KITCHEN CAPERS

In many ways, there doesn’t seem to be much difference between school holidays and lockdown. But to keep spirits up during the hols, encourage the kids to enjoy some simple fun playing chef in the kitchen.

The following recipes don't require much cooking so they are suitable for kids of all ages. It’s throw-together food.

However, give a little guidance if required.

■ First, make sure hands are washed in hot, soapy water and dried thoroughly.

■ Read the recipe first and place all the ingredients required on the bench so they are within easy reach. This also helps ensure that all the ingredients are used.

■ Use consistent measurements in each recipe. That is, use metric measuring spoons and cups — not a mix of everyday spoons or imperial and metric measures.

■ Spoon dry ingredients into a measuring cup then carefully level off to the required amount without compacting the mixture. The exception to this rule is brown sugar. Normally this is pressed into a cup or spoon.

■ When measuring liquid, place the measuring cup on a flat surface then fill to the required level.

■ Ensure knives are sharpened because it’s easier for fingers to be cut with a blunt knife as more pressure is required to cut through food.

■ Clean up as you go!

CHOCOLATE HOKEY POKEY ICECREAM SLICE

You can use plain hokey pokey, if preferred — either purchased or home made. Before using baking paper, crumple it, then flatten. It’s easier to line pans when it’s crumpled. Choose oblong biscuits, if possible, as these fit the tray more easily.

Ingredients

■ 2 tsp powdered gelatine

■ 2 Tbsp cold water

■ 250g malt biscuits or similar

■ 300g chocolate hokey pokey clusters or hokey pokey crunch chocolate

■ 600ml cream

■ 2 Tbsp icing sugar

■ 395g can sweetened condensed milk

Method

Place the gelatine in a small bowl and add the water. Stand for 5 minutes for the gelatine to swell. Place in the microwave for 10 seconds to dissolve. Cool.

Meanwhile, line a 35cm x 25cm x 4cm slice tray with baking paper.

Cover the base evenly with the biscuits. If using round biscuits, crush these first and sprinkle evenly over the base.

Roughly chop the hokey pokey pieces.

Whip the cream and icing sugar together until stiff. Fold in the cooled but still-liquid gelatine and the condensed milk. Fold in half the chopped hokey pokey. Pour evenly over the base and smooth the top.

Sprinkle evenly with the remaining hokey pokey pieces.

Freeze until solid. Using a large, heavy, sharp knife, cut into bars or squares and serve. Leftovers can be stored in an airtight container in the freezer. — Makes about 16

SMOKED CHICKEN SPRING ROLLS WITH HOISIN DIP

To julienne means to slice into very thin batons.

Ingredients

■ 200g skinned and boned smoked chicken

■ 12-14 round rice paper wrappers

■ 3 cups finely shredded crunchy lettuce

■ 1/2 red capsicum, seeded and very thinly sliced

■ 24 each: mint leaves, coriander sprigs

■ 3 spring onions, thinly sliced

■ Hoisin Dip: 4 Tbsp hoisin sauce, 2 Tbsp lemon juice

Method

Julienne the chicken.

Place 1 sheet of rice paper in a dish of warm water, until just softened. Place on a chopping board.

Place a little lettuce and 3 slices of the capsicum on one edge of the wrapper. Add 2 mint leaves and 2 coriander sprigs, some spring onion and a little chicken. Fold in the sides and roll up, enclosing the filling. Place on a platter and cover with a damp paper towel.

Repeat until all the rolls are prepared.

Combine the ingredients for the dip and serve with the rolls. —

Serves 4 as a light meal

BLISS BITES

Fresh dates could replace the prunes.

Ingredients

■ 20 pitted prunes

■ 3/4 cup each: sunflower seeds, pumpkin seeds

■ 1/2 cup shredded coconut

■ 1 tsp ground cinnamon

■ pinch salt

■ Optional: 1/4 cup chocolate chips

Method

Place the prunes in a food processor and whizz until well chopped. Add the seeds and pulse until chopped. Add the coconut, cinnamon and salt and pulse to combine.

Remove from the food processor. Stir in the mini chocolate chips, if using.

Line a tray with baking paper. Take heaped tablespoons (30g) of the mixture and roll into balls. Refrigerate for 30 minutes to set.

Store in an airtight container in the fridge or freezer. — Makes 12

QUICK COUSCOUS SALAD

Couscous is a type of pasta prepared from ground semolina flour. There are several varieties. The grains of Moroccan couscous — the most readily available — are tiny and have already been pre-steamed. Add the olive oil in small amounts until the taste is to your liking.

Ingredients

■ 1 cup fine (instant) Moroccan couscous

■ boiling water to cover

■ 1/4 cup lemon juice

■ 1/2 red onion, finely diced

■ 1/2 cup each: finely diced cucumber, tomato

■ 1/2 cup finely chopped parsley, mint

■ 1/4-1/2 cup virgin olive oil

■ freshly ground black pepper and salt to taste

■ 250g ham or smoked chicken, sliced into thin strips

Method

Place the couscous in a bowl and cover with boiling water. Stand until the water is absorbed. Fluff with a fork. Add the lemon juice. Cool.

Rinse the red onion in icy water to lessen any strong flavours. Drain well and add with the rest of the ingredients to the couscous. Mix well.

This salad can be prepared ahead and refrigerated for up to 6 hours. Serve topped with the sliced ham or chicken. —