My little man is really into cooking. At 17 months he loves standing on a chair in the kitchen with his Dad helping make omlettes. He's very good at stirring but can't be trusted with grated cheese.
I've been dying to do some baking with him - I've ordered some awesome cookie cutters and as soon as they arrive we are going to make some very cute gingerbread.
Today however we made cheese biscuits from one of my baby cookbooks. 'A' helped me roll out the dough and place the cutters. He would then lick each cutout and place it on the tray. These biscuits are ALL his!
The recipe is easy and the biscuits have a good cheese flavour but are a little tougher than others I've had -I think this is due in part to the wholemeal flour and partly to some very enthusiastic rolling! I might try them with half white flour next time. Little A liked them though.
Cheese Men - recipe adapted from Feed Me! by Gerri Dawes
50g chilled butter 50g grated cheese 100g wholemeal flour 1 egg yolk Scant tsp of mustard 2-3 tsp of milk if needed
Rub the butter into the flour until it resembles breadcrumbs
Add the cheese, mustard and egg. Start to draw the mixture together - add milk if necessary to firm a dough.
Wrap the dough in plastic wrap and chill for 30 mins.
Roll out, cut into shapes and bake for 10 mins in a moderate oven.
Looong time between posts again people, sorry about that. I am going to try and remedy that. I've been cooking loads recently just not with my camera around or with the stamina after the meal to tell you about it.
Had to tell you about this though - I made cheese. Real honest to goodness yummy cheese. Mexican cheese.
My Mexican obession has continued unabated over the past year - we eat it at least weekly at the moment. I'm getting pretty good at substituting what I can find locally for the hard to find ingredients and have found sources for just about everything else (god bless the Internet and international shipping)
Mexican cheeses have been more difficult - we've more often than not just skipped them or used sour cream.
Last week Homesick Texan blogged about making queso fresco and I just had to give it a go.
It's ridiculously easy - heat full cream milk to about 90 degrees C or less technically till just before it boils and then add lime juice or vinegar to make curds. I used 2 litres of milk and 1/4 cup of white vinegar. Once the curds have seperated pour the whole lot into a colander lines with muslin. Salt generously and drain for a few hours.
The result is a mild, crumbly cheese that is great on enchiladas or toast with tomatoes. For more detailed instructions head over to Lisa's blog http://homesicktexan.blogspot.com/