Allergen: Contains Gluten

Black and white chocolate brownie

Black and white chocolate brownie

Serves:

Ingredients

  • 300g dark chocolate, finely chopped
  • 125g butter, chopped
  • 2/3 cup caster sugar
  • 2 eggs, lightly whisked
  • 1 cup plain flour
  • 200g white chocolate, chopped
  • 100g slivered almonds

Method

Preheat oven to 180C. Grease a 20cm square slice tin and line with baking paper, extending paper 5cm over sides. I used my new SiliconWare pan and only needed to grease, not line with paper.

Stir butter and dark chocolate in a saucepan over low heat until smooth. Stir in sugar until dissolved. Remove from heat and stir in eggs and flour. Gently fold in white chocolate and almonds until just combined.

Spread mixture into pan and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! Allow to cool completely in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.

With the SiliconWare pan, I loosened the pan from the edges and turned out onto the board. Cut into squares and try very hard not to eat half before the kids get home!

Notes:

  • Pure chocolate evil. Enjoy.
  • Notice in the picture that the slice was not quite set when I cut it, it was fine a few hours later.
  • Store in an airtight container in a cool shady spot for up to 5 days or in the fridge.
  • Recipe created by Melissa Hughes for Kidspot.

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Snowman marshmallow pops

Snowman marshmallow pops

Serves:

Ingredients

  • 375g white chocolate buttons or candy melts
  • 1-2 tsp vegetable oil
  • 250g (2 pkts) white marshmallows
  • mini M&M’s and licorice straps (to decorate)

You will also need:

  • 18 cake pop sticks or bamboo skewers

Method

Step 1. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted, stir through vegetable oil until smooth.

Step 2. Thread three marshmallows onto each cake pop stick or skewer.

Step 3. Dip marshmallows into melted chocolate to coat. Allow excess chocolate to drip away.

Step 4. Before chocolate sets completely, decorate using mini M&M’s for the eyes, nose and buttons, and slivers of licorice for the mouths. You can even add a set of earmuffs if you like.

Marshmallow pops

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Note

  • Candy melts and cake pop sticks are available from cake decorating suppliers and kitchenware stores.
  • Adding oil to the melted chocolate or candy thins it and makes it easier to dip.
  • A block of florist’s foam would be useful to stick the pops in and keep them upright while they set.
  • These Caramel Christmas apples are a delicious take on candy apples for the festive season.
  • You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
  • These Edible glitter berries are the perfect addition to a platter, buffet table or even on the top of your favourite chocolate cake.
  • This Fruit Christmas tree  is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
  • If you like a round shortbread disc then this Christmas shortbread can be cut into “Petticoat tails”.
  • You can make these Christmas ginger joy biscuits and thread them on string to create a Christmas decoration.
  • These Gingerbread families are made with a traditional gingerbread recipe and decorated with Royal icing.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Egg salad boats

Egg salad boats

Serves:

Ingredients

  • 6 eggs
  • 3 tbsp (60ml) good quality mayonnaise
  • 2 tsp seeded mustard
  • 2 tbsp chives, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup pine nuts, toasted
  • juice and zest of one lemon
  • sourdough bread rolls or a baguette

Method

Arrange eggs in a single layer in a medium pot and cover with cold water.

Bring to the boil and then remove from heat.

Cover and set aside for 10 minutes.

Drain, then cover eggs with cold water, swish them around and then drain, repeating twice.

Set aside to chill while you make the mayonnaise mixture.

To do this, simply combine remaining ingredients and check for seasoning.

Hollow out the rolls or baguette, removing most of the bread interior (reserve for breadcrumbs).

Peel the eggs and roughly chop.

Gently stir through the mayonnaise mixture and then spoon into the rolls.

Serve as is or slice into pieces before serving on a platter.

Find related sandwich recipes

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Note

  • Making perfect hard boiled eggs is a bit of an art if you don’t want those grey tinged edges.
  • Check out our Hard boiled egg recipe to find the best way.
  • Good quality mayonnaise is essential to a really great egg salad sandwich.
  • 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.

Blueberry and orange muffins

Blueberry and orange muffins

Serves:

 

Ingredients

Gluten-free (see note below)

  • 2 cups self raising flour (or gluten-free flour)
  • 1/2 cup almond meal
  • 1/2 cup caster sugar
  • 1/3 cup (80mL) oil
  • 1 cup milk
  • 2 eggs
  • Zest of one orange, finely chopped
  • 1 cup blueberries

Method

Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (to 11/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries. Spoon mixture into paper cases. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:

  • If you don’t have almond meal, or don’t want to use it, just use more flour.
  • If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
  • Make these muffins gluten free using gluten free plain flour and 3 teaspoons gluten-free baking powder.

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Homemade gnocchi with tomato basil sauce

Homemade gnocchi with tomato basil sauce

Serves:

 

Ingredients

  • 1.5kg potatoes
  • 3 eggs
  • 270g plain flour, plus extra (use Gluten-free flour)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 680g jar tomato passata or tomato puree
  • sea salt and freshly ground black pepper
  • half a cup basil leaves
  • freshly grated parmesan, to serve

Method

Peel potatoes and cut into large chunks. Place in a large saucepan of water, cover and bring to the boil. Reduce heat and simmer until cooked.

Drain potatoes well and mash until smooth. I have a fabulous Moulineaux that minces the potato into beautiful lump free ribbons. Allow potato to cool for 10 minutes. Add eggs and mix well. Add flour a handful at a time and work in with your hands until the potato mixture is a dough-like consistency.

Turn potato mixture on to a lightly floured bench and knead until smooth. Add more flour if it is too sticky, but dont over do it.

Divide dough into eight pieces. Dust bench with flour and roll each piece into a sausage 1cm diameter. Cut gnocchi into 2cm long (I dipped my knife in flour to reduce the sticking). Leave as is, or press the back of a fork onto each gnocchi (the indentations help the sauce stick to the gnocchi).

To make the tomato sauce, heat the oil in a non-stick frypan over medium high heat. Cook the onion until soft and starting to colour, add garlic and cook another minute. Add tomato passata, reduce heat and simmer for 10 minutes. Add salt and pepper to taste.

Bring a large pot of water to the boil and add a tablespoon of olive oil. Collect all the gnocchi onto a tea towel and carefully tip into the pot (a second adult is handy here).

Once all the gnocchi have floated to the top, cook for another minute, drain and return to pot. Carefully stir through tomato sauce, add freshly torn basil and serve immediately with parmesan.

Notes:

  • I made gluten-free gnocchi using gluten-free flour.
  • This is not a speedy mid-week meal (I tried!), but a fantastic recipe to make on a lazy weekend day with the kids. All that flour, kneading, dividing dough into sausages and cutting into little bits.
  • Recipe created by Melissa Hughes for Kidspot.

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Beef and potato croquettes

Beef and potato croquettes

Serves:

Serves 4-6

Ingredients

  • 5 large potatoes, peeled and cut into cubes
  • 2 tbsp (40ml) buttermilk
  • 500g beef mince
  • 3 cups parmesan, grated
  • 1 egg, lightly beaten
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup mixed fresh herbs
  • zest of one lemon
  • 1 1/2 cups (135g) wholemeal breadcrumbs
  • 2-3 tbsp olive oil

Method

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

Place the potatoes in a saucepan of cold water and bring to the boil. Reduce heat to medium and cook until tender. Drain and mash with the buttermilk.

Add the mince, parmesan, egg, salt and pepper, herbs and lemon zest and using your hands, mix together well. Shape into small balls, about a tablespoon of mixture, and flatten a little (as per the picture).

Coat in the breadcrumbs and arrange on a baking tray. Drizzle with a little olive oil and bake in the oven for 25 minutes or until golden.

Turn over and bake for another 10 minutes. Serve warm with a mild tomato chutney and some greens.

Find related mince recipes

Serving Suggestions

Note

  • Swap the parmesan with crumbled feta for a more intense cheese-y flavour.
  • I like a mix of thyme, oregano and parsley as fresh herbs for this recipe but in a pinch you could always use 2 tbsp of dried mixed herbs.
  • 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.

Lime and raspberry friands

Lime and raspberry friands

Serves:

 

Ingredients

  • 180g butter, melted
  • 200g icing sugar, sifted
  • 60g plain flour,sifted
  • 120g almond meal
  • 5 egg whites
  • Zest of 1 lime
  • 20 raspberries

Method

Preheat oven to 200°C.

Grease a friand tray with some of the melted butter (use a cupcake tray if you do not have one).

Place icing sugar and flour in a mixing bowl, add almond meal and stir through with a fork.

In a separate small bowl, beat egg whites with a fork, then add the dry ingredients in the other bowl to the mix. Combine using a fork and then add the lime zest. Mix well.

Spoon the mixture into the tin until each mould is 3/4 full. Drop 2 raspberries in each mould.

Place in the oven on the middle shelf and bake for 10 minutes. Rotate the tray 180 degrees (so the part of the tin that faced the front of the oven now faces the back) and bake for a futher 5-10 minutes until golden on top.

Cool, and dust with icing sugar to serve.

Notes:

  • Friands are an almond cake, served mostly at cafes and at high tea houses.
  • If raspberries aren’t in season or very expensive, frozen raspberries work a treat in this recipe, and go a long way!
  • Almond meal can be found in the baking aisle in your supermarket.
  • These friands can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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Slow cooker Italian chicken stew

Slow cooker Italian chicken stew

Serves:

Ingredients

  • 1.2kg mixed chicken thighs/drumsticks
  • 1 tbsp olive oil
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) chicken stock
  • 1 large brown onion
  • 2 medium leeks, sliced
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 2 x 400g tins diced tomatoes
  • 1 tbsp rosemary, chopped

Method

Season chicken pieces well with salt and pepper. Heat oil in a large frypan over medium heat. Brown chicken in batches and place in slow cooker.

Pour wine and chicken stock into the pan and bring to the boil. Scrape down pan and pour over chicken pieces.

Place vegetables, tinned tomatoes rosemary into the slow cooker with chicken.

Cover and cook for 6-8 hours on low or 4-6 hours on high.

Serve with pasta or mashed potato and green vegetables.

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Serving Suggestions

Note

  • You could add some sliced kale, cabbage or spinach towards the end to boost the green vegetable content.
  • Turn leftovers into a shredded chicken pasta sauce for the kids, or make some simple pies by filling puff pastry squares, folding them into triangles and baking.
  • This recipe was created for Kidspot, New Zealand‰’s best recipe finder, by Greer Worsley who blogs at Typically Red.

Sticky sesame chicken wings with red cabbage salad

Sticky sesame chicken wings with red cabbage salad

Serves:

Serves 4

Ingredients

  • 1 tbsp soy sauce
  • 1 tbsp umeboshi plum vinegar
  • 2 tsp sesame oil
  • 1 tbsp honey, plus 1 tbsp extra
  • 1 clove garlic, crushed
  • 1.2kg chicken wings
  • 1 tbsp peanut oil
  • 1 tbsp sesame seeds

For salad:

  • 1/2 red cabbage
  • 2 carrots, grated
  • 1 tbsp umeboshi plum vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds

Method

Combine soy sauce, plum vinegar, sesame oil, 1 tbsp honey and garlic in a large bowl. Cut chicken wings through joints, discarding wing tips (or save them for chicken stock). Toss chicken pieces in marinade and set aside for at least an hour.

Meanwhile, prepare your salad. Finely shred cabbage and place in a large bowl with grated carrots. In a small jar combine vinegars, honey and sesame oil and shake to combine. Pour over vegetables and stir well, then set aside until ready to serve. Just before serving, toast sesame seeds in a dry frying pan until golden, then toss through salad.

Preheat oven to 220°C conventional (200°C fan-forced). Place chicken wings in a single layer in a large baking dish and drizzle with peanut oil. Bake for 40 minutes. After 20 minutes, turn them over, drizzle with extra honey and sprinkle with sesame seeds. Continue cooking for a further 20 minutes until dark and sticky.

Serve with red cabbage salad.

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Note

  • Umeboshi plum vinegar is available in most supermarkets and health food stores. Its unique tart flavour adds a special zing to the dish.
  • The marinade would work just as well with chicken drumsticks.
  • Recipe by Greer Worsley from the blog Typically Red.

Baked salmon with orange and ginger

Baked salmon with orange and ginger

Serves:

Ingredients

  • 800g salmon fillet, skin removed, pin-boned
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • ¼ cup orange juice
  • 2 tsp freshly grated ginger
  • 1 small garlic clove, minced
  • 1 tbsp brown sugar
  • 2 tbsp fresh dill leaves
  • 3 spring onions, finely sliced (garnish)

Method

Heat oven to 200°C or 180°C fan-forced.

Line a shallow oven tray or dish with baking paper and place fillet on baking paper.

Make a few cuts in the salmon fillet (to allow the sauce to infuse the fillet).

Combine soy sauce, rice wine vinegar, orange juice, ginger, garlic and brown sugar and pour over fillet massaging the sauce into those cuts.

Place the tray into the oven and cook for 12 minutes for rare, or 17 minutes for medium.  

Sprinkle over dill and spring onions.

This is fantastic with a green salad or steamed snow peas/broccolini.

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Serving Suggestions

Note

  • It’s best to get the fillet for this dish at a fish shop – fresh food markets are fabulous for this – and have someone pin-bone the fillet for you.
  • I’ve also pan-fried some oranges for this dish. This is totally optional, but it looks lovely on the dish and gives an extra orange-flavoured kick for anyone who wants it.
  • For a darker colour on top of the salmon, place it under the grill for the last 2-3 minutes.
  • Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.

Zucchini brownies

Zucchini brownies

Serves:

Ingredients

  • 1 1/2 cups (225g) white sugar
  • 1/2 cup (125ml) vegetable oil
  • 2 tsp vanilla extract
  • 2 cups (300g) self-raising flour
  • 1/4 cup cocoa, sifted
  • 2 eggs, lightly beaten
  • 1 tsp salt
  • 2 cups finely grated zucchini (approx. 2 medium zucchini)
  • 1 cup chocolate chips
  • 3 tbsp pure icing sugar

Method

Step 1.åÊPreheat oven to 180å¡C (160å¡C fan-forced). Line a 20cm x 20cm cake tin with baking paper and set aside. In a bowl, combine sugar, oil, vanilla, flour, cocoa, eggs and salt.

Step 2.Stir in the zucchini and chocolate chips until well combined.

Step 3.åÊPour mixture into prepared tin.

Step 4.åÊBake for 30-35 minutes or until cooked through. Cool and sift icing sugar over the top. Cut into squares.

Zucchini brownies

Note

  • This mixture is really dry before you add the zucchini. Stir in the zucchini and chocolate chips until well combined.
  • You don’t need to squeeze moisture out of the grated zucchinis.
  • If you don’t have chocolate chips, you can add 200g of melted chocolate in its place.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Homemade Big Mac special sauce

Homemade Big Mac special sauce

Serves:

6

Ingredients

  • 1/2 cup mayonnaise
  • 2 tbsp French dressing
  • 4 tsp sweet mustard pickles (relish)
  • 1 tsp white onion, finely chopped
  • 1 tsp white vinegar
  • 1 tsp caster sugar
  • 1 pinch salt

For the burgers:

  • 6 beef patties
  • 6 cheese slices
  • 6 tbsp white onion, diced
  • iceberg lettuce, shredded
  • pickle slices for the burger (we used sliced Polskie Orgorskie)
  • 6 buns + 3 additional buns to make the centre slice

Method

Step 1. Place all ingredients for the sauce into a bowl.

Step 2. Whisk until combined.

Step 3. Cover and refrigerate overnight. Stir often during refrigeration to infuse flavours.

Step 4. Prepare burger ingredients and lay onto the bun, spreading the sauce generously on your burger patties.

Homemade big mac special sauce

Serving Suggestions

Note

  • The French dressing needs a good shake before pouring from the bottle so you get an even measure of oil and vinegar mixture.
  • You can use this sauce straight away but the flavours really develop overnight for the best flavour.
  • You can also add this sauce to your homemade Cheeseburgers.
  • These Double burgers are just like a Big Mac in size but with the added salad.
  • If you want to make a healthier version you can try these Healthy hamburgers.
  • You can also try one of our other copycat burger recipes, Homemade KFC burgers. They are a delicious alternative to the drive-through.
  • If you like lamb then these Spring lamb burgers are a great treat for party platters.
  • These Tex Mex burgers have a Mexican spin on flavour with all the convenience of a burger.
  • If you love the flavour of peanut Satay then try these Satay chicken burgers. They are perfect in mini form too.
  • These Portuguese chicken burgers taste just like Oporto burgers and you can control the amount of spice that you like.
  • Are you looking for a delicious vegetarian alternative to beef burgers? Try these Mushroom pesto burgers.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Ricotta pancakes with honeycomb butter

Ricotta pancakes with honeycomb butter

Serves:

 

Ingredients

  • 250g tub ricotta (I used low fat)
  • 1/2 cup milk
  • 3 eggs, separated
  • 3/4 cup plain flour (use Gluten-free)
  • 1/2 teaspoon baking powder (use Gluten-free)
  • 50g butter

Honeycomb butter

  • 50g honeycomb, chopped
  • 100g butter, softened
  • 1 tablespoon honey

Method

To make honeycomb butter, place honeycomb in a food processor and whiz until finely chopped. Add butter and honey and process until well combined. Place honeycomb butter on a piece of plastic wrap, roll up and shape into a sausage about 2cm diameter. Refrigerate for a few hours to firm, then slice into 5mm rounds.

Combine ricotta, milk and egg yolks, whisk well to combine. Stir in sifted four and baking powder and mix well. Beat egg whites with an electric beater until soft peaks form. Use a metal spoon to stir one spoonful of egg white into ricotta mixture to lighten the mixture, then gently fold in remaining egg white. Heat a non-stick saucepan over low to medium heat.

Melt half a teaspoon of butter and place 1/3 cup (use a measuring cup) of mixture into the frypan. Cook 2-3 at a time depending on the size of your pan. Cook for 3-4 minutes until golden, then turn and cook for a further 2 minutes until the other side is golden and the pancake is cooked through. Repeat with remaining butter and batter. Serve ricotta pancakes with one or two rounds of honeycomb butter on top and drizzled with extra honey.

The butter melts and oozes beautifully over the pancakes. Icecream and cream would make it just perfect.

Notes:

  • Whisking the egg whites is not as much as a hassle as you would think and gives these pancakes their wonderfully light texture. Keep leftover pancakes covered in the fridge and reheat for breakfast.
  • I used honeycomb that came in a jar of honey at the supermarket. You could also get honeycomb at some delis and markets.
  • Honeycomb butter will keep in the fridge for a couple of weeks.
  • Make these gluten-free by using gluten-free plain flour (e.g. Orgran) or rice flour and gluten-free baking powder.
  • If you don’t want to indulge in the butter, just drizzle with honey and maybe some vanilla yoghurt, or lemon and sugar. The pancakes don’t have any sugar in them, so need a little sweetness.
  • Recipe created by Melissa Hughes for Kidspot.

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Sweet potato soup

Sweet potato soup

Serves:

 

Ingredients

  • olive or canola oil spray
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon chilli, minced
  • 2 teaspoons coriander, ground
  • 1 kilogram sweet potato, peeled and cut into small cubes
  • 4 teaspoons Chicken Stock Powder, prepared with 1 litre of water
  • 150 millilitre Evaporated Milk
  • 1/2 cup fresh corriander leaves, chopped
  • 4 crusty loaves such as mini cobs

Method

Spray a large saucepan with oil and heat.

Cook onion over medium heat for 3-4 minutes, until soft.

Add garlic, chilli and ground coriander, cook, stirring, for 1 minute.

Add sweet potato and chicken or vegetable stock.

Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes, until sweet potato is tender.

Cool slightly and puree in a blender until smooth.

Return to the saucepan, add milk and reheat gently.

Stir through coriander and garnish with extra whole leaves if desired.

Serving suggestion:

  • Slice the top off the cobs. Scoop out chunks of bread from the inside to make a well, but leave a small amount attached to the crust. Bake cobs in a preheated 210C (415F) oven for 5 – 7 minutes until the crust is crisp.
  • Place cobs on serving plates, ladle soup into them, and sprinkle with fresh coriander.
  • Arrange cob and bread chunks around the cob, as soft croutons. Eat the cob bowl after the soup.

 

Serving Suggestions

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Healthy granola

Healthy granola

Serves:

4

Ingredients

  • 3 cups oats
  • 1 cup pepitas
  • 1/4 cup linseeds
  • 1/2 cup sunflower seeds
  • 1/4 chia seeds
  • 1/4 cup (45g) brown sugar
  • 2 tsp ground cinnamon
  • 3 apples, peeled, cored and sliced
  • 1/2 tsp vanilla
  • 1 tbs of grapeseed or coconut oil
  • 2 tbsp honey

Method

Preheat oven to 200°C (180°C fan-forced).

In a large bowl mix the oats, pepitas, linseed, sunflower, chia, brown sugar and cinnamon.

In a food processor, place the apples with 2 tablespoons of water and process until finely chopped.

Warm up the apples on the stove top and add vanilla, oil and honey.

Pour the liquid ingredients over the dry ingredients and mix to combine. Spread the mixture over a greased and lined baking tray.

Bake the granola for about 45 minutes, or until golden crispy. Remove from oven and let cool. Store your granola in an airtight container and enjoy for up to one month (or however quickly it goes!)

Find more breakfast recipes:

Serving Suggestions

Note

  • Granola from the supermarket is very moreish, mainly due to the high fat and sugar content, which is why it pays to make your own at home.
  • It really is limitless as to what you can add into your creation.
  • Some go for nuts while others go for fruit.  Add raisins, cranberries, dried apricots or any dried fruit that you prefer after cooking. Just make a mash mix of whatever is in the pantry at the time.
  • To bind the dry ingredients of this batch I used apple sauce; which is peeled apples, pureed. This adds a natural sweetness while bringing it all together without overdoing the oil and sugar.
  • If you don’t have grapeseed or coconut oil at hand, you can use canola oil.
  • 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.

Ginger crunch logs

Ginger crunch logs

Serves:

Serves 6-8

Ingredients

  • 1 1/4 cups crushed ginger biscuits
  • 1/2 cup (115g) caster sugar
  • 1/3 cup condensed milk
  • 1 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 200g white chocolate
  • 3 tbsp red sanding sugar

Method

Step 1. In a food processor combine the crushed ginger biscuits, caster sugar, condensed milk, vanilla and cinnamon. Process until well combined. Then to a bowl; cover with plastic wrap and chill for half an hour to make the dough easier to handle.

Step 2. Shape the dough into small logs then set aside. Melt chocolate over a saucepan of simmering water then dip logs in the chocolate, ensuring they are evenly covered.

Step 3. Set a wire rack over a sheet of baking paper on your work surface and arrange the chocolate-covered logs on this. Sprinkle them with red sanding sugar.

Step 4. Let stand until the chocolate hardens then keep in the fridge until needed.

Ginger crunch logs

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Serving Suggestions

Note

  • These are equally as delicious when dipped in milk chocolate or dark chocolate.
  • You can also swap the ginger biscuits for a milder flavoured crushed biscuit, if you prefer.
  • This Fruit Christmas tree is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
  • You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
  • If you like a round shortbread disc then this Christmas shortbread can be cut into "Petticoat tails” (triangles) and wrapped.
  • You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
  • If you like jelly beans then this Jelly bean Easter bark could be shaped into Christmas baubles and given as gifts.
  • These Tiny Teddy Santa sleigh lollies are a fun cooking activity to make at Christmas with your family.
  • These cute Reindeer cupcakes use pretzel and Jaffas for Rudolph's nose.
  • You can make these Christmas ginger joy biscuits and thread them on string to create a Christmas decoration.
  • You can make these Christmas tree brownies in one giant round and just slice and ice. They are easy and perfect for chocolate lovers.
  • These Gingerbread families are made with a traditional gingerbread recipe and decorated with Royal icing.
  • 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.

Mini pumpkin cupcakes

Mini pumpkin cupcakes

Serves:

Makes 24 mini cupcakes

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • Salt
  • 2 cups wholemeal plain flour

Icing

  • 60g light creamed cheese
  • 20g butter, softened
  • Orange food colouring
  • 12 Pretzel twigs

Method

Preheat the oven to 170 degrees C. Grease a 24 mini muffin tray with butter.

In a medium bowl, beat together the olive oil and maple syrup with a whisk, then beat in the eggs. Mix in the pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.

Add the flour and stir through until just mixed, don’t over mix.

Distribute the mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean.

Remove the cupcakes to a wire rack and cool completely.

To make the icing, beat together creamed cheese, butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.

Smear a heaped tablespoon of icing onto cooled cupcake with a butter knife and smooth out. Use the back edge of the knife to create 6 grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig into the middle of each cupcake to make the stalk of the pumpkin. 

 

Serving Suggestions

Note

This article was written by Susie Burrell for Philips Sonicare and Kidspot NZ.

Banana cake with butter frosting

Banana cake with butter frosting

Serves:

Ingredients

  • 125g butter
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 1 1/2 cup mashed ripe bananas
  • 1 tsp bi-carb of soda
  • 1/2 cup milk
  • 2 cups self – raising flour
  • Butter Frosting:
  • 125 grams butter
  • 3/4 cup icing sugar
  • 1 tbsp lemon juice

Method

Preheat oven to 180 degrees C

Brush 20cm round cake tin with oil or melted butter, line base with baking paper

Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy

Add eggs gradually, beating thoroughly after each addition

Add essence and mashed banana, beat until combined. Transfer mixture to a large mixing bowl

Dissolve soda in milk

Using a metal spoon, fold in sifted flour, alternately with milk. Stir until all ingredients are just combined and the mixture is smooth. Spoon into prepared tin and smooth the surface

Bake for 1 hour or until a skewer comes out clean when inserted into centre of cake

Leave cake in tin for at least 10 mins before turning on to a wire rack.

Butter Frosting

Using electric beaters, beat butter, icing sugar and lemon juice until smooth and creamy. Spread onto cooked cake.

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Eggplant parmigana

Eggplant parmigana

Serves:

 

Ingredients

  • 1 large eggplant cut into 2cm slices
  • Salt
  • 400g tin whole tomatoes, drained and roughly chopped
  • 3 shallots, diced (or small brown onion)
  • 2 cloves garlic, chopped
  • 1 sprig basil leaves in tack (or 6-8 whole basil leaves)
  • 25g butter (optional)
  • 1/3 cup plain flour
  • 1 egg
  • half a cup milk, lightly beaten
  • 2 cups fresh breadcrumbs
  • 3-4 tablespoons olive oil (for pan frying)
  • 200g mozzarella cheese, sliced or grated

Method

Slice eggplant into 2cm thick slices (approx 5 slices).

Lie on paper towel and sprinkle one side generously with cooking salt- leave for 30 minutes.

After 30 minutes, wipe the salt from the sliced eggplant using paper towel – you may have to give them 3-4 wipes using fresh paper towel to remove excess moisture.

Add flour to a medium bowl, the egg and milk in another bowl and lastly the breadcrumbs in a third bowl.

Dip eggplant slices in flour, brush off any excess and dip in the egg mixture. Once covered, drop in the breadcrumbs and cover slices. Set aside on a plate and continue with remaining slices until all crumbed.

To make the tomato sauce:

Heat 1 tablespoon of olive oil in a small saucepan. Add shallots and garlic then saute for 3-4 minutes, stirring.

Add tomatoes, salt and pepper to taste and then the basil leaves and butter.

Place a lid on the top of the saucepan and simmer for 10 minutes, stirring occasionally.

Turn off heat and place to one side until needed.

Preheat oven to 200C.

Place a large frying pan on medium-high and add 1-2 tablespoons of olive oil. Lightly fry the breaded slices of eggplant until they turn golden brown.

Place slices on an oven tray and pop in the oven for 15 minutes, until eggplant is soft.

Remove from oven, divide the tomato sauce between eggplant slices and top with mozzarella cheese.

Place back in the oven until cheese melts (approx 8 minutes).

Serve straight away with a wedge of lemon.

Notes

  • These were really yummy and quite easy despite the long method above!
  • I state a sprig of basil leaf  because it is easier to remove after cooking if your kids dont like the sight of green; however, if your kids dont mind a bit of green go ahead and just use the leaves.
  • Making the tomato sauce while the eggplant is salting makes this meal a lot faster to prepare.
  • The butter gives the sauce a lovely smoother flavour, however, if you are not keen on the butter, this recipe is fine without it.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

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Avocado salsa dip with corn chips

Avocado salsa dip with corn chips

Serves:

Ingredients

  • 2 ripe avocados
  • 1 tablespoon lemon juice
  • half a  375g jar mild salsa
  • corn chips, to serve

Method

Cut avocados in half. Remove the stone by putting the avocado down on a bench, hitting it with the blade of a small knife and then twisting the knife to remove the stone. Use a large metal spoon to scoop flesh out.

Combine avocado, lemon juice and salsa in a mixing bowl and mash together. I mash lightly to keep some avocado chunks in this dip, gives it some texture and keeps some green.

Serve with corn chips.

Notes:

  • Thanks to Nell for this recipe.
  • If you love your salsa, by all means use the whole jar.
  • Make this a gluten-free snack with gluten free corn chips (available in the health food section of your supermarket).

 

Recipe created by Melissa Hughes for Kidspot.

 

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Note
*Source: Euromonitor International Limited; NIVEA in the category Sun Care,incl. Sun Protection, Aftersun & Self Tanning; in retail value terms, 2017. Always read the label. Use only as directed.

Tomato and dolcelatte focaccia

Tomato and dolcelatte focaccia

Serves:

4

Ingredients

500g (1lb 2oz) strong plain bread flour
1 sachet easy blend dried yeast
pinch of salt
pinch of sugar
60ml (4 tbsp) garlic olive oil
30ml (2 tbsp) fresh chopped thyme
1 red onion, sliced
50g (2 oz) sliced chorizo, cut into quarters
175g (6 oz) Dolcelatte cheese, sliced
225g (8 oz) sun-blushed tomatoes
fresh sprigs of rosemary
sprigs of thyme
freshly ground black pepper
sea salt

 

Method

Tools: Kenwood Kitchen Machine and dough hook

Place the flour, yeast, salt, sugar, 45ml (3 tbsp) of the olive oil, thyme and 250ml (9 floz) luke warm water in the bowl, fit dough hook and mix on speed 1 for 1 minute, until a soft dough forms. Then increase to speed 2 for about 3 minutes, until well kneaded.

Remove the bowl and cover with lightly oiled, clear film and leave in a warm place for approx. 1-2 hours, until well risen and doubled in size.

Fit bowl and dough hook and knead on speed 2 for 2 minutes.

Meanwhile heat the remaining oil in a frying pan and cook the onion for about 4 minutes. Add the chorizo and cook for 2 minutes until golden. Remove from the heat and allow to cool. Preheat the oven to 200°C.

Remove the dough from the bowl, cut in half on a lightly floured work surface and knead into 2 balls, then roll the dough into 28cm (11in) circles. Place one circle on a lightly oiled baking sheet. Top with the dolcelatte and 150g (5 oz) of the tomatoes. Brush the edges with water and place the remaining circle of dough on top, pinch edges together to seal.

Push deep dimples into the dough and push the remaining sun blushed tomatoes and rosemary sprigs deep into the dimples. Scatter over a few sprigs of fresh thyme and season with pepper and salt. Drizzle over remaining oil. Bake the bread for about 25-30 minutes.

Remove from the oven and scatter over the onion mixture and bake for a further 5 minutes, until golden. The loaf is cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.

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Rainbow cake

This rainbow cake is a very easy to make and impressive birthday cake or holiday fun cake. The cake can be made the day before and iced a few hours before serving

Ingredients

  • 1 packet mix cake with icing (I used Basco Gluten-free golden butter cake, 470g)
  • Extra ingredients for cake and icing (eggs, butter, water, milk)
  • 340g packet Smarties
  • 1 bag gold foil chocolate coins

Method

Preheat oven to 180C. Grease a 20cm ring tin and line with baking paper. Prepare cake mix according to directions and spoon into cake tin, smooth top with back of metal spoon. Bake for 40 minutes or until a skewer inserted into the cake comes out clean. Turn onto a wire rack to cool.

Prepare icing according to directions. Sort smarties into colours (the kids will LOVE helping with this).

Trim the top of the cake so it is flat and cut in half to make two rainbows. Transfer cakes to serving plates. Spread with icing and decorate with smarties rainbow-style. Divide gold coins between two small bowls at the end of the rainbows.

Notes:

  • This is a very easy to make and impressive birthday cake or holiday fun cake. My 3yo daughter had a ball sorting the smarties into colours (I allowed her to eat the brown ones!) and helping me make the rainbow. My 6yo son was most miffed when he realised he had missed out.
  • The 340g pack should give you enough smarties of each colour to do one cake in the  proper colours.
  • I used a gluten-free cake mix for this cake, although the smarties are not strictly gluten-free.
  • The cake can be made the day before and iced a few hours before serving. Don‰t ice more than 4 hours before serving because the smarties go soggy but the kids might not mind, but I did!
  • Recipe created by Melissa Hughes for Kidspot.

Cheese twists

Cheese twists

Serves:

Ingredients

  • puff pastry
  • toppings such as tomato sauce, vegemite, pesto, chutney
  • grated parmesan cheese

Method

Preheat oven to 180¼C.

Place one sheet of puff pastry on bench, slightly thawed. Spread your topping of choice over the whole sheet. Sprinkle the cheese over the top of the sheet of pastry and very gently press. Cut the pastry sheet in half. Cut each half into approx 2 cm wide strips, pick each strip up, twist carefully, place on a baking tray lined then into the oven for 10-12mins, or until puffed and brown.

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Raspberry and coconut smoothie bowl

Raspberry and coconut smoothie bowl

Serves:

Ingredients

  • 1 large banana, chopped and frozen
  • 1 cup baby spinach
  • 1 cup (250ml) coconut water
  • 3 tbsp shredded coconut + 1 tbsp for topping
  • 1 cup frozen raspberries + 2 tbsp for topping
  • 1/2 cup quick oats + 2 tbsp for topping

Method

Step 1. Gather all ingredients.

Step 2. Place all ingredients into the blender except for the toppings.

Step 3. Blend until smooth and creamy (remember you need it to be a spoon-able consistency).

Step 4. Pour into a bowl and top with extra berries, coconut and oats.

Raspberry and coconut smoothie bowl

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  • The ideal smoothie bowl has frozen banana for creaminess, a type of vegetable like spinach or kale, some grain like oats or chia and delicious seasonal fruit.
  • You can also use whole milk, fruit juice or drinking yoghurt in place of the coconut water.
  • I used a Kambrook Blitz 2 Go for this smoothie bowl. They are perfect for smoothies on the run.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Pork and vegetable rice noodle rolls

Pork and vegetable rice noodle rolls

Serves:

4

Ingredients

  • 1 tsp oil
  • 400 g pork mince
  • 1 celery stalk (diced)
  • 1 carrot (diced)
  • 1/2 zucchini (diced)
  • 1/2 red capsicum (diced)
  • 2 spring onion (finely sliced)
  • 1 tsp ginger (grated)
  • 2 clove garlic (crushed)
  • 1 tbs brown sugar
  • 2 tbs oyster sauce
  • 1 tbs soy sauce
  • 2 tsp fish sauce
  • 450 g fresh rice noodle sheets

For sauce:

  • 1 tbs kecap manis
  • 1 tbs soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp white sugar
  • 1 tsp sesame oil

Method

Heat oil in a frypan or wok over high heat. Brown mince, draining off any excess liquid.

Add vegetables, including ginger and garlic, and cook for 2-3 minutes. Add sugar and sauces and cook for a further 3-4 minutes until vegetables are tender and sauce has reduced and thickened. Set aside to cool slightly.

Carefully unroll rice noodle sheets and cut them into pieces approximately 9cm x 14cm. Spoon on some of the pork filling and roll to enclose.

Place a bamboo steamer over a saucepan of simmering water. Line it with baking paper. Carefully place filled rolls onto the paper. Cover with the lid and steam for 3-4 minutes until noodles are soft. To make sauce, combine all ingredients in a small bowl. Remove cooked rolls onto a plate and drizzle with the sauce.

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Note

  • Rice noodle sheets, different to rice paper used in Vietnamese rolls, are available in delis and Asian grocers. They are best used the day they are purchased, therefore avoiding refrigeration.
  • Rice noodle sheets become brittle if they have been refrigerated, so you will need to gently warm them to make them manageable. You can do this by microwaving them in short bursts, or steaming them.
  • If you have a bamboo steamer that’s large enough to hold a small plate, you can cook the rice noodle rolls directly on the plate you intend to serve them on. This way you can avoid the tricky transfer to and from the steamer.
  • If you have the time and enthusiasm, you can make your own rice noodle sheets from scratch from a homemade rice dough. Recipes can be found online.
  • This recipe was created by Greer Worsley for Kidspot.

Homemade sausage rolls

Homemade sausage rolls

Serves:

 

Ingredients

  • 4 sheets frozen puff pastry
  • 2 carrots, peeled and cut into chunks
  • 1 medium onion, peeled and quartered
  • ½ cup fresh flat-leaf parsley
  • 500g chicken mince
  • 500g pork mince
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 egg, lightly beaten

Method

Preheat oven to 180°C. Line two baking trays with baking paper.

Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.

Add mince, salt and pepper and puree until smooth. I did this in batches, combined all ingredients in a large bowl and did the final mixing with (clean) hands.

Divide the mince mixture into eight equal portions.

Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.

Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.

Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.

Place rolls on prepared trays about 2cm apart. Bake for 20 minutes until pastry is puffy and golden and the mince is cooked through.

 

Notes:

  • These are really quick and easy to make and you know what is in them!
  • Great for parties, make them the day before, cool, store overnight in the fridge and then reheat before serving.
  • They were a big hit at my nephew’s recent birthday (with both the kids and adults!) … can’t believe he’s seven!
  • Recipe created by Melissa Hughes for Kidspot.

Read more:

Sweet chilli rolls

Mince pasties

Cheats sausage rolls

Turkey sausage rolls

 

Serving Suggestions

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Bulk pancake mix

Bulk pancake mix

Serves:

Ingredients

  • 6 cups plain flour
  • 2 tbsp baking powder
  • 1 cup milk powder
  • 1/3 cup caster sugar
  • 1 tsp salt

When you want to make the pancakes:

  • 1½ cups bulk pancake mix
  • ¾ cup water
  • 1 egg, lightly beaten
  • 2 tbsp vegetable oilTo make up the bulk mix: Combine all the ingredients and store them in an airtight container for up to three months.

    To make up the batter: Whisk the pancake mix in a bowl with the water, egg and oil. Pour 1/3 cup measures into a greased frying pan over medium heat. Cook for 2 mins, or when lots of bubbles appear on the surface, then flip and cook the other side for 1 min.

    Notes:

    • If you like making savoury pancakes or pikelets, leave the sugar out when making the bulk pancake mix.
    • To make savoury pikelets, add vegetables such as corn and zucchini.
    • Make a batch of this pancake mix as a gift; put it into a lovely jar with the instructions and tie it up with some ribbon and measuring cups.
    • This recipe was created by Jennifer Cheung for Kidspot NZ

Method

To make up the bulk mix: Combine all the ingredients and store them in an airtight container for up to three months.

To make up the batter: Whisk the pancake mix in a bowl with the water, egg and oil. Pour 1/3 cup measures into a greased frying pan over medium heat. Cook for 2 mins, or when lots of bubbles appear on the surface, then flip and cook the other side for 1 min.

Notes:

  • If you like making savoury pancakes or pikelets, leave the sugar out when making the bulk pancake mix.
  • To make savoury pikelets, add vegetables such as corn and zucchini.
  • Make a batch of this pancake mix as a gift; put it into a lovely jar with the instructions and tie it up with some ribbon and measuring cups.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related pancake recipes

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Holly treats

Holly treats

Serves:

 

Ingredients

  • 38 large marshmallows
  • 1 1/2 teaspoon green food coloring
  • Red M&Ms
  • 50g butter
  • 1 tsp. vanilla
  • 4 cups corn flakes

Method

Melt the marshmallows, vanilla and butter together in a heavy saucepan over low heat. Stir well.

When smooth, take off the heat and add the corn flakes. Stir gently until the cornflakes are coated.

Drop a teaspoon of mixture onto greased baking tray. Dot immediately with the red M&Ms and refridgerate until set.

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Little raspberry bread and butter puddings

Little raspberry bread and butter puddings

Serves:

Serves 6

Ingredients

  • 2 eggs
  • 1 cup (250ml) milk
  • 3/4 cup (180ml) cream
  • 2 tbsp caster sugar
  • 1/2 tsp vanilla essence
  • butter, for greasing
  • 8 mini croissants
  • 1 1/2 cups frozen raspberries

Method

Preheat oven to 190°C (170°C fan-forced).

Whisk together eggs, milk, cream, sugar and vanilla. Place mixture into a jug.

Grease 6, three-quarter cup ramekins with butter. Cut croissants roughly into 1.5cm cubes and place into ramekins, layering with raspberries as you go.

Pour custard mixture into ramekins, ensuring all of the croissant pieces become soaked in the liquid. Place the ramekins onto a tray lined with baking paper and bake for 20-25 minutes until golden.

Dust with icing sugar and serve with good quality vanilla ice cream.

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Serving Suggestions

Note

  • Day-old croissants are best for the this recipe. You could use a couple of large croissants instead.
  • You could bake these ahead of time and reheat them prior to serving.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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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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