Presentation on theme: "This recipe is suitable for preparation by adults, or by older children with supervision. Younger children will benefit by observing and discussing what."— Presentation transcript:
This recipe is suitable for preparation by adults, or by older children with supervision. Younger children will benefit by observing and discussing what is being done and what is happening while the dessert is being prepared. Suggested opportunities for younger children to assist are provided, as are suggestions for vocabulary that may be used in conversations about the preparation to assist the development of language and concepts. Please consider them as suggestions only as their appropriateness will depend very much upon the child’s age and stage of development. A light refreshing easy-to- make dessert, and long- time family favourite!
250 g plain sweet biscuits 120 g butter I have used butternut biscuits this time. Gingernuts are good too; as are any plain (not iced or chocolate) sweet biscuits. Children could: Get out what is needed Open the packet and count the biscuits Help read the quantity on the scales. Language: measure, grams, mass, weigh, how much, enough, count, ingredients, scales, butter, biscuits
three mangoes 300mls cream 1 tablespoon gelatine ½ cup of hot water 1½ tablespoons lemon juice ½ cup of caster sugar Children could: Assemble the ingredients and utensils Count the mangoes Squeeze the juice Help measure the ingredients Confirm quantities (for example confirm the cream contains 300 ml. Language: measure, millilitres, cup, tablespoon, how much, enough, count, ingredients, squeeze, juice, pulp, gelatine, sugar
1. Crush the biscuits to make fine crumbs. Children could: Count the biscuits and put them into the blender (I do about six or seven at a time in my blender) With guidance, turn the blender on and off. If using a plastic bag, children could: Crush the biscuits using the rolling pin or by hand. I use a blender to do this but you could put the biscuits into a plastic bag and crush them using a rolling pin. Language: blender, count, biscuits, crumb, on, off
2. Melt the butter. This can be done in a saucepan on the stovetop or in the microwave. Caution: This step is unsuitable for children as it involves heat. I usually melt my butter in the microwave. It takes about a minute on high. I melt the butter in a jug large enough to add the biscuits for mixing. Language: microwave, stove, melt, melted, hot, heat, solid, liquid Talk about how the butter changed from a solid to a liquid when it was melted.
3. Combine the biscuit crumbs with the melted butter. Ensure the melted butter is evenly distributed throughout the biscuit crumbs, and that all crumbs are moist. Caution: As the jug may be still quite warm, this step may be unsuitable for children. Language: mix, mixture, combine, stir
4. Spread the buttered crumbs evenly over the base and sides of the pie plate. Chill in the fridge until firm. You need a large deep pie plate, about 20-25 cm in diameter, or two smaller ones, lightly greased. Cardboard muffin cases can also be used to make about 21 individual serves. Spread about a tablespoon of the crumb mixture on the base of each case and, when ready, fill with about ¼ cup of the filling mixture. Children could: Help spread the crumbs. Language: spread, even, smooth, base, sides, chill, cool, firm
1. Peel the mangoes and remove the flesh from the stones. Put the flesh into a large bowl. Discard the skin and stones. Caution: This step is unsuitable for children because the use of a knife is required. Children could: Assist by placing the skin and stones into a bin for composting or use as worm or chicken food. Language: mangoes, count, how many, number, peel, skin, flesh, seed, stone, cut, danger, caution, sharp
2. Mash the mango flesh to a pulp, then add in the lemon juice and the sugar. Mix well. Children could: Assist with the mashing Pour in the lemon juice and the sugar Stir the lemon juice and sugar into the mango pulp. Language: mash, pulp, mix, add, combine, pour, stir
Sprinkle the gelatine over the hot water. Add to the mangoes. Stir until dissolved. 3. Add the gelatine. Caution: This step is unsuitable for children because hot water is being used. Children could: Watch what happens as the gelatine dissolves. Language: hot, caution, danger, sprinkle, stir, dissolve, clear Talk about how the gelatine dissolves and forms a clear liquid.
4. Whip the cream until soft peaks form. Caution: Make sure the mixing beaters are out of reach of the children. Children could: Pour the cream into the bowl Watch what happens as the cream thickens. Language: pour, caution, danger, mix, mixer, beaters, liquid, soft peaks, whip, thicken, thick Talk about how the cream thickens. Explain that if you went on beating it would turn into butter. This is a change that can’t be reversed.
5. Gently stir the cream into the mango mixture until well blended. Children could: Mix the cream into the mango mixture. Language: pour, mix, stir, blend, fold, mixture, filling
6. Pour the mango mixture into the chilled crumb crust. Place in the fridge and chill until set. Children could: Use a scraper to get the last of the mixture out of the bowl. Language: pour, fill, filling, mixture, chill, set
Language: dessert, tart, cut, slice, wedge, serve, share, delicious, enjoy! Children could: Share the dessert! Serve with extra cream and mango if desired.
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