Expand your kid’s palate with these healthy recipes, which introduce new tastes and ingredients. They’re surprisingly easy to make, too.
Expand your kid’s palate with these healthy recipes, which introduce new tastes and ingredients. They’re surprisingly easy to make, too.
Watermelon gazpacho with greek yogurt dressing
Serves 4
Ingredients
300g watermelon
200g bread
15g garlic
800g tomatoes
80g red capsicum
200ml olive oil
5ml sherry vinegar (from supermarkets) or freshly squeezed lemon/lime juice
Garnish
2 boiled eggs, grated
100g Greek yogurt, blended with 20ml olive oil to create an emulsion
Chives, chopped (optional)
1 Clean and chop watermelon, bread and vegetables.
2 Put them into a blender together with olive oil and sherry vinegar. Mix for 6 minutes and strain.
3 Season with salt and pepper, then set aside in the fridge.
4 When ready to serve, pour the gazpacho into a bowl till ¾ full. Top with eggs on top and drizzle over Greek yogurt emulsion. Sprinkle chives on top to serve.
Grilled salmon with green apple, with cold garlic and almond soup
Serves 1
Ingredients
200g green apples
90g almonds, roasted
15g garlic
150ml water
150ml olive oil
30ml sherry vinegar
100g salmon, grilled
Garnish
Green apple, diced
4 grapes, halved
Chives, chopped (optional)
1 To make garlic and almond soup, clean (but do not peel) green apples.
2 Blend with the rest of the ingredients (except salmon) for 6 minutes, season with salt and pepper, then strain. Set aside in the fridge.
3 Grill salmon till fully cooked. In a shallow bowl, place salmon skin side facing up and ladle the amount of soup you prefer around the salmon.
4 To serve, sprinkle apples and chives on top of salmon with grapes.
Pumpkin, quinoa and sundried tomato salad with crispy kale
Serves 1
Ingredients
250g pumpkin
40g quinoa
25g sundried tomatoes
30g garlic sprouts (from wet markets), sauteed, or garlic or spring onions, chopped
30g kale
1 lime, zest
1 Preheat oven at 180 deg C. Wrap pumpkin with aluminium foil and roast for 30 minutes. Unwrap, peel and portion at your preference, preferably cubes of 3cm to 4cm.
2 Boil quinoa with a water ratio of 1:3 till water has been soaked up and quinoa is cooked.
3 Cut sundried tomatoes and garlic sprouts into smaller pieces. Sautee the garlic sprouts.
4 Clean kale and toss with olive oil until well coated. Spread on a baking sheet and bake at 160 deg C for 15 minutes, then turn over to bake for another 10 minutes.
5 Place pumpkin cubes at the bottom of a plate. Mix quinoa with sundried tomatoes and garlic sprouts, and place on top of pumpkin cubes.
6 Top with crispy kale and finish with grated zest.
PHOTOGRAPHY VERNON WONG
ART DIRECTION & STYLING JOYCELYN KOH
TABLEWARE METRO
