Allergen: Contains Dairy

Easy scones

Easy scones

Serves:

Ingredients

  • 2 1/2 cups self raising flour
  • 2 heaped tsp baking powder
  • 1 egg, lightly beaten
  • 1 – 1 & 1/2 cups milk
  • 1 tbsp icing sugar
  • 50g butter, melted

Method

Preheat oven to 210C.

Sift flour, baking powder and icing sugar together.

Stir in egg, milk and butter.

Turn out onto a floured board and leave to rest for 20 mins.

Roll to 2cm thickness.

Cut out circles with a glass, dipping it in flour between cuts.

Place scones close together on baking paper covered baking sheet and rest for a further 10 mins.

Bake for 10 mins.

Notes

  • These easy scones rise beautifully with no kneading required.
  • Add milk slowly and make sure mixture isn’t too sticky.
  • The resting time enables them to puff up nicely.
  • They tasted delicious served with jam and cream.
  • They are also a great lunch box item.
  • This Easy scone recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Salted caramel and ganache tarts

Salted caramel and ganache tarts

Serves:

Ingredients

  • 1/4 cup (60ml) cream (pouring or thickened)
  • 200g dark cooking chocolate, broken into cubes
  • 12 ready-made tarlet cases
  • 12 tbsp slow cooker salted caramel (this is equal to one tin)
  • 12 strawberries (for garnish)

 

Method

Step 1. Place cream in a glass bowl and microwave on high for 20-30 seconds. When hot, add dark chocolate pieces.

Step 2. Using a metal spoon, mix chocolate and cream well until all chocolate is melted and you have a smooth mixture. You may need to return to microwave for 5-10 second bursts until you have smooth glossy ganache.

Step 3. Spoon tablespoon-sized amounts of salted caramel into the tartlet cases and smooth over with the back of a spoon.

Step 4.  Spoon warm ganache over the caramel and tap bases gently on the bench to smooth over the tops. Slice strawberries into fan shapes and place on top.

Salted caramel and ganache tarts

Find more delicious dessert recipes

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Note

  • We chose to top these with ganache but if you a hard chocolate top, you can just use melted chocolate on top of the caramel and refigerate until set.
  • We chose tartlet cases but you could make a large tart case using these ingredients or even use bite-sized mini-tarts for this recipe.
  • If you love pancakes, you could make these Banana pancakes with caramel sauce for brekky.
  • Frozen yogurt is delicious and refreshing and this Caramel banana frozen yoghurt is better than store-bought ice cream.
  • If you want a warming winter dessert then Caramel and pear self-saucing pudding will have them licking their bowl.
  • Slices are the perfect afternoon tea treat and this Chocolate caramel slice will disappear fast.
  • You can make this Caramel sauce to go over ice cream and if you have slightly more sophisticated taste then this Salted caramel sauce is lovely over ice cream too.
  • If you want to make Caramel filling on the stove top it only takes 2 hours v’s 8 hours for slow cooker salted caramel.
  • These Caramels are the perfect homemade confectionery to give as gifts.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Banana muffins

Banana muffins

Serves:

Ingredients

  • 2 cups self raising flour
  • half a cup brown sugar
  • 1/3 cup (80mL) vegetable oil
  • 1 cup milk
  • 2 eggs
  • 1 cup mashed banana (2 large)
  • 12 pecan halves (optional)

Method

Preheat oven to 180C. Grease a 12 hole muffin pan or line with paper cases. Sift flour into a large bowl of an electric mixer. Add sugar and beat briefly to combine.

In a glass measuring jug, pour in milk (up to 1 cup), oil (up to 1 1/3 cups) and add eggs, whisk to combine. Pour milk mix and bananas into dry ingredients, beat with until just combined.

Spoon into muffin pans and top with a pecan half (if using) and bake for 15 minutes or until a skewer inserted into the centre comes out clean.

Cool slightly, then place on rack to cool completely.

Notes:

  • This is a great basic recipe for banana muffins. Add half a cup choc chips, macadamias or pecans to the mixture for variation.
  • Make these for a special Valentine Day weekend breakfast or as lunchbox fillers for the coming week.

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Easter bunny butt cake

Easter bunny butt cake

Serves:

Ingredients

  • 1 Betty Crocker vanilla cake mix
  • 1 cup (250ml) water
  • 1/3 cup (80ml) vegetable oil
  • 3 eggs (59g)
  • 1 tin (453g) Betty Crocker creamy deluxe vanilla frosting
  •  pink food colouring
  • 1 large marshmallow
  • 250g shredded coconut
  • 1 pkt (93g) fruit Roll-ups, strawberry flavour
  • green food colouring
  • 1 baby carrot
  • 1 Oreo biscuit, crushed

You will also need:

  • pink cardboard
  • 1 skewer or large toothpick

Method

Step 1. Preheat oven to 200°C conventional (180°C fan-forced). Grease and flour a 20cm round ovenproof bowl (for the bunny butt) and line 3 cups of a muffin tin with cupcake liners (these will be your bunny tail and paws).

In a mixing bowl, using a mixer, combine the cake mix, water, oil and eggs and beat for 2-3 minutes until you have a smooth consistency.

Fill 3 cupcake cups 2/3 full. Pour remaining mixture into the glass bowl.

Step 2. Place both in the oven, removing the cupcakes from the oven after the first 20 minutes and then cook the bowl for a further 40 minutes (a total of 60 minutes for the bowl). Test the cake with a skewer and if it comes out clean, the cake is ready.

Cool the cakes for 5 minutes and remove from the bowl to cool further.

Step 3. Remove 2 tablespoons of frosting from the container and set aside to frost the bunny tail.

In a bowl, mix the remaining frosting with pink food colouring until thoroughly combined.

Place the bunny butt on a serving tray. Smooth a spoon of  frosting under it so it sticks to the tray. Place the 2 cupcake paws into place and cut the marshmallow in half and place them on top of the paws to make heels.

Use a knife to smooth a thin coat of frosting over the whole cake. Place in the freezer for 30 minutes. This is called a “crumb coat”.

Step 4. Give the whole cake a second coat of frosting. Sprinkle liberally with  2 cups of coconut. Frost the bunny tail with the reserved white icing and roll in coconut. Use a toothpick or skewer to secure into place on the bunny butt.

Step 5. Using a roll-up, cut 2 large oval paw pads and 6 smaller round ones with scissors. Use leftover frosting to adhere to the bunny paws.

Brush away any excess coconut around the bunny. Place the remaining cup of coconut in a resealable bag with green food colouring and massage until coloured evenly. Sprinkle green coconut around the bunny to make “grass”.

Step 6. Using the cardboard and scissors, cut 2 long bunny ears and fold over a flap on the bottom of each. Slide these under the head of the bunny and adjust to stand up. Place the carrot beside the ears and sprinkle with a little crushed Oreo.

Easter bunny butt cake

Find related Easter recipes

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Note

  • If you are in a hurry, you can skip the crumb coat but your finished product will look slightly messy.
  • You may have to trim the top of your cake to make the “butt” sit flat.
  • I have seen this recipe use a “dirt” base for the bunny instead of “grass”. For this you can use crushed Oreo’s instead of green coconut.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Buttermilk scones

Buttermilk scones

Serves:

Ingredients

  • 3 cups self-raising flour
  • 3 tablespoons caster sugar
  • 80g butter, chopped
  • 1 cup (250mL) buttermilk

Method

Preheat the oven to 220å¡C. Sift the flour into a large bowl and stir in the sugar. Add the butter and use your finger tips to rub the butter into the flour.

Consider this part therapeutic rather than time consuming. When the mix resembles bread crumbs, add the buttermilk. Stir with a flat-bladed knife until the mixture is starting to come together.

Turn onto a lightly floured surface and knead just until dough is smooth. Use your hand to pat the dough into a round 2cm deep.

Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space less than a centimetre apart and brush the tops with extra buttermilk. Bake for 10-15 minutes until golden brown on top and cooked through.

Serve warm with raspberry jam and thick cream.

Notes:

  • An afternoon tea institution and quick and easy to make. The secrets to good scones are light hands (dont knead too much), a hot oven and placing them close together to help them rise.
  • Your kids will love getting their hands right into the flour to rub in the butter. Only a little bit of kneading required and then all the fun of cutting out the scones!
  • I did try these with gluten-free flour. Not good. A work in progress.
  • Recipe created by Melissa Hughes for Kidspot.

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Luscious lemon tart

Luscious lemon tart

Serves:

Ingredients

  • 1 cup plain flour (gluten-free)
  • 1/2 cup almond meal
  • 2 tablespoons caster sugar
  • 75g butter, chopped
  • 2-3 tablespoons iced water

Lemon filling

  • 1/2 cup (125mL) lemon juice
  • 1 cup water
  • 3/4 cup caster sugar
  • 3 tablespoons custard powder (gluten-free)

Method

Place flour, almond meal, sugar and butter in food processor bowl. Whiz until mixture resembles bread crumbs. While motor is still running, add iced water a tablespoon at a time until mixture starts to come together. Tip onto a floured surface, knead lightly to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180 degrees C. Roll dough between two sheets of non-stick baking paper to 3mm thick and large enough to line a 22cm flan tin with removable base. Roll pastry around a rolling pin and carefully unroll into flan tin. Cursing quietly when you haven’t lined it up properly and the edge of the tin cuts through the pastry… trim edges. Line pastry with baking paper and fill with baking weights or pasta/rice.

Cook (baking blind) flan for 10 minutes then remove paper and weights and cook for a further 10-15 minutes until pastry is golden.

Place lemon juice, water and sugar in a saucepan, bring to the boil and stir until sugar is dissolved. Mix custard powder in some hot water and stir into lemon mixture. Continue stirring until lemon filling thickens. Pour into pastry base, cool for 10 minutes and then refrigerate for a few hours until filling is set.

Serve wedges of tart with thick cream

Notes:

  • This refreshing, tangy lemon tart was a much anticipated dessert of my childhood – Mum and Nan made it often. What I like most about it is that it doesn’t contain the heavy cream and egg filling of cafe-style lemon tarts.
  • Use a frozen shortcrust pastry tart to make this recipe super-quick.
  • Make this tart gluten-free using gluten-free flour in the pastry.
  • Recipe created by Melissa Hughes for Kidspot.

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Berry scone wedges

Berry scone wedges

Serves:

Ingredients

  • 1 1/2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 60 grams polyunsaturated margarine
  • 80 grams blueberries
  • 2 tablespoons castor sugar
  • 125 grams NESTLE Mulberry Blissfull
  • low-fat milk for glazing

 

Method

Preheat the oven to 210C. Line a baking tray with baking paper.

Sift the flour and baking powder into a bowl, rub in the margarine with your fingertips.

Stir in the sugar and blueberries.

Add the Blissfull and bring the mixture together with your fingertips.

Turn onto a lightly floured surface, knead lightly until combined.

Place onto the tray, press out to 3cm thick.

Cut into 8 wedges and separate them slightly.

Brush with milk.

Bake for 20 minutes or until golden brown.

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Strawberry banana milkshake

Strawberry banana milkshake

Serves:

 

Ingredients

  • 1 cup milk
  • 2 scoops vanilla ice cream
  • 4 large fresh strawberries (or 1/2 cup frozen strawberries)
  • 1 large banana, chopped

Method

A refreshing and simple treat on a warm day!

Blend together for one minute.

Serve in tall milkshake glasses. Garnish with strawberries if desired.

 

Find more:

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Banana and walnut bread

Banana and walnut bread

Serves:

Ingredients

  • 2 cups plain flour
  • 3/4 tsp bi-carbonate soda
  • 3/4 cup castor sugar
  • 1 1/3 cups walnuts, chopped
  • 85g melted butter
  • 1/3 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups banana, mashed

Method

Preheat oven to 180°C. Line a loaf pan with baking paper and set aside.

In a bowl ,mix sifted flour, bi-carbonate soda and sugar.

In a separate bowl, beat eggs, add sour cream and mix in vanilla, banana and butter.

Pour the wet mix into the dry mix bowl and add walnuts. Mix gently until just combined and pour into loaf pan.

Bake for 45 mins.

Related banana recipes

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Note

  • I have made this recipe over and over and it never gets old. My son is not a fan of walnuts so I often bake a loaf without.
  • I find that this recipe freezes very well. I bake, slice and freeze this, so the kids can have it for school lunches.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Choc-cherry fudge

Choc-cherry fudge

Serves:

Ingredients

  • 400g tin condensed milk
  • 2 x 200g blocks dark or milk chocolate
  • 2 x 50g cherry ripe bars, chopped
  • 100g glace cherries, chopped

Method

Line a slice tray (mine is 26cm x 16cm) with baking paper.

Melt chocolate and condensed milk in a pan on low heat.

Mix in cherry ripe bars and glace cherries.

Pour the mixture into the pan and refrigerate until firm.

Cut into squares, with mouth watering, and enjoy.

Notes

  • This fudge is fantastic. Put some in Christmas boxes or tins for gifts. Or hide it in the fridge marked “Stewed plums” and have it all to yourself!
  • I use skim condensed milk—which is foolish considering the amount of chocolate in this recipe!
  • I had a few centimetres of baking paper overhanging the ends of my pan. When the fudge was set, I lifted it onto a chopping board to make for easier cutting.
  • Recipe created by Melissa Hughes for Kidspot.

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Pita pockets with pork and parmesan meatballs

Pita pockets with pork and parmesan meatballs

Serves:

Serves 4

Ingredients

  • 500g pork mince
  • 1 egg
  • 1/2 cup grated carrot
  • 2 tsp sage, finely chopped
  • 3/4 cup grated parmesan
  • 1 tbsp oil

To serve:

  • 4 pita pockets
  • 50g baby spinach
  • 1/2 carrot, grated
  • 1/2 punnet cherry tomatoes, halved
  • small bunch coriander, leaves picked

Method

In a large bowl combine mince, egg, carrot, sage, and parmesan. Season well. Using damp hands, form into small balls.

Heat oil in a large frypan over medium heat. Fry meatballs for 4-5 minutes, turning often to ensure they brown on all sides. Test one to ensure it is cooked through. Set aside.

Cut pita pockets in half and tease each open to form a pocket. Fill with spinach, carrot, tomatoes, coriander and 4-5 meatballs each.

Find related meatball recipes

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Note

  • These meatballs are just as delicious cold as they are straight out of the pan.
  • You can switch the pork mince for lamb mince if you prefer.
  • For extra tastiness, you could drizzle the filled pita pockets with some natural yoghurt.
  • Recipe by Greer Worsley, who blogs at Typically Red.

No bake hazelnut slice

No bake hazelnut slice

Serves:

Ingredients

Base:

  • 125g butter
  • 3/4 cups condensed milk
  • 2 tablespoons golden syrup
  • 250g Milk Arrowroot biscuits, finely chopped.
  • 1 cup flaked almonds

Topping:

  • 250g Cadbury hazelnut chocolate
  • 60g copha

Method

Place butter, condensed milk and syrup into a small saucepan, stir over low heat until butter is melted and simmer for 2 minutes.

Place biscuits crumbs into bowl, add almonds and butter mixture and mix well.

Grease and line a 18 x 28 cm slab tin with baking paper.

Press mixture evenly and firmly into base of tin, refrigerate.

Combine chocolate and copha in pan, stir over low heat until melted and pour chocolate over base. Refrigerate.

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Honeycomb

Honeycomb

Serves:

Ingredients

  • 1 cup white sugar
  • 1/4 cup golden syrup
  • 3 tbsp water
  • 2 tsp bicarbonate soda

Method

Grease a slice tin (30cm x 20cm) with butter and set aside.

In a small saucepan, place golden syrup, sugar and water over a medium heat until the sugar is dissolved.

Bring sugar, syrup and water to the boil and simmer for 5 minutes.

Place your slice tin close to the stove and remove the saucepan from the heat. Add the bicarbonate soda to the saucepan mixing it in quickly. It will froth up, tripling its size.

Immediately pour hot mixture into the slice tin and leave to cool.

As it begins to set, score it with a sharp knife into bite-sized squares so you can break it into pieces when it is fully set.

Store in an airtight container.

Serving Suggestions

Note

  • You need to follow the steps closely in this recipe as when this mixture froths up, it happens very quickly.
  • I like to dip pieces of this in melted chocolate to coat.
  • If you leave this out of an airtight container, the honeycomb begins to dissolve — so store it away quickly.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand

Mini hot dogs

Mini hot dogs

Serves:

 

Ingredients

  • 6 bake-at-home mini rolls
  • 6 skinless cocktail frankfurters
  • half a cup grated cheese
  • tomato sauce, to serve

Method

  • Preheat oven to 220C.
  • Place frankfurters in a saucepan of water, simmer for 10 minutes.
  • Meanwhile place rolls on a tray and bake in the oven for 5 minutes until starting to turn golden brown.
  • Split rolls in half, fill with some cheese and push in a frankfurter.
  • Repeat with remaining rolls and dogs.
  • Serve on a large plate with tomato sauce.

Notes:

  • I think cocktail frankfurters in general are foul and disgusting, but the kids seem to like them
  • This makes a nice change from serving them in a bowl in the centre of the table (in a pool of cold water!)
  • Recipe created by Melissa Hughes for Kidspot.

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Quick muffins

Quick muffins

Serves:

Ingredients

  • 2 cups self raising flour
  • 1 cup caster sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon custard powder
  • 3/4 cup milk

Method

Mix all together.

Add whatever you like to your muffin mix, choc bits, sultanas, bananas, raspberries

Bake in a moderate oven until done.

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Chicken and rice mini pot pies

Chicken and rice mini pot pies

Serves:

12

Ingredients

  • canola oil or spray
  • 3/4 cup (200g) wholemeal flour
  • 1 egg white
  • 1 cup (250ml) low-fat milk
  • 400g minced chicken
  • 125g finely chopped spinach
  • 1 cup cooked brown rice
  • 1 tbsp fruit chutney

Method

Preheat oven to 220°C (200°C fan-forced). Spray or brush a 12 cup muffin tin thoroughly with oil.

Place the flour in a mixing bowl and make a well for the egg white.

Then gradually add in the milk while whisking to make a nice batter with bubbles. (If the batter is too thick just add some water until you get the right consistency.)

In a bowl place the minced chicken, spinach, rice, chutney, season and mix thoroughly.

Using your hands mould the mixture into 12 small balls and place in the muffin tin.

Bake the mince balls for 10 minutes then remove from the oven and pour the batter over each ball so that it fills just below the rim.

Bake for another 20-25 minutes until the batter rises and turns a lovely golden brown. Serve with fresh vegetables.

Find more delicious pie recipes:

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Note

  • To speed this recipe up you can use rice from a ready-made pouch and frozen chopped spinach.
  • To keep these low fat you can use chicken breast mince.
  • I sneak spinach into mine but feel free to add celery, grated carrot or whatever veggies are in the fridge or garden. 
  • 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.

Bacon cheeseburger pizza balls

Bacon cheeseburger pizza balls

Serves:

 

Ingredients

  • 250g beef mince
  • 1/2 small brown onion, diced
  • 6 rashers middle bacon, diced and cooked
  • 2 cups shredded mozzarella cheese
  • 1 bottle (400g) ready-made pizza sauce (I used garlic, onions and herbs flavour)
  • 1 egg, lightly beaten
  • 2 quantities of 2 ingredient pizza dough with 2 tbsp olive oil added + flour for rolling
  • 2 tbsp finely grated parmesan cheese

Method

Step 1. Heat a non-stick frying pan over high heat and cook beef mince and onion until the onion is translucent and mince is cooked. Remove to a bowl. Wipe out frying pan and cook diced bacon until crispy and drain on paper towel. Place cheese in a bowl. Prepare beaten egg.

Step 2. Preheat oven to 230°C (210°C fan-forced). Line a small pizza tray with baking paper and set aside. Pull off a golf ball-sized piece of dough, coat in flour and roll out to a 10cm round. Place in the palm of your hand and add 1 tsp pizza sauce, 1 tsp mince, 1 tsp bacon and 1 tbsp of cheese.

Step 3.  Gather all edges of dough together and place upside down into the dish. Continue until the dish is full.

Step 4. Brush tops of all dough balls with egg and sprinkle lightly with parmesan cheese. Bake for 30-35 minutes or until dough is cooked through and tops are golden.

Bacon cheeseburger pizza balls

Related pizza recipes

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Note

  • I have added extra oil to the pizza dough so it is pliable and soft. It needs to be stretchy so it can be pulled around the filling.
  • Ready-made pizza sauce comes in a squeezable bottle for ease of use. You don’t need to put it into a bowl unless you want to.
  • The oven needs to be very hot for these pizza balls so the pizza has a nice crust and cooks through.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Snakes In blankets

Snakes In blankets

Serves:

 

Ingredients

  • 8 sausages
  • 8 slices bread, crusts removed
  • 8 toothpicks

Method

Heat a non-stick frypan over medium heat. Cook sausages until done, about 10 minutes (always seems so much longer).

Turn a slice of bread so it is in a diamond shape, put the sausage at the base of the diamond and roll up.

Secure with toothpick. Serve with your favourite sauce.

Notes:

  • More of an idea than a recipe! Another of my attempts to get my children to eat something resembling meat.
  • I buy some great lamb, honey and rosemary sausages from our butcher – no gristle and slightly sweet – my kids (almost) love them!
  • Our sausages were way too big for the bread, so I cut them in half.
  • You may need more bread if everyone wants them presented like this.
  • If your kids are into gore – try splitting the cooked sausage, stuffing with grated carrot, cheese or diced tomato before you roll up – snake guts!
  • For the adults, sauté some onion rings in olive oil and serve with a salad. We had leftover Tomato pie with our sausages.
  • Recipe created by Melissa Hughes for Kidspot.

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Dried fruit slice

Dried fruit slice

Serves:

Ingredients

  • 2 cups dried fruit, roughly chopped
  • 1 tsp vanilla paste
  • 2 cups (500ml) water
  • 1 1/2 cups (225g) wholemeal flour
  • 1 tsp ground ginger
  • 1 cup (160g) brown sugar
  • 3/4 cup (170g) butter, chilled and diced
  • 1 egg, cold
  • 1/2 cup rolled oats

Method

Preheat the oven to 180°C (160°C fan-forced) and line a 20 x 30cm lamington tin with baking paper.

Place the dried fruit and vanilla in a small saucepan and cover with 2 cups water. Place over a gentle heat and cook for 10-15 minutes or until the fruit has softened completely into a jammy compote. Set aside to cool.

Meanwhile, place the remaining ingredients in the bowl of a food processor and blitz just until the mixture resembles fine breadcrumbs. Place in the fridge until ready to bake.

Press half of the mixture into the tin, cover with the fruit compote and then top with remaining mixture. Bake for 25 minutes or until golden on top. Let cool, then slice into squares.

Related slice recipes:

Serving Suggestions

Note

  • You can use dried peaches, plums or pears for this recipe. On this occasion I used dried peaches.
  • I used a 20 x 20cm cake tin for this slice because I loaned my lamington tin to a friend. If you make it in a laminton tin it will be slightly flatter and less dense.
  • 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.

Hawaiian pizza

Hawaiian pizza

Serves:

Ingredients

  • 1 portion pizza dough
  • 2 tbsp pizza sauce
  • 300g shaved ham
  • 1 x tin pineapple pieces in natural juice, drained
  • 1 cup mozzarella cheese

Method

Preheat oven to 200°C. Roll out pizza dough and place on hot pizza stone or baking tray.

Using the back of a spoon, spread the pizza sauce evenly across the dough.

Place the ham on the dough then add the pineapple.

Scatter cheese across the top and bake for 20-25 mins or until golden brown.

Notes:

  • This is my kids’ favourite pizza topping. With so few ingredients involved, it’s really important to use good quality ham and cheese. And obviously, you can add as little or as much pineapple as you like – we like A LOT of pineapple!
  • The key to a crisp pizza base is to put the dough directly onto an oven-hot surface. I use a pizza stone and place it into the oven when I preheat the oven. When I make the pizza, I pull the stone out of the oven and create the pizza directly on top of the stone.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

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Granola trifle with stewed apples

Granola trifle with stewed apples

Serves:

Ingredients

  • 2 tbs honey
  • 1 tbs butter
  • 2 cup rolled oats

Stewed apples

  • 500 g apple (peeled, cored, diced)
  • 2 tbs brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 1/2 tsp ground cinnamon

Coconut yoghurt

  • 1 kg vanilla yoghurt
  • 270 ml coconut milk

Method

Preheat oven to 160°C (140°C fan-forced) and line a cookie tray with baking paper.

Bring honey and butter to a gentle simmer in a large saucepan then remove from heat and stir through oats to coat.

Transfer to the cookie tray and spread out as much as you can. Bake for 25 minutes.

Give the saucepan a quick wipe with some paper towel, add apple pieces then sprinkle over sugar and add 2 tbs of water. Bring to a gentle sizzle.

Add vanilla, the rest of the water and cinnamon. Leave to bubble and break down, (adding more water if needed). This will take about 20 minutes.

Remove from heat and set aside. By this stage the granola should be ready – remove from oven and set aside to cool.

For the coconut yoghurt, mix yoghurt and coconut milk at a ratio of 1:1, allowing at least 6 tbsp per serve.

Using parfait glasses or mini mason jars, layer 2 tbsp coconut yoghurt, 3 tbsp granola, 2 tbsp stewed apple and repeat until you reach the top. Finish with yoghurt and a sprinkle of cinnamon. Serve immediately.

Find related breakfast recipes

Serving Suggestions

Note

  • Use a whisk to make the coconut yoghurt. This way, you’ll get a really smooth consistency.
  • These can be made ahead of time however the consistency will be more Bircher muesli style. But this is still yummy!
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.

Weet-bix slice

Weet-bix slice

Serves:

 

Ingredients

  • Olive oil spray
  • 1 cup self raising flour
  • 4 crushed Weet-Bix
  • half a  cup brown sugar
  • half a cup sultanas or choc-chips
  • 60g unsalted butter
  • 1 tablespoon golden syrup
  • 2 tablespoons milk

Icing

  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Method

Preheat oven to 180C. Spray a 26cm x 16cm slab tin with olive oil spray.

Combine flour, crushed weet-bix, sultanas (or choc chips) and brown sugar in a bowl. Melt butter, golden syrup and milk in a small saucepan. Pour butter mixture into dry ingredients and mix well. Press mixture into tin. Bake 20-25 minutes until browned.

To prepare icing, mix icing, lemon juice and milk together in a small bowl until smooth.

Pour icing over the slice while it is still hot, then cut into slices when cold.

Notes:

  • I love this slice because it is quick to make and most people will have all the ingredients in the house. A great afternoon snack or addition to the lunch box.
  • Thanks to my friend Mary-Anne for this handy recipe.
  • Recipe created by Melissa Hughes for Kidspot.

 

Upside down tomato pie

Upside down tomato pie

Serves:

6

Ingredients

  • 2 x 400g cans diced tomatoes
  • 1å_ cups self-raising flour (for Gluten-free, see notes below)
  • 1 teaspoon mustard powder
  • 100g parmesan, freshly grated
  • 50g tasty cheese, grated
  • 125g unsalted butter, chopped
  • 2 eggs
  • 1/3 cup (80mL) milk
  • 4 roma tomatoes, thinly sliced
  • 1/3 cup basil leaves, shredded

Method

Preheat oven to 180å¡C. Butter a 22cm (up to 26cm will work) round cake tin and line with baking paper.

Pour canned tomatoes into a sieve over the sink and leave to drain for 10 minutes.

Use a food processor to mix flour and mustard and cheeses.

Add butter and process until mixture looks like breadcrumbs. Transfer to a large bowl.

Whisk eggs and milk in a jug and pour into cheese mixture, stir well to combine.

Arrange tomatoes in overlapping circles in base of cake tin ‰ÛÒ not too many in the centre as the final product gets a bit soggy.

Spread drained tomatoes over the top and sprinkle with basil.

Carefully drop spoonfuls of batter over the tomatoes; use a knife to help you get the batter off the spoon.

Don‰Ûªt try to spread it; any small gaps will fill in as the pie cooks.

Bake for 30 minutes or until a skewer inserted into the centre comes out clean.

Leave for 10 minutes before turning onto a serving plate.

Notes:

  • A really impressive looking dish that beautifully combines the dense cheesy base with fresh light tomato and basil flavours.
  • Serve as part of a brunch, to go with soup or as scrumptious Sunday leftovers.
  • To make gluten-free, use gluten-free plain flour and 3 teaspoons gluten-free baking powder
  • This recipe is adapted from a Belinda Jeffery recipe.
  • Recipe created by Melissa Hughes for Kidspot.

 

Roasted baby tomato and olive ricotta tarts

These roasted baby tomato and olive ricotta tarts are the perfect summer lunch or picnic basket filler. Serve them up with a green salad and crunchy bread.

Makes 6

Ingredients

  • 3 sheets frozen shortcrust pastry, partially thawed
  • 400g tomato medley mix (see notes)
  • 400g fresh ricotta (see notes)
  • 1/2 cup (125ml) thickened cream
  • 3/4 cup pitted green olives, quartered lengthways
  • 2 tbsp fresh flat-leaf parsley leaves, finely chopped
  • 1 tbsp fresh lemon thyme leaves
  • 1 tsp finely grated lemon rind
  • 20g baby rocket
  • 2 tsp lemon juice
  • 1 tsp extra virgin olive oil

Method

Preheat oven to 200°C (180°C fan-forced). Place a baking tray on the top shelf in oven. Grease six 3cm-deep, 9cm-round (base) and 11cm (top) loose-based fluted flan tins.

Cut each sheet of pastry in half, diagonally. Line tins with a piece of pastry. Trim edges. Prick bases with a fork. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Place tins on hot baking tray in oven.

Place tomatoes on separate baking paper-lined baking tray. Place on bottom shelf in oven. Bake pastry cases and tomatoes for 10 minutes.

Remove weights or rice and paper. Bake pastry cases and tomato for  5 to 8 minutes or until pastry is golden and cooked and tomato skins have split but not collapsed. Remove from oven. Allow to cool.

Meanwhile, combine ricotta and cream in a bowl. Season with salt and pepper and add olives, parsley and thyme. Fold together until just combined.

Carefully remove pastry cases from tins and place on serving plates. Spoon ricotta filling into pastry cases. Top with tomatoes, sprinkle with lemon rind and season with salt and pepper.

Toss rocket, lemon juice and oil in a bowl. Arrange on top of tarts. Serve immediately.

Find more picnic quiche recipes

Serving Suggestions

Note

  • If the pastry bubbles up in places you can just weigh it down with something heavy when it comes out of the oven.
  • Recipes Tracey Meharg Photography Guy Bailey

Cherry scrolls

Cherry scrolls

Serves:

Ingredients

  • 4 cups (600g) plain flour
  • 1/2 cup (110g) sugar
  • 1/2 tsp salt
  • 1 tbsp dry yeast
  • 100g butter, melted
  • 400ml milk
  • 2 eggs

Filling

  • 1 cup cherries, pitted
  • 1 egg, beaten to glaze
  • 4 tbsp caster sugar
  • 1 1/2 tsp ground cinnamon

Method

Preheat oven to 200°C conventional (180°C fan-forced).

Line a 33cm x 20cm baking tray with baking paper, letting the paper hang over all sides.

Combine the flour, sugar, salt and yeast in a large bowl.  Mix melted butter, milk and eggs together and add this to the flour mixture, mixing to combine. Knead the dough for 8 mins using the dough hook attachment on your standing mixture.  Form into a ball, place in an oiled bowl and cover with a clean tea towel. Leave to rise in a draught-free place for 30 minutes.

Take a third of the dough and, using your fingers press it into and across the prepared baking tray. Then, on a floured work surface and using a lightly floured rolling pin, roll out the remaining dough to a large rectangle (dough should be about 5mm thick).

Blitz the cherries using a stick blender or food processor and, using a pastry brush spread this over the dough rectangle. Gently roll the pastry into a giant sausage. 

Slice into rounds about 4cm thick and place, swirly-side up, on the dough base in the tray. They will swell and rise upon the second proving so don’t worry if there are gaps.

Brush with the egg and set aside for another 30 mins to prove again. Mix together the sugar and cinnamon and sprinkle generously over the top. 

Bake for 20 minutes or until the rolls are golden-brown.

Serving Suggestions

Note

  • The scrolls themselves are easy and fun to make, but the whole process can get a touch messy (rolling the dough, etc.) so give yourselves time to enjoy it and not worry too much if dough gets stuck on the bench top – it won’t take long to wipe away, I promise!
  • The other thing worth noting is that this is a very wet, sticky dough. If you have a mixer with a dough hook then please use it. But the wetter the dough, generally, the lighter and fluffier the result will be so the stickiness is definitely worth it!
  • Sultanas and/or chopped nuts can replace the cherries if you prefer.
  • 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.

Frozen mashed potato balls

Frozen mashed potato balls

Serves:

Ingredients

  • 1 kg potatoes, peeled
  • 1 tsp salt
  • 2 tbsp (40g) butter
  • 100ml milk

Method

Step 1. Gather all ingredients together.

Step 2. Cut potatoes into even-sized chunks. Place into saucepan and cover with water. Place over a high heat and bring to the boil. Reduce heat to low and add salt. Cook for 20 minutes.

Step 3. Remove from heat and drain. Leave uncovered for 2 minutes to let steam escape and dry out potatoes. Mash well and stir through butter and milk.

Step 4. Line a baking tray with baking paper. Take a 2/3 cup measure and pack full of mashed potato.Tap out onto the baking paper and repeat until all the mixture is used. Place into the freezer until frozen then place into a resealable bag until needed.

Frozen mashed potato balls

Find related potato recipes

Serving Suggestions

Note

  • You don't have to make a whole batch of these. Just place leftover mash on a plate in the freezer and then twist off and pop into a bag in the freezer for later.
  • These are perfect for kids that love a pie and mash!
  • To use just place in a glass bowl in the microwave on high for 3 minutes and stir.
  • I often drop these into soups and stews when I want to thicken them up and add vegetables.
  • Make sure you use the correct type of potatoes for mashing.
  • If you want to reduce the fat content in this recipe you can use a low-fat margarine and use chicken stock in place of the milk.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Nacho popcorn

Nacho popcorn

Serves:

Ingredients

  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 cup melted butter
  • 10 cups freshly popped popcorn
  • 1/3 cup grated parmesan cheese

Method

In a small bowl, stir paprika and cumin into melted butter.

Toss butter mixture with popcorn, coating evenly.

Sprinkle with parmesan cheese and toss until coated.

Serving Suggestions

Note

Kids’ nachos

KidsåÕ nachos

Serves:

Ingredients

  • 400g tin whole tomatoes, strained
  • 1 cup corn kernels (I used a tin and strained it)
  • 400g tin kidney beans, strained
  • ½ teaspoon cumin, ground
  • 1 teaspoon paprika, ground
  • 1 teaspoon onion flakes
  • 1-2 rashes bacon, rind removed and diced
  • 1-2 cups mozzarella
  • 1 bag corn chips

Method

Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips.

Cook the diced bacon until warmed through and set to one side.

In a large bowl, add strained tomatoes and crush with your hands to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces.

Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes.

With a slotted spoon, place mixture on top of the corn chips then follow with cheese.

Pop into the oven and bake for 15-20 minutes until the cheese melted.

Serving Suggestions

Note

  • I designed this recipe for my three year old. I cook off the bacon, open the tins and he throws it all together.
  • The spices can be pre-measured and put in a small bowl- much easier than measuring out with tiny hands helping.
  • You can make this as one big dish or portion it out onto individual plates – just make sure they are oven proof!
  • Once the cheese has melted, serve as is or add sour cream, guacamole and jalapenos for the adults.
  • For the vegetarian option skip the bacon step.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Golf balls with pasta and tomato sauce

Golf balls with pasta and tomato sauce

Serves:

 

Ingredients

  • 500g turkey mince
  • 1 clove garlic, crushed
  • half a cup fresh breadcrumbs (gluten-free)
  • half a cup freshly grated parmesan cheese
  • 2 tablespoons milk
  • 1 egg
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 400g can diced tomatoes
  • 500g dried pasta (gluten-free)
  • freshly grated parmesan, to serve

Method

In a large bowl combine mince, garlic, breadcrumbs, parmesan, milk, egg, salt and pepper.

Mix until well combined and shape into golf-size balls.

Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.

In a large non-stick frypan, heat the oil over medium high heat.

Place meatballs in frypan and allow to brown for about 3 minutes.

Turn meatballs (carefully) and brown other side.

Continue to cook until all sides are golden brown, about 10 minutes total.

Add the diced tomatoes and use about half a cup of water to rinse out the can and add to the frypan.

Lower heat and allow to simmer for 5-10 minutes.

Bring a large pot of water to the boil.

Cook pasta according to packet directions until al dente.

Remove meatballs from sauce and place in a bowl.

Drain pasta and return to pot, pour in tomato sauce and toss pasta to coat well.

Serve pasta in individual bowls, topped with about 5 meatballs and parmesan.

Notes:

  • I made these meatballs the night before and refrigerated them overnight.
  • Makes dinner very easy the next night.
  • A whole packet of pasta is too much for our family to eat in one sitting, pasta isnt great reheated, but whos complaining if it gives you more time to re-enact Sleeping Beauty.
  • I make this meal gluten-free using gluten-free bread in the meatballs and gluten-free pasta.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Orange and cranberry truffles

Orange and cranberry truffles

Serves:

Ingredients

  • 300g dark chocolate, chopped
  • ½ cup (125mL) cream
  • zest of an orange, finely chopped
  • 1/3 cup craisins (dried cranberries), chopped

Method

Line a 15cm square cake tin with non stick baking paper or use a 15cm square silicon mould. Place the chocolate and cream in a small saucepan and heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in orange zest and cranberries.

Pour into tin or mould and refrigerate for 2 hours until set.

Turn out onto a chopping board and cut into 36 small squares.

Store in an airtight container in the fridge.

Notes:

  • Absolutely delicious! If your kids prefer plain truffles, omit the zest and cranberries. Let’s be honest, keep them hidden until the kids have gone to bed, time for hot drink/night cap and treats time.
  • Adore truffles, hate rolling them, so love this quick and easy recipe. But if you insist on rolling, refrigerate the mixture overnight and then roll teaspoonfuls into balls, roll in cocoa, chopped nuts or more melted chocolate.

Serving Suggestions

Note

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