Tina Nordström - Tina Nordströms Recipes for Young Cooks

TINA NORDSTRMS RECIPES FOR YOUNG COOKS

Cooking is awesome, isnt it? Theres nothing better than hanging out in the kitchen and just chopping, mixing, stirring, cooking, and tasting. Often its not as hard as it looks; with great recipes and some solid tips, you can rustle up a lot more than you ever imagined. For this book, Ive selected simple recipes, as well as some that are a bit more challenging. You can prepare a lot of these recipes by yourself, but there are a few dishes included here for which youll need some assistance from an adult. Then, invite your family and friends over for breakfast, dinner, or a party! Theyll leave feeling happy and fullI promise. If something doesnt turn out quite as expected, well, its not the end of the world.

All chefs have off-moments like that. And who knows, next time you try that same dish it could turn out better than expected! Practice makes perfect, but dont forgetcooking should be fun. Heres my best tip for you: Taste the food as you go along, stirring and mixing whatevers in the pots and pans. You might find that you need to add an extra pinch of salt or some other spice, which could make all the difference. Get that apron on and lets get to work!

I dont believe cooking should be serious business. However, there are a few basic tips that can make time spent in the kitchen way more fun, and easier, too.

Here Ive laid out what you need to know before you begin prepping foodwhat tools youll need to have on hand, how to cook pasta, and other important information. Its not a bad idea at all to go over some Kitchen Basics 101! Lesson CLEAN AND ORDERLY Wash your hands. I recommend that you put on an apron, too. Use separate cutting boards for vegetables, meat, chicken, and fish. Or, make sure to wash the cutting board thoroughly if youre only using one board for the whole recipe. BEFORE YOU BEGIN Carefully read through the entire recipe, and check that you have all the ingredients you need. BEFORE YOU BEGIN Carefully read through the entire recipe, and check that you have all the ingredients you need.

Think through each step so you know what you have to do. Perhaps you need to get something out of the freezer to let it defrost. Pull out all the ingredients, and then follow the steps of the recipe from start to finish. FRESHLY GROUND PEPPER Pepper is always best when its freshly ground; it has far more flavor. Always grind whole peppercorns using a pepper mill, instead of using bottled pre-ground pepper. Keep a mill for black pepper, and a separate one for white pepper.

MEASURING AND WEIGHING The ingredients list will tell you how much of each item you will need for a recipe. If you must know how much something weighs, check the packaging, or use a kitchen scale. The wrapper on the butter has equally spaced lines that will guide you in using the correct amount; each line is equal to 1 oz (50 g). Flour, sugar, milk, and many other ingredients are measured with sets of measuring cups and spoons. Each measuring cup set typically includes 1 cup, cup (1 dl), and cup ( dl); spoon sets typically come with 1 tablespoon (1 tbsp) and 1 teaspoon (1 tsp). If a recipe calls for cup (1 dl) of flour, you will scoop some flour using the cup (1 dl), and slide a finger across the top of the cup to remove any excess flour to make exactly cup (1 dl) of flour.

Its especially important to pay close attention to the recipes amounts when you bake. If the directions say 3 large eggs choose a carton with large eggs. If you use eggs that are too small, the cake might not turn out as intended. VOLUME MEASUREMENTS 4 cups (1 = liter) cup (1 dl = deciliter) Tbsp (msk) = tablespoon Tsp (tsk) = teaspoon / tsp (1 krm) 4 cups (1 liter = 10 dl) 1 tbsp = 3 tsp WEIGHT MEASUREMENTS 2 lbs (1 kg) 0.03 oz (1 g) 2 lbs (1 kg = 1,000 g) WHEN COOKING WITH MILK If the recipe calls for milk, dont use fat-free or low-fat milk, but milk with higher fat content, like 2% or whole.

Its the weekendfinally!after a never-ending week at school. Raspberries and peaches are totally meant for each other, so this smoothie is heavenly. Raspberries and peaches are totally meant for each other, so this smoothie is heavenly.

Just mix and pour! SERVES 4 1 banana 1 (15 oz or 425 g) can of peaches in syrup 1 cup (4 dl) frozen raspberries 1 cup (4 dl) vanilla yogurt DIRECTIONS: Peel the banana and cut it into chunks. Put the chunks in a tall container or in a pitcher. Drain the syrup from the peaches, and add the peaches to the container along with the raspberries and the vanilla yogurt. Mix everything in the container with an immersion blender, or transfer to a blender and mix until smooth. Pour into glasses and enjoy.

Time is often in short supply during the week, so imagine your familys delight if you invited them to sit down to a meal of ragu Bolognese or caulif lower soup with a zippy touch of chili and lime, all prepared by you.

Who knows, you might even notice a bump in your weekly allowance!

with chili and lime You might think you dont like cauliflower (why wouldnt you?), but believe me, this mellow soup tastes wonderful. SERVES 4 1 medium-sized cauliflower yellow onion 2 cloves garlic red chili pepper Oil, for frying 12 cups (45 dl) water 1 cups (4 dl) whole milk cup (2 dl) crme frache 1 lime Salt and freshly ground white pepper ACCOMPANIMENT: 4 tsp sesame seeds 11 tbsp olive oil Sea salt flakes DIRECTIONS: Remove the green leaves from the cauliflower, and cut out the hard middle core. Rinse the cauliflower and cut it into chunks. Peel and chop the onion and garlic. Slice the chili pepper in half, remove its seeds, and then chop it finely. Heat some oil in a large saucepan over medium heat.Next page