A – Z of Living with Dyspraxia C is for

A – Z of Living with Dyspraxia C is for


C – is for cooking          

This one is an obvious choice for the dyspraxic chef but cooking plays a big part of life when living with dyspraxia. And that is whether or not as a person living with dyspraxia actually cooks.

According to a survey recently conducted by the dyspraxic chef, there is a relatively high number of dyspraxic’s that cook but they face a number of challenges. Many have the desire to cook but lack the support. I know that without the support of my sous chef the frog, I would struggle, she keeps me on track and on time.

Cooking has a big effect on life when living with dyspraxia, I face many challenges and one of my main drivers to cook is the fact that I blog about it.

The motivation to cook is often lacking along with the inspiration. Then there are the practicality’s of cooking, Chopping, washing, adding, stirring, issues with time management and concentration. Sometimes it is a wonder I have food on my plate once I have been in the kitchen.

I should add that I think there are positives to living with dyspraxia and cooking. I think dyspraxic logic is my secret kitchen weapon. On many occasions, I offer practical advice when in the kitchen with non-dyspraxic’s, that they have simply not thought of.

C is for cooking because love it or hate it we can’t avoid it and living with dyspraxia can make it harder than it needs to be.

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Delicious Dyspraxic Chicken Jalfrazi

Dyspraxic chicken jalfrazi, doesn’t that sound delicious?  I may have mentioned this before. One thing I miss about England is the food.  In particular, I love curry and pretty much any curry, but when my Dutch friend Imran invited me to his place for a chicken jalfrezi, I offered my services as dyspraxic sous chef services and he duly accepted.

Dyspraxic menu | dyspraxic chicken jalfrezi

Dyspraxic chicken jalfrezi is on the menu tonight and here is what you will need.Dyspraxic Chicken jalfrezi ingredients | the dyspraxic chef

  • jalfrezi spices/powder
  • half a cup of oil
  • rice
  • peppers and onions
  • yogurt
  • tomato puree
  •  Chicken or cheese

What to do | dyspraxic chicken jalfrezi

To make it easier to read, I will bullet point all the dyspraxic action it will take to make this delicious dyspraxic chicken jalfrazi.

  • Slice chicken and remove all fat (be patient and take plenty of time) * top tip – use sharp clean scissors
  • add the chicken to a bowl of water to clean
  • marinate the chicken in spices and yoghurt
  • Cook the chicken in a pan with half a cup of sunflower oil on medium high heat
  • prepare the rice to boil
  • Take the chicken and add the puree and add more spice if needed
  • chop and add the veg (be patient and take plenty of time) 
  • Leave the pan on a low heat for around 20 minutes.

As always, there is no need to stick to the recipe for dyspraxic chicken jalfrezi add and remove as you see fit. Leave to cook on low heat with the key to knowing it is cooked it when the chunks of onion have separated and are soft.

Dyspraxic sous chef

I got off lightly today with the cooking, I did some slicing, which involved all its usual issues. But, I did learn how to make a dyspraxic chicken jalfrezi, which I am sure I will be eating again very soon.

Too hungry to take a picture

I got that excited about eating, I forgot to take a picture. I know it seems to be the trend to picture food and not one I love, but this is a cooking blog.  A true dyspraxic moment. Here is a picture of an empty pan. Dyspraxic Chicken jalfrezi empty pan | the dyspraxic chef

It was delicious, though, so a big thank you to Imran for accommodating the dyspraxic chef.

Yours and Hungry,

the dyspraxic chef.

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Dyspraxic Lunch Time Snacks: Tasty Toasty’s

Dyspraxic lunch time snacks can be quick and easy to make. At different times everyday adults living with dyspraxia the world over sit and ponder the same thought. What shall I have for lunch? I have on more than one occasion gone without eating lunch because I either can’t muster the motivation to cook or I simply can’t decide what to pop in the pan.

Dyspraxic Lunch Time Snacks

This one is a tasty, tasty toasty and you can have it ready in very little time. And best of all, it takes very little effort to make. Dyspraxic’s can be over or under sensitive to taste and texture and I am no different. That’s why I love making this tasty dyspraxic lunch time snack. It is so refreshing, the ham and cheese give it the savoury edge and the pineapple explodes with a fruity juiciness that gives you the refreshing lift you need with a dyspraxic lunch time snack. And the best thing about

And the best thing about pineapple is, that it has many health benefits, including a healthy dose of potassium. As a child living with a dyspraxia, I was told dyspraxic’s have a potassium deficiency. Which makes pineapples a winner in my books.

How to do it

Dyspraxic lunch time snacks can be really quick and easy to make. Just take two slices of bread lightly toast them, then place a pineapple ring or chunks on each piece and then place enough cheese on the bread to cover it. Place them under a grill or pop them on a frying pan on a low heat and let it melt the cheese until you are happy.

What you will need

  • Two slices of bread
  • Ham or topping of your choice

    Ingredients for tosti | the dyspraxic chef | Dyspraxic Lunch Time snacks

    Dyspraxic lunch time snacks

  • Two or three slices of cheese
  • Tinned pineapple slices (you can use fresh but for dyspraxic’s you might be there a while)

Oven gloves are your friend

Remember if you are using the grill, oven gloves are your friend and treat them as such to avoid any nasty burns.

Once the cheese has melted enough for your preference, grab the oven gloves and carefully pull the grill and place them on a plate.

Then tuck in.

Ham, cheese and pineapple tosti | the dyspraxic chef

Yours and Hungry,

the dyspraxic chef


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5 Top tips to get children with dyspraxia in the kitchen

For parents of children with dyspraxia deciding what to cook for them can be a challenge. And getting them to do the cooking, an even bigger one. Due to poor fine motor skills, children with dyspraxia might struggle in the kitchen. However, with practice, like most things, children with dyspraxia can getter better in the kitchen.

Here are the dyspraxic’s chefs top tips to get dyspraxic kid’s into the kitchen.

1.Get children with dyspraxia involved right from the off!

Let your dyspraxic child pick what they want to cook. Encourage them to start simple to build confidence and before long, they might be presenting you with a three-course menu. It might be easier for you to pick the menu at first. If your dyspraxic chef gets too excited you might end up with them picking something tricky. At first, try to keep it simple but exciting for your dyspraxic chef. Making a pizza is a fun and simple dish if you use a supermarket base.

2. Make a ‘special’ trip to the supermarket for children with dyspraxia

A trip to the supermarket can be a real challenge for adults and children living with dyspraxia.

If practical, make a list with only the ingredients for what you are trying to get your dyspraxic child to cook. Then make a special trip to the supermarket to get what you need from the list. This will take away the stress and boredom aspect normally associated with shopping by dyspraxics.

The Simpsons season 2 bart simpson lisa simpson episode 20 | Children with dyspraxia

As you shop, explain to them how you will cook the ingredients together and why you have chosen them. If they know why something is being bought, they are more likely to stay engaged.

3. Prepare the kitchen

Make a dedicated space for your dyspraxic chef. If the counter they use is clear and clean, they will engage when having to do the basic preparation. They might be some peeling and chopping to be done so make sure there is a clear space for that to be done in. Your dyspraxic chef will have to take their time with the preparation but it is good practice for the fine motor skills.

Children with dyspraxia might struggle with fine motor skills | the dyspraxic chef

4.Make it rewarding

If you dyspraxic chef in waiting is not excited by the prospect of cooking, offer a reward in exchange for some kitchen time. Before long cooking or baking will become the reward itself.

5.Encourage your children with dyspraxia

Use positive language throughout the cooking process. The slightest bit of negativity could have your dyspraxic chef back on the sofa demanding a frozen pizza. It can be frustrating for those around dyspraxics in the kitchen so please try to be patient with your dyspraxic chef and not take over the dish. Even if things are moving along slowly.

If you have managed to follow all these tips and you have your dyspraxic child in the kitchen then you have scored top points.

*And bonus points if you can get them to do the washing up afterwards.

The Simpsons bart simpson episode 17 season 20 kitchen

Yours and Hungry,

The dyspraxic chef


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Dyspraxic Jacket Spud with cheese and beans

Dyspraxic Jacket Spud

Dyspraxic cooking presents the dyspraxic chef with two big problems and they are 1. finding the motivation to cook (hunger is not enough) 2. finding practical things to cook. (My imagination can run wild.)

The motivation for this one was home sickness more than anything. Although living away from home, you miss friends and family but I think its the food I pine for the most.

On the menu | Dyspraxic cooking

Living with dyspraxia can make it difficult when it comes to dyspraxic cooking, so my advice is, where possible keep it simple. And this Lancashire staple does just that. Jacket potatoes with cheese and beans is a quick and simple way for an adult living with dyspraxia to cook a lovely warm meal on a cold winters afternoon.

What will you need

  • Beans in tomato sauce
  • Potatoes
  • Cheese
  • Salt and pepper

How to do it

When it comes to dyspraxic cooking, nothing is simple. The creation of this one is straightforward enough, it is just a case of boiling things. It is the quantity that I get wrong with the simple ones.  I was serving myself and the frog. I cooked enough spuds but not enough beans for two.

One pan is needed for the spuds. Wash the spuds to make sure they are clean, you will leave the skin on them for this one (No need for that pesky peeling). Fill your pan with water and spuds, put it on a low heat and leave to boil. In a second pan place a tin of beans but wait before cooking as they will only take a few minutes.

When you can cut through the spud like you can cut through butter with a warm knife then you know it is time to warm up those beans.

What’s on that plate?

Tasty, tasty food, that’s what. A fairly quick and simple dish that should stave off the snacking until tea time. There was no stress with this dyspraxic cooking, just food. Dyspraxic Jacket Spud | the dyspraxic chef | dyspraxic cooking

Yours and Hungry,

The dyspraxic chef 

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Dyspraxic Thai Curry | dyspraxic cooking

Mixing ingredients | dyspraxic cooking | the dyspraxic chef

On the menu, is the dyspraxic chef’s attempt at a green Thai curry. I say attempt because it is dyspraxic cooking and I did not stick to a traditional recipe and was simply using what was on the shelf.  What did I use I hear you yell at your screen?

The dyspraxic chef’s recipe for green Thai curry

There are many ways in which you can make Thai curry, so please don’t ring the Thai curry police, because I am just making my tea. And after all it is the world of dyspraxic cooking.

What to do: Peel your respective veg and slice your peppers and then get your chickpeas cooking. Boil a pan of water before cooking your veg for 5 minutes. This is where it might get tricky for an adult with dyspraxia, put a frying pan with a little oil and chopped garlic to heat before added the green curry paste and coconut milk. Let that bubble a bit before adding the veg and then let it fry for 5 -10 minutes on a low heat. It might need a bit long but just check that as you go.

Boil the rice noodles and then add those to the pan. mix it all together and let it sit for a minute or two.

The dyspraxic chef Thai curry ingredients: 

  • green curry paste
  • Chickpeas
  • A red and a green pepper
  • Carrots
  • Potatoes
  • Rice noodles
  • coconut milk
  • a small piece of garlic

Dyspraxic cooking result: 

I’ve made this one before and I should have taken pictures then, haha. As an adult living with dyspraxia, as long as I enjoy cooking and people think it is tasty, then I can sacrifice presentation. It was spicier that expected, my coconut milk to curry paste ratio may have been a bit off, but overall, I was happy with this effort.

Challenges for the dyspraxic chef

For adults living with dyspraxia the hardest bit about cooking can be the timing. There are other practical issues due to fine motor skills but keeping an eye on the time is hard work. It is also a crucial part of cooking. There are other practical issues due to fine motor skills but keeping an eye on the time is hard work. It is also a crucial part of cooking. The peeling is getting easier with practice but I still find it highly stressful to manage all the things at once. I pulled it off this time, just about but it was a fairly simple dish to make. Just a bit of boiling and frying essentially, just had to get the timings right.

I still need to work on presentation, though.

Your’s and hungry,

the dyspraxic chef.

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Fine motor skills: Peeling Potatoes | the dyspraxic chef

Peeling Potatoes | the dyspraxic chef

The dyspraxic chef was not dictating the menu this evening nor was I doing the cooking. Control of the kitchen was handed back to afrogontherun.com. As I haven’t posted for a week or two I thought I’d take the opportunity to practice my fine motor skills, something that an adult with dyspraxia might have to work harder at than a non-dyspraxic.

Usually, when confronted with the task of peeling veg, a dyspraxic adult might well end up with chunks of veg and slices to their fingers. I am not quite the butcher I once was when it comes to vegetables but many a spud (potato) has fallen victim to my heavy hand.

To peel or not to peel

To peel or not to peel

Do dyspraxic adults struggle with fine motor skills?

Due to poor fine motor skills, adults living with dyspraxia can struggle with basic tasks that non-dyspraxics find easy or take for granted. It has been reported that it takes a dyspraxic’s brain 10 times more energy to function than a non- dyspraxics’ brain. To put that in perspective, something like making a meal for one, never mind a family, can be an energy sapping experience.

Then consider each task required to make the meal. Some would suggest to keep it simple, but I am yet to come across an adult living with dyspraxia that keeps things simple.

I peeled the potatoes and then sliced them but it took much longer me to do it then it would have the frog. Half way through slicing I was glad I was not making the dish and that I could sit down.

Dexterity: adults and children with dyspraxia can have poor dexterity, making task such has using a knife difficult.
Grip: adults and children living with dyspraxia can have issues holding things such as a knife and fork. This can have implications with peeling and chopping as a dyspraxic’s grip is often either too strong or too loose.
Clumsy:  due to poor spatial awareness people with dyspraxia are often clumsy, this can implications when using sharp objects and extra caution should be taken when using knives in particular.
Concentration/hand-eye coordination: losing concentration is something I could attribute to ADHD rather than dyspraxia but poor hand-eye coordination is common amongst adults living with dyspraxia.

How does the dyspraxic chef do it? 3 top tips:

  1. Be gentle: I often butcher food because of poor grip or through are being ‘heavy handed’, if you think you are being too soft, you are probably doing it just right.
  2. Be patient: I often get frustrated and want to give up mid-way through a task. This is not helpful if I am the one doing the cooking. So take a few deep breaths and take your time.
  3. Be happy: I find cooking and food prep relaxing and that can only be a good thing.

Things can only getter better:

Without a doubt, unequivocally, all of the above dyspraxia symptoms can be improved upon. With practice and the correct environment, not to mention, plenty of encouragement from those around, things can only get better. Cooking with dyspraxia can be fun. But like with all things in life, to do something fun, we have to do something tedious  first. Peeling and preparing vegetables can be a tricky task for adults living with dyspraxia. My personal enemy is the carrot. I can help but attack those sticks of orange as if they intend to harm me.

Yours and Hungry,

the dyspraxic chef

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5 signs of a dyspraxic chef

5 signs of a dyspraxic chef
5 signs of a dyspraxic chef

5 signs of a dyspraxic chef

1. Dyspraxia symptoms | messy eating: the dyspraxic chef is spilling his food

Three words: dyspraxia, messy and eating. Nothing could go wrong, right? Wrong. Adults living with dyspraxia have issues with fine motor skills. A common dyspraxia symptom is messy eating.
A sure fire way of spotting a dyspraxic chef is to look for food. Food on the floor, food on the kitchen counter, food on the furniture, food on the wall.
Eating tacos | the dyspraxic chef | dyspraxia symptoms messy eating

A dyspraxic adult might have trouble eating some types of foods.

OK, so you get the point, but it is a serious point. I have on countless times dropped a knife or fork when seemingly in control of it. Sometimes it is not a disaster and I am at home. Other times in public, a fork will slip from my hand and in slow motion bounce and spring off every dish and plate on the table.
When I manage to keep hold of the cutlery, you can bet something will fall from my plate or fly from a fork and stain me or my surroundings. It is often the very last bit of a very messy meal that does the damage.

2.They are slicing and dicing their fingers, not the food

Adults living with dyspraxia can struggle with fine motor skills. Making preparing a food tricky task. A good tip to see if your plate is being filled by a dyspraxic adult is by checking their hands for cuts. A good chef will have them covered with plasters and a better yet, a dyspraxic chef would have taken extra care and time so they might not have any.
I have to say, I am on a good run and am still counting all my digits. Extra care and vigilance are needed though, or your next dish might have more meat in than intended.

3. They are probably stuck doing something stupid.

This one is a first-hand account of the dyspraxic chef spending 5 -10 minutes trying to put on a pair of women’s trousers, before realising they were not mine. This is a common occurrence for adults living with dyspraxia symptoms. Not that adults with dyspraxia like to dress up in the opposite sexes clothes (although some might).
This can have implications in the kitchen.  Adults with dyspraxia can struggle with switching tasks and managing time. So it could take a dyspraxic chef some time before realising they are doing something wrong and that they didn’t plan enough time to do it. So, I hope you are not too hungry because switching tasks and starting again is going to take some time.
Writting on a birthday cake | the dyspraxic chef | dyspraxia symptoms messy eating

An adult living with dyspraxia might run out of space to decorate a cake.

 4. They have likely set something alight in the kitchen

Cooking with dyspraxia has all sorts of obstacles. There are  nothing that can’t be overcome with some grit and determination, but none the less, things lay in wait; ready to trip up an adult with dyspraxia in the kitchen.
Oven on fire | the dyspraxic chef | dyspraxia symptoms messy eating

the dyspraxic chef strikes again

Recently, I decided to have a night off from chefing, the result was a frozen pizza. Now, I don’t know if it is fair to attribute this to dyspraxia, but I managed to set fire to the baking paper the pizza was on (the oven was on too high of a heat). A quick tip, don’t fan the flames, as they say. Flaming oven tray in one hand, blowing the flames, I was left with no choice but to put it in the sink. I put the fire out and more importantly, I saved the pizza, although it was a bit soggy.

5.They have just presented you with a tasty, tasty, tasty dish!

That’s right, a good sign that you are being catered for by a dyspraxic chef is that they have just placed a tasty plate of food before you. Adults with dyspraxia might have issues with the texture of foods, but I think that enables them to satisfy the most sensitive pallet. Without a doubt, a lot of hard work and passion will have gone into the tasty treat before you, so enjoy and ALWAYS send your compliments to the dyspraxic chef.
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Cooking with dyspraxia: Oh crepe! I made pancakes

the dyspraxic chef egg and gluten freeham and mushroom crepe

Cooking with dyspraxia:  egg and gluten free crepes


Ingredients for ham and mushroom crepes.

Ingredients for ham and mushroom crepes.


Cooking with dyspraxia is starting to get easier for me. I have to admit, however, that cooking with dyspraxia may not be getting easy for my non- d glamorous assistant, A.K.A the frog. She is a big fan of all things creme and crepe. The frog, however, is a gluten intolerant and I am egg intolerant, so that means the crepes have to be egg free and gluten free.

This one was more frustrating for the frog than it was for me but I still had some fences to over come. There was a lot of stirring and, as an adult with dyspraxia, I have issues with grip due to a dyspraxic symptom being poor dexterity. I had to spend long periods with the fork held tightly in hand while pounding the contents of the pan into a creamy sauce.

the dyspraxic chef making bechamel sauce

the dyspraxic chef making bechamel sauce

I was  making this one up as I went along, and that is not how the frog rolls. She was getting increasingly irritated and I didn’t understand why. We had role reversed, I was relaxed and adding milk

and flour like a pro, and she was panicking that it didn’t look how it should.

Depending on the kind of crepe you want, add either a pinch of salt or sugar. We wanted to make salty crepes, stuffed with a bechamel, bacon, and mushrooms.

the dyspraxic chef bechamel sauce becomes thicker

the dyspraxic chef bechamel sauce becomes thicker

Two flours is company, three’s a crowd

I used three kinds of flour for these crepes like pancakes, due to the gluten intolerant, so it is important to get the amounts correct, as it is very easy to end up with chewy crepes. In total, I used 200g of flour, if making it gluten free you can mix any type of flour you want, but you have to pick the right ones to complement each other. In this case, I used rice flour, chickpea flour, and buckwheat flour. Rice flour is quite cheap for a gluten free flour and the texture is similar to wheat flour, BUT it tastes like an old shoe, so only use a little bit. I used corn starch to replace the eggs because it is cheap, effective and does not taste like an old shoe.

The flour and starch were added to a pan and then I began to add milk. Because I didn’t have the right type of measuring jug, I had to guess how much milk to use. I spent long periods of time mixing, this time would have been less if I would have added the milk sooner. In total, I used half a liter or so. The key is to add and mix until the texture is right, keeping in mind that gluten free crepes need to be thicker than normal crepes to hold together. Then I left the mixture to sit for about half an hour. It was tiring to make the mix, my hand cramped up and started to ache after just a few minutes. I suppose that is where my non-dyspraxic obsessive compulsive tendencies help along with the dyspraxic determination. I tried to loosen the grip on the fork, but I can’t do it otherwise.

Cooking with dyspraxia: rest brakes

After letting it settle and having a much-needed rest of the legs, I was back at the stove attempting to make a bechamel. To do this, I used corn starch, milk and a bit of salt. I then spent the next 20 minutes frantically stirring while trying to placate an increasingly irritated frog. The French are very passionate about food and things were not going to plan.

The bechamel was not taking the creamy form that it should and the crepe mix really did look like a combination of prison porridge and two days old pancake mix.

At this point, I had three pans on the go. I added a bit of coconut oil to grease the pan and began the process of creping myself.

Trying to spread the mix into the pan in the air and a frog in my ear was pretty tricky. I stayed calm for the most part but a spatula hit the wall at some point.

Hot, hot, heat

I quickly realized that the pan needed to be much hotter. The mix was taking longer to shape than I thought it should, so I turned the pan on full. Before long I had a plate full of pancake looking crepes and in the other pan I had added mushrooms and smoked bacon and it was beginning to smell tasty.

A plate of sliced mushroom and ripped smoked bacon: cooking with dyspraxia

Smokey and the mushroom

The kitchen had calmed down and there was even enough left for chocolate crepes for breakfast.

Give it a go, some hard work and determination and cooking with dyspraxic can be fun and tasty. It did not turn out as planned but it was still a tasty outcome.

wrapped egg and gluten free crepe

On a plate

the dyspraxic chef egg and gluten freeham and mushroom crepe

Mission crepe complete

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‘Why did the Mexican make his wife a lovely bake? Because later on, he was going “tequila”‘

mexican bake recipe thedyspraxicchef.com

I once overheard a lady talking about her dyspraxic daughter and she was saying that one of her daughter’s dyspraxic symptoms was having issues with the texture of food. There I sat being overly nosey in my early 20’s thinking that I knew my dyspraxia inside out, but what the lady had said explained a lot about my relationship with food.

I have always been at the whim of the texture of what lay plated before me. In particular, bananas and kidney beans top the list, but as I am getting older I able to battle some of these textures on my taste buds by mixing them with tasty and colorful things. Which brings us to today’s menu and the first installment of the dyspraxic chef.

On the menu

On the menu today is Mexican bake. This one is for the veggies and the celiac, and those like me who are egg intolerant. This tasty dish is an easy one, to begin with. A bit of preparation and patience and you’ll be licking your lips with devastating hunger in no time. Well, approximately 40 minutes or so, and that’s with all the prep included.

I was tired and completely unmotivated to cook, so this was a good one because it didn’t require too much multi-tasking. I am sure that everyone can relate to that, you don’t have to be an adult living with dyspraxia.

Now, I don’t want this to be a blog dedicated to cooking tips. After some brief research, I think there are better people out there to be offering cooking advice. This is a log, if you will, of my journey into the kitchen.


Mexican bake recipe thedyspraxicchef.com

For this dish you will need:

– Between 100g and 200g of long grain white rice, depending on the quantity you wish to cook
– 1 red and 1 green bell peppers
– 80g of kidney beans
– 100ml of creme fraiche
– 100g of salsa sauce (you can also buy tomato sauce and Mexican spices separately)
– Grated cheese
– Some fresh coriander for serving
– Optional: sweetcorn

You don’t have to stick to the list, there are variations of this dish that work perfectly well. I am a fan of the sweet corn for instance, but the girlfriend (let’s call her the frog) not so much and since she is still ‘technically’ in charge of the kitchen, it is in my interest to keep her happy. Not to mention, more often than not she’s the one doing the shopping.



mexican bake recipe thedyspraxicchef.comYou’re going to need an oven dish (the size is dependent on how many bellies you have to fill), a chopping board, a small pan, a dish and a drainer. Get your rice and bang it in a pan and let that come to the boil. Maybe add a little bit of salt but I don’t think you’d notice if you didn’t.

While those tiny grains are getting very hot, dice up some peppers. Now, I have a bit of strange technic when it comes to cutting peppers according to the frog. I cut them in half in a normal enough manner, and take all the seeds out, but then I slice them from the bottom up. I’ve kept all my fingers so far. If it works, it works.mexican bake recipe thedyspraxicchef.com

Mid chopping, the frog was beginning to overload me information as to what we needed to do next.

I completely zoned out to concentrate on the peppers before I quite literally snapped back into the room with ‘ I haven’t listened to a word you’ve just said, you’re overloading me and I am trying to cut these f****ing peppers.”

That dish you need should be full of kidney beans. It’s common for adults living with dyspraxia to be sensitive to the texture of food. I do not like the texture of kidney beans, but with them tucked away in this tasty bake, they release a real flavor to it.

If you are as slow as I am at cutting, then the rice should be boiling by the time you’ve cut the peppers. Drain the rice, which is sometimes easier said than done for someone with dyspraxia symptoms, and then take a spoon or two (whichever is the easiest ) and spread a layer of rice across the base of the oven tray. Then do the same with the peppers and, just for a laugh, bring in those kidney beans.

Time to bring some spoons into action and spread the sauces and creme fraiche, only use a bit at first as this is a layering operation.

mexican bake recipe thedyspraxicchef.com
Repeat the layering until you get to near the top and then spread big dollops of creme to top it off. Finish with grated cheese. By this point, you should have a healthy colorful dish ready to put in the oven to bake.mexican bake recipe thedyspraxicchef.com

Whip it out the oven when ready and tuck in. You can add some fresh coriander on top before serving (that’s the frog’s touch).

I found this one fairly easy to make but only because I had all the ingredients at the ready and didn’t have to worry about doing more than one thing at one. As mentioned, I do not like the texture of the kidney beans but I think being more directly involved in cooking helps me get over that. I am learning what each ingredient brings to the dish. The texture of a
food can change anyway depending on what you cook it with and how you cook it, so don’t right off that food that freaks you out just yet.

mexican bake recipe thedyspraxicchef.com

Although, bananas are off the list for me as well as beetroot, a vast amount of things that come out of the sea, some meats and anything with a fizz.

During my brief foray into the kitchen, I have so far learned that is is hard and tiring but rewarding. I find myself stood in one spot behind a hot stove, aching to sit down but driven by my desire to create something whole from some many separate entities.

I bet there are plenty of dyspraxic adults out there and people with all manner of disabilities and difficulties that think that cooking is biting off more than they can chew. But under the right circumstances, anything is possible.

Yours and hungry,

The dyspraxic chef.

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