Recipes for kids
Time Out Kids teams up with Organic Foods & Café to bring you some fun, simple and healthy recipes for kids.
Nieves Olandag Cabual, head chef of Organic Foods & Café, is passionate about fresh, untreated food, and advises parents to avoid any processed products as far as possible. The Filipino foodie has been involved with the Satwa branch of Dubai’s only organic supplier since its opening, in March 2005. Here she shares with us three recipes guaranteed to get kids’ taste buds tingling.
Pesto chicken kebab with roasted vegetable pasta (serves four)
300g butternut squash
1 courgette, cubed
1 red pepper, cubed
1 thyme sprig, leaves removed
4 tbsp olive oil
2 boneless chicken breasts, cut into 2cm chunks
A few drops of lemon juice
10 cherry tomatoes
300g penne pasta
1 tbsp sundried tomato paste
1 tbsp tomato ketchup
1 tsp finely-chopped garlic
1. Preheat oven to 200˚C. Put the squash, courgette and red pepper into a large roasting tin and scatter with the thyme and 2 tbsp olive oil.
2. Roast for 20 minutes, turning halfway through the time.
3. Meanwhile, put the chicken into a shallow dish and marinade in the lemon juice and pesto.
4. Thread the chicken and cherry tomatoes onto four wooden skewers. Place them on a roasting tray, drizzle with the rest of the oil and put in the oven for 10 minutes, or until the chicken is cooked.
5. Once the chicken is in the oven, begin boiling the pasta.
6. Sautee the garlic in a frying pan until golden brown. Add the roasted vegetables, sundried tomato paste and tomato ketchup, toss with the pasta and serve with the chicken kebabs placed on top.
Banana and chocolate crêpes (serves six)
100g Kamut (an unrefined, unbleached flour)
1. Mix all the dry crêpe ingredients together in a bowl and slowly blend in the milk.
2. Put a little oil in a griddle pan and once it’s hot, add a small amount of the batter (it should divide into six crêpes).
For the filling, slice the bananas and coat with the sugar and cinnamon. Caramelise in an oiled pan over a medium-high heat.
3. Put the banana on top of the crêpes, top with chocolate and serve.
Healthy egg sandwich (serves one)
1 tbsp salad cream
1 tbsp yoghurt
2 slices brown bread
A few baby spinach leaves
Half a carrot, grated
1. Hard-boil the eggs, leave to cool and then peel away the shells.
2. Mash the eggs together with the salad cream and yoghurt, then spread onto the first slice of bread.
3. Top with the baby spinach leaves and grated carrots and cover with the other slice of bread. Cut and serve.By Chris anderson
Time Out Dubai,