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Grippo™ Food Art & Recipes

Let's get ready to Flamingle!

Pink basmati rice foodart flamingo.

  • 1/2 cup Basmati Rice
  • 2 Beetroots
  • 100 g Chicken Breasts
  • Salad
  • 1 Small Carrot
  • 2 Blueberries
1. Cook basmati rice, drain and set aside.
2. Peel, cool, drain and dice beetroot. Keep some aside for strips at 6 below.
3. Cut chicken breasts into cubes, grill in a pan and dice finely.
4. Mix basmati rice, pureed beetroot and chicken together.
5. Compose pink flamingo with the mix and add a blueberry beak and eyes.
6. Cut carrot and beetroot into strips and arrange salad.
7. Voilà... dinner is served!

Fab Crab Snack

foodart, toddlermeals, toddlerfood, babyfood, babymeals, crab, snack, clementines, blueberries, strawberries, salad

  • 3 Clementines
  • Mozzarella Cheese
  • 2 Blueberries
  • 2 Strawberries
  • Salad
1. Peel 2 clementines.
2. Cut 1 clementine in half.
3. Roll mozzarella into 4 small balls.
4. Cut 2 blueberries in half for the eyes.
5. Cut strawberries into hearts.
6. Arrange the clementine wedges on sides into crab legs, add mozzarella and blueberries for eyes, and compose strawberry heart salad.
7. Voilà... snack time is served!

Mouthfuls of Monster Madness

monster, foodart, toddlermeals, toddlerfood, babyfood, babymeals
  • Pesto
  • 100 g Linguine
  • Mozzarella Cheese
  • 2 Meatballs
  • 1/2 cup Peas
  • Feta
  • 1 Blueberry
  • 1/2 Avo
1. Boil linguine in a pot for 10 minutes and drain.
2. Mix pesto in linguine.
3. Cut mozzarella into a square and feta into triangles.
4. Boil/steam peas and set aside.
5. Cut avo and shape monster arms.
6. Plate pesto linguine in the center, add peas on the side with meatballs, and a blueberry for the eye.
7. Voilà... lunch is served!

Roarsome Pasta a la King

foodart, toddlermeals, toddlerfood, babyfood, babymeals, lion, roarsome, pasta, pasta a la king

  • 100 g Linguine
  • 100 g Chicken Breasts
  • Besciamella Sauce (see point 3 for recipe)
  • Cheddar Cheese
  • Mozzarella Cheese
  • 2 Blueberries
1. Boil linguine in a pot.
2. Cut chicken breasts into cubes and grill in a pan.
3. Make Besciamella Sauce:
  1. Melt 100 g of butter in a saucepan on medium-low heat
  2. Stir in 100 g of flour
  3. Whisk in 1 L of milk a little at a time, stirring continuously until you have a smooth, slightly thick sauce
  4. Remove from heat.
4. Mix linguine, chicken breasts and besciamella together and plate.
5. Cut cheddar and mozzarella into shapes to form the lion's face.
6. Add blueberries for eyes and some mozzarella for the pupils.
7. Voilà... dinner is served!