Each school holidays, we have the joy and privledge of running our kids and teens cooking classes at Relish Mama. At Relish Mama we believe with all our might that every child should be given the opportunity to learn to cook. Cooking is a valuable life skill that sets us up for good health, great lifetime habits and nurtures and encourages creativity. Many of our kids classes menus are based on celebrating the different seasons and teaches children where our food really comes from. This summer, my own classes were all about kids cooking the family meals. The amazing kids and teens cooked :

Zucchini fritters
Chicken san choy bau
Apple muffins
Summer fruit salad with lime syrup
Raspberry granita
and these…… delicious Summer bruschetta

These are a great little starter or enjoy 2 or 3 for a satisfying lunch served simply with green leaves. The only part younger children may need assistance with is char-grilling the capsicum. We did this over flame on the benches in the cooking school but a barbecue also does an excellent job too. The smoky flavour this imparts is something else.

I get such a buzz watching the kids enjoying foods they have cooked themselves. We have our Italian classes with Carolina still to run tomorrow and then we look forward to welcoming our younger students back in March and April for our next series of classes. We are also going to be running some short weekend workshops this year for kids and teens interested in attending in between each holidays so do keep an eye out here for those.

Roasted Peppers , summer tomatoes & Cheese Bruschetta
Makes 6 bruschetta

 
1 red capsicum
1 ripe tomato
30ml extra virgin olive oil plus extra to drizzle on bread
½-1 tablespoon of red wine vinegar
5 fresh leaves of basil, torn into a few pieces by hand
1 clove garlic, finely chopped
Sea salt
6 slices toasted ciabatta bread
6 slices good quality cheese (hand slice yourself)
6 basil leaves, for garnish

Cut the top and bottom off the capsicums. Cut them in half lengthways and then half again. Scrape out the seeds. Pre-heat a char-grill, pan or barbecue. Grill capsicums until skins begin to blister and blacken. Place peppers in a bowl and cover with plastic film for about 15 minutes which makes them sweat and assists to remove the skin. Once cool enough to handle, peel, removing all bits of blackened skin. Slice the grilled peppers.

Cut the tomatoes in half and then half again. Cut these into a small dice.

Place the tomatoes, cooked and sliced peppers in a shallow bowl and add oil, vinegar, basil and garlic. Season with salt, to taste.

Place the sliced bread on a baking tray & drizzle with olive oil and sprinkle with sea salt. Toast the slices of bread under a griller or on a char-grill or barbecue.

To assemble place the toasted bruschetta on a plate. Place some of the roasted peppers and tomato mixture on top of the toast followed by a slice of cheese. Garnish with a basil leaf.

Note *** It is important to assemble the bruschetta just before serving as it will go soggy if you do it in advance.