YMCA discovers Quince Tarte with Chef Koochooloo

All right, we admit it– we have an obsession for all things Argentine.

Last Thursday, Chef Koochooloo was invited to bring the magic of Argentina to 30 delightful children at the Castro after school YMCA program.

The owner of Baharestan school, (http://www.baharestankids.com) was kind enough to let me pick fresh quinces from her back-yard.  I prepared the paste prior to our lesson, but took a few fresh ones to show the YMCA students and staff, who were surprised to discover this delightful fruit.

What made this lesson truly special was that we had Miss Claudia Auxilir, a Buenos Aires native, join us and conduct the lesson in both Spanish and English. Furthermore, the kids had a chance to sell their beautiful creations at the Castro silent auction the next day, we made over $200 for the school PTA!


Enjoy making this delicious and healthy dessert Quince Tarte with your little special chefs:

Country We Are Exploring:  Argentina

Continent:  South America

Official Language: Spanish

English Recipe Name: Quince Paste Tarte

Spanish Name:  Pasta Frola de Dulce de Membrillo

Fun Fact:

Did you know that the oldest known dinosaur species has been traced back to Argentina and Brazil? Some species go as far back as 230 million years ago, and well-preserved displays of their remains are in the Argentine National Historical Museum in Buenos Aires.

Quince is our delicious ingredient spotlight for the recipe!

Quince is our delicious ingredient spotlight for the recipe!

Ingredient spotlight: Dulce de Membrillo

Quince Paste originates from Quince (Membrillo), a low calorie fruit that contains several vital antioxidants that keep the body young and healthy. The fruit is also full of minerals.

Like vitamins, minerals help your body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses. Some minerals are even used to make hormones or maintain a normal heartbeat.


  • 4 cups flour
  • 2 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 2 butter bars
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons of milk
  • 2 cups of quince paste (dulce de membrillo)
  • ½ cup of pineapple preserves (this is an optional ingredient)
  • ½ cup of raspberry jam (optional too)

Little Chef Duties:

  • Mix the ingredients (flour, salt, baking powder and sugar) in a bowl using a whisk (Make sure mix is not too wet or too crumbly, you can add an extra spoon of flour or milk to get it right)
  • Cut the butter into small pieces and mix into ingredients until well blended
  • Add milk, egg and egg yolk to the flour, salt, baking powder and sugar mix
  • Wrap dough in plastic and chill for about 30 minutes
  • Butter a 9 inch pie dish
  • Roll about ¾ of the dough on a floured surface and make it a circle big enough to cover all of the pie dish
  • Spread the filling prepared by Big Chef into the covered pie dish
  • Make a lattice pattern on top of the tart

Big Chef Duties:

  • Add dulce de membrillo, pineapple and raspberry jam to a small pot with 1 or 2 spoons of water, stir frequently at low heat
  • Remove pot from heat and let it cool
  • Preheat oven to 350 degrees
  • Help the little chefs add the filling into the pie dish
  • Roll the remaining dough into a circle and cut thin strips of dough
  • Make a lattice pattern over the top of the tart
  • Cook in the oven until golden brown (about 30 minutes)

Learn while you wait: When a pie or cake bakes, the whole protein network in the mix hardens due to the heat in the oven. The color of the dough changes as the protein hardens and that is what gives pie dough or cake dough a darker color.

More about Argentina! Did you know that in Argentina, teachers have the right to spank children who don’t listen to them in class?

Discussion ideas to ask your Little Chef: When kids don’t listen to your teacher at your school, what is the consequence?


  • Sprinkle with powdered sugar and serve warm!

As they say in Argentina:

Buen Provecho!


Anzac cookies

First of all we want to thank our contributor Holly for this incredible recipe, it will not only make a delicious snack for families it also has interesting fun facts about Australia and the life in the country!

Thank you Holly for sharing this with all the Chef Koochooloo readers!


Country of Origin: Australia

Continent: Australia

National Language: English (with an Aussie accent!)

Recipe Name in National Language: Anzac biscuits

Fun Fact about that Country: In Australia, kids start school at the beginning of the calendar year in January, and they finish the school year in December.

Serious fact about country The sun is much stronger in Australia, so kids always have to wear sunscreen outside. They stay out of the sun in the middle of the day because it’s so easy to get sunburned. Hats are a required part of all school uniforms!

Quiz question: Do you know why the sun is stronger in Australia?

Answer: Because there’s a hole in the ozone layer above Australia. The ozone layer is a layer of gas in the sky that stops the sun from being so harsh all over the world.

Website to take action, learn more, or get involved: sunsmart.com.au

Why is this recipe special? When do people eat this? It’s an Australian tradition to eat Anzac biscuits each year on Anzac Day, April 25th. Anzac Day is a national holiday to honor and remember all the soldiers who have fought hard for their country. The word Anzac stands for the Australian New Zealand Army Corps. It’s the Australian version of Memorial Day – and yes, that means no school!

Why Big Chefs Care: The oats in Anzac cookies contain healthy fiber that will keep your kids fueled for hours. Oats are not only a healthy ingredient that is digested slowly, but they are also a rich source of magnesium and are good for heart health, too. Coconut meat also contains dietary fiber, protein, iron, and zinc. Another great part about Anzac cookies is they won’t go stale as fast as your typical sugar cookie. Keep them in an airtight container and you can munch on them all week long!

Why Little Chefs Care: Anzac cookies taste sweet and delicious, and it’s fun to get your hands all dirty mixing the dough!

Serving Size: approximately 24 cookies

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and water.

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and water.


  • 1 cup of quick oats
  • ½ cup flaked coconut
  • ¾ cup all purpose flour
  • 1 tsp baking soda
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup butter
  • 1 tbsp golden syrup
  • 2 tbsp boiling water


Step 1:

  • Little Chef: Measure out the oats, flour, sugar, and coconut into a bowl and mix them together with a wooden spoon.
  • Big Chef: Put on a small amount of water to boil, and preheat oven to 350° F.

Step 2:

  • Little Chef: Measure out 1 teaspoon of baking soda into a mug or small bowl.
  • Big Chef: In a small saucepan on low heat, melt the butter and syrup together. Add the boiling water to the baking soda, mix, then add to the butter mixture and mix well

Step 3:

  • Little Chef: Grease the cookie sheet with butter or cooking spray so the cookies don’t get stuck.
  • Big Chef: Pour the butter mixture into the bowl of dry ingredients and mix with a wooden spoon. When the mixture is cool enough to touch, you can let the little chef knead the mixture with his/her hands until everything is mixed in well.

Step 4:

  • Little Chef: Make little balls out of the dough that are about 1 inch thick (about one heaped teaspoon each), and place them on the cookie sheets. Make sure you leave an inch or two between each one so they don’t get stuck to each other.
  • Big Chef: Put the cookies in the oven for 15-20 minutes, or until golden brown.

Learn while you wait:

  • Question: What kind of trees do coconuts come from? Answer: Palm trees
  • Question: What’s the point of adding baking soda to cookies? What would happen if you didn’t? Answer: Baking soda makes the cookies rise up; if you didn’t have it, your cookies would be flat as a pancake!
  • Question: What shape is a coconut? Answer: Sphere. Challenge: Draw 3 more items in the kitchen that are the same shape.


  • Put the cookies on a cooling rack and wait until they are room temperature
  • Arrange the cookies on a nice plate, and then enjoy!

As they say in Australia, “Cheers mate!” 

anzac cookies2


  • Whole wheat flour instead of regular flour
  • Maple syrup, honey, or agave instead of golden syrup
  • Brown sugar instead of white sugar
  • Rolled oats or muesli instead of quick oats
  • You can also make your own variations by adding different types of nuts or dried fruit.