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Easter recipes for kids

Angellica Bell shares two of her recipes for kids with us from her cookbook – Fantastic Eats! – which is packed full of easy-to-make meals and sweet treats for children to get involved with. With one sweet and one savoury chosen for us, these are great to make over the Easter holidays.

Butternut Squash & Sweet Potato Fritters

Serves 4 | Ingredients
  • 340g (2 1/2 cups) grated butternut squash
  • 340g (2 1/2 cups) grated sweet potatoes
  • 1 small onion
  • 2 large eggs
  • 90g (2/3 cup) plain (all-purpose) flour 1/4 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • a few sage leaves, finely chopped (or 1 teaspoon dried)
  • pinch of grated nutmeg
  • 1/2 tsp salt
  • pinch of black pepper
  • olive oil, for frying

To Serve
  • Sour Cream
  • a few chives, finely chopped
  • fresh salad

1 Peel the squash, sweet potatoes and onion, then grate each of them using the large holes of a box grater – look after your fingers, you don’t want to include them in the meal! Put the grated veg into a large bowl.

2 Break the eggs into a small bowl and whisk lightly with a fork. Add them to the grated veg along with all the other ingredients, except the oil, and give everything a good mix with a wooden spoon. If the mixture is too runny (egg sizes can differ) just add a little bit more flour. You don’t want the consistency to be too thick either – just right so that the fritters hold their shape in the frying pan.

3 Heat a drizzle of olive oil in a frying pan over a medium heat. Once the oil is hot, scoop about three tablespoons of the mixture per fritter into the pan and press it down gently with a spatula. Keep the heat moderate so the fritter cooks all the way through and oil doesn’t splutter everywhere – please be careful! Let the fritter cook for about 2–3 minutes until it browns nicely. Using a spatula, carefully flip the fritter over to cook on the other side for another few minutes.

4 Pop some kitchen paper on a large plate then place the cooked fritter on top. Repeat the cooking process, adding more oil to the frying pan if it dries out, until all of your fritter mixture has been used.

5 Serve your squash and sweet potato fritters topped with a dollop of sour cream and some chopped chives, with a fresh salad.


Monster Crispy Treats
Serves 4 | Ingredients
  • 40g (3 tablespoons) unsalted butter, plus extra for greasing
  • 150g (6 cups) puffed rice cereal
  • 1/8 teaspoon salt
  • 285g (7 cups) miniature white marshmallows
  • 1/2 teaspoon vanilla extract
  • 90g (1/2 cup) of each colour of candy melts you want to use
  • 1 teaspoon vegetable oil for each candy melt colour, plus extra if needed
  • edible candy eyes (or chocolate chips)

1 First things first, you need to grease your equipment. Melt a large knob of butter in a small bowl in the microwave, or in a small saucepan over a low heat. Dip a pastry brush into the melted butter and brush it all over a 23cm (9 inch) square baking tin, a medium saucepan, a spatula and also a large mixing bowl (one that will comfortably hold all your cereal). This is to stop everything sticking!

2 Pour the puffed rice cereal into the greased mixing bowl.

3 Put the 40g (3 tablespoons) butter and the salt in the greased saucepan over a medium–low heat. Add the marshmallows and stir constantly with your greased spatula until the marshmallows have completely melted.

4 Add the vanilla extract to the pan and mix again. Pour the mixture over the cereal in the mixing bowl and stir with the spatula until the cereal is coated in the marshmallow gloop.

5 Pour the mixture into the greased baking tin and, with the greased spatula, gently press it down until you have a flat surface. Put the tin into the refrigerator until the mixture is firm. When it is completely cold, use a knife to cut the mixture (still in the tin) into 12 or 16 rectangles. Remove the treats from the tin.

6 For the monster coating, put one colour of candy melts in a small bowl and melt in the microwave for 1 minute. Stir with a small spoon and then microwave again for 30 seconds at a time until completely melted. Repeat with the other colours.

7 Add the oil to the melted candy melts and stir until it is completely mixed in. Add a little more oil to make the melts smoother if you need to, but only add it a little bit at a time.

8 Holding a treat by one end, carefully dip it into the candy melt mixture, then place it on a cooling rack or plate. Gently press some candy eyes or chocolate drops into the candy melt icing – make your monster look however you want!

9 Continue making more little monsters with the same colour, or repeat steps 6–8 for each different candy melt colour you’d like to use.

10 Be patient and wait at least 45 minutes, until your monster crispy treats have hardened, before eating them!

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