My boy Ted is mad for cooking. He loves to watch Masterchef when he's allowed, says he wants to be a baker when he grows up and likes nothing more than to hang out in his bed reading cookbooks.
A little nerd after my own heart. Here he is, brandishing a whole lotta butter, and dressed in the apron that belonged to my Mums beloved Nanna Goodie. Teddy's great-great grandmother!
Here's a recipe we've made a couple of times lately, originally from the back of a muesli packet, slightly modified. It's simple, with some great kid-friendly steps in it, and it's very rewarding at the end. Also, any excuse to cook with immune-boosting blueberries at this germy time of year.
Blueberry Yoghurt Pannacotta
1.75 tsp tsp gelatine powder (or near to!)
300 ml cream
1/4 cup caster sugar
1/2 tsp vanilla paste or essence
1/2 cup Greek yoghurt
1/2 frozen blueberries
1. Pour 2 tblsp cold water into a small bowl and add the gelatine until it absorbs.
2. Combine cream, sugar and vanilla in a small pan and bring to a simmer. Stir in gelatine and whisk until dissolved. Remove and whisk through yoghurt. Divide berries between your moulds (if you have them) or little ramekins, teacups or bowls (if you don't.) I use our everyday orange ramekins and this mixture makes four decent little servings.
3. Pour cream mixture over the berries and refrigerate until set (about three hours - an after school cooking session should get dessert prepped in time for dinner.)
4. Then enjoy while your little kids tell tales of the world. Today: what Ivy learned at school. 'You should say 'I did a pass-wind, Teddy. It's the polite way.'