SUMMER is an endless battle of keeping the kids entertained while keeping yourself sane, or trying to. Sport, summer schemes, day trips and holidays are all great, of course, but for those down days when it might be raining outside and you thought it would be a great idea to have the whole class over for a play date, I find it works just as well to get them into the kitchen and get their hands dirty.
I’m not talking about going at the oven with Brillo pads but getting them to prepare some dishes that they will enjoy both the process of making and the end result. Because that’s just what we need – a bunch of kids on a sugar rush! But hopefully it will have stopped raining by the time it's kicked in and they can run it off outside.
Luckily, my two kids are quite helpful in the kitchen and they do show an interest, which helps. We have got them used to helping out when baking and making desserts. This week’s two dishes are ones they take great pleasure in helping to make and eat.
CHOCOLATE PEANUT BUTTER BROWNIES
(Makes one large tray, for about 10 pieces)
250g crunchy peanut butter
250g dark chocolate, broken into pieces
40g unsalted butter
100g soft dark brown sugar
175g soft light brown sugar
1 tsp vanilla bean paste
3 medium eggs
100g self-raising flour
100g mixed nuts, chopped
Grease a baking tin and line with greaseproof paper. Pre-heat the oven to 180C. You don't want to use all the ingredients at this time; you will need to hold back some of the peanut butter to pour over the top.
On a gentle heat, combine half the peanut butter with half the broken pieces of chocolate in a large pan. Add the butter and the two brown sugars. Stir until all the sugar has dissolved and the ingredients have combined into a thick paste. Remove from the hob.
Allow the mix to cool before adding in the vanilla bean paste. Then add the eggs, one at a time, and mix until the eggs are fully combined with the other ingredients. Sieve in the flour and fold gently, making sure that you mix out all of the lumps. Add half the chopped nuts and mix well.
Pour the mixture into the baking tin. In a separate pot melt the rest of the peanut butter on a low heat and drizzle on top of the mixture.
Place in the oven and bake for 25 minutes. Check that it is cooked through by putting a skewer through the middle and ensuring it comes out clean – if not, keep in oven for a further five minutes. Remove from the oven and leave to cool.
Melt the remaining chocolate in a bain marie (hot water in a pot with a bowl suspended over the water) and let the chocolate melt. Drizzle over the top and scatter the remaining nuts. Leave to set before slicing and serving.
GRILLED BANANA SPLIT
(Serves 4)
4 firm bananas
6 tblsp honey
6 tblsp Demerara sugar
4 scoops vanilla ice cream
3 tblsp dry roasted nuts, crushed
Start by turning on the grill. Cut the bananas in two lengthways, keeping the banana in the skin. Line a baking tray with greaseproof paper and place the bananas on top, skin side down.
Pour over the honey and sprinkle over the sugar and place under the hot grill for 3-5 minutes until the sugar caramelises. The bananas should hold their shape.
Remove from the grill. I like to serve these in the skins but you can remove if you wish. Serve with a scoop of ice cream and sprinkle over the juices from the baking tray and a scattering of the nuts.
If you feel really indulgent you can also serve with fresh cream. Really simple, really quick, and really delicious.
