Allergen: Contains Eggs

Pancake pops

Pancake pops

Serves:

30

Ingredients

  • 1/2 cup (75g) plain flour
  • 1 tbsp white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain Greek yoghurt
  • 2 tbsp melted butter
  • 1 egg, lightly beaten
  • 1-2 tbsp milk

You will also need:

  • 30 paperboard popsticks

Method

Step 1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt.

Step 2. Mix in the yoghurt, butter and egg. Add milk a little at a time until you have a stir-able batter.

Step 3. Heat a non-stick pan over medium heat. Drop teaspoonfuls of batter onto the preheated surface. Lay the sticks halfway into the centre of each pancake and smooth over the split.

Step 4. Turn after a minute or two, then cook on other side until cooked through. Serve with maple syrup.

Pancake pops

Notes:

  • If you only have low-fat Greek yoghurt, you may need to use less milk.
  • Be careful if you’re using plastic pop sticks – you’ll need to protect the handles on the hotplate so they don’t melt. I recommend you use paper sticks.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related pancake recipes

Serving Suggestions

Note

White birthday cake

White birthday cake

Serves:

Ingredients

  • 1 cup (250g) butter, softened
  • 1/2 cup copha, chilled
  • 3 cups (775g) white sugar
  • 5 eggs
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) buttermilk
  • 2 tsp vanilla extract
  • 2 servingsåÊbuttercream icing

Method

Preheat oven to 180å¡C (160å¡C fan-forced). Grease and flour 3 x 23cm round cake pans and set aside.

In a large bowl, add the butter and grate the copha on top. Using a mixer, beat together on medium speed until combined. While the motor is running, pour in sugar half a cup at a time until the whole 3 cups are well combined.

Add the eggs one at a time, taking care that each is well incorporated before adding the next one.

In another large bowl, sift together the flour, baking powder and salt. In a jug, combine both the milks and vanilla extract.

With the mixer running, alternate between adding the flour and milk mixtures, bit by bit, until everything is mixed in. Then beat on high for 3 minutes.

Pour equal amounts of batter into each tin and bake for 40-45 minutes or until a skewer placed into the centre of each cake comes out clean. Leave to cool in the tin for 10 minutes and then turn out onto a cake rack to cool completely.

When cakes are cooled, sandwich each layer with buttercream icing and then ice entire cake all over.

Note

  • If you want to add a bit of pizzazz to this cake, you can pour 1 cup of coloured sprinkles into the batter and stir just before baking.
  • You can add food colouring to the buttercream icing to create a different look, and experiment with different toppings and sprinkles too.
  • This recipe was created by Jennifer Cheung foråÊKidspot, New Zealand’s beståÊrecipe finder.

Luscious fish pie

Luscious fish pie

Serves:

Ingredients

  • olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 120g baby spinach leaves
  • 1 cup milk
  • 1 tsp dry mustard powder
  • 1 tbsp cornflour, mixed with a little water
  • 1 cup grated tasty cheese
  • juice of 1 lemon
  • 600g fresh salmon, cut into 2cm chunks
  • 250g smoked fish (not the sliced variety), flaked
  • 4 eggs, boiled, peeled and diced
  • 2 cups mashed potato
  • cooking spray
  • 1 carrot, optional, to decorate

Method

Preheat oven to 200°C fan-forced.

Heat olive oil in a heavy-based pan and saute onion and carrot until soft.

Add spinach and stir until just wilted. Add milk, bring to a simmer, stir in mustard powder and cornflour mixture.

Stir until mixture thickens. Stir in cheese. Remove from the heat. Stir in lemon juice.

Arrange salmon and smoked fish in a flat-bottomed casserole dish.

Sprinkle egg on top. Pour over creamy vegetable sauce.

Place dollops of mashed potato on top and smooth across entire surface. Spray with a little cooking spray.

Bake for 35-40 minutes until piping hot and golden. Decorate with fish shapes cut from raw carrot slices for novelty effect. Serve with salad or veg.

Serving Suggestions

Note

  • Rather than boiling the buggery out of eggs, I simply bring them to an initial boil, then turn off the heat, put a lid on the saucepan and leave them for 10 minutes. Stops them bursting at the seams etc. My mother-in-law taught me that, clever woman.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Pirate face cake

Pirate face cake

Ingredients

Red velvet cake

  • 2 cups (500mL) vegetable oil
  • 2 å_ cups caster sugar
  • 3 eggs
  • 2 tablespoons red food colouring
  • 2 teaspoons vanilla extract
  • 3 å_ cups plain flour
  • 2 teaspoons baking powder
  • å_ cup cocoa powder
  • 1 å_ cups (310mL) butter milk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tablespoons milk

Decoration

  • 725g white fondant icing*
  • 400g black fondant icing*
  • 50g red fondant icing*
  • blue gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • icing sugar, for dusting
  • gold foil-covered coins

*from cake decorating shops (black and red too difficult to colour yourself)

  • You will need a 22-23 cm deep round cake tin and 30cm round cake stand or plate for this recipe. Borrow the tin or hire one from your local cake decorating shop.

Method

Preheat oven to 160å¡C. Generously grease the tin and then line with non-stick baking paper. Pour the oil and sugar in the bowl of an electric mixer, beat on medium speed until well combined. Add the eggs, one at a time, on low speed until well combined. Scrape down the sides of the bowl and add the red food colouring and vanilla. Beat on low speed until incorporated.

Sift flour, baking powder and cocoa into a large bowl. Add half the flour mixture and half the buttermilk, beat on a low speed until just combined. Repeat with remaining flour and buttermilk. Increase speed to medium and beat until the mixture is smooth.

Spoon into tin and bake for about 1 hour and 40 minutes or until a skewer inserted into the cake comes out clean. Leave the cake in the tin until cold. Ideally, make the cake the day before and then once cool to touch, refrigerate over night.

Icing

Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.

Decoration

Use a small knife or metal spatula to loosen the cake from the sides the tin. Spread a small amount of butter icing onto the cake board or plate (this will keep the cake in place while you are decorating). Trim the top of the cake so it is level; turn the cake upside down onto the cake board. Spread a thin layer of butter icing over the top and side of the cake using a butter knife or offset spatula (from cake decorating shops). Keep å_ teaspoon of icing to stick on the gold coin earring.

Chop 700g white fondant icing into small pieces and knead until starting to soften. Use a rolling pin to roll out on a surface dusted with icing sugar to 5mm thick. Carefully roll the icing onto the rolling pin and roll out over the cake. Dust your fingers lightly with icing sugar and smooth the icing into place (see Notes). Trim off the excess, reknead and shape some into an ear, reserve the rest.

Chop the black fondant icing into small pieces and knead until starting to soften. Use a rolling pin to roll out on a surface dusted with icing sugar (don’t use too much with the black icing!) until it is slightly larger than half the cake top. Cut a straight edge with a knife, wipe any icing off your hands and carefully roll onto the rolling pin and roll out over the cake so that the cut edge covers nearly half the cake on a diagonal, draping down on the right hand side. Add a few pleats to the bandanna on this side, use a small dot of water to attach the ear just in front of the bandanna pleats. Trim off the excess black icing, re-knead and roll out. Cut a semicircle for the eye patch and shape the remaining black icing into a thin rope and press above the eyepatch and across the face. If you have enough white icing, make another ear.

Knead the red icing until starting to soften. Roll out on a surface dusted with icing sugar to 3mm thick. Cut out a mouth shape and two thin strips for the ends of the mouth and press in place onto the cake. With the remaining red icing, use the base of a piping nozzle to cut out spots for the bandanna. Cut out more spots using the remaining white icing and blue icing. Shape one of the blue spots into an eye and press onto the cake. Stick the gold coin earring on using the reserved butter icing. Scatter the remaining gold coins around the cake.

Notes:

  • Preparation time: 25 minutes, baking time: 1 hour 40 minutes, decorating time: 1 hour.
  • Red velvet cake is lovely and moist and a great surprise when you cut into the cake. If you would prefer not to use food colouring, leave it out ‰ÛÒåÊthe cocoa powder and vanilla give a lovely flavour.
  • I also like to use this cake mix to make 24 large cupcakes; it works well with the Princess crown cupcakes.
  • Put some plastic wrap on top of the fondant icing and then roll onto the rolling pin so it doesn’t stick to itself (very annoying when you come to unroll!).
  • If you have a friend with fondant smoothers, borrow these as they give a lovely smooth surface and avoid white icing specks on the finished product. Or buy your own from a cake decorating shop, about $18.

 

Glazed meatloaf

Glazed meatloaf

Serves:

Ingredients

  • 500g mince
  • 3 slices shredded bread (I put it in the processor with the onion)
  • ¼ cup diced onion
  • 1 grated carrot
  • 1 grated zucchini
  • mushrooms (finely chopped)
  • 1 egg beaten
  • 1 tsp beef stock
  • 3 tbs lemon juice

Sauce

  • ½ cup tomato sauce
  • 1/3 cup brown sugar
  • 1tbs lemon juice
  • 1tsp dry mustard

Method

Preheat oven to 180 degrees C

Combine sauce ingredients and mix well – no lumps

Mix mince and other ingredients (NOT the sauce) and combine well.

Bake in loaf tin (I put baking paper in first so it doesn’t stick) for about 1 hr, pour off the fat.

Pour sauce over the meatloaf and bake for an extra 10 mins.

Serving Suggestions

Mashed sweet potato/normal potato, corn, other veggies

Note

Garlic prawn pasta

Garlic prawn pasta

Serves:

4

Ingredients

  • 230g spaghetti or fettuccine
  • 2 tsp butter
  • 2 tsp olive oil
  • 3-4 garlic cloves, minced
  • 20 green prawns, peeled, deveined and halved lengthways
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup fish, vegetable or chicken stock
  • ¼ cup coarsely chopped flat-leaf parsley

Method

Bring a large saucepan of salted water to the boil, add the pasta and cook as per packet instructions. Drain the pasta.

Meanwhile, heat the butter and oil in a large non-stick frying pan over medium-high heat unti the butter is melted.

Reduce the heat to medium, add the garlic and cook for 1 minute.

Increase the heat to medium-high and cook the prawns, lemon zest and lemon juice for 1-2 minutes, until the prawns are just cooked and still tender.

Add the stock and heat through gently.

Add the drained pasta to the frying pan with the parsley and toss to combine.

Serve in bowls with salad and crusty bread on the side.

Notes

  • This dish contains 1352.4kJ (322cals); 5.9g total fat (1.9g saturated fat)
  • This recipe was written by Jay Rogers for The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.

Serving Suggestions

Note

Green eggs and ham

Green eggs and ham

Serves:

Ingredients

  • 4 eggs
  • 2 tablespoons milk or cream
  • 1 teaspoon butter
  • 2 tablespoons prepared pesto
  • 4 slices leg ham
  • 4 thick slices bread
  • Basil leaves, to garnish

Method

Whisk eggs and milk or cream until light and fluffy. Heat a non-stick saucepan over medium heat and melt the butter.

Pour in egg mixture and allow to cook for about 20 seconds until the edges are starting to set. Use a wooden spoon to push the egg on the outside into the middle all the way around the pan. Cook for another 20 seconds, repeat the pushing motion.

The eggs will be almost set, remove from heat and stir in the pesto. The eggs will continue to cook as you make the toast. Top toast with ham and eggs and sprinkle with basil leaves to serve.

Notes:

  • Increase the recipe depending on how many you have to feed. If your kids are unlikely to embrace the green, serve them before you add the pesto.
  • This is a great recipe for any meal of the day and we made it for a weekend lunch.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Pancakes with berries and yoghurt

Pancakes with berries and yoghurt

Serves:

 

Ingredients

  • 1 quantity of buttermilk pancakes
  • 1 punnet blueberries, washed
  • vanilla yoghurt or cream or icecream, to serve

Method

Cook pancakes as per buttermilk pancake recipe.

For each serve, place one pancake on a plate, scatter with a few berries, top with another pancake, scatter with more berries, then top with a third pancake.

Spoon a good dollop of yoghurt, cream or icecream on top and scatter with more berries. Enjoy!

Notes:

  • I find that two pancakes are enough for me, but the stack of three does look impressive!
  • A warm chocolate sauce is also superb with this combination, particularly if you are serving with cream or icecream.
  • Use a bought good quality chocolate sauce or make your own by melting 100g dark chocolate with 100mL thin cream in a saucepan over low heat.
  • Recipe created by Melissa Hughes for Kidspot.

 

Find more:

Serving Suggestions

Note

Yummy chocolate brownies

Yummy chocolate brownies

 

Serves:

Ingredients

  • 300g good quality dark chocolate, chopped coarsely
  • 150g butter, chopped
  • 1 cup gluten-free plain flour
  • half teaspoon gluten-free baking powder
  • 1/3 cup cocoa powder
  • 1 and a half cups firmly packed brown sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract

Method

Preheat oven to 180C. Grease a 20cm square slice tin (I used a 22cm square cake tin); line with baking paper, extending paper 5cm over sides.

Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes.

Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture.

Stir in eggs and vanilla and beat mixture until thick and glossy.

Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean!

The edges of the brownies will be firm and springy to touch and the middle will be gooey.

Allow to cool in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.

Cut into 20 squares and serve warm with cream (OMG) or at room temperature with your favourite cup of hot something.

Notes:

  • Not essential to use gluten-free flour, just substitute with normal plain flour.
  • You could add half a cup chopped walnuts or pecans. Jamie Oliver adds dried sour cherries to his recipe ‰you might try that next time!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Walnut brownies

Walnut brownies

Ingredients

  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 2 tsp vanilla
  • 3 eggs
  • 3/4 cups self-raising flour
  • 1/2 cup cocoa powder
  • Pinch of salt
  • 150g walnuts, chopped

Method

Preheat oven to 180C.

Lightly grease a slice tin (33 x 23 cm) with butter and line it with baking paper.

Melt the butter on the stove or in the microwave.

Using a mixer, beat the eggs and sugar together, add vanilla, flour, cocoa, salt (optional) and the melted butter next.

Using a spatula fold in the walnuts and gently pour the mixture into the tin.

Bake for approximately 20-30 minutes. You can test if the brownies are cooked through by inserting a wooden skewer into the centre of the tin. If it comes out clean, they’re ready to be taken out of the oven.

Let the brownies cool and dust with sifted icing sugar. Decorate with cut strawberries and serve on a platter.

Notes:

  • If you like a denser, gooier brownie, remove from the oven at around 18 minutes.
  • This mixture becomes more cakelike if you beat the batter for an extended time.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

 

 

Baked ricotta

Baked ricotta

Serves:

 

Ingredients

  • 2 eggs
  • 750g ricotta, drained
  • 2 teaspoons dried oregano
  • Salt and pepper (optional)
  • 250g vine-ripened cherry tomatoes
  • Extra virgin olive oil and balsamic vinegar, to drizzle

Method

Preheat the oven to 180 degrees C. Line a 10cm x 20cm loaf pan with baking paper.

Place the eggs, ricotta, herbs, salt and pepper (if using) in a food processor and whiz until smooth. Pour the mixture into the loaf pan and bake for 35-40 minutes or until firm. Cool in pan for 10 minutes.

While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.

Turn out ricotta and slice thickly. Serve with tomatoes and drizzle with some olive oil and vinegar.

Notes:

  • Serve as your antipasto centrepiece, with olives, prosciutto, roasted vegetables and toasted crusty bread. Or with fresh figs, dates and almond bread.
  • If you have fresh herbs (e.g. parsley, basil, oregano), use 1/4 cup instead of the dried oregano.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Boiled eggs

Boiled eggs

Serves:

Ingredients

  • Eggs
  • Enough water to cover them

Method

Place eggs in cold water in a saucepan.

Bring to the boil and time from when the water starts to boil. 3 minutes for a soft boiled egg or 5 minutes for a hard boiled egg.

For hard boiled eggs run them under cold water and peel.

Notes

  • Make sure that you have enough water to cover the eggs.
  • Organic free range eggs are the best if you are eating them like this.
  • Serve them with buttery toast soldiers for dipping and some freshly cracked pepper and salt.

Related breakfast recipes

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

Serving Suggestions

Note

Fruit and custard turnovers

Fruit and custard turnovers

Serves:

Ingredients

  • 2 ½ cups milk
  • 3 eggs
  • 2 tablespoon cornflour
  • ½ cup sugar
  • 410g tinned fruit (apricots, pears, apple or peaches), strained
  • 1-6 sheets puff pastry, thawed
  • ¼ cup demerara sugar
  • 2 eggs, whisked

Method

Preheat oven to 200°C and line 1-2 oven trays with foil, place to one side.

To make the custard, scald 2 cups of milk by bringing it to just under boiling point and then set it aside for a moment.

Add eggs, cornflour and sugar together and whisk until smooth and thickened.

Pour egg mixture into hot milk and whisk until smooth.

Place back on the heat and keep whisking while bringing to the boil.

Once boiling and thickened, remove from heat and whisk in ½ cup cold milk.

When smooth, pour into plastic container and cool.

To make turnovers, place pastry sheets on the bench and cut in half and half again so you have four equal squares.

Place a tablespoon or more of custard in one corner (making sure to leave enough room to seal the edges) and put 1-2 pieces of fruit on top.

Brush around two edges with the egg wash then fold pastry over fruit to make a triangle shape.

Use a fork to seal edges, brush the tops with egg wash and sprinkle with a little sugar.

Place on prepared oven tray and put back in the fridge for 5 minutes – this will give you extra ‘puff’.

Bake in the oven for 20 minutes or until golden brown.

When ready, remove and cool on wire rack.

 

Notes

  • These are great fun for kids to make. The preschoolers at my son’s school had a lot of fun making these. As you can see from the photo, they work a treat!
  • If you don’t want to make your own custard, store bought custard will work just as well.
  • The custard recipe will make much more than you need, but it’s so cheap to make, I love having extra for the family dessert.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Lamb kofta kebabs with mint salad

Lamb kofta kebabs with mint salad

Serves:

Ingredients for lamb kofta kebabs with mint sauce

Kofta

  • 500g lean lamb mince (see notes)
  • 1 large garlic clove, minced
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 1 tsp ground cumin
  • 1 egg, lightly beaten
  • 2 tbsp plain flour
  • olive oil spray
  • 1 tbsp sesame seeds

Mint salad

  • 2 cups loosely packed mint leaves, roughly chopped
  • 1 cup loosely packed parsley leaves, roughly chopped
  • 1/2 red onion, finely sliced
  • 1 Lebanese cucumber, sliced
  • 2 tomatoes, roughly chopped
  • 8 tbsp light Greek style yogurt
  • 1 small garlic clove, crushed
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 4 store bought pita bread (medium size – about 24-26cm diameter)

Method

Heat oven to 200ºC conventional (180ºC fan-forced) and line a tray with baking paper.

Mix kofta ingredients together and form small meatballs (about a tablespoon each).

Place kofta meatballs on the baking paper and spray lightly with oil.

Bake in the oven for 20-25 minutes until cooked.

While kofta is cooking, toss together mint, parsley, red onion, cucumbers and tomatoes.

Mix yoghurt, garlic and lemon zest together and set aside.

Roll kofta, mint salad and yoghurt dressing in pita bread and serve.

More salad recipes

Serving Suggestions

Note

  • If you can’t find lean lamb mince, buy some lean leg steaks and pulse in the food processor until minced (or you could just use regular lamb mince). You could also use lean beef mince instead.
  • Rosemary is such a perfect partner to lamb that it’s nice to add one teaspoon of chopped fresh or dried rosemary to the kofta mix.
  • 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.

Spelt choc-chip cookies

Spelt choc-chip cookies

Serves:

Makes 24

Ingredients

  • 1/2 cup (125g) unsalted butter, softened
  • 3/4 cup (125g) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (150g) plain flour
  • 1 cup (150g) spelt flour
  • 1 tsp baking powder
  • 1 cup (85g) desiccated coconut
  • 1/2 cup (95g) dark choc chips

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well between each addition. Add vanilla.

Step 2. Fold through flours, baking powder, coconut and choc chips.

Step 3. Place tablespoon-sized balls on trays lined with baking paper.

Step 4. Bake for 8-10 minutes until golden.

Spelt choc chip cookies

Serving Suggestions

Note

  • Cool slightly on the tray before removing to a wire rack to cool completely.
  • These cookies keep well in an airtight container in the pantry for 8-10 days.
  • Try these No-bake coconut and date balls, for another irresistible and healthy after school snack.
  • These 2-ingredient energy bars are surprisingly sweet, given they don't contain any added sugar.
  • The kids will never know that these Sneaky pumpkin muffins are packed full of veggies. So tricky!
  • Say 'no' to pre-made supermarket snacks – these Chia seed muesli bars are so much better for you.
  • Corn pikelets are great for the lunch box, or as a take anywhere, eat anytime healthy snack. 
  • Whip together a batch of Feta and spinach muffins, for a savoury snack your kids will always devour.
  • Keep a jar of these Healthy chocolate power balls in the fridge and you'll always have something yummy and healthy at your fingertips.
  • These nutrient-rich Breakfast biscuits will ensure picky eaters leave the house with a full belly.
  • Moist and chocolatey, you'd never guess that these Zucchini brownies are so good for you.
  • On warm days this Caramel banana frozen yoghurt is an unbeatable snack!
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Cheese rolls

Cheese rolls

Serves:

Ingredients

  • puff pastry
  • grated cheese
  • tomato paste

Method

Defrost pastry. Spread tomato paste on pastry sheet.

Add grated cheese.

Roll the pastry like a long spring roll then slice into rounds.

Cook in medium preheated oven for approx 20-25 minutes or until golden. Enjoy!

Serving Suggestions

Note

Spaceship cake

This spaceship birthday cake will impress your kids at their next birthday party. A simple cake to make, it is dressed up with fondant icing and decorated with a range of delicious sweets.

Ingredients

  • 200g unsalted butter, softened
  • 1 and a half cups caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 and a half cups self raising flour
  • 1 cup milk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tablespoons milk
  • 3 drops green colouring

Decoration

  • 850g (375g for the cake board) white ready-to-roll fondant icing*
  • blue gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • 1 jam jar lid
  • flying saucer sherbets
  • 12 Freckle lollies
  • 8 yellow jubes
  • 8 orange jubes
  • 4 green jubes
  • 1 extra jube
  • 12 yellow Skittle lollies
  • 12 orange Skittle lollies
  • 12 green Skittle lollies
  • 6 lollipops
  • 1 liquorice allsort

* from your local cake decorating shop

You will need a Dolly Varden cake tin (mine has top diameter 19cm, base diameter 5cm, height 14.5cm) and a 30cm cake board or plate for this recipe. If you dont have the cake tin, most cake decorating shops have tins for hire overnight at reasonable prices

Method

Preheat oven to 180C. Liberally grease the cake tin with butter and then sprinkle with 1 tablespoon of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.

In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined. Sift flour and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.

Spoon mixture into tin, place on a baking tray to catch any over flow and bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 15 minutes, loosen edges with a knife and then transfer to a wire rack and allow to cool completely.

Icing

Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar. Add food colouring and stir until an even colour.

Decoration

If you are covering a cake board or plate, chop 375g of the white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until it softens slightly. Add a small amount of blue colouring using a toothpick. Knead until the colour is even, add more colour if needed, knead again and roll out to 3mm thick. Carefully roll the icing onto a rolling pin and roll out over the cake board or plate. Use your fingers to smooth out any bumps, trim away any excess blue icing.

Trim the top of the cake so it is level; turn the cake upside down onto a flat surface. Cut the cake in half and sandwich together with half of the butter icing (you could call it Martian blood, depending on the age of your kids!). Reserve 3 tablespoons butter icing and spread the remainder in a thin layer over the top and side of the cake using a butter knife or groovy offset spatula from the cake decorating shop.

For the space ship, chop the remaining (475g) white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until is softens slightly. Roll out the icing to 5mm thick. Carefully roll the icing onto the rolling pin and roll out over the cake (see Notes). Dust your fingers lightly with icing sugar and smooth the icing into place. If you have an excess fold of icing, smooth this into a wedge at 90å¡ to the cake, slice it off and carefully smooth the join (and make this the back of the cake). Trim off the excess around the base of the cake.

Place a jam jar lid on the cake board and stand the cake on the lid so it is slightly raised. Reknead and roll out icing trimmings, cut out stars and moon crescents and place on the cake board with some of the flying saucer sherbets. Stick the freckles around the base of the cake using a little of the butter icing on the back of each freckle.

Cut the jubes in half. Use the sticky side of each jube to stick on a row around the ship, four yellow, one green in a repeating pattern. Use a dab of butter icing on one side of the skittles to form a second row, two yellow, one green, two orange in a repeating pattern. For the third row, stick on four orange, one green jube in a repeating pattern.

Decorate the top of the space ship with lollipops. For the command centre, use butter icing to stick together the extra jube, liquorice allsort and a flying saucer. Then stick this to the very top of the cake.

Notes:

  • Preparation time: 25 minutes, baking time: 45-50 minutes, decorating time: 1 hour (allow longer if you have not used fondant icing before).
  • Cooking time really depends on the size of your cake tin and if it is smaller than mine (see above), cook for a shorter time, if larger, cook for longer. Also, Dolly Vartan tins are an unusual shape, so the top may look a bit over done before the centre is cooked. Dont worry about this as you will be trimming the top.
  • To make the BIG Day preparations easier, make the cake two days before the party, keep in an airtight container in the fridge (it is easier to decorate a cold cake), then decorate the night before and leave at room temperature.
  • To speed up the decorating time, use a blue (or any colour you fancy) plate rather than covering a cake board with fondant icing.

Serving Suggestions

Note

Polenta cake with anything goes salad

Polenta cake with anything goes salad

Serves:

 

Ingredients

  • 1L chicken stock
  • 1 cup instant polenta
  • 60g freshly grated parmesan cheese
  • 1 teaspoon olive oil
  • 3 slices prosciutto
  • 1 avocado, peeled and sliced
  • 1 cup cooked peas
  • 2 soft-boiled eggs
  • 4 handfuls mixed lettuce leaves
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper

Method

Use leftover polenta from Tomatoey chipolatas with polenta or make as below.

Butter a 1-2L round casserole dish. Place eggs in a small saucepan of water, bring to the boil and cook for 3 minutes for a runny yolk. Drain and when eggs are cool enough to handle, peel and halve.

Bring the stock to the boil in a saucepan. Slowly add polenta, whisking until all added. Bring to the boil, reduce heat to low and stir constantly for a further 8-10 minutes or until the polenta is cooked (the texture of mashed potato). Remove from heat and stir in parmesan. Pour polenta into casserole dish and smooth the top. Leave to cool to room temperature, cover and refrigerate for at least 3 hours or overnight.

Turn polenta cake onto a board and brush with olive oil. Heat a grill or chargrill pan to high heat, brush oil over polenta and cook for about 8-10 minutes on each side until crisp and heated through.

Remove to a plate and cut into wedges. Cook the polenta in the frypan, about 2 minutes each side until crisp.

Combine avocado, peas, lettuce and prosciutto pieces in a bowl. To make dressing, place vinegar, oil, salt and pepper to taste in a small screw-top jar, shake to combine. Pour over salad and toss well.

Serve polenta topped with half a soft-boiled egg and a pile of salad.

Serving Suggestions

Note

 

  • Yes, this recipe has Leftover Night written all over it! And a very tasty meal it was too. The salad was created after a systematic clearing out of the fridge, ‘hmm, a bit of avocado, leftover prosciutto, ooh some goat’s cheese (sniffs), eww, in the bin. Maybe some frozen peas, wish I had some asparagus, oh and there are some eggs’. A simple green salad would do!
  • Recipe created by Melissa Hughes for Kidspot.

Possum Magic cupcakes

Possum Magic cupcakes

Serves:

36

Ingredients

  • 250g softened butter
  • 2 cups (440g) caster sugar
  • 5 eggs
  • 1 tbsp vanilla
  • 3 1/2  (525g) cups self-raising flour  
  • 1 cup (250ml) milk  
  • 1 pkt fondant (white icing)
  • brown food colouring
  • sifted icing sugar for rolling fondant
  • 1 x dog cookie cutter
  • 1 x small star cookie cutter
  • food colouring for stars

Method

Preheat oven to 180°C (160°C fan-forced). Place patty liners in three 12 cup trays and set aside.

Using a mixer, cream butter and sugar until pale and fluffy and then add eggs one at a time, taking care to mix in between each addition.

Add vanilla and then alternate adding flour with milk until all is mixed in. Beat well until pale and smooth.

Spoon into patty pans until each is two thirds full.

Bake for 20-25 minutes or until a skewer placed into the centre comes out clean.

While the cupcakes are baking, colour and knead the the fondant and roll out on a board sprinkled with icing sugar. Cut out dog shapes and stars and place on cupcakes when they are cooled.

Find related cupcake recipes

Serving Suggestions

Note

  • Optional extras for variation – 1 tbsp rose water or grated lemon rind or 1 cup raspberries or 1/2 cup shaved white chocolate.  
  • These cupcakes were made for Miss Five's birthday AND to celebrate the 30th birthday of Possum Magic in 2013.
  • This recipe was created by Megan Daily for www.childrensbooksdaily.com. You can also find her on Facebook, Twitter and Instagram.

Hash browns

Hash browns

Serves:

 

Ingredients

  • 400g potatoes, peeled
  • 1 small onion, grated (optional)
  • 1 egg
  • 1 tbs snipped fresh chives or parsley (optional)
  • salt and pepper
  • 2 tablespoons olive oil

Method

Preheat oven to 150°C. Place the potatoes in a large saucepan, bring to the boil and cook for 10 minutes. Drain well and set aside to cool. Pat dry with paper towel and coarsely grate into a large bowl (I use my food processor for this).

Stir in onion (if using), egg, chives or parsley (if using) and season with salt and pepper. When combined, divide mixture into eight portions and shape into patties.

Heat oil in a non-stick frying pan over medium heat. Add 2-3 hash browns to the pan and cook without turning for about 6 minutes or until golden and crispy on the bottom.

Use a spatula to carefully turn the hash browns and cook until golden brown and crispy. Transfer cooked hash browns to a baking tray and keep warm in the oven while you cook the rest.

Notes:

  • I don’t add the chives or parsley to my kids’ hash browns (green-bit free zones).
  • Serve with eggs, bacon, smoked salmon, mushrooms fried in butter, ham or turkey slices.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Sausage and onion jam rolls

Sausage and onion jam rolls

Serves:

Makes approx 18

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, finely sliced
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 2 sheets frozen puff pastry, defrosted
  • 500g beef chipolatas
  • 1/2 cup good quality tomato chutney
  • 1 egg, beaten

Method

Preheat oven to 210°C (190°C fan-forced).

Place oil and onions in a saucepan with a lid, and cook over very low heat, stirring occasionally, for 10 minutes. Add sugar and vinegar and cook for a further minute until caramelised and sticky. Set aside.

Cut each pastry sheet into nine equal squares. Place a teaspoon of onion jam in the centre of a square and top with a sausage. Spoon over a little chutney then bring up two diagonally opposite corners and seal well, encasing the filling. Continue with remaining pastry.

Place sausage rolls on an oven tray lined with baking paper. Brush the pastry with beaten egg. Bake for 15-18 minutes until puffed and golden.

Find related sausage recipes

Serving Suggestions

Note

  • Serve with remaining chutney or tomato sauce.
  • You could replace the chipolatas with little frankfurts if you prefer.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Continue reading “Sausage and onion jam rolls”

Santa pancakes

Santa pancakes

Serves:

Ingredients

  • 1 quantity of Simple pancakes batter
  • 1 punnet of fresh strawberries, topped and sliced crossways
  • 1 can whipped cream
  • 2 banana slices
  • currants

Method

Cook your pancakes as per the Simple pancakes recipe and create a beard with the whipped cream.

Decorate with strawberries to create a triangular hat and top it off with a whipped cream 'pom pom'.

Pop on some currants or even sultanas for eyes.

Notes

  • You can use fresh whipped cream in this but I have used a whipped cream can for convenience.
  • Blueberries are great substitute for eyes if you have them in the fridge.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Serving Suggestions

Note

Mince pie pops

Mince pie pops

Serves:

20

Ingredients

  • 2 sheets ready-made shortcrust pastry, defrosted
  • 1 jar (410g) fruit mince (you only need about 1/2 cup)
  • 1 egg, lightly beaten
  • 2 tbsp icing sugar

You will also need:

  • 1 small round cookie cutter (5cm diameter)
  • 1 extra small star-shaped cookie cutter
  • 20 pop sticks
  • ribbons or stickers for decoration

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and set aside. Place the pastry sheet on a flat surface and cut out 40 rounds. Use the star cutter to cut out the centre of 20 rounds for the tops.

Step 2. Place pop sticks into the centres of the pastry rounds. Use small pieces of leftover pastry to stick the pop sticks down. Place 1/2  tsp of fruit mince on 20 rounds. Wet the star-cut pastry rounds all over one surface and place wet side down on the fruit mince.

Step 3. Use a fork to crimp edges.

Step 4. Brush with beaten egg and bake for 12 minutes. Tie ribbons onto pop sticks and sift icing sugar onto each pie.

Mince pie pops

Find related sweet Christmas recipes

Serving Suggestions

Note

  • You can hot glue Christmas decorations on the sticks if you prefer.
  • If you don’t have pop sticks you can make these and pop them into a tiny gift box instead.
  • This recipe was created by Jennifer Cheung for Kidspot,New Zealand’s best recipe finder.

Simple sausage rolls

Simple sausage rolls

Serves:

Ingredients

  • 1kg sausage mince
  • 1 onion, finely diced
  • 1 carrot finely grated
  • 4 sheets of frozen puff pastry
  • 1 egg lightly beaten with a ½ cup of milk

Method

Preheat oven to180C.

Separate 4 sheets of puff pastry to defrost and cut each sheet in half.

Mix sausage mince with diced onion and carrot.

Evenly divide the mix into 8 portions and lie along each pastry rectangle.

Roll one edge of the sausage mix and tuck the mix evenly under it with a knife.

Brush egg wash on the other edge and roll the pastry on topSlice this into 3 and lie on a baking paper lined oven tray.

Continue until all the sausage mix is rolled and placed on the trays.

Brush each roll with the egg wash and cook for approximately 25-20 mins.

Find related kids party recipes:

Serving Suggestions

Note

  • These are great for entertaining and picnics and feeding a crowd.
  • To make party sausage rolls cut the pastry sheet in 3 and slice into 6 pieces.
  • Serve with lots of tomato sauce.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Potato-free Tuna Patties

These delicious tuna patties are packed full of healthy vegetables and use rice cakes to hold the mixture together making them light and crispy. Your kids will love them and have no idea how healthy they really are.

Ingredients

  • 1 large zucchini, grated
  • 1 large carrot, grated
  • 1 cob of corn, corn removed
  • 1 tbsp flour (use gluten-free)
  • 1 can (200g) tuna in springwater, drained
  • 10 rice cakes, processed until crumbly
  • 2 eggs, lightly beaten
  • 2 tbsp vegetable oil

Method

Heat oil in a pan and fry zucchini, carrot and corn for 5 minutes.

Transfer veggies to a bowl and add flour and tuna, seasoning with salt and pepper.

Add rice cakes and lightly beaten eggs.

Leave to cool and then shape patties using an egg ring.

Heat oil in a large fry pan over medium heat and cook patties for 3-4 minutes per side or until golden brown.

Serve with sweet chilli sauce.

Find more dinner recipes

Serving Suggestions

Note

  • These are great to freeze for a quick meal when time is short.
  • You can replace the flour in this recipe with rice flour to make these gluten free.
  • This recipe was created by Karla Gilbert. You can read her blog at Ironmum Karla, catch up with her on Twitter, find her on Facebook or peek at her pins on Pinterest.

Easy egg pikelets

Easy egg pikelets

Serves:

Makes 12-16 pikelets

Ingredients

  • 2 eggs
  • 4 tbsp pouring cream
  • 2 tbsp wholemeal flour

Method

Separate the egg whites from the yolks and place each in separate medium mixing bowls.

Mix cream and flour with egg yolks, season and set aside.

Whisk the egg whites into stiff peaks then fold through the egg yolk mixture.

Bring a frying pan to medium heat and spray with coconut oil spray, or wipe some butter around the base and sides with a piece of paper towel.

Dollop tablespoons of pikelet batter into the pan. Cook for one minute then, very gently, flip and cook for a further minute, and serve.

Serving Suggestions

Note

  • Add grated cheese or finely shredded ham to the egg mixture, if you fancy.
  • Alongside some steamed veggies or quickly boiled frozen peas and corn, this would be a very suitable quick and simple dinner for fussy little ones.
  • These Mini quiches with hidden veg, are another excellent way to tempt reluctant eaters. Be warned: they'll definitely be coming back for seconds!
  • This Simple Spanish omelette is a fab example of how to get a healthy family dinner on the table in less than 20 minutes.
  • Got guests coming over this weekend? These Golden brunch puffs are the perfect way to impress your visitors.
  • Get your eggy fix with this yummy Breakfast pie, made with crunchy filo pastry.
  • This super-easy Egg custard means that you can make your own baby food, and know exactly what goes into it.
  • Try Scrambled eggs with basil, garlic and tomato and you'll never settle for the boring version ever again. So yum.
  • The novelty factor of Eggs baked in tomato shells means that there'll be clean plates all round, every time.
  • Add a splash of serious colour to the dinner table, with this gorgeously green Pea and asparagus frittata. Eat it hot or cold – it's divine both ways.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Beetroot and Chicken Burger

Beetroot and Chicken Burger

Serves:

4

Ingredients

  • 4 sesame seed burger buns
  • 2 chicken breasts, cut through the middle and flattened
  • 1 pack of LeaderBrand Pure’n Ezy beetroot, sliced  
  • 1 pack of LeaderBrand Broccoslaw
  • 1 LeaderBrand iceberg lettuce
  • 1 Tbsp of oil
  • 4 slices of cheese
  • 1 tomato sliced
  • 4 pieces of sliced gherkin
  • Mayonnaise or sauce if desired

Method

Cut the burger buns in half.

Brush chicken with oil and cook until the juices run clear and the meat is no longer pink.

Mix together LeaderBrand Broccoslaw with Lemonnaise dressing from the packet.

Stack base of burger bun with iceberg lettuce, Broccoslaw, cooked chicken, cheese, tomato, gherkin and LeaderBrand beetroot. Top with mayonnaise or sauce if desired.

Add the top of the burger bun and enjoy.

Serving Suggestions

Note

Zucchini bread

Zucchini bread

Serves:

Ingredients

  • 2 cups plain flour
  • 1 cup wholemeal flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon, ground
  • half a teaspoon allspice
  • 3 eggs
  • half a cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla essance
  • 2 cups zucchini, grated

Method

Preheat the oven to 170C and line and grease a loaf tin (15cmx25cm).

In a medium size bowl sift the first 7 ingredients.

In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).

Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.

Pour into loaf tin about  three quarters full and bake for one hour or until skewer comes out clean.

 

Notes

  • My loaf tin is slightly too small for the mixture so I put the remaining leftovers into muffin tins and the kids eat those hot out of the oven with butter.
  • I have been cutting the oil and sugar back on this recipe for a while and I think this is a great balance. The wholemeal flour gives it a really yummy texture.
  • Once all the other flours and spices are sifted, add the wholemeal flour last of all due to the husks being larger than the sifter.
  • I hand-mix this recipe rather than use a mixer as the loaf is lighter with a softer touch.
  • I have used this mixture for muffin and it works well – they only need 20 minutes on the same temperature.
  • Zucchini bread freezes well and tastes great slightly toasted and spread with butter or margerine for an after school snack.
  • Recipe created by Camilla Baker for Kidspot

 

 

Leftover sausage bake recipe

Leftover sausage bake recipe

Serves:

Ingredients

  • 300g short pasta
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 red capsicum, finely diced
  • 1 zucchini, thickly sliced and quartered
  • 8 leftover sausages, chopped
  • 420g jar pasta sauce
  • 400g can crushed tomatoes
  • 1 cup grated tasty cheese

Method

Cook pasta and drain.

Preheat oven to 180°C conventional or 160°C fan forced.

Heat olive oil in a heavy-based frying pan. Saute garlic, red capsicum and zucchini until softened.

Toss through pasta, sausages, pasta sauce and crushed tomatoes.

Pour into a casserole dish and top with grated cheese. Cook for around 30 minutes until cheese is melted and golden.

Serve with a salad.

Find related casserole recipes

Serving Suggestions

Note

  • If you need to make this s-t-r-e-t-c-h further, stir through some drained red kidney beans before popping in the oven.
  • Add a gentle heat with the addition of a little chopped chilli.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Rock cakes

Rock cakes

Serves:

Ingredients

  • 2 cups self-raising flour
  • 1/2 tsp cinnamon
  • 90g unsalted butter
  • 1/3 cup caster sugar
  • 1 cup sultanas
  • 9 mixed glace cherries (I used 3 red, 3 yellow and 3 green), chopped.
  • 1 egg, lightly beaten
  • ½ cup milk

Method

Preheat the oven to 190°C.

Line two baking trays with baking paper.

Sift flour and cinnamon into a large bowl, then rub in the butter until it resembles breadcrumbs.

Stir in sugar and fruit.

Stir in egg and enough milk to give a stiff dough (should still be moist).

Place one tablespoon of mixture onto the trays, about 5cm apart.

Bake for 15-20 minutes until golden brown.

Cool on a wire rack.

Notes:

  • I had forgotten how dull it is rubbing butter into flour.
  • Therapeutic, I guess. However, the kids love it because they get to play with flour and make a mess.
  • Traditionally rock cakes have mixed peel — everyone say ‘ugh’ — so I have replaced it with ‘traffic light’ glace cherries.
  • This is an excellent recipe for kids because it is all done in one bowl, with no heat (or help!) required until the oven is needed.
  • Hmm, you may need to chop the cherries if your kids are not safe when knife-wielding.
  • Recipe created by Melissa Hughes for Kidspot.

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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