Category Archives: kids


Put 3 tbsp coconut, peanut, or canola oil in a heavy saucepan over medium high heat. Put 4 popcorn kernels into the oil and cover the pan.

When the kernels pop add 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops serve immediately with salt or melted butter as you please.


danish fish cakes

A classic of the Danish family table, freshened up a bit.

300 g minced salmon
300 g fine minced white fish
1 cooked potato (preferably baked) peeled and mashed
1 carrot, grated and squeezed dry
2 eggs, beaten
100 ml milk
2 tb flour

Combine fish meats well and season. Add egg, flour and milk gradually while mixing to a smooth consistency. Mix in carrot and potato. Season again and chill in the fridge for 30 mins to stiffen it up.

Fry dollops of the mix in half oil / half butter over medium heat. Turn and flatten a little. Both sides should be mottled brown and the fishcake cooked well through.

Serve with lemon wedges and/or remoulade, a sticky adulterated mayonnaise that you need to be Danish to enjoy.

This naturally begs comparison with asian fishcakes, but is rather more processed and possibly the easiest way of getting oily fish into children I know. Could easily by jazzed up with chilli, lemongrass or other fresh herbs.

food 4 brains

The Helene Elsass Center in Copenhagen has been researching diet for children with CP. Their findings boil down to a handy list of ingredients rich in specific vitamins and nutrients that help our brains to work better. Something we can all take notice of.

oily fish
citrus fruit
dark chocolate
green tea
unrefined sugar (preferably molasses)
vegetable oil
curry spice

aubergine and tomato pilav

1 large aubergine, cut into 3 cm cubes, salted in a colander for 20 mins, wiped dry
40 g butter
2 tb olive oil
4 cloves garlic, thinly sliced
1/3 tsp ground allspice
1 tin plum tomatoes, mashed up
150 g basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch parsley, roughly chopped
salt and pepper

Preheat oven to 230’C. Melt butter and 1 tb of the oil in a large saucepan and fry garlic until golden, add allspice and tomatoes, simmer 20 mins.

Toss aubergines with remaining oil and roast on a baking tray for 15 mins until soft and golden.

Add rice to tomatoes and enough water to cover 1 cm over, season. Add aubergines and cover with greaseproof paper and a lid. Bring to the boil over high heat and cook fast for 2 minutes, then turn down heat and cook for another 8 minutes. Remove from heat and stand 5 minutes, garnish with parsley and serve. Good with grilled chicken or lamb.

Source: Moro Cookbook

lamb pilav with cabbage and carraway (serves 4)

2 tb olive oil
400g stewing lamb, cut in 1cm pieces
1 large tb tomato puree
1/2 medium onion, grated
1/2 cinnamon stick
75g butter
2 tsp caraway seeds
175g basmati rice, washed and soaked in salted water for 3 hrs
500g white cabbage, shredded
small bunch parsley, roughly choppped
salt and pepper
200g greek yoghurt
lemon wedges

Heat olive oil in a saucepan, add lamb, puree, onion, cinnamon and cover with water. Bring to a gentle simmer for 30 mins, until lamb is tender. Remove and season.

In another saucepan fry the caraway in the butter to release the flavour, then add rice and cook briefly, then add lamb, cabbage and half the parsley. Add water to just cover, cover with greaseproof paper and a lid and steam for 8 mins. NB easy to add too much water.

Remove lid and paper and stand for a few minutes. Garnish with remaining parsely and serve with yoghurt and lemon wedges.

A favourite of Lukas.

Source: Moro Cookbook