Cook with Josh by Josh Thirion

By Josh Thirion

Nine-year-old Josh Thirion likes to cook dinner and draw and used to be inspired to place a cookbook jointly that includes forty eight of his favorite recipes of foodstuff that kids like to consume, plus a number of actions, resembling observe video games, colouring-in, sign up for the dots, spot the adaptation, and mazes, that may entice girls and boys. integrated during this pleasant booklet are effortless and scrumptious recipes for beverages, breakfasts, lunches, dinners, truffles and treats.

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Extra resources for Cook with Josh

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Bring a pot of water to the boil (enough to cover the sausages), and then turn off the heat. 2. Put the sausages in the water using kitchen tongs. Leave the sausages in the water for 5 minutes. 3. Meanwhile, slice the rolls lengthways on one side, open them up and spread the insides with butter. Also spread with mustard or tomato sauce, or both. 4. Remove the sausages from the hot water with the tongs and put one in each roll. Serve each hotdog with a paper serviette while still hot. SERVES 4 34 JOSH’S LUNCH CROSSWORD PUZZLE ACROSS 1.

Put a lettuce leaf and a slice of tomato on the bottom half of each roll and top with a burger patty and some cheese. Cover with the top half of the roll and serve immediately. MAKES 4 33 HOTDOGS 4 frankfurters or Vienna sausages 4 soft hotdog rolls soft butter to spread mustard and tomato sauce to spread 1. Bring a pot of water to the boil (enough to cover the sausages), and then turn off the heat. 2. Put the sausages in the water using kitchen tongs. Leave the sausages in the water for 5 minutes.

After 1 hour, add the veggies. Do not stir. Simmer for about 30 minutes or until the veggies are cooked (not too soft). Voilà! A hearty beef stew! SERVES 6–8 54 STICKY RIBLETS These ribs are really good! 750 g rack pork ribs, cut into riblets or 750 g lamb riblets 1. MARINADE 1 /2 cup (125 ml) tomato sauce 1 /2 cup (125 ml) mild chutney 2 Tbsp (30 ml) white wine vinegar 1 /4 cup (60 ml) warm water Preheat the oven to 180 °C. 2. Mix the marinade ingredients together in a large bowl. Add riblets and toss to coat.

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