Fun picnic and small plate ideas with Organix

We’ve teamed up with super organic food company Organix to give you some simple, fun (and vitamin filled) recipes that will delight the kids this week. Why not try one of our ideas below and show us a picture of your plates in the comments!

Organix thrives on making great tasting food for babies, toddlers and beyond without adding any junk. And these little picnic options are sure to peak their interest! Children love the novelty of eating al fresco, and it doesn’t need to be a fancy affair to work its magic on children, a picnic tea in the garden can be just as exciting as a family picnic at the beach.

You’ll find lots more tasty family and baby recipes created by the cooks at Organix here!

Fruit bar turtle

Check out these super easy steps to make a turtle-icious snack!

  1. Ingredients 
  2. Start the shell 
  3. Finish the shell 
  4. Heads up! 
  5. Pattern the shell
  6. Get leggy 

Turtle-icious!

Frittata Bites by Organix

When packing a picnic for little ones, finger foods are a must! Young children are much more likely to eat plenty if they can pick up bite sized bits and pieces and it’s a great way to get them trying a variety of tastes and textures.

Ingredients
1 tsp olive oil
1 small red onion
1 red pepper
6 large eggs
Large handful fresh spinach
100g soft goats cheese

Method
Preheat the oven to 180°C (Gas mark 4/350°F). Lightly brush a 12 hole muffin tin with oil. Finely chop the red onion and deseed and finely chop the red pepper. Warm the olive oil in a frying pan then gently cook the onion and pepper for a couple of minutes until starting to soften. Take off the heat and leave to cool. Finely chop the spinach. Break the eggs into a large bowl and whisk until frothy. Add the onion, pepper and spinach to the eggs and crumble in the goats cheese. Stir until combined. Spoon the mixture into the oiled muffin tin. Bake in the preheated oven for 20-25 minutes until puffed up and golden.

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Rainbow Muffins by Organix

Celebrate a special occasion with a delicious colourful picnic the whole family can enjoy. The yummy recipes in this rainbow picnic are all free from artificial colours – no junk, just the glorious natural colours of healthy fruits and vegetables.

Ingredients
225g self-raising flour
1 small carrot
2 spring onions
1/2 red pepper
2 tbps sweetcorn
100g mature cheddar
175ml milk (or dairy free alternative)
1 large egg
50ml olive oil

Method

Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with oil. Measure and sift the flour into a large mixing bowl. Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine. In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well. Divide the mixture between the 10 oiled muffin tin moulds. Bake for about 20 minutes until cooked through and golden brown. Cool on a wire rack then pack into an air-tight box for your picnic.

Rainbow Wrap by Organix

Celebrate a special occasion with a delicious colourful picnic the whole family can enjoy. The yummy recipes in this rainbow picnic are all free from artificial colours – no junk, just the glorious natural colours of healthy fruits and vegetables.

Ingredients
For the wrap
100g buckwheat flour
1 organic egg
300ml organic milk (or milk alternative – rice/oat/nut milk)
3 tbsp water
A little olive or coconut oil for frying

For the rainbow filling
A couple of spoonfuls of cream cheese or hummus
½ cooked beetroot
¼ red pepper
1 small carrot
¼ yellow pepper
5 cm chunk cucumber

How to make
For the wraps: Simply whisk all ingredients (except the oil) together until very smooth. Ideally, use an electric whisk if you have one. Allow batter to stand for about half an hour. Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes. Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture. Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven. For the filling: Prepare the vegetables by cutting them into thin matchsticks. The carrot and beetroot could also be grated if preferred. Spread a layer of cream cheese or hummus over the whole wrap. Place the vegetables on top of the wrap in strips arranged by colour. Fold up the top and bottom of the wrap, then tightly roll, spreading a little extra cheese on the last bit of wrap to help ‘glue’ it in place if needed. Slice in half at an angle so that you can see the range of rainbow colours then pack in an airtight box for your picnic.

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Top tip: To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen – layer greaseproof paper between each wrap before freezing. The bean spread can be eaten as a dip with chopped veg – tasty!

maternity & infant
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