Get the kids in the kitchen
SCHOOL holidays - time for fun in the sun but when the offspring are bored try some kids-in-the-kitchen action.
Even the pickiest eaters will try something they have grown or cooked themselves.
Mini pizzas are a great way to get vegetables into a daily diet. Pizza doesn't have to be laden with greasy toppings to be tasty.
Burns are inevitable when you cook; keep some lavender oil on hand as it takes the pain away fairly quickly.
Today's recipe uses "stoplight" capsicums to create a smiley face on these tasty mini pizzas, but encourage your children to add any vegetable they like and even some they don't, or haven't tried before. Little button mushrooms, sliced finely, practically disappear on a pizza, and even olives become acceptable to young palates.
INGREDIENTS: 4 English muffins, split in half 1 x 280g tub tomato paste 1 tsp each dried basil and oregano 1 cup finely grated mozzarella cheese 1/4 cup finely grated parmesan cheese 1 each yellow, red and green capsicum 5 black olives
METHOD: Preheat oven to 190C. Line a baking tray with baking paper. Place muffin halves on prepared baking tray. Divide the tomato paste between the muffins and sprinkle each with a little of the basil and oregano.
Lightly sprinkle the cheese on top.
Using kitchen shears, cut the capsicums into strips for the mouths and circles and semi-circles for the eyes. Stone the olives and slice in half; cut one into small pieces for the pupils of the eyes.
Assemble capsicum and olive pieces to form a smiley face, and slide baking tray carefully into the oven.
Cook for 10 minutes, or until cheese is melted and bubbling. Remove tray carefully and serve while hot.
VARIATIONS: Try finely sliced button mushrooms, thin slices of salami or shredded cooked chicken.
Contact Maggie at firstname.lastname@example.org