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The languages of food
AT HOME WITH THE REGGIO APPROACH
THE BOOKSHOP IN YOUR HOME
by Preschools and Infant-toddler centres – Istituzione of the Municipality Reggio Emilia, and Reggio Children
Online packages being sent out to families by each Reggio Emilia preschool and infant-toddler centre, providing ideas, help, and some means of overcoming children’s feelings of solitude and isolation, also contain lots of recipes.
The recipes remind us of Reggio Emilia’s commitment to maintaining kitchens in every municipal early childhood centre; a choice with a strong cultural and educational significance.
Kitchens can be a virtuous weave of local culinary traditions, ecology, a culture of dialogue, art, and planetary connection.
All the recipes you find here can easily be made by children and parents together and have been taken from THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children editions
MUFFINS
INGREDIENTS
White flour 150 g
Corn flour 100 g
Sugar 90 g
Eggs 1
Fresh blueberries 100 g
Butter 90 g
Baking powder 2 teaspoons
Salt pinch
Zest of 1 organic lemon or orange
PREPARATION
In a mixing bowl, mix the two flours with the baking powder, salt, sugar, zest, and blueberries.
Form a well and add the butter (melted), milk, and egg, and blend well to form a dense batter.
Be careful not to over-mix, as this could make the muffins heavy. Place paper cups in the muffin tin and fill each halfway with batter.
Bake at 200°C (400°F) for 20-25 minutes or until the muffins have risen and are still soft when pressed lightly.
VARIATIONS
- Raisins or chocolate chips can be used in place of the blueberries.
- The butter can be substituted with the same quantity of seed oil.
Recipes taken from
THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children Editore
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