Posted in Press releases

Keep it fresh this school season with GLAD Freshness that’s Head of the Class

Trust GLAD Zip Seal and GLAD Cling Wrap to protect lunches and snacks.

Packing lunches can be a family bonding experience and a great opportunity to teach your children how to create their own school meals and perhaps educate them about healthy eating choices too.

You might even discover along the way that your kids enjoy the responsibility of being in charge of their food – it can be empowering.

Plus, you could keep a notepad handy, for them to write down their ‘shopping list’ suggestions.

As always, GLAD is here to help you and your family. With the GLAD Zip Seal resealable range, this is a cinch! Remember their Zip Seal® clever seal lets you know it’s sealed properly with their YELLOW AND BLUE MAKES GREEN technology. Plus you can write the date and contents, or name, on the printed white strip.

Tips to help kids pack their own lunches:

  • Keep the pantry stocked with healthy staples such as nuts and dried fruit
  • Create a “snack station” with pre-bagged snacks, in GLAD Zip Seal Snack Bags, for the whole family to grab from
  • Keep school meals in mind when you make dinner, because leftovers can be yummy the next day and help save food – GLAD loves leftovers!
  • Create delicious sandwiches from leftovers and keep them fresh in GLAD Zip Seal Sandwich Bags
  • Before the next school week starts, spend some time as a family planning and preparing the lunch menu for the upcoming week

All it takes is a touch of creativity and pre-planning, and the kids will love their new-found independence – it’s like shopping in mom’s kitchen!

Speaking of creativity… here is a fun sandwich sushi idea to try…

Fun Sandwich Sushi
courtesy of Ayesha Curry

Prep 20 minutes

Total 20 minutes
SERVINGS: 6

Ingredients

  • 8 ounces softened cream cheese
  • 1 tablespoon parsley, minced
  • 1 tablespoon basil, minced
  • salt and pepper, to taste
  • 1 cup spinach leaves
  • 1 cup carrots, julienned
  • 1 cup cucumber, deseeded and julienned
  • 6 veggie flour tortillas
  • cold meat slices

Directions

  1. Allow cream cheese to soften. Add to a small bowl with parsley, basil, salt, and pepper. Set aside.
  2. Lay flour tortillas on a flat surface covered with Glad Cling Wrap. Spread cream cheese mixture evenly across the middle of the tortilla. Top with spinach, carrot, cucumber, and turkey or your preferred lunch meat.
  3. Tightly roll up the tortillas and wrap each in plastic wrap and refrigerate until chilled.
  4. Slice when ready to serve.
  5. TIP: prep extra carrot, spinach, cucumber, parsley and basil and keep protected in the fridge for delicious sandwiches and salads later in the week.

All GLAD products are made for your convenience with the purpose of keeping your food fresh for longer. GLAD – Saving good food. From going bad.

Please visit www.glad.co.za for more information and follow ‘GLAD SOUTH AFRICA’ on Facebook; Available in the GLAD aisle of most supermarkets.

Posted in Press releases, recipes

Mouth-watering breakfast recipes for summer

Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.

From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.

The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.

Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.

Ingredients (serves 8) Method
  • 330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
  • 100 ml (⅓ cup + 4 tsp) butter
  • 1 x 10g packet dried yeast
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) sugar
  • 600 g (4 ¾ cups) cake flour

 

Filling:

  • 125 ml (½ cup) Rhodes Quality Apricot Jam
  • 125 ml (½ cup) brown sugar
  • 5 ml (1 tsp) ground cinnamon
  • 1 egg, lightly whisked

 

Glaze:

  • 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
  • 500 ml (2 cups) icing sugar

 

  1. Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
  2. Heat gently until the butter is melted.
  3. Remove from the heat, pour into a bowl, and cool until lukewarm.
  4. Add the yeast, salt and sugar and stir well.
  5. Leave to stand until the yeast blooms and bubbles form on the surface.
  6. Place the cake flour into a large bowl.
  7. Add the yeast mixture and form into a soft dough.
  8. Knead for about 10 minutes, until smooth and elastic.
  9. Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
  10. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
  11. Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
  12. Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
  13. Roll the dough up into a log from the long side and pinch the seam to secure.
  14. Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
  15. Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
  16. Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
  17. Leave the bread to rest in a warm place for 30 minutes.
  18. Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
  19. As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
  20. Cool.
  21. To make the glaze, sift the icing sugar into a large bowl.
  22. Whisk in the Rhodes Quality Orange Juice until smooth and thick.
  23. Pour the glaze over the bread.

 

Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.

From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.

The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.

Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.

Ingredients (serves 8) Method
  • 330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
  • 100 ml (⅓ cup + 4 tsp) butter
  • 1 x 10g packet dried yeast
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) sugar
  • 600 g (4 ¾ cups) cake flour

 

Filling:

  • 125 ml (½ cup) Rhodes Quality Apricot Jam
  • 125 ml (½ cup) brown sugar
  • 5 ml (1 tsp) ground cinnamon
  • 1 egg, lightly whisked

 

Glaze:

  • 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
  • 500 ml (2 cups) icing sugar

 

  1. Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
  2. Heat gently until the butter is melted.
  3. Remove from the heat, pour into a bowl, and cool until lukewarm.
  4. Add the yeast, salt and sugar and stir well.
  5. Leave to stand until the yeast blooms and bubbles form on the surface.
  6. Place the cake flour into a large bowl.
  7. Add the yeast mixture and form into a soft dough.
  8. Knead for about 10 minutes, until smooth and elastic.
  9. Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
  10. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
  11. Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
  12. Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
  13. Roll the dough up into a log from the long side and pinch the seam to secure.
  14. Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
  15. Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
  16. Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
  17. Leave the bread to rest in a warm place for 30 minutes.
  18. Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
  19. As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
  20. Cool.
  21. To make the glaze, sift the icing sugar into a large bowl.
  22. Whisk in the Rhodes Quality Orange Juice until smooth and thick.
  23. Pour the glaze over the bread.

 

Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.

Ingredients (makes 4) Method
  • 4 hot cross buns, sliced
  • soft butter for spreading
  • Rhodes Quality Strawberry Jam for spreading
  • 8 streaky bacon rashers, crispy fried
  • 125 g (1 cup) cheddar cheese, grated,

 

  1. Butter the outside of one side of each of the hot cross buns.
  2. Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
  3. Place two slices of bacon on each half.
  4. Top with cheese and close the remaining halves of the hot cross buns over the filling.
  5. Spread the outside of each hot cross bun with butter.
  6. Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
  7. Serve immediately.

Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.

Ingredients (serves 2) Method
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
  • 125 ml (½ cup) plain yogurt
  • 65 ml (¼ cup) 40g oats
  • 2.5 ml (½ tsp) ground cinnamon
  • 35 ml (3 Tbsp) brown sugar
  • 1 egg
  • 2.5 ml (½ tsp) vanilla essence

To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.

  1. Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
  2. Spoon the mixture into two oven proof bowls.
  3. Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
  4. Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.

 

Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.

Ingredients Method
  • ​​1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
  • 500 ml (2 cups) milk
  • 6 eggs
  • 5 ml (1 tsp) ground cinnamon
  • loaf unsliced white bread, cut into cubes

Topping:

  • 65 ml brown sugar
  • 65 ml desiccated coconut
  • 2,5 ml ground cinnamon

to serve: syrup (optional)

  1. In a medium bowl, whisk together the milk, eggs, and cinnamon.
  2. Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
  3. Leave the mixture to stand until the bread absorbs most of the milk.
  4. Spray a muffin tin with non-stick spray.
  5. Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
  6. Mix the brown sugar, coconut, and cinnamon in a small bowl.
  7. Sprinkle the topping over the muffins.
  8. Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
  9. Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithGoodness

Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.

Ingredients (makes 4) Method
  • 4 hot cross buns, sliced
  • soft butter for spreading
  • Rhodes Quality Strawberry Jam for spreading
  • 8 streaky bacon rashers, crispy fried
  • 125 g (1 cup) cheddar cheese, grated,

 

  1. Butter the outside of one side of each of the hot cross buns.
  2. Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
  3. Place two slices of bacon on each half.
  4. Top with cheese and close the remaining halves of the hot cross buns over the filling.
  5. Spread the outside of each hot cross bun with butter.
  6. Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
  7. Serve immediately.

Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.

Ingredients (serves 2) Method
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
  • 125 ml (½ cup) plain yogurt
  • 65 ml (¼ cup) 40g oats
  • 2.5 ml (½ tsp) ground cinnamon
  • 35 ml (3 Tbsp) brown sugar
  • 1 egg
  • 2.5 ml (½ tsp) vanilla essence

To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.

  1. Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
  2. Spoon the mixture into two oven proof bowls.
  3. Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
  4. Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.

 

 

Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.

Ingredients Method
  • ​​1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
  • 500 ml (2 cups) milk
  • 6 eggs
  • 5 ml (1 tsp) ground cinnamon
  • loaf unsliced white bread, cut into cubes

Topping:

  • 65 ml brown sugar
  • 65 ml desiccated coconut
  • 2,5 ml ground cinnamon

to serve: syrup (optional)

  1. In a medium bowl, whisk together the milk, eggs, and cinnamon.
  2. Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
  3. Leave the mixture to stand until the bread absorbs most of the milk.
  4. Spray a muffin tin with non-stick spray.
  5. Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
  6. Mix the brown sugar, coconut, and cinnamon in a small bowl.
  7. Sprinkle the topping over the muffins.
  8. Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
  9. Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithGoodness

Posted in recipes

Juicy Summer Salads for all Occasions

Summer is here which means more family time spent outdoors braaiing. Eating good food is high on everyone’s agenda, so why not make sure you have a juicy repertoire of salads on the menu to wow the whole family.

Whether it’s as a side, a main, or accompanied by a juicy salad dressing, savour the goodness of summer days with these six delicious salad recipes using convenient Rhodes Quality beans, corn, chickpeas, gherkins, beetroot and more. Perfect at home, at work or just kicking back in the sun with your loved ones.

Go with Goodness this summer, go with the right food choices for your family, go with Rhodes Quality.

 

Add this grape juice salad dressing to any leafy salad for a sweet and juicy twist.

Ingredients Method
  • 250 ml (1 cup) Rhodes Quality 100% Red Grape Juice
  • 65 ml red wine vinegar
  • 65 ml honey
  • 65 ml olive oil
  • salt and freshly cracked black pepper
  1. In a small bowl, whisk together Rhodes Quality 100% Red Grape Juice, vinegar, honey, and olive oil.
  2. Whisk well.
  3. Season to taste.
  4. Stir before serving.

 

 

Broccoli and bacon salad with curried mango dressing: a crunchy summer salad with a flavourful dressing.

Ingredients (serves 4) Method
  • 250 ml (1 cup) Rhodes Quality Mango & Orange 100% Fruit Juice
  • 5 ml (1 tsp) Pakco Medium Curry Powder
  • 10 ml (2tsp) Rhodes Quality Apricot Jam
  • 15 ml (1 Tbsp) Dijon Mustard
  • 30 ml (2 Tbsp) apple cider vinegar
  • 15 ml (1 Tbsp) olive oil
  • 15 ml (1 Tbsp) water
  • 1 garlic clove, crushed
  • salt and freshly cracked black pepper

 

Salad

  • 300 g broccoli, washed and chopped
  • 125 ml (½ cup) red onion, finely chopped
  • 125 g (1 packet) streaky bacon, crispy fried and chopped
  • 1 x avocado, seeded and peeled and chopped
  1. Place the Rhodes Quality Mango & Orange juice, Pakco Medium Curry Powder and Rhodes Quality Apricot Jam into a blender along with the remaining dressing ingredients.
  2. Process until smooth and well blended.
  3. Season to taste.
  4. Mix all the salad ingredients in a large bowl.
  5. Pour over the desired amount of dressing.
  6. Toss lightly to mix.
  7. Chill until serving.

 

 

Mixed bean salad with tangy dressing: you can prepare this simple mixed bean salad in just a few minutes. Enjoy as a great braai side or as a nutritious protein-rich lunch.

Ingredients Method
  • 1 x 400 g can Rhodes Quality Three Bean Mix
  • 1 x 410 g Rhodes Quality Green Beans 30 ml (2 T) lemon juice
  • 5 ml (1 t) Dijon Mustard
  • 80 ml olive oil
  • 1 clove garlic, finely crushed
  • 5 ml (1 t) sugar
  • salt and freshly ground pepper
  1. Whisk all the dressing ingredients together until well blended.
  2. Season the dressing to taste with the salt and freshly ground black pepper and set aside.
  3. Pour the Rhodes Quality Three Bean Mix and the Rhodes Quality Green Beans into a large bowl.
  4. Add the red onion, red pepper and chopped coriander, and toss to mix.
  5. Pour the dressing over the bean salad and stir gently to coat.
  6. Crumble the feta cheese into the salad and stir to combine.
  7. Season to taste with salt and black pepper.
  8. Serve well chilled.

Mexican salad with black beans and pepper: A colourful and crunchy Mexican-style braai salad. Give the dressing a chilli kick or leave it plain – it’s completely up to you.

Ingredients Method
  • 2 x 400 g cans of Rhodes Quality Black Beans
  • 1 red pepper, cut into small dice
  • 1 yellow pepper, cut into small dice
  • red onion, cut into small dice
  1. Pour the Rhodes Quality Black Beans out into a colander.
  2. Rinse well with cold water until the water runs clear.
  3. Leave to stand until the beans are well drained.
  4. In a large bowl, gently combine the beans, chopped peppers and onion.
  5. To make the dressing, measure out all the ingredients into a medium bowl.
  6. Whisk until well blended.
  7. Season the dressing to taste.
  8. Add enough of the dressing to coat the beans.
  9. Season to taste.
  10. Stir in the chopped coriander leaves and refrigerate until serving.

 

 

 

Beetroot salad with yoghurt dressing: Simple to prepare yoghurt dressing over Rhodes Quality Beetroot slices, a tangy braai salad.

Ingredients Method
  • 1 x 780 g jar Rhodes Quality Sliced Beetroot
  • 125 ml (½ cup) plain thick yogurt
  • 1 garlic clove, crushed
  • 65 ml (¼ cup) flat-leaf parsley, chopped
  • 65 ml (¼ cup) fresh dill, chopped
  • salt and freshly cracked black pepper
  1. Drain the Rhodes Quality Sliced Beetroot, rinse and drain well in a colander.
  2. Place the yoghurt, garlic and herbs into a bowl and stir to mix.
  3. Season to taste.
  4. Place the Beetroot into a bowl, add the dressing and toss to mix.
  5. Serve chilled.

 

 

Black bean and corn Buddha bowl: Packed full of colour and fresh flavour, Buddha Bowls are filling, nutritious and quick to prepare.

Ingredients Method
  • 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
  • 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
  • 1 red onion
  • 2 whole tomatoes
  • Salt and freshly cracked black pepper
  • 30 ml (2 Tbsp.) chopped coriander leaves
  • 500 ml (2 cups) cooked brown rice
  • 1 avocado, peeled and chopped
  • 375 ml (1 cups) grated cheddar cheese
  • 3 spring onions, chopped

To serve: Fresh coriander leaves, croutons and herb salad dressing

  1. Finely chop the red onion and the tomatoes and mix.
  2. Season with salt and pepper and stir in 30 ml (2 Tbsp.) coriander and set aside.
  3. Create 4 Buddha Bowls by dividing the rice between four bowls.
  4. Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Quality Black Beans to each bowl.
  5. Divide the tomato salsa, chopped avocado between the bowls.
  6. Add the cheese.
  7. Sprinkle the bowls with the spring onions, coriander leaves and croutons.
  8. Serve with the herb salad dressing.

 

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithG

Posted in recipes

A Beary healthy snack

Hamish asked for his favourite snack today, a peanut butter bear bread, and I thought I’d share with you this incredibly simple way to make a plain old peanut butter sandwich beary yummy.

Ingredients

You will need :

  • Slice of bread
  • Peanut butter or any nut butter spread
  • Fruit, fresh or dried
  • Bananas

To make

First spread your bread with your peanut butter or nut butter spread.

Next cut bananas as ears and a nose.

I used oranges here but normally I would use 2 raisins for eyes.

I also normally cut the mouth from strawberry or apple or red dried fruit bars. All I had in the house was orange so I used that.

Serve and let your little one enjoy.

Posted in Family Life

Easy lemon cheese cake desert

Everyone has that “go to” recipe that they can whip up in little to know time, the one they can count on it not to flop.

My “go to” desert recipe is this easy lemon cheese cakey type of desert.

Many years ago when I lived in the small town of Aberdeen in the Eastern Cape, one of my friends taught me to make this.

It really is very easy and uses just for ingredients.

You will need:-

  • 1 packet of tennis biscuits
  • 2 tins of condense milk
  • Lemon juice
  • Margarine
  • Mixing bowl
  • Large glass casserole bowl

How to make your desert

Place your tennis biscuits in a mixing bowl and finely crush them using a potato masher. You can also place them in a ziploc bag and use a rolling pin to crush them but I find the potato masher works faster and gives me a more even sized crumb.

Place about 4 heaped tablespoons of margarine in the microwave to melt.

Pour the melted margarine into the biscuit crumbs and mix thoroughly to form a base. If this is too dry add more margarine until you get the right consistency and if your mixture is to soft and wet add more crushed biscuits.

Next, squeeze generously about 15ml of lemon juice per tin of condense milk. The more lemon juice you add the tartier the taste.

Mix until you notice the condense milk becoming thicker as it reacts to the lemon juice.

Line your casserole dish base with biscuit and pie mix on top.

Place in fridge until chilled.

You can decorate the top with cherries, cream, lemon rind or mint leaves.

Enjoy.

Posted in Education

Colourful spaghetti sensory play and how to make your own.

Today’s sensory play involved colourful spaghetti. We had left over cooked spaghetti in the fridge and I divided it into 4 cups .

I left one cup uncoloured.

The other 3 I placed in 3 separate Ziploc bags.

I then added one drop of colour to each bag. Only having blue and red colouring in the house I combined them to get the earthworm brown.

After adding the colouring the bags were zipped tight and shaken.

I poured each out onto a plate to dry for a bit and then presented them to bear to play with.

A rainbow for bear

At first he was hesitant but he was soon mooshing and squishing the rainbow spaghetti between his fingers.

I had given him some kitchen tools and containers and he proceeded to pretend to be cooking for us and dishing us up bowls of colourful pasta.

I also have him some scissors to try cutting the soft pasta. This was great for working those little hand muscles.

Bear had a lot of fun with this and I’m not sure why its taken us so long to try. It was easy to make and there was relatively no mess.

Cold spaghetti is very easy to clean up.

How to make your own

Here’s how to make your own

To follow more of the learning through play activities bear and I do together follow us on Facebook learning with little bear