Cooking and keeping a small child busy at the same time is the eternal challenge. We’ve been asking mums and you know what? You’ve come up with some great ideas! Here’s seven ‘my blue heaven’ #childcarehacks we just have to share:
🍥’I made my son when he was younger a special mini cooks corner in the kitchen when he was younger, it was inside a play pen on a comfortable play-mat. I put in all the plastic pieces of kitchen equipment that are child safe – measuring cups, spoons, his plates, plus favorite toys of course in a group of plastic boxes. As I started cooking out came the boxes gradually’.
‘We have a bunch of favorite fridge magnets which only come out when I am cooking’.
🍥’I’ve put together a group of bottles with different things inside with names of spices – she really likes the ones that make a lot of noise’
‘It depends on a child’s age but I know for us snack time in the highchair or crayon time works really well, just be organized with lots of paper’
🍥’Audio Books are the best and timing it with cooking works really well and honestly I like listening to them too!’
‘As soon as they were old enough I got them cooking alongside me with their own little version of what I was doing – if you want adults to cook you have to let kids cook’
🍥’Ok so I read this somewhere and used it and it works a treat. Get a pair of dice. Decide an activity for each number from twelve down to two like 5 means read a book 3 means play dough etc. and you can even choose the activities for the numbers differently each time.’
And now you’ve got that sorted:) you can make this which we ♥️💙💛 a neapolitan ice-cream it’s so 1970’s so we are getting our Farah Fawcett hair flicks and big sunnies on (ok who cares about the weather) and lets gets making this fan-taba-doozie desert
200g peaches, nectarines or apricots (or a mixture), stoned
200g strawberries or raspberries or mixed, hulled
450ml double cream
½ x 397g can condensed milk
2 tsp vanilla extract
orange and pink food colouring (optional)
8 wooden lolly sticks
How you make it
Put the peaches, nectarines or apricots in a food processor and pulse until they’re chopped and juicy but still with some texture. Scrape into a bowl. Repeat with the berries and scrape into another bowl.
Pour the cream, condensed milk and vanilla into a third bowl and whip until just holding soft peaks. Add roughly a third of the mixture to the peaches and another third to the berries, and mix both until well combined. Add a drop of orange food colouring to the peach mixture and a drop of pink food colouring to the berry mixture if you want a really vibrant colour. Line a 900g loaf tin or terrine mould with cling film (look for a long thin one, ours was 23 x 7 x 8cm), then pour in the berry mixture. Freeze for 2 hrs and chill the remaining mixtures in the fridge.
Once the bottom layer is frozen, remove the vanilla mixture from the fridge and pour over the berry layer. The bottom layer should now be firm enough to support your lolly sticks, so place these, evenly spaced, along the length of the loaf tin, pushing down gently until they stand up straight. Return to the freezer for another 2 hrs.
Once the vanilla layer is frozen, pour over the peach mixture, easing it around the lolly sticks. Return to the freezer for a further 4 hrs or until completely frozen. Remove from the freezer 10 mins before serving. Use the cling film to help you remove the loaf from the tin. Take to the table on a board and slice off individual lollies for your guests. Any leftovers can be kept in the freezer for up to 2 weeks.
Recipe with thanks to BBC Good Food Magazine