As school holidays approach the question in many mum’s and dad’s head is “How am I going to keep these kids entertained?”
We’ve compiled a few recipes for the kids to try! Cooking; the perfect rainy day school holiday activity.
Bake a Snowman
To fill a 25cm square tin and make around 12 cakes you’ll need:
– 25g butter
– 170g marshmallows
– 120g rice crispy type cereal
Put the butter and marshmallows in a large pan. Heat gently and stir until all the marshmallows have melted. Add the rice crispy cereal and stir gently until all the cereal is coated with the marshmallow mixture. Then line a baking tin with baking paper and fill with the rice crispy mixture. Flatten down the surface with the back of a spoon or wet hands. Pop the cake in the fridge to cool and go firm.
Once your cake is cool you can cut out your cakes. A number 8 cookie cutter makes a great snowman shape.
Then it’s time to decorate. We used tubes of icing and chocolate chips. Add a face, buttons and scarf to your snowman.
We love using little squeezy tubes of ready made icing as it makes it nice and easy for younger children to join in.
The snowman cakes will keep for a few days in an air-tight tin, but I bet you eat them all straight away!
Chicken Nuggets
(This one will require a bit more help from mummy and daddy)
What you’ll need:
- 1 egg, lightly whisked
- 1/2 cup (45g) cornflake crumbs
- 1 (about 200g) chicken breast fillet, cut into 3cm pieces
- 1 small (about 290g) orange sweet potato (kumara), peeled, cut into 1cm-thick slices
- Olive oil spray
- Sweet chilli sauce, to serve
- Mixed salad leaves, to serve
Method:
- Preheat oven to 200C. Line 2 oven trays with baking paper.
- Place the egg and cornflake crumbs in separate bowls. Dip a piece of chicken into the egg then in the cornflake crumbs, tossing to coat. Place on 1 prepared tray.
- Use a 4cm-diameter star pastry cutter to cut stars from the sweet potato slices. Place on the remaining tray.
- Lightly spray the chicken and sweet potato with olive oil spray. Bake the sweet potato for 10 minutes. Add the chicken and bake for a further 10-15 minutes or until the nuggets are cooked through and the sweet potato is tender. Serve with sweet chilli sauce and salad leaves.
Chipolata sausage rolls with tomato sauce
What you’ll need:
- 2 sheets (24 x 24cm) ready-rolled frozen reduced-fat puff pastry, just thawed
- 1 x 500g pkt extra-lean beef chipolata sausages (Peppercorn Food Company brand)
- 160ml (2/3 cup) tomato sauce
- 2 tablespoons Worcestershire sauce
Method:
- Preheat oven to 220°C. Cut the pastry sheets in half. Cut each half crossways into quarters. Wrap pastry around the centre of each sausage. Brush edges lightly with water and press to seal. Place the sausage rolls, seam-side down, on a baking tray. Bake in preheated oven for 15-18 minutes or until golden brown and puffed. Remove from oven.
- class=”description”>Kids’ task: Meanwhile, combine the tomato sauce and Worcestershire sauce in a small serving bowl. Arrange the sausage rolls on a large platter and serve immediately.
