Contains Gluten Archives | Page 15 of 33

Halloween jelly worms

Ingredients

2 x 85g pkts jelly crystals
2 tbsp powdered gelatin
1/2 cup (125ml) cream
1 1/2 cups (375ml) boiling water
1 pkt Oreo cookies, filling removed

You will also need:

100 plastic bendy straws
elastic bands

Method

Step 1. Stretch the bend in the straws straight and hold together in a bunch using rubber bands. Place standing up in a tight fitting jug, carton or container.

Step 2. Place jelly crustals and gelatine in a bowl.

Step 3. Pour boiling water over, whisk well until all crystals are dissolved. Whisk in cream.

Step 4. Pour the mixture over the straws until all of the mixture is used. Place into the refrigerator to set for 4 hours.

Step 5. Place Oreo cookies in a bag and crush with a rolling pin. Place in serving dish.

Step 6. Rinse straws under warm water (not hot or you will melt the contents) to loosen the jelly. To release jelly worms, hold the straw over the blade of a blunt knife and pull the straw over the blade so the worms slide out the end. This is similiar to the way you curl gift ribbon. Place worms on Oreo “dirt” and serve.

Serving Suggestions

Note

I used Port Wine and Raspberry jelly crystals.
The contents of the straws are fragile and you need to be careful when pushing them through the straws. It is best to store the worms in the fridge before serving.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Chicken and prawn jambalaya

Ingredients

2 tbsp olive oil
1 onion, chopped
1 green capsicum, diced
3 stalks celery, chopped
400g can chopped tomatoes
3 bay leaves
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp Worcestershire sauce
1 tsp Tabasco
3/4 cup rice
3 cups (750ml) chicken stock
2 smoked chicken drumsticks
300g garlic green prawns
1 chicken breast, diced

Method

In a large, heavy-based frying pan, heat oil over high heat and saute onion, capsicum and celery until softened.

Add tomatoes, bay leaves, paprika, thyme, oregano, Worcestershire sauce and Tabasco.

Stir in rice, chicken stock and smoked chicken drumsticks. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.

Add prawns and chicken. Cook until meat is done (about 10 minutes more). Season to taste with salt, pepper and more Tabasco, if desired.

Find more chicken recipes:

Serving Suggestions

Note

Tabasco is optional in this recipe but it is a Cajun dish and is supposed to be spicy.
You can buy garlic green prawns at your fishmonger but plain green prawns will be a good substitute if they don't have them.
This recipe was created by Alana House.

Healthy homemade crackers

Ingredients

6 slices lavash bread
3 tbsp olive oil
salt

Method

Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper and set aside.

Cut bread on the diagonal into triangle shapes. Place in a bowl and toss with olive oil and sprinkle with salt.

Spread on the tray and bake for 10 minutes, remove and turn over and bake a further 10 minutes.

Cool and store in an airtight container.

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Serving Suggestions

Note

You might like to season your crackers with various herbs and spices, or even add some maple syrup for a sweet/savoury combination.
For really thin bread, it’s easiest to stack and slice a few at once. For thicker, Lebanese-style breads it’s best to do one slice at a time, then tear each triangle in half to give two crackers.
This recipe was created by Katie Rainbird of Katie180. You can find her on Facebook and Twitter and see her delicious food on Instagram.

Carrot and orange ‘morning’ muffins

Ingredients

3 1/4 cups plain flour
1/2 tsp baking soda
4 tsp baking powder
2 oranges, zested
1 cup sugar
2 eggs
1 egg yolk, extra
125g butter, melted
1 cup natural yoghurt
1 cup milk, at room temperature
1 cup grated carrot
1 cup porridge oats

Method

If planning to bake immediately, preheat oven to 180°C fan-forced and line a 12-hole muffin tray with paper cases.

Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.

Whisk the eggs and yolk together in another bowl and add the butter, yoghurt and milk. Whisk well. Add the zest and sugar and whisk again.

Fold through the dry ingredients and then gently fold in carrot and oats.

Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes or until golden brown on top.

Notes

Of course, you can also freeze the baked muffins.
Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another six or so once the first batch is cooked.
This recipe was created by Sophie Hansen.

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Serving Suggestions

Note

Tray baked penne with meatballs

Ingredients

Meatballs

600g minced beef
2 garlic cloves, finely chopped
1 egg, lightly beaten
1/2 cup (40g) parmesan cheese, freshly grated
2 tbsp sage, chopped
2 tbsp parsley, chopped
2 tbsp olive oil

Sauce

2 tbsp olive oil
2 red onions, diced
2 garlic cloves, finely chopped
200g bacon, diced
2 x 400g cans chopped tomatoes
500g penne pasta
2 1/2 cups (300g) ricotta
1 cup bocconcini
1 cup (80g) cheese, grated

Method

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

To make the meatballs; combine all ingredients in a bowl and season to taste. Wet your hands and roll the meat mixture into small balls. Heat olive oil in a frying pan over medium heat and brown the meatballs on all sides, in batches.

Meanwhile, to cook the sauce: heat olive oil over medium heat and cook onions until soft and translucent. Add garlic and cook for 1 min.

Add bacon and cook until almost crisp. Tip in the canned tomatoes, lower heat and cook for 15 mins. Season to taste.

Cook penne according to packet instructions. Drain, keeping 1/2 cup of the cooking liquid, and tip back into the saucepan. Carefully stir through the meatballs and cheeses. Add the reserved pasta cooking liquid to thin the dish out and then tip into a large (8-cup capacity) baking dish.

Sprinkle with the cheese and cook for 20 mins or until bubbly and golden.

Note

Roll the meatballs so they’re about half the size of a golf ball.
These are fabulous served with a crispy green salad and crusty baguette.
Recipe for Devondale by Sophie Hansen who blogs atåÊLocal Is Lovely.

Easy cinnamon and currant scrolls

Ingredients

4 cups (600g) plain flour
1/2 cup (110g) sugar
1/2 tsp salt
1 tbsp dry yeast
100g butter, melted
400ml milk
2 eggs

Filling

75g butter, melted
1/4 cup sugar
1 1/2 tsp ground cinnamon
100g currants
1 egg, beaten, to glaze

Method

Line a 33x20cm baking tray with baking paper, letting the paper hang over all sides.

To make the dough, combine the flour, sugar, salt and yeast in a large bowl.

In a small bowl or jug, whisk the melted butter, milk and eggs to combine.

Add the egg mixture to the flour mixture and stir to combine.

Knead the dough for 8 minutes using the dough hook attachment on a standing mixture.

Form the dough into a ball, place it in an oiled bowl and cover with a clean tea towel. Leave the dough to rise in a draught-free place for 30 minutes.

Take a third of the dough and, using your fingers, press it into and across the prepared baking tray.

On a floured work surface use a lightly floured rolling pin to roll out the remaining dough to a large rectangle about 5mm thick.

Combine the melted butter, sugar and cinnamon in a small bowl. Using a pastry brush spread the cinnamon mixture over the dough rectangle. Sprinkle with the currants and gently roll the dough into a giant sausage.

Cut the dough sausage into 3cm-thick slices. Place the dough rounds swirly-side up on the dough base in the tray. They will swell and rise upon the second proving so don’t worry if there are gaps.

Brush the dough rounds with the egg glaze and set aside for another 30 minutes to prove again.

Meanwhile, preheat the oven to 200°C (180°C fan-forced).

Bake for 20 minutes, until the scrolls are golden-brown.

Notes

Chocolate chips, diced apple or chopped nuts can deliciously replace the currants if you prefer.
These scrolls freeze really well – separate them into individual scrolls, wrap each one in plastic wrap and place in the freezer. Pop them into the lunch box while still frozen and they should be thawed perfectly by morning tea time.
This recipe was created by Sophie Hansen

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Serving Suggestions

Note

Olive focaccia

Ingredients

700g plain flour
300g wholemeal flour
600ml warm water
1 tablespoon dried yeast
2 tablespoons sugar
1 tablespoon salt
½ cup pitted olives, cut in half
1/3 cup olive oil
2 cloves garlic, smashed
salt and pepper

Method

In a jug, add yeast and 1 tablespoon of sugar to warm water, stir with a wooden spoon then leave for 5 minutes to activate – a foam will appear.

Add flours, remaining sugar and salt to a large bowl (preferably stainless steel).

After 5 minutes, pour yeasty liquid into the flours and gently stir with a fork.

Once it begins to combine slightly, continue kneading with your hand.

Add a dusting of flour to your bench and tip out dough. Knead for 5-7 minutes, so your dough is smooth and elastic.

Clean out your bowl, sprinkle with a little flour and place your dough in it. Cover with glad wrap and place in a warm area until it doubles in size. (approx 1 hour).

Meanwhile, combine oil, garlic, salt and pepper in a small bowl and leave to infuse the oil.

Once the dough has doubled in size, punch it down with your fist, add olives and knead to combine.

Leave to rise one more time. After the second rising (it is usually a lot faster), get out a baking tray, brush with garlic oil and press dough into all corners. Once the dough is even – about 3cm in height – cover with plastic again and pop back into a warm spot to rise, this will take about 25 minutes.

Brush the top with garlic oil then sprinkle with salt and pepper. Poke your finger into the dough to make a pattern.

Place in a preheated oven at 200°C and bake for 20 minutes.

Cool on a wire rack, serve warm.

Notes

This recipe it an interpretation of one Jamie Oliver uses. I saw him make it and found it really is a quick and easy recipe for bread.
In the bread-making world, the rising process is called proving.
I put my bread out on the BBQ in the sun and it proves beautifully. Bread is great to make if you are around the house for half a day- perfect for weekends!
If you are making the bread with all plain flour then use about 100ml less of water.
This bread freezes well if wrapped in a plastic bag. When reheating just pop it into a moderate oven for 10-15 minutes.
Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Zucchini and potato fritters

Ingredients

2 medium potatoes (I used washed potatoes and left the skin on)
1 small brown onion, finely diced
half a cup corn kernels, fresh or tinned
1 cup tightly packed zucchini, grated
1 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon paprika (optional)
1 egg
1 cup milk
Salt and pepper to taste
2 tbsn olive oil

Method

Grate potatoes then squeeze out excess starch with your hands over the sink.

Add to large mixing bowl followed by remaining ingredients except the oil, adding milk slowly- stir to combine then rest covered for 30 minutes.

Heat a large frying pan to medium-hot, add the olive oil and place spoonfuls of the mixture in. Cook until golden brown on each side.

Notes

If you plan on eating the fritters all in one go, turn the oven on to low heat and place the cooked ones on a tray and place in the oven to keep warm.
The paprika is optional but if you are interested in introducing spices to your kids, adding a mild spice at an early age makes it easier to introduce stronger flavours as they get older.
These also freeze really well, just wrap individually in cling wrap. When you are ready to eat them, preheat oven to 190C, place on a tray and heat for approx 10 minutes from frozen.
Recipe created by Camilla Baker for Kidspot, New Zealand

Simple fettucine carbonara

Ingredients

375 g fresh fettucine (egg pasta ribbons)
500g bacon shortcuts, sliced thinly
2 garlic cloves, crushed
6 shallots, sliced
1 cup cream
4 egg yolks, lightly beaten
1 cup parmesan cheese, grated
Freshly ground black pepper

Method

Cook fettucine as per instructions.

Fry bacon strips for 3 mins and add garlic and shallots.

Combine cream, egg yolks and parmesan cheese. Drop heat to low and add egg mixture to the pan.

Lift cooked pasta from the water and drop straight into the pan without draining. Keep stirring as you do this. If the sauce is looking too thick add pasta water a little at a time to thin.

Grind lots of black pepper onto the pasta and serve with extra parmesan cheese.

Notes

This is a very fast meal and packed full of flavour.
The fresher the pasta the faster the meal.
I like to add freshly blanched asparagus or button mushrooms if I have them.
You can also add a half cup of dry white wine after the bacon is cooked to add depth of flavour.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Trifle

Ingredients

12 sponge fingers or 1 bought sponge cake
1 packet raspberry jelly
1 cup frozen or fresh raspberries
1 cup canned or fresh peach slices
2 tablespoons custard powder
2 cups milk
150mL thin cream, whipped
Grated chocolate to decorate

Method

Line the base of a glass bowl (mine is 18cm diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and the sides.

Dissolve jelly crystals in 250mL of boiling water and then add cold water to 500mL. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process). Prepare custard by dissolving custard powder in 1/2 cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.

Chop up set raspberry jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard. Top with whipped cream and grated chocolate.

Refrigerate until needed.

Notes:

Trifles are generally not very exotic, but they are such a tasty combination of sponge cake, jelly, fruit and creamy custard. Even better, they can be made in stages and feed a small army.
I like to set the jelly before adding it to the sponge because I prefer my sponge to be ‘spongy’ and not soggy. But if you arenÛªt bothered by this, just pour the jelly straight onto the sponge.
Mum always decorated the top of our trifles with Crushed Nuts, which caused much mirth as we grew older. Unfortunately, they are now called ‘granulated nuts’… nowhere near as amusing.
Buy some thick prepared custard to make this recipe even simpler to make.
Use low-fat milk to make the custard, or buy low-fat custard, and omit the cream to make this a low-fat dessert.
Recipe created by Melissa Hughes for Kidspot.

Tomato meatballs

Ingredients

500g beef mince
1 tbs rice
1 tsp curry powder
1 grated onion
1/4 cup water
pinch salt
1 large can of tomato soup

Method

Combine all ingredients (except soup) well in a large bowl.

Empty soup into a large pot.

Lightly roll meat into balls and place in soup.

Cover and cook gently for 1 hour.

Serving Suggestions

Serve with mashed potato

Note

Healthy spring rolls

These healthy spring rolls are packed full of lean beef and veggies and are lightly pan-fried, not deep fried, so you get to eat them more often!

Ingredients

1 x 500g packet spring roll pastry
500g low-fat beef mince
1 tsp Chinese five spice powder
3 tbsp soy sauce
1 packet rainbow salad mix or make your own using broccoli stems, carrot and beetroot strips
olive oil for frying
sweet chilli sauce to serve

Healthy spring rolls

Remove spring roll wrappers from the freezer and allow to defrost.

In a non-stick pan, brown mince and continue cooking until the fat renders (runs out of the mince) and then drain off the excess fat and discard.

Add five spice powder, soy sauce and vegetables to mince and cook for a few minutes until vegetables have softened slightly.

Allow the mince to cool while you are separating the spring roll wrappers.

With a spring roll wrapper corner facing you, scoop a couple of tablespoons of filling across the paper, leaving enough room for the sides to be folded in. Fold the side corners in and roll it up into a log form as tightly as you can.

Heat a little olive oil in a non stick frypan over medium heat and gently brown each side until golden and crunchy. Serve with sweet chilli sauce.

Find related healthy dinner recipes

Serving Suggestions

Note

It is a good idea to keep a clean, moist tea towel on top of the wrappers to stop them drying out.
You can use any low-fat mince such as turkey, chicken or kangaroo for this recipe.
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.

King Ranch Chicken casserole

Ingredients

3 cups bbq chicken meat, shredded
ground pepper to taste
8 corn tortillas
1 cup chopped onion
1 tin diced tomatoes
1 jalapeno chilli, sliced lengthwise in half and seeds removed
1 long red chilli, sliced lengthwise in half and seeds removed
1 tin Cream of Mushroom soup
1 cup chicken stock
2 cups tasty cheese, grated
coriander, to serve
sour cream, to serve
1 teaspoon butter

Method

Preheat oven to 180°C. Grease a lasagne dish, (approx. 20cm x 30cm x 5cm deep) with butter and set aside.

Bring a heavy based frying pan to a medium heat and lay the chillies directly on the pan skin-side down until the skins blister and then flip over. Cook another few minutes until slightly blackened.

Remove chillies, chop up and add to a saucepan with tinned tomatoes, mushroom soup and stock. Warm this mixture and set aside.

Layer the chicken meat in the prepared dish, followed by a scattering of the onion, then a few whole tortillas, tomato mixture, and a handful of cheese.

Continue the layers until you run out of chicken. Finish with a layer of tortillas, tomato mixture and then cheese.

Place dish on a baking sheet and put it into the oven for 30 minutes until golden and bubbling. Remove from the oven and allow to rest for 10 minutes. Serve with fresh coriander and sour cream.

Notes:

This a very Texan dish, and it only just hit me that it’s a direct copy of lasagne but with a tex-mex touch – enjoy!
I prefer to make my own cream of mushroom soup using regular button mushrooms but that’s another recipe, coming soon!
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder

Serving Suggestions

Note

Anzac biscuits

Ingredients

2 cups of rolled oats
2 cups flour
2 cups coconut
1 1/2 cups sugar
250g butter
4 tbsp golden syrup
1 tspn baking soda
2 tbsp boiling water

Method

Turn oven to 160’C. Lightly grease oven trays.

Put oats, flour, coconut, sugar in big mixing bowl. Melt butter and golden syrup in pan. Take off heat.

Mix baking soda and boiling water in a cup. Add to melted butter in the pan. Quickly add to big mixing bowl. Mix well.

Roll tablespoonful lots into balls. put on trays 5cm apart. Press lightly with fork.

Bake for 20 minutes, one tray at a time.

Serving Suggestions

Note

Oven ‘fried’ chicken recipe

Ingredients

3 drops Tabasco sauce
125ml (1/2 cup) buttermilk
4 chicken thigh cutlets
50g cornflakes
20g plain flour
1 tsp celery salt
1/2 tsp smoked paprika
rice bran oil cooking spray

Method

Stir Tabasco into buttermilk and pour into a flat-bottomed casserole dish.

Coat the chicken pieces with the buttermilk mixture and refrigerate for a few hours (or overnight).

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

Place cornflakes, flour, celery salt and smoked paprika in a large zip-lock bag. Shake to combine. Use a rolling pin to crush the cornflake mixture. Pour into a shallow dish.

Gently roll the chicken pieces in the crushed cornflakes mixture. Place on baking paper on a baking tray. Spray with rice bran oil cooking spray.

Bake in oven for 30 minutes. Turn pieces over. Spray with rice bran oil cooking spray. Bake 15-20 minutes longer until cooked through (check with a skewer to see if juices run clear).

Serve with mashed potatoes, veggies, salad or homemade coleslaw.