Breakfast ideas
PARENTS usually wait until children are a little older to let them help out with cooking, but you can introduce younger children to the kitchen with simple recipes that are fun, quick and tasty. This school break, let your kids have their hand at being chef for the morning with these two yummy breakfast recipes.
Parents or older siblings can help the little ones with cutting ingredients up and using the oven. Children can follow these simple steps to spruce up their oatmeal breakfast or prepare a delicious dip that could double as a snack.
Apple cinnamon baked oatmeal
Ingredients: 2 cups oats ¼ cup light brown sugar 1 ½ teaspoons cinnamon 1 teaspoon baking powder ¼ teaspoon salt 1 ½ cups milk ½ cup applesauce 1 tablespoon melted butter 2 egg whites 1 teaspoon vanilla 1 large Granny Smith apple, peeled, cored and diced
Optional toppings: Brown sugar, raisins, dried cranberries, chopped almonds Instructions: 1. Preheat oven to 350° F. 2. Coat an 8x8 inch baking dish with
cooking spray. 3. Combine and mix oats, brown sugar, cinnamon, baking powder and salt in a large bowl. 4. Whisk milk, applesauce, butter, egg
white and vanilla in a separate bowl. 5. Pour wet ingredients over dry
ingredients. Stir until combined. 6. Gently stir in diced apples. 7. Pour oatmeal mixture into baking dish and bake for 20 minutes or until oatmeal is golden brown and set. 8. Remove from oven and serve warm. 9. Add additional toppings of choice.
( Adapted from www. twopeasandtheirpod. com)
Salmon cream cheese
Ingredients: 6 ounces cream cheese 2 tablespoons Greek yoghurt 1 tablespoon capers, drained and rinsed 1 tablespoon red onion, diced 2 teaspoons freshly squeezed lemon juice ½ teaspoon horseradish or English mustard 2 ounces smoked salmon, coarsely chopped and divided 1 tablespoon chopped parsley for garnish Lemon slice for garnish
Instructions:
1. Process cream cheese, yoghurt, capers, red onion, horseradish or English mustard and lemon juice until well incorporated.
2. Add two ounces of chopped smoked salmon and continue processing until smooth.
3. Transfer cream cheese to a serving bowl, stirring in the remaining two ounces chopped smoked salmon.
4. Garnish with chopped parsley and add lemon slice on top. ( Adapted from Everyday Food Magazine)