Clare Lavin – mum to six-year-old Oscar and 18-month old Darcy – has always been passionate about cooking. The Dubai-based mother-of-two made it to the quarter finals of Junior Masterchef and then later appeared on the cookery show, Masterchef Goes Large. Having passed on her love of whipping up fun, innovative meals to Oscar, she now encourages him to help her in the kitchen teaching him new skills and encouraging his creative flair. Her specialities are cooking quick and easy dishes that the whole family can enjoy. For more family-friendly recipes, follow Clare on Instagram @claresfamilykitchen.
Pizza-stuffed Peppers
Ingredients
2 red peppers
Handful grated cheese
300g jar passata
Sliced black olives
Beef pepperoni
500g low fat minced beef
1 garlic clove
Pinch mixed dried herbs
Method
Step 1: slice the peppers in half length wise and carefully remove the seeds. Fry off the minced garlic clove in a pan, and the minced beef and cook until cooked through. Season with salt and peppers and pinch of mixed herbs. Leave to cool.
Step 2: In a large oven proof dish, line the bottom with the passata and season lightly with salt and pepper. Place the sliced peppers on top.
Step 3: Fill the peppers with the cooked minced beef, grated cheese, sliced olives and beef pepperoni.
Step 4: Put into the oven at 180C for 20-30 minutes.
TIP: Let the little ones choose their own toppings, mushrooms are a good option
Blueberry and oat skinny muffins
Ingredients
1 cup oats
1 cup self-raising flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup maple syrup
1/4 cup coconut oil
1tsp vanilla
1 cup blueberries
Method
STEP 1: Line a muffin tray with muffin cases – you can use standard size or mini ones.
Step 2: In a large bowl, whisk together flour, oats, baking powder, baking soda and salt
Step 3: Add the remaining ingredients except for the blueberries to the bowl and stir until combine. Then fold the blueberries into the batter and fill each muffin tin about three quarters of the way full.
Step 4: Bake at 180C for 25 minutes.
TIP: Kids prefer raspberries or strawberries? Use them instead
Mini salmon and pea frittatas
Ingredients
1 slice salmon
½ cup frozen peas
6 eggs
Pinch mixed dried herbs
2 tbls milk
Method
Step 1: In a bowl, crack the eggs, add the milk and season with salt and pepper and the mixed herbs.
Step 2: Line a muffin tray with muffin cases – best to use standard size ones.
Step 3: Into the eggs add the frozen peas, and the fresh salmon sliced into long slithers.
Step 4: Fill the muffin cases about three quarters full and put in the oven at 180C for 15-20 minutes until golden brown on top.
TIP: These are great for school lunch boxes or snacks on the go
Quick banana ice cream in cones
Ingredients
Ice cream cones
Chopped fruit – strawberries, blackberries, blueberries, raspberries
Handful nuts, finely ground – pistachios or almonds work best
Method
Step 1: Bananas need to be peeled and put in the freezer overnight.
Step 2: In a blender, add the frozen bananas and blend until smooth and creamy.
Step 3: Quickly scoop into cones, and let the children sprinkle over the ground nuts and chopped fruit.
TIP: Keep it nut-allergy friendly and crush some pretzels to sprinkle on top
