Cheese fest! These cheese dishes for kids are an absolute winner any time of day. Give them a whirl and tell us what you think!
Most children love cheese, it’s a calcium boosting delicious treat and it’s extremely versatile – thankfully! There are so many ways to include it in their diet, and we’re not just talking about string cheese, cheese slices, pizza or mac ‘n cheese. Nope! Check out these 5 different (and super simple) cheese dishes that your kids will love. Involve the kids in the kitchen and they’ll have a blast bringing these recipes to life.
1. Crunch Cheese Straws
(Makes 30 sticks. Prep time: 30mins, Cook time: 35mins)
- 1 1/3 cups plain flour, sifted
- ½ tsp salt
- ¼ teaspoon cayenne pepper (optional)
- 125g butter, chilled, chopped
- 250g cheddar cheese, grated
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- Preheat oven to 180C. Line 3 large baking trays with baking paper.
- Combine flour, salt and cayenne pepper (if using) in a bowl. Rub in butter until mixture resembles breadcrumbs. Add cheese, egg and lemon juice, mixing with your hands to form a dough (add extra lemon juice, if needed).
- Place 1/2 the dough on a well-floured surface. Roll out to form a 3mm-thick, 20cm x 40cm rectangle. Trim edges to make straight.
- Cut crossways into 5mm strips. Repeat with remaining dough. Place strips on prepared trays.
- Bake, 1 tray at a time, for 10 to 12 minutes or until ends just start to turn golden. Cool on trays. Serve.
Adapted from Taste.com.au
2. Cheese Omelette
(Serves 1, Cooking time: 10 mins)
- 2 eggs
- Cheddar cheese, grated (as much as you would like)
- Drizzle olive oil
- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
- Place a small non-stick frying pan on low heat to warm up and add the oil.
- Carefully pour beaten eggs into the pan. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around.
- When the omelette begins to set underneath but is still a little raw on top, sprinkle with cheese.
- You can either choose to fold over the omelette in half using a spatula, or leave it open-faced.
- Turn off the heat and leave the omelette in the pan for a minute to fully set with the residual heat.
Adapted from Jamie Oliver
3. Cheddar & Bacon Scones
(Makes 8 scones. Prep time: 12 minutes, cooking time: 6 mins, baking time: 22 mins)
- 6 strips bacon
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp onion powder
- 1/3 cup unsalted butter, grated
- ½ cup cheddar cheese, grated
- ¼ cup green onion, chopped
- 2/3 cup buttermilk
- Pre-heat oven to 180C and line a baking sheet with parchment paper.
- Chop bacon into bite size pieces and cook over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate.
- Mix the flour, baking powder, baking soda, salt and onion powder in a bowl and stir with a fork to fully combine.
- Mix in the grated butter and add the cheese, green onions and bacon.
- Add the buttermilk and combine to make into a dough.
- Turn dough out onto prepared baking sheet and pat into one inch thick rounds. Cut dough into 8 wedges and separate on baking sheet.
- Bake for 22 min or until scones are golden brown and cooked through.
Adapted from Walmart
4. Cheese Quesadillas
(Serves 4. Prep time: 10 mins, cook time: 10 mins)
- 4 (10-inch) flour tortillas
- 1 cup cheddar cheese, grated cheese
- 4 tbsp. butter
- Lay the tortillas flat on a cookie sheet.
- Sprinkle some of the cheese on 1 half of each tortilla, keeping a healthy distance from the edge and fold over to make the tortilla into a half-moon.
- Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes.
- Using a spatula, flip the tortilla over to get both sides evenly brown and the cheese all melted and gooey. Transfer to a plate and repeat with remaining butter and tortillas.
- Serve tortillas with sour cream, salsa and guacamole.
Adapted from Food Network
5. Cheesy, Crispy Pizza Portobello Mushrooms
- Non-stick cooking spray
- 6 Portobello mushrooms
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 2 tsp garlic, finely minced
- Salt & Pepper
- 3/4 cup panko breadcrumbs
- 3/4 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ cup pasta sauce
- Pre-heat the oven to 230°F. Lightly spray a rimmed baking sheet to grease.
- Scrape the gills (soft ridgey parts) out of the mushrooms.
- Whisk together 2 tbsp. of the olive oil with the vinegar, 1 tsp garlic, and salt and pepper in a small bowl. Brush this marinade over both sides of the mushrooms and arrange them, cap-side down, on the baking sheet.
- Mix together the remaining 1 tsp garlic, panko, cheeses and herbs in another small bowl. Drizzle the remaining olive oil over the cheese-and-panko mixture and toss well.
- Scoop some of the mixture into each mushroom cap, pressing it down slightly into the hollows, ensuring it doesn’t fall over the edges.
- Bake mushrooms until the cheese mixture is melted and browned and the mushrooms are tender, 15 to 20 minutes. Drizzle with pasta sauce and serve.
Adapted from The Kitchn
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Written for Parents World by Priyanka Elhence. Priyanka is a busy mom of 9 yr old twin boys. She writes on anything from lifestyle and dining to parenting and celebrity profiles.