healthy meals and snacks

Easy Vegan Snacks For Kids – Be Ready For The Next Level

Last Updated on June 15, 2021 by Nazmin Sarker

Creamy Scrambled Egg with Smoked Salmon

0.06 £ £ 844 cals

creamy scrambled egg with smoked salmon

Serves 1

  • 25 g (1 oz) smoked salmon trimmings
  • 2 eggs, size 2
  • 30 ml (2 tbsp) double cream or
  • 25 g (1 oz) butter salt and freshly ground pepper buttered toast, to serve chopped fresh parsley, to garnish


  • Cut the salmon into small 1 pieces and set aside. Then put the eggs, cream, and butter into a medium bowl and season with a little salt and lots of pepper. Whisk together well.
  • Cook on HIGH for 1 minute or until the mixture just begins to set around the edge of the bowl. Whisk vigorously to incorporate the set egg mixture.
  • Add the smoked salmon and cook on HIGH for 12-2 minutes, whisking every 30 seconds and taking care not to break up the salmon, until the eggs are just set but still very soft.
  • Check the seasoning, and spoon on to the toast. Garnish with chopped parsley and serve immediately.

Prawns And Lettuce Cooked in Brandy And Cream

0.15 £ £ 392 cals

prawns and lettuce cooked in brandy and cream

Serves 1

  • 175 g (6 oz) medium raw prawns, in the shell
  • 15 g Goz) butter or margarine salt and freshly ground pepper
  • 25 ml (1 tbsp) brandy
  • 45 ml (3 tbsp) double cream
  • 4 green Cos lettuce leaves, shredded lemon twists, to garnish.

Note: if you find it difficult to buy raw prawns, buy the best quality cooked prawns in the shell and omit step 1.


  • Prepare the prawns. Remove the shells, leaving the tail shells intact. Then, with kitchen scissors, split the prawns along the inner curve, stopping at the tail shell, and cutting deep enough to expose the dark vein. Spread each prawn wide open, remove the dark vein then rinse under cold running water. Dry thoroughly on kitchen paper.
  • Put the butter into a medium — bowl and cook on HIGH for 45 seconds or until the butter melts. Stir in the prawns and cook on HIGH for 1 -2 minutes, or until the prawns just turn pink, stirring frequently. Remove with a slotted spoon and set aside.
  • Season with salt and pepper and quickly stir in the brandy and the cream. Cook on HIGH for 4-4 minutes or until the mixture is thickened and reduced.
  • Stir in the prawns and lettuce and mix together carefully. Cook on HIGH for 30-45 seconds or until the prawns are just heated through. Garnish with lemon twists and serve immediately.

Devilled Herrings in Oatmeal

10.10 € 335 cals

herrings in oatmeal

Serves 2

  • 10 ml (2 tsp) tomato purée
  • 2.5 ml ( tsp) mild mustard
  • 2.5 ml (tsp) brown sugar dash of Worcestershire sauce pinch of cayenne pepper salt and freshly ground pepper
  • 4 small herring fillets
  • 60 ml (4 tbsp) medium oatmeal
  • 15 ml (1 tbsp) vegetable oil
  • 15 g (3 oz) butter or margarine lemon wedges and mustard and cress, to garnish


  • Heat a browning dish on HIGH for 5-8 minutes or according to the manufacturer’s instructions.
  • Meanwhile, mix the tomato purée, mustard, sugar, Worcestershire sauce, and cayenne pepper together. Season with salt and pepper. Spread the paste thinly on to both sides of each fillet, then coat in the oatmeal.
  • Put the oil and butter or margarine in the browning dish and swirl it around to coat the base of the dish.
  • Quickly add the fillets, skin side down, and cook on HIGH for 14 minutes. Turn over and cook on HIGH for 1-2 minutes or until the fish is cooked. Serve garnished with lemon wedges and mustard and cress.


0.30 £ ** 223 cals


before cooking


Makes 4

  • 2 potatoes, each weighing 100 g (4 oz)
  • 225 g (8 oz) fish fillets, such as smoked haddock, cod, salmon, or coley
  • 30 ml (2 tbsp) milk
  • 25 g (1 oz) butter or margarine finely grated rind of į lemon
  • 30 ml (2 tbsp) chopped fresh parsley few drops anchovy essence (optional) salt and freshly ground pepper beaten egg
  • 30 ml (2 tbsp) seasoned plain flour, vegetable oil/ lime twists, to garnish


  • Scrub the potatoes and prick them all over with a fork. Cook on HIGH for 7 minutes, turning over once.
  • Put the fish and the milk in a small shallow dish. Cover and put in the cooker with the potatoes. Cook on HIGH for 4-5 minutes until the fish flakes easily and the potatoes are soft.
  • Cut the potatoes in half, scoop out the flesh, and put them in a bowl. Fish pie, discarding the skin, and add to the potato with the cooking liquid.
  • Heat a browning dish on HIGH for 5-8 minutes or according to the manufacturer’s instructions.
  • Meanwhile, mix the fish and potato with the butter or margarine, lemon rind, half the parsley, the anchovy essence, if me and salt and pepper to taste. Mash thoroughly together, then the man with enough beaten egg to bind.
  • Shape into four fishcakes about 2.5 cm (1 inch) thick. Mix the remaining parsley with the seasoned flour and use it to coat the fishcakes.
  • Add the oil to the browning dish, then quickly add the fishcakes and cook for HIS minutes. Turn over a HIGH for a further Serve immediately, garnished with lime twists.

Hot Baguette Sandwich with Salami And Red Pepper Sauce

0.15 £ 920 cals

hot baguette sandwich with salami red pepper sauce

Serves 2

  • 15 ml (1 tbsp) olive or vegetable oil
  • 1 small onion, skinned and chopped
  • 5 ml (1 tsp) paprika
  • 2.5 ml (1 tsp) sugar pinch of cayenne pepper
  • 1 small red pepper, cored, seeded, and chopped
  • 15 ml (1 tbsp) plain flour
  • 150 ml ( pint) chicken stock
  • 1 small baguette, about 30.5 cm (12 inches) long
  • 225 g (8 oz) Mozzarella cheese
  • 4 thin slices of Danish salami freshly ground pepper few black olives, stoned (optional)


  • Put the oil, onion, paprika, sugar, cayenne pepper, and chopped red pepper in a medium bowl. Cover and cook on HIGH for 5-7 minutes or until softened, stirring occasionally. Stir in the flour and cook on HIGH for 30 seconds.
  • Gradually stir in the chicken stock and cook on HIGH for 5-6 minutes stirring frequently, until the pepper is soft and the sauce has thickened.
  • Meanwhile, cut the baguette in – half widthways, then cut each half in half lengthways. Cut the Mozzarella into thin slices and remove the rind from the salami. Arrange a layer of Mozzarella on two halves. Top with a layer of salami. Season with pepper.
  • When the sauce is cooked, let it cool a little then purée in a combination blender and food processor until smooth. Spoon on top of the salami. Top with a few olives, if using. Put the other half of the baguette on top of each half to make two sandwiches
  • Wrap each sandwich in greaseproof paper and cook on HIGH for 1-14 minutes or until the sandwiches are just wanted through. Serve immediately.

Lamb Burgers

0.15 £ ** 496 cals

freeze before step 3

Serves 4

  • 450 g (1 lb) lean minced lamb or beef
  • 1 large onion, skinned and finely grated
  • 5 ml (1 tsp salt
  • 1.25 ml ( tsp) cayenne pepper
  • 30 ml (2 tbsp) vegetable oil plain or toasted hamburger buns, to serve tomato ketchup, to serve


  • Mix the lamb and onion together and season to taste with the salt and cayenne pepper.
  • Divide the lamb mixture into four and shape each portion into a neat pattie about 2.5 cm (1 inch) thick.
  • Heat a large browning dish on HIGH for 5-8 minutes or according to the manufacturer’s instructions.
  • Add the oil, then quickly press two lamb burgers flat onto the hot surface and cook on HIGH for 2-3 minutes. Turn the burgers over, re-position them, and cook on HIGH for a further 2-3 minutes or until cooked. Repeat with the remaining burgers.
  • Serve the lamb burgers in plain or air fryer toaster oven hamburger buns, with tomato ketchup.

Related Post:

Leave a Comment

Your email address will not be published. Required fields are marked *