In her new book In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy, Mardi Michels forgets the fuss and brings simple, elegant French dishes to life with a few tips to get the kids involved too. Cooking French foods with kids is a great way teach them about another culture while honing their kitchen skills.
From pastries to breakfast, lunch, dinner and even a hefty dose of vegetable dishes, this is a great cookbook to get kids involved and excited about making their food. Not sure if you’re kids will like French food? It’s not all frog legs! Start with something approachable, like a cheesy pasta bake, croissants or roast chicken. Then move on to more veggie-loaded dishes like ratatouille or fish cakes. We asked Mardi what a good way to introduce or entice a young eater to fish.
“Speaking as a former young tentative fish-eater myself, I can tell you that breadcrumbs are your friend! And cheese. And possibly some frying action! When I was younger I would only ever eat fish fingers (shocking, considering I grew up in Australia!) and from my work cooking with kids, I know that sometimes fish isn’t their favourite. There are two fish recipes in In the French Kitchen with Kids that I developed because I knew they would have appealed to me as a child – a plain fish fillet coated in lemon-y, cheesy breadcrumbs, and some fish and potato cakes which are coated in crunchy breadcrumbs and then pan-fried – and both are proving to be a hit with kids and parents alike!” 
How do you encourage a child to get hands-on with a food project when they don’t like to have messy hands?
“I find that how fussy kids are about getting messy depends on the food. For example, if they are working with cookie dough (or pastry), they don’t tend to mind so much. It’s the things like meat and fish where they get squeamish. That said, it IS important that kids get hands on in the kitchen as so much of cooking is about using all your senses, including touch. I always have gloves on hand for those kids who are squeamish around things like raw meat because I don’t want them to miss out on the experience.”
Do you have a current favorite ingredient that you can’t get enough of right now?
“My favourite seasonal ingredient right now is tomatoes – I spent some time in France this summer and couldn’t stop buying, eating and cooking with all manner of varieties of them. One of my favourite French recipes to use up all those tomatoes is a Tomato and Mustard Tart (rustic so, perfect for kids to make too!)”
So get into the kitchen with the kiddos! And be sure to check out Mardi’s cookbook for more doable recipes and tips. Try the recipe below for quick croissants from the book.
Print
Quick Croissants
- Total Time: 85 minutes
- Yield: Makes 10 1x
- Diet: Omnivore
Description
A faster take on classic croissants, perfect for a weekend baking project. Flaky, buttery, and utterly delicious!
Ingredients
- 1/2 cups (125 ml) 2% milk
- 2 1/2 teaspoons active dry yeast
- 1 1/2 cups (225 g) all-purpose flour
- 1/4 cups (50 g) granulated sugar
- 1 cups (226 g) cold salted butter or European-style butter, cut into rough cubes
- All-purpose flour
- 1 egg
- 1 tablespoon heavy (35% cream)
Instructions
- Heat the milk to 110°F (43°C) – 113°F (45°C) in a medium pot over medium heat. Use a digital thermometer.
- If using a microwave, heat in a microwave-safe bowl in 30-second intervals, ensuring not to overheat.
- Pour the milk into a large heatproof bowl and sprinkle the yeast over it.
- Let it sit for 10 minutes.
- Place the flour, sugar, and butter in a food processor fitted with a metal blade.
- Pulse eight to ten times.
- Tip the flour/butter mix over the warmed milk and incorporate the dry ingredients into the milk using a wooden spoon.
- Use your hands to form a ball of dough.
- Cover the bowl tightly with plastic wrap and place it in the fridge for at least 1 hour.
- Remove the dough from the fridge and lightly flour your countertop.
- Knead the chilled dough until softer and shape it into a rough rectangle.
- Lightly flour a rolling pin and roll out the dough into an 8 x 17 inches (20 x 40 cm) rectangle.
- Fold the top of the dough two-thirds down, then fold the bottom third up over the first fold.
- Turn the dough clockwise so the seam is on your right.
- If sticky, lightly flour the surface and rolling pin. Repeat steps 7-9 seven more times.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours.
- Line two baking trays with parchment paper.
- Let the chilled dough sit for a few minutes.
- Roll the dough into an 8 x 24 inches (20 x 60 cm) rectangle.
- Trim the edges of the rectangle.
- Make a small cut in the dough every 4 1/2 inches (12 cm) along the long sides.
- Cut a rectangle across the width of the dough at each mark.
- Cut each rectangle in two diagonally to make triangles.
- Gently stretch each triangle and roll it up from the wide end.
- Place five croissants on each tray and cover with a clean tea towel.
- Let the croissants rest in a warm place for 3 hours.
- Preheat oven to 375°F (190°C) after 2 1/2 hours of resting.
- Whisk the egg and cream together and brush the tops of the croissants with the egg wash.
- Place one tray in the top third and one in the bottom third of the oven.
- Bake for 20-25 minutes, or until golden brown, rotating halfway through.
- Remove from oven and let sit for 10 minutes before placing on a wire rack to cool.
Notes
- For a richer flavor, use European-style butter instead of salted butter.
- To ensure even baking, rotate the baking trays halfway through the baking time.
- Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What type of fish is best for the fish fillet recipe?
Mardi recommends using a mild white fish, such as cod or tilapia, for the plain fish fillet coated in lemon-y, cheesy breadcrumbs.
How can I make the fish and potato cakes more appealing to kids?
You can enhance the fish and potato cakes by using crunchy breadcrumbs for coating, which adds texture and makes them more enjoyable for young eaters.
What can I substitute if I don’t have lemon for the fish fillet?
If you don’t have lemon, you can use a splash of vinegar or a small amount of citric acid mixed with water to achieve a similar tangy flavor.
Is it really hard to make