Stuffed Potato and Banana Custard – yummy recipes from Marika Germanis for your child to make

 

Marika light lunches 2

Cheese, Ham and Tomato Baked Potato.

Ingredients

4 medium sized baking potatoes
100g 4oz grated cheddar cheese
50g 2 oz butter
1 tablespoon of milk
2 sliced tomatoes
2 slices cooked ham
Pinch salt
Pinch pepper

Utensils

Baking sheet
Fork
Teaspoon
Small sharp knife
Grater
Plate
Bowl
Serving platter

Preparation

Switch the oven on gas 6 400f 200c

Wash the potatoes very very well. Prick each one all over six times with a fork. Place them onto the baking sheet and put in the oven for about one hour until cooked. Take out and leave to cool. Cut each potato in half length ways. Scoop out the centres with a teaspoon and place in the mixing bowl. Add the milk, butter, salt, pepper and three quarters of the cheese. Tear the ham into pieces and add to the bowl. Mix this all together well. With the teaspoon fill the halves of potato sprinkle the remaining cheese on top. Cut the two tomatoes into slices place one slice on each potato. Return the potatoes to the oven for a further 20 to 30 minutes or until the cheese has melted and the tomato is cooked. Take out the oven place the potatoes onto plates now add the fresh slice of tomatoes to the top. You can now serve your baked potatoes.

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anna banana pudding.jpg

Banana Custard

Ingredients

500 ml  1 pint of milk

2 rounded tablespoons of custard powder

2 rounded tablespoons of sugar

3 drops vanilla essence

Utensils

Pan

Wooden spoon

Tablespoon

Bowl

Preparation

Put the custard powder and sugar in the bowl, add a little milk and mix till it is a smooth cream with the wooden spoon, add the remaining milk gently stirring all the time. Pour into the pot and place on the stove. Heat gently stirring slowly all the time until the mixture comes to the boil and starts to thicken. Turn the heat off and continue to stir for one minute. Remove from the stove and pour into serving dish.

Allow to cool if you are going to serve it cold. If serving hot pour into a jug and serve.

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YOU CAN FIND THESE
FANTASTIC BOOKS
BY MARIKA GERMANIS AT:

Marika 2 I Can Cook Puddings and Desserts.jpg

“I CAN COOK PUDDINGS
AND DESSERTS”

(CHILDREN’S COOKBOOK
SERIES) (VOLUME 2)

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“I CAN COOK LIGHT LUNCHES”
(CHILDREN’S COOK BOOK
SERIES) (VOLUME 3)

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Two sample recipes from Marika Germanis’ I Can Cook Children’s Cookbooks

Ingredients

1 packet lemon pie filling
2 eggs
1 tin of pineapple pieces
50g 2 oz of sugar
Utensils
1 small pan
Wooden spoon
Whisk
Measuring jug
Metal spoon
2 oven proof dishes
Mixing bowl
Tin Opener
Preparation
Switch on the oven gas mark 4 350f 180c
Open the tin of pineapple put the juice in the jug add water to make 250ml 1 1/2 ping of liquid.
Separate the eggs, place the yokes and lemon pie filling in the pan. Put the whites in a mixing bowl.
Add the 250ml 1 1/2 pint of water and juice of water and juice to the egg yolks. Place pan on the stove and heat gently, stirring all the time until the mixture boils and thickens. Add the pineapple pieces to the lemon sauce and mix well. Pour into the oven proof dishes. Whisk the egg whites till they are very stiff and form peaks. Add the sugar and fold in with a metal spoon. Spoon the mixture over the top of the two dishes. Bring the mixture up into peaks using your spoon. Place the dishes in the oven to bake for 15 minutes or until peaks are golden brown. This pudding can be served hot or cold.
You can find this fantastic books by Marika Germanis at:
Marika 2 I Can Cook Puddings and Desserts.jpg

“I CAN COOKPUDDINGS
AND DESSERTS”

(CHILDREN’S COOKBOOK
SERIES) (VOLUME 2)

 

AMAZON – FREE ON
KINDLE UNLIMITED

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Beef Burgers
Ingredients
200g 8oz fresh minced meat 2 tablespoons cooking oil 1 small onion A little-beaten egg A little flour Pinch of salt Pinch of pepper ½ teaspoon mixed herbs 1 clove of garlic 2 tomatoes 1 small Lettuce 4 bread rolls
Utensils
Frying pan Spatula Sharp knife Mixing bowl Fork Plate Tablespoon Teaspoon Serving platter

Preparation Put the minced meat into the mixing bowl, add the salt pepper and mixed herbs. Skin the onion and clove of garlic. Cut into small pieces and add to the minced meat. Beat the egg in the small bowl and add 2 tablespoons of egg to the mixture. Mix all the ingredients well with your hands. Divide the mixture into 4. flour the table top and shape each burger into a round flat shape coating both sides with flour. Heat the cooking oil in the frying pan on a low heat. When the oil is hot add the burgers and cook on both sides until golden brown. Cut and toast your bread rolls. Place the burger slice of tomato and lettuce leaf on one side of the roll. Add a source or relish. Put the other side of the roll on top. Serve hot.

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You can find this fantastic books by Marika Germanis at:
Marika 3 I Can Cook Light Lunches.jpg

“I CAN COOK LIGHT LUNCHES”
(CHILDREN’S COOK BOOK
SERIES) (VOLUME 3)

 

AMAZON – FREE ON
KINDLE UNLIMITED

BARNES & NOBLE

BOOKS-A-MILLION

CREATESPACE