Mini magic: Healthy lunch recipes for children | Food | Life & Style

Pinwheel tortilla lollipops

Serves: 4

Cooking time: 5 minutes

Preparation time: 20 minutes plus 2 hours’ or overnight chilling 

A small bunch of chives

280g (10oz) cream cheese

2 wholemeal-flour tortilla wraps

150g (5¼oz) black olives, sliced

12 salami slices

2 handfuls rocket leaves

l Finely slice the chives and mix with cream cheese until smooth.

l Heat a griddle pan until very hot then grill each tortilla on 1 side for 30 seconds. Make sure you watch them carefully as they can burn very quickly.

l Lay the tortillas out, grilled side down, and spread the cream cheese mixture over, leaving a 2cm (¾in) rim around the outside.

l Drain the olives then sprinkle them over the cream cheese.

l Spread 6 slices of salami over each tortilla then sprinkle with the rocket.

l Fold in a 2cm (¾in) edge of each tortilla then carefully and evenly roll it up, keeping it as tight as possible. 

l Lay a sheet of clingfilm out, place a tortilla wrap on then roll tightly in the clingfilm. Repeat.

l Chill overnight or for 2 hours. Remove the clingfilm, slice into 1½cm (½in) rounds then skewer with cocktail sticks.

Baked tortillas with corn salsa

Serves: 4

Cooking time: 10 minutes

Preparation time: 20 minutes

2 flour tortillas 

Olive oil

1 roasted red pepper

12 cherry tomatoes

2 spring onions

A small tin of sweetcorn

Juice of 1 lime

A handful of coriander leaves, chopped

l Preheat the oven to 180°C/ 350°F/gas mark 4 and line a large baking tray with baking paper.

l Cut each tortilla into 12 pizza wedge-shaped triangles and place on the baking tray.

l Drizzle with a little oil and bake for 6 minutes or until just browning. These can be made a day or 2 in advance then stored in an airtight container.

l Dice the pepper, quarter the tomatoes and slice the spring onions. Mix together. 

l Drain the sweetcorn then mix into the salsa with the lime juice, chopped coriander and 1 tablespoon of olive oil.

l Store in an airtight container then serve with the baked tortillas.

Mini pea and ham pasties

Makes: 16

Cooking time: 1 hour

Preparation time: 30 minutes

1 onion

40g (1½oz) butter

150g (5¼oz) fresh garden peas

120g (4¼oz) chunky ham

150g (5¼oz) ricotta

10 mint leaves, chopped

3 thyme sprigs

2 sheets shortcrust pastry

1 egg

l Peel and dice the onion then sauté in butter for 5 minutes on a medium heat until soft and translucent.

l Add the peas and sauté for 1 minute then remove from the heat and cool for 2 minutes.

l Dice the ham into ½cm (¼in) cubes then stir through the pea mixture with the ricotta, chopped mint…

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