Total madness this weekend. I planned to do a vlog with Miss K. Just as we were ready to go J-boy woke from his “not long enough but I’m teething” nap. Not impressed. I’ve learnt that cooking with 2 kids is much harder than cooking with 1. You need 6 hands. But he joined us anyway. He likes cooking with mummy…. because it means he gets to stick his fingers in things, make a mess and eat! If you don’t involve your kids in the cooking I’d really encourage you to try it out. It’s not always the quickest, tidiest or least stressful way to do things, but Miss K now has a lot of basic cooking skills under her belt and it’s a fun activity for her.
Cottage cheese. I must admit I’ve never been a huge fan on it, the texture is not to my liking and it isn’t quite creamy or cheesy enough. However my children love it, I am pretty sure they would eat a whole pot between them. Where it comes into it’s own for me is in cooking. It works well in pasta dishes and can be used to make a super fast lasagne sauce. Post on that one to come.
So in this post we used cottage cheese in savoury scones. These were a big hit for lunches this week.
- 230g rice flour (or plain flour)
- 60g butter
- 100g cottage cheese
- 80ml water
- 2 tsp baking powder
- 1/2 head broccoli finely chopped
- Rub the butter into the flour, to make fine breadcrumbs.
- Now add the baking power and cottage cheese and broccoli, mix.
- Slowly add the water and mix to a dough.
- Roll out on a floured surface and cut into scones, about 1/4 inch thick.
- Bake in a preheated oven for 15-20 minutes.