Clare Lavin – mum to seven-year-old Oscar and two-year-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.
Vietnamese spring rolls
Ingredients
- 8 rice wrappers
- Handful vermicelli or mung bean noodles
- 8 cooked large prawns
- 8 Thai basil leaves
- 8 mint leaves
- 2 carrots, thinly sliced
- 2 small cucumbers, thinly sliced
Method
Step 1: Cook the noodles in boiling water for three minutes and leave to cool.
Step 2: Fill a bowl with warm water and dip the rice wrapper for a couple of seconds until soft.
Step 3: Lay rice wrapper on a board and in the middle in a row place a small amount of noodles, one prawn, one basil leaf, one mint leaf and some of the carrots and cucumber.
Step 4: Fold the tops inwards and then roll the sides as tightly as possible. Repeat to make the other 7 rolls. Can be served with sweet chilli sauce.
TIP: If the kids aren’t fans of seafood then you can use chicken instead, or just stick with veggies
Watermelon summer cooler
Ingredients
- 1 cup crushed ice
- 1 cup seedless watermelon cubes
- 2 teaspoons lime juice
- 1 tablespoon sugar
Method
Step 1: Place all ingredients in a blender and blend for 30 seconds.
Step 2: Pour into small glasses.
Step 3: Garnish with a spring of mint or a watermelon wedge to impress the parents.
TIP: If you’ve got some moulds you could pour the mixture in those to make refreshing ice lollies
Green summer pesto pizza
Ingredients
- 1 frozen margherita pizza
- 1 pack mozzarella
- 1 small courgette sliced
- 2 tablespoons green pesto
Method
Step 1: Take the pizza out of the freezer.
Step 2: Spread the pesto across the base.
Step 3: Cut the mozzarella into small chucks and scatter across the pizza. Add the courgette slices
Step 4: Cook for 15 to 20 minutes in the oven until golden and crispy.
TIP: Sprinkle some shredded mozzarella on for added cheesiness
Coconut ice cream
Ingredients
- 800 ml (2 cans) coconut milk
- 200 g sugar
- 200 ml fresh cream
- Handful toasted coconut flakes
Method
Step 1: Heat the coconut milk on a very low heat in a saucepan. Add the sugar and stir until dissolved.
Step 2: Leave to cool then stir in the cream.
Step 3: Transfer into an old ice cream tub or Tupperware and place in the freezer overnight.
Step 4: Use an ice cream scoop to make large balls, roll in the toasted coconut.
TIP: Serve the ice cream in half a coconut to make it beautifully Instagrammable
