Cooking With Kids

Summer holidays are the perfect time to cook up a mini-feast in the kitchen with your little ones. It’s fun and helps them to eat healthier foods because they have helped to prepare them. Here are a few of swiish’s favourite recipes for cooking with kids!

Easy Rice Paper Rolls

These easy rice paper rolls are so simple that your kids will be able to roll their own. Fill them with our ingredients or vary them with what you have in your fridge.


  • 100g vermicelli rice noodles
  • 50g shredded sugarloaf cabbage, shredded
  • handful of snow pea sprouts
  • 1/2 red capsicum, thinly sliced
  • 1 poached chicken breast, thinly sliced
  • 100g firm tofu, roughly chopped
  • handful of coriander leaves
  • 12 x 22cm rice paper wrappers

Dipping sauce:

  • 2tbsp hoisin sauce
  • 1tsp sesame oil
  • 2 tbsp light soy sauce


  1. Place the noodles in a bowl and cover with boiling water. Leave for a few minutes and drain. Once cool, snip the noodles into little strips.
  2. Prepare remaining ingredients and place each one on a separate plate.
  3. Whisk all dipping sauce ingredients together in a small bowl.
  4. Arrange all plates on the dinner table or kitchen bench with dipping sauce.
  5. Using a bowl of very hot water, soak each rice paper sheet and drain by laying on a clean tea towel. These will dry out very quickly so soak each sheet as you need it.


•  If you are making these for guests, you will need to cover them with a damp tea towel to prevent the rolls drying out.

•  If you prefer a crunchier ‘spring roll’, you can spray the fresh rolls with a little canola oil and pop them in a hot oven for about 10 minutes or until golden on all sides.

Mexican Pizza

Sick of the same old ham and pineapple? Pop on some sombreros and have a Mexican night! Get your kids to pile the base high with these delicately spicy flavours, before covering it with sour cream and guacamole. They'll have almost as much fun making it as they will eating it. Ole!


  • 2 ready-made pizza base
  • 2 tbsp olive oil
  • 500g minced beef
  • 1 sachet taco seasoning
  • 1 tin of diced tomatoes, drained
  • 1/2 cup corn kernels
  • 1 cup water
  • 1 jar chunky salsa
  • 4 cups pizza cheese, grated
  • 1 cup sour cream
  • 4 tbsp water
  • 2 avocados
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • Salt and pepper


  1. Preheat oven to 200°C. Place the pizza bases on an oiled tray.
  2. In a frying pan, heat the oil and fry the mince until it is well browned. Drain any fat from the mince and add the taco seasoning. Add the corn and tomatoes. Stir in the water after 2 minutes. Remove from heat.
  3. Spread half of the meat mixture over each pizza base. Top with cheese and place in the oven for around 10 minutes or until the cheese is melted to your liking. Remove from oven.
  4. Mix the sour cream with the 4 tbsp of water and pour it into the centre of each pizza.
  5. Mix the avocado with the garlic, lemon juice and salt and pepper. Place scoops of avocado on top of each pizza and pour half of the jar of salsa on top.
  6. Slice and serve.

Quick-ish Spinach and Ricotta Cannelloni

This cannelloni dish is quick and easy! The kids will love helping spread the mixture on the lasagne sheets and rolling them up.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 150g baby spinach
  • 500g low fat ricotta
  • 60g parmesan, grated
  • 4 fresh lasagne sheets
  • 2 cups tomato passata


  1. Preheat oven to 180°C. Heat oil in a pan over medium heat. Add onion and cook for 1 minute. Add garlic and cook for another minute. Stir in spinach and cook until the spinach has wilted. Remove from the pan and set aside.
  2. Place spinach mixture in a food processor and process to combine. Transfer mixture to a large bowl; add ricotta and half the parmesan. Season with salt and pepper (optional).
  3. Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
  4. Spread one-third of the passata over the base of a large ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce and parmesan cheese. Bake for 30 minutes or until pasta is cooked and top golden brown. Serves 4.

Bananas in Pyjamas

Frozen bananas on iceblock sticks dipped in chocolate and then rolled in yummy coatings. An all time favourite treat!


  • 4 large, firm bananas, peeled and cut in half
  • 8 popsicle sticks
  • 2 x 400g block dark cooking chocolate
  • crushed nuts
  • sprinkles
  • desiccated coconut


  1. Line baking tray with baking paper and set aside.
  2. Push a pop stick into the thickest end of the banana halves. Lay out on tray and freeze for 2 hours or overnight if you can.
  3. Melt the chocolate in a glass bowl, in the microwave. Give it a 1 minute heat on HIGH and then stir. Microwave at 20 second intervals, stirring in between until all is melted.
  4. Set out coatings on plates, such as the sprinkles, nuts and coconut.
  5. Remove bananas from the freezer and dip in chocolate mixture. Roll in coating and place back on the tray to store in the freezer until required.


•    You can swap the dark chocolate for white chocolate for something different.

All recipes courtesy of

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