Moments like this image are why I have quite an ambivalent relationship with cooking with my kids. Eldest can make a fair stab at things nowadays but youngest isn’t willing to wait calmly in the living room and the end result is often slightly chaotic. Luckily, the recipes in I Can Cook are flexible enough to deal with this tension.
Eldest is a big Katie from I Can Cook fan and was delighted to get the book for Giftmas. It is pretty much ideally pitched for kids her age with simple recipes of relatively few steps, very well illustrated with pictures of kids doing the various steps. This recipe has become a firm favourite and we made it tonight so Eldest can have some in her packed lunch tomorrow.
Ready to cook puff pastry
Grated cheese (a small amount of goat cheddar in our case)
Sprinkle flour over your worktop. Preheat the oven to 200C.
Unroll the pastry onto the worktop. Use the back of a teaspoon to spread a generous amount of tomato purée all over the pastry. Sprinkle the grated cheese over this. Rip up the basil leaves and put them evenly over the top.
Roll the pastry into a tight tube, rolling up the longest side (this way you get more smaller spirals) and place the roll in front a small child armed with a sharp knife. Keep the even smaller child well away and cut the roll into approx 2cm wide pieces.
Place the pieces on a baking paper covered baking tray, tugging at them to make them more circular. Cook for about 10-15 minutes. Can be eaten either hot or cold.
At the moment I have grand ambitions of in the future teaching the kids how to make their own tomato sauce and then puff pastry as part of teaching them how to become better cooks. This might be one of my moments of over ambition, though. Time will tell.