Oh the places you’ll go, summer school holiday edition. Coming up in this week’s installment: THE BEACH.
The sun is shining, the kids have sunscreen on (following lots of refusing and running around), the monster beach bag is packed with everything imaginable and we’ve arrived.
Then the inevitable question, ‘What’s to eat MUM?’
As most mums would know, kids + food + sand do not mix well! But as a self-confessed beach bum I feel that I’ve mastered eating on the beach with kids.
So here goes…My 4 top tips for snacking on the sand AND one of my newest beach recipes: ‘Homemade Puffs’.
- Individualise: Pack each snack in its own container. This is the one situation where I don’t use my compartment lunch boxes, because 1 flick of sand or one sandy little hand and all the food becomes ‘crunchy’. I love to collect and re-use different sized plastic containers for beach snacks.
- Make it count: Pack snacks that are nutritious and filling and can be eaten while standing up or running around.
- Size matters: Keep everything bite-sized E.g. cut-up fruit or veg sticks.
- Melting disasters: Avoid liquids, yoghurts and chocolate coated snacks at all costs.
I love that they are made with freshly cooked and nutritious potato (or sweet potato) and can be filled with anything you desire E.g. Last night’s bolognese leftovers for a protein hit.
RECIPE: Homemade Puffs made with gluten-free Pastry
- 200 grams potato
- 600 grams water
- 150 grams Gluten free plain flour (I like the Doves Farm brand)
- 1 tsp xantham gum
- 1/2 tsp baking powder
- 60 grams Labna/Cream Cheese, room temp
- 60 grams Butter, room temp
- Any filling you desire such as: mince, fruit puree, left over quinoa salad, sausages, cheese or anything really.
Seal of approval: Gia's daughter munching on the delicious puff rolls.
For the Gluten-free pastry:
- Peel and dice potatoes. Place in water / steam until cooked and very soft – If you are using the Thermomix, place the peeled and diced potato into the simmering basket for 20 minutes, Varoma and with speed setting on 3.
- Once cooked, allow potatoes to cool for 5 – 10 mins.
- Mash the potatoes until smooth. If using the Thermomix set on speed 4 for 15 seconds.
- Add all other pastry ingredients and mix until a dough is formed. If using the Thermomix set at Speed 4 for 15 seconds, scrape down and set again on speed 6 for 20 seconds. Scrape down bowl again if necessary.
- Remove from bowl, wrap in plastic and set aside in fridge for an hour or so (It rolls better when chilled).
- Once chilled, remove from fridge and gently roll into a rectangle.
For the filling:
- Place your choice of filling on the one side, roll and close.
- Cut into bite-sized pieces
- Brush with milk or egg and sprinkle with sesame seeds (optional)
- Cook for 20 – 25 mins until pastry is golden.
- Let cool and serve or store for later in fridge or freezer.