Allergen: Contains Dairy

Ninjago cupcakes

Ninjago cupcakes

Serves:

Ingredients

  • 1 quantity chocolate cupcakes
  • 2 x 500g pkts ready-made white icing
  • liquid or gel food colouring – red, blue, yellow and black
  • 1 small round cookie cutter
  • 1 large round cookie cutter
  • icing sugar, sifted
  • fine paintbrush

Method

Step 1. Make 18 chocolate cupcakes.

Step 2. Divide one packet of white icing into three portions. Tint one portion red, one blue and leave the third portion white. Take the remaining packet of icing and tint yellow.

Step 3. Roll out the yellow icing and cut disks using the small cookie cutter. Place a disk on each cupcake.

Step 4. Roll out the remaining coloured icings and cut 6 large disks from each colour – one to cover the top of each cupcake. Use a pen lid to stamp out eye slots and neaten edges by trimming with a sharp knife.

Step 5. Place icing disk over the yellow layer on each cupcake and smooth over with your hands.

Step 6. Take a small paintbrush and use the black food colouring to paint eyes on each cupcake.

Notes:

  • Don’t fear the icing. To add the colouring I just make a dent in the surface and place a few drops in. Then I fold the icing over and over until I have the desired colour evenly spread throughout the icing.
  • If the icing gets a bit too sticky you can sprinkle a little icing sugar on the bench and your hands to dry it out.
  • If the icing is firm you can place it in the microwave for 30 seconds to soften it before adding the food colouring.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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White nectarine and rosewater trifle

White nectarine and rosewater trifle

If you want trifle that is a step-up on the usual sweet jelly and cream then this white nectarine and rosewater trifle is exactly what you are looking for. It has the fresh flavours of fresh fruit with the subtle flavouring of rosewater.

Serves:

Ingredients for White nectarine and rosewater trifle

2¼ cups (500ml) thickened cream
2¼ cups (560mls) milk
2/3 cup (160g) caster sugar
¼ cup custard powder
400g madeira cake, trimmed,
cut into 2cm pieces
¼ cup (60ml) orange juice
4 large white nectarines, stones
removed, thinly sliced
250g mascarpone, softened
1 tsp vanilla extract

Rosewater jelly

¼ cup (60g) caster sugar
3 tsp powdered gelatine
2 tbsp rosewater

Recipe

Combine ¾ cup cream, 1½ cups milk and 5 tablespoons sugar in a medium saucepan over medium-high heat. Bring to the boil. Meanwhile, place custard powder in a small bowl.

Gradually stir in remaining milk to make a smooth paste. Stir custard mixture into cream mixture. Stir over medium heat for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Cool for 10 minutes.

Arrange cake in the base of a 10 cup-capacity glass serving bowl. Drizzle with juice. Top with 1/2 the nectarine. Pour over custard. Refrigerate for 1 hour or until cold.

Using an electric mixer, beat mascarpone, vanilla, remaining sugar and remaining cream until soft peaks form. Spread over custard. Refrigerate for 1 hour.

Meanwhile, make Rosewater jelly Combine sugar and 1¼ cups cold water in a small saucepan over medium heat.

Stir for 4 to 5 minutes or until sugar dissolves. Sprinkle over gelatine. Stir for 3 to 4 minutes or until dissolved. Remove from heat. Stir in rosewater. Strain into a jug. Cool to room temperature.

Arrange remaining nectarine over mascarpone. Gently pour over cooled jelly. Refrigerate overnight, if time permits. Serve.

Note

  • NUTRITION: (per serve) 3092kJ; 48.7g fat; 28.4g sat fat; 9.2g protein; 66.8g carbs; 2.3g fibre; 123mg chol; 302mg sodium.
  • Recipes Cathie Lonnie Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Lucy Nunes

Peaches with crunchy muesli

Peaches with crunchy muesli

Serves:

Ingredients

  • 8 peach halves in natural juice, drained
  • 200 grams lite strawberry yogurt
  • 300 grams low-fat cottage cheese
  • 80 grams muesli, toasted

Method

Drain the peaches on absorbent paper.

Combine the Lite strawberry yoghurt, cottage cheese and muesli and serve spooned onto the peaches.

Serve immediately.

 

Find more:

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Banana and apple bread

Banana and apple bread

Serves:

Ingredients

  • 2 cups plain flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 120g butter, melted and cooled
  • 2 eggs, lightly beaten
  • ¼ cup orange juice
  • 1 tsp vanilla extract or essence
  • 1 ¼ cup bananas, mashed
  • 1 x 400g tin pie apples, chopped

Method

Preheat the oven to 180°C /160° fan-forced. Line a loaf tin with baking paper and set aside.

In a large bowl, combine the flour, sugar, baking soda, cinnamon and mixed spice.

In a medium bowl, combine the butter, eggs, orange juice, vanilla, bananas and pie apples.

Pour the wet mixture into the dry mixture and fold until all ingredients are just moist.

Pour into prepared loaf pan and cook for 55-60 minutes or until a skewer inserted comes out clean.

Leave to cool in the pan for 20 minutes before turning out onto a wire rack to further cool.

Notes

  • You can cook your own apples if you like, but I used pie apples for convenience.
  • If you like it really spicy, you can double the cinnamon and mixed spice in this recipe.
  • Ripe bananas have a much better flavour for cakes and breads; the sugar content is lessened and the flavour is better.

Find related banana recipes

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

Serving Suggestions

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Scrambled Bunnies

Scrambled bunnies

Serves:

Serves 4

Ingredients

  • 4 fresh free range eggs
  • 3 tbsp full fat milk
  • 4 rashers bacon
  • blueberries, raspberries and natural yoghurt, to decorate

Method

Step 1. Remove bacon to a plate lined with kitchen paper, wipe the saucepan clean and then add the egg mixture.

Step 2. Cook, stirring occasionally until the eggs are scrambled to your liking then divide among four bowls or shallow glass jars.

Step 3. Decorate the bowls of scrambled eggs with the bacon for ears (slice the rashers in half first, as per picture), a raspberry for a nose and two blueberries on a blob of yoghurt for eyes. Use thinly sliced cheese strings or chives to give the bunnies whiskers.

Berry ripple cream

Berry ripple cream

Serves:

Ingredients

  • 250g strawberries
  • 125g frozen raspberries
  • 125g frozen blueberries
  • 1 orange
  • 275ml whipping cream
  • 2 tbsp icing sugar
  • 200ml plain yoghurt
  • 2 tbsp honey

Method

Wash the strawberries, and cut into quarters.

In a small mixing bowl, combine strawberries, raspberries and blueberries. Take a small handful of the mixed berries out and set aside – these will be used for decoration later.

Squeeze the orange and pour the juice, half the berrier and the icing sugar into a food processer.

Blend until pureed.

Sieve the puree into the bowl containing the other half of the berries to remove the seeds.

Mix through to combine.

In a separate bowl, whip the cream until it forms soft peaks.

Fold the yoghurt and honey and half the berry mix through the cream.

To assemble the dessert, layer the marbled cream and the berry mixture in a glass. Decorate with a few berries that were set aside.

Refrigerate or serve immediately.

Notes

  • This Berry ripple cream recipe was inspired by a recipe chosen by my daughter out of one of those great kid’s cookbooks, full of step by step instructions that make cooking look SO easy! This recipe actually turned out to be fairly easy – though parental help was required! And it was really, really tasty!
  • We used frozen raspberries and blueberries because they are cheaper – but you could use fresh berries if you’re happy to mortgage your house for them!
  • We poured the dessert into glasses before dinner and refrigerated them – I was a little worried that the mixture may settle and the ‘ripple’ effect be lost, but I am happy to report that they looked just as good as when they were first made.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Banana fritters

Banana fritters

Serves:

Prep time:

Cook time:

Ingredients

  • 6 bananas
  • 1 cup plain flour (for batter)
  • 2 tsp baking powder
  • 1 1/4 cups cold water
  • Vegetable oil for deep frying
  • 1/2 cup plain flour (for dusting)
  • Maple syrup for serving

Method

Sift flour and baking powder into a bowl and whisk in water until batter is lump free.

Leave to stand for 10 minutes.

Halve bananas and dust in plain flour.

Using a fork, dip them in batter to coat and use a 2nd fork to drop them into the hot oil. Fry until golden brown. (2-3 minutes)

Drain on paper towel and dust with a little icing sugar.

Serve with maple syrup and ice-cream.

Related dessert recipes

Serving Suggestions

Note

  • This is such a simple recipe and turns out delicious. It's also super- cheap, so when things are tight banana fritters will make you feel like royalty!
  • Don't forget to let the batter stand. It gives the baking powder time to do its thing.
  • Be careful when they come out of the fryer. The centres are very, very hot.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Lolly slice

Lolly slice

Serves:

Ingredients for lolly slice (or lolly cake)

  • 1 cup desiccated coconut
  • 1 pkt plain biscuits
  • half a cup sultanas
  • 2 cup mini marshmallows
  • 1 cup malteasers
  • 3 tablespoons Milo
  • 395g tin condensed milk

Method

Tear off two 50 cm pieces of foil, spray with cooking spray and sprinkle each with a light layer of coconut then put to one side.

In a large bowl crush the biscuits. Add remaining ingredients (except coconut) and stir with a wooden spoon until very well combined.

Split mixture in half and place one half of the mixture on the foil in a log shape.

Push mixture together as tightly as you can and repeat with remaining mixture and foil.

When you have two logs, sprinkle the remaining coconut over both and wrap up tightly in foil. Twist the ends shut and refrigerate for at least 5 hours until firm.

Cut off slices as you need them and store in the fridge.

Notes

  • I remember making a slice very similar to this then I was 13 and I think I ate most of it before rolling- my boys do the same!
  • If you cant find mini marshmallows, cut large ones in half – they will work just as well.
  • You can also add 100g of melted butter for a firmer roll but I was thinking of my waistline as I usually eat way too much of this particular slice!
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions

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Fettucine bosciola

Fettucine bosciola

Serves:

Ingredients

  • 2 tbsp butter
  • 1 pkt fettucine
  • 10 slices shortcut bacon, sliced
  • 4 cloves garlic, crushed
  • 1/2 cup white wine
  • 8 shallots, sliced (green onions)
  • 250g button mushrooms, sliced
  • 600ml thickened cream

Method

Boil water and cook pasta to directions.

Melt butter in a frying pan and fry bacon for a few minutes. Add garlic and toss for 2 minutes.

Add mushrooms to the pan and fry for 2 minutes.

Pour wine in and deglaze the pan by scraping the bottom. Toss shallots in and pour all of the cream in. Bring to the boil and simmer for 2 mins.

Add drained pasta and toss to coat.

Serve with salt and pepper and grated parmesan cheese.

Notes

    • This is a truly flavoursome pasta and always popular.
    • This makes it easy to whip up a restaurant style meal with ease.

Related fast dinners recipes

 

  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Healthy salmon sausage rolls

Healthy salmon sausage rolls

Serves:

4-Jun

Ingredients

  • 1 tsp olive oil
  • 1 leek, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove
  •  1 x 415g canned salmon, drained
  • 2 tsp dried dill
  • 4 tbsp extra light cream cheese
  • 1 tsp lemon zest
  • 1 egg, lightly beaten
  • 20 filo pastry sheets
  • oil spray

Method

Pre-heat oven to 220°C (200°C fan-forced) and line a baking sheet with baking paper.

Heat oil in a non-stick frying pan and add leek, celery and garlic with a pinch of salt. Cook on low until vegetables are soft (about 7-8 minutes). Cool slightly. Mix cooled vegetables with remaining ingredients (except pastry), season and mix well to ensure everything is well combined.

Layer 5 filo sheets on top of one another, spraying lightly with oil between layers.

Place one quarter of the salmon mixture on the bottom third of the filo. Roll mixture once then bring in the sides and continue to roll until you have a sausage roll.

Spray sausage roll lightly with oil and place on the baking sheet, seam side down.

Continue with remaining ingredients. Place on the tray.

Bake for 25-30 minutes and serve with a big salad, some crunchy vegetable sticks or your favourite steamed vegetables.

Find related healthy dinner recipes

Serving Suggestions

Note

  • I’ve used filo pastry to keep the fat content down but if you prefer something with more puff, use reduced-fat puff pastry.
  • I say it serves 4-6 people because the sausage rolls are large – one feeds an adult comfortably. 
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Cannellini, tomato and rosemary gratin

Cannellini, tomato and rosemary gratin

Serves:

Ingredients

  • 2 cups cannellini beans, soaked overnight (or 2 cans cannellini beans, drained and rinsed)
  • 2 tbsp rosemary, finely chopped, plus extra to garnish
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 cloves garlic, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1 cup passata
  • 1½ cups sourdough bread, cut into small cubes
  • 75ml milk
  • 50g butter, melted
  • 2 tbsp parsley, roughly chopped

Method

Pre-heat oven to 180°C or 160°C fan-forced.

Drain soaked beans, place them in a saucepan and cover with water. Salt generously and bring to the boil, reduce heat and simmer for half an hour or until the beans are tender. Drain, stir through the half of the olive oil and the rosemary and set aside.

Meanwhile, heat the remaining olive oil in a saucepan over medium and cook the onion until translucent, about five minutes. Add the garlic and stir for another minute, add the passata and chopped tomatoes and bring to a simmer and cook for 5 minutes. Add the beans to the saucepan and combine. Remove from heat.

Meanwhile, soak the sourdough cubes in the milk and melted butter for about five minutes. Spoon the tomato beans into a gratin dish, top with the sourdough cubes and dot with the extra rosemary and parsley. Cook for 25 minutes or until the top is golden and the beans are bubbling underneath.

Notes:

  • This is the kind of food I crave on days like these. You could serve it with anything from slow-roasted lamb to warmed flat bread and a green salad or some poached eggs for brunch. Either way, I can’t think of a more perfect way to ring in the new season!
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Related vegetarian recipes

 

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Strawberry cupcakes

Strawberry cupcakes

Serves:

Ingredients

  • 100g unsalted butter, softened
  • ½ cup sugar
  • 1 teaspoon vanilla essence
  • 2 large free-range eggs
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ cup milk
  • 2 cups fresh or frozen and thawed strawberries, pureed

 

Strawberry icing:

  • 3 cups icing sugar mixture
  • 150g butter, softened
  • ¼ cup pureed strawberries (from the pureed strawberries above)

Method

Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake papers and set aside.

Sift together flour and baking powder in a bowl.

In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute, then add the second egg and beat in again for another minute.

Add flour mixture and stir until combined. Add milk, then strawberries (reserve ¼ cup of the puree for the icing) and beat until all combined.

Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.

To make icing, beat the softened butter, icing sugar and remaining strawberry puree very well on high until combined and a good creamy texture for icing. Place a little dollop of icing in the center of each cupcake and top with a small whole strawberry.

 

Notes:

  • These are divine with fresh and frozen berries. If you’re using frozen strawberries, make sure they are completely thawed – you may need to add more icing mixture if using frozen berries as they do hold more water than the fresh ones.
  • Whether you’re using fresh or frozen berries for the icing, be prepared to alter the amount of icing sugar you need to get the icing to the perfect texture.
  • I got a bit carried away and piped my icing – hardly essential, but it does make the cupcakes look that little bit more special!

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Chicken Sandwich Points

Morning tea and birthday parties are often over-run with sweet treats. These chicken sandwiches provide an elegant savoury contrast!

Ingredients

  • 8 slices fresh white bread
  • 1½ cups cooked, diced or shredded chicken breast
  • ½ cup whole-egg mayonnaise
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons sage, chopped
  • cup of shredded lettuce (optional)

Method

Combine chicken, mayonnaise and herbs, spread on four slices of bread.

  • For chicken points, top with the remaining bread slices, slice the crusts off and cut each sandwich into four points (triangles).
  • Or, for school lunches, add shredded lettuce, top with the remaining bread slices and cut in half whichever way your kid likes their sandwiches!

Recipe created by Melissa Hughes for Kidspot and adapted by Kidspot NZ.

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Cheese and bacon cob dip

Cheese and bacon cob dip

Serves:

Ingredients

  • 1 tsp vegetable oil
  • 1 onion, diced
  • 8 slices (200g) shortcut bacon
  • 1 pkt (250g) cream cheese
  • 2/3 cup (170g) sour cream
  • 2/3 cup (160ml) thickened cream
  • 2 1/2 cups (200g) tasty cheese, grated
  • 3 tbsp chives, chopped
  • 1 cob loaf
  • 1 French bread stick, sliced
  • canola spray

Method

Step 1. Preheat oven to 180°C (160°C fan-forced). In a frying pan over medium heat, place the oil, onion and bacon and fry until the onion is translucent and the bacon is browned.

Step 2. Add the cream cheese to the pan with sour cream, cream, cheese and chives. Reduce heat to low and whisk together until melted and combined. Remove from heat.

Step 3. Cut the top off the cob loaf and remove bread from inside the bowl. Tear bread into small pieces and place on a baking tray covered in baking paper. Spray lightly with canola oil. Add French bread to a second tray and spray lightly with canola oil.

Step 4. Pour cheese and bacon mixture into the cob loaf, place top on and bake for 15-20 minutes or until the outside of the cob is warm and crispy along with the bread pieces and extra French bread.

Cheese and bacon cob dip

Serving Suggestions

Note

  • In this recipe you need the extra French stick because there is a LOT of yummy cheese and bacon dip.
  • Don’t be tempted to add more than 200g of bacon in this recipe or it will become very salty.

Find more:

 

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Garlic soup

Garlic soup

Serves:

Serves 4

Ingredients

  • 4 heads garlic
  • 1 tbsp olive oil
  • 1 large brown onion, diced
  • 1 large potato, peeled and diced
  • 6 cups (1.5L) chicken stock
  • 200ml cream

Method

Preheat oven to 180°C (160°C fan-forced). Place garlic on top of a sheet of foil. Drizzle with 2 teaspoons of the olive oil and season well. Wrap well and bake for 1 hr until garlic is soft. Once cool enough to handle, squeeze all of the garlic from the skins.

In a large saucepan, heat remaining oil. Cook onion over low heat for 5 minutes until translucent. Be very careful not to let it brown. Add garlic, potato and stock. Bring to the boil, reduce heat and simmer for 30 minutes until potatoes are soft.

Remove from heat. Process soup with a stick blender (or transfer to a blender or food processor) until smooth and silky. Just prior to serving, add cream and reheat gently. Season if required.

Serve with a dollop of creme fraiche and chopped chives.

Find related soup recipes

Serving Suggestions

Note

  • Try to find organic garlic. The flavour is far superior.
  • Vegetable stock is a fine substitute for the chicken stock.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Sausage rolls

Sausage rolls

Serves:

Ingredients

  • 1 kg sausage mince
  • 6 sheets of puff pastry
  • 1 packet of Continental Chicken Noodle Soup Mix
  • 1 egg, lightly beaten (for brushing pastry)

Method

Mix the mince and soup mix together.

Place a long ‘sausage like’ amount down the centre of 1/2 a sheet of pastry.

Roll into a sausage roll and press pastry edges together. Cut into desired lengths.

Place on oven tray and brush pastry with egg. Bake at 220C until pastry is crispy.

Note. You can make any size or style of sausage roll. This recipe is also great as pinwheels!

Serving Suggestions

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Split pea and ham soup

Split pea and ham soup

Serves:

 

Ingredients

  • 500g split green peas
  • 2 garlic cloves, sliced
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped
  • 2 small sticks of celery, finely chopped
  • 1kg smoked ham hock, chopped up (ask your butcher to do this)
  • 2 tbspn extra-virgin olive oil
  • salt and pepper to taste
  • water
  • sour cream or creme fraiche to serve

Method

Remove all visible fat and skin from the ham hock and set aside.

Bring a large, heavy-based saucepan to a medium heat, and then add oil. Sauté garlic, onion, celery, carrot and ham hock for a few minutes until vegetables are soft.

Add peas, pepper to taste, and enough water to cover all ingredients. Bring to a boil, then lower heat and allow to simmer for thirty minutes, removing any foamy scum that appears on the surface from time to time.

Remove the hock, pull the cooked meat from the bones, chop it up and return to pan, discarding bones. Continue to simmer until peas are very tender and falling apart.

Serve with dollops of sour cream and toasted bread.

Serving Suggestions

Note

  • If I have a leftover bone from a ham, I ask my butcher to cut this up so I can freeze it and use it for soups.
  • If you can’t find a ham hock, using a couple of handfuls of ham or bacon will work as well.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder

Bacon leek pasta

Bacon leek pasta

Serves:

 

Ingredients

  • 300g bacon, diced
  • 1 leek, washed and thinly sliced
  • 1 cup sour cream
  • 200g pasta such as penne
  • pepper to taste
  • parmesan cheese, finely grated

Method

Cook the bacon in a frying pan with a little oil for a minute. Add the chopped leek and frozen peas to the pan.

Meanwhile put the pasta on to cook, according to directions on the packet. Reduce the heat and add the sour cream slowly, stirring to make a sauce and season with pepper.

Drain pasta completely and combine with sauce. Serve immediately with parmesan.

 

Notes:

  • You can leave out the parmesan if your children are fussy.
  • Use a pasta with holes in it such as penne so the sauce can get inside.
  • I use free-range bacon for ethical reasons and flavour.

Serving Suggestions

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Candy Sleighs

You can make these Candy Sleighs as gifts for teachers, friends or even just for yourself. They are a fun gift to make with the kids.

Ingredients

  • 18 large peppermint candy canes
  • 10 (45g) Kit Kats
  • 1 Giant Value bag (28 pieces)  Milky Way
  • 1 pkt snack size (12) Twix
  • 1 pkt snack size (12) Snickers
  • 1 pkt snack size (12) Bounty
  • 2 pkt (150g each) Groovy candy rolls

You will also need:

  • Sticky tape
  • Hot glue gun
  • Extra glue sticks
  • 9m Christmas ribbon
  • 9 gift bows

Method

Step 1. Turn on the glue gun to preheat. Using the sticky tape, tape down the ends of the Kit Kats so you have a smooth rectangular shape.

Step 2. Place a two strips of hot glue on the underside of the Kit Kat and place the candy canes on the glue to set. You should use the edge of a bench to make this easy. Repeat this until all 9 sleighs are made. Turn them over.

Step 3. Place three strips of glue on the top of the Kit Kat and position 3 Milky Ways on top. Repeat for all sleighs.

Step 4. Place 3 strips of hot glue on the Milky Ways and place the Twix, then Snickers and Bounty in a row.

Step 5. Place glue on each Candy roll and stick 4 the top row of each sleigh.

Step 6. Take 1 metre of ribbon and tie around your sleigh, finishing with a bow. Stick your gift bow on top.

Serving Suggestions

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Notes:

  • Make sure you place your glue gun on some paper towel in between squirts so you don’t get glue on the bench.
  • You can use your own lolly selections if you don’t like the ones we have used.  Just make 3 layers and you are done.
  • If you don’t have a hot glue gun you can try taping these together with double-sided sticky tape.
  • If you want a more traditional Christmas cake recipe then this Christmas fruit cake will do the trick.
  • You can make this Christmas shortbread if you really like Christmas baking.
  • If you like chocolate then these Christmas tree brownies are a delicious Christmas table treat.
  • If you want a Christmas savoury treat then this Christmas tree pizza is an easy dinner with party pizazz.
  • If you need a plate to take along to a Christmas party then this Christmas tree cheese platter is perfect.
  • You can make this cute Christmas Yule log for your Christmas table and your guests won’t even know it’s a cheaty trick recipe.
  • You can take this Cupcake Christmas tree to your Christmas party. It is super easy.
  • You can make these Christmas gingerbread families if you love gingerbread. You can get the kids to help you decorate them.
  • These Christmas Royals are made from store-bought biscuits withh added touches to make them Christmassy.
  • If you need something cool you can make these Christmas angel ice creams for the kids.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Balloon birthday cake

Balloon birthday cake

Ingredients

  • 185g unsalted butter, softened
  • 330g (1 å_ cups) caster sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 75g (å_ cup) self raising flour
  • 225g (1 å_ cups) plain flour
  • 1 å_ teaspoons bicarbonate of soda
  • 80g (1/2 cup) cocoa powder
  • 280mL buttermilk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tablespoons milk

Decoration

  • 600g red ready-to-roll fondant icing*
  • icing sugar, for dusting
  • 275g white ready-to-roll fondant icing*
  • yellow, orange and blue gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • selection of narrow ribbons

    * from your local cake decorating shop

You will need a 22-23cm round cake tin and 22-23cm round cake board or plate for this recipe.

Method

Preheat oven to 180å¡C. Lightly grease the tin and line with non-stick baking paper. In an electric mixer, beat butter and sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined. Sift flours, bicarb and cocoa into a large bowl. Add half the flour mixture and half the buttermilk to the butter mixture, beat on low speed until combined. Repeat with remaining flour and buttermilk and beat until well combined.

Spoon into tin and bake for about 1 hour and 15 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in tin for 10 minutes before transferring to a wire cake rack to cool completely.

Icing:

Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.

Trim the top of the cake so it is level, turn the cake upside down onto the cake board or plate (the bottom is always a flatter, even surface). Spread a thin layer of butter icing over the top and side of the cake using a butter knife or groovy offset spatula from the cake decorating shop.

Chop the red icing into small pieces and knead on a surface lightly dusted with icing sugar until is softens slightly. Enough icing so it wonåÕt stick to the bench, but not too much or you will have white spots on your beautiful red icing. Roll out the icing to 5mm thick and about 7cm larger than the diameter of the cake. This is the tricky bit åÐ carefully roll the icing onto the rolling pin and roll out over the cake (see Notes). Dust your fingers lightly with icing sugar and smooth the icing into place. Brush off excess icing sugar. If the icing breaks, you have rolled it too thin, carefully smooth the join and use some judicious balloon and ribbon placement to cover the worst!

Trim off the excess, wrap in plastic film and reserve.

For the yellow balloons, knead 50g of white icing then add a small amount of yellow colouring using a toothpick. Knead until the colour is even and roll out to 3mm thick. Cut out two balloons with a small sharp knife (I made a template out of cardboard, about 5cm x 6cm) and arrange on the cake with a piece of ribbon about 15cm long tucked under the balloon. Repeat with the orange and blue, then make one balloon with 25g white icing. Tie the balloon ribbons together with another ribbon.

Shape the remaining white icing (100g) into a long rope, about 70cm. Repeat with the reserved red icing. Carefully twist the ropes together and press on to the base of the cake.

Notes:

  • Preparation time: 20 minutes, baking time: 1 hour 15 minutes, decorating time: 45 minutes (allow longer if you haven’t used fondant icing before).
  • It is better to buy red fondant icing as it is very difficult to get such a rich even colour yourself. However, red icing is a little unforgiving if you make a mistake. If you are a beginner fondant icer, I would use a white fondant base. I put some plastic wrap on top of the fondant icing and then roll onto the rolling pin so it doesn’t stick to itself (very annoying when you come to unroll!).
  • If you have a friend with fondant smoothers, borrow these as they give a lovely smooth surface and avoid white icing specks on the finished product. Or buy your own from a cake decorating shop, about $18.
  • Of course, choose the colours of the balloons and rope to suit your child’s favourite colours. You could also pipe a letter onto each balloon to spell out your child’s name.
  • For a plain vanilla butter cake, prepare the cake as for the Princess cake.
  • If you would prefer not to bake, buy a premade sponge or madeira cake from the supermarket and decorate as above.

 

No bake raspberry rice rectangles

No bake raspberry rice rectangles

Serves:

Ingredients

  • 280g raspberry and vanilla marshmallows
  • 75g butter or margarine
  • 4 1/2 cups rice bubbles
  • 1 cup rolled oats
  • 1/2 cup dessicated or shredded coconut
  • 1 cup dried raspberries (you can get these from fruit markets/deli or healthfood shops)

Method

In a saucepan, melt the butter and marshmallows together over medium heat. Stir and take off the heat once melted.

In a large mixing bowl, combine the remaining dry ingredients.

Prepare a baking dish with aluminum foil, ensuring all sides are covered with some overhang to fold over the top.

Stir in the marshmallow and butter mix into the dry ingredients and stir quickly to combine (it gets a little sticky so be nearby a sink to wash your hands if necessary. Working with wet hands does help!).

Press the mixture into the baking dish, make sure it’s compacted by pushing down into the corners with wet hands.

Cover the top of the baking dish with the overhang of the aluminium foil lining or extra foil and transfer to the refrigerator for 2 hours.

Take out of fridge and lift out by the aluminum foil.

Peel off the aluminium foil and cut into rectangles with a bread knife (this ensures a cleaner cut).

Store in an airtight container away from direct light for 3-4 days.

Notes:

  • Great as a nut-free lunchbox treat!
  • The rectangles can be stacked to make a wall for a humpty dumpty or a tower with flags for a party cake and a great alternative for people with gluten allergies.
  • Shape into Patty Pans if you wish for an alternative to cup cakes.
  • Mould into Easter egg moulds for chocolate free Easter eggs.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand

Serving Suggestions

Note

White chocolate raspberries

White chocolate raspberries

Ingredients

  • 1 punnet raspberries
  • 100g white chocolate melts
  • resealable bag

Method

Step 1. In a glass bowl, heat the chocolate for 30 seconds and then stir until entirely melted. You may need 10 seconds more if the weather is cool.

Step 2. Pour the chocolate into a small resealable bag. Close the seal.

Step 3. Set outåÊ small serving dish, that will enable the berries to stand up when all put in together. Place all berries into the serving dish with the open side up. Snip a tiny corner off the bag.

Step 4. Fill each raspberries with warm chocolate. Serve.

White chocolate raspberries

Serving Suggestions

Note

  • You can refrigerate these for later but I ate them warm and they were delicious.
  • These would be great served with petit fours at a dinner party or you could use them to top cakes or cupcakes.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand‰Ûªs best recipe finder.

Lemon butter/ lemon passionfruit butter

Lemon butter/ lemon passionfruit butter

Serves:

Ingredients

  • 4 eggs
  • half a cup lemon juice
  • 3/4 cup white sugar
  • 1/4 cup water (substitute this for passionfruit pulp if making lemon/passionfruit butter)
  • 2 tbsp lemon zest
  • 125g butter, chopped into cubes

 

Method

Mix eggs and sugar together in a glass bowl and then place the bowl over a saucepan of simmering water (double boiler style).

When the sugar is dissolved, add pulp/water, zest and stir until combined.

Add a quarter of the butter and stir until melted. Once melted, add another quarter, stir until melted. Continue until all the butter has been added and combined.

Simmer for a further 15 minutes, or until the butter sticks to back of a spoon.

Take off the saucepan, and leave to cool for 20 minutes.

Pour into sterilised jars. Seal and then refrigerate.

Notes:

    • This curd is delicious served on toast or used as a filling for cakes.
    • My Nan shared with me her Lemon Butter Recipe. My Nan used to make lemon butter when I was young, and it was never in the family fridge for long. We’d devour it. It’s great to have this recipe and now make it for my family!
    • Nans recipe doesn’t have the passionfruit option but a good friend makes a killer passionfruit lemon butter so I have been inspired to combine the two.

Find more breakfast recipes:

 

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Granola bars

Granola bars

Serves:

Ingredients

  • 175g unsalted butter
  • 3 tbs golden syrup
  • 1/2 cup firmly packed (100g) soft brown sugar
  • Juice of 1 lemon
  • 250g rolled oats
  • 2 tablespoons slivered almonds
  • 2 tablespoons sesame seeds
  • 50g raisins
  • Pinch ground cinnamon

Method

Preheat the oven to 160°C (not fanforced).

Grease and line the base of a 26cm x 18cm baking tray.

Place the butter, golden syrup, sugar and lemon juice in a saucepan over low heat until melted.

Place oats, almonds, seeds, raisins and spices in a bowl, add butter mixture, then stir to combine.

Press mixture into prepared tray and bake for 25 minutes.

Turn out onto a flat baking sheet a further 15 minutes or until crisp.

Cool, then cut into squares.

Serving Suggestions

Note

Leftover soup recipe

Leftover soup recipe

Serves:

Ingredients

  • Left-over veggies in the crisper – perhaps carrot, sweet potato, celery, potato, broccoli, cauliflower, zucchini, brussel sprouts and onion
  • vegetable, chicken or beef stock
  • 2 tins of crushed tomatoes
  • basil, fresh or dried
  • salt and pepper
  • shaved parmesan

Method

Finely chop all veggies and then add stock, tins of tomatoes, basil and salt and peper.

Simmer until cooked.

Serve with shave parmesan and crusty bread.

Serving Suggestions

Note

Sticky toffee pudding

Sticky toffee pudding

Serves:

4

Ingredients

150g (5oz) butter
150g (5oz) light muscovado sugar
2 large eggs
2.5ml (1/2 tsp) vanilla essence
175g (6oz) self-raising flour
50g (2oz) stoneless dates, roughly chopped
50g (2oz) sultanas or raisins
40g (1.oz) walnuts, chopped

For the sticky toffee sauce:
50g (2oz) light brown muscovado sugar
50g (2oz) butter
100ml (3.fl oz) double cream

Method

Tools: K beater tool that comes with your Kenwood Kitchen Machine

Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.

Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.

Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.

Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.

Lift the pudding out of the pan and leave to rest whilst making the sauce.

 

Sticky Toffee Sauce

Place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.

To serve 

Unmould the pudding on to a warmed serving plate and pour over the sauce.

 

Serving Suggestions

Note

Swedish chocolate balls

Swedish chocolate balls

Serves:

Makes about 20 balls

Ingredients

  • 100g butter
  • 2 cups rolled oats
  • 3 tbsp caster sugar
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp water or coffee
  • 1 cup (85g) desiccated coconut + extra for rolling

Method

Melt the butter then place in a large bowl. Add all the remaining ingredients except the coconut and mix well.

Roll this mixture into small balls, about the size of a walnut, then roll each one in the coconut.

Store in the fridge for up to a week.

Find related ball recipes:

Serving Suggestions

Note

  • You can swap half a cup of the oats with finely chopped dried fruit if you prefer.
  • A few finely chopped hazelnuts is another good addition to this beautifully simple recipe.
  • 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.

Bubble and squeak

Bubble and squeak

Serves:

Ingredients

  • 500g new potatoes, peeled and cut into quarters
  • 200g savoy cabbage, shredded
  • 20g butter
  • Salt and pepper
  • 2 tbsp vegetable oil
  • Handful of cheddar cheese, grated (optional)

Method

Fill a saucepan with cold water. Bring to the boil and add the potatoes. Cook until soft. Take off the heat and drain.

Add the butter to the potatoes and mash until smooth.

Meanwhile, bring a small saucepan of water to the boil. Add the cabbage and cook until tender. Drain.

Mix the potato and cabbage together, add cheese and season lightly.

Heat oil in a frying pan and add rissoles of the potato mix. Flatten with the back of a spatula. Cook until brown. Turn and continue to cook until the second side is browned.

Serve immediately.

Notes:

  • This is traditionally a leftovers dish  you can just throw all the remaining cooked vegetables from a roast together. The one thing you will definitely need though is potatoes either mashed or roasted enough that they can be squashed down.
  • This Bubble and squeak recipe is one you can make from scratch rather than leftovers. I think its absolutely delicious with the inclusion of cabbage and lets face it, there just arent enough yummy cabbage recipes around!
  • Cook the cabbage until it is cooked through you really dont want crunchy greens in this recipe.
  • If you want to make this a little more fancy, add a tablespoon of mustard to the mixture before pan frying.
  • This recipe was created by Ella Walsh for Kidspot, New Zealands best recipe finder.

Serving Suggestions

Note

Raspberry Surprise Muffins

Raspberry Surprise Muffins

Serves:

 

Ingredients

Gluten-free (see note), nut free

Makes 12

  • 2 cups self raising flour (or gluten-free flour)
  • ½ cup caster sugar
  • 1/3 cup (80mL) oil
  • 1 cup milk
  • 2 eggs
  • 1 cup raspberries, fresh or frozen
  • 12 squares good-quality dark chocolate

Method

Preheat oven to 180°C. Grease muffin trays or place paper cases in muffin tray.

Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (up to 11/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined (I use my fabulous red Kitchen Aid mixer for this). Carefully stir in raspberries.

Spoon mixture into paper cases and push a square of chocolate into the top of each muffin.

Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:

  • You don’t need to push the chocolate all the way in, the cake rises around it.
  • I usually have to make raspberry-free muffins for Number One son.
  • Spoon out enough batter for a few plain boring ones before stirring in the raspberries.
  • I often substitute the raspberries with banana (and he doesn’t know!)
  • Make muffins gluten free by using gluten free plain flour and 4 teaspoons gluten-free baking powder.

Serving Suggestions

Note

Chicken teriyaki meatballs

Chicken teriyaki meatballs

Serves:

Ingredients

  • 1 kg chicken breast mince
  • 1/3 cup (80ml) milk
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup crushed pineapple, drained
  • 1/3 cup shallots (green onions), very finely chopped
  • 2 tsp minced ginger
  • 1 tbsp crushed garlic (or 6 cloves, crushed)
  • 2 tbsp low-salt soy sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Teriyaki sauce:

  • 1/ cup (125ml) low-salt soy sauce
  • 1/3 cup (80ml) water
  • 1/3 cup (80ml) pineapple juice (drained from crushed pineapple)
  • 1/3 cup (70g) brown sugar
  • 2 tsp minced ginger
  • 1 tbsp crushed garlic (or 6 cloves crushed)
  • 2 tsp cornflour
  • 1/4 cup (60ml) water
  • shallots, sliced (garnish)
  • 1 tsp sesame seeds (garnish)

Method

Step 1. Preheat oven to 220°C (200°C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.

Step 2. Place the remaining meatball ingredients into the bowl and combine well using a spoon.

Step 3. Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.

Step 4. To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.

Chcken_teriyaki_meatballs

Find related meatball recipes

Serving Suggestions

Note

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