Easy pear cobbler
Serves:
Ingredients
- 2 cups sliced fresh pears – you could use tinned pear halves in natural juice too – just slice them!
- 1 cup white sugar
- 50g butter or margarine
- 3/4 cup plain flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
Method
Preheat oven to 180C.
In a small casserole or oven dish, put the butter in and place in the oven.
Peel/slice your pears and set aside in bowl with half the sugar (half a cup).
Combine dry ingredients, and then add milk and egg with a whisk to make a batter.
When the butter has melted in your casserole dish, pour in the batter. DO NOT MIX.
On top of the batter mix, add the pears. Put in oven for one hour.
Notes
- Serve with ice-cream or cream… mmmm. I reckon it would be great with toffee top too!
- Let this Easy pear cobbler be your treat this weekend! If you don’t have or like pears, substitute for peaches or apples or even cherries. Yum.
- This recipe was created by Melissa Klemke for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
Banana cake with passionfruit cream
Serves:
Ingredients
- 125g butter
- 1 1/2 cups sugar
- 1 cup banana, mashed
- 1/3 cup milk
- 1 tsp lemon juice
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups self-raising flour
- 1/2 tsp bicarbonate soda
Icing
- 100g cream cheese
- 50g butter, softened
- 3 cups icing sugar
- 1 tsp lemon juice
- 1 tbsp passionfruit pulp, seedless
- 2 bananas and passionfruit to decorate
Method
Preheat oven to 160C. Grease and flour 22cm cake pan.
Add lemon juice to milk in a mixing bowl.
Place butter, sugar, banana, vanilla and eggs into food processor for 2 mins. Add milk/lemon juice and pulse for a few seconds.
Add sifted flour and bi-carb and process until all combined.
Bake 60 mins.
To make the icing, beat cream cheese and butter together, gradually adding the sifted icing sugar. Beat in the passionfruit pulp and lemon juice at the end.
Spread over cooled cake. Brush sliced bananas with lemon juice and arrange around the edge of the cake. Using the back of a spoon make a well in the centre of the icing and spoon on passionfruit pulp.
Notes
- This cake may be made ahead of time but it is best decorated around serving time.
- This is a perfect afternoon tea cake and the passionfruit, cream cheese and bananas are a great combination.
- This banana cake recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Sweet potato frittata
Serves:
Ingredients
- 450g potatoes, peeled, sliced into 5mm thick rounds
- 450g sweet potato, sliced into 5mm thick rounds
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, white part only, sliced
- 1 garlic clove, crushed
- ½ cup (125mL) cream or milk
- 6 eggs, lightly whisked
- Salt and ground black pepper (optional)
- ¼ cup finely grated parmesan
Method
Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place sliced potatoes and sweet potatoes on prepared baking trays. Spray lightly with olive oil and bake for 15 minutes until tender.
Melt butter and oil in a large, heavy-based frying pan (25cm base measurement) over medium-high. Add leeks and cook, stirring often, for 10 minutes or until the leeks are soft and golden. Add garlic and cook for another minute.
Spread leek mixture evenly over base of frypan, arrange potato slices in a layer and top with a layer of sweet potato.
Whisk the cream or milk and eggs together, then season with salt and pepper (if using). Pour egg mixture evenly over the vegetables and cook over low heat for 10-15 minutes or until egg mixture is almost set.
Preheat grill on medium. Sprinkle frittata with parmesan and cook under grill for 5 minutes or until the top is golden and the frittata is set. Set aside for 5 minutes.
To serve immediately, cut into wedges and serve with a green salad and crusty bread.
To serve later (for lunchboxes or reheats), loosen edges with a knife, invert a plate over the frittata and turn upside down so the frittata is leek-side up on the plate. Allow to cool then slice into lunchbox-friendly sized wedges.
Notes:
- My son (who will not eat recognisable egg, not even scrambled) was helping me whisk the eggs and only realised halfway through his frittata that he was eating egg. After a “well I never” reaction, he happily finished the rest!
- If your kids are wary of leeks, turn the frittata over to the potato side or substitute the leeks with onion.
- For lunchboxes, wrap in plastic film and place next to a frozen drink or one of those nifty round freezer thingos that come with lunchboxes.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Simple beef stroganoff
Serves:
Ingredients
- 4 tbsp vegetable oil
- 500g beef strips
- 2 tsp garlic, minced
- 2 small onions, cut into segments
- 200g button mushrooms, sliced
- 1 tbsp paprika
- 3 tbsp tomato paste
- 1 tsp vegetable stock powder
- 3 cups water
- 1 cup sour cream
Method
In a hot frying pan, heat the oil and seal the beef strips in small batches and set aside.
Return to the pan to the heat and add garlic, onions, mushrooms, paprika, tomato paste, stock powder and fry for 2 mins.
Add water and stir to combine.
Bring to the boil and simmer for 15-20 mins until meat is tender.
Stir in sour cream.
Serve on a bed of rice and garnish with chopped parsley.
Notes
- This is a really simple recipe and you can get a great results fast if you use a good cut of meat like rump steak. If you have more time you can use a budget cut like round steak and extend the cooking time by about 15 mins.
- I have made this in the crock pot and got a great result. Just make sure you only add the sour cream right before serving to stop the sauce seperating.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Chicken and vegetable korma curry
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, diced
- 1 clove garlic, minced
- 500g chicken breast fillets, cut into 5cm strips
- 1 red pepper, cut into thin strips
- 2 carrots, peeled and sliced
- 100g green beans, topped and tailed
- 1 jar Korma simmer sauce, I used Patak’s Korma
Method
Heat the oil in a large frying pan. Add the onion and cook for 3 minutes. Add the garlic and cook for another 2 minutes.
Add the chicken pieces to the pan and stir to until they are all sealed.
Add the simmer sauce. Fill the jar half-full of water and tip this over the sauce and chicken. Stir until thoroughly combined. Bring the sauce to the boil and then turn the heat down to simmer.
Add the vegetables and then cover the pan for 10 minutes.
Check the chicken is cooked through and then serve.
More curry recipes
Serving Suggestions
Note
- I am not a big fan of sauces from a bottle but I do think that most Indian sauces are completely respectable – and when you need a mid-week curry fix, they are great solution!
- I have been known to throw all sorts of vegetables into my curries – it’s really more about what I have in the cupboard than any strategic planning.
- I think the accompaniments to a curry are as important as the curry – I always serve this with basmati rice, pappadums, yoghurt and cucumber and mango chutney. The mango chutney is essential!
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
Pizza wraps
Serves:
Serves 4
Ingredients
- 4 pieces Lebanese wrap bread
- 1 x 400g jar pizza sauce
- 200g ham, sliced into 1cm thick ribbons
- 1 x 225g tin pineapple (in natural juice), diced into small pieces
- 1 cup pizza cheese mix (pre-grated from supermarket)
Method
Preheat oven grill onto a moderate setting (not too hot).
Place one slice of wrap bread onto a chopping board and spread with about a tablespoon of pizza sauce.
Scatter a handful of ham ribbons over the bread, remembering you need to share the ham between 4 wraps.
Arrange pineapple pieces over bread according to taste – some people like a lot, some just a token burst of sweet fruit.
Top with a tablespoon of cheese then carefully slide from chopping board into grill and cook for 10 minutes or until cheese is melted and somewhat browned. The edges of the wrap bread may brown also, but this is OK.
Slide back onto chopping board, quickly fold into thirds then use a sharp knife to cut into quarters. Repeat method with remaining wraps.
Serve immediately.
Serving Suggestions
Note
- You could also try a dessert version: chocolate hazlenut spread and sliced banana
- How about a breafast pizza wrap? Scrambled egg, finely diced bacon and pizza cheese or scrambled egg, sauteed mushrooms and pizza cheese. There are NO rules when it comes to pizza wraps!
- Looking for a low-carb way to enjoy your pizza? This Cauliflower pizza base is SO much tastier than it sounds!
- These Pizza fingers are the perfect way for toddlers to enjoy one of Italy's best inventions.
- If you're not a fan of doughy pizza bases, these clever Sweet potato pizzas will still ensure you get your pizza fix.
- If you like your pizza a little gourmet, then this Turkey, camembert and cranberry pizza will really tickle your fancy.
- Pizza for dessert? Why, yes please! Try this Strawberry and ricotta pizza and you'll be pleasantly suprised.
- This Quick pizza sauce can be thrown together with pantry ingredients, in the blink of an eye.
- Like pizzas with big flavour? This Mexican pizza promises a total flavour explosion that will leave you feeling completely satisfied.
- Little ones won't be able to resist the lure of these adorable Pussycat pizzas. They are destined to become a family fave.
- For the ultimate pizza treat, you simply have to try this Nutella pizza. It's every bit as delish as you imagine.
- Pizza-loving kids will go crazy for these lunchbox ready Tomato pizza squares. These pizza bites are designed to eat cold.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
Baked oatmeal cups
Serves:
Ingredients
- 2 eggs, lightly beaten
- 1 tbsp vanilla extract
- 370g apple sauce
- 1 banana, mashed
- 6 pkts stevia
- 5 cups rolled oats
- 1/3 cup linseed meal (flax)
- 1 tbsp ground cinnamon
- 3 tsps baking powder
- 1 tsp salt
- 3 cups milk
- Optional toppings: chopped dried apricots and coconut, raisins, mini chocolate chips
Method
In a bowl, combine egg, vanilla, apple sauce, banana and stevia.
In a second bowl combine rolled oats, linseed meal, cinnamon, baking powder and salt.
Stir the wet mixture into the dry mixture and fold in milk. Leave to stand for 30 minutes so the mixture can absorb the milk.
Preheat oven to 180°C or 160°C fan-forced. Line 2 x 12 cup muffin tins with cupcake liners.
Spoon 1/4 cup measures into each cupcake liner. Add toppings if you have chosen and bake for 25 minutes.
Serving Suggestions
Note
- You can use 1/2 cup of honey in place of the stevia to sweeten these cups.
- I like the toppings mixed into the mixture so they are evenly distributed.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Butter choc chip cookies
Serves:
Ingredients
- 180 grams butter, softened
- 1/3 cup sugar
- 1/2 cup Sweetened Condensed Milk
- 1 1/2 cup self raising flour
- 150 grams Dark Choc Bits
- 150 grams White Choc Bits
- 100 grams Milk Melts, melted
Method
Preheat oven to 180°C.
Beat butter and sugar until creamy, beat in Sweetened Condensed Milk. Add flour, stir until combined.
Add Dark and White Coc Bits, mix well.
Roll heaped teaspoonfuls of mixture into balls, place on greased oven trays, press gently with fork.
Bake for 15 minutes, until golden.
Drizzle biscuits with Milk Melts.
Read more:
Serving Suggestions
Note
Speedy pasta bascaiola
Serves:
Ingredients
- 1tb olive oil
- 2 rashers bacon sliced/diced
- 1 onion, finely diced ¼ tsp black pepper
- 10-12 medium mushrooms, sliced
- 1 clove garlic
- 1 cup dry white wine
- 3/4 cup cream (you could use evaporated milk, but it will need thickening with 1/2 tsp cornflour)
- ¼ cup finely grated parmesan
- Pasta of choice (ravioli, fettucine, spiralli etc.) – about 5 cups cooked.
Method
Put water on to boil to cook your pasta, if you have none leftover.
In a deep frypan, heat oil and add bacon, onion, garlic and pepper. Sauté until soft.
Add wine, then mushrooms, continue to fry until soft.
Add cream/evaporated milk mixed with cornflour, wait to thicken, and then turn the heat down or off.
Add pasta and parmesan, sprinkle with parsley and combine well. Serve!
Serving Suggestions
Note
- This is the perfect dinner for a case of Monday-itis!
- This recipe is actually my mum’s – I may have fiddled with it a little bit – but this is how I remember it and my kids love it too.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Salmon and vegetable cakes
Serves:
Ingredients
- 1kg brushed potatoes, boiled until tender and mashed well
- 1 x 400g tin pink salmon, bones and skin removed, salmon flaked
- 1 small brown onion, finely diced
- 1 cup frozen peas and corn mix, defrosted
- 1 cup flour
- 2 eggs, lightly beaten
- 1/3 cup milk
- 4 cup dried breadcrumbs
- vegetable oil for frying
Method
In a large bowl, mix together the mashed potato, salmon and onion until well combined.
Add the peas and corn and combine gently until well-mixed.
Set up a crumbing station with three plates: one for the flour, one for the combined egg and milk, and the third for the breadcrumbs.
Form patties of the salmon and potato mixture and thoroughly coat in the flour, dip in the egg wash, then coat in the breadcrumbs.
Heat the oil in a frying pan over medium heat and gently fry the patties until golden on eat side. Drain on paper towels. Keep warm in an oven until cooking is complete.
Notes:
- You can add whatever vegetables are handy.
- I like to make the potato mix while the potatoes are warm and then let it cool completely. If you crumb a warm mixture they burst open during frying as the steam escapes.
- If you have time, you can chill these after crumbing for an hour so you have a very ‘sturdy’ crumb.
- I like to have enough oil in the pan so it reaches halfway up the sides of the patties when the pan is full. These salmon cakes will not soak up oil if the oil temperature is hot enough.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find more dinner recipes
Serving Suggestions
Note
Caramel Christmas apples
Serves:
Makes 24 slices of apple
Ingredients
- 2 large green apples
- 1 cup (160g) soft brown sugar, lightly packed
- 120g butter, cut into cubes
- 1/2 cup double cream
You will also need:
- 24 popsicle sticks (Buy them online or in any baking shop)
Method
Line a cookie tray with baking paper and set aside.
Quarter and core the apples, then slice each quarter into thirds. Insert a popsicle stick, halfway, into each apple piece. Go through the skin at one end and into the middle of each piece.
In a deep, heavy bottomed saucepan heat the sugar over medium heat. Using a metal spoon, begin to stir when the sugar first starts to melt and come away from the edge of the saucepan. Continue to stir the sugar until it is all melted.
Let the sugar sit momentarily until it starts to 'smoke', then add the butter and cream and stir through. It will bubble up at this point, but don’t worry, it will settle down. Remove from heat.
Work quickly to dip apple slices into the hot caramel mixture and then lay them flat onto the lined tray. If the caramel sets too quickly in the saucepan, simply return it to low heat and stir until thinned out again.
Place in the fridge for 1 hour or until the caramel has thickened.
Find related sweet Christmas recipes
Serving Suggestions
Note
- The caramel on these apples is NOT meant to set hard. It is supposed to be chewy and designed not to stick to little teeth.
- You can use red apples instead of green, or even try this recipe with slices of pear.
- For a traditional kiddie treat with a festive twist, try these Mars Bar Christmas crackles.
- Jelly-lovers will just adore this Christmas jelly slice, with a lovely buttery biscuit base.
- Littlies will love eating and decorating these clever Cheerios Christmas trees. Great for holiday snacking!
- Nothing could more festive or delicious, as these cute Reindeer cupcakes. They make great homemade gifts for friends and family.
- Looking for a fun Christmas cooking activity to do with the kids? This Tiny Teddy Santa sleigh recipe ticks all the necessary boxes.
- These Edible glitter berries will add some festive sparkle to the party table, and are pretty delicious too!
- Got leftover Christmas pudding? These Christmas pudding pops will ensure nothing goes to waste. So yummy!
- Let the kids help make a batch of Christmas angel ice creams for a refreshingly cold festive treat.
- These easy-peasy Snowmen doughnuts are not only delish – they're also really fun to decorate.
- This No-bake gingerbread house will keep the kids busy for hours. And that's your table centrepiece taken care of!
- This recipe was created by Katie Rainbird for Kidspot, New Zealand' best recipe finder. You can follow Katie at Katie180.
Southern fried chicken
Serves:
Ingredients
- 1 whole chicken, ask your butcher to cut up into peices
- 600ml buttermilk
- 1 cup flour
- ½ teaspoon cayenne pepper
- salt and ground pepper to taste
- 6 cups canola oil (if using a deep-fryer)
Method
Place chicken pieces in a large non-metallic dish and cover with buttermilk, turning the pieces so they are well covered in milk. Cover the dish with cling wrap and refrigerate overnight.
Place flour and seasonings in a mixing bowl. Preheat oven to 200°C.
Fill a deep-fryer with oil (around 6 cups) or a large, deep frying pan with 3-4 cups of oil and bring this to a medium heat. Remove chicken pieces from marinade and dredge through the flour mixture – don’t shake off the excess.
Place chicken pieces in the oil using tongs, and allow to cook until golden, turning carefully.
Remove chicken pieces and place onto a large plate lined with paper towels. Once they are all done, place onto a baking sheet and into the oven for approx. 10 minutes.
Allow to brown and cook through, remove and serve immediately.
Serving Suggestions
Note
- The chicken absolutely needs to marinate overnight so this recipe needs a little planning ahead.
- This would be my last meal – it’s to die for!
- Please be very careful using a deep-fryer as oil can spatter out quite easily. You don’t need a deep-fryer to make this recipe but I prefer to use mine as it’s more convenient.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.
Avocado and mango mousse
Serves:
Ingredients
- 1 avocado, deseeded and cubed
- 1 mango, cubed
- 1/2 cup (130g) yoghurt
Method
Place all ingredients in a blender and whip until smooth. Serve!
Find related baby recipes
Serving Suggestions
Note
- Keep slices of mango and slices of avocado frozen in resealable bags and simply mix with fresh yoghurt for a super easy snack.
- Make sure you chop the mango because it may be slightly stringy.
- This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.
Roast pumpkin soup
Serves:
Ingredients
- 2kg butternut pumpkin
- 1 onion peeled and halved
- olive oil for drizzling
- sea salt
- 3 1/2 cups chicken stock
- 1 cup cream
- 1 tbsp honey
- sour cream to serve
Method
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
Cut pumpkin in half lengthways. Scoop out seeds. Place pumpkin cut side up and onion on baking tray. Drizzle with oil and salt and bake for 1 hour, or until golden and roasted through.
Once pumpkin has cooled slightly, scoop pumpkin and onion into a saucepan.
Add stock to saucepan. Bring to the boil and then turn down to simmer for 10 minutes.
Puree with a stick blender or by processing small batches in a blender. Stir in cream and honey. Serve with a dollop of sour cream.
Notes:
- I line the baking tray for an easy clean up.
- Tasting and seasoning this soup is really important to the end result.
- This recipe was created by Chantelle Ellem for Kidspot, New Zealand’s best recipe finder.
Find related soup recipes
Serving Suggestions
Note
Red Devil Cupcakes aka Heart of Darkness Cupcakes
Serves:
Ingredients
- 2 cup plain flour
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 1 tbs cocoa powder
- 1 1/3 cup caster sugar
- 1 cup vegetable oil
- 1/3 cup buttermilk
- 2 eggs
- 3 tsp red food colouring (liquid)
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Frosting and filling
- 200 g butter (softened)
- 4 cup icing sugar (sifted)
- 1 tsp vanilla extract
- 2 tbs milk
- 1/2 cup raspberry jam
- 12 maraschino cherries (*optional)
Method
Preheat the oven to 180C, and line a muffin tin with 12 red paper cases.
In a large mixing bowl, sift together the flour, bicarb, salt, and cocoa together, and then stir through the sugar. In a separate measuring jug, whisk together the oil, buttermilk, eggs, food colouring, vanilla and vinegar.Pour the wet ingredients into the dry, and stir with a wooden spoon or spatula until everything is combined – do not overmix.
Divide the mixture evenly between the paper cases, and bake for 25-35 minutes, or until springing back when lightly pressed and a skewer comes out clean. Remove from the pan, and place on a wire rack to cool completely.
To make the frosting, beat the butter (either in a stand mixer with the paddle attachment, or with electric beaters in a large mixing bowl) until it is light in colour, and very creamy. Add half the icing sugar, and beat until incorporated. Add the remaining sugar and beat again, until incorporated. Continue beating on a high speed and add the vanilla, and then 2-3 tbsp of milk, until a thick, creamy frosting texture is reached.
Cut a circular crater into the middle of each cupcake, forming a hole large enough to hold about a teaspoon of jam. Discard the cake that you pull out. Fill each cupcake with 1-2 tsp of jam.
Place the frosting into a large piping bag, fitted with a wide, round nozzle. Pipe a circle of frosting round the edge of each cupcake, then a big blob, directly down onto the top of each cake. Top each with a maraschino cherry, if desired, and serve.
Find more related Halloween recipes:
Serving Suggestions
Note
Cheesey-baked rigatoni with zucchini and mince
Serves:
Ingredients
- 500 grams beef mince
- 500 grams cooked rigatoni pasta
- 1 tsp butter for buttering the dish
- 2 tbsp extra-virgin olive oil
- 2 small zucchini, finely sliced in rounds
- half a cup parsley
- 50g butter
- 3 tbsp flour
- 4 cups milk
- 2 cups mozzarella cheese
Method
Preheat oven to 180C. Butter a large lasagne dish 35 x 25cm and set aside.
In a large frying pan, saute onions and garlic for one minute in oil, add the mince and brown. Add salt and pepper to taste. Stir parsley, pasta and zucchini through and pour into lasagne dish.
In another saucepan over a medium heat, melt the 50grams butter. Once melted, add flour to the pan and stir to make a paste.
Gradually whisk milk in adding salt and pepper to taste. Keep whisking until it begins to bubble and thicken up then remove from heat. Stir parmesan through.
Pour white sauce evenly over pasta mixture and sprinkle with mozzarella. Cook for 20-25 minutes or until golden and bubbling.
Notes
- Add a tsp of salt to the cooking water for the pasta.
- I save a lot of time chopping onions and other vegetables by using my beloved mandoline. Chopping extremely finely is so easy with this tool.
- I love to use organic butter as it flavours the white sauce so nicely.
- You can use any pasta shape similar in size to rigatoni, such a penne, spirals or shells.
- If you dont have time to make the white sauce from scratch, you can buy Maggi Instant Creamy White Sauce, just make sure you have at least 4 cups of sauce for this recipe.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
Mac and cheese
Serves:
Ingredients
- 400g macaroni
- 3/4 cup green beans, cut into 1 inch pieces
- 50g butter
- 2 tablespoon flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 cup tasty cheese, grated
- half a cup parmesan cheese, grated
Method
Bring a pot of salted water to the boil and cook pasta following packet directions. Halfway through cooking the pasta, add green beans to the cooking water.
Meanwhile, melt butter in a medium saucepan.
Once butter is melted add flour, while constantly stirring.
Gradually add milk and begin whisking to prevent lumps.
Once all the milk is added, reduce heat and simmer for 3-4 minutes.
Add mustard and adjust seasoning then remove from the heat.
Strain pasta and beans and add to the sauce followed by the cheeses.
Fold to combine and serve.
Notes
- A classic dish that can be made so many different ways – this is my familys favorite.
- Adding more than once cheese makes this a little more interesting for kids and adults alike.
- Adding a touch of mustard introduces your kids to another mild flavour they might not otherwise be willing to try.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
Vegetable pasties
Serves:
Ingredients
- 1 small orange sweet potato, peeled, coarsely chopped
- 1 small carrot, peeled, finely chopped
- 1 desiree potato, peeled, finely chopped
- half a cup frozen peas
- 125g can corn, rinsed, drained
- half a cup coarsely grated cheddar
- 2 eggs, lightly whisked
- 3 sheets ready-rolled frozen shortcrust pastry, just thawed
- 2 tsp sesame seeds
Method
Preheat oven to 240C.
Line an oven tray with baking paper.
Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl.
Use a fork to mash until smooth. Set aside to cool in bowl.
Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
Set aside for 5 minutes to cool slightly.
Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets.
Spoon vegetable mixture evenly among pastry discs.
Brush edges of pastry lightly with remaining egg.
Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.
Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.
Tomato and basil risotto
Serves:
Ingredients
- 1.25L chicken or vegetable stock
- 1 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, finely diced
- 2 cups Arborio rice
- 125mL white wine
- 60g parmesan cheese, finely grated
- 8 small ripe tomatoes, diced
- 1 large handful basil
Method
Place stock in a large saucepan and heat until simmering.
Heat oil in a heavy based frypan at medium heat.
Add onion and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about half a cup) of warm stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft. If not, keep adding stock and stirring until rice is cooked.
Make sure you use a nice white wine and enjoy a glass while stirring!
Stir in the cheese and allow to rest for two minutes.
Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).
Tear the basil leaves into small strips and add to the risotto with the tomatoes.
Mix well and serve immediately with extra grated parmesan and a green salad.
Serving Suggestions
Note
Breakfast bars
Serves:
Ingredients
- 150g unsalted butter
- half a cup brown sugar
- half a cup (60mL) honey
- 350g rolled oats
- 100g hazelnuts or hazelnut meal
- half a cup protein powder (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 small bananas, mashed
Method
Preheat oven to 180C and grease a slice tray (mine is 22cm x 31cm) with butter.
Melt butter, sugar and honey in a large saucepan over low heat. Remove from heat and stir in oats, protein powder (if using), hazelnuts (or meal), cinnamon, baking powder and bananas. Stir until well combined.
Spoon into prepared tray and smooth the surface with finger tips dipped in cold water (the water prevents the mixture sticking to your hands).
Bake for 15-20 minutes until golden brown. Cool in the pan, then transfer to a large chopping board to cut into rectangles.
Notes:
- From experience with my kids, homemade bars need to be crunch free (so I use hazelnut meal), dried-fruit free (no sultanas) and have no obvious fresh fruit!
- I use a whey protein powder, from my friendly neighbourhood Herbalife consultant. Gives the school kids a bit more energy in the start of their day.
- The bars are a bit crumbly. Much easier to cut if you place the cooled pan in the fridge until the mixture is cold, then slice in the tray.
- Recipe created by Melissa Hughes for Kidspot.
Find more:
Serving Suggestions
Note
Pork with camembert and plum sauce
Serves:
Ingredients
- 2 cups chicken stock
- 2 fennel bulbs, quartered
- 2 leeks, topped and tailed, rinsed and quartered
- 2 pork fillets, about 500g in total, each cut in half to make 4 fillets
- 2 garlic cloves, crushed
- 1 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tsp fennel seeds
- olive oil spray
- 100g camembert cheese
- 1 cup plum sauce (available from most supermarkets)
Method
Heat oven to 180°C or 160°C fan-forced.
Add stock to a large saucepan, bring to the boil and add the fennel bulbs. Reduce heat to low and poach for 5 minutes before adding leeks. Turn vegetables every now and then.
Spray pork fillets with oil and rub in the garlic. Mix salt, pepper and fennel seeds together on a board and roll the fillets over to coat. Heat a large frying pan to high and add the pork fillets.
Brown pork on all sides for a couple of minutes and place in the oven for 4 minutes.
Remove fillets from pan and place on a board in a warm place to rest for about 5 minutes. Make two incisions in each fillet, about two-thirds of the way through, and place a slice of camembert in each incision.
Heat plum sauce and keep warm.
Place pork on plates, pour over warm plum sauce and serve with drained fennel and leeks.
Notes:
- Why is it good for you? Pork fillets are low in fat and a little camembert never hurt anyone – just ask French people! This is truly one of my favourite indulgent dinners of all time.
- 1819.6kj (434.6cal); 10.4g total fat (5.33g saturated fat)
- This recipe was written by Jay Rogers for Kidspot
Find more dinner recipes
Serving Suggestions
Note
Pink lemonade bars
Serves:
Ingredients
Crust
- 1/4 cup caster sugar
- 1/2 cup butter, softened
- 1 1/2 cup plain flour, sifted
- 1/4 tsp salt
Filling
- 1 cup fresh lemon juice
- 2-3 tsp lemon zest
- 1 1/4 cups caster sugar
- 1 cup strawberries, tops removed
- 4 large eggs
- 1/4 cup self-raising flour
- 1/4 tsp salt
- 1 tbsp icing sugar
Method
Preheat oven 180°C or 160°C fan-forced. Line a 16cm x 26cm slice tin with baking paper and set aside.
Step 1: Using a food processor, process the sugar, butter, flour and salt in a bowl together for one minute. Press into the base of the slice tin firmly and bake for 17-20 minutes.
Step 2: Meanwhile, prepare the filling. Using a food processor or blender, puree the lemon juice, lemon zest, caster sugar, strawberries, eggs, self-raising flour and salt.
Step 3: Pour this mixture over the hot crust when removed from the oven.
Step 4: Return to oven and bake a further 25 minutes. Leave to cool and slice into bars. Makes 24. Sprinkle with icing sugar just before serving.
Serving Suggestions
Note
- The pink portion of these has a soft custard-like texture. When removed from the oven this will have a slightly browned crust on top.
- These need to be stored in the refrigerator.
- When cutting into bars, you will need to clean the knife in between slices.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Related slice recipes:
Tuna melt zucchini boats
Serves:
Ingredients
- 1 tsp olive oil
- 1 garlic clove (large, minced)
- 400 g canned tomatoes (diced)
- 1/2 tsp basil (dried)
- 1/2 tsp oregano (dried)
- 1 tsp sugar
Zucchini boats
- 4 zucchini (medium, cut in half)
- 425 g canned tuna in vegetable oil (drained)
- 4 spring onion (finely sliced)
- 1 tomato (medium, chopped)
- 1 tsp basil (dried)
- 2 tsp olive oil
- 1/2 cup 50% less-fat cheddar cheese (grated)
Method
To make the tomato sauce: Put oil and garlic in a small saucepan and place on low heat. Cook for a minute or so until garlic is fragrant. Add remaining ingredients and bring to a simmer. Simmer for 10 minutes.
Heat oven to 200C (180C fan-forced). Spray a large shallow casserole (or lasagne) dish lightly with oil or line with baking paper.
Scoop flesh out of zucchini using a teaspoon (keep flesh for filling).
Bring a large saucepan of water to the boil and add zucchini halves for 1.5 minutes before removing from water and patting dry.
Combine half of the chopped zucchini flesh (keep the rest for a stir-fry, hash, lasagne or even to mash through potato), with the tuna, spring onion, tomato and dried basil together and stuff into zucchini. Drizzle over olive oil and then spoon over the tomato sauce.
Top with cheese and bake for 20-30 minutes. Serve with a large green salad.
Note
- Ive specified that this recipe feeds 4 people; this will depend on how hungry you are and how many big eaters you have in the family. My husband will eat two boats easily (1 whole zucchini), while my girls may only eat one boat. They will save in the fridge for tomorrow so dont be too concerned about cooking too much!
- Play around with the herbs you use in the sauce to find out what your favourite flavour combo is.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.
Blackberry and peach smoothie
Serves:
Ingredients
- 4 ice cubes
- 1 medium fresh peach, de-stoned, peeled, quartered
- 50 g fresh blackberries
- 1 cup skim milk
- 1 tub plain diet or no-fat yoghurt
Method
Blend ice cubes, peach quarters, blackberries, milk and yoghurt in a blender until smooth.
Pour into glasses and serve.
Serving Suggestions
Note
- For a chilled treat on a hot day, put your serving glasses in the fridge for half an hour before serving. You can also use slightly thawed frozen blackberries for an extra icy burst.
- Play around with soft fruit combinations to come up your own version and flavours.
- Try this smoothie for a filling breakfast that feels just a little decadent. It’s also a great mid afternoon healthy snack.
- This recipe was written by Weight Watchers as part of Kidspot.com.au's Positively Life Changing initiative.
Baked cinnamon doughnuts with Nutella filling
Serves:
Makes 12
Ingredients
- 1 cup (150g) plain flour
- 1/3 cup (80g) caster sugar
- 1 1/2 tsp baking powder
- 1 egg, lightly beaten
- 1/2 cup (125ml) milk
- 40g butter, melted
- 1/4 cup chocolate hazelnut spread (Nutella)
Cinnamon sugar coating:
- 1/3 cup (80g) caster sugar
- 2 tbsp ground cinnamon
- 40g butter, melted
Method
Preheat the oven to 180°C (160°C fan-forced) and grease a 12-hole patty tin with melted butter.
Sift together the dry ingredients in a large bowl. In a separate bowl, combine the egg, milk and melted butter and whisk until well combined. Add the wet ingredients to the dry and fold together.
Divide two-thirds of the mixture among the prepared patty tin, and gently spoon a little chocolate hazelnut spread on top of each hole. Cover with remaining mixture.
Bake for 10 minutes, or until golden and cooked through. For the cinnamon sugar coating, mix the caster sugar and cinnamon together and let the donuts cool a little in the pan before turning out, brushing with the melted butter. Toss with the cinnamon sugar and serve!
Find related Nutella recipes
Serving Suggestions
Note
- If you love Nutella, then you may like our Homemade Nutella recipe.
- This recipe was inspired by one of baking guru Anneka Manning's similar offerings. I've since tweaked it a little and cooked it countless times – thank you, Anneka!
- 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.
Pumpkin, baked bean and cheese mash
Serves:
Ingredients
- 1/2 cup pumpkin, diced
- 1/2 cup baked beans
- 2 tbsp cheddar cheese, grated
Method
Stove method
Place pumpkin in a medium saucepan and cover with water. Bring to the boil over medium-high heat, and simmer on medium for 8-10 minutes or until cooked.
Drain water from saucepan, mash together with baked beans and stir in grated cheese. Serve warm.
Microwave method
Place pumpkin in a microwave-safe container and cover with cling wrap, leaving a corner uncovered.
Cook on high for 4 minutes or until cooked.
Mash together with the baked beans and stir in grated cheese. Serve warm.
Find related baby recipes
Serving Suggestions
Note
- Use leftover pumpkin from your Sunday roast instead of cooking from scratch for a quick-and easy baby meal. Just heat before mashing.
- If you like the pumpkin a little smoother, you can pop it in the blender with the baked beans and stir in the cheese afterwards.
- If your bub is a lover of the orange stuff, this Roasted pumpkin puree needs to be at the top of your 'must make' list.
- Make one meal for the whole family, including bub! This Easy beef casserole is guaranteed to make your life a whole lot simpler.
- This pureed Carrot, corn and chicken recipe will provide a sweet, tasty and well-rounded meal for your bub.
- For the ultimate baby dessert, try this fabulous Banana pudding. Best served straight from the fridge.
- This versatile Avocado and mango mousse can be served either as a dessert or as a main meal.
- These Nutritious teething biscuits are a super yummy way to appease little ones with sore gums.
- For a great breakfast alternative, try this Hot corn cereal. So yummy, you'll want a bowl for yourself too!
- This Banana, raspberry and mango sorbet is a perfectly refreshing way to end a hot summer day.
- These Baby bacon and spinach frittatas are great for little ones who are ready for finger food.
- This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.
