Pizza pinwheels
Serves:
Ingredients
- 2 cups self-raising flour
- Pinch of salt
- 90g butter, cut into cubes
- 2/3 cup milk
- Plain flour, to dust
- 3 tbpsn tomato paste
- 1 cup grated cheddar cheese
- 150g ham, chopped
- 1 egg, lightly beaten
Method
Preheat oven to 200C. Line a tray with baking paper.
Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured bench and gently knead (about 5 minutes) until smooth. If the dough is sticky sprinkle with a little more flour.
Roll dough into a 20cm x 40 cm rectangle and spread with tomato paste. Sprinkle with ham and cheese.
Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.
Brush with egg and bake for 25 minutes or until a skewer inserted into it comes out clean.
Notes:
- Placing the pieces close together helps them rise (like scones).
- Add a can of drained, crushed pineapple to the topping if your kids are into sweet-savoury tastes.
- Keeps for a day or two at room temperature for lunch boxes or after school snacks.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Lamingtons
Serves:
Ingredients
- 2 cups icing mixture
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/4 boiling water
- 1 plain, unfilled, 18cm double sponge cake
- 2 cups desiccated coconut
Method
Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.
Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.
Transfer to a wire rack and set aside for 1 1/2 hours or until set.
Can be frozen for up to 1 month.
Serving Suggestions
Note
Welsh Rarebit
Serves:
4
Ingredients
Nut-free
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1/3 cup (80mL) beer (optional)
- 1 tablespoon dry mustard powder
- 2 cups strong cheddar cheese, grated
- 1 egg
- 4 thick slices crusty bread
- Chives, to garnish
Method
Melt the butter in a saucepan, then add flour and cook over low heat, stirring, for 1 minute. Add beer (if using), mustard and cheese, and stir until creamy, but don’t boil. Remove from heat, add egg and stir until well combined.
Toast bread slices, evenly spread with cheese mixture, and place under a grill until hot and bubbling. Garnish with chives.
Serving Suggestions
Note
- When we were growing up, we called a version of this dish ‘Stuff on Toast’, it became quite the Sunday night institution.
- Add chopped ham, chicken, tomatoes, corn or whatever else you have floating around the kitchen.
French onion soup recipe
Serves:
Ingredients
- 1.5kg brown onions
- 6 tbsp butter
- 2 tbsp vegetable oil
- 3 cloves garlic, crushed
- 1 tbsp sugar
- 1/2 cup plain flour
- 8 cups beef stock
- 2 tsp thyme
- 3 bay leaves
- 1/2 tsp pepper
- 1 1/2 cups dry white wine
- 1 stick French loaf sliced
- 1 cup gruyere cheese, grated
Method
Heat oil and butter in a saucepan until hot and add onions. Stirring every 2 minutes until they are collapsed.
Add garlic and sugar and keep stirring for 5 minutes more until caramelised.
Sprinkle flour over and stir to brown and make a roux.
Gradually add beef stock to thicken and add thyme, pepper and bay leaves.
Stir in wine and simmer for 5 minutes. Ladle into oven proof bowls and place on top a slice of French bread topped with grated cheese. Grill for 5 minutes or until cheese is golden and melted.
Sprinkle with some chopped parsley and serve.
Notes
- This is a very traditional French soup and I had actually forgotten how delicious it really is.
- You can substitute any cheese you like on the top of the bread. I think you could pretty much whip this dish up from just what’s in the pantry. That makes it a great standby dish but it is fancy enough for a dinner party too.
- This recipe was created for Kidspot, New Zealand’s best recipe finder
Related soup recipes
Serving Suggestions
Note
Pork kofta wraps
Serves:
Ingredients
- 500g pork mince
- 2 cloves garlic, crushed
- 1 tbsp oregano or Greek basil, chopped
- 2 tsp ground cumin
- 1 tsp salt
- pepper
- 1 lemon
- 1 cup natural yoghurt
- 1 tbsp mint, chopped
- 5ml (1 tsp) olive oil, plus extra
- 8 souvlaki or pita bread wraps
- baby spinach, tomatoes, cucumbers, to serve
Method
Soak 8 bamboo skewers in water for 10 minutes.
In a large bowl, combine pork, garlic, oregano, cumin, salt and pepper. Finely grate the zest of the lemon and add it to the bowl. Mix well.
In a small bowl, combine yoghurt, mint and 5ml (1 tsp) olive oil. Set aside.
Take a large handful of pork mixture and press it onto the end of a skewer to form a sausage shape. Continue with other skewers until all of the mixture has been used.
Heat a grill pan or fry pan over high heat. Brush the koftas with a little extra oil and cook for 2 minutes on each side.
Serve with wraps, yoghurt and salad ingredients.
Find more mince recipes
Serving Suggestions
Note
- The best way to combine any mince mixture is with your wet hands.
- You could substitute with beef or lamb mince if you prefer.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Baked feta with pomegranate glaze
Serves:
Ingredients
- 1/2 cup walnuts
- 200 g Greek feta
- 1/2 pomegranate (seeds removed)
- fresh thyme (for topping)
For glaze
- 1/2 pomegranate
- 1 tbs pomegranate molasses
- 1 tbs honey
Method
Preheat oven to 200°C (180°C fan-forced). In a small pan, toast walnuts until golden and aromatic. Set aside.+
Place feta in a small ovenproof fry pan. Bake for 20-25 minutes until edges are starting to brown.
Meanwhile, to make glaze, use a citrus juicer to extract as much juice as possible from a pomegranate half. Strain to remove pith. Place the juice in a small saucepan with molasses and honey. Warm over a gentle heat to melt the honey and molasses, being careful not to boil.
Carefully remove feta from oven. Drizzle over syrup. Top with walnuts, pomegranate seeds and sprigs of thyme. Serve with lavosh bread or gluten free crackers.
Related Christmas recipes:
Serving Suggestions
Note
Tuna melt stuffed capsicums
Serves:
Serves 4
Ingredients
- 4 medium yellow or red capsicum
- 1 x 400g can chickpeas, drained
- 1 x 185g canned tuna in springwater, drained
- 3 large spring onions, finely sliced
- 1 celery stalk, finely chopped
- 2 tomatoes, chopped
- 2 tbsp light mayonnaise
- 1 cup (80g) low fat tasty cheese
Method
Heat oven to 180å¡C (160å¡C fan-forced), line an oven tray with baking paper and set aside.
Cut the top quarter off each capsicum and scoop out the seeds.
Roughly mash the chickpeas using the back of a fork.
Mix the tuna, chickpeas, spring onions, celery, tomatoes, mayonnaise and half the grated cheese together.
Divide mixture among the capsicums.
Top capsicums with remaining grated cheese and bake for 30-40 minutes until the capsicum is soft but still holding its shape.
Serve with salad.
Note
- DonÛªt throw away the tops of the capsicum, keep it for a salad or stir-fry.
- If youÛªre not a fan of chickpeas (or just donÛªt have any), you can use cooked brown rice (or white) or just double the tuna for a low carb option.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay atåÊThe Moodie FoodieåÊand onåÊFacebook,åÊTwitteråÊoråÊPinterest.
Ham and cheese puffs
Serves:
Ingredients
- 1 sheet ready-rolled puff pastry
- 2 slices ham
- 2 slices tasty cheese
Method
Turn oven to 180C (350F)
Put pastry on large cuting board. Cut into 4 squares.
Put a slice of ham on two pieces of pastry.
Top the ham with the cheese slices.
Put the plain pastry on top. Press edges together.
Trim around edges with a pastry wheel.
Put on a baking tray. Bake for 12 minutes.
Cut in halve to serve.
Serving Suggestions
Note
Veggie pikelets
These scrumptious pikelets are packed full of healthy vegetables that your kids won’t even notice. Whip them up for afternoon tea or pop into lunch boxes for a tasty and nutritious snack.
Ingredients
- 2 cups (300g) self-raising flour
- 6 eggs
- 4-5 cups of mix vegetables, finely chopped or grated
- 1/2 – 1 cup grated cheese
- drop of milk
- olive oil
- sour cream, to serve
Method
Mix flour, eggs, veggies and cheese together in a large bowl. Add seasoning, then add enough milk to the mixture until it is slightly runny.
Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.
Cook on a medium heat until golden on each side.
Serve with sour cream.
Note
- These pikelets are great to make for a relaxed weekend breakfast.
- For an adult version, add one finely sliced and deseeded birdseye chili and a handful of coriander leaves to the batter mix. Top pikelets with natural yoghurt flavoured with a small amount of curry.
- Be sure to use a non-stick pan to stop things getting messy.
- All kinds of veggies will work in this recipe. Try adding finely cut or grated carrot, zucchini, capsicum or corn for a vegetable sensation!
Savoury tart
Serves:
Ingredients
Pastry:
- 400g plain flour
- 1 tsp salt
- 200g butter, diced
- 1/3 cup iced water
Filling:
- 2 eggs
- 3/4 cup cream
- 1 tbsp olive oil
- 2 red onions, thinly sliced
- 2 tbsp olive oil
- 1 cup sweet potato, peeled and diced
- sea salt
- handful sage leaves
- salt and pepper to taste
Method
To make the pastry, measure the flour and salt into a large bowl. Add the diced butter and place in the freezer for half an hour. Then tip the lot into the bowl of a food processor, add the iced water and pulse until the mixture resembles fine breadcrumbs.
Turn this out to a lightly floured bench and bring together with the heel of both hands until you have smooth dough. Shape into a large, flat disk, wrap with plastic and place in the fridge for half an hour.
Preheat the oven to 200°C or 180°C fan-forced. Remove pastry from the fridge, dust your work surface with flour and roll out the pastry until you have a nice thin round. Grab yourself a loose-bottomed tart tin (mine is 24cm in diameter) and gently drape the pastry over your rolling pin and then unroll into the tin. Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges nice and neatly. Return the pastry in the tin to the fridge for another half an hour.
To blind bake the pastry shell, line it with baking paper and then tip in any spare change you have lying around the house. Seriously! Coins are a great pastry weight and can/should of course be re-used after baking. Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden. Remove from heat, discard baking paper but not coins, and set aside while making the filling.
To make the filling, whisk the eggs and cream together and season to taste.
Heat a saucepan over medium-low and add a tablespoon of olive oil. Cook the onions over a low heat, until lovely and soft, this will take 20 minutes or so.
Toss the sweet potato in a little olive oil and sea salt and cook in the oven for 15 minutes or until soft and just beginning to brown on the edges.
Line the base of the blind-baked pastry shell with the sweet potato, top with onions and sage leaves and then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating. This tart is great warm or at room temperature.
Notes:
- To save time, you can bake the sweet potato while the pastry is resting for the second time in the fridge.
- You will need to watch those onions so they don’t burn. You want a nice, caramelised onion for this tart and that is why it takes 20 minutes.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Find more brunch recipes
Serving Suggestions
Note
Sausage rolls
Serves:
Ingredients
- 500g sausage mince
- 1 large onion, diced
- 1/2 cup tomato sauce
- salt, pepper and parsley
- 6 slices puff pastry, cut into halves
Method
Mix all the ingredients together.
Form a long sausage shape down the middle of each half of pastry, and roll up,
Cut into any desired size. You can do party sausage rolls or big ones.
Bake till pastry is puffed up, and slightly browned.
Serving Suggestions
Note
Homemade Tiny Teddys
Serves:
80 biscuits
Ingredients
- 1/4 cup (60g) butter, softened
- 1/2 cup (125ml)honey
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/2 tsp bicarbonate soda
- 1 tsp vanilla extract
Method
Step 1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with paper and set aside. Place all ingredients into a food processor or mixer and mix until you have a smooth ball of dough. Cover with cling wrap and allow to rest at room temperature for 10 minutes.
Step 2. Roll the dough out into a rectangle until it is 4mm thick.
Step 3. Cut out teddy shapes using a cookie cutter and place onto the baking tray.
Step 4. Bake for 5-6 minutes or until pale golden. Allow to cool on the tray for 5 minutes and then transfer to a wire rack to cool further.
Serving Suggestions
Note
- You may like to roll the dough between two sheets of baking paper so it doesn't stick to the surface or make a big mess.
- You can add 100's & 1000's to this mix or even 2 tbsp of cocoa to make chocolate teddy biscuits.
- You will need to keep an eye on these while they are in the oven. You don't want the honey in the mixture to burn.
- These 3 in 1 biscuits are versatile and are great for lunch boxes.
- These Anzac biscuits can be made crunchy or soft depending on how long you bake them.
- Kids will love making these Coconut biscuits. Get them to help you stir the mixture.
- If you have little ones that are reluctant to eat breakfast then these Breakfast biscuits may just be the thing you are looking for.
- Simple chocolate biscuits are a lot easier to make than you think. You could have these in the oven and baking in 10 minutes.
- If you are looking for a crunchier version then these Chocolate crispy biscuits will do the job.
- You can use up leftover cereal in these Cornflake, sultana and cranberry biscuits.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Caramel slice
Serves:
Ingredients
- 1 cup self raising flour
- 1 cup coconut
- 1/2 cup brown sugar
- 1 cup rolled oats
- 150g butter, melted
- 395g can sweetend condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 150g cooking chocolate, melted
Method
Preheat oven to 180C
Combine first five ingredients in bowl, mix well. Press into base of baking paper lined 18cm x 28cm lamington pan. Bake 10min, until golden.
Combine sweetend condensed milk, golden syrup and extra butter in pan, bring to boil stirring, reduce heat, simmer 5min stirring until a light brown colour and becomes caramel.
Pour caramel over cooked base, return to oven, bake further 10min, cool.
Spread cooking chocolate over caramel filling. Allow to set in pan before turning out. Cut into slices or squares to serve.
Serving Suggestions
Note
Ham and cream cheese pinwheel sandwiches
Serves:
Ingredients
- 2 slices bread
- 4 slices low-salt ham, sliced wafer-thin
- low-fat cream cheese to spread
Method
Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well.
Spread each bread slice with a thin layer of cream cheese.
Top with two slices of ham per bread slice.
Roll the bread ‘sushi-style’ into two tight rolls. Slice into three pieces and push back together into a roll.
Roll each roll in a square of baking paper just a little larger than a slice of bread. Twist each end like a sweet so the rolls are secured and place into the fridge until you are ready to serve.
Find great bread recipes
Serving Suggestions
Note
- You will need soft bread for these rolls.
- If you get your bread sliced on the spot at the bakery, you can get them to cut your loaf lengthways. This will give you extra long slices that are easier to roll out.
- This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.
Baguette with chocolate hazelnut spread
Serves:
Ingredients
- 1 baguette
- ½ cup chocolate hazelnut spread
Method
Cut baguette in half and then slice lengthways. Spread each piece generously with the chocolate hazelnut spread.
Notes:
- This is an uber-simple breakfast idea that the kids can make and everyone can enjoy.
- Recipe created by Melissa Hughes for Kidspot.
Find more:
Serving Suggestions
Note
Halloween JackåÕoåÕLantern cupcakes
Serves:
12 cupcakes
Ingredients
- 12 basic vanilla cupcakes (see recipe here)
- 1 quantity buttercream icing (see recipe here)
- red food colouring
- yellow food colouring
- black writing icing
Method
Add a few drops of yellow and red food colouring to the buttercream icing until you get a nice orange colour.
Spread each cupcake with orange icing.
Now use the black writing icing to draw Jack’o’Lantern faces onto each cupcake.
Serving Suggestions
Note
- Let the kids help with the cake decorating but don’t stress about having perfect looking Jack’o’Lantern faces.
- If the black writing icing is stiff in the tube just hold the tube in your hand for a minute or two to soften it up.
- These Halloween witches hats are filled with a cute surprise.
- Keep the dentist AND the kids happy with these chompy Halloween teeth.
- These Fairy wands are for the GOOD witch in your house unless you switch the colours to black and orange.
- These Halloween Band aid biscuits just look icky and will have your guests grossed out in no time.
- Looking for something to make you squirm? How about a cupcake that is looking right back at you like these Halloween eyeball cupcakes.
- They are creepy and crawly and a little bit scary but these Red back spider biscuits are also delicious.
- These scary Watermelon fangs will have you shaking in your boots with watermelon juice dripping from your vampire grin.
- These Halloween severed finger biscuits are creep and kooky and best of all they taste delicious.
- If you have carved your pumpkin and have lots of leftover pulp then these Halloween pumpkin cupcakes are for you.
- You can have these delicious Halloween fangs on the party table in no times and they are deliciously filled with peanut butter.
- Want some icky worms in dirt for your party table? These Halloween jelly worms are perfect.
- Get some ghoulish party fare on the table with these Tombstone cupcakes.
- A healthy Halloween snack could not be easier than this bright Veggie skeleton dip platter.
- Those little cackling witches will fall in love with these Cheesy pretzel broomsticks.
- Get out the fake spider webs and spread them around these delicious Oreo spider cupcakes.
- This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder:
Pumpkin and mozzarella risotto
Serves:
Ingredients
- half a pumpkin or butternut squash
- 1 tbsp extra-virgin olive oil for pumpkin, plus 2 tbsp extra
- sea salt
- 6 cups vegetable stock
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 2 cups arborio rice
- 1 tablespoon butter
- half a cup finely grated parmesan
- 150g fresh mozzarella cheese, chopped or grated
- 1 tsp ground pepper
Method
Preheat oven to 200C. Slice the pumpkin skin off carefully, and chop the pumpkin up into bite-sized cubes.
Place cubes into a bowl and toss with 1 tablespoons olive oil and 1 teaspoon salt. Place onto a baking sheet and into the oven and roast for 15 minutes until tender. Remove and set aside.
Pour stock into a saucepan and bring to a simmer. Once simmering, keep it on a low heat.
In a large heavy-based saucepan, fry garlic and onion in the extra oil for one minute.
Add rice and cook for 3 minutes until translucent. Add a cup of stock at a time allowing the rice to absorb each cup entirely before adding more. Ensure that you stir continuously as each cup of stock is absorbed.
Once the rice is almost perfectly tender, remove from heat and stir in butter, parmesan, pumpkin pieces, mozzarella cheese, salt and pepper to taste and cover.
Allow to rest for 5 minutes before serving.
Notes:
- This is a wonderful risotto for kids as its a creamy and slightly sweet flavour that comes from the roasted pumpkin and mozzarella.
- If you have leftover stock, you can pour into ice-cube trays to freeze for later use.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
Swedish meatballs with dill potatoes
Serves:
Ingredients
- 2 shallots, very finely chopped
- 500g pork mince
- 1 egg, lightly beaten
- 1 tbsp dill, chopped
- chat potatoes
- extra butter and dill, to serve with potatoes
- 1 tbsp olive oil
- 20g unsalted butter
- 1 tbsp plain flour
- 3/4 cup boiling water
- 1/3 cup sour cream
- 2 tbsp cranberry sauce
- juice of one lemon
Method
To make the meatballs, combine the shallots, pork, egg and dill together in a large bowl. Season well and form into small, golf-ball-sized meatballs. Set aside in the fridge for at least half an hour.
Bring a saucepan of cold water to the boil and add the baby potatoes, cook until tender. Drain and toss with the extra butter (I used 20g for 6 potatoes), dill and lemon zest.
Meanwhile, cook the meatballs in a saucepan with a little olive oil. Turn regularly until cooked through, about 10 minutes. Set aside on a warm plate while you make the sauce.
Pour off excess oil and add the butter. Melt this then whisk in the flour. Keep whisking for about five minutes then add the boiling water. Whisk for a few more minutes or until the sauce has thickened. Mix in the sour cream, cranberry sauce and lemon and whisk again until the sauce is nice and smooth.
Serve the meatballs with the sauce and potatoes.
Notes:
- It is much easier to roll meatballs if your hands are wet.
- You could make these meatballs and freeze them for later. This is a great way to stock your freezer so you have less work to do the next time you want Swedish meatballs.
- If you don’t have time to make the sauce (though it only takes five minutes), just plop a little bowl of sour cream and another of cranberry sauce on the table.
- This dish is also great with steamed green beans.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Find related meatball recipes
Serving Suggestions
Note
Bacon and leek macaroni cheese
Serves:
Ingredients
- 2 leeks
- 1 tbsn olive oil
- 6 bacon, diced
- 400g macaroni
- 50g butter
- 3 tbsn plain flour
- 400ml milk, heated
- 1 cup cheddar cheese, grated
Method
Cook macaroni until just cooked. Drain and set aside.
Preheat oven to 180C. Heat the oil in a frying pan on a moderate heat and add leeks. Stir them over the heat until they are soft and translucent. Remove to a bowl and set aside.
Fry the bacon until crisp, remove to a bowl and set aside.
To make the cheese sauce, in a small saucepan, melt the butter then add the flour. Stir through for three mins until the flour is completely combined. Slowly add the hot milk to the flour and butter mixture while stirring vigorously to avoid the sauce becoming lumpy. Once all the milk has been added, continue stirring until the sauce is thickened. Take off the heat and add 2/3 of the grated cheese and stir through.
In an ovenproof dish, combine the macaroni, the cheese sauce, the leeks and the bacon. Scatter the remaining cheese across the dish and bake in the oven for 25 mins or until golden brown.
Notes
- This is the perfect comfort dinner for the family and it does not hurt that its great on the budget either!
- You could add other vegetables to the macaroni cheese too… peas, corn and diced red peppers are all terrific.
- Serve with a fresh green salad for a complete meal.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Lunchbox pasties
Serves:
Ingredients
- 1 small orange sweet potato, peeled, coarsely chopped
- 1 small carrot, peeled, finely chopped
- 1 desiree potato, peeled, finely chopped
- half a cup frozen peas
- 125g can corn, rinsed, drained
- half a cup coarsely grated cheddar
- 2 eggs, lightly whisked
- 3 sheets ready-rolled frozen shortcrust pastry, just thawed
- 2 tsp sesame seeds
Method
Preheat oven to 240C. Line an oven tray with baking paper.
Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg. Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.
Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.
Serving Suggestions
Note
Gnocchi with brown butter and sage
Ingredients
Method
Cook the gnocchi to the packet directions and set aside in a warm place.
In a fry pan melt the butter and add the sage leaves. The butter will start to foam and this is when to add the sage leaves.
Toss the gnocchi to coat in the butter and turn the heat OFF! It keeps cooking after you remove the heat so serve it immediately before the butter goes from golden brown to burn’t.
Notes
-
- I like to serve this in tiny bowls as a starter for winter dinner parties. It cooks ultra-fast and makes a very sophisticated little dish with a minimum of effort. Make sure you have everyone seated before the butter hits the pan.
- When making gnocchi I place the whole quantity into boiling water and stand by and remove all them as they float to the surface. If you cook them anymore they resemble rubber bullets.
- The crispy sage leaves I use as a little garnish, so it’s a minimum effort dish.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Chicken and grape party sandwiches
Serves:
Ingredients
- 1/3 cup light sour cream
- 2 tbsp lemon juice
- 3 cups barbecued chicken meat, chopped (roughly 1⁄2 a chicken)
- 2 tbsp roasted almonds, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1 cup green and red grapes, halved
- 14 plain white bread slices, crusts removed
Method
In a small bowl, lightly whisk sour cream, lemon juice and a pinch of seasoning In a large bowl.
Mix together the chicken, almonds, tarragon and three-quarters of a cup of the grape halves.
Lightly fold the cream mixture into the chicken mixture and divide three tablespoons of filling between seven slices of bread.
Top with remaining bread slices, cut into quarters and place on a platter. Scatter with remaining grape halves to garnish.
Serving Suggestions
Note
- If the kids are taking these to school, you might want to omit the almonds if there’s a no nut policy in place.
- Use fresh parsley in place of tarragon if you don’t have any to hand, although a teaspoon of dried tarragon would work just as well.
- This recipe was created by Australian Table Grapes.
Three cheese pasta
Serves:
Ingredients
- 50g butter
- ¼ cup plain flour
- 1 tsp salt
- 4 cups milk
- 1 cup parmesan cheese, grated
- 4 (80g) Swiss cheese slices
- 1 cup mozzarella, grated
- 250g pasta, slightly undercooked
Method
Heat butter in a pan over a low heat and sprinkle the flour over the butter. Whisk for a minute until the flour cooks but does not brown.
Add the salt and then slowly whisk in the milk, ½ cup at a time. Add more milk when the previous measure becomes incorporated until you have a smooth white sauce.
Whisk in the three cheeses and mix well until they are melted and combined in the sauce. Add the pasta to the pan and stir to heat and coat well.
Serve with crunchy garlic bread.
Notes:
- I used fairly mild cheeses in this sauce but you can add your favourite stronger flavoured cheese such as blue vein cheese and Emmenthal.
- Whisking and incorporating the milk is a very important step to this sauce, otherwise it may become lumpy and unappetising. The key to a happy white sauce is to keep whisking!
- You can turn this into a pasta bake by pouring it into an oven dish and sprinkling the top with ½ cup dried breadcrumbs and some extra grated cheese. Bake for 20 minutes to melt the cheese and heat the pasta.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
More pasta recipes:
Serving Suggestions
Note
Rocket and basil pesto
Serves:
Ingredients
- 4 cups rocket leaves
- 1 cup basil leaves
- juice of 1/2 lemon
- 1 large clove garlic, crushed
- 1/4 cup (25g) coarsely grated parmesan cheese
- 3/4 cup pine nuts
- 1/2 cup (125ml ) olive oil
Method
Wash the rocket leaves and basil and place in the food processor.
Add the lemon juice, garlic and parmesan and blend until finely chopped.
Add the pine nuts and olive oil to the processor and whizz until a chunky mix is formed.
Find more pesto recipes
Serving Suggestions
Note
- You can store unused pesto covered in the fridge for up to 1 week or freeze for up to 3 months, defrosting in the fridge.
- You can toast the pine nuts in a frying pan over low heat for a deeper flavour. Just make sure you keep gently shaking the pan so you don’t burn them.
- This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.
Glazed orange and almond cake
Serves:
Ingredients
Cake
- 4 eggs, separated
- 200g caster sugar
- 200g almond meal
- zest of two oranges
- zest and juice of a lemon
Glaze
- 1/4 cup crème fraiche
- 1 cup icing sugar
- zest and juice of one orange
Method
Preheat oven to 200°C conventional or 180°C fan-forced.
Line a cake tin with baking paper or grease a moulded cake tin.
Beat egg yolks and sugar together until pale and fluffy.
Gently fold almond meal into egg mixture.
Beat egg whites until stiff.
Fold a little through egg and almond mixture to loosen it up before adding the rest of the egg whites, zest and lemon juice.
Fold gently until just combined and spoon into prepared cake tin.
Bake for 30 minutes or until cake is golden and just starting to pull away from sides of tin.
Leave to cool in the tin for a few minutes before turning out onto a cooling rack. Allow to cool completely before icing.
For the glaze
Combine all ingredients and spoon over cooled cake.
Find related cake recipes
Serving Suggestions
Note
- Sprinkle with some flaked almonds for decoration if you want to make it look extra fancy.
- This cake is extra good if you can be bothered to make the almond meal yourself from natural almonds. To do this just process up a cup or so in your food processor until nice and fine. It makes all the difference to the end result.
- 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.
Rice pudding with glazed pears and hazelnuts
Serves:
Ingredients
Basic rice pudding recipe
- 10g unsalted butter (for greasing)
- 1/2 cup short-grain rice
- 3 tbsp caster sugar
- 1L (4 cups) whole milk
- 1 tsp vanilla paste
For the glazed pears
- 10g butter
- 2 pears, peeled and quartered
- 3 tbsp brown sugar
- 1/2 cup roasted hazelnuts
Method
Rice pudding
Preheat oven to 160°C conventional or 140°C fan-forced and lightly butter an ovenproof dish (4cm deep and 24cm diameter).
Combine rice, sugar, whole milk and vanilla paste in dish, stir well, cover with foil and cook for one hour. Stir again and cook for another half an hour or until rice is creamy and soft.
Glazed pears
Melt butter in frying pan over medium heat. Add pears and sugar and cook for a few minutes on each side, or until the pears become lightly golden. Spoon mixture onto rice pudding, sprinkle with hazelnuts and serve.
Related hot dessert recipes
Serving Suggestions
Note
- You could serve with a dollop of jam or sliced bananas and a sprinkling of demerara sugar.
- Make a chocolate rice pudding by stirring through a little cocoa powder before cooking or add cinnamon to the recipe for a gently spiced version.
- Keep in mind that this is lovely served cold, so you might consider doubling the recipe and stowing a few little pots in the fridge to send with school lunches or snack on for morning tea.
- 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.
Mexican chilli beef recipe
Serves:
Ingredients
- 2 tbsp olive oil
- 1.5kg chuck steak, cut into 2cm cubes
- sea salt
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 x 400g tins chopped tomatoes
- 1/4 cup brown sugar
- 2 tsp smoked paprika
- 2 tsp chilli powder
- 250ml (1 cup) beef stock
- 1 tbsp fresh coriander, chopped
- 12 wheat tortillas, grated cheese, sour cream and rice to serve
Method
Heat 1 tbsp olive oil in a heavy-based frying pan. Cook beef in batches until browned. Place in slow cooker.
Heat another tablespoon of olive oil in pan and saute onion and garlic until soft. Add to slow cooker.
Stir in tomatoes, sugar, spices, salt and beef stock. Cover and cook for 8 hours on low.
Just before serving, heat oven to 180°C or 160°C fan-forced. Gently press tortillas into oven-proof bowls to create fluted basket shapes and bake until crisp.
Fill with beef mixture, sprinkle with coriander and serve with grated cheese, sour cream, rice, salsa and soft tortillas.
More Mexican recipes
Serving Suggestions
Note
- To add a unique smokey chilli flavour to the dish, look out for dried chipolte chillis in your local specialist deli or order online. Add two in place of the chilli powder.
- No chuck steak to hand? Minced beef works just as well.
- This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.
