Today marks the day of Jamie Oliver’s food revolution. The loveable T.V. chef has used his status in the world of food to launch a global campaign to put compulsory practical food education on the school curriculum. The campaign’s importance is highlighted by a shocking statistic:
"Worldwide, there are more than 42 million children under the age of five who are overweight or obese."
This is clearly a huge problem which needs to be addressed. Kafoodle loves anything that supports well-being and acts to combat food-related problems, so we are fully behind Jamie’s campaign. We’ve signed the petition; it’s time for you to do the same!
We recently teamed up with a few hungry whippersnappers to create some tasty, wholesome dishes with our ‘allergy aware’ Kafoodle-twist. In keeping with #FoodRevolutionDay and #CoeliacUKAwarenessWeek, this was all about educating children and teaching them a great new recipe that delivers on both health and taste while catering for their allergy requirements!
Gluten Free Macaroni and Cheese:
Ingredients:
- 4tablespoons butter
- 1teaspoon seasoning salt
- 3/4 teaspoon ground black pepper
- 4cups milk
- 1/4cup cornstarch
- 4cups shredded cheese, divided
- 16ounces gluten-free elbow macaroni
Method:
- Preheat oven to 375° F and grease 13 x 9 casserole dish.
- Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
- Drain macaroni and set aside.
- Melt butter in medium saucepan.
- Stir in seasoned salt and pepper; remove from heat and set aside.
- In a large mixing bowl, whisk corn starch into milk until smooth.
- Stir milk into butter mixture and whisk until well-blended.
- Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
- Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
- Combine cheese mixture with macaroni and spoon into prepared pan.
- Top with reserved shredded cheese.
- Bake uncovered for 25-30 minutes.
Gluten Free Cupcakes:
Ingredients:
- 150 g Butter
- 150 g Caster Sugar
- 3 Eggs
- ½ tsp Vanilla Extract
- 150 g Gluten Free Self-Raising Flour
- 5 tbsps Milk or Milk Alternative
(add 3tbsps Cocoa Powder for chocolate cupcake mixture)Method:
- Mix together the butter & sugar until light and fluffy.
- Beat in the eggs & vanilla, followed by the flour & milk.
- Half fill paper cases standing on a patty tin.
- Bake in pre-heated oven for 10-15mins, until the sponge springs back when touched.