Stir-Fried Prawns in a Vermicelli Nest

Preparation time :	5 minutes
Cooking time :	7 minutes
Total time :	12 minutes

Serves: 2

Ingredients

2 tsp rapeseed oil
75g pack Waitrose Vegetable and Beansprout Stir-Fry
100g frozen sweetcorn
2 Waitrose Vermicelli Nests, from a 500g pack
2 tbsp Sharwood’s Plum Sauce
100g Waitrose Frozen Cooked and Peeled North Atlantic Large Prawns, defrostedᛀ

Method

1. Heat the oil in a wok or frying pan and fry the stir-fry mixture for 1 minute. Tip in the frozen sweetcorn and fry for a further 2 minutes, stirring until heated through.
2. Place the vermicelli in a small pan and cover with boiling water. Allow to simmer for 3 minutes then drain well.
3. Add the plum sauce and prawns to the vegetables, and cook gently until the prawns are piping hot.
4. Place the vermicelli nests in 2 bowls then pile the prawn and vegetable mix on top and serve immediately.

Cook's tips

These portion sizes are suitable for younger children, so you may need to double up on quantities for older ones or adults. You can use chopped, cooked chicken in place of the prawns, if preferred.

Nutrition
Our children's recipe cards provide 50 per cent or less of the Guideline Daily Amount (GDA) of calories, fat, saturated fat, salt and sugar for children aged 5-10 years.

Hot Chocolate Orange

Preparation time :	5 minutes
Cooking time :	10 minutes, plus infusing
Total time :	15 minutes, plus infusing

Serves: 8

Ingredients

3 x 568ml whole milk
8 strips of orange zest, pared using a potato peeler
300g Green & Black’s Organic 70% Dark Chocolate, broken into small pieces
3 tbsp light brown muscavado sugar

Method

1. Pour the milk into a saucepan with the strips of orange zest, and bring slowly to a simmer. Remove from the heat and infuse for 10 minutes, until the milk is flavoured by the orange zest.
2. Return the milk to the heat and add the chocolate and sugar. Stir over a low heat until the chocolate has melted. Pour into mugs and serve with marshmallows toasted on the bonfire.

Turkish coffee preparation (one cup)

1. Pour water into a small Turkish coffee cup called a fincan (about 1.7oz) and dispense it into a small brass cezve, coffeepot.



2. Add two teaspoons of Turkish coffee. The grinds should be much finer than those of espresso so that they will ultimately sink to the bottom.



3. Add up to 2 teaspoons of sugar (If desired).



Tip: while making the Turkish coffee, keep the fincan filled with hot water so that it keeps hot. Empty the cup just prior to pouring in the coffee.

4. On a small flame, stir for about one minute. Then, without stirring, let the coffee come to boil. This should take 3-4 minutes.



5. Pour the coffee into the fincan in one swift movement so that all the foam is smoothly transferred.



6. Serve with a small cup of fresh water (as traditionally done in Turkey).



7. Take a small sip of water to clear the palate and then, once the coffee grinds have sunk to the bottom, little by little, drink the coffee.
8. Don’t drink the grinds at the bottom. These may be used to tell your future. When you have finished your coffee, turn the cup over.

Death By Chocolate Cappuccino

Ingredients

• Large coffee mug
• 1oz Vanilla Syrup
• 2-2oz Shots of espresso or 4oz of strong coffee
• 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
• Chocolate Redi Whip
• Sprinkles-any color
• Chocolate pieces

Directions

First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

Frozen Coffee Parfait

Ingredients

• 1-14 oz. can of sweetened condensed milk
• 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)
• 1 cup whipped heavy whipping cream

Directions

In a large bowl, combine the sweetened condesed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

Chocolate Covered Espresso Bean Ducks

Ingredients for the Chocolate Covered Espresso Bean Duck Candy (Makes approx. 20 ducks)

• 3 cups semi-sweet chocolate chips
• 1/2 cup heavy cream or milk
• powdered unsweetened cocoa
• approx. 60 espresso beans (three per duck)

You'll need:

• rubber ice-cube trays in the shape of ducks (available at Target or at a party supply store)
• a double boiler, or two pots that will stack safely

Step-by-step, with pictures:

Melt the Chocolate:

In a double boiler, boil water in the bottom level of the double boiler pot. Bring the water to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.

Prepare the Trays:

Lightly powder the rubber trays with unsweetened cocoa.

First Layer:

Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.

Second Layer:

Add more melted chocolate to each reservoir, enough to fill each duck to the top. Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy. Then take a knife and scrape the excess chocolate from the tray. Glide the knife over each reservoir to create a smooth surface for the back of the candy.

Final Step:

Put the candy trays on a flat surface in the freezer for approximately 10 minutes. Remove the candy and gently remove the ducks from the tray. This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable. You'll notice that the powdered cocoa has given the candy a matte finish. Now place the ducks on a plate or put them in an Easter egg for final presentation.

Coffee and Muffins

Viennese Coffee - (Hot) 4 servings

INGREDIENTS:

• 1/2 cup chocolate
• 2 1/2 cups strong coffee
• 4 tablespoons light cream
• 2/3 cup heavy cream
• 1 teaspoon sugar
• dash of cinnamon
• dash of cocoa

• PREPARATION:

  1. Melt chocolate in sauce pan
  2. Stir in light cream
  3. Slowly add coffee, beating until frothy
  4. In a cold bowl whip heavy cream and sugar
  5. Pour coffee mixture into cups
  6. Top off with heavy cream

  Garnish with sprinkle of cinnamon and cocoa

  Cappucino Muffins

  INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons instant espresso coffee powder (or instant coffee)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup whole milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract

  

  PREPARATION:

  1. Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
  2. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
  3. Set aside.
  4. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix.
  5. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.