Children Special: Spring Roll And Healthier Flapjacks
Thinking about making something for your child but worried about their health or if they are going to like it or not? We totally understand. Cooking for an adult and cooking for a child is a completely different thing. And the utmost important thing is their health.
So yes to summerise it all it is safe to say that cooking for a kid is not a gameplay, but is chaotic and stressful. Therefore, for you, we have compiled two very tasty dishes that is healthy, delicious and your kid will love to have it.
Total Time 65 minutes
- 300g pack Cooked Rice Noodles
- 400g/14oz Mixed Vegetables (Thinly Sliced And Put In Separate Bowls, such as Red Peppers, Beansprouts, Carrots, Shredded Chinese Leaf Cabbage, Spring Onions)
- 140g Cooked Prawns
- 100g Cooked Chicken
- 2 Garlic Cloves (Finely Chopped)
- Small Piece Ginger (Finely Chopped)
- Light Soy Sauce
- Chinese Five-Spice Powder (For Sprinkling)
- 8-10 Sheets of Brick or Filo Pastry
- 1 egg Beaten
For the Dipping Sauce
- 100g Reduced Salt and Sugar Ketchup
- 1 tbsp White Wine Vinegar
- Small Piece Ginger Gated
- Pinch of Caster Sugar
- Heat oven to 200C/180C fan/gas 6. Put the noodles, vegetables, prawns and chicken in individual bowls. It is betterif you let your kid choose which ingredients they want (noodles are essential) in their rolls. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together. It will be fun to cook with your kid.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg. Bake the rolls for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get your kids to do the mixing. Mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Total Time 30 minutes
- 150g Ready-to-Eat Stoned Date
- 100g Low-Fat Spread
- 3 tbsp Agave Syrup
- 50g Ready-to-Eat Stoned Dried Apricot (Finely chopped)
- 50g Chopped Toasted Hazelnut
- 3 tbsp Mixed Seed
- 50g Raisin
- 150g Porridge Oat
- Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.
- Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
- Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.