Allergen: Contains Dairy

Roasted vegetable stack with tomato relish

Roasted vegetable stack with tomato relish

Serves:

Ingredients

Relish

  • 10ml (2 tsp) olive oil
  • 2.5ml (1/2 tsp) lemon zest
  • 1 garlic clove, crushed
  • 1 onion (120g), sliced thinly
  • pinch salt
  • 1 tin (400g) diced tomatoes
  • 60ml (3 tbsp) red wine vinegar
  • 3 tbsp brown sugar

Vegetable stack

  • 2 medium potatoes (about 300-350g), sliced into 5mm rounds
  • 2 zucchini (350-400g), thinly sliced lengthways
  • 2 red capsicum (350g), deseeded and sliced
  • 1 eggplant (300g), cut into 1cm rounds
  • olive oil spray
  • 110g haloumi, sliced
  • 1 cup basil leaves
  • 12 black olives for garnish

Method

To make relish:

Heat olive oil in a small saucepan and add lemon zest, garlic and onion with a pinch of salt.

Cook on low for 10 minutes or until soft.

Add tomatoes, red wine vinegar and brown sugar and bring to the boil. Reduce heat and simmer relish for 15 minutes or until reduced and thickened.

Serve with vegetable stack.

To make vegetable stack:

Pre-heat oven to 220°C conventional (or 200°C fan-forced) and line two oven trays with baking paper.

Lay out potatoes, zucchini, capsicum and eggplant slices on trays, spray with oil and season with salt and pepper.

Roast for 20-30 minutes until vegetables are softened (check vegetables after 20 minutes and remove any that are cooked).

While vegetables are roasting, heat a frying pan on medium heat and cook the haloumi slices 1-2 minutes on each side until golden and the cheese is melted. (Do this 5 minutes before vegetables are ready to serve).

Make four vegetable stacks, layering eggplant, potato, zucchini, haloumi, basil leaves and red capsicum.

Continue layering vegetables, cheese and herbs and serve with relish and a few olives on the side.

Related vegetarian recipes

Serving Suggestions

Note

  • You may replace the potatoes with sweet potatoes if you prefer the colour and firmer texture.
  • If the eggplant are very large, you may need to sweat them (this removes the bitter flavour). To do this you can slice  and sprinkle the cut surfaces with salt. Leave to sit for 5-10 minutes and then rinse off the salt and pat dry with a clean tea towel or kitchen paper before baking.
  • Haloumi is very salty so you may need to taste this stack before adding any seasoning.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Pancakes with berries and yoghurt

Pancakes with berries and yoghurt

Serves:

 

Ingredients

  • 1 quantity of buttermilk pancakes
  • 1 punnet blueberries, washed
  • vanilla yoghurt or cream or icecream, to serve

Method

Cook pancakes as per buttermilk pancake recipe.

For each serve, place one pancake on a plate, scatter with a few berries, top with another pancake, scatter with more berries, then top with a third pancake.

Spoon a good dollop of yoghurt, cream or icecream on top and scatter with more berries. Enjoy!

Notes:

  • I find that two pancakes are enough for me, but the stack of three does look impressive!
  • A warm chocolate sauce is also superb with this combination, particularly if you are serving with cream or icecream.
  • Use a bought good quality chocolate sauce or make your own by melting 100g dark chocolate with 100mL thin cream in a saucepan over low heat.
  • Recipe created by Melissa Hughes for Kidspot.

 

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Note

Yummy chocolate brownies

Yummy chocolate brownies

 

Serves:

Ingredients

  • 300g good quality dark chocolate, chopped coarsely
  • 150g butter, chopped
  • 1 cup gluten-free plain flour
  • half teaspoon gluten-free baking powder
  • 1/3 cup cocoa powder
  • 1 and a half cups firmly packed brown sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract

Method

Preheat oven to 180C. Grease a 20cm square slice tin (I used a 22cm square cake tin); 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 vanilla 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.

Allow to cool in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.

Cut into 20 squares and serve warm with cream (OMG) or at room temperature with your favourite cup of hot something.

Notes:

  • Not essential to use gluten-free flour, just substitute with normal plain flour.
  • You could add half a cup chopped walnuts or pecans. Jamie Oliver adds dried sour cherries to his recipe ‰you might try that next time!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Walnut brownies

Walnut brownies

Ingredients

  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 2 tsp vanilla
  • 3 eggs
  • 3/4 cups self-raising flour
  • 1/2 cup cocoa powder
  • Pinch of salt
  • 150g walnuts, chopped

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.

Using a spatula fold in the walnuts and gently pour the mixture into the tin.

Bake for approximately 20-30 minutes. 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. Decorate with cut strawberries and serve on a platter.

Notes:

  • If you like a denser, gooier brownie, remove from the oven at around 18 minutes.
  • This mixture becomes more cakelike if you beat the batter for an extended time.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

 

 

Baked ricotta

Baked ricotta

Serves:

 

Ingredients

  • 2 eggs
  • 750g ricotta, drained
  • 2 teaspoons dried oregano
  • Salt and pepper (optional)
  • 250g vine-ripened cherry tomatoes
  • Extra virgin olive oil and balsamic vinegar, to drizzle

Method

Preheat the oven to 180 degrees C. Line a 10cm x 20cm loaf pan with baking paper.

Place the eggs, ricotta, herbs, salt and pepper (if using) in a food processor and whiz until smooth. Pour the mixture into the loaf pan and bake for 35-40 minutes or until firm. Cool in pan for 10 minutes.

While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.

Turn out ricotta and slice thickly. Serve with tomatoes and drizzle with some olive oil and vinegar.

Notes:

  • Serve as your antipasto centrepiece, with olives, prosciutto, roasted vegetables and toasted crusty bread. Or with fresh figs, dates and almond bread.
  • If you have fresh herbs (e.g. parsley, basil, oregano), use 1/4 cup instead of the dried oregano.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Tuna and creamed corn macaroni

Tuna and creamed corn macaroni

Ingredients

  • 1/2 cup macaroni pasta, uncooked
  • 2 tbsp tinned tuna
  • 2 tbsp creamed corn
  • 2 tbsp milk
  • 1/4 cup cheddar cheese, grated

Method

Cook the pasta in a medium saucepan, and drain the water.

Add the milk and cheese and stir until combined and the cheese is melted.

Stir in the creamed corn and tuna, and serve warm.

Note

  • If you would like a smoother finish, you can puree this mixture in a blender before serving.
  • Toddlers and older kids will enjoy this meal too.
  • 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.

Fruit and custard turnovers

Fruit and custard turnovers

Serves:

Ingredients

  • 2 ½ cups milk
  • 3 eggs
  • 2 tablespoon cornflour
  • ½ cup sugar
  • 410g tinned fruit (apricots, pears, apple or peaches), strained
  • 1-6 sheets puff pastry, thawed
  • ¼ cup demerara sugar
  • 2 eggs, whisked

Method

Preheat oven to 200°C and line 1-2 oven trays with foil, place to one side.

To make the custard, scald 2 cups of milk by bringing it to just under boiling point and then set it aside for a moment.

Add eggs, cornflour and sugar together and whisk until smooth and thickened.

Pour egg mixture into hot milk and whisk until smooth.

Place back on the heat and keep whisking while bringing to the boil.

Once boiling and thickened, remove from heat and whisk in ½ cup cold milk.

When smooth, pour into plastic container and cool.

To make turnovers, place pastry sheets on the bench and cut in half and half again so you have four equal squares.

Place a tablespoon or more of custard in one corner (making sure to leave enough room to seal the edges) and put 1-2 pieces of fruit on top.

Brush around two edges with the egg wash then fold pastry over fruit to make a triangle shape.

Use a fork to seal edges, brush the tops with egg wash and sprinkle with a little sugar.

Place on prepared oven tray and put back in the fridge for 5 minutes – this will give you extra ‘puff’.

Bake in the oven for 20 minutes or until golden brown.

When ready, remove and cool on wire rack.

 

Notes

  • These are great fun for kids to make. The preschoolers at my son’s school had a lot of fun making these. As you can see from the photo, they work a treat!
  • If you don’t want to make your own custard, store bought custard will work just as well.
  • The custard recipe will make much more than you need, but it’s so cheap to make, I love having extra for the family dessert.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Lamb kofta kebabs with mint salad

Lamb kofta kebabs with mint salad

Serves:

Ingredients for lamb kofta kebabs with mint sauce

Kofta

  • 500g lean lamb mince (see notes)
  • 1 large garlic clove, minced
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 1 tsp ground cumin
  • 1 egg, lightly beaten
  • 2 tbsp plain flour
  • olive oil spray
  • 1 tbsp sesame seeds

Mint salad

  • 2 cups loosely packed mint leaves, roughly chopped
  • 1 cup loosely packed parsley leaves, roughly chopped
  • 1/2 red onion, finely sliced
  • 1 Lebanese cucumber, sliced
  • 2 tomatoes, roughly chopped
  • 8 tbsp light Greek style yogurt
  • 1 small garlic clove, crushed
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 4 store bought pita bread (medium size – about 24-26cm diameter)

Method

Heat oven to 200ºC conventional (180ºC fan-forced) and line a tray with baking paper.

Mix kofta ingredients together and form small meatballs (about a tablespoon each).

Place kofta meatballs on the baking paper and spray lightly with oil.

Bake in the oven for 20-25 minutes until cooked.

While kofta is cooking, toss together mint, parsley, red onion, cucumbers and tomatoes.

Mix yoghurt, garlic and lemon zest together and set aside.

Roll kofta, mint salad and yoghurt dressing in pita bread and serve.

More salad recipes

Serving Suggestions

Note

  • If you can’t find lean lamb mince, buy some lean leg steaks and pulse in the food processor until minced (or you could just use regular lamb mince). You could also use lean beef mince instead.
  • Rosemary is such a perfect partner to lamb that it’s nice to add one teaspoon of chopped fresh or dried rosemary to the kofta mix.
  • This recipe was created by Jay Rogers for Kidspot, Australia’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Spelt choc-chip cookies

Spelt choc-chip cookies

Serves:

Makes 24

Ingredients

  • 1/2 cup (125g) unsalted butter, softened
  • 3/4 cup (125g) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (150g) plain flour
  • 1 cup (150g) spelt flour
  • 1 tsp baking powder
  • 1 cup (85g) desiccated coconut
  • 1/2 cup (95g) dark choc chips

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well between each addition. Add vanilla.

Step 2. Fold through flours, baking powder, coconut and choc chips.

Step 3. Place tablespoon-sized balls on trays lined with baking paper.

Step 4. Bake for 8-10 minutes until golden.

Spelt choc chip cookies

Serving Suggestions

Note

  • Cool slightly on the tray before removing to a wire rack to cool completely.
  • These cookies keep well in an airtight container in the pantry for 8-10 days.
  • Try these No-bake coconut and date balls, for another irresistible and healthy after school snack.
  • These 2-ingredient energy bars are surprisingly sweet, given they don't contain any added sugar.
  • The kids will never know that these Sneaky pumpkin muffins are packed full of veggies. So tricky!
  • Say 'no' to pre-made supermarket snacks – these Chia seed muesli bars are so much better for you.
  • Corn pikelets are great for the lunch box, or as a take anywhere, eat anytime healthy snack. 
  • Whip together a batch of Feta and spinach muffins, for a savoury snack your kids will always devour.
  • Keep a jar of these Healthy chocolate power balls in the fridge and you'll always have something yummy and healthy at your fingertips.
  • These nutrient-rich Breakfast biscuits will ensure picky eaters leave the house with a full belly.
  • Moist and chocolatey, you'd never guess that these Zucchini brownies are so good for you.
  • On warm days this Caramel banana frozen yoghurt is an unbeatable snack!
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Cheese rolls

Cheese rolls

Serves:

Ingredients

  • puff pastry
  • grated cheese
  • tomato paste

Method

Defrost pastry. Spread tomato paste on pastry sheet.

Add grated cheese.

Roll the pastry like a long spring roll then slice into rounds.

Cook in medium preheated oven for approx 20-25 minutes or until golden. Enjoy!

Serving Suggestions

Note

Easy Chicken & Baked Potato Casserole

This easy chicken and baked potato casserole is loaded with crumbly bacon and naughty cream. It’s deliciously decadent and perfect comfort food.

Serves 6

Ingredients

  • 6 medium washed potatoes, diced
  • 2 chicken breast fillets, diced
  • 6 rashers bacon, cooked until crisp and crumbled
  • 2 cups (160g) cheddar cheese, grated
  • 6 green onions, sliced
  • 1 cup (250ml) thickened cream

Method

Step 1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cmx 30cm baking dish and set aside. Layer these ingredients in this order: half of the potatoes, diced chicken, half of the bacon, one cup of cheese and half of the green onions. Season liberally with salt and pepper.

Step 2. Add the remaining potatoes, bacon, cheese and shallots. Season again. Pour cream evenly over the dish.

Step 3. Cover the entire dish with foil and bake for one hour covered.

Step 4. Remove foil and bake a further one hour. Serve with a fresh green salad.

Notes:

  • You can add 2 tbsp of seeded mustard to the cream for an extra dimension of flavour.
  • Don’t skip seasoning this recipe. It makes all the difference.
  • This recipe was created by Jennifer Cheung for Kidspot.

chicken baked potato casserole

Find more casserole recipes

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Spaceship cake

This spaceship birthday cake will impress your kids at their next birthday party. A simple cake to make, it is dressed up with fondant icing and decorated with a range of delicious sweets.

Ingredients

  • 200g unsalted butter, softened
  • 1 and a half cups caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 and a half cups self raising flour
  • 1 cup milk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tablespoons milk
  • 3 drops green colouring

Decoration

  • 850g (375g for the cake board) white ready-to-roll fondant icing*
  • blue gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • 1 jam jar lid
  • flying saucer sherbets
  • 12 Freckle lollies
  • 8 yellow jubes
  • 8 orange jubes
  • 4 green jubes
  • 1 extra jube
  • 12 yellow Skittle lollies
  • 12 orange Skittle lollies
  • 12 green Skittle lollies
  • 6 lollipops
  • 1 liquorice allsort

* from your local cake decorating shop

You will need a Dolly Varden cake tin (mine has top diameter 19cm, base diameter 5cm, height 14.5cm) and a 30cm cake board or plate for this recipe. If you dont have the cake tin, most cake decorating shops have tins for hire overnight at reasonable prices

Method

Preheat oven to 180C. Liberally grease the cake tin with butter and then sprinkle with 1 tablespoon of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.

In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined. Sift flour and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.

Spoon mixture into tin, place on a baking tray to catch any over flow and bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 15 minutes, loosen edges with a knife and then transfer to a wire rack and allow to cool completely.

Icing

Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar. Add food colouring and stir until an even colour.

Decoration

If you are covering a cake board or plate, chop 375g of the white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until it softens slightly. Add a small amount of blue colouring using a toothpick. Knead until the colour is even, add more colour if needed, knead again and roll out to 3mm thick. Carefully roll the icing onto a rolling pin and roll out over the cake board or plate. Use your fingers to smooth out any bumps, trim away any excess blue icing.

Trim the top of the cake so it is level; turn the cake upside down onto a flat surface. Cut the cake in half and sandwich together with half of the butter icing (you could call it Martian blood, depending on the age of your kids!). Reserve 3 tablespoons butter icing and spread the remainder in a thin layer over the top and side of the cake using a butter knife or groovy offset spatula from the cake decorating shop.

For the space ship, chop the remaining (475g) white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until is softens slightly. Roll out the icing to 5mm thick. Carefully roll the icing onto the rolling pin and roll out over the cake (see Notes). Dust your fingers lightly with icing sugar and smooth the icing into place. If you have an excess fold of icing, smooth this into a wedge at 90å¡ to the cake, slice it off and carefully smooth the join (and make this the back of the cake). Trim off the excess around the base of the cake.

Place a jam jar lid on the cake board and stand the cake on the lid so it is slightly raised. Reknead and roll out icing trimmings, cut out stars and moon crescents and place on the cake board with some of the flying saucer sherbets. Stick the freckles around the base of the cake using a little of the butter icing on the back of each freckle.

Cut the jubes in half. Use the sticky side of each jube to stick on a row around the ship, four yellow, one green in a repeating pattern. Use a dab of butter icing on one side of the skittles to form a second row, two yellow, one green, two orange in a repeating pattern. For the third row, stick on four orange, one green jube in a repeating pattern.

Decorate the top of the space ship with lollipops. For the command centre, use butter icing to stick together the extra jube, liquorice allsort and a flying saucer. Then stick this to the very top of the cake.

Notes:

  • Preparation time: 25 minutes, baking time: 45-50 minutes, decorating time: 1 hour (allow longer if you have not used fondant icing before).
  • Cooking time really depends on the size of your cake tin and if it is smaller than mine (see above), cook for a shorter time, if larger, cook for longer. Also, Dolly Vartan tins are an unusual shape, so the top may look a bit over done before the centre is cooked. Dont worry about this as you will be trimming the top.
  • To make the BIG Day preparations easier, make the cake two days before the party, keep in an airtight container in the fridge (it is easier to decorate a cold cake), then decorate the night before and leave at room temperature.
  • To speed up the decorating time, use a blue (or any colour you fancy) plate rather than covering a cake board with fondant icing.

Serving Suggestions

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Lemon and thyme lamb wraps

Lemon and thyme lamb wraps

Serves:

Serves 6-8

Ingredients

  • 1.5kg lamb shoulder (bone in)
  • 1 handful thyme leaves
  • 2 medium lemons
  • 4 tbsp olive oil
  • 1 cup (250ml) white wine
  • 2 large zucchinis
  • 1 handful mint leaves
  • 2 tbsp olive oil
  • natural yogurt and soft wraps, to serve

Method

Step 1. Preheat oven to 140°C (120°C fan-forced) and bring the lamb to room temperature and assemble the other ingredients.

Step 2. Rub lamb with the lemon, thyme and olive oil and season well.

Step 3. Bring 4 tbsp olive oil to heat in a large casserole over high. Brown the lamb well on both sides then add the garlic, lemon wedges and white wine. Cover with a tight layer of foil or lid and place in the oven for four hours. To assemble, shred the tender lamb (I use two forks) onto a warm platter.

Step 4. Peel the zucchini with a vegetable peeler and toss with the mint, lemon juice and olive oil then add this to the platter with a little plain yogurt and the wraps (warmed is best).

 

Lamb wraps

Serving Suggestions

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Polenta cake with anything goes salad

Polenta cake with anything goes salad

Serves:

 

Ingredients

  • 1L chicken stock
  • 1 cup instant polenta
  • 60g freshly grated parmesan cheese
  • 1 teaspoon olive oil
  • 3 slices prosciutto
  • 1 avocado, peeled and sliced
  • 1 cup cooked peas
  • 2 soft-boiled eggs
  • 4 handfuls mixed lettuce leaves
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper

Method

Use leftover polenta from Tomatoey chipolatas with polenta or make as below.

Butter a 1-2L round casserole dish. Place eggs in a small saucepan of water, bring to the boil and cook for 3 minutes for a runny yolk. Drain and when eggs are cool enough to handle, peel and halve.

Bring the stock to the boil in a saucepan. Slowly add polenta, whisking until all added. Bring to the boil, reduce heat to low and stir constantly for a further 8-10 minutes or until the polenta is cooked (the texture of mashed potato). Remove from heat and stir in parmesan. Pour polenta into casserole dish and smooth the top. Leave to cool to room temperature, cover and refrigerate for at least 3 hours or overnight.

Turn polenta cake onto a board and brush with olive oil. Heat a grill or chargrill pan to high heat, brush oil over polenta and cook for about 8-10 minutes on each side until crisp and heated through.

Remove to a plate and cut into wedges. Cook the polenta in the frypan, about 2 minutes each side until crisp.

Combine avocado, peas, lettuce and prosciutto pieces in a bowl. To make dressing, place vinegar, oil, salt and pepper to taste in a small screw-top jar, shake to combine. Pour over salad and toss well.

Serve polenta topped with half a soft-boiled egg and a pile of salad.

Serving Suggestions

Note

 

  • Yes, this recipe has Leftover Night written all over it! And a very tasty meal it was too. The salad was created after a systematic clearing out of the fridge, ‘hmm, a bit of avocado, leftover prosciutto, ooh some goat’s cheese (sniffs), eww, in the bin. Maybe some frozen peas, wish I had some asparagus, oh and there are some eggs’. A simple green salad would do!
  • Recipe created by Melissa Hughes for Kidspot.

Rice cooker Spanish chicken rice

Rice cooker Spanish chicken rice

Serves:

6

Ingredients

  • 2 tbsp butter
  • 1 medium brown onion, diced
  • 3 cloves garlic, sliced
  • 1 1/2 cups rice
  • 1 1/2 cups (375ml) chicken stock
  • 1 x 400g tin chopped tomatoes
  • 1 tsp ground cumin
  • 6 (600g) chicken tenderloins
  • 1/2 cup chopped continental parsley

Method

Step 1. Turn the rice cooker on to heat and add the butter, onion and garlic. Saute until the onion is translucent.

Step 2. Add the rice, stock, tomatoes and ground cumin. Lay the chicken tenderloins on top.

Step 3. Cover and cook for 20 mins. You may need to press the cook button a couple of times with an automatic rice cooker.

Step 4. Remove the tenderloins, chop and return to the pot with the chopped parsley and stir gently to combine.

Rice cooker Spanish chicken rice

 

Related rice recipes

Serving Suggestions

Note

  • The rice cooker I used for this dish is a very basic 8 cup cooker that has only two settings – cook and keep warm. The thermostat turned the cooker off a couple of times (when I was cooking the onion and midway through cooking the rice) so I had to press the cook button again. This may not be necessary with a digital rice cooker. Just keep an eye on it while cooking.
  • Leaving the chicken pieces whole on top of the rice to cook allows them to poach gently and you have moist chicken pieces for the final product.
  • If you use the rice cooker to keep this dish warm, you may need to stir through some additional pureed tomatoes before serving.
  • I used chicken stock for this but you could also use vegetable stock.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Possum Magic cupcakes

Possum Magic cupcakes

Serves:

36

Ingredients

  • 250g softened butter
  • 2 cups (440g) caster sugar
  • 5 eggs
  • 1 tbsp vanilla
  • 3 1/2  (525g) cups self-raising flour  
  • 1 cup (250ml) milk  
  • 1 pkt fondant (white icing)
  • brown food colouring
  • sifted icing sugar for rolling fondant
  • 1 x dog cookie cutter
  • 1 x small star cookie cutter
  • food colouring for stars

Method

Preheat oven to 180°C (160°C fan-forced). Place patty liners in three 12 cup trays and set aside.

Using a mixer, cream butter and sugar until pale and fluffy and then add eggs one at a time, taking care to mix in between each addition.

Add vanilla and then alternate adding flour with milk until all is mixed in. Beat well until pale and smooth.

Spoon into patty pans until each is two thirds full.

Bake for 20-25 minutes or until a skewer placed into the centre comes out clean.

While the cupcakes are baking, colour and knead the the fondant and roll out on a board sprinkled with icing sugar. Cut out dog shapes and stars and place on cupcakes when they are cooled.

Find related cupcake recipes

Serving Suggestions

Note

  • Optional extras for variation – 1 tbsp rose water or grated lemon rind or 1 cup raspberries or 1/2 cup shaved white chocolate.  
  • These cupcakes were made for Miss Five's birthday AND to celebrate the 30th birthday of Possum Magic in 2013.
  • This recipe was created by Megan Daily for www.childrensbooksdaily.com. You can also find her on Facebook, Twitter and Instagram.

Chickpea and bacon bruschetta

Chickpea and bacon bruschetta

Serves:

Serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 150g bacon, diced
  • 1 clove garlic, crushed
  • 400g tin chickpeas
  • 1/2 bunch silverbeet, stems removed and leaves shredded
  • 1 bay leaf
  • 1 stalk rosemary
  • 500ml (2 cups) chicken stock
  • 8 slices sourdough bread
  • 100g soft feta cheese

Method

Heat oil in a large frypan over gentle heat. Add onion and cook, stirring, for 4 minutes until soft. Add bacon and cook for a further 3 minutes. Add garlic and stir well. Drain and rinse chickpeas then add to the frypan with the silverbeet, herbs and stock. Allow to simmer very gently for 10 minutes, adding more stock or water if it gets too dry.

Toast or grill bread. Spread each slice with a little of the cheese. Top with a big spoonful of the chickpea mixture.

Drizzle with some good quality olive oil to serve.

Find related chickpea recipes

Serving Suggestions

Note

  • Use a wooden spoon to crush up some of the chickpeas as they cook, leaving about half whole to add textural interest.
  • You could use spinach instead of silverbeet, but it doesn't require as much cooking – add it to the frypan prior to serving so that it just wilts.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Sausage and onion jam rolls

Sausage and onion jam rolls

Serves:

Makes approx 18

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, finely sliced
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 2 sheets frozen puff pastry, defrosted
  • 500g beef chipolatas
  • 1/2 cup good quality tomato chutney
  • 1 egg, beaten

Method

Preheat oven to 210°C (190°C fan-forced).

Place oil and onions in a saucepan with a lid, and cook over very low heat, stirring occasionally, for 10 minutes. Add sugar and vinegar and cook for a further minute until caramelised and sticky. Set aside.

Cut each pastry sheet into nine equal squares. Place a teaspoon of onion jam in the centre of a square and top with a sausage. Spoon over a little chutney then bring up two diagonally opposite corners and seal well, encasing the filling. Continue with remaining pastry.

Place sausage rolls on an oven tray lined with baking paper. Brush the pastry with beaten egg. Bake for 15-18 minutes until puffed and golden.

Find related sausage recipes

Serving Suggestions

Note

  • Serve with remaining chutney or tomato sauce.
  • You could replace the chipolatas with little frankfurts if you prefer.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Continue reading “Sausage and onion jam rolls”

Santa pancakes

Santa pancakes

Serves:

Ingredients

  • 1 quantity of Simple pancakes batter
  • 1 punnet of fresh strawberries, topped and sliced crossways
  • 1 can whipped cream
  • 2 banana slices
  • currants

Method

Cook your pancakes as per the Simple pancakes recipe and create a beard with the whipped cream.

Decorate with strawberries to create a triangular hat and top it off with a whipped cream 'pom pom'.

Pop on some currants or even sultanas for eyes.

Notes

  • You can use fresh whipped cream in this but I have used a whipped cream can for convenience.
  • Blueberries are great substitute for eyes if you have them in the fridge.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Serving Suggestions

Note

Veggie skeleton dip platter

Veggie skeleton dip platter

Make veggies fun and spooky this Halloween with this creepy veggie skeleton dip platter idea. It could also be a fun after school snack that may entice the kids to eat some veggies.

 

Serves:

Ingredients

  • 2 celery stalks, sliced into sticks
  • 1 large carrot, sliced into sticks
  • 5 mushrooms, sliced
  • 1 red or green capsicum, thinly sliced
  • 1/4 head of broccoli, blanched and broken into smaller florets
  • 1 cucumber, sliced into rounds
  • 2 capers
  • 1 cornichon

Method:

Step 1. Make or buy some hummus or tzatziki and put it in a small bowl (this will be the skeleton’s head).

Step 2. Prepare a large platter, big enough to create your skeleton.

Step 3. Create the skeleton’s spine first using rounds of cucumber.

Step 4. Add the slices of capsicum as ribs.

Step 5. Two large sticks of celery will be the shoulders, followed by two medium carrot sticks for each arm.åÊ A mushroom can be each hand.

Step 6. Arrange the rest of the mushroom slices to be the pelvis bone.

Step 7. Use celery and carrot sticks to create legs and feet.

Step 8. Position the bowl of dip as the head and add florets of broccoli for hair, two capers as eyes and a cornichon as the mouth.

Note

  • Thanks to our friends at Kidspot Australia for creating the instructional video.

Family fish pie

Family fish pie

Serves:

Ingredients

  • 1 kg floury potatoes
  • 1 tbsn butter
  • splash of milk
  • 1 leek, cut in half lengthways and slice thinly
  • 2 carrots, peeled and diced
  • 1 cup frozen peas
  • 500g fresh firm fish, I used 250g salmon fillets and 250g ling fillets
  • 25 g butter
  • 2 tbsn plain flour
  • 500ml milk
  • salt and pepper, to taste

Method

Put a saucepan filled with cold water on the stove to boil. Peel potatoes and cut into 5cm chunks. Drop into boiling water and cook until just tender.

Drain potatoes and add 1 tbpsn butter and a generous splash of milk. Mash the potato mixture thoroughly until it is smooth and lump-free. Season with salf. Set aside.

Preheat oven to 180 degrees C.

Heat a frying pan over medium heat, add olive oil then add leeks and carrots. Cook for three minutes, or until the leeks begin to look transluscent. Remove from heat.

Roughly dice fish up into 5cm pieces. Place the uncooked fish, the leek and carrots, and the frozen peas together into an oven dish.

To make the white sauce, heat the milk in the microwave until hot (about 1 min). Heat a small saucepan over medium heat, add the butter and once it has melted, add the flour. Vigorously stir to create a paste and then keep cooking it for two minutes. Take this mixture off the heat while you add a quarter of the milk, stir rapidly over heat to combine and thicken, remove from the heat again to add the next quarter, stir to combine. Continue until all the milk has been added to the saucepan and the sauce thickened. Season as required.

Pour the white sauce over the fish mixture and thoroughly combine.

Cover the top of the fish with the mashed potato and then grate chedder cheese across the top of the pie to cover it.

Place in the oven for 35 mins. When it is cooked, remove from the oven and allow to stand for 5 minutes before serving.

Serving Suggestions

Note

  • This really is just a dressed-up Tuna mornay
  • My kids were suspicious about this pie but they all really enjoyed it – and finished the whole pie!
  • You could use any vegetables that work in your family. Just choose veggies that won’t collapse and go mushy.
  • I chose Ling and Salmon because they are both firm fish that can withstand being cooked in the oven.
  • Don’t pre-cook the fish because it will become very dry in the pie.
  • I chose two types of fish mainly for the colour contract – while the white of the Ling disappears into the white sauce, the pink of the salmon really stands out.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand

Mince pie pops

Mince pie pops

Serves:

20

Ingredients

  • 2 sheets ready-made shortcrust pastry, defrosted
  • 1 jar (410g) fruit mince (you only need about 1/2 cup)
  • 1 egg, lightly beaten
  • 2 tbsp icing sugar

You will also need:

  • 1 small round cookie cutter (5cm diameter)
  • 1 extra small star-shaped cookie cutter
  • 20 pop sticks
  • ribbons or stickers for decoration

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and set aside. Place the pastry sheet on a flat surface and cut out 40 rounds. Use the star cutter to cut out the centre of 20 rounds for the tops.

Step 2. Place pop sticks into the centres of the pastry rounds. Use small pieces of leftover pastry to stick the pop sticks down. Place 1/2  tsp of fruit mince on 20 rounds. Wet the star-cut pastry rounds all over one surface and place wet side down on the fruit mince.

Step 3. Use a fork to crimp edges.

Step 4. Brush with beaten egg and bake for 12 minutes. Tie ribbons onto pop sticks and sift icing sugar onto each pie.

Mince pie pops

Find related sweet Christmas recipes

Serving Suggestions

Note

  • You can hot glue Christmas decorations on the sticks if you prefer.
  • If you don’t have pop sticks you can make these and pop them into a tiny gift box instead.
  • This recipe was created by Jennifer Cheung for Kidspot,New Zealand’s best recipe finder.

Simple sausage rolls

Simple sausage rolls

Serves:

Ingredients

  • 1kg sausage mince
  • 1 onion, finely diced
  • 1 carrot finely grated
  • 4 sheets of frozen puff pastry
  • 1 egg lightly beaten with a ½ cup of milk

Method

Preheat oven to180C.

Separate 4 sheets of puff pastry to defrost and cut each sheet in half.

Mix sausage mince with diced onion and carrot.

Evenly divide the mix into 8 portions and lie along each pastry rectangle.

Roll one edge of the sausage mix and tuck the mix evenly under it with a knife.

Brush egg wash on the other edge and roll the pastry on topSlice this into 3 and lie on a baking paper lined oven tray.

Continue until all the sausage mix is rolled and placed on the trays.

Brush each roll with the egg wash and cook for approximately 25-20 mins.

Find related kids party recipes:

Serving Suggestions

Note

  • These are great for entertaining and picnics and feeding a crowd.
  • To make party sausage rolls cut the pastry sheet in 3 and slice into 6 pieces.
  • Serve with lots of tomato sauce.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Cheesy tuna dip

Cheesy tuna dip

Serves:

Serves 6

Ingredients

  • 1 can (185g) tuna in springwater, drained
  • 220g extra light cream cheese
  • 2 large spring onions, chopped
  • 2 tbsp lemon juice

Method

Place all ingredients into a food processor and pulse until well combined. You can process until smooth or leave a few chunks – it’s all personal taste.

Serve with vegetable sticks and or crackers. Store in an airtight container in the fridge.

Serving Suggestions

Note

  • This lovely dip is also fantastic as a sandwich spread.
  • Serve with whatever you like, but I like to pack this dip up for the girls with cherry tomatoes, vegetables sticks and a bit of french bread. Makes a change from sandwiches. I do make sure I put a freezer block into their lunchboxes though it’s made with dairy and fish.
  • If you like a healthy dip then this Babaganoush (Smokey eggplant dip) is a delicious Middle Eastern recipe that tastes great with flat breads.
  • If you love Italian flavours then Basil pesto dip is a great party platter dip.
  • If you want to go retro then you can make this French onion dip and crudites  that was tres chic in the 70's.
  • Greek cuisine would be lost without this simple peasant dish of Skordalia (potato and garlic dip).
  • Another popular cob dip is Spinach cobb dip. It is baked in the same way this cheese and bacon dip is made.
  • If you like hommous then this Tomato and basil hummus dip is a great twist on the original.
  • This Prawn layer dip is a decadent platter that will have them asking for more. We have made it with fresh prawns.
  • If you want a sweet dip then you can make this Healthy raw caramel dip. It is a great sweet after school treat.
  • If you love raw cookie dough the this  Cookie dough dip is a sweet treat that the kids will love.
  • When you have a craving for cheesecake this  2 ingredient cheesecake dip with fruit is a fast compromise and little healthier with fruit on the side.
  • Nutritional value per serve: 310.8kj (74cals); 1.9g total fat (1.3g saturated fat); 0.2g fibre
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Easy egg pikelets

Easy egg pikelets

Serves:

Makes 12-16 pikelets

Ingredients

  • 2 eggs
  • 4 tbsp pouring cream
  • 2 tbsp wholemeal flour

Method

Separate the egg whites from the yolks and place each in separate medium mixing bowls.

Mix cream and flour with egg yolks, season and set aside.

Whisk the egg whites into stiff peaks then fold through the egg yolk mixture.

Bring a frying pan to medium heat and spray with coconut oil spray, or wipe some butter around the base and sides with a piece of paper towel.

Dollop tablespoons of pikelet batter into the pan. Cook for one minute then, very gently, flip and cook for a further minute, and serve.

Serving Suggestions

Note

  • Add grated cheese or finely shredded ham to the egg mixture, if you fancy.
  • Alongside some steamed veggies or quickly boiled frozen peas and corn, this would be a very suitable quick and simple dinner for fussy little ones.
  • These Mini quiches with hidden veg, are another excellent way to tempt reluctant eaters. Be warned: they'll definitely be coming back for seconds!
  • This Simple Spanish omelette is a fab example of how to get a healthy family dinner on the table in less than 20 minutes.
  • Got guests coming over this weekend? These Golden brunch puffs are the perfect way to impress your visitors.
  • Get your eggy fix with this yummy Breakfast pie, made with crunchy filo pastry.
  • This super-easy Egg custard means that you can make your own baby food, and know exactly what goes into it.
  • Try Scrambled eggs with basil, garlic and tomato and you'll never settle for the boring version ever again. So yum.
  • The novelty factor of Eggs baked in tomato shells means that there'll be clean plates all round, every time.
  • Add a splash of serious colour to the dinner table, with this gorgeously green Pea and asparagus frittata. Eat it hot or cold – it's divine both ways.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Beetroot and Chicken Burger

Beetroot and Chicken Burger

Serves:

4

Ingredients

  • 4 sesame seed burger buns
  • 2 chicken breasts, cut through the middle and flattened
  • 1 pack of LeaderBrand Pure’n Ezy beetroot, sliced  
  • 1 pack of LeaderBrand Broccoslaw
  • 1 LeaderBrand iceberg lettuce
  • 1 Tbsp of oil
  • 4 slices of cheese
  • 1 tomato sliced
  • 4 pieces of sliced gherkin
  • Mayonnaise or sauce if desired

Method

Cut the burger buns in half.

Brush chicken with oil and cook until the juices run clear and the meat is no longer pink.

Mix together LeaderBrand Broccoslaw with Lemonnaise dressing from the packet.

Stack base of burger bun with iceberg lettuce, Broccoslaw, cooked chicken, cheese, tomato, gherkin and LeaderBrand beetroot. Top with mayonnaise or sauce if desired.

Add the top of the burger bun and enjoy.

Serving Suggestions

Note

Tuna salad

Tuna salad

Serves:

 

Ingredients

  • 185g can tuna
  • 1 tomato, chopped
  • 1 small lebanese cucumber, chopped
  • 1 tablespoon shredded mint

 

DRESSING

  • 1/2 cup plain yoghurt
  • 1 teaspoon wholegrain mustard

Method

Mix all the salad ingredients together gently.

Combine the yoghurt and mustard and stir through the tuna salad

 

The berry best strawberry recipes to make your mouth water

Delicious, healthy, versatile and in season right now, there’s no better time to whip up one of these delicious strawberry dishes.

strawberry-pancakes-with-mascarpone

If you (and your kids) are sick of the same old snacks, you (and they) will go crazy for these strawberry treats that are as tasty as they are healthy.

1. Strawberry mice

When is a mouse in your kitchen a welcome sight? When it’s a cute widdle stwawbewwy one that encourages your toddler to eat fruit. That’s when.

2. Strawberry yoghurt with crunchy bits

Don’t let the posh title confuse you. It’s really just strawberry yogurt with crunchy bits.

3. Pancakes with strawberry mascarpone

For when you’re feeling a bit mother-of-the-yearish and want to whip up something extra special.

4. Strawberry honey and buttermilk muffins

A delicious take on your traditional berry muffin, be prepared to make it more than once as they’ll be begging for repeat offerings.

strawberry cheesecake slice

Be that cool mum with all the yummy treats that all the other kids talk about. You know the one.

5. Strawberry cupcakes

What better way to decorate cupcakes than with some gorgeous ruby red strawbs?

6. Healthy strawberry no-bake cheesecake slice

As far as cheesecakes go, this one’s about as virtuous as they come. Meaning, of course, that you can have a very large slice.

7. Strawberry jelly slice

I don’t think you’re ready for this jelly. I know you are. (Sorry. That was bad.)

8. Strawberry pops

Strawberries + chocolate + marshmallows = lots of very happy children.

strawberry-quinoa-smoothie

Added to a smoothie, milkshake or refreshing juice … strawberries turn a standard drink into a sublime experience.

9. Strawberry quinoa smoothie

If your family would sooner stab themselves with forks than willingly eat quinoa, then get sneaky and secretly feed it to them in a delicious strawberry smoothie. Mwahahahaaa!

10. Strawberry banana milkshake

A delicious treat on a hot day, this is the stuff that childhood memories are made of. That and jumping off the roof of the house dressed in a cape and undies.

11. Healthy strawberry smoothie

Made with milk and ricotta, this makes a great healthy and filling brekkie – perfect for those kids who struggle to eat a meal in the mornings.

strawberry surprise cake

Nothing says special occasion more than a cake where strawberries play the starring role.

12. Chocolate dipped strawberry flower birthday cake

Perfect for a flower-themed birthday, partygoers can snack on the chocolate dipped ‘flowers’ as well as the cake itself.

Leftover sausage bake recipe

Leftover sausage bake recipe

Serves:

Ingredients

  • 300g short pasta
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 red capsicum, finely diced
  • 1 zucchini, thickly sliced and quartered
  • 8 leftover sausages, chopped
  • 420g jar pasta sauce
  • 400g can crushed tomatoes
  • 1 cup grated tasty cheese

Method

Cook pasta and drain.

Preheat oven to 180°C conventional or 160°C fan forced.

Heat olive oil in a heavy-based frying pan. Saute garlic, red capsicum and zucchini until softened.

Toss through pasta, sausages, pasta sauce and crushed tomatoes.

Pour into a casserole dish and top with grated cheese. Cook for around 30 minutes until cheese is melted and golden.

Serve with a salad.

Find related casserole recipes

Serving Suggestions

Note

  • If you need to make this s-t-r-e-t-c-h further, stir through some drained red kidney beans before popping in the oven.
  • Add a gentle heat with the addition of a little chopped chilli.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Beetroot dip

Beetroot dip

Serves:

 

Ingredients

  • 400 grams beetroot balls, drained
  • 1 teaspoon garlic, minced
  • 1 teaspoon coriander, ground
  • 2 teaspoons cumin, ground
  • 2 teaspoons lemon juice
  • 175 grams natural yogurt

 

Method

Combine beetroot, garlic, coriander, cumin, lemon juice and yogurt.

Process until roughly chopped.

Refrigerate until required.

 

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.

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