Mini Pizzas A family favourite cooked in half the time,
ideal for a quick snack or great to have with lots of crispy salad.
Smoothies a great breakfast option!
Kids love smoothies and this fruit smoothie will be one to make again and again, and is
Serves 4 people Cooking time 10 Minutes
Ingredients • 1 small French stick • 200g passata with herbs • 1 buffalo mozzarella, roughly torn (or cheddar) • 6 cherry vine tomatoes cut in half • Tin of sweetcorn • Parmesan for grating (optional) • 2 tbsp extra virgin olive oil (optional) • Salt and cracked black pepper (optional)
How to make Mini Pizzas 1. Preheat the oven to 200°c/400°c
2. Cut the French stick in half and then cut each half in two. (If French stick is too hard for your children you can use pitta bread or similar)
3. Place on a baking tray.
4. Spread the passata evenly over the cut side of French stick. Top with the mozzarella, tomatoes and sweet corn. (you can use other toppings such as peas, mushrooms, peppers or pineapple etc.)
5. Grate over some Parmesan, drizzle with the olive oil and season with salt and pepper.
6. Place in the top of the oven for 8-10 minutes until golden.
7. Remove from the oven and serve.
Banana & Mango Smoothie Ingredients • 1 ripe mango • 1 ripe banana • 3 heaped tbsp Greek-style yoghurt • 300ml/10½fl oz milk • ice cubes (optional)
How to make a Banana & Mango smoothie
1. Blend all of the ingredients in a food processor until smooth and well combined.
2. To serve, pour into two tall glasses. Small Steps 27
Banana & Berry Smoothie Ingredients • 15g rolled oats • 130ml milk • 2 tbsp natural yoghurt • 55g frozen red berries • ½ banana
How to make a Banana & Berry smoothie 1. Place all the ingredients into a blender 2. Blitz until all the berries have disappeared.
3. Serve immediately either as it is, over ice or with the rest of the banana for dipping.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32