Kids' recipes

Recipes kids will love, courtesy of the executive chef of the Renaissance Dubai

Chef Angad - Spice Island restaurant
Chef Angad - Spice Island restaurant
Pizza Margarita
Pizza Margarita
Fruit jelly
Fruit jelly
Veggie nuggets
Veggie nuggets
1/4
Pizza Margarita

Makes 4 x 25cm pizzas
Ingredients
400g flour
1 tsp instant yeast
½ tbsp salt
180g very ripe plum tomatoes, chopped
1 clove garlic (optional)
400g mozzarella cheese
16 fresh basil leaves
Olive oil

Instructions
1 Put the flour, yeast and salt into a food processor. With the motor running, add warm water (about 300ml) to make a soft dough.

2 Shape the dough into a ball and transfer it to a lightly oiled bowl, preferably the same temperature as the dough. Cover with clingfilm or a clean tea towel and leave to rise for one hour at room temperature.

3 Pre-heat the oven to its highest temperature. Divide the dough into four pieces, shape into balls and leave on a floured work surface for 15 minutes.

4 Roll the balls into 25cm circles (or get creative with your own shapes), leaving the edges slightly higher than the centre.

5 Spread the top gently with olive oil (not too hard as you’ll make the dough stick to the tray) then add the tomatoes.

6 Season with salt, cover with cheese and arrange the basil leaves on top. You can make pizza faces out of the toppings for extra fun.

7 Bake for around five minutes until the mozzarella is bubbling.


Fruit jelly

Serves 8
Ingredients
9 sheets costa leaf gelatin
1.5kg of fresh summer fruits (any berry will do)
2 tbsp lemon juice
275g caster sugar
3 tbsp balsamic vinegar

Instructions
1 Soften the gelatin in cold water.

2 Put 1kg of fruit in a pan (don’t bother to hull), add lemon juice, sugar and 250ml water and bring to the boil. Simmer gently for six-eight minutes until soft and mushy. Sieve, using the back of a spoon to extract all the juice. Discard the pulp.

3 Drain the gelatin and add to the hot fruit juice. Stir until dissolved and then add balsamic vinegar. Leave until cool and beginning to thicken.

4 Rinse a 1.5 litre jelly mould but don’t dry it. Pour a third of the jelly mix into the mould. Scatter with a third of the remaining (hulled) fruits and chill until the jelly is very lightly set. Ladle over half the remaining purée and scatter with half the remaining fruits. Chill again. Add the remaining purée and fruits and chill overnight until firm.

5 To serve, half fill a bowl (that’s larger than the mould) with very hot water. Dip the mould briefly in the water then turn out onto a serving plate. Decorate with berries and serve with pouring or clotted cream.


Veggie nuggets

Serves 8
Ingredients
1kg potato, cooked and mashed
Tomato ketchup (optional)
350g frozen mixed vegetables,
pre-cooked
Salt and pepper
2 eggs, lightly beaten
125g flour
100g cornflakes, finely crushed

Instructions
1 Cook and mash potatoes until smooth, season with salt and pepper. Add tomato ketchup to taste (optional) then stir in the pre-cooked vegetables until well combined.

2 Take spoonfuls of mixture and form into nuggets, rolling each one in flour, egg then crushed cornflakes.

3 Once crumbed, cover with cling film and chill for 30 minutes.

4 Heat oil in a large frying pan and shallow fry nuggets for a few minutes, turning occasionally, until golden and crisp.

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