 2. Put a meringue nest in each dessert bowl, fill with strawberries and top with fresh whipped cream. SERVES 4 COLOUR ME IN 66 MALVA PUDDING This dessert always makes me think of my Aunty Ria. 2 Tbsp (30 ml) butter 1 /2 cup (125 ml) sugar 1 extra-large egg 1 Tbsp (15 ml) apricot jam 1

Download sample

Download