Kids in the kitchen

Turn your kids into mini master chefs these holidays with easy-peasy yummy recipes by ABHILASHA SENGUPTA

Fruit Cup Yoghurt

Ingredients

1 cup avored yoghurt (your favourite avour)

1 tbsp dry muesli akes

1 banana cut into thin slices

3 strawberries thinly sliced

2 transparent plastic cups

Fruit Loaf

Ingredients

200 gm fruit medley

1 ½ cups coconut (shredded or desiccated)

1 ½ cups raw sugar

2 cups wholemeal self-raising our Milk, about 1 cup.

Method Mix all the ingredients together until all dry ingredients are moistened. Place into two greased loaf tins. Bake in a moderate oven (180 degrees) for 45 to 60 minutes

Watermelon Mocktail

Ingredients

1 watermelon

1 large air-tight container

Method: Take all the pips out of the watermelon and juice it in your mixer. Pour juice into a large airtight container. Freeze until solid. To serve, scrape out frozen melon and put into cocktail glasses. Decorate with a fancy umbrella.

Egg And Toast Cups

Ingredients

6 slices wholewheat bread

1 tablespoon unsalted butter, melted

¼ cup shredded cheddar cheese

1/4 cup nely chopped tomato

6 large eggs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 bacon slices, cooked and crumbled

1 tablespoon chopped fresh chive

Method Preheat oven to 375°. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.

Egg Cakes

Ingredients

4 slices of fresh bread

Butter

4 eggs

Ingredients

Mince meat

Onion

Carrot

Salt and pepper

Dried herbs

2 eggs

Method Take some minced meat. Add to it chopped onions and grated carrots, salt and pepper, and dried herbs. Then put in two eggs and put in some Hamburger Helper. Mix it all together and then you shape it to make a patty. Cook it on a pan and then put inside a nice big bun. Put some barbecue sauce on top, and some lettuce leaves if you like.

Method First pour yoghurt of your choice in a bowl. Mix in sliced bananas, strawberries and muesli. Pour into transparent cups and place one slice of strawberry on the top. Keep in fridge and enjoy chilled or serve right away.

Very Berry Nice

Ingredients

1 punnet strawberries

1 punnet blueberries

Castor sugar

Method Cut strawberries into halves. Mix in a bowl with blueberries. Sprinkle castor sugar on top. Mix well. That’s it!

Method Remove the crusts from the bread. Thickly butter the bread on one side only. Place the buttered side down in muf n or cupcake pans. Drop an uncooked egg (remove from shell) onto each piece of bread. Bake at 350 degrees for 20-25 minutes.

With cut sides facing, place two bread halves in each of six muf n cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly rm. Remove pan from oven; sprinkle two teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato, crack an egg into each cup and sprinkle with salt and pepper. Bake for another 18 minutes or until whites are set. Remove egg cups from pan; sprinkle evenly with bacon and chives, if you like.

Jacket Potatoes

Ingredients

2 large potatoes

2 tsp olive oil

1/3 cup cream

Salt and pepper

Method First preheat oven to 220 degrees. Wash potatoes well, then dry them with a towel. Rub olive oil all over. Rub some salt all over too. Wrap each potato separately in aluminium foil. Put into oven for about 40-45 minutes.

To check if they are done, poke with a knife. It should be just tender. Take out and gently open the aluminium wrap. Cut a cross in the potato and push the esh out. Drizzle the cream over and put salt and pepper.