Lessen the stress of weekdays by making back-to-school meals easy, fun and nourishing.
Back-to-school season can be busy, but it doesn’t have to be bland … which is why we just love B-well’s Cooking For Kids Cookbook, an exciting exploration through delicious, colourful, playful and homey recipes aimed at children, their special and unique nutritional needs, eating behaviours and risks.
Filled with fun ideas for breakfast on-the-go, brown bag lunches, after school snacks and quick dinners, the book has been designed, especially for busy parents, with convenience in mind and, many of the recipes can be prepared beforehand and stored until needed for a quick and healthy fix.
To get you started, here are two fun and healthy recipes for a delicious beefy burger and smash cookies, so get the kids into the kitchen and let them get stuck in! Trust us, it’ll keep both their hands and brains busy!
Baby beefy burgers
With a similar richness and flavour of beef, providing high amounts of protein, iron and zinc for growing bodies and optimal health. These burgers are a truly tasty, a “fun-to-eat” experience, with some local South African flavour and lots of hidden veg. The perfect patty for kids to enjoy in sliders or made bigger for a full burger experience.
Serves: 12 sliders
What you’ll need:
For the Patties: B-well Cooking Olive Oil; 500 g lean minced beef/ostrich, organic and high quality; 1 onion, finely chopped; ½ green pepper, finely chopped; 3 Tbsp chutney; 1 Tbsp ground coriander; 6-7 Tbsp bread crumbs (or more); 1 egg, beaten; a handful parsley, chopped; 3 handfuls basil, chopped; ½ tsp salt; a few turns of the black pepper corns grinder; 12 sesame topped mini slider burger buns, halved (find recipe in cookbook); 12 thin slices of white cheddar/Red Leicester cheese
For the Burger Sauce: 3 Tbsp B-Well Thick & Creamy Mayo; 2 Tbsp tomato ketchup; 1 tsp Tabasco Chipotle Sauce; 1 tsp Worcestershire sauce; ¼ of an iceberg lettuce
What to do: Combine the onions and green pepper together and mix well. Add the beef/ostrich mince and mix well. Add the coriander, chutney, bread crumbs, egg, parsley, basil and mix well. Add the salt and ground black pepper. Make sure the mixture is firm enough to hold its form while cooking, if not add more crumbs to the mixture. Separate the mixture into 12 balls, then press down into patties. Place on a lightly oiled plate and chill in the fridge for at least 15 min.
Meanwhile, make the burger sauce by mixing all the burger sauce ingredients together, add the finely chopped lettuce and mix, then season to taste. Refrigerate until needed. Grab the patties out of the fridge and put a large non-stick frying pan on a high heat. Splash your mini patties with B-well Cooking Olive Oil then into the pan, pressing down with a slotted spatula. After 1 min, flip the patties and add a slice of cheese to the top.
Add a tiny splash of water to the pan and place a heatproof bowl over the patties to melt the cheese—30 seconds is good. At the same time, toast some of the split slider buns in another pan until lightly golden. Repeat for the remaining burgers.
Assemble: To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy mini burger patty, a slice of tomato or cucumber. Rub the bun top with a teaspoon of ketchup, add some avo and onion slices then gently press together (you’ll know what toppings are a yes/no for the kids).
Serve up with your favourite side, or the roasted sweet potato fries (find recipe in booklet). Enjoy, savour, devour and have fun!
PNB smash cookies
Time to catch a break and still catch a cookie! These crunchy delights offer a protein perk, a sweet treat and healthier snack for those ravenous cravings or an energy boost for moms and kids alike. So quick to make, these handy cookies may just be mom’s best friend, especially for parties, cake sales, party tables and even the high tea tables. Fill your jar up now!
Makes: 6-10 cookies, depending on size
Gremlins …. Corrected on page but the copy has me beat with trying to add the; after nectar sugar without cursor jumping…
What you’ll need: B-well Canola Baking Spray; 1 cup sugar-free peanut butter (crunchy or smooth); ¾ cup coconut nectar sugar; ½ cup brown sugar; 1 egg; Tbsp ground chia seeds; 1 tsp baking powder
What to do: Preheat the oven to 180°C and spray a baking tray with B-well Canola Baking Spray and set aside.
In a medium mixing bowl, combine all your ingredients and mix very well. If using ground chia seeds; if the batter is too thin, add an extra tablespoon.
Using a tablespoon, scoop a spoonful of cookie batter, roll into a ball and place onto the prepped baking tray, leaving at least 2 finger spaces between cookie edges. Flatten in crisscross pattern with a fork (it helps to dip the fork in sugar to keep it from sticking to the dough). Repeat until dough is finished.
Bake your cookies for 8-10 min until light brown. Do not over bake. Remove from the oven and let cool in their baking tray for a minute, then transfer the cookies to a rack to cool completely. Serve with a glass of milk or tea. Enjoy
