Lifestyle

Get your kids in the kitchen with sweet jelly treats

Berry jelly delight
Berry jelly delight

IT'S THE last weekend of the school holidays and the kids are possibly bored by now (although I would never admit it when I was a minor).

I worked with a well-known Melbourne chef and cooking school proprietor a few years ago designing a cookbook.

She chatted endlessly about how her two children under the age of nine made their own pasta from scratch when they arrived home from school and cleaned up the mess afterwards.

It left me feeling like an inadequate parent at the time as my son, a similar age, was hard pressed then to make a sandwich; as for cleaning up the kitchen - umm, no.

But he did develop a great love of cooking - to impress girlfriends to begin with, then to impress himself.

I taught him the basics, then moved on to the recipes he loved to eat.

When a new female was coming for dinner he would write the recipe in point form on Post-it notes and stick them in drawers or behind the pantry door so he could surreptitiously check the progress while gathering necessary items.

It's never too soon to start your offspring in the kitchen.

Obviously the littlies will need help, particularly with heat and sharp implements.

It's up to parents to judge when a child is co-ordinated and careful enough to move on to the stage of unsupervised cooking; it differs with each kid.

Don't be daunted by television shows with pre-teens whipping up restaurant-quality meals; start your family off with something simple and if you make it fun, they will want to learn more.

Today's recipe is a really easy dessert with jelly and frozen berries - easy to make and not terribly unhealthy.

It involves boiling water, which can cause a very nasty burn if not handled with care, so help the smaller kids to pour.

It's a bit like trusting your children to go to the shop or cross the road alone for the first time - terrifying, but with proper initial guidance the benefits are enormous!

 

Berry jelly delight

Serves 4

 

Ingredients

200g frozen mixed berries

2 packets port wine flavour jelly crystals

500ml boiling water

200ml cold water

plain yoghurt or vanilla ice cream, to serve

 

Method

Place berries in a bowl to thaw slightly before making dessert - about 15 minutes is ideal.

Pour jelly crystals into a heatproof jug and add boiling water. Be careful pouring the water in; hot water can cause a nasty scald.

Carefully stir the mixture well with a spoon until the crystals have dissolved.

Add cold water and stir, then carefully add partially thawed berries and any juice that may have collected in the bowl.

Stir to combine then pour mixture evenly into four pretty glass bowls.

Cover the desserts with plastic wrap or foil and refrigerate for 30 minutes.

Serve berry jelly delights with a big dollop of plain yoghurt - the dessert will be sweet enough to flavour the yoghurt - or a little vanilla ice cream.

 

>> To read more lifestyle stories

Topics:  cooking, easy eating, food, lifestyle, recipes




Ghosts punish Panthers in bruising home clash

DOMINANT DISPLAY: Grafton Ghosts’ Jayden Connors and Adam Slater lock up a Sawtell Panthers’ attacker. The Ghosts’ brick wall defence was again strong as they shut out the Panthers in a 30-point victory.

The Ghosts put in a dominant display to clinch a 40-10 victory.

Entries open for running festival

The start of last year’s 20km run during the Coffs Harbour Running Festival.

Entries now open for premier North Coast running event in Coffs

Recharged Ghosts to tackle Sawtell Panthers at McGuren

Ghosts Khan Williams (back) during the Grafton Ghosts and South Grafton Rebels rugby league match at Frank McGuren Park on Saturday, 9th July, 2016.

"Now need to look at the big picture of the season"

Latest deals and offers

Reno stars want tradies to focus a little more on one thing

The Demmrichs want Tradies to look after their most important tool

Day 2 Splendour Pictures

Sticky Fingers perform at Splendour in the Grass 2016. Photo Marc Stapelberg / The Northern Star

Splendour in the Grass Day 2 covered in pictures.

WATCH: News reader tries her hand at hardcore shooter, Doom

Veteran journo and noob gamer takes a shot at Doom

What's on the small screen this week

MasterChef Australia's final four contestants, from left, Harry Foster, Elena Duggan, Elise Franciskovic and Matt Sinclair.

MASTERCHEF makes way for The Bachelor on Ten's reality TV slate.

Guy Sebastian a hit at Splendour in the Grass

Guy Sebastian performs at Splendour in the Grass with Paces.

REALITY TV judge a hit with festival crowd.

Superheroes of the big screen enjoy sounds of Splendour

CHRIS Hemsworth and his Avengers mates drop by Byron festival.

You can own this Queensland town for just $1

Yelarbon

Unprecedented auction of town's business centre with no reserve

Work starts on $15M Caloundra apartment building

Turning the first sod at the Aqua View Apartments site in Kings Beach are (from left) husband-and-wife developers Alex Yuan and Stella Sun with construction company Tomkins director Mike Tomkins and Councillor Tim Dwyer.

Developers excited about addition to Kings Beach skyline

Plans revealed for 1500-lot 'master-planned community'

Precinct will be bounded by Boundary St and Shoesmith Rd

Ecco Ripley sales run sparks prime release

MOVING IN: Sekisui House has announced the release of more residential blocks at Ecco Ripley.

Sekisui House is preparing to unveil more land at Ecco Ripley

Massive residential 9-storey high-rise hit by delays

An artist’s impression of the eight-storey-high apartment complex that Bernoth Holdings wants to build in South Toowoomba, next to the City Golf Club.

Developer struggles to get approved high-rise development started