Day one of cookery camp and Little Miss Nine is raring to go! Motivation levels on a scale of 1 to 10? Definitely 10. So far so good. For the next five days Little Miss Nine will be cooking under the instructions of Chef Jeffers from Forestside Cookery School – by video link.

Stephano has a week off work, so he’ll be here to join in the fun (and the supervising).

To get the fun going he ‘reluctantly’ put on an apron and a chef’s hat. Little Miss Nine made it clear that this was her gig and not his. Off with that hat Stephano!

The recipe today is for caprese flatbread. Never been made in this house so we’re excited. (Did I mention how much we love being adventurous with our food?)

The first thing Little Miss Nine did was prepare all her ingredients. Weighed the flour. Measured the yeast, salt, sugar, olive oil and water.

First task; make the dough. She needed a little help mixing it as she doesn’t have much strength in her arms. However, she reclaimed her bowl from Stephano after about 20 seconds and made an excellent attempt at it.

Chef Jeffers is an obvious expert at kneading dough and she followed his every move, pausing the video every couple of seconds to work it around the board like it was playdough!

Next she had to leave the dough in a warm place for it to rise. While that was happening, she proceeded with preparing the bread topping.

In a bowl she mixed together a chopped shallot, grated garlic, chopped cherry tomatoes, salt, sugar and vinegar. She enjoyed this part and remarked how delicious it smelled.

We were a little nervous about the chopping part but Little Miss Nine seemed confident. (Truth; she needed a little helping chopping the shallot.)

My favourite smell in the world is fresh basil. I love it so much! The smell of it filled the kitchen as soon as the knife sliced through the first leaf. Mmmm……

Slicing mozzarella cheese is very satisfying and ripping it up is even more so.

Time to check the dough. Thankfully it looked okay and had doubled in size. Little Miss Nine had given it such a walloping earlier, I wasn’t sure it would survive.

She rolled it out and spread her ingredients on top.

Baked for 15 minutes in 220c oven.

I also cooked a portion of lasagne that I had in the freezer and made a simple salad to go with it.

Little Miss Nine was so proud of herself and I’m certain this won’t be the last time she’ll cook caprese flatbread. It was absolutely delicious! And I’m not just saying that!

Looking forward to tomorrow’s dish. We won’t know until morning what it is but the ingredients include chicken and sweet potato! 

You can read about day 2 HERE.

You can read about day 3 HERE

You can read about day 4 HERE

You can read about day 5 HERE