Allergen: Contains Gluten

Lamingtons

Lamingtons

Serves:

Ingredients

  • 2 cups icing mixture
  • 1/3 cup cocoa powder
  • 1/4 cup milk
  • 1/4 boiling water
  • 1 plain, unfilled, 18cm double sponge cake
  • 2 cups desiccated coconut

Method

Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.

Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.

Transfer to a wire rack and set aside for 1 1/2 hours or until set.

Can be frozen for up to 1 month.

Serving Suggestions

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Healthy beef and mushroom pie

Healthy beef and mushroom pie

Serves:

Ingredients

  • 1 tsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 200g mushrooms, finely diced
  • 2 celery stalks, finely diced
  • 1 pinch salt
  • 400g extra lean beef mince
  • 1 tbsp plain flour
  • 1 x 400g tin diced tomatoes
  • 1 tbsp freshly chopped rosemary (if you only have dried rosemary, then use about a teaspoon)
  • 1½ cups beef stock
  • 8 sheets filo pastry
  • oil spray

Method

Heat oil in large frying pan and add onion, garlic, mushrooms and celery with a pinch of salt. Cook for 6-8 minutes until softened. Remove from pan and set aside.

Spray pan lightly with oil and add mince. Cook on medium-high until meat is browned. Return vegetables to the pan, add flour and mix through until well combined.

Stir in tinned tomatoes, rosemary and stock. Bring to the boil and reduce heat to simmer gently for 5 minutes. Remove pan from the heat and allow to cool completely. These steps can be done hours or even days before you want to make the pies.

Preheat oven to 200°C or 180°C fan-forced. Spray 5 (1½ cup capacity) ramekins with oil.

Cut a filo pastry sheet into quarters and line the first ramekin, spraying lightly with oil between each layer. Repeat with the rest of the ramekins.

Divide the beef mixture between the ramekins and fold over any filo from the sides. Spray remaining filo sheets with oil and scrunch into a loose ball. Place one on top of each pie and press down lightly to ensure it’s secure.

Bake in the oven for 20-25 minutes or until golden brown. Remove from oven and allow to rest for a couple of minutes before serving with salad or vegetables and your favourite sauce.

Serving Suggestions

Note

  • A traditional meat pie will cost you around 450 calories with 25.4 grams of total fat, 11.4 grams of which is saturated fat.  This lovely Moodie pie is only 315 calories with 10 grams of total fat, 3 grams of which is saturated fat. It’s worth it to make your own!
  • *I use mini springform pans as they’re so easy to remove the pies from. You can get these from any kitchenware shop.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

Welsh Rarebit

Welsh Rarebit

Serves:

4

Ingredients

Nut-free

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1/3 cup (80mL) beer (optional)
  • 1 tablespoon dry mustard powder
  • 2 cups strong cheddar cheese, grated
  • 1 egg
  • 4 thick slices crusty bread
  • Chives, to garnish

Method

Melt the butter in a saucepan, then add flour and cook over low heat, stirring, for 1 minute. Add beer (if using), mustard and cheese, and stir until creamy, but don’t boil. Remove from heat, add egg and stir until well combined.

Toast bread slices, evenly spread with cheese mixture, and place under a grill until hot and bubbling. Garnish with chives.

Serving Suggestions

Note

  • When we were growing up, we called a version of this dish ‘Stuff on Toast’, it became quite the Sunday night institution.
  • Add chopped ham, chicken, tomatoes, corn or whatever else you have floating around the kitchen.

French onion soup recipe

French onion soup recipe

Serves:

Ingredients

  • 1.5kg brown onions
  • 6 tbsp butter
  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 1 tbsp sugar
  • 1/2 cup plain flour
  • 8 cups beef stock
  • 2 tsp thyme
  • 3 bay leaves
  • 1/2 tsp pepper
  • 1 1/2 cups dry white wine
  • 1 stick French loaf sliced
  • 1 cup gruyere cheese, grated

Method

Heat oil and butter in a saucepan until hot and add onions. Stirring every 2 minutes until they are collapsed.

Add garlic and sugar and keep stirring for 5 minutes more until caramelised.

Sprinkle flour over and stir to brown and make a roux.

Gradually add beef stock to thicken and add thyme, pepper and bay leaves.

Stir in wine and simmer for 5 minutes. Ladle into oven proof bowls and place on top a slice of French bread topped with grated cheese. Grill for 5 minutes or until cheese is golden and melted.

Sprinkle with some chopped parsley and serve.

 

Notes

  • This is a very traditional French soup and I had actually forgotten how delicious it really is.
  • You can substitute any cheese you like on the top of the bread. I think you could pretty much whip this dish up from just what’s in the pantry. That makes it a great standby dish but it is fancy enough for a dinner party too.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder

Related soup recipes

Serving Suggestions

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Pork kofta wraps

Pork kofta wraps

Serves:

Ingredients

  • 500g pork mince
  • 2 cloves garlic, crushed
  • 1 tbsp oregano or Greek basil, chopped
  • 2 tsp ground cumin
  • 1 tsp salt
  • pepper
  • 1 lemon
  • 1 cup natural yoghurt
  • 1 tbsp mint, chopped
  • 5ml (1 tsp) olive oil, plus extra
  • 8 souvlaki or pita bread wraps
  • baby spinach, tomatoes, cucumbers, to serve

Method

Soak 8 bamboo skewers in water for 10 minutes.

In a large bowl, combine pork, garlic, oregano, cumin, salt and pepper. Finely grate the zest of the lemon and add it to the bowl. Mix well.

In a small bowl, combine yoghurt, mint and 5ml (1 tsp) olive oil. Set aside.

Take a large handful of pork mixture and press it onto the end of a skewer to form a sausage shape. Continue with other skewers until all of the mixture has been used.

Heat a grill pan or fry pan over high heat. Brush the koftas with a little extra oil and cook for 2 minutes on each side.

Serve with wraps, yoghurt and salad ingredients.

Find more mince recipes

Serving Suggestions

Note

  • The best way to combine any mince mixture is with your wet hands.
  • You could substitute with beef or lamb mince if you prefer.
  • 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.

Easy corn fritters

Easy corn fritters

Serves:

Ingredients

  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar or runny honey
  • 1 large or 2 small eggs
  • 1 tin creamed corn
  • salt/pepper
  • oil for cooking

Method

Put all dry ingredients into a bowl (there’s no need to sift).

Add corn and eggs. Mix. If you’re using honey, add it now. The mixture should be quite thick.

Heat oil (medium heat) and drop spoonfuls of mixture into pan, fry until bubbles form or until golden then flip. They puff up so you don’t need much, I use either a teaspoon or half a tablespoon of mixture for toddler sized fritters.

You can add bacon, sweet chilli sauce or anything to make it a bit more interesting.

These take next to no time and you can make them in big batches and freeze as well. Crispy on the outside and soft in the middle, delicious! Good for any time of the day. Try it!

 

Find more:

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Ham and cheese puffs

Ham and cheese puffs

Serves:

 

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 2 slices ham
  • 2 slices tasty cheese

Method

Turn oven to 180C (350F)

Put pastry on large cuting board. Cut into 4 squares.

Put a slice of ham on two pieces of pastry.

Top the ham with the cheese slices.

Put the plain pastry on top. Press edges together.

Trim around edges with a pastry wheel.

Put on a baking tray. Bake for 12 minutes.

Cut in halve to serve.

Serving Suggestions

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Veggie pikelets

Veggie pikelets

These scrumptious pikelets are packed full of healthy vegetables that your kids won’t even notice. Whip them up for afternoon tea or pop into lunch boxes for a tasty and nutritious snack.

 

Ingredients

  • 2 cups (300g) self-raising flour
  • 6 eggs
  • 4-5 cups of mix vegetables, finely chopped or grated
  • 1/2 – 1 cup grated cheese
  • drop of milk
  • olive oil
  • sour cream, to serve

Method

Mix flour, eggs, veggies and cheese together in a large bowl. Add seasoning, then add enough milk to the mixture until it is slightly runny.

Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.

Cook on a medium heat until golden on each side.

Serve with sour cream.

Note

  • These pikelets are great to make for a relaxed weekend breakfast.
  • For an adult version, add one finely sliced and deseeded birdseye chili and a handful of coriander leaves to the batter mix. Top pikelets with natural yoghurt flavoured with a small amount of curry.
  • Be sure to use a non-stick pan to stop things getting messy.
  • All kinds of veggies will work in this recipe. Try adding finely cut or grated carrot, zucchini, capsicum or corn for a vegetable sensation!

Savoury tart

Savoury tart

Serves:

Ingredients

Pastry:

  • 400g plain flour
  • 1 tsp salt
  • 200g butter, diced
  • 1/3 cup iced water

Filling:

  • 2 eggs
  • 3/4 cup cream
  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 2 tbsp olive oil
  • 1 cup sweet potato, peeled and diced
  • sea salt
  • handful sage leaves
  • salt and pepper to taste

Method

To make the pastry, measure the flour and salt into a large bowl. Add the diced butter and place in the freezer for half an hour. Then tip the lot into the bowl of a food processor, add the iced water and pulse until the mixture resembles fine breadcrumbs.

Turn this out to a lightly floured bench and bring together with the heel of both hands until you have smooth dough. Shape into a large, flat disk, wrap with plastic and place in the fridge for half an hour.

Preheat the oven to 200°C or 180°C fan-forced.  Remove pastry from the fridge, dust your work surface with flour and roll out the pastry until you have a nice thin round. Grab yourself a loose-bottomed tart tin (mine is 24cm in diameter) and gently drape the pastry over your rolling pin and then unroll into the tin. Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges nice and neatly. Return the pastry in the tin to the fridge for another half an hour.

To blind bake the pastry shell, line it with baking paper and then tip in any spare change you have lying around the house. Seriously! Coins are a great pastry weight and can/should of course be re-used after baking. Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden. Remove from heat, discard baking paper but not coins, and set aside while making the filling.

To make the filling, whisk the eggs and cream together and season to taste.

Heat a saucepan over medium-low and add a tablespoon of olive oil. Cook the onions over a low heat, until lovely and soft, this will take 20 minutes or so.

Toss the sweet potato in a little olive oil and sea salt and cook in the oven for 15 minutes or until soft and just beginning to brown on the edges.

Line the base of the blind-baked pastry shell with the sweet potato, top with onions and sage leaves and then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating. This tart is great warm or at room temperature.

Notes:

  • To save time, you can bake the sweet potato while the pastry is resting for the second time in the fridge.
  • You will need to watch those onions so they don’t burn. You want a nice, caramelised onion for this tart and that is why it takes 20 minutes.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Find more brunch recipes

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Sausage rolls

Sausage rolls

Serves:

Ingredients

  • 500g sausage mince
  • 1 large onion, diced
  • 1/2 cup tomato sauce
  • salt, pepper and parsley
  • 6 slices puff pastry, cut into halves

Method

Mix all the ingredients together.

Form a long sausage shape down the middle of each half of pastry, and roll up,

Cut into any desired size. You can do party sausage rolls or big ones.

Bake till pastry is puffed up, and slightly browned.

Serving Suggestions

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Homemade Tiny Teddys

Homemade Tiny Teddys

Serves:

80 biscuits

Ingredients

  • 1/4 cup (60g) butter, softened
  • 1/2 cup (125ml)honey
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 tsp bicarbonate soda
  • 1 tsp vanilla extract

Method

Step 1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with paper and set aside. Place all ingredients into a food processor or mixer and mix until you have a smooth ball of dough. Cover with cling wrap and allow to rest at room temperature for 10 minutes.

Step 2. Roll the dough out into a rectangle until it is 4mm thick.

Step 3. Cut out teddy shapes using a cookie cutter and place onto the baking tray.

Step 4. Bake for 5-6 minutes or until pale golden. Allow to cool on the tray for 5 minutes and then transfer to a wire rack to cool further.

Homemade Tiny Teddys

Serving Suggestions

Note

  • You may like to roll the dough between two sheets of baking paper so it doesn't stick to the surface or make a big mess.
  • You can add 100's & 1000's to this mix or even 2 tbsp of cocoa to make chocolate teddy biscuits.
  • You will need to keep an eye on these while they are in the oven. You don't want the honey in the mixture to burn.
  • These 3 in 1 biscuits are versatile and are great for lunch boxes.
  • These Anzac biscuits can be made crunchy or soft depending on how long you bake them.
  • Kids will love making these Coconut biscuits. Get them to help you stir the mixture.
  • If you have little ones that are reluctant to eat breakfast then these Breakfast biscuits may just be the thing you are looking for.
  • Simple chocolate biscuits are a lot easier to make than you think. You could have these in the oven and baking in 10 minutes.
  • If you are looking for a crunchier version then these Chocolate crispy biscuits will do the job.
  • You can use up leftover cereal in these Cornflake, sultana and cranberry biscuits.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Caramel slice

Caramel slice

Serves:

 

Ingredients

  • 1 cup self raising flour
  • 1 cup coconut
  • 1/2 cup brown sugar
  • 1 cup rolled oats
  • 150g butter, melted
  • 395g can sweetend condensed milk
  • 2 tbsp golden syrup
  • 30g butter, extra
  • 150g cooking chocolate, melted

Method

Preheat oven to 180C

Combine first five ingredients in bowl, mix well. Press into base of baking paper lined 18cm x 28cm lamington pan. Bake 10min, until golden.

Combine sweetend condensed milk, golden syrup and extra butter in pan, bring to boil stirring, reduce heat, simmer 5min stirring until a light brown colour and becomes caramel.

Pour caramel over cooked base, return to oven, bake further 10min, cool.

Spread cooking chocolate over caramel filling. Allow to set in pan before turning out. Cut into slices or squares to serve.

Serving Suggestions

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Ham and cream cheese pinwheel sandwiches

Ham and cream cheese pinwheel sandwiches

Serves:

Ingredients

  • 2 slices bread
  • 4 slices low-salt ham, sliced wafer-thin
  • low-fat cream cheese to spread

Method

Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well.

Spread each bread slice with a thin layer of cream cheese.

Top with two slices of ham per bread slice.

Roll the bread ‘sushi-style’ into two tight rolls. Slice into three pieces and push back together into a roll.

Roll each roll in a square of baking paper just a little larger than a slice of bread. Twist each end like a sweet so the rolls are secured and place into the fridge until you are ready to serve.

Find great bread recipes

Serving Suggestions

Note

  • You will need soft bread for these rolls.
  • If you get your bread sliced on the spot at the bakery, you can get them to cut your loaf lengthways. This will give you extra long slices that are easier to roll out.
  • This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.

Apple pastries with spiced cream cheese frosting

Apple pastries with spiced cream cheese frosting

Serves:

Makes 8 pastries

Ingredients

  • 2tbsp butter
  • 2 large apples, peeled and finely diced
  • 1 tbsp raw or brown sugar
  • 1 tsp natural vanilla extract
  • 2 sheets frozen puff pastry
  • 1 egg, lightly beaten
For frosting:
  • 1/2 cup (125g) cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup (60g) icing sugar
  • 1 tsp cinnamon

Method

Preheat oven to 200°C (180°C fan-forced) and line a cookie tray with baking paper.
 
Warm butter in a medium size frying pan and add apples. Sprinkle over sugar and stir to coat. Pop a lid on and leave them to soften for about 10 to 15 minutes.
 
Add the vanilla, stir the mixture and turn off the heat.
 
Meanwhile, remove puff pastry from the freezer and lay onto a clean bench top to thaw.
 
Divide the apple mixture into two, and scatter half atop each sheet of pastry, leaving 1-2cm along the top edge. Roll as tightly as you can, then seal by gently pressing down along the flap.
 
Trim the ends off then cut the log of pastry into quarters and place cut side down onto the tray. Space them out as much as you can to allow room for spreading.
 
Brush each pastry with egg and bake for 25-30 minutes, or until golden brown. Allow to cool before icing.
 
Using a wooden spoon, mix the cream cheese and vanilla together to aid with softening, and then sieve over the icing sugar and continue to mix.
 
Add cinnamon and mix through vigorously. Use two tablespoons to scoop generous dollops on top of each pastry. Serve immediately.
 

Serving Suggestions

Note

  • If you end up with a few oddly-shaped pastries, do not worry. Just ice them anyway, they will still be delicious!
  • You can substitute sugar for honey if you prefer.
  • This Summer flan, made with mixed berries, is just perfect served with a dollop of vanilla ice cream.
  • Wow the kids with this Strawberry and ricotta dessert pizza, drizzled with honey. 
  • These Grilled peaches are the perfect dessert after a weekend BBQ. You can even serve them alongside some pork steak, to add a bit of pizzazz to your main meal.
  • This Zesty lemon and cherry cheesecake has a gorgeously velvety texture that is hard to beat.
  • These Frozen banana ghosts are a great desserty way to get your kids into bananas. Plus, they make a fab Halloween treat.
  • Sick of the same boring cake recipes? This Blueberry buckle cake is a bake with a difference, and goes perfectly with a hot cup of tea.
  • These White chocolate raspberries will ensure that your kids get a good dose of nutritious berries with their dessert.
  • For a quick dessert that looks like it took you forever to prepare, give these cute Fast fruit tarts a go.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Kate180.

Brown rice and cucumber sushi rolls

Brown rice and cucumber sushi rolls

Serves:

Makes 7

Ingredients

  • 1 1/2 cup short-grain brown rice
  • 1/4 cup red rice
  • 1/4 cup black rice
  • 4 cup water
  • 1 tsp apple cider vinegar
  • 1/2 tsp raw sugar
  • 2 tbs sesame seeds (toasted)
  • 1 avocado (skin off, chopped)
  • 2 medium carrot (peeled, grated)
  • 2 tbs mayonnaise
  • 1 tin canned salmon
  • 1 lime (juiced)
  • 2 cucumber
  • soy sauce (*to serve)

Method

Wash the rice under cold water until the water is clear. Place in a medium saucepan with the water and a pinch of salt. Bring to the boil, then place the lid on the saucepan and reduce to a low simmer for 35 minutes. Remove from the heat and let the rice stand for a further 20 minutes (with the lid on). Remove the lid, gently fold through the vinegar, sugar and sesame seeds, then refrigerate.

Combine all of the remaining ingredients (except the cucumber and soy) in a bowl and put aside.

Trim the tops and bottoms of the cucumbers. Using a peeler, take away the outer green layer and then cut the cucumber in half across. Still using the peeler, shave down one side in one long go. Turn the cucumber 90 degrees and repeat. Keep this up, shaving each side of what will become a square shape, until you hit the seeds and stop. These shavings will be the outer casing of the sushi rolls.

Lay out your sushi mat with a layer of cling film on top. Lay cucumber strips lengthways along the cling film. Next arrange a layer of rice half a centimetre thick covering 2/3 of the cucumbers. Spread some filling down the centre of the rice.

Use the cling film to roll the cucumber and rice into a roll. The sushi mat is to help keep the shape. Allow these to set in the fridge for 20-30 minutes. Slice the rolls 2cm thick and then remove the cling film before serving with a little soy sauce on the side.

More sushi recipes

Serving Suggestions

Note

  • Add in any additional veggies or ingredients that you or your family like – the more the merrier!
  • Be conscious when choosing your tinned salmon – only buy products that are sustainably sourced and caught (and that are dolphin-friendly).
  • This recipe was created by Adam Clements for Kidspot.

The healthiest snacks for kids

Once kids get a taste or a hint that there is something far more interesting (aka junk), up for grabs they can be very stubborn when offered anything even remotely healthy. So just know that when you start offering only healthy choices, they will probably refuse them. Don’t let this dissuade you into giving in, though. They will soon get the message that junk food is off the agenda after a few missed snacks and surprise you with the choices they make.

They say it takes up to 20 tastes of a certain food before our kids take to it, so keep this in mind when offering that fruit, vegetables or dinners they have previously refused… keep offering and it will click one day.

Processed snacks are something quick that we can throw into our bags and have on call when hunger strikes, but do you know what is really in these snacks? I personally try to keep away from the over-processed, prepackaged type, not only because they usually don’t have many nutrients, but also because of the excess packaging that just gets thrown away at the end.

The most important tool you can use is learning how to read labels on the side of packets.  This is your best guide.

I’ve created these tables to act as a good guide for what to look for in kids’ snack items; remember you are looking at ‘per 100 grams’ here, so don’t get caught out by looking at the ‘per serve’ count on your food items.

As you can see, anything under 3 grams of fat,  5 grams of sugar and 120 grams of sodium, is considered the best option.

For drinks, water is always the best choice, but if you can’t break the juice habit, remember to water it down at least 50:50. Soft drinks are completely unnecessary for anybody and particularly nasty for kids, so keep these for ‘parties only’.

Fibre is a must for kids to help with bowel function and stop constipation and the ‘sore tummy’ feeling they may complain of.  Looking at the table above, anything over 6 grams is excellent (but sometimes hard to find) so aim for between 3-6 grams.

Have you ever wondered how the snacks you buy for your children stack up?  I found this excellent chart on the Choice website that rates most of the packaged snack foods.

So what are the best choices to offer as snacks? Try some of these ideas.

  • Rice cakes lightly spread with ricotta or “light” cream cheese
  • Toasted muffin with a scrape of honey
  • Microwaved pappadums.
  • Crispbreads with a low fat topping or plain biscuits.
  • Wholewheat breakfast cereal and reduced fat milk.
  • Scoop low fat ice cream with 1/2 cup canned unsweetened fruit.
  • Frozen banana (spear peeled banana with icy-pole stick and freeze) or other frozen fruit such as grapes, peeled orange or mandarin segments.
  • Fruit kebabs (skewer cubes of fruits on to bamboo skewers)
  • 200gm tub of frozen yoghurt or low fat fruit yoghurt
  • Raisin toast
  • Cheese scones or muffins

Baguette with chocolate hazelnut spread

Baguette with chocolate hazelnut spread

Serves:

 

Ingredients

  • 1 baguette
  • ½ cup chocolate hazelnut spread

Method

Cut baguette in half and then slice lengthways. Spread each piece generously with the chocolate hazelnut spread.

Notes:

  • This is an uber-simple breakfast idea that the kids can make and everyone can enjoy.
  • Recipe created by Melissa Hughes for Kidspot.

Find more:

Serving Suggestions

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Halloween Jack’o’Lantern cupcakes

Halloween JackåÕoåÕLantern cupcakes

Serves:

12 cupcakes

Ingredients

  • 12 basic vanilla cupcakes (see recipe here)
  • 1 quantity buttercream icing (see recipe here)
  • red food colouring
  • yellow food colouring
  • black writing icing

Method

Add a few drops of yellow and red food colouring to the buttercream icing until you get a nice orange colour.

Spread each cupcake with orange icing.

Now use the black writing icing to draw Jack’o’Lantern faces onto each cupcake.

Serving Suggestions

Note

  • Let the kids help with the cake decorating but don’t stress about having perfect looking Jack’o’Lantern faces.
  • If the black writing icing is stiff in the tube just hold the tube in your hand for a minute or two to soften it up.
  • These Halloween witches hats are filled with a cute surprise.
  • Keep the dentist AND the kids happy with these chompy Halloween teeth.
  • These Fairy wands are for the GOOD witch in your house unless you switch the colours to black and orange.
  • These Halloween Band aid biscuits just look icky and will have your guests grossed out in no time.
  • Looking for something to make you squirm? How about a cupcake that is looking right back at you like these Halloween eyeball cupcakes.
  • They are creepy and crawly and a little bit scary but these Red back spider biscuits are also delicious.
  • These scary Watermelon fangs will have you shaking in your boots with watermelon juice dripping from your vampire grin.
  • These Halloween severed finger biscuits are creep and kooky and best of all they taste delicious.
  • If you have carved your pumpkin and have lots of leftover pulp then these Halloween pumpkin cupcakes are for you.
  • You can have these delicious Halloween fangs on the party table in no times and they are deliciously filled with peanut butter.
  • Want some icky worms in dirt for your party table? These Halloween jelly worms are perfect.
  • Get some ghoulish party fare on the table with these Tombstone cupcakes.
  • A healthy Halloween snack could not be easier than this bright Veggie skeleton dip platter.
  • Those little cackling witches will fall in love with these Cheesy pretzel broomsticks.
  • Get out the fake spider webs and spread them around these delicious Oreo spider cupcakes.
  • This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder:

Swedish meatballs with dill potatoes

Swedish meatballs with dill potatoes

Serves:

Ingredients

  • 2 shallots, very finely chopped
  • 500g pork mince
  • 1 egg, lightly beaten
  • 1 tbsp dill, chopped
  • chat potatoes
  • extra butter and dill, to serve with potatoes
  • 1 tbsp olive oil
  • 20g unsalted butter
  • 1 tbsp plain flour
  • 3/4 cup boiling water
  • 1/3 cup sour cream
  • 2 tbsp cranberry sauce
  • juice of one lemon

Method

To make the meatballs, combine the shallots, pork, egg and dill together in a large bowl. Season well and form into small, golf-ball-sized meatballs. Set aside in the fridge for at least half an hour.

Bring a saucepan of cold water to the boil and add the baby potatoes, cook until tender. Drain and toss with the extra butter (I used 20g for 6 potatoes), dill and lemon zest.

Meanwhile, cook the meatballs in a saucepan with a little olive oil. Turn regularly until cooked through, about 10 minutes. Set aside on a warm plate while you make the sauce.

Pour off excess oil and add the butter. Melt this then whisk in the flour. Keep whisking for about five minutes then add the boiling water. Whisk for a few more minutes or until the sauce has thickened. Mix in the sour cream, cranberry sauce and lemon and whisk again until the sauce is nice and smooth.

Serve the meatballs with the sauce and potatoes.

Notes:

  • It is much easier to roll meatballs if your hands are wet.
  • You could make these meatballs and freeze them for later. This is a great way to stock your freezer so you have less work to do the next time you want Swedish meatballs.
  • If you don’t have time to make the sauce (though it only takes five minutes), just plop a little bowl of sour cream and another of cranberry sauce on the table.
  • This dish is also great with steamed green beans.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

 

Find related meatball recipes

Serving Suggestions

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Bacon and leek macaroni cheese

Bacon and leek macaroni cheese

Serves:

Ingredients

  • 2 leeks
  • 1 tbsn olive oil
  • 6 bacon, diced
  • 400g macaroni
  • 50g butter
  • 3 tbsn plain flour
  • 400ml milk, heated
  • 1 cup cheddar cheese, grated

Method

Cook macaroni until just cooked. Drain and set aside.

Preheat oven to 180C. Heat the oil in a frying pan on a moderate heat and add leeks. Stir them over the heat until they are soft and translucent. Remove to a bowl and set aside.

Fry the bacon until crisp, remove to a bowl and set aside.

To make the cheese sauce, in a small saucepan, melt the butter then add the flour. Stir through for three mins until the flour is completely combined. Slowly add the hot milk to the flour and butter mixture while stirring vigorously to avoid the sauce becoming lumpy. Once all the milk has been added, continue stirring until the sauce is thickened. Take off the heat and add 2/3 of the grated cheese and stir through.

In an ovenproof dish, combine the macaroni, the cheese sauce, the leeks and the bacon. Scatter the remaining cheese across the dish and bake in the oven for 25 mins or until golden brown.

Notes

  • This is the perfect comfort dinner for the family  and it does not hurt that it‰s great on the budget either!
  • You could add other vegetables to the macaroni cheese too… peas, corn and diced red peppers are all terrific.
  • Serve with a fresh green salad for a complete meal.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Lunchbox pasties

Lunchbox pasties

Serves:

Ingredients

  • 1 small orange sweet potato, peeled, coarsely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 desiree potato, peeled, finely chopped
  • half a cup frozen peas
  • 125g can corn, rinsed, drained
  • half a cup coarsely grated cheddar
  • 2 eggs, lightly whisked
  • 3 sheets ready-rolled frozen shortcrust pastry, just thawed
  • 2 tsp sesame seeds

Method

Preheat oven to 240C. Line an oven tray with baking paper.

Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.

Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.

Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.

Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg. Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.

Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.

Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.

Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.

Serving Suggestions

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Gnocchi with brown butter and sage

Gnocchi with brown butter and sage

Ingredients

Method

Cook the gnocchi to the packet directions and set aside in a warm place.

In a fry pan melt the butter and add the sage leaves. The butter will start to foam and this is when to add the sage leaves.

Toss the gnocchi to coat in the butter and turn the heat OFF! It keeps cooking after you remove the heat so serve it immediately before the butter goes from golden brown to burn’t.

Notes

    • I like to serve this in tiny bowls as a starter for winter dinner parties. It cooks ultra-fast and makes a very sophisticated little dish with a minimum of effort. Make sure you have everyone seated before the butter hits the pan.
    • When making gnocchi I place the whole quantity into boiling water and stand by and remove all them as they float to the surface. If you cook them anymore they resemble rubber bullets.
    • The crispy sage leaves I use as a little garnish, so it’s a minimum effort dish.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

Duck and mandarin salad

Duck and mandarin salad

Serves:

 

Ingredients

  • 1 portion Duck Peking Duck Breast
  • 2 mandarins
  • 75g mixed lettuce leaves (Asian blend if you can get it)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • half a cup fresh mint leaves, shredded (optional)
  • half a cup fresh coriander leaves, picked off stems (optional)
  • fried onions, to serve

Method

Use a zester to peel the rind off one mandarin and chop finely. Place the mandarin segments in a large bowl (I painstakingly remove all the white bits from the segments). Add the washed leaves and herbs to the bowl.

To make the dressing, juice the remaining mandarin and add the oil and vinegar to the juice. Whisk to combine.

Open the duck packaging (carefully so you dont spill the marinade) and slice the duck. I cut off the skin, but thats up to you. Heat a grill to high. Place the duck on some foil, brush with marinade and cook under the grill for 5 minutes until heated through and the skin is crisp (if using).

Toss the dressing through the salad and place a pile on each plate. Place the duck strips on top of the leaves and sprinkle with the fried onions.

Notes:

  • Not so much a family dinner, but a special dinner for two or entre for 4 if you are entertaining.
  • If you dont have the mint and coriander leaves, dont stress, the salad is fine without them.
  • Fried onions are available from Asian grocery stores.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Chicken and grape party sandwiches

Chicken and grape party sandwiches

Serves:

Ingredients

  • 1/3 cup light sour cream
  • 2 tbsp lemon juice
  • 3 cups barbecued chicken meat, chopped (roughly 1⁄2 a chicken)
  • 2 tbsp roasted almonds, roughly chopped
  • 1/4 cup fresh tarragon, roughly chopped
  • 1 cup green and red grapes, halved
  • 14 plain white bread slices, crusts removed

Method

In a small bowl, lightly whisk sour cream, lemon juice and a pinch of seasoning In a large bowl.

Mix together the chicken, almonds, tarragon and three-quarters of a cup of the grape halves.

Lightly fold the cream mixture into the chicken mixture and divide three tablespoons of filling between seven slices of bread.

Top with remaining bread slices, cut into quarters and place on a platter. Scatter with remaining grape halves to garnish.

Serving Suggestions

Note

  • If the kids are taking these to school, you might want to omit the almonds if there’s a no nut policy in place.
  • Use fresh parsley in place of tarragon if you don’t have any to hand, although a teaspoon of dried tarragon would work just as well.
  • This recipe was created by Australian Table Grapes.

Three cheese pasta

Three cheese pasta

Serves:

Ingredients

  • 50g butter
  • ¼ cup plain flour
  • 1 tsp salt
  • 4 cups milk
  • 1 cup parmesan cheese, grated
  • 4 (80g) Swiss cheese slices
  • 1 cup mozzarella, grated
  • 250g pasta, slightly undercooked

Method

Heat butter in a pan over a low heat and sprinkle the flour over the butter. Whisk for a minute until the flour cooks but does not brown.

Add the salt and then slowly whisk in the milk, ½ cup at a time. Add more milk when the previous measure becomes incorporated until you have a smooth white sauce.

Whisk in the three cheeses and mix well until they are melted and combined in the sauce. Add the pasta to the pan and stir to heat and coat well.

Serve with crunchy garlic bread.

Notes:

  • I used fairly mild cheeses in this sauce but you can add your favourite stronger flavoured cheese such as blue vein cheese and Emmenthal.
  • Whisking and incorporating the milk is a very important step to this sauce, otherwise it may become lumpy and unappetising. The key to a happy white sauce is to keep whisking!
  • You can turn this into a pasta bake by pouring it into an oven dish and sprinkling the top with ½ cup dried breadcrumbs and some extra grated cheese. Bake for 20 minutes to melt the cheese and heat the pasta.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

More pasta recipes:

Serving Suggestions

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Hummus dip and crackers for kids

Hummus dip and crackers for kids

Serves:

Ingredients

  • 200 g canned chickpeas
  • 1/4 cup tahini
  • 2 tbs olive oil
  • 2 garlic clove (crushed)
  • 1 lemon (small, juiced)
  • 1/2 tsp ground cumin

Crackers

  • 4 sheet lavash bread
  • 4 tsp olive oil

Method

Place all hummus ingredients into a tall container and using a stick blender, whizz until a smooth consistency.

Transfer to a serving dish or keep in an airtight container in the fridge for up to five days.

To make crackers: Preheat oven to 180°C (160°C fan-forced). Slice lavash bread or wrap bread into triangle shapes.

Transfer to a bowl, drizzle with olive oil and lightly season with salt, making sure each triangle of bead is well covered. Spread out onto a lined baking tray and bake for 10 minutes, then remove, turn and bake for a further 10 minutes.

Cool before serving.

Serving Suggestions

Note

  • Hummus pairs well with fresh cut veggie sticks, rice cakes, corn chips and crackers as well as spread onto toast, sandwiches, burgers and steak sandwiches or even dolloped on top of a wintry soup.
  • This recipe is nut-free, dairy-free, gluten-free, easy to make and versatile so it’s pretty much always in my fridge.
  • If you like a healthy dip then this Babaganoush (Smokey eggplant dip) is a delicious Middle Eastern recipe that tastes great with flat breads.
  • If you love Italian flavours then Basil pesto dip is a great party platter dip.
  • If you want to go retro then you can make this French onion dip and crudites  that was tres chic in the 70’s.
  • Greek cuisine would be lost without this simple peasant dish of Skordalia (potato and garlic dip).
  • Another popular cob dip is Spinach cobb dip. It is baked in the same way this cheese and bacon dip is made.
  • If you like hommous then this Tomato and basil hummus dip is a great twist on the original.
  • This Prawn layer dip is a decadent platter that will have them asking for more. We have made it with fresh prawns.
  • If you want a sweet dip then you can make this Healthy raw caramel dip. It is a great sweet after school treat.
  • If you love raw cookie dough the this  Cookie dough dip is a sweet treat that the kids will love.
  • When you have a craving for cheesecake this  2 ingredient cheesecake dip with fruit is a fast compromise and little healthier with fruit on the side.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.

Easy chicken noodle soup

These lovely crunchy wonton cups make a great weekend lunch or quick midweek dinner. The kids will enjoy putting them together.

Ingredients

  • 1 cup poached chicken, thinly sliced
  • 1 teaspoon honey
  • 2 teaspoons sweet soy sauce
  • 1 teaspoon warm water
  • 1 teaspoon toasted sesame seeds
  • 8-10 wonton skins
  • ½ carrot, peeled and cut into matchsticks
  • 5cm cucumber, seeds removed and cut into matchsticks then cut in half again
  • 5cm celery, cut into matchsticks then cut in half again
  • 1 cup iceberg lettuce, shredded

Method

Preheat oven to 180°C.

Spray a muffin tin with cooking spray and place wonton skins in moulds. Bake until golden (approx 8 minutes), remove and cool.

Place honey, sweet soy, and water in a medium bowl, stir well to combine. Pour over shredded chicken, add sesame seeds and combine well.

Serve matchstick vegetables in separate bowls along with the lettuce and chicken and the individual wonton cups.

Let the kids fill their cups and build their own dinner.

Notes

  • Kids love to be in control so let them lose with these – you just have to prepare the ingredients, and they can do the rest.
  • Swap the vegetables for your child’s favorites. For a vegetarian option, pour dressing over tofu and warm in the oven then serve.
  • These also make great party snacks for adults too!
  • Recipe created by Camilla Baker for Kidspot, New Zealand

Serving Suggestions

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Mexican chilli beef recipe

Mexican chilli beef recipe

Serves:

Ingredients

  • 2 tbsp olive oil
  • 1.5kg chuck steak, cut into 2cm cubes
  • sea salt
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 x 400g tins chopped tomatoes
  • 1/4 cup brown sugar
  • 2 tsp smoked paprika
  • 2 tsp chilli powder
  • 250ml (1 cup) beef stock
  • 1 tbsp fresh coriander, chopped
  • 12 wheat tortillas, grated cheese, sour cream and rice to serve

Method

Heat 1 tbsp olive oil in a heavy-based frying pan. Cook beef in batches until browned. Place in slow cooker.
Heat another tablespoon of olive oil in pan and saute onion and garlic until soft. Add to slow cooker.
Stir in tomatoes, sugar, spices, salt and beef stock. Cover and cook for 8 hours on low.
Just before serving, heat oven to 180°C or 160°C fan-forced. Gently press tortillas into oven-proof bowls to create fluted basket shapes and bake until crisp.
Fill with beef mixture, sprinkle with coriander and serve with grated cheese, sour cream, rice, salsa and soft tortillas.

More Mexican recipes

Serving Suggestions

Note

  • To add a unique smokey chilli flavour to the dish, look out for dried chipolte chillis in your local specialist deli or order online. Add two in place of the chilli powder.
  • No chuck steak to hand? Minced beef works just as well.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Yo-yo biscuits

Yo-yo biscuits

 

Serves:

 

Ingredients

  • 125g butter, softened
  • half a cup icing sugar, sifted
  • 1 teaspoon vanilla essence
  • 1 cup plain flour
  • half a cup cornflour

Filling

  • 30g butter, softened
  • half a  cup icing sugar, sifted
  • 1-2 teaspoons lemon juice
  • 3 raspberries

Method

Use an electric mixer or beaters to cream butter, icing sugar and vanilla essence.

Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.

Place a piece of plastic film on a work bench, tip dough onto plastic film, wrap up and roll into a sausage about 2cm diameter (no messy bench or hands!).

Refrigerate for at least 30 minutes.

Preheat oven to 160C.

Line two baking trays with non-stick baking paper.

Remove dough from fridge and slice into about 30 rounds.

Lightly flour hands and roll each round into a small ball.

Place each ball onto the tray about 5cm apart.

Dip a fork in flour and press each ball to 1 cm thick.

Bake for 10-15 minutes or until just starting to colour.

Cool on baking tray.

To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.

To make raspberry filling, place half the filling in a separate bowl and stir through raspberries to make a beautiful pink colour.

To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit.

Repeat with remaining biscuits and filling.

Keeps in an airtight container for up to 5 days, but I bet they wont last that long.

Notes:

  • Yo-yos (melting moments) demand some respect they are like shortbread with bad attitude! My first batch this week literally melted after 5 minutes in the oven. Straight into the bin! I bumped up the flour content and introduced the refrigerate before rolling up step into the method and this worked a treat.
  • Recipe created by Melissa Hughes for Kidspot.

 

 

Sunday night tomato bruschetta

You want a quick and simple supper after a hectic weekend, this is it. Using pantry ingredients, this healthy tomato bruschetta is packed full of flavour and perfect for munching in front of the TV!

Ingredients

  • 6 slices crusty bread, thickly sliced
  • 1 clove garlic, peeled and cut in half
  • 4 vine-ripened tomatoes
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper
  • ½ cup basil leaves, torn into small pieces

Method

  • Chop the tomatoes finely, placing in a bowl as you go. When you have finished chopping all the tomatoes, drain off the excess liquid.
  • Add the olive oil and salt and pepper to taste. Mix well and set aside.
  • Toast or grill bread, place on serving plates and rub the top of each slice with the cut surface of the garlic.
  • Don’t overdo it with the garlic! Spoon tomato mixture onto bread and sprinkle with basil leaves.
  • Serve immediately.

Notes:

  • Rubbing the bread with the garlic clove gives the bruschetta a bit of a kick; omit this if you think it will turn the kids off. Not a problem in our house as we have a Charlie and Lola approach to tomatoes.
  • This is bruschetta at its simplest (and best). You can add all manner of things: roasted vegetables, pesto, olives or parmesan cheese.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

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

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