Recipe ideas for snack time
- Fruit with mango dip
- Celery Boats
- Fruity Faces (or vegetable)
- Cheese Straws
- Raisin and Apricot Mini Scones
- Raspberry Muffins
Fruit with mango dip
You will need:
- A per bowl of dip
- 1 mango
- 150g Greek yogurt
- Pieces/chunks of seasonal or favourite fruits
- Small skewers or straws if you want to make kebabs
Method:
- Peel and cut up the mango and put into a bowl
- Mash the mango using a fork or potato masher into a smooth pulp
- Mix in the Greek yogurt
- Cut up your chosen fruit into pieces and make into kebabs if desired
- Arrange fruit around mango dip and get dipping!
Serve what is left as a pudding or share snack time with friends!
Celery Boats
You will need
- Celery
- Cheese spread/cottage cheese/cream cheese
- (Or be inventive with the filling – try: mashed egg with a little mayonnaise, tuna mayonnaise, houmous, mashed avocado)
Method
- Wash the celery and cut into bite sized lengths
- Stuff with your chosen filling
Fruity Faces (or vegetable)
You will need
- Assorted pieces of fruit or vegetables that can be arranged to make a face!
Method
- Get the children to use their imagination to make a fruit face at snack time.
- But so you have one you made earlier, use:
- Segment of orange or satsuma or apple slice for the mouth
- Grapes or blueberries for the eyes
- A strawberry or raspberry for the nose
- Apple - skin side up for the hair (carrot sticks work well too)
- Slice of orange cut in ½ for the ears
Cheese Straws
You will need to make 10 straws
- 100g plain white flour
- 50g margarine cut into cubes
- 50g cheddar cheese grated
- 1 tbsp cold water
Method
- Preheat oven to 200° C
- Grease a baking tray
- Sift the flour into a mixing bowl
- Add the margarine and using fingertips rub into the flour until it looks like fine breadcrumbs
- Stir in the grated cheese
- Using hands, mix to form a smooth dough, adding a little cold water to help bind the mixture together
- Knead lightly until smooth
- Roll out on a floured surface to form a rectangle about ½ cm thick
- Cut into strips about ½ cm x 7cm
- Place on the baking tray and bake for 12-15 mins or until golden brown
- Allow to cool before putting on a cooling rack
Raisin and Apricot Mini Scones
Any combination of dried fruit can be added to the basic scone recipe
- You will need to make 20 mini scones
- 250g self raising flour
- 40g margarine
- 125ml milk
- 25g sugar
- 25g raisins
- 25g dried apricots
- or 50g of dried fruit of your choice
Method
- Preheat oven to 220°C
- Grease a baking tray
- Sieve the flour into a mixing bowl
- Rub the margarine into the flour until it looks like fine breadcrumbs
- Mix in the dried fruit
- Pour in the milk and mix to a soft dough, saving a little to brush the tops of the scones
- Place the dough on a floured surface and knead lightly
- Roll out to 1.5cm thick
- Cut out rounds using a suitable cutter
- Place on a baking tray, brush the tops with the reserved milk and bake for 12-15 mins, until golden brown
- Remove from the oven and put onto a cooling rack
Raspberry Muffins
This recipe works well with blueberries, chopped strawberries as well
You will need to make 12 – 24 muffins depending on size of the cases
- 200g self raising flour
- 100g sugar
- 100g margarine
- 2 eggs beaten
- 1 cup raspberries
- cake cases (can also be made in paper sweet cases to make very mini muffins)
Method
- Preheat oven to 180°C
- Cream the margarine and sugar together until light and fluffy. This can be done by hand or using a hand
- mixer
- Squash the raspberries a little and add to the mixture along with the eggs
- Fold in the flour and mix well
- Spoon into cases
- Bake in oven for 12-15 mins (8-10mins if tiny muffins are made)
- Remove from oven and cool on a cooling rack