School’s out and it’s the perfect time to get those tiny hands dirty in the kitchen. Make lasting and yummy memories in the kitchen when you make these kiddy holiday treats.
Prep time: 10 minute Cook time: 5 minutes Makes: 8
- 2 tbsp sugar
- 2 tbsp chopped mint
- ½ cup water
- 1 cups granadilla juice
- 4 granadillas, pulp removed
- ¾ cups ginger beer
TIP: Feel free to use store-bought granadilla pulp instead.
- Add the sugar, mint and water to a pot over medium heat.
- Stir occasionally until the sugar is dissolved.
- Boil for 2-3 minutes, then strain through a sieve into a heat-proof bowl.
- Add the granadilla pulp and ginger beer and stir until well combined.
- Pour into ice-lolly mould and freeze for 30 minutes.
- Add the sticks and freeze until solid, 4-6 hours.
Stylist: Kate Turner
‘Eat me’ beaded jewellery
- Jelly Tots
- Jelly Babies
- 1m elastic string
- Choose the sweets you want to use for your jewellery.
- Use a toothpick to poke a hole through the middle of each sweet.
- For bracelets: use scissors to cut a 10 cm piece of string.
- For necklaces: cut a 20 cm piece of string.
- Pull the string through the holes of the sweets and arrange the sweets how you would like.
- Leave enough string on the ends and tie a double knot. Now wear it, share it and eat it!
Tip: Use child scissors. Although this is a fun activity for the kids, do it with them to ensure they do not hurt themselves.
Photography: Samantha Pinto, Courtesy Images
Vegetarian rainbow pizza
Makes 1 Cooking time 1 hour
- 1 kg ready-made bread dough
- Olive oil
- 1 cup Napoletana sauce
- 2 cups grated mozzarella
- 1 cup chopped green pepper
- 1 cup chopped orange pepper
- 1 cup chopped yellow pepper
- 1 cup chopped red pepper
- 1 cup halved baby tomatoes
- 1 cup peeled, chopped red onion
- Handful basil
- Preheat oven to 180°C and line a baking tray with baking paper.
- Roll out the bread dough on a floured surface to create a rectangle about 1 cm thick.
- Brush the dough with olive oil and spread the sauce over it.
- Sprinkle the mozzarella over the dough. Arrange the vegetables in rows to create a rainbow effect, in the following order: green, yellow, orange, and red pepper, tomato, and onion.
- Bake for 20–30 minutes, until golden brown around the edges.
- Scatter with basil and serve.
Fun funfetti whoopie pies recipe
Makes 16 pies Total time 30 minutes
- 1/2 cup softened butter,
- 1 cup castor sugar
- 1 large egg
- 3 cups flour
- 1/2 cup funfetti sprinkles, plus extra for dipping
- 1/2 tbsp bicarbonate of soda
- 1/2 cup buttermilk
- 1 packet of mini marshmallows
- Preheat the oven to 180°C. Line 4 baking trays with baking paper.
- Beat the butter and the sugar together using an electric beater until light and fluffy.
- Add the egg and whisk until it is well combined.
- Mix the flour, sprinkles and bicarb.
- Fold this into the butter mixture and then stir in the buttermilk.
- Roll the dough into balls the size of a R5 coin. It should make about 32 balls. Place them on the baking trays roughly 5cm apart.
- Bake them for 8-10 minutes until the bottom of each ball has flattened slightly and the top has become golden. Leave to cool on the trays.
- Place 3 marshmallows on the flat side of each biscuit to make half of the pie.
- Microwave the pie halves 3 or 4 at a time until the marshmallows have puffed up. Create the pie by sandwiching two halves together.
- Dip the pies in the funfetti sprinkles to stick them on the gooey melted marshmallow. Serve them while they are still warm.
Photography: Fresh Living magazine
Butterscotch popcorn balls
Makes 12 Cooking time: 25 minutes
- 6 cups popped popcorn (±¼ cup kernels)
- 375 g caster sugar
- 90 ml water
- 20 g butter
- Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
- Melt sugar and water in a pot over medium heat. To stop sugar crystals from forming, avoid stirring and swirl the pot now and then. When sugar is dark caramel in colour, remove it from the heat and stir in butter.
- Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
- Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
- Insert a stick into each ball and place it on the tray to set. Store in an airtight container for up to a week.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli