Teatime treat recipes with the Tiny Taste Team

 

 

It’s take three for the Tiny Taste Team and their scrummy summer recipes.

Get ready, set, go with the Tiny Taste Team and Sainsburys!!

Olivia, Milo and Ayome are back with more delicious teatime treat recipes up their sleeves.

The kids are set out to inspire and help mums and dads find new and interesting ideas for feeding their kids’ imaginations, and bellies, during the summer holidays.

Having challenged their favourite mums to a picnic snack-off, a cook off between two BBQ-ing dads they are now baking and cake making with grandmas.

Watch the kids taste and judge the Chocolate Banana Butterfly cakes, Very Berry Cupcakes and Whoopies, what will they choose?

The clips have been billed as “Junior Masterchef meets Ready Steady Cook”, with the twist that the contestants’ summer themed recipes will be judged by three nine year olds.

See this latest summer feature for some fantastic ideas to get kids creative and crafty in the kitchen. This Tiny Taste Team have some quick and easy recipes to pass on, so get stuck in!

Follow the Tiny Taste Team on Facebook and try out some of their favourite recipes yourself. www.facebook.com/Sainsburys

Cook It Yourself - Beef Stroganoff

Stroganoff is a Russian meal consisting of sautéed pieces of beef and served in sauce with sour cream. There are many variations of Beef stroganoff recipes. Here are a few ideas to make Beef stroganoff dishes:

Beef Stroganoff with Noodles

Ingredients:

• 2 tablespoons vegetable oil
• 1 1/2 pounds beef (stew) cut into ½ inch bits
• 1/2 pound bacon sliced into ¼ inch pieces
• 1/2 onion diced
• 3 strips of celery diced
• 2 tablespoons seasoning salt
• 1/4 cup Worcestershire sauce
• 3 (1/4 ounce) tins beef broth
• 1 (8 ounce) pack dry egg noodles
• 1 teaspoon butter
• 2 (4 ounce) tins sliced mushrooms
• 1/4 cup cornstarch
• 1/3 cup cold water
• 8 ounces sour cream

Instructions:

1. Heat oil over high heat and brown beef stew meat.
2. Remove meat from pan and fry the bacon, onion and celery in the same pan.
3. Remove when the bacon is fully cooked and the onions appear transparent.
4. Add the beef to the pan.
5. Stir in beef broth, seasoning salt and Worcestershire sauce and bring to boil.
6. Cover, lower the heat to moderate and simmer until the meat is completely cooked.
7. Boil water and salt in a big pot.
8. Add the noodles, cook for 8-10 minutes then remove and drain.
9. Melt the butter in a skillet over medium heat and sauté mushrooms for 3-4 minutes then add it to the meat.
10. Bring the mixture to a boil.
11. Mix cornstarch and water and mix it in the meat. Stir continuously.
12. Mix in sour cream until rich and serve over egg noodles.

Easy Ground Beef Stroganoff

Ingredients:

• 2 pounds ground beef
• 2 onions chopped
• 1 clove garlic minced
• 1 (4 ½ ounce) tin mushrooms drained
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 2 cups hot water
• 6 cubes beef bouillon
• 4 tablespoons tomato paste
• 1 ½ cups water
• 4 tablespoons all-purpose flour

Instructions:

1. Heat a big skillet over medium heat
2. Add ground beef, onions, garlic and mushrooms. fry until onion is golden brown.
3. Season with salt and black pepper
4. Mix bouillon cubes, tomato paste and hot water into meat mixture.
5. Mix flour and water together then add to mixture.
6. Reduce the heat to low and simmer for 1 hour.

Meatballs Stroganoff

Ingredients:

• 12-16 ounces frozen meatballs
• 1 cup beef broth
• 1 4-ounce can sliced mushrooms, drained
• 8 ounces dairy sour cream
• 2 tablespoons all-purpose flour
• ½ cup milk
• 1 tablespoon mustard
• 4 cups hot cooked wide egg noodles

Directions:

1. Combine meatballs, beef broth and mushrooms in a skillet.
2. Bring to a boil and decrease heat.
3. Cover and simmer for about 15 minutes or until meatballs are well heated.
4. Stir flour and sour cream together in a bowl.
5. Add milk and mustard and beat.
6. Add the sour cream mixture to the skillet and stir.
7. Leave to cook until thick and bubbly.
8. Serve over hot cooked noodles.

Cook It Yourself - Pork Ribs

There are many methods of preparing pork ribs, and hundreds of recipes to guide you in cooking tasty pork meals. However, before the technique and the recipe for cooking the pork ribs are considered, you should ensure that a quality rack of ribs are bought from your butcher or supermarket. No matter how you decide to prepare your ribs, it is always essential to choose the right ribs first.

There are several different types of ribs available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone as well as levels of fat in each cut can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

While grilling might be the most common method for preparing delicious pork ribs, it is not the only method which can be used. delicious pork ribs can be cooked right at home without the aid of a grill. All that is necessary is the time, your favourite barbecue sauce and an oven as you will be baking your ribs slowly throughout the day.

Steps to Bake Pork Ribs

1. Preheat Oven. Preheat the oven to 250 degrees; wash the ribs thoroughly in cold water and chop into roughly 2-3 ribs per piece.
2. Arrange Ribs. Arrange ribs meat side up in a baking pan. Season them with salt and pepper on both sides and try not to make them overlap.
3. Put in Oven. Cover container with lid or aluminium foil and place in the middle of the oven.
4. After some time, check on the ribs. After about 2-3 hours, check on the ribs. If they look almost done pour on your favourite barbecue marinade to completely coat each rib.
5. Return to the Oven. Replace the aluminium foil and return the ribs to the oven until baking time is complete, usually about 4 hours depending on how much ribs are being prepared.
6. Cook until optimum temperature is reached. Continue to bake the ribs until the internal temperature of the meat is a minimum of 155 degrees. Check this with the meat thermometer. For more tender ribs, allow meat to remain in the oven for a longer time.
7. Remove from Oven. Remove ribs from the oven and allow to rest until an internal temperature of at least 160 degrees is reached. Plate and serve with your favourite side dish.

Cook It Yourself - Alfredo Sauce

Alfredo di Lelio of Rome, Italy, is the creator of the original Alfredo Sauce. Today there are two types of Alfredo sauce, the Italian or the American type. Italian Alfredo Sauce is always lots of butter and Parmesan cheese. In American restaurants, more ingredients are added to the Italian combination, including heavy cream, sometimes nutmeg, basil, or other seasonings. Alfredo sauce recipe is common with fetuccine pasta, but can also be served with chicken or vegetables.

Alfredo sauce is a white colored sauce which is used with pasta delicacies. Customarily, it was prepared with butter and Parmesan cheese, but recently, and particularly in the United States of America, Alfredo sauce also consists of heavy cream. Alfredo sauce is cooked independently from the pasta, and it is occasionally also obtainable for sale in jars at provision stores.

Alfredo sauce goes well with a variety of wines, including Chardonnay, Pinot, Grigio, and Sauvignon Blanc. Instead of creating the sauce from scratch, Alfredo sauce can also be bought from the grocery store, in jars near the spaghetti sauce. Note, that persons who are lactose intolerant may not handle Alfredo sauce well.

Ingredients

The ingredients for Alfredo Sauce are listed below. Kindly accumulate all in one place before starting to cook, it makes it easier to manage.

• 2 cup cream (heavy, or 35% cream is preferred
• 1/4 cup cold butter
• 1/4 cup parmesan cheese, grated
• Salt
• White pepper
• Pasta
• Fresh parsley, chopped for garnish
• Extra parmesan cheese

Method

1. Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Let the water evaporate but make sure there are a few drops left in the pan. This should keep the cream from scorching and burning on the bottom of the pan. Take the pan from the heat.
2. Add the cream to the pan and return it to the heat. When the cream starts to boil, reduce heat to medium or medium high and continue to boil until it is reduced by half.
3. In the meantime cook pasta in well salted water according to package directions. Drain well when cooked.
4. When the cream is reduced remove it from the heat. Add butter 1 tablespoon at a time and whisk it in. The cream will thicken and become glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
5. Serve immediately with added parmesan if preferred.