If you're looking for something to keep your kids busy and away from the TV, why not try making some fluffy sheep as an ideal solution to an afternoon in the house with the kids? Even sports stars can be encouraged to get stuck in to food art with a little friendly competition. Using simple techniques, Matt Dawson, former England rugby player, and Greg Searle, Olympic gold medallist rower, show how to make fluffy sheep made from a Cheerios and marshmallow mixture, with black grape heads and raisin legs. The kids won't need much persuading to get their little fingers into this gooey mixture. Just like Greg and Matt, they'll love to compete with each other to make the best sheep. If your little ones want to have some fun, food art is a great way to learn about the food they eat. This easy-to-follow recipe uses Cheerios which contain whole grain, an important part of a healthy diet. Watch this video where Matt and Greg show you step by step how to create these tasty fluffy summer sheep. For more information visit www.wholegrain.co.uk Recipe: Ingredients: 40g Butter 20 Large Marshmallows 160g Cheerios 40g Desiccated coconut 6 Black grapes 50g Raisins 24 Currants 50g White chocolate Makes 6 Method: 1. Place the butter and the marshmallows in a microwavable bowl, and heat on high for 1 minute. Stir until smooth. 2. Stir in the Cheerios until fully coated. 3. Using the tablespoons tightly form mounds of the mixture to make the bodies of the sheep. Slide onto prepared sheet or board. Sprinkle with coconut. Leave until firm. 4. To make the legs take half a cocktail stick and thread on raisins, repeat to make 24. 5. To assemble, push 4 legs into each body shape, stand upright, push in a half cocktail stick for the head and attach a grape to make the head. 6. Break the white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time, until melted but not hot. 7. Use the melted chocolate to make 2 dots on each head to make the eyes and push in a currant to form the pupils. Use a little melted chocolate to attach 2 currants to make the ears.
Added: 1039 days ago by
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Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving. This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty
Added: 1191 days ago by
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There's nothing like the long lazy days of summer but entertaining your little busy bees can sometimes be a bit of a challenge. In the following video, food artist Prudence Staite shows how to make food fun and educational with this superb summer cereal beehive. Using whole grain favourite, Fruitful Shredded Wheat, Prudence creates a stunning golden dome to be topped off with your very own Shreddies buzzy bees. A great way to spend a summer afternoon, this tasty golden masterpiece with have the kids buzzing with excitement! For more information visit http://www.wholegrain.co.uk Recipe Ingredients: 500g box of Fruitful Shredded Wheat 3 x 300g Cream Cheese 2 Standard Sliced Loaves Bread (Can be 2 wholemeal or 2 white, or 1 of each for a chessboard effect) Sandwich Fillings (You can use one or a selection. Fillings such Cheese Spread, Peanut Butter, Marmite, Chocolate Spread...) Raisins from the Fruitful Shredded Wheat For Each Cereal Bee: 1 Nesquik 2 Golden Nuggets 2 Shreddies 1 Cocktail Stick A little Cream Cheese Method: 1. Make sandwiches from the 2 loaves with the fillings of your choice. 2. Build a stack of sandwiches using 1 and a half loaves on a plate or board or cake stand. 3. Carve the stack of sandwiches to form a rough beehive shape; using the additional half loaf of sandwiches to pack around it to form a good shape, cutting these sandwiches as required to fit the gaps. Use a little of the cream cheese as a glue to attach these pieces to the sides of the sandwich stack. 4. Put the remaining cream cheese into a bowl and mix until really smooth. Cover the beehive shape completely with cream cheese. 5. Press the Shredded Wheat into the cream cheese to cover the beehive starting at the base and working upwards in neat rows, to create the traditional beehive effect. Leave a gap for the door and press in raisins to add details. 6. Chill to set firmly. 7. Meanwhile make the bees using Nesquik and Golden Nuggets threaded on cocktail sticks, with 2 Shreddies as wings attached with a little cream cheese. Push your bees into the beehive to decorate.
Added: 1039 days ago by
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In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit'l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties!
Added: 1181 days ago by
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Kick-start your family into action by working together to create this easy to make, yet impressive looking edible rugby ball. Your kids will enjoy getting creative in the kitchen and you’ll enjoy seeing them welcome whole grain into their diet so everybody’s a winner! Using whole grain favourite, Raisin Oats & More, which provides fibre, carbohydrates, vitamins and minerals Matt Dawson will teach you how you can make your very own rugby ball so that everyone has a chance to play team captain in the kitchen. Watch the video to see how you and your kids can have fun with your own rugby balls – it’s sure to keep the kids entertained! For more information visit www.wholegrain.co.uk Rugby Ball 130g Raisin Oats & More 250g White chocolate 28 Cheerios, all same colour, or mixed colours 50 raisins, approx 10g 1 strawberry, sliced in half 30g additional white chocolate, for joining and decoration. Makes 1, weight approx 420g 1. Break the white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time until melted, but not hot. 2. Mix the cereal with the chocolate and stir well to coat the cereal flakes, 3. Chill for 20 minutes, until set, then take the two halves out of the mould 4. Break the 30g of white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time, until melted but not hot. Pour into the piping bag. 5. Pipe chocolate onto the back of 1 half of the ball and join the 2 halves together. (This should set in a minute as the ball will be fairly cold) 6. Using the chocolate in the piping bag decorate the ball with the Cheerios, and write RUBGY by piping a small dot of chocolate and pushing on a raisins to form the each letter. Finally pipe a large dot of the chocolate and press on the strawberry. Serve.
Added: 1039 days ago by
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