Allergen: Contains Dairy

Gluten-free peanut butter cookies

Gluten-free peanut butter cookies

Serves:

 

Ingredients

  • 375g jar crunchy peanut butter
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 cup macadamia nuts, chopped
  • 1/2 cup milk choc bits

Method

Preheat oven to 180ºC and line trays with baking paper.

Place peanut butter, sugar and egg into a mixing bowl.

Stir with wooden spoon until mixture is no longer sticky. Stir in nuts and choc bits.

Roll mixture, 1 tablespoon at a time, into balls.

Place on baking trays, allowing room for spreading. Flatten slightly with fingertips.

Bake for 12-15 mins or until light golden. Cool on trays for 5 mins. Transfer to wire rack to cool completely.

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Chicken, corn and hot-pot

Chicken, corn and hot-pot

Serves:

Ingredients

  • half a cup plain flour
  • 1 teaspoon paprika
  • half a teaspoon turmeric
  • 1 heaped teaspoon fennel seeds
  • 1 kg chicken thighs and/or drumsticks with bone in
  • 3 cloves garlic, finely sliced
  • 50g butter, quartered
  • 500g green cabbage, shredded
  • 2 cobs of corn, cut into 8
  • 1/3 cup water
  • Salt and pepper to your taste

Method

Preheat oven to 180C.

Add flour, paprika, turmeric, salt and pepper together and mix to combine.

Lightly spray a medium roasting tray with cooking spray. Roll pieces of chicken in flour mixture and place into the roasting tray.

Sprinkle sliced garlic over the chicken.

Cover with shredded cabbage, sprinkle with fennel seeds, salt and pepper.

Add butter pieces, corn and water.

Cover with foil and put in the oven for 1 and a half hours, checking after one hour.

Serve with cous cous.

Notes

  • I have always thought cabbage is under-rated. I love it, especially when its cooked with butter and fennel.
  • Because you are roasting the cabbage in the oven for a long while, it wilts down enormously and the chicken juices and butter flavour it beautifully.
  • When I make this dish I buy a whole chicken as I find it is more cost effective, then I break it down into 12 pieces.
  • Meat on the bone is best suited to long, slow cooking however if you only have chicken thigh fillets (without the bone), reduce the cooking time by 45minutes.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

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Fairy wands

Fairy wands

Serves:

10

Ingredients

  • 1/2 cup (125g) butter, softened
  • 1/2 cup (115g) caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain flour
  • 10 wooden sticks
  • icing or icing pen
  • sprinkles or cachous of your choice

Method

Preheat the oven to 180å¡C (160å¡C fan-forced) and line two baking trays with paper and set aside.

Cream the butter and sugar together with an electric mixer until pale. Add the egg and vanilla and mix again for another couple of minutes. Fold in the flour until you have a smooth dough.Wrap this in plastic and leave to rest in the fridge for 30 minutes.

Roll out the dough until about 5mm thick then cut out biscuits using a star-shaped cookie cutter. Arrange on the baking tray then carefully push the wooden sticks into the biscuits (in the corner between two points of the stars).

Bake for 10-15 minutes or until light golden then let cool completely before decorating.

Pip or write (using an icing pen) dots or add a lacy border around the edge of each biscuit then tie a bow around the handle of each.

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Note

  • To stop the wands breaking while decorating; hold the biscuit not the stick and keep them on the work surface at all times.
  • To make these even easier, just skip the wooden sticks and make up a batch of stars to decorate at will.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand‰Ûªs beståÊrecipe finder:åÊYou can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

Herbed lamb chops

Herbed lamb chops

Serves:

Ingredients

  • 8 lamb cutlets or lamb loin chops
  • 8 tsps Gourmet Garden Roast Seasoning (tube)

Or

  • herb seasoning
  • 2 cloves garlic, crushed
  • 1 tbsp thyme, finely chopped
  • 1 tbsp parsley finely chopped
  • 3 tbsp olive oil
  • salt and pepper

Method

Remove the lamb from the fridge and bring to room temperature before cooking. Rub both sides of each piece with the herb seasoning or, alternately, combine all the fresh herb seasoning ingredients in a bowl and spread on both sides of the lamb.

Heat a grill pan to medium-high heat and cook the seasoned chops for 2-3 minutes each side.

Place on a plate and cover to keep warm. Serve with Colcannon and Honeyed sesame carrots.

Notes

  • If you have fresh herbs in your garden you can make a lovely herb seasoning for these chops but using a ready-made seasoning is great shortcut when you are in a hurry.
  • I have included two cuts of lamb with this recipe as cutlets are quite pricy and lamb loin chops are just as tasty and kept moist with that layer of fat around the eye.
  • Lamb tastes best when it still a little pink in the centre. Try not to overcook it or will become dry.
  • Bringing the lamb to room temperature is important for the cooking time and will give you a better result when cooking meat. About 20 minutes is enough time out of the fridge to bring it to room temperature.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Cheesy Vegemite pastry twists

Cheesy Vegemite pastry twists

Serves:

 

Ingredients

Nut-free

1 sheet frozen puff pastry
1 tablespoon butter
1 tablespoon Vegemite (or to taste!)
1 cup grated tasty cheese
1 teaspoon plain flour
1 tablespoon milk

Method

Place pastry sheet on bench to defrost. Preheat oven to 180C. Line a baking tray with baking paper. Spread pastry sheet with butter, Vegemite and then sprinkle with cheese. Fold the bottom edge of the pastry over to encase the ingredients, sprinkle with some plain flour and use a rolling pin to roll out to original pastry sheet size.

Cut into 12 strips and twist 2-3 times. Place on baking tray, brush with milk (or lightly beaten egg) and bake for 10 minutes or until golden and crisp. Serve warm or cold.

Notes:

This idea came about when I had accidentally defrosted one too many sheets of pastry!

A great snack or lunchbox filler that is easy for the kids to make.

.

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Easy lamb koftas

Easy lamb koftas

Serves:

Ingredients

  • 600g lean lamb mince
  • 4 pieces multigrain bread
  • 3 cloves garlic
  • 2 eggs
  • 3 sprigs of fresh oregano (or 1 tsp dried if you must!)
  • 2 long sprigs of fresh thyme (or 1 tsp dried thyme)
  • Olive oil

Accompaniments

  • Tzatziki (fresh or pre-made)
  • Sliced tomatoes
  • Lettuce – I prefer rocket or cos
  • Diced cucumber
  • Pita bread

Equipment

  • 20cm skewers x 16

Method

In a food processor, process the bread until it becomes breadcrumbs.

Add garlic and herbs, and blitz for another 20 secs or so until well combined.

Add mince and egg and blitz for about 1 minute until all well combined.

Form into long finger-like patties about 3cm wide and 10cm long, push a skewer through the sausage until it almost reaches the top and give a final roll between your hands to retain a round shape.

Refrigerate until ready to cook (I recommend at least 1 hour but if you are in a hurry- go ahead!).

Cover the ends of the sticks with foil and cook, turning occasionally under a hot grill for approximately 10-12 minutes, or bake in the oven at 200ºC conventional (180ºC fan-forced) on a tray lined with baking paper for approximately 20-25 minutes until cooked.

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Note

  • I’ve wanted to try these forever and it’s a wonder I haven’t really – it contains most of my favourite flavours and is a perfect BBQ addition or a quick meal for a hot evening.
  • What I like about these lamb koftas is that my young family can get involved in putting their meal together themselves – kids love to invent their own foods and it’s a way of giving them some control, whilst (sneakily) deciding what they eat.
  • You can make the lamb kebab sticks the day ahead or even weeks, and freeze uncooked. Leftovers are fabulous cold too.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand

Rice cooker quinoa porridge

Rice cooker quinoa porridge

Serves:

2

Ingredients

  • 1/2 cup quinoa
  • 1/2 cup rolled oats
  • 1 cup (250ml) water
  • 1 cup (250ml) milk (rice milk, almond milk, coconut milk are all fine to use)
  • 1 medium apple, diced
  • 1/4 cup almonds, chopped
  • honey or maple syrup to drizzle

Method

Step 1. Rinse quinoa well in a sieve under cold running water.

Step 2. Add to the rice cooker along with the oats, water and milk. Place lid on rice cooker and set the rice cooker to cook.

Step 3. When cooked, remove lid and stir (you may need a little extra milk if it seems dry).

Step 4. Serve into bowls and top with apples, almonds and a drizzle of honey or maple syrup.

Rice cooker quinoa porridge

Serving Suggestions

Note

  • You can choose the type of milk you prefer or just use the same quantity of water if you want to go dairy-free.
  • We used apple but you could try frozen or fresh berries, bananas, mango or even dried fruit.
  • You can add a little natural sweetener like honey or maple syrup, or some brown sugar if you have a sweet tooth.
  • You can find more tips on our How to cook quinoa article.
  • I always like to cook some extra quinoa so I can make this Quinoa tabouleh. It makes a great replacement for the burghul.
  • Quinoa goes perfectly well with salad vegetables, especially in this Crunchy quinoa salad.
  • In winter you could also cook this delicious Hearty beef and quinoa stew. It is filling and healthy.
  • Kids will love these Pork and quinoa balls with sweet chilli sauce. They are the perfect finger food for little ones.
  • You can try this Quinoa and apple porridge that is cooked conventionally instead of using the rice cooker.
  • You also use quinoa to make this Quinoa fried rice. Just cook and use it exactly the same way you would long grain rice.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Carrot topped cupcakes

Carrot topped cupcakes

Serves:

Makes 12 cupcakes

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1 1/4 cups (280g) caster sugar
  • 3 eggs, room temperature
  • 1/2 cup (125g) butter, softened and cubed
  • 1/2 cup (125ml) milk
  • zest and juice of two limes
  • 1 tsp vanilla paste

For the icing:

  • 250g cream cheese (softened)
  • 1/2 cup (80g) icing sugar, sifted
  • zest and juice of one lemon
  • 1 packet store-bought marzipan (for the carrots)
  • orange and green food colouring.

Method

Step 1. Preheat oven to 180°C (160°C fan-forced) and place cupcake liners in a 12-hole muffin tin. Combine all ingredients and beat for five minutes. Spoon into muffin tin and bake for 15 minutes if making cupcakes (or until golden and a skewer comes out clean). While cakes are cooking, take three-quarters of the marzipan and knead the orange food colouring into it (gloves are a good idea here!) then set aside. Knead the green colouring into remaining marzipan.

Step 2. Let the cupcakes cool completely on a wire rack while making the icing. To do this just beat together all ingredients until you have a nice, tangy and thick consistency. 

Step 3. Make the carrots by shaping a piece of the orange marzipan (about the size of a Malteser) into a small fat sausage, then work one end into a point and gently roll in the palm of your hand until you have a horn or carrot shape. Repeat with remaining carrots. Score lines across each one with a sharp knife. Shape the green marzipan into little carrot tops and gently press two into the top of each carrot. Keep in the fridge until needed.

Step 4. To assemble, generously ice the cupcakes then press one or two carrots into the top of each one. Sprinkle with remaining lime zest and serve.

Carrot topped cupcakes

Notes:

  • You may use fondant instead of marzipan if you prefer.
  • You can also make one large cake instead of 12 cupcakes. Simply pour the cake mixture into a greased and lined 24-cm springform cake tin and bake for 30-35 minutes instead of 15-20 minutes.
  • You will also love this cute Easter bunny breakfast. It is the perfect savoury start to Easter Sunday for your little ones.
  • On the day you have your Easter egg hunt you could make these cute Bunny butt pancakes. They are just like those bunnies in the garden.
  • If you love Hot cross buns you will love these Hot cross cookies. They are the perfect compromise and much faster to make than their traditional cousins.
  • These Coconut cream eggs are perfect for when you need to know exactly what is in your Easter treats. The kids will also love making these with you.
  • This Cream egg cheesecake is worthy of being the centrepieces for your special Easter dinner. It is easy to make ahead and will please the whole family.
  • These Carrot topped cupcakes are topped with sweet marzipan but don’t be fooled into thinking they are all sweet. The cupcakes under the carrots have a zingy lime flavour.
  • 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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Chorizo pasta

Chorizo pasta

Serves:

 

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 large chorizo sausages (about 360g)
  • 1 jar of red pesto sauce
  • 1 punnet grape tomatoes
  • 500g spiral or penne pasta
  • 1 large handful of basil
  • Parmesan cheese to serve

Method

Bring a large pot of water to the boil, add pasta and cook according to packet directions until al dente.

Heat oil in a frypan, cook onion until soft.

Add sliced chorizo sausage and cook for five minutes, stirring frequently.

Stir in pesto sauce and halved tomatoes, simmer for 10 minutes.

Drain pasta, return to pot, add pasta sauce and stir through.

Serve in bowls sprinkled with torn basil leaves.

Notes:

  • Chorizo sausage is quite spicy, substitute with bacon or prosciutto depending on your children’s palates.
  • Recipe created by Melissa Hughes for Kidspot.

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Chicken bake with unmentionable vegetables

Chicken bake with unmentionable vegetables

Serves:

 

Ingredients

  • 1 head broccoli, cut into florets
  • ½ head cauliflower, cut into florets
  • 60g butter
  • 1/3 cup plain flour*
  • 3 cups (750mL) milk
  • 1 teaspoon sea salt (optional)
  • 3 cups cooked chicken, shredded
  • 1 cup grated tasty cheese

Topping

  • 1 cup fresh breadcrumbs*
  • ½ cup freshly grated parmesan
  • Finely chopped zest and juice of 1 small lemon

Method

Preheat the oven to 180°C. Butter the base of a 2.5 or 3L casserole dish or 6 individual dishes. Cook broccoli and cauliflower in a steamer or the microwave for 4-5 minutes until just tender and drain well.

Melt butter over medium heat in a saucepan. Stir in flour and cook, stirring, for one minute. Gradually whisk in milk to prevent lumps forming; add salt (if using). Bring to the boil, keep stirring, until the sauce thickens.

Stir chicken, cheese and vegetables into sauce. Spoon into prepared dishes.

Combine breadcrumbs, parmesan, and lemon zest and juice in a small bowl. Sprinkle evenly over chicken mixture. Bake for 20 minutes until top is golden and crunchy.

Notes:

  • Allow me to pat myself on the back. My children have eaten cauliflower and broccoli! However, I did blitz some of the cooked vegetables in my mini stab-mixer food processor, finely chopped the chicken, mixed this with some sauce and made them their own little dishes. The things you do.
  • The lemon juice and zest adds a lovely, well, zest, to the topping and helps cut through the rich cheese sauce. No. 1 son refused to eat the topping because of the lemon, whereas The Princess started only with the topping. But they ate it!
  • * Make this gluten-free using corn flour instead of plain flour and gluten-free bread crusts to make the crumbs.
  • Thanks to Jodie for this fabulous family friendly recipe.
  • Recipe created by Melissa Hughes for Kidspot.

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Banana cake with lemon icing

Banana cake with lemon icing

Serves:

 

Ingredients

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup mashed banana (2 large bananas)
  • ½ teaspoon vanilla extract
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • ½ cup milk
  • Lemon icing
  • 1 cup icing sugar
  • 2-3 tablespoons lemon juice.

Method

Preheat oven to 180°C. Butter a 20cm square cake tin and line with baking paper.

Cream butter and sugar until light and fluffy. Beat in one egg at a time, then bananas and vanilla. Sift dry ingredients into mixture, alternating with milk and beat until combined. Pour into prepared tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

To make the icing, combine icing sugar and enough lemon juice to make a smooth paste. Spread icing onto cold cake.

Notes:

As with the Orange cake, this is perfect for afternoon tea and lunch boxes.

I felt the need for a round banana cake, so used a 20cm round tin, but needed to cook it for about 10 minutes longer. I used bananas that I had frozen – they were a bit watery and the cake was more dense than I usually like. Drain excess water off defrosted frozen bananas.

 

To make gluten-free, use gluten-free plain flour and baking powder.

Recipe created by Melissa Hughes for Kidspot.

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Parmesan toasts

Parmesan toasts

Serves:

Ingredients

  • 4 slices Lebanese bread
  • 1 tbspn butter
  • 1 cup parmasen cheese, freshly grated

Method

Preheat over to 180°C.

Spread each piece of the lebanese bread with the butter. Sprinkle a generous coating of parmesan cheese across the buttered bread.

Cut each piece of bread into eight pieces, pizza-style.

Place on a baking sheet and bake in the oven for approx. 10 mins or until golden brown.

Remove from oven and all to cool before storing.

Notes

  • My kids love these toasts in their lunch box. They go particularly well with a little container of hummus.
  • Make sure these are completely cold before you store them or they will go soggy.
  • These toasts are equally popular with adults – and are great to make for parties when a packet of chips just won’t do!
  • I love to add rocket and prosciutto on mine and it becomes a sudden lunch or great with a wine
  • This recipe was created by Ella Walsh for Kidspot, New Zealand

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Leftover roesti salmon stacks

Leftover roesti salmon stacks

Serves:

 

Ingredients

  • 3 large potatoes (about 700g)
  • 2 tablespoons chives, chopped
  • 60g butter, melted
  • 60mL (1/4 cup) olive oil
  • sea salt and freshly ground black pepper
  • 8 slices smoked salmon (about 200g)
  • fresh herbs (e.g. parsley, lemon thyme, chives), to serve
  • 4 lemon wedges

Method

Preheat oven to 150°C.

Peel potatoes, grate and squeeze out any excess liquid.

Place grated potato in a bowl and mix in the chives, melted butter, salt and pepper.

Heat the oil in a large non-stick frying pan over medium-high heat.

Spoon 2 tablespoons of mixture into the pan for each cake and fry until golden on both sides.

Drain on paper towels and place in oven to keep warm until all cakes are made.

Serve two potato cakes on each plate, top with the salmon, fresh herbs and lemon wedge.

Notes:

  • This recipe works just as well as a light dinner or spoil-yourself breakfast.
  • Also very nice with a poached or fried egg on top!
  • We are on a post-holiday diet (excluding my favourite meal, so the lemon mayonnaise I would normally add to this dish has been omitted. But you go for it.
  • Recipe created by Melissa Hughes for Kidspot.

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Tuna mornay

Tuna mornay

Ingredients

  • 1 cup rice
  • 30g butter
  • 2 tblsp plain flour
  • 1.5 cups milk
  • medium tin of tuna in springwater
  • 1 cup grated cheese
  • 1 cup mixed frozen vegetables
  • small tin of creamed corn
  • pinch black pepper
  • pinch cayenne pepper

Method

Boil the rice in a large pot of water.

Melt butter in saucepan. Add flour to butter and stir for 2 mins, being careful not to burn.

Gradually add the milk. Stir white sauce until the mixture starts to thicken. Add the grated cheese.

Add the drained tuna. Add the creamed corn.

Season to taste with peppers. Add frozen veggies to almost cooked rice.

Cook for a few minutes until done and rinse rice and veggies under cold water. Pour rice and veggies into casserole dish.

Pour tuna mix over rice and veggies. Sprinkle with grated cheese and grill if desired to lightly brown.

Profiteroles recipe

Profiteroles recipe

Serves:

Ingredients

  • 1 batch of choux pastry
  • 1 small carton cream
  • 2 tbsp pure icing sugar

Chocolate icing

  • 1 cup icing sugar
  • 2 tsp cocoa
  • 3 tbsp hot water

Method

Preheat oven to 220°C. Prepare two baking trays with baking paper and set aside.

Fill a piping bag with the choux pastry and then pipe walnut-sized balls of the pastry directly onto the baking tray. Brush with a little of the beaten egg before going into the oven.

Place in the oven for 10 minutes. After 10 minutes, turn the oven down to 200°C and slip a wooden spoon into the oven door so that it is ajar while it cooks for another 10 minutes.

Remove from the oven and allow to cool in a protected area on a baking rack.

Meanwhile, whip the cream until it forms soft peaks. Add the icing sugar and continue to whip until it is very stiff.

Cut open the pastry cases and spoon a generous teaspoon of the cream into the pastry then close.

To make the chocolate icing, combine all the ingredients in a bowl thoroughly and then dip the topside of the eclair into the icing.

Notes:

  • Choux pastry is a lot easier to make than you may think – so give it a go!
  • The choux pastry recipe will give you about 30 pastry cases so invite friends over for afternoon tea when you plan to make them because they don’t keep well.
  • The unfilled choux buns will store in an airtight container for 24 hours but they will begin to go soft quite quickly so ensure that you keep them completely moisture-free at all times.
  • If you REALLY want to be ambitious, you can build a croquembouche with these profiteroles.
  • This recipe was created by Ella Walsh for Kidspot Nerw Zealand’s best recipe finder.

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Little pear and raspberry cupcakes

Little pear and raspberry cupcakes

Serves:

Ingredients

  • 160g unsalted butter
  • 1 cup natural yoghurt
  • 2 eggs
  • 1 1/3 cups plain flour
  • 1 tsp baking powder
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup tinned pears, cut into 1.5cm dice
  • 3/4 cup raspberries, frozen or fresh

Method

Preheat oven to 210ºC or 190ºC fan-forced. Line a 12-hole muffin pan with paper cases.

Melt butter and allow to cool. Whisk in yoghurt and eggs. Place flour, baking powder and sugar in a large bowl and whisk to combine. Pour in the butter mixture and whisk until smooth. Stir through vanilla and pears.

Spoon mixture into a lined muffin pan, and dot each one with a few raspberries, pushing them into the batter. Bake for 25-30 minutes, or until lightly brown and cooked through.

Notes:

  • To poach your own pears: Peel, quarter and remove the core from some firm pears and simmer until tender in a light sugar syrup (a cup of sugar dissolved in a litre of water) with a sliced lemon and scraped vanilla bean.
  • Alternate with seasonal fruit, for example strawberries, blueberries, stewed apples or peaches.

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.

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Hollywood starlet birthday cake

Hollywood starlet birthday cake

Serves:

 

Ingredients

Decorations

  • 200g white ready-to-roll fondant icing
  • Star cookie cutters
  • Alphabet cookie cutters
  • Red ribbon
  • Doll
  • Gold cachous
  • Yellow food colouring

Method

Following the packet instructions, prepare two packet cakes and pour together into the cake tine. Bake according to the instructions – you may have to increase your cooking time

slightly as you have doubled the recipe by putting to packets into one tin.

Repeat with the remaining packet cakes.

Level both cakes with a knife and spread the top of one cake with the Chocolate butter. Sandwich the remaining cake on top.

Ice the entire cake with buttercream.

Decorations

Knead fondant until soft and smooth.

Dust work bench with icing sugar and roll out fondant to approx. 5mm thickness. Using the star cutters, cut out desired number of stars and press gold cachous on star tips. Place stars

on a tray lined with baking paper and allow to dry and harden (this may take 24-48 hours.) Using the alphabet cutters, cut out the word Hollywood and put aside to dry and harden.

When the stars are dry paint the stars with yellow food colouring and allow to dry. (This will give a strong, vibrant colour.)

Position the ribbon down the middle of the cake leaving a space at the back of the cake for the Hollywood letters. (By putting the ribbon on first, gives you a centre to work from when

positioning your other decorations.)

Position the Hollywood letters at the back of the cake (you can curve this if the letters do not fit across the cake in a straight line.)

Position the stars at the front of the cake. Poke the feet of the doll either side of the ribbon so it looks like it is walking down the red carpet.

Carefully press gold cachous around the edges of the cake. This does take time but it is worth the effort to give the cake a bit of Hollywood glamour.

Notes:

  • If you don’t have alphabet cutters, you can create the lettering on a computer to use as a template on the fondant icing. Use a sharp knife to cut around the templates.
  • If you don’t wish to use packet cakes, any other cake is suitable. Adjust your recipe to suit the tin being used.
  • You can mix a splash of vodka with the yellow food colouring. This helps it to dry quicker.
  • Make the stars and Hollywood letters a couple of days before you need the cake to ensure they are completely dry. Store in an airtight container once dry and hard.
  • This recipe was created by Katherine Petric for Kidspot, New Zealand’s best recipe finder.

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Budget biscuit base

Budget biscuit base

Serves:

Ingredients

  • 500g margarine
  • 1 cup sugar
  • 1 tin condensed milk (395g)
  • 5 cups self-raising flour

Method

Cream butter and sugar for 3-4 minutes until pale and creamy.

Add condensed milk with mixer running.

Add flour 1 cup at a time with mixer running and when complete beat for 2 mins on high.

Add any extra ingredients that you would like in your biscuits and roll into teaspoon size balls.

Place on a baking sheet. and slightly flatten with a fork or your fingers.

Bake for 8-10 minutes.

Notes

  • The things you can add to this base is only limited to your imagination. One batch usually makes around 100 biscuits.
  • With this batch I made 4 types of biscuits. To 2 cups each I added the following. 1/2 cup of chocolate chips. 1 cup of cornflakes and 1/2 cup choc chips. 1 cup of Coco Pops. 1/2 cup crunchy Peanut butter.
  • You can also add honey and oats, sultanas, coconut and smarties or M&M’s. I thought the best was the choc chips and cornflakes combination.
  • This Budget biscuit base recipe was created by Jennifer Cheung for Kidspot, New Zealand

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Prosciutto, asparagus and goats cheese salad

Prosciutto, asparagus and goats cheese salad

Serves:

Ingredients

Salad

  • 100g lean prosciutto, visible fat removed and torn into strips
  • 200g fresh asparagus, wooden ends trimmed
  • 2 cups soft lettuce (such as butter lettuce)
  • 1 cup baby spinach leaves
  • 1 cup rocket leaves
  • 100g goats cheese

Dressing

  • 20g anchovies
  • zest of 1 lemon
  • 1 small garlic clove, minced
  • juice of 1 lemon
  • 40ml (2 tbsp) extra virgin olive oil

Method

To make the dressing, place ingredients into a small processor and blitz until well combined.

Heat a small non-stick frying pan on medium and add torn prosciutto and cook until crispy. Remove prosciutto and set aside.

Heat saucepan with salted water, add the asparagus and cook for 1-2 minutes. Drain and refresh in iced water and then drain again and place on absorbent paper.

Arrange the lettuce, spinach and rocket leaves on 4 plates. Toss through asparagus, goats cheese and dressing.

Top with crispy prosciutto and serve.

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Note

  • You can use any cheese you like, but goats cheese is naturally lower in fat than cow’s cheese and is incredibly soft and creamy.
  • Now before you go all “eewww, I hate anchovies!”, stay with me cause I don’t like them in much else but dressings and sauces either. This dressing is one you’ll make again and again – it’s salty, zesty and packed full of flavour with no fishy anchovy taste. Trust me.
  • Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.

Chicken and basil stir fry

Chicken and basil stir fry

Serves:

 

Ingredients

  • 2 tablespoons olive oil
  • 4 (about 600g) skinless chicken breast fillets, thinly sliced
  • 1 red capsicum, cut into thin strips
  • 10 button mushrooms, sliced
  • 200g baby spinach leaves
  • 1 punnet cherry tomatoes, halved
  • 150mL evaporated light milk
  • 3 tablespoons good-quality basil pesto
  • basil leaves, to garnish
  • 1½ tablespoons basil pesto, extra

Method

Heat one tablespoon of oil in a large non-stick frypan or wok, stirfry chicken until golden and cooked through – best done in two batches.

Transfer to a plate.

Add the remaining oil to pan and stirfry capsicum and mushrooms for 1-2 minutes.

Add the baby spinach and tomatoes and cook until the spinach starts to wilt. Stir in evaporated milk and pesto and heat through.

Serve on steamed rice, garnished with basil leaves and about 1 teaspoon of extra basil pesto per serve.

Notes:

  • Many thanks to Steph (my foodie mother-in-law) for this lovely recipe.
  • For fussy children that don’t do green bits or red bits, take the chicken out of the stirfry and serve with the rice. You may have to scrape off offending vegetable matter with a knife. The chicken will have a hint of the beautiful flavour and maybe (fingers crossed) next time they will try a bit more.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Ham coleslaw sandwich recipe

Ham coleslaw sandwich recipe

Serves:

Ingredients

  • 1/2 teaspoon table salt
  • 1/2 large cabbage, sliced as thinly as you can or whizzed in a food processor
  • 1 cup finely minced white onion
  • 1 large carrot, shredded
  • a few sprigs of flat-leafed parsley, roughly chopped
  • 1 tsp raw sugar
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • ground black pepper to taste
  • 1 small tub plain low-fat Greek yoghurt
  • 2 tbsp low-fat mayonnaise

Method

In a colander, stir together salt and cabbage.

Let sit for 15 minutes, patting the cabbage dry after liquid has drained out.

Add onion, carrot and parsley and transfer to serving bowl.

In a mixing bowl, stir together sugar, apple cider vinegar, dijon mustard, black pepper, Greek yoghurt, and mayonnaise.

Pour over vegetables and mix well to combine.

Find more lunch ideas

Serving Suggestions

Note

  • Although the mayonnaise is optional I think it adds a nice, creamy touch to the coleslaw dressing.
  • Half a grated apple added to the veggie mix gives a lovely, fruity flavour to the coleslaw.
  • This recipe was created by Maxabella for Kidspot, New Zealand’s best recipe finder.

Vegemite, tomato and feta scrolls

Vegemite, tomato and feta scrolls

Serves:

8

Ingredients

  • 2 cup self-raising flour
  • 70 g butter (chopped)
  • 1/2 cup milk
  • 2 tsp Vegemite
  • 1 tomato (chopped, seeds removed, moisture squeezed out)
  • 1 tbs feta

Method

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

Blend flour and butter in a food processor until it turns into a breadcrumb consistency. Turn mixture onto a clean surface, and make a well in the centre. Pour in the milk. Stir carefully until it‰Ûªs combined into a dough.

Knead the dough, dusting it with flour so it doesn’t stick, before rolling it out to a 5mm thickness. Cut into a rectangle about the size of a baking tray.

Spread the dough thinly with Vegemite, sprinkle on the tomato and crumble the feta onto it from left to right. Roll it up and chop it into 2cm thick slices. Arrange slices onto a lightly greased oven tray before baking for 20 minutes.

åÊNote

  • Store these in the freezer for an easy treat to pop in kids’ lunch boxes throughout the week!
  • Get creative and add different kind of cheeses to the scrolls, or throw in whatever ingredients you’ve got on hand.
  • This recipe was created by Barbara O’Reilly for Kidspot.

Homemade cake mix

Homemade cake mix

Serves:

Ingredients

  • 2 cups plain flour
  • 1½ cups sugar
  • 1 tbsp baking powder

To make the cake:

  • ¾ cup milk
  • 1 tsp vanilla extract
  • 125g butter, softened
  • 3 eggs

Method

To create the cake mixes for later use, just combine the flour, sugar and baking powder in a resealable bag and store for up to 3 months in the pantry.

To bake the cake:

Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper and set aside.

To make the cake mix, tip the bag of dry ingredients into a bowl, add milk, vanilla, butter and eggs and beat for 3 minutes. Pour into the cake tins.

Bake for 20 minutes or until centre of cakes bounce back after being touched lightly.

Notes:

  • To make this a chocolate cake you can add ¼ cup of cocoa per mix. You can also add this to the bags in the beginning if you want chocolate cake mixes.
  • The reason these only keep for three months is that baking powder needs to be fresh to act correctly in the recipe.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find inspiring birthday cake recipes:

Serving Suggestions

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Pot roast

Pot roast

Serves:

 

Ingredients

  • 90g butter
  • 1 cup red wine
  • 2kg corner of topside (without fat)
  • 2 large carrots, cut into large chunks
  • 2 parsnips, cut into large chunks
  • 4 medium potatoes, cut into large chunks
  • 8 small onions, peeled
  • 4 rashers shortcut bacon, diced
  • 1/3 cup cornflour
  • 4 cups beef stock
  • 3 tablespoons tomato paste
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 2 teaspoons mixed herbs
  • salt, pepper

Method

Heat 30g butter and ½ cup red wine in large saucepan, add meat, brown well on all sides.

Remove meat from pan.

Add another 30g butter to saucepan, then carrot, parsnip, potato, onion and bacon.

Sauté gently til golden brown.

Remove from pan.

Melt 30g butter in saucepan.

Add flour, stir over high heat until dark golden brown, being careful not to burn.

Remove from heat, add stock and remaining red wine, stir until combined.

Add tomato paste, Worcestershire sauce, sugar and mixed herbs and mix well.

Return to heat until sauce boils and thickens.

Place meat (not the vegie combo) in saucepan, bring to boil, simmer gently 2 hours.

Add prepared vegetables and bacon, simmer for another 30 minutes until vegetables are tender.

Remove meat and vegetables from pan, keep warm.

Bring sauce to boil and simmer uncovered for 10 minutes to thicken.

Carve meat, serve with vegetables and gravy.

Notes:

  • Impressive presented on one large platter in the centre of the table if you are entertaining.
  • Great for leftovers! Store in the fridge in a casserole dish and reheat in microwave or saucepan.
  • A separate serve of greens also adds some colour to this dish.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Lolly birthday cake

Lolly birthday cake

Serves:

Ingredients

  • 1 chocolate birthday cake
  • 1 Kit Kat share pack (185g)
  • 1 Cherry share pack (216g)
  • 1 Crunchie share pack (216g)
  • 1 Time Out share pack (192g)
  • 1 Twirl share pack (180g)
  • 1 Flake share pack (168g)
  • 1 bag of Chupa Chups ( 25 pack)
  • 1 pkt Mentos Mini Rainbow bag (120g)

Method

Step1. Bake the chocolate birthday cake.

Step 2. Give it a thick coat of chocolate buttercream icing.

Step 3. Cover it in your favourite chocolates. Decorate the top with Mentos and push Chupa Chups into the top.

Lolly birthday cake

Find more cake recipes:

Serving Suggestions

Note

  • If you need to plan ahead with this cake you can bake the two layers of cake and freeze them wrapped in cling film until the day you need them. They will only take an hour or two to defrost.
  • The thick coating of icing should be enough to hold all these delicious chocolates on the outside but if you need to transport this cake or are decorating it for the next day you will need to tie a big ribbon around the centre of the cake to hold all of the chocolates on.
  • If you don’t like these particular chocolates you can use a combination of just your favourites.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apple and cinnamon frittata

Apple and cinnamon frittata

Serves:

Ingredients

  • 4 eggs
  • 1/4 cup raw caster sugar plus 2 tbsp extra
  • 1/4 cup plain flour
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • 1 tsp finely grated orange rind
  • 1 tbsp butter
  • 1 granny smith apple, cored and finely sliced
  • 2 tbsp flaked almonds

Method

Whisk eggs together then add the sugar, flour, milk, cinnamon and orange rind.

Melt the butter in an ovenproof saucepan on medium heat. Add the apples and cook for about 5 minutes, or until soft. Pre-heat the oven grill and pour over the batter and cook for about 5 minutes.

Place the saucepan under the grill, sprinkle over the almonds and a little extra sugar.

Once the top is golden remove and serve almost immediately with some nice natural yoghurt and maybe a drizzle of maple syrup.

Serving Suggestions

Note

  • You need to watch the frittata under the grill as it can burn easily at this point.
  • Even though one apple doesn’t seem enough it is fine for this recipe.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Dino birthday cake

Dino birthday cake

Serves:

Ingredients

  • 2 pkt x Betty Crocker Devils food cake
  • 6 eggs
  • half a cup vegetable oil
  • 1 cup water

Icing and decoration

  • 2 Betty Crocker Creamy deluxe vanilla frosting
  • 3 tsp green food colouring
  • 2 sachets of chocolate Icing from the cake mix
  • 1 medium pkt M&Ms (Just the brown ones – the rest are for mummy!)

Method

Prepare cakes in 2 x 9 inch round cake tins as per the packet directions.

Freeze both cakes before cutting and frosting. When ready to create your dinosaur, remove the cakes from freezer and trim tops so both cakes are the same height and sit flat on the board when turned upside down.

Cut a slice off the bottom of one cake and create an upside down U shape to make the dinosaur body.

Make a template of a head shape and a tail shape on a 9 inch diameter piece of paper and cut these from the second cake.

Arrange all pieces of cake into dinosaur shape on a tray or cake board.

Open frosting sachets and reserve 2 tablespoons of the (white) icing for the teeth and eye dots. Tint the remainder of the frosting with 3 teaspoons of green food colouring. Mix well. Place a big smear of this frosting on the bottom of each piece and position into final dinosaur shape. This helps it stick to the tray or board.

Apply a thin coat of icing all over the dinosaur and return to the fridge for an hour. This is called a crumb coat and helps seal the cake so the final product is smooth and crumb free. Recoat the cake in a final coat of icing smoothing all edges ready for decoration. Give the Dinosaur back spots, toes and two eyes with the M&Ms. Use a piping bag to dot the eyes and make some teeth with the reserved white frosting.

Take the chocolate icing sachet and squeeze into piping bag and pipe some spikes onto the board above the Dinosaur (a freezer Ziplock bag with the tip cut off one corner works well if you dont have a piping bag). Surprisingly this cake freezes really well. If you are freezing it add the M&Ms just before serving.

Notes:

  • Freeze the cake before you start to cut the shapes as this will give you a sharp edge to all the cuts you make as well as keeping the crumbs to a minimum.
  • Go easy on the amount of green colouring you add to the icing or you will end up with a flouro cake and hyperactive party guests!
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Rainbow Pancakes

Rainbow Pancakes

Serves:

Serves 4

Ingredients

  • 2 eggs
  • 2 cups (500ml) milk
  • 2 cups (300g) self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • squeeze lemon juice
  • food colouring, various
  • butter (for greasing)

Method

Step 1. In a large bowl, whisk together eggs and milk. Add flour, baking powder, bicarb and lemon juice and whisk until smooth.

Step 2. Divide batter between 7 small bowls

Step 3. Colour each bowlful of batter with the food colouring to create your desired colours. I chose the classic colours from the rainbow song – red, yellow, pink, green, purple, orange and blue.

Step 4. In a large frypan, melt a little of the butter over gentle heat. Beginning with one colour, spoon batter to create four pancakes. Cook for 1-2 minutes, until bubbles appear on the surface. Flip and cook for a further minute. Remove to a plate and keep warm. Repeat with remaining coloured batters. Serve in stacks with maple syrup and fresh fruit.

Rainbow pancakes
Notes

  • These pancakes have a boost of raising agents – flat pancakes won’t show up the colour spectrum nearly as well.
  • You could make a simplified version with fewer colours.
  • Seek out natural food colourings if you are concerned about additives.
  • Sprinkle freshly cooked pancakes with fresh lemon juice and a dusting of caster sugar.
  • Maple syrup is always a favourite to serve with pancakes, but our Managing Editor's favourite are these orange syrup pancakes.
  • If you prefer a slightly fluffier pancake, some people swear you need buttermilk, which apparently traps air bubbles more effectively than this basic pancake recipe.
  • If your family is adventurous, try Kidspot's 2-ingredient pancakes. Some families swear by them, while others express disdain at the idea of eggs mixed with mashed banana.
  • Chocoholics can delight in our chocolate pancake recipe, or even tempt themselves with a choc chip pancake recipe.
  • If your household loves pancakes every weekend, make up this bulk pancake recipe, which will keep in an airtight container for up to three months.
  • This caramel banana recipe is a delicious accompaniment to any batch of pancakes, as is this peaches and custard topping.
  • Wholemeal apple pancakes or berry pancakes with yoghurt are a great way to add a dash of nutritious fruit to a weekend treat breakfast. And don't forget blueberry pancakes. Yum!
  • Red velvet pancakes are a nice twist on plain ol' pancakes – try serving these for Valentine's Day or just to show your family how much you love them.
  • Adorbs! Try making these Santa pancakes for a Christmas treat breakfast or these teddy pancakes just for fun.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Serving Suggestions

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Roast veggies with goat’s cheese and lentils

Roast veggies with goatåÕs cheese and lentils

Serves:

 

Ingredients

  • 3-4 tablespoons olive oil
  • 200g beetroot, peeled and diced (approx 2 cm dice)
  • 200g green beans, top and tailed
  • 300g brussel sprouts, ends trimmed and cut in half
  • 300g pumpkin, peeled and cut into approx 5cm piece
  • 1 small brown onion
  • half a cup finely diced carrot
  • 2 garlic cloves, minced
  • 1 (400g) tin whole tomatoes, strained and roughly diced
  • 1 and a half cups finely shredded silverbeet, stems removed
  • Salt and pepper
  • 1 x 400g tin lentils, drained
  • 110g goats cheese log, crumbled

Method

Preheat oven to 220C.

Place beetroot, green beans, brussel sprouts and pumpkin into a large bowl; add 3 tablespoons of olive oil, a good sprinkle of salt and pepper then toss. Place on an oven tray and bake for 35 minutes.

While they bake, add 1 tablespoon olive oil to a medium sized pot, heat then add onion and carrot. Saute for 3-4 minutes and add garlic, saute for 1-2 minutes.

Add diced tomatoes, give a stir then add silverbeet, salt and pepper.

Stir to combine, reduce heat to a gently simmer and cook for 20 minutes, stirring occasionally.

When lentils and vegetables are ready, serve the lentils topped with roasted vegetables and sprinkle with goats cheese in bowls.

Notes

  • If you prefer to use dried lentils, by all means, soak lentils first then add. You will need to cook them longer so just keep testing them until done.
  • I love the fact I can have a really tasty and healthy meal in 20 minutes due to the ease of tinned lentils- but thats just me!
  • If you are feeding 4 adults, add an extra tin of lentils.
  • If brussel sprouts or beetroot dont get your taste buds going then substitute your favourite roast veggies.
  • The lentils will also taste delicious for lunch in a toasted sandwich, on slightly charred toast brushed with garlic or wrapped in a tortilla wrap (the only way my 3 year old will eat lentils!).
  • For the meat lovers, serve with chicken or lamb.
  • Add semi-dried tomatoes for extra flavour
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions

Note

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

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