This week Roy was lucky enough to be invited to go to Sheridan Rogers cooking classes for kids. He learned lots of interesting recipes, handy hints to use when he's cooking, as well as making some new friends!
Roy, Sheridan, Paula (Sheridan's helper) and the other children cooked Sloppy Joes, a type of American hamburger, a Chocolate Buttermilk Cake, a Forest Fruits Crumble Cake and Moroccan Peaches. They were all so tasty that he had trouble deciding which to show you, but he decided on the Moroccan Peaches because they taste great, are easy to make and are even (pretty) healthy! Peaches are also in season right now which makes this the perfect summer dessert. He was tempted by the Chocolate Buttermilk Cake too, which Sheridan made to look like a giant cupcake!
Sheridan's classes are a great, fun way to learn about cooking, and ingredients. You even get to learn about what is good to grow in a veggie patch! Even if you are already handy in the kitchen, you will learn new and interesting recipes and hints to make your cooking easier. The recipes are easy to follow and perfect for making at home for Mum and Dad. They are also just the sort of thing Roy loves to make and eat!
Thank-you Sheridan for inviting Roy to cook with you. He had a great time! If you would like to cook with Sheridan too, check her website for when her next class is and book a place. She even has adult classes for Mum and Dad! To go to Sheridan's website, click here. She even has recipes on her website, so the cooking fun can continue!
Moroccan Peaches
You will need:
- 6 ripe peaches
- Boiling water, cold water and tongs (to peel the peaches!)
- 2 tablespoons of castor sugar - Sheridan used cinnamon sugar, which she made by mixing about half a teaspoon of cinnamon with the sugar
- 6 teaspoons of rosewater (or to taste). If you can't get rose water, you could use rosewater essence, but it is a bit stronger so use less!
- A knife
- A big bowl
Method:
- First, you will need to peel your peaches. Peaches can be a bit hard to peel, but Sheridan taught us a trick to make it easier. Cut a cross in the top of the peaches (right through the skin), put them in a bowl and pour boiling water over them. Leave them for a few minutes, just until the skin starts to lift. Take them out of the water with the tongs (you don't want to burn yourself) and but them into some cold water so they don't cook. Then, when they've cooled off, take them out of the water and rub your fingers along the skin, starting where you cut the cross. The skin will usually just rub right off!
- Cut the peaches in half and take the stone out. If you have cling stone peaches, you can cut them into quarters and this might make getting the stone out easier.
- Slice the peaches into bite sized chunks.
- Put them into your bowl and pour over the rose water and cinnamon sugar mixture.
- Stir so that all the peaches are nicely coated.
- Put them in the fridge for an hour or so, and the sugar, peach juice and rose water will combine into a syrup!
- Now, serve your peaches and enjoy. You could have some nice vanilla ice cream with them, or some yoghurt.
Sheridan suggested that, if you wanted you could use this mix as the base for a peach crumble. Roy and I liked them plain, but this would be very tasty too!