Strawberry and ricotta dessert pizza
Serves:
Ingredients
- cooking spray
- 1 pizza base
- 4 tbsp honey
- 250g ricotta cheese
- 14 strawberries, chopped
- extra honey to drizzle
Method
Preheat oven to 240°C conventional (220°C fan-forced).
Lightly oil a 30cm pizza tray with cooking spray.
Place the pizza base on the tray and spread the honey over the base.
Bake for 10-12 minutes or until golden.
Spoon ricotta onto pizza base and scatter strawberries over the whole pizza.
Drizzle a little honey over the ricotta and strawberries.
Slice and serve.
Find more pizza recipes
Serving Suggestions
Note
- I used full-fat ricotta on this pizza but you can use a low-fat version.
- If you can get fresh figs they are a delicious stand-in for strawberries in this recipe.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Green eggs breakfast
Serves:
Ingredients
- 1/2 avocado (small)
- 1 tbs chives (chopped)
- 1 tbs parsley (chopped)
- 1 pinch chilli powder
- 2 tsp lemon juice
- 1/4 cup water
- 3 eggs (large)
- 3 slice multigrain sourdough (toasted)
- 3 spray olive oil spray
- 1 cup spinach leaves
Method
Place avocado, chives, parsley, chilli powder and lemon juice into a processor and blitz until smooth.
Season avocado mixture with salt and pepper and set aside.
Bring a small frying pan of water to a simmer and spritz with lemon juice.
Add eggs to simmering water and poach for 3-5 minutes – all depending on how you like your eggs.
While eggs are cooking, toast bread, spray lightly with oil and top with spinach leaves.
Top toast with egg and spoon over green sauce before serving.
Find related breakfast recipes
Serving Suggestions
Note
- You can leave out the chilli powder if you prefer, and just season with salt and pepper.
- Keep the other half of the avocado from going brown by keeping the stone in and by covering the cut edge with lemon juice.
- This recipe was created by Jay Rogers for Kidspot, New Zealands best recipe finder.
Asian chicken waldorf salad
Serves:
Ingredients
- 500g chicken breast, skin removed
- vegetable oil spray
- ¼ cup light soy sauce
- 1 large granny smith apple
- 1 large red apple (pink lady or red delicious)
- 2 tsp lemon juice
- 2 cups finely sliced wombok (chinese cabbage)
- 2 cups mixed salad leaves
- 40g walnuts, chopped and toasted
Dressing
- 2 tbsp light sour cream
- 2 tbsp lemon juice
- ½ tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp caster sugar
- pinch salt
Method
Heat oven to 180°C or 160°C fan-forced.
Heat a non-stick frying pan on medium-high, spray lightly with oil and add chicken breasts.
Brown on both sides (a couple of minutes per side should do it), add soy sauce and place frying pan in the oven for 10 minutes.
Remove from pan and place chicken breast on a board in a warm place to rest.
While chicken is cooking, slice apples finely and toss in lemon juice to stop browning.
Place dressing ingredients into a jar and give a good shake. Toss wombok and mixed salad leaves.
Assemble the salad by layering chicken, apples and salad leaves.
Drizzle over dressing and sprinkle with walnuts.
More salad recipes
Serving Suggestions
Note
- If you can’t find wombok, just use savoy or any other white cabbage.
- It may seem like a hassle, but browning chicken breast quickly on the stovetop and then finishing off in the oven keeps the breast lovely and moist.
- To toast walnuts, place in small dry non-stick frying pan, heat on medium-low and cook until walnuts are golden and fragrant.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. .
Tomato and anchovy tart
Serves:
Ingredients
- 1 x packet shortcrust pastry
- 1 brown onion, finely diced
- 2 cloves garlic, chopped
- 1 tin (400g) diced tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 1/4 cup pitted black olives
- 8 anchovy fillets
- extra virgin olive oil, for drizzling
- 3 tbsp freshly shaved parmesan
- basil leaves, to serve
Method
Preheat oven to 180°C conventional (160°C fan-forced).
Roll out the pastry and line four individual tart tins or one large tin.
Blind bake the pastry.
To make the filling, heat a little olive oil in a heavy-based saucepan over medium heat and cook the onions for a few minutes, until they are soft and translucent.
Add the garlic and cook for another couple of minutes.
Then pour in the tomatoes, reduce the heat and cook at a gentle simmer for 10 minutes.
Stir through the vinegar, capers and black olives.
Divide the tomato mixture between the tart shells, top with a crisscross of two anchovies and bake for 15 minutes.
Remove from oven and drizzle with olive oil, shave over parmesan and top with a few basil leaves.
Find related pie recipes
Serving Suggestions
Note
- If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
- You can make this up as four individual tarts as we have done here or make one large tart and then serve with a peppery rocket salad.
- 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.
Easy pumpkin scones
Serves:
Ingredients
- 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
- half a cup sugar
- half a tsp mixed spice
- 1 egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour
Method
Preheat oven to 225C.
In a bowl, combine butter and sugar with eclectic beater.
Add egg, spice and pumpkin and beat until well combined.
With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.
Flour a cup/mould rim with flour before cutting each out.
Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.
These freeze and reheat well. Serve warm with butter
Notes
- Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
- I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
- This is also a good recipe with those with a dairy intolerance.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Gummi Bear lollipops
Serves:
Ingredients
- 1 pkt of small Gummi bears
- lollipops sticks
Method
Preheat oven to 175°C or 155°C fan-forced. Line a baking tray with baking paper.
Line up rows of three bears on the tray.
Place in the oven for 2 minutes.
Remove from the oven and press sticks into the melted bears. Leave to cool and peel off the baking paper.
Find related recipes
Serving Suggestions
Note
- Don’t try using large bears for this recipe. They actually burn before they melt.
- I line up my bears so there are 3 different colours in a row.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Pussycat pizzas
Serves:
Ingredients
Method
Step 1. Preheat oven to 220°C conventional (200°C fan-forced). Line 2 rectangular trays with baking paper. Divide pizza dough into 6 balls.
Step 2. Roll out into rounds. Pinch 2 pussycat ears on each pizza. Place on trays.
Step 3. Spread each face with pizza sauce. Give each pizza a light sprinkling of cheese.
Step 4. Place olives for eyes, capsicum for the mouth and salami strips for the whiskers. Bake for 15-20 minutes until lightly golden.
Related pizza recipes
Serving Suggestions
Note
- Don’t forget to put your pussycat faces on TOP of the cheese or they will disappear.
- With a little creativity you can make any animal face you like.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Wholemeal Teething Sticks
Ingredients
- 2/3 cup milk
- 4 tablespoons butter, melted and cooled
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 cup plain untoasted wheat germ
Method
Beat together the milk, butter and sugar.
Stir in the wheat germ and enough flour to make a dough.
Knead until smooth and glossy for about 8-10 mins. Pinch off balls and roll into 1cm x 10cm sticks.
Bake on a greased cookie sheet or baking paper at 175C for 35 – 45 mins or until brown and hard.
Messy cheese pies
Serves:
Ingredients
- 2 sheets frozen puff pastry
- 4 eggs
- ¼ cup milk
- 1 cup cooked chicken, chopped
- ½ cup corn kernels
- 1 cup grated tasty cheese
Method
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.
Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease).
Divide chicken, corn and cheese between pastry cases. Whisk eggs and milk together in a jug, pour into pastry cases to just below the top.
Bake for 10-15 minutes until golden.
Notes:
- These little quiches are a big hit with my kids because the flaky (messy) pastry appeals to their taste buds and sense of chaos. I like them because you can hide egg, corn and other yellowish vegetables (pureed pumpkin, carrot, yellow zucchini etc)
- I usually freeze some for emergency dining purposes and they also keep well in the fridge for a few days, just reheat in the oven to make sure the pastry is crisp. Awful if microwaved.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Mexican crunch
Serves:
Ingredients
- 500g lean ground beef
- Taco seasoning
- 3/4 cup water
- 1/4 cup sour cream
- 12 cherry tomatoes, cut in half
- 1 cup finely shredded lettuce
- 1cup finely shredded cheese
- 500g packet corn chips, crushed
Method
In a fry pan cook ground beef until brown.
Stir in taco seasoning and 3/4 cup of water. Cover and let simmer until liquid is reduced.
Set out the dishes of prepared ingredients.
Add a serving of crushed corn chips to each person’s bowl and let the kids add the beef, sour cream, tomatoes, lettuce and cheese on top.
Serving Suggestions
Note
Owl cupcakes
Serves:
Makes 12
Ingredients
- 1/2 cup (125g) butter, room temp
- 3/4 cup (180g) sugar
- 1 tsp vanilla essence
- 2 eggs
- 1/2 cup (125ml) milk
- 1 1/2 cups (225g) self-raising flour
- chocolate melts
- cocoa powder
- white icing
- marshmallows
- brown M&M's Mini
- yellow Smarties
Method
Preheat oven to 160°C (180°C fan-forced). Line a 12-cup tray with patty liners.
Cream the butter, sugar and vanilla essence with electric beaters. Add eggs, beat well. Add milk and self-raising flour.
Mix with wooden spoon to combine then beat with electric beaters until ingredients are incorporated (don’t over-beat or the cupcakes will be dry and firm). Spoon mixture into patty cases. Bake for around 12-15 minutes, until golden. Cool on wire racks.
Melt chocolate according to packet directions. Spread on a piece of baking paper to form ears and head feathers. Place in freezer to chill for a few minutes.
Mix a little cocoa powder with white icing to make a mid-brown colour. Ice cupcakes. Arrange ears and head feathers. Cut marshmallows in halves horizontally to form eyes. Dab a little icing on brown M&M's Mini and place on marshmallows as pupils. Use yellow Smarties as beaks.
Find related cupcake recipes
Serving Suggestions
Note
- If you line up all of the decorations in bowls, this can be a great decorating activity to do with the kids.
- You can use Betty Crocker Ready-made Vanilla Frosting for the white icing in this recipe of you don't have time to make your own.
- This recipe is cretaed by Alana House for Kidspot, New Zealand's best recipe finder.
Almond and yoghurt pound cake
Serves:
Ingredients
- 1/2 cup almond meal
- 1 cup plain flour
- 2 tsp baking powder
- 1 cup caster sugar
- zest of one orange, finely grated
- 3/4 cup natural yoghurt
- 3 eggs, lightly beaten
- 1/4 cup sunflower oil
- 1/2 cup marmalade
Method
Preheat the oven to 180°C or 160° fan-forced. Line a loaf tin with baking paper and set aside.
Place the almond meal, flour and baking powder in a large bowl and mix to combine. In a separate bowl, mix the sugar and zest together with your fingers, working the two ingredients together until aromatic. Add the yoghurt and eggs to the sugar and whisk until well combined.
Combine wet and dry ingredients and mix thoroughly. Fold through the sunflower oil and pour the batter into the loaf tin. Bake for 35 minutes or until the cake begins to pull away from the sides of the pan. It should be golden on top.
Remove from oven and leave to cool in the pan for 5 minutes before transferring to a wire cooling rack. Heat the marmalade and 1 tablespoon of water in the microwave and brush this over the top of the cake while warm.
Notes:
- I use ginger and lime marmalade to top this cake.
- Working the zest through the sugar in this recipe really enhances the flavour.
- This is a great lunch box filler. Just send it along with smear of jam.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Healthy hoisin chicken pizza
Serves:
Serves 4
Ingredients
- 4 x wholemeal pita pockets (about 15cm diameter)
- oil spray
- 2 tbsp hoisin sauce
- 1 tbsp plum sauce
- 1 small garlic clove, minced
- 1 cup (100g) grated light mozzarella cheese
- 120g shaved chicken breast
- 2 spring onions, chopped
- coriander or parsley for garnish
Method
Heat oven to 220°C (200°C fan-forced) and line 2 oven trays with baking paper.
Place pita bread on trays and spray lightly with oil.
Mix hoisin and plum sauces with garlic and smear onto the pita bread.
Sprinkle over half the cheese, top with chicken, spring onion and remaining mozzarella.
Bake in the oven for 10-15 minutes until golden and the cheese has melted.
Remove from the oven, sprinkle over herbs and serve.
Related pizza recipes
Serving Suggestions
Note
- Hoisin sauce is a Chinese barbecue sauce available in most supermarkets in the Asian food aisle. If you haven’t tasted it yet, you’re in for a real treat!
- Plum sauce is both sweet and savoury and commonly used in Asian cooking. I use it alongside my hoisin sauce in just about everything I can. If you haven’t got plum sauce and don’t want to buy a bottle, you can use a little jam but I would use about 2 teaspoons mixed with a little soy sauce and a small splash of brown vinegar.
- Shaved turkey or even pork would work well for this recipe.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Bacon and egg breakfast burrito
Serves:
Ingredients
-
- 4 eggs
- 1/4 cup pouring cream
- 1 tsp olive oil
- 4 bacon rashers (diced)
- 1 packet flatbread
- 1 avocado (large, sliced)
Method
In a bowl, beat together eggs and cream and season well.
Meanwhile, add 1 tsp of olive oil to a frying pan over moderate heat and then add the bacon. Once the bacon is crisp, pour over the egg mixture. Use a spatula to push it around and allow the eggs to cook and ‘scramble’.
Once cooked, remove from heat and put a fresh frying pan to heat, not too hot.
Lay a piece of flat bread out, place a piece of avocado on it and then a spoonful or two of egg mixture. Roll it quite tightly and place seam side down into the frying pan for 1 minute, or until browned. Then turn and repeat on the other side. Arrange on a plate to share with a dipping bowl of tomato salsa.
Try adding salsa to the filling before dry-cooking in the frying pan.
Finely diced red onions is a nice addition to the egg and bacon mixture.
Find more breakfast recipes:
Serving Suggestions
Note
This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.
Tomato and ricotta breakfast bread
Serves:
Ingredients
- 1 round sourdough loaf
- 300g fresh ricotta cheese
- 5 eggs, lightly whisked
- 1/2 cup finely grated parmesan cheese
- 1/2 cup milk
- a handful of cherry tomatoes, halved
- 1 tbsp fresh thyme leaves
Method
Preheat the oven to 180°C (160°C fan-forced).
Cut the top off the loaf and pull out the bread, leaving just its shell (this is a good job for the kids). Place the loaf top and insides in a plastic bag and freeze to use later for breadcrumbs.
Whisk together the ricotta, eggs and parmesan and season to taste with salt and freshly ground black pepper.
Spoon the ricotta mixture into the loaf shell and top with the cherry tomatoes.
Place the filled loaf on a baking tray lined with baking paper. Cook for 45 minutes or until golden on top.
Remove the cooked loaf from the oven and allow to rest for at least 10 minutes before eating, so the filling can settle and set.
Notes
- Like most kids, mine just love eating outdoors. Picnics of all persuasions are popular with us, the more out of the ordinary the better. We sometimes make this recipe on a weekend morning and take our breakfast outside for an early picnic. It’s a fun way to start the day and with this recipe being SO easy and yummy, a pretty delicious one, too!
- To make this loaf even more tasty and interesting, place a few rashers of bacon in the base before spooning over the ricotta mixture.
- Instead of the tomatoes, you could top the loaf with roasted sweet potato and caramelised onion.
- We also serve this loaf for brunch and even lunch with some salad.
- This recipe was created by Sophie Hansen
Find more breakfast recipes
Serving Suggestions
Note
Special Muffins
Serves:
Ingredients
3 cups self raising flour
1 cup of butter
1 cup of sugar
3 eggs
1 cup of water
vanilla essence to taste
Method
Make the muffin mix then add whatever you like to make your muffins special.
Pour into muffin cases and cook for 10 minutes in a moderate oven.
To make apple and banana, all you do is cut up about 5 apples put them in some hot boiling water with a little brown sugar
Wait about 5mins drain them and let them cool
Add to your muffin mix
Cut up some bannana and add to ingredients.
The fruit stays moist and keeps its flavour. Another one I tried was rasberries and white chocolate:
Make your mix,add your rasberries and all I did was buy a block of Cadbury Dream, smashed it into pieces and added that to the mix.
They were so delicious!! As you can see there is no end to what you can do with this muffin mix, that’s why it’s so special!
Serving Suggestions
Note
Anzac biscuit mix in a jar
Serves:
Ingredients
- 1 x 800ml resealable jar
- 1 cup plain flour, sifted
- 1/4 tsp bicarbonate soda
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 1 cup rolled oats
Method
Step 1. Gather all ingredients.
Step 2. Layer the ingredients in the listed order into the bottom of the jar. You can use a piece of paper rolled like a funnel if you want to ease the layers into the jar. Take care to press each layer down carefully ( between layers to press down each layer) so they appear clearly on the sides of the jar.
Step 3. Make a gift tag with the following instructions: Melt 3 tbsp of golden syrup with 125g (1/2 cup) of butter. Quickly add the biscuit mix from the jar. Mix well. Roll into balls and press down with a fork. Bake at 180°C conventional (160°C fan-forced) for 15-20 minutes or until golden.
Find related Anzac recipes
Serving Suggestions
Note
- We used a free printable gift tag that we found at Vale design. You can download it HERE.
- You can just use a spoon to push down each layer flat, in the jar.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Pear and custard tart
Serves:
Ingredients
- 1 sheet shortcrust pastry
- 1/2 cup cream
- 1 tsp cornflour
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 tbsp castor sugar
- 4 pears, peeled, cored and sliced
- Cinnamon for sprinkling
Method
Preheat oven to 180ºC.
Line a 20cm flan tin with the pastry and trim edges. Prick base with a fork a few times and rest for 15 minutes.
Place a sheet of baking paper over the centre and weigh down with rice or dried beans. Bake for 15 minutes then removes centre weights and bake a further 5 minutes.
Remove and set aside
Reduce oven temperature to 160ºC.
Whisk cornflour into cream and add vanilla extract, eggs and sugar.
Arrange pears on the pastry base and pour custard mixture over the top. Shake cinnamon over the tart and bake for 20-25 minutes.
Notes
- This pear and custard tart recipe can be made easily from ingredients in your pantry.
- The tart looks lush but has very simple flavours and is a great afternoon tea centrepiece.
- You could use any tinned fruit you like in place of the pears.
- This pastry method is called baking blind. It is used in most tart and flan recipes to create a crisp pastry base.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Bacon and onion sausage bake
Serves:
Serves 4
Ingredients
- 3 Spanish onions, peeled, cut into wedges
- 150g bacon or speck, thickly diced
- 1 tbsp olive oil
- 2 cloves garlic, sliced
- 8 sage leaves
- 8 good-quality pork sausages
- 2 tsp balsamic vinegar
- 1 1/2 cups (375ml) chicken stock
- 2 tsp honey
Method
Preheat oven to 190°C conventional (170°C fan-forced). Toss onions and bacon in oil and place in a baking pan. Season well and bake for 15 minutes. Remove from oven, add garlic and sage and stir to combine. Place sausages in a single layer on top of onion mixture and return to oven for 25-30 minutes. Turn halfway through to brown evenly.
Once sausages are done, remove to a plate and keep them warm. Place baking pan onto the stove top over medium heat. Add vinegar and stir well to deglaze the pan. After 30 seconds, pour in stock and simmer for 5 minutes. Add honey and combine well. Season if required.
Serve sausages with mashed potatoes and steamed green vegetables, with bacon and onion sauce spooned over the top.
Find related sausage recipes
Serving Suggestions
Note
- I used thick English-style pork sausages here but any good quality sausage would be fine. Thin sausages will require a shorter baking time.
- If you can't find thick-cut bacon, purchase a piece of speck and slice it to your desired thickness.
- Recipe by Greer Worsley, who blogs at Typically Red.
Tutti fruity muesli
Serves:
Ingredients
- 2 cups rolled oats
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1/2 cup coconut
- 1/4 cup sultanas
- 1/2 cup honey
- 1/2 cup oil
Method
Mix together oats, almonds, sunflower seed, and coconut in a bowl.
In a separate bowl, mix the honey and oil together and then add to the oat mixture. Stir well.
Spread onto a greased baking tray and cook on low heat (150C degrees) for 20 to 30 minutes, or until browned.
When the mixture has cooled, add the sultanas.
Chicken and pumpkin casserole
Serves:
Ingredients
- 2 tbsp olive oil
- 4 chicken thighs, trimmed and diced into large chunks
- 3 tbsp of plain flour
- 4 cloves garlic, crushed
- 1/2 cup apple cider vinegar
- 1 tsp of tarragon, dried
- 1L chicken stock
- 2 carrots, baton cut
- 2 celery sticks, sliced
- 3 cups (500g) of pumpkin peeled and diced
Method
Preheat the oven to 180°C.
Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken.
Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan.
Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
Bake for 1 1/2 hrs.
Related chicken recipes
Serving Suggestions
Note
- Deglazing the pan is a fancy term for lifting all the burnt bits off the bottom of the pan. These are packed full of flavour and contribute to the end product.
- If you have an enamel-coated cast- iron oven, (dutch oven) you will be able to make this all in one pot.
- This recipe can also be made in the slow cooker. Just get it up to the oven stage and place it in the slow cooker on high for 2 hours. This is a great way to make it if you have to go out and are don’t want to leave the oven on.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Honey-orange dairy free layer cake recipe
Serves:
Ingredients
- 2½ cups self raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 cup white sugar
- ½ cup honey
- ½ cup (125ml) vegetable oil
- 4 eggs
- Rind and juice of 3 oranges
Method
Preheat oven to 160°C (fan-forced). Grease a large baking pan liberally.
Zest oranges – retain the zest of 1 orange for icing.
Juice the 3 oranges and mix the remaining zest with the juice.
Mix eggs, honey, sugar and vegetable oil in a large bowl.
Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
Using an electric mixer, mix in the flour and orange juice/zest alternately until all combined.
Pour into greased pan.
Bake in oven for 40-50 minutes, checking after the 30 minute mark – use skewer test to affirm when cooked.
Turn out on wire rack and cool completely.
Notes
- I iced this cake with egg white (royal) icing with orange zest. It would be yummy though on its own as a teacake or with a honey glaze.
- The taste of this cake is mellow and warm due to the inclusion of delicious honey.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Related orange cake recipes
Serving Suggestions
Note
Homemade rice puff slice
Serves:
Makes 16
Ingredients
- 6 cups Rice Bubbles
- 1/2 cup 100s and 1000s
- 1 pkt (250g) marshmallows
- 125g unsalted butter, melted
Method
Grease and line a 16cm x 26cm slice tray. Chop 1 cup of marshmallows and combine in a large bowl with Rice Bubbles and 100s and 1000s.
Place remaining marshmallows with butter in a saucepan and stir over low heat until melted and combined.
Add melted marshmallow mixture to Rice Bubbles and stir until combined. Tip mixture into lined tray and press down with the back of a metal spoon. Refrigerate until set.
Cut into 16 bars. Store in an airtight container in the fridge.
Find more Fridge Baking ideas:
Serving Suggestions
Note
- Variations include using Coco Pops for a chocolatey twist 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.
Halloween ghost cupcakes
Serves:
12 cupcakes
Ingredients
Method
Spread each cupcake with buttercream icing.
Pop one mini meringue kiss on top of each cupcake.
Use the black writing icing to draw a ghostly face onto each meringue.
Find more related Halloween recipes:
Serving Suggestions
Note
- Try and make these cupcakes close to serving time so the meringue kisses stay fresh and crunchy.
- You can buy meringue kisses in the bakery department of the supermarket.
Anzac brownies
Serves:
12
Ingredients
Base
- 1/2 cup quick cooking oats
- 1/2 cup flaked coconut
- 1/2 cup plain flour
- 1/4 tsp bicarbonate soda
- 1/2 cup brown sugar
- 1/3 cup butter, melted
- 20ml (1 tbsp) golden syrup
Brownie
- 60g (1/4 cup) butter
- 115g dark chocolate
- 2 large eggs, at room temperature
- 2/3 cup (160g) caster sugar
- 2.5ml (1/2 tsp) pure vanilla extract
- 3/4 cup plain flour
Method
Step 1. Preheat oven to 180°C conventional (160°C fan-forced). Line a slice tin with baking paper and set aside. In a bowl, combine the oats, coconut, plain flour, bicarbonate soda, butter and golden syrup.
Step 2. Press mixture into the tin and bake for 8-10 minutes. Remove and leave to cool in the pan.
Step 3. Reduce the oven temperature to 160°C conventional (140° C fan-forced). In a pan, melt the butter and chocolate together over a low heat. Remove from heat to and leave to cool. In a bowl whisk together the eggs, sugar and vanilla and then whisk in the chocolate mixture. Fold in flour with a spatula. Pour brownie mixture over Anzac biscuit layer. Return to the oven and bake for 15-20 minutes. Remove from oven and leave to cool entirely before slicing.
Find related Anzac recipes
Serving Suggestions
Note
- Instead of using a pan, you could melt the butter in a cup in the microwave for 1 minute on high, sit the chocolate in it for a minute and then stir.
- The brownie is done when it has a shiny cracked appearance on top.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Snowman pizza
Serves:
Makes 4
Ingredients
- 1 1/2 cups (375ml) warm water
- 1 tsp honey
- 2 tsp (7g sachet) yeast
- 4 cups (600g) plain flour
- 1 tsp salt
- 1/4 cup (60ml) olive oil
- 1 cup tomato pasta sauce
- 250g pkt shredded pizza cheese
- 1 carrot
- 28 black olives
Method
Step 1. Combine water, honey and yeast in jug or bowl. Set aside for 3-4 minutes until foamy. In the bowl of a stand mixer with a dough hook, combine flour and salt. Add yeast mixture and olive oil and knead for 10 minutes until dough is soft and elastic. Place in a large oiled bowl, cover with a tea towel, and set aside in a warm place for 1 hour until doubled in size.
Step 2. Preheat oven to 250°C (230°C fan-forced). Knock back dough, turn out onto a floured surface and divide into four even portions. Working with one portion at a time, divide it in half, and then divide one half again into two uneven pieces, approx one-third and two-third. Roll these three balls out into three circles. Line a large tray with baking paper. Place the largest circle on the bottom half of the tray. Place the medium-sized circle just overlapping. Place the smallest circle on top to form the head.
Step 3. Spread some of the tomato sauce over the three circles of dough. Sprinkle with cheese. Cut carrot into four even wedges.
Step 4. Place two olives for eyes and five more for buttons down the body of the snowman. Place one carrot wedge for the nose. Bake for 8-10 minutes until cheese is golden and bubbly, and base is cooked through. Repeat with remaining ingredients.
Related Christmas recipes:
Serving Suggestions
Note
- If you don’t have a stand mixer, you can knead the dough by hand. Combine flour and salt in a large bowl, form a well in the centre, then add yeast mixture and oil and bring together to form a sticky dough. Turn out onto a floured surface and knead for 10 minutes until soft and elastic, adding a little more flour as required.
- If you don’t wish to make four pizzas, roll out remaining dough and par-bake for 3-4 minutes. Allow to cool, then wrap well and freeze until needed.
- This Fruit Christmas tree is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
- You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
- If you like a round shortbread disc then this Christmas shortbread can be cut into "Petticoat tails” (triangles) and wrapped.
- These Christmas snowflake biscuits are a lovely homemade gift for teachers and friends. They are decorated with pretty glitter decorations.
- These sweet Christmas gingerbread reindeer are a delicious gift to bake and give at Christmas. You can place them in cellophane bags and tie with a ribbon.
- These Cranberry and pistachio biscotti are a delicious and sophisticated homemade gift.
- These Caramel Christmas apples are a delicious take on candy apples for the festive season.
- You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
- You can make these Christmas ginger joy biscuits and thread them on string like we have. They make a delicious Christmas garland.
- These little Meringue Christmas trees are dipped in chocolate and decorated with crunchy candy canes.
- These Christmas crackles are also a fun cooking activity for kids. You can make them in mini cupcake sizes. They look like tiny Christmas puddings.
- These sweet Christmas gingerbread reindeer are a delicious gift to bake and give.
- If you like Rocky road then these Christmas rocky road bites are a delicious. Just don't forget they contain nuts so you will need to label them.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
Tandoori chicken wraps
Serves:
Ingredients
- ¼ cup tandoori paste
- 1 cup (250mL) natural yoghurt
- 500g chicken breast fillets
- 4 wraps (round flat breads)
- 2 Lebanese cucumbers, sliced
- 4 handfuls lettuce
Method
Slice chicken fillets into 2cm widths about 10cm long. Marinate chicken in combined tandoori paste and ½ cup of the yoghurt for an hour. Preheat oven to 180°C. Place chicken pieces on a baking tray lined with baking paper. Bake for 15 minutes until chicken is cooked through.
On each pieces of bread, place 1-2 pieces of chicken, top with some of the remaining yoghurt, cucumber and lettuce. Roll up as tightly as possible and slice in half to serve.
Notes:
- If you are making these for a party, cook the chicken in advance and keep in the refrigerator until needed. Just before serving, prepare wraps and slice into 5cm lengths.
- For my children, I marinate the chicken in yoghurt only and shave the cucumber (so it is barely recognisable as a vegetable).
Serving Suggestions
Note
Slow cooker chocolate fudge
Serves:
Ingredients
- 2 x blocks (375g) cooking milk chocolate, broken into pieces
- 1 tin (395g) sweetened condensed milk
- 1 tbsp butter
- 1 pkt (160g) M&M's Mini
Method
Step 1. Gather all ingredients together.
Step 2. Place chocolate, condensed milk and butter into slow cooker on high with the lid off. Stir with a metal or silicon spoon every 15 minutes until melted and turn setting down to low and continue to stir every 15 mins for the remaining time (up to 2 hours).
Step 3. Pour into a lined 20cm x 20 cm square cake tin and smooth over the top.
Step 4. Sprinkle with M&M's Mini and place into the fridge to cool for 1 hour. Cut into squares and serve.
Find related fudge recipes
Serving Suggestions
Note
- This fudge is quite firm and would be softer if you use about a quarter less chocolate.
- Moisture is the enemy of chocolate and will cause it to seize and become lumpy. Make sure you DO NOT use a wooden spoon and DO NOT put the lid on the slow cooker for this recipe.
- You could make this into white chocolate fudge by replacing the milk chocolate with white chocolate.
- If you don't have a slow cooker you could always try Fudge in a bag with the kids for a fun activity.
- Caramel fudge is a deliciously creamy alternative to chocolate fudge.
- Easy chocolate fudge can be wrapped up into tiny bite-sized pieces and given as a gift.
- 2 ingredient chocolate fudge is our most popular fudge and so easy the kids can make it.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
