TO IM­PRESS, AND FEED­ING THE 5,000...DAILY

The Jewish Chronicle - - LIFE - FABIENNE’S VINER LUZZATO’S SLICE OF MY LIFE

Serves 8

IN­GRE­DI­ENTS:

500g fresh salmon

150g edamame beans 1 cu­cum­ber, peeled

3 ripe av­o­ca­dos

2 lemons, juice only

2 large firm toma­toes

3 sheets of Nori sea­weed 125g smoked salmon, cut into small pieces

2 tbsp black sesame seeds

For the dress­ing:

2 tbsp rice vine­gar 2 tbsp soy sauce 1 tbsp honey 4 tbsp olive oil Salt, pep­per

SCHOOL hol­i­days are here and it’s as if a storm of lo­custs has de­scended upon my larder. Not that I have a larder. I wish I did as my two large fridges and as­sorted food cup­boards are cur­rently look­ing as well stocked as Old Mother Hub­bard’s.

Dur­ing termtime, all I need to feed my chil­dren is break­fast; a healthy snack (or two) for break or af­ter-school club, and then sup­per. I do one big su­per­mar­ket shop plus a top-up.

As soon as they walk out of those school gates they ut­ter the first “I’m hun­gry”. This is re­peated at five minute in­ter­vals for the next six weeks.

So huge are their ap­petites, I’ve no idea how they get through the school day with­out pass­ing out with hunger. Of course they’re not re­ally starv­ing, but what sort of a

www. home­cook­ing­by­fa­bi­enne. co.uk Jewish mother can deny her off­spring sus­te­nance?

To hush the con­stant whin­ing, my mis­sion for the next five weeks is to keep them fed — whilst some­how keep­ing my food costs in check. Dif­fi­cult when I seem to be per­ma­nently march­ing up and down a su­per­mar­ket aisle.

I also want to avoid giv­ing them sug­ary snacks or crisps, so I’ve been try­ing to be cre­ative. Here are a few of the healthy snacks I’ve been serv­ing:

Frozen grapes

— in hot weather th­ese are ge­nius. Strip off the stems, wash and freeze in bags.

Ap­ple cir­cles spread with peanut but­ter — slice the ap­ples hor­i­zon­tally into discs and punch out the cores a small round cut­ter or ic­ing noz­zle. Spread with nut but­ter and sprin­kle with flaked al­monds.

Fruit skew­ers — more fun when they spear the cut-up fruit for them­selves.

Baby cu­cum­bers — halve them hor­i­zon­tally, re­move the wet seeds and spread with cream cheese or hum­mus. (Or quar­ter whole cu­cum­bers hor­i­zon­tally, de­seed, cut into smaller sec­tions and fill them.)

I’m sure by week three I’ll be lob­bing pack­ets of crisps their way, with Smar­tie chasers, but for now, I’m win­ning.

PHOTO: INBAL BAR-OZ

PHOTO: GETTY IM­AGES

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