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KIDS’ KITCHEN

RABBIT OPEN SANDWICH

1 slice wholemeal bread
butter or table spread
2 cheese slices
2 thin slices luncheon sausage or salami
2 capers
1 black olive
sprig dill or fennel

Place the bread on a plate. Lightly spread with butter or table spread. Top with 1 cheese slice.

Using a small biscuit cutter or top of a jar, cut 2 rounds from the luncheon sausage to make a head and body. Place on the cheese. Use the trimming to make ears, arms and feet.

Cut ovals of cheese to make a nose and the base of the feet. Place the capers above the nose for eyes. Use a stalk of the dill to make the line for the nose. Makes 1.

FRUITY OWL

1/2 lemon
1 each: pear, green kiwifruit, small strawberry
2 each: blueberries, seedless red grapes
1 pretzel

Squeeze the lemon juice into a bowl.

Halve the pear lengthwise. Cut a 5mm slice from top to bottom to make an ‘owl’ shape. Place on a plate. Brush with lemon juice.

Peel a round kiwifruit and cut 2 round slices. Place on the wider end of the pear to make eyes. Cut the tip from the strawberry and place between the kiwifruit slices at the base to make a nose. Place the blueberries in the centre of the kiwifruit slices to make pupils.

Cut small wing-like slivers from the pear to make wings on the side of the pear slice.

Cut each grape in half through the circumference. Cut each half into 8 wedges. Use 2 for eyebrows above the kiwifruit and 2-3 to make claws. Place the pretzel on the stalk end of the pear and arrange the ‘claws’ on top. Makes 1 owl.

MICE

3 hard-boiled eggs
6 thin slices radish
6 whole cloves
3 small wedges carrot
3-4 chives cut into 2cm lengths

To make the ears, make 2 cuts in the eggs near one endto insert and hold the radish slices. Push the cloves in for eyes and a carrot wedge for the nose. Use a thin skewer to make holes to hold the chives (whiskers). Makes 3 mice.

DESIGNER EGGS

water
1-2 tablespoons canola oil
2-3 small eggs

Place about 5mm of water in a non-stick frying pan. Add 1 tablespoon of the canola oil. Bring to a simmer.

Lightly oil 2-3 medium-large biscuit cutters. Place in the pan.

Gently break each egg into the biscuit cutter moulds. Hold the egg in place with the shell until it starts to set. Poach gently for 1 minute. Cover and continue cooking for another minute. Remove the lid and continue cooking until the white is set.

Using a fish slice, lift each egg onto a serving plate and remove the biscuit cutter. Serves 2-3.



Columns by Jan Bilton
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