By Mark Hodson, Editor of 101 Holidays
We’re loving the new look of Scott Dunn’s relaunched Scott Dunn Explorers – the company has always been amongst the leaders in providing creative and engaging kids clubs but they’ve taken it to a new level.
Catering for children from just 4 months to 13 years, the Scott Dunn Explorers children’s clubs are located at Daios Cove in Crete, Pine Cliffs in the Algarve, Aphrodite Hills in Cyprus and, brand new for 2012, Verdura in Sicily.
There’s an innovative new activity programme and a menu, specially designed by children’s food expert Fiona Faulkner, dubbed by ITV as ‘the Harry Potter of vegetables’. Fiona is the author of the acclaimed book 25 Foods Kids Hate and How to Get Them Eating 24.
Menus now include exclusive new recipes ranging from Mediterranean Muffins, Slumdog Soup and The French Platter Picnic to The Cowboy Chow-down and Caribbean Stir Fry – with Arriba! Avocado and Lime ice cream for dessert.
Activities are geared for four ages groups – Globetrotters (4 mths-2 yrs), Adventurers (3-4 yrs), Voyagers (5-7 yrs) and Pioneers (8-13 yrs). Children can learn new cookery skills, adapted from Fiona’s highly praised Toddler Chef and Taste Buddies workshops, discover fruits and vegetables indigenous to their holiday destination and make their own bread, cakes, cookies and treats.
Menus can be adapted to cater for allergies and dietary requirements – and as Scott Dunn Explorers caters for children from just 4 months old, Fiona has also devised a selection of tasty purees especially for its youngest guests.
Andrew Dunn, Scott Dunn’s founder, comments: “Scott Dunn Explorers aren’t just places to leave your children, but environments where they can make new friends, learn new skills and explore their imaginations, as they become inventors, adventurers, artists and chefs.”
During June half term 2012, Fiona will personally host cookery workshops at Scott Dunn Explorers in Daios Cove, Crete. Here, parents and their children will have the opportunity to meet Fiona, watch her cook, and participate in a Q&A session. Scott Dunn is offering 7 nights from £3,700 for a family of 4 sharing 2 connecting deluxe rooms on half board with return private transfers and Scott Dunn Explorers children’s club places.
Fiona Faulkner lunches and high tea (for 7 years and under) and a Fiona Faulkner family cookery workshop are also included, as is one complimentary Scott Dunn Explorers place, saving £300. Flights to Crete are not included.
Fiona Faulkner’s recipe for Mediterranean Muffins (makes 16)
Ingredients:- 90g pitted green olives, 90g sundried tomatoes (optional), 200g fresh green beans, 200g self-raising flour, lightly seasoned, 1 tsp dried Italian or Provençal herbs, 100g grated continental-style hard cheese such as Gruyère, 3 beaten eggs, 100ml milk, 100ml olive oil
Method:-
1. Preheat the oven to 190°C / 170°C fan /gas mark 5. Place 16 paper cases in two muffin tins. Whizz up the olives, green beans and sundried tomatoes in a food processor until chopped.
2. Sift the flour into a large bowl. Stir through the herbs and cheese. Add the eggs, milk, olive oil plus the olives, tomatoes and green beans. Stir firmly but gently to combine.
3. Divide evenly between the cases (an ice cream scoop is perfect for this) and bake for 25 minutes. Leave in their cases to cool down and firm up.
Fiona’s notes:-
You can use cheddar cheese if preferred.
Fresh herbs can also be used instead of dried (thyme is good).
The muffins can be frozen.
Play around with adding other vegetables – or even add in some chopped smoked salmon – a crafty way to get kids to eat fish (as well as veg)!
