Ingredients ◦ 80g thinly sliced Parma ham ◦ 100g sliced melon For the garnish ◦ 40g assorted lettuce ◦ 60g melon ◦ 40g wine jelly Roll ham and melon into a cylinder shape and place lettuce inside. This has to be served quickly as the juice of the melon will soften the Parma ham.
Ingredients ◦ 60g fresh tuna ◦ 15g baby French beans ◦ 10g red tomatoes diced ◦ 10g yellow tomatoes diced ◦ 20g diced potato ◦ 20g assorted lettuce ◦ 20mls olive oil ◦ 20 mls white vinegar ◦ Salt, pepper Season tuna with salt, black pepper and lime juice. Sear to medium and set aside. Mix remaining ingredients together and slice tuna, arrange in the glass and serve.
Ingredients ◦ Cupcake ◦ White and red icing ◦ Mini marshmallow ◦ Shredded coconut ◦ Blue and pink gel icing ◦ Red candy
Instructions ◦ Frost the cupcake with a layer of white icing. Add the red frosting hat, curving it around the side of Santa's face, and a marshmallow pom-pom. ◦ Sprinkle on a ring of coconut to make Santa's beard and hair. Draw on his eyes and cheeks with gel icing, then top it all off with a red candy nose.
Instructions ◦ Use a long knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack. ◦ Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed. ◦ Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks. Serves 12.
Instructions ◦ Fill a veggie vessel (we used halves of a pickling cucumber, plum tomato, and yellow pepper) with tuna salad. Push one end of a carrot or celery- stick mast into the salad and set a triangle sail of pepper, lettuce, or cheese next to it. For the full effect, serve the lunch on a blue plate scattered with fish-shaped crackers.
Instructions ◦ Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil. ◦ Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink. ◦ In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.
Ingredients ◦ Pound cake, cut into 1-inch- thick slices ◦ White frosting ◦ Fruit leather ◦ Flaked coconut ◦ Assorted candies and jellies for sweet toppings and sushi sides
Instructions ◦ Sushi bases: For rolls, use a knife to cut 1 1/2-inch circles from a slice of cake. Frost the tops of the circles, then wrap a 6-inch strip of fruit leather seaweed around each one, using a dab of frosting to secure it. Press coconut rice into the frosting. For individual sushi, cut a cake slice into rectangles and round the edges, as shown. Frost the top and sides of each oval, then roll it in coconut. ◦ Sweet toppings: From left to right, starting with the top row, we used orange nonpareils, apricot preserves, and pieces of Twizzlers Rainbow Twists. In the middle row, we used a green gumdrop slice, diced Swedish Fish, and gumdrop wedges. On the bottom row, we topped the sushi base with a Swedish Fish, then wrapped it with a strip of fruit leather. ◦ Sushi sides: To make wasabi, warm a green Starburst candy in the microwave for 10 seconds, then use your hands to work it into a mound. For pickled ginger, microwave and flatten an orange Starburst candy, then bunch it up into a pile, as shown.
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