Popcorn Chicken Wraps
Serves:
Makes 4 Wraps
Ingredients
- 2 chicken breasts, chopped into 2cm chunks
- flour
- 1 egg, lightly whisked
- 1 cup panko crumbs, in a shallow dish with
- 2 teaspoons taco seasoning
- 4 TipTop Supersoft or Oatilicious wraps
- large handful of shredded lettuce
- 1/2 avocado, sliced into strips
- 2 tablespoons mayonnaise
Method
Dust the chicken pieces with flour and then dip into the egg and then roll in the combined panko crumbs and taco seasoning.
Heat a film of oil in a frying pan over a moderate heat and cook the chicken until golden and crunchy and cooked through. Drain on paper towels.
Spread each wrap with mayonnaise.
Arrange lettuce, chicken and avocado close to one edge of each wrap. Fold in the ends and wrap tightly.
Cut in half to serve.
Find more Tip Top Wrap recipe ideas:
Serving Suggestions
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Melted snowmen cookies
Serves:
Makes about 20 cookies
Ingredients
Basic cookie dough:
- 1/3 cup (80g) unsalted butter, softened
- 1/2 cup (115g) caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cup (200g) plain flour
- 1/2 tsp baking powder
- pinch of salt
To decorate:
- 1 cup (150g) pure icing sugar
- licorice strips
- red cachous
- icing pens
- small coloured sweets
Method
Step 1. To make the dough; Preheat oven to 180°C (160°C fan-forced) and line two trays with baking paper. Cream the butter and sugar together with an electric mixer until pale and fluffy. Add the egg and beat well. Fold in the vanilla, flour, baking powder and salt. Mix into a dough, shape this into a disc, then wrap in plastic and let rest in the fridge for 30 minutes. Roll out and cut into circles (using a cookie cutter or the base of a glass tumbler). Transfer these to a baking tray and bake for 10 minutes or until golden.
Step 2. Let cool completely. Slice up a few licorice strips into thin strips for arms, legs, scarves, etc. Tiny dots for eyes or triangles for bow ties.
Step 3. Make up a basic white icing (just add a tiny bit of boiling water to pure icing sugar and stir, then add more water until you reach the desired consistency – should be fairly thick). Decorate the marshmallows with eyes, noses, mouths, etc. You can use an icing pen here, or just use the white icing as glue for the cachous.
Step 4. Decorate the cookies; spoon on a little white icing and spread over the surface of your cookie, then press the marshmallow down in the middle and decorate at will!
Find related sweet Christmas recipes
Serving Suggestions
Note
- Add a few tablespoons of cocoa powder to the cookie dough mixture for chocolate bases for your snowmen.
- 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 tree brownies in one giant round and just slice and ice. They are easy and perfect for chocolate lovers.
- 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.
- You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
- If you like jelly beans then this Jelly bean Easter bark could be shaped into Christmas baubles and given as gifts.
- These Tiny Teddy Santa sleigh lollies are a fun cooking activity to make at Christmas with your family.
- These cute Reindeer cupcakes use pretzel and Jaffas for Rudolph’s nose.
- You can make these Christmas ginger joy biscuits and thread them on string to create a Christmas decoration.
- These Gingerbread families are made with a traditional gingerbread recipe and decorated with Royal icing.
- 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.
Spicy lamb wraps
Serves:
Ingredients
- 500 grams trim lamb loin
- 1 teaspoon garlic, minced
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon allspice, ground
- 1 tablespoon honey
- 1 tablespoon lemon juice
- olive or canola oil spray
- 4 rounds Lebanese bread
- 100 grams low fat hummus
- 2 cups lettuce, shredded
- 200 grams tabouli
- 130 grams can corn kernels, drained
- 2 tomatoes, halved and sliced
- 1 red onion, thinly sliced
- 1/3 cup MAGGI Chilli Sauce
Method
Place lamb, garlic, spices, honey and juice in a nonmetallic bowl, toss to coat lamb, then marinate 10 minutes.
Spray a nonstick frying pan with oil and heat.
Cook lamb in 2 batches over high heat until browned and tender.
Remove from pan
Allow to stand for 5 minutes before slicing thinly.
Place bread on a flat surface.
Divide hummus between bread and spread evenly to cover the centre of the bread.
Top with lettuce, tabbouli, corn and tomato.
Arrange lamb along centre, top with onion and roll up firmly to enclose.
Place wrap in a heated sandwich press and cook for 3–5 minutes or until bread is crisp.
Or, grill lightly on both sides.
Cut in half and drizzle with chilli sauce.
Serve with salad.
Serving Suggestions
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Snickers rocky road
Serves:
Ingredients
- 4 x 60g snickers bars, coarsely chopped
- 1 cup rice bubbles
- 150g chopped marshmallows [or use the small ones whole]
- 1 cup roasted peanuts
- 2tsp oil
- 400g cooking chocolate
Method
Melt chocolate with the oil
Mix other ingredients into melted chocolate
Pour into lamington tray and set in fridge
Cut into fingers and enjoy.
Serving Suggestions
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Blackberry shortcake
Serves:
Serves 8-12
Ingredients
- 2 cups (300g) plain flour
- 1 tbsp baking powder
- 1/4 cup (60g) caster sugar
- 1/2 cup (125g) unsalted butter, chilled and diced
- 1 egg, lightly beaten
- 1/3 cup (80ml) milk
- 1 small carton (300ml) cream
- 2 tsp icing sugar
- 1 tsp vanilla essence
- 1-2 punnets blackberries
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line a 20-22cm cake tin.
In a large bowl, mix together flour, baking powder and sugar. Rub in butter using fingertips until mixture resembles breadcrumbs. In a separate bowl, whisk together egg, milk and 1/3 cup (85g) of the cream. Pour over flour mixture and stir with a wooden spoon until just combined.
Place mixture into prepared tin and smooth down evenly. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and allow to cool slightly in the tin, then remove to a rack and cool completely. Meanwhile, whip remaining cream (215g) with icing sugar and vanilla.
Using a serrated knife, carefully cut the cake in half horizontally. Spread the bottom half with the whipped cream mixture. Distribute blackberries evenly over the cream. Gently place the top half of the cake onto the top and serve.
Find more delicious cake recipes:
Serving Suggestions
Note
- This cake is best eaten the day it is baked.
- Alternate with any type of berry that is available – raspberries would be heavenly!
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Osso Bucco
Serves:
Ingredients
- 3-4 veal shins (osso bucco cut, approx 1.8 kg)
- half a cup plain flour
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 400g can whole tomatoes, drained and diced
- half a cup white wine
- 4 cloves garlic, chopped
- 8 semi-dried tomatoes, halved
- 2 cups chicken or beef stock, this amount could vary depending on size of your slow cooker
- 2 sprigs rosemary (optional)
Method
Season meat with salt and pepper then cover with flour, shaking off excess.
In a large frying pan, melt butter and oil together and sear meat one piece at a time.
Place veal shins in a slow cooker add diced tomatoes and turn on to HIGH.
Meanwhile, remove excess oil and butter from pan and add wine, garlic, semi-dried tomatoes, stock and rosemary sprigs.
Bring to a boil then pour over meat in slow cooker; making sure meat is just covered with liquid.
Place lid on, turn down to LOW and cook for 9 hours.
Turn off cooker and remover meat. For a thicker sauce pour liquid into a saucepan and bring to a simmer for 15 minutes.
Notes
- If you have a large slow cooker you my not need as much stock; just make sure the meat is only just covered.
- If you dont want to boil the sauce afterward for so long then simply thicken with cornflour or arrowroot.
- You can garnish this meal with a sprinkle of the classic Italian gremolata (finely chopped parsley and lemon rind).
- When cooking meat like this, I like to get as much flavour from it as possible so taking the extra 20 minutes in the beginning to sear the meat will give you a wonderful flavour in the end.
- Traditionally Osso Bucco is served with saffron rice. Mashed spuds and couscous also work beautifully, especially when served with steamed broccoli and beans.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
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Anzac muffin
Serves:
Ingredients
- 1 1/4 cups milk
- 100g butter
- 4 tbsp golden syrup
- 1 tsp baking soda
- 2 cups flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 2/3 cup brown sugar
- 1/2 cup dessicated coconut
- 1 egg
- 1/2 cup brown sugar (topping)
- 1/2 cup rolled oats (topping)
Method
In a medium saucepan, heat the milk with the butter and golden syrup. Bring to the boil and whisk in the baking soda. Set aside to cool.
Preheat the oven to 180°C/160°C fan-forced. Line a 12-cup muffin tin with paper and set aside.
In a bowl, combine the flour, oats, baking powder, brown sugar and coconut.
Whisk the egg into the milk and butter mixture.
Fold the wet ingredients into the dry ingredients, folding until just moist. Divide the mixture evenly between the muffin cups.
In a bowl, combine the brown sugar and rolled oats for the topping. Spoon topping evenly over each muffin cup. Bake for 15-20 minutes.
Cool in the tin for 5 mins and then let cool on a wire rack.
Notes
- Make sure your milk and butter mixture is cooled well before you add the egg, otherwise you will just get scrambled eggs.
- Do not overmix the ingredients as overmixing creates a “tough” muffin.
Find more muffin recipes:
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Homemade Cherry Ripe bars
Serves:
Makes 8 bars
Ingredients
- 200g dried cranberries
- 100g sultanas
- 1 1/4 cups (100g) desiccated coconut
- 200g good quality milk chocolate (not cooking chocolate)
Method
In a blender or food processor, pulse cranberries, sultanas and coconut together until they form a well combined, thick and sticky mixture.
Scrape the mixture out onto a piece of baking paper, then gently press together to form a large disc shape. Cover with another piece of baking paper and use a rolling pin to shape into a rectangle about 10cm wide x 25cm long x 1cm thick (approx). Place in the fridge to harden – this may take up to an hour.
Remove from fridge and place on a large chopping board, then use a sharp knife to halve, then quarter and finally trim the rectangle into 8 even-sized bars.
Melt chocolate in a heat-proof bowl over a saucepan of boiling water, stirriing continuously. Dollop half of the chocolate on top of the bars and use a knife to smear evenly across all of them. Run a butter knife between each bar before putting them back into the fridge so the chocolate sets. This should take 30 minutes.
Once the first coat of chocolate has set, turn the bars upside down, reheat the remaining chocolate and repeat the coating process. Be sure to run the knife between each bar so that they don’t stick together.
Store in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions
Note
- You can also try this recipe with dark chocolate or milk chocolate.
- If you don't like coconut, just leave it out or add some nuts instead.
- Chocoholics will also really enjoy the richness of these amazing Tim Tam brownies.
- This heavenly Toblerone cheesecake does not require baking, making it the perfect summer dessert.
- A little bit naughty but oh so nice! This Mars Bar mud cake is an absolute cinch to make.
- Lovers of chocolate spread will appreciate the magic of this Homemade Nutella. So much tastier than the shop-bought variety!
- Looking for a divine cake for a special occassion? Nothing beats the orange-choc combination in this Jaffa fudge cake.
- Spoil your party guests with a tray of these seriously good Crispy Mars Bar balls. But be warned, one will never be enough!
- For a mouth-watering twist on a traditional cupcake, give these Honeycomb tower cupcakes a go. Sweet AND crunchy.
- These Easy Oreo truffles have just 3 ingredients, but are totally divine. The kids will love them too!
- Bake, ice and serve this Coca-Cola cake in the pan, for a delish afternoon tea treat that will melt in your mouth.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
Easy five cup loaf
Serves:
Ingredients
- 1 cup self-raising flour
- 1 cup brown sugar
- 1 cup dessicated coconut
- 1 cup sultanas
- 1 cup milk
Method
Pre-heat oven to 180°C. Line a loaf tin with baking paper and set aside.
Mix all ingredients in a bowl.
Pour into lined tin.
Bake for 40-45 mins until cake springs back when lightly touched in the centre.
Find related cake recipes
Serving Suggestions
Note
- This is a favourite for lunch box treats at my place.
- Make sure you don’t let it stand before it goes into the oven or all the sultanas will sink to the bottom.
- This is a recipe that you can whip up from pantry ingredients. Keep this recipe in your bag of tricks for when the budget is running low.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Kid friendly san choy bow
Serves:
Ingredients
- 1 tbs peanut oil
- 2 garlic clove (crushed)
- 2 cm ginger (grated)
- 1 onion (finely chopped)
- 1/2 red capsicum (chopped)
- 500 g pork mince
- 1 carrot (coarsely grated)
- 2 cup Chinese cabbage (finely sliced)
- 2 tbs light reduced-salt soy sauce
- 2 tbs sesame oil
- 1 cup unsalted peanuts (roasted)
- 1 iceberg lettuce
Method
Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 2-3 minutes whilst stirring until softened. Add pork, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
Reduce heat, add carrot and cabbage and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes. Stir in soy sauce, sesame oil and peanuts. Allow mixture to cool a little.
Rinse and trim the base from the lettuce. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.
Put pork mixture in middle of table and let everyone help themselves to fill their lettuce leaf cups.
Find more recipes for your kids will love:
Serving Suggestions
Note
- This recipe can be spiced up for adults if need be but kept plain for the kids. I like to grate the onion and carrot or chop it finely so it ‘disappears’ in the final dish. And even though there looks to be a lot of cabbage, you’ll be surprised how it condenses down to nothing.
- You can change the pork mince for chicken mince, if you prefer.
- Stir in 1 cup cooked thin noodles at the end if you prefer a dish with more carbs. This works well if you have enough for leftovers the next day. Or serve the san choy bow with a bowl of steamed basmati rice which has a lower GI.
- This recipe was created by Catherine Saxelby for Kidspot, New Zealand’s best recipe finder.
Spaghetti with creamy ham sauce
Serves:
Ingredients
- 500 grams spaghetti
- olive or canola oil spray
- 1 onion, finely chopped
- 150 grams button mushrooms, quartered
- 1 tablespoon garlic, minced
- 1 tablespoon cornflour
- 375ml CARNATION Light & Creamy Evaporated Milk
- 200 grams lean ham, cut into strips
- 1 tablespoon fresh parsley, chopped
- freshly ground black pepper, to taste
Method
Cook pasta according to directions on pack, drain.
Spray a frying pan or wok with oil and heat.
Add the onion and mushrooms and cook over medium heat for 3 minutes or until soft.
Add garlic and cook for 1 minute.
Put the cornflour into a small bowl and gradually add 1/4 cup CARNATION Light & Creamy Evaporated Milk, stirring until smooth.
Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan then gradually add the cornflour mixture, stirring constantly. Keep stirring until the sauce boils and thickens.
Stir in ham and parsley, season to taste.
When the pasta is al dente, drain and return to the saucepan.
Add the sauce and toss through the pasta.
Serving Suggestions
Note
Meatballs with couscous
Serves:
Ingredients
- 600g beef mince
- 2 tablespoons tomato paste
- 2 tablespoons water
- half a cup breadcrumbs or cornflake crumbs
- 2 cups beef stock
- 2 cups couscous
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- half a cup flat leaf parsley leaves, chopped
Method
Combine mince, tomato paste, water and crumbs in a large bowl. Mix well and form 2 tablespoonfuls of mixture into small meatballs. I made about 20 meatballs.
Heat a non-stick frypan to medium heat. Add oil and cook meatballs until browned on all sides and cooked through, about 10 minutes.
Bring stock to the boil in a small saucepan, stir in couscous and spices and turn off heat. Leave to absorb stock for 5 minutes, then use a fork to separate the couscous grains, stir in oil and parsley.
Serve meatballs with couscous.
Notes:
- The sweet-spicy couscous is a nice contrast to the meatballs. I make these meatballs quite plain so that my kids will eat them. Leftover meatballs can be reheated the next night and presented as mini cheeseburgers.
- Try serving the meatballs with toothpicks on the side the kids will have a ball (pardon the pun) stabbing the meatballs, dropping them on the floor etc.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Arrowroot faces
Serves:
Ingredients
- packet of Arrowroot biscuits
- icing sugar
- colouring
- lollies of any kind
Method
Make up the icing sugar as per the instructions. Seperate into little dishes and add a different colouring into each dish for different coloured icing.
With either a butter knife or the back of a spoon, spread icing over the flat side of the biscuit and then decorate with whatever lollies the kids desire – you can make great faces with jelly beans!
Once the icing sugar has been made, this is so easy for young kids to make on their own and they love creating as many designs or characters as they can.
Serving Suggestions
Note
Meatloaf with tangy tomato sauce
Serves:
Ingredients
- 750g premium mince
- 1 brown onion, finely diced
- 1 carrot, grated
- 1 egg, lightly beaten
- 1 cup cooked rice or 1 cup dried breadcrumbs
- 1/3 cup tomato sauce
- small handful chopped parsley
- 1/4 cup HP sauce
Tangy tomato sauce:
- 2 tbsps olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, peeled and crushed
- 1 x 400g tin diced tomatoes
- 1/4 cup malt vinegar
- 1 tbsp brown sugar
Method
Preheat oven to 200°C or 180°C fan-forced. Lightly grease a loaf tin with olive oil and set aside.
In a medium-sized bowl combine mince, onion, carrot, egg, rice, tomato sauce, parsley with some salt and pepper. Mix with hands until well combined. Place into loaf tin and press down to flatten. Pour HP Sauce over the meatloaf then place in the oven for 40 minutes.
Meanwhile, make the tangy tomato sauce: In a medium-sized saucepan, heat olive oil over a medium heat. Add onion and cook until softened. Add garlic and stir, being careful not to burn. Pour in tinned tomatoes, vinegar and sugar.
Simmer for 5 minutes. Season with salt and pepper to taste.
Slice meatloaf and spoon tomato sauce over. Serve with steamed baby potatoes and green vegetables.
Find related mince recipes
Serving Suggestions
Note
- You can put this meatloaf on sandwiches the next day.
- This will freeze well but if you cut it into portions it will defrost faster.
- This recipe was created by Charlie Louie
Eggs in a frame
Serves:
Ingredients
- 1 egg
- 1 piece of bread
- butter/margarine
Method
Cut out the centre of a slice of bread with a biscuit or cookie cutter. Butter bread generously on both sides. In a frying pan, brown bread frames on both sides.
Crack the egg into the centre of the bread and cook slowly for a few minutes then cover the pan until the white starts to set.
Sprinkle lightly with salt. Lift out carefully and serve.
Find more:
Serving Suggestions
Note
Brown sugar porridge
Serves:
Ingredients
- 1 tsp roughly chopped walnuts (about 1-2 walnut halves)
- 1/2 cup rolled oats
- 1/2 cup low fat milk
- 1/2 – 3/4 cup water
- 1/4 tsp vanilla extract
- 1 cup pie apples
- 1 ½ tsp brown sugar
Method
Place walnuts into a small frypan and cook over a low heat until brown and fragrant. (Keep an eye on them as nuts burn very quickly. If you think you’ll eat this more often, toast a batch of nuts and keep them in an airtight container).
Place oats, milk, ½ cup water and vanilla extract into a small saucepan and cook over a medium-low heat for 5-6 minutes. Add more water if porridge gets too dry. I like my porridge creamy and loose and so I use a little more water.
While porridge is cooking, heat apples and keep warm. Once porridge is cooked, pour into a bowl and top with apples, brown sugar and toasted nuts.
Serving Suggestions
Note
- Make sure you use traditional oats and not quick oats for this recipe.
- You can replace the apples with any tinned fruit of your choice
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.
Find more breakfast recipes
Beef, ale and barley stew
Serves:
Serves 6
Ingredients
- 2 tbsp olive oil
- 1kg chuck steak, cut into 3cm dice
- 2 brown onions, diced
- 2 cloves garlic, crushed
- 3 carrots, sliced
- 2 sticks celery, diced
- 2 bay leaves
- 1 stalk rosemary
- 1 cup pearl barley
- 330ml bottle pale ale
- 3 cups (750ml) beef stock
Method
Preheat oven to 180°C (160°C fan-forced).
Heat oil in a large oven-proof saucepan or casserole dish over high heat. Season beef well with salt and pepper, then brown in batches. Remove to a plate.
Lower heat and add onion, garlic, carrots and celery and cook for 3 minutes, stirring well. Return meat to saucepan with herbs and barley. Pour over ale and allow to bubble up and simmer for 2 minutes.
Add stock, bring to the boil, then cover with a lid and place the saucepan in the oven. Cook for 1 1/2 hours until meat is tender. Add more stock or water if it is becoming too dry.
Serve with steamed green vegetables.
Find related casserole recipes
Serving Suggestions
Note
- Replace the beef stock with chicken stock for a slightly lighter stew.
- Barley soaks up a lot of liquid as it cooks so keep an eye on it to make sure it doesn't dry out. Add more water or stock if necessary. If you've cooked it ahead of time, you may need to add more liquid when you reheat the stew.
- Recipe by Greer Worsley, who blogs at Typically Red.
Magic reindeer food
Serves:
Ingredients
Method
Mix oats and glitter in a small bowl until combined.
Spoon into a snack-size resealable bag and seal carefully.
Print our sheet of FREE Magic reindeer food labels, cut out one label and attach to bag of oats and glitter using a stapler.
On Christmas Eve, sprinkle Magic reindeer food outside while reciting the special poem printed on the label.
Snuggle down in bed and listen out for sleigh bells!
Serving Suggestions
Note
- Be sure to use edible glitter (the sort that you can decorate cakes with) as craft glitter can be harmful to wildlife.
- If you prefer, add bird seed and small diced carrots to the oats instead of the edible glitter.
- If Christmas Eve is damp, sprinkle your Magic reindeer food on grass, not a pathway or paved area as the rain could turn your glittery oat mix into porridge!
- This recipe was created by Ruth Devine for Kidspot, New Zealand’s best recipe finder.
Tabouli salad
Serves:
Ingredients
- 1 1/2 cups of cooked couscous
- 100g of tomato paste
- 1 stick of celery, diced
- 1 red capsicum, diced
- A few green olives halved
- A little bit of cheese (swiss or edam) diced
- 1 tbsp of mint
- 1 apple granny smith, diced
- Spring onion or red onion, diced
Method
Cook couscous according to directions on the packet.
Mix all ingredients and refrigerate a few hours.
Serving Suggestions
Note
Easy chocolate brownies
Serves:
Ingredients
- 300g butter
- ¾ cup cocoa
- 2 ½ cups brown sugar
- 3 eggs
- 1 ½ cups flour
- 1/4 packet milk choc bits
- 1/4 packet white choc bits
Method
Preheat oven to 180ºC. Line the base of 18cm x 23xcm slice tin with baking paper.
Place butter and cocoa in large bowl and heat in microwave until butter is melted, stir. Add brown sugar and mix well.
Add eggs and flour, – 1 egg and ½ cup flour at a time – making sure to mix after each addition. Add choc bits and combine.
Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto wire rack.
Dust with icing sugar when cool. Nice served warm as a dessert with berries.
Serving Suggestions
Note
Honeyed chipolatas with tomato and ginger jam
Serves:
Ingredients
Jam:
- 1/4 cup olive oil
- 1 x 400g tin chopped tomatoes
- 2 onions, diced
- 1/4 cup ginger, diced
- 2 garlic cloves, finely chopped
- 1 cup red wine vinegar
- 1 cup brown sugar
Sausages:
- 1kg chipolata sausages
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp honey
Method
To make the jam, heat the olive oil in a saucepan over medium-high heat; add tomato, onion, ginger and garlic and cook, stirring regularly for about 5 minutes. Add the red wine vinegar and brown sugar and cook for about 35 minutes. Season to taste.
While the jam is cooking, preheat oven to 200°C or 180°C fan-forced. Place sausages in a baking tray lined with baking paper, mix remaining ingredients together and then pour over the sausages. Bake for about 25 minutes.
Notes:
- I often turn to this recipe when we have friends over for an early dinner and have to serve a toddler’s setting before the adults sit down to eat. It’s also a hit for parties when you want to serve something fairly substantial with drinks. Everyone seems happy to have these sausages and jam together in a nice bread roll, plus, everything is done in advance so all you have to do is put the oven on.
- Lining the baking tray with paper will give you a quick wash up.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Find related sausage recipes
Serving Suggestions
Note
Meatball & Tzatziki Wraps
Serves:
Makes 4 Wraps with left over meatballs.
Ingredients
- 1 onion, very finely chopped
- 1 clove garlic, finely chopped
- 500g beef mince
- ½ teaspoon dried oregano
- ¾ cup fresh breadcrumbs
- 1 tablespoon tomato sauce
- 1 egg
Tzatziki
- ½ cup plain yoghurt (the thicker the better)
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh mint
- generous pinch of salt
- 4 Tip Top Supersoft or Oatilicious wraps
- large handful of shredded lettuce
- ¼ telegraph cucumber sliced into wedges
- drizzle of tomato sauce (optional)
Method
Combine the onion, garlic, mince, oregano, breadcrumbs, tomato sauce and egg in a bowl and mix well. If the mixture is too wet to form into balls then add some more breadcrumbs. Season with salt and pepper.
Form the mixture into walnut sized balls.
Heat a film of oil in a frying pan and cook meatballs until well coloured and cooked through. Drain on paper towels.
Mix the tzatziki ingredients together in a small bowl.
Distribute the lettuce between the wraps and then top with 3 meatballs, a sprinkling of cucumber and a drizzle of yoghurt and tomato sauce.
Fold in the ends and wrap into a parcel.
Find more Tip Top Wrap recipe ideas:
Serving Suggestions
Note
- Recipe makes 24 meatballs
Tomato and ricotta tartlets with thyme oil
Serves:
Ingredients
- 250g baby roma tomatoes
- 3 cloves garlic
- 20ml (1 tbsp) olive oil
- 250g ricotta
- 1 tbsp parmesan, grated
- 1 tbsp parsley, finely chopped
- 2 sheets frozen puff pastry, thawed
Thyme oil:
- 1 tsp thyme leaves, finely chopped
- 1 tbsp extra virgin olive oil
- salt
Method
For thyme oil, combine ingredients and set aside.
Preheat oven to 170°C conventional (150°C fan-forced). Halve tomatoes and place in a single layer on a baking tray. Flatten garlic cloves with the side of a knife, then nestle them in amongst the tomatoes. Drizzle with olive oil, season well and bake for 30 minutes.
In a bowl, combine ricotta, parmesan, parsley and seasoning.
Increase oven temperature to 190°C conventional (170°C fan-forced).
Cut pastry into four squares, approximately 15cm, and place on a lined baking tray. Cut 1.5cm strips from remaining pastry and layer around edge of each square. Spread ricotta mixture evenly in centre of each square.
Top with slow-roasted tomatoes and bake for 20-25 minutes or until pastry is puffed and golden.
Serve drizzled with thyme oil.
Related vegetarian recipes
Serving Suggestions
Note
- You can roast the tomatoes ahead of time and store them in the fridge.
- Roast extra tomatoes and use the leftovers stirred through pasta or in a salad.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Roasted pumpkin, garlic and ricotta lasagne
Serves:
Ingredients
Lasagne
- 1kg pumpkin, peeled and sliced (about 1 cm thick)
- 1 tsp allspice
- 1 bulb garlic, cloves separated but skin still on
- Oil spray
- 6 fresh lasagne sheets
- ¼ cup finely grated parmesan
Ricotta sauce
- 500g light ricotta
- Flesh from the roasted garlic cloves
- 1 egg
- 2/3 cup light milk
- Pinch nutmeg
- 8-10 sage leaves, finely sliced
- Salt and pepper
Method
Preparing the ingredients:
Heat oven to 200°C or 180°C fan-forced and line two baking trays with baking paper.
Lightly spray pumpkin slices with oil spray and sprinkle over allspice.
Lay out on baking trays and add garlic cloves.
Roast for 25-35 minutes until pumpkin is soft. Keep an eye on the garlic cloves – you don’t want them to roast dry because you need the lovely soft flesh for the ricotta sauce. Allow to cool slightly.
Making the ricotta sauce:
Whisk ricotta, flesh from the garlic cloves (just squeeze them and the flesh will drizzle out – discard the skins) and egg together.
Add milk and nutmeg and whisk until well combined. Stir through sage leaves and season well with salt and pepper.
Assembling and cooking the lasagne:
Spray a baking dish lightly with oil and line with two lasagne sheets.
Top with pumpkin and one third of the ricotta mixture.
Add another layer of lasagne sheets and top with pumpkin and ricotta.
Repeat the process once more finishing with ricotta mixture.
Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes.
Remove from oven and allow to sit for 5 minutes before sprinkling over parmesan.
Notes
- I’ve used a shallow square baking dish but use whatever you’ve got. It’s not a really high lasagne so about 28cm long x 20cm wide x 6cm deep should do it.
- Recipe written by Jay Rogers from The Moodie Foodie.
Serving Suggestions
Note
