Allergen: Contains Dairy

Cauliflower pizza base

Cauliflower pizza base

Serves:

This cauliflower pizza base is a great low-carb way to have your pizza and eat it too. You can also use this pizza to sneak vegetables into your kid’s diet.

Ingredients

  • 4 cups riced cauliflower
  • 4 eggs, lightly beaten
  • 4 cups pizza blend grated cheese
  • 4 tsp dried oregano
  • 4 garlic cloves, crushed
  • 1 pinch salt

Method

Step 1. To rice cauliflower, roughly chop 1 head cauliflower.

Step 2. Place in the food processor and pulse 8-10 times. Repeat with the rest of the cauliflower.

Step 3. Place in a lidded dish and microwave for 10 minutes. Now you have riced cauliflower. Preheat oven to 220°C conventional (200°C fan-forced). Cover two pizza trays with baking paper and set aside.

Step 4. In a big bowl, mix four cups of riced cauliflower, egg and cheese until combined. Add the oregano, garlic and salt and mix until combined.

Step 5. Place half of the mixture on each tray and pat into a round shape that is around 1cm thick.

Step 6. Bake for around 15-20 minutes until the base is golden. Add your favourite toppings and return to the oven just until the cheese is melted.

Cauliflower pizza base

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Note

  • You can refrigerate or freeze any remaining riced cauliflower for next time you make these pizzas or use it in any dish like rice.
  • You can make these bases as thick or thin as you like.
  • I didn’t tell my kids that this was a cauliflower base and they ate it ALL.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Carrot and orange ‘morning’ muffins

Carrot and orange ‘morning’ muffins

Serves:

Ingredients

  • 3 1/4 cups plain flour
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 2 oranges, zested
  • 1 cup sugar
  • 2 eggs
  • 1 egg yolk, extra
  • 125g butter, melted
  • 1 cup natural yoghurt
  • 1 cup milk, at room temperature
  • 1 cup grated carrot
  • 1 cup porridge oats

Method

If planning to bake immediately, preheat oven to 180°C fan-forced and line a 12-hole muffin tray with paper cases.

Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.

Whisk the eggs and yolk together in another bowl and add the butter, yoghurt and milk. Whisk well. Add the zest and sugar and whisk again.

Fold through the dry ingredients and then gently fold in carrot and oats.

Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes or until golden brown on top.

Notes

  • Of course, you can also freeze the baked muffins.
  • Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
  • This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another six or so once the first batch is cooked.
  • This recipe was created by Sophie Hansen.

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Tray baked penne with meatballs

Tray baked penne with meatballs

Serves:

6

Ingredients

Meatballs

  • 600g minced beef
  • 2 garlic cloves, finely chopped
  • 1 egg, lightly beaten
  • 1/2 cup (40g) parmesan cheese, freshly grated
  • 2 tbsp sage, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp olive oil

Sauce

  • 2 tbsp olive oil
  • 2 red onions, diced
  • 2 garlic cloves, finely chopped
  • 200g bacon, diced
  • 2 x 400g cans chopped tomatoes
  • 500g penne pasta
  • 2 1/2 cups (300g) ricotta
  • 1 cup bocconcini
  • 1 cup (80g) cheese, grated

Method

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

To make the meatballs; combine all ingredients in a bowl and season to taste. Wet your hands and roll the meat mixture into small balls. Heat olive oil in a frying pan over medium heat and brown the meatballs on all sides, in batches.

Meanwhile, to cook the sauce: heat olive oil over medium heat and cook onions until soft and translucent. Add garlic and cook for 1 min.

Add bacon and cook until almost crisp. Tip in the canned tomatoes, lower heat and cook for 15 mins. Season to taste.

Cook penne according to packet instructions. Drain, keeping 1/2 cup of the cooking liquid, and tip back into the saucepan. Carefully stir through the meatballs and cheeses. Add the reserved pasta cooking liquid to thin the dish out and then tip into a large (8-cup capacity) baking dish.

Sprinkle with the cheese and cook for 20 mins or until bubbly and golden.

Note

  • Roll the meatballs so they’re about half the size of a golf ball.
  • These are fabulous served with a crispy green salad and crusty baguette.
  • Recipe for Devondale by Sophie Hansen who blogs atåÊLocal Is Lovely.

Chicken haloumi salad

Chicken haloumi salad

Serves:

 

Ingredients

  • 500 g chicken breast (grilled, lean)
  • 8 cup rocket mix with spinach
  • 20 walnuts
  • 100 g haloumi
  • 1/2 cup semi-dried tomato
  • 1 bunch asparagus (grilled)
  • 1 tbs balsamic vinegar
  • 1 mango (sliced, skin off)

Method

Grill chicken breast, haloumi and asparagus over medium heat.

Combine remaining ingredients together and dress with vinegar.

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Rice pudding with strawberries

Rice pudding with strawberries

Serves:

Ingredients

  • 2 cups cooked arborio rice
  • 1/2 cup caster sugar or equivalent granulated stevia
  • 2 eggs, lightly beaten
  • 500ml (2 cups) low-fat milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 6 fresh strawberries

Method

Preheat oven to 180°C conventional (160°C fan-forced).

Place all ingredients (except strawberries) in a bowl and combine well.

Pour into greased baking dish or pan. Bake for about 20 minutes.

Cover warm rice pudding with lid or plastic wrap and place in fridge to cool.

Top with finely chopped strawberries to serve.

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Note

  • If you are serving this without strawberries it’s nice to add a shake of ground nutmeg over the top.
  • This dessert isn’t suitable for freezing, so serve any leftovers up for dessert within a couple of days.
  • A little plastic jar is perfect for serving this recipe in a lunchbox.
  • This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.

Easy cinnamon and currant scrolls

Easy cinnamon and currant 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

  • 75g butter, melted
  • 1/4 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 100g currants
  • 1 egg, beaten, to glaze

Method

cinnamon scrolls

Line a 33x20cm baking tray with baking paper, letting the paper hang over all sides.

To make the dough, combine the flour, sugar, salt and yeast in a large bowl.

In a small bowl or jug, whisk the melted butter, milk and eggs to combine.

Add the egg mixture to the flour mixture and stir to combine.

Knead the dough for 8 minutes using the dough hook attachment on a standing mixture.

Form the dough into a ball, place it in an oiled bowl and cover with a clean tea towel. Leave the dough 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.

On a floured work surface use a lightly floured rolling pin to roll out the remaining dough to a large rectangle about 5mm thick.

Combine the melted butter, sugar and cinnamon in a small bowl. Using a pastry brush spread the cinnamon mixture over the dough rectangle. Sprinkle with the currants and gently roll the dough into a giant sausage.

Cut the dough sausage into 3cm-thick slices. Place the dough rounds 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 the dough rounds with the egg glaze and set aside for another 30 minutes to prove again.

Meanwhile, preheat the oven to 200°C (180°C fan-forced).

Bake for 20 minutes, until the scrolls are golden-brown.

Notes

  • Chocolate chips, diced apple or chopped nuts can deliciously replace the currants if you prefer.
  • These scrolls freeze really well – separate them into individual scrolls, wrap each one in plastic wrap and place in the freezer. Pop them into the lunch box while still frozen and they should be thawed perfectly by morning tea time.
  • This recipe was created by Sophie Hansen

 

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Zucchini and potato fritters

Zucchini and potato fritters

Serves:

 

Ingredients

  • 2 medium potatoes (I used washed potatoes and left the skin on)
  • 1 small brown onion, finely diced
  • half a cup corn kernels, fresh or tinned
  • 1 cup tightly packed zucchini, grated
  • 1 cup wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika (optional)
  • 1 egg
  • 1 cup milk
  • Salt and pepper to taste
  • 2 tbsn olive oil

Method

Grate potatoes then squeeze out excess starch with your hands over the sink.

Add to large mixing bowl followed by remaining ingredients except the oil, adding milk slowly- stir to combine then rest covered for 30 minutes.

Heat a large frying pan to medium-hot, add the olive oil and place spoonfuls of the mixture in. Cook until golden brown on each side.

Notes

  • If you plan on eating the fritters all in one go, turn the oven on to low heat and place the cooked ones on a tray and place in the oven to keep warm.
  • The paprika is optional but if you are interested in introducing spices to your kids, adding a mild spice at an early age makes it easier to introduce stronger flavours as they get older.
  • These also freeze really well, just wrap individually in cling wrap. When you‰ are ready to eat them, preheat oven to 190C, place on a tray and heat for approx 10 minutes from frozen.
  • Recipe created by Camilla Baker for Kidspot, New Zealand

 

 

Simple fettucine carbonara

Simple fettucine carbonara

Serves:

Ingredients

  • 375 g fresh fettucine (egg pasta ribbons)
  • 500g bacon shortcuts, sliced thinly
  • 2 garlic cloves, crushed
  • 6 shallots, sliced
  • 1 cup cream
  • 4 egg yolks, lightly beaten
  • 1 cup parmesan cheese, grated
  • Freshly ground black pepper

Method

Cook fettucine as per instructions.

Fry bacon strips for 3 mins and add garlic and shallots.

Combine cream, egg yolks and parmesan cheese. Drop heat to low and add egg mixture to the pan.

Lift cooked pasta from the water and drop straight into the pan without draining. Keep stirring as you do this. If the sauce is looking too thick add pasta water a little at a time to thin.

Grind lots of black pepper onto the pasta and serve with extra parmesan cheese.

Notes

 

  • This is a very fast meal and packed full of flavour.
  • The fresher the pasta the faster the meal.
  • I like to add freshly blanched asparagus or button mushrooms if I have them.
  • You can also add a half cup of dry white wine after the bacon is cooked to add depth of flavour.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Sweet potato and pear puree

Sweet potato and pear puree

Serves:

Ingredients

  • 1 small sweet potato, peeled and cut into cubes
  • 1 pear, peeled and cut into cubes
  • 2-3 tbsp water, breast milk or formula

Method

Stove Method

Place sweet potato and pear into a small saucepan and cover with water. Bring to the boil then simmer until soft – around 10 minutes.

Take off the heat and strain – you can leave a little water in to help with mashing or pour in a few tablespoons of breast milk or formula.

Tip into a blender and whizz until pureed.

Serve warm.

Microwave Method

Place sweet potato and pears into a microwave-safe container and cook on high for 2 to 3 minutes or until soft.

Place in blender with a little water, breast milk or formula and whizz until pureed.

Serve warm.

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Note

  • For an even easier version, use a jar or ready-made puree pears – great if you don’t have any on hand or they’re out of season.
  • Apples are also great with sweet potato.
  • Simply mash together for babies who are ready for something a little chunkier.
  • This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.

Apple and blackberry crumble

Apple and blackberry crumble

Serves:

 

Ingredients

  • 4 large apples
  • 1 cup blackberries, fresh or frozen
  • 2 teaspoons lemon juice
  • ¼ cup caster sugar (optional)
  • 60g unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup almond meal
  • ¼ cup desiccated coconut
  • ¼ cup gluten-free plain flour

Method

Preheat oven to 180°C.

Peel apples, core and cut into wedges.

Place apples, blackberries, lemon juice and sugar (if using) in an oven proof dish and stir gently to combine.

For the topping, combine butter, sugar, almond meal, coconut and flour.

Stir well to combine and spoon over the fruit.

Bake for 50 minutes or until the topping is golden and the apples are cooked.

Serve warm with cream, vanilla low fat yoghurt or icecream.

Who are we kidding, ICECREAM!

Notes:

  • My favourite thing about this recipe is that you don’t have to rub the butter into the flour.
  • Make sure the butter is very soft (I often zap it in the microwave for 20 seconds) and it all combines beautifully.
  • I prefer a tart apple base, so do not use the caster sugar in with the apple.
  • Might be more child friendly with a sweeter apple base.
  • Also consider stewing the apples before adding to the dish if your kids prefer apple mush.
  • For a more traditional topping (not gluten-free, but nut-free), replace the almond meal and coconut with 1 cup rolled oats.
  • Recipe created by Melissa Hughes for Kidspot.

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Trifle

Trifle

Serves:

4

Ingredients

  • 12 sponge fingers or 1 bought sponge cake
  • 1 packet raspberry jelly
  • 1 cup frozen or fresh raspberries
  • 1 cup canned or fresh peach slices
  • 2 tablespoons custard powder
  • 2 cups milk
  • 150mL thin cream, whipped
  • Grated chocolate to decorate

Method

Line the base of a glass bowl (mine is 18cm diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and the sides.

Dissolve jelly crystals in 250mL of boiling water and then add cold water to 500mL. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process). Prepare custard by dissolving custard powder in 1/2 cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.

Chop up set raspberry jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard. Top with whipped cream and grated chocolate.

Refrigerate until needed.

Notes:

  • Trifles are generally not very exotic, but they are such a tasty combination of sponge cake, jelly, fruit and creamy custard. Even better, they can be made in stages and feed a small army.
  • I like to set the jelly before adding it to the sponge because I prefer my sponge to be ‘spongy’ and not soggy. But if you aren‰Ûªt bothered by this, just pour the jelly straight onto the sponge.
  • Mum always decorated the top of our trifles with Crushed Nuts, which caused much mirth as we grew older. Unfortunately, they are now called ‘granulated nuts’… nowhere near as amusing.
  • Buy some thick prepared custard to make this recipe even simpler to make.
  • Use low-fat milk to make the custard, or buy low-fat custard, and omit the cream to make this a low-fat dessert.
  • Recipe created by Melissa Hughes for Kidspot.

 

Tomato meatballs

Tomato meatballs

Serves:

Ingredients

  • 500g beef mince
  • 1 tbs rice
  • 1 tsp curry powder
  • 1 grated onion
  • 1/4 cup water
  • pinch salt
  • 1 large can of tomato soup

Method

Combine all ingredients (except soup) well in a large bowl.

Empty soup into a large pot.

Lightly roll meat into balls and place in soup.

Cover and cook gently for 1 hour.

Serving Suggestions

Serve with mashed potato

Note

King Ranch Chicken casserole

King Ranch Chicken casserole

Serves:

 

Ingredients

  • 3 cups bbq chicken meat, shredded
  • ground pepper to taste
  • 8 corn tortillas
  • 1 cup chopped onion
  • 1 tin diced tomatoes
  • 1 jalapeno chilli, sliced lengthwise in half and seeds removed
  • 1 long red chilli, sliced lengthwise in half and seeds removed
  • 1 tin Cream of Mushroom soup
  • 1 cup chicken stock
  • 2 cups tasty cheese, grated
  • coriander, to serve
  • sour cream, to serve
  • 1 teaspoon butter

Method

Preheat oven to 180°C. Grease a lasagne dish, (approx. 20cm x 30cm x 5cm deep) with butter and set aside.

Bring a heavy based frying pan to a medium heat and lay the chillies directly on the pan skin-side down until the skins blister and then flip over. Cook another few minutes until slightly blackened.

Remove chillies, chop up and add to a saucepan with tinned tomatoes, mushroom soup and stock. Warm this mixture and set aside.

Layer the chicken meat in the prepared dish, followed by a scattering of the onion, then a few whole tortillas, tomato mixture, and a handful of cheese.

Continue the layers until you run out of chicken. Finish with a layer of tortillas, tomato mixture and then cheese.

Place dish on a baking sheet and put it into the oven for 30 minutes until golden and bubbling. Remove from the oven and allow to rest for 10 minutes. Serve with fresh coriander and sour cream.

 

Notes:

  • This a very Texan dish, and it only just hit me that it’s a direct copy of lasagne but with a tex-mex touch – enjoy!
  • I prefer to make my own cream of mushroom soup using regular button mushrooms but that’s another recipe, coming soon!
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder

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Anzac biscuits

Anzac biscuits

Serves:

 

Ingredients

  • 2 cups of rolled oats
  • 2 cups flour
  • 2 cups coconut
  • 1 1/2 cups sugar
  • 250g butter
  • 4 tbsp golden syrup
  • 1 tspn baking soda
  • 2 tbsp boiling water

Method

Turn oven to 160’C. Lightly grease oven trays.

Put oats, flour, coconut, sugar in big mixing bowl. Melt butter and golden syrup in pan. Take off heat.

Mix baking soda and boiling water in a cup. Add to melted butter in the pan. Quickly add to big mixing bowl. Mix well.

Roll tablespoonful lots into balls. put on trays 5cm apart. Press lightly with fork.

Bake for 20 minutes, one tray at a time.

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Oven ‘fried’ chicken recipe

Oven ‘fried’ chicken recipe

Serves:

Ingredients

  • 3 drops Tabasco sauce
  • 125ml (1/2 cup) buttermilk
  • 4 chicken thigh cutlets
  • 50g cornflakes
  • 20g plain flour
  • 1 tsp celery salt
  • 1/2 tsp smoked paprika
  • rice bran oil cooking spray

Method

Stir Tabasco into buttermilk and pour into a flat-bottomed casserole dish.

Coat the chicken pieces with the buttermilk mixture and refrigerate for a few hours (or overnight).

Preheat oven to 220°C or 200°C fan-forced.

Place cornflakes, flour, celery salt and smoked paprika in a large zip-lock bag. Shake to combine. Use a rolling pin to crush the cornflake mixture. Pour into a shallow dish.

Gently roll the chicken pieces in the crushed cornflakes mixture. Place on baking paper on a baking tray. Spray with rice bran oil cooking spray.

Bake in oven for 30 minutes. Turn pieces over. Spray with rice bran oil cooking spray. Bake 15-20 minutes longer until cooked through (check with a skewer to see if juices run clear).

Serve with mashed potatoes, veggies, salad or homemade coleslaw.

Find more chicken recipes:

Serving Suggestions

Note

  • Try adding grated parmesan to the crushed cornflake mixture for a cheesy twist.
  • Use a sharp knife to cut a slit in the chicken thighs before rolling in the cornflake crumbs. Then stuff with a little chopped up mozzarella and ham for a special treat. Secure with a cocktail stick if necessary before baking in the oven.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder. You can follow Alana at Housegoeshome and on Twitter.

No-bake gingerbread house

No-bake gingerbread house

Serves:

Ingredients

Ingredients:

Method

Method

Step 1. Wrap your cake in cling wrap and put it in the freezer for a few hours to make it easier to work with. Using a sharp knife, cut your cake into thick slices, then trim them into squares and matching triangles to make houses and roofs.

Step 2. Using a piping bag, pipe a door shape onto each of the squares. Add Christmas decorations if desired.

Step 3. Dust the roofs with icing sugar, then cut a slit in one side and insert a raspberry liquorice piece into each roof.

Step 4.  Pipe some icing onto the top of each square to attach the roof to the house.

Notes

  • Use a slab cake of your choice if you don't fancy baking; banana bread, chocolate or gingerbread all work well for this recipe.
  • You could blob some royal icing on top of the licorice chimneys to look like snow.
  • Inspired by: Gingerbread house cakes. Created by Picklebums

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Note

Choc beetroot cupcakes recipe

Choc beetroot cupcakes recipe

Serves:

Ingredients

  • 1 1/2 cups wholemeal self-raising flour
  • 1 cup self-raising flour
  • 1/2 cup Dutch cocoa powder
  • 1 1/2 cups raw caster sugar
  • 4 eggs
  • 250ml (1 cup) olive oil
  • 1 tsp vanilla essence
  • 2 cups cooked, mashed beetroot

Cream cheese icing

  • 125g cream cheese, room temperature
  • 1/2 cup icing sugar

Method

Preheat oven to 200°C or 180°C fan-forced.

Mix flours, cocoa powder and sugar together in a large bowl.

Lightly beat eggs, olive oil and vanilla essence together.

Make a well in the centre of the dry ingredients, pour in egg mixture and mix until just combined.

Stir through beetroot and spoon mixture into 2 x 12-hole cupcake trays lined with patty cases.

Bake until firm to touch. Cool on racks.

Mix together cream cheese and icing sugar until light and fluffy. Ice cupcakes when cool.

Find related cupcake recipes

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Note

  • To cook beetroot, scrub them clean, remove the leaves (leaving the rooty bit at the bottom). Place in a saucepan, cover with water and simmer for 40 minutes until tender. Drain and cool. The skins should slip off easily. But be prepared, it’ll be very messy. Wear rubber gloves to stop your hands turning pink!
  • Don’t worry if the mixture appears quite liquid. It’s supposed to be!
  • This recipe was created by Alana House for Kidspot, New Zealand

Soda bread with herbed butter

Soda bread with herbed butter

Serves:

Ingredients

For the bread

  • 1½ cups wholemeal flour, plus extra for dusting
  • 1 cup spelt flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 2 cups buttermilk, plus extra for brushing

For the herbed butter

  • 75g butter, softened
  • 1 tsp lemon thyme leaves
  • 1 tsp parsley, finely chopped
  • 1 green onion, very finely chopped

Method

Preheat the oven to 200°C (180°C). Line a baking tray with baking paper.

To make the bread, combine the flours, bicarbonate of soda and salt in a large bowl.

Make a well in the centre of the dry ingredients and pour in the buttermilk. Stir until the mixture has come together into a sticky dough.

Turn the dough out onto a lightly floured work surface and – mess warning!  –  get the kids to knead the dough, which is quite wet, then shape it into a nice smooth-ish ball. (Everyone involved will probably have seriously sticky and messy hands by now, so the sink will be the next stop.)

Place the dough ball on the lined baking tray. Brush the top of the dough with extra buttermilk and score a few deep slashes across the top. Bake for 25 minutes or until golden-brown on top and hollow sounding when you tap the bottom.

To make the herbed butter, place the butter on a chopping board and smoosh out to a thin patty shape with the back of a spoon. Place the lemon thyme, parsley and green onion on top of the butter patty and bring all of the ingredients together a few times with the spoon until well incorporated. Serve with the warm soda bread.

Notes

  • Spelt flour is available at health food shops and many supermarkets. If you don’t have any you could substitute rye flour or extra wholemeal or plain flour.
  • With thanks to Heidi Swanson of 101 Cookbooks for inspiring me to try soda bread via her amazing book Super Natural Every Day.
  • This recipe was created by Sophie Hansen .

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Surprise choc-mint balls

Surprise choc-mint balls

Serves:

Makes 30

Ingredients

  • 500 g chocolate biscuits – similar to Arnotts Farmbake choc fudge cookies
  • 395 g condensed milk
  • 2 x 220 g Cadbury Mint Bubbly chocolate
  • 3/4 cup coconut (for rolling)

Method

Place the chocolate biscuits into a food processor and process until they resemble fine crumbs (alternatively you could use a rolling pin). Place the biscuit crumbs into a large bowl.

Add the condensed milk and thoroughly mix together.

Break the Cadbury Mint Bubbly chocolate blocks into pieces and then cut each piece in half.

Place heaped teaspoons of the mixture around the chocolate pieces and shape into balls.

Roll in coconut.

Serve.

Serving Suggestions

Note

  • Mint Aero chocolate squares or balls can be used in place of the Cadbury Mint Bubbly blocks.
  • This is a great recipe for getting the kids involved in the kitchen.
  • Store the chocolate mint balls in an airtight container for up to a week.
  • For a yummy variation, you can replace the mint centre with Maltesers.

Banana oatmeal breakfast

Banana oatmeal breakfast

Serves:

Ingredients

  • 1/4 cup rolled oats
  • 1/2 cup formula or breast milk
  • 1/3 whole banana
  • 1/4 cup formula or breast milk

Method

Combine oats and 1/2 cup formula.

Bring to a boil, and simmer 5 minutes, stirring occasionally. Meanwhile, mash banana and 1/4 cup formula. Combine banana and oatmeal mixtures.

Serving Suggestions

Note

Healthy fish pie

Healthy fish pie

Serves:

Ingredients

  • 2 tsp oil
  • 2 leeks, sliced
  • 1 fennel bulb, finely sliced
  • 1 stalk celery, peeled and sliced
  • 1 garlic clove, minced
  • salt and pepper
  • 1 tbsp plain flour
  • 1 x 400g tin chopped tomatoes
  • ½ cup vegetable or chicken stock
  • ¼ cup light cream
  • ½ cup fresh parsley, chopped
  • 70g baby spinach leaves
  • 400g firm white fish, cubed or sliced
  • 400g smoked cod, cubed or sliced
  • 9 sheets filo (phyllo) pastry
  • oil spray

Method

Heat oven to 200°C  or 180°C fan-forced. Lightly oil a deep pie dish and set aside.

Heat oil in pan and add leeks, fennel, garlic and celery with a pinch of salt.  Reduce heat and cook until soft – about 15 minutes.

Sprinkle over flour, stir to combine and cook a further minute. Add tomatoes and stock and simmer for 10 minutes. Add cream, parsley and spinach and heat through.

Place fish on bottom of casserole dish, pour over vegetables and sauce. Spray one sheet of filo lightly with oil, fold in half and place over the fish mixture.  Repeat with 4 or 5 sheets until you have covered the pie dish completely, ensuring everything is ‘tucked in’.

Cut remaining filo sheets into quarters, scrunch each one into a ball and place on top of the pie. Spray lightly with oil and bake for 30-40 minutes.

Notes:

  • I have used light filo pastry but if you just can’t have a fish pie without mashed potato, feel free to replace it.
  • I’ve also used a combination of smoked cod and a firm white fish (any firm white fish will be fine) because I like the smoky flavour, but you could just as easily make it with just white fish.
  • Most fish pies are laden with cream and cheese, which tends to drown out the lovely flavours.  But this is a tasty, low fat, healthy fish pie. 1245.7kj (296.6cal); 6.6g total fat (2.1g saturated fat)
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

Find more fish recipes

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Mini meatloaves

Mini meatloaves

Serves:

Ingredients

  • 500g beef mince
  • 1 egg
  • 1/2 cup tasty cheese, grated
  • 1/2 cup breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper

Topping

  • 2 tbsp seeded mustard
  • 2 tbsp tomato sauce
  • 1 cup tasty cheese, grated

Method

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

In a bowl combine the beef mince, egg, salt, pepper, 1/2 cup of cheese and breadcrumbs.

Shape the mixture into 4 loaves or press into the individual slots of an oiled muffin tin.

Brush the top of each little meatloaf with 1 tsp of mustard and 1 tsp of tomato sauce each. Place a quarter of the cheese on the top of each mini-loaf.

Bake for 20 minutes.

Notes

  • I like to serve these with a salad and chips.
  • My kids love that these are little individual meatloaves.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Find related mince recipes

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Lolly gobble bliss bombs – Sweet Popcorn

Lolly gobble bliss bombs – Sweet Popcorn

Serves:

Ingredients

  • 2/3 cup of popping corn kernels
  • 1 x 250g packet pecan nuts
  • 1/4 cup of olive oil or vegetable oil
  • 250g butter or margarine
  • 1½ cups white sugar, granulated
  • 4 tbsp honey
  • Canola spray

Method

Pop the corn kernels in a frypan with a lid.

Grease baking trays (preferably with a bit of a lip) with a light spray of canola oil and lay the popped popcorn on the trays.

Chop pecans roughly but in smallish pieces and scatter over the popcorn.

Melt butter in saucepan and add honey, then the sugar, stir, keep on high and let it bubble/boil until all the sugar is dissolved. Turn down to a simmer and let it caramelise – this should take about 4 minutes.

At this stage you need to be quick, pour the sugar mixture over your trays and then with two tablespoons, mix it through the popcorn and pecans, trying to get an even coverage, as the toffee starts to cool, then pat it down with your hands, and sweep uncovered popcorn into the middle of covered popcorn pressing down.

Leave to cool for about 10 minutes then break up and put into airtight container or ziplock bag.

Notes

  • If you’ve never popped corn before, it’s best to get your oil hot, then turn down the temperature slightly, add the corn, put the lid on a slant so you are still letting air in, once it starts popping furiously, turn the heat down again until it’s at half-strength and keep the lid on, shaking the pan to and fro to ensure no corn burns on the bottom. Good rule of thumb if you’ve heard nothing pop for 3 seconds, there’s no more corn to be popped.
  • You can tell the sugar has caramelised if you get a teaspoon of the mixture and dunk it in a glass of cold water. It should quickly harden into toffee.
  • This recipe could result in increased visits to the dentist. It could put you in the kitchen far more often than you like. It could kill your diet. Don’t say I didn’t warn you.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’sbest recipe finder.

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Beef and pumpkin casserole

Beef and pumpkin casserole

Serves:

Ingredients

  • 700g beef blade steak, cut into 5cm chunks
  • olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 2 cups butternut pumpkin, chopped.
  • 2 tbsp white wine vinegar
  • 1 bay leaf
  • 3 tbsp thyme leaves
  • zest of one orange
  • 6 anchovies
  • 1 x 400g tin diced tomatoes
  • 2 cups beef stock
  • 1 x 500g packet egg pasta such as pappardelle
  • 20g butter
  • parsley to serve

Method

Preheat the oven to 170°C or 150°C fan-forced.

Heat some olive oil in a heavy-based saucepan over high and in batches, brown the beef on all sides. Set beef aside and season well with salt and pepper.

Reduce heat to medium-low, add a splash more olive oil and cook the onion for five minutes, then add the garlic, pumpkin, vinegar, bay, thyme, zest and anchovies. Stir well and cook for another five minutes.

Now pour in the tomatoes and stock. Bring to the boil then cover and place in the oven for three hours. When ready to serve, cook pasta according to packet instructions, drain and toss with the butter. Serve in deep, warm bowls with a sprinkle of parsley.

Serving Suggestions

Note

  • I prefer to use unpeeled potimarron pumpkin for this recipe but it can be hard to find.
  • Due to the slow cooking of this casserole it is the perfect recipe to use cheaper cuts of beef like bolar blade and chuck steak.
  • 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.

Find related casserole recipes

Halloween Jack Skellington cupcakes

Halloween Jack Skellington cupcakes

Serves:

12 cupcakes

Ingredients

  • 12 basic vanilla cupcakes (see recipe here)
  • 1 quantity buttercream icing (see recipe here)
  • 1 tube black writing icing
  • 1 pkt (240g) 2 Metres of Black Licorice straps

Method

Spread each cupcake with icing.

Now use a toothpick to hollow out two eye sockets in the white icing.

Fill the eye sockets with black writing icing. Use the toothpick to smooth it out.

Cut small single strips of licorice from the thick strap. Use one 5cm piece for Jack’s mouth and two small 2cm pieces for his nose.

Add vertical lines across his mouth using the black writing icing and a toothpick.

Serving Suggestions

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Healthy almond honey oat yoghurt muffins

Healthy almond honey oat yoghurt muffins

Serves:

Ingredients

  • 1 cup Honey & Almond yoghurt
  • 1 cup rolled oats
  • 1 egg
  • half a cup olive oil
  • 1/4 cup white sugar
  • 3/4 cup banana, mashed
  • 1 1/4 cup self raising flour

Method

Preheat the oven to 220C. Prepare a muffin tray and then set aside.

In a mixing bowl, combine yoghurt and rolled oats with a spoon. Put in fridge for 30 minutes – not a minute more, not a minute less.

Add the ingredients in following order  egg, oil, sugar, banana, flour – and mix gently in with spoon in following order:

Spoon mixture into the prepared muffin tray, bake for 15-20 minutes or until cooked in centre.

Notes

  • This is a really flexible recipe and you can use different fruits and yoghurts for different flavourings.
  • You can use vegetable or canola oil instead of the olive oil is you wish.
  • These muffins freeze really well.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Homemade sizzler’s cheese toast

The homemade sizzler’s cheese toast is a different spin on normal cheese on toast. It’s crunchy and can be frozen and served up later as a quick snack.

Ingredients

  • 6 x 2cm thick slices white bread, frozen
  • 200g butter, softened
  • 100g grated parmesan cheese
  • cooking spray

Method

In a bowl mix the butter and parmesan cheese together until smooth and well combined.

Spread a thick coating of the butter mixture on the bread (one side only).

Return to the freezer.

Heat a frying pan to medium heat and spray with cooking spray. Put the cheese toast into the pan, butter side down and cook until the bread on the top side is defrosted and the face side is golden.

Notes

  • These slabs of bread have to be really thick so I suggest that you buy a milk block loaf and cut your own slices.
  • You will need to places sheets of baking paper between layers of bread in the fridge so they don’t stick together.
  • I used the processed powdery type grated parmesan cheese that you find with the pasta sauces at the supermarket.
  • Freezing the bread initially and then re-freezing it before cooking is an essential part of making sure this cheesey bread tastes authentic. If you skip either step the bread may burn and the end product won’t work.
  • I used a non-stick pan for this recipe. If you oil the pan with anything other than a neutral flavoured cooking spray it will affect the taste.

Find more After school snacks

Serving Suggestions

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Leftover roast lamb flatbreads

Leftover roast lamb flatbreads

Serves:

Ingredients

  • 1/2 cup (130g) natural yoghurt
  • 1 tbsp olive oil
  • 2 tsp chopped fresh herbs (optional)
  • 4 flatbreads
  • 2 cups spinach leaves
  • 1/2 punnet cherry tomatoes, halved
  • 2 cups leftover roast lamb

Method

In a small bowl, combine yoghurt with olive oil and herbs, if using. Season well.

Top flatbreads with spinach, a few cherry tomato halves and a handful of lamb.

Drizzle with yoghurt dressing. Fold or roll to encase filling.

Find related lamb recipes

Serving Suggestions

Note

  • For the flatbread, you could choose Lebanese bread, tortillas, pita bread, souvlaki wraps or even naan bread.
  • Pack the yoghurt in a separate container so the flatbread doesn’t become soggy by lunchtime. It can easily be added just before eating.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Winter veggie pasties

Winter veggie pasties

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 3 rashes bacon, trimmed and chopped into small pieces
  • 1 tbsp thyme leaves
  • 1 potato, peeled and diced
  • 1 x 400g tin chopped tomatoes
  • 4 sheets frozen shortcrust pastry
  • 1 egg, beaten

Method

Heat the olive oil in a saucepan over medium. Cook the onion, carrot and celery for five minutes or until soft, stirring regularly. Add the bacon and thyme and cook for another few minutes. Now add the potato and tomato and about half a cup of water and bring to a gentle simmer. Cook for about 20 minutes, or until the potato is soft. You may need to add more water if the mixture is looking too dry.

Meanwhile, thaw the pastry sheets and preheat the oven to 200å¡C. Cut each sheet into large rounds – I use a side plate as a guide to slice around. Reserve the leftover pastry for another time.

Let the vegetable mixture cool a little and then spoon about half a cup of the mixture just off centre on each of the pastry rounds. Fold over to create a semi-circle. Crimp down the pastry edges with a fork and brush with the egg.

Bake for 15 minutes or until golden brown.

Notes

  • You could add some sliced button mushrooms to the vegetable mix.
  • Want to make these pasties even more filling? Add a handful of red lentils at the same time as the potatoes.
  • This recipe was created by Sophie Hansen

 

Savoury baked rice

Savoury baked rice

Serves:

Ingredients

  • 1 cup brown rice, cooked
  • 1/2 tin (400g) chopped tomatoes
  • 1/2 cup fresh mozzarella cheese, grated
  • 2 eggs
  • extra virgin olive oil
  • parmesan cheese, freshly grated

Method

Preheat oven to 180°C conventional or 160°C fan-forced and lightly grease a couple of ramekin dishes.

Mix rice with tomatoes and season well with salt and pepper. Divide mixture between the two dishes and crack eggs into each one.

Push mozzarella into rice around dish edges (keeping the egg whole in the middle). Drizzle with olive oil and place in oven for 20 minutes or until egg is just cooked.

Sprinkle generously with parmesan and drizzle with a little more olive oil. Serve with some warmed bread.

Related rice recipes

Serving Suggestions

Note

  • You can stir pretty much anything through the tomato and rice mixture. Try chopped spinach, toasted pine nuts, chopped olives and/or crumbled, cooked sausage.
  • No mozzarella to hand? Try crumbled feta instead for a salty kick.
  • 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.

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