COOK . R M
BOOK
COOK . R M
BOOK
Mr. Cook
Culinary why is cooking important?
Cooking together is a great way to acquire a second language in a pleasant environment. Besides that, it is a nice way to teach and develop healthy eating habits when children manipulate ingredients and cook their own food. They touch, smell, see and feel the ingredients. 1st graders had an incredible first semester full of enriching and delicious experiences.
“My personal life experience was the base for many recipes here.” Teacher Vitória Gondin.
Recipes (Summary)
1. 2. 3. 4. 5. 6. 7. 8. 9.
Watermelon & Cinnamon Juice | 6 Coconut Milk | 7 Banana Biomass Brownie | 8 Banana and Mango Ice Cream | 10 Açaí Sugar Free | 12 Muesli | 13 Banana Pancakes | 14 Liquid Soap (dishwashing) | 16 References | 17
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1. Watermelon & Cinnamon Juice
Ingredients:
Materials:
1/8 watermelon (or as much as you want) cinnamon powder
knife cutting board blender sieve jar (to serve)
Preparation: Cut the watermelon in cubes; take the seeds out as much as you can Put the watermelon cubs inside the blender and blend it using “pulse� mode - you do not need to add water. You might need to stop and mix sometimes. Sieve the juice, pouring into a jar; Add cinnamon powder (as much as you want) and mix it or blend it again. Enjoy it!
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2. Coconut Milk Ingredients: 1 coconut (the brown one) or 1 cup of coconut meat (250 g) 3 cups hot water (720 mL)
Materials: coconut opener baking tray knife (rounded edge/ tip) cutting board voile fabric/ clean piece of fabric
Preparation 01: taking the coconut meat out Preheat an oven at 240â °C; Make a hole in the coconut and take all the water out reserve so you can drink later! Put the coconut in a baking tray and bake it in the oven for about 15 minutes - until you can see a crack on it. Turn off the oven, take the coconut out and let it cool. Open the coconut (you might want to use a hammer here just be careful) and take the meat out using a knife (with a rounded edge/tip)
Preparation 02: coconut milk Chopp the coconut meat and put in the blender Add hot water and blend it for 3 minutes; let it cool until it’s not too hot, just comfortable warm Using the voile, strain the mixture in a jar. Enjoy it!
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3. Banana Biomass Brownie
Ingredientes: Banana Biomass 7 green bananas hot water
Materials: Banana Biomass pressure cooker knife
Preparation: Fill the pressure cooker with water and start to boil it - the pan should be opened Separe the bananas from the bunch using the knife - take care to not expose the pulp Wash the bananas, one by one When the water is boiling, turn off the stove fire; carefully, put the bananas inside the pressure cooker and close it; Take it to boil; when it starts to sizzling, low the heat and let it boil for 8 minutes; after that, turn off the heat and let it cool until it is safe to open (about 20 minutes) Using knife and fork, peel the bananas; cut the pulp and put it inside the blender Slowly add water and blend, stopping eventually to mix and blend until it is uniform Hint: measure 1 cup portions and freeze it; it is easier to store and to use in recipes later.
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Ingredientes:
Materials:
Brownie
blender measuring cups and spoon spatula rectangular baking tray (medium size)
Banana Biomass ½ cup almonds (soak them for 4 hours) 3 eggs 1 cup banana biomass ½ cup cocoa powder ²/³ cup demerara sugar 1 tablespoon baking powder
Preparation: Grease (and add flour) the baking tray; preheat the oven (180°C). Blend the soaked almonds with 1 cup water. Add the eggs, the banana biomass, sugar and cocoa powder - blend it until it is uniform. Add the baking powder and mix with the spatula (do not blend it again). Transfer to the greased baking tray for 30 to 40 minutes. Enjoy it!
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4. Banana and Mango Ice Cream
Ingredients:
Materials:
banana (ripe or overripe are the best - they get sweeter) mango coconut milk or cream (optional)
food processor wooden spoon knife recipient to freeze sliced fruits
Preparation: Slice the bananas and/or the mango. Put them in a recipient suitable for freezer and freeze it (the time depends on each type of freezer; I would say 2 hours). Transfer the frozen banana pieces into a small food processor or high-speed blender. (We've found that a small food processor or chopper works best.) Pulse to break up. You can add here coconut milk or cream, it will make the job easier but the result more liquid then creamy. Keep pulsing — the banana will look crumbly. Keep pulsing. At first the banana pieces will look crumbled or smashed. Mix eventually with wooden spoon. Keep blending — the banana will look gooey. Switch to blending. It will look gooey, like banana mush. Scrape down the food processor. Keep blending — the banana will look like oatmeal. Keep blending. It will get smoother but still have chunks of banana in it. Scrape down the food processor.
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Watch the magic happen! Suddenly, as the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, softserve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter, ginger, honey, cinnamon or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid. You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream. Enjoy it!
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5. Açaí Sugar Free
Ingredients: 4 açaí pulp bags (400 g) 1 cup watermelon cubes 1 cup sliced frozen bananas dates soaked for 4 hours (optional, to give extra sweetness)
Materials: blender knife + cutting board (to cut watermelon in cubes and slice the bananas) freezer-suitable recipient (to freeze sliced banana - measure 1 cup before freezing) wooden spoon sieve and jar
Preparation: Blend the watermelon cubes (don’t need adding water) until it is a juice; sieve it, pouring into a jar. Blend the watermelon juice, açai pulp and frozen bananas (soaked dates if you want extra sweetness) - pulse it and mix eventually with wooden spoon. Then, change to blending mode until it is uniform. You can also add strawberries and other fruits of your preference. Enjoy it!
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6. Muesli Ingredients:
Materials:
1 cup corn flakes (sugar free) ½ cup rice flakes ½ cup oat flakes 1 tablespoon linseed 1 tablespoon sesame seeds ¹/³ cup cashew nuts ¹/³ cup almonds ¹/³ cup brazilian nuts ¹/³ cup walnuts 1 teaspoon cinnamon powder ¼ cup coconut oil ¹/³ cup sugar cane syrup or honey ½ cup raisins
big baking tray spatula measuring cups and spoons big bowl (to mix ingredients) waxed paper
Preparation: Preheat the oven (180°C) Underlay the tray with waxed paper In a big bowl, mix the ingredients (except raisins). Mix it well. Transfer the mix to the tray; make sure that it is spread all over the surface to cook evenly. Put in the oven. After 10 minutes, mix and wait more 5 minutes or until it is golden. Let it cool and add raisins. Enjoy it!
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7. Banana Pancakes Ingredients: 1 ripe banana 2 large eggs, lightly beaten butter or oil, for cooking (optional) 1/8 teaspoon baking powder, for fluffier pancakes 1/8 teaspoon salt
Materials: fork small bowl frying pan very thin, wide spatula (and timing for correct flipping!)
Preparation: Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter. Heat frying pan over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired. Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
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Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the center will still be loose. Flip the pancakes. I’ve found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula. Flip the pancake. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake. Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!) Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Enjoy it!
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8. Dish Washing liquid soap cleaning up is an important part of cooking Ingredients: 3 L boiling water 200g coconut soap bar (make sure the coconut soap you buy actually has coconut on its ingredients) 3 tablespoons sodium bicarbonate 100mL alcohol essential oil of your preference (we used Orange essential oil)
Preparation: Boil the water Grate the soap bar Add grated coconut soap into boiling water and mix it until soap is completely dissolved Add (one by one) sodium bicarbonate - it will bubble! Let it cool. Add alcohol and essential oil. You can use as dishwashing liquid soap, to wash clothes and more! Helping to wash the dishes is a good way to make children learn about responsibility and foster autonomy. This liquid dishwashing soap was made by them, so it means something for them. We hope this way cleaning up will make sense too!
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Materials: large pan to boil 3L water grater measuring spoon measuring cup
9. References:
CRISTAL MUNIZ. “Uma Vida Sem Lixo”. Available at <https://umavidasemlixo.com/2017/01/ receita-pra-fazer-em-casa-sabao-liquido-natural-pra-lavar-roupas/>. GARCIA, Ada L. et al. Community interventions to improve cooking skills and their effects on confidence and eating behaviour. Current nutrition reports, v. 5, n. 4, p. 315-322, 2016. JARPE-RATNER, Elizabeth et al. An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3–8. Journal of nutrition education and behavior, v. 48, n. 10, p. 697-705. e1, 2016. PAULA LUMI. “Presunto Vegetariano”. Available at <http://presuntovegetariano.com.br/>. SIMONE BACH. “Cozinha Bach”. Available at <https://www.youtube.com/user/cozinhabach>.
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