Mother's Day is around the corner and that means its time for some extra loving. With everyone at home, we know everyone has to pitch in but if there was one day to tell Mom she's special and deserves a little pampering, it's Mother's Day. It's on 10 May, Sunday this year.
My kids have always enjoyed helping in the kitchen, especially my son. We have always used this time to bond and make some fun memories. Now with the lockdown, I've been trying to teach them more life skills to set them up for their life ahead So if your kids are interested in cooking or you would like for them to develop this life skill, the Mini Masterchef course is a part of the KSP Summer Fun Factory and you can get access to it right here.
We have 2 tried and tested easy recipes that your kids can make with little or no help depending on the age of your child. Ask your husband to help them. The instructions are simple and so are the ingredients. My kids have made them for me which is why I thought they would be perfect to share with all of you.
So happy Mother's Day and enjoy yourself!
No-Bake Biscuit Cake
Ingredients
- 3 packets Digestive Biscuits – Marie, McVities or Parle G
- 1 Cup (100g) Nuts (walnuts/almonds) toasted, slightly chopped
Chocolate Sauce
- 1 Cup (200g) Sugar
- 1/2 Cup (60g) Unsweetened Cocoa Powder
- 1 Cup (240 ml) Water
- 2/3 Cup (150g) Butter
- 1 Tsp Vanilla Extract
Chocolate Ganache
- 1/2 Cup (120 G) Whipping Cream (You can use Amul if you don’t have whipped cream)
- 120g Bitter-sweet/ Milk Chocolate, Chopped
Method
- Break the biscuits into small pieces into a large bowl with your hand.
- Toast walnuts or almonds for about 5 minutes, stirring frequently to toast evenly in a pan.
- Add toasted nuts to the biscuits.
Prepare the chocolate syrup.
- In a medium saucepan, put sugar and cocoa powder and stir to combine. Gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
- Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
- Transfer the mixture into a non-stick round/rectangular cake tin. Please line the bottom lined with butter paper.
- Press well using the back of the spoon or a spatula.
- Cover and refrigerate for about an hour before preparing the chocolate ganache.
Make Chocolate Ganache.
- Place cream into a small saucepan and heat until just begins to boil.
- Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
- Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
- Decorate with toasted nuts if desired, cut into slices and serve with vanilla ice cream.
Korean Rice Balls
Ingredients
- 1 Cup Cooked Rice
- 1 Tsp Brown Sugar
- 1 – 1 1/2 Tsp Soy Sauce
- 1/2 Tsp Sweet Chilli Sauce
- 2 Tbsp Peanut Butter
- 1 Tsp toasted Sesame Seeds (black or white )
- Salt
- 1 Tsp Sesame Oil (other oil also is fine)
- 1 Small Carrot
- Handful Spring Onions
Method
- Grate the carrots and finely chop the spring onion greens.
- Microwave the carrots and spring onions in the microwave for 1 minute.
- Add the rice, salt to the vegetables.
- In a cup mix the brown sugar, soy sauce, chilli sauce, peanut butter and oil and microwave for 30 seconds.
- Add the sauce mix to the rice.
- Add the toasted sesame seeds (you can microwave the seeds in the microwave at 30-second spurts twice)
- Mix everything together to combine.
- Grease your hands with a little oil and make little rice bowls by pressing the mixture in your fists. The mix will hold together and form little fist-sized rice balls.
- Put them in the fridge for a few minutes to firm up. Garnish with some green onions and serve with a sweet chilli dipping sauce.
Ankita Jain
Mansi Zaveri
