This is my kid’s number one favourite thing to eat and the best thing about it is it can be altered to suit anyone from omnivore to vegan, from gluten free to nut free and so on.
You need some sort of divided server. Maybe just a lunch box with compartments for one child or a party size server for a family.
We are omnivores so our picky platter usually has boiled eggs chopped up, carrot sticks, olives, cheese squares, corn chips, cucumber sticks, chopped mushroom and hommus. Sometimes, if I’m feeling inspired, I make focaccia bread and have fingers of that in there too. We also sometimes have cashews or snow peas, mini quiches, chicken legs, crackers or avocado dip. The possibilities are endless. Vegetarian or vegan? Use flavoured tofu or dehydrated fruit, falafel, vine leaves, dairy free pesto or flat breads.
It’s great to have a whole heap of different flavours and textures for children to try and for a plate of food to be available for a child to eat when their hunger dictates. I try to make a large platter ( I have 3 children) while the kids are eating breakfast so they can just follow their hunger during the day. Some weeks all the bread goes first and some weeks it’s the veggie sticks. Sometimes I get requests for more boiled eggs and sometimes they turn their nose up at the quiches. I must say the hommus and corn chips always go-it is a time honoured favourite in our house.
So why not give it a go? I’ll give you my recipe for mini quiches to get you started and you can use your imagination to make up the rest. The main idea behind a picky platter is a selection of easy to eat finger foods that your child likes, and maybe a new food to try. The platter can be sweet or savoury-or both! A dip of some sort is a great accompaniment. Use your own family’s ideals about food to include or exclude the foods of your choice. And I find that my biggest challenge is not eating too much while I’m making it up!
Try to use organic ingredients where possible
- 3 sheets of butter puff pastry
- 4 free range eggs
- Handful of crumbled feta or grated cheese (or both!)
- Dollop of cream
- 1 leek-white part chopped small
- Some butter to fry leek off in
- A couple of rashers of bacon chopped small (optional)
- Preheat oven to 180 degrees and spray two 12 capacity large muffin tins with olive oil or brush with melted butter
- Fry the leek and bacon in the butter until cooked and put aside to cool
- Use a scone cutter or an egg ring to cut 24 circles of pastry and line the muffin tins with the pastry circles (keep leftover pastry for something else-roll it out and cut shapes with cookie cutters and brush with jam and cook yum!)
- Whisk eggs, add dollop of cream, crumbled feta and bacon and leek
- Spoon into the muffin cases until they are filled just past the pastry (cook any leftover egg mix and eat on toast)
- Put into the oven and cook for about 20 minutes, until egg is set.
These can be eaten cold or hot-enjoy!