Serves: 2 kids
Prep time: 10 minutes
- 1 cup cooked rice
- 4 seaweed sheets
- 1 slice deli ham
- lettuce leaves, cucumber and baby carrots, to serve
- tuna, omelette – or anything you like to go inside the sushi
- Using a panda rice mould (we found ours at city’super), press a tablespoon of rice into the mould. Add a little of your chosen filling and cover with more rice until the mould is full. Press down the mould lid and push out onto a plate.
- Cut out ears, eyes and mouth from the seaweed and press gently onto the rice. Cut out six small circles of ham for the cheeks and add on.
- Serve on a bed of lettuce leaves or your child’s favourite vegetables (our kids like baby carrots and cucumber – we used a cookie cutter to cut out flower shapes from cucumber and added sliced baby carrot as the centres).
Serves: 4 kids
Prep time: 75 minutes
Cooking time: 15 minutes
- 500g plain flour
- 1 sachet (17g) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 250ml warm water
- 3 tbsp olive oil
- 250ml plain tomato sauce
- your child’s favourite pizza toppings (we used our kids’ fave toppings of salami and broccoli, chicken and sweetcorn and ham and pineapple, all with mozzarella cheese)
- Add the yeast, salt and sugar to a bowl of the warm water. Stir and cover. Leave for 10 minutes (it will thicken).
- Stir the yeast mixture. Place the flour in a large bowl and add the yeast mixture. Use a wooden spoon at first, then your hands, to mix well.
- Add the olive oil and stir for a few minutes.
- Leave the dough in a covered bowl to rise for one hour.
- After the dough has risen, knead it again. Then roll out into your desired shape, size and thickness (we opted for mini pizzas). Top with tomato sauce and other goodies and bake in a preheated oven at 200°C until crisp, about 15 minutes..
These recipes appeared originally in the October 2012 issue of Foodie Magazine