At some point in their lives most people are going to need some easy recipes for kids. Whether you are a parent, grandparent, uncle or aunt, at some point the kids will be coming to stay.
Keeping them healthy, happy and well fed will go a long way to keeping you not only sane but popular too!
While our youngster Jamie was growing up, working from home I would often be the one to prepare his meals. Finding recipes that he will enjoy and also appeal to adults is not always plain sailing.
But over time I gradually built up a list of foods that appealed to all but the most picky of eaters among Jamie and his friends.
Below I give detailed instructions for preparing Fajitas, Homemade Fish Fingers, Banana Custard and Rice Pudding. Recipe quantities are enough for 3 - 5 kids.
Great hands on dining for kids as they can choose what to add to their tortillas
4 chicken breasts, cut into bite sized chunks
olive oil, for frying
For the marinade
1 lime, juice only
4 tsp fajita seasoning
1 tsp turmeric
2 tbsp plain flour
For the salsa
2 red peppers
1 dessert apple, peeled
½ lime, juice only
small bunch coriander, leaves only
For the guacamole
2 ripe avocados, halved and stone removed
½ lime, juice only
grated cheese, to serve
6 - 8 tortillas or mini tortillas
soured cream (optional)
Method: Cut the chicken breasts into bite sized chunks and moisten with the lime juice. Combine the fajita seasoning, turmeric and flour in a large bowl, tip in the chicken and toss well to ensure the pieces are well coated with the flour mixture.
Roughly chop the salsa ingredients, add the lime juice and lightly season. Pulse in a food processor until finely chopped. TIP: For kids that don't like 'bits' you can remove the tomato skins by immersing tomatoes in simmering water for a few moments after which they will peel easily. Peeled tinned peppers can be substituted for fresh ones.
Remove the flesh from the avocados. Season with black pepper and mash with the lime juice until smooth or use a liquidizer.
Heat a little rapeseed oil in a non stick pan and gently fry the chicken, turning once or twice, until golden and cooked through (8 - 10 minutes)
Place in individual bowls the chicken, salsa, guacamole, grated cheese and sour cream if using.
Heat the tortillas as instructed on the pack and leave the kids to add their toppings and roll them up to eat.
No 1 of my easy recipes for kids
These are a great kids favourite and even better for them when you make your own. Serve with peas and mashed sweet potato or low salt and sugar baked beans.
500g white fish fillet such as haddock(skin removed), sliced into finger sized strips
100g plain flour, lightly seasoned
3 large eggs, beaten
200g breadcrumbs (use bread a day or two old and reduced to fine crumbs in a food processor)
vegetable oil (rapeseed for preference), for frying
Method: Prepare the fish, beat the eggs in a bowl, prepare the breadcrumbs and spread over a large plate or dish
Coat each finger of fish with the seasoned flour, dip in the beaten egg and finally coat with the breadcrumbs. Place the fingers on a large tray or plate ready for cooking.
Heat the oil in a large non stick pan and gently fry the fingers in batches (avoid crowding the pan) for 2 or 3 minutes on each side until golden. Keep warm in a low oven until all are done.
1 pint of custard (made from custard powder or ready made in tin)
Method: make the custard as instructed if using powder or heat tinned custard in a large saucepan. Peel and slice the bananas into rounds. Add banana to the custard and heat through until just bubbling.
Serve in bowls with a dollop of cream or thick yoghurt.
43g (1.5oz) pudding rice
568ml (1 pint) milk
1 tbs sugar
1 bayleaf/pinch of nutmeg
28g (1oz) butter
Put the milk in a medium size saucepan and add the rice, sugar, butter and either bayleaf or nutmeg.
Gently bring to boil stirring often. When just simmering lower heat and continue to cook for 20 - 30 minutes stirring frequently to prevent rice sticking to the bottom.
The rice will gradually absorb the milk until the mixture is the consistency of double cream and the rice is cooked through. When done remove the bayleaf if used and serve with a sprinkling of ground cinnamon or blob of jam.
No 1 of my easy recipes for kids desserts
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