5 Family Dinner Ideas Kids Will Actually Eat

In a large bowl, dissolve the fresh bread yeast in 250 ml of warm water. Add 500 g of Type 00 wheat flour, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of fine sea salt. First mix with a spoon, then knead by hand on a lightly floured surface for about 10 minutes until the dough is smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for at least 1 hour, until it has doubled in size.

While the dough rises, prepare the sauce. In a bowl, pour 400 g of crushed tomatoes. Optionally, add a pinch of dried oregano and grate a clove of garlic over the sides to release its juice, then remove the clove. Season lightly and drizzle with a little extra virgin olive oil. Mix well.

Drain and slice the buffalo mozzarella into strips or cubes. Gently wash and dry the fresh basil leaves.

Preheat your oven to the highest possible temperature (ideally 250°C or higher), with a pizza stone if you have one.

Deflate the risen dough by pressing gently. Divide it into 4 equal portions. On a floured surface, roll or hand-stretch each portion into a thin, round base. Spread tomato sauce evenly over each base, leaving a small border. Top with mozzarella and a few fresh basil leaves.

Bake the pizzas on the hot pizza stone or baking sheet. Bake for 10–15 minutes until the crust is golden and crispy, and the mozzarella is melted and lightly browned.

Remove the pizzas from the oven, top with additional fresh basil and a drizzle of extra virgin olive oil, and serve immediately.

In a mortar or food processor, pulse or blend 50 g of fresh basil, 20 g of pine nuts, 1 clove of garlic, and a pinch of salt. Gradually add 100 ml of extra virgin olive oil and 50 g of shredded Parmesan. Mix until smooth. Set aside.

Bring a large amount of salted water to a boil. Add 400 g of pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 100 ml of pasta water.

While the pasta cooks, cut 250 g of cherry tomatoes in half.

In a large bowl, mix the drained pasta with the prepared pesto. Add the halved cherry tomatoes. If the sauce is too thick, stir in some reserved pasta water. Season with black pepper. Serve immediately.

Preheat the oven to 200°C (Thermostat 6-7).

Take the chicken out 30 minutes before cooking so it reaches room temperature. Remove the giblets if present, rinse the inside and outside of the 1.5 kg chicken under cold water, and pat dry thoroughly with paper towels.

In a small bowl, mix 2 tbsp olive oil, 1 tsp salt, ½ tsp ground black pepper, and 1 tbsp Herbes de Provence. Mince and crush 3 cloves of garlic, then add them to the mixture. Cut the lemon in half. Generously rub the chicken inside and out with the seasoning mix. Place the two halves of the lemon and any remaining garlic cloves inside the chicken cavity.

Place the chicken in a large baking dish. Bake at 200°C for 40 minutes. Every 15 minutes, drizzle the chicken with its cooking juices to keep it moist.

Check for doneness by piercing a thigh: the juices should be clear. If needed, cook for an additional 5 to 10 minutes. Let the chicken rest for 10 minutes before slicing and serving.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely diced onion and cook until translucent, about 5 minutes. Add 2 minced garlic cloves and cook 1 more minute until fragrant.

Add 500 g of ground beef to the skillet. Break it up with a spoon and cook until it’s well browned and no longer pink, about 8–10 minutes. Drain any excess fat.

Mix in 400 g of diced tomatoes, 1 teaspoon of ground cayenne pepper, 1 teaspoon of ground cumin, 1 pinch of salt, and 1 pinch of black pepper. Stir well. Let it simmer gently on low heat for 10 minutes, stirring occasionally, to let the flavors meld.

While the filling simmers, reheat 8 corn tortillas according to the package instructions (usually in the microwave or dry skillet). Peel and cut 2 avocados into cubes.

Fill each warmed tortilla with a generous portion of the beef mixture. Top with avocado cubes.

Preheat the oven to 180°C (Thermostat 6). Generously rub the inside of a large gratin dish with peeled garlic clove. Butter the dish with 20 g of butter.

In a saucepan, pour 50 cl of whole milk heavy cream and 20 cl of whole milk. Add 1 pinch of ground nutmeg, 1 pinch of salt, and 1 pinch of freshly ground black pepper. Simmer gently over medium heat.

While the mixture heats, cut 250 g of Comté into small cubes. Once the cream-milk mixture reaches a gentle boil, remove the pan from the heat and stir in the cheese cubes. Mix vigorously until the sauce is smooth and well combined.

Pour the Comté sauce over 1.2 kg of potato gnocchi in the prepared gratin dish. Gently mix to evenly coat all the gnocchi.

Bake for 20 to 25 minutes until the gratin is golden and bubbling, with a slightly toasted top.

Let the gratin rest for a few minutes before serving hot.