< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Mini-Cooked Breakfast

Kids of all ages find miniature things entrancing - especially miniature food. For maximum impact, serve on the biggest plates you have.

To make a mini-cooked breakfast, you'll need:

Chipolata sausages
Quail's eggs
Cherry tomatoes

Cook the sausages, fry the bread and boil the quail's eggs (one and a half minutes for soft-boiled, two and half minutes for hard-boiled).

Then using cookie cutters, cut out tiny shapes of fried bread, put an egg and half a cherry tomato on top, and add the sliced chipolatas. Serve on big plates. (They might need seconds!)
Mini poached eggs on toast works well too.