Gather the kids! These recipes are the perfect way to hone out the little ones’ culinary skills in the kitchen. All you’d need to do is take care of supper! 

Breakfast

Fried eggs on English muffins 

SERVES 2 // COOKING TIME 15 min 

INGREDIENTS

2 English muffins
Vegetable oil
Handful baby spinach
2 eggs
2 tbsp pesto
1 wheel feta 

METHOD

1. Slice open the English muffins and brush with a little oil. Toast in a toaster or a hot pan until golden and crisp. Place each one on a plate.
2. Arrange half the spinach on each toasted English muffin.
3. Heat a splash of oil in a small pan over high heat. Crack an egg into it.
4. Turn down the heat to medium and cook the egg until the white is completely set, 3–4 minutes. Season with salt and pepper. Remove with an egg lifter and place on an English muffin. Repeat with the other egg.
5. Drizzle pesto and crumble feta over each egg. Sandwich the English muffins closed. 

Recipe & styling: Jana du Plessis
Photography: Andreas Eiselen // HMimages.co.za 

Lunch

Rainbow pizza 

MAKES 1 // COOKING TIME 1 hour 

INGREDIENTS

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  

METHOD

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Roll out the bread dough on a floured surface to create a rectangle about 1 cm thick.
3. Brush the dough with olive oil and spread the sauce over it.
4. 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.
5. Bake for 20–30 minutes, until golden brown around the edges.
6. Scatter with basil and serve. 

Snack time 

Banana Penguins 

MAKES 8 // COOKING TIME 20 min 

INGREDIENTS

100 g cooking chocolate, grated
4 bananas, peeled
Handful of Jelly Tots
Handful of white mini marshmallows
1 stick black liquorice  

METHOD

1. Place ¾ of the chocolate in a double boiler and melt slowly. Add the remaining chocolate and stir until fully melted.
2. Chop the bananas in half and dip each half in the chocolate. Leave the front parts uncoated. Allow to dry for 5 minutes, then dip again.
3. Dip a few of the Jelly Tots in the chocolate and press them firmly on the bananas to make the penguins’ feet. Slice a few Jelly Tots in half and attach as the beaks.
4. Slice the mini marshmallows in thirds to make the eyes. Attach with melted chocolate. Snip off small pieces of liquorice to make the pupils.
5. Repeat until all penguins are finished, then serve. 

Homemade chocolate bars 

MAKES 20 // COOKING TIME 4 hours 40 min 

INGREDIENTS

200 g vanilla wafer biscuits
200 g sugar
250 ml cream, warmed
125 ml golden syrup
3 tbsp butter
½ tsp salt
½ tsp vanilla essence
320 g milk chocolate
500 ml popped rice cereal
500 ml salted, roast peanuts 

METHOD

1. Line a 20 × 20 cm baking tin with baking paper.
2. Arrange the wafers in the tin in a single layer.
3. Melt sugar in a pot over low heat without stirring. Swirl the pan if it looks like the sugar is catching. Let it caramelise until it turns golden.
4. Add cream, syrup, butter, salt and vanilla. Simmer on low heat for 15–20 minutes. Test if it is ready by dropping a little in a cup of iced water – if it forms a toffee-like ball, it’s ready. Pour the caramel over the wafers and place in the fridge to set.
5. Melt the chocolate in a double boiler or in the microwave. Stir in the popped rice and peanuts.
6. Once the caramel has set, spread the chocolate-peanut mixture over it and pop back in the fridge to set fully, about 4 hours. Cut into bars. 

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za