Allergen: Contains Eggs

Cheesy cauliflower slice

Cheesy cauliflower slice

Serves:

Serves 4

Ingredients

  • 1 medium cauliflower, rinsed and cut into florets
  • 1 cup (80g) mozzarella cheese, grated
  • 1/2 cup (40g) parmesan cheese, grated.
  • 2 free range eggs, lightly beaten
  • 1 tsp Dijon mustard (optional)
  • 1 tsp dried herbs or spice of choice (smoky paprika, nutmeg or an Italian herb mix)

Method

Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
 
Pulse cauliflower florets in a food processor or blender, until they resemble a coarse cauliflower meal. If using a blender you are best to do this in batches.
 
Put 2 cups of water into a medium saucepan and bring to the boil. Place cauliflower meal into a sieve and position the sieve on top of the saucepan. Steam cauliflower meal for 5 minutes, or until soft.
 
Use a large spoon to press down on the cauliflower to get rid of any excess water, then transfer cauliflower onto some clean kitchen towel and squeeze out remainder of water.
 
Place cauliflower into a medium bowl with half the mozzarella, half the parmesan, eggs, mustard and herbs/spices. Combine well with a metal spoon.
 
Spread mixture onto the baking tray and use your hands to shape into an even-thickness rectangle. Sprinkle remaining cheeses on top.
 
Bake for 30 minutes or until cheese has melted and slice is cooked through. While still hot, use a pizza cutter or sharp knife to slice into squares, then transfer to cooling racks.
 
Serve with tomato sauce, salsa, fresh sliced tomatoes or a little green salad.
 

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Spotty berry pancakes

Spotty berry pancakes

Serves:

Ingredients

  • 2 cups plain flour (use Gluten-free)
  • 3 teaspoons baking powder (use Gluten-free)
  • 2 tablespoons caster sugar
  • 2 eggs, lightly beaten
  • 600mL buttermilk
  • 60g unsalted butter, melted
  • 1 cup berries (I used raspberries and strawberries)
  • Extra unsalted butter for greasing pan

Method

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Gently stir in berries. The mixture will be quite thick.

Heat a large non-stick frypan over low to medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan, spread mixture so it is not more than 1 cm thick and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.

Serve with maple syrup or honey and yoghurt or ice cream.

Notes:

  • Plan ahead, pancakes take a lot longer to cook than pikelets because you do them one at a time. I’d start cooking at least 30 minutes before you want to start serving.
  • Use blackcurrants, red currants, blueberries and blackberries if you can get them.
  • I had some orange syrup left over from the Flourless citrus cake, which was a lovely accompaniment to the berries.
  • I used gluten-free flour and baking powder to make these pancakes gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.

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Yoghurt chocolate bananamisu

Yoghurt chocolate bananamisu

Serves:

No cooking, no baking! A scrummy cheat’s dessert that is so delish, no one will ever know you took so many shortcuts. You must try this yoghurt chocolate bananamisu asap – we’re not sure who will love it more; you or the kids! Creamy, crunchy AND fruity. Yum!

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Note

This recipe is sponsored by The Collective. See their full product range here.

  • Try using fresh fruit instead of frozen fruit – apple or pears will be as delicious as the berries.
  • This recipe was created by Sneh Roy for Kidspot, New Zealand’s best recipe finder. You can follow Sneh at Cook Republic.

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Banana bread cake pops

Serves: Makes 30 – 40 cake pops depending on size of cookie cutter

Ingredients

  • 125g coconut oil
  • 1/2 cup (115g) raw caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup (150g) wholemeal self-raising flour
  • 2 tbsp cocoa

To make the cake pops

  • Round cookie or scone cutter, 3-4mm in diameter
  • 200g milk or dark cooking chocolate
  • 1 cup rainbow sprinkles
  • 40 cake pop sticks (these are readily available online or from cooking stores)

Method

Preheat oven to 180C (160C fan-forced). Grease and line a 23cm loaf tin with baking paper and set aside.

Using an electric beater, cream coconut oil and sugar together until pale and well combined. Then beat in eggs one at a time.

Add vanilla extract and mashed bananas and beat through well.

Fold in the flour and then transfer batter into the loaf tin, but reserve about one fifth of the batter.

Mix the cocoa through this reserved batter, then dollop it on top of the batter in the loaf tin. Use a knife to gently swirl the cocoa batter through the plain batter. 3-4 long swirling motions will be sufficient. This will create a marble effect once cooked.

Bake for 45 minutes or until cooked through. Wait 5 minutes, then turn the cake out onto a wire rack. Set aside to cool for 15 minutes and then wrap the cake in a tea towel and pop into the fridge to chill for 30 minutes or until cold to the touch. Chilling the cake makes it easier to cut.

Line a large cookie tray with baking paper and set aside.

Remove the cake from the fridge, gently trim all of the edges, then carefully slice lengthways into 4 long equal slices. Using the cookie cutter, gently press as many round discs as you can out of all 4 lengths of banana bread. Set aside.

Break the chocolate into squares and place in a microwave safe bowl, heat gently in 30 second intervals, stirring each time, until chocolate is melted and smooth. Set aside to thicken slightly for 2-3 minutes.

Place the spinkles in a separate bowl.

Gently insert a popsicle stick into each disc and dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip.

Then roll each chocolate covered disc into sprinkles to coat and transfer to the lined cookie tray.

Refrigerate for 1 hour or until chocolate is set.

Notes

  • You can use smarties or dessicated coconut to decorate these cake pops, if you prefer.
  • Use an old egg carton to create a cool cake pop stand. Simply turn the carton upside down and use a cake skewer to pierce holes in the carton. Then poke your cake pops through the holes and display with pride!
  • For added wow-factor, individually wrap each cake pop in cellophane and tie with a curling ribbon.
  • This recipe was create by Katie Rainbird for Kidspot. You can follow Katie at Katie180.

Beer batter fish

Beer batter fish

Ingredients

  • Firm fish fillets
  • 1 1/2 cups self-raising flour
  • 1 egg, lightly beaten
  • 375ml of beer
  • plain flour for coating
  • vegetable oil for frying

Beer batter fish

In a bowl, add the self-raising flour and beaten egg. Add beer slowly and whisk in.

Place into fridge for 1/2 an hour to rest.

Heat oil.

Cut pieces of fish to serving sizes. Roll in flour and shake off excess.

Take batter from fridge and give a light whisk to ensure it’s all incorporated. Using a fork, dip the fish pieces into the batter and let the excess batter drain off.

Lay the fish gently into the hot oil. Cook until golden brown.

Drain on kitchen towel and serve with wedges of lemon and tartare sauce.

Note

  • This recipe goes great with homestyle chunky chips.
  • You can use this recipe and wrap it in baking paper to have pretend takeaway with the kids.
  • Choose your fish pieces carefully for this recipe. They need to be thin enough so they will cook through inside before the batter becomes burnt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.

Mango coconut cake

Mango coconut cake

Serves:

Serves 12

Ingredients

  • 1 cup (250g) unsalted butter, softened
  • 1 1/2 cups (335g) caster sugar
  • 4 eggs, lightly beaten
  • 2 mangoes, flesh finely chopped, plus extra to serve
  • 2 cups (170g) desiccated coconut
  • 2 1/2 cups (375g) self-raising flour

For icing:

  • 1 cup (150g) icing sugar, sifted
  • 20g butter, melted
  • 1/4 cup mango puree

Method

Preheat oven to 160°C (140°C fan-forced). Grease and line a 24cm springform cake tin.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add mango flesh, coconut and flour and beat until just combined.

Pour into lined cake tin and smooth down surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool on a cake rack.

Meanwhile, to make icing, combine ingredients until smooth. Spread over cooled cake and top with mango slices.

Find more delicious cake recipes:

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Note

  • For an even sweeter treat, cut cake in half and fill with whipped vanilla-spiked cream.
  • Use an equivalent amount of tinned mango (800g) or mango puree if fresh mangoes aren't available.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Caprese pizza

Caprese pizza

Serves:

Ingredients

  • 2 pizza bases
  • 1 cup pizza sauce
  • 200g mozzarella cheese, sliced
  • 2 fresh tomatoes, sliced
  • 1 cup basil leaves

Method

Preheat oven to 220°C (200°C fan-forced). Spray 2 pizza trays with canola spray and lay the pizza bases on the trays.

Spread pizza sauce over each base and divide the cheese slices between them.

Arrange sliced tomatoes on top and place in the oven for 10-15 minutes or until the mozzarella cheese is melted.

Scatter basil leaves over the top of pizzas and serve.

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Note

  • I used super thin pizza bases for this recipe.
  • A nice variation is to drizzle some good quality olive oil over the top of this pizza and a good grind of black pepper and sea salt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Portuguese chicken burgers

Portuguese chicken burgers

Serves:

Ingredients

  • 600g chicken thigh fillets
  • 5 burger buns or 1 loaf of Turkish bread, sliced and toasted
  • 3 cups lettuce, shredded
  • 2 large tomatoes, sliced


Chicken marinade

  • 1/4 finely diced onion
  • 1 garlic clove
  • 1 and a half  tsp paprika
  • 1 tsp dried or fresh oregano
  • 3 cardamom pods
  • 1/4 tsp piri piri spice mix
  • 1 tbsp olive oil
  • 1 tbsp lemon juice


Mayonnaise

  • 1/3 cup mayonnaise
  • 2 tbsp sweet chilli sauce

 

Method

Mix all marinade ingredient together with a mortar and pestle until they becomes a paste (about 3 minutes).

Pound the chicken fillets as flat as you can with a mallet or similar.

Brush on marinade and refrigerate for 30 mins – 1 hour.

Fry chicken in frying pan or on griddle/BBQ until cooked but not too brown.

Combine mayonnaise ingredients in a small bowl.

Toast and butter the buns or turkish bread, add chicken, mayonnaise, tomato and lettuce and serve.

Notes

  • These are sooooo good. Really!
  • These Portuguese chicken burgers might be a bit spicy for little kids but you could cut down on the spices to make them more acceptable.
  • These burgers are not only a wonderful, easy, tasty meal but the chicken fillets would even be fantastic chopped up in a salad, or just as is on your BBQ.
  • You can use paprika in place of piri piri spice mix if you can’t find piri piri.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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Bouncing balls birthday cake

Bouncing balls birthday cake

Serves:

30

Ingredients

  • 4 chocolate cake packet mixes (or equivalent cake recipe of choice to fill two 28cm x 23cm rectangular cake tin)
  • 2 cups desiccated coconut
  • green food colouring
  • black licorice strips
  • 3 bags of chocolate sports balls (availableåÊat the London Lolly Shop)
  • craft wire
  • 28cm x 23cm rectangular cake tin

Icing

  • Meadow Lea or 200g unsalted butter, softened
  • å_ cup full cream milk
  • 1 tablespoon vanilla extract
  • 8 cups sifted icing sugar

Chocolate Butter

  • 300g dark chocolate, chopped
  • 250g unsalted butter

Method

Preheat oven according to packet mix instructions. This cake needs to be baked in two batches. Prepare two of the packet cakes according to instructions and pour into lined tin. Bake according to instructions. Cool completely on a wire rack.

Repeat with remaining two packet cakes.

Level each cake with a knife. Place one cake on cake board and spread liberally with chocolate butter. Flip the second cake upside down and place on top of the first cake so that the cakeåÕs bottom is now the nice smooth top and place on top of the first cake.

Chocolate butter

Place chocolate and butter in a microwave proof bowl. Heat at medium power for 30 second intervals, stirring between each interval. Repeat until melted.

Cool to room temperature and then it is ready to use.

Buttercream Icing

Cream butter for 1-2 minutes. Add the milk, vanilla and half of the icing sugar. Beat for approximately 3 minutes. Add the remaining icing sugar and beat for another 3 minutes. The icing is ready to use straight away.

Ice the entire cake with butter cream.

It is difficult to make the edges clean on a rectangular cake but this can be hidden with the licorice.

Decorations

Measure the height of your cake and cut the licorice to the same length as the height of your cake. The easiest way to do this is to lay your ruler on a cutting board and unroll the licorice next to it. Use a sharp knife to cut. Place the licorice on the sides of the cake leaving a space of approximately 2cm between each piece. Start at a corner.

To colour the coconut green, put the coconut into a bowl together with 4-5 drops of green food colouring. Wet your hands and shake until almost dry. Mix the coconut with your hands until the colour is evenly distributed.

Sprinkle the coconut over the top of the cake. Lightly press the coconut into the cake so that it sticks.

Cut the craft wire to various sizes and poke into the chocolate balls. The wire should be sharp enough to pierce through the chocolate. Poke each wired ball into the cake starting in the middle and working towards the outside. Bend the wire where desired.

Notes:

  • If you decide not to use packet mix, ensure you use a dense cake recipe like a mud cake as this will support the weight of the chocolate without tearing the top of the cake.
  • Ensure your craft wire is strong enough to hold the chocolate. I used guage 20 wire (but you could use slightly less).
  • This recipe was created by Katherine Petric for Kidspot, New Zealand’s best recipe finder.

 

Lemon blossom slice

Lemon blossom slice

Serves:

Ingredients

  • 11/2cups plain flour
  • 1/3 cup icing sugar
  • 1/3 cup cornflour
  • 180g butter, diced small
  • 1 can (395g) condensed milk
  • half a cup lemon juice
  • 2 eggs
  • 1/3 cup castor sugar
  • 1/3 cup coconut

Method

Preheat oven to 180C.

Line an rectangular cake tin (20cm by  31cm) with foil and spray with baking spray, set aside.

In a medium bowl add plain flour, icing sugar, cornflour and butter.

Crumble butter with dry ingredients to form a dough. When combined, press into the tray and bake for 15 minutes.

While the base is baking, make filling.

Add condensed milk, lemon juice and egg yolks together and mix. When it becomes thick and even in texture, pour over precooked base.

For the meringue topping, whisk egg whites until thick then gradually add castor sugar. Once egg whites are glossy and stiff turn off beaters and fold in coconut.

Spread evenly over filling and bake for a further 15 minutes.

Cool and cut into slices.

Store in fridge.

Notes

  • Because this is so sweet (due to the condensed milk) a little bit goes a long way, a perfect slice for school fetes or birthday parties.
  • I keep this in the fridge and it seems to taste better the day after I make it.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
  • For a crisper base and firmer texture, bake the base layer at 180 degrees for 15 minutes, then add the lemon layer and bake for 12 minutes, then finally add the meringue layer and bake for approximately 12 minutes or until slightly coloured on top.

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Quinoa calamari rings

Quinoa calamari rings

Serves:

Serves 4

Ingredients

  • 2/3 cup quinoa
  • 1 1/3 cup (330ml) water
  • zest from 1 lemon
  • 2 large egg whites, whisked
  • 3 tbsp flour
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tsp black pepper
  • 500g calamari rings
  • oil spray

Method

Heat oven to 220°C  (200°C fan-forced ) and line two oven trays with baking paper.

Place quinoa, water and lemon zest into a small saucepan and bring to a simmer.

Turn the heat down as low as it will go, cover and cook for 15 minutes until quinoa is cooked. Fluff up and set aside.

Place whisked egg whites in a bowl.

Place flour and onion powder in a bowl or bag.

Place cooked quinoa, salt and pepper in a bowl or bag.

Pat calamari dry with paper towel and toss in flour making sure rings are well coated.

Toss rings in egg whites and place in the quinoa. Coat well and place rings on oven trays.

Spray lightly with oil and bake for 10 minutes. Turn the rings and continue to cook for 5-6 minutes.

Serve as is, with a squeeze of lemon or even a dollop of low fat mayonnaise.

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  • I’ve used quinoa because it’s just so good for you and it gives a gorgeous crunchy coating. But if you don’t have any you can use panko breadcrumbs.
  • These are so much better for you than the deep fried calamari rings because they’ll well, not deep fried. Oven baking gives a lovely crunchy texture without all the fat. Not to mention the added health benefits of quinoa. Bonus!
  • 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.

Ballerina marshmallow pops

Ballerina marshmallow pops

Serves:

 

Ingredients

  • 12 marshmallows
  • 12 mini patty pans
  • 1/4 cup icing
  • 3 tbsp pink sugar crystals

You will also need:

  • 1 florist block
  • wrapping paper (for the block)
  • sticky tape
  • 12 x 15cm skewers

Method

Step 1. Wrap the florist block with the wrapping paper.

Step 2. Place a marshmallow on a cutting board and put a mini patty pan on top (right side up). Then, using the skewer in a quick downward motion, stab them together.

Step 3.Pull the patty pan down the skewer and coat the marshmallow in icing.

Step 4. Roll the marshmallow in sugar crystals and then push the patty pan back up the skewer to meet the marshmallow.

Ballerina pops

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Note

  • I used some ready-made icing I had left in the fridge for this project but you could also use sugar syrup or make your own icing.
  • The pink sugar crystals were in a container of multiple sprinkles. You could also use jelly crystals if you can’t find these.

Happy faces cupcakes

Happy faces cupcakes

Serves:

Ingredients

  • 1/2 cup (125g) butter
  • 3/4 cup (190g) white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbsp cocoa (optional)
  • 1 cup (250ml) milk
  • 2 cups (300g) self-raising flour

Icing and decoration

  • 2 cups (300g) icing sugar
  • 3 tbsp water
  • a few drops food colouring (optional)
  • assorted lollies to make funny faces

Method

Preheat oven to 180°C (160°C fan-forced). Line a cupcake tin with patty pans and set aside.

Using an electric mixer, cream together the butter, sugar and vanilla, adding in the eggs one at a time.

(To make chocolate marble cupcakes, set aside a small amount of the mixture in a small bowl (about 1/3 cup), and mix through a a teaspoon or so of cocoa.)

Add half the milk, and half of the flour and mix with a spoon. Then mix through the remaining milk and flour

Use a soup spoon to drop equal amounts of the mixture into each patty pan. Add a dollop of the cocoa mixture to each patty pan and swirl through with a skewer to create a marble effect.

Bake for 12-15 minutes, or until cakes bounce back when pressed in the centre, and cool on a wire rack.

To decorate the cupcakes wait until the cakes are at room temperature. Sift icing sugar into a bowl and add enough water to make a spreadable paste.

Add a few drops of your chosen food colouring and mix.

Spread the icing over the top of the cupcakes and then decorate with lollies to make funny and happy faces.

Put the cupcakes on a tray and place in fridge for 30 minutes to set. 

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Note

  • If you don't fancy making large cupcakes, you can always use a greased mini muffin tin instead.
  • Don't add too much food colouring to the icing mixture, because it will be hard to see the decorated faces if the icing is too dark.
  • Use dried fruit and / or nuts to create your happy faces, if you dont want to use lollies.
  • These cupcakes will store well for a few days in an airtight container.
  • This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder.

Cherry Mars Bar slice

Cherry Mars Bar slice

Serves:

Ingredients

  • 3 Mars Bar 2 packs (72g), chopped
  • 90g butter
  • 1 pkt (100g) glace cherries, halved
  • 3 cups rice bubbles
  • 200g milk chocolate, broken into squares
  • 30g butter extra

Method

Grease and line a slice tray with baking paper.

In a pan over low heat melt Mars Bars and butter until smooth. Do not bring to boil.

Remove pan from heat and pour in rice pops and glace cherries and mix to combine.

Press mixture evenly into slice tray.

Melt chocolate squares in microwave checking and stirring at 30 seconds intervals.

Stir in extra butter and pour over slice mix.

Refrigerate until slice is set.

Notes

  • This is a great recipe for the kids to make but be sure you make two as this disappears fast.
  • To make a white Christmas style slice you can add half green and half red cherries and cover it in a white chocolate layer for that festive touch.
  • This recipe was created by Jennifer Cheung for Kidspot.

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Sticky date pudding

Sticky date pudding

Serves:

 

Ingredients

  • 250g pitted dates, chopped
  • 300mL water
  • 1 teaspoon bicarbonate of soda
  • 75g unsalted butter
  • 1 cup self-raising flour
  • 1 cup light brown sugar
  • 2 eggs, lightly beaten
  • Thick cream, to serve

Sauce

  • 200mL cream
  • ½ cup brown sugar
  • 60g unsalted butter

Method

Preheat oven to 180°C. Grease a lamington tray (20cm x 30cm) and line with baking paper.

Place dates and water in saucepan and bring to boil.

Add bicarb (impressive fizzing), then butter, stir until butter melts.

Stir in flour, sugar and eggs.

Pour into prepared tray and bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow to cool in tray for 10 minutes, then turn onto wire rack.

To make sauce, mix cream, sugar and butter over low heat until butter has melted.

To serve, cut cake into squares, pour over sauce and add a good dollop of cream. Mmmm.

Notes:

  • I like this recipe because you can make the cake and sauce in advance and reheat just before serving.
  • I made a gluten-free version using gluten-free flour and baking powder.
  • Recipe created by Melissa Hughes for Kidspot.

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Meringue Christmas trees

Meringue Christmas trees

Serves:

Makes 50+

Ingredients

  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 cup (220g) caster sugar
  • 1 cup dark chocolate, melted
  • 3-4 candy canes

Method

Step 1. Preheat oven to 120°C (100°C fan-forced). Beat egg whites until soft peaks form. Mix in salt and cream of tartar. With the mixer running, very slowly add sugar a little at a time to form stiff peaks.

Step 2. Place meringue into a piping bag with a large star nozzle attached. Line two large oven trays with baking paper. Begin by piping a large dot approximately the size of a 20 cent coin. Then pipe a smaller dot on top, and a third smaller one to finish. Continue until you have used all the meringue. Bake for 2 to 2 1/2 hours. Turn the oven off and leave the meringues to cool for at least 2 hours.

Step 3. Dip the cooked meringue trees in the melted chocolate and place on a tray lined with baking paper. Allow chocolate to set.

Step 4. Crush candy canes in a food processor or mortar and pestle to form a fine powder. Sprinkle over meringues.

Meringue christmas trees

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Note

  • Begin this recipe well ahead of time – the meringues cook for a long time at a very low temperature, and they need to be left in the oven to cool.
  • This recipe makes plenty of little trees, so take your time getting your piping technique right.
  • Instead of crushed candy canes, you could use some red coloured sugar, found in the baking aisle of most supermarkets. Grind it into a fine powder in a mortar and pestle.
  • You can make these Christmas ginger joy biscuits and thread them onto string to make an edible decoration.
  • We covered these little chocolate explosion Truffles in cocoa.
  • You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
  • These Christmas crackles are also a fun cooking activity for kids. You can make them in mini cupcake sizes.
  • If you like Rocky road then these Christmas rocky road bites are delicious. Just don't forget they contain nuts so you may need to label them.
  • 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 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".
  • These Orange and cranberry truffles are perfect for the festive season with their zesty orange flavour.
  • These Christmas pudding pops are a delicious bite and perfect for cocktail parties.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Potato pancakes

Potato pancakes

Serves:

Makes 8

Ingredients

  • 500 g desiree potato (peeled, grated)
  • 500 g sweet potato (peeled, grated)
  • 1/2 cup plain flour
  • 2 unit eggs (lightly beaten)
  • 4 unit spring onion (washed, sliced)
  • 1 pinch salt
  • 1 pinch pepper
  • oil (for frying)
  • sour cream (*to serve)
  • beetroot (*to serve, chopped)
  • salad leaves (*to serve)

Method

Combine all the ingredients except the oil in a mixing bowl. Heat 2-3mm of oil in a non-stick frying pan on high.

Place a spoonful of potato mixture into the hot oil and gently flatten. For a perfect shape use a deep egg ring. Allow a crust to form on the bottom before attempting to move or turn them. It should take around 5 minutes, each side, on a medium-high heat.

Remove potato patties from the pan and drain well on paper towel. Repeat until all the mixture is used. Serve with sour cream, beetroot and salad leaves.

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Note

  • Any variation of side salads will work here (we love beetroot) and cottage cheese is a healthy, tasty substitute for sour cream.
  • Kids have plenty of jobs for this recipe, like peeling and grating potatoes, cracking and beating eggs, washing spring onions, measuring the flour and mixing the ingredients together. Maybe leave the hot oil to the adults.
  • >This recipe was created by Adam Clements for Kidspot.

Italian meatloaf

Italian meatloaf

Serves:

Ingredients

  • 500g pork mince
  • 500g veal mince
  • 1 brown onion, finely diced
  • 2 tbsp dried Italian herb mix
  • 4 cloves garlic, crushed
  • 1 cup parmesan cheese, finely grated
  • ¼ cup flat leaf parsley, chopped
  • 2 eggs, lightly beaten
  • ½ cup tomato paste
  • 2 cups dried breadcrumbs
  • salt and pepper
  • 1 jar pasta sauce

Method

Preheat oven to 160°C. Line a large loaf tin with baking paper and set aside.

Place all ingredients except for the pasta sauce into a large bowl and, using cleans hands, mix together thoroughly.

Form a rough loaf shape and push into the tin. Bake for 55-60 mins.

Warm pasta sauce and pour over meatloaf before serving.

Notes:

  • This tastes great served with Italian-style beans and potatoes.
  • I discovered this recipe when I made the mix for meatballs and ended going out for dinner one night. I just popped it in the oven the next day. You can also cook this in the slow cooker for 4-6 hours on high.
  • I like to place some thick straps of foil underneath to lift the loaf out. If you can’t get pork and veal mince, chicken or beef mince will do fine.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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Mini baked bean muffins

Mini baked bean muffins

Serves:

Ingredients

  • 1 tsp olive oil
  • 3 spring onions, finely sliced
  • 2 rashers bacon, finely chopped
  • ¼ small red capsicum, finely diced
  • 1¼ cups self raising flour, sifted
  • ½ cup milk
  • 1 egg, lightly beaten
  • 45g butter, melted
  • 220g can baked beans
  • ½ cup grated tasty cheese

Method

Heat oil in a small non-stick pan, add the spring onion, bacon and capsicum and cook for 2 minutes, or until the vegetables have softened. Remove from heat, drain on absorbent paper.

Sift flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and butter while mixing gently. Fold in the bacon mixture, baked beans and cheese until just combined.

Spoon batter into a lightly greased mini muffin pan and bake in a preheated oven of 180°C for 12-15 minutes, or until golden. Cool on a cake rack.

 

Notes:

  • Savoury muffins are a great lunch box option – healthy and nutritious, they will fill hungry tummies without filling up on sugar as well.
  • This recipe was created by HEINZ BEANZ – fuel for families.

Serving Suggestions

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Lucy’s meatloaf

Lucy’s meatloaf

Serves:

 

Ingredients

  • 1 tbsp butter
  • 1 clove garlic
  • 1 onion, chopped
  • 1 carrot, peeled and grated
  • 1 zucchinni, grated
  • 100g (approx. 2 cups) mushrooms, sliced
  • 300g beef mince
  • 200g pork mince
  • 1/3 cup tomato sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • ½ cup parmesan cheese, finely grated
  • ¼ cup fresh parsley, chopped
  • ½ cup milk
  • ½ cup breadcrumbs
  • salt and pepper to taste

Method

Preheat oven to 180°C. Bring a frying pan to low-medium heat, and add the butter. Gently sauté the garlic and onion for 2 minutes, until translucent.

Add the remaining vegetables and continue to sauté until soft, about 5 minutes. Remove from heat and set aside to cool completely.

In a large mixing bowl, using your hands to mix together the cooled vegetables and the remaining ingredients until all mixed together thoroughly. Place the mixture into an ungreased loaf pan and bake for 45 minutes.

After 45 minutes, remove loaf from oven, carefully drain out the juices and turn onto a baking sheet.

Place back into the oven and cook for a further ten minutes until the outside is turning golden.

Serve sliced meatloaf over mashed potatoes.

 

Notes:

  • This is based on my mum’s recipe and is really fluffy and delicious.
  • You don’t have to use the combination of beef and pork mince – if you prefer, all beef mince works just as well (I prefer it this way as the pork is a bit too sausage-y for my taste!).
  • You don’t need to use a loaf pan for this; you could place the meat mixture onto a baking sheet or into a glass baking dish and form it into a loaf shape using your hands.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Sweet potato and sage tart

Sweet potato and sage tart

Serves:

Ingredients

  • 1  x packet shortcrust pastry
  • 2 brown onions, sliced thinly
  • 1 tbsp (20g) butter
  • 1 large sweet potato (about 300g)
  • 4 eggs
  • 1 cup (250ml) cream
  • 1/4 cup sage leaves

Method

Preheat the oven to 220°C (200°C fan-forced).

Roll out the pastry and line a 24cm fluted, loose-bottomed tart tin.

Trim the edges then blind bake for 15 minutes.

Gently sweat down the onions and butter in a saucepan over low heat. Cook the onions for about 20 minutes or until collapsed and caramelised. Meanwhile, peel and slice the sweet potato into thin discs. Whisk the eggs, cream and salt and pepper together.

 Line the base of the tart with the onions, pour over the egg and cream mixture, top with the sweet potato discs, scatter with sage leaves and season well.

Bake for 30 minutes or until the pastry and top is lovely and golden.

Related vegetarian recipes

Serving Suggestions

Note

  • Blind baking is when you bake the pastry before you add the filling.
  • You will need to weigh it down with dried lentils or rice so that the pastry does not rise up. You can discard these after baking.
  • This recipe was created by Sophie Hansen for Kidspot, Australia’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

Rich chocolate cake

Rich chocolate cake

Serves:

Ingredients

  • 90g butter
  • 185g packaged cream cheese
  • 2/3 cup castor sugar
  • 2/3 cup brown sugar, firmly packed
  • 2 eggs
  • 2/3 cup chopped walnuts
  • 3/4 cup plain flour
  • 3/4 cup self-raising flour
  • 1/4 cup cocoa
  • 3/4 cup milk

Method

Lightly grease a 22cm springform cake.

Cream butter, cream cheese and sugars in a small bowl with mixture until light and fluffy.

Stir in walnuts, then half the sifted flours and cocoa with the milk, then stir in remaining flours and milk.

Spread into prepared pan. Bake in moderate oven (180C for about 40-50 minutes, or until cooked. Stand for 5 minutes before turning onto wire rack to cool.

Dust with sifted icing icing sugar before serving.

Serving Suggestions

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Tombstone cupcakes

Want a spooky cupcake to liven up your Halloween table? These Tombstone cupcakes are easy-peasy and quick to make.

Serves:

Makes 12.

Ingredients:

  • 1/2 cup (125g) butter, room temp
  • 3/4 cup (170g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1/2 cup (125ml) milk
  • 1 1/2 cups (225g) self-raising flour

To decorate:

  • Chocolate icing
  • Milo
  • White writing icing
  • Chocolate Thins
  • Plastic skeleton arms (from discount shop)

Method:

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

Using an electric mixer, cream the butter, sugar and vanilla essence. Add eggs one at a time, beating well after each one. Add milk and self-raising flour. Mix until just combined.

Spoon into patty cases and bake for 12-15 minutes, or until golden. Cool on wire racks.

Ice cupcakes with chocolate icing, sprinkle with Milo. Write R.I.P in white writing icing on the Chocolate Thins. Insert Chocolate Thins carefully into the cupcakes (you may need to make a slit with a sharp knife to make it easier to insert the Thins).

Cut plastic arms from skeletons and insert into the cupcakes.

  • If you are really in a hurry you can cheat and buy store-bought icing.
  • This recipe was created by Alana House for Kidspot Australia and has been adapted for Kidspot New Zealand.

Hot dog and eggwiches

Hot dog and eggwiches

Serves:

 

Ingredients

  • 1 hot dog, thinly sliced
  • 2 teaspoons butter
  • 2 eggs
  • 2 tablespoons milk
  • half a teaspoon salt
  • dash of pepper
  • 2 buttered hot dog buns

Method

A creative hot breakfast that the kids will adore!

In a pan, lightly brown hot dogs in butter.

In small bowl, beat eggs and milk together with salt and pepper. Pour egg mixture over hot dogs in pan. As mixture begins to set at bottom and sides, gently pull edges to center to allow liquid part to cook.

Cook until eggs are set, about 3 to 5 minutes.

Place on buns and serve.

 

Find more:

Serving Suggestions

Note

Easy fish pie

Easy fish pie

Serves:

4

Ingredients

  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 1 tbsp black peppercorns
  • 2 1/4 cups (560mls) whole milk
  • 500g fresh salmon fillets (pin-boned)

White sauce

  • 1 tbsp (20g) butter
  • 3 tbsp plain flour
  • 1/3 cup (40g) cheddar cheese, grated
  • 1 cup (120g) peas, cooked

Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, lightly beaten

Method

Preheat oven to 200°C (180C fan-forced) and lightly grease a 22 x 22cm ovenproof ceramic dish.
 
To cook the fish, place onions, bay leaf, peppercorns and milk in a large saucepan and bring to a gentle simmer. Add the fish fillets, cover and let simmer gently for 5 minutes. Remove from heat and drain, reserving 2 cups of milk for the white sauce.
 
To make the sauce, melt butter in a small pan and once bubbling, stir through the flour until texture is coarse and sandy. Remove from heat and add a splash of the reserved milk, whisking until smooth. Return to the heat and gradually add the remaining milk, whisking constantly until you have a smooth, white sauce. Stir through the cheese and season to taste.
 
Place fish and peas on the base of your baking dish, pour over the sauce and gently mix through. Cut the pastry into one large circle and drape across the pie. Crimp the edges with a fork, brush with egg and bake for 35 minutes and serve. 

Find more savoury pie recipes:

Serving Suggestions

Note

  • You could swap some or all of the salmon for smoked fish, prawns and/or mussels and if you prefer, top with mashed potato instead of pastry.
  • Make in advance and either freeze or store in the fridge until needed. It’s perfect to reheat for those cool weeknights when we have sport after school and arrive home late, starving and needing a warm meal in a matter of minutes.
  • 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.

Pork and sage cannonballs

Pork and sage cannonballs

Serves:

Ingredients

  • 400g lean pork mince
  • 3 tbsp sourdough breadcrumbs
  • 1/4 cup finely grated parmesan
  • 1 egg, lightly beaten
  • 1 tsp sage, finely chopped
  • 1 cup cornflakes, crushed
  • canola oil spray

Method

Preheat oven to 200°C (180°C fan-forced) and line a flat baking tray with greaseproof paper.

Combine the mince, breadcrumbs, parmesan, egg and sage in a bowl. Season and mix to combine.

Roll the mixture into small balls (about the size of a golf ball) then roll these in the crushed cornflakes.

Place on the baking tray, lightly spray with canola oil and transfer to the oven to cook for 20 minutes, or until golden and cooked through.

Find more meatball recipes

Serving Suggestions

Note

  • You could skip the cornflakes and just go with regular breadcrumbs, but the former add a touch of ‘party’ texture and flavour!
  • If you prefer, use a mixture of veal and pork mince.
  • 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.

Wholemeal apple crumble loaves

Wholemeal apple crumble loaves

These wholemeal apple crumble loaves are a great afternoon treat and the kids can help in nearly every step of the method below. Perfect for winter lunch boxes.

Ingredients

  • 3 medium-sized apples
  • 1/2 cup (125g) butter, room temperature
  • 1/2 cup (80g) brown sugar
  • 1/2 cup (115g) caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 1 cup (150g) wholemeal self-raising flour
  • 1 cup (150g) spelt flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup (125g) sour cream

Crumble topping

  • 80g butter, cold and cubed
  • 1/2 cup (80g) brown sugar
  • 4 tbsp plain flour
  • 1 tsp cinnamon

Method

Heat oven to 180å¡C (160å¡C fan-forced) and grease a 12-hole mini loaf tin or 1-cup capacity muffin tin.

Peel, core and roughly chop the apples and squeeze over the lemon juice to stop them turning brown.

Place the butter, sugars and vanilla in the bowl of an electric mixer and cream until pale and fluffy. Add the eggs, one at a time, beating well between each addition.

Fold in the flours, baking powder, cinnamon, apples and sour cream and divide between the loaf or muffin tins, filling them about three-quarters full.

For the crumble topping, mix all ingredients together in a bowl and work them together with your fingertips until you have a rough crumble.

Divide the crumble mixture across the top of each loaf or muffin and bake for 20 minutes or until golden on top and cooked through.

Note

  • You could add half a cup of chopped toasted walnuts or hazelnuts with the apples.
  • Make one large cake instead; a lined 24cm springform tin would be perfect here.
  • You could also swap the apple with berries or peeled and chopped pears.
  • This recipe was created by Sophie Hansen for Kidspot,åÊNew Zealand’s best recipe finder: You can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

Gnocchi with pumpkin sauce

Gnocchi with pumpkin sauce

Serves:

 

Ingredients

  • 700 grams potato gnocchi
  • 250 grams cherry tomatoes, halved
  • freshly ground black pepper
  • olive or canola oil spray
  • 1 leek (white part only), sliced
  • 500 grams pumpkin, peeled, deseeded and chopped
  • 1 cup vegetable stock
  • 150 millilitres CARNATION Light & Creamy Evaporated Milk
  • 150 grams baby spinach
  • 1 tablespoon fresh sage, chopped
  • 8 large sourdough bread, sliced
  • 2 garlic cloves
  • 1 cup parmesan cheese, grated

 

Method

Cook gnocchi according to packet instructions.

Preheat oven to 200C (400F).

Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper. Season with pepper.

Bake for 10-15 minutes or until just soft.

Meanwhile, spray a non-stick saucepan with oil and cook leek over medium heat for 3-5 minutes or until soft.

Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft.

Add milk and process or blend until smooth. Return mixture to pan, add spinach and heat until wilted. Stir through sage and tomatoes.

Season with pepper. Add gnocchi and toss to combine.

Meanwhile, to make cheese bread, toast bread under grill.

Slice garlic in half and rub over warm bread.

Sprinkle with cheese and return to grill until cheese is slightly melted.

Serve gnocchi with cheese bread.

 

Serving Suggestions

Note

Snowman doughnut sticks

Snowman doughnut sticks

Serves:

Makes 6

Ingredients

  • 18 mini doughnuts
  • 1 cup (150g) icing sugar
  • 1/3 cup vanilla frosting
  • jelly beans, choc chips, lolly straps, to decorate

You will also need:

  • 6 bamboo skewers

Method

Step 1. Dust doughnuts in icing sugar to create a frosted appearance.

Step 2. Thread three doughnuts onto each bamboo skewer.

Step 3. Use frosting to adhere choc chips for eyes, an orange jelly bean for a ‘carrot’ nose, and coloured jelly beans for buttons.

Step 4. Cut lolly straps into short strips. Tie around ‘necks’ to create scarves.

Snowman doughnut sticks

Find more sweet recipes

Serving Suggestions

Note

  • Give these cute snowmen as gifts by placing them head first into a cellophane bag and tying with a ribbon.
  • Mini doughnuts are available from doughnut stores and some supermarkets.
  • Make your own frosting with icing sugar and butter.
  • These Cranberry and pistachio biscotti are a delicious and sophisticated homemade gift.
  • These sweet Christmas gingerbread reindeer are a delicious gift to bake and give.
  • If you like Rocky road then these Christmas rocky road bites are delicious. Just don't forget they contain nuts so you may need to label them.
  • You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
  • Edible glitter berries are the perfect addition to a platter, buffet table or even on the top of your favourite chocolate cake.
  • This Fruit Christmas tree  is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
  • These Caramel Christmas apples are a delicious take on candy apples for the festive season.
  • Christmas tree cupcakes are a delicious take-along addition to any party and very easily shared with friends.
  • These Christmas snowflake biscuits are a lovely homemade gift for teachers and friends.
  • Sweet Christmas gingerbread reindeer are a delicious gift to bake and give at Christmas.
  • If you are looking for a simple homemade dessert for kids then this Christmas Yule log is the perfect buffet dessert.
  • This recipe was created for Kidspot, New Zealand's  best recipe finder by Greer Worsley, who blogs at Typically Red.

Raspberry and nectarine crumble cake

Raspberry and nectarine crumble cake

Serves:

Serves 8-12

Ingredients

  • 3/4 cup (200g) unsalted butter, softened
  • 3/4 cup (195g) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 2 cups (300g) plain flour
  • 3/4 cup (180ml) milk
  • 1 cup raspberries
  • 3 medium yellow nectarines, peeled and sliced

For crumble:

  • 1/4 cup (60g) butter, chilled
  • 1/2 cup (75g) plain flour
  • 1/4 cup (45g) brown sugar
  • 1/3 cup rolled oats

Method

Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm springform cake tin.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each. Fold through vanilla, baking powder, flour and milk. Stir through fruit. Pour into prepared tin, distributing evenly.

In a smaller bowl, rub butter into flour until it resembles breadcrumbs. Stir through sugar and oats. Sprinkle this mixture evenly over the cake batter.

Bake for 1 hour and 10 minutes until a skewer inserted into the centre comes out clean.

More crumble recipes

Serving Suggestions

Note

  • If you find the cake is browning too quickly, cover with a piece of aluminium foil.
  • Frozen raspberries are fine in this recipe. If nectarines are out of season, you can replace them with an equivalent amount of tinned peaches.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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