KAITLYN’S COOKING FUN
7 Delicious 2 WAYS TO MAKE FOOD Recipes inside. FUN FOR KIDS Minted Pea Soup
Ingredients •
1 tablespoon olive oil
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1 brown onion, finely chopped
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2 garlic cloves, finely chopped
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3 cups Campbell's Real Stock Chicken Salt Reduced
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1/3 cup mint leaves (see note)
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1kg frozen green peas
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1/4 cup extra-light sour cream and small mint leaves, to serve
Method 1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for
5 minutes or until onion is soft. 2. Add stock and bring to the boil. Add mint and peas. Cover and return to the boil. Cook for 3
minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly. 3. Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Cook,
stirring, for 5 minutes or until heated through. Season with salt and pepper. 4. Ladle into serving bowls. Top with sour cream, pepper and mint leaves. Serve.
How to make food fun for kids Focus Energy: 1219kj
Sodium:491.00mg
Fat total: 7.80g
Fat saturated: 2.30g
Carbohydrate Total: 29.40g Dietary fibre: 15.00g
Protein:18.00g
Not only are bright, colourful foods naturally more appealing to children, but they’re also better for them. Eating a rainbow a day will help your child’s bogy get the wide variety of nutrients that it needs to grow strong and healthy. And it’s fun.
A change
Serve it different ly
in
presentation can make all the difference, and doesn’t take much time.
extra
Make fruit kebabs instead. Sticks filled with cubes of brightly coloured fruit are always fun. Include a healthy dip option as well, such as yogurt. Kids love to dip!
Prawn Cocktail
Ingredients •
2 tablespoons tomato sauce
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1/2 cup mayonnaise
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2 teaspoons Worcestershire sauce
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1/4 teaspoon Tabasco sauce (optional)
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1 small iceberg lettuce, cut into 8 wedges
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2 medium avocados, cut into thin wedges
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24 medium cooked prawns, peeled, deveined (tails intact)
Method 1.
Combine tomato sauce, mayonnaise, Worcestershire sauce and Tabasco (if using) in a bowl. Season with salt and pepper.
2.
Arrange lettuce, avocado and prawns on plates. Drizzle each with 1 tablespoon sauce mixture. Serve with remaining sauce.
Energy: 991kj Sodium: 398.00mg
Fat total: 18.90g Fat saturated: 3.60g
Carbohydrate Total: 4.70g Dietary fibre: 1.80g
Protein:11.40g Cholesterol: 89.00mg
Butter Chicken
Ingredients •
Olive oil spray
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1 large brown onion, finely chopped
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2 tablespoons tandoori paste
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600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
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400g can no-added-salt chopped tomatoes
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125ml (1/2 cup) chicken stock
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55g (1/3 cup) cashews, finely chopped
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70g (1/4 cup) natural yoghurt
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75g baby spinach leaves
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2 cups steamed SunRice Basmati Rice
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Chopped Lebanese cucumber, to serve
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Fresh coriander leaves, to serve
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Pappadums, to serve
Method 1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until
golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock.
Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through. 3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and
spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.
Caramelised Strawberry Shortcakes Energy:2861kj Fat total: 14.00g Carbohydrate Total: 90.00g Protein:46.00g Sodium: 680.08mg Fat saturated: 3.00g Dietary fibre: 7.00g Dietary Fibre: 5.00g Cholesterol: 89.00mg
Ingredients •
6 Arnott's Granita biscuits
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500g strawberries, washed, hulled, halved
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215g (1 cup) caster sugar
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400g cream cheese
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1 tablespoon plain flour
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1 teaspoon vanilla essence
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3 eggs
Method 1.
Preheat oven to 160°C. Line 6 large muffin pans with paper cases. Place biscuits, flat-side up, in the cases. Heat a non-stick frying pan over medium heat. Add the strawberries and 155g (3/4 cup) sugar and cook, stirring, for 2-3 minutes or until the sugar dissolves. Drain, reserving syrup. Set aside to cool.
2.
Meanwhile, use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Beat in the flour and vanilla essence. Add the eggs, 1 at a time, beating until combined.
3.
Spoon half the strawberries over the biscuits. Top with the cream cheese mixture. Bake for 20-25 minutes or until just set. Set aside to cool completely. Place in the fridge to chill. Transfer to a serving platter. Serve with the remaining strawberries and reserved syrup.
Potato Salad
Ingredients •
1kg desiree potatoes, peeled, cut into 2cm cubes
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1 cup fat-free mayonnaise
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1 small lemon, juiced
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1 small red onion, finely chopped
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olive oil cooking spray
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100g shaved 97% fat-free honey leg ham, finely chopped
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1/2 cup basil leaves, finely shredded
Method 1.
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl.
2.
Combine mayonnaise, 2 tablespoons lemon juice, onion and salt in a small bowl. Pour half over warm potato (potato will absorb flavour while still warm). Stir gently with a plastic spatula (this prevents potato from breaking up) to coat. Cover with plastic wrap and set aside to cool.
3.
Heat a non-stick frying pan over medium heat. Spray with oil. Add ham and cook for 3 to 4 minutes or until golden. Set aside to cool. Add ham, basil and remaining dressing to potato. Stir gently to combine. Season with salt and pepper. Serve.
Til next month for my next issue, hope you enjoy it, Kaitlyn Manley xx
http://www.kaitlynscooking.com.au/
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