by Judith Roinich

Created on: February 15, 2009   Last Updated: February 02, 2012

Have you been tempted lately by those colourful, appetising pictures depicted in glossy magazines. Didn't you want to start on that delicious looking meal right then and there? Maybe it's the colours - the bright reds, yellows and greens of the peppers, pumpkins and peas, the crisp fresh look of the salad or the succulent appearance of the steak?

The reason we salivate over beautifully presented food is because it simply looks delicious. Vegetables, meat, fish, salads etc can all appear pretty unappetising, even unpalatable, unless appropriate thought is given to cooking techniques and presentation. Vegetables look and taste better if they are not cooked too long so that they retain their colour and shape. A small dab of golden butter looks really enticing as it slowly melts over the not so popular sprouts and broccoli. It also enhances the flavour. Serve your lettuce, tomatoes and cucumber fresh, crisp and crunchy. If you want your family to eat nutritious food, then a salad must be on the menu. However, limp lettuce, mushy cucumber and a browning avocado will do nothing to promote a healthy diet. If carrots are a problem for your family grate your carrots raw and add to grated cheese and home made mayonnaise. If they wont eat them raw, cook them and place under a layer of bubbling melted cheddar. You can´t go wrong with cheese.

Mushrooms have an earthy taste and do not appeal to everyone but are full of goodness. Being a drab brownish vegetable they look even worse cooked, but are easily hidden within a creamy beef stroganoff or goulash. Cabbage looks and smells pretty bad when cooked so fry a little bacon, onion and tomato in olive oil to smarten it up. Most kids today are familiar with the preprepared tubs of coleslaw found in fast food restaurants but probably aren't aware that its made from cabbage!

Less attractive cuts of meat and fish can be tenderised over several hours in a slow cooker with spices added for extra flavour. Check that the food you serve is tender, as tough, chewy cuts need longer in the pot to make them palatable. Curry powder and or garlic are rich and dominating in taste. Remember to promote eye appeal with a colourful green garnish.

I know children who have objected to boiled, scrambled or poached eggs - a great source of nutrition. Of course, I am not referring to allergic children here just those kids who thought eggs were yucky. Their mothers soon learned the art of disguise. One made a baked custard, one French toast

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