Kid-Friendly: Healthy Popovers with Summer Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 300, total fat 22 G., saturated fats 9 G., proteins 10 G., carbohydrates 17 G., fiber 1 G., cholesterol 120 mg, sodium 500 mg, sugar 5 G.

This recipe was inspired by the Tuscan summer salad, panzanella. The result is a fun appetizer that's sure to delight kids and help them incorporate more healthy, fresh vegetables into their diet. You can even involve children in the preparation process. Younger children will love mixing the dough and plucking the leaves from the salad greens, while schoolchildren can help measure out the dough ingredients, chop the vegetables, and fill the popovers (hollow buns) with the summer salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Popovers

1 cup whole milk
3/4 cup premium flour
3 large eggs, lightly beaten
1 tsp vanilla extract
3 tablespoons unsalted butter, melted
1/4 tsp baking powder
Cooking spray with flour

Summer salad

1.5 cups grape tomatoes, quartered
110 g fresh mozzarella, cut into 1 cm cubes.
Half a cucumber, peeled and diced (about 1 cup)
1/2 cup loosely chopped fresh basil leaves
1/4 cup extra virgin olive oil
2 tablespoons red wine or balsamic vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Generously spray a 12-cup muffin tin with cooking spray and set aside.
Popovers:

In a medium bowl, combine the milk, flour, eggs, vanilla extract, and 1/2 teaspoon salt. Add the melted butter, knead until smooth, and let rest for 5 minutes. Stir in the baking powder, then divide the batter evenly among the 1/4-cup muffin tin wells. Bake until the popovers are puffed at the edges, 20-25 minutes, rotating the tin halfway through.

Salad:

While the popovers are baking, combine the tomatoes, mozzarella, cucumbers, and basil in a medium bowl. In a measuring cup, combine the olive oil, vinegar, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper; pour the dressing over the vegetables and toss to coat. Cover the bowl and refrigerate.
Assembling popovers:

When the popovers are done, remove them from the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top with 1/2 cup of salad. Serve immediately.