Though 13-year-old Alexander Weiss calls them "gourmet fancy froufrou type of dishes," the "MasterChef Junior" winner...
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Sweet juicy apricots and tender butternut squash are a winner with kids
and make for a delicious Middle Eastern family meal for toddlers through
to teens and beyond.
2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced (about 150g)
500g diced leg of lamb
2 fat cloves garlic, crushed
½ tsp cumin
½ tsp ground ginger
¼ tsp saffron strands
1 tsp ground cinnamon
1 tbsp clear honey
100g soft dried apricots, quartered
1 low-salt vegetable stock cube
1 small butternut squash, peeled, seeds removed and cut into 1cm dice
steamed couscous or rice, to serve
chopped parsley and toasted pine nuts, to serve (optional)
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
the diced lamb and brown all over. Stir in the garlic and all the
spices and cook for a few mins more or until the aromas are released.
the honey and apricots, crumble in the stock cube and pour over roughly
500ml boiling water or enough to cover the meat. Give it a good stir
and bring to the boil. Turn down to a simmer, put the lid on and cook
for 1 hour.
the lid and cook for a further 30 mins, then stir in the squash. Cook
for 20 – 30 mins more until the squash is soft and the lamb is tender.
Serve alongside rice or couscous and sprinkle with parsley and pine
nuts, if using.
A healthy, light salad with a houmous base, sumac seasoning and griddled courgette and aubergine.
3 red peppers, halved
3 tbsp olive oil
2 courgettes, thinly sliced lengthways
1 large aubergine, thinly sliced lengthways
8 tbsp houmous
juice 1 lemon
small garlic clove, crushed
1 tsp sumac
2 large handfuls rocket
ciabatta, to serve
oven to 200C/180C fan/ gas 6. Rub the peppers with a little oil and
roast for 30 mins, turning halfway through, until soft and slightly
charred. Place in a bowl, cover with cling film and set aside.
heat a large griddle pan (or two, if you have them, for speed) until
hot. Drizzle the courgettes and aubergine with oil, then griddle for a
few mins each side until char lines appear. Peel the peppers and discard
the seeds. Tear the peppers into thick strips.
the houmous over a serving plate. Mix together the lemon juice and
garlic. Toss with the vegetables and half the sumac, then arrange over
the houmous. Top with the rocket leaves and sprinkle over the remaining
sumac. Serve with ciabatta.
6 egg whites, at room temperature
350g/12oz caster sugar
300ml/½ pint clotted cream
900g/2lb fresh small strawberries
Preheat the oven to 150C/300F/Gas 2.
Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk.