Recipes for kids to try this weekend

LOADED OPEN SANDWICHES

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From Good Food Magazine

COST: Under R200  TIME: 20 minutes  LEVEL: Easy  MAKES: 20-24 small sandwiches

INGREDIENTS

12 small slices rye bread or 6 slices thin, firm bread

Butter

6 tbsp mayonnaise

2 tsp cucumber relish or piccalilli

2 slices ham, shredded

2 tbsp cream cheese

¼ cucumber, halved, peeled and thinly sliced

2 boiled eggs, halved and sliced

100g frozen prawns, defrosted and steamed

Sliced radishes, dill sprigs and cress to garnish

METHOD

Trim crusts and cut each slice into smaller pieces. Spread with butter set aside.

Mix 2 tbsp mayonnaise with relish and spread over a quarter of the slices. Arrange ham and radishes over the top.

Spread cream cheese over another quarter of slices and arrange cucumber and dill on top.

Mash egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress.

Mix prawns with remaining mayonnaise and spoon over remaining bread slices, Garnish with black pepper and dill.

EASY FLUFFY SCONES

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From Good Food magazine

COST: Under R200  TIME: 30 minutes  LEVEL: Easy  MAKES: 9

INGREDIENTS

350g self-raising flour, plus more for dusting

¼ tsp salt

1 tsp baking powder

85g cold butter cubes

4 tbsp golden caster sugar

150g pot natural full-fat yogurt

4 tbsp full-fat milk

1 tsp vanilla extract

1 egg beaten with 1 tbsp milk, to glaze

METHOD

Put baking sheet in oven at 220C. Mix flour, salt and baking powder together. Mix in butter until it disappears. Add sugar and make a hole in the middle.

Warm the yogurt, milk and vanilla in the microwave for 1 min. Add to bowl and quickly work into the flour.

Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times till dough. Press out to about 4cm thick. Cut into 7cm pieces, flouring the cutter each time. Repeat until all dough is used.

Brush tops with egg wash, scatter flour over the hot sheet. Place the scones on and bake for 12 mins until golden. Best eaten just-warm, or on the day.

RASPBERRY LEMONADE SLUSH

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COST: Under R200  TIME: 10 minutes  LEVEL: Easy  MAKES: 6 small slushies

INGREDIENTS

600g frozen raspberries

Juice of 3 lemons

225ml soda water

9 ice cubes

3 tbsp agave nectar

METHOD

Put all the ingredients in a blender or food processor and blitz until you get a smooth slush. Divide between six jars or cups to serve.

WATERMELON & STRAWBERRY SLUSH

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From Good Food magazine

COST: Under R200  TIME: 10 minutes  LEVEL: Easy  MAKES: 6

INGREDIENTS

1 small watermelon

225g punnet ripe strawberries, tops cut off

juice of 2 limes

METHOD

The day or morning before, cut watermelon into chunks and remove skin and seeds. Place half the watermelon wedges into a large freezable bag then pop in the freezer for a few hours.

Once frozen, blitz the frozen watermelon with the rest of the watermelon, strawberries and lime juice until smooth and slushy. Pour into glasses and sip through a straw.

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