I have some bad news, this will be our final week of Autumnal Fun, but fear not we will be back next week with a brand new theme, which I can not disclose now it's TOP SECRET. This week I have found three great seasonal recipe/ideas for you to try. These will all be added to our huge collection of fun recipe's in the Kids Kitchen.
These super simple fun sandwiches really brighten up the kids packed lunch for school. For years now I have loved the Bento movement. It's a Japanese concept for making food look really enticing whilst also being super healthy too. Now I could write for days about Bento theory but to give you the basics I have included below the new lunchbox I got for my daughter which she loves. It allows me to create really fun, healthy packed lunches that look great for her. Maybe if I get enough interest I will do a series about Bento? let me know in the comments below if you would be interested. All you need then is a circle cutter and the star skewer, again I had included these all below so that it's nice and easy for you. The key to these sandwiches is to not try to put too much filing in them. These just have ham which you could switch out for any other meat or cheese but I would avoid adding tomatoes, cucumber or loads of small salad items. Likewise a wet mixture like tuna mayo wouldn't be a good option either.
Use the same circle cutter to cut the bread and the hame and then thread onto the skewer, make sure you leave some space at the top for a small triangle of yellow pepper to finish the rocket off.
2 chicken breasts
2 tsp Cumin
2 tsp garlic salt
1 tsp chilli powder
1/2 tsp black pepper
1 can chopped tomatoes
1 tblsp tomato puree (you can always add more)
1 green chilli deseeded and sliced
4 bell peppers in any colour (orange is great)
2 cups cooked white rice (could be brown if you wish)
1 cup grated cheddar cheese
1 can black beans rinse and drained
I start with the chicken, in a small oven proof pot I add, 1 tsp cumin, 1 tsp garlic salt, 1 tsp chilli powder, 1/2 tsp black pepper. Make sure the chicken is well coated and add a little oil too. Add in the chopped tomatoes and the green chilli. Cook in the oven on a medium heat for at least 30 mins, make sure the chicken is cooked through and then shred. This can be left to cool.
Prep the peppers by slicing off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. Set aside.
Add the cooked rice to a frying pan and add in 1tsp garlic salt, 1 tsp cumin, 1 tblsp of tomato puree. Combine well and add the shredded chicken and black beans. Again fry for a couple of minutes and combine well. Now fill each pepper well, sprinkle cheese on the top, replace the lids and cook in the oven until the pepper has soften and the cheese melted.
I love cooking, but baking and making deserts really escapes me. I do however love the look of these deserts, they look gorgeous and sound super tasty too.
3 firm but ripe pears (we used Conference variety)
4 tbsp caster sugar
2 star anise
4 cardamom pods
2 strips of lemon zest (pared with a vegetable peeler) and a squeeze of lemon juice
100g frozen forest or red fruits, defrosted
For the crumble
30g cold unsalted butter, cubed
60g plain flour
2 tbsp demerara sugar
1 tbsp pistachio kernels, chopped
Peel the pears, core and dice one and leave the others whole. Put 2 tablespoons of caster sugar into each 2 x 275-300ml microwave-proof and ovenproof teacups, mugs or ramekins with a star anise and 2 cardamom pods in each. Add a pear and a strip of lemon zest. Pour 100ml boiling water into each cup. Cover loosely with clingfilm. Put both cups in the microwave and cook on full power (about 800 watts) for 4 minutes or until the pear is just slightly undercooked.
Preheat the oven to 200°C, fan 180°C, gas 6. Carefully remove the clingfilm, then remove the poached pears and set aside. Measure 3 tablespoons of the poaching liquid into a bowl, discard the rest, including the spices. Add the defrosted fruit and chopped pear to the poaching liquid in the bowl and toss together. Divide the mixture between the cups, then nestle a poached pear into each one.
Rub the butter and flour together with your fingers to resemble breadcrumbs, then stir in the sugar and pistachios. Scatter the crumble around the pear so that the top still protrudes. Put on a baking sheet and bake for 20-25 minutes until golden and bubbling.