Allergen: Contains Eggs

Almond, rosemary and fennel crackers

Almond, rosemary and fennel crackers

Serves:

Ingredients

  • 1 1/2 cup almonds
  • 1 tbs fresh rosemary (chopped)
  • 1/2 tsp fennel seeds
  • 1 egg
  • 2 tbs olive oil

Method

Preheat oven to 190°C (170°C fan-forced). In a food processor, grind almonds to form a fine crumb. Be sure not to overdo it or you will end up with almond butter.

Add remaining ingredients and process until well combined.

Working with half the mixture, place almond mixture between two sheets of baking paper. Roll out to a couple of millimetres thick. Peel off top layer of paper (save it to use on the second batch).

Transfer bottom layer of paper with rolled almond mixture to a large baking tray. Cut into diamonds or squares or your desired cracker shapes. Bake for 10-12 minutes. Repeat with remaining mixture.

Serving Suggestions

Note

  • If you don’t like fennel seeds, simply omit them.
  • Use thyme or oregano in place of rosemary if you prefer.
  • Serve with cheese and quince paste, pate or dips.
  • These crackers store well in an airtight container for several days.
  • This recipe was created by Greer Worsley for Kidspot.

Medal Cookies

Ingredients

  • 3/4 cups butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla paste or 1 tsp vanilla essence
  • 2 cups wholemeal self-raising flour
  • 1 cup wholemeal flour
  • 1/2 tsp salt
  • 1/2 cup milk chocolate buttons

Method

Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well between each addition. Stir through the vanilla and then the self-raising flour and salt until you have a nice soft dough. Wrap this in plastic and pop in the fridge for at least an hour (or overnight or freeze for a few weeks but in this case just let defrost gently in the fridge overnight).

Turn the dough out onto a lightly floured work surface and roll to about 1/2cm thickness. I find the easiest way to do this is to break the dough off and do small amounts at a time – that way you don’t end up having to handle big sheets of dough that invariably tear down the middle or stick to the bench.

Preheat the oven to 180C and line a biscuit tray with baking paper. Cut the rolled out dough into circles using a round 6cm cookie cutter or similar. Gently push a hole through near the top edge of each circle with the thick end of a chopstick and then, using the narrow end, tidy that hole up so it’s nice and neat. Place the dough circles on your prepared baking tray and bake for 10 minutes or until a light gold colour. Let cool on a wire rack.

Meanwhile, melt the chocolate in the microwave or a double boiler over simmering water. Spoon melted chocolate into a small plastic bag with a little cut in one corner or piping bag with the narrowest nozzle attachment you have, and once the biscuits are cool, pipe the numbers one two and three on the biccies. Or you could just let the kids go freestyle!

Notes

  • Try to avoid rolling out the pastry too thinly as this generally means the cookies will burn or be too fragile to decorate. About 1/2cm thickness works for me!
  • This recipe can also be made with a food processor, a fact I discovered only today after remembering that I’d lent my standing mixer bowl to a friend.
  • This recipe was created by Local is Lovely

Serving Suggestions

Note

Spinach feta slice

Spinach feta slice

Serves:

 

Ingredients

  • Large bunch spinach leaves
  • 1 onion, finely chopped
  • 250g feta
  • 125g cheddar cheese, grated
  • 5 free range eggs
  • 8 sheets filo pastry
  • Olive oil spray (or olive oil to brush on)

Method

Wash spinach and dry in a lettuce spinner.

I had to spin dry in three batches, even with a largish spinner.

Remove spinach stalks and discard, shred leaves finely.

Combine spinach and onion in a large colander and sit for 1 hour to drain.

Preheat oven to 180C.

Butter a deep rectangular dish (mine was 26cm x 32cm, but a slightly smaller one would be fine).

Add crumbled feta and cheddar cheese to the spinach mix and mix well.

This will be testing your colanders volume capacity to the limit if you have a small colander, perhaps transfer to a large bowl to mix.

Place four filo sheets on the bottom of the dish, spraying oil between sheets.

Press spinach mixture into dish.

Beat eggs with a whisk in a small bowl until frothy, pour evenly over spinach.

Cover with remaining filo sheets, spraying oil between sheets and on top sheet.

Bake for 40-45 minutes until lightly browned.

Notes:

  • A wonderfully crunchy, cheesy pie even my kids will eat the green bits
  • I buy the 375g box of filo sheets in the refrigerator section of the supermarket. You will have heaps left!
  • Recipe created by Melissa Hughes for Kidspot.

 

Serving Suggestions

Note

Chicken baguette

Chicken baguette

Serves:

Ingredients

  • 1 cooked chicken breast, skin removed, chopped
  • 3 shallots, white and pale green parts, finely sliced
  • 1 stick celery, thinly sliced
  • 1/3 cup mayonnaise
  • salt and white pepper
  • 1 baguette/long bread stick (about 50cm long), or 4 bread rolls
  • small amount of butter
  • 1 cup rocket
  • 1 Lebanese cucumber, sliced on the diagonal

Method

Combine chicken, shallots, celery and mayonnaise in a bowl.

Taste and season with salt and pepper.

Split the baguette lengthwise and thinly spread the bread with butter.  (This helps prevent the bread from going soggy.)

Lay the rocket along the bottom of the roll, then top with cucumber.  

Spoon the chicken mixture into the baguette and cut into four pieces.

Serving Suggestions

Note

  • f you haven't got any shallots to hand, try adding half a finely chopped red onion instead or 1 tbsp fresh chopped chives.
  • Use a wholegrain baguette with seeds if you can for more of a nutritional punch.
  • This recipe was created by Julie Goodwin for GLAD

Sausage pot pies recipe

Sausage pot pies recipe

Serves:

Ingredients

  • 1 tbsp olive oil
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 8 leftover chicken sausages
  • 125ml (1/2 cup) white wine
  • 375ml (1 1/2 cups) of chicken stock
  • 2 tbsp caramelised onions
  • 1 tsp dried thyme
  • 1 tbsp cornflour mixed with a little water to make a paste
  • 2 sheets puff pastry
  • 1 egg, beaten
  • steamed veggies and mashed potato to serve

Method

Heat oil in a heavy-bottomed pan and gently saute the celery and carrots until softened.

Add the sausages, wine, stock and caramelised onions and thyme. Stir to combine and simmer for 10 minutes.

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

Stir in the cornflour paste to thicken the mixture. Simmer another 5 minutes.

Divide mixture among 8 ceramic dishes. Cut circles of pastry, place over the dishes. Brush pastry with beaten egg.

Bake in oven for 30 minutes or until pastry is puffed and golden.

Serve with steamed veggies and mashed potato.

Serving Suggestions

Note

  • If using beef sausages, substitute beef stock for chicken stock and red wine for white wine.
  • Ramekin dishes make cute mini pot pies to feed the kids. Use pastry scraps to personalise the pies with their initials.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder. You can follow Alana at Housegoeshome and on Twitter.

Healthy glazed meatballs

Healthy glazed meatballs

Serves:

Ingredients

Meatballs

  • 500g extra lean beef
  • 1 garlic clove, minced
  • 2 tsp freshly grated ginger
  • 1/2 tsp salt
  • 2 spring onions, finely chopped
  • 1 egg, lightly beaten
  • 1 cup panko breadcrumbs

Glaze

  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) oyster sauce
  • 1/2 (125ml) cup orange juice
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 2 tsp freshly grated ginger
  • 1 small garlic clove, minced

Method

Heat oven to 210°C (190°C fan-forced) and line an oven tray with baking paper.

Mix meatball ingredients together and roll 1 tablespoon of mixture for each meatball.

Place on the oven tray and bake for 10 minutes.

Place glaze ingredients into a small saucepan and bring to a boil.

Reduce heat and simmer for 5 minutes.

Remove meatballs from the oven and pour a teaspoon of glaze over each meatball.

Continue to bake for a further 10 minutes.

Remove meatballs from the oven and toss through the remaining glaze.

Serve on a salad, steamed vegetables, rice noodles, rice or a combination of any of these.

Find related meatball recipes

Serving Suggestions

Note

  • Using lean mince keeps the fat and calories down.
  • Make twice as many and send meatballs along in a lunchbox the next day.
  • 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.

Healthy Mexican wedges with corn salsa

Healthy Mexican wedges with corn salsa

Serves:

Serves 4 as a main or 8 -10 as a side

Ingredients

Wedges

  • 1kg waxy potatoes (such as desiree), skin on
  • 2 egg whites, lightly beaten
  • 1 tsp cumin
  • 1 tsp paprika
  • olive oil spray

Corn Salsa

  • 2 small cobs, kernels removed
  • 1 small red capsicum, finely chopped
  • 1 small green capsicum, finely chopped
  • 1/2 small Spanish onion, finely chopped
  • 1 med-large tomato, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • pinch salt
  • pinch chilli powder
  • 3 tsp lemon juice
  • 1/2 cup light sour cream

Method

Heat oven to 220°C (200°C fan-forced) and line 2 large oven trays with baking paper. Set aside.

Cut potatoes into fairly evenly shaped wedges.

Whisk egg whites with cumin and paprika and toss wedges through mixture. Drain off any excess liquid and lay out on oven trays.

Spray lightly with oil and season lightly with salt and pepper.

Bake for 25 minutes before turning wedges over.

Lightly spray with oil and continue to bake for 20-25 minutes until wedges are golden and crispy.

While wedges are baking, bring a small-medium saucepan of water to the boil and add corn kernels.

Simmer kernels for 4-5 minutes before draining and refreshing in cold icy water. Drain and pat dry. Combine corn, capsicum, onion, tomato, cumin, paprika, salt, chilli powder (if using) and lemon juice together. Mix well and set aside.

Serve wedges in bowls, topped with salsa and a dollop of sour cream.

More Mexican recipes

Serving Suggestions

Note

  • For chips or wedges you need to use waxy potatoes as opposed to floury potatoes. Waxy potatoes will hold their shape and not go mushy like flour ones (which are perfect for mash). 
  • To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
  • You could add extra punch to the salsa with a teaspoon or more of Tabasco sauce.
  • 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.

Chicken matzo ball soup

Chicken matzo ball soup

Serves:

 

Ingredients

  • 1/3 cup parsley, roughly chopped
  • 2 cups coarse matzo meal
  • 4 eggs
  • 2 tablespoons vegetable oil
  • half a cup soda water
  • 4 cups salted water or chicken stock for cooking the matzo balls
  • 2 small carrots, sliced
  • 2 litres chicken stock
  • salt and pepper to taste

Method

In a large mixing bowl, stir the eggs (don‰t whisk) and add the oil, soda water, matzo meal and salt and pepper to taste. Stir gently until just combined, cover and refrigerate for at least two hours.

Fill a small bowl with iced water and keep nearby. Dip your hands in the iced water and gently form 4cm balls from the matzo meal mixture. Dip your hands in the iced water between making each ball.

Fill a large saucepan with enough salted water or chicken stock (about 4 cups) to allow balls to move freely, boil then reduce to a simmer. Allow to cook for thirty minutes. Remove the balls and set aside on a plate, discarding the cooking liquid.

Bring a large heavy-based saucepan to medium heat, add 2 tablespoons oil. Saute carrot, then add the additional stock. Prepare bowls by adding two balls and ladling the soup over this. Sprinkle with parsley and serve immediately.

Notes

  • The stock or water you use to cook the matzo balls will go cloudy during the cooking, so don‰t be tempted to reuse it in the soup as the finished soup should be clear.
  • The better the chicken stock you use here, the better the soup. I recommend homemade chicken stock for this recipe, not store-bought (unless its made by the butcher etc.)
  • I‰ am not Jewish but this rates as one of my favourite soups!
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰s best recipe finder

Serving Suggestions

Note

Haloumi and Silverbeet Fritters

Enjoy these tasty haloumi and silverbeet fritters on their own or pop them into a bun with some salad for a great veggie burger alternative.

Ingredients

  • 180g haloumi, coarsely grated
  • 2 cups silverbeet, finely shredded
  • 1 tbsp mint, chopped
  • 1 lemon, zest
  • 2 eggs
  • 1/2 cup plain flour
  • 40ml (2 tbsp) olive oil

Method

In a large bowl, combine haloumi, silverbeet, mint, lemon zest, eggs and flour. Season well.

Heat olive oil in a large fry pan over medium heat. Scoop 1/4-cup serves into fry pan, flatten slightly and fry for 2-3 minutes on each side until golden. Remove to a plate lined with absorbent paper towel.

Serve with lemon wedges.

Serving Suggestions

Note

  • To prepare silver beet, wash well, remove stalks then roll leaves tightly and slice very finely.
  • English or baby spinach would be a good alternative to the silverbeet.
  • Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.

Homemade fish fingers and baked fries

Homemade fish fingers and baked fries

Serves:

Ingredients

  • 4 red potatoes, large
  • 1 tbsp rice bran oil + 2 tsp extra
  • 4 salmon fillets (preferably the long, narrow ones), cut into ‘fingers’
  • 3 wholemeal bread crusts
  • 1 egg, beaten
  • 1 tsp Dijon mustard
  • Sea salt

Method

Preheat oven to 220°C or 200°C fan-forced.

Cut potatoes into chip shapes. Toss the chips in 2 teaspoons rice bran oil – just enough to coat them but not drench them or the chips will be soggy. Place on baking paper on a baking tray. Bake for about 30 minutes.

Chop the bread crusts in a food processor to make crumbs.

Beat egg with Dijon mustard.

Dip salmon pieces in the egg mixture then in the breadcrumbs.

Heat one tablespoon of oil in a frying pan and cook until golden. If pan gets a little dry, add a dash more oil.

Remove chips from oven when golden and sprinkle with sea salt. Serve with the salmon and salad or steamed veggies.

Notes

  • You can make your own aioli to serve with the fish fingers. Use a stick blender to mix 1 crushed garlic clove, 2 egg yolks and 1 tsp salt. Continue pulsing stick blender as you add 1 cup of olive oil in a very slow drizzle until it’s all combined and thickened and a lovely, creamy colour. Stir in 1 tablespoon water, 1 tablespoon lemon juice and 1 tsp dijon mustard. Serve.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder..

Find more fish recipes

Serving Suggestions

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Pepperoni and bocconcini pizza

Pepperoni and bocconcini pizza

Serves:

Ingredients

  • 1 pizza base
  • 1/2 cup pizza sauce
  • 15 slices (30g) pepperoni
  • 6 bocconcini balls
  • 1/2 cup fresh basil leaves

Method

Preheat oven to 200°C fan-forced or 220°C conventional. Spray a pizza tray with canola spray and lay the pizza base on the tray.

Spread the pizza sauce over the base. Place pepperoni slices out over the base.

Slice bocconcini and place slices in between pepperoni.

Bake for 20 minutes or until bocconcini is melted.

Remove from oven and scatter basil leaves over the top.

Serve with salad.

Related pizza recipes

Serving Suggestions

Note

  • This pizza is quite economical and has lots of flavour with few ingredients.
  • You can use large mozzarella balls sliced if you can’t get bocconcini.
  • The fresh basil cannot be substituted in this recipe.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Rubber duckie cupcakes

Rubber duckie cupcakes

Serves:

Ingredients

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ¾ cup (185mL) milk

 

Icing

  • 2 cups icing sugar
  • 1-2 tablespoons water
  • blue food colouring

 

Decoration

  • 650g white ready-to-roll fondant icing*
  • yellow and orange gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • icing sugar, for dusting
  • green writing gel
  • 1 cup desiccated coconut
  • green food colouring

*from cake decorating shops

 

  • You will need 12 large cupcake papers (base 52mm x height 30mm) for this recipe. I found the duckie cupcake papers in my local cake decorating shop.

Method

Preheat oven to 180°C. Place cupcake papers in a 12-hole muffin tray.

In an electric mixer, beat butter for 2-3 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 baking powder and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.

 

Spoon into cupcake papers (I use an ice cream scoop) and bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

 

Icing

Combine icing sugar and enough water to form a smooth, spreadable paste. Add 2-3 drops of blue icing to get a suitable ‘pond’ colour.

 

Decoration

Chop 600g white fondant icing into small pieces and knead until starting to soften. Add a small amount of yellow colouring using a toothpick. Knead until the colour is even, add more colour if required, knead again. Use 25g (about 2 tablespoons) of yellow icing to form an oval shape body 3cm long; make one end pointy for the tail. Use 15g (about 1 tablespoon) to form a 1.5cm round head. Use a small dot of water to attach the head to the body. Repeat until you have 12 wingless duckies. Reknead the scraps and roll out on a surface dusted with icing sugar to 3mm thick. Use a small scone cutter to cut 6 circles. Cut each circle into 4 quarters/wings. Attach two wings to each duck using a small dot of water.

 

Knead 50g white icing until starting to soften. Add a small amount of orange colouring using a toothpick. Knead until the colour is even, adding more colour if necessary. Form 12 small triangles for the beaks. Use a small sharp knife to cut into the peak of the triange, but don’t cut all the way through. Attach beak to duckie using a small dot of water.

Use the green writing icing to pipe two eyes onto each duck. Have a practice before you attack the ducks – the trick is to stop squeezing the tube before you pull away. Don’t worry if there is a little peak – it will drop down into the circle after a few minutes.

 

Spread a tablespoon of blue icing over the top each cupcake. Combine coconut with green icing and sprinkle an edging of ‘grass’ around the side of each cake. Place a little duckie on the top of each cake — it will stick to the blue icing.

Serving Suggestions

Note

 Notes

  • Preparation time: 15 minutes, baking time: 15 minutes, decorating time: 1 hour.
  • The fondant duckies can be made the day before, stored in an airtight container and then placed on each cupcake just after icing.
  • Make the cupcakes in advance and freeze until needed; it is also easier to ice the frozen cupcakes. I usually freeze some cupcakes from each batch I make, so my duckies were a combination of chocolate mud cake, red velvet and vanilla cupcakes.

Lemon delicious pudding

Lemon delicious pudding

Serves:

Ingredients

  • Zest of one lemon
  • ¼ cup lemon juice
  • 50g unsalted butter, softened
  • 1 cup castor sugar
  • ¼ cup self-raising flour
  • 1 cup milk
  • 2 eggs, separated

Method

Preheat oven to 180°C and grease a 1-2 litre oven-proof serving dish with butter.

Using a mixer, beat butter, sugar and lemon zest together until combined, approx 4-5 minutes.

Add egg yolks one at a time, scraping down the sides of the bowl. Add lemon juice and beat well, scraping down the sides.

Turn mixer’s speed down low and add the flour followed by the milk, which needs to be poured in gradually.

Once a batter has formed, whisk egg whites in a separate bowl until stiff peaks forms.

Fold the egg whites into the batter mixture and pour into the serving dish.

Place serving dish into a larger baking dish and fill baking dish with water about half way up the sides of serving dish. Place in the oven and bake for 45 minutes.

Remove from the oven rest for five minutes before serving with whipped cream.

Notes

  • This is a really zesty pudding- sharp and sweet with a fluffy sponge crust.
  • Resting the pudding before serving allows the sauce at the bottom to thicken slightly making the sauce extra delicious.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Leek, zucchini and cheese frittata

Leek, zucchini and cheese frittata

Serves:

Ingredients

  • 3 leeks, trimmed
  • 2 tbs olive oil
  • 2 zucchini, cut into matchsticks
  • 1 garlic clove, crushed
  • 5 eggs, lightly beaten
  • 1/3 cup grated parmesan cheese
  • 600g swiss cheese, diced
  • salad greens, to serve

Method

Cut leeks in half lengthways.

Wash, dry and thinly slice white part only.

Heat 1 tbs oil in a small frying pan over low heat.

Add leek and cook, stirring, for 2 minutes or until slightly softened.

Cover and cook, stirring occasionally, for a further 10 minutes or until soft.

Add zucchini and garlic.

Cook for 10 minutes.

Transfer to a bowl.

Set aside to cool.

Add eggs, cheeses and salt and pepper to leek mixture.

Stir to combine.

Heat remaining 1 tbs oil in frying pan over low heat.

Add egg mixture.

Cook for 15 to 20 minutes or until frittata is almost set.

Preheat a grill on medium heat.

Place frying pan under grill.

Cook frittata for 3 to 5 minutes or until golden and set.

Stand in pan for 5 minutes.

Cut into wedges and serve with salad greens.

Serving Suggestions

Note

Choc chip beetles

Choc chip beetles

Serves:

 

Ingredients

  • 125 g butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1 1/2 cups (225g) self raising flour
  • 3/4 cup (190mL) milk

 

Icing:

 

  • 3 cups (480g) icing sugar, sifted
  • 1 1/2 tbsp butter, melted
  • 1/4 cup (60mL) hot water
  • red food colouring

 

Decoration:

 

  • 1 cup (150g) Dark Chocolate Melts, melted
  • 1/2 cup (95g) White Choc Bits
  • silver cachous, for decoration

 

Method

Preheat oven to 180c/160C fan forced. Grease two 12-hole round-based shallow patty pans.

Using an electric mixer, beat butter and sugar until light and fluffy; add egg and vanilla, beat until just combined. Add flour and milk, beat until smooth.

Divide mixture amoung prepared pans; bake 12-14 minutes until golden; turn out onto wire rack to cool.

To make icing: combine sugar, butter, water and a few drops of food colouring; stir until smooth. Spread icing over the rounded side of each cake.

Spoon Dark Chocolate Melts into a piping bag or freezer bag with the corner snipped; decorate cakes as pictured. Use White Choc Bits to create spots on the beetle and use silver cachous for the eyes. Allow to set before serving.

Related baking recipes

Find more recipes at Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Blueberry and yoghurt smoothie

Blueberry and yoghurt smoothie

Serves:

Ingredients

  • 1 banana, peeled and broken into chunks
  • 1 cup frozen blueberries
  • 1 cup plain yoghurt
  • 125ml (1/2 cup) milk
  • 2 eggs
  • 2 tbsp honey
  • 2 tbsp L.S.A .powder
  • 20ml (1 tbsp) flax seed oil

Method

Place all ingredients in a blender and blend until smooth.

Serve in chilled glasses with pretty paper straws.

Find related drink recipes

Serving Suggestions

Note

  • This smoothie is perfect for when your kids aren’t eating well but don’t mind a milkshake.
  • For a  thick and creamy finish, you can freeze the bananas before you blend them in this smoothie.
  • L.S.A. is a linseed, sunflower and almond mix, which you can find in the health food aisle at the supermarket. It boosts fibre, vitamins and minerals.
  • 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.

Cheesy chicken sticks

Cheesy chicken sticks

Serves:

8-12 fingers

Ingredients

  • 1 chicken breast cut into 2-3cm-wide fingers
  • 1/4 cup (40g) plain flour
  • 1 pinch garlic salt (optional)
  • 1 pinch paprika (optional)
  • 2 eggs
  • 2 tbsp milk
  • 2 cups Panko crumbs
  • 2 tbsp parmesan cheese

Method

Lay out three bowls on the bench in front of you. In the first bowl put the flour, salt and paprika; mix gently. In the second bowl beat the two eggs with a little milk to make a crumb wash. In the third bowl add a good quantity of panko crumbs and stir through the parmesan cheese.
 
Moving from one bowl to the other, dip your chicken fingers in the flour first, then the egg wash and finally the crumbs. 
 
Shallow fry each coated chicken stick in a large pan for approx 2 mins each side, or until golden brown, crunchy and cooked on the inside. Serve with a helping of your kids' favourite veggies or some boiled pasta shapes.

Find more recipes for your kids will love:

Serving Suggestions

Note

  • If you're in a rush, you can buy pre-cut chicken tenderloins instead of chopping up a chicken breast.
  • Don't overcook the chicken or it will be too chewy for toddlers.
  • If you prefer, you can bake these chicken sticks in a moderate oven for 15-20 minutes.
  • This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder

Party Lamingtons

Party lamingtons

Serves:

Makes approx. 20 small lamingtons

Ingredients

  • 4 eggs
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (100g) self-raising flour, sifted
  • 1/2 tsp vanilla paste
  • 2 cups (300g) icing sugar
  • 1/4 cup cocoa powder
  • 2 cups (170g) desiccated coconut
  • A few drops of rose pink food colouring

Method

Preheat oven to 180°C (160°C fan-forced)  and line a lamington tray with baking paper.

Place the eggs and caster sugar in the bowl of an electric mixer and beat on high for a few minutes or until pale and fluffy.

Gently fold in the flour and vanilla paste, then spoon into the prepared tray. Smooth over the top and bake for 15 minutes or until golden and firm to touch. Once completely cool, slice the cake into 20 or so even-sized squares.

To make the icing, place half the icing sugar in one bowl with the cocoa powder and stir in 2 tbsp boiling water. Stir, adding more water if necessary, until you have a smooth, slightly runny paste. Place the coconut in a separate bowl. In another bowl, place the other half of the icing sugar and a couple of drops of pink icing sugar, again adding boiling water until you have a smooth, runny paste.

Dip half of the sponge squares into the cocoa icing mixture, coating them on all sides before tossing in the bowl of coconut until all sides are flecked with white. Place on a rack so the icing can ‘set’. Repeat this process with the pink icing mixture.

Find related lamington recipes

Serving Suggestions

Note

  • Double the recipe to make bigger lamingtons. You could also then cut the sponge in half lengthways and fill with jam before slicing into squares and coating with icing and coconut.
  • You might like to add a third colour to the mix; perhaps a nice sunny yellow?
  • Make double-chocolate lamingtons by adding cocoa to the sponge mixture, folding through with the flour.
  • 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.

Breakfast burritos

Breakfast burritos

Serves:

Ingredients

  • 3 tbsp olive oil
  • 500g potatoes, cubed
  • 1 onion, diced
  • 3 rashers middle bacon, chopped
  • 6 eggs
  • ¼ cup parsley, chopped
  • 1 cup salsa
  • 8-10 tortillas

Method

In a large frying pan, heat the oil and cook the potatoes for about 10 minutes until golden and cooked through.

Add onion and bacon. Cook until the onion is translucent.

Crack the eggs over the pan and scramble until the eggs are cooked.

Toss in parsley. Serve egg and potato mixture with salsa sauce, wrapped in warmed tortillas.

Notes:

  • You can make the filling for these ahead of time and re-heat it for a meal on the go.
  • If you prefer, add some mushrooms and tomatoes to the pan.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related breakfast recipes

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Veggie cake

Veggie cake

Ingredients

  • 1 tablespoon oil
  • 4 rashers bacon, chopped
  • 1 onion, chopped
  • 2 medium carrots, grated
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup grated cheese
  • 2 cup self raising flour
  • 4 eggs, lightly beaten
  • 1 cup buttermilk or milk

Method

Preheat oven to 180C. Butter a deep 20cm cake tin and line with baking paper. Heat oil in a frypan over medium heat and cook bacon and onion, stirring frequently, for 5 minutes or until soft.

Leave to cool while grating carrot and cheese. Combine vegetables, cheese, bacon and onion in a bowl. Sift in flour and stir well to coat ingredients evenly (this prevents clumps of flour forming), then stir in eggs and milk. Pour into prepared tin and bake for 40 minutes or until golden and set in the middle.

Use a knife to make sure edges are not stuck to the pan, turn onto a wire rack and remove baking paper. Cut into serving wedges and serve warm.

Notes:

  • This cake is a twist on a zucchini slice recipe and another easy way to get vegies into the kids!
  • Leftovers are great for (chilled) lunch boxes.
  • Make this cake vegetarian by omitting the bacon. Add some salt or dried herbs to add more flavour.
  • Recipe created by Melissa Hughes for Kidspot.

 

Bacon tomato and basil frittata

Bacon tomato and basil frittata

Serves:

 

Ingredients

  • 1 teaspoon olive oil
  • 6 rashers short cut bacon, diced
  • 1 small onion, finely chopped
  • 6 eggs, lightly whisked
  • ½ cup semi-dried tomatoes
  • ½ cup basil leaves
  • ½ cup freshly grated parmesan

Method

Heat an oven-proof, non-stick frypan to medium-high heat. Add oil, cook bacon and onion until onion is soft.

Pour whisked eggs into frypan; they should frill up at the edges.

Reduce heat to low and cook for about 10 minutes until the eggs are starting to set.

Scatter tomatoes, basil and parmesan over the top of the eggs.

Use a spatula to loosen the edges of the frittata from the side of the frypan.

Heat the grill to high heat; place the pan under the grill to brown the top of the frittata.

To serve, place a plate over the frypan and invert frittata onto plate.

Cut into wedges and serve with a green salad.

Notes:

  • I usually add whatever I have in the fridge – leftover roast vegies, frozen peas/corn or cooked pasta.

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Pancakes with strawberry mascarpone

Pancakes with strawberry mascarpone

Serves:

Serves 4

Ingredients

  • 1 quantity basic pancake mix
  • 250g mascarpone cheese
  • 1 punnet strawberries, hulled and quartered
  • 1 tsp brown sugar (optional)

Method

Step 1. Make your pancakes and keep them in a warm place.

Step 2. Place marscapone in a bowl and blend in half of the strawberries. Taste and add brown sugar if required.

Step 3. Spread strawberry marscapone on  each pancake and top with remining fresh berries.

Pancakes with strawberry mascarpone

Find related pancake recipes

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Note

  • I used a stick mixer to combine the marscapone and strawberries but you can just mash it together with a fork for a more rustic presentation.
  • The brown sugar in this recipe is optional. Taste your mixture first and then add a touch of sugar to balance the flavours if you desire.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Walnut loaf with apple butter

Walnut loaf with apple butter

Ingredients

Apple and rosemary butter:

  • 6 large apples (I used Cox Pippins but any tart cooking apple would be good)
  • 1 cup brown sugar
  • juice of one lemon
  • 1 cinnamon stick
  • 2 x 20cm stalks rosemary (or equivalent in small stalks)

Walnut loaf:

  • 250g butter, softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup wholemeal self-raising flour
  • ½ cup natural yoghurt
  • 120g walnuts, toasted and chopped into small pieces

Method

Apple and rosemary butter:

Chop the apples into nice rough chunks (don’t bother with peeling and coring as these bits give lots of flavour, colour and pectin). Tip into a large casserole dish and add remaining ingredients. Cover and let bubble away on a medium-low heat for about one hour or until the apples are soft and mushy.

Remove the lid and cook on low for another hour or until the apples have turned a nice deep brown, reduced and intensified in flavour.

Once cooled, remove from the dish and store in a jar ready for spreading over the sliced loaf.

Walnut loaf:

Preheat the oven to 180å¡C or 160å¡C fan-forced. Line a loaf tin with baking paper and set aside.

Cream the butter and sugar together until pale and fluffy, add the vanilla extract then the eggs one at a time beating well between each addition. Fold through the flour then the natural yoghurt and walnuts.

Spoon mixture into the loaf tin and smooth the top. Bake for 30 minutes or until the top is golden and the edges are just starting to pull away from the pan. Leave to cool for 5 minutes before turning out onto a rack.

Notes:

  • This loaf keeps for a few days and is great sliced thinly and spread with the apple butter then made into a little ‰Û÷sandwich‰Ûª for morning tea.
  • You can store the apple and rosemary butter in sterilised jars in the fridge for up to one month.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie onåÊ Local is Lovely, Facebook, Twitter or Pinterest.

Snowmen doughnuts

Snowmen doughnuts

Serves:

8

Ingredients

  • 8 cinnamon doughnuts
  • 1 cup (155g) icing sugar
  • 1/2 pkt (125g) chocolate chips
  • 8 orange jubes or jelly beans

Method

Step 1.  Collect your ingredients.

Step 2. Dust the doughnuts with icing sugar until they are completely covered.

Step 3.  Add two chocolate chips for eyes.

Step 4.  Arrange five chocolate chips in the shape of a mouth.

Step 5.  Add an orange jube lolly or large jelly bean for a nose.

Serving Suggestions

Note

  • You can use mini doughnuts and mini choc chips for sweet mouthfuls of yum.
  • You could also swap lollies for the snowmen's noses with triangles of dried apricot instead.
  • Recipe by Picklebums

Brownies in a jar

Brownies in a jar

Serves:

Makes 1

Ingredients

  • 1 1/4 cup plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup cocoa powder
  • 3/4 cup brown sugar (firmly packed)
  • 3/4 cup white sugar
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 100 g walnuts (roughly chopped)

Method

Wash and thoroughly dry a 1 litre glass jar. Sift the plain flour, baking powder and salt into a bowl and mix to combine.

Place half of the flour mixture into the bottom of the glass jar and tap lightly to settle it. Using a spoon, carefully add the cocoa powder on top of the flour – try not to mix them together. Add the remaining flour mixture, and then the brown sugar.

In the following order, layer the white sugar, milk chocolate chips, white chocolate chips and walnuts.

Seal the lid and handwrite a gift tag with the following instructions: Preheat oven to 180°C (160°C). Grease and line an 18cm x 28cm rectangular baking tin. Place all ingredients into a large bowl and add 150g melted butter and 3 lightly beaten eggs. Mix well. Bake for 25-30 minutes or until cooked through.

Give as a lovely homemade gift to a friend or family member!

Find related sweet Christmas recipes

Serving Suggestions

Note

  • Lightly tap the glass jar before adding the next layer in order to allow the ingredients to settle.
  • After adding the cocoa, wipe the inside of the glass jar with dry paper towel in order to remove any excess powder from the sides.
  • You can make these gifts ahead of time, as they are stored in a sealable jar.
  • If preferred, pecans can be used in place of the walnuts.
  • For a nut-free alternative, omit the walnuts and use 3/4 cup of dark chocolate chips instead.

Salmon mornay

Salmon mornay

Serves:

 

Ingredients

  • 415g tin red salmon, drained
  • 125g tin corn, drained
  • 1 cup celery, diced
  • 1 packet chicken noodle soup mix
  • 1 cup milk
  • 1 tsp cornflour

Method

Preheat oven to 190’C.

In a baking dish, combine salmon, corn and celery.

In a saucepan, heat the milk over medium heat and add soup mix and sprinkle over cornflour, stir over heat until it starts to thicken, about 5 minutes.

Pour saucepan contents into the baking dish and mix through the salmon mix well.

Place in oven for 30 minutes. Remove and serve.

Notes:

  • The chicken noodle soup makes this quite salty, so if you can find a soup mix that is salt-free or salt-reduced it may bring improved results.
  • If you do find this too salty, mash 1 kg of potatoes and mix through. Make into rissoles by shaping into rissole shape and rolling in breadcrumbs and pan frying for 3-4 minutes on each side over medium heat.

 

 

Related fish recipes:

 

This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

 

 

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Baked eggs with beans

Baked eggs with beans

Serves:

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika (regular will be fine!)
  • 1 tsp ground cumin
  • 1 tin (400g) four bean mix
  • 1 tin (400g) chick peas
  • 1 tin (400g) diced tomatoes
  • 2 eggs
  • 2 pieces of toast
  • 1 fresh lime, for squeezing onto finished eggs
  • fresh coriander
  • chilli (optional)

Method

Heat a small pan with a tablespoon of olive oil at medium heat.  Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.

Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.

Cover the pan and cook gently until eggs are cooked.

Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.  

Find more breakfast recipes

Serving Suggestions

Note

  • Regular paprika is fine if you can’t find the smokey kind.
  • Sliding the eggs from a cup ensures that you aren’t sliding a rotten egg into your beautiful bean mix.
  • This recipe was created by Ruth Bruten of GourmetGirlfriend. You can follow her on Pinterest  or visit her on Facebook.

Homemade donuts recipe

Homemade donuts recipe

Serves:

Ingredients

  • 280ml milk,
  • half a cup caster sugar
  • 2 and a half  tsp dry yeast
  • 2 large eggs, beaten
  • 150g unsalted butter, melted
  • 4 cups plain flour
  • half a tsp salt
  • Canola or vegetable Oil

 

Method

Heat milk until warm but not hot. Add caster sugar and stir until dissolved.

Add yeast and stir until wet, set aside for 10 minutes until the mixture becomes frothy.

Heat butter until almost melted, set aside.

Beat eggs in another container set aside.

In a mixer bowl, combine the eggs and butter, whisk until well combined. Add the milk and yeast mix.

With the dough-hook running at a low to medium speed, add the flour cup by cup until all combined.

Knead for five minutes then scrape down sides and bottom to ensure all flour/ingredients get mixed.

Continue mixing for another 5 minutes, remove from stand and leave to sit for 10 minutes.

Transfer to a greased bowl and cover with plastic wrap and place in the fridge for a minimum of 8 hours or overnight.

Depending how large you want your doughnuts, cut out circles, and then the holes.

Place the donuts on floured baking trays and leave to prove for about an hour – they should puff up by about 25-40%.

When you are ready to cook donuts, heat oil to boiling and then turn down to a medium heat.

With a slotted spoon, ease the donuts into the oil. Fry for about 30 seconds on each side, until medium brown.

Remove from the oil with a slotted spoon, drain thoroughly before placing on a plate covered in sheets of paper towel.

Cover with topping of your choice.

Cinnamon donuts

Prepare the sugar by combining 3/4 cup white sugar and 2 tbsp cinnamon powder. Spread out on baking tray.

Glazed donuts

Mix 2 tbsp milk with half a tsp vanilla extract and 1 cup of icing sugar, over low heat. Dissolve sugar and bring to a low boil. Remove from heat, brush on donuts on wire rack with baking paper underneath to catch the drips, turn over and repeat when done all tops. Covers about 15 doughnuts.

Iced strawberry donuts

Mix into 1 cup of sifted icing mixture 2 drops strawberry essence, 2 drops pink/rose food colouring and 1 tbsp water. Mix through with fork until a smooth consistency. Spread onto donut and add sprinkles if you wish!

Notes

  • I’ve been looking for a donut recipe forever. A tried and tested one; one that would taste authentic and wouldn’t use tons of equipment. And with this recipe, I have found it!
  • I cooked my donuts one at a time, but do what you’re comfortable with. When I cooked the donut holes, I did these five at time.
  • Cook the holes too – they are lovely on their own. I used some dough leftovers to make little plaits too.
  • The recipe for glazed donuts will give you donuts just like those you can buy at Dunkin Donuts. Seriously!
  • I cut my donuts out with a tumbler and a champagne keeper! I really should invest in some ring cutters!
  • This recipe makes A LOT of doughnuts. Perfect for a birthday party or pink ribbon gathering, but if it’s for your family, cut the recipe in half, or freeze half the donuts (the cinnamon ones anyway).
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Related donut recipes

 

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Asian chicken noodles

Asian chicken noodles

Serves:

Ingredients

  • 1x 375g packet rice noodles, any width
  • 2 tablespoons sesame oil
  • 1 garlic clove, finely sliced
  • 1 teaspoon ginger, peeled and finely chopped
  • 2 eggs
  • 1/3 cup cooking wine, or chicken stock
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce*
  • 3 tablespoons hoisin sauce
  • ½ BBQ chicken, meat removed and shredded

Method

Cook ¾ of the packet of rice noodles in a large pot of boiling water according to the packet’s instructions. Drain and set aside.

Bring a wok to a medium to high heat, and add sesame oil. Fry the garlic and ginger for 20 seconds then add eggs. Keep the eggs constantly moving around in the wok until cooked.

Raise heat to high, and add the rice noodles and the wine or stock, stir through and cook for about 2 minutes.

Add broccoli, soy sauce, hoisin sauce and shredded chicken. Stir through the noodles until evenly coated. Serve immediately.

 

Notes:

  • *Use Gluten Free Soy Sauce.
  • This dish is really quick and delicious, with soft flavours that are suitable for kids.
  • The noodles will break down into little pieces which are easy to eat.
  • You can also do this dish with fresh hokkien noodles which are delicious as well. You can find these in the refrigerated section of your supermarket.
  • I love roasting my own chickens so I know what goes into them, but if you are short on time, try and find a good BBQ free-range chicken.

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

Serving Suggestions

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Gluten-free choc chip cupcakes

Gluten-free choc chip cupcakes

Serves:

 

Ingredients

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups almond meal
  • half a cup gluten-free plain flour
  • half a cup choc chips
  • half a cup (125mL) milk or buttermilk

Icing (optional)

  • 25g unsalted butter, softened
  • 1 cup icing sugar (gluten-free)
  • 1 tablespoon milk
  • food colouring

Method

Preheat oven to 180C. Place cupcake papers in two 12-hole cupcake trays.

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; the mixture will be separate at this stage.

Add the vanilla, almond meal, flour, choc chips and milk, stir until combined.

Fill cupcake papers half full (an icecream scoop is perfect for this). Bake for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

Icing:

Mix butter, milk and icing sugar until well combined. The mixture should be quite thick. Add food colouring a few drops at a time until you get your desired stomach-turning colour.

Spoon into a piping bag and pipe a small swirl of icing on the top of each cake. Top with a treat.

Notes:

  • The almond meal makes these cupcakes yummy and wonderfully indulgent, even if you are not gluten free.
  • Top with the icing and a tiny teddy (or a gluten free equivalent) and you can have an easy teddy bear party theme!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

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