I love any excuse to make bite sized nibbles and with the festival season almost here that is what I will be doing every other weekend. I know it is sometimes insane and back breaking to make tiny bites for a large crowd but I love watching everyone navigating through what I like to call my “festive table” (read: loads of food that fill up the dining table and makes everyone feel warm and fuzzy), filling up their plates with a variety of pretty little somethings that are little conversation pieces by themselves. Don’t you agree?
So it isn’t surprising that I have passed on this love as well to my little girl. She likes having her friends over for “tea” and nibbles and its adorable watching her create magic with her tiny hands (with a little help from me ofcourse).
Whenever I have scraps of puff pastry left from another recipe, I give it to her to roll it into these dark chocolate bites for her playdates or when she wants “something sweet” post dinner. These look really cute and are such a fun a project for the children to do. Since they are mini, it makes it easy to exercise portion control. Feel free to substitute dark chocolate with peanut butter or even marmalade for a variation. Find this kid friendly recipe that has minimal steps at the end of the post and expect many many party food recipes in the next few weeks!
So what else have we been up to last week…
I revisited an old post that talks about lunch boxes, little hands and lovely memories, shared a list of tasks that kids can do, some ideas to get you and your kids into making lunches together (All done under supervision & with assistance) and a recipe for a whole wheat pasta salad with broccoli, feta and walnuts for the lunch box.
I am the kind of person who is thinking of the next meal while eating the one on her plate 😊 Planning menus for get togethers is my favourite “activity” to do and l made some great progress on the Durga Puja menu. (ha!) With a bowl of couscous, grilled pumpkin, aubergine and carrots, a zaatar-sumac-yogurt-tahini dressing, feta cubes and a generous sprinkle of pomegranate seeds for company. Are you into menu planning too?
Sara loves taking these mini banana & blueberry pancake “sandwiches” (filled with cheese and honey) to school. Instead of putting the fruit on top of the pancake where it will definitely roll down on and touch the other contents of her lunch box (trust me kids hate it and it looks good only in pics :)) A couple of raw veggies on the side and a dip complete her lunch box. Hop on here to get the recipe and for a chance to win $10,000 towards your kid’s school fees!!!
The weekend was a combination of meeting friends, running errands, finishing school projects, catching upon reading and taking a post lunch rice induced sleep 🙂 This tamarind and chicken pulao was responsible for it!
Here’s to another fantastic week then!
Dark chocolate and cinnamon mini pinwheels.
Makes 36 pinwheels
• A packet of puff pastry squares (contains 15 squares/ 480 grams)
• 100 grams of dark chocolate chips
• ¼ tsp of cinnamon powder
• 1 egg
• Icing sugar to dust.
* Do remember to adjust the other ingredients if using leftover scraps of the same and not a new pack)
1. Thaw the puff pastry at room temperature.
2. Preheat the oven to 180 degrees celsius.
3. On a floured kitchen slab, separate the pastry sheets (You may use a single pastry sheet but the in my experience the sqaures seem to work better because little hands are making it).
4. Sprinkle the chocolate chips and the cinnamon powder so it covers all the squares.
5. Now start with one side of a square and roll it towards you into a log. Repeat with all the other squares.
6. Cut each log into three and place them on a baking sheet that has been lined with parchment paper.
7. Lightly press each pinwheel so they flatten a bit. Make sure the pinwheels are at least one inch apart when you line them on the baking sheet.
8. In a small bowl, beat an egg and brush all the pinwheels with this egg wash.
9. Bake for ten minutes or until golden and puffy.
10. Dust with icing sugar if you like. Enjoy!
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