Cook School launches The Valentine’s Day granola with fresh fruit and yogurt recipe box
It certainly feels like Groundhog Day at the moment, but thankfully there are things that you can do to inject some fun and giggles into your household. Getting the kids involved in cooking meals at home can create a lot of enjoyment. They get create with their hands, they get to learn how to cook a new dish and most importantly they get to eat healthy meals. However, it can sometimes be difficult to come up with an easy to follow meal that kids would get excited about cooking, this is where Cook School comes in!
Cook School is about getting children enthusiastic about the different types of healthy food available and teaching them to cook. Both Co-Founders Kristian Dean and leading food educator and award-winning children’s cookbook author Amanda Grant are passionate about offering accessible and affordable recipe boxes to help teach kids to cook, learn a new skill and lead a healthier lifestyle.
Cook School recently launched the The Valentine’s Day granola recipe box. Kids up and down the country can shower their parents with love with a homemade granola and fresh fruit Valentine’s breakfast.
The granola recipe makes up to 12 servings, which is great, as it can also be enjoyed long after V-Day! The box contains everything you need to make a scrumptious granola. In the box you will find oats, nuts, seeds, dried fruit, Canadian maple syrup, fresh fruit, fresh yogurt, a wooden mixing spoon and a recipe card.
I was kindly sent a box to try out, once I laid out all the ingredients, I followed the instructions on the recipe card. It was the first time I had made granola and not only was it fun to make it was also very easy, the box contains all the ingredients you need, which are measured out perfectly for the recipe, so there was no stress and minimal mess in the kitchen.
I was very pleased by the amount of granola I had made, allowing me not only to enjoy it on the weekend, but throughout the week as well. The granola looked inviting and tasted delicious, it wasn’t overly sweet and I added some strawberries and blueberries to increase my daily vitamin intake. That’s the beauty of granola, once you have the perfect base you can add whatever you like, whether it be fresh fruit, peanut butter or extra nuts and seeds. No doubt once the granola is finished I will be making some more, although yes this is targeted at children, it’s also a lot of fun for adults to get involved in as well.
Price: £20.00 and can be purchased by clicking here.
Cook School offers fortnightly Cook School Recipe Boxes, you will find: Cauliflower curry, harissa bean burger and homemade pizza, there is also a rhubarb and vanilla crumble recipe – which is a special box for Mother’s Day, available in March.
Cauliflower curry recipe box
We also tried the Cauliflower curry recipe box, containing all the ingredients to make your very own cauliflower curry, the boxed contained: coconut milk, chopped tomatoes, cauliflower, a can of chickpeas, fresh coriander, garlic and seasoning, you are also treated to x2 naans to help you mop up the thick, creamy sauce.
Again another very easy recipe to follow, this time I scanned the QR code on the recipe card and watched the Cook School video, which showed two young girls making the cauliflower curry. The fun and enjoyment shown on the video from the girls cooking, added to the excitement of cooking this meal in my kitchen. I have cooked a chickpea curry before, but never in the oven, it was like a one-pot dish in the oven meal and I absolutely loved how easy it was. I cooked rice as well to have with the curry and nann breads.
This hearty dish is perfect for these Winter nights, the cauliflower curry was rich and creamy, with a lot of flavour. It’s the perfect healthy comfort dish to have in-doors. I’m also happy to report after having the meal with my partner, we had enough cauliflower curry for four more meals! A win-win in my books.
To view the full range of recipes visit: https://cookschool.club/
Written by Nyla Sammons
Photography by Nyla Sammons
