Having your own garden fresh ingredient makes cooking with kids fun and easy, because you can involve them through the whole process. It’s a known fact that kids are more likely to try something new if they grow it. If you haven’t yet started a veggie patch, then all these ingredients are in abundance at the moment so head to your farmers' market and pick yourself up some organic produce. Take the kids with you and get them to be involved in choosing the best ingredients.
Spinach & Sweet Potato Mini Pies
- 1 x bunch of fresh spinach, stems removed & roughly chopped
- 1 x clove of garlic, crushed
- 1-2 x spring onions, diced
- 1 x tablespoon of coconut oil
- 2 sliced of bacon, trimmed and diced
- 1 x sweet potato, peeled & grated (we used a blender)
- 12 x free-range eggs
- 12 cup muffin tray (we use silicon as there is no need for prepping)
- Pre-heat oven to 160 degrees (fan forced).
- Evenly fill each cup compartment with grated sweet potato (approximately 1/3 of the space). Place in oven for 15min to part cook and soften, remove and keep aside.
- Place the bacon in a saucepan and cook on low until browned, pat dry on towelling paper and put aside.
- In a new saucepan heat the coconut oil on low and add the garlic and spring onions, cook until softened. Add the spinach and a splash of water and steam the spinach. Once wilted, start tossing so the garlic and spring onion flavour
- infuses with the spinach. Once cooked, drain in a colander.
- Beat the eggs in a bowl and set aside.
- Now it’s time to construct the pies. On top of the sweet potato, evenly distribute the cooked bacon, then the spinach. Next fill each mould with the beaten egg.
- Back for 25-30min, or until the egg is cooked.
- Cool on wire rack before consuming.
Watermelon & Strawberry Blocks
If you aren’t growing your own strawberries, this is definitely one you can try on a small scale. You can start with a pot or hanging basket. Kids love picking strawberries, and there is something really special about watching kids eat straight from a plant.
- 2 x cups of diced watermelon
- 1 x cup of strawberries washed and halved (stems removed)
- Finely chopped mint (optional)
- Ice block moulds
- Paddle pop sticks
- In a blender place the watermelon and strawberries and blend until a liquid mix, reserve 2 strawberries
- Slice 2 strawberries and place along the sides of the mould, then pour in the liquid mix
- Freeze for 5-6 hours
- Wet mould before removing to loosen the blocks
Cucumber & Tomato Salad Pots
I’ve found that kids who eat cucumber and tomatoes at a young age, transition to salad really easily. Cucumbers and tomatoes are both easy to grow and can be grown in pots. Kids love picking cherry tomatoes, so we have used them in this recipe, since they came from our garden.
- 1 x cup of cucumber, seeds removed and diced
- 1 x cup of cherry toms, seeds removed and cut into quarters
- A small amount of parsley chopped finely
- 2 x rings of thinly sliced & diced red onion (optional)
- ¼ cup of olive oil
- 2 x tablespoons of red wine vinegar
- ½ teaspoon of sugar
- Salt & pepper to taste
- 2 x small desert pots to serve
- Combine the cucumber, tomato, onion and parsley in a bowl
- Mix the remaining ingredient for the dressing, and season to taste
- Add the dressing as desired