TEACHER TIPS – Freshen up breaktime snacks

Current health advice encourages teachers, parents and carers to offer less sugary snacks. It is best if children have ‘two snacks max’ – one at mid-morning and one in the afternoon. We should also make sure there is enough drinking water or fresh drinks available, as children often confuse being hungry with actually being thirsty.

To help create a fresh approach to healthy breaktime snacks, Get Set to Eat Fresh has selected three top recipes from Aldi’s new healthy snack recipes. They have each been adapted for a classroom setting to help you get the whole class cooking! And, for anyone looking for even more inspiration, you will find more recipe suggestions listed by age group at the end of the article.

 

Asian Spiced Mangetout

You will need

Equipment

Colander/strainer

Steamer, microwave or saucepan

Large bowl

Chopping board and knife

Ingredients

Allow about 6-8 mangetout per child

Soy sauce

Fresh limes, cut into quarters

 

Method

  1.  Rinse the mangetout and drain.
  2. Steam the mangetout for two to five minutes until tender but still crunchy (Timing in a microwave may be less).
  3. Quickly transfer into a bowl to cool.
  4. Add a shake of soy sauce and squeeze of lime.
  5. Once cooled transfer to an individual snack pot.

 

Cooking in the classroom

Managing group cooking

  • The cooking and cooling of the mangetout should be supervised by an adult.
  • Choose a soy sauce bottle that allows drops to be shaken out.
  • Cut the limes into quarters, demonstrating the bridge hold to the children.

Learning activities

  •  Gather a wide range of pictures of beans and peas. Ask children to find out what they are called and where they are grown in the world.

 

Beetroot and Chickpea dip

You will need

Equipment

Colander or drainer

Chopping board/plate

Fork

Sharp knife

Scissors

Food processor or blender (only be to be used by adult)

Ingredients

250g drained chick peas (large can)

250g feta cheese

250g cooked beetroot (drained if vacuum packed)

250g crème fraiche

10 spring onions

 

To serve: wholemeal pitta breads or vegetable crudités such as cherry tomatoes, cucumber, peppers.

 

Method

  1. Drain and rinse the chick peas.
  2. Cut the cheese into cubes.
  3. Cut the beetroot into pieces using ‘fork secure’ hold and a sharp knife.
  4. Trim the spring onions and cut into short lengths using kitchen scissors.
  5. Place all ingredients in a processor or blender and mix for about three minutes until smooth.

 

Cooking in the classroom

Managing group cooking

  • Check out The Beetroot video in the Aldi Taste Kitchen’s Superfood Series to get started!
  • An adult should open the can of chick peas, but children can drain and rinse them.
  • The soft feta cheese can be cut on a plate with a dinner knife.
  • To prevent purple fingers, use a fork to hold the beetroot and cut with a sharp knife.
  • An adult should supervise the use of the processor or blender, children should not be allowed to handle of wash up the blade.
  • Ensure that children understand that there should be no double-dipping when sharing with others. Share the dip in individual containers, or keep the crudités small.

Learning activities

  • Try creating a dip using other pulses, such as butter beans or pea.
  • Find out how feta cheese is made or make some of your own cheese.
  • Find out how beetroot is grown and when it is in season.

 

Winter Warming Nut and Seed Mix

You will need

Equipment

Oven

Measuring spoons

Bowl

Baking tray (lined or non-stick)

 

Ingredients

2 bags of Aldi’s ready to eat Nut Mix

½ tsp (2.5ml) Nutmeg

½ tsp (2.5ml) Cinnamon

1 tsp (5ml) Honey

1 tsp (5ml) Coconut oil

Add other seeds that you like, for example, pumpkin, sunflower

 

Method

  1. Pre-heat the oven to 180°C/Gas Mark 4.
  2. Mix all the ingredients together in a bowl and sprinkle on a baking tray.
  3. Cook for 5 minutes so the spices infuse into the nut mix.
  4. Cool and divide into small portion size containers or bags.

 

Cooking in the classroom

 Managing group cooking

  • Ensure that there are no nut allergies in the group.
  • Encourage very small snack size portions

Learning activities

  • Collect nuts and seeds. Ask the children to name them and find out where they come from.
  • Go nuts with a Maths Challenge! Separate the nut and seed mix into the different ingredients (for example almonds, brazil nuts, walnuts and cashew nuts). Place each ingredient in a bowl. Weigh each ingredient and work out the proportion of the total mix.

 

More recipes

Get Set to Eat Fresh’s ‘best of the rest’ picks of Aldi’s healthy snack recipes for cooking with young people aged 5-14.

 

Ages 5-7

Breakfast Snack pot on the Go

Chickpea Berry Protein Balls

Cheese and Onion Muffins

Healthy Mexican Spiced Hummus

Overnight Oats

Pepper and Onion Melts

 

Ages 7-14

Baked Avocado

Ham and Fresh Coleslaw Pittas

Mini Pizza faces

Leftover Falafel Balls

Pesto Courgetti

Potato Scones

Savoury Scones

Smoked Salmon Frittata

Super Green Soup

Versatile Vegetable Soup

 

MORE STORIES AND RESOURCES