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  • Writer's pictureOkavango Cooking School

Mini Chefs Cooking for friends Friday Night Movies

We had an awesome morning cooking with our mini chefs preparing the Friday Night Movie menu. Everyone practiced strict COVID-19 protocols, so amazing to see the children adapt and still enjoying themselves in the kitchen. That's why we love what we do.


Ingredients 400 g canned whole tomato, drained 1 cup corn kernels, drained 400 g canned kidney beans, drained 1/2 tsp ground cumin 1 tsp paprika 1 tsp onion flakes 1/2 packet bacon, diced 2 cups mozzarella 175 g tortilla corn chips

Method 1. Preheat your oven to 200°C. 2. Spray a baking dish with cooking spray and line with corn chips. 3. Fry the diced bacon and set aside when cooked. 4. In a large bowl, add the strained tomatoes and crush with a spoon to make a lumpy sauce. 5. Add the corn, kidney beans, cumin, paprika, onion flakes, salt, pepper and bacon pieces. 6. Mix together. You may need to drain a little of the liquid off, depending on your tomatoes. You don’t want it too runny. 7. With a slotted spoon, place mixture on top of the corn chips then sprinkle with cheese. 8. Place into the oven and bake for 15-20 minutes until the has cheese melted. And then for dessert we made........................ Peanut, chocolate slice


1/3 cup icing sugar ⅓ cup smooth peanut butter 2 teaspoons vanilla essence 1 cup rice crispies ½ cup peanuts, chopped 80g chocolate, melted Method 1. Line a loaf tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides. 2. Place the icing sugar, rice crispies, peanut butter and vanilla in a and mix to make sure everything combines. 3. Transfer the mixture to a big bowl. Add the peanuts and mix well with a spatula to combine. 4. Press the mixture into the prepared tin, using the back of a spoon to help you smooth it (rub the spoon with a little oil if it’s a bit sticky). 5. Pour the melted chocolate over the slice and spread it with the back of the spoon to coat. Place in the fridge for 20–30 minutes or until set. 6. Use the paper to help you lift the slice from the tin. Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares. Place them in the fridge until ready to eat. Makes 20

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