Back To School Guide Bahrain by Mums In Bahrain

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Free Edition - on the coast

- in the city

September 2015

Back to School Guide

www.mumsinbahrain.net

455

SALMON FISHCAKES An easy way to get kids eating fish, tuna or salmon!

INGREDIENTS 200g fresh salmon 2 medium size potato, diced 50g frozen peas 1 small onion, finely chopped 1 egg Â˝ bunch of fresh parsley

handful fresh mint 2 tbsp semonella 2 tbsp olive oil 1 tsp paprika 1 tsp basil juice of a lemon 2 cups of watwer salt and pepper to taste

METHOD 1. Put the 2 cups of water in a medium size saucepan and bring to boil, add potato and pinch of salt. Once cooked add the frozen peas and cook for another 4 minutes, add more water if needed. 2. Once potato and peas cooked drain and leave it to cool. Meanwhile wash salmon and marinate with paprika, basil and juice of a lemon. 3. Heat a skillet and grill the salmon and add the fresh parsley and onion 3 minutes before salmon is cooked. 4. In a bowl mix flour and egg, mash potatoes and peas and mix well then add salmon and mix once more. 5. Shape the mix in circles and light fry it in olive oil. You can brush the fishcakes with olive oil and bake it. 6. Place cooked fishcakes on a tray to cool before putting it in your kids lunch box.

COUSCOUS SALAD Couscous is easy to prepare and can be used as a base for a healthy salad or warm, as a side dish.

INGREDIENTS 200g couscous 1 cup halved sweet corn 1 cup canned artichoke hearts or cooked and drained 1 ½ cups chopped kalamata olives

½ cup chopped fresh parsley 1 tbsp extra virgin olive oil juice of half lemon 1 tsp oregano salt and pepper to taste

METHOD 1. Cook couscous as per the packet, once cooked add artichoke and cover the saucepan for 15 minutes. 2. In a bowl mix olives, parsley, olive oil, lemon, oregano and salt and pepper. 3. Add the mix to the couscous and add sweet corn and mix well and serve.

ZUCCHINI MUFFINS INGREDIENTS 2 cups all purpose flour 1 cup brown sugar 2 tsp. baking soda 2 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. ginger ¼ tsp. allspice ½ tsp. salt

Stir in: 2 cups grated zucchini 1 apple peeled, cored and grated In another bowl, beat: 3 eggs ½ tsp. vanilla ½ cup unsweetened apple sauce ½ cup oil (vegetable or canola)

METHOD 1. Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. (Note: If you are using muffin liners you may need to spray with cooking spray to prevent the muffins from sticking to the paper.) 2. Bake at 350°C for 20 minutes. 8

APPLE AND DATE BAR Simple, 8 ingredients apple bars sweetened with dates, cinnamon and touch of maple syrup. These entirely vegan, gluten free bars make the perfect on-the-go snack or breakfast.

INGREDIENTS 1 small gala apple, cored, peeled and chopped 1 tbsp maple syrup or agave syrup 1 tbsp olive oil ½ tsp cinnamon powder ¼ tsp sea salt, divided 15 dates, pitted 1 cup raw almonds ½ cup oats

METHOD 1. Preheat oven to 350 degrees. 2. Place chopped apple on a baking sheet and toss with olive oil, maple syrup, ¼ tsp cinnamon, and a pinch sea salt. Bake for 15-20 minutes or until soft and fragrant. Set aside. 3. In a food processor, grind almonds into a meal. Then add oats and dates and pulse until a loose dough is formed. Transfer mixture to a mixing bowl. 4. Chop baked apple with a sharp knife so the pieces aren’t so large. Slowly add apples a few tablespoons at a time until the mixture forms a moist dough. If your mixture got too wet, simply add more oats. 5. Transfer mixture to parchment-lined loaf pan and spread evenly with a spoon, top with a cling and use fingers to press it firmly into all corners until uniformly flat on top. Cover and freeze for an hour then take it out and chop into bars.

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TURKEY OR ROAST BEEF AND DILL PICKLE BITES INGREDIENTS 2 pieces of pickles 2 thin turkey ham slices 1 light cream cheese square

METHOD

These roll-ups are an inventive way to make protein and veggies appetizing to finicky eaters.

1. Let the cream cheese sit at room temperature for at least 30 minutes. 2. Cut dill pickles lengthwise into fourths. 3. Spread each slice of turkey ham with a very thin layer of cream cheese. 4. Put a dill pickle on the edge of each ham slice and trim the turkey ham if it’s very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick.

TUNA PANINI INGREDIENTS 1 can tuna, drained ¼ bunch fresh parsley, finely chopped 1 small onion, finely chopped 1 small carrot, shredded 1 ripe avocado, mashed 1 tsp dried mint powder ¼ tsp turmeric 1 tbsp olive oil salt and pepper to taste whole grain panini or pita bread

tuna with chicken You can replace leftovers.

METHOD 1. Heat a skillet, place parsley and onion, stir and cook for 3 minutes. Once cooked put aside to cool. 2. Mix the mixture with the rest of ingredients very well. 3. Slightly toast the panini or pita bread and fill it with the tuna mixture. 10

HALLOUMI SKEWERS INGREDIENTS Halloumi cheese, cut into cubes 9 cherry tomatoes 1 small green and 1red pepper, sliced into 2cm pieces 1 tbsp green olives, finely chopped 1 tbsp olive oil

METHOD

These vegetarian, light, greek-style skewers are full of flavours and colour, and will brighten up any lunch box.

1. Put wooden skewers into a tray of cold water to soak, this will stop them from burning. 2. In a bowl marinate cheese and vegetables with green olives and olive oil. 3. Preheat the grill or oven to high, thread and divide the halloumi cubes, cherry tomatoes, and pepper between the skewers. 4. Place skewers on a baking sheet and bake for 10 minutes. 5. Serve with whole grain toast slices.

SWEET POTATO SALAD INGREDIENTS 1 medium size sweet potato, peeled and cut into cubes ¼ bunch of fresh coriander, finely chopped juice of a lime zest of 1 lime 1 tbsp olive olive ¼ tsp sweet paprika ½ tsp sea salt

ed lad of bak healthy sa ative. rn te This simple al t es a grea potato mak

METHOD 1. Pre-heat oven to 250°C, and bake sweet potato for 15 to 20 minutes. Once cooked take it out of oven and let it cool completely. 2. In a bowl mix the rest of ingredients and toss in the cooked sweet potato and serve.

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SPINACH AND BULGUR SALAD Here is a colorful spinach and bulgur salad. Bulgur is a chewy grain with a mild nutty flavor. In fact, bulgur wheat is one of the tastiest, healthiest and quickest-cooking grains around.

INGREDIENTS

SALAD DRESSING

1 cup burgul 1 cup boiling water 1 can chickpeas, rinsed and drained 50g baby spinach leaves, finely chopped 1 tbsp golden raisins

1 tbsp sumac 1 tsp basil powder juice of a lemon 1 tbsp olive oil salt and pepper to taste

METHOD 1. Place bulgur in a medium bowl and cover with the boiling water, season with salt and pepper. Cover the bowl for 10 minutes or till bulgur softens and water is absorbed. 2. Combine sumac, basil, lemon juice, and olive oil and set aside. 3. In a large bowl add chickpea, spinach, raisins and mix gently with bulgur, add the salad dressing and toss gently.

CHEESE TWISTS INGREDIENTS 2 slices puff pastry, thawed 1 cup grated parmesan cheese

METHOD 1. Preheat oven to 180ÂşC (160Â°C fan-forced). Cover a baking tray with baking paper and set aside. 2.Place one sheet of puff pastry on bench. 3. Sprinkle with parmesan cheese. 4. Place second sheet over the first and roll over the top with a rolling pin. 5. Cut the pastry into 2cm wide ribbons. 6. Place on baking tray and twist. 7. Bake for 10-15 mins or until golden. 14

These cheese twists are a great lunch box snack, after school snack or just a fun recipe for the kids to make.

CHICKPEA FALAFEL Full of tempting Middle Eastern flavours, Chickpea falafel is perfect for a picnic or packed lunch!

INGREDIENTS 1 can chickpea 1 bunch fresh coriander 1 medium onion, diced 1 tsp baking powder 1 tsp sweet paprika 1 tsp cumin

METHOD

TAHINI SAUCE METHOD Tahini is a Middle Eastern paste made from ground sesame seeds.

INGREDIENTS 2 tbsp tahini paste 5 tbsp warm water 1 clove of garlic, minced ¼ tsp cumin 1 tbsp olive oil salt and pepper to taste

1. Add chickpea, coriander, and onion in a blender and pulse for 2 minutes, then add egg, cumin, baking powder, and sweet paprika and pulse for 2 more minutes. 2. Take the mix out and shape it in circles and brush it with olive oil. 3. Bake in a 200°C oven for 10 minutes, take it out and let it cool. Place it in your child’s lunchbox with Tahini sauce on a side.

METHOD 1. Place tahini paste in a deep bowl, add water and mix with a fork till paste color turn to white. 2. Add the rest of ingredients and mix well for 2 minutes and serve.

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QUINOA AND SWEET POTATO SALAD Quinoa is a good gluten-free source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains as it needs less cooking time than other whole grains.

INGREDIENTS 1 cup cooked quinoa 1 small sweet potato, peels and diced into cubes ¼ bunch of fresh parsley 1 tsp tarragon 1 tbsp olive oil ¼ tsp sea salt

METHOD 1. Preheat oven to 200°C for 10 minutes. 2. Mix olive oil, tarragon and sea salt, brush the sweet potato cubes with the mix. 3. Bake the sweet potato for 10 minutes on a baking sheet, once cooked take it out and let it cool for 5 minutes. 4. Mix cooked quinoa with parsley, add baked sweet potato on the top and serve. seeds, rent vegetables, You can add diffe ke ma to rs ve to icken lef shrimps or any ch time ery ev ad sal a a new quino

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G CAT LUNCH BOX • Cat and mouse come together to make a great lunch combo: a simple sandwich, cheese and crackers. • Stud the whole cat bento with carrot flowers to make it decorative. Serve with your kiddo’s fave fruit for a punch of color. • Turn the leftover bread corners into cat ears, layered with cheese. • Roll up string beans and a carrot stick with turkey for a side of “sushi”.

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CAT PIZZA Are you looking for a cute lunchbox pizza? These individual cat-shaped pizzas will delight little ones.

INGREDIENTS quantity basic pizza dough 1 quantity basic pizza dough 1 cup quick pizza sauce grated cheese ½ cup olive slices 1 red capsicum, sliced 8 slices salami

METHOD 1. Preheat oven to 220°C conventional (200°C fan-forced). Line 2 rectangular trays with baking paper. Divide pizza dough into 6 balls. 2. Roll out into rounds. Pinch 2 cat ears on each pizza. Place on trays. 3. Spread each face with pizza sauce. Give each pizza a light sprinkling of cheese. 4. Place olives for eyes, capsicum for the mouth and salami strips for the whiskers. 5. Bake for 15-20 minutes until lightly golden.

HIGH-FIBRE MINI CHOC CHIP MUFFINS This super-easy recipe combines dark chocolate chips, honey and coconut flavours. This mix is packed full of wholemeal fibre and is sugar free.

INGREDIENTS 1 egg ¼ cup rice bran oil ¼ cup honey ½ cup wholemeal self-raising flour

¼ cup dessicated coconut ¼ cup milk ¼ cup chopped 70% dark chocolate

METHOD 1. Whisk egg, oil and honey together gently until honey is dissolved into the mixture.

2. Stir in wholemeal flour, coconut and milk, then add the chopped chocolate. 3. Grease a mini muffin tin lightly with oil, and then fill each case three-quarters full of the muffin mixture. 4. Bake in the over for 15 minutes or until risen and golden. www.mumsinbahrain.net | instagram.com/mumsinbahrain

BARLEY RISOTTO AND PEAS INGREDIENTS 250g barley 1 medium onion, finely chopped 50g canned mushrooms 100g frozen peas ½ tsp turmeric 2 tbsp olive oil 2 cups of water or chicken broth salt and pepper to taste

METHOD

Pearl barley is rich in calcium, minerals, iron and potassium, and that’s just to start with. Make the most of it with creamy risotto.

1. Wash barley and soak in water for an hour. 2. After one hour, in a saucepan sauté onion and mushroom, add turmeric and stir for a minute. 3. Add barley and season with salt and pepper, add water or chicken broth and bring to boil, once boiling and peas and lower heat to low and let cook for 10 minutes or till water is absorbed. 4. Place in a thermal lunch box to keep it warm.

BANANA OAT BAR INGREDIENTS 3 medium bananas, mashed 1 ½ cup quick oats ½ cup rolled oats 4 tbsp Peanut Butter

METHOD 1. Preheat the oven to 350 degrees. 2. Grease a glass dish and mix together the mashed bananas, oats, and peanut butter till it form a dough. 3. Spread the dough evenly in the dish. Bake in the 350 degree oven for 15-20 minutes. 4. Cut into bars and enjoy! Store leftovers in an airtight container in the refrigerator.

Bananas are amazing fruit. They also do wonders in baked goods: Bananas take the place of sugar, eggs, and fat in these wondrously, yummy snack bars.

CHICKEN BURGER AND YOGURT SAUCE INGREDIENTS 500g ground chicken 1 large zucchini, grated 1 small carrot, grated 2 tbsp chopped fresh mint 2 tbsp chopped fresh parsley

1 egg 1 garlic clove, minced Â˝ tsp sweet paprika Â˝ tsp ground cumin salt and pepper to taste whole grain or brown buns 1 tbsp olive oil

YOGURT SAUCE METHOD 1. In a small bowl combine all sauce ingredients, stir well and set aside. 2. In a large bowl combine all burger ingredients and with dampened hands shape into burgers . 3. Bake it on 250C for 5 minutes each side or heat oil in a large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side. 4. Serve in whole grain or brown buns with the sauce on the side.

1 container plain Greek yogurt 2 garlic cloves, roasted Juice of one lemon 1 tbsp olive oil salt and pepper to taste

HOMEMADE GRANOLA BAR These really are the perfect bar for a health snack because they keep you full for hours and don’t provide a sugar overload. Plus, they pack in plenty of healthy fats from the peanut butter, raisins, and alots of fiber from the oats. Afternoon and mid-morning snack, solved!

INGREDIENTS 1 cup soft deseeded dates, pitted ¼ cup honey a For a crunchy granol ¼ cup peanut butter and s ond alm bar add silver ½ cup raisins any cracked walnuts or ½ cup pumpkin seeds fer, pre u yo s nut her ot ¼ cup flax seeds powder nola you also can make gra 1 ½ cups rolled oats so its fru ed bar with dri

school. kids can take it to

METHOD 1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. 2. Toast your oats in a 350 degree oven for 10-15 minutes or until slightly golden brown. 3. Place oats, raisins, pumpkin seeds and dates in a bowl - set aside. 4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. 5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with parchment paper so they lift out easily. 6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden. 7. Remove bars from pan and chop into 10 even bars. Store in an airtight container

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MINION LUNCH BOX • Minions are rice coloured with mashed egg yolk. Their overalls are egg sheet coloured with blue colouring. The rest of the details were done with cheese and nori. •The other dishes that I packed are broccoli fritters, lettuce, grapes and strawberries.

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AVOCADO PASTA SALAD The richness of the avocando makes this dish taste amazing. Feel free to add more or less cherry tomatoes for your preferred consistency.

INGREDIENTS 8 oz penne pasta 1 cup cherry tomatoes, diced 1 green onion 2 tbsp chopped cilantro ½ cup cooked chicken shredded or turkey cubes 1 tsp lime juice

SALAD DRESSING 1 ripe avocado ½ fresh Lime, juiced ¼ cup chopped cilantro ½ tsp cumin ½ tsp garlic powder ½ cup buttermilk salt & pepper to taste

METHOD 1. Place all dressing ingredients in a blender and process until smooth. 2. Cook pasta according to package directions. Drain and run under cold water. Toss diced avocado with lime juice. 3. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 1 hour before serving.

CHICKEN MEATBALLS AND MINT INGREDIENTS 200g minced chicken meat, preferably white meat 1 small onion, grated 1 small carrot, grated ¼ bunch of parsley handful fresh mint 1 tsp dried oregano

1 tsp dried basil 1 tsp sweet paprika 1 tbsp quick oats 6 Devon cream crackers, smashed up until fine 2 tbsp olive oil 1 tsp flax seeds meal

METHOD 1. With clean hands scrunch and mix up well all ingredients.

2. Roll the mix into bite size chicken meatballs. 3. Place chicken meatballs on a baking sheet and bake for 15 minutes. You can also fry it or cook it in tomato sauce. 4. Serve with brown toast or pasta.

COCONUT CURRY WITH SWEET POTATO NOODLES Serve this curry with rice noodles, basmati rice or chappati bread.

FOR THE CURRY ½ tbsp coconut oil 1 large carrot, peeled and sliced 1 small red bell pepper, sliced 1 cup broccoli, cut into bite-sized pieces ½ cup onion, chopped

noodles in ked sweet potato You can split the coo ox and keep one to school lunchb halves, use the plain . ner n di r fo the curry sauce one

1 tsp fresh ginger, minced ½ tbsp yellow curry powder 1 can full fat coconut milk pinch of salt

FOR THE SWEET POTATO NOODLES ½ tbsp coconut oil 1 large sweet potato, peeled pinch of salt

METHOD 1. Heat ½ Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften. 2.Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes. 3. Add in the ½ tbsp of yellow curry powder and cook until fragrant, about 1 minute. 4. Add in the can of coconut milk and a pinch of salt, mixing well. 5. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken. 6. While the sauce cooks, prepare a mash of sweet potato either by boiling it or baking it, and cook noodles as per packet instruction. 7. Heat the remaining coconut oil in a separate pan over medium heat, add mashed sweet potato and cooked noodles, stir often until the mix begins to wilt, season with salt. 8. In a large bowl mix sweet potato noodles with the curry sauce and serve.

DATE BLISS BALLS INGREDIENTS 250g date paste 100g rolled oat 50g raisins 2 medium carrots, shredded 1 tsp vanilla extract shredded coconut for coating

e You can make th ht date bites at nig tight and keep in an air ke few ta and er ain nt co when out everyday or needed.

METHOD

Pop them into lunch box to satisfy sweet tooth of your kids.

1. With clean hands scrunch and mix up well the first 5 ingredients. 2. Roll in the mix into bite size balls. 3. In a tray, place coconut and coat each date ball with coconut. 4. Refrigerate for at least 3 hours before serving.

CHEESY VEGETABLE SCONES INGREDIENTS 2 cups wholemeal self-raising flour 1 tsp baking powder 40g light margarine salt and pepper ½ cup chopped chives 1 large carrot, finely grated

½ cup finely chopped spinach leaves 1 cup (80g) finely grated reduced-fat tasty cheese ½ cup low-fat milk olive oil spray

METHOD 1. Heat oven to 200°C (180°C fan-forced) and line an oven tray with baking paper. 2. In a large bowl; add flour; baking powder; margarin; salt and pepper and mix with your hands until it resembles breadcrumbs. 3. Stir through chives; carrot; spinach and cheese and gradually add milk; mixing together to form a stiff dough - be careful not to over mix. 4. Place dough onto oven tray and form into a circle. 5. Score the top into 8 wedges; spray lightly with oil and bake for about 40 minutes until golden and cooked through. Cut into wedges and serve warm or cold. www.mumsinbahrain.net | instagram.com/mumsinbahrain

BROCCOLI FRITTERS INGREDIENTS 3 cups chopped broccoli (¼ inch cubes, steamed till tender) 1 egg, beaten ½ whole wheat bread crumbs ½ cup parmesan cheese 1 small clove garlic salt and pepper to taste 2 tbsp olive oil

METHOD A seriously high ratio of broccoli! A great way to hide a lot of greens into irresistible little bites. They are freezer friendly too!

1. Combine, and lightly mash ingredents. 2. Add olive oil to a heated pan and fry the mixture for 2 min on each side. 3. Serve with a slice of toast.

CHICKEN WRAPS INGREDIENTS 200g fat free chicken breast 1 large onion, grated 1 large green pepper, grated 3 tbsp yogurt juice of a lemon 1 tsp turmeric 2 tbsp olive oil tbsp green olives, chopped sun dried tomato wraps or your favorite wraps salt and pepper to taste

METHOD 1. In a fryer place one tablespoon of olive oil and lightly fry grated onion for a minute then add turmeric and stir for 2 minutes and set aside. 2. In a bowl mix yogurt, lemon, grated pepper, 1 tablespoon of olive oil then add the fried onion and salt and pepper to the mixture and mix well. 3. Cut chicken into 1cm stripes and marinte in the mixture for overnight. 4. Heat a large skillet and add chicken and cook for 10 to 15 minute on medium heat.

PINEAPPLE FRIED RICE INGREDIENTS 2 cups fresh pineapple, diced 1 onion, diced 2 carrots, peeled and grated ½ cup frozen corn ½ cup frozen peas 2 tbsp olive oil 2 cloves garlic, minced

3 cups cooked brown rice 3 tbsp soy sauce 1 tbsp sesame oil ½ tsp ginger powder ½ tsp white pepper 2 spring onions, sliced You can always add any chicken leftovers to the fried rice or turkey cubes.

METHOD 1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. 2. Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender. 3. Stir in rice, pineapple, green onions and soy sauce mixture. Cook, stirring constantly, until heated through. 4. Serve immediately.

JAM PINWHEELS INGREDIENTS 2 sheet puff pastry (defrosted) 1 cup jam

METHOD 1. Preheat the oven to 180°C. Line a baking tray with baking paper. 2. Lay out the defrosted puff pastry sheets and cover each evenly with the jam. 3. Roll up tightly into a sausage shape and using a pizza cutter, slice each ‘sausage’ into six pieces. 4. Place each pinwheel on to the baking tray, seam side down and bake for 20 minutes or until golden and puffed. Remove from oven and leave to cool. 30

Simple, easy, fun and delicious, these jam pinwheels are perfect for little ones to make.

COCONUT SNOWBALLS This coconut snowballs recipe is a no bake dessert recipe that even kids can make. Kids would simply love these sweet balls.

INGREDIENTS 2 cups unsweetened shredded coconut, divided 2 teaspoons melted coconut oil 3 tbsp maple syrup (or agave syrup) 2 tbsp unsweetened coconut milk ½ tsp vanilla extract ½ teaspoon ground cinnamon dash of sea salt

METHOD 1. Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, until it forms a paste. 2. Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add ½ cup plus 2 tablespoons of shredded coconut and pulse until just combined. 3. Shape the mixture into balls and coat with the remaining shredded coconut. Refrigerate for at least an hour, you can keep the coconut snowballs in the fridge up to 5 days which will cover you for a week for lunch box dessert.

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FLOWER LUNCH BOX • This lunch box packs tons of flower power. • Serving the flower lunch box on a bed of lettuce makes it feel even more like a garden. • Tuck in a turkey flower and a few green string beans for added color and nutrients. • Cut «V» shapes into cucumber and carrot discs to make the bright orange flowers. • Use a small, scallop-edged cookie cutter to make the fun floral fruit decorations—this is fun to do with your kid if they are old enough.

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BUTTER COOKIES INGREDIENTS 200g butter, softened at room temperature 160g castor sugar

2 egg yolks 360g plain flour/ cake flour 40g corn flour

PANDA COOKIES INGREDIENTS 160g Flour 1 egg 120g Butter

130g Flour+30g Cocoa Powder 120g Sugar

METHOD

1. Using an electric mixer, cream butter and sugar till it turns pale and fluffy, by adding in the sugar in 3 additions. 2. Add in egg yolk and mix well. 3. Sift cake flour and corn flour together and add into mixture 2 in 2 additions. Stir to form a soft dough. 4. Wrap dough in cling wrap and refrigerate for 30 minutes. 5. Remove dough from fridge, roll it out wwbetween 2 pieces of baking paper. The dough will appear hard and breaks easily, keep stacking up and rolling till it becomes softer. Cut out with cookie cutters. 6. Line tray with baking paper. Bake at preheated oven at 170째C for around 15 minutes.

1. Use hand whisk to beat butter with sugar, adding the sugar in 3 portions. Whisk till creamy. 2. Add in egg and whisk . 3. Divide the dough into half. Add 160g into one portion. Add 130g Flour and 30g Cocoa Powder to the other portion. Mix well with spatula and shape into a ball with your hands. Cling wrap the plain dough and brown dough separately. 5. Put in fridge for around 30 minutes to an hour. 6. Take out dough, roll out, cut with Panda cookie cutter and place on baking paper. 7. Bake at 160째C for 15 minutes.

FREEKEH AND MIXED VEGETABLES INGREDIENTS 1 cup freekeh 1 small onion finely chopped 3 tbsp olive oil 1 cup mixed vegetables (I used frozen peas, carrots and green beans) ½ tbsp mix of cumin, coriander powder, and turmeric ¼ teaspoon cardamom 1 ½ cup water

METHOD 1. Rinse freekeh with water and wash till water runs clear. 2. On a medium heat, In a saucepan add olive oil and sauté onion then add the freekeh and mix well for 2 minutes. 3. Add the spices mix, cardamom, salt and pepper and mix with freekha with a wooden spoon for a minute. 4. Add vegetables and water, bring to boil then lower heat to low and cook for 10 minutes till all water is absorbed. 5. Place a child portion in launch box and save the rest in the fridge.

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You can cook pla in freekeh and ad d your child’s favourite vegeta bles or dried fruit s to it, you also can stuff gr een peppers or to matoes with cooked freekeh and roast in oven .

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ELMO&COOKIE MONSTER LUNCH BOX • Elmo and Cookie Monster did not appear in the same lunch box. They were done on different days. • Just fill up silicon cup with some rice, add on cheese and nori for Cookie Monster. The rice was coloured with butterfly pea flower, love the nice blue natural colour. The other food in the bento are chicken, broccoli, grapes and strawberries. www.mumsinbahrain.net | instagram.com/mumsinbahrain

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