Easy school holiday recipes for kids

Join Chef Craig for an online version of RACV Club's Kid’s Kitchen these school holidays. You'll find his recipe for crusty pizza here, along with Le Petit Gateau recipes for donuts and Halloween cupcakes.


Families can have fun making some of their favourite treats at home these school holidays. From crusty, cheesy pizza to golden cinnamon donuts, and cupcakes for Halloween, these three recipes will keep kids occupied, and also teach them new culinary skills. 

Older children can follow the recipes, while younger children can enlist a parent's help. There's also Chef Craig's online video, with step-by-step instructions on how to make the delicious pizza for a family lunch or dinner. 

Le Petit Gateau Executive Pastry Chef Amit Sinha adds some sweetness to the mix. His recipe for cinnamon donuts proves the best donuts come fresh out of a frying pan, not a box. His recipe for chocolate ganache cupcakes is also versatile. Children can make a plain batch during the holidays, then bake another batch for Halloween, adding creepy decorations with liquorice strips to create spiders and mini white marshmellows for ghosts. The great thing about cooking is that you can eat the results. So, put on your aprons, get messy and have fun!

 

Pizza

Pizza with prosciutto and mozzarella

Ingredients

  • DOUGH
  • 312g bakers flour
  • 187g warm water
  • 5g dry yeast
  • 6g salt
  • 32g olive oil
  • 50g semolina
  • TOPPINGS
  • 80g crushed tomatoes
  • 3 slices prosciutto
  • 1 ball buffalo mozzarella
  • 5 pieces marinated artichoke
  • 7 cherry tomatoes, cut in half
  • 10g roquette leaves
  • Salt, to taste
  • Olive oil, to drizzle

Method

  1. Combine the flour, salt and dry yeast in an electric mixer. Start the mixer on a slow speed. Add the warm water with a consistent flow until it is all added. Let it mix for a few minutes.  Add the olive oil with a consistent flow until it is all added. Turn the mixer up to a medium speed, and allow the dough to mix until it pulls away from the side of the bowl and forms a ball.
  2. Remove the dough from the bowl. Knead the dough on a bench until it forms a nice smooth ball. Lightly oil a bowl and place the dough in the bowl. Cover the bowl with cling film, and let the dough rest in a warm area for two hours.
  3. Preheat an oven to 180°C.
  4. Once the dough has proved, lightly dust the bench with the semolina. Remove the dough from the bowl and place on the semolina. Roll out your dough to the desired size of your pizza. If your dough starts to stick to the bench, sprinkle a bit more semolina to prevent from sticking.
  5. Place your pizza base on a tray that will fit into your oven. Spread the crushed tomatoes across the base. Tear the prosciutto and sprinkle. Rip the mozzarella into chunks to create the next layer. Finally scatter the cherry tomatoes and artichokes on the pizza.
  6. When ready, place the pizza into the oven and cook for about 8-10 minutes, or until the edges are crispy and golden brown.
  7. Remove the pizza from the oven and carve into triangles. Finally season with the sea salt, drizzle with olive oil and scatter with roquette leaves. Perfecto!

 

Pizza

Cinnamon donuts

Ingredients

  • 350g plain flour
  • 400g caster sugar
  • 6g salt
  • 7g yeast
  • 150g eggs
  • 85g water
  • 80g butter

 

Method

  1. Combine flour, sugar, yeast and salt in a bowl. Make a well and then mix in water and egg until the dough starts to come together – it may be sticky.
  2. Knead the dough until it’s smooth. Add butter to the dough and mix it well again. Place in a greased bowl. Cover.
    Prove for 1½ hours or until the dough has doubled in size.
  3. Punch down the dough. Portion the dough in 80 gm balls. Rest for 2 minutes.
  4. Press the dough gently into round balls, about 8cm. Use a 3.5cm round cutter to cut out centres. Place on a lined tray with baking paper. Set aside for 30 minutes to rise and double in size again.
  5. Combine sugar and cinnamon on a tray. Carefully heat oil in a pan to 160°C. Deep fry 4-5 doughnuts for 40 seconds each side or until puffed and golden.
  6. Transfer the doughnuts to the sugar mixture and turn to coat. Wait to cool and enjoy!

 

Pizza

Halloween cupcakes

Ingredients

  • 100g plain flour
  • 150g caster sugar
  • 25g cocoa powder
  • 3g baking powder
  • 40g vegetable oil
  • 1 egg
  • 120ml mill
  • Cupcake liners

Method

  1. Whisk the flour, cocoa powder, caster sugar and baking powder together in a large bowl until thoroughly combined. Set aside.
  2. In a medium bowl, mix the eggs, oil, and milk together until combined. Pour half of the wet ingredients into the dry ingredients. Gently whisk for a few seconds. Add the rest of the wet ingredients. Stir until just combined; do not overmix.
  3. Pour or spoon the batter into cupcake liners, filling only halfway to avoid spilling over the sides.
  4. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

 

Chocolate ganache

Ingredients

  • 150g cream
  • 160g dark chocolate
  • 40g butter
  • Edible Halloween decorations

 

Method

  1. Put chocolate and butter in a mixing bowl and pour over hot cream.
  2. Let it rest for 1-2 minutes, then stir until the mixer is completely melted and smooth.
  3. Refrigerate the ganache for about one hour until it has thickened and can be piped.
  4. Pipe the ganache over the cupcakes. Top with Halloween decorations. Yum!

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