Teaching Young Children To Bake And Cook

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kah22

Teaching Young Children To Bake And Cook

I hope this can become an ongoing thread where people can ask questions about teaching children kitchen craft.

Anyway my own question. I look after my grand-niece after school and I set one day aside so we can do something in the kitchen. This week I'm thinking of sausage rolls using Delia's recipe but as you will all know butter is expensive so I'm wondering can I use a hard margarine e.g Stork as a suitable replacement.

In general I've no difficulty in substituting marg for butter but as Delia states: "The butter needs to be rock-hard from the refrigerator, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes." Rock hard seems to be important and well you can't really get margarine rock hard!

Anyone?

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tootsie

pastry

I don't know how old your grand niece is but have you thought of using bought pastry (perhaps ready rolled)I think I would as my Grandaughter is just 6 (last week) and likes the results pretty quick.
tootsie x

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Queen of Puds

pastry

In answer to your original question, yes, I would try it ...

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kah22

Teaching Young Children To Bake And Cook


" I don't know how old your grand niece is but have you thought of using bought pastry (perhaps ready rolled)I think I would as my Grandaughter is just 6 (last week) and likes the results pretty quick.
tootsie x "
Almost six. But like all kids she likes getting down and dirty, she enjoys the mixing up and getting dirty!!

Part of what I'm trying to show her is that you don't have to buy everything from the supermarket. That's part of the reason I'm interested in whether or not I can use margarine or the pastry.

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violet eyes

teaching young children to bake and cook

When Delia brought out her Cookery Course part one book which accompanied the BBC tv programme way back in 1978 block margarine was used but over the years the recipe has been changed to using butter. I often make this quick flaky pastry, it's nice so if you use stork it will by fine. I would leave the marg/butter in the freezer for maybe an hour and by then it should be hard enough to grate.

 
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