Contains Dairy Archives | Page 33 of 33

Rocky road brownie

Ingredients

200g good quality dark chocolate, chopped coarsely
250g butter, chopped
1 cup plain flour
one teaspoon baking powder
1/3 cup cocoa powder
one cup firmly packed brown sugar
4 eggs, lightly beaten
2 cups mini marshmallows
100g dark chocolate, extra
half a cup milk
half a cup slivered almonds (optional)

Method

Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.

Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.

Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.

As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.

Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.

Notes:

An exciting twist to the ordinary Brownie! You could use a packet Brownie mix, but I strongly encourage you to make your own brownie very little extra effort for hugely better taste.
Another great idea for a Christmas gift (see also Choc-cherry fudge) or to just have in the house to add to the Christmas cheer. Substitute the nuts with glace cherries to make this recipe nut-free.
Make these gluten-free using gluten-free plain flour.
Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Leftover spaghetti pizza

Serves 6

Ingredients

4 cups cooked spaghetti
4 eggs
1 cup (80g) grated parmesan cheese
1/4 cup (60ml) milk
2-3 tbsp olive oil

Method

Step 1. Grab leftover spaghetti from the fridge.

Step 2. Gather parmesan cheese and eggs.

Step 3. Place eggs in a bowl with parmesan, milk and season well with salt and pepper.

Step 4. Whisk this mixture until well combined and then add cooked spaghetti. Toss strands in the mixture until well coated and leave to sit for 5 minutes.

Step 5. Heat a small non-stick frying pan over medium heat and add olive oil. Pour spaghetti into the pan and use a spatula to lift the mixture away from the edges as it cooks. Leave it until it is almost cooked through and then place a plate on top and flip it over onto the plate.

Step 6. Add a little more olive oil to the pan and slide the spaghetti pizza back into the pan to cook on the other side. Slice into wedges and serve with salad.

Leftover spaghetti pizza

Find related spaghetti recipes

Serving Suggestions

Note

It’s important that you use a non-stick pan for this recipe. My pizza got stuck a little on the first flip and I had to give it a little more time on the first side again to brown evenly.
Garlic salt is a great addition to this recipe if you have some in the pantry. Just use it in place of regular salt.
I love me a bake and this is where this Leftover sausage bake recipe comes in handy. Perfect for when my chipolata portion control has failed yet again.
I always, always cook 2 cups of rice in my rice cooker because I know any leftovers will get used up. This Chorizo fried rice recipe is a family favourite, especially if I cook the sausage from scratch and let it render its paprika oil. The oil turns the rice orange and voilà, welcome to the dinner table nuclear rice.
Monday morning always sees cold, boiled pots in my fridge as I over-estimate the number of roasties I need on a Sunday. No matter. This Potato, bacon and egg pie recipe uses them up and makes a great start to the week.
Just as I cook too mamy spuds, I also over do the pumpkin quota. But then it’s repurposeed into this yummy Pumpkin muffins recipe that make a fab lunch box filler.
I also use up pumpkin with this comforting Pumpkin risotto recipe. Crumbling crispy bacon on top makes it a kid-pleaser in our house too.
Lunch boxes get a litle bit fancy with the addition of this Leftover lamb flatbreads recipe from the weekend roast. I chop the meat quite finely or my kids complain about having to chew too much. Poor er, lambs.
Another roast that gets a leftovers makeover is a chook with this Chicken pasta bake recipe. So simple and yet guaranteed to always be wolfed down by my brood.
Show my three a roast veggie and they can take it or leave it. Add eggs and call it a frittata, like with this Roast vegetable frittata recipe and the score is Mum – 1, Kids – 0.
Likewise there’s more leftover recipe magic with this Roast vegetable lasagne recipe. Same basis but with the addition of a creamy sauce and layers of lasagne. Yum!
I’m not great at judging portions when it comes to pasta either so there’s always cold, cooked pasta in the fridge which is fortunate really because this Pantry tuna bake recipe is a winner and satisfies my need for a weekly bake no end.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Mandarin mousse recipe

Ingredients

4 large eggs, separated
12 tbsp sugar
2 packets gelatine
500ml (2 cups) whipping cream
2 tbsp orange juice
4 tbsp Grand Marnier
10 mandarins, peeled, segmented, skin and seeds removed, flesh chopped
2 tbsp orange zest
50g dark chocolate, grated

Method

Stir egg whites and 8 tbsp sugar together in a heat-proof bowl. Place over simmering water (making sure the bowl is not touching the water) until sugar dissolves. This takes about 1 minute.

Remove from heat and beat with an electric mixer until soft peaks form. Rinse beaters.

Stir the egg yolks in a heat-proof bowl with a fork until blended.

In a small saucepan over a low heat, stir together 4 tbsp sugar and 125ml (1/2 cup) water. Bring to boil.

Remove from heat and stir in gelatine. Whisk until dissolved. Pour gelatine mixture over egg yolks and beat with an electric mixer until mixture is cool. Rinse beaters.

In a large bowl, beat cream until soft peaks form. Add the orange juice and Grand Marnier and beat until just combined.

Fold in the egg-white mixture and then the egg-yolk mixture.

Add the mandarin pieces and the zest and fold gently.

Divide the mixture among 12 individual glasses or serve in a large bowl.

Sprinkle with the grated chocolate just before serving.

Find more delicious dessert recipes

Serving Suggestions

Note

Replace the Grand Marnier with 2 tbsp extra orange juice if kids are eating this.
If you can’t be bothered to peel and segment the fruit, just use two tins of drained, canned mandarins instead.
Give this mousse an extra kick by using dark chocolate flavoured with chilli to grate over the top before serving.
This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Grown Up Gingerbread

Ingredients

125g softened unsalted butter
1/2 cup brown sugar
1 cup golden syrup
3 eggs
450g plain flour
1 tsp bicarb soda
2 tbsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup buttermilk
4 tbsp fresh orange juice

Method

Preheat oven to 180C. Grease a 4cm deep 30cm x 22 cm tin and line it with baking paper.

Cream butter and sugar in a large bowl. Stir in golden syrup, then beat in eggs, one at a time. Sift flour with bicarb soda and spice and set aside. Combine buttermilk and orange juice.

Beat flour and buttermilk alternately into creamed mixture, a third at a time, finishing with the flour. Pour into prepared tin and bake for 50 minutes or until cake tests clean.

Cool on a wire rack before turning out.

Serving Suggestions

Note

ABCD Muffins

Makes 24

Ingredients

2 1/2 cup self-raising flour
1/2 cup caster sugar
2 eggs
1 1/2 cup milk
1 tsp vanilla essence
1 tsp ground cinnamon
2 banana (mashed)
150 g butter (cooled, melted)
1 apple (grated)
1/2 cup pitted dates (chopped)

Method

Preheat your oven to 200C (180 fan-forced) and line 2 x 12-hole muffin trays with paper cases (24 in total). Sift the self-raising flour into a large bowl before adding the caster sugar.

Add the eggs, milk, vanilla essence, cinnamon, mashed banana and cooled butter to the bowl, and use either a handheld or stand mixer on a low speed to mix the ingredients until they have almost combined.

Add the grated apple and chopped dates to the bowl and gently stir through until just combined.

Fill the paper cases until they are approximately 2/3 full and bake for 20 minutes or until they are golden and cooked through. Carefully remove from the oven and allow them to cool in trays for 5 minutes before carefully transferring to a wire rack to cool completely.

Find more muffin recipes:

Serving Suggestions

Note

These ABCD muffins are freezer-friendly so they're great for filling lunch boxes throughout the week!
Make sure the butter has cooled after you've melted it.
When combining the apples and dates into the mix, the mixture may appear lumpy – don't worry!
This recipe was created by Lauren Matheson for Kidspot.

Sour cream banana muffins

Ingredients

2 cups flour, sifted
1 cup sugar
1/2 tsp baking soda
4 very ripe bananas, mashed
1/2 cup butter, melted
1/2 cup sour cream
1 tsp vanilla essence
12 pecans

Method

Pre-heat oven to 180C. Place patty pans in a 12 cup muffin tray.

Mix flour sugar and baking soda together.

Beat egg and add bananas, sour cream, butter and vanilla. Mix with a wooden spoon.

Pour flour into wet ingredients and stir until just combined.

Pour 1/2 cup measures into each patty pan place a pecan on each cup.

Bake for 20-25 minutes.

Notes

- This banana muffin is light and moist and is a perfect anytime snack.
- I like that this recipes does not use vegetable oil to make it moist.
- I used little squares of baking paper to bake these muffins so they looked “cafe style”.

Related muffin recipes:

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

Serving Suggestions

Note

Exotic Fish Finger Rolls

Balance out the not-so-healthy foods with healthy accompaniments. This recipe combines fish fingers with a wholemeal roll, fresh salad vegetables, and a zingy yoghurt dressing.

Ingredients

4 fish fingers
2 tbsp skim plain yoghurt
1 tsp capers, rinsed and chopped
20g sour cucumber pickle or gherkins, finely chopped
1 tsp fresh chives, finely sliced
2 large wholemeal bread roll, halved horizontally
4 lettuce leaves, washed and trimmed
1/4 Lebanese cucumber, halved, deseeded and sliced

Method

Preheat grill to medium-high. Arrange fish fingers on grill rack and cook for approximately 10 minutes, turning once.

Meanwhile to make tartare sauce; combine yoghurt, capers, gherkins and chives or parsley. Split rolls and spread some sauce over cut surfaces.

Top each roll with salad leaves, cucumber and two fish fingers. Spoon any remaining tartare sauce on top. Season to taste with salt and pepper, then serve.

Related fish recipes:

Serving Suggestions

Note

This is a great dinner when for those weeks when you’re on a tight budget.
This tartare sauce is great with all types of fish – I also think it goes well with barbecued meats like lamb koftas too.
This recipe was created by Weight Watchers.

Soccer field birthday cake

Ingredients

4 x 340g pkt vanilla cakes
4 x eggs
4 x cup of milk
Butter for greasing cake pan

Icing

Meadow Lea or 250g softened butter
4 cups soft icing mixture
1 cup of cocoa
half a cup milk

Decoration

1 cup desiccated coconut
2 tsp green food colouring
1 can of soft frosting in white.
Drinking straws

Method

Preheat oven to 180C (or 160C for fan forced).

Grease baking pan and line with baking paper (this is the one I roast lamb and vegies in).

Prepare cake batter as per packet directions preparing two at a time and pour all together into baking tin.

Bake at 180C for 40 -45 mins.

Check with a skewer at the 35 min mark. If the skewer comes out clean remove from oven.

Cool cake and level the top with a sharp serrated knife.

Turn upside down on cake board or foil lined tray.

Icing

Using an electric beater cream butter until light, pale and fluffy. Slowly adding sifted icing sugar and cocoa. Add the milk a tablespoon at a time until you reach desired the consistency. Cover cooled cake with a generous coating of icing.

Decoration

Pour food colouring into coconut and stir until all the coconut has been coloured. Slide baking paper around the edges of the cake and gently shake a generous amount of coconut over the top. Remove paper with excess coconut and discard. Outline the shape of the soccer field with a tube of prepared icing, marking halfway and goal posts. Fashion some goal posts from straws and clear sticky tape.

Notes:

You could, of course, turn this into a netball, rugby or football field.
This is the perfect birthday cake for a mum who has all the desire for a whiz-bang cake without much of the skill!
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apple, pumpkin and cheddar soup

Ingredients

100g butter
1 leek, thinly sliced
500g butternut pumpkin, peeled, seeded and cubed
2 Granny Smith apples, peeled, cored, and sliced
1 cup apple juice
2 cups chicken stock
½ tsp ground allspice
1 cup grated sharp cheddar cheese, plus extra for serving
1 tbsp brown sugar

Method

Heat half of the butter in a heavy-based saucepan over medium-high heat. Add the leek and cook for a few minutes or until the leek is soft.

Add the pumpkin, apple, juice, stock, allspice and sea salt and freshly ground black pepper to taste and stir until well combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until the pumpkin is tender.

Puree the soup with the remaining butter, cheese and sugar until smooth.

Serve sprinkled with extra cheese and warm bread rolls or freeze or refrigerate until later.

Find related soup recipes

Serving Suggestions

Note

Swap the pumpkin with sweet potato if you like.
If you can find it, a beautiful smoked cheddar makes a big difference to this soup.
This recipe was created by Sophie Hansen