Add some fun to your kid’s plate

• Flour: 250 gm 
• Baking powder: 1 teaspoon 
• Baking soda: 1 teaspoon 
• Sugar: 150 gm 
• Melted and cooled butter: 90 gm 
• Eggs: 2, beaten 
• Vanilla essence: 1 teaspoon 
• Milk at room temperature: 210 ml 
• Blueberries: 110 gm

• Place paper cases in a 12 hole muffin tray. 
• Sift flour, baking powder, baking soda into a bowl. 
• Stir in sugar. Keep aside!
• Stir the butter, eggs, essence and milk in another bowl together. Pour the wet ingredients into the dry, mix lightly.  Avoid over-mixing. 
• Put scoops of the mixture into the cases and bake in a preheated oven at 200°C for about 16-18 minutes, till the top is firm and golden brown.
• Turn out onto a wire rack and cool.

• Plain flour: 200 gm 
• Salt: 1/4 teaspoon 
• Cold unsalted butter, diced: 100 gm 
• Ice water to mix 
• 1 beaten egg for glazing

• Processed cheese, grated: 75 gm 
• Onion chopped fine: 1 
• Oregano: 1 teaspoon 
• Freshly milled pepper: To taste 
• A pinch of salt

• Sieve flour and salt into a mixing bowl, rub in butter till the mixture resembles breadcrumbs. 
• Add in ice water, a tablespoon at a time, gather together the crumbs very gently till the mixture forms a dough. 
• Do not knead or overwork the dough as the pastry will be tough. 
• Wrap the dough in cling film and keep in the fridge for 1/2 hour. 
• Mix together all the ingredients for the filling. 
• Preheat the oven at 200°C. 
• On a clean worktop, sprinkle a little flour, place the pastry on it and roll into an 8”x12” rectangle, keeping the edges straight.
• With the longer edge facing you, spread the cheese filling evenly over, leaving the top 1/2” plain. 
• Roll up tightly into a neat roll. 
• Use a sharp knife and slice into 1/2” pieces. 
• Lay the slices on a lightly greased baking sheet. 
• Brush with beaten egg and bake for about 15-20 minutes/ till golden brown.

• Recipe (serves 2) 
• 2 ripe mangoes without skin 
• 1/2 raw mango or 1/2 raw guava 20 ml condensed milk (milk maid) 
• 20 ml raw honey 
• A pinch of salt (yes)

• Overripe bananas: 2 (medium) 
• 8-10 slices of whole wheat (healthier option) or white bread, cut in quarters 
• 1 cup powdered white (or) 3/4th granulated brown sugar 
• Butter: ½ cup 
• Eggs: 2 large 
• 2 tbsp yoghurt (or) ½ cup buttermilk 
• Baking soda: 1 tsp
• Vanilla essence: 2 tsp 
• Cinnamon powder (optional): 1 tsp 
• 1 cup of walnut (or) chocolate chips (optional) 
• Salt: ¼ tsp

• Preheat oven at 175C/350F.  
• Mash banana in a large-sized bowl and add butter to it.  
• Add eggs, vanilla essence and yoghurt/ buttermilk to it. Whisk together. 
• Sieve cinnamon, sugar, salt and baking soda into a separate bowl to create the dry mixture. 
• Add the dry contents to the wet mixture.  
• Combine bread into the batter and let it sit for 4-5 minutes as the bread absorbs moisture.  
• The whole mixture becomes semi-solid. If it is too runny, add a few more slices of bread till the batter is semi-solid. Add choco chips at this stage. Everything needs to blend in and the final batter must be semi-solid. 
• Grease the cake/bread pan with butter or cooking spray oil and dust with flour. Cut an aluminium foil the size of the pan and grease with butter and flour. And keep as the base on the pan and pour the batter. This step is only to be used with a conventional oven.  
• Bake at 175C/350F for 25-35 minutes until toothpick comes clean.  
• Bread ideally rises only slightly. Expect a soft bread.

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