Time to panic!
I got my big sis, her hubby, and three delightful kids (incl my god-daughter) coming to stay with me and Sook in our TWO BEDROOM BUNGALOW on saturday, for five days. When we've been to visit them in Switzerland we've been spoilt rotten! My sis could cook for royalty!
I want to cook them ambosia!
BUT at the minute, I'm thinking ... frozen pizzas for the kids, and a decent effort for us adults.
Anyone got any any recipes that might satisfy both age groups? (Kids are 5, 6 & 8 yo)
kids+adults
Moderator: Menolly
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stonemaybe
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Menolly
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Oh, kids normally like dipping things, so if your relatives from Switzerland 'do' cheese fondue, definitely plan on that.
Is macaroni and cheese casserole as much a staple in the UK as it is here? I make a decent home made version that you're welcome to the recipe. It's always a hit at pot lucks.
Anything cheesy will appeal to kids, so with that in mind think Italian. Pizza, lasagna, manicotti, stuffed shells, yummm...
Do y'all grill out? Or do brat frys? Both would be a terrific day in the park plan. Or even plan a picnic. Most kids love picnics.
American kids usually love fried chicken tenders. Is that also a staple over there?
By Saturday, do you mean tomorrow? What's your plan for Easter dinner? Here, most will have either baked ham or roast turkey.
Then again, IMO, your smartest move would be to <i>ask your sister what her kids enjoy</i>. Then, you can plan your menus accordingly. Unless you want to try an introduce them to new things...
Is macaroni and cheese casserole as much a staple in the UK as it is here? I make a decent home made version that you're welcome to the recipe. It's always a hit at pot lucks.
Anything cheesy will appeal to kids, so with that in mind think Italian. Pizza, lasagna, manicotti, stuffed shells, yummm...
Do y'all grill out? Or do brat frys? Both would be a terrific day in the park plan. Or even plan a picnic. Most kids love picnics.
American kids usually love fried chicken tenders. Is that also a staple over there?
By Saturday, do you mean tomorrow? What's your plan for Easter dinner? Here, most will have either baked ham or roast turkey.
Then again, IMO, your smartest move would be to <i>ask your sister what her kids enjoy</i>. Then, you can plan your menus accordingly. Unless you want to try an introduce them to new things...
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stonemaybe
- The Gap Into Spam
- Posts: 4836
- Joined: Mon Feb 20, 2006 9:37 am
- Location: Wallowing in the Zider Zee
my sister's advice is keep it simple for the kids - advice I think I'll willingly follow!Easter Sunday I've got a babysitter arranged and we're going out for dinner here...
www.storyteller.mailbox.co.uk/
Mmmmmmm
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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stonemaybe
- The Gap Into Spam
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- Joined: Mon Feb 20, 2006 9:37 am
- Location: Wallowing in the Zider Zee
Things have changed since I was a kid, I'll tell you that!
To tell you the truth, we were out and about so much that we spent a fortune eating out most of the time.
The one thing that did go down well with both kids and adults was the paprika pork thing.
Oil, for frying
About 600g pork fillet cut into bite size chunks
3 onions, finely sliced
2 tablespoons paprika
400mls chicken stock
100mls creme fraiche
1 Heat 2 tbsp oil in a large pan, add onions and fry for 10 mins (stirring occasionally) until softened and lightly coloured.
2. Add pork to the pan stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
3. cover and cook for 30-35 mins until pork is tender. Stir in the creme fraiche ans simmer for 2 more mins. Stir in a bit of chopped parsley (or chives), and serve with rice and a green veg like broccholi.
(enough for 4-5 adults)
To tell you the truth, we were out and about so much that we spent a fortune eating out most of the time.
The one thing that did go down well with both kids and adults was the paprika pork thing.
Oil, for frying
About 600g pork fillet cut into bite size chunks
3 onions, finely sliced
2 tablespoons paprika
400mls chicken stock
100mls creme fraiche
1 Heat 2 tbsp oil in a large pan, add onions and fry for 10 mins (stirring occasionally) until softened and lightly coloured.
2. Add pork to the pan stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
3. cover and cook for 30-35 mins until pork is tender. Stir in the creme fraiche ans simmer for 2 more mins. Stir in a bit of chopped parsley (or chives), and serve with rice and a green veg like broccholi.
(enough for 4-5 adults)
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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