Mummy Pizzas
Serves:
Ingredients
- Packet of 8 mini wholemeal pita pockets
- 140g tub of Leggo’s pizza sauce (1.5g sugar per tablespoon)
- 3 tomatoes, thinly sliced
- 8 button mushrooms, thinly sliced
- 16 thin slices of unprocessed ham
- 8 slices of light tasty cheese
- 1 jar of sliced kalamata olives
Method
Preheat oven to 200 degrees C. Line 2 baking trays with baking paper.
Distribute the pita pockets on the baking trays. Top each with 1 tbsp of pizza sauce and smear out with the back of a spoon. Then top each pizza with 2-3 slices of tomato, sliced mushroom and 1-2 slices of ham so it covers the whole pizza.
Slice cheese slices long ways in half centimetre strips to make the Mummy bandages. Place the cheese strips along the pita pockets to look like wrapped bandages. Tuck two pieces of sliced olives into the cheese bandages as eyes.
Bake in the oven for around 10 minutes or until the cheese has begun to melt and the edges are beginning to brown and crisp.
Serving Suggestions
Note
Halloween cannelloni zombie families
Serves:
Ingredients
- 1 packet cannelloni pasta tubes
For the tomato sauce:
- 2 tbsp olive oil
- 2 garlic cloves, peeled and finely chopped
- 1 x 400g tin chopped tomatoes
Filling:
- 4 cups spinach leaves, stems removed, roughly chopped
- 500g fresh ricotta
- 100g parmesan cheese, finely grated, plus extra for sprinkling before baking
- 1 egg, lightly beaten
For the white sauce:
- 50g butter
- 3 tbsp plain flour
- 2 1/2 cups (625ml) milk, warm
- freshly grated nutmeg
Decoration:
- 50g cheese, cubed
- 1 small carrot, cut into rounds
- olive slices
Method
Step 1. Preheat oven to 180°C (160°C fan-forced) .
Step 2. For the tomato sauce, heat the olive oil in a saucepan on medium-low heat, add the garlic and cook for a couple of minutes until fragrant. Add the tomatoes, increase heat to medium and cook, stirring often, for 15 minutes.
Step 3. For the filling, combine all ingredients in a large bowl and gently mix. Set aside.
Step 4. For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring continuously, until it becomes grainy. Add a ladleful of warm milk and whisk to combine. Gradually add the remaining milk, whisking constantly until it becomes a lovely thick sauce. Once the milk is all added, cook for five minutes, stirring so no lumps form. Remove from heat, grate in the nutmeg and set aside.
Step 5. Meanwhile, cook the cannelloni according to packet instructions. Drain, then gently fill each tube with the ricotta mixture.
Step 6. Place filled cannelloni in individual baking tins as we have, or in one large baking tray. Cover with white sauce then spoon a ‘blanket edge’ of tomato sauce at the top of the cannelloni tubes (see picture). Sprinkle with extra parmesan cheese then place in the oven for 15 minutes, or until cheese is golden and bubbling on top.
Step 7. Decorate with cheese ‘hair’ (see notes), sliced carrots, olives or anthing else your imagination can conjure up.
Serving Suggestions
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Chicken and bacon casserole
Serves:
Ingredients
- 2 tablespoons oil
- 1kg free range chicken thighs
- 4 rashers bacon, diced
- 1 large onion, diced
- 1 cup (250mL) chicken stock
- 1 cup (250mL) evaporated milk or cream
- 1 tablespoon fresh sage, chopped
Method
Trim fat and other yucky bits of the thighs and cut each into two or three pieces.
Heat oil in a heavy based frypan at medium heat.
Brown the chicken and on both sides and transfer to a plate.
You might have to do this in two batches.
Add the onion and bacon to the pan and fry until golden (about 5 minutes).
Return the chicken to the pan, add stock and bring to the boil.
Reduce heat and cook at a low simmer for one hour.
Test the chicken; it should flake apart when prodded.
Stir in the evaporated milk or cream and sage.
Serve over rice or mashed potato.
Notes:
- If you use evaporated milk (the low fat option), the sauce is a little runny, thicken with 1 tablespoon of cornflour mixed with some cold water.
- Replace the onion with a sliced leek when in season.
- Use 2 teaspoons of dried sage if you don’t have fresh.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Pavlova
Serves:
Ingredients
- 6 large egg whites
- pinch of salt
- 300g caster sugar
- 1 1/2 teaspoons cornflour
- 1 1/2 teaspoons white vinegar
- 300ml pouring cream
Method
Preheat oven to 120C. Trace around a 24cm dinner plate or cake tin onto baking paper and place the baking paper onto a baking tray.
Combine eggwhites and salt in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add sugar, 2 tablespoons at a time, beating constantly, but gently, until the mixture is glossy and can be held upside down without the mixture falling out. If you overbeat the foam will dry out.
Whisk in cornflour and vinegar. Shape mixture on baking tray, keeping within the circle. Smooth the mixture into a cake shape and remember to flatten the top.
Place in oven on the bottom shelf and immediately turn the heat down to 110 degrees C and bake for 1 hour. Turn off the oven and allow the pavlova to cool inside the oven until the oven is cold. This can take a few hours.
Remove the pavlova and carefully remove the baking paper from its base. Whip the cream, cover the pavlova with cream and add seasonal fruit such as strawberries, kiwi fruit, berries and drizzle with passionfruit.
Serving Suggestions
Note
Easy caesar salad
Serves:
Ingredients
- 6 rashers bacon or prosciutto
- 1 cup croutons (see Notes below)
- 1 small cos lettuce
- half a cup shaved parmesan
- 1 tablespoon white vinegar
- 4 eggs
- bought Caesar salad dressing
Method
Heat a non-stick frypan over medium to high heat and fry bacon or prosciutto slices until crisp. Transfer to paper towel to drain, then break into long strips.
Bring a small saucepan of water to the boil, add the vinegar. Turn the heat to low and use a spoon to stir the water until you have a whirlpool. Crack an egg into a small bowl, carefully pour the egg into the centre of the whirlpool and poach for 3 minutes for a soft boiled egg. Transfer the egg to a plate while you cook the remaining eggs.
While poaching eggs, arrange lettuce on a large serving platter or on individual plates. Sprinkle with bacon or prosciutto, croutons and parmesan. Top salad with eggs and drizzle with dressing. Serve immediately.
Notes:
- Homemade croutons are much nicer than bought ones. Thinly slice day old breadstick, Turkish bread or use slices of plain old supermarket bread, spray with olive oil and bake in 180C oven for 15-20 minutes until golden brown and crunchy. Store any (cold) leftovers in an air tight container.
- I used Paul Newmans Caesar dressing, very tasty and profits go to charities. Rest in peace, Paul.
- Add anchovy fillets if your palates can cope with them! Add some slices of cooked chicken breast or schnitzel to bulk up the meal.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Chicken and mushroom quiche
Serves:
Serves 4-6
Ingredients
- 1-2 sheets frozen shortcrust pastry, defrosted
- 200g button mushrooms, sliced
- 30g butter
- 1tbsp (20ml) olive oil
- 1 clove garlic, crushed
- 3/4 cup cooked chicken, diced
- 1/4 cup grated tasty cheese
- 4 eggs
- 3/4 cup (180ml) fresh cream
Method
Preheat oven to 200°C conventional (180°C fan-forced).
Line a 20-24cm flan tin with pastry, sealing joins and trimming to fit. To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further 5-10 minutes until lightly brown.
Reduce oven temperature to 180°C conventional (160°C fan-forced).
Melt butter with oil in a large frypan. Cook mushrooms for 5-7 minutes until nicely browned. Add garlic and cook for a further minute. Turn off heat, add chicken and stir to combine. Season well with salt and pepper. Distribute mixture evenly in base of pastry case then top with grated cheese.
Whisk eggs and cream. Pour into pastry case over mushroom mix. Return to oven and bake for 25-30 minutes until just set but still a little wobbly. Serve warm or at room temperature with a big green salad.
Find related quiche recipes
Serving Suggestions
Note
- Pastry quantities and cooking times will vary depending on the diameter and depth of your quiche dish.
- Choose feta, gruyere or parmesan cheese for a more grown-up version.
- Recipe by Greer Worsley, who blogs at Typically Red.
Blackberry and muesli breakfast muffins
Serves:
Ingredients
- 2 eggs
- 1 cup (250ml) buttermilk
- 1/4 cup (60ml) light olive oil
- 1 cup rolled oats
- 1 1/4 (190g) cups plain wholemeal flour
- 1/2 cup (80g) brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 1 cup blackberries or other seasonal fruit (chopped)
Method
Preheat oven to 180°C conventional (160°C fan-forced) and line a 12 cup muffin pan with paper cases.
Whisk the eggs, buttermilk and oil together.
In a separate bowl, combine all remaining ingredients. Tip the wet ingredient into this bowl.
Mix until just combined and then spoon into paper cases.
Bake for 20 minutes or until muffins are golden on top.
Let cool on a wire rack and either enjoy warm or store in an airtight container.
You can make a double batch of these and stock up the freezer for a rainy day. These can be frozen and warmed straight from the freezer.
Find more muffin recipes:
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.
Swirly sandwiches
Serves:
Ingredients
- 1 loaf white bread, unsliced
- 60g butter, softened
- Green and blue sprinkles
Method
Slice the crusts off the bread and cut the loaf lengthways into four equal slices.
Flatten each slice with a rolling pin.
Spread with butter and cover with sprinkles.
Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.
Slice each roll into five shells.
Serving Suggestions
Note
- Make the sandwiches the night before or the morning of the party, place on a serving platter, cover with plastic film and refrigerate until needed.
- I used green and purple ‘Twinkles’ and a mix of blue and green sprinkles.
- For the adults I made a plain cream cheese version.
- Recipe created by Melissa Hughes for Kidspot.
Homemade beef burgers
Serves:
Ingredients
- 450g topside mince
- 4 slices gouda cheese
- 1 cos lettuce, washed and shredded
- 4 crusty bread rolls
- 100g cornichons, sliced in half
Pink sauce
- 60ml (1/4 cup) tomato sauce
- 60ml (1/4 cup) mayonnaise
- 40ml (2 tbsp) lemon juice
- 20ml (1 tbsp) Worcestershire sauce
- 1 tsp smoked paprika
Method
Make the pink sauce first by placing all ingredients in a small mixing bowl. Stir to combine and season to taste.
Season the mince in a large bowl and, using your hands gently form into patties, about 2cm thick and 6cm in diameter.
Heat the barbecue to high. Cook patties for a couple of minutes on one side then turn over and place a slice of cheese on each patty and cook for another 2 minutes. Meanwhile, place the bread roll halves on the other side of the barbecue plate to toast lightly.
Place some lettuce on each half bread roll, top with a patty, a few cornichon halves and a dollop of pink sauce.
Close with the bread roll lids and hand around lots of napkins.
Find related burger recipes
Serving Suggestions
Note
- Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
- When ready to serve, you could put all of the fillings out for diners to build their own burgers..
- You can serve these with shoestring fries for a delicious side dish.
- 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.
Mars Bar popcorn
Serves:
Ingredients
- 1/4 cup popping corn
- 1 pkt of 12 (216g) Mini Mars Bars, chopped
Method
Step 1. Pop the popcorn.
Step 2. Chop the Mars Bars into small pieces.
Step 3. Melt the Mars Bars in the microwave on high for 1-2 minutes and stir to mix.
Step 4. Stir Mars Bars through popped corn until all corn is coated.
Find more delicious sweet recipes:
Serving Suggestions
Note
- Pop popcorn using a popcorn maker or in a lidded pot with a tablespoon of butter.
- I use glass to heat the Mars Bars in because it conducts the heat well.
- You can swap Snickers for the Mars Bars if you prefer a nutty flavour.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Breakfast omelette
Serves:
Ingredients
- 2 teaspoons vegetable oil
- 2 bacon rashers, rind removed, roughly chopped
- 1/2 red capsicum, deseeded, roughly chopped
- 6 eggs
- 20 g (1/4 cup) finely grated cheddar cheese
- 1 tablespoon shredded basil
- Toast, to serve
Method
Heat the oil in a large non stick frying pan over medium heat.
Add the bacon and capsicum and cook, stirring, for 4 minutes or until the bacon is golden.
Lightly beat eggs with salt and ground black pepper. Add to the pan and cook for 5 minutes or until just set.
Sprinkle with the cheddar cheese and basil. Cook for 1 minute, then cut into wedges and serve with toast.
Find more:
Serving Suggestions
Note
Chicken and mushroom carbonara
Serves:
Ingredients
- 300g penne, cooked al dente (reserve some cooking water from the pasta)
- 4 egg yolks
- 1 cup parmesan cheese, grated
- 1 cup (250ml) thickened cream
- 2 tbsp olive oil
- 2 tbsp butter
- 500g chicken breast, cut into 2cm pieces
- 200g mushrooms, sliced
- 3 shallots (green onions), sliced
- 4 cloves garlic, crushed
- salt and pepper
Method
In a bowl, whisk together the egg yolks, parmesan cheese and cream and set aside.
In a frying pan, heat the olive oil and butter together and fry the chicken pieces until golden.
Add the mushrooms, shallots and garlic to the pan and cook for a further 2 minutes.
Reduce the heat to low and pour in the egg mixture and stir constantly, adding a ladle or two of pasta water to thin the sauce.
Add the pasta to the pan and toss until well coated. Then season with salt and pepper to taste.
Notes:
- Don’t forget to reserve the cooking water to thin the sauce. This is important.
- You need to work quickly when making the sauce so you don’t end up with scrambled eggs. Make sure that you have everything ready before you start making the sauce.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Anzac biscuits with coconut
Serves:
Ingredients
- 125g unsalted butter
- 1 tablespoon golden syrup
- 1 cup plain flour
- 1 cup coconut
- 1 cup sugar
- 1 cup rolled oats
- 2 teaspoons bicarbonate of soda
- 2 tablespoons boiling water
Method
Preheat oven to 180C. Line 3 trays with baking paper.
Place flour, coconut, sugar and rolled oats in a large bowl.
Melt butter and golden syrup in a small saucepan (dont burn!), then add bicarb and water.
Fizz! Stir butter-foam into dry ingredients and mix well.
Roll a heaped teaspoonful into small balls and place on trays.
Leave about 3cm between them. Bake for 10-15 minutes.
Cool slightly before lifting off with a spatula to cool on wire racks.
Notes:
- In my oven (new fan force switch, hooray!) half the biscuits were, ahem, overdone at 10 minutes. Check frequently!
- They should spread and flatten nicely. If they are a bit puffy, remove them from oven, squash with spatula and return to oven to finish cooking (a nifty trick from my auntie).
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Marshmallow bubble slice
Serves:
Ingredients
- 75g butter
- 1 ½ packages Marshmallow puffs (pink and white)
- 6 cups rice bubbles
Method
Butter a large lamington or slice pan and set aside.
Heat a large, heavy-based saucepan to a medium heat and melt butter.
Add marshmallow puffs and allow them to melt completely until you have a smooth cream. Be sure to stir constantly so the bottom does not burn.
Add rice bubbles quickly and continue to vigorously stir.
Once all ingredients are combined, place the mixture into prepared pan and press down using the back of a clean spoon until even.
Allow to cool and cut into slices. Serve or store in an air-tight container for up to one week.
Notes:
- You can add anything to this slice you like – try chocolate pieces, or dried fruit such as dried cranberries. Gummy bears or ‘Nerds’ are great additions if you’re feeling wild!
- You kids will love making this recipe – just make sure that you are there to help as the melted marshmallows get incredibly hot and will really hurt if it gets onto skin.
- These make cute homemade gifts; wrap each one up using baking paper and tie with lovely ribbon.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder
Serving Suggestions
Note
Strawberry and Ricotta Muffins
Serves:
Makes 12-16
Ingredients
- 2 cups (300g) self-raising flour
- 1 tsp bicarb soda
- 1 lemon, zest
- 1/2 cup (115g) raw caster sugar
- 1/3 cup (80g) butter, melted
- 1 cup (270g) ricotta
- 2 eggs
- 3/4 cup (180ml) milk
- 1 punnet (250g) strawberries
Method
Step 1. Preheat oven to 190°C (170°C fan-forced). In a large bowl, combine flour, bicarb, zest and sugar. In a jug, whisk together melted butter, 2/3 cup ricotta (reserve the rest), eggs and milk. Form a well in centre of dry ingredients and beat in liquid ingredients. Remove stems from strawberries. Set aside approximately 9-10 strawberries and dice the rest. Stir diced strawberries through batter.
Step 2. Line a 1/2 cup muffin tray with patty papers. Three-quarter fill each one with batter.
Step 3. Place a small spoonful of reserved ricotta onto each muffin. Slice remaining strawberries lengthwise into quarters and place three pieces on top of each.
Step 4. Bake for 16-18 minutes.
Notes
- Store in an airtight container in the fridge.
- Substitute strawberries with other berries or stone fruit – whatever is in season.
- Including fruit in muffins is a great way to get those fruit serves in for the day and these Banana and maple syrup muffins are a real favourite.
- If you are looking for a naughty treat then you can try these Double chocolate muffins. They are twice as nice.
- If your kids try to skip out on a proper breakfast then lure them back with these Blackberry and muesli breakfast muffins. They will think they are having a treat and you will know they are having a good start to the day.
- You can even sneak veggies into your daily baking with these Carrot and walnut muffins. Just be sure to grate that carrot finely so they don't know.
- You can make these Healthy lunch box muffins so easily but be sure not to tell the kids they are healthy.
- If you have an apple rolling around in the fruit bowl then these Invisible apple muffins are so easy to make and are especially nice when eaten warm.
- Last but not least, when the kids go to school mums can make these very grown-up Coffee pecan muffins and sit back and relax with a nice cup of tea.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
Serving Suggestions
Note
Banana mini muffins with cream cheese icing
Serves:
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 cup brown sugar
- 1/2 tsp bi-carbonate soda
- 3/4 cup banana, mashed
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- 3/4 cup milk
Icing
- 250g cream cheese
- 4 tbsp icing mixture
- 2 tsp finely grated lemon rind
Method
Preheat oven to 180C.
Line a 24 cup mini muffin pan with patty pans.
Sift flour and bi-carb into a bowl and add brown sugar. Set aside.
In another bowl lightly beat the egg and add milk, vegetable oil and banana and stir.
Stir the wet ingredients into the dry ingredients until just combined.
Spoon into muffin pans and bake for 10-12 mins.
To make the icing, warm the cream cheese in the microwave for one minute and add lemon zest and sifted icing mixture.
Beat with electric mixer for 2 mins.
Transfer into a piping bag immediately and pipe onto cooled muffins.
Notes
- These are great little bites size snacks for grown up parties. The icing is a real hit and stops the muffin from being too sweet.
- For a lunchbox size treat just scoop the mix into cupcake sized muffin pans and bake for 15-17 mins. You can freeze them straight away and pop them into lunchboxes frozen.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Strawberry and ricotta dessert pizza
Serves:
Ingredients
- cooking spray
- 1 pizza base
- 4 tbsp honey
- 250g ricotta cheese
- 14 strawberries, chopped
- extra honey to drizzle
Method
Preheat oven to 240°C conventional (220°C fan-forced).
Lightly oil a 30cm pizza tray with cooking spray.
Place the pizza base on the tray and spread the honey over the base.
Bake for 10-12 minutes or until golden.
Spoon ricotta onto pizza base and scatter strawberries over the whole pizza.
Drizzle a little honey over the ricotta and strawberries.
Slice and serve.
Find more pizza recipes
Serving Suggestions
Note
- I used full-fat ricotta on this pizza but you can use a low-fat version.
- If you can get fresh figs they are a delicious stand-in for strawberries in this recipe.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Baked eggs for dinner
Serves:
Serves 4 people
Ingredients
- 4 leaves kale, finely shredded
- 4 slices ham
- 4-8 eggs (1 or 2 per ramekin)
- 1/4 cup parmesan cheese, grated
Method
Preheat oven to 190°C (170°C fan-forced). Grease 4 individual ramekins and set aside.
Place the kale in a small saucepan, cover with water and heat gently until the kale turns bright green and wilts. Drain the water and place kale on paper towel to dry.
Put 1 slice ham in the bottom of each ramekin, then crack 1-2 eggs on top of the ham. Sprinkle some kale and parmesan on top. Season with salt and pepper.
Place ramekins in oven and bake for 15 minutes or until the egg whites are set and the yolk is cooked to your desired consistency.
Serve with buttered toast, sliced avocado and cherry tomatoes.
Find more egg recipes
Serving Suggestions
Note
- Cut the toast into long strips, for dipping into the eggs.
- When serving little kids be careful as the ramekins will be very hot.
- This recipe was created by Meagan Wilson for Kidspot, New Zealand's best recipe finder. You can follow Meagan at This Whole Family.
Asian chicken waldorf salad
Serves:
Ingredients
- 500g chicken breast, skin removed
- vegetable oil spray
- ¼ cup light soy sauce
- 1 large granny smith apple
- 1 large red apple (pink lady or red delicious)
- 2 tsp lemon juice
- 2 cups finely sliced wombok (chinese cabbage)
- 2 cups mixed salad leaves
- 40g walnuts, chopped and toasted
Dressing
- 2 tbsp light sour cream
- 2 tbsp lemon juice
- ½ tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp caster sugar
- pinch salt
Method
Heat oven to 180°C or 160°C fan-forced.
Heat a non-stick frying pan on medium-high, spray lightly with oil and add chicken breasts.
Brown on both sides (a couple of minutes per side should do it), add soy sauce and place frying pan in the oven for 10 minutes.
Remove from pan and place chicken breast on a board in a warm place to rest.
While chicken is cooking, slice apples finely and toss in lemon juice to stop browning.
Place dressing ingredients into a jar and give a good shake. Toss wombok and mixed salad leaves.
Assemble the salad by layering chicken, apples and salad leaves.
Drizzle over dressing and sprinkle with walnuts.
More salad recipes
Serving Suggestions
Note
- If you can’t find wombok, just use savoy or any other white cabbage.
- It may seem like a hassle, but browning chicken breast quickly on the stovetop and then finishing off in the oven keeps the breast lovely and moist.
- To toast walnuts, place in small dry non-stick frying pan, heat on medium-low and cook until walnuts are golden and fragrant.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. .
Tomato and anchovy tart
Serves:
Ingredients
- 1 x packet shortcrust pastry
- 1 brown onion, finely diced
- 2 cloves garlic, chopped
- 1 tin (400g) diced tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 1/4 cup pitted black olives
- 8 anchovy fillets
- extra virgin olive oil, for drizzling
- 3 tbsp freshly shaved parmesan
- basil leaves, to serve
Method
Preheat oven to 180°C conventional (160°C fan-forced).
Roll out the pastry and line four individual tart tins or one large tin.
Blind bake the pastry.
To make the filling, heat a little olive oil in a heavy-based saucepan over medium heat and cook the onions for a few minutes, until they are soft and translucent.
Add the garlic and cook for another couple of minutes.
Then pour in the tomatoes, reduce the heat and cook at a gentle simmer for 10 minutes.
Stir through the vinegar, capers and black olives.
Divide the tomato mixture between the tart shells, top with a crisscross of two anchovies and bake for 15 minutes.
Remove from oven and drizzle with olive oil, shave over parmesan and top with a few basil leaves.
Find related pie recipes
Serving Suggestions
Note
- If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
- You can make this up as four individual tarts as we have done here or make one large tart and then serve with a peppery rocket salad.
- 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.
Easy pumpkin scones
Serves:
Ingredients
- 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
- half a cup sugar
- half a tsp mixed spice
- 1 egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour
Method
Preheat oven to 225C.
In a bowl, combine butter and sugar with eclectic beater.
Add egg, spice and pumpkin and beat until well combined.
With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.
Flour a cup/mould rim with flour before cutting each out.
Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.
These freeze and reheat well. Serve warm with butter
Notes
- Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
- I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
- This is also a good recipe with those with a dairy intolerance.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Pussycat pizzas
Serves:
Ingredients
Method
Step 1. Preheat oven to 220°C conventional (200°C fan-forced). Line 2 rectangular trays with baking paper. Divide pizza dough into 6 balls.
Step 2. Roll out into rounds. Pinch 2 pussycat ears on each pizza. Place on trays.
Step 3. Spread each face with pizza sauce. Give each pizza a light sprinkling of cheese.
Step 4. Place olives for eyes, capsicum for the mouth and salami strips for the whiskers. Bake for 15-20 minutes until lightly golden.
Related pizza recipes
Serving Suggestions
Note
- Don’t forget to put your pussycat faces on TOP of the cheese or they will disappear.
- With a little creativity you can make any animal face you like.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Wholemeal Teething Sticks
Ingredients
- 2/3 cup milk
- 4 tablespoons butter, melted and cooled
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 cup plain untoasted wheat germ
Method
Beat together the milk, butter and sugar.
Stir in the wheat germ and enough flour to make a dough.
Knead until smooth and glossy for about 8-10 mins. Pinch off balls and roll into 1cm x 10cm sticks.
Bake on a greased cookie sheet or baking paper at 175C for 35 – 45 mins or until brown and hard.
Rice cake pizzas
Serves:
Ingredients
- 6 rice cakes
- 6 slices low-fat salami
- 1/2 cup (30g) low-fat cheese, grated
- 3 beans, ends trimmed and cut in half
- 1/2 cup pineapple pieces, drained
- 2 salami sticks
- 2 slices tomato, cut into quarters
Method
Begin with a rice cake and a slice of low-fat salami, then add grated low-fat cheese on top of the salami and grill or microwave until melted.
Here you can be as creative as you please and use whatever is in the fridge. I used a bean for the mouth (capsicum would also work) and pineapple for the nose. With a few slices of salami stick I made eyes and sliced tomatoes for the hair.
Place under the grill for a few more minutes to warm up the toppings and you’re done.
Find more pizza recipes:
Serving Suggestions
Note
Messy cheese pies
Serves:
Ingredients
- 2 sheets frozen puff pastry
- 4 eggs
- ¼ cup milk
- 1 cup cooked chicken, chopped
- ½ cup corn kernels
- 1 cup grated tasty cheese
Method
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.
Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease).
Divide chicken, corn and cheese between pastry cases. Whisk eggs and milk together in a jug, pour into pastry cases to just below the top.
Bake for 10-15 minutes until golden.
Notes:
- These little quiches are a big hit with my kids because the flaky (messy) pastry appeals to their taste buds and sense of chaos. I like them because you can hide egg, corn and other yellowish vegetables (pureed pumpkin, carrot, yellow zucchini etc)
- I usually freeze some for emergency dining purposes and they also keep well in the fridge for a few days, just reheat in the oven to make sure the pastry is crisp. Awful if microwaved.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Mexican crunch
Serves:
Ingredients
- 500g lean ground beef
- Taco seasoning
- 3/4 cup water
- 1/4 cup sour cream
- 12 cherry tomatoes, cut in half
- 1 cup finely shredded lettuce
- 1cup finely shredded cheese
- 500g packet corn chips, crushed
Method
In a fry pan cook ground beef until brown.
Stir in taco seasoning and 3/4 cup of water. Cover and let simmer until liquid is reduced.
Set out the dishes of prepared ingredients.
Add a serving of crushed corn chips to each person’s bowl and let the kids add the beef, sour cream, tomatoes, lettuce and cheese on top.
Serving Suggestions
Note
