Allergen: Contains Dairy

Beyblade birthday cake

Ingredients:

Chocolate cake:
This can be made up to a month in advance and kept in the freezer.

  • 400g butter
  • 400g chocolate
  • 400g caster sugar
  • 8 eggs
  • 400g plain flour, sifted

Decorations:

  • 50cm square cake board
  • 1.5kg ready made white icing (also called fondant icing, you can find Orchard White Icing at all major supermarkets)
  • Icing sugar, extra to prevent white icing from sticking to the bench when rolling
  • Food colouring – orange, yellow, blue, red and black
  • Small silver balls, optional
  • 9 icy pole sticks
  • Candles

Royal icing to glue fondant walls:

  • 1 egg white
  • 1 tsp lemon juice
  • 150g icing sugar
  • Orange food colour

Equipment and other items needed:

  • Greaseproof paper to line tin and use with rolling out of the icing
  • Piping bag and small nozzle to create writing or letter cutters

Approximate timings:

  • To make the cake: 15 minutes preparation time, approximately 30-40 minutes baking time
  • Preparing the cake: allow 2 hours
  • Covering sponge with fondant icing: 2 hours
  • Stadium walls and writing: allow 3 hours if you are piping the lettering, or 2 hours if you are cutting letters
  • Beyblade decorations: allow 2 hours

Method:

1. Colour the fondant icing before rolling out 2. Gently scope out a disc of cake to create the beyblade stadium 3. Roll out and cut fondant into rectangles and allow to dry before stenciling letters

Chocolate cakePreheat oven to 180°C.

Line tin with greaseproof paper.

Melt the butter and chocolate in the microwave, on high, for one minute or until chocolate is melted.

Beat eggs and sugar in a mixing bowl until pale. Mix in the butter/chocolate mix before folding in flour.

Pour into tin and bake in oven until the mix springs back when gently pressed.

Keep the cake in the tin for approx 5 minutes before turning onto a wire rack – keep the bottom side up at all times to avoid making lines as this will be the presentation side up.

When the cake is completely cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the ‘bottom’ (which was the top.) Place a sheet of greaseproof paper on the presentation side and turn over. Use a serrated knife and cut the top of the cake so it’s as flat as possible. I usually cut a little at a time so that I don’t accidentally cut away too much cake! These bits of cake can be used as fillers for any holes in the sponge or to adjust the cake if it’s not evenly cut.

Turn back over onto greaseproof paper and cut a circle in the centre to create the dome shape. Go slowly and steady to avoid cutting through to the bottom.

Keep aside any large pieces of sponge to be used for the main pieces of the beyblades. Mix the sponge off cuts with a little water until it becomes a putty consistency. Use this to create a smooth surface over the entire sponge. It is now ready to cover with fondant icing.

Readymade white icingThis is also known as ‘fondant icing’ and can be found in larger quantities in cake specialty shops – they also sell them already coloured if you don’t wish to do that yourself. It will keep for a long time if stored in a cool place and if wrapped very well – I usually use a few layers of cling film before placing in an airtight container.

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to ‘work’ or ‘massage’ it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kids’ baby bottoms!). Once it’s smooth and soft you are ready to add the colour. Set aside a small amount (around 50g) for the yellow parts of the beyblades, 100g for the grey icing and 50g for the blue pieces.

Flatten a little, press some ‘creators’ into the dough and add a few drops of orange colour. Again, going slowly but steady is better than adding too much at once (unless you are after a very bright colour!) until you have achieved the strength of colour you are after. To work the colour into the icing, continue kneading as you would a dough. If the icing starts to stick to the bench use icing sugar, as you would flour to dough.

Once the orange is mixed evenly throughout, roll out to approximately 1/2cm thickness. It can be easier to roll it out on greaseproof paper – don’t forget to use icing sugar if it starts to stick. Use your rolling pin gently and turn the icing regularly so that the bottom won’t stick.

Using your rolling pin, and starting closest to your body, loosely roll the icing into the rolling pin. ‘Unravel’ the icing over the larger cake, making sure you allow enough icing to fall over the edges. This is the trickiest part of the whole process so the less kiddies around at this stage will probably make things easier. Use the natural curves of your hand and fingers to manipulate the icing so that it sits smoothly on the cake or use a ball of fondant dusted with icing.

Using kitchen scissors or a sharp knife, cut around any excess icing from the bottom and gently tuck in to hide the ends.

Carefully transfer the cake onto your serving plate or cake board.

To make the side wallsYou will need to make these at least seven days before you put them on the cake to allow them to dry and go hard. Make at least one extra wall just in case you have any disasters!

Roll out a strip of orange icing to the length of each side and approximately 5-8cm in height.

Cut out squares and allow to dry for at least seven days, more is better to prevent decoration disaster!

Once they are dry, use a stencil to pipe on wording or use letter cutters and stick on with a little water.

Also cover each icy pole stick with fondant icing, trim ends with a sharp knife and allow to dry.

Glue the poles to the walls at least 2-3 days before hand using royal icing. Allow to set until hard.

Making the glueCombine the egg white, lemon juice, food colour and icing sugar into a bowl and mix until the egg white is stiff. Place in a piping bag ready to glue.

To finish the cakeGlue the walls to the cake at least one day prior to the party – use props to help keep them upright and in the right position.

Notes:

  • To make life easier, break down each stage of the cake making. For example:
  • Make the sponge at least a month beforehand, cut out the dome stadium, fill holes with sponge putty and freeze.
  • Defrost the sponge 8 days prior to the party and cover with fondant. Prepare the decorations and sit in your kitchen pantry to set and go hard.
  • The cake recipe is denser than a lighter sponge as this makes it easier to cut out the stadium base and smooth it out.
  • I have also defied cake-making law by omitting buttercream as a crumb coating and instead preparing the sponge using ‘cake putty’ which is made using leftover sponge and water.
  • Icing the cake is the trickiest part – I would recommend a time when it’s quiet and you don’t need to rush (I know that doesn’t happen very often with us mums!) but once the cake has been iced all around with fondant icing, this acts as cling film and stops the cake from drying out. You can do this stage ahead of time by at least one to two weeks – depending on the weather. The icing decorations can be made well in advance (if they are kept uncovered in a cool and dry spot they will last for months).
  • This recipe was created by Sonia Anthony.

From Chef Sonia

Although I am a qualified chef, I’ve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to ‘give it a go,’ you’ll be producing amazing cakes before you know it!

Please feel free to contact me for any questions at info@chefsoniaandyou.com or at Chef Sonia & You .

Best-ever chocolate pudding

Ingredients:

  • 300g thin/pouring cream
  • 200g good quality dark chocolate
  • 2 egg yolks
  • 3 tablespoons Cointreau (or brandy, or Tia maria, or Kahlua, or Frangelico…)

Method:

Pour cream into a small saucepan and heat until near boiling.

Remove from heat and add chocolate (I buy a 200g block and bash it against the bench before opening, then just pour the pieces into pan).

Stir well until chocolate has melted and mixture is smooth; it will still be a bit speckled at this point.

Whisk in egg yolks and your liqueur of choice.

Pour this chocolate heaven into small glasses, bowls or espresso cups. Refrigerate until cool or until needed. The mixture doesn’t set; it is a chocolate pudding creamy consistency. OMG.

Notes:

  • Delightfully simple to prepare (in advance) and sinfully rich. You need look no further for your Christmas ‘afters’ treat. And the kids won’t like it because of the liqueur = no sharing!
  • This recipe is adapted from Jamie Oliver’s Chocolate Pots – too good not to share with others!
  • This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Berry chocolate crackle parfait

Serving Size:

Makes 4

Ingredients:

  • 1 cup chocolate buttons
  • 1 cup desiccated coconut
  • 2 cup Rice Bubbles
  • 200 g mascarpone
  • 200 g mixed berries (fresh, chopped)

Method:

Melt the chocolate buttons in the microwave (be careful not to burn it). Fold in the coconut and rice bubbles while the chocolate is still warm.

Set the crackle mixture on a tray or plate covered with baking paper and pop in the fridge. Leave for at least two hours.

Once set, place another sheet of baking paper on top and smash the crackle with a wooden spoon until coarse and crumbly.

Soften the mascarpone gently with a spatula. Take a glass and layer the crackle mixture, mascarpone, berries, mascarpone, crackles, etc, until your glasses are full or you run out of ingredients. Return your glasses to the fridge to settle for 30 minutes before devouring with a spoon.

Notes:

  • It is easiest to use a piping bag to dispense the mascarpone into the glasses.
  • If you’re making chocolate crackles for the kids, make a little extra so you can prepare a few of these desserts for the grown-ups too!
  • This recipe was created by Adam Clements for Kidspot.

Beef tortellini soup

Ingredients:

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 cloves garlic, crushed
  • 4 carrots peeled and sliced
  • 1 punnet grape tomatoes, halved
  • 1 zuchini, quartered and thinly sliced
  • 1 cup tomato paste
  • 6 tsp beef stock
  • 6 cups boiling water
  • 625g fresh beef tortellini
  • 4 tbsp fresh oregano, chopped
  • 2 bay leaves, dried
  • 2 cups baby spinach leaves

Method:

In a large soup pot, heat the oil and fry the onion until translucent.

Add the garlic, carrots, zucchini and tomatoes and cook for 3 minutes.

Add the boiling water, stock, bay leaves and oregano.

Return to the boil and pour in the tortellini.

Cook for 15 mins or until the tortellini is cooked.

Stir in the spinach leaves just before serving.

Notes:

  • This tastes great with a big grating of parmesan cheese just before serving.
  • This is a soup as a meal dish and it’s really hearty.
  • You can use your favourite type of tortellini or filled pasta.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

1

Beetroot, prawn and farro salad

Ingredients

  • 2 x packs LeaderBrand Pure’n Ezy Baby Beets
  • 1 pack LeaderBrand Super Kale
  • 20 large prawns, peeled with tails intact
  • 1 Tbsp olive oil
  • 2 cloves garlic, peeled, crushed
  • ½ lemon, juice of
  • ½ cup farro
  • 80g feta, crumbled
  • 1-2 tsp sumac, to serve

 

Dressing:

  • 1 lemon, juice and zest of
  • 2 tsp wholegrain mustard
  • 1 clove garlic, peeled, crushed
  • 2 tsp extra virgin olive oil

 

Directions

Combine prawns with the oil, garlic and lemon juice. Marinate for 30 minutes.

Meanwhile, soak farro in water for 20 minutes. Drain and rinse. Cook farro in boiling water for 15 minutes until tender. Drain and cool.

Heat a heavy-based frying pan on a high heat. Cook prawns for 2 minutes, turning until cooked through.

In a screw-top jar, combine all the dressing ingredients and shake vigorously to combine.

Toss farro and kale with dressing in a large bowl. Add beetroot, prawns and feta. Sprinkle with sumac to serve.

 

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*Source: Euromonitor International Limited; NIVEA in the category Sun Care,incl. Sun Protection, Aftersun & Self Tanning; in retail value terms, 2017. Always read the label. Use only as directed.

Chicken and Broccoli Pasta Bake with Cheesy Almond Crust

Ingredients

  • 1 head LeaderBrand broccoli
  • 400g pasta, such as penne
  • 1 Tbsp oil
  • 4 boneless skinless chicken thighs, cut into strips
  • 1 red onion, peeled, finely sliced
  • 1 garlic clove, finely chopped
  • 2 cups milk, warmed
  • 2 Tbsp plain flour
  • 2 Tbsp butter
  • 1 Tbsp whole grain mustard
  • 150g mozzarella, grated
  • ¼ tsp freshly grated nutmeg
  • ½ cup ground almonds
  • 2 Tbsp chopped parsley
  • Salt and pepper to season

 

Directions

Preheat the oven to 180°C.

Trim the broccoli and cut into florets. Cook the pasta in a large pan of boiling salted water for 10-12 minutes. Drain well.

While the pasta is cooking, heat the oil in a wok or large pan, add the chicken strips, onion and garlic and stir fry for 3-4 minutes until the meat is well browned and cooked through. Add the broccoli florets and toss until just starting to turn tender. Remove from the pan and set aside.

Melt butter in a heated saucepan. Add the flour and mix to a paste. Add the milk to the pan and whisk over a medium heat until thickened and smooth. Stir in the mustard and about half of the cheese and season with salt, pepper and nutmeg.

Add the chicken and vegetables, with the sauce, to the drained pasta and mix together. Spoon into an ovenproof dish.

Mix together the ground almonds, remaining cheese and chopped parsley. Sprinkle over the pasta and bake in the oven for 20 minutes until golden and bubbling.

 

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Warm beetroot, zucchini and quinoa salad

Ingredients:

    • 1/2 cup quinoa, cooked
    • 2 packs of LeaderBrand Pure’n Ezy Baby Beets, halved
    • 4 zucchinis, sliced lengthways
    • 1 Tbsp olive oil
    • 1/2 cup walnuts
    • 1 corn cob, with husks removed

Green dressing:

  • 1/3 cup egg mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup mint leaves, plus extra leaves to serve
  • 2 tsp lemon juice
  • 1/2 clove garlic, chopped

Method:

Preheat a barbecue grill to high heat. In a bowl, toss the beetroot and zucchini slices in oil and season to taste. Chargrill the beetroot for 5-7 minutes, turning each side until cooked and then set aside. Grill the zucchinis for 3-4 minutes, turning each side until tender and set aside.

Chargrill the corn cob until the kernels start to blister. Cut the charred corn kernels away from the husk.

Spread walnuts over half a piece of foil, fold over and scrunch edges to seal. Place the walnuts onto the barbecue hot plate, cook for 2-3 minutes until lightly toasted. On a platter, place the quinoa and top it with the chargrilled beetroot and zucchini slices. Drizzle generously with the dressing, sprinkle over the walnuts and extra mint to serve.

For the dressing, combine all the dressing ingredients in a small food processer, process until smooth and season to taste.

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Banana-oat biscuits

Ingredients:

  • 170g butter, softened
  • 1 cup mashed ripe bananas
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 1 ½ cup sifted flour
  • 3 cups rolled oats

Method:

Preheat oven to 180°C.   Butter a baking sheet and set aside.

In a large mixing bowl, mix butter and sugars until creamy, then stir in the eggs, vanilla and banana. Stir in flour, bicarbonate soda, and salt. Add rolled oats and stir through until well combined.

Form small balls and allow enough room around each ball on baking sheet for it to expand while baking.

Bake for 12-15 minutes and cool. Store in an airtight container for up to a week.

Notes:

  • You can make this recipes even healthier by leaving out the sugars and replacing them with one cup of demerara (or raw) sugar or honey – they will be slightly less sweet using these options.
  • If you want to be creative, you can add extras to this recipe – try chocolate bits, dried fruit, or crushed nuts.
  • These biscuits are perfect for lunch boxes.

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

Banana nut bread

Ingredients:

  • 90g butter or margarine
  • 1/2 cup castor sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/2 cups mashed ripe banana
  • 2 cups Kellogg’s Rice Bubbles
  • 1 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • salt, to taste
  • 1/4 cup chopped nuts

Method:

Preheat oven to 180°C.

Cream butter and sugar until light and fluffy.

Add egg and vanilla essence.

Beat well.

Stir in banana and Kellogg’s Rice Bubbles.

Sift dry ingredients together.

Add to mixture with nuts, stirring only until combined.

Spread into a greased 23 x 14cm loaf tin.

Bake in a moderate oven (180°C) for 40-50 minutes or until cooked.

Cool thoroughly before slicing.

Spread with butter and serve.

 

Notes:

  • Tested by The Australian Women’s Weekly TEST KITCHEN.
  • This loaf makes a great breakfast when served lightly toasted
  • This recipe was created by Kellogg’s nutritionists

Banana damper

Ingredients:

  • 3 cups self-raising flour
  • 1/4 cup brown sugar
  • 70g butter, cubed
  • 2 bananas, mashed
  • 1/2 cup milk
  • 1/2 cup walnuts

Method:

Preheat oven to 180°C. Line a tray wth baking paper and set aside.

In a bowl, place the flour and brown sugar and mix.

Rub the butter through the flour until it resembles crumbs.

Pour the milk into the mashed banana and mix.

Add the banana and milk mix to the crumbs and using a flat bladed knife, cut the mix together until just combined.

Turn out onto baking tray and pat into a large round. It will be sticky and soft.

Press the walnuts into the top of the damper and bake for 40 minutes.

Notes:

  • This recipe is so easy and gives a great moist result. Serve it with butter and golden syrup.
  • Banana damper keeps very well and stays moist like cake.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Banana butterscotch pudding

Ingredients:

  • 1 cup plain flour, sifted
  • 1 pinch salt
  • 1/2 cup castor sugar
  • 3 tsp baking powder
  • 1 ripe banana, mashed
  • 1 cup milk
  • 100g unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract

Topping

  • 140g brown sugar
  • 1/4 cup golden syrup
  • 1 cup boiling water

Method:

Preheat the oven to 180°C. Grease a 2.5L baking dish with butter and set aside.

In a bowl, mix the flour, sugar, baking powder and salt together.

Mix the banana, egg, milk, butter and vanilla into the flour mixtur until well combined.

Pour into baking dish.

In a small saucepan add all of the topping ingredients and bring to the boil.

Pour the boiling topping mix over the pudding mix and bake for 40-45 minutes or until a skewer pushed into the centre comes out clean.

Notes:

  • You MUST serve this with vanilla ice cream.
  • This is great for dinner parties in winter as you can pop it into the oven and it’s ready when the main course is over.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Banana biscuits

Ingredients:

  • 3 large ripe bananas, mashed
  • 125g butter
  • 1 cup sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup coconut
  • 1/2 cup rolled oats

Method:

Preheat oven to 230°C. Line baking tray with baking paper and set aside.

Using an electric mixer, cream the butter and sugar.

Stir in the bananas until combined.

Add the flour, oats and coconut and stir until thoroughly combined.

Place teaspoons of the mixture on the baking tray, leaving room for the biscuits to spread.

Place in the oven and turn it down to 200°C.

Bake for 10 minutes.

Notes:

  • These find their way into lunchboxes often at my house.
  • These are nice if you add half a cup of chopped dates or pecans to change it up.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Banana and chocolate parcels

Ingredients:

  • 2 sheets puff pastry, thawed
  • 2 bananas, mashed
  • 2 tsp brown sugar
  • 2 tbsp flaked almonds
  • 2 tbsp chocolate chips
  • 1 tbsp milk

Method:

Preheat oven to 180°C. Place a sheet of baking paper on tray and set aside.

In a bowl, mash bananas and stir in brown sugar, almond flakes and chocolate chips.

Cut pastry sheet into 4 and place a tablespoonful of the mixture in the centre of a square and bring in the opposite corners to the centre and press them together, then repeat with the other two corners.

Brush with milk and place on baking tray. Continue with each parcel until all 8 are done.

Bake for 25-30 mins.

Notes:

  • This recipe was one of the winners of a Kidspot Social Big Banana Competition and created by Pally.
  • This recipe was tested by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Baked potatoes

Ingredients:

  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped (optional)
  • 1/2 cup pine nuts
  • 2 cups Kellogg’s Sultana Bran
  • 4 cups baby spinach leaves
  • 1 cup parmesan cheese, grated
  • 1kg potatoes, boiled or roasted

Method:

Pre-heat oven to 190°C.

Heat olive oil in a wok or large fry pan. Add the garlic and cook 1-2 minutes until golden.

Add the pine nuts to the pan and allow to cook for a further 2 minutes.

Add the Kellogg’s Sultana Bran and spinach and combine well.

When spinach is wilted add the parmesan and combine well.

Place cooked potatoes into a 20cm x 30cm roasting pan and cover with cooked mixture.

Place in the oven for 18-20 minutes until mixture is slightly brown and potatoes are hot.

Serve immediately as a side dish or on its own for lunch.

Notes

  • This recipe is a tasty way to ensure your children get the fibre and vitamins they need.
  • This recipe was supplied by Kellogg’s nutritionists.

Baked potato with mince

Ingredients:

  • 4 medium potatoes, raw
  • 250 g lean beef mince
  • 1 medium onion, finely chopped
  • 1 clove fresh garlic, crushed
  • 100 g fresh mushrooms, finely chopped
  • 1 individual vegetable stock cube, dissolved in 100ml water
  • 1 tbsp tomato puree
  • 1 cup watercress
  • 150 g fresh cherry tomatoes, quartered
  • 4 tbsp low-fat cottage cheese

Method:

Preheat oven to 200°C. Bake the potatoes whole in their skins for 1 hour, or until soft.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add mince a handful at a time, so that it sears and browns. Add onion and garlic and cook for 1 minute. Add mushrooms, stock and tomato puree and stir well. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until thick. Season to taste with salt and pepper.

To serve, split the baked potatoes in half and share the filling between them. Top with watercress, cherry tomatoes and cottage cheese.

Notes:

  • The mince filling can be made several days in advance and stored in an airtight container in the fridge. The cooked mince is also suitable to freeze for up to 3 months
  • This recipe was created by Weight Watchers for Kidspot.

Bacon cheeseburger pasta

Ingredients:

  • 500g beef mince
  • 6 slices shortcut bacon, diced
  • 1 zucchini, peeled and finely grated
  • 1 carrot, peeled and finely grated
  • 1 tin (420g) condensed tomato soup
  • 4 cups cooked small spiral pasta
  • 1-2 cups pizza cheese, grated

Method:

In a frying pan, fry the beef mince until well browned and drain off any excess fat. Set aside mince.

In the same frying pan, fry the bacon until it is well browned and drain away any excess fat and discard.

Return the mince to the pan with the zucchini and carrot and cook for 2-3 minutes.

Pour over the tomato soup and pasta and combine.

Spoon into ramekins and top with cheese.

Place under a hot grill to melt the cheese.

Notes:

  • This dish is simple and appeals to a wide range of ages.
  • You can prepare this dish well ahead of time and wrap the ramekins in cling film. Then when you are ready to eat, just  microwave them until they are warmed through.
  • I sneak the carrot and zucchini into this dish to add nutritional value and my kids have no idea it’s in there.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon, cheese and avocado melts

Ingredients:

  • 1 Turkish bread loaf, split lengthways
  • 10 slices shortcut bacon
  • 2 avocadoes, peeled and sliced
  • 2 cups shredded cheese

Method:

Preheat the grill. Line a tray with baking paper.

In a frying pan, cook the bacon on both sides until cooked to your liking. Layer on one side of the bread

Layer avocado slices on top of the bacon. Top with shredded cheese

Place on the tray and under the grill until the cheese is melted and golden.

Alternately you can place these in the conventional oven at 180°C for 10 minutes.

Notes:

  • Wrap the other half of the Turkish bread in cling film and use it for toast and jam the next morning.
  • I always put the bacon straight from the pan onto the bread so the bacon fat flavours the bread.
  • I used Pizza cheese on these. It is a combination of mozzarella and tasty cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon and potato muffins

Serving size : 12 muffins

Ingredients:

  • 1 onion, finely diced
  • 2 bacon rashers, finely diced
  • 1 medium potato, peeled and grated
  • 1 cup self-raising flour
  • ½ cup tasty cheese, grated
  • 1 tsp baking powder
  • 1 egg
  • ¼ cup milk

Method:

Preheat oven to 180°C fan-forced. Spray a 12-cup muffin pan with cooking spray and set aside.

In a frying pan, cook the onion and bacon until the onion is translucent and the bacon is crispy. Remove from heat and mix in grated potato. Season mixture well with salt and pepper and set aside.

In a large bowl, sift the flour and baking powder together. Add cheese and the onion, potato and bacon mixture. Combine with a fork.

In a small bowl, mix the egg and milk together and pour into the flour mixture. Fold together until all ingredients are wet.

Spoon mixture evenly into the muffin tin and bake for 15-20 minutes. Leave to cool in pan for 5 minutes then transfer to a wire rack to cool further.

Notes

  • You can add 1 tbsp of mixed dried herbs to this recipe or 1/3 cup of chopped chives for extra flavour.
  • Make sure that you don’t overwork this mixture or you will end up with tough muffins.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon and bean fettuccine

Serving size : 4

Ingredients:

  • 50g butter
  • 300g green beans, top and tailed and cut into 2 cm pieces
  • 4 rashers bacon, sliced thinly and rind removed
  • 1 cup (packed) shredded silverbeet
  • 3 cloves garlic
  • 1 chilli, sliced (optional)
  • ½ cup parmesan cheese, shaved or grated
  • Salt and pepper to taste
  • 1 pkt fettuccini

Method:

Place a medium pot of cold water on high heat. Add a good pinch of salt and bring to the boil.

While the water is coming to the boil, heat a large frying pan over a medium temperature.

Toss in the green beans with butter and bacon. Add salt and a good grind of pepper, then sauté for 3-4 minutes, stirring occasionally.

Add shredded silverbeet, garlic and chilli (optional) then stir to combine.

Add pasta to the boiling water.

Pour about ½ cup of the pasta water in with the pasta sauce, place a lid on the frying pan, turn down the temperature to low and simmer for 5-8 minutes.

Turn the heat off, add cheese and keep covered until pasta is ready.

When ready, drain pasta then place it in the frying pan on top of the sauce and thoroughly combine.

Serve.

Notes:

  • This recipe all comes together in the time it takes to bring the water to the boil and cook the pasta so get everything chopped, sliced and ready, and you’ll have dinner on the table in ten minutes!
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Babys first smoothie

Ingredients:

  • 2 x 60g Yoplait Petit Miam fromage frais or other smooth fruit yoghurt
  • 3 tbsp frozen berries
  • 1/4 cup cooled boiled water

Method:

Place all ingredients in a blender and blend until completely smooth.

Pour through a strainer and serve.

Notes:

  • The reason I strain this is that frozen berries have raspberries in them which have tiny seeds and this can put babies off.
  • If your baby can’t use a straw yet just try this in a sippy cup.
  • You can swap the frozen berries for strawberries or banana as well.
  • As with all first foods you give your a baby a small sample of berries to check their reaction first.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Baby yoghurt

Ingredients:

  • 3 tbsp Easiyo natural yoghurt mix
  • 1 1/2 cups powdered milk
  • water

Method:

In the Easiyo canister, add 3 tbsp of the yoghurt mix and the milk powder.

Fill the canister half way to the top with cold water. Put the lid on and shake vigourously.

Remove the lid and fill to the “line” with more cold water and shake vigourously again.

Fill the Easiyo thermos to the required line with boiling water and place the canister inside for 12-18 hours.

Remove and refrigerate until required.

Notes

  • The directions on the Easiyo packet tell you to add the whole packet but I find a few tablespoons is enough. Store the remainder of the packet in an airtight container in the refrigerator until required. This stops the active cultures from dying.
  • Making yoghurt this way is a great way to have yoghurt in your home at a budget price. You can add fruit purees or just serve with almonds and honey for breakfast.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Baby trifle

Ingredients:

  • 2 tbsps prepared raspberry jelly
  • 1x 50g strawberry Petit Miam or other smooth fruit yoghurt
  • 2 tbsp apple and strawberry fruit puree
  • Fruit for garnish.

Method:

In a small bowl, add the apple and strawberry fruit puree. Tap on the bench so it sits flat in the dish.

Pour Petit Miam on the fruit puree and tap again.

Spoon prepared jelly on top of Petit Miam and garnish with your chosen fruit.

Notes:

  • This is baby style trifle and has no cake layer.
  • The interesting thing about this for babies is that it gives the baby three types of textures and tastes.
  • I used a jelly that had no artificial colours or flavours.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

Baby bolognese

Ingredients:

  • 1 tbsp olive oil
  • 250g minced beef
  • 1/2 onion, finely chopped
  • 1 tin condensed tomato soup
  • 1 small tomato, finely chopped
  • 1 chicken stock cube

Method:

In a small frying pan, heat the olive oil and brown the mince and onion.

Add the tomato soup, tomato and chicken cube. Mix well and bring to the boil. Simmer for 8 minutes.

Notes

  • Serve this with some kids pasta shapes to make it a little more interesting and give it a nice shaving of grated cheese.
  • You can grate a little carrot and zucchini to add into this recipe for some hidden vegetables.

Baby banana pancakes

Ingredients:

  • 2 bananas, cut into disks
  • 1/4 cup wholemeal self-raising flour (for dusting)
  • 1 cup wholemeal self-raising flour
  • 1 tbsp sugar
  • 1 egg
  • 3/4 cup milk
  • 50g butter, melted

Method:

Dust the bananas in the 1/4 cup of flour to coat.

In a bowl, mix the batter by combining the 1 cup of flour with the egg and milk and sugar and whisking vigourously.

Heat a frying pan and melt a little butter in it.

Dip the banana disks in the batter and fry on each side until golden.

B52 cocktail

Ingredients:

  • 20mL Baileys
  • 20mL Kahlua
  • 20ml Grand Marnier

Method:

Pour Kahlua into a liqueur glass and then carefully pour Baileys on top. Serve immediately (and repeatedly!).

 Notes:

  • Twinkling Christmas tree lights, a decadent box of chocolates, Traditional Christmas cake and a B52 or two to indulge the night away.
  • Recipe is easily multiplied for your crowd of revellers.
  • This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Apple pancakes

Serve these apple pancakes on their own for breakfast or with maple syrup and ice-cream for a lovely dessert.

Ingredients:

  • 1 cup wholemeal self-raising flour
  • 2 tbsp sugar
  • 1 egg
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 green apple, peeled, cored and sliced
  • 1/2 tsp cinnamon
  • 3 tbsp butter

Method:

In a mixing bowl combine the flour, sugar, egg, vanilla and milk.

Heat a frying pan and add a little of the butter. Pour 3/4 cup of batter into the pan and arrange apples in a circle on top of the batter.

Brush the apples with a little of the melted butter in the pan and sprinkle with cinnamon.

Carefully turn making sure not to dislodge the apples and cook on the other side.

Notes:

  • I serve these with maple syrup but they are fine on their own.
  • I often serve these with ice-cream for dessert.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apple cinnamon muffins

Apple Cinnamon Muffins

  • 2 cups Self Raising Flour
  • 1 cup Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 Egg
  • 1 tsp Vanilla
  • 3/4 cup Milk
  • 1/3 cup Oil
  • 1 cup Tinned Pie Apples (chopped)

  1. Preheat oven to 180°C. Line a 12 cup muffin tray and set aside.

  2. In a bowl, combine the flour, sugar, cinnamon and salt and mix.

  3. In a jug, combine the egg, milk, vanilla, oil and pie apples.

  4. Fold the wet ingredients into the dry ingredients using a spatula until all ingredients are just wet.

  5. Using a 1/3 cup measure, fill each muffin cup and smooth the top.

  6. Bake for 22-25 minutes. Leave to cool in the tray for 5 minutes and then transfer to a wire rack to further cool.

  • I like to make a double batch of these and wrap them indiviually and freeze. You just pop them into the microwave for a minute to defrost.
  • When making muffins you should only mix until the ingredients are just wet. Any more mixing gives you a heavy muffin.
  • I have used tinned pie apple for convenience but you may also use 1 cup of freshly grated apple.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zeland’s best recipe finder

Apple and cinnamon scrolls

Baked banana chips

Serves:

Ingredients:

  • 2 3/4 cups self-raising white flour
  • 1 tbsp dried yeast, (7g sachet)
  • 2 tbsp caster sugar
  • 50 g Canola Spread
  • ½ cup skim milk, warmed
  • ½ cups buttermilk
  • 1 medium red apple, cored and finely chopped
  • ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup brown sugar
  • Canola Spray

Method:

Combine flour, yeast and caster sugar in bowl. Stir to combine, then make a well in the centre. Combine spread, milk and buttermilk in a jug and pour into well. Use a wooden spoon to mix together until combined. Use your hands to bring dough together in bowl.

Turn dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic, adding more flour if necessary. Place dough in a clean bowl sprayed with oil. Cover with a damp tea towel and set aside in a warm spot to prove for 1 hr, or until double in size.

Preheat oven to 220°C. Spray a 18cm x 25cm deep tin with oil and set aside. Knead dough again for a further 2-3 minutes, or until smooth and elastic. Place dough on a sheet of baking paper and roll out to a 26cm x 36cm rectangle.

Combine apple, cinnamon, nutmeg and sugar together in a bowl. Sprinkle mixture evenly over dough. Roll up firmly to enclose filling and form a log.

Cut dough log into 8 even slices and place side by side on prepared tray. Cover with a tea towel and set aside to prove for a further 20 minutes. Bake in preheated oven for approximately 25 minutes, or until golden and cooked through. Best served warm.

Notes:

  • These scrolls are best to eat on the day they are made, however they are suitable to freeze for up to 3 months, and are best individually wrapped before freezing for portion control and maximum freshness!
  • This article was created by Weight Watchers.

Gozleme

Quick, simple and tasty you can count on the kids and adults alike loving these easy to eat gozleme pouches.

Gozleme dough

  • 400g Greek style plain yoghurt
  • 500g self-raising flour
  • 4 tbsp olive oil

Spinach filling

  • 100g baby spinach
  • 200g feta cheese

Mince filling

  • 2 tbsp olive oil
  • 500g lamb mince
  • 2 cloves garlic, crushed
  • 1 tin tomato puree
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp chilli flakes

Method:

Mince filling:

In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.

Add the garlic as it is browning and stir well.

Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir. Cook for a further 2 mins and set aside.

Feta and spinach filling:

Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.

Dough:

Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.

Cut into 8 portions. Cover with a damp tea towel until ready to use.

Cooking:

Roll each dough ball into a 25cm round and place 4 tablespoons of filling on one half. Fold dough round in half and press together the edges.

Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden “eyes” appear.

Serve with lemon wedges.

Notes

  • This recipe makes 8 Gozleme which is enough to hold 4 of each filling.
  • The lemon wedges are essential for this recipe.
  • This recipe was created by Jennifer Cheung for Kidspot.

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