Ingredients
Method
Put all of the ingredients into a blender (including the peach juice) and blend until smooth.
Pour into ice block moulds and freeze until firm.
Enjoy!
Serving Suggestions
Note
Ingredients
Topping:
Method
Preheat oven to 180°C (160°C fan-forced) and line the base of a 24cm cake tin with the pears. In one bowl, mix the flour, baking powder, brown sugar and ginger together and in another, whisk together the remaining ingredients.
Gently stir to combine and pour batter over the pears.
Sprinkle this with the brown sugar, carefully pour over the boiling water and scatter with hazelnuts.
Place in the oven and bake for 35 minutes, or until the top is firm to touch. Serve with custard or ice cream.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180°C. Line a baking tray with baking paper and set aside.
Mix all wet ingredients together in a jug.
Mix all dry ingredients in a bowl.
Pour the wet ingredients into the dry ingredients and combine.
Dough will be firm. Roll out thinly on a floured surface. Cut into sticks and bake for 15 minutes.
Serving Suggestions
Note
They’re a fun Easter activity for the kids and a lovely treat for friends and family.
Ingredients
Method
Step 1. Place white chocolate and coconut into heatproof bowls. Melt the chocolate on high in the microwave for one minute and stir until it is smooth.
Step 2. Dip the tip of the marshmallow into the melted chocolate and tap off excess chocolate.
Step 3. Roll the marshmallow in the coconut.
Step 4. Place on a plate and refrigerate for 10 minutes before serving.
Serving Suggestions
Note
Serves 2-4
Ingredients
Method
Place rice and 2 cups of water in a saucepan. Bring to the boil, reduce heat to lowest setting, cover with a lid and allow to simmer until water has been completely absorbed, approximately 20 minutes. Turn off heat and leave covered for 5-10 minutes.
Meanwhile, slice chicken fillets horizontally into thin escallops. Place in a bowl and pour over some of the oil from the antipasto, ensuring it is well coated.
Heat a non-stick frypan over medium heat. Fry chicken for 1-2 minutes on each side until just cooked through. Set aside and keep warm.
Remove vegetables from oil and dice. Pour one tablespoon of remaining oil into the frypan and add vegetables and cooked rice. Stir to combine and warm through.
Distribute rice between serving bowls and top with chicken.
Serving Suggestions
Note
Ingredients
Method
Line paper plates with baking paper.
Melt chocolate chips/brick chocolate in microwaveåÊand pour into bowl of uncooked, broken 2 minute noodles. Mix well to coat.
Place spoonfuls of noodle mixture onto platesåÊand mould into nest shapes. Make sure the chocolate has cooled but not so much that the mixture hardens.
Using peanut butter as glue, stick down jelly beans, marshmallow and eggs inside the nest cavity.
Serving Suggestions
Note
Ingredients
Icing
Method
Line a 21cm x 16 cm slice tin with baking paper and set aside.
Place biscuits, coconut, condensed milk, butter and lemon rind in a food processor. Pulse until mixture resembles fine breadcrumbs. Press the mixture into the slice tin.
To make the icing, using a mixer, beat the butter and add the lemon juice. Gradually add icing sugar. Spread over slice, sprinkle with coconut and refrigerate for 1 hour before cutting into squares.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 200°C conventional or 180°C fan-forced.
Line a 28cm flan tin with pastry, sealing joins between the sheets and trimming to fit.
To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further five to 10 minutes until lightly brown.
Reduce oven to 180°C conventional or 160°C fan-forced.
Wash silver beet well. Finely slice stalks and set aside. Roughly chop leaves. Place cup of water in a saucepan and bring to the boil. Add leaves and cover with a lid. Cook for two minutes until wilted. Drain and allow to cool. Squeeze water out of leaves then chop finely.
Heat oil in a frypan, then saute onions over very gentle heat for five minutes. Add garlic and silver beet stalks and cook for a further five minutes. Increase heat slightly, add bacon and cook for a further two minutes. Finally, add chopped leaves and stir to combine. Season well with salt and pepper, and set aside to cool.
Distribute silver beet mixture into the blind-baked pastry case and top with tasty cheese. Beat eggs and cream together and pour over the silver beet. Sprinkle with grated parmesan.
Bake for 30-35 minutes until set and lightly brown. Serve with a large green salad.
Serving Suggestions
Note
Ingredients
Bolognese sauce
Cheese sauce
Method
In a frying pan, heat the olive oil over a medium heat and add the brown onion and garlic. Fry until translucent and then add the mince.
Use a wooden spoon to break up the mince and when the meat is browned, add the tomato paste and red wine. Cook for 2 minutes and then add the tomatoes and Italian herb mix. Reduce heat and simmer for 30 minutes.
Meanwhile, in a small saucepan, combine the milk, onion, parsley stalks, peppercorns and bay leaves. Bring to the boil and remove from heat. Set aside for 15 minutes and then drain and discard solids.
Heat the oven to 190°C or 170C fan-forced. Set aside a 3L rectangular casserole dish.
In a saucepan, over a medium heat, melt the butter and then add the flour. Stir until the mixture begins to boil and then cook without browning for 2 minutes. Reduce heat to low and gradually whisk in the milk until you have a smooth sauce. Simmer, stirring constantly for 4-5 minutes until the mixture thickens and then whisk in the parmesan cheese until well combined. Whisk in the nutmeg and salt and pepper and remove from heat.
To assemble, ladle 1 cup of meat sauce into the casserole dish and and then layer lasagne sheets to cover the base. Using one third of the remaining meat sauce, cover the lasagne sheets and then pour over one third of the cheese sauce, spreading evenly with the back of a spoon. Repeat this layering process until both meat and cheese sauces are used up. Finish with a layer of cheese sauce. Sprinkle over the mozzarella and bake for 40-45 minutes until brown on top and bubbling at the sides.
Leave to sit for 10 minutes after removing from oven before cutting and serving with a green salad.
Serving Suggestions
Note
Ingredients
Method
Pre-heat oven to 180C. Line a 12 cup muffin tin with muffin patty pans and set aside.
Sift flour and cinnamon in a bowl.
Combine lemon zest, juice, sugar, egg and melted butter together.
Pour wet ingredients into dry and gently fold to combine.
Spoon into patty pans and bake for 25-30 minutes.
Serving Suggestions
Note
Ingredients
Creamy sauce
Method
Heat oven to 200°C or 180°C fan-forced and spray a shallow baking dish with oil.
In a small saucepan, melt butter/margarine.
Add flour, constantly stirring until mixture browns slightly.
Remove from heat and slowly add milk and stock, whisking constantly to avoid any lumps (if you get some, don’t panic just keep whisking).
Return to the heat and add mustard. Bring back to a simmer and stir constantly until sauce thickens. Stir through chives and lemon zest.
Place cauliflower and leeks into a microwave-safe dish, cover and microwave on high for 6-8 minutes, until just tender.
Discard any liquid and transfer vegetables to baking dish. Pour over creamy sauce and top with cheese. Bake for 25 minutes until golden and creamy.
While cauliflower is baking (about 6-8 minutes before the end of cooking time), slice each chicken breast lengthways through the middle to make two thin breasts.
Heat a frying pan to medium-high, spray lightly with oil spray and cook fillets for 2-3 minutes per side.
Remove chicken fillets and allow to rest on a board for a couple of minutes before serving with cauliflower bake and greens.
Serving Suggestions
Note
Ingredients
Method
Step 1. Gather all ingredients together.
Step 2. Using a mixer with a dough hook, place the flour, butter and a splash of milk into the bowl and mix, gradually adding milk until you have pliable dough. Roll out on a floured bench into a 20cm x 30 cm rectangle.
Step 3. Sprinkle cooked bacon and cheese on top.
Step 4. Starting at the short edge, roll into a log, taking care not to tear the dough as you roll.
Step 5. Slice 2cm slices from the log and place on baking paper. Place the baking paper into the slow cooker.
Step 6. Place a clean, dry tea towel under the lid of the slow cooker and cook on high for 2 hours or until the dough is cooked through and the cheese is melted.
Serving Suggestions
Note
Ingredients
Method
Shape cutters (e.g. circles, stars, hearts, people)
Remove crusts from bread.
Spread six slices of the bread with spreads of choice.
Use butter or margarine to make sure the sprinkles stick.
Cut shapes from the centre of remaining six slices of bread and place on top.
Match up cut out shapes to make little sandwiches.
Serve on a large tray for maximum impact!
Serving Suggestions
Note
Ingredients
Method
Quarter and core the apples, then cut each quarter into pieces about 2cm square.
Peel bananas and chop each into 6 pieces.
Peel honeydew, deseed and chop into 2cm square pieces.
For each skewer, thread on two pieces of each fruit.
Kids love this bit; let them choose their own combination.
Pour yoghurt into a shallow bowl.
Place coconut in a shallow bowl, add 2 drops of yellow and red colouring (optional) and mix well – you should end up with some yellow, orange and red flecks.
Crumble the Flake bar into a shallow bowl.
Serve the fruit skewers on a plate, let the kids choose one, dip it in the yoghurt and then roll in the coconut or Flake. Ta da, fun fruit.
Serving Suggestions
Note
They’re a great freezer standby and these sweet, moist burger patties will have the kids asking for more.
18 large
Ingredients
Method
Line a 12-hole cupcake tin with paper cases and preheat the oven to 180°C or 160°C fan-forced.
Rub sugar and orange zest together with your fingertips until it is a fragrant, orange powder.
Cream butter and sugar together until pale and fluffy.
Add eggs, one at a time, fully incorporating each before adding the next.
Fold through flour and then, using an ice cream scoop (if you have one, if not a teaspoon will do) fill each case.
Bake for 15 minutes or until golden on top.
Allow to cool on a wire rack.
Meanwhile mix honey and yoghurt together.
Slice tops off each cupcake and spoon out a little from centre before filling holes with yoghurt and making faces with berries and/or little butterfly-style strawberry wings.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180C. Line a baking tray with baking paper.
Finely chop the onion I used the bowl attachment of my stab-mixer.
Combine onion, chicken, cornflake crumbs, cheese and egg in a large bowl.
Mix until well combined and roll tablespoons of mixture into small balls.
Place balls on tray and bake for 30 minutes until golden and sizzling.
Serving Suggestions
Serve with sweet chilli sauce (or plain tomato sauce).
Note
Ingredients
Method
Lightly toast the sesame seeds in the frying pan over low heat. Remove from heat when they are slightly golden, spread them out on a plate and set aside to cool completely.
Roll each slice of bread flat with the rolling pin and remove the crusts. Lay the cling film down on top of the sushi mat.
Spread a very light layer of cream cheese over each slice of bread. Turn the slices over and lay on top of cling film.
Spread the other side of each slice with a thicker layer of cream cheese. Place the salmon on top of each slice, filling as much of the bread as you can.
Put a cucumber slice on the very edge of the each slice. Roll the bread over the cucumber slice and all the way along until the bread is fully rolled.
Add a little more cream cheese if the end does not stick firmly. Roll each sushi roll in the cooled toasted sesame seeds.
The seeds will stick to the thin layer of cream cheese. Cut each bread roll in half and then half again.
Serving Suggestions
Note
Fill them up with your favourite little sweets and watch their faces when they discover what’s inside!
Ingredients
Method
Step 1. Grab your lollies, mini ice-cream cones and biscuits.
Step 2. Fill the cones with the Mini M&M’s and Skittles.
Step 3. Use writing icing to draw a line around the entire top edge of the cone. Stick a Choc Fudge biscuit on top of the icing edge and flip over so the cone stands with the biscuit on the bottom.
Step 4. Using orange writing icing, draw a line around the entire edge where the cone meets the biscuit. Using black writing icing, draw a “buckle” on the front of the hat.
Serving Suggestions
Note
Ingredients
Method
Whisk eggs, cream and salt until light and fluffy. Heat a non-stick saucepan over medium heat and melt the butter.
Pour in egg mixture and allow to cook for about 20 seconds until the edges are starting to set.
Use a wooden spoon to push the egg on the outside into the middle all the way around the pan.
Cook for another 20 seconds, repeat the ‘pushing’ motion.
The eggs will be almost set, remove from heat.
The eggs will continue to cook as you deal with toast and cutlery.
Serve eggs with hot buttered toast and a smile!
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180°C.
Drizzle garlic in oil then wrap in foil. Place tomatoes on a large baking sheet, drizzle with 3 tablespoons oil and sprinkle with salt. Roast in the oven for 30 minutes with the garlic.
When the tomatoes are cooked, bring a large, heavy-based saucepan to medium heat and then add two tablespoons oil and onions. Sauté until soft, then add roasted tomatoes, cans of tomatoes, roasted garlic removed from skins, stock, and pepper to taste.
Bring to a boil and allow to simmer uncovered, for twenty minutes or until it thickens.
Blend in a food processor or using a bar mix, and return to saucepan to simmer for another ten minutes.
Just before you serve soup, make toast and cut out hearts using a cookie-cutter. Serve soup immediately with a dollop of sour cream, and buttered hearts.
Serving Suggestions
Note
Ingredients
Method
Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Ingredients
8 large egg whites
2 cups caster sugar
1 dsp malt vinegar
1 dsp vanilla
Method
Tools: Stand mixer and whisk tool
Place all ingredients into your mixer bowl and beat it for 12–15 minutes until stiff. You will think it can’t possibly work but it does and place the mix onto a greased tray that you have previously splashed with a little cold water.
Bake 150°C for 1/2 hour and then 100°C for 1 hour. Let it cool in oven and remove. Do not open the oven door during the cooking.
Decorate with softly whipped cream and seasonal tropical fruit such as pineapple, papaya and passionfruit
Aunty Iri uses a dessert spoon as her spoon of measure.
Serving Suggestions
Note
Ingredients
Garlic bread:
Mussels:
Method
Preheat the oven to 180°C or 160°C fan forced.
Slice the baguette into 3 cm slices but not all the way through to the other side, so the baguette stays joined together.
Mix the butter and garlic together and spread the mixture evenly on both sides of each bread slice. Wrap tightly in foil and bake for 30 minutes.
Meanwhile, combine the tomatoes, passata, horseradish cream, Worcestershire sauce, celery, garlic, lemon and chilli together in a bowl.
When the garlic bread is almost done, tip the mussels into a large saucepan with a tight fitting lid. Set the heat to medium/high and pour in the tomato mixture. Cover and cook for five minutes or until bubbling and all of the mussels have opened. Discard any that have not opened. Sprinkle with parsley and serve with the warm garlic bread.
Serving Suggestions
Note
Ingredients
Rissoles/Patties:
Hamburger
Onions
Method
Preheat oven to 150C.
In a frying pan, heat a tbsp olive oil, and fry onion, carrot and zucchini.
Cook until soft to eliminate the moistness of the zucchini, add garlic and stir through. Turn off the heat and set aside.
Meanwhile, in a separate bowl, combine mince, breadcrumbs, sauces, egg, pepper and parsley, combine well and then add the carrot/onion/zucchini mix.
Roll into patties, and fry in batches in a frying pan with the remainder of the olive oil. Transfer patties when cooked to baking tray and warm in oven whilst continuing to cook the rest of the patties.
Set up your ‘making station’ with butter, sauces, pickles, cheese, tomato and lettuce.
Chop onions and when last patties have gone into the oven, start toasting the hamburger buns.
Put the onions on the frying pan, with olive oil. When softened, add balsamic vinegar and toss regularly. When caramellised, turn off heat.
If you like bacon or egg or pineapple with your hamburger, fry them now.
Assemble hamburgers, and serve.
Serving Suggestions
Note
Ingredients
Method
To make the tomato sauce: Place oil in a non-stick frying pan, add garlic and heat on low. Cook for 1-2 minutes until garlic becomes fragrant. Add remaining ingredients (except basil and cheese), turn up the heat and simmer for 5 minutes.
To make the fettuccini: Heat oil in a large non-stick frying pan, add vegetables with a pinch of salt and cook for 2-3 minutes, moving the pan around often. This will give you a lovely crunchy texture but if you prefer soft, cook it for a little longer and you will know when its done to your liking.
Serve fettuccini in bowls topped with sauce, a sprinkling of fresh basil and grated cheese.
Note
Ingredients
Method
Combine butter, sugar, golden syrup and cream in a small, heavy-based saucepan.
Stir over medium heat until the butter is melted and mixture is a smooth consistency – do not allow to boil. Reduce heat and leave to simmer, for about 5 minutes, stirring occasionally.
Stir through the salt. Remove from heat and set aside to thicken for 20 minutes.
Once the sauce has cooled and thickened, dollop a tablespoon or two into the bottom of serving cups or glasses, then arrange banana slices, top with popcorn and to finish off drizzle over some more caramel sauce.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and set aside.
Cream the butter and sugar together until light and fluffy. Add egg and beat to combine.
In a bowl, mix the mashed bananas and baking soda, set aside for two minutes.
Mix the banana mixture into the butter mixture with a wooden spoon. Mix together the flour and cinnamon and stir into the butter and banana mixture with a wooden spoon until just combined.
Fold in the chocolate chips.
Drop dollops of the mixture on a tray. Bake for 10-15 minutes or until golden. Place on wire racks to cool.
Serving Suggestions
Note
Ingredients
Method
Place all ingredients into a crockpot or slow cooker.
Set the crockpot or slow cooker to a low setting.
Using a whisk, mix all ingredients together until well combined. Cook on low for 2 hours. Stop to stir every 30 minutes to ensure the chocolate chips are not melted onto the bottom. Serve and enjoy!
Serving Suggestions
Note
Ingredients
Method
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for 3 minutes until the onion is starting to soften. Add the garlic, rosemary and chilli and stir until fragrant.
Add the sausage and stir until cooked through, breaking any clumps as you go. Add the red wine and lower heat to simmer, until reduced. Add the tinned tomatoes and mushrooms, bring to the boil and reduce heat to simmer for 20 minutes. Add the parsley and stir through.
Meanwhile, bring a large saucepan of water to the boil. Add a teaspoon of salt and cook pasta according to directions on the packet.
Divide the pasta between the serving bowls, top with pasta sauce and sprinkle with Parmesan cheese.
Serving Suggestions
Note
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