Allergen: Contains Eggs

Carrot and orange ‘morning’ muffins

Carrot and orange ‘morning’ muffins

Serves:

Ingredients

  • 3 1/4 cups plain flour
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 2 oranges, zested
  • 1 cup sugar
  • 2 eggs
  • 1 egg yolk, extra
  • 125g butter, melted
  • 1 cup natural yoghurt
  • 1 cup milk, at room temperature
  • 1 cup grated carrot
  • 1 cup porridge oats

Method

If planning to bake immediately, preheat oven to 180°C fan-forced and line a 12-hole muffin tray with paper cases.

Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.

Whisk the eggs and yolk together in another bowl and add the butter, yoghurt and milk. Whisk well. Add the zest and sugar and whisk again.

Fold through the dry ingredients and then gently fold in carrot and oats.

Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes or until golden brown on top.

Notes

  • Of course, you can also freeze the baked muffins.
  • Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
  • This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another six or so once the first batch is cooked.
  • This recipe was created by Sophie Hansen.

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Tray baked penne with meatballs

Tray baked penne with meatballs

Serves:

6

Ingredients

Meatballs

  • 600g minced beef
  • 2 garlic cloves, finely chopped
  • 1 egg, lightly beaten
  • 1/2 cup (40g) parmesan cheese, freshly grated
  • 2 tbsp sage, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp olive oil

Sauce

  • 2 tbsp olive oil
  • 2 red onions, diced
  • 2 garlic cloves, finely chopped
  • 200g bacon, diced
  • 2 x 400g cans chopped tomatoes
  • 500g penne pasta
  • 2 1/2 cups (300g) ricotta
  • 1 cup bocconcini
  • 1 cup (80g) cheese, grated

Method

Preheat oven to 200 deg C (180 deg C fan-forced).

To make the meatballs; combine all ingredients in a bowl and season to taste. Wet your hands and roll the meat mixture into small balls. Heat olive oil in a frying pan over medium heat and brown the meatballs on all sides, in batches.

Meanwhile, to cook the sauce: heat olive oil over medium heat and cook onions until soft and translucent. Add garlic and cook for 1 min.

Add bacon and cook until almost crisp. Tip in the canned tomatoes, lower heat and cook for 15 mins. Season to taste.

Cook penne according to packet instructions. Drain, keeping 1/2 cup of the cooking liquid, and tip back into the saucepan. Carefully stir through the meatballs and cheeses. Add the reserved pasta cooking liquid to thin the dish out and then tip into a large (8-cup capacity) baking dish.

Sprinkle with the cheese and cook for 20 mins or until bubbly and golden.

Note

  • Roll the meatballs so they’re about half the size of a golf ball.
  • These are fabulous served with a crispy green salad and crusty baguette.
  • Recipe for Devondale by Sophie Hansen who blogs atåÊLocal Is Lovely.

Rice pudding with strawberries

Rice pudding with strawberries

Serves:

Ingredients

  • 2 cups cooked arborio rice
  • 1/2 cup caster sugar or equivalent granulated stevia
  • 2 eggs, lightly beaten
  • 500ml (2 cups) low-fat milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 6 fresh strawberries

Method

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

Place all ingredients (except strawberries) in a bowl and combine well.

Pour into greased baking dish or pan. Bake for about 20 minutes.

Cover warm rice pudding with lid or plastic wrap and place in fridge to cool.

Top with finely chopped strawberries to serve.

Related hot dessert recipes

Serving Suggestions

Note

  • If you are serving this without strawberries it’s nice to add a shake of ground nutmeg over the top.
  • This dessert isn’t suitable for freezing, so serve any leftovers up for dessert within a couple of days.
  • A little plastic jar is perfect for serving this recipe in a lunchbox.
  • This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.

Easy cinnamon and currant scrolls

Easy cinnamon and currant scrolls

Serves:

Ingredients

  • 4 cups (600g) plain flour
  • 1/2 cup (110g) sugar
  • 1/2 tsp salt
  • 1 tbsp dry yeast
  • 100g butter, melted
  • 400ml milk
  • 2 eggs

Filling

  • 75g butter, melted
  • 1/4 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 100g currants
  • 1 egg, beaten, to glaze

Method

cinnamon scrolls

Line a 33x20cm baking tray with baking paper, letting the paper hang over all sides.

To make the dough, combine the flour, sugar, salt and yeast in a large bowl.

In a small bowl or jug, whisk the melted butter, milk and eggs to combine.

Add the egg mixture to the flour mixture and stir to combine.

Knead the dough for 8 minutes using the dough hook attachment on a standing mixture.

Form the dough into a ball, place it in an oiled bowl and cover with a clean tea towel. Leave the dough to rise in a draught-free place for 30 minutes.

Take a third of the dough and, using your fingers, press it into and across the prepared baking tray.

On a floured work surface use a lightly floured rolling pin to roll out the remaining dough to a large rectangle about 5mm thick.

Combine the melted butter, sugar and cinnamon in a small bowl. Using a pastry brush spread the cinnamon mixture over the dough rectangle. Sprinkle with the currants and gently roll the dough into a giant sausage.

Cut the dough sausage into 3cm-thick slices. Place the dough rounds swirly-side up on the dough base in the tray. They will swell and rise upon the second proving so don’t worry if there are gaps.

Brush the dough rounds with the egg glaze and set aside for another 30 minutes to prove again.

Meanwhile, preheat the oven to 200°C (180°C fan-forced).

Bake for 20 minutes, until the scrolls are golden-brown.

Notes

  • Chocolate chips, diced apple or chopped nuts can deliciously replace the currants if you prefer.
  • These scrolls freeze really well – separate them into individual scrolls, wrap each one in plastic wrap and place in the freezer. Pop them into the lunch box while still frozen and they should be thawed perfectly by morning tea time.
  • This recipe was created by Sophie Hansen

 

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Zucchini and potato fritters

Zucchini and potato fritters

Serves:

 

Ingredients

  • 2 medium potatoes (I used washed potatoes and left the skin on)
  • 1 small brown onion, finely diced
  • half a cup corn kernels, fresh or tinned
  • 1 cup tightly packed zucchini, grated
  • 1 cup wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika (optional)
  • 1 egg
  • 1 cup milk
  • Salt and pepper to taste
  • 2 tbsn olive oil

Method

Grate potatoes then squeeze out excess starch with your hands over the sink.

Add to large mixing bowl followed by remaining ingredients except the oil, adding milk slowly- stir to combine then rest covered for 30 minutes.

Heat a large frying pan to medium-hot, add the olive oil and place spoonfuls of the mixture in. Cook until golden brown on each side.

Notes

  • If you plan on eating the fritters all in one go, turn the oven on to low heat and place the cooked ones on a tray and place in the oven to keep warm.
  • The paprika is optional but if you are interested in introducing spices to your kids, adding a mild spice at an early age makes it easier to introduce stronger flavours as they get older.
  • These also freeze really well, just wrap individually in cling wrap. When you‰ are ready to eat them, preheat oven to 190C, place on a tray and heat for approx 10 minutes from frozen.
  • Recipe created by Camilla Baker for Kidspot, New Zealand

 

 

Simple fettucine carbonara

Simple fettucine carbonara

Serves:

Ingredients

  • 375 g fresh fettucine (egg pasta ribbons)
  • 500g bacon shortcuts, sliced thinly
  • 2 garlic cloves, crushed
  • 6 shallots, sliced
  • 1 cup cream
  • 4 egg yolks, lightly beaten
  • 1 cup parmesan cheese, grated
  • Freshly ground black pepper

Method

Cook fettucine as per instructions.

Fry bacon strips for 3 mins and add garlic and shallots.

Combine cream, egg yolks and parmesan cheese. Drop heat to low and add egg mixture to the pan.

Lift cooked pasta from the water and drop straight into the pan without draining. Keep stirring as you do this. If the sauce is looking too thick add pasta water a little at a time to thin.

Grind lots of black pepper onto the pasta and serve with extra parmesan cheese.

Notes

 

  • This is a very fast meal and packed full of flavour.
  • The fresher the pasta the faster the meal.
  • I like to add freshly blanched asparagus or button mushrooms if I have them.
  • You can also add a half cup of dry white wine after the bacon is cooked to add depth of flavour.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Trifle

Trifle

Serves:

4

Ingredients

  • 12 sponge fingers or 1 bought sponge cake
  • 1 packet raspberry jelly
  • 1 cup frozen or fresh raspberries
  • 1 cup canned or fresh peach slices
  • 2 tablespoons custard powder
  • 2 cups milk
  • 150mL thin cream, whipped
  • Grated chocolate to decorate

Method

Line the base of a glass bowl (mine is 18cm diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and the sides.

Dissolve jelly crystals in 250mL of boiling water and then add cold water to 500mL. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process). Prepare custard by dissolving custard powder in 1/2 cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.

Chop up set raspberry jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard. Top with whipped cream and grated chocolate.

Refrigerate until needed.

Notes:

  • Trifles are generally not very exotic, but they are such a tasty combination of sponge cake, jelly, fruit and creamy custard. Even better, they can be made in stages and feed a small army.
  • I like to set the jelly before adding it to the sponge because I prefer my sponge to be ‘spongy’ and not soggy. But if you aren‰Ûªt bothered by this, just pour the jelly straight onto the sponge.
  • Mum always decorated the top of our trifles with Crushed Nuts, which caused much mirth as we grew older. Unfortunately, they are now called ‘granulated nuts’… nowhere near as amusing.
  • Buy some thick prepared custard to make this recipe even simpler to make.
  • Use low-fat milk to make the custard, or buy low-fat custard, and omit the cream to make this a low-fat dessert.
  • Recipe created by Melissa Hughes for Kidspot.

 

Healthy spring rolls

These healthy spring rolls are packed full of lean beef and veggies and are lightly pan-fried, not deep fried, so you get to eat them more often!

Ingredients

  • 1 x 500g packet spring roll pastry
  • 500g low-fat beef mince
  • 1 tsp Chinese five spice powder
  • 3 tbsp soy sauce
  • 1 packet rainbow salad mix or make your own using broccoli stems, carrot and beetroot strips
  • olive oil for frying
  • sweet chilli sauce to serve

Healthy spring rolls

Remove spring roll wrappers from the freezer and allow to defrost.

In a non-stick pan, brown mince and continue cooking until the fat renders (runs out of the mince) and then drain off the excess fat and discard.

Add five spice powder, soy sauce and vegetables to mince and cook for a few minutes until vegetables have softened slightly.

Allow the mince to cool while you are separating the spring roll wrappers.

With a spring roll wrapper corner facing you, scoop a couple of tablespoons of filling across the paper, leaving enough room for the sides to be folded in. Fold the side corners in and roll it up into a log form as tightly as you can.

Heat a little olive oil in a non stick frypan over medium heat and gently brown each side until golden and crunchy. Serve with sweet chilli sauce.

Find related healthy dinner recipes

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Note

  • It is a good idea to keep a clean, moist tea towel on top of the wrappers to stop them drying out.
  • You can use any low-fat mince such as turkey, chicken or kangaroo for this recipe.
  • This recipe was created by Karla Gilbert. You can read her blog at Ironmum Karla, catch up with her on Twitter, find her on Facebook or peek at her pins on Pinterest.

No-bake gingerbread house

No-bake gingerbread house

Serves:

Ingredients

Ingredients:

Method

Method

Step 1. Wrap your cake in cling wrap and put it in the freezer for a few hours to make it easier to work with. Using a sharp knife, cut your cake into thick slices, then trim them into squares and matching triangles to make houses and roofs.

Step 2. Using a piping bag, pipe a door shape onto each of the squares. Add Christmas decorations if desired.

Step 3. Dust the roofs with icing sugar, then cut a slit in one side and insert a raspberry liquorice piece into each roof.

Step 4.  Pipe some icing onto the top of each square to attach the roof to the house.

Notes

  • Use a slab cake of your choice if you don't fancy baking; banana bread, chocolate or gingerbread all work well for this recipe.
  • You could blob some royal icing on top of the licorice chimneys to look like snow.
  • Inspired by: Gingerbread house cakes. Created by Picklebums

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Choc beetroot cupcakes recipe

Choc beetroot cupcakes recipe

Serves:

Ingredients

  • 1 1/2 cups wholemeal self-raising flour
  • 1 cup self-raising flour
  • 1/2 cup Dutch cocoa powder
  • 1 1/2 cups raw caster sugar
  • 4 eggs
  • 250ml (1 cup) olive oil
  • 1 tsp vanilla essence
  • 2 cups cooked, mashed beetroot

Cream cheese icing

  • 125g cream cheese, room temperature
  • 1/2 cup icing sugar

Method

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

Mix flours, cocoa powder and sugar together in a large bowl.

Lightly beat eggs, olive oil and vanilla essence together.

Make a well in the centre of the dry ingredients, pour in egg mixture and mix until just combined.

Stir through beetroot and spoon mixture into 2 x 12-hole cupcake trays lined with patty cases.

Bake until firm to touch. Cool on racks.

Mix together cream cheese and icing sugar until light and fluffy. Ice cupcakes when cool.

Find related cupcake recipes

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Note

  • To cook beetroot, scrub them clean, remove the leaves (leaving the rooty bit at the bottom). Place in a saucepan, cover with water and simmer for 40 minutes until tender. Drain and cool. The skins should slip off easily. But be prepared, it’ll be very messy. Wear rubber gloves to stop your hands turning pink!
  • Don’t worry if the mixture appears quite liquid. It’s supposed to be!
  • This recipe was created by Alana House for Kidspot, New Zealand

Surprise choc-mint balls

Surprise choc-mint balls

Serves:

Makes 30

Ingredients

  • 500 g chocolate biscuits – similar to Arnotts Farmbake choc fudge cookies
  • 395 g condensed milk
  • 2 x 220 g Cadbury Mint Bubbly chocolate
  • 3/4 cup coconut (for rolling)

Method

Place the chocolate biscuits into a food processor and process until they resemble fine crumbs (alternatively you could use a rolling pin). Place the biscuit crumbs into a large bowl.

Add the condensed milk and thoroughly mix together.

Break the Cadbury Mint Bubbly chocolate blocks into pieces and then cut each piece in half.

Place heaped teaspoons of the mixture around the chocolate pieces and shape into balls.

Roll in coconut.

Serve.

Serving Suggestions

Note

  • Mint Aero chocolate squares or balls can be used in place of the Cadbury Mint Bubbly blocks.
  • This is a great recipe for getting the kids involved in the kitchen.
  • Store the chocolate mint balls in an airtight container for up to a week.
  • For a yummy variation, you can replace the mint centre with Maltesers.

Mini meatloaves

Mini meatloaves

Serves:

Ingredients

  • 500g beef mince
  • 1 egg
  • 1/2 cup tasty cheese, grated
  • 1/2 cup breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper

Topping

  • 2 tbsp seeded mustard
  • 2 tbsp tomato sauce
  • 1 cup tasty cheese, grated

Method

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

In a bowl combine the beef mince, egg, salt, pepper, 1/2 cup of cheese and breadcrumbs.

Shape the mixture into 4 loaves or press into the individual slots of an oiled muffin tin.

Brush the top of each little meatloaf with 1 tsp of mustard and 1 tsp of tomato sauce each. Place a quarter of the cheese on the top of each mini-loaf.

Bake for 20 minutes.

Notes

  • I like to serve these with a salad and chips.
  • My kids love that these are little individual meatloaves.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Find related mince recipes

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Beef and pumpkin casserole

Beef and pumpkin casserole

Serves:

Ingredients

  • 700g beef blade steak, cut into 5cm chunks
  • olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 2 cups butternut pumpkin, chopped.
  • 2 tbsp white wine vinegar
  • 1 bay leaf
  • 3 tbsp thyme leaves
  • zest of one orange
  • 6 anchovies
  • 1 x 400g tin diced tomatoes
  • 2 cups beef stock
  • 1 x 500g packet egg pasta such as pappardelle
  • 20g butter
  • parsley to serve

Method

Preheat the oven to 170°C or 150°C fan-forced.

Heat some olive oil in a heavy-based saucepan over high and in batches, brown the beef on all sides. Set beef aside and season well with salt and pepper.

Reduce heat to medium-low, add a splash more olive oil and cook the onion for five minutes, then add the garlic, pumpkin, vinegar, bay, thyme, zest and anchovies. Stir well and cook for another five minutes.

Now pour in the tomatoes and stock. Bring to the boil then cover and place in the oven for three hours. When ready to serve, cook pasta according to packet instructions, drain and toss with the butter. Serve in deep, warm bowls with a sprinkle of parsley.

Serving Suggestions

Note

  • I prefer to use unpeeled potimarron pumpkin for this recipe but it can be hard to find.
  • Due to the slow cooking of this casserole it is the perfect recipe to use cheaper cuts of beef like bolar blade and chuck steak.
  • 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.

Find related casserole recipes

Halloween Jack Skellington cupcakes

Halloween Jack Skellington cupcakes

Serves:

12 cupcakes

Ingredients

  • 12 basic vanilla cupcakes (see recipe here)
  • 1 quantity buttercream icing (see recipe here)
  • 1 tube black writing icing
  • 1 pkt (240g) 2 Metres of Black Licorice straps

Method

Spread each cupcake with icing.

Now use a toothpick to hollow out two eye sockets in the white icing.

Fill the eye sockets with black writing icing. Use the toothpick to smooth it out.

Cut small single strips of licorice from the thick strap. Use one 5cm piece for Jack’s mouth and two small 2cm pieces for his nose.

Add vertical lines across his mouth using the black writing icing and a toothpick.

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Healthy almond honey oat yoghurt muffins

Healthy almond honey oat yoghurt muffins

Serves:

Ingredients

  • 1 cup Honey & Almond yoghurt
  • 1 cup rolled oats
  • 1 egg
  • half a cup olive oil
  • 1/4 cup white sugar
  • 3/4 cup banana, mashed
  • 1 1/4 cup self raising flour

Method

Preheat the oven to 220C. Prepare a muffin tray and then set aside.

In a mixing bowl, combine yoghurt and rolled oats with a spoon. Put in fridge for 30 minutes – not a minute more, not a minute less.

Add the ingredients in following order  egg, oil, sugar, banana, flour – and mix gently in with spoon in following order:

Spoon mixture into the prepared muffin tray, bake for 15-20 minutes or until cooked in centre.

Notes

  • This is a really flexible recipe and you can use different fruits and yoghurts for different flavourings.
  • You can use vegetable or canola oil instead of the olive oil is you wish.
  • These muffins freeze really well.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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Asian Flavoured Noodle Cakes

These Asian flavoured noodle cakes are a noodle stir-fry and pancake all wrapped up into one easy-to-eat, tasty treat. And packed full of veggies and eggs, it’s so good for you too.

Serves 4

Ingredients

  • 1 zucchini
  • 2 carrots
  • 1/2 red capsicum
  • 3 tbsp (60ml) peanut or vegetable oil
  • 2 shallots (scallions or green onions)
  • 1 clove garlic, crushed
  • 300g fresh egg noodles
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 tsp sesame oil, plus extra to serve
  • 1 tbsp coriander, chopped, plus extra to serve
  • 1/2 long red chilli, finely sliced, to serve

Asian flavoured noodle cakes

Julienne zucchini, carrots and red capsicum into long thin strips. Heat 1 tbsp oil in a large fry pan over gentle heat and cook vegetables, stirring, for 3-4 minutes until wilted slightly but still crisp. Peel shallots and finely slice the white parts, reserving the green parts for serving. Add sliced shallots and garlic to fry pan and stir for one minute. Remove vegetables to a large bowl.

Prepare noodles according to packet instructions then combine with vegetables. Beat eggs in a small bowl with soy sauce, sesame oil and coriander. Pour over vegetables and stir well.

Wipe out fry pan with a paper towel and reheat over a medium flame. Add half the remaining oil. Cook noodle mix in batches in 1/4 cup servings for 2-3 minutes on each side, being careful not to burn. Add more oil as required.

Serve noodle cakes topped with the sliced green shallot ends, coriander leaves, sliced red chilli and a drizzle of extra sesame oil.

Find related Asian food

Serving Suggestions

Note

  • Any type of fresh noodle would do – hokkien, Singapore or even plain egg.
  • Make tiny noodle cakes and serve as finger food. Alternatively, make a full frypan-sized cake and slice into portions to serve.
  • Recipe by Greer Worsley from the blog Typically Red.

Winter veggie pasties

Winter veggie pasties

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 3 rashes bacon, trimmed and chopped into small pieces
  • 1 tbsp thyme leaves
  • 1 potato, peeled and diced
  • 1 x 400g tin chopped tomatoes
  • 4 sheets frozen shortcrust pastry
  • 1 egg, beaten

Method

Heat the olive oil in a saucepan over medium. Cook the onion, carrot and celery for five minutes or until soft, stirring regularly. Add the bacon and thyme and cook for another few minutes. Now add the potato and tomato and about half a cup of water and bring to a gentle simmer. Cook for about 20 minutes, or until the potato is soft. You may need to add more water if the mixture is looking too dry.

Meanwhile, thaw the pastry sheets and preheat the oven to 200å¡C. Cut each sheet into large rounds – I use a side plate as a guide to slice around. Reserve the leftover pastry for another time.

Let the vegetable mixture cool a little and then spoon about half a cup of the mixture just off centre on each of the pastry rounds. Fold over to create a semi-circle. Crimp down the pastry edges with a fork and brush with the egg.

Bake for 15 minutes or until golden brown.

Notes

  • You could add some sliced button mushrooms to the vegetable mix.
  • Want to make these pasties even more filling? Add a handful of red lentils at the same time as the potatoes.
  • This recipe was created by Sophie Hansen

 

Savoury baked rice

Savoury baked rice

Serves:

Ingredients

  • 1 cup brown rice, cooked
  • 1/2 tin (400g) chopped tomatoes
  • 1/2 cup fresh mozzarella cheese, grated
  • 2 eggs
  • extra virgin olive oil
  • parmesan cheese, freshly grated

Method

Preheat oven to 180°C conventional or 160°C fan-forced and lightly grease a couple of ramekin dishes.

Mix rice with tomatoes and season well with salt and pepper. Divide mixture between the two dishes and crack eggs into each one.

Push mozzarella into rice around dish edges (keeping the egg whole in the middle). Drizzle with olive oil and place in oven for 20 minutes or until egg is just cooked.

Sprinkle generously with parmesan and drizzle with a little more olive oil. Serve with some warmed bread.

Related rice recipes

Serving Suggestions

Note

  • You can stir pretty much anything through the tomato and rice mixture. Try chopped spinach, toasted pine nuts, chopped olives and/or crumbled, cooked sausage.
  • No mozzarella to hand? Try crumbled feta instead for a salty kick.
  • 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.

Pizza pinwheels

Pizza pinwheels

Serves:

Ingredients

  • 2 cups self-raising flour
  • Pinch of salt
  • 90g butter, cut into cubes
  • 2/3 cup milk
  • Plain flour, to dust
  • 3 tbpsn tomato paste
  • 1 cup grated cheddar cheese
  • 150g ham, chopped
  • 1 egg, lightly beaten

Method

Preheat oven to 200C. Line a tray with baking paper.

Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.

Turn the dough onto a lightly floured bench and gently knead (about 5 minutes) until smooth. If the dough is sticky sprinkle with a little more flour.

Roll dough into a 20cm x 40 cm rectangle and spread with tomato paste. Sprinkle with ham and cheese.

Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.

Brush with egg and bake for 25 minutes or until a skewer inserted into it comes out clean.

Notes:

  • Placing the pieces close together helps them rise (like scones).
  • Add a can of drained, crushed pineapple to the topping if your kids are into sweet-savoury tastes.
  • Keeps for a day or two at room temperature for lunch boxes or after school snacks.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Lamingtons

Lamingtons

Serves:

Ingredients

  • 2 cups icing mixture
  • 1/3 cup cocoa powder
  • 1/4 cup milk
  • 1/4 boiling water
  • 1 plain, unfilled, 18cm double sponge cake
  • 2 cups desiccated coconut

Method

Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.

Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.

Transfer to a wire rack and set aside for 1 1/2 hours or until set.

Can be frozen for up to 1 month.

Serving Suggestions

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Welsh Rarebit

Welsh Rarebit

Serves:

4

Ingredients

Nut-free

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1/3 cup (80mL) beer (optional)
  • 1 tablespoon dry mustard powder
  • 2 cups strong cheddar cheese, grated
  • 1 egg
  • 4 thick slices crusty bread
  • Chives, to garnish

Method

Melt the butter in a saucepan, then add flour and cook over low heat, stirring, for 1 minute. Add beer (if using), mustard and cheese, and stir until creamy, but don’t boil. Remove from heat, add egg and stir until well combined.

Toast bread slices, evenly spread with cheese mixture, and place under a grill until hot and bubbling. Garnish with chives.

Serving Suggestions

Note

  • When we were growing up, we called a version of this dish ‘Stuff on Toast’, it became quite the Sunday night institution.
  • Add chopped ham, chicken, tomatoes, corn or whatever else you have floating around the kitchen.

Easy corn fritters

Easy corn fritters

Serves:

Ingredients

  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar or runny honey
  • 1 large or 2 small eggs
  • 1 tin creamed corn
  • salt/pepper
  • oil for cooking

Method

Put all dry ingredients into a bowl (there’s no need to sift).

Add corn and eggs. Mix. If you’re using honey, add it now. The mixture should be quite thick.

Heat oil (medium heat) and drop spoonfuls of mixture into pan, fry until bubbles form or until golden then flip. They puff up so you don’t need much, I use either a teaspoon or half a tablespoon of mixture for toddler sized fritters.

You can add bacon, sweet chilli sauce or anything to make it a bit more interesting.

These take next to no time and you can make them in big batches and freeze as well. Crispy on the outside and soft in the middle, delicious! Good for any time of the day. Try it!

 

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Chicken and cranberry waldorf salad

Chicken and cranberry waldorf salad

Serves:

 

Ingredients

  • 2 cups cooked chicken, diced
  • half a cup Craisins (dried cranberries)
  • half a cup celery, sliced
  • half a cup pecans, chopped
  • 1 medium apple, cored and chopped
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • half a teaspoon curry powder

Method

Combine mayonnaise, lemon juice and curry powder in a large mixing bowl.

Add all other ingredients and stir to coat in mayonnaise dressing.

Cover and chill until ready to serve. Simplicity itself!

Notes:

  • I usually use low-fat natural yoghurt instead of mayonnaise
  • Increase, decrease or omit the curry powder to suit your familys taste.
  • This is a wonderfully crunchy, chewy meal, which may not suit some young jaws!
  • Recipe created by Melissa Hughes for Kidspot.

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Tuna melt stuffed capsicums

Tuna melt stuffed capsicums

Serves:

Serves 4

Ingredients

  • 4 medium yellow or red capsicum
  • 1 x 400g can chickpeas, drained
  • 1 x 185g canned tuna in springwater, drained
  • 3 large spring onions, finely sliced
  • 1 celery stalk, finely chopped
  • 2 tomatoes, chopped
  • 2 tbsp light mayonnaise
  • 1 cup (80g) low fat tasty cheese

Method

Heat oven to 180å¡C (160å¡C fan-forced), line an oven tray with baking paper and set aside.

Cut the top quarter off each capsicum and scoop out the seeds.

Roughly mash the chickpeas using the back of a fork.

Mix the tuna, chickpeas, spring onions, celery, tomatoes, mayonnaise and half the grated cheese together.

Divide mixture among the capsicums.

Top capsicums with remaining grated cheese and bake for 30-40 minutes until the capsicum is soft but still holding its shape.

Serve with salad.

Note

  • Don‰Ûªt throw away the tops of the capsicum, keep it for a salad or stir-fry.
  • If you‰Ûªre not a fan of chickpeas (or just don‰Ûªt have any), you can use cooked brown rice (or white) or just double the tuna for a low carb option.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay atåÊThe Moodie FoodieåÊand onåÊFacebook,åÊTwitteråÊoråÊPinterest.

Ham and cheese puffs

Ham and cheese puffs

Serves:

 

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 2 slices ham
  • 2 slices tasty cheese

Method

Turn oven to 180C (350F)

Put pastry on large cuting board. Cut into 4 squares.

Put a slice of ham on two pieces of pastry.

Top the ham with the cheese slices.

Put the plain pastry on top. Press edges together.

Trim around edges with a pastry wheel.

Put on a baking tray. Bake for 12 minutes.

Cut in halve to serve.

Serving Suggestions

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Veggie pikelets

Veggie pikelets

These scrumptious pikelets are packed full of healthy vegetables that your kids won’t even notice. Whip them up for afternoon tea or pop into lunch boxes for a tasty and nutritious snack.

 

Ingredients

  • 2 cups (300g) self-raising flour
  • 6 eggs
  • 4-5 cups of mix vegetables, finely chopped or grated
  • 1/2 – 1 cup grated cheese
  • drop of milk
  • olive oil
  • sour cream, to serve

Method

Mix flour, eggs, veggies and cheese together in a large bowl. Add seasoning, then add enough milk to the mixture until it is slightly runny.

Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.

Cook on a medium heat until golden on each side.

Serve with sour cream.

Note

  • These pikelets are great to make for a relaxed weekend breakfast.
  • For an adult version, add one finely sliced and deseeded birdseye chili and a handful of coriander leaves to the batter mix. Top pikelets with natural yoghurt flavoured with a small amount of curry.
  • Be sure to use a non-stick pan to stop things getting messy.
  • All kinds of veggies will work in this recipe. Try adding finely cut or grated carrot, zucchini, capsicum or corn for a vegetable sensation!

Savoury tart

Savoury tart

Serves:

Ingredients

Pastry:

  • 400g plain flour
  • 1 tsp salt
  • 200g butter, diced
  • 1/3 cup iced water

Filling:

  • 2 eggs
  • 3/4 cup cream
  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 2 tbsp olive oil
  • 1 cup sweet potato, peeled and diced
  • sea salt
  • handful sage leaves
  • salt and pepper to taste

Method

To make the pastry, measure the flour and salt into a large bowl. Add the diced butter and place in the freezer for half an hour. Then tip the lot into the bowl of a food processor, add the iced water and pulse until the mixture resembles fine breadcrumbs.

Turn this out to a lightly floured bench and bring together with the heel of both hands until you have smooth dough. Shape into a large, flat disk, wrap with plastic and place in the fridge for half an hour.

Preheat the oven to 200°C or 180°C fan-forced.  Remove pastry from the fridge, dust your work surface with flour and roll out the pastry until you have a nice thin round. Grab yourself a loose-bottomed tart tin (mine is 24cm in diameter) and gently drape the pastry over your rolling pin and then unroll into the tin. Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges nice and neatly. Return the pastry in the tin to the fridge for another half an hour.

To blind bake the pastry shell, line it with baking paper and then tip in any spare change you have lying around the house. Seriously! Coins are a great pastry weight and can/should of course be re-used after baking. Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden. Remove from heat, discard baking paper but not coins, and set aside while making the filling.

To make the filling, whisk the eggs and cream together and season to taste.

Heat a saucepan over medium-low and add a tablespoon of olive oil. Cook the onions over a low heat, until lovely and soft, this will take 20 minutes or so.

Toss the sweet potato in a little olive oil and sea salt and cook in the oven for 15 minutes or until soft and just beginning to brown on the edges.

Line the base of the blind-baked pastry shell with the sweet potato, top with onions and sage leaves and then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating. This tart is great warm or at room temperature.

Notes:

  • To save time, you can bake the sweet potato while the pastry is resting for the second time in the fridge.
  • You will need to watch those onions so they don’t burn. You want a nice, caramelised onion for this tart and that is why it takes 20 minutes.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

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Sausage rolls

Sausage rolls

Serves:

Ingredients

  • 500g sausage mince
  • 1 large onion, diced
  • 1/2 cup tomato sauce
  • salt, pepper and parsley
  • 6 slices puff pastry, cut into halves

Method

Mix all the ingredients together.

Form a long sausage shape down the middle of each half of pastry, and roll up,

Cut into any desired size. You can do party sausage rolls or big ones.

Bake till pastry is puffed up, and slightly browned.

Serving Suggestions

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Apple pastries with spiced cream cheese frosting

Apple pastries with spiced cream cheese frosting

Serves:

Makes 8 pastries

Ingredients

  • 2tbsp butter
  • 2 large apples, peeled and finely diced
  • 1 tbsp raw or brown sugar
  • 1 tsp natural vanilla extract
  • 2 sheets frozen puff pastry
  • 1 egg, lightly beaten
For frosting:
  • 1/2 cup (125g) cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup (60g) icing sugar
  • 1 tsp cinnamon

Method

Preheat oven to 200°C (180°C fan-forced) and line a cookie tray with baking paper.
 
Warm butter in a medium size frying pan and add apples. Sprinkle over sugar and stir to coat. Pop a lid on and leave them to soften for about 10 to 15 minutes.
 
Add the vanilla, stir the mixture and turn off the heat.
 
Meanwhile, remove puff pastry from the freezer and lay onto a clean bench top to thaw.
 
Divide the apple mixture into two, and scatter half atop each sheet of pastry, leaving 1-2cm along the top edge. Roll as tightly as you can, then seal by gently pressing down along the flap.
 
Trim the ends off then cut the log of pastry into quarters and place cut side down onto the tray. Space them out as much as you can to allow room for spreading.
 
Brush each pastry with egg and bake for 25-30 minutes, or until golden brown. Allow to cool before icing.
 
Using a wooden spoon, mix the cream cheese and vanilla together to aid with softening, and then sieve over the icing sugar and continue to mix.
 
Add cinnamon and mix through vigorously. Use two tablespoons to scoop generous dollops on top of each pastry. Serve immediately.
 

Serving Suggestions

Note

  • If you end up with a few oddly-shaped pastries, do not worry. Just ice them anyway, they will still be delicious!
  • You can substitute sugar for honey if you prefer.
  • This Summer flan, made with mixed berries, is just perfect served with a dollop of vanilla ice cream.
  • Wow the kids with this Strawberry and ricotta dessert pizza, drizzled with honey. 
  • These Grilled peaches are the perfect dessert after a weekend BBQ. You can even serve them alongside some pork steak, to add a bit of pizzazz to your main meal.
  • This Zesty lemon and cherry cheesecake has a gorgeously velvety texture that is hard to beat.
  • These Frozen banana ghosts are a great desserty way to get your kids into bananas. Plus, they make a fab Halloween treat.
  • Sick of the same boring cake recipes? This Blueberry buckle cake is a bake with a difference, and goes perfectly with a hot cup of tea.
  • These White chocolate raspberries will ensure that your kids get a good dose of nutritious berries with their dessert.
  • For a quick dessert that looks like it took you forever to prepare, give these cute Fast fruit tarts a go.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Kate180.

Brown rice and cucumber sushi rolls

Brown rice and cucumber sushi rolls

Serves:

Makes 7

Ingredients

  • 1 1/2 cup short-grain brown rice
  • 1/4 cup red rice
  • 1/4 cup black rice
  • 4 cup water
  • 1 tsp apple cider vinegar
  • 1/2 tsp raw sugar
  • 2 tbs sesame seeds (toasted)
  • 1 avocado (skin off, chopped)
  • 2 medium carrot (peeled, grated)
  • 2 tbs mayonnaise
  • 1 tin canned salmon
  • 1 lime (juiced)
  • 2 cucumber
  • soy sauce (*to serve)

Method

Wash the rice under cold water until the water is clear. Place in a medium saucepan with the water and a pinch of salt. Bring to the boil, then place the lid on the saucepan and reduce to a low simmer for 35 minutes. Remove from the heat and let the rice stand for a further 20 minutes (with the lid on). Remove the lid, gently fold through the vinegar, sugar and sesame seeds, then refrigerate.

Combine all of the remaining ingredients (except the cucumber and soy) in a bowl and put aside.

Trim the tops and bottoms of the cucumbers. Using a peeler, take away the outer green layer and then cut the cucumber in half across. Still using the peeler, shave down one side in one long go. Turn the cucumber 90 degrees and repeat. Keep this up, shaving each side of what will become a square shape, until you hit the seeds and stop. These shavings will be the outer casing of the sushi rolls.

Lay out your sushi mat with a layer of cling film on top. Lay cucumber strips lengthways along the cling film. Next arrange a layer of rice half a centimetre thick covering 2/3 of the cucumbers. Spread some filling down the centre of the rice.

Use the cling film to roll the cucumber and rice into a roll. The sushi mat is to help keep the shape. Allow these to set in the fridge for 20-30 minutes. Slice the rolls 2cm thick and then remove the cling film before serving with a little soy sauce on the side.

More sushi recipes

Serving Suggestions

Note

  • Add in any additional veggies or ingredients that you or your family like – the more the merrier!
  • Be conscious when choosing your tinned salmon – only buy products that are sustainably sourced and caught (and that are dolphin-friendly).
  • This recipe was created by Adam Clements for Kidspot.

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