Those kid-friendly recipes

Those kid-friendly recipes

 Picky eaters and not only them need kid-friendly food in order to satisfy their need and appetite and it is sometimes more difficult during the hot summer. And it becomes more difficult if you do not have enough time. Feeding your kids doesn’t need to be a battle against the clock and finicky taste buds. All you need is have a look to these recipes to please and help them remain healthy even during the hot period of summer.

 The first kid-friendly recipe is a nice and healthy homemade treat:

Homemade Chocolate Ice-cream


  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Preparation Method

  1. Stir together sweetened condensed milk, cocoa powder and vanilla in a medium bowl. Set aside.
  2. In the bowl of your mixer, Whip heavy cream until stiff peaks form (do not over beat.)
  3. Fold sweetened milk mixture into whipped cream. Pour into a 2 quart container, cover and freeze for at least 6 hours or overnight.


Let’s continue with the second kid-friendly recipe which is a fresh summer side dish:



2 medium 2-inch-wide zucchini
½ cup salt, divided 
½ tsp freshly ground pepper, divided
1 Tbsp extra virgin olive oil 
1 Tbsp white wine vinegar
1 Tbsp minced shallot
1 cup quartered grape tomatoes
½ cup diced mozzarella cheese,
preferably fresh ¼ cup thinly sliced fresh basil
Cooking method

Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.


The last is a perfect kid-friendly dish, served to your kids for breakfast:

Buttermilk Oatcakes with Raspberry Compote



  • 2 cups well-shaken buttermilk
  • 1 large egg
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Raspberry compote

  • 2 cups raspberries, fresh or frozen (thawed)
  • 2 tablespoons maple syrup, or to taste
  • 1 teaspoon ground cinnamon

Preparation method

To prepare oatcakes

Whisk buttermilk and egg in a medium bowl. Mix oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.

To prepare compote

Meanwhile, place raspberries, maple syrup and 1 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.

Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent overbrowning.

Serve the oatcakes with the compote.


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