Health and Nutrition Article - RECIPES WITH ESKIMO OIL

RECIPES WITH ESKIMO OIL TO TEMPT YOUR KIDS

Specially designed recipes now make it easy for resistant kids to get their daily dose of fish oil high in omega-3.

Given all the published research regarding the positive effects of taking fish oil on children's IQ and reading ability, there can be little doubt that this is probably the most important supplement children can take.

But what is a parent to do if their child point blank refused to even try it?

Eskimo Kids is one of the most readily accepted fish oil products by kids as it has no "fishy" flavour and, importantly, is combined with a range of fruit oils to give it a delicious tutti-frutti (and also now in orange) flavour that most kids love.

Despite this, some children remain resistant due to the oily texture and simply refuse to take their daily dose of brain food.

To help parents with strong-willed children overcome this problem, Eskimo Kids has developed recipes for delicious treats that include the health-giving benefits of their fish oil cleverly disguised amongst the other yummy and healthy ingredients.

See recipes below for:

Tutti frutti Lollies

Chocolate Dipper

Eskimo Banoffee Toffee Pancakes

Tutti Frutti Eskimo Lollies

You will need a food processor or blender and a lolly mould with holders to make these.

Makes 4

Strawberry Tutti Frutti Eskimo Lollies

165g/6oz fresh strawberries, hulled

100ml/3 fl oz milk

4 tsp Eskimo KidsTutti Frutti

1 x 200ml pot strawberry yoghurt

1. Put the strawberries into a blender with the milk and whiz to form a puree. Pass the mixture through a sieve into a measuring jug. Add the Eskimo Kids and yoghurt and make up to 400ml, then whisk together. Pour into the compartments of the plastic lolly mould. Add the holders, then place in the freezer until hard.

2. To un-mould, dip the lolly mould in a bowl of hot water for a few seconds, and turn the strawberry lollies out.

3. Serve at once.

Blueberry Lollies

175g/6oz frozen blueberries, thawed

4 sbsp milk

4 tsp Eskimo Kids tutti frutti

1 x 200ml pot vanilla yoghurt

Make in the same was as strawberry lollies

Apricot Lollies

400g can apricot in juice

4 stsp Eskimo Kids Orange flavour

150ml/5fl oz orange juice

Drain the apricots, then put into a food processor or blender with the Eskimo Kids and orange juice. Blend until very smooth.

Pour into the compartments of the lolly mould, add the holders and freeze until hard.

Eskimo Chocolate Dipper (top)

Prepare fruit that your children like, and forks to dip the fruit into the chocolate fondue.

Serves 4

175g/6oz milk chocolate (good quality)

4 tsp Eskimo Kids

100ml/4fl oz single cream

2 tbsp orange juice (freshly squeezed if possible)

To serve:

Apple wedges, orange segments, strawberries, pieces of banana, pineapple chunks, grapes, etc.
Prepare the fruit you choose to serve.
Break the chocolate into pieces and place in a saucepan. Add the cream and orange juice and heat gently until melted, stirring all the time.
Stir in the Eskimo oil, then when smooth, pour into a warm bowl, stand on a plate and arrange the fruit around.
Watch the children dip their fruit pieces into the chocolate and enjoy their squeals of delight as they tuck in.

Banoffee-Toffee Pancakes (top)

Makes 6

75g/3oz plain flour

50g/2oz porridge oats

1 tbsp caster sugar

1 large egg

200ml / half pint semi-skimmed milk

15g / half oz butter, melted

Fillings

200g fromage frais

3 tsp Eskimo Kids

3tbs condensed milk

3 medium bananas

50g /2oz toasted chopped nuts (optional)

For the filling put the fromage frais, Eskimo Kids and the condensed milk into a bowl and beat together until smooth. Refrigerate until needed.

To make the pancakes put the flour, oats and sugar into a bowl and make a well in the centre. Break in the egg and pour in a quarter of the milk. Using a wooden spoon or a small whisk, beat together to make a smooth thick batter. Add the rest of the milk and beat until you have a batter with the consistency of double cream.

To cook, put a 20cm/8" frying pan over a high heat until hot, brush with melted butter or oil, add a small ladleful of batter, swirling the pan quickly to thinly coat the surface. Cook over a medium heat for about 2 minutes until the liquid batter has set. Lift the edge of the pancake with a large palette knife and if the underside is golden brown, turn the pancake over and cook the other side for 1 minute. Turn out onto a plate and cover with foil to keep warm.

Repeat the cooking process until all the batter is used and you have 6 pancakes.

Peel and slice the bananas. Spread about 2 tablespoons of the filling over each pancake, add sliced bananas in one quarter, scatter with nuts (if using), then fold over to make triangular parcels. Serve.