Kids in the kitchen
To encourage healthy eating habits and an interest in cooking and food, here are a couple of recipes from Kim McCosker’s 4 Ingredients Kids cookbook
Edible vegie bowl and dip Ingredients:
1 red or green capsicum 450g pumpkin, peeled ½ cup cashews 3 tablespoons grated parmesan cheese
Preheat oven to 180°C. Cut the pumpkin into 4cm cubes, place on a baking tray and roast for 20 minutes or until golden and soft. Allow to cool, then place the pumpkin, cashews and cheese into a food processor and blend until combined. Season to taste. Chill in the fridge.
Halve the capsicum and remove its seeds and membrane. Keep one half as your “edible bowl” and cut the other half into dipping sticks. Spoon the dip into the bowl and add dipping sticks such as carrot, celery and capsicum.
Purple pancakes Makes 10 Ingredients:
1 cup (175g) self-raising flour
1 cup (250ml) milk
1 egg, beaten
½ cup mixed berries
In a bowl, lightly whisk together the flour, milk and egg until all the lumps are gone.
Gently stir in the mixed berries.
Heat a non-stick frying pan over medium heat.
Using a quarter-cup measure, dollop three lots of mixture into the pan.
Once they begin to bubble evenly, flip and cook the other side until the bottom is lightly golden.
Repeat until all the batter is gone.
* Serve with yoghurt and extra berries.
Great for breakfast.