Allergen: Contains Dairy

Homemade tomato soup with basil and mozzarella grillers

Homemade tomato soup with basil and mozzarella grillers

Serves:

Ingredients

  • 25g butter
  • 1 medium onion, finely chopped
  • 1 large garlic clove, minced
  • 1 pinch salt
  • 2 x 400g tins diced tomatoes
  • 2 cups stock (vegetable or chicken)
  • 1 tsp smoked paprika (optional)
  • 25g butter
  • 1 medium onion, finely chopped
  • 1 large garlic clove, minced

Grillers

  • 4 large slices of rustic bread, cut in half
  • oil spray
  • 100g bocconcini, sliced
  • handful of basil leaves (about 8 large leaves should do it)

Method

Preheat oven to 200°C or 180°C fan-forced.

Heat a medium-sized saucepan on low heat and melt butter. Add onion, garlic and a pinch of salt and cook for 8-10 minutes until onion is soft and translucent. Add tomatoes, stock and smoked paprika.

Turn up the heat and bring to the boil. Reduce heat and simmer for 10 minutes. Remove from heat and process tomato soup until smooth. Return soup to the heat and bring back to the boil.

Serve in bowls with a drizzle of cream.

Spray each slice of bread lightly with oil and make sandwiches with the cheese and basil leaves. Place sandwiches on an oven tray and bake for 10 minutes, turning over half way, until golden brown on both sides and cheese has melted.

Serve with homemade tomato soup.

Serving Suggestions

Note

  • You could add some leg ham to these grillers if your family want meat in every meal.
  • This soup is a great rainy day freezer soup. Just make sure you leave out the cream until you are ready to serve.
  • You could also do this in a frying pan or a toasted sandwich maker.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

Rock cakes

Rock cakes

Serves:

Ingredients

  • 2 cups self-raising flour
  • 1/2 tsp cinnamon
  • 90g unsalted butter
  • 1/3 cup caster sugar
  • 1 cup sultanas
  • 9 mixed glace cherries (I used 3 red, 3 yellow and 3 green), chopped.
  • 1 egg, lightly beaten
  • ½ cup milk

Method

Preheat the oven to 190°C.

Line two baking trays with baking paper.

Sift flour and cinnamon into a large bowl, then rub in the butter until it resembles breadcrumbs.

Stir in sugar and fruit.

Stir in egg and enough milk to give a stiff dough (should still be moist).

Place one tablespoon of mixture onto the trays, about 5cm apart.

Bake for 15-20 minutes until golden brown.

Cool on a wire rack.

Notes:

  • I had forgotten how dull it is rubbing butter into flour.
  • Therapeutic, I guess. However, the kids love it because they get to play with flour and make a mess.
  • Traditionally rock cakes have mixed peel — everyone say ‘ugh’ — so I have replaced it with ‘traffic light’ glace cherries.
  • This is an excellent recipe for kids because it is all done in one bowl, with no heat (or help!) required until the oven is needed.
  • Hmm, you may need to chop the cherries if your kids are not safe when knife-wielding.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Medal Cookies

Ingredients

  • 3/4 cups butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla paste or 1 tsp vanilla essence
  • 2 cups wholemeal self-raising flour
  • 1 cup wholemeal flour
  • 1/2 tsp salt
  • 1/2 cup milk chocolate buttons

Method

Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well between each addition. Stir through the vanilla and then the self-raising flour and salt until you have a nice soft dough. Wrap this in plastic and pop in the fridge for at least an hour (or overnight or freeze for a few weeks but in this case just let defrost gently in the fridge overnight).

Turn the dough out onto a lightly floured work surface and roll to about 1/2cm thickness. I find the easiest way to do this is to break the dough off and do small amounts at a time – that way you don’t end up having to handle big sheets of dough that invariably tear down the middle or stick to the bench.

Preheat the oven to 180C and line a biscuit tray with baking paper. Cut the rolled out dough into circles using a round 6cm cookie cutter or similar. Gently push a hole through near the top edge of each circle with the thick end of a chopstick and then, using the narrow end, tidy that hole up so it’s nice and neat. Place the dough circles on your prepared baking tray and bake for 10 minutes or until a light gold colour. Let cool on a wire rack.

Meanwhile, melt the chocolate in the microwave or a double boiler over simmering water. Spoon melted chocolate into a small plastic bag with a little cut in one corner or piping bag with the narrowest nozzle attachment you have, and once the biscuits are cool, pipe the numbers one two and three on the biccies. Or you could just let the kids go freestyle!

Notes

  • Try to avoid rolling out the pastry too thinly as this generally means the cookies will burn or be too fragile to decorate. About 1/2cm thickness works for me!
  • This recipe can also be made with a food processor, a fact I discovered only today after remembering that I’d lent my standing mixer bowl to a friend.
  • This recipe was created by Local is Lovely

Serving Suggestions

Note

Stuffed potatoes

Stuffed potatoes

Serves:

Ingredients

  • 4 medium potatoes
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 4 rashers short cut bacon, chopped
  • 1 cup grated tasty cheese, plus extra to sprinkle
  • 2-3 tablespoons milk
  • ¼ cup fresh flat-leaf parsley, chopped

Method

Scrub potatoes and stab each with a toothpick (about 8 holes each – all around the potato). Wrap each potato in a piece of paper towel and place in the microwave.

Cook on high for 4 minutes or until tender when restabbed with the toothpick. Leave to cool.

Heat a non-stick frypan to medium-high heat, add oil and cook bacon and onion until golden brown.

Preheat the oven to 180°C. When potatoes are cool enough to handle, remove paper towel and cut the top off the potato. Scoop out the inside of the potato and place in a bowl.

Be careful not to break the skin – I leave about a 5mm shell. Mash the potato and stir in bacon, onion, cheese and parsley. Add enough milk to make a mash potato consistency.

Stuff the mixture into the potatoes, overfilling a bit, and then sprinkle with extra cheese.

Bake for 15-20 minutes until cheese is golden brown and potatoes are heated through.

Serve with a green salad.

 

Notes:

  • These are great fun for the kids to help make. They can be prepared in advance and stored in the fridge until needed.
  • Invariably you end up with more stuffing than the potatoes can possibly hold. No problem cook’s treat!
  • I had extra bacon and onion, so cooked that and used the leftover in the Sunday mushrooms on toast.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Spinach feta slice

Spinach feta slice

Serves:

 

Ingredients

  • Large bunch spinach leaves
  • 1 onion, finely chopped
  • 250g feta
  • 125g cheddar cheese, grated
  • 5 free range eggs
  • 8 sheets filo pastry
  • Olive oil spray (or olive oil to brush on)

Method

Wash spinach and dry in a lettuce spinner.

I had to spin dry in three batches, even with a largish spinner.

Remove spinach stalks and discard, shred leaves finely.

Combine spinach and onion in a large colander and sit for 1 hour to drain.

Preheat oven to 180C.

Butter a deep rectangular dish (mine was 26cm x 32cm, but a slightly smaller one would be fine).

Add crumbled feta and cheddar cheese to the spinach mix and mix well.

This will be testing your colanders volume capacity to the limit if you have a small colander, perhaps transfer to a large bowl to mix.

Place four filo sheets on the bottom of the dish, spraying oil between sheets.

Press spinach mixture into dish.

Beat eggs with a whisk in a small bowl until frothy, pour evenly over spinach.

Cover with remaining filo sheets, spraying oil between sheets and on top sheet.

Bake for 40-45 minutes until lightly browned.

Notes:

  • A wonderfully crunchy, cheesy pie even my kids will eat the green bits
  • I buy the 375g box of filo sheets in the refrigerator section of the supermarket. You will have heaps left!
  • Recipe created by Melissa Hughes for Kidspot.

 

Serving Suggestions

Note

Salted caramel sauce

Salted caramel sauce

Serves:

Ingredients

  • 2 cups (440g) caster sugar
  • 180g butter
  • 1 cup (250ml) cream
  • 1 tbsp salt flakes

Method

Step 1. Gather all ingredients.

Step 2. Using a heavy based pan, whisk the sugar over a medium heat until it melts.

Step 3. Continue heating and whisking until it becomes a deep golden colour. Whisk in the butter until entirely melted and remove from the heat. Stand for 10 minutes to cool.

Step 4. Stir through the cream and salt until combined. Cool to room temperature and then refrigerate.

Salted caramel sauce

Related hot dessert recipes

Serving Suggestions

Note

  • I used Maldon sea salt flakes in this recipe but you can also use Fleur de Sel for a very delicate flavour.
  • You really need to have all of your ingredients ready when making this caramel sauce and do not leave the stove at all as it will burn.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Chicken baguette

Chicken baguette

Serves:

Ingredients

  • 1 cooked chicken breast, skin removed, chopped
  • 3 shallots, white and pale green parts, finely sliced
  • 1 stick celery, thinly sliced
  • 1/3 cup mayonnaise
  • salt and white pepper
  • 1 baguette/long bread stick (about 50cm long), or 4 bread rolls
  • small amount of butter
  • 1 cup rocket
  • 1 Lebanese cucumber, sliced on the diagonal

Method

Combine chicken, shallots, celery and mayonnaise in a bowl.

Taste and season with salt and pepper.

Split the baguette lengthwise and thinly spread the bread with butter.  (This helps prevent the bread from going soggy.)

Lay the rocket along the bottom of the roll, then top with cucumber.  

Spoon the chicken mixture into the baguette and cut into four pieces.

Serving Suggestions

Note

  • f you haven't got any shallots to hand, try adding half a finely chopped red onion instead or 1 tbsp fresh chopped chives.
  • Use a wholegrain baguette with seeds if you can for more of a nutritional punch.
  • This recipe was created by Julie Goodwin for GLAD

Greek salad

Greek salad

Serves:

Ingredients

  • 1 punnet of cherry tomatoes, halved
  • 1 Lebanese cucumber, cubed
  • 1 red onion, sliced into rings
  • 100g of feta cheese, cubed
  • 100g of pitted Kalamata olives
  • 1 tsp of dried oregano
  • 3 tbsp olive oil

Method

In a glass bowl, place tomatoes and cucumber. Then season with salt and pepper.

Add onions, feta, olives and oregano. Turn with a large spoon.

Drizzle olive oil and mix together to coat. Leave to stand for 15 mins. Serve at room temperature.

More salad recipes

Serving Suggestions

Note

  • You can use regular tomatoes for this recpe.
  • I like to serve this at room temperature so the flavour comes through.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Spring chicken braise with lemon, herbs and almonds

Spring chicken braise with lemon, herbs and almonds

Serves:

Ingredients

  • 1 chicken, jointed
  • 4 tbsp flour
  • 30g butter
  • zest of 2 lemons
  • 20-40ml (1-2 tbsp) olive oil
  • 1/4 cup lemon thyme leaves, chopped
  • 1/4 cup marjoram, chopped
  • 1/4 cup rosemary leaves, finely chopped
  • 1 brown onion, finely diced
  • 2 sticks celery, diced
  • 1 carrot, diced
  • 250 ml (1 cup) white wine
  • 250ml (1 cup) chicken stock
  • couscous, toasted almonds and cress to serve.

Method

Preheat your oven to 140°C (or 120°C fan-forced). Dust the chicken pieces with flour, melt the butter over a medium heat in a heavy-based saucepan and brown the chicken well on all sides. Lay the chicken in an oven-proof baking dish.

Add olive oil to the frying pan and cook the onion, celery and carrot for about 5 minutes or until soft. Add the herbs and white wine and let it bubble for a few moments before pouring in the chicken stock and bringing mixture to the boil.

Pour this sauce over the chicken pieces, cover tightly with foil and cook in the pre-heated oven for 3 hours.

Serve with couscous, toasted almonds and parsley or cress.

Find more chicken recipes:

Serving Suggestions

Note

  • Having a chicken jointed means cutting a whole chicken into six portions. You can get  this done at your local chicken shop.
  • I like to give this dish two layers of foil so the juices are sealed in well.
  • 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.

Sausage pot pies recipe

Sausage pot pies recipe

Serves:

Ingredients

  • 1 tbsp olive oil
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 8 leftover chicken sausages
  • 125ml (1/2 cup) white wine
  • 375ml (1 1/2 cups) of chicken stock
  • 2 tbsp caramelised onions
  • 1 tsp dried thyme
  • 1 tbsp cornflour mixed with a little water to make a paste
  • 2 sheets puff pastry
  • 1 egg, beaten
  • steamed veggies and mashed potato to serve

Method

Heat oil in a heavy-bottomed pan and gently saute the celery and carrots until softened.

Add the sausages, wine, stock and caramelised onions and thyme. Stir to combine and simmer for 10 minutes.

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

Stir in the cornflour paste to thicken the mixture. Simmer another 5 minutes.

Divide mixture among 8 ceramic dishes. Cut circles of pastry, place over the dishes. Brush pastry with beaten egg.

Bake in oven for 30 minutes or until pastry is puffed and golden.

Serve with steamed veggies and mashed potato.

Serving Suggestions

Note

  • If using beef sausages, substitute beef stock for chicken stock and red wine for white wine.
  • Ramekin dishes make cute mini pot pies to feed the kids. Use pastry scraps to personalise the pies with their initials.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder. You can follow Alana at Housegoeshome and on Twitter.

Double choc slice

Double choc slice

Serves:

Ingredients

  • 1 block of dream or any other white chocolate
  • 1 cup self raising flour
  • 1/2 cup coconut
  • 1/2 cup brown sugar
  • 2 tbs cocoa
  • 1 tin condensed milk
  • 125g melted butter

Method

Mix all ingredients together.

Sppon mixture in a lamington tin and press broken pieces of chocolate into mixture.

Bake at 180 degrees for about 20 minutes or until cooked.

Serving Suggestions

Note

Scones

Scones

Serves:

Hot or cold with whipped cream & your favouite jam

Ingredients

3 Cups SR Flour
Pinch of Salt
1/2 cup of Cream
1 1/2cups of Milk

Method

PREHEAT the oven to 260’c and grease a baking tray.

SIFT the flour and salt then add the cream and the milk into the centre. STIR with a knife to form a soft dough.

TURN out onto a floured board. KNEAD lightly. ROLL to about 1.2cm in thickness & using a 5cm cutter, cut out the scones.

PLACE on a tray and turn the oven back to 250’c before putting the scones in to back. BAKE for about 10minutes.

When baked brush tops with melted butter to enhance their appearance

Serving Suggestions

Note

Healthy Mexican wedges with corn salsa

Healthy Mexican wedges with corn salsa

Serves:

Serves 4 as a main or 8 -10 as a side

Ingredients

Wedges

  • 1kg waxy potatoes (such as desiree), skin on
  • 2 egg whites, lightly beaten
  • 1 tsp cumin
  • 1 tsp paprika
  • olive oil spray

Corn Salsa

  • 2 small cobs, kernels removed
  • 1 small red capsicum, finely chopped
  • 1 small green capsicum, finely chopped
  • 1/2 small Spanish onion, finely chopped
  • 1 med-large tomato, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • pinch salt
  • pinch chilli powder
  • 3 tsp lemon juice
  • 1/2 cup light sour cream

Method

Heat oven to 220°C (200°C fan-forced) and line 2 large oven trays with baking paper. Set aside.

Cut potatoes into fairly evenly shaped wedges.

Whisk egg whites with cumin and paprika and toss wedges through mixture. Drain off any excess liquid and lay out on oven trays.

Spray lightly with oil and season lightly with salt and pepper.

Bake for 25 minutes before turning wedges over.

Lightly spray with oil and continue to bake for 20-25 minutes until wedges are golden and crispy.

While wedges are baking, bring a small-medium saucepan of water to the boil and add corn kernels.

Simmer kernels for 4-5 minutes before draining and refreshing in cold icy water. Drain and pat dry. Combine corn, capsicum, onion, tomato, cumin, paprika, salt, chilli powder (if using) and lemon juice together. Mix well and set aside.

Serve wedges in bowls, topped with salsa and a dollop of sour cream.

More Mexican recipes

Serving Suggestions

Note

  • For chips or wedges you need to use waxy potatoes as opposed to floury potatoes. Waxy potatoes will hold their shape and not go mushy like flour ones (which are perfect for mash). 
  • To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
  • You could add extra punch to the salsa with a teaspoon or more of Tabasco sauce.
  • 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.

Haloumi and Silverbeet Fritters

Enjoy these tasty haloumi and silverbeet fritters on their own or pop them into a bun with some salad for a great veggie burger alternative.

Ingredients

  • 180g haloumi, coarsely grated
  • 2 cups silverbeet, finely shredded
  • 1 tbsp mint, chopped
  • 1 lemon, zest
  • 2 eggs
  • 1/2 cup plain flour
  • 40ml (2 tbsp) olive oil

Method

In a large bowl, combine haloumi, silverbeet, mint, lemon zest, eggs and flour. Season well.

Heat olive oil in a large fry pan over medium heat. Scoop 1/4-cup serves into fry pan, flatten slightly and fry for 2-3 minutes on each side until golden. Remove to a plate lined with absorbent paper towel.

Serve with lemon wedges.

Serving Suggestions

Note

  • To prepare silver beet, wash well, remove stalks then roll leaves tightly and slice very finely.
  • English or baby spinach would be a good alternative to the silverbeet.
  • Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.

Pepperoni and bocconcini pizza

Pepperoni and bocconcini pizza

Serves:

Ingredients

  • 1 pizza base
  • 1/2 cup pizza sauce
  • 15 slices (30g) pepperoni
  • 6 bocconcini balls
  • 1/2 cup fresh basil leaves

Method

Preheat oven to 200°C fan-forced or 220°C conventional. Spray a pizza tray with canola spray and lay the pizza base on the tray.

Spread the pizza sauce over the base. Place pepperoni slices out over the base.

Slice bocconcini and place slices in between pepperoni.

Bake for 20 minutes or until bocconcini is melted.

Remove from oven and scatter basil leaves over the top.

Serve with salad.

Related pizza recipes

Serving Suggestions

Note

  • This pizza is quite economical and has lots of flavour with few ingredients.
  • You can use large mozzarella balls sliced if you can’t get bocconcini.
  • The fresh basil cannot be substituted in this recipe.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Rubber duckie cupcakes

Rubber duckie cupcakes

Serves:

Ingredients

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ¾ cup (185mL) milk

 

Icing

  • 2 cups icing sugar
  • 1-2 tablespoons water
  • blue food colouring

 

Decoration

  • 650g white ready-to-roll fondant icing*
  • yellow and orange gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • icing sugar, for dusting
  • green writing gel
  • 1 cup desiccated coconut
  • green food colouring

*from cake decorating shops

 

  • You will need 12 large cupcake papers (base 52mm x height 30mm) for this recipe. I found the duckie cupcake papers in my local cake decorating shop.

Method

Preheat oven to 180°C. Place cupcake papers in a 12-hole muffin tray.

In an electric mixer, beat butter for 2-3 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 baking powder and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.

 

Spoon into cupcake papers (I use an ice cream scoop) and bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

 

Icing

Combine icing sugar and enough water to form a smooth, spreadable paste. Add 2-3 drops of blue icing to get a suitable ‘pond’ colour.

 

Decoration

Chop 600g white fondant icing into small pieces and knead until starting to soften. Add a small amount of yellow colouring using a toothpick. Knead until the colour is even, add more colour if required, knead again. Use 25g (about 2 tablespoons) of yellow icing to form an oval shape body 3cm long; make one end pointy for the tail. Use 15g (about 1 tablespoon) to form a 1.5cm round head. Use a small dot of water to attach the head to the body. Repeat until you have 12 wingless duckies. Reknead the scraps and roll out on a surface dusted with icing sugar to 3mm thick. Use a small scone cutter to cut 6 circles. Cut each circle into 4 quarters/wings. Attach two wings to each duck using a small dot of water.

 

Knead 50g white icing until starting to soften. Add a small amount of orange colouring using a toothpick. Knead until the colour is even, adding more colour if necessary. Form 12 small triangles for the beaks. Use a small sharp knife to cut into the peak of the triange, but don’t cut all the way through. Attach beak to duckie using a small dot of water.

Use the green writing icing to pipe two eyes onto each duck. Have a practice before you attack the ducks – the trick is to stop squeezing the tube before you pull away. Don’t worry if there is a little peak – it will drop down into the circle after a few minutes.

 

Spread a tablespoon of blue icing over the top each cupcake. Combine coconut with green icing and sprinkle an edging of ‘grass’ around the side of each cake. Place a little duckie on the top of each cake — it will stick to the blue icing.

Serving Suggestions

Note

 Notes

  • Preparation time: 15 minutes, baking time: 15 minutes, decorating time: 1 hour.
  • The fondant duckies can be made the day before, stored in an airtight container and then placed on each cupcake just after icing.
  • Make the cupcakes in advance and freeze until needed; it is also easier to ice the frozen cupcakes. I usually freeze some cupcakes from each batch I make, so my duckies were a combination of chocolate mud cake, red velvet and vanilla cupcakes.

Lemon delicious pudding

Lemon delicious pudding

Serves:

Ingredients

  • Zest of one lemon
  • ¼ cup lemon juice
  • 50g unsalted butter, softened
  • 1 cup castor sugar
  • ¼ cup self-raising flour
  • 1 cup milk
  • 2 eggs, separated

Method

Preheat oven to 180°C and grease a 1-2 litre oven-proof serving dish with butter.

Using a mixer, beat butter, sugar and lemon zest together until combined, approx 4-5 minutes.

Add egg yolks one at a time, scraping down the sides of the bowl. Add lemon juice and beat well, scraping down the sides.

Turn mixer’s speed down low and add the flour followed by the milk, which needs to be poured in gradually.

Once a batter has formed, whisk egg whites in a separate bowl until stiff peaks forms.

Fold the egg whites into the batter mixture and pour into the serving dish.

Place serving dish into a larger baking dish and fill baking dish with water about half way up the sides of serving dish. Place in the oven and bake for 45 minutes.

Remove from the oven rest for five minutes before serving with whipped cream.

Notes

  • This is a really zesty pudding- sharp and sweet with a fluffy sponge crust.
  • Resting the pudding before serving allows the sauce at the bottom to thicken slightly making the sauce extra delicious.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Leek, zucchini and cheese frittata

Leek, zucchini and cheese frittata

Serves:

Ingredients

  • 3 leeks, trimmed
  • 2 tbs olive oil
  • 2 zucchini, cut into matchsticks
  • 1 garlic clove, crushed
  • 5 eggs, lightly beaten
  • 1/3 cup grated parmesan cheese
  • 600g swiss cheese, diced
  • salad greens, to serve

Method

Cut leeks in half lengthways.

Wash, dry and thinly slice white part only.

Heat 1 tbs oil in a small frying pan over low heat.

Add leek and cook, stirring, for 2 minutes or until slightly softened.

Cover and cook, stirring occasionally, for a further 10 minutes or until soft.

Add zucchini and garlic.

Cook for 10 minutes.

Transfer to a bowl.

Set aside to cool.

Add eggs, cheeses and salt and pepper to leek mixture.

Stir to combine.

Heat remaining 1 tbs oil in frying pan over low heat.

Add egg mixture.

Cook for 15 to 20 minutes or until frittata is almost set.

Preheat a grill on medium heat.

Place frying pan under grill.

Cook frittata for 3 to 5 minutes or until golden and set.

Stand in pan for 5 minutes.

Cut into wedges and serve with salad greens.

Serving Suggestions

Note

Choc chip beetles

Choc chip beetles

Serves:

 

Ingredients

  • 125 g butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1 1/2 cups (225g) self raising flour
  • 3/4 cup (190mL) milk

 

Icing:

 

  • 3 cups (480g) icing sugar, sifted
  • 1 1/2 tbsp butter, melted
  • 1/4 cup (60mL) hot water
  • red food colouring

 

Decoration:

 

  • 1 cup (150g) Dark Chocolate Melts, melted
  • 1/2 cup (95g) White Choc Bits
  • silver cachous, for decoration

 

Method

Preheat oven to 180c/160C fan forced. Grease two 12-hole round-based shallow patty pans.

Using an electric mixer, beat butter and sugar until light and fluffy; add egg and vanilla, beat until just combined. Add flour and milk, beat until smooth.

Divide mixture amoung prepared pans; bake 12-14 minutes until golden; turn out onto wire rack to cool.

To make icing: combine sugar, butter, water and a few drops of food colouring; stir until smooth. Spread icing over the rounded side of each cake.

Spoon Dark Chocolate Melts into a piping bag or freezer bag with the corner snipped; decorate cakes as pictured. Use White Choc Bits to create spots on the beetle and use silver cachous for the eyes. Allow to set before serving.

Related baking recipes

Find more recipes at Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Easy steak Diane

Easy steak Diane

Serves:

Serves 2

Ingredients

  • 1 tsp olive oil
  • 1 clove garlic, finely crushed
  • 2 tbsp Worcestershire sauce
  • 1/2 cup (125ml) pouring cream
  • 2 x 200g sirloin or scotch fillet steaks

Method

Heat oil over gentle heat in a small saucepan. Add garlic and cook for 1 minute, being careful not to let it colour. Add Worcestershire sauce and cook for a further 2 minutes until garlic is soft. Add cream, bring to the boil, then reduce heat and simmer for 6-8 minutes, until the cream has reduced and thickened. Set aside.

Heat a grill or fry pan over high heat. Season steaks well and cook for 4 minutes on each side (for medium cooked). Remove to a plate and allow to rest for at least 5 minutes.

Serve steaks with roasted potatoes, steamed green vegetables and the warm Diane sauce.

Find more dinner recipes

Serving Suggestions

Note

  • Make sure your pan is very well heated before starting to cook the steak.
  • Naturally, cook for less time if you prefer rare steak, more if you prefer well done.
  • Recipe by Greer Worsley from the blog Typically Red.

Blueberry and yoghurt smoothie

Blueberry and yoghurt smoothie

Serves:

Ingredients

  • 1 banana, peeled and broken into chunks
  • 1 cup frozen blueberries
  • 1 cup plain yoghurt
  • 125ml (1/2 cup) milk
  • 2 eggs
  • 2 tbsp honey
  • 2 tbsp L.S.A .powder
  • 20ml (1 tbsp) flax seed oil

Method

Place all ingredients in a blender and blend until smooth.

Serve in chilled glasses with pretty paper straws.

Find related drink recipes

Serving Suggestions

Note

  • This smoothie is perfect for when your kids aren’t eating well but don’t mind a milkshake.
  • For a  thick and creamy finish, you can freeze the bananas before you blend them in this smoothie.
  • L.S.A. is a linseed, sunflower and almond mix, which you can find in the health food aisle at the supermarket. It boosts fibre, vitamins and minerals.
  • 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.

Cheesy chicken sticks

Cheesy chicken sticks

Serves:

8-12 fingers

Ingredients

  • 1 chicken breast cut into 2-3cm-wide fingers
  • 1/4 cup (40g) plain flour
  • 1 pinch garlic salt (optional)
  • 1 pinch paprika (optional)
  • 2 eggs
  • 2 tbsp milk
  • 2 cups Panko crumbs
  • 2 tbsp parmesan cheese

Method

Lay out three bowls on the bench in front of you. In the first bowl put the flour, salt and paprika; mix gently. In the second bowl beat the two eggs with a little milk to make a crumb wash. In the third bowl add a good quantity of panko crumbs and stir through the parmesan cheese.
 
Moving from one bowl to the other, dip your chicken fingers in the flour first, then the egg wash and finally the crumbs. 
 
Shallow fry each coated chicken stick in a large pan for approx 2 mins each side, or until golden brown, crunchy and cooked on the inside. Serve with a helping of your kids' favourite veggies or some boiled pasta shapes.

Find more recipes for your kids will love:

Serving Suggestions

Note

  • If you're in a rush, you can buy pre-cut chicken tenderloins instead of chopping up a chicken breast.
  • Don't overcook the chicken or it will be too chewy for toddlers.
  • If you prefer, you can bake these chicken sticks in a moderate oven for 15-20 minutes.
  • This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder

Super easy chocolate cupcakes

Super easy chocolate cupcakes

Serves:

Ingredients

  • 1 1/2 cups (225g) sifted flour
  • 1 cup (225g) raw sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) cocoa powder
  • 1 pinch instant coffee
  • 1/2 cup choc chips
  • 1 cup (250ml) milk
  • 1/2 cup apple sauce
  • 1/2 tsp vinegar
  • 1/2 tsp vanilla essence

Method

Preheat oven to 180°C (160°C fan-forced).

Line a 12 cup tray with patty pans and set aside.

Place all ingredients in a bowl and mix using a mixer until smooth.

Fill patty pans two-thirds full and bake for 20-25 minutes, or until a skewer pushed into the centre comes out clean.

Cool in the tin for 5 minutes and then place on a wire rack to cool.

Find related cupcake recipes

Serving Suggestions

Note

  • Did you notice – no oil or butter! You can substitute oil or butter for the applesauce if you’re weary of apples and want a fat boost.
  • Omit the choc chips if you don’t have any in the pantry (they don’t last long at my place, either).
  • The cupcakes will be a little less chocolate-y, but everything still works.
  • This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.

Santa strawberries

Santa strawberries

Serves:

These super cute Santa strawberries are really easy to make and put a festive twist on a dessert favourite. A simple Christmas dessert the kids can make.

Ingredients

  • 1 cup thickened cream
  • ¼ cup sifted icing sugar
  • 2 punnets strawberries
  • 2 soft liquorice sticks or baking chocolate chips

Method

Step 1. Gather all ingredients together.

Step 2. Whip cream and icing sugar together until quite firm.

Step 3. Hull the strawberries and then cut the tip off each. Sit each strawberry on paper towel to soak up the juice.

Step 4. Fill a piping bag (or icing press) with a fluted nozzle with the cream mixture and pipe it onto the cut surface of the strawberry to create a head.

Step 5. Using the tip of the nozzle, join the cream and pipe a liitle “beard” for the Santa halfway down the side of the strawberry. It’s imoportant to make these join up so the cream on the head takes the weight of the cream from the beard. Place tip of strawberry on cream. Aternatively you can just pipe two puttons.

Step 6. Pipe a “pom pom” onto the top of the strawberry. Place liquorice or chocolate chips for eyes and serve.

Notes

  • Adding the icing sugar to the cream gives it a bit of structure so it pipes and supports itself firmly. Even though this mixture is firm, you may need to refrigerate these until required so the cream doesn’t collapse in the heat.
  • It’s really important to place the strawberries on the paper towel or you will have a red mess.
  • You can add half a teaspoon of vanilla to the cream mixture if you want vanilla cream.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Related Christmas recipes:

Serving Suggestions

Note

Veggie cake

Veggie cake

Ingredients

  • 1 tablespoon oil
  • 4 rashers bacon, chopped
  • 1 onion, chopped
  • 2 medium carrots, grated
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup grated cheese
  • 2 cup self raising flour
  • 4 eggs, lightly beaten
  • 1 cup buttermilk or milk

Method

Preheat oven to 180C. Butter a deep 20cm cake tin and line with baking paper. Heat oil in a frypan over medium heat and cook bacon and onion, stirring frequently, for 5 minutes or until soft.

Leave to cool while grating carrot and cheese. Combine vegetables, cheese, bacon and onion in a bowl. Sift in flour and stir well to coat ingredients evenly (this prevents clumps of flour forming), then stir in eggs and milk. Pour into prepared tin and bake for 40 minutes or until golden and set in the middle.

Use a knife to make sure edges are not stuck to the pan, turn onto a wire rack and remove baking paper. Cut into serving wedges and serve warm.

Notes:

  • This cake is a twist on a zucchini slice recipe and another easy way to get vegies into the kids!
  • Leftovers are great for (chilled) lunch boxes.
  • Make this cake vegetarian by omitting the bacon. Add some salt or dried herbs to add more flavour.
  • Recipe created by Melissa Hughes for Kidspot.

 

Bacon tomato and basil frittata

Bacon tomato and basil frittata

Serves:

 

Ingredients

  • 1 teaspoon olive oil
  • 6 rashers short cut bacon, diced
  • 1 small onion, finely chopped
  • 6 eggs, lightly whisked
  • ½ cup semi-dried tomatoes
  • ½ cup basil leaves
  • ½ cup freshly grated parmesan

Method

Heat an oven-proof, non-stick frypan to medium-high heat. Add oil, cook bacon and onion until onion is soft.

Pour whisked eggs into frypan; they should frill up at the edges.

Reduce heat to low and cook for about 10 minutes until the eggs are starting to set.

Scatter tomatoes, basil and parmesan over the top of the eggs.

Use a spatula to loosen the edges of the frittata from the side of the frypan.

Heat the grill to high heat; place the pan under the grill to brown the top of the frittata.

To serve, place a plate over the frypan and invert frittata onto plate.

Cut into wedges and serve with a green salad.

Notes:

  • I usually add whatever I have in the fridge – leftover roast vegies, frozen peas/corn or cooked pasta.

Serving Suggestions

Note

Pancakes with strawberry mascarpone

Pancakes with strawberry mascarpone

Serves:

Serves 4

Ingredients

  • 1 quantity basic pancake mix
  • 250g mascarpone cheese
  • 1 punnet strawberries, hulled and quartered
  • 1 tsp brown sugar (optional)

Method

Step 1. Make your pancakes and keep them in a warm place.

Step 2. Place marscapone in a bowl and blend in half of the strawberries. Taste and add brown sugar if required.

Step 3. Spread strawberry marscapone on  each pancake and top with remining fresh berries.

Pancakes with strawberry mascarpone

Find related pancake recipes

Serving Suggestions

Note

  • I used a stick mixer to combine the marscapone and strawberries but you can just mash it together with a fork for a more rustic presentation.
  • The brown sugar in this recipe is optional. Taste your mixture first and then add a touch of sugar to balance the flavours if you desire.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Walnut loaf with apple butter

Walnut loaf with apple butter

Ingredients

Apple and rosemary butter:

  • 6 large apples (I used Cox Pippins but any tart cooking apple would be good)
  • 1 cup brown sugar
  • juice of one lemon
  • 1 cinnamon stick
  • 2 x 20cm stalks rosemary (or equivalent in small stalks)

Walnut loaf:

  • 250g butter, softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup wholemeal self-raising flour
  • ½ cup natural yoghurt
  • 120g walnuts, toasted and chopped into small pieces

Method

Apple and rosemary butter:

Chop the apples into nice rough chunks (don’t bother with peeling and coring as these bits give lots of flavour, colour and pectin). Tip into a large casserole dish and add remaining ingredients. Cover and let bubble away on a medium-low heat for about one hour or until the apples are soft and mushy.

Remove the lid and cook on low for another hour or until the apples have turned a nice deep brown, reduced and intensified in flavour.

Once cooled, remove from the dish and store in a jar ready for spreading over the sliced loaf.

Walnut loaf:

Preheat the oven to 180å¡C or 160å¡C fan-forced. Line a loaf tin with baking paper and set aside.

Cream the butter and sugar together until pale and fluffy, add the vanilla extract then the eggs one at a time beating well between each addition. Fold through the flour then the natural yoghurt and walnuts.

Spoon mixture into the loaf tin and smooth the top. Bake for 30 minutes or until the top is golden and the edges are just starting to pull away from the pan. Leave to cool for 5 minutes before turning out onto a rack.

Notes:

  • This loaf keeps for a few days and is great sliced thinly and spread with the apple butter then made into a little ‰Û÷sandwich‰Ûª for morning tea.
  • You can store the apple and rosemary butter in sterilised jars in the fridge for up to one month.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie onåÊ Local is Lovely, Facebook, Twitter or Pinterest.

5 new family favourite meal ideas

Every family has a list of favourite dishes, but making the same thing week in, week out can be boring with a capital B. We all know that variety is the spice of life, so why not spice up family mealtimes by adding a new twist to an old favourite. It’s much easier than you think. Here are five new ways to dazzle them at dinner time:

New twist 1:  Spaghetti bolognaise to Pasta bolognaise pie

Spaghetti bolognaise is a dish that can put a smile on the face of any child. A long-standing family favourite, kids love slurping on the long strands of spaghetti and splattering as much sauce on their faces as possible. But spaghetti bolognaise does have its limitations. So, take it up a notch and try Pasta bolognaise pie instead. It’s got all the traditional elements of a great spag bol but, being a pie, it will be a novelty for your kids!

New twist 2:   Fried rice to Rainbow fried rice

What kid doesn’t relish the opportunity to dive into a bowl of fried rice? Especially when given the chance to dig in with a pair of chopsticks! Instead of serving up the usual, up the ante by making this Rainbow fried rice which has ingredients in every colour of the rainbow (yep, even indigo!). This dish will be a huge hit with toddlers as it’s not only delicious, but also pretty to look at. And shhh, it’s jam-packed full of goodness, too!

New twist 3:   Macaroni cheese to Bacon and leek macaroni cheese

Macaroni cheese is always a sure dinner winner with kids who love its creamy, cheesy sauce. By adding protein and a vegetable to this staple dish you’re essentially creating a version that’s nutritionally better for your family than the norm. Your kids will love the new burst of flavour that comes with Bacon and leek macaroni cheese, so instead of serving up same ol’ mac and cheese, try this version instead.

New twist 4:   Beef tacos to Fish tacos

Finger food at its finest, tacos are fun for kids – you don’t have to use a knife and fork to eat one and the more garnishes you can add to your tacos the better. But when beef mince gets a bit uninspiring, shake up your Mexican family banquet by serving Fish tacos as an alternative.

New twist 5:   Lasagne to Roasted vegetable lasagne

Nothing says ‘good hearty food’ like a lasagne does and that’s why it’s always been a popular choice with families. Lasagne lends itself to batch cooking and can be frozen and re-heated with very little effort, which is another reason that this dish suits a busy family lifestyle. Sometimes it’s nice to take a break from the ordinary, which is why Roasted vegetable lasagne is the perfect way to modify a meal that everybody already loves.

TIP:

For more inspiring ways to create new twists on old family favourites, visit the Kidspot Kitchen. Simply type your favourite family meal into the search box, wait for the results to pop up, and abracadabra, a new family favourite meal idea is born.

Easy shepherd’s pie

Easy shepherd’s pie

Serves:

Serves 4-6

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 500g lamb mince
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stick celery, diced
  • 400g tin crushed tomatoes
  • 2 cups (500ml) beef stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 3-4 large potatoes
  • 1/2 cup grated tasty cheese
  • 1/2 cup cream

Method

Heat oil in a large saucepan over moderate heat. Cook onion for 3 minutes until soft. Add mince and brown well, breaking it up with a wooden spoon as it cooks. Add garlic, carrots and celery and cook for a further 2 minutes.

Pour in tomatoes and stock, add in thyme and bay leaf, and combine well. Cover with a lid and simmer over gentle heat for 1 hour. Season well. Remove thyme and bay leaf and stir through frozen peas.

Meanwhile, peel potatoes and place in a large saucepan. Cover with water, bring to the boil and simmer for 15 minutes. Drain and allow to cool enough to handle. Slice into 5mm thick rounds.

Preheat oven to 200°C (180°C fan-forced). Tip mince mixture into a medium ovenproof baking tray or lasagne dish. Arrange sliced potatoes overlapping on top. Sprinkle with cheese and pour over cream. Bake for 25 minutes until bubbling and golden.

Find related pie recipes

Serving Suggestions

Note

  • You could use beef mince if you prefer but lamb gives the dish an authentic, delicious flavour.
  • A more traditional shepherd’s pie has mashed potato on top. Boil potatoes until they are tender, mash well with a little oil or butter, and dollop on top of your mince before adding cream and cheese.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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

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.

About Kidspot

Contact Kidspot

Advertise with Kidspot

Kidspot Terms and Conditions

close

Join the Catch Up

Join our community of parents and let the Kidspot Catchup be your guide to creating unforgetable family moments.