Ingredients
Method
Place all ingredients in a blender and blend until frothy.
Drink immediately.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced).
Heat oil in a heavy-based frying pan. Add onion, capsicums and garlic. Saute over a gentle heat until softened.
Stir in chipotle powder/smoked paprika and chilli, cumin. Cook for one minute. Add milk, water and tomatoes. Bring to a simmer. Gradually stir in polenta until the mixture thickens. Return to a simmer.
Cook over a low heat, stirring regularly, for around 15-20 minutes until mixture thickens. Stir in corn kernels (or, if you have a child who doesn’t like them – as I do – steam them to sprinkle on top at the end).
Pour half of the polenta mixture into a flat casserole dish. Top with the shredded chicken and half the cheese. Pour the rest of the mixture over the top. Sprinkle with remaining cheese. Allow casserole to cool.
Bake for 20-30 minutes until heated through and the cheese is bubbly.
Serve with dollops of sour cream and sprinkled with shallots, coriander and olives (or whatever combination your kids prefer).
Serving Suggestions
Note
Ingredients
Method
Place mince, cornflake crumbs, tomato paste, pesto, eggs and carrot in a bowl and mix well to combine.
If the mixture is a bit dry and not holding together, add a bit of cold water.
Divide mixture into 10 heaps and squish into hamburger shapes.
Now dont laugh, but I actually weigh out 120g mixture (60g for kids) and use this groovy 1970s hamburger press mum gave me hey presto, perfectly round, flat hamburgers the same size! But thats me.
Heat a non-stick frypan to a medium-high heat and cook your messy/neat burgers for about 5 minutes each side or until cooked through.
Turn heat down a bit if necessary to avoid the classic burnt burger.
You might need to do this in two batches.
Slice buns in half, top with lettuce, then cheese, then burger and your sauce of choice.
Serving Suggestions
Note
Ingredients
Method
Combine the yoghurt and curry paste in a bowl, spoon into a large plastic zip-lock bag and add the chicken, squishing it around so the yoghurt and curry paste cover the chicken entirely.
Place in the fridge for 30 minutes to 12 hours. Heat the vegetable oil in a wok, add the onion and cook for a couple of minutes, add the chicken, reduce heat and simmer for 15 minutes.
Add the tomatoes, stir well and cook for another 5 minutes.
Serve with coriander leaves, rice and warm naan bread.
Serving Suggestions
Note
Ingredients
Method
Set the sheets of pastry aside to defrost.
Heat a non-stick frying pan and add the onion. Cook over medium heat until transluscent, about 5 mins. Add the mince and cook until browned.
Add the packet of taco seasoning and mix through the mince and onions until thoroughly combined.
Add the tomato puree and mix through. Turn down heat and allow to simmer, occasionally stirring, for 20 minutes.
Preheat oven to 180C.
Take out two baking trays and line with baking paper. Lie a sheet of pasty across each tray and remove the plastic backing sheet.
Remove the mince from the heat and even divide it between the two pasty sheets. Spoon the mince in a long thick sausage shape down the middle of the pasty sheet.
Take up the edges of the pasty and bring them together on top of the cooked mince to make a large sausage roll shape. Pinch together the ends of the roll and where the pasty meets in the middle.
Slash three air vents into the pastry and, using a pastry brush, paint with the egg wash.
Put in the oven to cook for approx. 20 mins or until the pastry has browned and puffed up. Remove from the oven, slice and serve immediately.
Serving Suggestions
Note
Ingredients
Method
In a small saucepan, heat the olive oil.
Once hot, add the spanish onion and cook for a minute or two. Turn the heat down and add the balsamic vinegar and brown sugar and combine.
Simmer on a low heat for 15 mins, stirring occasionally. Once the onions have become very soft and dark, tip into a small serving bowl.
Meanwhile, combine the mince, egg and diced white onion in a bowl.
Once combined, shape the mixture into small rissoles.
Heat a littl oil in a frying pan and once hot, place the rissoles in the pan.
Cook over a medium heat, turning once.
Remove from pan.
Serve with the caramelised onions, sourdough bread, tomatoes, beetroot, avocado and cheese.
Serving Suggestions
Note
4
Ingredients
Method
Step 1. Cook pasta according to packet directions and leave in water until ready to use.
Step 2. In a large bowl combine the parsley, breadcrumbs, salt and pepper.
Step 3. Lift the wet pasta from the water and add to the bowl with olive oil and lemon juice. Toss together until well coated.
Step 4. Add tomatoes and season well with salt and pepper. Garnish with parmesan cheese and serve.
Serving Suggestions
Note
Ingredients
Method
Sun: orange slice
Mars: cherry tomato slice
Venus: strawberry slice
Earth: banana slice
Mercury: corn kernel
Jupiter: Mini Babybel cheese, wrapper removed
Neptune: blueberry
Uranus: grape
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180°C and butter a lamington tray (24cm x 29cm). Combine all dry ingredients in a large bowl.
In a small saucepan combine butter, water and golden syrup, warm over a low heat until butter has melted.
Add bicarb soda, there will be a wonderful fizzing – the magic of cooking! – and pour into dry ingredients.
Mix until well combined. Press into prepared tray and cook for 10-15 minutes until golden.
Notes:
Serving Suggestions
Note
4-6 serves
Ingredients
Method
Step 1. Gather all ingredients.
Step 2. Boil water, add salt and pasta and cook for 4 minutes, drain and set aside.
Step 3. In a frying pan, heat olive oil and butter over medium heat. Add garlic and chilli and fry for 1 minute.
Step 4. Add prawns to the pan and cook for 2 minutes each side. Add parsley to the pan and stir.. Turn off heat and add pasta to the frying pan. Add lemon juice and toss well to coat all of the pasta in the garlic butter. Season well with fresh cracked salt and pepper.
Serving Suggestions
Note
18 pieces
Ingredients
Method
Line a lamington tin with baking paper.
Place chocolate, milk and rosewater in a heatproof bowl over a boiling saucepan of water. Stir gently to melt. Once chocolate has melted stir in fruit.
Pour into paper lined pan and put in fridge to set for 1 hour. Slice into small squares and serve with coffee.
6
Ingredients
Method
Serving Suggestions
Note
Ingredients
Food colouring
Buttercream icing
Method
Preheat oven to 180°C or 160°C fan-forced. Line 2 x 12 cup cupcake tins with liners and set aside.
To make the cake batter, place the flour, sugar and baking powder into a bowl. Using a mixer, beat in the milk, vanilla, butter and eggs until combined. Beat for 4 minutes.
Divide the mixture evenly between seven bowls. Using the food colouring, tint each bowl of mixture the colours of the rainbow.
Starting with red, drop 1 teaspoon of mixture into each liner. Repeat with each colour until the trays are full.
Bake for 15-20 minutes or until centre of cakes bounce back after being touched lightly.
Remove from tins and cool on a wire rack until ready to frost.
Icing
With an electric mixer, beat the butter until it is pale and fluffy. Gradually beat in the vanilla and icing mixture, half a cup at a time. Beat in the milk at the end until well incorporated.
Frost each cupcake with the icing. I used a fancy nozzle and an icing bag but a nice thick coating will look just as good.
Serving Suggestions
Note
8
Ingredients
Method
Use an electric mixer to beat the mascarpone, ricotta, egg and sugar for 1-2 minutes or until the sugar dissolves. Set aside.
Combine the coffee and liqueur in a bowl. Dip sponge fingers into the coffee mixture, then place in a single layer in a 2L (8-cup) glass bowl or individual dishes.
Spread the mascarpone mixture over the layer of sponge fingers. Repeat layering with the sponge fingers and coffee mixture, then the mascarpone mixture.
Depending on the size of your bowl, you will make 2 or 3 layers.
Smooth the surface and dust evenly with the cocoa powder. Cover and refrigerate for at least 4 hours or overnight to allow the sponge fingers to soften and the flavours to develop.
Ingredients
Method
Preheat oven to 180°C.
Line 12-hole muffin/cupcake pan with paper cases.
Mix butter, mashed bananas, vanilla essence, beaten eggs and sugar in a bowl.
Stir in flour until just combined.
Spoon into a paper cases and bake for 20 minutes or until golden.
Serving Suggestions
Note
12 cupcakes
Ingredients
Method
Spread each cupcake with chocolate buttercream icing.
Now slice a thin round sliver off the top of a marshmallow to create the skeleton’s face.
Pop the round sliver onto the edge of the cupcake, leave room for the body.
Use the white writing icing to draw the skeleton’s body.
Use black writing icing to draw on a face.
Serving Suggestions
Note
Method
To make the dressing:
Add all ingredients to a small jar with a pinch of salt and pepper. Put the lid on tightly and shake vigorously until slightly thickened and cloudy. Set aside.
To make the salad:
Place all ingredients into a large bowl and drizzle over made dressing, toss to combine and serve.
Serving Suggestions
Note
Makes 6 wedges
Ingredients
Method
Arrange the pineapple, ham and cheese evenly over a wrap.
Cover with the remaining wrap.
Carefully lift and place in a toasted sandwich maker, close the lid and toast until golden and the cheese is bubbling.
Cut into wedges and serve.
Serving Suggestions
Note
Ingredients
Method
Place all ingredients in a large saucepan.
Bring to boil and then simmer until chicken cooked through and potatoes tender.
Blend. Suitable to freeze small portions.
Serving Suggestions
Note
Ingredients
Method
Heat a large non-stick pan over medium-high heat. Add pinenuts, stirring constantly, until just starting to colour. Transfer pinenuts to a plate.
Place seasoned flour in a large bowl, add chicken and toss to coat. Add one tablespoon of oil to the frypan, increase heat to high and cook half the chicken until golden. Transfer cooked chicken to a plate. Repeat with another tablespoon of oil and remaining chicken.
Heat remaining tablespoon of oil in pan. Add onions, reduce heat to medium and cook, stirring frequently, for 10 minutes or until golden and softened. Add cooked chicken to frypan with spices, sultanas and one cup of stock. Bring to boil, then reduce heat to low and cook for 5-10 minutes until heated through and thickened. Just before serving, stir in pine nuts, coriander and lemon juice.
To prepare couscous, bring 2 cups of stock or water to the boil in a small saucepan, stir in couscous and olive oil and turn off heat. Leave for 5 minutes, then use a fork to separate the couscous grains.
Serve chicken with couscous and yoghurt.
Serving Suggestions
Note
Ingredients
Method
Choose two glasses that are favourites with your kids.
In each glass, place one tablespoon of yoghurt, then top with half the grapes.
Continue alternating a tablespoon of yoghurt, then the fruit, finishing with a layer of yoghurt.
Brought to you by
They’re perfect if your child has been introduced to eggs and is more interested in handling their own food now rather than having you feed it to them.
Notes:
Serving Suggestions
Note
Serving Suggestions
Note
Ingredients
Method
In a mixing bowl, mix together the mince, onions, herbs and 1/3 cup breadcrumbs.
Roll into 3cm balls and place onto a plate or baking sheet and chill in the fridge.
Preheat oven to 180C. Butter a lasagne dish with the 1 teaspoon butter and set aside.
In a heavy-based saucepan over a medium heat, melt the 50g 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 then stir cheese through until melted and remove from heat.
In a frying pan, bring the oil to a medium heat and brown the meatballs on all sides, setting them aside once browned.
Melt the last 2 tbsp butter and mix the last half a cup of breadcrumbs through.
Layer half the pasta, then the cheesy sauce, then pasta, the meatballs and lastly, pour over the remaining cheese sauce.
Top with breadcrumbs and bake for 20-25 minutes until top is golden brown. Serve immediately.
Notes:
Serving Suggestions
Note
Ingredients
Nut-free
8 slices bread
4 thick slices leg ham, chopped
1 cup grated tasty cheese
1 tomato, quartered, deseeded and diced
2 eggs, lightly beaten
Method
Preheat grill and toast one side of the bread. You might need to do this in two batches.
Combine ham, cheese, tomato and eggs in a bowl and mix to combine. Place bread, uncooked side up, on a tray and divide ham mixture between slices. Spread the ham mixture evenly to cover the bread. Grill until golden brown and bubbling.
Allow to cool slightly, slice into soldiers and serve.
Notes:
My children (who will never eat a tomato) were initially sceptically regarding the red bits, but I assured them it was just like tomato paste (shame on me) on pizza. Unbelievably, calling them Toasties was the key to consumption! The fact that eggs are also in the mix is still my secret…
.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 190C. Line two baking trays with baking paper. Place sugar in a large bowl, melt butter and pour over sugar. Stir well, add remaining ingredients and stir to combine. Roll 2 tablespoonfuls of mixture into balls and place 3-4cm apart on trays, press down slightly.
Bake 15 minutes until golden brown. Remove from oven, cool slightly before removing to a wire rack to cool completely .
Ingredients
Gluten-free, egg-free, dairy-free (omit parmesan), nut-free
Method
Preheat oven to 150°C.
Slice each tomato into eight wedges and place on a sheet of baking paper on a tray. Drizzle one teaspoon of oil over the tomatoes and then sprinkle with the brown sugar. Bake in oven for at least one hour.
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 ½ 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. Stir in the cheese.
Not forgetting that glass of wine for yourself! Transfer to a large shallow dish to cool. Divide risotto into 12 portions.
Heat 1 teaspoon oil in a large non-stick frypan; pat each portion of risotto into a hamburger shape and transfer to frypan.
Cook for about 5 minutes on each side until golden brown.
Cook in two or three batches, depending on the size of your frypan.
Serve risotto cakes topped with roasted tomatoes and a green salad.
Serving Suggestions
Note
Ingredients
Method
Combine all ingredients.
Cook very gently for 10 minutes until the rice is heated through.
Check the temperature before serving.
Serving Suggestions
Note
Ingredients
Method
If you are using frozen berries, defrost in a single layer on paper towel.
Place a nest on each plate, put a tablespoon of cream/icecream/yoghurt in the centre, scatter berries over the top and sprinkle with grated chocolate.
A very simple, very delicious entertaining idea.
Serving Suggestions
Note
Ingredients
Method
Grease a 16cm x 26cm slice tray and line with non-stick baking paper. Place Marie biscuits in a food processor and whiz. Melt the butter with the golden syrup and vanilla. Place the biscuit crumbs, butter mixture and condensed milk in a large bowl, stir well to combine.
Transfer mixture to tray and press down with the back of a metal spoon. Refrigerate for at least 30 minutes or overnight.
Melt chocolate in microwave on medium-high for 1 minute. Stir and repeat until melted. Spread melted chocolate over the top of slice. When the chocolate is set, cut into small squares.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180C
Lightly grease a slice tin (33 x 23 cm) with butter and line it with baking paper.
Melt the butter on the stove or in the microwave.
Using a mixer, beat the eggs and sugar together, add vanilla, flour, cocoa, salt (optional) and the melted butter next. Mix this together and gently pour the mixture into the tin.
Unwrap the foil from the Caramello eggs and place them at even intervals into the mixture.
Bake for approximately 20-30 minutes at 180C. You can test if the brownies are cooked through by inserting a wooden skewer into the centre of the tin. If it comes out clean, they’re ready to be taken out of the oven.
Let the brownies cool and dust with sifted icing sugar.
Notes:
Serving Suggestions
Note
Kidspot New Zealand is all about simplifying the search for kid related fun, activities, sports and related trappings. It makes it fast and easy for kids and their parents to identify things and places of interest leaving more time for all to enjoy!
Please contact us with new ideas and suggestions on how to make this a reality for you and your family.
Stay in the loop with all things family and fun! Subscribe to the Kidspot Catchup and receive a weekly does of parenting tips, tasty recipes, and exciting activities for the whole family.
