Hipkin Journal

KIDS IN THE KITCHEN...Hipkin joins forces with renowned food stylist Mish to bring you kid friendly recipes and some self styling by daughter and sous chef Sunny

 

 

Sunny wearing Bobo Choses zipped sweat

Mish is a food stylist and recipe developer currently isolating with her husband and 3 daughters on their farm in the Mornington Peninsula. Inspired by her love of cooking with fresh, seasonal ingredients she has put together some comforting and nourishing recipes to pass the days and fill their tummies, while stylish Sunny with her love of fashion and cooking is a very willing helper.  Here is what they came up with...

 

 

Tomato Soup with Cheddar & Sage Toasties

Serves 4

Normally, I use olive oil to saute vegetables for soup but butter makes this tomato soup velvety and ridiculously yummy.

60g unsalted butter
12 medium tomatoes, cut into quarters 1 brown onion, roughly diced
500mls chicken stock
salt and pepper to taste
8 slices sourdough bread
8 slices of good quality cheddar cheese 8 sage leaves

Melt butter in a large saucepan over medium heat. Add the tomatoes and onion and stir squishing the tomatoes with the back of a spoon.

Add the chicken stock and bring to a simmer for 45 minutes. Blitz up using a blender and season to taste.

To make the toasties - assemble the sandwiches with cheddar and butter up the sourdough on both sides, press a sage leaf onto the outside and wrap in baking paper. Grill in a hot pan until golden and melty.

Devour the toasties and note to self that the soup makes an excellent dipping sauce!

 

 

Easy Roast Thyme Roasted Chicken with Zucchini Fries

Serves 4

This a fabulous way to get a chicken dinner on the table fast and healthy zucchini fries make the perfect accompaniment.

1 x small organic chicken
1 tbs fresh thyme
Olive oil to drizzle
Salt and freshly ground pepper

Zucchini fries

1 medium zucchini, cut into batons 1⁄2 cup plain flour
2 eggs, whisked together
1 cup of breadcrumbs

1 tsp garlic powder 1 tsp sea salt

Pre heat oven to 220C

Cut the backbone out of the chicken and squash it down to flatten it. I removed the wing tips as well but this is entirely optional. Season with salt and pepper on both sides. Transfer to a baking dish and scatter with fresh thyme and drizzle with olive oil. Bake in the oven skin side up for 40 minutes or until golden and juices run clear.

Meanwhile prepare three bowls, one with the flour, egg and breadcrumbs. Stir garlic powder and sea salt into the breadcrumbs.

Line a baking tray with foil and rub with olive oil.

Dip the zucchini batons into the flour, then the egg and finally into the garlicky breadcrumbs and place on the oiled baking tray.

When chicken is cooked, remove from the oven and tent with foil to stay warm. Reduce the oven temperature to 200C.

Transfer the baking tray with the zucchini fries to the oven for 15 minutes or until golden. Season with extra salt to taste.

Cut the chicken into 4 portions and serve up with the delectable zucchini fries.

 

Make sure to give Mish a follow on Instagram @mish.delish she’s constantly posting family friendly recipes and tips and tricks.

 

Bobo Choses and the gum tree locals

 

The new Bobo Choses collection has us reminiscing about days spent in the backyard climbing and playing in the gums. referencing vintage styles and paired with ecologically conscious fabrics and construction, this range will transport you to a simpler time 

 

JUST CARTWHEELS

New Zealand born (and now residing in Torquay with her family) Amanda Maxwell has written a lovely story inspired by a Hipkin photo shoot at the beach.  We hope you enjoy her story...

 

Bonnie is eating rice bubbles when I ask her how she feels about dressing up and having some photos taken on the weekend.

 

“No, thanks,” she says. But she stops eating and looks out the window for a second, then says, “Wait. Will there be other kids or Japanese people there? If there are other kids or Japanese people, then yes.”

 

I check with Monique, my lovely friend who will take the photos. Her daughter Dulcie will come too. Dulcie isn’t Japanese, but she is a kid.

 

“She’s eight right,” I tell Bon, who is seven.

 

“Oooo,” she says.

 

At the beach, on Sunday it’s 12 degrees and getting colder fast, but as the girls run across the sand they shed layers. Their breath comes out in clouds of steam as they giggle and spin and jump, chatting the whole while. They seem completely free here. They’re in their own world, flying from the water to the dunes and running so far down the beach they’re out of earshot. We follow them, knowing we won’t be able to reign them in. Their energy is boundless. It’s pretty beautiful.

 

They pick up shells but put them back, hitch up their skirts and dance in the little waves, squealing. The sun is fading but it’s hard to drag them away.

 

Before we leave the beach we pile their layers back on, but when it comes to shoes they shake their heads and jump out of reach. They walk home in bare feet, looking forward to fish ‘n’ chips.

 

A week or so after the photo shoot I ask Bonnie if she can remember what she and Dulcie were talking about that day because they were chatting and laughing for hours.

 

“Cartwheels,” she says.

 “Just cartwheels.”