Vegetables.co.nz

By: Vegetables  05-Apr-2012

Holidays are the time to let your children make their own meals.  Younger children may need some help with the preparation, but older children will be able to do most of it themselves.

Let them make their own Funny face salad. These are as much fun to make as they are to eat.

Funny face salad

Makes 1

1 slice of bread

1 tsp margarine or lite salad dressing

Selection of vegetables e.g. grated or strips of carrot, bean sprouts, cucumber slices or strips, beetroot slices, tomato wedges – or whole baby tomatoes, lettuce, radish, green or red capsicums, cooked sweetcorn kernels. Spread bread with margarine or salad dressing. Arrange salad ingredients to form a funny face.

Older children can make their own Salad wraps using fresh New Zealand vegetables.

Wraps are found in cafés and lunch bars everywhere. They are so easy to make and they are particularly good for lunches for both children and adults.

Salad wraps

Makes 2 wraps

2 pieces tortilla or mountain bread suitable for wraps

2 Tbsp cream cheese, mayonnaise, chutney or hummus spread

4 slices shaved ham

3-4 lettuce leaves, or use spinach, watercress or mesclun leaves

½ red or yellow capsicum, deseeded and sliced

½ small cucumber, cut into sticks

1 carrot, sliced into thin strips

Spread both tortilla breads lightly with cream cheese or hummus. Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end. Roll up firmly, starting at the end with most filling. The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

Variations: Use this basic technique as a starting point and experiment with different salad vegetables such as avocado, celery, tomato, sprouts or baby spinach. Any cooked meat or cheese can be used instead of ham.


Other news and updates from Vegetables

05-Apr-2012

Vegetables.co.nz » What’s New

A delicious rich tomato mixture, which can be used in place of tomato purée, tomato juice or canned tomatoes. Place shallots, lemon juice, oil and sugar in a screw top jar and shake vigorously until sugar is dissolved. Return the pan to the heat and simmer gently until it has reduced and is the consistency of sauce. Place the tomatoes in a heavy based pan, bring to the boil, and simmer gently until very mushy.