That sweet treat-delivering bunny will soon be hopping his way into homes across Australia, coinciding in many places with the first school holiday break of the year – that’s right, homes across the nation will be full of chocolate and children! To get the kids into the Easter spirit, we’ve enlisted the help of the delicious Annabel Karmel to share a couple of adorable bunny-themed recipes.
Now when we say recipes, we do use the term loosely in this instance. Although Annabel Karmel is a leading cookery author, she’s toned down the cooking side of things with these two treats, so that little ones can help. Here are Annabel’s top tips for taming the kitchen chaos with small children:
- Relax. Cooking with kids isn’t going to be mess free, so just enjoy the ride! Allow your children to experience different smells, sights and textures in a fun way, and try not to worry about the mess.
- Start early. Annabel says that children as young as three can enjoy ‘cooking’, by measuring with spoons, mixing, rolling dough, and cutting shapes (with a little adult help).
- Keep it simple. Toddlers aren’t known for their vast attention spans, so quick, easy recipes are the best introduction to cooking.
- Sharing is caring. Cooking with more than one child can be a task – so prepare jobs for each that they can take responsibility for, in a bid to avoid fights.
- Food fun. Annabel recommends getting children to try as many new foods as possible while they’re still young. “Try playing a game and blindfold each child before introducing a new food and ask them to guess what it is. Giving them facts is likely to make them more interested about what they are eating,” she says.
So pull a stool up to the kitchen bench, and get your little bunnies gathered round. It’s time to get cracking!
Sweet potato bunnies
- 1 very large sweet potato
- olive oil
- salt and pepper
- pink peppercorns
- Pre-heat the oven to 180° C fan.
- Line a baking sheet with non-stick paper.
- Peel the sweet potato, then slice four thick slices about 1.5cm thick using a metal bunny cutter. Stamp out one bunny from each slice. You may need to bang the cutter with a mallet if it is hard to push through the potato.
- Arrange on a baking sheet, drizzle with oil and season.
- Bake for 30 minutes, turning over halfway through the cooking time until lightly golden and cooked through.
- Decorate with pink peppercorns and chives for the nose and the whiskers.
Makes four bunnies.
- 2 slices brown bread
- 60g cream cheese
- 1 baby cucumber, sliced
- 2 slices from a small carrot
- a few pea shoots
- Spread the slices of bread with the cream cheese. Cut out a large circle using a round cutter for the body. Cut out a smaller circle for the head and stamp out three small circles for the feet.
- Arrange the circles to form a bunny on the plate. Put two cucumber slices on top of the paws. Place a slice of cucumber on top of the third circle of bread and using a sharp knife. Cut in half to form the feet. Cut two lengths from the cucumber to make the ears.
- Decorate the face with the slices of carrot for the eyes and a pea shoot for the mouth.
Makes one piece of bunny bread.
For a heap more fun food ideas, have a look at Annabel’s new Family Cooking app. It has a special, interactive cooking course for kids and delectable meal ideas – the perfect head-start for Easter cooking! You can also find plenty more recipes at Annabel Karmel.
(This is a sponsored post for Annabel Karmel)