Catering for the kids

By Sayeh Woodman — Meatballs followed by strawberry eggy bread skewers – what’s not to like?
When it comes to eating, meals don’t have to be testing when the kids say I don’t want that, I don’t like that.  It’s all about making it interesting and changing habits NOW… otherwise they will stay the same if they’re not trying new foods, and having the same thing day in day out.  They lead by example, they really do, and we condition them.  Till they go to school at least anyway! Then they follow their friends! Ha!
Here’s something a little different – that I rustled up the other weekend.  I had some time to fill, and thought it would be great to have a cooking afternoon with my daughter.  Just pure creativity!  So I thought I would pass on the delights for you to try.
Happy Cooking!

Ingredients you will need – 1tbsp olive oil, 1 chopped onion, 1 tsp chopped garlic, 1lb ground turkey, 1 coarsely grated courgette, 2 tbsp ground flaxseed, 2tbsp chopped parsley, ¼ tsp Worcestershire sauce, ¼ tsp salt.
For the sauce
½ cup plain greek yoghurt, 1 tsp fresh lemon juice, ¼ tsp lemon zest, ¼ grated garlic, pinch of sugar, pinch of salt,
Mix all these ingredients together.

Preheat oven to 200C.  Then grease a rimmed baking sheet.  Heat the olive oil in a frying pan over a medium high heat.
Add the onion and sauté, stirring for five minutes or until lightly brown.
Add garlic and sauté for one minute, the place into a bowl.
Add turkey, courgette and ground flaxseed, and gently stir to combine.
Sprinkle parsley, Worcestershire sauce and salt over turkey mixture and stir gently to combine.  Get the kids involved if you haven’t done so already, they can do the mixing and rolling the meatballs into shape.  Form in to golf-ball sized mounds, this mixture should make around 12 balls.
Place on a prepared pan and back for 18 minutes or until cooked through.
Now onto dessert, I hear you say! When I first came across eggy bread, I thought this isn’t going to taste nice, but it certainly tantalized the taste buds.
I thought it would taste great with strawberries, (well to honest, I had strawberries left in the fridge to use up!) so I put the two together and created the Strawberry Eggy Bread Skewers.  Here’s how to make them…

8 slices of bread, 4oz cup fresh almond butter, 1 punnet thinly sliced strawberries, 1 teaspoon cinnamon, strawberry jam, ½ pint low fat milk, 6 large eggs, beaten.  1-teaspoon vanilla extract, 2-3 tbsp light butter and maple syrup and more for drizzling – fun for the kids.

How to make this delicious delight?!
Spread four slices of bread with almond butter and spread slices with jam.  Layer the strawberries evenly on the jam piece.  Sprinkle the strawberries with cinnamon and then top with the other slice of bread to create sandwiches.  In a shallow bowl, whisk together eggs, milk and vanilla.  Place the sandwiches in to the egg mixture pressing down to absorb as much liquid as possible. Heat a large frying pan and melt the butter over a medium heat.  Cook sandwiches for 3 to 4 minutes per side until golden brown.  Press down with a spatula to seal the sandwiches.  Remove from the pan and place on a cutting board.  While still warm, using a pastry brush, coat each sandwich with maple syrup.  Cut into even sized squares and thread onto the skewers.  Then drizzle with warm maple syrup and serve. Make sure you go out after this sweet treat, to run off the sweetness and sugar high!  Or a stroll along Qurum beach would be a good one for all the family after.