This week the Petits Chefs baked up a recipe I thought would be a nice one to introduce them to as we approach the Easter long weekend… Who doesn’t love savoury muffins? Especially ones stuffed with zucchini, prosciutto and goat cheese? Perfect for an Easter brunch, right? This particular version comes from @foodnouveau ’s latest book, #FrenchAppetizers, a book I’ll give a full review to next week.
The boys hadn’t heard of l’heure de l’apéro (though, curiously, some of them had heard of hors d’oeuvres and a few were familiar with “pre-dinner drinks”), so we had a whole language lesson in French and English about the idea of appetizers/hors d’oeuvres/ apéritif (“wait, adults drink wine before AND during a meal??”), then we moved into the whole starter vs entrée discussion (“But entrée means “entry” why do we use it to talk about our main dish?” Uh huh. Out of the mouths of babes, as they say…). Never a dull moment in cooking club! The boys decided that many of the recipes could be classified as “After School Snacks” and were thrilled that we were making muffins with some of their favourite ingredients (goat cheese and prosciutto). “It’s the perfect after-school snack!” declared more than one of them!
Check out their handiwork in my post today (April 18, 2019) - it’s also linked in the highlights in my profile!