Welcome to the final in our Summer Schedule series, Foodie Friday! we get to look at some super simple and tasty recipes today. before we start, make sure you search our site for more great recipes, just hit the recipe button up top and you will find loads of great summer recipes in addition to the great recipes Im about to share below
We had a brilliant time at four birthday parties in Buckinghamshire and Gloucestershire the weekend just gone, make sure you check out our birthday party options and we have now launched our new Wonder kids Live! page too. We are busy planning some great events for 2020 but we need more public events to attend. We provide entertainment at over 300 events every year but very few of them are public events that we can share the details of. If you are planning an event in Gloucestershire, Oxfordshire, Berkshire or Buckinghamshire please do get in touch ASAP
It is hot so lets cool off with these Banana pops.
Yogurt (any flavour)
You can use any yogurt you like but the thicker the yogurt the easier it will be to spread on the banana half.
Cut each banana in half and insert the lollipop stick. Cover each banana with the yogurt and now either dip them in the sprinkles or gently sprinkle the toppings over. Place the bananas on a plate lined with greaseproof paper and place into the freezer. Leave for at least two hours.
This recipe is something I will be trying this summer, it looks amazing and again is super simple to put together.
350g pasta - Spinach trotolle pasta
4 tbs sun dried tomato pesto
450g jar antipasto chargrilled peppers, drained and roughly chopped
300g baby plum tomatoes - halved.
1 tsp sweet smoked paprika
100g Manchego cheese cubed
handful of Basil roughly torn
Cook the pasta as per the packet instructions in lots of boiling salted water with just a dash of olive oil. Once cooked, drain and run the pasta under cold water to cool it down fast.
Mix the pesto into the pasta and stir gently to coat.
Toss in the baby plum tomatoes, chopped peppers, Manchego and smoked paprika, stir gently.
Tip into a serving dish and scatter with roughly torn Basil.
We have two great super easy and tasty snack ideas, kids can help you make both of these recipes and that is what Foodie Friday is all about, getting the kids in the kitchen to make fun food that is healthy and tasty. We are going to need some drinks too so I have listed below a few Mocktails for kids.
Pineapple Orange Mocktail
qtr cup of orange juice
1 cup of pineapple juice
Add crushed pieces of ice in the glass
add pineapple huice
pour in orange juice
add a dash of honey (you can always add more if needed)
Garnish with finely chopped Coriander
Vanilla Chocolate Mocktail
75ml Vanilla Syrup
1 cup of milk
150g milk chocolate bar
How to Make
Pour milk into a non-stick saucepan and heat it on a medium heat.
break the chocolate squares into halves and add them to the hot milk
stir the milk and chocolate gently, so that you make a liquid chocolate mixture.
allow the mixture to cool down to room temp and then stop it in the fridge.
pour the cool milk into a cocktail shaker and shake well
add the vanilla syrup and a few pieces of ice cubes and shake again
pour the mixture into the Martin glass and garnish the cocktail with some additional chocolate squares
Passion Fruit Mocktail
juice of 1 lemon
150ml passion fruit juice
1 large sliced mango
1 cup of orange juice
How to make
Add the sliced mangos in a blender and make a smooth puree
Add all of the citrus juices into the mango puree and mix well
Pour into a glass and top it with sparkling water and ice cubes
Frozen Banana Yogurt Bites
These are really tasty and they fell like a treat whilst actually being very good for you. For this recipe you will need some silicone cake cups which are re-usable and come in a wide array of designs. I like the ridged edging they give these bites but you can make any size or shape you like. I like the look of the rose shape cup cake mould below form amazon.
1 large ripe banana
150g Yoghurt of your choice (we used natural yoghurt)
Handful of dried banana chips (optional)
Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).
Peel the banana and pop it onto a plate. Mash up with a fork until most of the lumps have gone. Tip: Young children might find this step easier to do with a potato masher if you have one.
Tip the mashed banana into a bowl and dollop in the yoghurt. Whisk together until well combined.
Using a spoon, dollop some yoghurt and banana mixture into the bottom of each cake case until all the yoghurt has gone.
Top with the banana chips if wanted. We topped half of ours with whole ones and half with broken pieces, I think both ways looked great!
Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.
Once frozen through, remove from the cases and serve (or bag up and pop straight back in the freezer to eat later).
These are great to munch on straight out of the freezer as a healthy snack or dessert, or for a fun breakfast idea you could throw a few into a bowl of granola or cereal, yum!
You could even pack these in a lunch box – the yoghurt will melt enough to eat with a spoon by lunch time but it will still be lovely and cool and make a tasty and healthy dessert. Just be sure to pack them in a leak-proof tub or compartmented lunch box like the Yumbox.