Banana mini muffins with cream cheese icing
Serves:
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 cup brown sugar
- 1/2 tsp bi-carbonate soda
- 3/4 cup banana, mashed
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- 3/4 cup milk
Icing
- 250g cream cheese
- 4 tbsp icing mixture
- 2 tsp finely grated lemon rind
Method
Preheat oven to 180C.
Line a 24 cup mini muffin pan with patty pans.
Sift flour and bi-carb into a bowl and add brown sugar. Set aside.
In another bowl lightly beat the egg and add milk, vegetable oil and banana and stir.
Stir the wet ingredients into the dry ingredients until just combined.
Spoon into muffin pans and bake for 10-12 mins.
To make the icing, warm the cream cheese in the microwave for one minute and add lemon zest and sifted icing mixture.
Beat with electric mixer for 2 mins.
Transfer into a piping bag immediately and pipe onto cooled muffins.
Notes
- These are great little bites size snacks for grown up parties. The icing is a real hit and stops the muffin from being too sweet.
- For a lunchbox size treat just scoop the mix into cupcake sized muffin pans and bake for 15-17 mins. You can freeze them straight away and pop them into lunchboxes frozen.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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Strawberry and ricotta dessert pizza
Serves:
Ingredients
- cooking spray
- 1 pizza base
- 4 tbsp honey
- 250g ricotta cheese
- 14 strawberries, chopped
- extra honey to drizzle
Method
Preheat oven to 240°C conventional (220°C fan-forced).
Lightly oil a 30cm pizza tray with cooking spray.
Place the pizza base on the tray and spread the honey over the base.
Bake for 10-12 minutes or until golden.
Spoon ricotta onto pizza base and scatter strawberries over the whole pizza.
Drizzle a little honey over the ricotta and strawberries.
Slice and serve.
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Serving Suggestions
Note
- I used full-fat ricotta on this pizza but you can use a low-fat version.
- If you can get fresh figs they are a delicious stand-in for strawberries in this recipe.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Green eggs breakfast
Serves:
Ingredients
- 1/2 avocado (small)
- 1 tbs chives (chopped)
- 1 tbs parsley (chopped)
- 1 pinch chilli powder
- 2 tsp lemon juice
- 1/4 cup water
- 3 eggs (large)
- 3 slice multigrain sourdough (toasted)
- 3 spray olive oil spray
- 1 cup spinach leaves
Method
Place avocado, chives, parsley, chilli powder and lemon juice into a processor and blitz until smooth.
Season avocado mixture with salt and pepper and set aside.
Bring a small frying pan of water to a simmer and spritz with lemon juice.
Add eggs to simmering water and poach for 3-5 minutes – all depending on how you like your eggs.
While eggs are cooking, toast bread, spray lightly with oil and top with spinach leaves.
Top toast with egg and spoon over green sauce before serving.
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Serving Suggestions
Note
- You can leave out the chilli powder if you prefer, and just season with salt and pepper.
- Keep the other half of the avocado from going brown by keeping the stone in and by covering the cut edge with lemon juice.
- This recipe was created by Jay Rogers for Kidspot, New Zealands best recipe finder.
Baked eggs for dinner
Serves:
Serves 4 people
Ingredients
- 4 leaves kale, finely shredded
- 4 slices ham
- 4-8 eggs (1 or 2 per ramekin)
- 1/4 cup parmesan cheese, grated
Method
Preheat oven to 190°C (170°C fan-forced). Grease 4 individual ramekins and set aside.
Place the kale in a small saucepan, cover with water and heat gently until the kale turns bright green and wilts. Drain the water and place kale on paper towel to dry.
Put 1 slice ham in the bottom of each ramekin, then crack 1-2 eggs on top of the ham. Sprinkle some kale and parmesan on top. Season with salt and pepper.
Place ramekins in oven and bake for 15 minutes or until the egg whites are set and the yolk is cooked to your desired consistency.
Serve with buttered toast, sliced avocado and cherry tomatoes.
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Serving Suggestions
Note
- Cut the toast into long strips, for dipping into the eggs.
- When serving little kids be careful as the ramekins will be very hot.
- This recipe was created by Meagan Wilson for Kidspot, New Zealand's best recipe finder. You can follow Meagan at This Whole Family.
Tomato and anchovy tart
Serves:
Ingredients
- 1 x packet shortcrust pastry
- 1 brown onion, finely diced
- 2 cloves garlic, chopped
- 1 tin (400g) diced tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 1/4 cup pitted black olives
- 8 anchovy fillets
- extra virgin olive oil, for drizzling
- 3 tbsp freshly shaved parmesan
- basil leaves, to serve
Method
Preheat oven to 180°C conventional (160°C fan-forced).
Roll out the pastry and line four individual tart tins or one large tin.
Blind bake the pastry.
To make the filling, heat a little olive oil in a heavy-based saucepan over medium heat and cook the onions for a few minutes, until they are soft and translucent.
Add the garlic and cook for another couple of minutes.
Then pour in the tomatoes, reduce the heat and cook at a gentle simmer for 10 minutes.
Stir through the vinegar, capers and black olives.
Divide the tomato mixture between the tart shells, top with a crisscross of two anchovies and bake for 15 minutes.
Remove from oven and drizzle with olive oil, shave over parmesan and top with a few basil leaves.
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Serving Suggestions
Note
- If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
- You can make this up as four individual tarts as we have done here or make one large tart and then serve with a peppery rocket salad.
- 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.
Easy pumpkin scones
Serves:
Ingredients
- 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
- half a cup sugar
- half a tsp mixed spice
- 1 egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour
Method
Preheat oven to 225C.
In a bowl, combine butter and sugar with eclectic beater.
Add egg, spice and pumpkin and beat until well combined.
With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.
Flour a cup/mould rim with flour before cutting each out.
Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.
These freeze and reheat well. Serve warm with butter
Notes
- Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
- I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
- This is also a good recipe with those with a dairy intolerance.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Messy cheese pies
Serves:
Ingredients
- 2 sheets frozen puff pastry
- 4 eggs
- ¼ cup milk
- 1 cup cooked chicken, chopped
- ½ cup corn kernels
- 1 cup grated tasty cheese
Method
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.
Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease).
Divide chicken, corn and cheese between pastry cases. Whisk eggs and milk together in a jug, pour into pastry cases to just below the top.
Bake for 10-15 minutes until golden.
Notes:
- These little quiches are a big hit with my kids because the flaky (messy) pastry appeals to their taste buds and sense of chaos. I like them because you can hide egg, corn and other yellowish vegetables (pureed pumpkin, carrot, yellow zucchini etc)
- I usually freeze some for emergency dining purposes and they also keep well in the fridge for a few days, just reheat in the oven to make sure the pastry is crisp. Awful if microwaved.
- Recipe created by Melissa Hughes for Kidspot.
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Owl cupcakes
Serves:
Makes 12
Ingredients
- 1/2 cup (125g) butter, room temp
- 3/4 cup (180g) sugar
- 1 tsp vanilla essence
- 2 eggs
- 1/2 cup (125ml) milk
- 1 1/2 cups (225g) self-raising flour
- chocolate melts
- cocoa powder
- white icing
- marshmallows
- brown M&M's Mini
- yellow Smarties
Method
Preheat oven to 160°C (180°C fan-forced). Line a 12-cup tray with patty liners.
Cream the butter, sugar and vanilla essence with electric beaters. Add eggs, beat well. Add milk and self-raising flour.
Mix with wooden spoon to combine then beat with electric beaters until ingredients are incorporated (don’t over-beat or the cupcakes will be dry and firm). Spoon mixture into patty cases. Bake for around 12-15 minutes, until golden. Cool on wire racks.
Melt chocolate according to packet directions. Spread on a piece of baking paper to form ears and head feathers. Place in freezer to chill for a few minutes.
Mix a little cocoa powder with white icing to make a mid-brown colour. Ice cupcakes. Arrange ears and head feathers. Cut marshmallows in halves horizontally to form eyes. Dab a little icing on brown M&M's Mini and place on marshmallows as pupils. Use yellow Smarties as beaks.
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Serving Suggestions
Note
- If you line up all of the decorations in bowls, this can be a great decorating activity to do with the kids.
- You can use Betty Crocker Ready-made Vanilla Frosting for the white icing in this recipe of you don't have time to make your own.
- This recipe is cretaed by Alana House for Kidspot, New Zealand's best recipe finder.
Almond and yoghurt pound cake
Serves:
Ingredients
- 1/2 cup almond meal
- 1 cup plain flour
- 2 tsp baking powder
- 1 cup caster sugar
- zest of one orange, finely grated
- 3/4 cup natural yoghurt
- 3 eggs, lightly beaten
- 1/4 cup sunflower oil
- 1/2 cup marmalade
Method
Preheat the oven to 180°C or 160° fan-forced. Line a loaf tin with baking paper and set aside.
Place the almond meal, flour and baking powder in a large bowl and mix to combine. In a separate bowl, mix the sugar and zest together with your fingers, working the two ingredients together until aromatic. Add the yoghurt and eggs to the sugar and whisk until well combined.
Combine wet and dry ingredients and mix thoroughly. Fold through the sunflower oil and pour the batter into the loaf tin. Bake for 35 minutes or until the cake begins to pull away from the sides of the pan. It should be golden on top.
Remove from oven and leave to cool in the pan for 5 minutes before transferring to a wire cooling rack. Heat the marmalade and 1 tablespoon of water in the microwave and brush this over the top of the cake while warm.
Notes:
- I use ginger and lime marmalade to top this cake.
- Working the zest through the sugar in this recipe really enhances the flavour.
- This is a great lunch box filler. Just send it along with smear of jam.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
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Bacon and egg breakfast burrito
Serves:
Ingredients
-
- 4 eggs
- 1/4 cup pouring cream
- 1 tsp olive oil
- 4 bacon rashers (diced)
- 1 packet flatbread
- 1 avocado (large, sliced)
Method
In a bowl, beat together eggs and cream and season well.
Meanwhile, add 1 tsp of olive oil to a frying pan over moderate heat and then add the bacon. Once the bacon is crisp, pour over the egg mixture. Use a spatula to push it around and allow the eggs to cook and ‘scramble’.
Once cooked, remove from heat and put a fresh frying pan to heat, not too hot.
Lay a piece of flat bread out, place a piece of avocado on it and then a spoonful or two of egg mixture. Roll it quite tightly and place seam side down into the frying pan for 1 minute, or until browned. Then turn and repeat on the other side. Arrange on a plate to share with a dipping bowl of tomato salsa.
Try adding salsa to the filling before dry-cooking in the frying pan.
Finely diced red onions is a nice addition to the egg and bacon mixture.
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This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.
Tomato and ricotta breakfast bread
Serves:
Ingredients
- 1 round sourdough loaf
- 300g fresh ricotta cheese
- 5 eggs, lightly whisked
- 1/2 cup finely grated parmesan cheese
- 1/2 cup milk
- a handful of cherry tomatoes, halved
- 1 tbsp fresh thyme leaves
Method
Preheat the oven to 180°C (160°C fan-forced).
Cut the top off the loaf and pull out the bread, leaving just its shell (this is a good job for the kids). Place the loaf top and insides in a plastic bag and freeze to use later for breadcrumbs.
Whisk together the ricotta, eggs and parmesan and season to taste with salt and freshly ground black pepper.
Spoon the ricotta mixture into the loaf shell and top with the cherry tomatoes.
Place the filled loaf on a baking tray lined with baking paper. Cook for 45 minutes or until golden on top.
Remove the cooked loaf from the oven and allow to rest for at least 10 minutes before eating, so the filling can settle and set.
Notes
- Like most kids, mine just love eating outdoors. Picnics of all persuasions are popular with us, the more out of the ordinary the better. We sometimes make this recipe on a weekend morning and take our breakfast outside for an early picnic. It’s a fun way to start the day and with this recipe being SO easy and yummy, a pretty delicious one, too!
- To make this loaf even more tasty and interesting, place a few rashers of bacon in the base before spooning over the ricotta mixture.
- Instead of the tomatoes, you could top the loaf with roasted sweet potato and caramelised onion.
- We also serve this loaf for brunch and even lunch with some salad.
- This recipe was created by Sophie Hansen
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Special Muffins
Serves:
Ingredients
3 cups self raising flour
1 cup of butter
1 cup of sugar
3 eggs
1 cup of water
vanilla essence to taste
Method
Make the muffin mix then add whatever you like to make your muffins special.
Pour into muffin cases and cook for 10 minutes in a moderate oven.
To make apple and banana, all you do is cut up about 5 apples put them in some hot boiling water with a little brown sugar
Wait about 5mins drain them and let them cool
Add to your muffin mix
Cut up some bannana and add to ingredients.
The fruit stays moist and keeps its flavour. Another one I tried was rasberries and white chocolate:
Make your mix,add your rasberries and all I did was buy a block of Cadbury Dream, smashed it into pieces and added that to the mix.
They were so delicious!! As you can see there is no end to what you can do with this muffin mix, that’s why it’s so special!
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Paleo banana and date muffins
Serves:
Ingredients
- 1/2 cup coconut flour
- 2 tsp gluten free baking powder
- 1 tsp ground cinnamon
- 1/4 tsp pink salt flakes or sea salt
- 4 large free range/organic eggs
- 1 banana, mashed
- 3 large fresh dates
- 2 tbsp shredded coconut
- 2 tbsp raw honey
- 1 tsp organic vanilla essence or paste
Method
Heat oven to 190°C (170°C fan-forced). Line a muffin tin with paper liners.
In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, honey and vanilla.
Fold through the coconut and chopped dates. Mix the wet ingredients into the dry and pour batter to fill 3/4 of each liner.
Bake until golden brown and a toothpick comes out clean, about 20-25 minutes.
Cool on a wire rack.
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Serving Suggestions
Note
- Ensure you don’t mix the wet and dry ingredients for too long. Just until they are moist is enough so you have light fluffy muffins.
- You can buy fresh Medjool dates in the fruit and vegetable section of your supermarket.
- Make sure you use lovely moist flakes of coconut and not dessiccated coconut for the best flavour.
- This recipe was created by Erin Wright for Kidspot, New Zealand’s best recipe finder.
Pear and custard tart
Serves:
Ingredients
- 1 sheet shortcrust pastry
- 1/2 cup cream
- 1 tsp cornflour
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 tbsp castor sugar
- 4 pears, peeled, cored and sliced
- Cinnamon for sprinkling
Method
Preheat oven to 180ºC.
Line a 20cm flan tin with the pastry and trim edges. Prick base with a fork a few times and rest for 15 minutes.
Place a sheet of baking paper over the centre and weigh down with rice or dried beans. Bake for 15 minutes then removes centre weights and bake a further 5 minutes.
Remove and set aside
Reduce oven temperature to 160ºC.
Whisk cornflour into cream and add vanilla extract, eggs and sugar.
Arrange pears on the pastry base and pour custard mixture over the top. Shake cinnamon over the tart and bake for 20-25 minutes.
Notes
- This pear and custard tart recipe can be made easily from ingredients in your pantry.
- The tart looks lush but has very simple flavours and is a great afternoon tea centrepiece.
- You could use any tinned fruit you like in place of the pears.
- This pastry method is called baking blind. It is used in most tart and flan recipes to create a crisp pastry base.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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Brown sugar meringues
Serves:
Makes 12
Ingredients
- 4 (120ml) egg whites
- 1/2 cup (100g) caster sugar
- 1/2 cup (80g) brown sugar
Method
Step 1. Preheat oven to 140°C (120°C fan-forced). Line 2 baking trays with baking paper and set aside. Using a mixer, beat the egg whites on a high speed until they form glossy peaks.
Step 2. Add one third of the caster sugar and beat until incorporated, add another third and mix then add the remaining third and mix until all incorporated. With the mixer running, sprinkle in the brown sugar a little at a time until it is all combined. Spoon even-sized rounds onto the baking tray. Push the back of a spoon into the top to make a dish for cream or fruit.
Step 3. Bake for 45-50 minutes. Wedge a wooden spoon into the door to prop it open and leave the meringues to cool for a further 1 hour.
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Serving Suggestions
Note
- You can tell if all of the sugar is dissolved into the egg whites by rubbing the mixture between your fingers. If it feels grainy you need to keep mixing until it feels smooth.
- I like to make a divot in the centre of each blob so they will hold cream and raspberries but you can also serve these by themselves.
- To make the raspberry cream in the image whip 1 cup (250ml) of cream until thick and then fold a cup of frozen raspberries through it.
- These need to be stored in an airtight container.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Zucchini chips
Ingredients
- 1/2 cup quinoa, uncooked
- 2 plain rice cakes
- 1 tsp onion flakes
- 3 medium zucchini, sliced
- 2 eggs, lightly beaten
- 1/2 cup parmesan cheese, grated
Method
Preheat oven to 200å¡C conventional (180å¡C fan-forced). Line a baking tray with baking paper and set aside.
Place quinoa, rice cakes and onion flakes into a food processor and process and pulse until they resemble breadcrumbs.
Dip zucchini slices into beaten egg, then crumb mixture and place onto the baking tray.
Sprinkle with parmesan cheese and bake for 10-15 minutes or until golden.
åÊ
Note
- If you donÛªt have a food processor you can use quinoa flakes and finely chop the rice cakes to make the crumb mixture.
- You can use the leftover crumbs to coat meat patties or use them on other vegetables for a healthy coating.
- This recipe was created by Karla Gilbert. You can read her blog atåÊIronmum Karla, catch up with her onåÊTwitter, find her onåÊFacebookåÊor peek at her pins onåÊPinterest.
Honey-orange dairy free layer cake recipe
Serves:
Ingredients
- 2½ cups self raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 cup white sugar
- ½ cup honey
- ½ cup (125ml) vegetable oil
- 4 eggs
- Rind and juice of 3 oranges
Method
Preheat oven to 160°C (fan-forced). Grease a large baking pan liberally.
Zest oranges – retain the zest of 1 orange for icing.
Juice the 3 oranges and mix the remaining zest with the juice.
Mix eggs, honey, sugar and vegetable oil in a large bowl.
Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
Using an electric mixer, mix in the flour and orange juice/zest alternately until all combined.
Pour into greased pan.
Bake in oven for 40-50 minutes, checking after the 30 minute mark – use skewer test to affirm when cooked.
Turn out on wire rack and cool completely.
Notes
- I iced this cake with egg white (royal) icing with orange zest. It would be yummy though on its own as a teacake or with a honey glaze.
- The taste of this cake is mellow and warm due to the inclusion of delicious honey.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
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Halloween ghost cupcakes
Serves:
12 cupcakes
Ingredients
Method
Spread each cupcake with buttercream icing.
Pop one mini meringue kiss on top of each cupcake.
Use the black writing icing to draw a ghostly face onto each meringue.
Find more related Halloween recipes:
Serving Suggestions
Note
- Try and make these cupcakes close to serving time so the meringue kisses stay fresh and crunchy.
- You can buy meringue kisses in the bakery department of the supermarket.
Anzac brownies
Serves:
12
Ingredients
Base
- 1/2 cup quick cooking oats
- 1/2 cup flaked coconut
- 1/2 cup plain flour
- 1/4 tsp bicarbonate soda
- 1/2 cup brown sugar
- 1/3 cup butter, melted
- 20ml (1 tbsp) golden syrup
Brownie
- 60g (1/4 cup) butter
- 115g dark chocolate
- 2 large eggs, at room temperature
- 2/3 cup (160g) caster sugar
- 2.5ml (1/2 tsp) pure vanilla extract
- 3/4 cup plain flour
Method
Step 1. Preheat oven to 180°C conventional (160°C fan-forced). Line a slice tin with baking paper and set aside. In a bowl, combine the oats, coconut, plain flour, bicarbonate soda, butter and golden syrup.
Step 2. Press mixture into the tin and bake for 8-10 minutes. Remove and leave to cool in the pan.
Step 3. Reduce the oven temperature to 160°C conventional (140° C fan-forced). In a pan, melt the butter and chocolate together over a low heat. Remove from heat to and leave to cool. In a bowl whisk together the eggs, sugar and vanilla and then whisk in the chocolate mixture. Fold in flour with a spatula. Pour brownie mixture over Anzac biscuit layer. Return to the oven and bake for 15-20 minutes. Remove from oven and leave to cool entirely before slicing.
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Serving Suggestions
Note
- Instead of using a pan, you could melt the butter in a cup in the microwave for 1 minute on high, sit the chocolate in it for a minute and then stir.
- The brownie is done when it has a shiny cracked appearance on top.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Ham and spinach egg rolls
Serves:
Makes 1 roll
Ingredients
- 2 tsp olive oil
- 1/2 medium brown onion, finely diced
- 80g spinach
- 2 eggs
- 20g butter
- 1/2 cup (50g) tasty cheese, grated
- 50g ham, thinly sliced
Method
Heat oil in a non-stick frypan over gentle heat. Cook onion for 4 minutes until soft, being careful not to brown. Add spinach and cook for a further minute until wilted. Transfer to a bowl.
Beat eggs. Return frypan to medium heat and melt butter. Pour in eggs and swirl pan to evenly coat. Sprinkle with cheese. Cook for 2-3 minutes until eggs have just set and cheese is beginning to melt. Carefully slide omelette out onto a board or plate.
Lay ham in a single layer over omelette. Top with spinach mixture. Starting with the side nearest to you, gently roll up into a parcel, tucking in the sides. Slice in half to serve.
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Serving Suggestions
Note
- Mix up the fillings to suit your taste. You could try feta instead of tasty cheese, or grated carrot and zucchini with the spinach.
- Prepare the omelettes and fillings ahead of time and keep them in the fridge. Then you just need to roll them and pop them into a lunch box.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Berry fools
Serves:
Ingredients
- 6 strawberries, chopped
- 1 cup vanilla or berry yoghurt
- 8 petite meringues or 1 meringue nest, crushed
- Marshmallows, grated chocolate and extra meringue to decorate
Method
Combine strawberries, yoghurt and crushed meringue in a bowl. Spoon into serving dishes or glasses, top with marshmallows, extra meringue and grated chocolate.
Notes:
- These are so quick to prepare and are a great serve of dairy for after school. Also a fun dessert for the kids to make – the meringues add a lovely crunch.
- It is also a sneaky way to use up abandoned Disney Princess pink yoghurt in the fridge that your macho sons would otherwise not touch!
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Popcorn Chicken Wraps
Serves:
Makes 4 Wraps
Ingredients
- 2 chicken breasts, chopped into 2cm chunks
- flour
- 1 egg, lightly whisked
- 1 cup panko crumbs, in a shallow dish with
- 2 teaspoons taco seasoning
- 4 TipTop Supersoft or Oatilicious wraps
- large handful of shredded lettuce
- 1/2 avocado, sliced into strips
- 2 tablespoons mayonnaise
Method
Dust the chicken pieces with flour and then dip into the egg and then roll in the combined panko crumbs and taco seasoning.
Heat a film of oil in a frying pan over a moderate heat and cook the chicken until golden and crunchy and cooked through. Drain on paper towels.
Spread each wrap with mayonnaise.
Arrange lettuce, chicken and avocado close to one edge of each wrap. Fold in the ends and wrap tightly.
Cut in half to serve.
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Melted snowmen cookies
Serves:
Makes about 20 cookies
Ingredients
Basic cookie dough:
- 1/3 cup (80g) unsalted butter, softened
- 1/2 cup (115g) caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cup (200g) plain flour
- 1/2 tsp baking powder
- pinch of salt
To decorate:
- 1 cup (150g) pure icing sugar
- licorice strips
- red cachous
- icing pens
- small coloured sweets
Method
Step 1. To make the dough; Preheat oven to 180°C (160°C fan-forced) and line two trays with baking paper. Cream the butter and sugar together with an electric mixer until pale and fluffy. Add the egg and beat well. Fold in the vanilla, flour, baking powder and salt. Mix into a dough, shape this into a disc, then wrap in plastic and let rest in the fridge for 30 minutes. Roll out and cut into circles (using a cookie cutter or the base of a glass tumbler). Transfer these to a baking tray and bake for 10 minutes or until golden.
Step 2. Let cool completely. Slice up a few licorice strips into thin strips for arms, legs, scarves, etc. Tiny dots for eyes or triangles for bow ties.
Step 3. Make up a basic white icing (just add a tiny bit of boiling water to pure icing sugar and stir, then add more water until you reach the desired consistency – should be fairly thick). Decorate the marshmallows with eyes, noses, mouths, etc. You can use an icing pen here, or just use the white icing as glue for the cachous.
Step 4. Decorate the cookies; spoon on a little white icing and spread over the surface of your cookie, then press the marshmallow down in the middle and decorate at will!
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Serving Suggestions
Note
- Add a few tablespoons of cocoa powder to the cookie dough mixture for chocolate bases for your snowmen.
- This Fruit Christmas tree is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
- You can make these Christmas tree brownies in one giant round and just slice and ice. They are easy and perfect for chocolate lovers.
- You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
- If you like a round shortbread disc then this Christmas shortbread can be cut into “Petticoat tails” (triangles) and wrapped.
- You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
- If you like jelly beans then this Jelly bean Easter bark could be shaped into Christmas baubles and given as gifts.
- These Tiny Teddy Santa sleigh lollies are a fun cooking activity to make at Christmas with your family.
- These cute Reindeer cupcakes use pretzel and Jaffas for Rudolph’s nose.
- You can make these Christmas ginger joy biscuits and thread them on string to create a Christmas decoration.
- These Gingerbread families are made with a traditional gingerbread recipe and decorated with Royal icing.
- 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.
Snickers rocky road
Serves:
Ingredients
- 4 x 60g snickers bars, coarsely chopped
- 1 cup rice bubbles
- 150g chopped marshmallows [or use the small ones whole]
- 1 cup roasted peanuts
- 2tsp oil
- 400g cooking chocolate
Method
Melt chocolate with the oil
Mix other ingredients into melted chocolate
Pour into lamington tray and set in fridge
Cut into fingers and enjoy.
Serving Suggestions
Note
Blackberry shortcake
Serves:
Serves 8-12
Ingredients
- 2 cups (300g) plain flour
- 1 tbsp baking powder
- 1/4 cup (60g) caster sugar
- 1/2 cup (125g) unsalted butter, chilled and diced
- 1 egg, lightly beaten
- 1/3 cup (80ml) milk
- 1 small carton (300ml) cream
- 2 tsp icing sugar
- 1 tsp vanilla essence
- 1-2 punnets blackberries
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line a 20-22cm cake tin.
In a large bowl, mix together flour, baking powder and sugar. Rub in butter using fingertips until mixture resembles breadcrumbs. In a separate bowl, whisk together egg, milk and 1/3 cup (85g) of the cream. Pour over flour mixture and stir with a wooden spoon until just combined.
Place mixture into prepared tin and smooth down evenly. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and allow to cool slightly in the tin, then remove to a rack and cool completely. Meanwhile, whip remaining cream (215g) with icing sugar and vanilla.
Using a serrated knife, carefully cut the cake in half horizontally. Spread the bottom half with the whipped cream mixture. Distribute blackberries evenly over the cream. Gently place the top half of the cake onto the top and serve.
Find more delicious cake recipes:
Serving Suggestions
Note
- This cake is best eaten the day it is baked.
- Alternate with any type of berry that is available – raspberries would be heavenly!
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Flourless chocolate mousse cake
Serves:
Serves 12
Ingredients
- 400g butter
- 400g dark chocolate
- 400g caster sugar
- 12 egg yolks
- 10 egg whites
Method
Preheat oven to 180°C (160°C fan-forced). Grease a round 23cm springform cake tin and line the base and sides with baking paper.
Place butter and chocolate in a bowl and set it on top of a saucepan of simmering water. Stir until melted. Set aside to cool.
Whisk sugar and egg yolks until pale and creamy. In a separate bowl, whisk egg whites to form stiff peaks. Mix melted chocolate mixture into egg yolk mixture, then carefully fold in egg whites.
Pour half the mixture into prepared cake tin. Bake for 25-30 minutes. Allow to cool.
Pour remaining cake mixture on top and refrigerate overnight.
Find more delicious cake recipes:
Serving Suggestions
Note
- Use a large metal spoon to fold egg whites into mixture, ensuring you maintain all of that airy fluffiness.
- Choose the best quality chocolate you can afford, preferably couverture.
- Recipe by Greer Worsley, who blogs at Typically Red.
Anzac muffin
Serves:
Ingredients
- 1 1/4 cups milk
- 100g butter
- 4 tbsp golden syrup
- 1 tsp baking soda
- 2 cups flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 2/3 cup brown sugar
- 1/2 cup dessicated coconut
- 1 egg
- 1/2 cup brown sugar (topping)
- 1/2 cup rolled oats (topping)
Method
In a medium saucepan, heat the milk with the butter and golden syrup. Bring to the boil and whisk in the baking soda. Set aside to cool.
Preheat the oven to 180°C/160°C fan-forced. Line a 12-cup muffin tin with paper and set aside.
In a bowl, combine the flour, oats, baking powder, brown sugar and coconut.
Whisk the egg into the milk and butter mixture.
Fold the wet ingredients into the dry ingredients, folding until just moist. Divide the mixture evenly between the muffin cups.
In a bowl, combine the brown sugar and rolled oats for the topping. Spoon topping evenly over each muffin cup. Bake for 15-20 minutes.
Cool in the tin for 5 mins and then let cool on a wire rack.
Notes
- Make sure your milk and butter mixture is cooled well before you add the egg, otherwise you will just get scrambled eggs.
- Do not overmix the ingredients as overmixing creates a “tough” muffin.
Find more muffin recipes:
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Simple spanish omelette
Serves:
Ingredients
- 300g waxy potatoes, peeled and thinly sliced
- 5 eggs
- half a medium onion, finely sliced
- 1 cup peas, frozen or fresh
- half a red capsicum, diced
- 1 tomato, diced
- 3 tbsp olive oil
- Salt and pepper
Method
Lightly salt the potatoes slices.
Place a large frying pan on high heat and add 2 tbsp olive oil. When the oil is hot, add the potato slices. Turn and separate them over the heat for 5 minutes try to keep them moving enough that they dont turn brown.
Lower the heat and add the onion to the frying pan and place a lid on the pan to cover. Move the potato and onion slices around the pan every couple of minutes until both are just cooked through.
In a mixing bowl, add the eggs and lightly whisk until the whites and yolk are just combined. Add salt and pepper.
When the potatoes and onions are cooked, add them to the whisked eggs. Add the rest of the vegetables.
Heat the remaining 1 tbsp of olive oil in the frying pan and allow to come back to a high heat. Pour the egg and vegetable mixture into the pan and immediately turn the heat down to low.
Cook for 15 mins or until there is no liquid egg on the top of the omelette. Turn the omelette by flipping onto a dinner plate and then sliding the it back into the pan.
Cook for another 5 mins. Serve in slices.
Notes
- This Spanish omelette is a terrific quick dinner for the whole family when you dont want to spend more than 15 minutes in the kitchen.
- You can swap any of the vegetables in this recipe for family favourite veggies. Except keep the potatoes without the potatoes, this is really just an ordinary omelette. Not that theres anything wrong with that!
- This recipe was created by Ella Walsh for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
