Sticky toffee pudding
Serves:
4
Ingredients
150g (5oz) butter
150g (5oz) light muscovado sugar
2 large eggs
2.5ml (1/2 tsp) vanilla essence
175g (6oz) self-raising flour
50g (2oz) stoneless dates, roughly chopped
50g (2oz) sultanas or raisins
40g (1.oz) walnuts, chopped
For the sticky toffee sauce:
50g (2oz) light brown muscovado sugar
50g (2oz) butter
100ml (3.fl oz) double cream
Method
Tools: K beater tool that comes with your Kenwood Kitchen Machine
Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.
Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.
Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.
Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.
Lift the pudding out of the pan and leave to rest whilst making the sauce.
Sticky Toffee Sauce
Place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.
To serve
Unmould the pudding on to a warmed serving plate and pour over the sauce.
Serving Suggestions
Note
Swedish chocolate balls
Serves:
Makes about 20 balls
Ingredients
- 100g butter
- 2 cups rolled oats
- 3 tbsp caster sugar
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp water or coffee
- 1 cup (85g) desiccated coconut + extra for rolling
Method
Melt the butter then place in a large bowl. Add all the remaining ingredients except the coconut and mix well.
Roll this mixture into small balls, about the size of a walnut, then roll each one in the coconut.
Store in the fridge for up to a week.
Find related ball recipes:
Serving Suggestions
Note
- You can swap half a cup of the oats with finely chopped dried fruit if you prefer.
- A few finely chopped hazelnuts is another good addition to this beautifully simple recipe.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Raspberry Surprise Muffins
Serves:
Ingredients
Gluten-free (see note), nut free
Makes 12
- 2 cups self raising flour (or gluten-free flour)
- ½ cup caster sugar
- 1/3 cup (80mL) oil
- 1 cup milk
- 2 eggs
- 1 cup raspberries, fresh or frozen
- 12 squares good-quality dark chocolate
Method
Preheat oven to 180°C. Grease muffin trays or place paper cases in muffin tray.
Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (up to 11/3 cup) and eggs, and whisk to combine.
Pour liquid into dry ingredients and mix until just combined (I use my fabulous red Kitchen Aid mixer for this). Carefully stir in raspberries.
Spoon mixture into paper cases and push a square of chocolate into the top of each muffin.
Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes:
- You don’t need to push the chocolate all the way in, the cake rises around it.
- I usually have to make raspberry-free muffins for Number One son.
- Spoon out enough batter for a few plain boring ones before stirring in the raspberries.
- I often substitute the raspberries with banana (and he doesn’t know!)
- Make muffins gluten free by using gluten free plain flour and 4 teaspoons gluten-free baking powder.
Serving Suggestions
Note
Chicken teriyaki meatballs
Serves:
Ingredients
- 1 kg chicken breast mince
- 1/3 cup (80ml) milk
- 1/3 cup Panko breadcrumbs
- 1/3 cup crushed pineapple, drained
- 1/3 cup shallots (green onions), very finely chopped
- 2 tsp minced ginger
- 1 tbsp crushed garlic (or 6 cloves, crushed)
- 2 tbsp low-salt soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
Teriyaki sauce:
- 1/ cup (125ml) low-salt soy sauce
- 1/3 cup (80ml) water
- 1/3 cup (80ml) pineapple juice (drained from crushed pineapple)
- 1/3 cup (70g) brown sugar
- 2 tsp minced ginger
- 1 tbsp crushed garlic (or 6 cloves crushed)
- 2 tsp cornflour
- 1/4 cup (60ml) water
- shallots, sliced (garnish)
- 1 tsp sesame seeds (garnish)
Method
Step 1. Preheat oven to 220°C (200°C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.
Step 2. Place the remaining meatball ingredients into the bowl and combine well using a spoon.
Step 3. Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.
Step 4. To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.
Find related meatball recipes
Serving Suggestions
Note
Mummy Pizzas
Serves:
Ingredients
- Packet of 8 mini wholemeal pita pockets
- 140g tub of Leggo’s pizza sauce (1.5g sugar per tablespoon)
- 3 tomatoes, thinly sliced
- 8 button mushrooms, thinly sliced
- 16 thin slices of unprocessed ham
- 8 slices of light tasty cheese
- 1 jar of sliced kalamata olives
Method
Preheat oven to 200 degrees C. Line 2 baking trays with baking paper.
Distribute the pita pockets on the baking trays. Top each with 1 tbsp of pizza sauce and smear out with the back of a spoon. Then top each pizza with 2-3 slices of tomato, sliced mushroom and 1-2 slices of ham so it covers the whole pizza.
Slice cheese slices long ways in half centimetre strips to make the Mummy bandages. Place the cheese strips along the pita pockets to look like wrapped bandages. Tuck two pieces of sliced olives into the cheese bandages as eyes.
Bake in the oven for around 10 minutes or until the cheese has begun to melt and the edges are beginning to brown and crisp.
Serving Suggestions
Note
Halloween cannelloni zombie families
Serves:
Ingredients
- 1 packet cannelloni pasta tubes
For the tomato sauce:
- 2 tbsp olive oil
- 2 garlic cloves, peeled and finely chopped
- 1 x 400g tin chopped tomatoes
Filling:
- 4 cups spinach leaves, stems removed, roughly chopped
- 500g fresh ricotta
- 100g parmesan cheese, finely grated, plus extra for sprinkling before baking
- 1 egg, lightly beaten
For the white sauce:
- 50g butter
- 3 tbsp plain flour
- 2 1/2 cups (625ml) milk, warm
- freshly grated nutmeg
Decoration:
- 50g cheese, cubed
- 1 small carrot, cut into rounds
- olive slices
Method
Step 1. Preheat oven to 180°C (160°C fan-forced) .
Step 2. For the tomato sauce, heat the olive oil in a saucepan on medium-low heat, add the garlic and cook for a couple of minutes until fragrant. Add the tomatoes, increase heat to medium and cook, stirring often, for 15 minutes.
Step 3. For the filling, combine all ingredients in a large bowl and gently mix. Set aside.
Step 4. For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring continuously, until it becomes grainy. Add a ladleful of warm milk and whisk to combine. Gradually add the remaining milk, whisking constantly until it becomes a lovely thick sauce. Once the milk is all added, cook for five minutes, stirring so no lumps form. Remove from heat, grate in the nutmeg and set aside.
Step 5. Meanwhile, cook the cannelloni according to packet instructions. Drain, then gently fill each tube with the ricotta mixture.
Step 6. Place filled cannelloni in individual baking tins as we have, or in one large baking tray. Cover with white sauce then spoon a ‘blanket edge’ of tomato sauce at the top of the cannelloni tubes (see picture). Sprinkle with extra parmesan cheese then place in the oven for 15 minutes, or until cheese is golden and bubbling on top.
Step 7. Decorate with cheese ‘hair’ (see notes), sliced carrots, olives or anthing else your imagination can conjure up.
Serving Suggestions
Note
Sausage and white bean hotpot
Serves:
Serves 4
Ingredients
- 1 tbsp olive oil
- 8 good quality sausages
- 1 brown onion, sliced
- 2 cloves garlic, crushed
- 1 red capsicum, sliced
- 1 tbsp tomato paste
- 2 x 400g tins diced tomatoes
- 1 x 400g tin cannellini beans, drained and rinsed
- 1/2 bunch thyme
- 1 bay leaf
- 2 zucchinis, sliced
Method
Heat oven to 200å¡C (180å¡C fan-forced).
Heat 1 teaspoon of oil in a heavy-based casserole or lidded frypan and brown sausages well all over. Remove to a plate and wipe out the pan with some absorbent paper.
Heat remaining oil and saute onions for 5-6 minutes until soft. Add garlic and capsicums and cook, stirring, for 2 minutes. Add tomato paste and cook for a further minute, then add tomatoes and a tin of water, along with the beans and herbs.
Return sausages, pushing them into the sauce, cover with a lid and place casserole in the oven. Cook for 25-30 minutes, adding zucchini for the last 8 minutes.
Serve with mashed potato, pasta or some crusty bread.
Find related sausage recipes
Serving Suggestions
Note
- Any leftover sauce would be delicious piled onto some toasted sourdough for lunch the next day.
- Alternate with butter beans, borlotti beans or kidney beans in place of the cannellini beans.
- Recipe by Greer Worsley, who blogs atåÊTypically Red.
Easy caesar salad
Serves:
Ingredients
- 6 rashers bacon or prosciutto
- 1 cup croutons (see Notes below)
- 1 small cos lettuce
- half a cup shaved parmesan
- 1 tablespoon white vinegar
- 4 eggs
- bought Caesar salad dressing
Method
Heat a non-stick frypan over medium to high heat and fry bacon or prosciutto slices until crisp. Transfer to paper towel to drain, then break into long strips.
Bring a small saucepan of water to the boil, add the vinegar. Turn the heat to low and use a spoon to stir the water until you have a whirlpool. Crack an egg into a small bowl, carefully pour the egg into the centre of the whirlpool and poach for 3 minutes for a soft boiled egg. Transfer the egg to a plate while you cook the remaining eggs.
While poaching eggs, arrange lettuce on a large serving platter or on individual plates. Sprinkle with bacon or prosciutto, croutons and parmesan. Top salad with eggs and drizzle with dressing. Serve immediately.
Notes:
- Homemade croutons are much nicer than bought ones. Thinly slice day old breadstick, Turkish bread or use slices of plain old supermarket bread, spray with olive oil and bake in 180C oven for 15-20 minutes until golden brown and crunchy. Store any (cold) leftovers in an air tight container.
- I used Paul Newmans Caesar dressing, very tasty and profits go to charities. Rest in peace, Paul.
- Add anchovy fillets if your palates can cope with them! Add some slices of cooked chicken breast or schnitzel to bulk up the meal.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Meatloaf in a hurry
Serves:
Ingredients
- 500g finely minced lean beef
- 1 onion, peeled and finely chopped
- 1 carrot, chopped
- 1 egg, beaten
- 1 teaspoon vegemite
- 1 tablespoon tomato sauce
- 1 tablespoon fruit chutney
- pepper
Method
Preheat oven to 180 degrees Celcius.
Combine all the ingredients in a bowl and mix thoroughly.
Spoon the mixture into a 1 kg loaf tin lined with greaseproof paper or baking paper.
Bake for 1 hour or until cooked.
To microwave, cook in a microwave safe dish on medium setting, for 20 mins. Serve hot.
Serving Suggestions
Note
Chicken and mushroom quiche
Serves:
Serves 4-6
Ingredients
- 1-2 sheets frozen shortcrust pastry, defrosted
- 200g button mushrooms, sliced
- 30g butter
- 1tbsp (20ml) olive oil
- 1 clove garlic, crushed
- 3/4 cup cooked chicken, diced
- 1/4 cup grated tasty cheese
- 4 eggs
- 3/4 cup (180ml) fresh cream
Method
Preheat oven to 200°C conventional (180°C fan-forced).
Line a 20-24cm flan tin with pastry, sealing joins and trimming to fit. To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further 5-10 minutes until lightly brown.
Reduce oven temperature to 180°C conventional (160°C fan-forced).
Melt butter with oil in a large frypan. Cook mushrooms for 5-7 minutes until nicely browned. Add garlic and cook for a further minute. Turn off heat, add chicken and stir to combine. Season well with salt and pepper. Distribute mixture evenly in base of pastry case then top with grated cheese.
Whisk eggs and cream. Pour into pastry case over mushroom mix. Return to oven and bake for 25-30 minutes until just set but still a little wobbly. Serve warm or at room temperature with a big green salad.
Find related quiche recipes
Serving Suggestions
Note
- Pastry quantities and cooking times will vary depending on the diameter and depth of your quiche dish.
- Choose feta, gruyere or parmesan cheese for a more grown-up version.
- Recipe by Greer Worsley, who blogs at Typically Red.
Spiced mince with hummus
Serves:
Ingredients
Hummus
- 1 x 400g can chickpeas
- 1 lemon, juiced
- 1 tbsp tahini
- olive oil and salt and pepper, to taste
Spiced mince
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tbsp baharat (Lebanese 7-spice blend)
- 500g minced lamb, beef, venison or pork
To serve
- 1/4 cup toasted pine nuts
- chopped flat leaf parsley, to serve
- Lebanese or flat bread
Method
To make the hummus, blend all ingredients, adding a little more lemon juice or water until you have the right consistency (like a smooth, spreadable paste). Season to taste.
For the mince, heat the olive oil over medium heat and cook the onions for 5 minutes. Add the baharat and stir well. Cook for another couple of minutes then add the mince. Break it up with a wooden spoon and cook, stirring regularly for about 10 minutes.
To serve, spread the hummus on a large platter, top with the mince, sprinkle with pine nuts and parsley and serve with flat bread on the side.
Find related mince recipes
Serving Suggestions
Note
- You can use a stick mixer to make this hummus. It makes it quick and easy.
- Middle eastern cuisine traditionally uses lamb for this recipe but you can use any mince of your choice.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
One pot chicken and tomato rice
Serves:
Ingredients
- 500g chicken thigh fillets
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 red capsicum, finely chopped
- 1 cup cherry tomatoes, halved
- 2 1/2 cups long grain rice
- 1 400g tin diced tomatoes
- 3 cups chicken stock
- 1/3 cup corn kernels (cooked)
- 1/3 cup peas (cooked)
- 1/3 cup spring onions, chopped
Method
Heat half of the olive oil in a heavy-based saucepan over high heat and brown the chicken on both sides. Set aside and season to taste.
Reduce heat to medium-low and add the remaining olive oil and the onions and cook for five minutes, stirring regularly. Add the garlic and spices and cook for another couple of minutes. Now throw in the tomatoes, capsicum and rice and stir well before pouring in the diced tomatoes and stock.
Place the chicken pieces on top of the rice, cover tightly and reduce the heat to low. Cook for 20 minutes. Add the corn and peas and cover again before leaving (off the heat) for ten minutes.
Scatter with chopped spring onion or parsely and serve with a green salad.
Find more dinner recipes
This recipe was created by Local is Lovely.
Serving Suggestions
Note
Blackberry and muesli breakfast muffins
Serves:
Ingredients
- 2 eggs
- 1 cup (250ml) buttermilk
- 1/4 cup (60ml) light olive oil
- 1 cup rolled oats
- 1 1/4 (190g) cups plain wholemeal flour
- 1/2 cup (80g) brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 1 cup blackberries or other seasonal fruit (chopped)
Method
Preheat oven to 180°C conventional (160°C fan-forced) and line a 12 cup muffin pan with paper cases.
Whisk the eggs, buttermilk and oil together.
In a separate bowl, combine all remaining ingredients. Tip the wet ingredient into this bowl.
Mix until just combined and then spoon into paper cases.
Bake for 20 minutes or until muffins are golden on top.
Let cool on a wire rack and either enjoy warm or store in an airtight container.
You can make a double batch of these and stock up the freezer for a rainy day. These can be frozen and warmed straight from the freezer.
Find more muffin recipes:
This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Swirly sandwiches
Serves:
Ingredients
- 1 loaf white bread, unsliced
- 60g butter, softened
- Green and blue sprinkles
Method
Slice the crusts off the bread and cut the loaf lengthways into four equal slices.
Flatten each slice with a rolling pin.
Spread with butter and cover with sprinkles.
Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.
Slice each roll into five shells.
Serving Suggestions
Note
- Make the sandwiches the night before or the morning of the party, place on a serving platter, cover with plastic film and refrigerate until needed.
- I used green and purple ‘Twinkles’ and a mix of blue and green sprinkles.
- For the adults I made a plain cream cheese version.
- Recipe created by Melissa Hughes for Kidspot.
Homemade beef burgers
Serves:
Ingredients
- 450g topside mince
- 4 slices gouda cheese
- 1 cos lettuce, washed and shredded
- 4 crusty bread rolls
- 100g cornichons, sliced in half
Pink sauce
- 60ml (1/4 cup) tomato sauce
- 60ml (1/4 cup) mayonnaise
- 40ml (2 tbsp) lemon juice
- 20ml (1 tbsp) Worcestershire sauce
- 1 tsp smoked paprika
Method
Make the pink sauce first by placing all ingredients in a small mixing bowl. Stir to combine and season to taste.
Season the mince in a large bowl and, using your hands gently form into patties, about 2cm thick and 6cm in diameter.
Heat the barbecue to high. Cook patties for a couple of minutes on one side then turn over and place a slice of cheese on each patty and cook for another 2 minutes. Meanwhile, place the bread roll halves on the other side of the barbecue plate to toast lightly.
Place some lettuce on each half bread roll, top with a patty, a few cornichon halves and a dollop of pink sauce.
Close with the bread roll lids and hand around lots of napkins.
Find related burger recipes
Serving Suggestions
Note
- Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
- When ready to serve, you could put all of the fillings out for diners to build their own burgers..
- You can serve these with shoestring fries for a delicious side dish.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Mars Bar popcorn
Serves:
Ingredients
- 1/4 cup popping corn
- 1 pkt of 12 (216g) Mini Mars Bars, chopped
Method
Step 1. Pop the popcorn.
Step 2. Chop the Mars Bars into small pieces.
Step 3. Melt the Mars Bars in the microwave on high for 1-2 minutes and stir to mix.
Step 4. Stir Mars Bars through popped corn until all corn is coated.
Find more delicious sweet recipes:
Serving Suggestions
Note
- Pop popcorn using a popcorn maker or in a lidded pot with a tablespoon of butter.
- I use glass to heat the Mars Bars in because it conducts the heat well.
- You can swap Snickers for the Mars Bars if you prefer a nutty flavour.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Beef kebabs
Serves:
Ingredients
- 500-600g rump steak
- 12-16 bamboo sticks, about 16cm in length (smallish ones)
- Worcestershire sauce
- 2-3 tablespoons olive oil
- fresh rosemary leaves
- 2-3 cloves crushed garlic
- 1 small fresh red chilli
- Dot's Canola Oil Cooking Spray
Method
Trim away any fat around the edge of the steak if needed so you have a lean slab of meat.
Cut the meat into small 2cm cubes for small children or larger-sized cubes for older kids.
Thread onto thin, small bamboo sticks. Snip the sharp end off to prevent any injuries during eating!
Place in a ceramic or glass dish and drizzle with your choice of marinade (see below).
Cover and refrigerate until ready to cook for at least an hour or more. Turn every so often to marinate the meat in the sauce.
Kids’ marinade
For the kids, use an incredibly simple and easy marinade – Worcestershire sauce! It is more fruity than salty, adds a touch of flavour and softens the meat so it’s easy to chew.
Parent’s marinade
In a bowl, mix together olive oil, fresh rosemary leaves, crushed garlic and your diced red chilli (or just grind up some black pepper if you’re not keen on too much spice).
Pour into the bottom of a shallow dish and place the beef skewers in the marinade to soak.
Turn every hour or so to coat the meat. Cover and refrigerate until ready to cook up to a day ahead.
To cook
Cook kebabs on a pre-heated barbecue grill or in a non-stick pan that you’ve sprayed with Dot's Canola Oil Cooking Spray.
Cook for 2-3 minutes, turning once until cooked medium – don’t overcook the meat or it will be tough.
Serve with a rice salad of cooked brown rice mixed with pine nuts, currants and chopped parsley along with a tossed green salad.
Find more beef recipes:
Serving Suggestions
Note
- We recommend Dot's Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
- Remember that the larger the meat cubes, the longer they will take to cook.
- Leave the meat to marinate for up to an hour before cooking. If you prefer, you could even marinate a day ahead.
- This recipe was create by Catherne Saxelby for Kidspot, New Zealand's best recipe finder.
Directions for use for Dot's Canola Oil Cooking Spray:
- Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
- Do not spray product onto naked flame or lighted BBQs.
- Do not spray into gas ovens, even when not lit.
Breakfast omelette
Serves:
Ingredients
- 2 teaspoons vegetable oil
- 2 bacon rashers, rind removed, roughly chopped
- 1/2 red capsicum, deseeded, roughly chopped
- 6 eggs
- 20 g (1/4 cup) finely grated cheddar cheese
- 1 tablespoon shredded basil
- Toast, to serve
Method
Heat the oil in a large non stick frying pan over medium heat.
Add the bacon and capsicum and cook, stirring, for 4 minutes or until the bacon is golden.
Lightly beat eggs with salt and ground black pepper. Add to the pan and cook for 5 minutes or until just set.
Sprinkle with the cheddar cheese and basil. Cook for 1 minute, then cut into wedges and serve with toast.
Find more:
Serving Suggestions
Note
Chicken and mushroom carbonara
Serves:
Ingredients
- 300g penne, cooked al dente (reserve some cooking water from the pasta)
- 4 egg yolks
- 1 cup parmesan cheese, grated
- 1 cup (250ml) thickened cream
- 2 tbsp olive oil
- 2 tbsp butter
- 500g chicken breast, cut into 2cm pieces
- 200g mushrooms, sliced
- 3 shallots (green onions), sliced
- 4 cloves garlic, crushed
- salt and pepper
Method
In a bowl, whisk together the egg yolks, parmesan cheese and cream and set aside.
In a frying pan, heat the olive oil and butter together and fry the chicken pieces until golden.
Add the mushrooms, shallots and garlic to the pan and cook for a further 2 minutes.
Reduce the heat to low and pour in the egg mixture and stir constantly, adding a ladle or two of pasta water to thin the sauce.
Add the pasta to the pan and toss until well coated. Then season with salt and pepper to taste.
Notes:
- Don’t forget to reserve the cooking water to thin the sauce. This is important.
- You need to work quickly when making the sauce so you don’t end up with scrambled eggs. Make sure that you have everything ready before you start making the sauce.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Anzac biscuits with coconut
Serves:
Ingredients
- 125g unsalted butter
- 1 tablespoon golden syrup
- 1 cup plain flour
- 1 cup coconut
- 1 cup sugar
- 1 cup rolled oats
- 2 teaspoons bicarbonate of soda
- 2 tablespoons boiling water
Method
Preheat oven to 180C. Line 3 trays with baking paper.
Place flour, coconut, sugar and rolled oats in a large bowl.
Melt butter and golden syrup in a small saucepan (dont burn!), then add bicarb and water.
Fizz! Stir butter-foam into dry ingredients and mix well.
Roll a heaped teaspoonful into small balls and place on trays.
Leave about 3cm between them. Bake for 10-15 minutes.
Cool slightly before lifting off with a spatula to cool on wire racks.
Notes:
- In my oven (new fan force switch, hooray!) half the biscuits were, ahem, overdone at 10 minutes. Check frequently!
- They should spread and flatten nicely. If they are a bit puffy, remove them from oven, squash with spatula and return to oven to finish cooking (a nifty trick from my auntie).
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Satay noodles
Serves:
Ingredients
Satay sauce
- 1 tsp peanut oil
- 1 long red chilli, chopped (deseed if you like the flavour but not the heat)
- 1 tsp grated ginger
- 2 tbsp light peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ cup water
- ½ cup light coconut evaporated milk
- 2 tsp caster sugar
Noodles
- 4 cups cooked Pad Thai noodles (rice stick)
- 1 white onion, sliced
- 1 cup cabbage, finely sliced
- ½ large or 1 small red capsicum, finely sliced
- 1 large carrot, grated
- 100g green beans, finely sliced
- 1 garlic clove, minced
- ½ cup coriander leaves
- bean spouts to serve
Method
Cook rice noodles according to packet instructions.
To make satay sauce:
Heat oil in a small saucepan and add chilli and ginger, cooking for a minute or so until softened.
Add peanut butter, soy sauce, fish sauce, water, evaporated milk and sugar. Whisk until well combined.
Bring to the boil, reduce heat to low and keep warm.
This is enough sauce for four but if you like your noodles really saucy just add a little more water.
To make noodles:
Spray wok or frying pan with oil and add onion, cabbage, capsicum, carrot, beans and garlic.
Stir-fry for 4-5 minutes until vegetables are softened but not too soft.
Add cooked rice noodles and stir through before adding satay sauce.
Serve in bowls, topped with coriander and bean sprouts.
Notes
- I use a bean slicer for slicing my beans. It’s quick and easy and you can pick one up at most supermarkets.
- This is a gorgeous meat-free noodle dish but if you have vegetarian-averse people in your family it would be lovely with chicken, pork or beef.
- 1423.8kj (339cal); 5.3g total fat (1.2g saturated fat)
- Recipe written by Jay Rogers for The Moodie Foodie.
Serving Suggestions
Note
Spiced tomato and egg brunch
Serves:
Ingredients
- 2 tbsp olive oil
- 1 brown onion, finely sliced
- 3 cloves garlic, finely chopped
- 1 tsp caraway seeds
- 1/2 tsp ground coriander
- 1/2 tsp chilli flakes
- 1 tin (400g) chopped tomatoes
- 1 cup ripe cherry tomatoes
- 1 egg per person
- 1 tbsp parsley, finely chopped
- sourdough bread
Method
Bring a frying pan to medium heat, add the olive oil and cook the onions for about 5 minutes, or until soft.
Add the garlic and spices and cook for another minute or two. Pour in the tomatoes, tinned and fresh, and cook for about 10 minutes on a gentle simmer.
In another pan, fry the eggs sunny-side-up. Serve each person a good spoonful of the tomatoes, topped with the egg and place a big plate of bread slices with good butter in the centre of the table.
Find more breakfast and brunch recipes:
Serving Suggestions
Note
- I add lots of chili and a squeeze of lemon juice to mine, and if it’s handy, half an avocado, too.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Marshmallow bubble slice
Serves:
Ingredients
- 75g butter
- 1 ½ packages Marshmallow puffs (pink and white)
- 6 cups rice bubbles
Method
Butter a large lamington or slice pan and set aside.
Heat a large, heavy-based saucepan to a medium heat and melt butter.
Add marshmallow puffs and allow them to melt completely until you have a smooth cream. Be sure to stir constantly so the bottom does not burn.
Add rice bubbles quickly and continue to vigorously stir.
Once all ingredients are combined, place the mixture into prepared pan and press down using the back of a clean spoon until even.
Allow to cool and cut into slices. Serve or store in an air-tight container for up to one week.
Notes:
- You can add anything to this slice you like – try chocolate pieces, or dried fruit such as dried cranberries. Gummy bears or ‘Nerds’ are great additions if you’re feeling wild!
- You kids will love making this recipe – just make sure that you are there to help as the melted marshmallows get incredibly hot and will really hurt if it gets onto skin.
- These make cute homemade gifts; wrap each one up using baking paper and tie with lovely ribbon.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder
Serving Suggestions
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Strawberry and Ricotta Muffins
Serves:
Makes 12-16
Ingredients
- 2 cups (300g) self-raising flour
- 1 tsp bicarb soda
- 1 lemon, zest
- 1/2 cup (115g) raw caster sugar
- 1/3 cup (80g) butter, melted
- 1 cup (270g) ricotta
- 2 eggs
- 3/4 cup (180ml) milk
- 1 punnet (250g) strawberries
Method
Step 1. Preheat oven to 190°C (170°C fan-forced). In a large bowl, combine flour, bicarb, zest and sugar. In a jug, whisk together melted butter, 2/3 cup ricotta (reserve the rest), eggs and milk. Form a well in centre of dry ingredients and beat in liquid ingredients. Remove stems from strawberries. Set aside approximately 9-10 strawberries and dice the rest. Stir diced strawberries through batter.
Step 2. Line a 1/2 cup muffin tray with patty papers. Three-quarter fill each one with batter.
Step 3. Place a small spoonful of reserved ricotta onto each muffin. Slice remaining strawberries lengthwise into quarters and place three pieces on top of each.
Step 4. Bake for 16-18 minutes.
Notes
- Store in an airtight container in the fridge.
- Substitute strawberries with other berries or stone fruit – whatever is in season.
- Including fruit in muffins is a great way to get those fruit serves in for the day and these Banana and maple syrup muffins are a real favourite.
- If you are looking for a naughty treat then you can try these Double chocolate muffins. They are twice as nice.
- If your kids try to skip out on a proper breakfast then lure them back with these Blackberry and muesli breakfast muffins. They will think they are having a treat and you will know they are having a good start to the day.
- You can even sneak veggies into your daily baking with these Carrot and walnut muffins. Just be sure to grate that carrot finely so they don't know.
- You can make these Healthy lunch box muffins so easily but be sure not to tell the kids they are healthy.
- If you have an apple rolling around in the fruit bowl then these Invisible apple muffins are so easy to make and are especially nice when eaten warm.
- Last but not least, when the kids go to school mums can make these very grown-up Coffee pecan muffins and sit back and relax with a nice cup of tea.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
Serving Suggestions
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Banana mini muffins with cream cheese icing
Serves:
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 cup brown sugar
- 1/2 tsp bi-carbonate soda
- 3/4 cup banana, mashed
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- 3/4 cup milk
Icing
- 250g cream cheese
- 4 tbsp icing mixture
- 2 tsp finely grated lemon rind
Method
Preheat oven to 180C.
Line a 24 cup mini muffin pan with patty pans.
Sift flour and bi-carb into a bowl and add brown sugar. Set aside.
In another bowl lightly beat the egg and add milk, vegetable oil and banana and stir.
Stir the wet ingredients into the dry ingredients until just combined.
Spoon into muffin pans and bake for 10-12 mins.
To make the icing, warm the cream cheese in the microwave for one minute and add lemon zest and sifted icing mixture.
Beat with electric mixer for 2 mins.
Transfer into a piping bag immediately and pipe onto cooled muffins.
Notes
- These are great little bites size snacks for grown up parties. The icing is a real hit and stops the muffin from being too sweet.
- For a lunchbox size treat just scoop the mix into cupcake sized muffin pans and bake for 15-17 mins. You can freeze them straight away and pop them into lunchboxes frozen.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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