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Yummy For The Youngsters

by Aishah Azali 7 Jul 2015
Yummy For The Youngsters

Rubberduck Recipe – Madeleine

In a mixing bowl, whisk together 130g of sugar, vanilla pods and 3 eggs until fluffy. When fluffy, slowly add 150g melted butter until incorporated.

Then fold in the sifted salt, 150g flour and 1 teaspoon of baking powder.

Rest the mixture in the fridge for 30 minutes.

Pipe mixture into Madeleine moulds until 80% full.

Bake for 7-9 minutes at 190 degrees.

The Madeleines are cooked when you can poke a knife in to them and it comes out clean.

Noriter Recipe – Riceballs with Vegetables

Lightly pan fry the chopped carrot, onion, and zucchini with a bit of organic oil and salt.

Steam some rice and once cooked, mix it with the pan-fried vegetables.

Leave to dry for 1-2 minutes.

Mix with sesame oil and seaweed flakes.

Take the rice and vegetable mix and roll them using your palm to create a ball shape.

Sprinkle the rice balls with a dash of sesame seed.

Twenty One Kitchen & Bar Recipe - Kids Creamy Spaghetti with Chicken Sausage and Button Mushrooms

Boil a kid-sized handful of spaghetti (about 120g) in a pan of boiling, salted water for 10 minutes.

Drain and keep it hot.

Chop a couple of handfuls of button mushrooms and 1/2 a white onion and lightly sauté in a frying pan.

Set to one side when they are nice and soft.

To make the delicious sauce, combine 120 ml of cream, 1 clove of crushed garlic and 80 ml of water in a saucepan, stirring continuously until it thickens.

Then add in the mushrooms, onion and 30g of cooked chicken sausage.

Lastly, add 1 tablespoon of Parmesan cheese and some salt & pepper to the sauce, add the cooked spaghetti, and toss it all together and season with fresh chives.

Marmalade Cafe Recipe – Mini Burger

Heat a frying pan with a splash of olive oil.

Add 1 chopped onion and fry until onions have turned translucent and soft.

Remove to cool. Let it cool completely.

In a mixing bowl, mix 250g of minced beef, 50g of breadcrumbs, 1 egg, the cooked onions and combine well.

Then divide into 8 equal balls.

Wet your hands and roll the balls into burger shaped patties (approximately 2cm thick).

Place patties on a oiled tray covered with cling film in the fridge for 2 hours.

When ready to serve, cut the buns in halves and warm up lightly on pan or grill.

To cook the patties, heat a frying pan with olive oil and cook on each side for 3-4 minutes.

Add on cheese or egg and served with sweet potato wedges on the side.

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