A new teen cookbook, The Shared Apron, created and co-tested by a Sunshine Coast mum-son duo, is empowering teenagers to develop their cooking skills. It focuses on healthy and delicious meals using simple ingredients and teaching everyday cooking for teens.
The Shared Apron – Everyday Cooking for Teens
The Shared Apron – Everyday Cooking for Teens features over 65 easy-to-follow recipes, including breakfasts, snacks, meals and sweet treats. The cookbook is packed with creative recipes for everything from one-pot butter chicken to Mexican black bean burgers, rustic apple pie, and passionfruit cheesecakes.
Filled with techniques to teach the basics, with lots of tips along the way, these foolproof recipes using fresh produce and simple ingredients are ideal for teens, their families and friends.
Julie Jansen, a home economist and recipe writer, has created The Shared Apron cookbook with her son Ethan Jansen, a passionate 15-year-old cook. Ethan is now confident with a chef’s knife, adept at preparing family meals, whipping up snacks for friends, and inventing innovative recipes.
“Encouraging teens to cook has many benefits. As well as promoting good nutrition to support their growing bodies, skills in the kitchen will boost confidence and help teens and their families reconnect,” says Julie.
“Time spent cooking can strengthen relationships and makes fun memories … and who doesn’t love eating good food too?”
This teen cookbook is sure to become your kids’ new kitchen go-to and is available for purchase at thesharedapron.com.au
Ethan’s favourite recipe from teen cookbook – The Shared Apron
Fish Tacos with Cabbage Slaw
Fish tacos recipe from teen cookbook The Shared Apron. Credit: supplied.
serves 4
Ingredients
- 2 tbsp plain flour
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp dried oregano or mixed herbs
- 2 cloves garlic, crushed
- Finely grated zest of 1 lime
- Salt
- Fresh ground black pepper
- 500g boneless white fish fillets (i.e. snapper, flathead)
- 2 tbsp olive oil
- 12 small tortillas (corn or flour)
- Sriracha mayonnaise to serve
To make your own sriracha mayonnaise, combine 1/4 cup mayonnaise and 2 tsp sriracha hot sauce.
Cabbage Slaw
- 3 cups packed shredded cabbage (white, purple or mix)
- 1/4 cup fresh coriander, roughly chopped
- 1/2 small red onion, thinly sliced
- Juice of 1 lime
- 1/4 tsp salt
Method
- Place cabbage slaw ingredients in a large mixing bowl and toss well to combine. Refrigerate until ready to use.
- Combine flour, spices, herbs, garlic and lime zest in a large mixing bowl and season with salt and pepper.
- Cut fish into 2cm thick fingers and add to spiced flour, tossing well to coat.
- Heat oil in a large frying pan over medium-high heat (or hot plate if using a barbecue). Add fish and cook for 3-4 minutes or until golden and cooked through.
- Warm tortillas as per packet instructions.
- Serve fish on warm tortillas topped with cabbage slaw and sriracha mayo.
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