Tasty holiday recipes for food-savvy kids
As a parent there is nothing better than your children being capable and confident enough to take over the kitchen and rustle up a snack or meal. And a child who is able to cook the odd meal has a huge advantage over those with no food skills.
Study after study shows that a child who has basic food and cooking skills is far more likely to make better food choices. And, in a land where over a third of our children are overweight or obese, our kids need all the help they can get to make good food choices. By sharing the load with your kids, you are giving them valuable life skills and you are getting a bit of time off! So how about a kids-cook-one-meal-a-week deal over the school holidays?
To help, we have a fun, free one-day online cooking programme to get your kids cooking and a bit more food savvy. We’ll have them whipping up a salad, firing up the barbecue and wowing you with a Christmas treat. Too good to be true? Not at all! This highly interactive programme, hosted by my daughter and teen Claire Gourley, has great competitions and great prizes as she shares foodie skills and tips to get your child food savvy. Check out www.foodsavvykids.com.
The following recipe is from Claire’s book Who’s Cooking Tonight? and is just perfect for your kids to make over the summer months.
Tuscan Chips with Guacamole
I often serve this with raw carrot sticks too – carrot dipped in guacamole is delicious. This is the minimum amount you will want to make – I often double this.
What you need
For the Tuscan chips
• 2 large baking or roasting potatoes, sliced as thinly as you can
• Spray oil
• ½ tsp of Tuscan seasoning
For the guacamole
• 1 avocado, peeled and diced
• 2 medium sized tomatoes, diced
• 1 tsp garlic paste or 1 clove garlic, crushed
• 1 Tbsp sweet chilli sauce or a few drops of Tabasco sauce
• 1 Tbsp lemon or lime juice
• 1-2 Tbsp finely chopped fresh parsley or chives
Roast the potatoes
Don’t peel them – it’s far too much work and you throw away the best bit. Place the potato slices in a single layer in a roasting pan. Spray with the oil and sprinkle with Tuscan seasoning. Bake at 200°C for 20-25 minutes or until golden brown and crunchy. The trick is to slice the potatoes very thinly so they go crunchy.
Make the guacamole
Make this while the potatoes are cooking. Mix all ingredients together – I like to leave it a bit chunky but you can make it really smooth if you prefer it that way. Makes 1½ cups.
Serve chips with the guacamole.
Time to prep – 10 minutes
Time to cook – 25 minutes
By Glenda Gourley