No, not a shampoo. I posted a variant of this this on the dyspraxic adults forum, and it was fairly well received. This is *real* beginner food - more assembly of ingredients, I would say.
(don't worry people, I will post some more intermediate type things later!)
Summer Dinner Salad.
Cooked meat: chicken and/or sausages work well, so does bacon. What meat you use depends on your skill with a knife: if you want to avoid knives altogether, use chicken and pull it apart with your hands. Use two sausages per person, or one chicken breast per person, but this is not strict.
Green things: Cos lettuce is traditional, as this is a variant of "chef's salad". It's also pretty good in that you do one cut along the bottom and then tear it apart with your hands. Baby spinach is also excellent for this, as it requires no cutting at all! About half of those giant bags you get in supermarkets - the rest is great for sandwiches, or eggs.
Tomatoes: these are better cut, but if you can't, cherry tomatoes are excellent. Don't worry about cutting into small pieces unless you can. Add as much as you like!
About 30-40g of cheese per person, ready grated, or cut into cubes if you like.
Tomato and Basil salad dressing.
Black Pepper, if desired.
1. Prepare the cooked meat, the green things and the tomatoes, when you finish each one place in a big bowl all together as you go along. Weigh the cheese and add it.
2. Add some dressing. Stir a little. Keep adding dressing and mixing a little with your hands until everything looks like it has lots of dressing (if you add too much it's not a huge problem here!).
3. Add some black pepper if you like a bit of punch.
Tips:
- Taste the dressing before you add it to get an idea what it will taste like.
- Use cherry tomatoes and sausages and take away the dressing and add a small amount of mustard instead. Add some new potatoes. This makes a nice warm meal.
Monday, 30 July 2007
Knife tips
1. Make sure your knife is sharp. Blunt knives slip when you press down and it hurts! If you don't know how to sharpen them, go to the local butchers and get them to sharpen them for you when you buy your meat or fish. If you're a veggie, I'll get the other half to post instructions at some point, with pictures.
2. Check the board wont slip: buy one with a grip underneath, or if you can't for now, damp a piece of kitchen roll and place underneath as a temporary solution (Credit to Keith there).
3. Check where both hands are. You want one hand to secure the piece of food, and one hand to hold the knife. Make sure your fingers aren't in the way of what is going to be cut.
4. Don't go fast, like they do on tv or how your friends and family do it. You'll learn to pick up speed once you get it right enough times naturally.
5. When cutting bread, pretend you are sawing a piece of wood, and *don't* press down, just saw! Hold the bread firmly but don't squash the bread down.
6. I'll be posting techniques on how to cut the ends of tomatoes/onions/etc, however do not feel like you have to use the end of it you can't cut it... fresh veg to eat while cooking can't be too much of a problem, and people prefer their food without human blood, I've found...
2. Check the board wont slip: buy one with a grip underneath, or if you can't for now, damp a piece of kitchen roll and place underneath as a temporary solution (Credit to Keith there).
3. Check where both hands are. You want one hand to secure the piece of food, and one hand to hold the knife. Make sure your fingers aren't in the way of what is going to be cut.
4. Don't go fast, like they do on tv or how your friends and family do it. You'll learn to pick up speed once you get it right enough times naturally.
5. When cutting bread, pretend you are sawing a piece of wood, and *don't* press down, just saw! Hold the bread firmly but don't squash the bread down.
6. I'll be posting techniques on how to cut the ends of tomatoes/onions/etc, however do not feel like you have to use the end of it you can't cut it... fresh veg to eat while cooking can't be too much of a problem, and people prefer their food without human blood, I've found...
Introduction
I often seem to find recipes that require a very steady hand, or are excellent with a knife, or require a strong sense of internal timing. There also seems to be no proper introduction to cooking out there. I shall show you a few of my own recipes, and show you how I adapted other people's recipes to make them work for me. Please feel free to request recipes for me to try and then adapt to suit. This might also be useful for beginning cooks, as I will post general cooking instructions including guides to show when meat is cooked, cooking for vegans and vegetarians, and cooking for a special occasion!
As someone who has developmental dyspraxia, I have problems with fine motor control, short term memory and internal timing, and multi-tasking. So most things need to be adapted somehow. I hope this might help people who also have problems with motor control for other reasons, or even people who dislike having to do two things at once to a time limit when cooking!
As someone who has developmental dyspraxia, I have problems with fine motor control, short term memory and internal timing, and multi-tasking. So most things need to be adapted somehow. I hope this might help people who also have problems with motor control for other reasons, or even people who dislike having to do two things at once to a time limit when cooking!
Subscribe to:
Posts (Atom)
