Easy Recipes for Children

1. Golden Rule:

Always ask an adult such as your Mum or Dad or older brother or sister if it is ok for you to cook. Ask them to go through the recipe with you just in case you need help with some of it. Ask if there is something you do not understand.

You Will Need:

Measuring cups or scales and graduated measuring jug
Measuring spoons
Scales
Sifter or sieve
Large mixing bowl
Small bowl
Wire whisk
Wooden Spoon
Frying pan
Egg slice
Plate

Ingredients:

1 cup or 125g or 4 oz self raising flour
2 tablespoons sugar
1 egg
3/4 cup or 185ml or 6 fl oz milk
30g or 1 oz butter

Instructions:

1. Place flour in sifter or sieve. Sift into large mixing bowl. Add sugar

2. Break egg into small bowl. Add milk. Whisk.

3. Make a well in centre of flour mixture. Pour in egg mixture. Beat with wooden spoon until smooth.

4. Place a little butter in frying pan. Heat over a medium to high heat until butter melts and sizzles.

5. Pour 3 to 4 tablespoons of batter into pan. Cook until bubbles form on top of pancake. Turn over. Cook for 1 to 2 minutes or until second side is brown.

6. Place cooked pancake on plate. Repeat with remaining pancake batter to make 10 pancakes.

7. Stack three or four pancakes on each serving plate. Eat pancakes plain or top with your favourite topping.

How about topping your pancakes with one of these favourites:

Honey;
Golden or maple syrup;
Jam;
Sliced banana and honey;
Lemon juice and sugar.

I also love my pancakes for dessert. Taste delicious with ice cream.

Safety Tip:

This recipe uses the top of the stove. Children may need help turning on heat and heating frying pan. Pouring batter into frying pan and turning pancakes also removing pancakes from frying pan.

2. Golden Rule:

First read the recipe from start to finish to make sure you have all the ingredients and equipment that you need.

You will Need:

Measuring Cups or scales
Measuring spoons
Scissors
Large mixing Bowl
Airtight container for storing.

Ingredients:

10 dried apricots
2 cups or 185g or 6oz rolled oats
1 cup or 45g or 1 1/2oz bran flakes
4 tablespoons wheat germ
4 tablespoons sultanans
1/2 cup or 45g or 1 1/2oz desiccated coconut
2 tablespoons sesame seeds

Instructions:

1. Using scissors cut apricots into pieces.

2. Place apricots, rolled oats, bran flakes, wheat germ, sultanas, cocunut and sesame seeds in bowl. Mix

3. Store in airtight container.

Serve muesli with milk or yoghurt and fresh fruit. Muesli is a good snack for before or after sport.

3.. Golden Rule:

Take out all the ingredients you will need for the recipe. This means that you will remember to add everything. Ingredients are always listed in order of use so you can lay them out in that order.

You will need:

Measuring spoons
Scales
Mixing bowl
Wire whisk
Frying pan
Wooden spoon

Ingredients:

8 eggs
2 tablespoons milk
Frshly ground black pepper
30g or 1 oz butter

Instructions:

1. Break eggs into bowl. Add milk and black pepper to taste. Whisk. Set aside.

2. Place butter in frying pan. Heat over a low heat until butter melts.

3. Add egg mixture. Cook until egg mixture is set but still creamy. Stir carefully from time to time.

If you would like to microwave, place eggs, milk and black petter in a microwave safe dish or jug. Whisk. Add butter. Cook on MEDIUM (50%) or 2 minutes. Stir. Repeat until eggs are cooked.

Serve scrambled eggs with hot toast.

There are lots of other ingredients you can add to scrambled eggs before cooking:

1 tablespoon chopped fresh parsley
2 chopped spring onions
2 slices chopped ham

Safety Tip:

This recipe uses the top of the stove. Children may need help turning on heat and placing frying pan on heat and removing frying pan from heat.

9. Golden Rule:

Keep a clean damp cloth on hand to wipe up any spills as you go along.

You will need:

Measuring spoons
Chopping Board
Serrated edged knife
Teaspoon
Baking tray
Cup or small jug
Pot holders

Ingredients:

4 wholemeal rolls
2 slices ham
4 teaspoons tomato sauce
4 eggs
4 tablespoons grated tasty cheese (mature cheddar)

Instructions:

1. Preheat oven to 180 degrees C or 350 degrees F or Gas 4.

2. Cut a slice from top of brreak rolls. Set top aside. Using teaspoon scoop out centre of roll to make a thin shell.

3. Cut ham into strips.

4. Spread base inside each shell with 1 teaspoon tomato sauce. Place one quarter of the ham in each roll. Place rolls on baking tray.

5. Break an egg into cup or small jug. Gently pour egg into roll. Repeat with remaining eggs and rolls.

6. Sprinkle top of each egg with 1 tablepsoon cheese. Cover with roll tops.

7. Bake for 25 minutes or until egg whites are firm.

Beany Egg Rolls:

Instead of using eggs in these rolls you might like to fill them with baked beans.

When using baked beans you will not need the tomato sauce or eggs.

Simply place ham in each roll.

Top with baked beans.

Sprinkle with cheese.

Cover with roll tops.

Bake for 10 to 15 minutes or until baked beans are heated through.

Safety Tip:

This recipe uses the oven and sharp knife. Children may need help turning on oven, cutting the bread rolls, placing rolls in oven and removing rolls from oven.

10. Golden Rule:

Always wash up when you have finished cooking. If something takes a while to cook this is a good time to do the washing up otherwise do it after you have finished eating.

You will need:

Scales
Cookie cutter, any shape you like
Frying pan with lid
Egg slice
Cup or small jug

Ingredients:

2 slices bread
15g or 1/2 oz butter
2 eggs

Instructions:

1. Using cookie cutter cut centre out of bread slices

2. Place butter in frying pan. Heat over a medium heat until butter melts and sizzles.

3. Place bread in pan. Cook for 1 to 2 minutes or until golden. Turn over.

4. Break an egg into cup or jug. Carefully pour egg into hole in one slice of bread. Repeat with remaining egg and bread.

5. Place lid on pan. Cook for 4 to 5 minutes or until eggs are cooked as you like them.

Make this recipe using your favourite type of bread. My favourite bread is wholegrain.

Safety Tip:

This recipe used the stove top. Children may need help turning on heat. Heating the frying pan. Placing bread in frying pan. Turning bread. Adding eggs to frying pan and removing cooked eggs and bread from frying pan.

4. Golden Rule:

Take out all the equipment that you will need for the recipe. When using an electric kettle you must cover the element with water. If you are only making one cup of tea or coffee measure 2 cups (500ml) water into kettle, then boil it. This saves energy and water.

You will need:

Measuring cups or graduated measuring jug
Electric kettle
Cup and saucer

Ingredients:

2 cups or 500ml or 16 fl oz water
1 tea bag
Milk to taste
Sugar to taste

Instructions:

1. Place water in kettle. Boil.

2. Place tea bag in cup. Pour boiling water into cup. Stand for 2 to 3 minutes.

3. Remove tea bag. Serve with or without milk and sugar.

If you want to microwave it just fill a microwave safe cup with water. Heat on HIGH (100%) for 1 to 2 minutes. Place tea bag in water. Allow to stand for 2 to 3 mintues. Remove tea bag. Serve with or without milk and sugar.

Safety Tip:

This recipe uses an electric kettle. Children may need help using the kettle and pouring water into the cup.

5. Golden Rule:

Always wear an apron. This will keep your clothes clean.

You will need:

Chopping knife
Chopping Board
Lemon squeezer
Glass

Ingredients:

2 to 3 Oranges

Instructions:

1. Cut oranges in half. Place an orange half on squeezer. Twist to squeeze out as much juice as possible.

2. Pour into glass. Repeat with remaining oranges halves until you have a full glass of juice.

Safety Tip:

This recipe uses a sharp knife. Children may need help cutting oranges.

6. Golden Rule:

If you have long hair tie it back, so that it does not get iin the good or get caught in any equipment. Chefs and cooks wear hats for this reason.

You will need:

Measuring Cups or Measuring jug
Electric kettle
Teaspoon
Mug

Ingredients:

2 cups or 500ml or 16fl oz water
1 teaspoon instant coffee powder
Milk
Sugar

Instructions:

1. Place water in kettle. Boil.

2. Place instant coffee powder in mug. Pour boiling water into mug. Stir. Serve with or without milk and sugar.

If you want to microwave a mug of coffee, fill a microwave saafe mug with water, heat on HIGH (100%) for 1 to 2 minutes, and add instant coffee powder to water. Stire. Serve with or without milk and sugar.

Safety Tip:

This recipe uses an electric kettle. Children may need help using kettle and pouring water into cup.

7. Golden Rule:

Wash your hands with soap and water before you start cooking. Remember to dry them well as wet hands are slippery.

You will need:

Measuring spoons
Chopping board
Vegetable knife
Chopping knife
Serving bowl

Ingredients:

4 strawberries
1 to 2 pices fresh fruit of your choice
2 tablespoons natural or fruit flavoured yoghurt
1 tablespoon honey

Instructions:

1. Remove green hull from strawberries. Cut strawberries in half.

2. Peel fruit if necessary. Cop. Place in serving bowl. Top with strawberries. Spoon over yoghurt. Drizzle with honey.

When making fruit salad choose fruit that is in season. This has best flvour and least expensive. In summer you could use peaches and apricots. In winter try apples and pears or bananas.

Safety Tip:

This recipe uses sharp knives. Children may need help using knives.

8. Golden Rule:

Always use oven gloves when removing food from the oven or when handling hot saucepans or frying pans.

You will need:

Measuring spoons
Small bowl or cup
Electric toaster
Break and butter knife.

Ingredients:

1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 thick slices bread
Butter

Instructions:

1. Place sugar and cinnamon in bowl or cup. Mix

2. Place bread in toaster. Toast until golden.

3. Spread toast lightly with butter. Sprinkle with sugar mixture. Cut into triangles. Serve.

It's easy to make cinnamon toast for the whole family. Simply allow the amount given in the recipe for each person.

Safety Tip:

This recipe uses an electric toaster. Children may need help using toaster.

11. Golden Rule:

Always use oven gloves when handling hot dishes. You won't burn your hands.

You will need:

Measuring spoons
Measuring cups or jug
Small saucepan
Wooden spoon
Mug

Ingredients:

1 teaspoon cocoa powder
1 to 2 teaspoon sugar or according to taste
1 cup or 250ml or 8 fl oz cold milk
1 marshmallow

Instructions:

1. Place cocoa powder and sugar in saucepan. Slowly stir in a little milk to make a smooth paste. Stir in remaining milk.

2. Boil, over a low heat, stirring ll the time.

3. Carefully pour Hot Chocolate into mug. Place marshmallow on top.

If you would like to microwave the Hot Chocolate place cocoa powder and sugar in a microwave safe mug. Stir in a little milk to make a smooth paste. Stir in remaining milk. Heat on HIGH (100% for 1 1/2 to 2 minutes or until hot. Place marshmallow on top

Safety Tip:

This recipe uses the stove top. Children may need hekp turning on heat. Heating Hot Chocolate mixture and pouring Hot Chocolate into mug.

12. Golden Rule:

Turn saucepans and frying pans so that the handles do not hang over the edge of the cooker. They won't get bumped or knocked off.

You will need:

Measuring cups or jug
Measuring spoons
Food process or blender
Tall glass

Ingredients:

1 scoop chocolate ice cream (if no chocolate ice cream use vanilla ice cream)
2 tablespoons chocolate topping (sauce)
1 cup or 250ml or 8 fl oz cold milk

Instructions:

1. Place ice cream, chocolate topping and milk in food processor or blender. Process for 20 to 30 seconds or until thick and frothy.

2. Pour into glass. Top with another scoop of ice cream if you like.

Shake it up:

If you do not have a food processor or blender make milk shakes in a large screw top jar or shaker. Place all the ingredients in the jar or shaker. Screw lid on tightly and shake well. Pour into glass.

Try these different flavoured milkshakes using different flavoured ice creams and toppings (sauces). Make strawberry milkshakes using strawberry ice cream and stawberr topping.

Safety Tip:

This recipe uses a food processor or blender. Children may need help using food processor or blender.

13. Golden Rule:

Take care when plugging in electrical appliances. Never touch an electrical plug or switch with wet hands - water conducts electricity. When removing a plug from a socket, take hold of the plug and pull straight out. Do not pull out by the cord - this loosens the wires inside.

You will need:

Measuring cups or jug
Food processor or blender
Tall glass

Ingredients:

1 banana
1/2 cup or 125ml or 4 fl oz cold milk
1/2 cup or 100g or 3 1/2 oz natural or fruit flavoured yoghurt of your choice
pinch ground nutmeg

Instructions:

1. Peel banana

2. Place banana, milk and yoghurt in food processor or blender. Process for 20 to 30 seconds or until thick and smooth.

3. Pour into glass. Sprinkle with nutmeg.

Shake it up:

If you do not have a food processor or blender make smoothies in a large screwtop jar or shaker. First mash the banana well. Place all the ingredients in the jar or shaker. Screw lid on tightly and shake well. Pour into glass. Sprinke with nutmeg.

You can make smoothies using any fruit you like. How about trying one made with apricots, peaches or strawberries? We like Fruit Salad smoothies made using 1/2 banana, 2 to 3 strawberries and 1 tablespoon passion fruit pulp or 1 kiwi fruit.

Safety Tip:

This recipe uses a food process or blender. Children may need help using food processor or blender.

14. Golden Rule:

Take care using sharp knives. Choose the right sized knife for the job and remember to watch where your fingers are. Always use a chopping board.

You will need:

Scales
Measuring cups or jug
Measuring spoons
Large plastic food bag
Newspaper
Hammer or wooden rolling pin
Food processor or blender
Glass

Ingredients:

1 piece solft fruit of your choice such as banana, peach, aprocot, mango or 125g or 4 oz strawberries or other berries
2 ice cubes
1 cup or 200g or 6 1/2 oz fruit flavoured yoghurt of your choice
1 to 2 tablespoons honey or according to taste

Instructions:

1. Remove stones or pits from fruit if you need to.

2. Peel fruit if you need to.

3. Place ice cubes in plastic food bag. Wrap in newspaper. Hit several times with hammer or rolling pin to crush.

4. Place fruit, crushed ice, yoghurt and honey in food processor or blender. Process until thick and smooth. Pour into glass.

Try something different:

If fresh fruit is not available this drink is just as good made with canned fruit. Remember to drain canned fruit well before using. As canned fruit is already cooked it is perfect for making this drink.

Safety Tip:

This recipe uses a food processor or blender. Children may need help using food process or blender.

15. Golden Rule:

Always make sure that you have a clear space on the work bench before removing a dish from the oven or stove top.

You will need:

Measuring cups or scales and measuring jug
Chopping board
Chopping knife
Lemon squeezer
Heatproof jug
Spoon
Large jug for serving

Ingredients:

4 lemons
1/3 cup or 60g or 2 oz sugar (according to taste)
1/2 cup or 125ml or 4 fl oz hot water
6 cups or 1.5 litres or 2 1/2 pt soda water
2 to 3 small sprigs mint
Ice cubes

Instructions:

1. Cut lemons in half. Cut half a lemon into thin slices. Place half a lemon on squeezer. Twist to squeeze out as much juice as possible.

2. Pour lemon juice into heatproof jug.

3. Repeat juicing remining lemon halves.

4. Add sugar and hot water to lemon juice. Stir to dissolve sugar. Cool.

5. Pour lemon mixture into large jug.

6. Add ice cubes. Fill jug with soda water. Add lemon slices and mint sprigs. Pour lemon fizz into glasses.

Try something different:

Try lime, orange or pineapple Fizz. Just replace the lemon juice with fresh lime or orange juice or canned pineapple juice. If using orange juice you will not need as much sugar. If using sweetened pineapple juice you will not need any sugar.

Safety Tip:

This recipe uses a sharp knife. Children may need help to cut and slice lemons.

16 Golden Rule:

Always place a heatproof mat on the work surface before placing a hot dish or saucepan on it.

You will need:

Scales
Grater
Vegetable Knife
Chopping board
Shallow oven proof dish
Pot holders

Ingredients:

60g or 2 oz tasty cheese (mature cheddar)
2 spring onions
100g or 3 1/2 oz packet corn chips
pinch paprika or chilli powder

Instructions:

1. Preheat oven to 200 degrees C or 400 degrees F or Gas 6.

2. Grate cheese. Set aside.

3. Cut bulb from sping onions. Remove outer leaves. Chop. Set aside.

4. Place corn chips in ovenproof dish. Sprinkle with cheese, spring onions and paprika or chilli powder.

5. Bake for 5 minutes or until cheese melts.

Safety Tip:

This recipe uses a sharp knife and the oven. Children may need help turning on the oven. Chopping spring onions. Placing corn chips in oven and removing corn chips from the oven.

17. Golden Rule:

Do not turn on hotplates or light the gas until you have prepared everything and are ready to cook. Hot hotplates and gas are very dangerous and it is easy to place your hand on them or to drop a cloth onto them.

You will need:

Measuring spoons
Grater
Chopping board
Chopping knife
Serrated edged knife
Pot holders

For each flying saucer you will need:

Ingredients:

1 slice ham or salami
1 wholemeal or plain muffin
1 tablepsoon tomator puree or tomato sauce
2 slices tomato
2 tablespoons grated mozzarella cheese or tasty cheese (matured cheddar)

Instructions:

1. Preheat grill to high.

2. Cut ham or salami into strips. Set aside.

3. Cut muffin half.

4. Spread each muffin half with tomato puree or tomato sauce.

5. Top with tomato slices. Sprinkle with ham or salami and cheese.

6. Place muffins under grill. Cook for 3 to 4 minutes or until cheese melts.

Something different:

See if there are any leftovers in the refrigerator you can use as a topping on your muffin. Always start by spreading your muffin with tomato puree or tomato sauce and finish by sprinkling with cheese.

Why not try these favourites:

Chopped fresh or canned pineapple and chopped ham
Tomato slices, onion slices and chopped black olives
Chopped cooked chicken, tomato slices and chopped spring onions
Chopped cooked or canned asparagus and chopped ham

Safety Tip:

This recipe uses sharp knives and the grill of the stove. Children may need help cutting ham, tomatoes and muffins. Turning on grill, placing muffins under grill and removing muffins from the grill. Also using knife.

18. Golden Rule:

If you spill something on the floor or the work bench wipe it up immediately. Slippery floors can cause nasty accidents.

You will need:

Measuring spoons
Grater

Ingredients:

1 slice bread
2 tablespoons grated tasty cheese (matured cheddar)
Pinch paprika or chilli powder

Instructions:

1. Preheat grill to hot.

2. Place bread under grill. Grill for 1 to 2 minutes or until golden.

3. Sprinkle untoasted side of bread with cheese and paprika or chilli powder.

4. Grill or 2 to 3 minutes or until cheese melts.

For something different try topping bread with sliced tomato or spreading with chutney, relish, jam, marmite or vegemite before sprinkling with cheese. If using jam replace paprila or chilli powder with ground mixed spice.

Safety Tip:

This recipe uses the grill of the stove. Children may need help turning on the grill and placing food under the grill and also removing food from the grill.

19. Golden Rule:

Tie back long hair. Roll up long sleeves. Make sure that you are not wearing any loose clothing that will catch on saucepan handles or fall into food.

You will need:

Scales
Measuring spoons
Measuring cups or scales and measuring jug
Nuffin tins
Pastry brush
Scissors
Small saucepan (if you do not have a microwave)
Microwave safe jug (if you have a microwave)
Small bowl
Wire whisk
Sifter or sieve
Large mixing bowl
Wooden spoon
Skewer
Pot holders
Wire rack

I like to make these muffins at the weekend so that we have instant snack food during the week. They are delicious hot for breakfast. To heat muffins in the microwave, cook on HIGH (100%) for 20 to 30 seconds per muffin.

Ingredients:

1 tablespoon vegetable oil fir brushing muffin tins
155g or 5 oz dried apricots
90g or 3 oz butter
1 tablepsoon lemon juice
1 tablespoon grated lemon rind
1/3 cup or 60g or 2 oz brown sugar
1 egg
1 1/4 cups or 155g or 5 oz self-raising flour
3/4 cup or 100g or 3 1/2 oz wholemeal self-raising flour
1 teaspoon ground mixed spice
1/2 cup or 125ml or 4 fl oz milk

Instructions:

1. Preheat oven to 180 degrees C or 350 degrees F or Gas 4.

2. Lightly brush muffin tins with vegetable oil.

3. Use scissors to cup apricots into small pieces. Set aside.

4. Place butter in saucepan. Heat over a low heat until butter melts. If you have a microwave place butter in jug. Melt on MEDIUM (50%) for 1 to 2 minutes.

5. Pour butter into small bowl. Add lemon juice, lemon rind, sugar and egg. Whisk. Set aside.

6. Place self-raising flour, wholemeal self-raising flour and mixed spice in sifter or sieve. Sift into large bowl. Tip any husks remaining in sifter or sieve into bowl.

7. Add chopped apricots. Mix.

8. Pour half the butter mixture into flour mixture. Mix. Pour in half the milk. Mix.

9. Repeat to use all the butter mixture and milk.

10. Spoon mixture into muffin tins.

11. Bake for 20 to 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.

12. Stand muffins in tins for 5 minutes. Turn onto wire rack. Cool.

Safety Tip:

This recipe uses the stove top and the oven. Children may need help with turning on the oven. Turning on the heat. Melting butter in saucepan. Placing muffins in oven. Removing muffins from oven. Turning muffins out of tins.

1. Useful Information:

The secret to cooking success is in measuring. You will find 2 or 3 sets of measurements for some ingredients. This may look a little strange at first, but once you understand what they mean - it's easy. The measurements you use will depend on where you live and the equipment you have.

You will need:

Scales
Measuring cups or jug
Measuring spoons
Bowl
Fork
4 ice-block moulds with sticks

Ingredients:

250g or 8 oz strawberries or 2 bananas
2 cups or 400g or 12 1/2 oz natural or stawberry flavoured yoghurt
2 talbespoons honey

Instructions:

1. Remove green hull from stawberries or peel bananas.

2. Place stawberries or bananas in bowl. Mash with fork.

3. Add yoghurt and honey. Mix.

4. Divide mixture between ice-block moulds. Freeze for 45 minutes or until mixture is mushy.

5. Place stick in centre of each mould. Freeze until solid.

If you do not have ice-block moulds use 4 paper cups and 4 paddle pop sticks.

Try making yo-blocks using different fruits and flavoured yoghurts. Rather than mashing the fruit, you might like to try cutting it into chunks and stir in through the yoghurt before freezing. You will then find delicious pieces of frozen fruit in your Yo-blocks.

2. Useful Information:

In Australia and New Zealand many ingredients are measured in measuring cups. In the United Kingdom graduated measuring jugs (for liquids) and scales (for solid and dry ingredients) are used. In all countries measuring spoons are used for small quantities. These come in sets which include 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon.

You will need:

Measuring cups or scales
Measuring spoons
Airtight container
Scissors

Ingredients:

1/2 cup or 75g or 2 1/2 oz peanuts
1/2 cup or 90g or 3 oz sultanas
1/2 cup or 90g or 3 oz raisins
2 tablespoons sunflower seeds
1/2 cup or 100g or 3 1/2 oz walnut halves
12 dried apricots

Instructions:

1. Place peanuts, sultanas, raisins, sunflower seeds and walnuts in airtight container.

2. Using scissors cut each dried apricot into quarters. Add to container. Secure lid.

3. Shake container.

For an extra special treat and a super boost of energy you can add 100g or 3 1/2 oz chopped chocolate or chocolate chips to the Energy Pack.

Grab a handful of this mixture when you dash in from school or recharge your batteries.

Keep some in your sports bag for a boost of energy at half time.

Take it walking to keep you going when the going gets tough.

3. Useful Information:

The following example of an ingredient list will help you understand how to read the measurements:

155g or 5 oz dried apricots
90g or 3 oz butter
1 1/4 cups or 155g or 5 oz self-raising flour
1/2 cup or 125 ml or 4 fl oz milk

In Australia or New Zealand the flour and milk is measured in measuring cups. The apricots and butter on scales.

In United Kingdom all the ingredients except the milk are measured on scales. The milk is measured in a graduated measuring jug.

You will need:

Bread and butter knife
Serrated edged knife or cookie cutters

Ingredients:

2 slices bread
Butter or margarine
Filling of your choice.

Instructions:

1. Spread on side of each slice of bread with butter or margarine.

2. Place filling on one slice of bread. Top with second slice of bread.

3. Cut sandwichers in half or into quarters. Or cut out shapes using cookie cutters.

Favourite Fillings:

Spread one slice of bread with 1 tablespoon honey and 1 mashed banana. Spread second slice of bread with peanut butter. Place on on top of the other filling sides together.

Spread one slice of bread with 1 tablespoon peanut butter. Then with 1 teaspoon fruit jam or jelly. Top with second slice of bread.

Spread one slice of bread with 1 tablespoon peanut butter. Grate 1 small apple. Sprinkle over peanut butter. Top with second slice of bread.

Spead one slice of bread with vegemite or marmite. Sprinkle with 2 tablespoon grated cheese. Top with second slice of bread.

Place 1 tablespoon chopped celery, 2 tablespoons grated carrot, 2 tablespoons cottage cheese, 1 tablespoon natural yoghurt and freshly ground black pepper to taste in a small bowl. Mix. Spread one slice of bread with cheese mixture. Top with second slice of bread.

4. Useful Information:

Measuring Cups are available in sets and include a 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup. When using measuring cups place food in cups then level off using the straight side of a knife. If the recipe calls for 3/4 cup use the 1/2 cup + 1/4 cup measures. For 1 1/2 cups use the 1 cup + 1/2 cup measures.

You will need:

Measuring spoons
Saucepan
Slotted spoon
medium bowl
Small bowl
Vegetable knife
Fork
Serrated edged knife
Teaspoons
4 paper triangles
4 wooden skewers
sticky tape.

Ingredients:

4 eggs
2 spring onions
2 tablespoons mayonnaise
2 tablespoons natural yoghurt
2 teaspoons tomato sauce
Freshly ground black pepper
4 long wholemeal or white rolls
4 lettuce leaves

Instructions:

1. Place eggs in saucepan. Cover with cold water. Boil over a medium heat. Reduce heat. Simmer for 10 minutes.

2. Using slotted spoon carefully remove eggs. Place in bowl. Cover with cold water. Cool.

3. Remove shells from eggs. Place eggs in small bowl. Mash.

4. Cut bulb from sping onions. Remove outer leaves. Chop.

5. Add spring onions, mayonnaise, yoghurt, tomato sauce and black pepper to taste to bowl. Mix.

6. Cut a slice from top of each roll. Using teaspoon remove centre to make a boat.

7. Line with a lettuce leaf. Fill with egg mixture.

8. Make sails using paper triangles, wooden skewers and sticky tape. Place a sail in centre of each boat. Write each person's name on the sail.

An Idea:

Line a serving platter with lettuce leaves. Arrange savour egg boats on lettuce. Surround with carrot sticks, celery sticks and radishes. Serve for lunch.

Safety Tip:

This recipe uses the stove top and sharp knives. Children may need help with turning on heat, placing saucepan on heat, removing saucepan from heat, removing eggs form saucepan, cutting spring onions, slicing bread rolls

5. Useful Information:

Measuring Spoons: Usually when you measure with measuring spoons a level measure is required. When measuring dry ingredients such as sugar and flour dip the spoon into the food and level off using the straight side of a knife. When measuring liquids fill the spoon with the liequid then hold steady for a few seconds to make sure that the spoon is full.

You will need:

Measuring spoons
Large saucepan with lid
Large bowl for serving

Ingredients:

2 tablespoons vegetable oil
4 tablespoons popcorn kernels

Instructions:

1. Place oil in saucepan. Add 2 to 3 popcorn kernels. Place lid on saucepan.

2. Place saucepan over a medium heat. Cook until you hear corn pop.

3. Remove lid from saucepan. Add remaining popcorn kernels.

4. Place lid back on saucepan. Cook, shaking pan frequently until popping slows down.

5. Remove saucepan from heat. Set aside until popping stops completely.

6. Turn popcorn into large bowl. Eat plain or have as the other recipes suggest.

Plain popcorn keeps well in an airtight container. Keep some on hand for instant snacking. Just add your choice of flavouring before eating.

Safety Tip:

This recipe uses the stove top. Children may need help turning on heat, placing saucepan on heat, adding popcorn to hot oil and removing saucepan from heat.

6. Useful Information:

Graduated Measuring Jugs: These are used for measuring liquids and have measurements marked on the side of the jug. They come in a variety of sizes from very small to very large. The most common are the 250ml or 8 fl oz and 500ml or 16 fl oz sizes. To measure correctly in a graduated measuring jug, place the jug on a level surface such as the work bench and pour in the liquid until it is level with the correct mark. To measure accurately you should lppk at the measurement at eye level.

You will need:

Measuring cups or jug
Small saucepan (if you do not have a microwave)
Microwave safe jug (if you have a microwave)
Wooden spoon

Ingredients:

1/2 cup or 170g or 5 1/2 oz honey
Food clouring of your choice

Instructions:

1. Place honey in saucepan. Place saucepan over a low heat. Cook, stirring all the time, until honey melts. Or place honey in microwave safe jug. Heat on HIGH (100%) for 1 to 2 minutes or until honey melts.

2. Divide honey between 3 small bowls. Mix food colouring of your choice into each portion.

3. Divide popcorn into 3 portions. Pour honey mixtures over warm popcorn. Toss.

To make cold popcorn warm, heat a little vegetable oil or butter in a large saucepan or frying pan. Add popcorn. Heat, tossing for 2 to 3 minutes. Add flouring of your choice. Toss. Turn popcorn into a large serving bowl.

1. Cook's Tools:

Baking Tray: This has slightly raised edges and is mainly used for cooking biscuits.

You will need:

Measuring spoons
Small bowl

Ingredients:

1 tablepsoon cocoa powder
2 tablespoons caster sugar
1/4 teaspoon ground cinamon

Instructions:

Place cocoa powder, sugar and cinnamon in bowl. Mix. Sprinkle cocoa mixture over warm pop corn. Toss.

2. Cook's Tools:

Chopping Board: Always use a chopping board when cutting, slicing or chopping with a knife. If the board moves around on the work bench place a cloth or absorbent kitchen paper under it to hold it in place.

You will need:

Measuring cups or jug
Small saucepan (if you do not have a microwave)
Microwave safe jug (if you have a microwave)
Wooden spoon

Ingredients:

1/4 cup or 90g or 3 oz honey
1/2 teaspoon ground nutmeg

Instructions:

Place honey and nutmeg in saucepan. Place saucepan over a low heat. Cook, stirring all the time, until honey melts. Or place honey and nutmeg in microwave safe jug. Heat on HIGH (100%) for 30 to 60 seconds or until honey melts. Pour honey mixture over warm popcorn. Toss.

3. Cook's Tools:

Frying Pan: Frying pans come in many different shapes and sizes. Many kitchens will have at least two sizes of frying pans. The size you use depends on what you are cooking.

You will need:

Chopping knife
Chopping Board
Serrate edged knife
Nonstick baking paper
Baking tray
Bread and butter knife

Ingredients:

6 slices tasty cheese (mature cheddar)
6 slices ham
1 long French loaf
Fruit chutney or mustard according to taste

Instructions:

1. Preheat oven to 220 degrees C or 425 degrees F or Gas 7

2. Cut cheese slices in half. Set aside.

3. Cut ham slices in half. Set aside.

4. Line baking tray with nonstick baking paper. Set aside.

5. Usig serrated edged knife, cut french loaf into twelve even slices. DO NOT cut through base of loaf

6. Spread one side of each cut with chutney or mustard.

7. Place a slice of cheese and a slice of ham in each cut.

8. Place loaf on backing tray. Bake for 10 to 15 minutes or until cheese just melts.

Some people like mustard and some like chutney, you can make the sandwich spreading half the cuts with chutney and half with mustard.

Accordion sandwich is delicious served with A Big Green Salad.

Safety Tips:

This recipe uses sharp knives and the oven. Children may need help turning on oven, cutting cheese and ham, slicing bread, placing bread in oven and removiing bread from oven.

4. Cook's Tools:

Graduated Measuring Jug: Used for measuring liquids.

You will need:

Measuring spoons
Measuring cups or jug
Scales
Vegetable knife
Chopping knife
Vegetable peeler
Chopping board
Small bowl
Can opener
Scissors
Large saucepan
Wooden spoon
Ladle
Serving bowls.

Ingredients:

1 onion
2 carrots
2 sticks celery
2 potatoes
440g or 14 oz canned tomatoes
2 tablespoons vegetable oil
4 cups or 1 litre or 1 3/4 pt water
2 chicken or beef stock cubes
125g or 4 oz pasta shapes
Freshly ground black pepper

Instructions:

1. Peel onion. Chop. Set aside.

2. Peel carrots. Slice. Set aside.

3. Trim ends from celery sticks. Slice. Set aside.

4. Scrub potatoes to remove dirt. Chop. Set aside.

5. Open can. Place tomatoes and juice in small bowl. Using scisors chop tomatoes. To chop tomatoes with scissors, hold the scissors upright in bowl and chop.

6. Place oil in large saucepan. Heat over a medium heat for 3 to 4 minutes. Add onion. Cook, stirring for 2 to 3 minutes.

7. Add carrots, celery and potatoes. Cook, stirring for 4 to 5 minutes.

8. Add tomatoes, water and stock cubes. Boil stirring, for 10 minutes.

9. Add pasta shapes. Stirring, cook for 10 minutes. Add black pepper to taste.

10. To serve, ladle soup into serving bowls.

Serve soup with crusty bread or rolls.

Safety Tip:

This recipe uses knives and stove top. Children may need help peeling and chopping onion, chopping carrots, celery and potatoes, turning on heat, cooking vegetables in saucepan, removing saucepan from heat, ladling soup into serving bowls.

5. Cook's Tools:

Grater: There are many different sorts of graters. The most common have one side with coarse holes and the other with fine holes. Take care when using a grater - it is easy to grate the ends of your fingers.

You will need:

Serrated edged knife
Bread and butter knife
Medium saucepan

Ingredients:

4 long rolls
butter
water
4 frankfurters
Tomato sauce, mild mustard or chutney

Instructions:

1. Cut rolls in half lengthwise. Leave one side uncut. Spread lightly with butter. Set aside.

2. Three quarters fill saucepan with water. Boil over a high heat.

3. Add frankfurters. Boil for 5 minutes. Drain.

4. Place a frankfurter in each roll. Top with tomato cause, mustard or chutney.

Safety Tip:

This recipe uses sharp knife and stove top. Children may need help, cutting rolls, turning on heat, placing saucepan on heat, placing frankfurters in saucepan, draining frankfurters

7. Cook's Tools:

Lemon Squeezer: When a recipe tells you to squeeze a lemon, orange or grapefruit you will use a lemon squeezer. Cut the piece of fruit in half, place on the squeezer, press down and twist to squeeze out as much juice as possible.

You will need:

Scales
Measuring spoons
Grater
Chopping Board
Vegetable knife
Scissors
Mixing bowl
Wire whisk
20cm or 8 inch frying pan
Egg slice

Ingredients:

1 cold cooked potato
2 rashers bacon
4 eggs
Freshly gound black pepper
30g or 1 oz butter
3 tablespoons grated tasty cheese (mature cheddar)

Instructions:

1. Cut potato into 1 cm or 1/2 inch cubes. Set aside

2. Cut rind from bacon. Using scissors cut bacon into strips. Set aside.

3. Break eggs into bowl. Add black petter to taste. Whisk. Set aside.

4. Place butter in frying pan. Heat over a medium heat until butter melts and sizzles. Add bacon. Cook stirring, for 2 to 3 minutes or until bacon is cooked.

5. Add potato to pan. Cook, stirring for 5 minutes or until potato is brown.

6. Pour egg mixture into pan. Turn heat to low. Cook for 10 minutes or until frittata is almost set.

7. Preheat grill to high

8. Sprinkle top of frittat with cheese. Place pan under grill. Cook for 2 to 3 minutes to until cheese melts. Cut frittata into wedges to serve.

For a complete meal serve Frittata with crusty bread or rolls and a Big Green Salad or fruity coleslaw.

Safety Tip:

This recipe uses a sharp knife, the stove top and grill. Children may need help with cutting potato, turning on heat, heating frying pan, adding potato and bacon to frying pan, pouring egg mixture into frying pan, removing frying pan from heat, turning on grill, placing frying pan under grill, removing frying pan from grill.

8. Cook's Tools:

Measuring Cups: These are used in Australia and New Zealand for measuring some ingredients.

You will need:

Measuring sppons
Scales
Serrated edged knife
Chopping board
Small mixing bowl
Break and butter knife
Chopping knife
String

Ingredients:

1 long French loaf
4 tablespoons mayonnaise
1 tablespoons wholegrain mustard
2 tablespoons natural yoghurt
6 large lettuce leaves
125g or 4 oz thinly sliced ham, roast beef or turkey
60g or 2 oz thinly sliced salami
2 tomatoes
4 slices tasty cheese (mature cheddar)

Instructions:

1. Cut French loaf in half lengthwise. Set aside.

2. Place mayonnaise, mustard and hoghurt in bowl. Mix.

3. Spread over cut sides of loaf. Set aside.

4. Place lettuce leaves on bottom half of loaf. Top with ham, beef or turkey and salami.

5. Slice tomatoes thickly.

6. Place tomatoers and cheese on top of meat. Top with other half of loaf.

7. Tie the loaf at intervals with string. Cut into four.

Safety Tip:

This recipe uses sharp knives. Children may need help with cutting french loaf and slicing tomatoes.

9. Cook's Tools:

Measuring Spoons: These come in sets and are used for measuring small quantities of food.

You will need:

Measuring cups or scales or jug
Mesuring spoons
lrge bowl
Wire whisk
Can opener
Small bowl
Fork
Vegetable knife
Chopping board
Grater
Wooden Spoon
23cm or 9 inch flan dish
Pastry brush

Ingredients:

4 eggs
2 cups or 500ml or 16 fl oz milk
3/4 cup or 125g or 4 oz wholemeal flour
100g or 3 1/2 oz canned salmon or tuna
1/2 red or green pepper (capsicum)
125g or 4 oz tasty cheese (mature cheddar)
2 tablespoons chopped fresh parsley
freshly ground black pepper
1 tablespoon vegetable oil.

Instructions:

1. Preheat oven to 180 degrees C or 350 degrees F or Gas 4.

2. Place eggs, milk and flour in large bowl. Whisk.

3. Open can. Drain salmon or tuna. Place in small bowl. Using fork break up. Add to egg mixture.

4. Chop red or green pepper (capsicum). Add to egg mixture.

5. Grate cheese. Add to egg mixture. Mix.

6. Add parsley and black pepper to taste to egg mixture. Mix.

7. Lightly brush flan dish with vegetable oil.

8. Pour in egg mixture. Bake for 45 to 50 minutes or until pie is firm. Stand for 5 minutes. Cut into wedges.

You might like to make this pie using 125g or 4 oz chopped ham in place of the salmon or tuna.

This is called a Mystery Pie because as it cooks a crust forms on the bottom of it.

Safety Tip:

This recipe uses a sharp knife and the oven. Children may need help with turning on oven, chopping red or green pepper, placing pie in oven, removing pie from oven.

10. Cook's Tools:

Mixing Bowls: There are many different shapes and sizes of mixing bowls and they can be made from a variety of materials. You need a variety of sizes of mixing bowls and you can never have too many.

You will need:

Measuring Spoons
Scales
Measuring cups or jug
Vegetable knife
Chopping board
Garlic crusher
Frying pan
Wooden spoon
Baking tray
Chopping knife
Pot holders
Grater

Ingredients:

1 large onion
2 cloves garlic (if you like it)
1 tablespoon vegetable oil
500g or 1 lb lean beef mince
30g or 1 oz packet taco seasoning mix
1/2 cup or 125 ml or 4 fl oz water
3 tablespoons tomato sauce
8 taco shells
4 large lettuce leaves
2 tomatoes
4 tablespoons grated tasty cheese (mature cheddar)

Instructions:

1. Preheat oven to 180 degrees C or 350 degrees F or Gas 4

2. Peel onion. Chop. Set aside

3. Crush garlic. Set aside.

4. Place oil in frying pan. Heat over a medium heat until hot. Add onion and garlic. Cook, stirring for 5 to 6 minutes.

5. Add beef. Cook, stirring for 5 minutes.

6. Stir in taco seasoning mix, water and tomato cause. Cook, stirring for 5 minutes.

7. Place taco shells on baking tray. Heat in oven for 5 minutes.

8. Roll lettuce leaves. Cut into strips. Set aside.

9. Cut tomatoes into small pieces. Set aside.

10. Spoon beef mixture into taco shells. Top with lettuce, tomato and cheese.

For a complete meal serve tacos with a big green salad or fruity coleslaw.

Safety Tip:

This recipe uses sharp knives, the stove top and oven. Children may need help with turnong in oven, chopping onion, turning on heat, heating frying pany, placing onion, garlic and mince in pan, removing pan from heat, placing taco shells in oven, removing taco shells from oven, cutting lettuce and tomatoes.

11. Cook's Tools:

Oven Gloves: Also called pot holders, these are used for handling hot dishes and prevent you getting burnt.

You will need:

Scales
Measuring spoons
Grater
Can Opener
Sieve
Medium saucepan
Chopping board
Vegetable knife
Wooden spoon
Shallow ovenproof dish
Pot holders

Ingredients:

60g or 2 oz tasty cheese (mature cheddar)
440g or 14 oz canned red kidney beans
1 tomato
1 teaspoon ground cumin
1 teaspoon chilli sauce (if you like it)
155g or 5 oz corn chips

Instructions:

1. Preheat oven to 180 degrees C or 350 degrees F or Gas 4.

2. Grate cheese. Set aside

3. Open can. Drain beans. Turn into sieve. Rinse under cold running water. Drain. Place in saucepan

4. Chop tomato. Add to saucepan. Add cumin and chilli sauce (if you are using it).

5. Place saucepan over a medium heat. Cook, stirring for 5 minutes.

6. Place corn chips around edge of ovenproof dish.

7. Spoon bean mixture into centre of dish.

8. Sprinkle with cheese. Bake for 10 minutes or until cheese melts.

Nachos are delicious served with chopped avocado.

Safety Tip:

This recipe uses a sharp knife, the stove top and the oven. Children may need help with turning on oven, chopping tomato, turning on heat, placing sdaucepan on heat, removing saucepan from heat, placing nachos in oven and removing nachos from oven.

11. Cook's Tools:

Rolling Pin: Used mainly for rolling pastry and dough.

You will need:

Scales
Measuring spoons
Measuring cups or jug
Grater
Large saucepan
Medium saucepan
Wooden spoon
Wire whisk
Sieve
Ovenproof dish
Pot holders

Ingredients:

125g or 4 oz tasty cheese (mature cheddar)
1 teaspoon vegetable oil
250g or 8 oz macaroni
30g or 1 oz butter
3 tablespoons flour
2 cups or 500 ml or 16 fl oz milk
Freshly ground black pepper
Paprika

Instructions:

1. Preheat oven to 200 degrees C or 400 degrees F or Gas 6.

2. Gate cheese. Set aside.

3. Three quarters fill large saucepan with water. Boil over a high heat. Add oil and macaroni. Boil for 10 minutes or until macaroni is cooked.

4. While macaroni is cooking make sauce. Place butter in medium saucepan. Heat over a medium heat until butter melts.

5. Remove from heat. Stir in flour. Return to heat. Cook, stirring for 1 minute.

6. Remove from heat. Whisk in milk. Return to heat. Cook, stirring for 4 to 5 minutes or until sauce boils and thickens. Remove pan from heat.

7. Add black pepper to taste. Stir in half the grated cheese. Set aside.

8. Drain macaroni. Place in ovenproof dish. Pour sauce over.

9 Sprinkle with remaining cheese. Sprinkle with paprika.

10. Bake for 20 to 25 minutes or until top is golden.

Safety Tip:

This recipe uses the stove top and the oven. Children may need help, turning on oven and heat, heating water, adding macaroni to saucepan, removing saucepan with macaroni from heat, draining macaroni, making sauce, pouring sauce into dish, placing dish in oven, removing dish from oven.

12. Cook's Tools:

Saucepans - These come in many different shapes and sizes and the most important thing is to use the right size saucepan for the job.

You will need:

Vegetable bruse
Fork
Baking tray
Pot holders
Small sharp knife
Clean cloth
Measuring spoons
Chopping Board

Ingredients:

4 medium or large potatoes - depending on how hungry you are
Filling of your choice

Traditional Topping:

Ingredients:

2 spring onions
4 tablespoons sour cream or natural yoghyrt
4 tablespoons grated cheese

Instructions:

Preheat oven to 200 degrees C or 400 degrees F or Gas 6.

2. Scrub potatoes under cold running water to remove all dirt.

3. Pierce skin of potatoes several times with a fork.

4. Place potatoes on baking tray. Bake for 1 hour or until cooked. Or you can cook potatoes in the mocrowave on HIGH (100%). this will take about 15 minutes depending on the size of potatoes.

5. Cut a cross in top of potatoes.

6. Hold either end of each potato with clean cloth and put up.

7. Cut bulb from spring onions. Remove outer leaves. Chop.

8. Top each cut potato with 1 tablespoon sour cream or yoghurt. Sprinkle with 1 tablespoon cheese and some spring onions.

For a complete meal serve baked jacket potatoes with fruity coleslaw or a big green salad or stir fry vegetables.

The bean used in the Nachos recipe and the beef mixture used for tacos are delicious toppings for baked potatoes.

Safety Tip:

This recipe uses the oven and sharp knife. Children may need help to turn on oven, placing potatotes in oven, removing potatoes from oven, cutting potatoes chopping spring onions.