COOKING is a life skill that is increasingly valued globally. Families are encouraging children to start cooking from a young age to encourage independence and get them started on the journey to healthy eating. Start with simple tasks such as preparing cold beverages, salads or other dishes that require […]
Click here to view original web page at www.nst.com.my
COOKING is a life skill that is increasingly valued globally.
Families are encouraging children to start cooking from a young age to encourage independence and get them started on the journey to healthy eating.
Start with simple tasks such as preparing cold beverages, salads or other dishes that require assembly or baking rather than stove-top skills.
As they gain confidence, they can graduate to stove-top cooking with your guidance.
With more practice, they can soon prepare snacks, drinks and salads for themselves and for the family.
Some of the easiest recipes for children use condiments to impart flavours that uplift even the simplest preparations to the next level.
Alce Nero has compiled four simple recipes to get children started on eating right and cooking well.
Caprese Salad
Prep time: 10 minutes, cook time: 10 minutes, serves: 4 pax
Make the balsamic vinegar glaze by placing Alce Nero Balsamic Vinegar into a small saucepan, bring to a gentle boil on low heat. It should reduce and thicken in 6 to 8 minutes. Set aside.
Select fresh, juicy and sweet tomatoes, Roma tomatoes are best but any large red tomato can be used. Slice tomatoes and fresh mozzarella into one cm thick rounds. On a plate or platter, arrange the tomato and cheese slices, overlapping and alternating them.
Wash and pat dry fresh sweet basil leaves. Arrange over the beautifully assembled tomato and cheese slices. Drizzle with the balsamic vinegar glaze and Alce Nero Extra Virgin Olive Oil before sprinkling with sea salt and freshly ground black pepper.
Sparkling Apple Cider Vinegar Limeade
Prep time: 10 minutes, no cooking required, serves: 5 pax
Kids can energise weekend meals, or weekday dinner with this sparkling apple cider vinegar limeade. It's refreshing, especially on hot days. In a drink dispenser, combine 3 litres of sparkling water, 3 tablespoons of Alce Nero Apple Cider Vinegar, juice from 5 limes and 4 tablespoons of Alce Nero Organic Wildflower Honey. Mix well, then top up with ice cubes. Pour into pretty glasses and garnish with lime slices.
Spaghetti with Olive Oil and Garlic (Aglio Olio)
Prep time: 10 minutes, cook time: 15 minutes, serves: 5 pax
Prepare 450g Alce Nero Spaghetti according to the pack instructions. Six minutes in boiling water for al dente pasta. As the pasta cooks, in a large fry pan combine garlic, Alce Nero Extra Virgin Olive Oil, salt, and red pepper flakes to taste, and warm over low heat until the garlic softens and turns golden.
Drain the pasta, reserving about half a cup of the cooking water. Add the Alce Nero Spaghetti and the reserved water to the garlic mixture. Mix well until spaghetti is well coated in garlicky olive oil.
Transfer to a large serving bowl or divide among individual plates. For garnish, add parsley and lemon zest. Serve immediately.
Tomato Bruschetta
Prep time: 10 minutes, cook time: 10 minutes, serves: 5 pax
Remove from the oven. Rub the toasted side with cut garlic. Set aside. In a bowl, toss chopped tomatoes, cheese, Alce Nero Extra Virgin Olive Oil, Alce Nero Balsamic Vinegar, onion, basil and salt and pepper. Divide the mixture evenly over the toast.
