4 AMAZING FATHER’S DAY RECIPES YOU CAN MAKE WITH THE KIDS
Leave the cooking to the kids this Father’s Day with these amazing Father’s Day recipes. We’ve got your breaky, dinner and dessert covered with four easy recipes to feed your family. Simply double the ingredients if dad’s extra hungry. Be sure to supervise little ones when knives or hot surfaces are involved.
1. Pancakes with Blueberries – It’s as Simple as 1, 1, 1, 1, 1
Serves 4 / Recipe by Naomi Porter
1 cup of self raising flour
1 cup of milk
1 tsp of vanilla essence
1 tbs of sugar (optional)
1 cup of blueberries (and any other toppings dad loves – maple syrup, cream and ice-cream are yummy)
You’ll need a frying pan, a big bowl, a jug, a whisk (or a fork) and a spoon. Have your serving plates ready. If you are using frozen berries, take them out of the freezer now.
Put the flour in a big bowl and mix the sugar with the flour. Whisk eggs, milk and vanilla together in a jug. Add the milk mixture to the flour. Whisk until combined.
Heat a large frying pan over medium heat. Grease pan with butter or cooking oil. Using about 1/4 cup mixture per pancake, cook for about 2 minutes, or until bubbles appear on the surface. Flip and cook for a further 1-2 minutes or until cooked through.
Transfer to a plate. Cover loosely with another plate (or foil) to keep warm. Repeat with remaining mixture, greasing your pan with butter or cooking oil for each pancake.
Handy tip: If you leave droplets of pancake mix on the bench for too long, it dries like concrete, making it really hard to clean. So kids, help dad out, and if you do spill some mix (I always do!), clean it up before it ‘sets’.
2. Heart Shaped Dad Pizza
Makes 2 medium crust pizzas. You may need some help preparing the dough and do check with mum or dad and ask for help when cooking with a hot oven.
3 cups plain flour
2 tsp (7g/1 sachet) dried yeast
1 ½ tsp salt
1 ¼ cups warm water
1 tbs olive oil
1 ½ cups grated cheese (tasty or mozzarella)
200g thinly sliced pepperoni
Grease two 27.5cm round pizza trays with olive oil. Sprinkle with a little flour. Preheat oven to 230°C.
Mix flour, yeast and salt in a large bowl. Make a well in the centre, add water and olive oil. Mix everything until it feels soft and slightly sticky.
Tip the dough onto a lightly floured surface and knead until it’s almost smooth. Grease a large bowl with olive oil and plonk and roll the dough in the bowl. Cover bowl with a clean, damp tea towel, followed by a dry tea towel and set aside to ‘prove’ (it should double in size after about one hour).
Back to the dough. Now it’s doubled, punch it in the centre with your fist. Knead lightly in the bowl until it’s smooth and returns to its original size. Divide into 2 (for medium crust) or 4 (for thin crust) portions.
Roll dough on a lightly floured surface until large enough to line the pizza tray. Lift onto the tray and cut out your heart shape. Prick the dough with a fork, avoiding the edge.
Spread the tomato paste over the base, again avoiding the edge. Top with cheese and decorate with pepperoni. Make two and cook in the oven together. Bake for 10 – 15 minutes.
3. Finger Licking Pork Ribs
Preparation time: 10 minutes, plus marinating
Cooking time: 60 minutes
2 kg of pork ribs
3 tsp fennel seeds
7 dry bay leaves
3 tsp garlic powder
2 tsp salt
3 tsp cumin seeds
6 tsp coriander seeds
1 tsp allspice
Prepare the ribs by peeling off the silver skin on the underside of the ribs. Then blitz all the dry rub ingredients together and massage the rub into the ribs.
Place the ribs on a rack or in a plastic container, cover them, and put in the fridge for a few hours or overnight.
Preheat the oven to 140°C. Knock the ribs together to remove any excess rub. Bake for 60 minutes (or more dependent on thickness of ribs).
Cut the ribs into portions and serve them with a bib.
4. Easy Chocolate Caramel Tart
Preparation time: 10 minutes
Pre-made biscuit base (or make your own biscuit base).
2 x 380g tin Nestle Top-n-Fill Caramel
200g dark chocolate
Nuts or berries to sprinkle on top
Place the biscuit base on a pretty plate.
Pour the Nestle Top-n-Fill Caramel into the biscuit base (you may have a little left over dependant on the size of your biscuit base, leave enough room for the chocolate topping). Smooth with a warm knife to ensure it’s even.
Melt the chocolate on the stovetop using a bowl on top of boiling water, keep stirring until the chocolate is completely melted.
Then slowly pour the chocolate mix over the caramel, and use a hot knife to make it nice and even.
Place in the fridge to cool. Serve with a dollop of cream or ice-cream – YUM!