Arrowroot faces
Serves:
Ingredients
- packet of Arrowroot biscuits
- icing sugar
- colouring
- lollies of any kind
Method
Make up the icing sugar as per the instructions. Seperate into little dishes and add a different colouring into each dish for different coloured icing.
With either a butter knife or the back of a spoon, spread icing over the flat side of the biscuit and then decorate with whatever lollies the kids desire – you can make great faces with jelly beans!
Once the icing sugar has been made, this is so easy for young kids to make on their own and they love creating as many designs or characters as they can.
Serving Suggestions
Note
Meatloaf with tangy tomato sauce
Serves:
Ingredients
- 750g premium mince
- 1 brown onion, finely diced
- 1 carrot, grated
- 1 egg, lightly beaten
- 1 cup cooked rice or 1 cup dried breadcrumbs
- 1/3 cup tomato sauce
- small handful chopped parsley
- 1/4 cup HP sauce
Tangy tomato sauce:
- 2 tbsps olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, peeled and crushed
- 1 x 400g tin diced tomatoes
- 1/4 cup malt vinegar
- 1 tbsp brown sugar
Method
Preheat oven to 200°C or 180°C fan-forced. Lightly grease a loaf tin with olive oil and set aside.
In a medium-sized bowl combine mince, onion, carrot, egg, rice, tomato sauce, parsley with some salt and pepper. Mix with hands until well combined. Place into loaf tin and press down to flatten. Pour HP Sauce over the meatloaf then place in the oven for 40 minutes.
Meanwhile, make the tangy tomato sauce: In a medium-sized saucepan, heat olive oil over a medium heat. Add onion and cook until softened. Add garlic and stir, being careful not to burn. Pour in tinned tomatoes, vinegar and sugar.
Simmer for 5 minutes. Season with salt and pepper to taste.
Slice meatloaf and spoon tomato sauce over. Serve with steamed baby potatoes and green vegetables.
Find related mince recipes
Serving Suggestions
Note
- You can put this meatloaf on sandwiches the next day.
- This will freeze well but if you cut it into portions it will defrost faster.
- This recipe was created by Charlie Louie
Eggs in a frame
Serves:
Ingredients
- 1 egg
- 1 piece of bread
- butter/margarine
Method
Cut out the centre of a slice of bread with a biscuit or cookie cutter. Butter bread generously on both sides. In a frying pan, brown bread frames on both sides.
Crack the egg into the centre of the bread and cook slowly for a few minutes then cover the pan until the white starts to set.
Sprinkle lightly with salt. Lift out carefully and serve.
Find more:
Serving Suggestions
Note
Chilli chocolate mousse
Serves:
Ingredients
- 500ml low fat custard
- 400g Vanilla Hazelnut yoghurt
- 1/2 teaspoon optional chilli powder
- 1 cup Chocolate drinking Powder
- 1/2 cup icing sugar
- 3 teaspoons powdered gelatine
- 2 egg whites
- 200g optional mixed fresh berries
- 50g Milk Chocolate, grated
Method
Whisk custard, yogurt, chilli, drinking chocolate and icing sugar in a bowl until combined.
Combine gelatine and 3 tablespoons water in a small saucepan and stir over low heat until gelatine dissolves and liquid is clear.
Remove from heat and allow to cool slightly.
Beat eggwhites in a clean, dry bowl until soft peaks form.
Fold eggwhites and gelatine mixture through chocolate mixture.
Divide between 6 serving glasses and refrigerate until set.
Serve topped with berries, if desired, and chocolate.
Serving Suggestions
Note
Ham frittata
Serves:
Ingredients
- 500g cold cooked potatoes, diced
- 300g ham, chopped
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- half a cup (125mL) cream or milk
- 8 eggs, lightly whisked
- Salt and ground black pepper (optional)
Method
Preheat oven to 180C. Grease a 23cm round cake pan and line with non-stick baking paper. Heat oil in a large, heavy-based frying pan, add onion and cook until soft and golden.
Whisk the cream or milk and eggs together, then season with salt and pepper (if using). Stir ham and potato into egg mixture and pour into cake pan.
Bake for 20-25 minutes or until frittata is set. Turn onto a wire rack to cool. Serve cut into wedges with a green salad and crusty bread.
Notes:
- I used leftover new boiled potatoes, which made this a very quick dinner to throw together.
- We had this frittata with the tomato, mozzarella and basil stacks and leftovers for lunch the next day.
Serving Suggestions
Note
Easy chocolate brownies
Serves:
Ingredients
- 300g butter
- ¾ cup cocoa
- 2 ½ cups brown sugar
- 3 eggs
- 1 ½ cups flour
- 1/4 packet milk choc bits
- 1/4 packet white choc bits
Method
Preheat oven to 180ºC. Line the base of 18cm x 23xcm slice tin with baking paper.
Place butter and cocoa in large bowl and heat in microwave until butter is melted, stir. Add brown sugar and mix well.
Add eggs and flour, – 1 egg and ½ cup flour at a time – making sure to mix after each addition. Add choc bits and combine.
Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto wire rack.
Dust with icing sugar when cool. Nice served warm as a dessert with berries.
Serving Suggestions
Note
Meatball & Tzatziki Wraps
Serves:
Makes 4 Wraps with left over meatballs.
Ingredients
- 1 onion, very finely chopped
- 1 clove garlic, finely chopped
- 500g beef mince
- ½ teaspoon dried oregano
- ¾ cup fresh breadcrumbs
- 1 tablespoon tomato sauce
- 1 egg
Tzatziki
- ½ cup plain yoghurt (the thicker the better)
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh mint
- generous pinch of salt
- 4 Tip Top Supersoft or Oatilicious wraps
- large handful of shredded lettuce
- ¼ telegraph cucumber sliced into wedges
- drizzle of tomato sauce (optional)
Method
Combine the onion, garlic, mince, oregano, breadcrumbs, tomato sauce and egg in a bowl and mix well. If the mixture is too wet to form into balls then add some more breadcrumbs. Season with salt and pepper.
Form the mixture into walnut sized balls.
Heat a film of oil in a frying pan and cook meatballs until well coloured and cooked through. Drain on paper towels.
Mix the tzatziki ingredients together in a small bowl.
Distribute the lettuce between the wraps and then top with 3 meatballs, a sprinkling of cucumber and a drizzle of yoghurt and tomato sauce.
Fold in the ends and wrap into a parcel.
Find more Tip Top Wrap recipe ideas:
Serving Suggestions
Note
- Recipe makes 24 meatballs
Tomato and ricotta tartlets with thyme oil
Serves:
Ingredients
- 250g baby roma tomatoes
- 3 cloves garlic
- 20ml (1 tbsp) olive oil
- 250g ricotta
- 1 tbsp parmesan, grated
- 1 tbsp parsley, finely chopped
- 2 sheets frozen puff pastry, thawed
Thyme oil:
- 1 tsp thyme leaves, finely chopped
- 1 tbsp extra virgin olive oil
- salt
Method
For thyme oil, combine ingredients and set aside.
Preheat oven to 170°C conventional (150°C fan-forced). Halve tomatoes and place in a single layer on a baking tray. Flatten garlic cloves with the side of a knife, then nestle them in amongst the tomatoes. Drizzle with olive oil, season well and bake for 30 minutes.
In a bowl, combine ricotta, parmesan, parsley and seasoning.
Increase oven temperature to 190°C conventional (170°C fan-forced).
Cut pastry into four squares, approximately 15cm, and place on a lined baking tray. Cut 1.5cm strips from remaining pastry and layer around edge of each square. Spread ricotta mixture evenly in centre of each square.
Top with slow-roasted tomatoes and bake for 20-25 minutes or until pastry is puffed and golden.
Serve drizzled with thyme oil.
Related vegetarian recipes
Serving Suggestions
Note
- You can roast the tomatoes ahead of time and store them in the fridge.
- Roast extra tomatoes and use the leftovers stirred through pasta or in a salad.
- 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.
Roasted pumpkin, garlic and ricotta lasagne
Serves:
Ingredients
Lasagne
- 1kg pumpkin, peeled and sliced (about 1 cm thick)
- 1 tsp allspice
- 1 bulb garlic, cloves separated but skin still on
- Oil spray
- 6 fresh lasagne sheets
- ¼ cup finely grated parmesan
Ricotta sauce
- 500g light ricotta
- Flesh from the roasted garlic cloves
- 1 egg
- 2/3 cup light milk
- Pinch nutmeg
- 8-10 sage leaves, finely sliced
- Salt and pepper
Method
Preparing the ingredients:
Heat oven to 200°C or 180°C fan-forced and line two baking trays with baking paper.
Lightly spray pumpkin slices with oil spray and sprinkle over allspice.
Lay out on baking trays and add garlic cloves.
Roast for 25-35 minutes until pumpkin is soft. Keep an eye on the garlic cloves – you don’t want them to roast dry because you need the lovely soft flesh for the ricotta sauce. Allow to cool slightly.
Making the ricotta sauce:
Whisk ricotta, flesh from the garlic cloves (just squeeze them and the flesh will drizzle out – discard the skins) and egg together.
Add milk and nutmeg and whisk until well combined. Stir through sage leaves and season well with salt and pepper.
Assembling and cooking the lasagne:
Spray a baking dish lightly with oil and line with two lasagne sheets.
Top with pumpkin and one third of the ricotta mixture.
Add another layer of lasagne sheets and top with pumpkin and ricotta.
Repeat the process once more finishing with ricotta mixture.
Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes.
Remove from oven and allow to sit for 5 minutes before sprinkling over parmesan.
Notes
- I’ve used a shallow square baking dish but use whatever you’ve got. It’s not a really high lasagne so about 28cm long x 20cm wide x 6cm deep should do it.
- Recipe written by Jay Rogers from The Moodie Foodie.
Serving Suggestions
Note
Family movie night is a great way to get the whole family together and relax at the end of the working week. Find a great movie, gather your loved ones but wait a minute, where are the snacks? You’re going to need supplies my friend and sometimes a bowl of popcorn just won’t cut it!
Super hungry?
If the family’s really hungry you will need something substantial. Nachos with gooey melted cheese is a popular choice. Toasted sandwiches will be a winner and soup with bread is a great winter warmer. Or why not try to make a stir fry and serve it in noodle boxes with disposable chopsticks and don’t forget the home made pizza. The tummy fillers will leave them happy and satisfied.
Sweet savers
The candy bar at your house can be just like the one at the cinema. Make your own choc tops ahead of time by scooping ice cream into sugar cones and dipping in homemade ice magic. Package some honey popcorn in little paper bags and pop them in a basket ready for interval. Get the fixings ready for hot chocolate and throw in some big marshmallows. You can pack disposable cups with mixed lollies (don’t forget the Jaffas) and buy some cans of drink and a packet of straws so the cleanup is easy on you.
Savoury snacks
Some people just don’t have that sweet tooth and they love a savoury or spicy snack for the movies. Make your own crunchy potato chips at home and give them a generous shake of sea salt and balsamic vinegar. Grab a bag of mixed nuts, sprinkle them with Cajun seasoning and roast them in the oven for 10 minutes. A nice cheese plate will serve the more discerning palate and it’s a great match with a glass of wine for Mum and Dad (hello it is Friday night isn’t it?)
Healthy eats
If the order of the day is healthy snacks, you can make special berry smoothies, have air popped popcorn, fruit kebabs and pack a tasty low-fat chicken salad into noodle boxes too. A cute little plate of vegies and individual dipping cups will have the kids sitting still for a while.
Movie night is a great time for your family to relax. With a little planning you can have them looking forward to this special night every week. Family, food and friends all equals fun!
Tip
Movie snacks are all about relaxing. Shared platters tend to have people bobbing up and down all the way through the movie, so opt for single serves instead. Movie night is a great night to get the disposable plates and cutlery out so Mum can just scoop it all up into a garbage bag and the washing up is done.
Orange cake
Serves:
Ingredients
- 125g butter, softened
- 1 cup caster sugar
- Zest and juice of an orange
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups self-raising flour
- ¼ cup milk
Icing
- 1½ cups icing sugar
- 1 tablespoon orange juice
Method
Preheat oven to 180°C. Grease and line a 20cm square or round cake tin.
Place all ingredients in a mixing bowl and beat on low speed until just combined.
Increase speed and beat until smooth.
Pour into prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow cake to cool for 5 minutes in the tin and then turn out onto a cake tray to cool.
To make the icing, combine icing sugar and enough orange juice to make a smooth paste.
Spread icing onto cold cake.
Notes:
- This is a great, quick cake to make and is perfect for afternoon tea and for lunch boxes.
- You will get a flatter cake using the square tin, but then it is easy to cut into squares for lunch boxes.
- Can be mixed in a food processor.
- I like to add some orange zest to the icing, but that depends on your children’s ‘bit’ tolerance.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Spring frittata
Serves:
Serves 4
Ingredients
- 1 tsp olive oil
- 6-8 (about 200g ) small new potatoes, sliced thickly in thirds
- 6-8 asparagus spears (80g), woody ends removed, cut into bite size pieces
- 2/3 cup (125g) peas (if using frozen then thaw first)
- 4 spring onions, chopped
- 4 large eggs
- 2 egg whites
- zest from 1 lemon
- 40g Danish feta, crumbled
Method
Preheat grill on high heat.
Heat oil in a non-stick oven-proof frying pan and add potatoes.
Toss potatoes in oil, season with salt and pepper, cover and cook for 3-4 minutes before adding asparagus, peas and spring onions.
Continue to cook for 3 minutes.
Whisk eggs, egg whites and lemon zest until light and frothy. Add eggs to frying pan and cook for 3 minutes or until the base is golden and set.
Dot with feta and place under the preheated grill for 2-3 minutes or until golden and frittata is set. Remove from heat.
Place an egg flipper underneath the frittata and gently slide out onto a plate. Alternatively you can place a board or plate over the frittata and turn upside down.
Cut into wedges and serve with salad.
Find related frittata recipes
Serving Suggestions
Note
- I’ve used potatoes, asparagus and peas in this frittata but feel free to use whatever ingredients you have in the house (and can get the kids to eat!). You could also replace the potato with sweet potato or pumpkin, just adjust the cooking times so the vegetables are softened.
- You could also add some bacon if you’ve got bacon lovers in your house (and who hasn’t?). I would put it in at the same stage as the asparagus.
- Swap out the feta for cheddar or tasty or any other of your favourite cheeses.
- 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.
Waldorf salad
Serves:
4
Ingredients
- 2 red skin apples, cored and diced
- 3 stalks of celery, chopped
- 1 orange, peeled and segmented
- 1/3 cup mayonnaise
- 1/2 cup pecans or walnuts
- 4 iceberg lettuce cups (optional)
Method
Combine the apples, celery, orange segments, mayonnaise and walnuts in a large bowl. Stir to coat all the ingredients in the mayonnaise. Squeeze in some orange juice if you need more dressing.
Spoon into the lettuce cups to serve.
Notes:
- This salad is easy and quick to prepare (just don’t ask Basil Fawlty for one) and you will usually have most of the ingredients lurking about in the cupboard or fridge. A very tasty healthy addition to a BBQ chicken night.
- I often use plain low fat yoghurt instead of mayonnaise.
- Recipe created by Melissa Hughes for Kidspot.
Vanilla cupcakes
Ingredients
- 200g butter, softened
- 1å_ cups caster sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 cups self-raising flour, sifted
- 1å_ cups milk
Method
Preheat the oven to 180å¡C or 160å¡ fan-forced. Line 2 x 12-cup cupcake tins with patty pans and set aside.
Using an electric mixer, beat the butter until pale. Add the sugar and beat until the mixture is creamy.
With the mixer still running, add the eggs one at a time, beating well after each addition. Add the vanilla and mix until well combined.
Add the flour and milk alternately, a little at a time, mixing until combined.
Spoon the mixture into the patty cases and bake for 18-20 minutes, until cooked and golden-brown.
Notes:
- To make orange-flavoured cupcakes, omit the vanilla and add the finely grated zest of an orange, and replace å_ a cup of the milk with freshly squeezed orange juice.
- To turn these into chocolate cupcakes, omit the vanilla and add å_ cup of sifted cocoa.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Smoked salmon and caramelised onion omelette
Serves:
Serves 2
Ingredients
- 2 onions, sliced
- 20ml (1 tbsp) olive oil
- 1 tsp balsamic vinegar, plus extra for serving
- 1 tsp brown sugar
- 6 eggs
- salt/pepper
- 1 tbsp (30g) butter
- 2 tbsp parmesan cheese, grated, plus extra for serving
- 50g smoked salmon slices
- 30g rocket
- olive oil, for serving
Method
In a small saucepan, heat oil over very gentle heat. Add onions, cover with a lid and cook for 15 minutes, stirring occasionally. Add vinegar and sugar and cook for a further 3 minutes. Set aside.
Heat a medium-sized non-stick saucepan over high heat. Whisk eggs in a bowl and season well. Add half the butter to frying pan, allow to melt, then pour in half the egg mixture. Reduce heat to medium and use a spatula to pull eggs from the edge of the pan into the centre, allowing the uncooked eggs to fill the space left behind. Continue for about a minute until the eggs are almost set.
Sprinkle with half the parmesan cheese and top with half the caramelised onions, then leave to finish cooking for a further minute. You can place it under a grill if preferred.
Place onto a plate and set aside, keeping warm. Repeat with remaining ingredients to make a second omelette.
Place omelettes onto serving plate. Top with slices of salmon and rocket, plus extra parmesan. Drizzle with extra balsamic and olive oil.
Serving Suggestions
Note
- Spinach or mixed salad leaves would do just as nicely as the rocket.
- Serve with toast or grilled bread for a heartier meal.
- Recipe by Greer Worsley, who blogs at Typically Red.
Fish tacos
Serves:
Ingredients
- 700g fresh fish fillets
- ½ teaspoon turmeric, ground
- 2 tablespoons coriander, stem and leaves, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
Sauce
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon warm water
Condiments
- 1 packet corn taco shells
- 2-3 cups iceberg lettuce, shredded
- 1 tomato, seeds removed and diced
- 1 cup corn kernels, cooked
- 1 cup cucumber, seeds removed and diced
- ¼ cup jalapeno salsa or pickled jalapenos sliced (from a jar)
- ½-1 cup guacamole
Method
Preheat oven to 180 degrees celcius.
Place snapper fillets (it doesn’t matter if the skin on or off) on a large plate. Place turmeric, coriander, garlic and vegetable oil in a blender and combine (or in a small bowl and pound until mixed). Rub all over fillets and let them stand for at least 30 minutes.
Meanwhile, in another small bowl add mayo, lime juice and warm water together, stir to combine and set aside.
Once the snapper fillets have been marinating for at least 30 minutes (but no longer than 12 hours), sear in a frying pan to colour them, then place on an oven tray (or leave in your frying pan if it’s ovenproof) and put in the oven to finish cooking. This will take about 8 minutes if you have the skin on. You could also cook the fish on a BBQ.
Once the fish is cooked, leave to cool slightly and prepare condiment bowls – corn, lettuce, tomato, guacamole and salsa/ jalapenos for the table.
Pop taco shells into oven for five minutes to warm. Flake fish meat from its skin and place in a bowl (or if no skin, flake meat into serving bowl).
Place on the table and begin to make your tacos.
Serving Suggestions
Note
- I snap the taco shells in half when building my tacos and then eat them like an open sandwich as the shells tend to break at an unexpected moment during eating and this way, I can contain the mess!
- You can cook the fish fillets any way you feel comfortable if you are nervous about my method.
- Flaking the meat is quick and easy – just make sure you buy a firm fish like snapper, bream or cod.
- This looks like a bit of work but it really is quick and your kids will love to get involved with the chopping – if allowed of course!
- Grated carrot and beetroot also work well. Make the condiments to suit your family. A great healthy way to eat and the flavour is a winner.
Chicken and corn pie
Serves:
Ingredients
- 1 tablespoon olive oil
- 700g chicken breast, medium diced
- salt and pepper
- 100g butter
- 1 cup leeks, finely chopped
- ½ cup plain flour
- 2 cups milk
- ½ cup cream
- 1 cup corn kernels
- ½ cup chives, cut into 1 cm pieces
- 1 tablespoon lemon juice
- 2 sheets puff pastry, thawed
Method
Preheat oven to 210°C.
Heat a large frying pan on high heat.
Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove from the pan and keep to the side.
In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.
Add flour and stir through to form a thick paste, cook for 1-2 minutes.
Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
Add seared chicken and simmer for about 5 minutes for flavours to combine.
Remove from the heat and stir in chives and lemon juice.
Portion the pie mixture into 6-8 ramekins.
Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.
Notes
- These are great to have in the fridge if you know you have a busy week ahead.
- If you don’t have individual ramekins make one large pie – through, you will need to bake it for about 10 minutes longer.
- As there’s no garlic or onion in these pies, these are perfect for breastfeeding mums!
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Banana cupcakes with honey cream
Serves:
Ingredients
- 1 ½ cups plain flour
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp bicarb of soda
- 1/4 tsp salt
- 125g butter, melted
- 2 eggs
- 1 ½ cups mashed bananas ( approx. 4 medium bananas)
- ½ tsp vanilla extract
Frosting
- 125g butter, at room temperature
- 1 tbsp honey
- 1 1/4 cup pure icing sugar
Method
Preheat oven to 180°C (fan forced).
In a medium sized mixing bowl, add flour, sugar, baking powder, bicarb soda and salt and with a fork, mixt together until all combined, create a well in the centre.
Add the melted butter, eggs, banana and vanilla essence.
Stir through with fork until well combined.
Fill muffin pans with your cupcake papers, then spoon in the mixture until it reaches approx the half full.
Place in oven for 12-18 minutes until golden brown on top. Leave to cool.
To make the frosting, mix all ingredients together for about 5 minutes with an electric mixer, until they become silky and pale. Fill a piping bag (I’ve used Wilton 1M tip) or a ziplock bag with a corner cut off – or if you wish to ice freehand with a knife – and cover the cupcake with a swirl of honey cream.
Notes:
- The unfrosted banana cupcakes are suitable for freezing.
- These cupcakes are actually little fluffy cakes, as opposed to the muffin-like quality most banana cupcakes resemble.
- The good news with this recipe (aside from the taste, of course!) is that there is only one fork required in the making! No pile of washing up to get through at the end.
- Thanks to Martha Stewart for the cake recipe.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Tiny Teddy Santa sleigh
Serves:
Ingredients
- large candy canes
- small (12g) Milky Way bars
- 100g chocolate melts
- Tiny Teddy biscuits, honey flavoured
- Mini M&M's, red only
- pretzels
Method
Step 1. Place chocolate in a glass bowl and melt in the microwave for 1 minute. Stir until melted. Place a layer of baking paper down to sit your sleighs on. Peel plastic off candy canes. Place on the sheet about 3cm apart.
Step 2. Spoon a little melted chocolate on the back of a Milky Way and sit the Milky Way on the candy canes. Adjust the canes so the hooks are standing straight up.
Step 3. Using a sharp knife, cut legs off a Tiny Teddy biscuit. Dab a little melted chocolate on the cut edge.
Step 4.Sit the Tiny Teddy on top of the Milky Way and hold until firmly attached.
Step 5. Dot a little chocolate on a red Mini M&M and stick it on the face of the Tiny Teddy biscuit.
Step 6. Break pretzels so you have 1.5cm sticks and dab a little chocolate on the bottom of each stick and place on Tiny Teddy head as antlers.
Find related Tiny Teddy recipes
Serving Suggestions
Note
- Candy canes become sticky as soon as you expose them to air so I unwrap each one as I go.
- Each element may not stick immediately so you may need to hold them for a second or two so they stay.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Spring rolls
Serves:
Ingredients
- 4 shitake mushrooms, stems removed and thinly slices
- 50g rice vermicelli noodles
- 300g pork mince
- 2 tsp ginger, finely grated
- 2 garlic cloves, crushed
- 1 carrot, peeled and coarsely grated
- 50g chinese cabbage, shredded
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 20 sheets spring roll pastry, just thawed
- 1 egg, lightly whisked
- vegetable oil for deep frying
Cucumber dipping sauce
- 1 cucumber
- 80ml water
- 60ml white vinegar
- 50g caster sugar
- 1 red chilli, optional
Method
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly.
Heat a frying pan over high heat. Add pork mince and cook for five minutes until browned. Break up lumps as the meat cooks.
Add the mushrooms, noodles, ginger, garlic, carrot, cabbage and the sauces. Stir for a couple of minutes until well combined.
Remove from the heat and set aside to cool for 15 minutes.
Place one of the spring roll wrappers on a clean, dry surface. Place one tabelspoon of the pork mixture diagonally across the middle of the pastry sheet, leaving 5 cm clear on each edge.
Brush all the edges with the whisked egg. Tuck the sides of the pastry in and then roll the pastry from front to back, making sure that the end is completely sealed. You should end up with a 10 spring roll.
Continue until you have used all the spring roll wrappers.
Heat enough oil in a saucepan, deep fryer or wok so that there is at least 10cm of oil in the bottom. When the oil is hot, cook the spring rolls in batches for 3 or 4 minutes until golden brown. Remove from the oil and drain on kitchen paper before serving.
To make the cucumber dipping sauce, combine the water, vinegar and suger in a small saucepan. Bring to the boil and stir until the sugar is completely dissolved.
Remove from the heat.
Cut the cucumber down the middle lengthwise. Scoop out the seeds and discard. Dice the cucmber flesh.
Combine the vinegar mixture and the cucumber and leave to cool.
Notes:
- I used Pampas spring roll pastry and they were really easy to use – they are lightly floured so are easy to manoevre.
- I don’t own a deep fryer so use my wok instead. I find the wok is great because it heats the oil really quickly and because it is wide, I can cook quite a large number of spring rolls at the same time.
- You need to make sure the oil is hot enough (a cube of bread should become golden brown in 10 seconds) before you begin cooking – otherwise you’ll end up with very soggy, oily spring rolls.
- Take care that the oil doesn’t become too hot or you will burn your rolls. If you think it is getting too hot, turn off the stove for a minute before turning it back on again. This should be enough to bring the temperature down.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder .
Related finger food recipes:
Serving Suggestions
Note
Rice pudding
Serves:
Ingredients
- 2 cups cooked rice
- 1/2 cup caster sugar
- 2 eggs, slightly beaten
- 2 cups milk
- 1/2 teaspoon vanilla
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
Method
Preheat oven to 175C.
Place rice in bowl, add all ingredients, stir to mix.
Pour into greased baking dish or pan. Bake about 25 minutes.
Place plastic wrap on top of warm rice pudding and place in fridge to cool.
Serving Suggestions
Note
Spinach and mint pie
Serves:
Ingredients
- 2 tablespoons olive oil
- 2 leeks thinly sliced
- 1 large bunch spinach leaves
- 300g fetta, crumbled, plus extra to garnish
- 150g haloumi cheese, grated
- 1/2 cup firmly packed fresh mint leaves, plus extra to garnish
- ½ cup self-raising flour
- 6 egg
Method
Preheat oven to 180°C. Grease and line base of a 25 x 6cm baking dish or cake tin.
Heat the oil in a large frying pan over a low heat.
Add the leeks and cook for 10 minutes or until softened. Transfer the leeks to a bowl and set aside.
Cook spinach leaves in boiling water one minute, then drain in a colander.
Refresh under cold water then press firmly to drain excess water.
Combine the fetta and haloumi in a bowl.
Add ¾ of the cheeses and the spinach, mint and flour to the leeks.
Lightly beat the eggs and stir through other ingredients.
Pour into the prepared dish and then top with the remaining cheeses.
Bake in the oven for 45 minutes, then turn out onto a serving dish and garnish with some mint leaves and extra crumbled fetta.
Notes:
- This pastry-free pie is delicious served warm on its own or at room temperature as part of an antipasto plate.
- The pie keeps well, covered in plastic wrap, in the fridge for 3-4 days. Wonderful for brunches and lunches.
- Fetta and haloumi make the dish quite salty, so you won’t need to add extra.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Lamb and noodle salad
Serves:
Ingredients
- 3/4 cup CARNATION Light & Creamy Evaporated Milk
- 1 teaspoon coconut essence
- 2 tablespoons reduced-fat peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- olive or canola oil spray
- 300g lamb fillets, trimmed
- 900g fresh thin hokkien noodles
- 150g green beans, cut diagonally
- 1 small red onion, cut into wedges
- 3 stalks celery, cut diagonally
- 400g canned baby corn, drained, spears halved lengthways
Method
Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.
Spray a non-stick frying pan with oil and heat.
Add lamb and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
Meanwhile, place noodles in a large heatproof bowl, cover with boiling water.
Gently separate the strands using a fork and stand for 5 minutes.
Drain well.
Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.
Drain, rinse under cold water and drain well.
Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.
Garnish with flat parsley leaves, if desired.
Serving Suggestions
Note
Easy profiteroles
Serves:
Ingredients
- 12 bought profiteroles
- 1 carton double cream
- 1 bottle chocolate sauce
Method
Slice the profiteroles in half, fill the base with about a teaspoon of cream and then put the top on. Spread some cold chocolate sauce over the top. Amazing dessert in less than 5 minutes!
Profiterole dough recipe
Notes:
- If you store the sauce in the fridge and spread straight on the profiteroles it wont run everywhere. Alternatively, use some Nutella or melt some dark chocolate.
- Recipe created by Melissa Hughes for Kidspot. .
Serving Suggestions
Note
