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The lockdown is long. Your kids are home and now what? How are you going to keep them busy without them zombifying in front of their screens? Don’t fear, here at Core Catering Supplies we have come up with the perfect solution – cooking.

Learn more about these benefits and how to get your kids inspired below. We’re also sharing our favourite fun and easy kid’s recipes you and your children will love to try together so stick around, grab your aprons and get started!

Benefits Of Getting Your Kids Involved In Cooking

Cooking is actually a multi-disciplinary skill that draws from a wide range of faculties like mathematics fine motor movement, thinking and reasoning – all of which are important for the healthy development of your child’s mental and physical capabilities. The benefits are far-reaching and essential for adult life.

A kid making minced pies.

More-ish Mathematics

With schools closed, what better way to introduce arithmetic than with measuring out ingredients or adapting recipes. Kids who struggle with the abstract element of mathematics really stand to benefit from the real-world application of fractions, ratios and divisions commonly used in cooking. Teach your kids how to bake some of their favourite snacks and they won’t even realise they’re using math because of the delicious treats waiting for them at the end.

Thinking And Reasoning

Hands-on cooking activities help children develop confidence and skill. Following recipes encourages children to be self-directed and independent, and it also teaches them to follow directions and develops their problem-solving skills.

Boy cracking eggs.

Easy Recipes For You And Your Kids

Looking for a place to start? No worries Core Catering Supplies has got you covered with this fine selection of simple recipes both you and your little chef will be begging to try out.

Homemade peanut butter cookies.

Peanutbutter And Chocolate Chip Cookies

  • 375ml cake flour
  • 5ml bicarbonate of soda
  • 1ml salt
  • 125g butter
  • 250ml light brown sugar
  • 1 extra-large egg
  • 5ml vanilla essence
  • 250ml smooth peanut butter
  • 250ml coarsely chopped peanuts
  • 275g milk chocolate, broken into pieces


Cream together the butter and sugar until its light and fluffy. Beat in the egg and vanilla essence, then add the peanut butter and mix well. Next, add the dry ingredients and peanuts and mix. Wrap the dough in clingfilm and chill for 2 hours.

Preheat an oven to 180°C and line two baking sheets with baking paper and grease. Break off about 30ml of the dough, roll it into a ball, press a piece of chocolate in its centre and cover with dough. Repeat with all the dough.

Arrange the dough on the baking sheet with enough space to allow for the cookies’ spread. Bake for about 16 to 18 minutes or until golden brown. Cool and serve.

Candy Miellies (Yes really!)

  • 1 stick butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup almond flour
  • 1/4 tsp. kosher salt
  • 6 Miellies


In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours.

When cookie dough is well chilled, push corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour. 

Rainbow pizza with pesto, broccoli and tomatoes.

Rainbow Pizzas

  • 2 plain pizza bases
  • 6 tbsp passata
  • 400g mixed red and yellow tomatoes, sliced
  • 75g sprouting broccoli, stems finely sliced
  • 8 green olives, pitted and halved (optional)
  • 150g mozzarella balls
  • 2 tbsp fresh pesto
  • handful fresh basil leaves to serve


Preheat the oven to 180°C.

Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour, and add the broccoli and olives. Dot the pizza with the mozzarella balls then drizzle 1 tbsp pesto over each.

Bake for 15-20mins or until the top is bubbling and just starting to brown. Scatter over the fresh basil leaves before serving.

Earth Cookies

  • 1 bag sugar cookie mix
  • 1 stick butter, softened
  • Blue food colouring
  • Green food colouring


Preheat oven to 375º and line two baking sheets with parchment. Prepare sugar cookie mix according to package directions. Place about 1/4 of dough in one bowl and dye green using green food coloring until desired color is reached. Dye remaining dough blue until desired color is reached. 

Pull out pieces from each colour and start shaping into a ball, patching if necessary to create an Earth effect.

Place cookie dough onto prepared baking sheets and bake 8 to 9 minutes, or until edges are set (try to prevent browning).

Homemade Cake Pops

  • 175g butter
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 100g self-raising flour
  • 150g icing sugar
  • ½ tsp vanilla extract
  • 1 tbsp milk
  • 200g white chocolate, melted, to dip
  • sprinkles, to dip


Preheat an oven to 190°C and prepare a 20cm cake tin by greasing and lining its base. Place 100g butter, the caster sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat the eggs in, one by one, then fold in the flour and mix well. Pour into the cake tin and bake for about 20mins until risen and golden brown. Set aside to cool.

Prepare the buttercream by beating the remaining butter and icing sugar together in a mixing bowl then add the vanilla extract and milk, and beat again.

Once the cake is cooled, crumble it into large crumbs and stir in the buttercream. Take chunks of the cake mixture, roll them into balls, push a lollipop stick into each and transfer to a lined tray or plate. Refiregate for an hour.

Melt the chocolate using a microwave. Dip the individual balls into the melted chocolate and sprinkles. Refigerate 20mins before serving.

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