This week passed by in a flash! Been looking forward to the coming long weekend as its the Chinese New Year starting from Sat to Tues.
Mon – Tuna and Broccoli wholewheat pasta, Zucchini fries, Cherry tomatoes, and mandarin orange segments
Tues – Tempura Prawns, with mixed vege rice, hardboiled Quail eggs, Broccoli and Cherry Tomatoes, and blueberry and grapes cup
Wed- Chicken stew with toasted bread, and sliced apples with caramel sauce
Thurs – no cooking as Mummy had a day-out so its Daddy and son bonding-time
Fri – no cooking as we had lunch out while doing errands
The pasta and tempura prawns recipes are from The Just Bento Cookbook by Makiko Itoh. As I’ve mentioned on my previous post, I love her ideas and her website Just Bento. She is currently running a Getting Into Bento course so do take a look and join in if you are interested 🙂
This week’s featured vegetable is Zucchini, aka Courgette. I love this vegetable as you can use it raw or cooked. Its mild taste means that it absorbs flavours well, making it quite versatile.So far, I have not been too successful introducing this to MilkyBar and thought making them into crunchy fries would help. And it did to a certain extent. I still had to coax him to try and when he did, he finished his portion. The coating, which is made with semolina or polenta is deliciously crispy. It would work with other veges too such as potato, eggplant, etc.
Semolina Zucchini Fries (Adapted from Seriously Good! Cooking with Kids)
2 tbsp cornflour
100g fine semolina/polenta
Vegetable oil for shallow frying
Dry the zucchini well and cut into 2cm sticks. Place the cornflour, milk and semolina into separate bowls. Season the milk with a little black pepper. Flour the zucchini sticks well, then dip into the milk. Dip into the semolina til coated well. Repeat til all the zucchini are coated twice. Heat the oil in a frying pan. Fry the zucchini sticks till just cooked and lightly coloured. Serve hot.