Family Cooking

Fun Recipes for Kids

When temperatures are low and the rain is pouring, cooking with the kids is the perfect way to pass the time. It’s fun, educational, and a great way to stay toasty and warm.

To help inspire you, we’ve outlined three fun recipes for kids to make during a rainy day. Whether your little one is a patisserie chef in the making, a child who likes to get up to their elbows in dough or a kid who loves playing with icing, here are three fun recipes for kids to make next time it rains…

Rainbow spaghetti

Whether you’re looking for a sensory activity for toddlers or a fun lunch the whole family will love, this rainbow spaghetti is one of the best fun recipes for kids to make. After all, it’s bright, colourful and delicious in equal measure.

Rainbow spaghetti

Ingredients

  • 200g spaghetti
  • A mix of food colourings (we recommend bold colours like red, green and blue)

To serve (optional)

  • Salad dressing or melted butter
  • 50g cheddar, grated
  • Mixed salad leaves and vegetables

Method

  1. Cook the spaghetti according to the instructions on the packet. Then, drain the spaghetti and divide the pasta into bowls (one for each food colouring).
  2. Add one drop of food colouring to each bowl.
  3. Mix really well using your hands, adding water if necessary.
  4. Leave the spaghetti for 5 minutes and then rinse it under cold running water so the colour sets.
  5. Toss the spaghetti with salad dressing or melted butter. Then top with the cheese and serve alongside the salad leaves and mixed vegetables.

Teriyaki salmon parcels

Introduce your child to the flavours of Asia with these Teriyaki salmon parcels. This is one of the most fun recipes for kids to make because your little one can be involved in almost every part of the process.

Teriyaki salmon parcels

Ingredients

  • 2 tbsp low-salt soy sauce
  • 1 tbsp clear honey
  • 1 garlic clove, finely chopped
  • A little sunflower oil
  • 300g Tenderstem broccoli
  • 4x 100g salmon fillets
  • 1 small piece of ginger, cut into matchsticks

Method

  1. Preheat your oven to 200°C/180°C fan assisted/Gas Mark 6.
  2. Make the sauce and marinade by whisking the soy, honey and garlic together in a small bowl.
  3. Cut out 4 squares of foil measuring about 30cm square each. Then, lift the edges of the foil slightly and brush with oil.
  4. Place a couple of broccoli stems on each parcel and place the salmon on top. Finish by scattering over the ginger and spooning over the sauce.
  5. Close the parcels and place them on a baking sheet.
  6. Cook for 15-20 minutes and then leave the parcels to stand for a few minutes.
  7. Serve with an accompaniment of your choice. We love sticky rice and sesame seeds, but you can also easily serve it with chips.

Cake pops

If you’re looking to make a midweek treat, then try these cake pops. Kids and adults alike will love these colourful and chocolate-covered bites. Plus, with the space a range cooker offers you, it’s easy to make enough for a party.

Cake pops

Ingredients

For the cake

  • 100g butter
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 100g self-raising flour

For the buttercream

  • 75g butter
  • 150g icing sugar
  • ½ tsp vanilla extract
  • 1 tbsp milk
  • 200g white chocolate, melted, to dip
  • Sprinkles, to dip

Method

  1. Heat your oven to 190°C/170°C fan assisted/Gas Mark 5.
  2. Grease and line the base of a 20cm sandwich tin and then place the butter, sugar and vanilla extract into a bowl and beat well. Once you’ve achieved a creamy consistency, slowly beat in the eggs one by one and then fold in the flour and mix everything well.
  3. Tip your cake mixture into the lined baking tin and bake for 20 minutes, or until the cake is risen and golden brown. You can check it is cooked by inserting a knife and seeing if it comes out clean. Then, leave your cake to cool completely.
  4. While the cakes are cooling, make your buttercream. Beat your butter and icing sugar together until smooth and then add the vanilla extract and milk before beating again.
  5. Once your cake has cooled, crumble it into large chunks. Then, add your chunks to the buttercream and stir everything together.
  6. Take your buttercream-coated cake chunks and roll them into balls, transferring each ball to a plate and pushing a lollipop stick in. Place the cake balls in the fridge for an hour.
  7. Put your white chocolate in the microwave until it has melted, stirring it every 10 seconds to stop it from burning. Place the bowl on the side and place your sprinkles in a bowl next to it.
  8. One by one, take your chilled cake pops and dip them into the white chocolate. Once the excess has dripped off, dip each cake pop into the sprinkles and stand them upright in a mug to set. This will take 30 minutes in a fridge or 1 hour on the worktop.

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