We know that with the school holidays around the corner, you’ll need to find a way to keep the little ones busy, as well as keeping the peace while making sure everyone is fed copious amounts of delicious food! We whip up some delectable brunch themed recipes and include tasks that the kids can do to help put these meals together.  

Bacon and egg muffins  

Makes 12 • Total Time 35 Min (Plus 1 Hr Freezing Time) 

Ingredients 

7 medium eggs
250g streaky bacon
1 Tbsp chopped thyme
¼ cup maple-flavoured syrup or golden syrup
2 cups cake flour
1 tbsp baking powder
½ tsp salt
1¼ cups buttermilk or plain yoghurt
¼ cup butter, melted
2 tbsp chopped chives plus extra for garnishing
1 cup cheddar cheese, grated
1 spring onion, thinly sliced lengthways

Method 

1. Place 6 eggs in boiling water and cook for 4 minutes. Remove and plunge in iced water. 
2. Carefully peel eggs and place them upright into an empty egg carton lined with clingfilm. 4. Freeze eggs for an hour. 
3. Chop bacon and fry in a hot pan for 5-7 minutes or until crispy. 
4. Stir through thyme and syrup and remove pan from heat. 
5. Preheat oven to 180°C. 
6. Sift flour and baking powder together and add salt. 
7. Whisk remaining egg with butter and buttermilk or yoghurt. 
8. Add dry ingredients and combine. 
9. Fold through half the cooked bacon, chives and cheese. 
10. Dollop a tablespoon of mixture into the base of each greased muffin cup. 
11. Nestle an egg upright in the centre 
12. Cover each egg with batter and sprinkle with chives. Bake for 15 minutes. 15. Serve muffins topped with bacon and garnish with spring onion. 

For the little chef: Get the young ones to sift the dry ingredients, whisk the wet ingredients and combine the batter.  

Battered fish hotdogs  

Serves 4 • Total Time 20-30 Min

Ingredients 

canola or sunflower oil for deep-frying
1 cup flour
½ tsp salt
½ tsp baking powder
handful parsley or coriander, chopped
1 cup soda water or beer
300g sustainable white fish, cut into strips
4 hotdog rolls, halved
handful shredded lettuce, rocket or spinach
1 tsp sesame seeds
handful fresh coriander
1 red onion, thinly sliced (or pickled)
3-4 Tbsp sriracha sauce
1/3 cup mayonnaise

Method 

1. Heat the oil in a deep pot. 
2. Combine flour, salt, baking powder and herbs. 
3. Stir through beer or soda water to create a smooth batter. 
4. Dry fish with kitchen paper and season well. 
5. Dip fish in batter and fry in batches for about 5-6 minutes or until golden and cooked through. 
6. Drain fish on kitchen paper and lightly season. 
7. Fill the buns with the salad leaves and fish. 
8. Sprinkle with sesame seeds and coriander, and top with thinly sliced onions. 
9. Whisk the sriracha and mayonnaise together and serve on the side.

For the little chef: Get the kids to stir the batter and dip the fish (be warned: it will get messy!).  

Salt rubbed steak skewers with salsa  

Serves 4 • Total Time 20 Min (Plus 1 Hr Marinating Time)  

Ingredients 

FOR THE STEAK
2 rump, porterhouse or rib eye steaks
¼ cup coarse salt
milled black pepper

FOR THE GREMOLATA TOMATOES
2 punnets cherry tomatoes, halved
½ red onion, chopped
¼ cup olive or canola oil
handful coriander, chopped
handful parsley, chopped
1 garlic clove, grated
1 lemon, zested and juiced
salt and milled black pepper

Method 

1. Slice steak into 3-4cm chunks and coat with salt. 
2. Leave for an hour at room temperature. 
3. Combine gremolata ingredients and leave to infuse for 30 minutes. 
4. Remove steak from salt and brush off the excess. 
5. Thread steak onto skewers and season with pepper. 
6. Braai or grill over high heat for about 3 minutes on each side for a medium-rare steak. 
7. Remove from the heat, cover and rest for 10 minutes. 
8. Serve with gremolata. 

For the little chef: Tiny cooks will enjoy rubbing the steak with salt and threading it onto skewers.