Lunch Idea from

One of our favourite mummy cooking blogs is Cooking with My Kid, which follows blogging mum Rebecca and her son as they get stuck in cooking meals and treats together.

We knew, when it comes to back to school lunches, Rebecca would have some creative ideas, so, directly from her blog, we bring you her Pasta Primavera Lunch, with all the fun components of ‘lunchables’ but without all the salt and processed-ness.

Rebecca says when she makes pasta for dinner she always throws some extra in the pot. After it is drained, she drizzles a little bit of olive oil on it and puts it in the fridge. The next day, she adds chopped veggies and cheese to the container tells her budding chef that it is up to him to put it all together at school (fun, fun, fun for little ones!)

Build Your Own Pasta Primavera Lunch
1 1/2 cups cooked whole wheat pasta
drizzle of olive oil
chopped veggies (your choice)
diced cheese (your choice)

Rebecca is currently doing a giveaway with Easy Lunchbox as well, so if you are looking for some great lunch worthy Tupperware (as pictured above) make sure you enter!

Thank you to Rebecca from for the clever lunchbox idea!

Whenever I make For those of you who asked, here’s where you can get these cool lunch containers: Easy Lunchboxes.

The Victoria Pub



We have many mini-critics in and around London, and a set of our mini-critics had just moved to Barnes from Kent and their cousin, happens to now work at…as a blogger.

Having taken a weekend off to spend time with them while their parents were away, this team member thought it best they escape the family garden and go out for a meal, and after asking a neighbour where the closest family friendly restaurant was, we wound up at the beautiful Victoria Pub on 10 West Temple Sheen in London’s SW14 7RT postal code.



On a hot summer day, walking into the cool bar The Victoria pub instantly refreshes you, it is quiet, and the lighting is non intrusive. The beautiful dark wood floors, leather seating and vintage looking wooden furniture is inviting, and if it wasn’t such a lovely day, I would be inclined to spend my day indoors; it is the perfect location for a relaxed romantic meal. But, I arrived with three of our mini critics, Lily (5), Scarlett (7) and Milo (1.5) who kindly agreed to help me with our undercover review.

After cooling off and ordering some (delicious) fruit smoothies from the smiling and friendly young gentleman at the bar, we ventured towards the great outdoors, through the beautiful timber framed conservatory and out to the stunning garden. We found seating in the shade of a tree, right next to the Pub’s impressive climbing frame.  

The kids seemed content with enjoying their smoothies and we were quickly greeted by our charming waitress who handed us each menus.



The adult menu, created by award winning chef Paul Merrett and his team, had some traditional family favourites as well as some more eclectic cooking for those that like to venture into the great unknown.

The kids menu includes favourites of kids everywhere, like fish and chips, pita bread toasties, pasta, burgers, organic ice-cream and fresh fruit salad. But what the kids were most impressed about was that the menu is illustrated by ‘menu consultant’ Ellie Merrett (aged 11 ¾) and as mini critic Scarlett (age 7) is a budding artist herself, she branded the Pub the “coolest” before we had even ordered our food.

I found out after, that the menu is also incredibly environmentally friendly as The Victoria Pub only sources food from ethical suppliers:

BREAD: Baked in house with milled from Leicestershire.

MEAT & POULTRY: Comes from several farmers and small family butchers, including beef breed in South Devon, organic veal from Oxfordshire, and pork from Colchester.

FISH & SHELLFISH: Purchased from two harbour side markets in Brixham and Falmouth, and some of the fish they use, like their bass, is line caught and comes from sustainable stocks.

FRUIT & VEGETABLES: From a family run farm in Surrey.

COOKING OIL:  Is stored and recycled into bio fuel by a local company.



Lilly and Scarlett were both keen on the Pita Bread Toasties and Milo, being a bit less adventurous went for Pasta & Pesto. I ordered the Whole Char Grilled Sea Bass with a Salad of Green Beans, Black Olives, Cherry Tomatoes & Salsa Verde. As I finished saying the order, the kids snuck away from the table, having finished their smoothies, to check out the climbing structure.



As mini critic Milo was not quite old enough to ‘explore’ on his own, so I ‘escorted’ him to the play area which he independently investigated under my watchful eye. The girls climbed and screamed with some of the other children, while Milo took a wander around. He lost interest in the climbing structure after spotting a baby girl’s brightly coloured bonnet…..and started poking her in the head, which then turned into a game of peek-a-boo. The baby reacted to with giddy surprise and the other parents and minders in the area ooh-ed and aww-ed at how sweet they were.

Milo’s game was interrupted by our food arriving, which happened so fast, the mini-critics never even bothered to bicker or tease with one another, or the other children (horah!).




The mini critics and I gobbled down our food, enjoying each bite, and everyone, including the youngest mini critic (who is rather picky with his food), fully enjoyed their meals. For pudding, we all ordered Jude’s Organic Ice-Cream in all four of the flavours available and shared. It was AMAZING.

Afterwards, the two older critics announced their verdict: 5/5 for The Victoria Pub and with their duties complete ran off to the climbing structure, where they played happily for a full hour.



For all you fantastic readers, The Victoria Pub would like to offer your kids a delicious smoothie at half price this summer. Just quote “Their Little World Summer” when ordering your smoothie! (valid until September 1, 2010)

Perfect Family Picnic Food

To go along with our other Picnic Posts today, we thought we ought to give you some great things to pack the basket with for you and the kids.

Using mummy blogger Rebecca’s fun kid friendly recipes from, we created a fun family meal plan for your picnic in the park.

All of the recipes are easy and won’t consume a lot of your time, plus the kids can help out. Bake the night before and leave the rest for the morning creating a fun prelude to the picnic itself.


FRUIT SNACK: Festive Watermelon Stars

Fruit in kid friendly shape is sure to get the kids excited, plus nothing says summer like fresh juicy watermelon.

Rebecca suggests using baby seedless watermelon for its sweeter taste and using the left over watermelon chunks later in a fruit salad or with dinner.

What You Will Need
Seedless watermelon
Star shape cookie cutter

What To Do

1. Slice watermelon into 1/4 to 1/2 inch thick slices.

2. Lay flat and cut out star shapes.


REFRESHING DRINK: Fresh Strawberry Lemonade

Instead of pop or juice, making a fresh, fruit filled drink is a sure way to keep your little ones hydrated during a day in the sun. Pour the drink into a family sized thermos and it is sure to stay cool all day!

What You Will Need
1 1/2 cup strawberries (hulled + halved)
1/4 cup agave nectar
2 1/2 cups fresh water
juice of 2 large lemons
extra strawberries for garnish

What To Do

1. Blend strawberries, lemon juice and agave on high until quite smooth.

2. Pour into a pitcher and add water.

3. Whisk to combine and refrigerate until well chilled.


APPETIZING APPETIZER: Cheesy Corn on a Stick

Corn rolled in butter and cheese, quick fun and easy at its finest.

What You Need
4 ears of yellow corn (shucked)
2 to 3 tablespoons melted butter (or olive oil)
1/2 cup grated parmesan cheese
8 bamboo skewers (pre-soaked in water for 1 hour)

What To Do

1. Break each ear of corn in half.

2. Bring a large pot of water to boil and boil corn for 5 minutes or until tender.

3. Drain corn and insert 1 bamboo skewer into each piece of corn.

4. Grill corn over medium-high heat until toasty.

5. Pour melted butter or olive oil on a small plate.

6. Pour parmesan on another small plate.

7. Remove corn one by one from the grill and roll each stick in melted butter and then in parmesan.

8. Serve with cayenne and invite guests to sprinkle to taste. Makes 8 sticks of corn


YUMMY LUNCH: Goat Cheese & Fig Finger Sandwiches

Egg and cress is fine and dandy, but why not expand your children’s pallet a bit? These quick and easy sandwiches are fun to make and the heart shape makes them the perfect size for little nibblers.

What You Will Need
cinnamon raisin swirl bread
goat cheese
fig spread
cookie cutter

What To Do

1. Spread a layer of goat cheese on one piece of cinnamon raisin swirl bread.

2. Add a teaspoon of fig spread on top of the goat cheese.

3 Spread and top with another piece of bread.

4. Cut out a heart shape and repeat


FOR DESSERT: Blueberry Cobbler Bars 

So far we’ve got strawberry, watermelon and lemon too, but one more fruity treat can’t hurt and with the lovely blueberry in season, your little ones are sure to snack while they bake.

What You Will Need
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
3/4 cup all purpose flour
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or coffee grinder until finely ground; 1 cup of oats makes 3/4 cup oat flour)
1/4 cup almond flour / meal
1/2 teaspoon apple pie spice
2 oz butter
2 tablespoons vegetable oil
1 egg
1/4 teaspoon salt
2 cups fresh blueberries
1/4 cup granulated sugar (different from the one above)
2 teaspoons cornstarch

What To Do

1. Preheat the oven to 375 degrees.

2. Grease a square baking pan. In a medium bowl, stir together 1/4 cup granulated sugar, brown sugar, flours, and baking powder.

3. Mix in salt and apple pie spice.

4. Use a fork to mix in the butter, oil and egg. Dough will be sticky but will not all hold together – just make sure the butter is evenly distributed and mostly mashed in.

5. Pat a little over half of dough into the prepared pan to form the crust. Use your fingers to make sure all the spots are covered.

6. In another bowl, stir together the sugar and cornstarch. Mix with the blueberries to coat. Sprinkle the blueberry mixture evenly over the crust.

7. Crumble remaining dough over the berry layer.

8. Cook for 45 minutes or until slightly brown. Let cool completely before cutting into squares. Makes about 16 squares.

Thank you to Rebecca from for all the great recipes. Let us know if you give any of these a try and how your kids liked them. And, if you have any great kids recipes you want to share, send them to us at [email protected]

Natural Fruit Popsicles for Kids & Parents


Popsicles are an ideal treat for kids and parents on hot summer days (of which we hope to have many). 

They are an even better treat if you bypass the supermarket brands full of high fructose corn syrup, artificial flavours, preservative, and/or sweeteners’ and make your own. 

Making popsicles from scratch can be a fun project for you and the kids and ensures that your children are eating things that are good for them! 

Let your kids get creative by combining their favourite fruits or juices in the blender or for a quicker fix, use your favourite flavour of Innocent Smoothie 



2 cups of your favourite fresh fruit yogurt 

1 pot of whole milk based yogurt 

(choose an organic yogurt in whatever flavour you like, we recommend Vanilla).   



1. Wash the fruit 

2. Place them in a food processer/blender and blend 

3. Strain the blended sauce through a sieve 

4. Pour the strained sauce into your Popsicle maker or in a tall glass 

5. Freeze the fruit Popsicle 

6. When the popsicles are frozen solid, remove them from their holders and fill another glass with yogurt 

7. Dip the popsicles into the yogurt 

8. Lay them on a tray covered with parchment paper 

9. Place the tray in the freezer until the popsicles are frozen 

10. Serve in a bowl with ice cubes 


Let us know what yummy combinations you and the kids come up with and send us some pictures of you and your little ones enjoying your frozen creations!

Granny May’s Cheese Puff Scones

Ruthie Chant from Menu in a Box’s Granny May gave her a lesson in her easiest fail proof scone recipe. Great for when unexpected guests arrive!

Thank you to Ruthie Chant from Menu in a Box for the great recipe idea!

Get organized in the kitchen, plan your meals and teach your kids to cook with her site

What You Will Need

3 tsp Baking Powder

1 cup Full Cream Milk

1 cup Grated Chedder Cheese

1 cup Plain Flour

1/8 tsp Salt, sifted

What To Do

1. Pre heat oven to 356ºC / 200ºC

2. Mix all dry ingredients together

3. Add milk and cut through with a butter knife

4. Put about a tablespoon of mixture into oiled muffin tray

5.  Bake for 10 minutes or until risen and golden brown.


* Select a vintage cheese for a sharper taste

WP SlimStat