When Master B turned 14 in 2014 he started showing an interest in learning to cook. So I have been teaching him some simple recipes and he is now able to produce a couple of tasty dishes.
I think being able to cook, along with a variety of other household tasks – such as washing and ironing, are really important skills for boys to have. These days with both men and women working long hours outside the home the responsibility of preparing meals doesn’t just fall on the woman’s shoulder. I sometimes wonder if in years to come whether cooking something from scratch, without opening a jar or a packet will become a lost skill. I certainly hope not.
Master B is not a fan of vegetables so I was surprised (and very proud of him) when he asked to make taco’s the other week and asked to put carrot, onion and capsicum in it. We do have a secret weapon though – we chop it up very finely in the food processor and then add a tin of tomatoes. It’s a great way to sneak some extra veg into those reluctant mouths. His other favourite is Parmesan Crumbed Chicken Schnitzel – there really isn’t anything better than fresh chicken schnitzel and it can be served with veg or salad or even rice.
Today his mouth is still quite tender after getting his braces on and he asked if I could make him pikelets for afternoon tea as they would be soft and easy for him to chew. I said I would show him how to make them as they are super easy to whip together.
RECIPE – PIKELETS
This recipe only makes about 12 pikelets but it is easy to double the ingredients if you want to make more.
1 cup self-raising flour
1/4 teaspoon bi-carb soda
2 tablespoons caster sugar
3/4 cup milk
1 egg, lightly beaten
1 teaspoon butter
In a bowl mix together the dry ingredients. Make a well in the centre and add egg. Then gradually start to add milk stirring constantly until all ingredients are combined together. If mixture appears a little lumpy, you can mix it with a wire whisk the break the lumps up. If mixture is to thick you can add a little extra milk.
To cook, melt butter in a hot fry pan. Using a large spoon add spoonfuls of mixture to the pan. When several bubbles appear on the pikelets surface, flip over and cook on the other side.
Serve whilst hot with butter and jam, honey or maple syrup. Remaining pikelets will keep in an air tight container for 1 to 2 days. DOWNLOAD AND PRINT
These ones were very yummy too!