Ingredients
2 ½ cups water
a pinch of salt
¼ cup oatmeal
milk and honey, to serve
Equipment
measuring cup
saucepan
wooden spoon
two bowls
hot liquids and pans are dangerous
1. Measure out the water and put it into the saucepan. Bring it to a boil.
2. Add the salt to the boiling water
3. Measure the oatmeal. Add the oatmeal to the water very gradually, stirring it well with a wooden spoon.
4. Let the mixture boil again.
5. Boil gently for 20 minutes if the oatmeal is fine, or for 30 minutes if the oatmeal is coarse.
6. Pour the porridge into the bowls. Add cold milk and honey to taste.
Ingredients
3T freshly chopped parsley
½ cup butter
black pepper
Sharp knives and hot pans are dangerous.
Equipment
sharp knife
chopping board
measuring cup
wooden spoon
mixing bowl
aluminum foil
1. Carefully chop the parsley very finely. Take care to keep your fingers away from the blade of the knife.
2. Let the butter soften at room temperature.
3. Put the softened butter into a mixing bowl with a wooden spoon and add the chopped parsley and black pepper. Mix everything together very well.
4. Shape the mixture into a block. Wrap the block in foil and put it in the refrigerator to cool.
5. Cut slices of parsley butter from the block and serve with any broiled fish, such as salmon.
Ingredients
(for each person)
1 salmon steak
2T butter
salt
Equipment
aluminum foil
colander
paper towels
measuring cup
small saucepan
brush for butter
serving dish
1. Line the broiler pan with foil. This will catch any butter or other liquid dripping off the fish and make washing up easier afterward!
2. Place the salmon steaks in the colander and wash them in cold running water.
3. Dry the salmon steaks with paper towels and place them on the broiler pan.
4. Put the butter into a small saucepan on a very low heat. Remove the saucepan from the heat when the butter has melted.
5. Brush the salmon steaks generously with the melted butter, and then sprinkle a little salt over them.
6. Put the salmon steaks under a heated broiler and cook for six to eight minutes on each side. (Ask an adult to help you turn the fish.)
7. When the salmon steaks are cooked through, carefully remove them from the broiler and put them on the serving dish.
8. If you wish, put slices of parsley butter on the salmon steaks, and serve immediately.
Ingredients
1 lb lean boneless pork
3-4 short pieces of marrow bone
5 cups water
2 leeks
3 carrots
1 onion
2 stalks of celery
1 tsp dried sage or dried mixed herbs
2T fine oatmeal
salt
Equipment
sharp knife
chopping board
large saucepan
wooden spoon
slotted spoon
measuring cup
serving dish
Ask an adult to help you when you start to cook.
Hot liquids, hot pans, and sharp knives are dangerous.
1. Ask an adult to chop the meat into two-inch cubes.
2. Put the chopped meat, marrow bones, and water into a large saucepan and bring to a boil.
3. When the liquid is boiling, ask an adult to skim the floating fat from the surface.
4. Turn the heat down and cover the pan with a lid. Let the meat and bones simmer in the liquid for about two hours.
5. While the meat is cooking, wash and clean the leeks thoroughly.
Carefully chop the leeks into small rings, taking care to keep your fingers away from the blade of the knife.
6. Clean the carrots and chop them into small pieces, taking care not to cut your fingers.
7. Carefully remove the peel from the onion. Cut the onion in half, and then slice each half thinly. Be careful of your fingers!
8. Cut out any bad parts of the celery and throw them away. Wash the celery and chop into small pieces.
9. When the meat is almost cooked, remove the marrow bones with a slotted spoon. Then add the chopped vegetables and the sage or mixed herbs.
10. Let the stew simmer for a further 15 to 20 minutes until the vegetables are soft. Ask an adult to skim any fat from the surface of the stew.
11. Stir in the oatmeal. Then turn the heat up again to bring the stew back to a broil.
12. Cook the stew for a further 10 minutes and add salt to taste.
13. Pour the stew into a serving dish.
Ingredients
1 medium-sized trout
1 small onion
¼ cup mushrooms
1 T freshly chopped parsley
2 T butter
Ask an adult to help you when you start to cook.
Equipment
colander
chopping board
sharp knife
measuring cup
skillet
wooden spoon
aluminum foil
spatula
serving dish
Sharp knives and hot ovens are dangerous.
1. Put the fish in a colander and wash it thoroughly inside and outside in cold running water. Then leave it in the colander to dry.
2. Ask an adult to set the oven to 375°F.
3. Peel the onion and chop it into small pieces with a sharp knife. Take care to keep your fingers away from the knife blade.
4. Clean the mushrooms and peel them. Carefully cut them into thin slices, using a sharp knife.
5. Carefully chop the parsley very finely, using a sharp knife.
6. Measure the butter and then melt it in the skillet, over a low heat.
7. Mix the chopped onion with the melted butter using a wooden spoon. Stir the mixture until the onion starts to change color. Then add the mushrooms.
8. Stir the mushroom and onion mixture until it is soft. Take the skillet off the heat and stir in the chopped parsley.
9. Tear off a piece of foil large enough to wrap up the trout. Lay the foil flat and put the fish in the middle of it. Use the wooden spoon to stuff the inside of the trout with the onion and mushroom mixture.
10. Fold the foil around the fish so that it is wrapped up in a parcel.
11. Ask an adult to put the fish in the oven for you. Let the fish back for 15 to 20 minutes. Then ask an adult to take the parcel out of the oven.
12. Open the parcel very carefully (hot steam will come out). Use the spatula to life the fish onto the serving fish and serve immediately.
Ever wonder what your kids can help with for a great dinner out? No, not “out” at a restaurant, I mean out under the stars at events. While researching for my hubby’s Viking persona, I found the most cautious recipes I’ve ever seen. Mind you, the book I found them in is a children’s book. These recipes are intended to be done under strict supervision and in a house oven rather than a campfire, but there comes a time when you just have to say, duh! Most of the recipes are simple and darn well should be! We don’t want our kids handling sharp instruments that can be weapons before they know what they’re intended for. And no, weapons are never supposed to be used for the toothpick gig or random nail file. So, read, enjoy and pass them on to your kids. Of course, do remember to put your fire out safely after you’re done. Unless you have the inkling to do these at home, please remember the oven shelves get hot too! Have fun, and don’t forget to turn the oven off. Emme Foster