IOL Food - Cooking with children - Issue 7

IOL

FOOD Issue 7

Cooking with children

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Editor’s Note

AGE GUIDE FOR KIDS IN THE KITCHEN

PACKING HEALTHY LUNCH BOXES

BEGINNER RECIPES TO TRY

INTERMEDIATE RECIPES TO TRY

KIDDIE FOODIE MIMI REY

EDITOR’S CHOICE

BEST KIDS’ COOKING SHOWS TO WATCH

EXPERT RECIPES FOR YOU TO TRY

CELEB KIDS WHO LOVE THE KITCHEN

CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com FOOD EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford | renata.ford@inl.co.za DESIGN | Mallory Munien | mallory.munien@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES | Charl Reineke | charl@africannewsagency.com Kyle Villet | kyle.villet@africannewsagency.com GENERAL ENQUIRIES | info@anapublishing.com

I COOKED my first full meal when I was nine years old. Mum had a late meeting at work and we realised that we were clearly going to starve if we didn’t cook.

Usually, we always had the vegetables cleaned, peeled and chopped in preparation of her coming back from work and cooking. However this time, I had to take over.

Luckily, I had been watching her cook for years. The easiest thing I could cook was mince and so I decided to make a spicy mince and vegetable curry, with rice, butternut and green beans. The family enjoyed it and I was soon tasked with cooking once a week.

When I look back I think about how, if I hadn’t taken that step, I probably would have a different relationship with food. I enjoy cooking and experimenting in the kitchen and I was lucky enough that mum encouraged me to do so.

We curated the content in this issue of FOOD to encourage children to spend time in the kitchen, to make their own food and challenge themselves.

We have three different sections- beginner, intermediate and expert. This will make it easier for the children who will be trying these recipes.

Plus, there are tips for lunch box ideas and also information on how to the kids involved in the kitchen and also an age guide for what kids can help out with, in the kitchen.

Getting children involved in food preparation is an easy way to get buy-in and for them to taste their own creations. Not only that– preparing easy snacks and recipes together is a good way to lay a strong nutritional foundation.

I really hope you will enjoy this issue!

Cooking up a storm LIFESTYLE REPORTER WANT to get the kids involved in the kitchen? Now is also the ideal time and here are four tips to help: START SMALL Don’t try to tackle a long recipe, start off by making a salad, sandwich, boiled eggs and toast, let them sugar and roll pancakes – quick and easy.

MANAGE THE INEVITABLE MESS Keep your kitchen from looking like a tornado hit it, without spoiling the fun for your junior chefs; strategise around cracking eggs, designate areas to blend,

sprinkle and wash up as you go.

CREATE TRADITIONS Beyond baking cookies during the holidays, find out what fun rituals you could start with your kids when they’re still young. Bake fresh cupcakes and cakes for birthdays, Sunday roast and a tasty apple pie for dessert.

ENCOURAGE INDEPENDENCE By the time they are five or six, they’re ready to make a fruit and cinnamon smoothie or pancakes.

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An age guide for kids helping in the kitchen

Age-appropriate tasks

Wash produce, tear leafy greens, spin lettuce break broccoli and cauliflower into pieces, rinse and drain beans, brush vegetables with oil using a pastry brush, knead dough, spread butter or cream cheese on to bread or a bagel with a dull knife.

Whisk, with your help, crack an egg, with your help, carry ingredients from place to place. (Be prepared for spills, keep it light, keep smiling.)

Wipe counters, and throw things in the trash

(surprisingly fun at this age).

CASEY SEIDENBERG

I

VIVIDLY remember cooking with my mother and grandmother, and these memories are all exceedingly fond. Perhaps this is where my love of food began?

Because I cook most week nights, I always need extra hands to get dinner on the table, and because my daughter is often looking for attention at the dinner hour, I am making it a point to designate her my official helper. Hopefully, her memories will be equally as fond.

It won’t be productive for me to hand her a fake task with a pretend tool; at 7 she is too savvy for that. She wants to use the same tools I use and cook the actual foods we will eat. I can’t ask her to safely dice an onion and sauté it over high heat, but there are loads of cooking tasks a child can undertake. Here is my guide for getting your kids into the kitchen.

Younger than 2

At this age, it is all about exposure. Let them watch you from a safe spot such as a high chair, a playpen or a blanket on the kitchen floor away from hot pans and spills.

Give them unbreakable kitchen tools such as wooden spoons and plastic measuring cups. If they are stable standing on a stool, they can rinse produce and “wash” plastic containers in the sink under cold water.

Ages 2 to 3

Before cooking, always ask your child to wash her hands; an important habit to teach. If working at the counter or in the sink, children should stand on a stable stool about 30cm off the ground. Expect mess.

Recipe ideas: Baked goods tend to be fun as every kid enjoys a cupcake or biscuit at the end of their hard work.

But you can also give children this age fake tasks, as they probably won’t notice and will learn just as much measuring, pouring and stirring items such as beans, oatmeal or flour.

Ages 4 to 6

At this stage, they can begin to use real cooking tools, although they should still stay away from a hot stove or oven.

Age-appropriate tasks

Stir mixed ingredients, peel oranges, grapefruits and hard-boiled eggs, juice lemons and limes, mash bananas, empty a bowl using a spatula, grease a baking pan, measure ingredients, with assistance.

Use a mixer, with assistance, turn the blender on and off, with you nearby, set the table, fill the dishwasher with soap and push start, turn on a kitchen timer.

Early knife skills: Use a dull knife to cut soft

items such as bananas. Begin by explaining the rules such as grown-ups retrieve and carry the knives, kids use a dull knife to chop only the items you tell them are safe, and only with you nearby.

Recipe ideas: Biscuits, cupcakes and other baked treats are easy and appealing for beginner cooks, but if you want to avoid an overload of sugar, make dips such as hummus, guacamole or tzatziki.

Other ideas include granola and yoghurt parfaits with fruit and nut toppings, salads, dressings and mashed potatoes.

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5 tips for

packing healthy lunch boxes LUTHO PASIYA

WHAT is great about lunch boxes full of fresh food is that they give your child the energy to concentrate, learn and play all day. For those of you who need advice about packing healthy school lunches, we have five simple tips to make it easy and enjoyable for everyone.

7 CHEESY COURGETTE SLICES (Makes about 8 portions) Ingredients: 15ml olive oil 1 large onion, chopped 125g good-quality ham, finely chopped 80g grated cheddar cheese 400g courgettes, grated 2 carrots, peeled and grated 80ml flour 6 eggs, beaten 80ml milk salt and pepper Method: Heat the oil and fry the onion until soft. Remove and cool. Combine with the ham, cheese, courgettes and carrots, and mix. Stir in the flour. Mix the eggs and milk together and add to the mixture. Mix and season well. Pour the mixture into a 18x28cm tin that has been lined with non-stick baking paper.

Bake at 180°C for 25-30 minutes or until golden brown and set.

Cool in the tin, then cut into squares.

1. Nutrition

It goes without saying that what children eat for lunch is as important for them as everything else they eat. Lunch needs to provide them with energy to get through the rest of their classes, and beyond.

2. Taste

What good is nutritious food if children won’t eat it? Keep lunch flavourful by providing in-season ripe fruit, roasted vegetables if they won’t eat them raw (roasting brings out the sweetness), cooked meats and grains prepared with herbs and spices, flavoured yoghurt or milk.

3. Convenience

Most lunch periods aren’t too long, so lunch can’t be a 5-course meal. Keep it on the simpler side by including pre-packaged products like individual containers of yoghurt, apple sauce, hummus and string cheese.

4. Food safety

To keep lunch safe, keep cold food in the refrigerator until right before children run out the door.

5. Food quality

You want to think about how your packed lunch will hold up until lunchtime. Try packing each component of a sandwich separately, and have children assemble it at lunchtime.

BULGUR CHICKEN SALAD (Serves 4) Ingedients: 125ml bulgur wheat 250ml boiling water 100g cherry tomatoes, halved 1 small red pepper, diced ½ small English cucumber, peeled and chopped 2 chicken breast fillets, cooked and diced 40ml chopped mint salt and pepper 15ml lemon juice 45ml olive oil Method: Put the bulgur wheat into a bowl and pour over the water. Set aside for 30 minutes. Drain well in a sieve.

Combine the tomatoes, pepper, cucumber and chicken and add the drained bulgur wheat. Mix in the mint and season to taste. Combine the lemon juice and olive oil and mix well.

Add to the salad and toss to combine. This salad keeps well in the fridge for a few days.

RECIPES TO TRY

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9 Banana And Raspberry Ice Lollies (Makes 6) Ingredients: 1 banana 125ml frozen raspberries 125ml grape juice 125ml Greek yoghurt Method: Combine all the ingredients in a food processor and blend until smooth.

Pour into ice lolly moulds and freeze until solid.

Sandwich on a Stick Using star shaped (or any fun shapes you may have on hand), kiddos will won’t be able to resist these tasty, super fun cheese and ham sandwich skewers!

Ingredients: 6 Slices whole grain bread 6 Slices Cheese of choice 12 Slices thinly slices deli pepperoni 2 tbs. Herbed cream cheese 6 Slices cucumber 6 Whole cherry or grape tomatoes Method: Using a small to medium sized star or other fun shaped cookie cutter, cut 2 stars out of each slice of bread creating 12 stars. Repeat with cheese, cutting one star from each slice.

Place 2 slices of pepperoni on top of each other and cut with the same cookie cutter.

Repeat with remaining pepperoni.

Spread a small amount of cream cheese on one side of a star-shaped bread and layer with pepperoni and cheese.

Spread cream cheese on one side of another star-shaped bread and top the sandwich.

Repeat for remaining 5 sandwiches Thread a skewer through the centre of one star sandwich, follow with one slice of cucumber and one tomato. Repeat process 2 more times to complete one skewer. Repeat entire process for the second skewer.

Banana And Raspberry Ice Lollies

Breakfast Summer Smoothie Ingredients: 1 small ripe banana about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve, apple juice or mineral water, optional oats (optional) runny honey, to serve Method: Break the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Add oats. Blitz again.

Toss a few extra fruits on top, drizzle with honey and serve.

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Banana choc chip ice cream (Serves 4) Ingredients: 4 bananas, peeled and sliced 125ml chocolate chips Freeze the banana slices until solid.

Method: Place in a food processor and mix until it forms a fluffy ice cream. Remove from the processor and fold in the chocolate chips. Eat straight away as a soft serve ice cream or place in a container and freeze until solid.

3 Ingredients in 3 steps Tortellini Pasta Ingredients: 2 jars of good tomato pasta sauce combined with 4 cups of water 1 bag of tortellini pasta 6 cups of fresh spinach

Method: 1. Heat up the pasta sauce with water in a saucepan over medium heat.

2. Add the tortellini and cook for 5 minutes.

3. Add the spinach to wilt and serve.

OVERSEEING REQUIRED

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Oat, date & nut bars (makes 30) Making a granola bar has never been this easy or deliciously dreamy. Sounds yummy? Wait until you sample the end product.

Ingredients: 375ml rolled oats 50g blanched almonds (chopped) 50g pecan nuts (chopped) 125ml roasted seeds 125ml dried cranberries (chopped) 100g walnuts 250g fresh pitted dates, roughly chopped 180ml cocoa powder 110ml almond butter 80ml agave nectar Method: Place the oats, almonds and pecans on a baking tray and roast in a preheated oven at 180°C for 10 minutes. Remove

and transfer to a large bowl with the roasted seeds and dried cranberries.

Process the walnuts in a food processor until finely chopped.

Remove and set aside. Process the dates until smooth.

Add the cocoa powder and finely chopped walnuts to the dates and process until combined.

Add the date mixture to the oat mixture and mix well.

Heat the almond butter and agave together in the microwave for 30 seconds, then pour over the oat and nut mixture.

Mix thoroughly until well combined. Transfer to a lined 25x30cm pan. Press down firmly to even out the top. Refrigerate for at least an hour before cutting into bars.

Mac ‘n Cheese Balls Repurpose yesterday’s mac ‘n cheese in a fun, fresh way.

Ingredients: 3 Cups left over mac ‘n cheese ½ cup Cream Cheese 2 Eggs 1 ½ Cups Bread Crumbs 1 Teaspoon Salt 1 Teaspoon Smoked Paprika 1 Teaspoon Garlic Powder vegetables of choice ( grated carrots, chopped spinach are great options, cooked rice cauliflower) Method: In a bowl, start mixing the leftover mac ‘n cheese and softened cream cheese, and vegetables and then form 5cm balls. Squish together 5cm tightly packed balls and arrange on a lined baking sheet. (TIP: Spray hands with a little non-stick spray) Chill for 5 minutes in freezer. Meanwhile set up your dredging station. In one small bowl, crack your eggs and give them a little stir creating an egg wash. In another small bowl combine crumbs, salt, smoked paprika and garlic powder. Take each chilled mac ‘n cheese bite and dip into egg wash. Then roll in crumbs until completely coated. Line your air fryer basket with the prepped mac ‘n cheese bites, leaving ample room around them. Make sure to not crowd the basket.

Cook on 200 degrees C for 3-4 minutes.

Enjoy warm!

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Beef and Broccoli Stir Fry (Serves 6) Ingredients: 15ml coriander seeds 500g sirloin steak (sliced) 60ml olive oil 1 red, yellow and orange pepper (sliced into rings) 2 red onions (sliced into wedges) 5ml chopped fresh garlic 5ml grated fresh ginger 1 red chilli (chopped) 200g broccoli (cut into florets and soaked in boiling water for 2 minutes), 60ml soy sauce 125ml sweet chilli sauce 5ml sesame oil 2ml salt 125ml chopped fresh coriander

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noodles (to serve) Method: Pound the coriander seeds in a pestle and mortar and place in a bowl with the sliced steak and half the olive oil.

Rub into the meat and set aside for 10 minutes. Heat the rest of the oil in a wok or large frying pan until hot and brown the meat in batches on both sides. Remove and set aside.

Heat more oil if necessary and fry the peppers, onions, garlic, ginger and chilli until fragrant.

Drain the broccoli and add to vegetables.

Stir fry for 2 minutes. Return the steak. Mix together the soy, sweet chilli, sesame oil and salt and pour over the meat and vegetables.

Stir fry for 2 minutes, stir in the coriander and serve with noodles.

3-Ingredient Oreo Icebox Cake Ingredients: 750ml Double Cream 50g Icing Sugar Roughly 60 Oreos (the exact amount will depend on your tin size) Note: Remember to save some Oreos to crush up for the decoration on top.

Method: Whisk the cream and sugar together until stiff peaks form.

Then add a thin layer to the base of the pan followed by a layer of Oreo’s and a thicker layer of cream.

Repeat the above step two more times finishing off with a layer of cream and spread out evenly.

Pop this in the fridge for a minimum of four hours then decorate the top with a sprinkle of Oreo crumbs.

Biltong & Avocado Tacos With Chunky Salsa Ingedients: TACOS 2 wheat flour tortillas 15ml olive oil 60ml low fat yoghurt 30ml low fat / organic mayonnaise 10ml lime juice Zest of ½ small lime

200ml thinly sliced red and green cabbage 100g sliced biltong 1 avocado, peeled, seeded and cut into cubes Salsa: 30ml chopped spring onion 80g small tomatoes, quartered 80g corn kernels 30ml chopped red pepper Salt and black pepper 30ml picked coriander leaves 10ml red wine vinegar 5ml olive oil Method: Mix together the 15ml olive oil, yoghurt, mayonnaise,

lime juice and zest. Add this to the cabbage and mix well.

Keep aside. In another small bowl, combine all the salsa ingredients and mix well.

Heat a griddle pan on medium heat until hot. Grill the tortillas in the griddle pan until they are lightly charred and hot. Assemble the tacos by dividing the cabbage evenly among the grilled tortillas, top with the biltong slices and the avocado.

Fold the tortillas in half and serve immediately with the chunky salsa.

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Easy Peasy Healthy Banana Split

Mimi Rey

Meet kiddie influencer and foodie BUHLE MBONAMBI

T

here’s still a faint smell of cinnamon when I walk into the Wasserfall home in Westville, Durban, to interview Mimi Rey, the seven year old who is taking social media by storm. It turns out she and her award-winning musician sister, Holly, had just finished baking apple crumble and it was still warm in the oven. And no, it wasn’t for me. It was a taste test for Christmas lunch dessert.

If you do not know Mimi Rey, then allow me to introduce you to her. She’s the spunky and oh-soconfident charmer who is as much a good dancer and comic as she is a baker.

One half of the Baking with the Reys Instagram series that started during lockdown, Mimi has a following which includes some of the biggest names in South African celebrity.

She’s also a taste-maker. Many of us have been introduced to new songs by her. Take Ke Star

by Focalist. She and Holly were driving to the shops during Level 3 and they played the song, and Mimi sang and danced to the song, making it go viral and helped make Ke Star a chart topping hit.

But her first love will always be time spent in the kitchen, either

with her grandmother, cookbook author and former magazine editor, Margaret Wasserfall or Holly.

Baking with the Reys has become a popular cooking feature on Holly’s IGTV, and sees the sisters bake some of their family recipes that are also easy to do, especially for children.

It turns out it was both Mimi and Holly’s idea to start baking on Instagram. “We were bored during lockdown and didn’t have anything to do. But we liked to bake together and so Holly and I decided to share the videos on Instagram,” Mimi says, while busy scrolling through Tik Tok. The videos have a healthy following, with thousands tuning in every Saturday to watch the sisters bake up a storm.

Mimi says beyond just team work and bonding time with her sister, it’s also taught her a few things that are helping with school.

“I love that me and Holly work as a team. I love that it teaches children to read, measure and also feeling good about yourself.”

Asked what she loves baking, Mimi was almost singing as she said: “Cupcakes, pancakes, cake, cake, cake... brownies and apple crumble.”

Speaking of the apple crumble Mimi made with Holly- it is delicious. It wasn’t sickly sweet, the flavour combinations worked perfectly and it’s perfect for a summer Christmas lunch dish.

“I love the crumble at the top,” Mimi says. “It’s really good. and also the little bit of sweetness in the apple.”

And while baking is her favourite thing to do, cooking is slowly going up the totem pole.

Asked what she loves to cook, she quickly mentions her toad in a hole- which is sausages in batter, usually served with onion gravy and vegetables. She also usually helps her grandmother with cleaning, chopping and slicing vegetables. “I could chop when I was six,” she says, proudly.

And then proceeds to laugh at me when I say I could only start properly chopping vegetables at eight years old.

She’s also starting to experiment in the kitchen and making her own snacks, like the apple slices with peanut butter and seeds, or her healthy banana split.

She’s looking forward to spending more time in the kitchen with Holly and for Baking with the Reys to finally land up on TV. And a children’s cook book. “That would be so cool.”

Ingredients: 1 Banana 1/4 Cup Peanut Butter 1/2 Cup of Plain or Vanilla Yoghurt Toppings 1/4 Cup Chopped Almonds 1/4 Cup Cranberries 14 Cup sunflower Seeds (toasted optional) 1/4 Cup Sesame seeds or coconut 1/4 Cup Blueberries 1/4 Cup Chocolate chips Honey Method: Cut the banana down the middle, divide and place on plate.

Spread the opened out insides with peanut butter. Place your yoghurt in the centre. Add sprinklings and drizzle with honey to finish.

Apple Cookie Slices A fantastic fun healthy snack for kids of all ages Ingredients: 1 apple, sliced in rings 1/4 cup Peanut butter 1/4 cup Chocolate chips 1/4 cup Almonds 1/4 cup Cranberries 1/4 Sunflower Seeds 1/4 Sesame Seeds Honey for drizzling (You can change the toppings and add any of your children’s favourites but keep them healthy and as natural as possible) Method: Slice apple into thin rings.

Remove pips. Spread peanut butter on one side of the ring. Sprinkle toppings over the rings and drizzle a thin streaks of honey as a final touch.

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Editor’s Choice

First for Earth Bamboo Fibre Kid’s Meal Set - Zebra (5 Pieces)- R175 First for Kids bamboo meal sets are made primarily of bamboo and provide an eco-conscious offering and sustainable solution for families exploring a green lifestyle.

Let’s Cook - Delicious Yet Nutritious Easy Meals And Treats For Kids And Teens - R210 For kids, by kids! with a little help from Ms Sibalicious! Let’s Cook is jam-packed with nutritious and delicious, easy-to-do meals and snacks for any occasion, from lunchboxes to smoothies and so much more.

BUY NOW BUY NOW

Tescoma Delicia Kids Cookie Cutters for Boys (6 Piece Set)- R117 The new cutter moulds are totally plastic with the same functionality and utility of the classic ones, but thinking about the safety of children.

BUY NOW

KitchenFX Portable And Rechargeable 175W USB Blender with Strainer - Pink- R299 From fully charged, the blender can last for approximately 10 to 12 uses until a recharge is required. Charging to full capacity in two (2) hours.

BUY NOW

Best kids cooking shows BUHLE MBONAMBI GETTING children involved in food preparation is an easy way to get buy-in and for them to taste their own creations. Not only that – preparing easy snacks and recipes together is a good way to lay a strong nutritional foundation.

Getting them involved leads them to adopt healthier eating habits, with more fruits and vegetables.

One way of getting them interested is to watch cooking TV shows for kids. Here’s our pick to help release their inner chef.

Disney Cookabout KitchenFX Kids Leakproof 6

Compartment Bento Lunch Box- R459

The KitchenFX Bento Kids Lunchbox is an innovative bento-style lunch box designed exclusively for active kids on the go.

BUY NOW

A scene from Disney Cookabout

DISNEY CHANNEL

This local kids cooking show uses food preparation, cooking and outdoor exploration to showcase local ingredients and a fun-filled approach to healthy eating. It’s also a competition, where each contestant is sent on an excursion to find supplies, allowing them to explore South Africa’s fresh produce. Once the ingredients are collected, the team is transported

to the Cookabout Kitchen to cook up a storm.

The Big Family Cooking Showdown

MasterChef Junior

This show sees 16 families compete for the top spot. The competition takes place over eight heats, three semifinals and one final, with each heat split into three categories. As the rounds go on, the families have to impress judges to progress in the competition before one family claims the crown.

VARIOUS DSTV CHANNELS

Is there another cooking show as popular as Masterchef? Well, Junior is even better. The world recently mourned the untimely passing of Ben Watkins, a rising young culinary star in the sixth season of MasterChef Junior who died from a rare form of cancer.

The show sees some of the best young cooks show off their skills and have fun in the kitchen.

Top Chef Junior SHOWMAX

Even though the show has long been cancelled, you can still stream it, which is awesome.

Like it’s adult version, Junior has 12 competitors. They cook up anything from sweets to fivecourse dinners. Want to improve your gourmet cooking? This is the show for you.

NETFLIX

Good Eats

AMAZON PRIME

This is for children with an interest in not just cooking, but the science behind it. Hosted by Alton Brown, it’s a crowd-pleaser that’s equal parts educational and playful. The show has engaging demonstrations and makes cooking much easier to understand. Brown is able to make even the more complicated aspects of food science approachable to young viewers.

ADULT HELP REQUIRED

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Portobellos With Chickpeas and Tahini (Serves 2) Ingredients: 2 large portobello mushrooms (about 450g) 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 2 garlic cloves 2 teaspoons ground sumac 2 tablespoons fresh lemon juice 1/2 teaspoon fine sea salt, or more to taste One can use no-salt added chickpeas, drained and rinsed 2 tablespoons tahini 1 tablespoon fresh thyme leaves 2 teaspoons sesame seeds 2 teaspoons sesame seeds Method: Position a rack in the middle of the oven and preheat to 220 degrees.

Wipe the heads of the mushrooms with a damp paper towel. Cut out the stems, then place the mushrooms, gill side up, on a rimmed baking sheet.

Score the inside of each mushroom all over with the tip of a knife, to allow the oil to penetrate, then drizzle 1 tablespoon of the olive oil onto the mushrooms.

Using a mortar and pestle, crush the garlic, then pound in 1 tablespoon of the olive oil, plus the sumac, lemon juice and salt. (If you don’t have a mortar and pestle, you can finely chop or press the garlic, and make the paste in a bowl.)

Mash half of the chickpeas into the oil and garlic paste.

Stir in the tahini, thyme, and half of both types of sesame seeds, if using. Taste, and season with more salt if needed.

Fill the mushrooms with the chickpea paste, then cover each with the remaining whole chickpeas.

Drizzle with the remaining 1 teaspoon of olive oil and scatter with the remaining sesame seeds. Bake for 20 or 30 minutes, until the mushrooms are just tender when pierced with a fork.

Serve warm.

Portobellos With Chickpeas and Tahini

Ceviche-Style Shrimp Cocktail With Green Grapes (Serves 4) Ingredients: 450g medium shrimp, peeled and de-veined 1 cup seeded and diced English cucumber 1 cup (about 170g) halved green grapes 3 large scallions, thinly sliced, light green and white parts only 1 medium jalapeño chilli, seeded and finely chopped 1/2 cup fresh lime juice (from about 5 limes) 1/4 teaspoon kosher salt 1/2 cup fresh coriander leaves Method: Bring a large pot of water to a boil and prepare a large bowl of ice water.

Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes.

Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well.

Chop each shrimp into three pieces.

Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño.

Season with the lime juice and salt and toss to combine.

Cover and refrigerate for 1 hour, stirring every 20 minutes.

Add the coriander just before serving and toss to combine. Serve cold.

French toast and banana breakfast skewers with whipped yoghurt Ingredients: 80 g mascarpone cheese 100 g low fat yoghurt 25 ml honey Pinch of ground cinnamon 2 large eggs Small pinch of salt 50 ml low fat milk 2,5 ml vanilla essence 4 slices brown bread, crusts removed 10 ml olive oil 2 bananas Berries in season (blueberries, raspberries, strawberries) 4 bamboo skewers Method: Place the mascarpone cheese, yoghurt, 20 ml of the honey and a pinch of cinnamon in a small bowl and beat with an electric beater until whipped and thick.

Spoon into a small bowl and place in the fridge for about 30 minutes. Whisk the eggs, pinch of salt, milk and the vanilla essence together in a small bowl.

Heat half of the olive oil in a non-stick saucepan on medium heat. Dip 2 slices of bread in the egg mixture, remove and place in the hot pan. Turn occasionally with a spatula (or use 2 forks). Fry until cooked and browned on both sides. Place on paper towel to drain any excess oil.

Cook the remaining bread in the rest of the olive oil.

Cut each slice of French toast in 4 and thread them onto the skewers, alternating with slices of banana, blueberries and/or raspberries. You can make up your own combinations. Place four skewers on a plate (grouped as pairs) and drizzle with the rest of the honey.

Serve with the whipped yoghurt on the side. Garnish with more fresh berries. | Christine Capendale

Barbecue Sweet Potato Tortizzas

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Barbecue Sweet Potato Tortizzas (Serves 4) Ingredients: 2 medium sweet potatoes (680g total), scrubbed and pierced several times with a knife 4 (20cm) flour tortillas 3/4 cup store-bought barbecue sauce 1/2 small red onion (60g), thinly sliced 1 small yellow or orange bell pepper (170g), stemmed, seeded and thinly sliced 1 cup (85g) thinly sliced mushrooms, preferably a tender variety such as maitake or oyster 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided Chopped fresh coriander or flat-leaf parsley, for garnish Method: Position a rack in the middle of the oven and preheat to 200 degrees.

Microwave the sweet potatoes on HIGH for 2 minutes. Transfer them to a rimmed baking sheet and roast for about 30 minutes, or until soft when pierced with a skewer or fork.

Transfer the potatoes to a bowl and leave the oven on. When the potatoes are cool enough to handle, peel and mash them with a fork.

Lay two of the tortillas on the counter-top and divide the mashed sweet potato evenly between them, smearing to coat each from edge to edge.

Top with the remaining two tortillas.

Divide the barbecue sauce between them, again spreading to coat the tops of each from edge to edge (so the edges don’t curl when baking). Layer on the onion, followed by the bell peppers, and finish with the mushrooms. Drizzle 1 teaspoon of the olive oil over each stack.

Drizzle the baking sheet that you used for the sweet potatoes with the remaining 2 tablespoons of the olive oil.

Transfer the tortilla stacks to the baking sheet, and bake for about 25 minutes, or until the mushrooms collapse and are tender and the tortillas are lightly browned and crisp on the bottom.

Top the tortizzas with coriander or parsley, cut into wedges and serve hot.

24 CHICHI KHATHI Chichi is the daughter of music heavyweight Mthokozisi Khathi, popularly known as DJ Tira, and his wife, Gugu. Chichi has been sharing videos of her culinary journey since the beginning of the year through her Instagram account.

Scrolling through her page she has attempted to make cupcakes, pizza and vetkoeks, and they look yummy.

Celebrity kids in the kitchen LUTHO PASIYA

Not just cute, they’re fierce cooks too WHAT I have been noticing lately is that today’s kids are not just cute, they are fierce cooks in the kitchen.

What else could explain MasterChef Kids and Top Chef Junior? Many celebrities love to cook, and when their kids are old enough, some of them cannot wait to lend a hand in the kitchen or even handle the whole process of cooking or baking themselves.

Sometimes, raising a child to be at ease in the kitchen does not have to come from the current cultural fears about childhood obesity, or because it’s a life skill they need, but rather about sharing the joy of growing, preparing and enjoying good and delicious food.

Here are some of the celebrity kids that we have spotted who love being in the kitchen.

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LUNA STEPHENS Luna is the eldest child of American singer and songwriter John Legend and foodie and television host Chrissy Teigen. Luna seems to be a child of many talents: her vocals are unmatched and most of the time she helps her mom cook. She has attempted making gingerbread men and baking sweet treats.

BUDDY OLIVER If you follow celebrity chef Jamie Oliver you will notice that in some of his cooking videos he teams up with his son, Buddy.

By just watching Jamie’s videos on Instagram, he knows the importance of getting children involved in the cooking process, which I believe inspires more kids to get cooking.

Advertising Sales queries: Charl Reineke | charl.reineke@inl.co.za