Allergen: Contains Dairy

Snowmen doughnuts

Snowmen doughnuts

Serves:

8

Ingredients

  • 8 cinnamon doughnuts
  • 1 cup (155g) icing sugar
  • 1/2 pkt (125g) chocolate chips
  • 8 orange jubes or jelly beans

Method

Step 1.  Collect your ingredients.

Step 2. Dust the doughnuts with icing sugar until they are completely covered.

Step 3.  Add two chocolate chips for eyes.

Step 4.  Arrange five chocolate chips in the shape of a mouth.

Step 5.  Add an orange jube lolly or large jelly bean for a nose.

Serving Suggestions

Note

  • You can use mini doughnuts and mini choc chips for sweet mouthfuls of yum.
  • You could also swap lollies for the snowmen's noses with triangles of dried apricot instead.
  • Recipe by Picklebums

Brownies in a jar

Brownies in a jar

Serves:

Makes 1

Ingredients

  • 1 1/4 cup plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup cocoa powder
  • 3/4 cup brown sugar (firmly packed)
  • 3/4 cup white sugar
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 100 g walnuts (roughly chopped)

Method

Wash and thoroughly dry a 1 litre glass jar. Sift the plain flour, baking powder and salt into a bowl and mix to combine.

Place half of the flour mixture into the bottom of the glass jar and tap lightly to settle it. Using a spoon, carefully add the cocoa powder on top of the flour – try not to mix them together. Add the remaining flour mixture, and then the brown sugar.

In the following order, layer the white sugar, milk chocolate chips, white chocolate chips and walnuts.

Seal the lid and handwrite a gift tag with the following instructions: Preheat oven to 180°C (160°C). Grease and line an 18cm x 28cm rectangular baking tin. Place all ingredients into a large bowl and add 150g melted butter and 3 lightly beaten eggs. Mix well. Bake for 25-30 minutes or until cooked through.

Give as a lovely homemade gift to a friend or family member!

Find related sweet Christmas recipes

Serving Suggestions

Note

  • Lightly tap the glass jar before adding the next layer in order to allow the ingredients to settle.
  • After adding the cocoa, wipe the inside of the glass jar with dry paper towel in order to remove any excess powder from the sides.
  • You can make these gifts ahead of time, as they are stored in a sealable jar.
  • If preferred, pecans can be used in place of the walnuts.
  • For a nut-free alternative, omit the walnuts and use 3/4 cup of dark chocolate chips instead.

Homemade muesli bars

Homemade muesli bars

Serves:

Ingredients

  • ½ cup (125ml) honey
  • ¼ cup caster sugar
  • 125g butter
  • 3 cups rolled oats (see note for GF)
  • 1 cup rice bubbles
  • 1 cup sultanas
  • ½ cup chopped apricots or dates or choc chips
  • ½ cup desiccated coconut
  • ¼ cup pepitas (pumpkin seed kernels), sunflower or sesame seeds

Method

Preheat oven to 180°C.

Grease and line a slice tray (mine is 31 cm x 22cm) with baking paper.

Combine honey, sugar and butter in a saucepan over medium heat.

Cook, stirring, for 2-3 minutes until butter melts and sugar dissolves.

Bring to the boil and cook for 2 minutes or until syrup thickens slightly.

Remove from heat.

Combine remaining ingredients in a large bowl.

Pour over the hot syrup and stir to combine.

Spoon into prepared pan and press firmly to make sure the mixture will stick together.

I wet my fingers with a bit of cold water and press the top to get a smooth finish.

Bake in oven for 15-20 minutes or until golden.

Cool and then refrigerate until well chilled and cut into 24 slices (about 2cm x 6cm).

Notes:

  • To make these muesli bars gluten free, use 2 cups of crushed cornflakes and 2 cups of rice bubbles.
  • The mixture has a total of 1½ cups of dried fruit – use whatever combination you or your kids prefer.
  • I have to put some obvious choc-chips on the top so my son will tolerate the sultanas.
  • And let’s not mention the sunflower seeds.
  • You could use half honey, half smooth peanut butter in the ‘syrup’ or add nuts to the mixture, but as most schools are nut-free now I have omitted these from the basic mix.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Salmon filo pies

Salmon filo pies

Serves:

Makes 4

Ingredients

  • 25g butter
  • 2 tsp olive oil
  • 1 brown onion, finely diced
  • 1 carrot, diced
  • 1 cup (235g) cream
  • 1/2 cup tasty cheese, grated
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • 1 tbsp chives, chopped
  • 80g baby spinach
  • 250g salmon fillets, skin off
  • 4 sheets filo pastry
  • 30g butter, extra, melted

Method

Preheat oven to 210°C (190°C fan-forced).

Melt butter with oil in a large pan over gentle heat. Cook onion for 4 minutes until soft. Add carrot and cook for a further 2 minutes. Add cream and bring to the boil, then reduce heat and simmer for 2 minutes. Remove from  heat and stir through cheese, mustard, lemon juice and chives. Set aside.

Place spinach in a colander and pour over boiling water to wilt. Drain and set aside.

Cut salmon fillets into 2cm cubes.

Take a pastry sheet and cut it crosswise into four even strips. Brush with butter and use to line the base and sides of one hole of a 6-cup Texan muffin tin, letting the edges hang over. Repeat with remaining sheets.

Place spinach in the base of each pastry case. Top with 3-4 pieces of salmon. Spoon over cream sauce, evenly distributing between each case. Bring pastry edges together to enclose filling, scrunching them slightly. Brush top with butter.

Bake for 15-20 minutes until flaky and golden.

Find more fish recipes

Serving Suggestions

Note

  • Place the muffin tin on a tray in the oven to catch any overflow.
  • Serve with mashed potatoes and peas for a hearty meal.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Salmon mornay

Salmon mornay

Serves:

 

Ingredients

  • 415g tin red salmon, drained
  • 125g tin corn, drained
  • 1 cup celery, diced
  • 1 packet chicken noodle soup mix
  • 1 cup milk
  • 1 tsp cornflour

Method

Preheat oven to 190’C.

In a baking dish, combine salmon, corn and celery.

In a saucepan, heat the milk over medium heat and add soup mix and sprinkle over cornflour, stir over heat until it starts to thicken, about 5 minutes.

Pour saucepan contents into the baking dish and mix through the salmon mix well.

Place in oven for 30 minutes. Remove and serve.

Notes:

  • The chicken noodle soup makes this quite salty, so if you can find a soup mix that is salt-free or salt-reduced it may bring improved results.
  • If you do find this too salty, mash 1 kg of potatoes and mix through. Make into rissoles by shaping into rissole shape and rolling in breadcrumbs and pan frying for 3-4 minutes on each side over medium heat.

 

 

Related fish recipes:

 

This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

 

 

Serving Suggestions

Note

Lamb, barley, feta and lemon salad

Lamb, barley, feta and lemon salad

Serves:

Ingredients

  • 1 cup pearl barley
  • 1 clove garlic, very finely chopped
  • 1 lemon, juice and zest
  • 4 tbsp extra virgin olive oil
  • 1/2 cup feta, cubed
  • 1 cup frozen peas
  • 1 (about 400g) lamb backstrap
  • 1/2 cup mint leaves, roughly chopped

Method

Place barley in a saucepan with six cups of cold water, bring to the boil and then reduce to a simmer for about 25 minutes.

Meanwhile, mix the garlic, lemon zest and juice and olive oil together in a jar and give it a good shake.

Drain the barley and, while it’s still hot, toss with the feta. Cook the peas and toss these through the barley.

Rub the lamb with sea salt and black pepper and heat a little extra olive oil in a small saucepan. Cook lamb for 2 minutes on each side. Set aside under a tent of foil for 2 minutes.

Finish the salad off by tossing with the mint leaves, slicing the lamb across the grain into little medallions and scattering these over the top.

More salad recipes

Serving Suggestions

Note

  • Leaving the lamb to rest will enable the juices to distribute throughout the meat and keep it tender and juicy.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.  You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

Zucchini & Eggplant Gratin

This zucchini and eggplant gratin is the perfect vegetarian side dish. You won’t need to be a vegetarian to love this dish. You just need to love melted cheese.

Ingredients

  • olive oil cooking spray
  • 250g zucchini, thinly sliced
  • 370g eggplant, trimmed, thinly sliced
  • 1 1/3 cups tomato pasta sauce
  • 1 cup grated mozzarella cheese

Method

Preheat grill on medium-high. Grease a 4cm-deep, 4 cup-capacity, flame-proof dish.

Spray both sides of zucchini and eggplant slices with oil.

Heat a non-stick frying pan over medium heat. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate.

Layer one-third of the eggplant, zucchini, sauce and cheese in a Repeat with remaining eggplant, zucchini, pasta sauce and cheese.

Grill for 5 minutes or until the mozzarella cheese is melted and lightly browned. Serve.

Note

  • This recipe works well on the barbecue or pre-baked and heated up when needed.
  • You could vary this recipe, depending on what vegetables are in season.

Ham tortilla pinwheels

Ham tortilla pinwheels

Serves:

Ingredients

  • 1 multigrain or wholemeal tortilla
  • 2 tablespoons light cream cheese
  • 2 thin slices leg ham
  • 3 tablespoons avocado, mashed

Method

Spread tortilla evenly with cream cheese. Top with ham, and avocado.

Roll up tortilla tightly and then slice on an angle.

 

Notes:

  • This is a great afterschool snack or perfect for school lunch boxes. Just be sure
  • to place them in a container snugly so they don’t move around.
  • I always think multigrain or wholemeal products are better. While I’m not a nutritionist, but I know that white flours and sugars are not good for energy levels and children definitely need their energy at school.
  • The light cream cheese from Philadelphia brand is really yummy. Normally I’m not a fan of reduced-fat products but this one is really good.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder

Serving Suggestions

Note

Homemade donuts recipe

Homemade donuts recipe

Serves:

Ingredients

  • 280ml milk,
  • half a cup caster sugar
  • 2 and a half  tsp dry yeast
  • 2 large eggs, beaten
  • 150g unsalted butter, melted
  • 4 cups plain flour
  • half a tsp salt
  • Canola or vegetable Oil

 

Method

Heat milk until warm but not hot. Add caster sugar and stir until dissolved.

Add yeast and stir until wet, set aside for 10 minutes until the mixture becomes frothy.

Heat butter until almost melted, set aside.

Beat eggs in another container set aside.

In a mixer bowl, combine the eggs and butter, whisk until well combined. Add the milk and yeast mix.

With the dough-hook running at a low to medium speed, add the flour cup by cup until all combined.

Knead for five minutes then scrape down sides and bottom to ensure all flour/ingredients get mixed.

Continue mixing for another 5 minutes, remove from stand and leave to sit for 10 minutes.

Transfer to a greased bowl and cover with plastic wrap and place in the fridge for a minimum of 8 hours or overnight.

Depending how large you want your doughnuts, cut out circles, and then the holes.

Place the donuts on floured baking trays and leave to prove for about an hour – they should puff up by about 25-40%.

When you are ready to cook donuts, heat oil to boiling and then turn down to a medium heat.

With a slotted spoon, ease the donuts into the oil. Fry for about 30 seconds on each side, until medium brown.

Remove from the oil with a slotted spoon, drain thoroughly before placing on a plate covered in sheets of paper towel.

Cover with topping of your choice.

Cinnamon donuts

Prepare the sugar by combining 3/4 cup white sugar and 2 tbsp cinnamon powder. Spread out on baking tray.

Glazed donuts

Mix 2 tbsp milk with half a tsp vanilla extract and 1 cup of icing sugar, over low heat. Dissolve sugar and bring to a low boil. Remove from heat, brush on donuts on wire rack with baking paper underneath to catch the drips, turn over and repeat when done all tops. Covers about 15 doughnuts.

Iced strawberry donuts

Mix into 1 cup of sifted icing mixture 2 drops strawberry essence, 2 drops pink/rose food colouring and 1 tbsp water. Mix through with fork until a smooth consistency. Spread onto donut and add sprinkles if you wish!

Notes

  • I’ve been looking for a donut recipe forever. A tried and tested one; one that would taste authentic and wouldn’t use tons of equipment. And with this recipe, I have found it!
  • I cooked my donuts one at a time, but do what you’re comfortable with. When I cooked the donut holes, I did these five at time.
  • Cook the holes too – they are lovely on their own. I used some dough leftovers to make little plaits too.
  • The recipe for glazed donuts will give you donuts just like those you can buy at Dunkin Donuts. Seriously!
  • I cut my donuts out with a tumbler and a champagne keeper! I really should invest in some ring cutters!
  • This recipe makes A LOT of doughnuts. Perfect for a birthday party or pink ribbon gathering, but if it’s for your family, cut the recipe in half, or freeze half the donuts (the cinnamon ones anyway).
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Related donut recipes

 

Serving Suggestions

Note

Mango cheesecake with passionfruit sauce

Mango cheesecake with passionfruit sauce

Serves:

Ingredients

  • 2 x 250g pkt Nice biscuits
  • 100g butter, melted and cooled
  • 2 x 500g cream cheese, softened
  • 1 cup caster sugar
  • 1 cup thickened cream
  • 800g tinned mango, drained
  • 2 sachets gelatine
  • ½ cup hot water

Passionfruit sauce:

  • 1 tin (340g) passionfruit pulp
  • 1 cup caster sugar

Method

Line a 20cm springform tin with baking paper and set aside.

In a food processor, process the biscuits and butter together until they are fine crumbs.

Press the mixture into the base; press down firmly with flat base of a glass. Refrigerate while making the topping.

In a food processor, process the cream cheese, sugar, thickened cream and mango until smooth.

Dissolve the gelatine in the hot water and add to the mixture, processing further to combine.

Pour the mixture over the top of the biscuit crumb base and smooth the top flat. Refrigerate for 3-4 hours to set.

Passionfruit sauce: Place the passionfruit and sugar in a small saucepan and heat gently until the sugar dissolves. Let cool and pour over top of cake once it has set.

Notes:

  • If you want to make the passionfruit sauce into a passion fruit topping on the cake, you can add 2 tbsp of cornflour to ½ cup of cold water and mix this into the saucepan after the sugar has melted. Bring it to the boil and cool. Pour over the top of the set cheesecake and refrigerate until the topping has set.
  • The same way that you make this a mango cheesecake, you can change this into a raspberry cheesecake or blueberry cheesecake by adding 500g of fruit.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find more delicious dessert recipes

Serving Suggestions

Note

Gluten-free choc chip cupcakes

Gluten-free choc chip cupcakes

Serves:

 

Ingredients

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups almond meal
  • half a cup gluten-free plain flour
  • half a cup choc chips
  • half a cup (125mL) milk or buttermilk

Icing (optional)

  • 25g unsalted butter, softened
  • 1 cup icing sugar (gluten-free)
  • 1 tablespoon milk
  • food colouring

Method

Preheat oven to 180C. Place cupcake papers in two 12-hole cupcake trays.

In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition.

Add the eggs one at a time, beating for about a minute between each addition; the mixture will be separate at this stage.

Add the vanilla, almond meal, flour, choc chips and milk, stir until combined.

Fill cupcake papers half full (an icecream scoop is perfect for this). Bake for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

Icing:

Mix butter, milk and icing sugar until well combined. The mixture should be quite thick. Add food colouring a few drops at a time until you get your desired stomach-turning colour.

Spoon into a piping bag and pipe a small swirl of icing on the top of each cake. Top with a treat.

Notes:

  • The almond meal makes these cupcakes yummy and wonderfully indulgent, even if you are not gluten free.
  • Top with the icing and a tiny teddy (or a gluten free equivalent) and you can have an easy teddy bear party theme!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Weet-Bix with apple and cinnamon

Weet-Bix with apple and cinnamon

Ingredients

  • 2 x Weet-Bix
  • 1 apple
  • A sprinkle of cinnamon
  • A cup of breast milk, formula or cooled boiled water

Method

Peel, core and dice the apple.

Place in a saucepan of shallow water and sprinkle lightly with cinnamon. Simmer over medium heat until soft – about five minutes.

Meanwhile, break up Weet-Bix bricks as fine as you can and soak in the milk or water until soft.

Heat in microwave for 30 seconds.

Puree the cooked apple and stir through the Weet-Bix.

Sprinkle lightly with extra cinnamon if desired.

åÊNote

  • Best eaten fresh, but if you make extra apple, freeze it in an ice cube tray and add two cubes each time.
  • Though rare, cinnamon allergies can exist. Do the four-day-rule check: introduce it in foods for four days in a row and watch for signs of allergies – redness, itching rashes etc.
  • This recipe was created by Belinda Graham for Kidspot.

French crepes with berries

French crepes with berries

Serves:

 

Ingredients

  • 150 grams blueberries
  • 150 grams strawberries, hulled & halved
  • 4 tablespoons castor sugar
  • 1 vanilla bean, split lengthways
  • 1 teaspoon vanilla essence
  • 2 teaspoons cornflour
  • 70 grams plain flour
  • 20 grams butter or margarine, melted
  • 1 teaspoon lemon zest
  • 2 eggs
  • 3/4 cup skim milk
  • olive oil or canola oil spray
  • 4 – 6 scoops optional Light Vanilla ice cream

 

Method

Heat berries, 3 tablespoons sugar, vanilla bean/essence and 300ml water in a saucepan over low heat for 5 minutes or until sugar dissolves.

Mix cornflour with 1 tablespoon water and stir into berry mixture.

Simmer, stirring constantly, for 2 minutes or until sauce thickens, then cover and remove from heat.

Sift flour into a bowl, then stir in remaining sugar and make a well in the centre.

Combine butter/margarine, lemon zest, eggs and milk in a small jug.

Whisk into dry ingredients and stir until mixture resembles a smooth batter.

Lightly spray a small non-stick frypan with oil, add 2-3 tablespoons of batter to pan and tilt pan so it covers the base.

Cook over medium heat for 2 minutes or until golden underneath.

Flip and cook the other side until golden.

Remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.

Serve with sauce and a scoop of ice-cream, if desired.

 

Serving Suggestions

Note

Hidden Vegetable Pasta Sauce

Need a new way to get veggies into the kids? This easy pasta sauce combines some of the best nutrient filled veggies and hides them in a tasty sauce.

Serve over a classic spaghetti bolognese or on top of your child’s favourite pasta dish.

Find other recipe ideas:

Rice cake owls

Rice cake owls

Serves:

Ingredients

  • 1 slice meat of your choice (chicken, ham, etc.)
  • 1 rice cake
  • 1 boiled egg
  • 2 sultanas
  • 1 slice of cheese
  • 2 slices of cucumber
  • 1 carrot stick

Method

Lay meat on top of rice cake.

Carefully slice your boiled egg and use the two middle slices as eyes, place sultanas on for eyeballs.

Using a knife cut a small triangle for the beak and fashion feet out of cheese, as shown in picture.

Cut one cucumber slice in half and use as wings, then with another slice make ears.

Once positioned on a plate, place a carrot lengthways underneath the owl to serve as a tree branch.

Find more snack ideas

Serving Suggestions

Note

  • I used sliced chicken for this owl but you can use whatever your kids like.
  • You can swap some vegetables in this recipe like zucchini for cucumber. It's really all about the shapes.
  • This recipe was created by Karla Gilbert. You can read her blog at Ironmum Karla, catch up with her on Twitter, find her on Facebook or peek at her pins on Pinterest.

Apple and buttermilk cake

Apple and buttermilk cake

Serves:

Serves 12

Ingredients

  • 5 Granny Smith apples
  • 3 tbsp raw sugar
  • 2 tsp cinnamon
  • 2 2/3 cups (400g) plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups (335g) caster sugar
  • 1 cup (250ml) vegetable oil
  • 1/2 cup (125ml) buttermilk
  • 4 eggs, room temperature

Method

Preheat oven to 170°C (150°C fan-forced). Grease and line a 22cm springform cake tin. Peel and core apples and chop them into 1.5cm pieces. Toss them in the raw sugar and cinnamon.

Whisk together flour, baking powder, salt and sugar in a large bowl. In a separate bowl, combine oil, buttermilk and eggs. Gradually add wet ingredients to dry ingredients, beating well until just combined. It will have a thick consistency.

Pour half the batter into the prepared tin. Top with half the apples. Add remaining batter, spreading it out to cover apples. Top with remaining apples.

Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Check cake after an hour – if it is becoming too brown, cover loosely with a piece of foil.

Find more delicious cake recipes:

Serving Suggestions

Note

  • Choose a green apple for this recipe so that the pieces keep their shape during baking.
  • I used a normal round baking tin, but a ring tin would alleviate the potential problem of an undercooked centre.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Beetroot Cookies

Beetroot Cookies

Serves:

Ingredients

  • 125g butter, softened
  • 3/4 cup sugar
  • 1 tsp vanilla essence
  • 1 egg
  • 2 cups standard plain flour
  • 1 tsp baking powder
  • 1/2 pack LeaderBrand Pure’n Ezy Beetroot, pureed
  • 1 cup chocolate chips

Method

Preheat oven to 190°C. Cream butter, sugar and vanilla together until light and fluffy. Add egg, beating well.

Sift flour and baking powder together and combine with creamed mixture. Add chocolate chips, pureed LeaderBrand Pure’n Ezy beetroot and mix.

Roll heaped teaspoonsfuls of mixture into balls and place on an oven tray. Flatten slightly with a floured fork.

Bake for about 12 minutes.

Serving Suggestions

Note

Chicken bacon and mushroom fettucine

Chicken bacon and mushroom fettucine

Serves:

 

Ingredients

  • 500g chicken breasts or tenders
  • 2 tablespoons extra-virgin olive oil
  • 500g fresh or dry fettuccine
  • 1 ½ tablespoons butter
  • 2 rashers bacon, rind removed and chopped
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 300g (3 cups) mushrooms (any), sliced
  • 1 cup beef stock (optional)
  • ½ cup light sour cream
  • ¼ cup milk
  • 1/3 cup fresh parsley, roughly chopped
  • salt and pepper to taste
  • 50g Parmesan cheese, finely grated

Method

Brush chicken with oil. Bring a grill pan to medium heat and grill chicken until cooked through. Set aside and cover tightly with foil to keep warm.

Bring a large saucepan of water with ½ teaspoon salt to a rolling boil over medium-high heat, and cook fettuccine according to packet directions making sure to stir every few minutes so it doesn’t stick to the bottom. Drain and set aside.

Meanwhile, begin the pasta sauce while the fettuccine cooks.

Heat a frying pan to medium heat, and add butter. Sauté bacon for 3 minutes, then add garlic, onion, mushrooms, and pepper, and cook until soft (approx. 5-8 minutes).

Add stock and let the sauce simmer for about 3 minutes.

Stir in sour cream, milk and parsley. Slice chicken and add to sauce.

Return the cooked pasta to the large saucepan it was cooked in and toss it together with the sauce.

Serve immediately with parmesan cheese.

 

Notes:

  • If you’re looking for budget-friendly meals, I think this dish is just as delicious without the chicken or bacon! My husband loves it and he’s really fussy about ‘vegetarian’ dishes!
  • If you feel like a more adult version of this recipes, try using a mixture of mushrooms such as button, shiitake, and a small handful of dried porcini mushrooms. Pour a cup of boiling water over the dried mushrooms, allowing them to steep in the water for ten minutes. Remove the mushrooms from the water and reserve the water. Chop the mushrooms and add them to the sauce along with the other mushrooms. Replace the beef stock with the mushroom liquid. You can also add a small glass of white wine to the sauce along with the stock/liquid but be sure to let the alcohol cook off for a few minutes.
  • I am addicted to fresh pasta! If you have the chance to buy some for this dish, do try it because fresh pasta takes it to a whole new level of deliciousness!.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Tomatoey chipolatas with polenta

Tomatoey chipolatas with polenta

Serves:

4-6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 12 baby chipolata sausages
  • 400g can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1L chicken stock
  • 1 cup instant polenta
  • 60g freshly grated parmesan cheese

Method

Heat oil in a large frying pan over medium heat. Cook sausages until golden brown, about 2-3 minutes. Transfer to a plate and set aside.

Add onion and garlic to the pan and cook over medium heat for about 5 minutes until softened. Add tomatoes and oregano, bring to the boil, then reduce heat to low, cover and cook for 10 minutes. Add sausages and cook for a further 10 minutes or until sauce is thick.

While the sauce is simmering, bring the stock to the boil in a saucepan. Slowly add polenta, whisking until all added.

Bring to the boil, reduce heat to low and stir constantly with a wooden spoon for a further 8-10 minutes or until the polenta is cooked (the texture of mashed potato).

Remove from heat and stir in parmesan. I find that the stock and parmesan give enough flavour and I don‰Ûªt add extra salt.

Serve sausage casserole on a puddle of polenta.

Notes:

  • My husband‰Ûªs verdict on this dish was ‘sensational’. The tomatoey sauce combines beautifully with the creamy polenta. If your kids like mash, they will love polenta.
  • I poured the leftover polenta onto a plate and used it in the Polenta cake with anything goes salad
  • Our local supermarket stocks a 500g packet of gluten-free chipolatas, happily with a high meat content and identifiable carrot. I use these sausages and gluten-free stock to make this dish gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.

 

Low-fat meat pie recipe

Low-fat meat pie recipe

Serves:

Ingredients

  • 6 reduced-fat puff pastry sheets
  • 1 tbsp rice bran oil
  • 1 onion, pureed in a food processor
  • 750g extra-lean beef mince
  • 1/3 cup plain flour
  • 750ml (2 1/2) cups beef stock
  • 1 tbsp tomato paste

Method

Remove pastry sheets from freezer to defrost.

Saute onion in oil until softened. Add mince, breaking up lumps with back of spoon until browned.

Blend in flour and cook, stirring, for 1 minute. Gradually stir in stock and tomato paste. Bring to boil, stirring. Simmer uncovered for 10 minutes. Cool.

Heat pie maker. Cut pastry circles using pie cutter. Place large circle in pie maker, fill with mince. Place smaller circle on top. Cook until golden (takes about 5 minutes). Serve with lots of veggies.

Leftover pies can be reheated in the pie maker for another meal. Recipe makes 12 pies.

Find related pie recipes

Serving Suggestions

Note

  • If you don’t have a pie maker, use a large muffin tray. But I do recommend getting your hands on a pie maker. Your kids will think you’re a kitchen superhero and they’re a fail-safe way to create a meal.
  • Kids are often anti-onion which is why I puree veggies in a food processor to hide them.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Oat date and honey muffins

Oat Date and Honey Muffins

Serves:

 

Ingredients

  • 1 1/2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 1/4 cups rolled oats
  • 1/3 cup castor sugar
  • 1 cup dried dates, roughly chopped
  • 150ml vegetable oil
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 3 tablespoons honey

Method

Preheat oven to 180ºC (350ºF).

Lightly grease and base line with non stick baking paper a 12 hole (1/3 cup capacity) muffin tin. Sift together flour and baking powder, add sugar, oats and dates.

In a medium bowl whisk together oil, egg, milk and honey. Fold flour into the liquid, mix until combined. Spoon into the prepared tin.

Sprinkle evenly with the reserved oats. Bake 15-18 mins or until golden and firm to touch. .

Serving Suggestions

Note

Rice cooker vegetable frittata

Rice cooker vegetable frittata

Serves:

6

Ingredients

  • 2 tbsp olive oil or butter
  • 1 small brown onion, finely sliced
  • 1 clove garlic, crushed
  • 1 medium zucchini, finely sliced
  • 1 medium red capsicum, de-seeded and finely sliced
  • 1 cup potato, peeled, grated and with moisture squeezed out
  • 6 eggs
  • 2 tbsp grated cheese
  • salt and pepper

Method

Step 1.  Heat the butter or olive oil over a medium heat in a frying pan.

Step 2. Add the garlic and onion and saute for two minutes. Add the capsicum and zucchini and cook for a further two minutes. Add the potato and continue to cook for another two minutes.

Step 3. Grease the rice cooker bowl with canola spray or olive oil. Add the eggs to rice cooker and lightly beat until combined. Spoon in warm vegetables and cheese, season to taste and set to cook with the lid on. If your frittata isn't cooked after the cook cycle you can leave it on the warm cycle for an extra 10 minutes to allow it to set.

Step 4. Remove the cooked frittata from the rice cooker by inverting onto a plate. Slice into four and serve with a garden salad.

Rice cooker frittata

Serving Suggestions

Note

  • You can use your own favourite combination of vegetables in this recipe or even used leftover vegetables from a recent meal.
  • It is best to squeeze out the moisture from the potatoes or it will make your frittata too moist.
  • If yo love bacon then this Healthy bacon and vegetable frittata recipe may be the one for you.
  • This Chorizo and potato frittata has spicy chorizo which marries with potatoes very well as they soak up all the flavour.
  • If you have some spinach in the fridge then try this Mushroom and spinach frittata.
  • I like to roast extra vegetables at dinner so I can use them the next day for this Roast vegetable frittata.
  • Are you looking for something to do with leftover ham? Try this Ham frittata.
  • When leek are cheap then this Leek, zucchini and cheese frittata is a great light meal.
  • This recipe was created by Jennfer Cheung for Kidspot, New Zealand's best recipe finder.

Light spaghetti carbonara

Light Spaghetti Carbonara

Serves:

Ingredients

  • 1 pkt (400g) thin spaghetti
  • cooking spray
  • 12 slices shortcut bacon, cut into thin strips
  • 4 spring onions, sliced
  • 1 clove garlic, crushed
  • ½ cup skim milk
  • ¼ cup parsley, finely chopped
  • 1 cup parmesan cheese, grated
  • 400g low-fat cream cheese
  • 2 eggs, lightly beaten
  • freshly ground black pepper

Method

Cook pasta as per packet instructions.

In a frying pan sprayed with cooking spray, cook the bacon, spring onions and garlic for 5 minutes, stirring continuously. Add milk, parsley and half of the parmesan cheese to the frying pan, stirring continuously.

In a medium bowl, whisk together the cream cheese and eggs and set aside.

Place the cooked pasta in the frying pan with the bacon mixture. Add the eggs and cream mixture, tossing to coat all strands for 2 minutes or until slightly thickened.

Serve in warmed bowls, sprinkle with the remaining cheese and season with freshly ground pepper.

Notes

  • This will feed 4 to 5 people. It’s OK to halve the ingredients if you’re cooking for 2.
  • Reserve some of the pasta water to thin the sauce if it becomes too thick.
  • Try to make sure that you don’t overcook your pasta as it will continue cooking in the sauce.
  • It’s cheaper to buy a block of parmesan cheese and grate it yourself. Just wrap it in baking paper and place in a resealable bag in the fridge to store.

More pasta recipes:

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Cheesy Pretzel Broomsticks

Cheesy pretzel broomsticks

Serves:

Makes 12

Ingredients

  • 12 x stick pretzels
  • 6 x cheese slices (the processed kind)
  • 3 x shallots

Method

Step 1. Cut each cheese slice in half and cut the fringes of the broom using a small sharp knife.

Step 2. Wind the fringed cheese slice around the end of a pretzel with the fringes facing down.

Step 3. Slice the soft green end of a shallot into thin 2mm strips about 10cm long.

Step 4. Use the shallot strip to secure the cheese to the pretzel.

Notes:

  • Thanks to Kidspot Australia for creating the instructional video.
  • These gorgeous little witches’ brooms will literally fly off the Halloween table, guarateed!
  • You could also use chives to secure the cheese to the pretzel.
  • This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder.

Find more related Halloween recipes:

Serving Suggestions

Note

Double chocolate chip biscuits

Double chocolate chip biscuits

Serves:

 

Ingredients

  • 110 g butter (softened)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/4 cup cocoa
  • 1 tsp bicarbonate of soda
  • 125 g milk chocolate (melted)
  • 100 g milk chocolate (roughly chopped, chopped into pieces)
  • 200 g white chocolate chips

Method

Preheat your oven to 160C (140C fan-forced) and line two trays with baking paper. Place the butter and brown sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and vanilla extract and beat for 2-3 minutes until well combined.

Remove the bowl from the mixer stand and add the flour, cocoa, bicarbonate of soda and melted chocolate to the bowl. Add the extra chopped milk chocolate and white chocolate chips and stir with a large spoon to combine. Don’t worry if your mixture doesn’t start to come together straight away, it can take a minute or two to combine.

Use a dessert spoon to scoop up the double chocolate chip biscuit mixture and roll it into balls. If you find your mixture is quite soft, place it in the fridge for 10 minutes to firm up a little. Place the balls onto your prepared baking trays and flatten slightly. Repeat, making sure you leave approximately a 3cm gap between each biscuit, until all the mixture has been used.

Bake for 10-12 minutes, or until slight cracks have formed on top of the biscuits, before cooling on the baking trays for 5 minutes and carefully transferring to a wire rack to cool completely.

Find more biscuit and cookie recipes.

Serving Suggestions

Note

  • Use your favourite kind of chocolate for these bickies. If you have a penchant for dark chocolate, go for it. If white chocolate is your thing, use that instead!
  • These biscuits are delicious and perfect to treat the kids with for parties, picnics, or a sneaky after-school snack.
  • This recipe was created by Lauren Matheson for Kidspot.

Wholemeal apricot and coconut cake

Wholemeal apricot and coconut cake

Serves:

 

Ingredients

  • 1 cup chopped dried apricots
  • 1 cup hot milk (or soy milk)
  • half a  cup honey
  • 1 egg, lightly beaten
  • 1 cup wholemeal self raising flour
  • half a cup coconut

Method

Combine apricots, milk and honey in a bowl. Cover and stand 1 hour.

Pre-heat oven to 180åC.

Grease a 14cm x 21 cm loaf pan, line base with baking paper.

In a bowl, stir the egg, sifted flour and half a cup of the coconut into the apricot mixture.

Spread mixture into prepared pan and sprinkle with remaining coconut.

Bake for approx. 1 hour.

Stand cake in pan 5 minutes before turning onto wire rack to cool.

Notes:

  • This cake is like a healthy version of Apricot Delight and still delicious!
  • This makes a wonderful cake to bundle up in baking paper & stick into lunchboxes for kids. It will keep their energy levels up and you could even add a half a cup chopped walnuts for added energy and crunch.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.

 

 

Hot Cross Buns

Hot cross buns

Serves:

Makes 16

Ingredients

  • 1 tablespoon dried yeast
  • ¼ cup caster sugar
  • 1 cup (250mL) warm milk
  • 4 cups plain flour (bread flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon all spice
  • 60g butter, chopped
  • ½ cup currants
  • ½ cup sultanas
  • ½ cup (125mL) warm water
  • 1 egg, lightly beaten
  • 1 tablespoon apricot jam

Flour paste

  • ½ cup plain flour
  • 1 tablespoon caster sugar
  • 1/3 cup (80mL)

Method

Place yeast, sugar and milk in a small bowl, whisk until yeast dissolves. Cover with plastic wrap, stand in a warm place (see Notes) for 10 minutes or until mixture is frothy. Sift flour, cinnamon and all spice into a large bowl and rub in butter (try the Buddhism for Mothers approach and embrace the moment). Stir in yeast mixture, currants, sultanas, egg and water. Cover with plastic wrap and stand in a warm place (see Notes) for 1 hour or until mixture has doubled in size.

Grease a deep 23cm square tin with butter. Turn dough onto a floured surface (let the kids help you punch the air out) and knead for 5 minutes. Divide dough into 16 pieces, form into balls and place in the tin. Stand in warm place (see Notes) for 20 minutes or until dough has doubled in size.

Preheat oven to 180°C. To prepare flour paste, combine flour and sugar in a bowl; gradually blend in enough water to form a thickish smooth paste. Spoon paste into a piping bag with a small plain tube or use a snap lock bag and cut off a tiny corner. Pipe crosses onto buns—four long lines vertically and then horizontally across each row of buns.

Bake for 10 minutes then reduce heat to 160°C for about 20 minutes. Turn onto a wire rack and brush with warm jam (or not if you don’t like sticky buns).

Serve as soon as they are cold enough to touch, plain or with butter.

Find related Easter recipes

Serving Suggestions

Note

  • This recipe involves 1h 20 min standing (rising) time for the dough.
  • Nothing like working with yeast and kneading to bring out your inner Domestic Goddess!
  • If your house is a bit on the cool side when you are baking buns, you will find warm places are in the laundry if the dryer is on, on top of the oven if you are baking something else or sit the bowl/tin on a heated wheat bag.
  • Will keep in an airtight container for a few days; reheat in the oven for 5-10 minutes before serving.
  • Recipe created by Melissa Hughes for Kidspot.

Slow cooker lamb shanks with red wine and mushrooms

Slow cooker lamb shanks with red wine and mushrooms

Serves:

Ingredients

  • 1 cup flour
  • salt and pepper
  • 4 large lamb shanks, frenched (bones at the end trimmed of fat)
  • ¼ cup olive oil
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 2 cups beef stock
  • 1/3 cup maple syrup
  • 1 cup red wine
  • 2 cups mushrooms, sliced
  • 1 tbsp butter
  • 3 tbsp cornflour
  • 1 cup water

Method

In a bowl, combine the flour, salt and pepper and coat the lamb shanks liberally.

Heat the oil in a frying pan and brown all over before transferring to the slow cooker.

In the same frying pan, over a medium heat, cook the onion and garlic for 2 minutes. Add the stock, maple syrup and red wine. Bring to the boil and pour over lamb shanks.

Cook the shanks for 4-6 hours on HIGH or 6-8 hours on LOW setting.

After the lamb is cooked, make the mushroom sauce. In a frying pan over a medium heat, cook the mushrooms for 2 minutes in butter. Remove the shanks from the slow cooker and set aside. Strain the juices from the slow cooker into the frying pan. Bring to the boil.

In a cup, combine cornflour and water; add to frying pan. Whisk for 3 minutes and cook until sauce is the consistency of gravy. Add the lamb back into the frying pan. Heat just before serving with mashed potato and steamed green veggies.

Notes:

  • I used 4 very large hind shanks for this recipe but if you have fore shanks you may need 8.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find more slow cooker recipes:

Serving Suggestions

Note

Pumpkin Soup

Pumpkin soup

Serves:

Pumpkin soup is a family favourite that is easy to make and kind to the budget. Using butternut pumpkin, nutmeg, chicken stock and a little sour cream at the end, you can have this soup on the table in an hour.

Ingredients

  • 4-6 cups butternut pumpkin (roughly diced)
  • 1 large carrot (roughly diced)
  • 1 large onion (roughly diced)
  • 3 chicken stock cubes
  • 1 teaspoon nutmeg
  • salt & pepper (to taste)
  • 3-4 cups water
  • half a cup sour cream (optional)
  • Parsley or basil for garnish

Method

Place water, pumpkin, onion, carrot, nutmeg, chicken stock, salt and pepper in large pot and bring to the boil.

Simmer for 1 hour or until pumpkin is tender

Remove soup from heat and puree soup in a blender.

Return soup to pot and heat through.

Add half a cup of sour cream, stirring through without boiling.

Note

  • For a special touch you can serve soup in fresh breadrolls with the centres scooped out. Warm rolls in the oven first.
  • Garnish with a swirl of sour cream and parsley or basil.
  • Roasted pepitas and a few drops of balsamic vinegar make for a tasty topping.

Serving Suggestions

Note

Kidspot New Zealand is all about simplifying the search for kid related fun, activities, sports and related trappings. It makes it fast and easy for kids and their parents to identify things and places of interest leaving more time for all to enjoy!

Please contact us with new ideas and suggestions on how to make this a reality for you and your family.

Stay in the loop

Stay in the loop with all things family and fun! Subscribe to the Kidspot Catchup and receive a weekly does of parenting tips, tasty recipes, and exciting activities for the whole family.

About Kidspot

Contact Kidspot

Advertise with Kidspot

Kidspot Terms and Conditions

close

Join the Catch Up

Join our community of parents and let the Kidspot Catchup be your guide to creating unforgetable family moments.