{"id":21540,"date":"2023-04-27T11:56:26","date_gmt":"2023-04-27T09:56:26","guid":{"rendered":"https:\/\/www.cana.org\/?p=21540"},"modified":"2023-04-27T14:31:52","modified_gmt":"2023-04-27T12:31:52","slug":"festive-meal-prepared-by-the-children","status":"publish","type":"post","link":"https:\/\/www.cana.org\/en\/festive-meal-prepared-by-the-children\/","title":{"rendered":"Festive meal prepared by the children"},"content":{"rendered":"\n

Dr Sylvie AUBONNET, a nutritionist and author of “Mieux manger avec nos enfants” (Eating better with our children), has put together a festive menu with a few simple recipes that can be prepared by a 10-year-old child, either alone or with the help of an adult. This is an opportunity to teach your child to develop good eating habits!<\/em><\/p>\n\n\n\n

Dr Sylvie AUBONNET<\/p>\n\n\n\n

<\/p>\n\n\n\n

The menu and how to do it<\/h3>\n\n\n\n

I advise you to start by preparing the dessert, then the hot dish and finally the starter.  If you don\u2019t have much time or experience, choose to prepare 1 or 2 courses.<\/p>\n\n\n\n

On the menu: strawberry, tomato and mozzarella salad, filet mignon au gratin and jacket potatoes, and delicious caramelised chocolate cake! The recipe is for 4 people.<\/p>\n\n\n\n

Or if you want to introduce your children to the taste of fish, choose the recipe with salmon, a fish that is generally well appreciated by them.<\/p>\n\n\n\n

Yum, yum… A wonderful festive occasion!<\/p>\n\n\n\n

<\/p>\n\n\n\n

Shopping and cupboard list<\/h3>\n\n\n\n

Shopping. 300g of strawberries, 300g of cherry tomatoes (of different colours if possible), 150g of mozzarella balls, 1 filet mignon\/ tenderloin, 100g of bacon or slices of bacon, 100g of grated cheese, 4 large potatoes, 300g of extra fine milk chocolate, 150g of butter, 3 eggs, parsley or herbs (optional).<\/p>\n\n\n\n

From the cupboard. Olive oil, balsamic vinegar, salt, pepper, mustard, sugar, flour. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Chocolate cake<\/h3>\n\n\n\n

Ingredients. 300 gr of extra fine milk chocolate, 150 gr of butter, 150 gr of sugar, 3 eggs, 3 tablespoons of flour.<\/p>\n\n\n\n

Melt the chocolate squares and the butter in pieces in a bain-marie (or in a microwave in a suitable bowl, 1 minute 30 seconds).<\/p>\n\n\n\n

Mix well, add the sugar, flour and eggs.<\/p>\n\n\n\n

Place the mixture in a buttered cake tin. And place the cake in a COLD oven<\/strong>, then heat it to 180\u00b0 for 30 minutes.<\/p>\n\n\n\n

The cake can be prepared the day before.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Jacket potatoes & Tenderloin au gratin<\/h3>\n\n\n\n

Start with the potatoes. Wash them well and place them whole in the oven at 180\u00b0; let them cook for an hour and 15 minutes.<\/p>\n\n\n\n

Place the tenderloin on an ovenproof dish, spread with mustard, then add grated cheese and cover with bacon. Put the dish in the oven, it will cook for 40-50 minutes depending to its weight.<\/p>\n\n\n\n

So, you put the meat dish in the oven about 30 minutes after the potatoes<\/strong>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Starter: strawberry tomato and mozarella salad<\/h3>\n\n\n\n

Wash the tomatoes and strawberries, dry them in a clean cloth, cut the strawberries in 2, drain the mozzarella balls. Place everything in a salad bowl. Shortly before serving, add 3 tablespoons of olive oil, 1.5 tablespoons of vinegar, then salt and pepper and mix. If desired, sprinkle with parsley or herbs.<\/p>\n\n\n\n

Caution: It is important not to add the seasoning too far in advance, as the strawberries will no longer be appetizing.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Alternative: Salmon in foil with bacon<\/h3>\n\n\n\n

Preparation 10 minutes, cooking 12 minutes.<\/p>\n\n\n\n

Shopping. 4 slices of fresh salmon, 8 slices of smoked bacon, 4 teaspoons of fresh cream, 4 sprigs of thyme (optional). Salt and freshly ground pepper.<\/p>\n\n\n\n

Preheat the oven to 210\u00b0C. Cut out 4 squares of 25 cm each from a baking sheet. Place 1 piece of salmon, 1 teaspoon of fresh cream and 1 slice of bacon on each sheet. Place a second slice of bacon on top to form a cross! Add a little salt (not too much because of the bacon) and pepper. Add the thyme (optional) and close the wrapper tightly. Place in the oven and cook for about 12 minutes.<\/p>\n\n\n\n

Before serving, check that the salmon is cooked: it should remain a little raw in the centre, which will make it softer and not dry.<\/p>\n","protected":false},"excerpt":{"rendered":"

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