Allergen: Contains Gluten

Mini croissants

Mini croissants

Serves:

Ingredients

  • 1 container mini croissants
  • 100g poached/roasted chicken, sliced
  • ¼ avocado, sliced
  • 100g shaved ham
  • 2 slices cheddar cheese
  • 1 tablespoon nutella spread

Method

Slice eight croissants in half.

Dress each croissant with your selected toppings ranging from:

-Chicken, avocado

-Ham and cheese

-Feta cheese, cucumber and cherry tomato

-Nutella

Replace tops of croissants and serve.

Serving Suggestions

Note

  • You can buy a container of 10 mini croissants at the supermarket in the bread section. I freeze them and pull them out when needed.
  • When I packed Max a ham and cheese croissant and a nutella one for his lunch he thought that was incredibly cool. It took two minutes and it wasn’t his regular roll.
  • These look and taste good enough for kids and adult parties, just warm slightly and put your favourite topping in.
  • These croissants are a great budget buy if you’re entertaining a group of people for breakfast, brunch or lunch.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Poor soldiers cake

Poor soldiers cake

Serves:

Ingredients

  • 200g sugar
  • 1 cup water
  • 115g butter or margarine
  • 225g mixed dried fruit
  • 1 teaspoon bicarbonate of soda
  • 1-2 teaspoons of mixed spice
  • 1 teaspoon cinnamon
  • 400g plain flour

Method

Place all ingredients except flour in a large saucepan and bring to boil.

Simmer for about 1 minute then allow to cool. Mix in flour making sure all ingredients are well combined.

Place in greased and floured cake tin and bake in oven for about 1- 1 1/4 hours (oven temp. should be 180C).

Remove carefully from tin and cool.

Serving Suggestions

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Zucchini quiche

Zucchini quiche

Serves:

Ingredients

  • 4 eggs
  • 1-2 zucchini, grated
  • 1 onion, diced
  • 3 rashers of bacon, diced
  • 1/2 cup of oil
  • 1 cup of grated tasty cheese
  • 1 cup of self raising flour

Method

In one bowl mix eggs and oil together.

In another bowl mix diced onion, grated zucchini, diced bacon, grated cheese and self rasing flour.

Combine dry and wet ingredients and stir until well combined.

Pour in greased quiche dish and bake for 45 minutes in pre-heated oven at 200 degrees Celsius.

Serving Suggestions

Cut into wedges and serve with favourite salad or vegetables.

 

Sticky pineapple pork ribs

Sticky pineapple pork ribs

Serves:

 

Ingredients

  • 3 racks of pork spare ribs

 

Marinade

  • 3 cups pineapple juice
  • ½ cup brown sugar
  • ¼ cup honey, warmed
  • 2 tablespoons soy sauce
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cracked pepper
  • ¾ cup good-quality barbecue sauce, plus more for serving

Method

Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).

Place the rib racks in a large non-metallic dish – you may need to split them into two dishes.

Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.

Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.

If using a charcoal barbecue, organize it for indirect grilling – two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.

If you are using a gas grill, set the grill on medium heat.

Place the ribs in the middle of the barbecue, away from direct heat.

Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.

The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.

 

Notes:

  • This is so good with a Texas-style potato salad. Boil a kilo of brushed potatoes, chop up a handful of dill pickles, and mix in mayonnaise and yellow mustard to taste. Add salt and pepper as well to taste.
  • We like to have this with slices of bread to mop up the barbecue sauce with as well.
  • If you find the ribs are cooking too fast in your gas barbecue, remove them once they are nice and browned on all sides; wrap them tightly in foil and place in a roasting pan. Continue cooking them in the oven at 180°C instead.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Blueberry and buttermilk muffins

Blueberry and buttermilk muffins

Serves:

Ingredients

  • 1½ cups wholemeal self-raising flour
  • 1 cup self-raising flour
  • ¾ cup brown sugar
  • 1½ cups buttermilk
  • 2 eggs, lightly beaten
  • 2 tbsp vegetable oil
  • 2 cups blueberries (or other berries of choice)

Method

Preheat oven to 180°C.

Line 12-hole muffin/cupcake pan with paper cases.

Mix flour and sugar together in a bowl.

Pour buttermilk, eggs and oil into another bowl and whisk with a fork until just combined.

Pour wet ingredients into dry ingredients and stir until just combined.

Add berries and stir.

Spoon into paper cases and bake for 20 minutes or until golden.

Notes

  • Keep an eye out for cheap berries when you’re at the grocer or supermarket. When I spot a bargain, I buy two punnets and freeze the second for later use.
  • The key to lovely light muffins is to keep the stirring to a minimum. Stir the ingredients until they are just combined to avoid heavy doorstop muffins.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Find more muffin recipes:

Serving Suggestions

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Quick chocolate cupcakes

Quick chocolate cupcakes

Serves:

12

Ingredients

  • 100g butter
  • 2/3 cup (195g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup (150g) self-raising flour
  • 1/3 cup cocoa, sifted
  • 1/2 teaspoon bicarbonate soda
  • 1/2 cup (125ml) milk

Chocolate buttercream frosting

  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/4 cups (195g) icing sugar, sifted
  • 1 tbsp cocoa, sifted
  • 1 tbsp milk

Method

Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.

Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

To make the chocolate butter cream

Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

 

Find more cupcake recipes:

Serving Suggestions

Note

  • These cupcakes are super quick and have a light, fluffy texture.
  • Do not overfill the cases otherwise you won’t get 18 cupcakes out of this recipe.
  • If you want a thicker dollop of icing on top then you’lll need to increase the amounts in the buttercream recipe.
  • Thanks to our sister company Kidspot Australia for creating the instructional video.
  • This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.
  • Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.
  • For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.
  • Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.
  • There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!
  • See how cream cheese and walnuts in chocolate cake is a yummy addition.
  • This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Spicy bean burritos

Spicy bean burritos

Serves:

 

Ingredients

  • spray canola or olive oil
  • 1 onion, finely chopped
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 440 grams red kidney beans, rinsed and drained
  • 400 grams tomatoes, crushed
  • 2 tablespoons tomato paste
  • 2 teaspoons chilli sauce
  • 8 flour tortillas
  • 4 lettuce leaves, shredded
  • 1/2 cup reduced-fat tasty cheese, grated
  • 4 tablespoons low-fat natural yoghurt

 

 

Method

To make the filling, spray a nonstick frying pan with oil and heat.

Add the onion and cook over medium heat for 3 minutes or until soft.

Add spices and cook, stirring, for 1 minute.

Add the beans, tomatoes, tomato paste and chilli sauce.

Bring to the boil, reduce the heat and simmer for 4 minutes or until thickened slightly.

To serve, divide the filling into four and place on a double layer of tortillas.

Roll up and top with lettuce, tomato, cheese and yogurt.

Serving Suggestions

Note

Chicken chasseur

Chicken chasseur

Serves:

 

Ingredients

  • 1 packet MAGGI  Chicken Chasseur Recipe Mix
  • 1 kg chicken pieces
  • 1 sliced onion
  • 100g sliced mushrooms
  • 2 tablespoons tomato paste
  • 1 tablespoon oil
  • 4-5 cups sliced mixed vegetables
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon grated fresh root ginger

 

Method

Prepare MAGGI Cook in the Pot Chicken Chasseur recipe mix following the directions on the packet.

Heat the oil in a large saucepan or wok.

Add the vegetables, putting in first those that take the longest time to cook.

Stir fry for 3 – 4 minutes.

Add the oyster sauce and ginger, and stir well.

Cover the pan and cook for a further 1 – 2 minutes or until the vegetables are just tender.

 

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Serving Suggestions

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Pasta salad

Pasta salad

Serves:

Ingredients

  • 1 packet of penne pasta
  • 1 Spanish onion
  • 1 can tuna in spring water
  • A handful of chopped fresh parsley
  • A handful of Spanish olives
  • 1 boiled egg

Dressing:

  • 1 lemon
  • 2 tbsp of extra virgin olive oil

Method

Cook pasta.

Chop parsley and onion and egg.

Finely combine cooked pasta with all ingredients.

Add dressing to salad and mix until all combined.

Serving Suggestions

Note

Chicken fajitas

Chicken fajitas

Serves:

Ingredients

  • 700g chicken thighs, sliced into strips
  • 1 tablespoon vegetable oil
  • half a teaspoon cumin, ground
  • 1 teaspoon paprika, ground
  • half a teaspoon cinnamon, ground
  • 2 garlic cloves, grated or finely diced
  • 1can (400g) borlotti beans
  • 1 cup cheddar cheese, shredded
  • 1 large brown onion, sliced
  • 1 large green capsicum, sliced
  • 8-10 small tortillas
  • 1 cup tomato salsa
  • half a cup natural yoghurt
  • 1 cup guacamole (optional)

Method

Place the chicken strips into a medium bowl. Mix the oil, spices and garlic together then rub over strips. Put to one side and marinate for at least 30 minutes.

Empty the can of beans and liquid into a small saucepan, that has a lid. Mash with a fork to combine liquid and beans then bring to the boil. Once boiled remove from heat, sprinkle cheese on top, cover and leave in the saucepan to melt until serving.

Heat a chargrill pan or large heavy based frying pan until very hot. Add capsicum and onion to chicken strips then season with salt and pepper (note: you will have to cook in two batches).

Cook until chicken is browned and cooked through.

When done, remove to serving dish with a lid. Repeat process with remaining meat, onion and capsicums.

To serve, place chicken, beans, salsa, yoghurt and guacamole in the middle of the table. Keep the warmed tortillas in a clean tea towel covered then fill with ingredients and enjoy!

Notes:

 

  • It looks like a lot of work/ ingredients but it is really easy to cheat!
  • Once you have the meat marinated, all you need to do is wrap the tortillas in foil and pop them in the oven to heat through.
  • Buy your guacamole and salsa if you dont have the time or inclination to make them, then sit down as a family and make your own flavourful tortilla.
  • I use chicken thighs because they cook quickly and they can withstand the high temps and extra cooking. Breasts are fine to use but will dry out faster if slightly over cooked.
  • I also put sour cream on the table for the kids, as it gives the fajitas a creamy texture that my three year-old enjoys.

Serving Suggestions

Note

Volcano birthday cake

Volcano birthday cake

Ingredients

Chocolate mud cake

  • 200g unsalted butter, softened
  • 200g good quality dark chocolate, broken into pieces
  • 160mL espresso coffee (or 6 teaspoons instant dissolved in 160mL water), optional
  • 125g (nearly 1 cup) self raising flour
  • 125g (nearly 1 cup) plain flour
  • 50g cocoa powder
  • half a teaspoons bicarbonate of soda
  • 480g (2 and a half cups) caster sugar
  • 60mL (quarter a cup) vegetable oil
  • 4 eggs, lightly beaten
  • 110mL buttermilk

Chocolate ganache

  • 200mL thin cream
  • 200g good quality dark chocolate, broken into pieces

Decoration

  • 2 sheets red cellophane
  • 1 sheet yellow cellophane
  • 1 cup red jelly (pre-made)
  • 1 cup orange jelly (pre-made)
  • 1 cup red, yellow and white jubes

You will need a Baba cake tin (a deep ring tin; mine has 21cm top diameter x 10.5cm height) and 30cm round cake stand or plate for this recipe. And a plastic table cloth to catch the lava flow!

Method

Preheat oven to 160C. Generously grease the tin and then sprinkle with 2 tablespoons of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.

Place the butter, chocolate and coffee (with water if using instant) in a saucepan and stir over low heat until melted, remove from heat and allow to cool slightly.

Sift flours, bicarb and cocoa into a large bowl of an electric mixer, add the sugar and beat on low speed to combine. Add the combined eggs, oil and buttermilk and beat on a low speed until well combined.

Spoon into tin and bake for about 1 hour and 15 minutes or until a skewer inserted into the cake comes out clean. Leave the cake in the tin until cold. Ideally, make the cake the day before and then once cool to touch, refrigerate over night.

Chocolate ganache

Heat cream in a small saucepan until close to boiling, remove from heat and add chocolate. Stir until chocolate has melted and the mixture is smooth. Leave to cool for at least an hour or until thick enough to thickly coat the back of a spoon.

Use a small knife to loosen the cake from the sides and middle tube of the cake pan. Be patient, I usually have to do this 2 or 3 times before the cake comes out.

Cut a sheet of the yellow and red cellophanes in half. Layer each sheet on the cake stand or plate (yellow, red, yellow, red). Carefully turn the cake onto the cellophane Lava Pool. Spread a generous layer of cooled chocolate ganache over the top and side of the cake using a butter knife or offset spatula (from cake decorating shops).

Press a small cup into the mouth of the volcano and line with a half sheet of red cellophane. Press the cellophane right in so the ends stick up like erupting lava. Spoon red and orange jelly into the cup, so it is just overflowing the brim of the cup. Use the jubes to form piles of molten rock at the base of the volcano.

Refrigerate the cake until needed, or leave at room temperature and just load up with jelly before the big moment. To cause the eruption, lift a corner of the cellophane and the jelly will tumble down the cake and into your carefully placed lava-catching devices!

Notes:

  • Preparation time: 25 minutes, baking time: 1 hour 15 minutes, decorating time: 20 minutes.
  • This chocolate mud cake is sublime and best at room temperature. A little too much chocolate (and optional caffeine) for small children, but great for all the chaperoning adults!
  • Some small chocolate honeycomb squares would also look great as boulders. My son (now an elderly 7yo) is obsessed with secret agent Lego at the moment, so we had our volcano decorated with agents chasing Dr Infernos bad guys across the dangerous slopes!

 

Palmiers

Palmiers

Serves:

Ingredients

  • 2 sheets frozen puff pastry
  • 1/2 cup caster sugar
  • 1 tsp cinnamon

Method

Lay pastry sheets on the bench to defrost.

In a bowl, combine the sugar and cinnamon together.

Line 2 baking trays with baking paper.

When pastry is defrosted sprinkle sugar and cinnamon mix evenly over the top of each sheets.

Turn the top edge down 2cm and the bottom edge up 2cm and repeat. Fold both sides together and press down firmly. Cut 1 cm strips and place on the tray cut sides up leaving 3 cm between each pastry.

Place in the refrigerator for 10 minutes.

Preheat oven to 200°C.

Bake for 15-20 minutes.

Serving Suggestions

Note

Hand Painted Easter Cookies

Hand painted Easter cookies

Serves:

Ingredients

  • 2 1/2 cups (380g) plain flour, sifted
  • 1 tsp baking powder
  • 1 cup (250g) unsalted butter, room temperature
  • 1 cup (220g) sugar
  • 1 large egg
  • 1 tsp vanilla extract

Icing

  • 1 pkt (500g) ready-made white fondant
  • 1/ cup (80g) icing sugar, sifted
  • 2 tbsp honey (for attaching the fondant)

You will also need:

  • food colourings
  • small paint brushes
  • water

Method

Sift together the flour and baking powder and set aside.

Using an electric mixer, beat butter until pale and then add the sugar a little at a time. Add the egg and vanilla and beat until mixed in. Add the flour until it is just incorporated.

Remove from bowl and gently knead on a floured surface for 1 minute and then divide into two discs. Cover the discs in cling film and refrigerate for 20 minutes.

When ready to roll the dough, preheat the oven to 190°C (160°C fan-forced). Cover baking trays with baking paper and set aside.

Remove one disc from the fridge and roll out the dough to a thickness of 7mm on a floured board.

Dip cookie cutters in flour and cut shapes. Repeat with second disc. Place all shapes on baking paper and bake for 7-11 minutes until pale golden in colour. Cool on wire racks.

While cooling, roll out fondant on a surface dusted with sifted icing sugar. Use cookie cutters to cut out identical shapes of the prepared cookies in the fondant.

Brush cookies with honey and place fondant cut outs on top of each cookie.

Dilute food colours with a few drops of water and paint the cookies.

Tips:

  • Make sure you keep an eye on these in the oven so they don’t brown.
  • These cookies need plenty of time to cool before you layer the fondant icing on top.
  • This recipe was created by Spoon & Fork Cake and Cookies for Kidspot, New Zealand’s best recipe finder.

Frozen Honeycomb Slice

This creamy frozen honeycomb slice is a delicious combination of malty biscuits, creamy ice cream and crunchy honeycomb. This slice is so easy that the kids could make this by themselves.

Ingredients

  • 1 pkt (250g) Malt ‘O’ Milk biscuits
  • 600ml thickened cream
  • 1 tin (395g) condensed milk
  • 1 pkt (400g) chocolate coated honeycomb

Frozen honeycomb slice

Step 1. Take a 25cm x 35cm baking tray and line with baking paper. Place malt biscuits, face side up to cover the entire base.

Step 2. Chop honeycomb roughly. If the kids are making this slice then they can put the honeycomb in a resealable bag and crush with a rolling pin.

Step 3. In a mixing bowl, whip the cream until thick and add the condensed milk and mix until just combined. Add half of the honeycomb to the cream mixture and stir until combined.

Step 4. Pour the mixture into the tray over the biscuits and smooth the top. Sprinkle the remaining honeycomb shards over the top. Freeze for 3 hours or until set. Slice into squares and serve chilled.

Cheesecake

Notes:

Serving Suggestions

Note

  • Malt ‘O’ Milk biscuits are an Arnott’s brand biscuit and were easy to find in my local supermarket.
  • We used a generic chocolate coated honeycomb but you could also use Violet Crumble bars or Crunchie bars in place of this honeycomb.
  • If you don’t like honeycomb then you could just use your favourite confectionery bar or lollies in this recipe.
  • Did you know that you can make ice cream from just two ingredients? Try this 2 ingredient ice cream and you will get a delicious surprise.
  • You can use up ripe bananas by making this sweet Banana maple ice cream recipe. It is perfect on pancakes.
  • If you are looking a real grown-ups ice cream then you can make this Ginger ice cream. It’s the perfect end to a summer meal.
  • If you have little ones attending your Christmas lunch then try these Christmas angel ice creams as a quick and easy dessert that you can prepare ahead of time.
  • Sundaes are a great way to combine all of your favourite things with ice cream and so we give you the Rocky road ice cream sundae. All the yummy things in one cup!
  • You can make an ice cream into an easy birthday cake with this Popsicle birthday cake. Just slice between the sticks and eat it.
  • If you are looking for a fun activity to do with the kids then try making this Ice cream in a can. It takes a LOT of shaking but in the end you get a delicious cool treat.
  • It doesn’t get any easier than this Ice cream slice. Get the kids to help you whip it up and freeze for an easy homemade ice cream.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apricot chicken with parsley

Apricot chicken with parsley

Serves:

 

Ingredients

  • 1.5kg chicken thigh fillets
  • 1 tablespoon oil
  • 405mL can apricot nectar
  • 40g packet French onion soup
  • 2 tablespoons flat-leaf parsley, chopped

Method

Trim all the yucky bits from the thigh fillets and cut into 3cm square pieces.
I find mantra-style repetition of the phrase, the taste is worth it gets me through this part!
Heat oil in a large heavy-based frypan and brown half the chicken over medium heat.
Transfer browned chicken to plate and repeat with remaining chicken.
Return chicken to pan with nectar and soup mix, stir well to combine.
Bring to boil, reduce heat to simmer, cover and cook for 20 minutes.
Stir occasionally, taste test for salt and pepper (I dont usually add any).
Serve sprinkled with parsley.

Notes:

  • If you are really into apricots, add half_ cup chopped dried apricots with the nectar and soup mix.
  • I like rice with my apricot chicken, but mash would do just as well.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Banana-oat cookies

Banana-oat cookies

Serves:

 

Ingredients

  • 1 cup sugar
  • half a cup butter
  • 1 egg
  • 1 cup mashed bananas
  • 1 and a half cup quick cooking oats
  • 1 and a half cups flour
  • half a teaspoon salt
  • half a teaspoon cinnamon
  • half a teaspoon baking soda
  • half a cup chopped walnuts

Method

Preheat oven to 180C. Grease cooking tray or line with baking paper.

Cream together butter, sugar and egg until light and fluffy. Stir in bananas and oats.

Combine remaining dry ingredients and nuts and add to creamed mixture, blending well.

Drop by teaspoonfuls onto greased cookie sheet and bake for 15-20 minutes.

Allow to cool slightly before serving.

Serving Suggestions

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Dotty sultana cake

Dotty sultana cake

Serves:

 

Ingredients

  • 500g sultanas
  • 250g unsalted butter or margarine, softened
  • 1 cup caster sugar
  • 4 eggs
  • 3 cups self-raising flour

Method

Preheat oven to 150°C. Grease a 22cm round cake tin and line the base with baking paper.

Place the sultanas in a large saucepan, cover with water and boil for 10 minutes. Drain well and chop butter into pan, cover and leave butter to melt. Use an electric beater to beat the eggs and sugar until thick and creamy. Sift flour into pan, pour in egg mixture and mix until well combined.

Spoon cake mixture into prepared pan and smooth the surface. Bake for 1¼ – 1½ hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 15 minutes before turning onto a wire rack to cool.

Notes:

  • This cake keeps well, is handy for lunchboxes, snacks and grown-ups afternoon teas. Buttery and moist, mmm-mmm.
  • Freeze slices wrapped tightly in plastic wrap or freezer bags for up to a month. Defrost in the fridge overnight.
  • Make gluten-free using gluten-free self-raising flour or plain flour and 5 teaspoons baking powder.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Macadamia-crusted Fish

The macadamia crumb mix keeps the fish moist and delicious. The delicate flavour of macadamia nuts doesn’t overpower the fish and it also adds a great crunch.

Ingredients

  • 1/2 loaf vienna bread
  • zest of 1 orange
  • 1 handful of parsley
  • 1/3 cup of orange juice
  • 1/3 cup of melted butter
  • 1 cup of macadamias
  • 2 fillets of white fish, sliced in half

Method

Preheat oven to 180°C. Cover a baking tray with baking paper and set aside.

In a food processor place the bread and zest. Pulse until it resembles crumbs.

Add parsley and macadamias. Pulse to just crush the macadamias.

Pour in the orange juice and butter and pulse until just combined.

Press the crumb mixture onto the fish.

Bake for 20-25 minutes.

Serve with a green salad and wedges of lime to squeeze over the fish.

 

Related fast dinners recipes

 

Serving Suggestions

Note

  • This is so simple but just tastes delicious.
  • Make sure the macadamias are not processed too much. They need to still have a good crunch.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

White sauce

White sauce

Ingredients

  • 60g butter
  • 4 tbsp plain flour
  • 3 cups milk
  • salt and white pepper

Method

In a small saucepan, slowly melt the butter taking care that it does not brown.

Sprinkle the flour over the butter and mix thoroughly with a wooden spoon. Cook for 2 mins on a low heat. Take care not to let it brown.

Add all of the milk to the pan and whisk vigourously to incorporate the roux mix with the milk. Bring to the boil and cook for 2 mins.

Add salt and pepper to taste.

 

Note

  • This sauce is the traditional basic sauce that, with the addition of cheese, is especially good on cauliflower.
  • You can make a batch and refrigerate it. Just be sure to lay some cling film over the top when it’s warm so it doesn’t form a thick skin.
  • If you end up with a lumpy sauce just strain it through a sieve.
  • Mushrooms sauce – Add 1 cup of cooked mushrooms.
  • Parsley sauce- Add 1/2 cup of finely chopped parsley.
  • Cheese sauce – Add 1 cup of grated cheddar cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.

Beef rice paper rolls

Beef rice paper rolls

Serves:

 

Ingredients

  • 600g rump steak
  • 1/3 cup soy sauce or teriyaki sauce
  • 20 sheets rice paper (gluten-free)
  • 2 carrots, peeled and grated
  • 100g bean thread vermicelli
  • half a cup fresh coriander leaves, chopped
  • 1 cup satay sauce

Method

Bash steak and marinade in soy or teriyaki sauce for at least one hour or overnight.

Heat a non-stick frypan to high heat, cook steak for 3-4 minutes each side until cooked through. Transfer to a plate to cool. When cold, trim away yucky bits and thinly slice meat.

Place vermicelli in a large bowl, cover with warm or boiling water and leave to soak until softened. Drain, rinse under cold water and drain again.

Fill a large bowl with warm water. Dip a sheet of rice paper into the water for about 10 seconds, just until it starts to soften (if you leave it in too long it becomes very tricky to handle), then transfer the sheet to a dinner plate. Place about six pieces of steak, a handful of vermicelli noodles, carrot and coriander in a pile on one end of the rice paper. Fold the top of the rice paper over the ingredients, then fold in each side and roll up. Repeat with remaining ingredients.

Serve on a large plate with satay dipping sauce.

Notes:

  • A great kid-friendly recipe, help them prepare all the ingredients and let them roll up, roll up!
  • If you are a nut-free household, use a hoisin sauce or dipping sauce instead of satay sauce.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Peach and raspberry upside down cake

Peach and raspberry upside down cake

Serves:

Ingredients

  • 1 tsp butter
  • 2 cups self-raising flour
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 250g butter
  • 1 cup caster sugar
  • 3 eggs
  • ½ cup milk
  • 3/4 cup brown sugar
  • 1 cup frozen raspberries
  • 1 x 800g tin sliced peaches

Method

Preheat the oven to 180°C or 160° fan-forced. Using the teaspoon of butter, grease a 20cm round cake tin.

In a bowl, sift the flour, nutmeg, cinnamon and salt. Combine and set aside.

Using a mixer, cream the butter and caster sugar until light and fluffy. Add the eggs on at a time, beating well after each addition.

Fold in half of the flour, then the milk, then the remaining flour.

Sprinkle the brown sugar over the base of the tin. Place the frozen raspberries and peaches on top of the sugar.

Spoon the cake batter over the peaches and raspberries and smooth the top evenly with the back of a spoon.

Bake for 45-50 minutes. Leave to cool in the tin for 5 minutes then turn out onto a serving plate.

Notes:

  • Make sure that the tin is greased well so the cake will come out easily.
  • Serve with hot vanilla custard.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Serving Suggestions

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Halloween vanilla vampire cupcakes

Halloween vanilla vampire cupcakes

Serves:

12 cupcakes

Ingredients

Method

Spread each cupcake with buttercream icing.

Now use the red icing tube to dab two dots of red onto each cupcake.

Use a toothpick to drag the red colouring down vertically, like bloody fang marks (see video).

Find more related Halloween recipes:

Serving Suggestions

Note

  • This cake decoration is so simple you could get the kids to do it and tick off a fun Halloween activity in the process.
  • If you find making a quantity of buttercream icing just one step too far on a busy day, buy a can of Betty Crocker buttercream icing at the supermarket instead.
  • This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder.

Quiche

Quiche

Serves:

Ingredients

  • 1 pkt shortcrust pastry
  • 250g rashers bacon, rind and fat removed, chopped
  • 1 cup grated tasty cheese
  • 3 eggs
  • 300ml pouring cream

Method

Place a baking tray in oven and preheat oven and tray to 200C.

Line base and sides of a 2.5cm deep, 25cm (base) fluted loose-based flan with pastry.

Cover with baking paper and weights (rice or beans work well) and bake according to directions on the packet.

Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and cook for 4 minutes or until light golden. Set aside to cool completely.

Reduce oven to 180C. Spread bacon mixture over pastry base.

Top with cheese.

Place eggs, cream and salt and pepper in a jug and beat with a fork until well combined. Pour over cheese.

Bake for 25 to 30 minutes or until the centre is set.

Cut into slices and serve hot or cold with salad.

Serving Suggestions

Note

Food pyramid

Food pyramid

Serves:

Ingredients

Method

The food pyramid helps kids to receive all the nutrients growing children need each day from the five food groups.

These are:

  • Fruit
  • Vegetables
  • Protein – this includes lean meat, fish, poultry, eggs, nuts, legumes
  • Grains – this includes bread, cereals, rice, pasta and noodles
  • Dairy – this includes milk, yoghurt, and cheese

 

You’ll need to eat a number of serves from each group depending on your age and how active you are. Growing children need the following number of serves from each group:

 

Grains

Vegetables

Fruit

Dairy

Protein
Children 4-7 yrs

3 – 4

4

2

3

1/2-1
Children 8-11 yrs

4 – 6

4 – 5

1 – 2

3

1 – 11/2
Adolescents 12-18 yrs

4 – 7

5 – 9

3 – 4

3 – 5

1 – 2

Sample serves from the Australian Guide to Healthy Eating.

 

How big is one serve?

Fruit:

  • 1 medium piece – such as an apple, banana or pear
  • 2 small pieces – such as a kiwi fruit, passionfruit, plum
  • 1 1/2 tablespoons of sultanas, raisins or currants
  • 4 pieces of dried fruit – such as apricots, pears or figs
  • 1 cup of tinned fruit

Vegetables:

  • 1 potato
  • 1/2 cup (75g) of cooked vegetables
  • 1 cup of salad vegetables
  • 1/2 cup (75g) of cooked legumes – dried beans, peas or lentils

Protein:

  • 65-100g cooked meat or chicken
  • 80-100g of fish fillets
  • 2 small eggs
  • 1/2 cup of cooked dried or tinned beans – such as lentils or red kidney beans
  • 1/3 cup of nuts – such as almonds, cashews or peanuts
  • 1/4 cup of seeds – such as sunflower or sesame

Grains:

  • 2 slices of bread
  • 1 medium bread roll
  • 1 cup of cooked pasta, noodles or rice
  • 1 1/3 cup breakfast cereal
  • 1/2 cup muesli

Dairy:

  • 1 cup of milk
  • 200g of yoghurt
  • 40g of cheese
  • 1/2 cup evaporated milk

While there are plenty of foods that don’t fall clearly into one of these categories – chips, chocolate – it’s best to keep these ‘extras’ to minimum as they are usually high in empty calories, salt, sugars and fats.

Find more:

 

Common Sense Advice. Share your experiences, tips and advice on the Kidspot Message Board.

This article was written by Ella Walsh for Kidspot. Sources include Nestle and Better Health Channel.

 

Serving Suggestions

Note

Mini chocolate mint ice cream sandwiches

Mini chocolate mint ice cream sandwiches

Serves:

Makes 12

Ingredients

  • 24 chocolate biscuits
  • 2 Litre Mint chocolate-chip ice cream
  • 1/4 cup sprinkles
  • 1 bottle white chocolate sauce

Method

Lay 12 chocolate cookies out with the flat side facing up. Match them with similar sized chocolate cookies and place them facing up too.

Scoop a spoonful of chocolate mint ice cream onto 12 of the cookies.

Place the leftover cookies on top.

Press the cookies together slightly so that the ice cream comes right up to the edges.

Working quickly, press the sides of the ice cream sandwiches into the sprinkles, so that all of the sides are covered.

Drizzle over the white chocolate sauce.

Serve immediately.

Find related sweet Christmas recipes

Serving Suggestions

Note

  • Using store-bought cookies means that these mini ice cream sandwiches are the perfect size for kids.
  • You might find it easier to make the ice cream sandwiches in batches of 3-4, so that the ice cream doesn’t melt before serving.
  • This is the perfect Christmas dessert – it’s so simple! In fact, the kids can even make their own – just lay everything out and let them create their own mini sandwiches.
  • You can prepare these ahead of time and freeze in an airtight container until needed
  • This recipe was created by Lucy Mathieson for Kidspot.

Homemade LCM bars

Homemade LCM bars

Serves:

 

Ingredients

  • 2 and a half cups Rice Bubbles (for Gluten-free, see notes below)
  • half a cup 100s and 1000s
  • 1 and a half cups marshmallows, chopped
  • 125g unsalted butter, melted

Method

Grease a 16cm x 26cm slice tray. Combine Rice Bubbles, 100s and 1000s and 1 cup of the marshmallows in a bowl. Melt remaining marshmallows in a heat proof bowl in the microwave (on high for 15-20 seconds). Add melted marshmallows and melted butter to the Rice Bubble mixture. Stir well to combine.

Transfer mixture into tray and press down with the back of a metal spoon. Refrigerate until set, then cut into 16 bars. Store in an air-tight container in the fridge.

Notes:

  • Variations include using Coco Pops for chocolate LCMs and drizzling with white or milk chocolate for an extra sugar hit.
  • I prefer to keep these bars in the fridge as they are a bit crumbly at room temperature.
  • To make gluten free ensure you use gluten free rice puffs and gluten free marshmallows

Serving Suggestions

Note

Ham and pineapple pizza muffins

Ham and pineapple pizza muffins

Serves:

Ingredients

  • 3 English muffins, split
  • 6 tbsp pizza sauce
  • 4 slices ham, diced
  • 1 tin (440g) crushed pineapple, drained well
  • 3 cup pizza cheese

Method

Toast the muffins in the toaster and spread 1 tablespoon of pizza sauce on each.

Scatter ham and pineapple on the pizza sauce.

Top with pizza cheese.

Place under the grill until the cheese is melted and serve.

Notes

  • You can do these in the oven for 10 minutes at 160C fan-forced to melt the cheese, too.
  • I prefer to get these made fast under the grill.
  • Consider making a double batch of these and popping some into lunchboxes cold. They get eaten fast in my house.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand

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Serving Suggestions

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Two cheese crackers with chia seeds

Two cheese crackers with chia seeds

Serves:

Makes 45 crackers

Ingredients

  • 180g wholemeal spelt flour (or any other flour you choose)
  • 100g unsalted butter, cut into small cubes and kept from being too warm and soft
  • 120g grated cheddar cheese or other hard cheese
  • 50g grated parmesan
  • 2 tbsp chia seeds (or sesame or poppy seeds)
  • 2 ‰ÛÒ 3 tbsp water, to bring dough together

You will also need:

  • 1 x 4cm round cookie cutter

Method

Pre-heat oven to 190å¡C (180å¡C fan-forced). Line a large baking tray with baking paper and set aside.

Sift the flour into a medium size mixing bowl and add the butter.

Using your fingertips, pinch and mix the butter through the flour until it looks crumbly and the butter is about lentil sized, or looks like ‘coarse breadcrumbs’.

Add the cheeses and seeds and mix through with a wooden spoon.

Add one tablespoon of water at a time to bring the mixture together into a firm dough, it ought not be sticky, but just brought together.

Slice the dough into two portions, this just makes it an easier size to roll out.

Lay the first portion on a piece of baking paper and press down with your hands until it‰Ûªs a disc that‰Ûªs not falling apart. I like to do it this way before using a rolling pin, otherwise it tears and cracks.

Once relatively flat, lightly dust a rolling pin and finish rolling out until about 5mm thick.

Using a 4cm round cutter, cut out cracker discs and transfer to the lined baking tray. Repeat process with the other portion of dough.

Fork-prick each disc 2-3 times for decoration, and bake for 15 ‰ÛÒ 20 minutes or until golden brown.

Cool and store in an airtight container for up to a week.

Serving Suggestions

Note

  • If you are not a seed-loving family, just leave them out.
  • Add any herbs or spices you like, or try using Gouda cheese instead of cheddar.
  • Any uneaten crackers can be tossed through a salad in pieces, or scattered on top of a bowl of soup.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand’s beståÊrecipe finder. You can follow Katie atåÊKatie180.

Free form apple pie

Free form apple pie

Serves:

 

Ingredients

  • 2 sheets frozen sweet shortcrust pastry
  • 3 small red apples (Pink Ladies are my favourite)
  • 4 tablespoons almond meal
  • 1 teaspoon cinnamon
  • 2 teaspoon caster sugar
  • Thick cream or icecream, to serve

Method

Preheat oven to 180°C.

Remove pastry sheets from freezer and lay on a bench to defrost.

Quarter and core apples, then thinly slice each quarter.

Sprinkle 2 tablespoons almond meal on each pastry sheet, leaving a 5cm border.

Pile on apples, sprinkle with cinnamon and sugar.

Fold up edges of pastry, doesn’t matter if it looks messy, that’s the whole idea.

Bake for 25-30 minutes until pastry is crisp, apples are tender and there is a fantastic aroma drifting through the house!

Serve hot with cream or icecream.

Notes:

  • Make sure you get sweet shortcrust pastry, I have made this pie with unsweetened pastry, but it’s just not quite right.
  • You could always make your own pastry, if time permits.
  • Leftovers can be kept covered in the fridge and reheated the next night at about 150°C.
  • Recipe created by Melissa Hughes for Kidspot.

 

Serving Suggestions

Note

Chicken, corn and hot-pot

Chicken, corn and hot-pot

Serves:

Ingredients

  • half a cup plain flour
  • 1 teaspoon paprika
  • half a teaspoon turmeric
  • 1 heaped teaspoon fennel seeds
  • 1 kg chicken thighs and/or drumsticks with bone in
  • 3 cloves garlic, finely sliced
  • 50g butter, quartered
  • 500g green cabbage, shredded
  • 2 cobs of corn, cut into 8
  • 1/3 cup water
  • Salt and pepper to your taste

Method

Preheat oven to 180C.

Add flour, paprika, turmeric, salt and pepper together and mix to combine.

Lightly spray a medium roasting tray with cooking spray. Roll pieces of chicken in flour mixture and place into the roasting tray.

Sprinkle sliced garlic over the chicken.

Cover with shredded cabbage, sprinkle with fennel seeds, salt and pepper.

Add butter pieces, corn and water.

Cover with foil and put in the oven for 1 and a half hours, checking after one hour.

Serve with cous cous.

Notes

  • I have always thought cabbage is under-rated. I love it, especially when its cooked with butter and fennel.
  • Because you are roasting the cabbage in the oven for a long while, it wilts down enormously and the chicken juices and butter flavour it beautifully.
  • When I make this dish I buy a whole chicken as I find it is more cost effective, then I break it down into 12 pieces.
  • Meat on the bone is best suited to long, slow cooking however if you only have chicken thigh fillets (without the bone), reduce the cooking time by 45minutes.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

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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