Cooking with Kids: Mirella’s Slice
This is a recipe to brighten up short and cold January days. Kids, I know January is sad and gloomy; Christmas is over, you are back to school and winter seems to last for ever, but days have already begun to get longer. That’s right: the shortest day of the year is December 13th and it has been and gone!! This means days are already getting longer, even if it’s just by a few minutes.
By the end of January, days will definitely start feeling longer! So, keep smiling and give your body plenty of good food and exercise, just like Mirella the Duck, to whom this recipe is dedicated! Read all about her at www.ooberkidsrepublic.com
6-8 large carrots
3 spoons of almonds/peanuts
1 small ginger root
Half small onion
5 spoons of wholemeal flour before adding eggs + 1 after adding eggs
Oven: cooking at 200 degrees
1 adult – don’t cook without one
- Wash your hands with warm water and soap. Dry them with a clean towel. With the help of your assistant, grate the carrots into a clean bowl. Chop the onion (keeping your fingers away from the blade. Ask your adult assistant to help you) and add them and the almonds to the bowl. If you could not find almonds or you find them too expensive, use peanuts. Process the carrots, onions and nuts with a blender. Switch on the oven, setting it at 200 degrees.
- Add a few nuts or almond flakes to the blended mixture. Wash and grate the ginger root and add to the mixture.
- Add five spoons of wholemeal flour, add the eggs and mix carefully. Add one extra spoon of wholemeal flour now and mix well.
- Put the mixture into an oven dish, the more cheerful, the better: I used my favourite heart-shape one! Put the dish in the middle of the oven and let it bake for 45-50 minutes. By then, the crust of the mixture should look gold and your dinner should give out the beautiful, fresh smell of cooked ginger. Serve with a big, bright January-gloom-beating smile!