Posted: 1 Jul 2015

5 tasty cooking projects for kids

Alice ZaslavskyAlice “In Frames” Zaslavsky has come a long way since bombing out of MasterChef in 2012.

The bubbly food adventurer quit school teaching for her own TV show (kids’  game show Kitchen Whiz), regular public speaking gigs and a new career as a published author.

Alice’s new kids’ book Alice’s Food A-Z (Walker Books) has caused quite a buzz among primary schoolers. It’s chock full of of tasty ideas and easy recipes.

These are five of Alice’s favourite recipes in her book – perfect boredom busters for school holidays.

1. Watermelon & grilled haloumi skewers

Watermelon haloumi skewers by Alice in FramesSlice watermelon into cubes and toss with lime juice and finely chopped mint.

Heat a pan over medium-high heat and then add the haloumi slices, lightly drizzled with olive oil. Grill until golden brown. Remove from the pan with tongs and allow to cool. Skewer watermelon and haloumi and finish with extra sprigs of mint.

No haloumi? No biggie. Any sort of salty cheese will work well – especially feta. If you don’t have any lime, use lemon. No skewers? Use toothpicks. There’s always a way in the kitchen.

2. Prawn choi bow (pictured above)

The best thing about lettuce is that it can be used like a cup to scoop stuff straight into your mouth. San choi bow loosely translates to something like fresh vegetable bun, so you can use any kind of lettuce that you have handy – or even other leaves or wrappy vegetables.

Peel and remove the head, tails and shells from cooked prawns, then carefully chop into chunks. Toss together with avocado, mayonnaise, chopped spring onion, a squeeze of lemon juice, plus olive oil, salt and pepper. Spoon into a lettuce leaf, wrap – and munch away.

No prawns? No biggie! Use shredded roast chicken, carefully fried up minced meat with hoisin sauce, or (my favourite easy alternative) tinned tuna.

3. Caprese salad

Caprese salad by Alice in FramesTomatoes and basil are a match made in an Italian nonna’s garden heaven. In fact, planting the two next to each other is a sure-fire way to get more flavour out of both of them. And putting them together in dishes is a sure-fire way to true bellissimo.

Chop tomatoes into thin round slices. Pick basil leaves and tear roughly. Tear or snip with scissors mozzarella or bocconcini into blobs. Arrange the ingredients neatly on a plate, drizzle with olive oil, season and serve.

4. Nutty road

Nutty Road by Alice ZaslavskyOne of my fondest camp memories is of trail mix or scroggin – a combo of nuts, seeds, chocolate, dried fruit and lollies. It never seems like a big deal when you’re making it up at home before camp, but when you’re up to your third night of sleeping in a tent with a stick poking in your shoulder, and your socks are soggy, and you are smelly, it’s seriously the best camp thing ever.
It’s also best to get a grown up to help with the melted chocolate.

150g ready-made trail mix from the shops (or MYO with your fave nut and seed combo)
10–15 marshmallows, chopped up with scissors
50g chopped dried fruit (such as dates, apricots, bananas, mango)
20g black licorice, chopped (optional)
40g desiccated coconut
2 blocks of dark chocolate, crushed into small pieces

Put trail mix, marshmallows, dried fruit, licorice and coconut in a large heatproof bowl.
Bring half a pot of water to the boil in a saucepan, and find a metal bowl that fits into the saucepan without touching the water. This is called a double boiler. Put chocolate in the bowl.
Once the chocolate has melted, get a grown-up to help you pour it over the trail mix and then lay it out on baking paper to dry. Leave it to harden overnight. Kinda like everything in your camping bag by the end of the trip.
Break into pieces and share. (Or take to camp and hide it in your daypack – but don’t forget it’s there, lest it melts.Raspberry Sorbet. Alice in Frames

5. Raspberry sorbet

Grab a handful of frozen raspberries, whack them in a blender with a little crushed ice and a dash of honey and whiz up into a slushie.

Tip: I always like to have berries – especially raspberries or blueberries – in the freezer, ready to go.

No blender? No biggie!

Pop your raspberries and crushed ice into a snap-lock bag and seal tightly, then get a slightly bigger snap-lock bag and fill one third of the bag with 1 cup of salt and 2 cups of ice. Add the smaller bag into the larger one and shake the whole thing together until a slushie forms (about 3 mins). The salt helps to make the ice even colder, turning the bags into your very own ice-cream machine.

Find a copy of Alice’s new book at these stockists.

Darren Purchese


Want more top fives?

Check out Darren Purchese’s top 5 ways with chocolate





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