Allergen: Contains Eggs

ABC muffins

ABC muffins

Serves:

 

Ingredients

  • 2 cups self raising flour
  • half a cup almond meal
  • half a cup caster sugar
  • half a cup craisins (dried cranberries)
  • 1/3 cup (80mL) olive or vegetable oil
  • 1 cup milk
  • 2 eggs
  • 2 small bananas, mashed
  • 2 red apples, cored, quartered and finely sliced/ grated
  • 1 teaspoon cinnamon
  • 1 teaspoon caster sugar, extra

Method

Preheat oven to 180C and place paper cases in muffin tray (12 large or 18 cupcake size).

Sift flour into large bowl, add almond meal, caster sugar and cranberries, mix well. In a glass jug, measure out oil (to 1/3 cup), add milk (to 1 1/3 cup) and eggs, whisk to combine.

Pour liquid into dry ingredients, add mashed banana and mix until just combined. Spoon mixture into paper cases and press 2-3 slices of apple, skin up, into muffins.

Sprinkle with combined cinnamon and extra caster sugar. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:

  • If you need to hide the apple, peel, grate and add with the banana. Omit the cranberries (or replace with finely grated carrot!)
  • Make these muffins gluten-free using gluten-free plain flour and 4 teaspoons gluten-free baking powder.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Vegetarian spring rolls

Vegetarian spring rolls

Serves:

6

Ingredients

  • 100g riceåÊnoodles
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1å_ cup Chinese cabbage, sliced finely
  • 1 cup bamboo shoots, chopped roughly
  • 1 carrot, peeled and grated
  • 1 tin water chestnuts, drained and chopped
  • Salt-reduced soy sauce, to taste
  • Pepper, to taste
  • 1 egg, lightly beaten
  • 1 packet frozen spring roll wrappers, thawed (about 30 minutes)
  • å_ cup vegetable oil for frying
  • Sweet chilli sauce or Hoisin sauce to serve

Method

In a mixing bowl, cover the noodles in boiling water and stand for 5 minutes. Drain and chop into small pieces.

Bring a wok or non-stick frying pan to a high heat, and add oil. Add garlic, cabbage, bamboo shoots, carrot and cook until soft, about 4 minutes.

Stir through noodles and chestnuts. Add soy sauce to taste and a few good grinds of pepper. Set aside to cool completely.

On a clean work bench, place a small bowl with the beaten egg close to your work space.

Lay a spring roll wrapper on the bench and turn it diagonally to make a diamond shape.

Fill with 1å_ tablespoons filling in the centre of the wrapper and wrap the bottom half of the wrapper over the top of the filling. Tuck each side inward then using your fingertips wipe the edges of the top part of the diamond with a little egg, and then roll the wrapper to close it.

Continue until you have used all the mixture and then cover with a damp tea towel.

Clean your wok or frying pan, and bring to a medium heat, add vegetable oil. Wait a few minutes for the oil to heat up. Dip one end of a spring roll into the oil – if it doesn‰Ûªt sizzle, the oil is not ready.

When the oil is ready, fry the spring rolls in batches until lightly golden on all sides.

Place on a plate lined with paper towels, and serve immediately with sweet chilli or Hoisin sauce for dipping.

 

Notes:

  • This recipe is so lovely – it‰Ûªs a wonderful entrÌ©e to an Asian meal. You don‰Ûªt miss meat or fish one bit!
  • The pepper really makes a nice difference when you bite into these – I like a lot!
  • I have suggested vegetable oil for the frying oil because it is relatively tasteless, but you could use peanut oil, canola, or grapeseed if you like. You can even use Rice-bran oil as it has a high smoking point, perfect for frying.
  • I always opt for saltreduced products as I hate it when the amount of salt is decided for me. I like to add my own sea salt or soy sauce to my dishes.

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

 

 

Bacon and corn fritters with coriander

Bacon and corn fritters with coriander

Ingredients

  • 1 cup self-rising flour, sifted (if you have time)
  • 1 cup whole milk
  • 2 eggs, beaten
  • 2 cobs of fresh corn, kernels removed and cooked
  • 1/3 cup coriander leaves, chopped roughly
  • 1 cup mozzarella cheese
  • 2 tbsp extra-virgin olive oil
  • sea salt to taste
  • pepper to taste
  • 3 rindless bacon rashers

Method

In a large mixing bowl, stir together the first seven ingredients to make a batter.

Brush bacon rashers with oil and place on a baking sheet lined with foil. Grill the bacon for 5-8 minutes.

Heat a large frying pan or skillet over medium heat, then add oil and swirl around in the pan.

Drop one heaped tablespoon of fritter batter into the pan, patting it flat with the same spoon.

Cook until golden on each side – about 2 minutes. Remove the fritters from the pan and drain on paper towels as you cook them. Serve topped with bacon.

 

Note

  • You could add one seeded, and finely chopped, Birdseye chili for a more adult version.
  • It‰Ûªs important not to overcrowd the pan – cook the fritters in batches.
  • You can substitute the fresh corn for 1å_ cups of canned or frozen corn kernels.
  • I prefer to use free-range bacon for ethical reasons.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰ÛªsåÊbest recipe finder.

Wholemeal pear and ginger muffins

Wholemeal pear and ginger muffins

Serves:

Makes 12 medium or 6 large muffins

Ingredients

  • 75g butter
  • 75g brown sugar
  • 2 eggs
  • 2 medium ripe pearsåÊ cored and cut into chunks
  • 2.5cm piece ginger , finely grated
  • 4 tbsp milk
  • 175g natural yoghurt
  • 175ml wholemeal flour
  • 1 tsp baking powder
  • 1tsp cinnamon

 

Method

Heat oven to 200å¡C and lightly grease 12 medium muffin tins or 6 large ones (or line with paper cases).

Cream butter and sugar together until light and fluffy. Add the eggs, one by one, beating well between each addition.

Stir through the pears and ginger. Mix the milk and yogurt together and in a separate bowl sift the flour with the baking powder.

Gently fold half of the milk mixture into the butter and sugar then half of the flour. Repeat until everything is well combined.

Divide the mixture between the muffin tins, making sure they are about three quarters full and bake in the preheated oven for 25 minutes until golden.

Notes

  • If making these the night before, follow the method right up to the point of actually placing them in the oven but cover with plastic wrap and pop in the fridge. The next morning, place in preheated oven straight from the fridge but add 5 minutes to the cooking time.
  • Substitute the pear with apple, berries or dried fruit.
  • If you don’t have any fresh ginger at home, swap for 1 stp ground ginger or even just mixed spice.

 

This recipe was created by Sophie Hansen from Local is Lovely. You can follow Sophie on Facebook, Twitter or Pinterest.

Serving Suggestions

Serve warm with natural yoghurt or a smear of butter

åÊ

Chinese chicken and sweet corn soup

Chinese chicken and sweet corn soup

Serves:

6

Ingredients

  • 1 leek, cleaned and white part finely diced
  • 1 tbsp vegetable oil
  • 4 cups chicken stock
  • 1 BBQ chicken
  • 1 x 425g tin creamed corn
  • 2 eggs, lightly beaten
  • 3 spring onions, finely sliced

Method

Cut all the white meat from the BBQ chicken. Remove the skin and then cut the meat into small bite-szed pieces. Set aside.

Heat the vegetable oil in a large saucepan over a medium heat. Add leek and cook until transluscent.

Add the chicken stock and bring to the boil. Turn down heat to a simmer then add the chicken pieces and the creamed corn.

Stir through and allow to simmer for 20 minutes.

Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.

Serve immediately with a small handful of chopped spring onions as a garnish.

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Serving Suggestions

Note

  • If you like to order Chicken and sweet corn soup in chinese restaurants, then you’ll LOVE this soup. It tastes exactly the same as the professionally made variety!
  • It is really important that you take the soup off the heat when you add the egg – this way, you’ll get long strands of egg in the soup. In fact, the egg almost resembles super-thin noodles.
  • This soup tastes very zen and good for you – I almost feel guilty that it is so easy and quick to make.
  • My kids love this soup as the chicken pieces provide something for them to get their teeth stuck into!
  • You could twist this soup up a bit by adding asian noodles and fancy herbs but I find that it is perfect as it is.
  • This Chinese chicken and sweet corn soup recipe was created by Ella Walsh for Kidspot, New Zealand’såÊbest recipe finder.

Steamed jam pudding

Steamed jam pudding

Serves:

 

Ingredients

  • 1/3 cup raspberry jam
  • half a cup fresh or thawed frozen raspberries
  • 125g unsalted butter, softened, plus extra, for greasing
  • half a cup caster sugar
  • Zest of 2 lemons, finely chopped
  • 2 eggs
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 cup (250mL) warm milk
  • Ice cream or thick cream, to serve

Method

Grease a 1L (4-cup) capacity porcelain pudding basin with butter. Put it in the fridge for 5 minutes, then grease again. Place jam and raspberries in the base of the basin.

 

Using an electric mixer to beat butter, sugar and lemon rind until light and fluffy. Add eggs and beat on medium speed until smooth. Sift flour and baking powder into mixture, pour in milk and beat on low speed until just combined.

 

Spoon batter into basin, smooth top and place a circle of baking paper over the surface of the pudding. Place two circles of aluminium foil over the basin and tie on with unwaxed kitchen string.

 

Place basin in a large saucepan or pot and pour in enough boiling water to reach halfway up the side of the basin. Cover and simmer for 1 and a half to 2 hours or until a skewer inserted into the pudding comes out clean. Check the water level every 30 minutes and top up if necessary.

 

Remove pudding from saucepan, remove foil and paper, stand for 5 minutes before inverting on to a plate. Serve immediately with custard or thick cream.

Notes:

  • This pudding was the highlight of an otherwise deep-fried food menu at my residential college during first year Uni. A difficult year.
  • I love the bright red raspberry topping that runs down the lemony steamed pudding. Perfect dessert for these cold winter nights.
  • Make sure the foil does not touch the water or it may seep into the pudding.
  • Would recommend this as a weekend dish if you have to do kinder/school pick up. While it is quick to prepare the mixture, the steaming time is a bit of a problem. Needs to be started at about 4pm to be ready for dessert.
  • Make gluten-free using gluten-free plain flour and 3 teaspoons baking powder.

Serving Suggestions

Note

Popsicle birthday cake

Popsicle birthday cake

Serves:

Ingredients

  • 2 cups (500ml) strawberry ice cream, melted
  • 2 cups (500ml) vanilla ice cream, melted
  • 2 cups (500ml) chocolate ice cream, melted
  • 8 large popsicle sticks

Method

Step 1.åÊPour the melted strawberry ice cream into a silicon loaf pan. Freeze for 2-3 hours or until set, then carefully push the 8 popsicle sticks into the ice cream, an even distance apart.

Step 2.åÊNext, pour in the vanilla ice cream and freeze for another 2-3 hours, or until the second layer has set.

Step 3.åÊPour in the chocolate ice cream and freeze for a further 2-3 hours, again waiting for the final layer to set.

Step 4.åÊRemove from freezer and flex the loaf pan (the same way you would pop an ice cube out of the tray) to remove the ice cream block. Slice in between popsicle sticks and serve.

Popsicle birthday cake

 

Note

  • I recommend that you pop the serving dish in the freezer too. This helps it stay cold while you are serving.
  • If you don’t have a silicon loaf pan, you could line a rigid cake pan with baking paper and then dip it in warm water to turn the cake out.
  • I used neapolitan flavours but you can use any ice cream that you like. Peanut butter, caramel and chocolate flavours would also be nice.
  • This recipe was created by Jennifer Cheung foråÊKidspot, New Zealand’s beståÊrecipe finder.

Rustic banana, blueberry and coconut cake

Rustic banana, blueberry and coconut cake

Serves:

Ingredients

  • 1 cup wholemeal spelt flour
  • 1 cup white spelt flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup desiccated coconut
  • 1 pinch salt
  • 1/2 cup rapadura sugar
  • 2 eggs (lightly beaten)
  • 3 bananas (mashed)
  • 125 g butter (melted)
  • 2 tbs natural yoghurt
  • 1 cup frozen blueberries

Method

Preheat oven to 175C (155C fan-forced). Grease a cake tin and line with baking paper.

In one bowl, mix all the dry ingredients together. In another bowl, beat all the wet ingredients together. Make sure to leave your blueberries until the end.

Fold the wet ingredients into the dry ingredients until just combined, then add the blueberries and gently stir through.

Pour the mixture into your cake tin and pop into the oven for 40-50 minutes, or until skewer comes out clean.

Leave to cool in the pan for 5 minutes before turning out onto cake rack. Serve and enjoy!

Find more delicious cake recipes:

Serving Suggestions

Note

  • If you don’t want to use wholemeal spelt flour, you can use 2 cups of white flour instead (or vice versa).
  • Enjoy a piece of warm cake with some whipped cream or a bit of butter – yum!
  • This recipe was created by Brenda Janschek for Kidspot.

Chicken and chorizo meatballs

Chicken and chorizo meatballs

Serves:

Ingredients

  • 500g chicken breast mince
  • 1 chorizo sausage
  • 1 red onion, peeled and diced
  • 1 cup breadcrumbs
  • 1 egg, lightly beaten
  • 2 cloves garlic, crushed
  • ½ tsp sweet paprika (Hungarian style)
  • 1 tbsp powdered chicken stock or 1 chicken stock cube.
  • ½ cup flat leaf parsley, chopped
  • ½ cup vegetable oil (for frying)

Method

Place all ingredients into a food processor – except for the oil – and process until thoroughly combined.

Cover a tray with baking paper. Roll tablespoon sized balls of the meat mixture and place on the tray.

Heat 3 tablespoons of oil in a frying pan over a medium heat and fry the meatballs, gently turning with a spatula until they are brown and cooked through. This should take around 5 minutes.

Alternately you can bake these at 160°C fan-forced for 15-20 minutes or until cooked through.

Serve in soft tortillas with salad and salsa or on a platter as finger food with a delicious chutney.

Notes:

  • Frying these in a pan makes them all nice and golden, but if you bake them they stay a pale colour.
  • If you don’t have a food processor you can just cut these ingredients finely and mix together with your hands and you will get the same great taste.

Find related meatball recipes

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Bacon and egg pies

Bacon and egg pies

Serves:

Ingredients

  • vegetable oil spray
  • 1 onion, diced
  • 4 rashers bacon, diced
  • 6 slices wholemeal bread, crusts removed
  • 4 eggs
  • 1/3 cup milk
  • 2 tbsp flat-parsley, chopped

Method

Preheat oven to 180°C or 160°C fan-forced. Spray a 6-cup Texas muffin tin with oil and set aside.

Spray oil in a frying pan; over medium heat, cook the onion and bacon until the onion is translucent.

Push the bread into the muffin tin and spoon in the bacon and onion mixture.

In a bowl, whisk together egg, milk and parsley and distribute evenly into the 6 muffin tins.

Bake for 20 minutes. Leave to sit for 3 mins before running a knife around the edges. Serve.

Notes:

  • When pouring in the egg mixture into the tins, it will overflow and then absorb down into the bread. It seems like it is too much but then is settles and you add the rest.
  • Make these muffins more scrumptious by adding a little grated cheese on the top.
  • Use your favourite bread. I prefer crunchy multigrain for the great texture it brings.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Serving Suggestions

Note

Rice cooker chocolate cake

Rice cooker chocolate cake

Serves:

6

Ingredients

  • 1 cup (150g) self-raising flour, sifted
  • 1/3 cup (50g) cocoa, sifted
  • 1 cup (220g) caster sugar
  • 1/3 cup (80g) butter, softened
  • 1/2 cup (125ml) milk
  • 2 eggs, lightly beaten

Method

Step 1. Grease and flour the bowl of the rice cooker (unless it is non-stick).

Step 2. Place all ingredients into a mixing bowl and using a mixer, mix on high for 4 minutes or until combined.

Step 3. Pour mixture into the rice cooker bowl.

Step 4. Press cook on your rice cooker. If you have a standard rice cooker, you will have to push the cook button several times until this cake is cooked. You may need a rest between each push so the temperature sensor can cool down. If you have an advanced rice cooker you can choose the cake selection. Test you cake with a skewer to see if it is cooked. Turn out onto a cooling rack to cool and serve with raspberries and cream.

Rice cooker chocolate cake

Notes:

  • You can double this recipe if you need a larger cake but you may also need to increase the cooking time.
  • We served this with raspberries but you can use any berries you like.
  • If you are looking for another simple recipe then try these 2 ingredient chocolate cupcakes. They give you a delicious chocolate hit.
  • If you are looking for a chocolate cake just like your mum used to make then try this Best chocolate cake recipe.
  • If you are not a fan of washing up then you can make this One pan chocolate cake. It is mixed in the pan and is so delicious that you’ll want to make it over and over.
  • This Flourless chocolate cake is a perfect, dense recipe and tastes just like the ones you buy in cafes.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’ best recipe finder.

Serving Suggestions

Note

Hearty meatball soup

Hearty meatball soup

Serves:

4

Ingredients

  • 2 tsp olive oil
  • 1 onion (finely sliced)
  • 2 garlic clove (minced)
  • 2 celery stalk (sliced)
  • 1 carrot (large, diced)
  • 400 g canned diced tomato
  • 1 1/2 cup passata
  • 2 cup vegetable stock (liquid)
  • 2 cup water
  • 2 bay leaves
  • 2 tsp sage
  • 1 tsp basil
  • 2 tsp sugar

Meatballs

  • 500 g lean pork mince
  • 1 onion (small, finely chopped)
  • 1 garlic clove (minced)
  • 1/3 cup fresh breadcrumbs
  • 1 egg (lightly beaten)

Method

Heat oil in a large saucepan and add onion, garlic, celery and carrot with a pinch of salt.

Cook on medium-low for 10 minutes until vegetables are soft.

Add remaining soup ingredients and bring to a simmer. Simmer gently for 15-20 minutes.

While soup is simmering, make the meatballs. Mix mince, onion and garlic together.

Add breadcrumbs and egg and season with salt and pepper.

Mix ingredients together and make meatballs using a heaped teaspoonful of mixture each.

Place meatballs into the simmering soup and turn the heat up a little to bring the soup back to a simmer.

Simmer for 20 minutes and serve in big bowls with a sprinkling of fresh parsley.

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Serving Suggestions

Note

  • This meatball soup is healthy, low-fat and low-calorie. Great for everyone in the family, it’s loaded with vegetables, herbs and extra lean meatballs.
  • Feel free to use extra lean beef mince if you prefer, instead of the pork.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder.

Brown sugar apple tray cake

Brown sugar apple tray cake

Serves:

Ingredients

  • 1 cup (250g) butter, softened
  • 1 cup (200g) brown sugar
  • 4 eggs, at room temperature
  • 1 2/3 cup (250g) plain flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 2 large apples (whatever fresh, crunchy ones you have available), cored and thinly sliced

Method

Preheat oven to 180°C (160°C fan-forced) and grease and line a baking tray with deep sides (about 5cm).

Cream the butter and sugar together with an electric mixer until pale and fluffy (this should take about 5 minutes). Add the eggs, one at a time, beating well between each addition.

Sift the flour, cinnamon, ginger and baking powder together then fold this through the butter mixture.

Spoon this into your prepared tray, press apple over the top and then bake for 35 minutes or until the sides of the cake are just pulling away from the tin and a skewer comes out clean. Let cool in the tin, dust with icing sugar and serve.

Find related apple recipes

Serving Suggestions

Note

  • Use pears instead of apples if you prefer.
  • Fold through a handful of toasted, chopped hazelnuts with the apples before baking.
  • 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.

Welsh cakes

Welsh cakes

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • a pinch of salt
  • 1 tsp cinnamon
  • 110g butter, diced
  • 1/3 cup (75g) caster sugar, plus extra for dusting
  • 1/3 cup (75g) currants or sultanas, or a mixture of both
  • grated zest of half a lemon
  • 1 egg, beaten
  • a little milk, if needed
  • a little extra butter for greasing
  • 2 tbsp caster sugar, for sprinkling

Method

Sift the flour, salt and cinnamon into a bowl and add the diced butter.

Rub with your fingertips until the mixture resembles breadcrumbs. It doesn‰Ûªt have to be perfect.

Mix in the sugar, currants, lemon zest and beaten egg and stir to form a dough, adding a splash of milk if too dry. Try not to work it too much or your cakes will be tough.

On a lightly floured surface, roll out the dough to a thickness of about 1.5cm.

Cut into rounds with a 6 or 7cm plain cutter.

Warm a heavy based frypan over a medium to low heat.

With a piece of kitchen paper, wipe some extra butter over the frypan until lightly coated.

Cook each cake for about 4 minutes each side or until golden brown ‰ÛÒ check them often to make sure they do not burn. Sprinkle with caster sugar and serve.

Note

  • TraditionallyåÊ these are served with a pot of tea. They are so easy you could even get the children to help while you have a cup of tea after your busy day. Afternoon snack and activity all rolled into one.
  • You can split them like a scone and top with whipped cream and jam to be fancy.
  • Apparently they keep in an airtight container for up to 4 four days, but honestly, they‰Ûªve never lasted long enough in our house to test that theory.
  • This recipe was created by Michele Crawford for Kidspot, New Zealand’s beståÊrecipe finder.

Spinach and pumpkin lasagne

Spinach and pumpkin lasagne

Serves:

Ingredients

  • 1 box lasagne sheets
  • 1 500ml jar of pasta sauce
  • 1 package frozen spinach-cooked and drained
  • 500g pumpkin, cooked and mashed
  • 500g ricotta
  • 250g mushrooms, sliced
  • 2 cups grated tasty cheese

Method

Mix spinach, ricotta and eggs in a bowl.

Spread sauce on bottom of deep lasagna baking dish, add layer of lasagna, spinach mix, mushrooms, pumpkin, pasta sauce then grated cheese.

Continue layering, ending with pasta sauce and cheese.

Cook in preheated 170C for 1 hour or until cooked.

Delicious and easy!

Serving Suggestions

Serve with fresh bread rolls and a green salad

Note

Glazed hot cross buns

Glazed hot cross buns

Serves:

Ingredients

  • 4 cups (600g) plain flour
  • 2 tsp dry yeast
  • 1/3 cup (60g) brown sugar
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • pinch of ground cardamom and ground coriander
  • 2 tsp salt
  • 2 eggs
  • 1 cup (250ml) milk, lukewarm
  • 2 tbsp orange marmalade, chopped
  • 40g unsalted butter, softened
  • 250g sultanas/raisins/currants
  • 30g mixed peel

Crosses:

  • plain flour
  • icing sugar
  • water

Glaze:

  • 1/2 cup (115g) caster sugar
  • 1/4 cup (60ml) water

Method

Mix flour, yeast, sugar, spices and salt in a large bowl.

Whisk eggs, milk and marmalade together and pour into the flour mixture to form a sticky dough.

Knead on a floured surface for 10 minutes until elastic. Add softened butter and knead for a further 5 minutes until smooth.

Fold in fruit and peel and knead for further 3 minutes.

Form the dough into a ball, put it in an oiled bowl and cover with cling film. Place it in a warm place for about 2 hours, or until dough has doubled in size. Then turn the dough out onto a floured surface.

Form into a loaf and use a knife to cut the loaf into 12 buns – in half lengthways, then six loaves each (see video).

Line a shallow baking dish with baking paper and put your hot cross buns onto it, ready for the oven.

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

To make the crosses, mix the flour, icing sugar and water into a thick paste.

Pour paste into a resealabe bag and snip off one of the corners to create a piping bag.

Pipe crosses on buns and bake for 15-20 mins. Turn out on wire rack.

To create glaze, bring the sugar and water to the boil until it is a clear syrup and then take it off the heat.

Apply glaze with a pastry brush while the buns are still hot.

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Serving Suggestions

Note

  • Not only do these look like the real deal, but they were really fun to make with the kids.
  • This recipe makes a dozen good sized buns – 6 to eat straightaway and 6 for the fridge or freezer.
  • Thanks to our sister company Kidspot Australia, for creating the instructional video.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Strawberry, honey and buttermilk muffins

Strawberry, honey and buttermilk muffins

Serves:

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1/4 cup (60g) caster sugar
  • 3/4 cup (180ml) buttermilk
  • 3 tbsp (60ml) honey
  • 1 egg
  • 1/2 cup (125ml) vegetable oil
  • 1 cup strawberries, hulled and roughly chopped

Method

Pre-heat the oven to 180°C conventional (160°C fan-forced) and line a muffin tin with paper cases.

Sift the flour and sugar together then whisk the buttermilk, honey, egg and vegetable oil together in a jug.

Combine wet and dry ingredients, folding gently.

Then fold through the strawberries, spoon into the muffin tin and bake for 20 minutes or until golden on top.

Notes:

  • Make sure that you gently combine the wet and dry ingredients by folding with a spatula until just wet. This gives you a lighter, less dense muffin.
  • You can swap the strawberries for your favourite berries.
  • 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.

Serving Suggestions

Note

Cheeseburger mac

Cheeseburger mac

Serves:

Ingredients

  • 250g of ground lean beef
  • 2 single serving packets microwaveable macaroni cheese
  • 3/4 cup grated cheese
  • 1 cup water

 

Method

Place ground beef in a small nonstick skillet.

Cook over medium heat 8 to 10 minutes or until beef breaks is browned. Stir occasionally.

Empty both macaroni packets into a microwave safe bowl (do not add powdered cheese sauce).

Add the water to the macaroni and stir.

Microwave uncovered on high for 4-1/2 to 5 minutes or until macaroni is tender. Remove bowl from the microwave but DO NOT drain.

Add contents of the cheese sauce packet mix to the macaroni, mix well. Let stand to allow macaroni to thicken.

Add beef to the macaroni and cheese. Mix well.

Serving Suggestions

Note

Blueberry buttermilk cake

Blueberry buttermilk cake

Serves:

Serves 10

Ingredients

  • 1/4 cup (65g) butter, melted
  • 3/4 cup (175g) caster sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 3/4 cup (180ml) buttermilk
  • 1 1/3 cups (200g) self-raising flour
  • 1 cup (140g) frozen blueberries
  • 1 tsp extra sugar

Method

Heat oven to 210°C (190°C fan-forced). Line a round 20cm springform pan with baking paper and set aside.

Melt butter and allow to cool slightly.

Beat sugar, eggs and vanilla together until mixture is light and fluffy (about 2-3 minutes). Add melted butter and buttermilk and beat until combined. Add flour and gently mix through.

Stir half the blueberries through and pour mixture into prepared pan. Top with remaining blueberries and bake for 45 minutes or until centre is set and a cake skewer or toothpick comes out clean.

Remove from the oven, sprinkle with extra sugar and allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.

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Serving Suggestions

Note

  • I'm not much of a baker because I like to keep everything low fat. But after much research into low fat baking, I came up with this cake. It’s packed with blueberries which is wonderful and only uses a fraction of the butter of most cakes. Plus it's easy peasy lemon squeezy.
  • Make sure you beat the eggs, sugar and vanilla for at least 2 minutes until light, pale and fluffy.
  • 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.

Black bean brownies

Black bean brownies

Serves:

Makes 16 fingers

Ingredients

  • 1 x 440g tin of black beans, well rinsed and strained
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup (75g) sugar-free cocoa
  • 3/4 cup (125g) dark brown sugar
  • 1/2 cup (75g) wholemeal flour
 
For ganache:
 
  • 100g good quality dark chocolate, broken into pieces
  • 1/3 cup (80ml) pouring cream
  • 1 tbsp butter

Method

Preheat oven to 180°C (160°C fan-forced). Grease and line a shallow slice pan.
 
Put rinsed beans and eggs into a powerful blender and pulse until smooth.
 
One at a time, add the coconut oil, vanilla extract, cocoa, sugar and flour and whiz between additions to prevent clogging up or uneven blending.
 
Use a spatula to scrape the mixture into the pan.
 
Bake for 25 – 30 minutes, or until a skewer inserted into the middle comes out clean, then turn out onto a cake rack to cool.
 
To make the ganache, put chocolate, cream and butter into a small saucepan over low heat, stirring continuously until combined and smooth.
 
Transfer the uncut brownie slab onto a cutting board and pour the ganache over evenly, smoothing with a knife. Wait 10 minutes, or until the ganache sets, before slicing into 16 even fingers.
 
 

Serving Suggestions

Note

  • The black beans add a certain dense texture to the finished product, which is offset by the icing. If you can’t get a hold of black beans, kidney beans would work nicely, too.
  • If you have a wheat intolerance, you could substitute the wholemeal flour for spelt or whichever flour you prefer. And if you don’t have any coconut oil to hand, butter will work in this recipe just as well.
  • These Healthy chocolate brownies are made with agave nectar to make them naturally sweet, and pumpkin to keep them nice and moist.
  • A fast brownie is a good brownie! And that's exactly why you need to try these delish 3 ingredient Nutella brownies.
  • The yummy biscuit base on these Anzac brownies give these little bites a lovely crunchy edge.
  • Crank up your regular brownie offering and serve up a batch of these Double choc fudge brownies instead. They are every chocolate lover's dream come true.
  • Give ordinary brownies a sweet little Easter twist, with these Caramello egg brownies. They're almost too cute to eat!
  • These gluten-free Yummy chocolate brownies are perfect for those with food allergies.
  • Here's an easy to way to make a really decadent treat. These Tim Tam brownies are better than you can possible imagine.
  • Any time you get a mid-afternoon chocolate craving, just whip together this Microwave brownie for one! You can thank us later.
  • Here's a novel way to sneak an extra serve of veggies into the kids' diet. These Zucchini brownies taste so much better than they sound!
  • If you're a traditionalist, then you can't go wrong with this recipe for Easy chocolate brownies. Best served with a mug of hot tea or a glass of warm milk.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Tooty fruity balls

Tooty fruity balls

Serves:

10+

Ingredients

  • 2 cups shredded coconut
  • 1 cup mixed fruit (can be glaced cherries, apricots, sultanas or a mix that you like)
  • 1 can sweetened condensed milk,
  • Half a plain sponge cake (crumbled)
  • Optional grated chocolate
  • Melting chocolate (for rolling or dipping)
  • Tiny marshmallows (optional)

Method

Place all ingredients in the bowl (except for melting chocolate) and mix together.

Shape into balls and either roll in coconut, or dip in melted chocolate and then add marshmallows for a cool look, or you can roll in Nestle ‘Quik’ and sprinkles for variety and colour.

Great for parties and letting little hands get messy!.

 

Banana and passionfruit cake

Banana and passionfruit cake

Serves:

Ingredients

  • canola oil spray
  • 3 medium bananas
  • pulp of 4 passionfruit
  • 1 cup caster sugar
  • 2 1/4 cups wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 60ml vegetable oil
  • 3 eggs
  • 1/2 cup apricot jam

Method

Preheat the oven to 180°C conventional or 160°C fan-forced. Line a loaf tin or spray a fluted ring cake tin with canola oil spray (I find that’s pretty much a fool-proof way to ensure the cake never sticks).

Mash the bananas and then combine the remaining ingredients except for the apricot jam.

Stir gently until just combined and then spoon into the cake tin and bake for 40 minutes.

Heat the jam in a small saucepan over a low heat or alternately warm it in the microwave for a minute so it’s easy to spread and then pour it over the cake as soon as it comes out of the oven.

Turn out of the ring onto a wire rack and let cool.

Find more recipes using bananas:

Serving Suggestions

Note

  • If you can’t find passionfruit in season then it’s OK to use tinned passionfruit pulp. Four passionfruit is roughly equal to half a cup of tinned passionfruit.
  • It’s not necessary to whip or beat this cake mix. It comes together so well from having the ingredients just combined. It’s very much like a muffin.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.  .

Cherry And Vanilla Choc Tops

Homemade choc tops are always a hit in our house, even more so when made with this yummy cherry ice cream!

Makes six small cones

Ingredients

  • 1/2L best quality vanilla ice cream, softened
  • 1 handful fresh cherries, pitted and torn in half
  • 400g milk chocolate
  • 6 mini waffle cones

Method

Step 1. Scoop the soft ice cream into a large bowl then mix through the cherries and 100g of the chocolate, chopped. Return the ice cream to the freezer to firm up a bit.

Step 2. Melt the remaining 300g chocolate in a bowl over a saucepan of simmering water and set aside to cool just slightly.

Step 3. Scoop a ball of ice cream into one of the waffle cones and press down gently so it is wedged in nicely. Then turn the cone into the bowl of melted chocolate, swirling it around so all of the ice cream is nicely covered.

Step 4. Pop straight into the freezer, I find it’s easiest to put them in small jars or little milk bottles to keep the cones upright. Once they’re frozen, they can be laid flat. Enjoy!

Choc tops

Notes:

Serving Suggestions

Note

  • Use any flavour ice cream you fancy here. And please swap the cherries and chocolate for any other combination.
  • Roughly chopped honeycomb is also delicious!
  • Swap the milk chocolate for white or dark if you prefer.
  • As soon as you’ve dipped the cone in melted chocolate, sprinkle with crushed nuts or hundreds and thousands.
  • If you don’ t have any ice cream you can cheat and use our 2 ingredient ice cream recipe for a treat.
  • This Chocolate banana ice cream has a touch of cocoa to delight your tastebuds.
  • If you love minty ice cream then these Chocolate mint ice-cream balls could be used in this recipe.
  • This Ice cream cookie crunch has a great crunchy texture to contrast that smooth, creamy ice cream.
  • If you don’t have time for ice cream cones then try this Ice cream slice.
  • Did you gorget to buy the cones? This Ice-cream sundae is just as delicious.
  • 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.

Polar bear cupcakes

Polar bear cupcakes

Serves:

12

Ingredients

  • 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
  • white icing
  • white marshmallows
  • black Jelly Belly jelly beans
  • black writing icing
  • brown M&M Minis

Method

Preheat oven to 180°C (160°C fan-forced). Line a 12 cup tray with patty cases.

Cream the butter, sugar and vanilla essence with electric beaters. Add eggs and 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 overbeat, or cupcakes will be dry and firm). Spoon into patty cases.

Bake for around 12-15 minutes, or until golden. Cool on wire racks. 

Once the cupcakes are cooled, ice them with white icing. Use horizontally halved marshmallows as noses, with black jelly beans as snouts. Draw a mouth with black writing icing. Use brown mini M&Ms for eyes. Cut marshmallows in halves vertically and place cut-side down as ears.

Find related cupcake recipes

Serving Suggestions

Note

  • You can use Betty Crocker vanilla frosting this recipe.
  • If the kids are helping you with this recipe, you can get them to cut the marshmallow with scissors for you.
  • This recipe is by Alana House.

Thai crab cakes

Thai crab cakes

Serves:

Ingredients

Crab cakes

  • 2 spring onions, finely chopped
  • 400g crab meat (see notes)
  • 10ml (2 tsp) fish sauce
  • zest of 1 lime
  • 1 egg, lightly beaten
  • 1/2 cup panko
  • 1 tsp freshly grated ginger
  • 1 tbsp chopped coriander
  • 5ml (1 tsp) sesame oil
  • 5ml (1 tsp) canola or peanut oil

Salad

  • 60g snow pea shoots
  • 160g snow peas, finely sliced
  • 1 long red chilli, finely sliced (optional)
  • 1/2 red capsicum, finely sliced
  • 1 cup coriander leaves
  • 1/4 cup peanuts, chopped

Dressing

  • juice of 1 lime
  • 20ml (1 tbsp) fish sauce
  • 1 tbsp sugar

Method

Mix crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so.

Heat non-stick frying pan to medium and add oils.

Add the crab cakes and cook each side for 3 minutes. 

Mix all salad ingredients together and divide among plates. Combine dressing ingredients and drizzle over crab cakes.

Sprinkle with peanuts and serve.

Find more seafood recipes

Serving Suggestions

Note

  • I’ve put a mild chilli in the salad to get my kids used to the flavour and heat, but if you have seasoned chilli eaters in your house, whack one in the crab cake mixture too. If you like the taste of chilli but don’t want to set your mouth on fire, use a larger red chilli – all the taste without the heat.
  • Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
  • If I can get to the fresh food market, I use fresh crab meat for this recipe, but I’ve also used canned meat which is absolutely fine. If you are using canned, grab 4 x 170g cans and drain them as it only adds up to about 100g of meat per can.
  • This recipe was created by Jay Rogers for Kidspot, Australia's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Baked porridge

Baked porridge

Serves:

Serves 6

Ingredients

  • 2 cups rolled oats
  • 1/2 cup walnuts, ground
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 pinch sea salt
  • 2 cups milk
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup maple syrup
  • 1/4 cup (60g) butter, melted
  • 2 bananas, finely sliced
  • yoghurt or double cream, to serve

Method

Preheat oven to 200°C (180°C fan-forced) and grease a 20cm square cake pan generously with butter or coconut oil.
 
In a medium bowl, mix together oats, walnuts, baking powder, allspice and salt.
 
In another medium bowl, whisk together the milk, egg, vanilla, maple syrup and cooled melted butter.
 
Layer the banana slices across the bottom of the baking dish then cover with the oat mixture.
 
Slowly drizzle the milk mixture across the top of the oats and tap the tin (or give a gentle shake) to ensure all ingredients are evenly distributed.
 
Bake for 40 minutes or until golden brown.
 
Slice and serve immediately with a dollop of thick yoghurt or double cream.

Serving Suggestions

Note

  • Substitute walnuts for whatever nuts you prefer.
  • Use a blender or food processor to grind nuts into a coarse meal.
  • This dish will keep well in the fridge for up to three days but the bananas will take on a somewhat unappealing grey hue … just cover with more yoghurt or cream!
  • Feel free to switch bananas for berries or even apples.
  • This Baked cinnamon apple porridge is another mouth-watering way to eat everybody's favourite breakfast.
  • Need to eat breakfast on the run? That's easy with Blueberry overnight oats. Just throw it together the night before and all you need to do in the morning is grab a spoon and eat!
  • Fussy tots will suddenly change their tune, when presented with a plate of cute-as-a-button Teddy bear toast.
  • Got something to celebrate? Then start the day in style! These Ricotta pancakes with honeycomb butter are a great way to kick off a special day.
  • Tell someone how you really feel with Love heart French toast. Who wouldn't want to wake up to this?
  • Making your own Almond croissants is not as difficult as it sounds. Once you try them, you'll want to make them every weekend!
  • Get back to brekkie basics with this Simple pancake recipe. A wake-up treat that nobody could ever refuse.
  • Looking for a delish gourmet breakfast? These Prosciutto and egg pies fit the bill perfectly.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Homemade pasta

Homemade pasta

Serves:

Ingredients

  • 250g pasta flour
  • 2 eggs
  • 3 egg yolks
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt

Method

Sift flour and a generous pinch of salt onto a clean worksurface and form it into a mound with a well in the centre.

Crack whole eggs into a cup and slide into the well. Add extra virgin olive oil.

Using a fork beat the eggs gently incorporating a little flour in from the sides. Add egg yolks and continue to bring in sides incorporating a little flour at a time. Keep scraping up the sides of your mound as it threatens to spill over. Take your time.

Eventually the egg mixture will spill out. Push the flour all over the mixture and combine into a dough ball. Roll, fold and knead this until the dough takes on a silky texture. You will feel it change in your hands. You will have to knead it for at least 5 to 10 minutes to get it to that stage.

Form it into a ball and cover with cling film and rest in the fridge for 2-4 hours. From this stage you can use a rolling pin or pasta machine to roll your pasta.

 

By hand –

Roll the dough out into a long rectangle and double it over on itself 4 times as you continue to roll it out. Keep you work bench well floured.

For the final product roll it out to the thickness that you want your pasta strands and dust with flour both sides.

Fold it into 8th’s and hand cut slices to form the pasta strands.

By machine –

On the widest setting, pass your pasta through 4 times doubling it over on itself each time before it goes through the rollers.

Reduce your setting and pass it through each setting until you have your required thickness. Remember that the thinest setting is very thin and really for lasagne sheets.

Pass your pasta through the cutter (fettucine or spaghetti) and hang over a clean broom stick to dry for a few hours. I like to dust mine with a little flour to keep the strands separated. You can also freeze it before you dry it so you just pull a bundle from the freezer and drop it into boiling water for 2 mins.

Notes

  • The type of flour you use is very important with pasta. Don’t try to make pasta with regular plain flour. You really need specifically pasta flour.
  • To get a really lovely silky product you need to use the best ingredients possible so make sure that your eggs are fresh and you use good olive oil.
  • Homemade pasta needs the simplest of sauces and a little sprinkle of good parmesan cheese.
  • Quick sauce – Dice an onion and fry it in some olive oil with a clove of crushed garlic and a tin of diced tomatoes. Add a handful of fresh basil and cook for 10 minutes. Stir a few spoonfuls through your fresh pasta and enjoy the simple fresh flavours.
  • Making your own pasta takes a little time but it will change the way you look at a package of dry pasta forever.
  • This is a really fun recipe to make with the kids and they will love rolling it like play dough.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

Serving Suggestions

Note

Muesli bar slice

Muesli bar slice

Serves:

Ingredients

  • 1 cup dried apricots, diced
  • 1 cup sultanas
  • 1 cup craisins (optonal)
  • 1 cup rolled oats
  • 1/4 cup sunflower kernels
  • 1/4 cup slivered almonds
  • 1/4 cup sesame seeds(optional)
  • 1/4 cup plain flour
  • 60g butter or margarine
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/4 cup milk

Method

In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.

Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients. Stir in the egg and milk until well combined.

Press into a greased and lined lamington tin and bake for 15 minutes at 180 degrees C.

Cut into slice when cooled. Enjoy!

Serving Suggestions

Note

Best chocolate cake

Best chocolate cake

Serves:

Ingredients

  • 125g butter
  • 200g brown sugar
  • 2 eggs, separated
  • 1/2 cup milk
  • 250g flour
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon warm water

 

Chocolate Mixture

  • 150g bittersweet chocolate (try Whitakers Ghana Dark)
  • 2/3 cup brown sugar
  • 1/2 cup milk
  • few drops vanilla
  • 1 egg yolk, lightly beaten

Method

Preheat oven to 180ºC and grease a 24cm cake tin.

Make the chocolate mixture first.

Gently melt the chocolate with sugar, milk and vanilla in a saucepan.

Add egg yolk and cook over gentle heat until mixture thickens slightly. Allow to cool.

Cream the butter and sugar until pale and fluffy.

Beat egg yolks lightly (reserve whites) and mix yolks with milk, then add to butter mixture alternately with flour.

Add to the cooled chocolate mixture and combine well.

Dissolve baking soda in warm water and stir into mixture.

Whisk egg whites until creamy, then fold into mixture.

Pour into prepared tin and bake for 50 – 60 minutes or until cake tests clean.

Cool cake completely before cutting. This cake does not require icing.

Serving Suggestions

Note

Apple pie

Apple pie

Serves:

 

Ingredients

  • 2 cups plain flour
  • half a teaspoon salt
  • 2/3 cup Kremelta (vegetable shortening), grated
  • 5 tablespoons iced water
  • 1kg granny smith apples, peeled and cored
  • half a cup sugar
  • half a  teaspoon cinnamon
  • Pinch of salt
  • 50g butter, small cube, chilled
  • 1 egg, lightly beaten

Method

Pastry:

Sift flour and salt in to a large bowl.

Add grated copha and begin to cut with two knives until it resembles breadcrumbs.

Make a small well in the middle and add iced water a little at a time.

Using your hands begin to form a dough. It will feel like it will never come together but hang in there it will happen!

Once you have a ball, break in half and shape into two discs, cover with glad wrap and pop in the fridge for 1 hour.

Apple mixture:

Cut apples in half then cut each half into 4-5 slices.

Place apple slices in a medium bowl and cover with sugar, cinnamon and a pinch of salt. Stir to combine then leave.

Preheat oven to 220C and spray a 23cm pie dish with cooking spray.

Remove pastry from fridge, place between two pieces of glad wrap and begin rolling out your base. Once pastry is rolled to the correct size of your pie dish, remove plastic and place in dish, pressing down to fit snuggly.

Add apple mixture then place cubed butter around the tops of the apple.

Roll out your second pastry disc quite thin. Brush the edge of the pastry in the pie dish with eggwash (an egg mixed with a dash of milk) then place the pastry lid on top of apples and press the two pieces of pastry into each other.

Pinch the outside of pastry to make a pattern, brush with eggwash and pop in the oven for 40 minutes.

Remove once browned, leave to cool for at least ten minutes before serving.

Notes

  • The filling is very sweet and delicious, therefore you do not need any sugar in the pastry crust.
  • If you‰ are not confident about making your own pastry, you can buy ready-made short crust pastry and just make the apple filling.
  • Recipe created by Camilla Baker for Kidspot, New Zealand‰s best recipe finder.

Serving Suggestions

Note

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Please contact us with new ideas and suggestions on how to make this a reality for you and your family.

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