I I’m a parenting cliche – I can’t tell you how many phrases come out of my mouth that make me sound like my own parents. , but that’s a phrase I won’t repeat because I want my girls to understand and be curious about the ingredients we use, taste, smell and feel them first and not just push them away. In fact, learning through play should be encouraged in all of us and in all aspects of life.
Momos with spring onion oil (picture above)
I’ve always made dumplings with my eldest daughter (and hope to be able to make them with the youngest soon), whether it’s those rustic momos or more delicately folded dumplings like gyozas; Therapeutic and tactile, dumplings are a comforting food. From peeling the ginger with a spoon, to slicing the scallions, to mixing and kneading the dough, there are so many elements to making momos that kids can get involved with. If you’re not sure how to fold them, you can find plenty of videos online, but don’t worry if yours aren’t perfect: as long as the stuffing is fully encased, fun is key.
preparation 15 minutes
Prove 30 minutes
Cook 1 H
325 g plain flour
¼-½ tsp fine sea saltor less for younger children
2 cloves of garlic
4 tablespoons vegetable oil
½ bunch coriander
200 g white cabbage
4 spring onions
1 tablespoons low-salt soy
1 tablespoons powdered sugar
2 tablespoons toasted sesame
Place the flour with the salt in a large bowl and make a well in the centre. Add 200ml of lukewarm water and mix with your hands; If it’s a little sticky, add a little more flour, but you don’t want the dough to be too dry either. Knead for a few minutes, wipe out the bowl, then put the dough back in, cover with a tea towel and leave to rest for 30 minutes.
In the meantime prepare the filling. Peel and finely grate the garlic and ginger. Peel and coarsely grate the carrot and cabbage (you can also use a food processor if you have one). Place a large skillet or wok over medium-high heat, add 1 tablespoon vegetable oil, then add ginger and garlic and sauté for a minute. Add the carrots and cabbage and sauté over high heat for five minutes, until slightly cooked but not overcooked. Transfer the vegetables to a plate or bowl to cool, then chop or slice the cilantro and stir through.
Clean and slice the spring onions. In a small saucepan, add the remaining three tablespoons of oil, add the spring onions and sauté over very low heat for five minutes. Stir in the soy sauce, sugar, and three tablespoons of water, increase the heat slightly, and cook for five minutes. Remove from the heat and let cool.
Divide the dough evenly into four parts, then divide each piece into six balls. Line a tray with parchment paper. Place a ball of dough in your palm, flatten slightly, then place on a lightly dusted work surface and roll out into a 10-12cm round. Roll the dough back into the palm of your hand and spoon a heaping teaspoon of the cabbage mixture into the center. Fold over with fingertips to cup the edges, fold and gather, then pinch and twist the top to secure in the filling. Place on the baking sheet and repeat with the remaining dough and filling.
Place a steamer over a pot of boiling water. Line the bottom with parchment paper, poke a few holes in it, then place some momos on top and keep them apart. Cover with a lid and steam over medium-high heat for about 10 minutes. Remove and keep warm, then cook the remaining momos. Toss the momos in the cooled spring onion oil and serve sprinkled with roasted sesame seeds.
Persephone, the goddess of the spring salad
This salad is inspired by my daughter of the same name (and those shrimp and pasta layered salads you get at gas stations). To get my daughter to eat more veggies, I try to make it more fun by building salads in layers – with her help, of course. It’s easy to adapt to your kids’ preferences: for example, if you know they prefer green beans to asparagus, just swap them out. Do you love the sweetness of carrots? Add a layer grated in the middle. Feel free to mix it up to your liking, but the parmesan and egg mayonnaise layer are a must. But most of all, make it fun – even if they pick out specific elements, it’s a great way to get kids used to mixing flavors.
preparation 15 minutes
Cook 35 mins
600 g new potatoes
4 large eggs
1 large stick of butter
1 A teaspoon of olive oil
A few sprigs of mint or chives
4 tablespoons mayonnaise
250 grams of asparagus
175 g peeled peas
1 large handful of baby spinach
sea salt and black pepper (Optional)
Place the potatoes in a large pot of cold water and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the potatoes are tender. Halfway through, add the eggs to the pan. Drain the potatoes and eggs and let the former steam in the colander for a few minutes. Meanwhile, put the eggs in a bowl of cold water.
Cut the potatoes into 2cm pieces or slices, return to the hot pan and toss with half the butter and a little olive oil. Finely chop or slice the chives, or pluck and finely chop the mint leaves and stir into the potatoes. Peel the eggs, cut into bite-sized pieces, place in a bowl and stir in the mayonnaise.
Break off the woody ends of the asparagus and roughly chop the stalks. Place a large skillet over high heat, add 1 tablespoon olive oil, and sauté the asparagus for three minutes, until charred but not overcooked. Place on a plate and squeeze half of the lemon.
Place the skillet back on the stovetop, add the peas and enough boiling water from the kettle to cover them, then bring to a boil and cook until tender, 3 to 4 minutes. Drain, mix with the remaining butter and finely grate most of the parmesan.
Place the spinach in a glass bowl and chop. Squeeze over the remaining lemon juice, season with salt and pepper if using, then toss. Scatter the cooked potatoes evenly on top. Top with the cheesepeas, top with the egg mayonnaise and finish with a layer of the charred asparagus. Finely grate the remaining parmesan on top and serve immediately.