Serves 4No gluten, dairy, soy, egg or nuts 1 cup butternut squash, peeled and diced1 Tbsp oil (rice bran, olive or coconut)1 pack gluten-free pasta of choice (check it contains no dairy, soy, egg or nuts)1 tsp Dijon or wholegrain mustard¾ cup …
Hide and Seek from Kids’ Meals and Snacks by Emma Donnelly
Hide and Seek comes from Kids’ Meals and Snacks by Emma Donnelly where recipes were chosen by children and tested by a panel of young “experts". So they're sure to be a winner at your house!
2 medium baking potatoes
1 Tbs vegetable oil
2 rashers (strips) back bacon, diced
2oz (55g) mature Cheddar cheese, grated (shredded)
1 Tbs crème fraîche
¼ small bunch fresh chives, chopped
Salt and black pepper
3 ½ oz (100 g) red cabbage, shredded
2 scallions (spring onions), chopped
1 apple, cored and chopped
1 small carrot, grated (shredded)
2 Tbs mayonnaise
Preheat the oven to 425°F/220°C/Gas mark 7. Rub the potato skins with the oil. Bake for 1 hour, or until soft in the centre.
Fry the bacon in a frying pan in its own fat for 3 minutes, or until crisp, then set aside.
To make the coleslaw, combine the cabbage, spring onions, apple, carrot and mayonnaise, and refrigerate until needed.
When the potatoes are baked, slice the top off each and reserve the top. Scoop out the centres and place in a bowl with the cheese, crème fraîche, chives and bacon pieces. Mix well with a fork and season with salt and black pepper. Pile the mixture back into the empty potato skins and return to the oven for 5 minutes to heat through. Replace the reserved potato tops over the filled potatoes and serve with the coleslaw.
Extracted with permission from Kids’ Meals & Snacks by Emma Donnelly, published by New Holland, $24.99.
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