Allergen: Contains Gluten

Munchable movie snacks

Family movie night is a great way to get the whole family together and relax at the end of the working week. Find a great movie, gather your loved ones but wait a minute, where are the snacks? You’re going to need supplies my friend and sometimes a bowl of popcorn just won’t cut it!

Super hungry?

If the family’s really hungry you will need something substantial. Nachos with gooey melted cheese is a popular choice. Toasted sandwiches will be a winner and soup with bread is a great winter warmer. Or why not try to make a stir fry and serve it in noodle boxes with disposable chopsticks and don’t forget the home made pizza. The tummy fillers will leave them happy and satisfied.

Sweet savers

The candy bar at your house can be just like the one at the cinema. Make your own choc tops ahead of time by scooping ice cream into sugar cones and dipping in homemade ice magic. Package some honey popcorn in little paper bags and pop them in a basket ready for interval. Get the fixings ready for hot chocolate and throw in some big marshmallows. You can pack disposable cups with mixed lollies (don’t forget the Jaffas) and buy some cans of drink and a packet of straws so the cleanup is easy on you.

Savoury snacks

Some people just don’t have that sweet tooth and they love a savoury or spicy snack for the movies. Make your own crunchy potato chips at home and give them a generous shake of sea salt and balsamic vinegar. Grab a bag of mixed nuts, sprinkle them with Cajun seasoning and roast them in the oven for 10 minutes. A nice cheese plate will serve the more discerning palate and it’s a great match with a glass of wine for Mum and Dad (hello it is Friday night isn’t it?)

Healthy eats

If the order of the day is healthy snacks, you can make special berry smoothies, have air popped popcorn, fruit kebabs and pack a tasty low-fat chicken salad into noodle boxes too. A cute little plate of vegies and individual dipping cups will have the kids sitting still for a while.

Movie night is a great time for your family to relax. With a little planning you can have them looking forward to this special night every week. Family, food and friends all equals fun!

Tip

Movie snacks are all about relaxing. Shared platters tend to have people bobbing up and down all the way through the movie, so opt for single serves instead. Movie night is a great night to get the disposable plates and cutlery out so Mum can just scoop it all up into a garbage bag and the washing up is done.

Orange cake

Orange cake

Serves:

Ingredients

  • 125g butter, softened
  • 1 cup caster sugar
  • Zest and juice of an orange
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-raising flour
  • ¼ cup milk

 

Icing

  • 1½ cups icing sugar
  • 1 tablespoon orange juice

Method

Preheat oven to 180°C. Grease and line a 20cm square or round cake tin.

Place all ingredients in a mixing bowl and beat on low speed until just combined.

Increase speed and beat until smooth.

Pour into prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a cake tray to cool.

To make the icing, combine icing sugar and enough orange juice to make a smooth paste.

Spread icing onto cold cake.

Notes:

  • This is a great, quick cake to make and is perfect for afternoon tea and for lunch boxes.
  • You will get a flatter cake using the square tin, but then it is easy to cut into squares for lunch boxes.
  • Can be mixed in a food processor.
  • I like to add some orange zest to the icing, but that depends on your children’s ‘bit’ tolerance.
  • Recipe created by Melissa Hughes for Kidspot. 

Serving Suggestions

Note

Vanilla cupcakes

Vanilla cupcakes

Ingredients

  • 200g butter, softened
  • 1å_ cups caster sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3 cups self-raising flour, sifted
  • 1å_ cups milk

Method

Preheat the oven to 180å¡C or 160å¡ fan-forced. Line 2 x 12-cup cupcake tins with patty pans and set aside.

Using an electric mixer, beat the butter until pale. Add the sugar and beat until the mixture is creamy.

With the mixer still running, add the eggs one at a time, beating well after each addition. Add the vanilla and mix until well combined.

Add the flour and milk alternately, a little at a time, mixing until combined.

Spoon the mixture into the patty cases and bake for 18-20 minutes, until cooked and golden-brown.

Notes:

  • To make orange-flavoured cupcakes, omit the vanilla and add the finely grated zest of an orange, and replace å_ a cup of the milk with freshly squeezed orange juice.
  • To turn these into chocolate cupcakes, omit the vanilla and add å_ cup of sifted cocoa.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Birthday layer cake

Make a really BIG impression with this colourful birthday layer cake! It’s actually quite simple – all you need to make the layers are two packet mixes and some buttercream icing.

Ingredients

  • 2 x (600g) Betty Crocker Vanilla Cake mixes
  • 6 eggs
  • 2/3 cup (160ml) vegetable oil
  • 2 cups (500ml) water
  • 1/8 tsp of each: pink, blue, green, yellow food colouring

Vanilla buttercream icing

  • 500g butter, softened
  • 1kg icing mixture, sifted
  • 2 tsp vanilla extract
  • 1/3 cup (80ml) milk

Method

Step 1. Preheat oven to 180å¡C conventional (160å¡C fan-forced). Grease and flour 3 round 20cm cake tins.

Step 2. Mix one cake mix according to directions and divide this mixture into 3 bowls.Tint each with 1/8 tsp of each colour (I used pink, green and blue). Mix well and pour into cake tins. Tap tins to distribute mixture evenly.

Step 3. Bake in the oven for 18 minutes or until cakes bounce back when touched in the centre. Remove from oven and cool in the tin for 10 minutes and then turn out onto wire racks to cool further. While the cakes are baking, mix the second cake mix and tint (I used yellow and a combination of half pink and half blue food colouring to make mauve). Leave the third cake uncoloured. Grease and flour clean tins and pour mixture into each tin. Bake in the oven for 18 minutes or until cakes bounce back when touched in the centre.

Step 4. Remove from oven and cool in the tin for 10 minutes and then turn out onto wire racks to cool further. When cooled, using a serrated knife, slice tops off so the cakes are of even thickness.

Step 5. Place butter into a mixer and beat well until pale and fluffy. This will take quite a while and the longer you beat it the paler in colour it becomes. Gradually beat in the icing mixture, 1/2 cup at a time until all mixed in. Add vanilla extract and mix well. Add milk a little at a time until the mixture is light and fluffy. Place a little icing on the base of your serving plate and lay a cake round on the plate.

Step 6. Add 1/2 cup of icing to the top and spread evenly. Repeat until all layers are stacked.

Step 7. Use remaining icing to ice the sides and top.

Step 8. Sprinkle the top with your favourite sprinkles and serve.

Birthday layer cake

Notes:

  • At first you may think that the cake layers are too small and this cake won’t work but when you stack them up you realise this cake is HUGE!
  • Make sure that you measure out the icing amounts as you move from layer to layer as there is just the right amount in this recipe and having the same amount between layers.
  • You can make up your own colour palette
  • This cake was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find more birthday cake recipes

Serving Suggestions

Note

Hot cross cookies

Hot cross cookies

Serves:

Makes about 24 cookies.

Ingredients

  • 1/2 cup (125g) butter, at room temperature
  • 1/2 cup (100g) brown sugar, firmly packed
  • 1/2 cup (115g) caster sugar
  • 2 eggs, at room temperature
  • 2 cups (300g) plain flour
  • 1 tsp baking powder
  • 1 cup white chocolate, roughly chopped
  • 1/2 cup milk chocolate, roughly chopped

Method

Step 1.  Cream the butter and sugars together until pale and fluffy. Then add the eggs, one at a time, beating together between each addition. Fold in the flour, baking powder, all of the milk chocolate and half of the white chocolate pieces until well combined. Divide the dough into two and shape each portion into a log. Wrap with plastic then place in the fridge to chill for half an hour. When ready to cook, slice the dough logs into rounds, about 1.5cm thick, and place on prepared baking trays.

Step 2. Preheat oven to 180°C (160°C fan-forced) and line two baking trays with paper. Bake cookies for 15 minutes or until golden brown. Then transfer to a wire rack to cool completely.

Step 3. Meanwhile, melt the remaining white chocolate in a glass bowl over a saucepan of boiling water until smooth. Spoon crosses of the melted white chocolate on top of the biscuits as per picture.

Step 4. Let the chocolate set then store in an airtight container.

 

Hot cross biscuits

Notes:

  • Swap some of the chocolate pieces for roughly chopped and toasted hazelnuts or walnuts if you prefer.
  • Add some mixed spice to the batter for extra hot cross bun flavour as well!
  • You will also love this cute Easter bunny breakfast. It is the perfect savoury start to Easter Sunday for your little ones.
  • On the day you have your Easter egg hunt you could make these cute Bunny butt pancakes. They are just like those bunnies in the garden.
  • If you love Hot cross buns you will love these Hot cross cookies. They are the perfect compromise and much faster to make than their traditional cousins.
  • These Coconut cream eggs are perfect for when you need to know exactly what is in your Easter treats. The kids will also love making these with you.
  • This Cream egg cheesecake is worthy of being the centrepieces for your special Easter dinner. It is easy to make ahead and will please the whole family.
  • These Carrot topped cupcakes are topped with sweet marzipan but don't be fooled into thinking they are all sweet. The cupcakes under the carrots have a zingy lime flavour.
  • 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.

Serving Suggestions

Note

Tomato, risoni and pesto soup

Tomato, risoni and pesto soup

Serves:

Ingredients

  • 20g butter
  • 2 leeks, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 cup boiling water
  • 1 cup risoni pasta
  • 1/4 cup basil pesto

Method

Melt the butter in a large saucepan, add the leeks and gently cook for about 5 minutes. Pour in the tomatoes and thin out with about 1/2 cup boiling water. Cook for about 10 minutes over low heat.

Meanwhile cook the pasta according to packet instructions and then drain.

Puree the soup until smooth. Pour into bowls, top with a couple of tablespoons of the pasta per bowl and pesto to taste.

Find related soup recipes

Serving Suggestions

Note

  • You can puree the soup in a blender, food processor or with a stick blender (my preference is the latter as there’s less washing up).
  • If the pesto isn’t enough of a flavour boost then you can add some stock to this soup in place of the boiling water.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Ham and pineapple calzones

All kids seem to love ham and pineapple pizzas, so the idea of folding this favourite over into a yummy little pizza pie like the ham and pineapple calzones below, is an absolute winner.

Ingredients

For the pizza dough

  • 3 tsp active dry yeast
  • 1 tbsp caster sugar
  • 1 cup (250ml) lukewarm water
  • 2 1/3 cups (400g) plain flour
  • 1/2 tsp salt

For the filling

  • 1 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes
  • 1 1/2 cups pineapple pieces, drained
  • 1 cup shredded mozzarella
  • 6 thick slices good quality ham, shredded or cut into strips

Ham and pineapple calzones

For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for five minutes or until the mixture froths a little on the surface. Add the flour and salt and bring together into a sticky dough. Now either knead this together on a lightly floured surface or use an electric mixer with a dough hook. Either way, knead for five minutes or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for one hour.

Preheat oven to 200°C (180°C fan-forced) and line two large baking trays with paper. Heat  olive oil in a frying pan over medium and cook the onion for five minutes or until soft. Add the tomatoes, lower the heat and cook for another five minutes.

To assemble; divide the dough into six or eight small balls (depending on how many calzones you would like and how big you’d like them to be. Roll one ball out to a circle about five millimetres thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of ‘steam vents’ in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.

Related pizza recipes

Serving Suggestions

Note

Thai roasted tofu with ginger, basil and chilli vegetables

Thai roasted tofu with ginger, basil and chilli vegetables

Serves:

Ingredients

  • 500 g firm tofu (soy bean curd), cut into 6 x 1.5cm thick slices
  • 3 tbsp soy sauce
  • 1 x 3 second spray oil spray
  • 2 tsp olive oil
  • 2 tbsp fresh ginger, finely grated
  • 2 individual fresh garlic, crushed
  • 90 g fresh red chilli, (2 whole), deseeded, finely chopped
  • 1/2 cup fresh mushrooms, thinly sliced
  • 1 medium green capsicum, (red), de-seeded, cut into thin strips
  • 1 cup green beans, ends trimmed, cut in half
  • 2 tbsp teriyaki sauce
  • 2 tbsp water
  • 1/4 cup fresh basil, (preferably Thai), shredded
  • 2 individual Shallot, raw, peeled, thinly sliced
  •  2 cups brown rice, boiled without salt, kept hot

 

Method

Preheat oven to 220C. Place tofu slices between several layers of paper towel. Press out excess water from tofu.

Line a separate baking tray with baking paper. Cut tofu into cubes. Place on baking tray and toss with soy sauce. Spray tofu with oil and roast in pre-heated oven for 25 minutes, or until golden. Remove from oven and set aside.

Heat oil in a large non-stick frying pan or wok over medium-high heat. Add ginger, garlic and chilli and cook for 1 minute, or until fragrant. Increase heat to high and add mushrooms and cook for 2-3 minutes. Add capsicum and beans and cook, tossing for 5 minutes, or until tender and crisp.

Add teriyaki sauce, water, basil and roasted tofu. Cook to heat through. Sprinkle with shallots and extra basil, and then serve with the brown rice.

 

Notes:

  • Any leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated in the microwave.
  • Try introducing some Asian greens to give it an extra boost of goodness. Bok Choy and Chinese broccoli work great here.
  • This recipe was written by Weight Watchers for Kidspot.

Serving Suggestions

Note

Tuna slice

Tuna slice

Ingredients

  • 1 large tin tuna, drained
  • 1 onion, diced
  • 1 cup rice, uncooked
  • 1 tin cream of celery soup
  • 1 cup cheese, grated

Method

Preheat oven to 180C.

Mix all ingredients together.

Season to taste.

Place in pie dish.

Bake for 25-30 min or until set.

 

Sweet potato cakes

Sweet potato cakes

Serves:

Ingredients

  • 1 sweet potato (kumera), sliced
  • 1 small onion
  • 1 clove garlic
  • pinch cumin
  • cornflake crumbs

Method

Boil potato till cooked, about 5 – 8 mins. Mash and let cool.

Fry finely chopped onion and garlic until brown. Add to cool potato with cumin.

Make small patties with potato mix and crumb with cornflake crumbs.

Fry in a little butter until brown on each side.

You can add lentils for a variation.

Serving Suggestions

Note

Chicken and corn pie

Chicken and corn pie

Serves:

 

Ingredients

  • 1 tablespoon olive oil
  • 700g chicken breast, medium diced
  • salt and pepper
  • 100g butter
  • 1 cup leeks, finely chopped
  • ½ cup plain flour
  • 2 cups milk
  • ½ cup cream
  • 1 cup corn kernels
  • ½ cup chives, cut into 1 cm pieces
  • 1 tablespoon lemon juice
  • 2 sheets puff pastry, thawed

Method

Preheat oven to 210°C.

Heat a large frying pan on high heat.

Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove from the pan and keep to the side.

In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.

Add flour and stir through to form a thick paste, cook for 1-2 minutes.

Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.

Add seared chicken and simmer for about 5 minutes for flavours to combine.

Remove from the heat and stir in chives and lemon juice.

Portion the pie mixture into 6-8 ramekins.

Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.

Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.

Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.

Notes

  • These are great to have in the fridge if you know you have a busy week ahead.
  • If you don’t have individual ramekins make one large pie – through, you will need to bake it for about 10 minutes longer.
  • As there’s no garlic or onion in these pies, these are perfect for breastfeeding mums!
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Wintry Superfood Salad

Wintry superfood salad

Ingredients

  • 1 tsp fresh ginger, diced
  • 1 tbsp white miso (you can use the miso soup sachets!)
  • 1 tsp honey
  • 500g pumpkin, peeled and cut into medium chunks
  • 10 baby carrots (no need to peel!)
  • 1/4 cup olive oil
  • 2 cups baby spinach, washed and dried well
  • 1 cup broccoli, cooked until tender and then cooled
  • 6 radishes, sliced thinly
  • 1 avocado, sliced
  • 50 almonds, chopped
  • a handful of fresh herbs

Dressing:

  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1/2 tbsp sesame oil
  • juice of 1 lime

Wintry superfood salad

Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper and set aside.

In a big bowl, mix the ginger, miso and the honey with 1/4 cup of boiling water. Throw in the pumpkin and the carrots and toss well so that everything’s nicely coated.

Pour the olive oil into a baking dish and then add the pumpkin and carrots. Toss well once more and bake for 30 minutes or until tender and caramelising. Lift the vegetables out of the oil and set aside.

In a big bowl, combine the spinach, broccoli, radishes, avocado, almonds, roasted pumpkin, carrots and herbs.

To make the dressing: Whisk all ingredients together well (or put them in a jar and shake them up!)

Dress the salad gently with the dressing and season well with salt and pepper.

Notes:

  • Variations: You could add some sliced seared beef, some BBQ chicken or some tofu.
  • Boost the ‘SUPER’ by adding some other fresh and healthy things – sliced mushrooms, blueberries, sprouts, shaved cabbage, pumpkin seeds, sesame seeds, sliced pear … go wild!
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder. You can follow Pip at Meet me at Mike’s or on Pinterest and Twitter.

Banana cupcakes with honey cream

Banana cupcakes with honey cream

Serves:

 

Ingredients

  • 1 ½ cups plain flour
  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1/4 tsp salt
  • 125g butter, melted
  • 2 eggs
  • 1 ½ cups mashed bananas ( approx. 4 medium bananas)
  • ½ tsp vanilla extract

Frosting

  • 125g butter, at room temperature
  • 1 tbsp honey
  • 1 1/4 cup pure icing sugar

Method

Preheat oven to 180°C (fan forced).

In a medium sized mixing bowl, add flour, sugar, baking powder, bicarb soda and salt and with a fork, mixt together until all combined, create a well in the centre.

Add the melted butter, eggs, banana and vanilla essence.

Stir through with fork until well combined.

Fill muffin pans with your cupcake papers, then spoon in the mixture until it reaches approx the half full.

Place in oven for 12-18 minutes until golden brown on top. Leave to cool.

To make the frosting, mix all ingredients together for about 5 minutes with an electric mixer, until they become silky and pale. Fill a piping bag (I’ve used Wilton 1M tip) or a ziplock bag with a corner cut off – or if you wish to ice freehand with a knife – and cover the cupcake with a swirl of honey cream.

 

Notes:

  • The unfrosted banana cupcakes are suitable for freezing.
  • These cupcakes are actually little fluffy cakes, as opposed to the muffin-like quality most banana cupcakes resemble.
  • The good news with this recipe (aside from the taste, of course!) is that there is only one fork required in the making! No pile of washing up to get through at the end.
  • Thanks to Martha Stewart for the cake recipe.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

 

Serving Suggestions

Note

Tiny Teddy Santa sleigh

Tiny Teddy Santa sleigh

Serves:

Ingredients

  • large candy canes
  • small (12g) Milky Way bars
  • 100g chocolate melts
  • Tiny Teddy biscuits, honey flavoured
  • Mini M&M's, red only
  • pretzels

Method

Step 1. Place chocolate in a glass bowl and melt in the microwave for 1 minute. Stir until melted. Place a layer of baking paper down to sit your sleighs on. Peel plastic off candy canes. Place on the sheet about 3cm apart.

Step 2. Spoon a little melted chocolate on the back of a Milky Way and sit the Milky Way on the candy canes. Adjust the canes so the hooks are standing straight up.

Step 3. Using a sharp knife, cut legs off a Tiny Teddy biscuit. Dab a little melted chocolate on the cut edge.

Step 4.Sit the Tiny Teddy on top of the Milky Way and hold until firmly attached.

Step 5. Dot a little chocolate on a red Mini M&M and stick it on the face of the Tiny Teddy biscuit.

Step 6. Break pretzels so you have 1.5cm sticks and dab a little chocolate on the bottom of each stick and place on Tiny Teddy head as antlers.

Tiny Teddy Santa sleigh

Find related Tiny Teddy recipes

Serving Suggestions

Note

  • Candy canes become sticky as soon as you expose them to air so I unwrap each one as I go.
  • Each element may not stick immediately so you may need to hold them for a second or two so they stay.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Spring rolls

Spring rolls

Serves:

 

Ingredients

  • 4 shitake mushrooms, stems removed and thinly slices
  • 50g rice vermicelli noodles
  • 300g pork mince
  • 2 tsp ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 carrot, peeled and coarsely grated
  • 50g chinese cabbage, shredded
  • 1 tsp oyster sauce
  • 2 tsp soy sauce
  • 20 sheets spring roll pastry, just thawed
  • 1 egg, lightly whisked
  • vegetable oil for deep frying

 

Cucumber dipping sauce

  • 1 cucumber
  • 80ml water
  • 60ml white vinegar
  • 50g caster sugar
  • 1 red chilli, optional

Method

Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly.

Heat a frying pan over high heat. Add pork mince and cook for five minutes until browned. Break up lumps as the meat cooks.

Add the mushrooms, noodles, ginger, garlic, carrot, cabbage and the sauces. Stir for a couple of minutes until well combined.

Remove from the heat and set aside to cool for 15 minutes.

Place one of the spring roll wrappers on a clean, dry surface. Place one tabelspoon of the pork mixture diagonally across the middle of the pastry sheet, leaving 5 cm clear on each edge.

Brush all the edges with the whisked egg. Tuck the sides of the pastry in and then roll the pastry from front to back, making sure that the end is completely sealed. You should end up with a 10 spring roll.

Continue until you have used all the spring roll wrappers.

Heat enough oil in a saucepan, deep fryer or wok so that there is at least 10cm of oil in the bottom. When the oil is hot, cook the spring rolls in batches for 3 or 4 minutes until golden brown. Remove from the oil and drain on kitchen paper before serving.

To make the cucumber dipping sauce, combine the water, vinegar and suger in a small saucepan. Bring to the boil and stir until the sugar is completely dissolved.

Remove from the heat.

Cut the cucumber down the middle lengthwise. Scoop out the seeds and discard. Dice the cucmber flesh.

Combine the vinegar mixture and the cucumber and leave to cool.

Notes:

  • I used Pampas spring roll pastry and they were really easy to use – they are lightly floured so are easy to manoevre.
  • I don’t own a deep fryer so use my wok instead. I find the wok is great because it heats the oil really quickly and because it is wide, I can cook quite a large number of spring rolls at the same time.
  • You need to make sure the oil is hot enough (a cube of bread should become golden brown in 10 seconds) before you begin cooking – otherwise you’ll end up with very soggy, oily spring rolls.
  • Take care that the oil doesn’t become too hot or you will burn your rolls. If you think it is getting too hot, turn off the stove for a minute before turning it back on again. This should be enough to bring the temperature down.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder .

Related finger food recipes:

Serving Suggestions

Note

Mini capsicum quiches

Mini capsicum quiches

Serves:

Ingredients

  • olive oil spray
  • 6 slices toast bread
  • 2 eggs, lightly beaten
  • 60ml (1/4 cup) milk
  • 1/3 cup finely chopped red and green capsicum
  • 1/4 red onion, finely chopped
  • 1/4 cup reduced-fat shredded cheese

Method

Preheat oven to 190°C conventional (170°C fan-forced). Lightly grease a mini-muffin tray with the olive oil spray. Use the rolling pin to roll out each slice of bread until thin.

Using a small heart-shaped cookie cutter, cut 2 hearts from each slice of bread. Spray both sides of the bread with the olive oil spray. Place a heart into each mini-muffin cup.

Whisk the eggs and milk together. Divide the capsicum and onion evenly between the 12 shapes. Carefully pour in the egg mixture and top each quiche with a sprinkle of shredded cheese.

Bake for 20 minutes or until set.

Find more egg recipes

Serving Suggestions

Note

  • Other topping ideas are finely diced ham and onion, olives, rocket and tomato and goats cheese.
  • These quiches will keep in an airtight container in the fridge for at least 3 days.
  • These are not suitable to freeze.
  • You should keep these cool in the lunch box with an ice pack or frozen drink bottle.
  • If you can’t be bothered cutting out shapes just cut the bread into squares. They will work just as well.
  • This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.

BBQ ribs

BBQ ribs

Serves:

 

Ingredients

  • 1 kg pork ribs (American style)
  • 1  teaspoon oregano, dried
  • 2 tablespoons soy sauce
  • half a cup BBQ sauce
  • salt and pepper

Method

Place ribs in a large bowl and sprinkle with oregano, then pour over the soy sauce. Mix with your hands to combine then cover and place in the fridge for at least one hour (up to 8 hours is OK).

To cook, preheat oven to 180C, take ribs out of fridge and lay them on a roasting tray ‰and make sure it will fit in the oven.

Pat the meat dry with paper towel to remove excess moisture. Sprinkle with a little salt and pepper then place in the oven for 15 minutes.

After 15 minutes remove the ribs and turn the oven up to 200C. With a basting brush, brush BBQ sauce liberally all over ribs, back and front. When completely covered, place back in the oven and continue cooking for a further 25 minutes.

Remove from oven and let ribs rest for five minutes then cut in between the ribs and serve with lots of paper napkins close at hand!

Notes

  • I use a Chinese BBQ sauce but you can use any type – the Chinese version is not as sweet as some of the other brands.
  • Ribs taste fantastic on the Weber; they need to be cooked with the lid on if you‰ are doing them on the BBQ. Just follow the same method as above.
  • We eat ribs for a family meal. I usually serve them with smashed potatoes and a healthy salad. These are always requested at family events!
  • Recipe created by Camilla Baker for Kidspot, New Zealand‰s best recipe finder.

Serving Suggestions

Note

Baby lamb balti pies

Baby lamb balti pies

Serves:

Ingredients

  • 6 medium starchy potatoes
  • 400g diced pumpkin
  • 1/4 cup milk
  • 2 tblsp oil
  • 800g diced lamb
  • 3 tblsp balti curry paste
  • 1 brown onion, diced
  • 420g tin diced tomatoes
  • 420g tin chickpeas, drained
  • 300ml water

Method

Peel and dice potatoes and pumpkin. Steam or boil until soft.

Drain the soft potato and pumpkin, add milk and make a stiff mash using a potato masher or fork. Then set the mash aside.

Preheat oven to 190 C

Heat oil in deep frypan or large saucepan. Add curry paste and let simmer for 1 minute, stirring frequently.

Add your lamb to the pan, stir through to cover all with curry paste. Put a lid on your pan for approximately 3-4 minutes to allow the spices to develop and penetrate the lamb.

When lamb is browned, add onion and stir until onions soften – this should take only a few minutes.

Next add to the pan the diced tomato, water and chickpeas. Cover with lid again and allow to simmer on a low heat for another 20 minutes.

Spoon the lamb mixture into your ramekins leaving about 2cm space at the top. Spoon the potato and pumpkin mash over the top of the lamb mixture and smooth out to make an even surface with either the back of your spoon or a knife.

Bake in the oven for 15 minutes or until crispy on top.

Notes:

  • If you don’t have ramekin dishes, you could put the whole mix into one large casserole dish, you will need to increase the cooking time by 5 minutes.
  • Add peas and carrot to the lamb as an option if you like, or would like the kids to eat more vegetables!
  • You can pre-make in advance and freeze if you like. If you are heating from cold, increase heating times by 10-15 minutes depending how large a dish you are using.
  • You can make your own balti paste from scratch if you wish.
  • Serve with samosas as an accompaniment if you wish.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand‰

Serving Suggestions

Note

Massaman curry

Massaman curry

Serves:

 

Ingredients

  • 1 teaspoon olive oil
  • 750g chuck steak or gravy beef
  • 1 onion, chopped
  • 3-4 tablespoons Massaman curry paste
  • 500g sweet potato
  • ½ cup evaporated milk
  • ½ teaspoon coconut essence
  • Dry roasted peanuts and coriander

Method

Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.

In a large frypan, heat oil and then add half the beef and brown well on all sides.

Transfer browned beef to a plate and brown the remaining meat.

Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.

Cook for two minutes.

Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.

Add half a cup of water, bring to the boil, cover and turn the heat to low.

The sauce should be just simmering.

Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.

Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.

Serve curry with steamed rice, garnished with peanuts and coriander.

Notes:

  • The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
  • If the sauce is runnier than you prefer, combine one tablespoon of cornflour (gluten-free) with two tablespoons of cold water and stir into sauce over heat until it thickens.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Spinach and mint pie

Spinach and mint pie

Serves:

 

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks thinly sliced
  • 1 large bunch spinach leaves
  • 300g fetta, crumbled, plus extra to garnish
  • 150g haloumi cheese, grated
  • 1/2 cup firmly packed fresh mint leaves, plus extra to garnish
  • ½ cup self-raising flour
  • 6 egg

Method

Preheat oven to 180°C. Grease and line base of a 25 x 6cm baking dish or cake tin.

Heat the oil in a large frying pan over a low heat.

Add the leeks and cook for 10 minutes or until softened. Transfer the leeks to a bowl and set aside.

Cook spinach leaves in boiling water one minute, then drain in a colander.

Refresh under cold water then press firmly to drain excess water.

Combine the fetta and haloumi in a bowl.

Add ¾ of the cheeses and the spinach, mint and flour to the leeks.

Lightly beat the eggs and stir through other ingredients.

Pour into the prepared dish and then top with the remaining cheeses.

Bake in the oven for 45 minutes, then turn out onto a serving dish and garnish with some mint leaves and extra crumbled fetta.

Notes:

  • This pastry-free pie is delicious served warm on its own or at room temperature as part of an antipasto plate.
  • The pie keeps well, covered in plastic wrap, in the fridge for 3-4 days. Wonderful for brunches and lunches.
  • Fetta and haloumi make the dish quite salty, so you won’t need to add extra.
  • Recipe created by Melissa Hughes for Kidspot.

 

Serving Suggestions

Note

Lamb and noodle salad

Lamb and noodle salad

Serves:

 

Ingredients

  • 3/4 cup CARNATION Light & Creamy Evaporated Milk
  • 1 teaspoon coconut essence
  • 2 tablespoons reduced-fat peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli sauce
  • olive or canola oil spray
  • 300g lamb fillets, trimmed
  • 900g fresh thin hokkien noodles
  • 150g green beans, cut diagonally
  • 1 small red onion, cut into wedges
  • 3 stalks celery, cut diagonally
  • 400g canned baby corn, drained, spears halved lengthways

Method

Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.

Spray a non-stick frying pan with oil and heat.

Add lamb and cook for 5 minutes on each side.

Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.

Meanwhile, place noodles in a large heatproof bowl, cover with boiling water.

Gently separate the strands using a fork and stand for 5 minutes.

Drain well.

Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.

Drain, rinse under cold water and drain well.

Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.

Garnish with flat parsley leaves, if desired.

Serving Suggestions

Note

Easy profiteroles

Easy profiteroles

Serves:

Ingredients

  • 12 bought profiteroles
  • 1 carton double cream
  • 1 bottle chocolate sauce

Method

Slice the profiteroles in half, fill the base with about a teaspoon of cream and then put the top on. Spread some cold chocolate sauce over the top. Amazing dessert in less than 5 minutes!

Profiterole dough recipe

Notes:

  • If you store the sauce in the fridge and spread straight on the profiteroles it wont run everywhere. Alternatively, use some Nutella or melt some dark chocolate.
  • Recipe created by Melissa Hughes for Kidspot. .

Serving Suggestions

Note

Bulgogi

Bulgogi

Serves:

12-14 wraps

Ingredients

  • 500g sirloin steak, sliced (very finely against the grain)

Marinade:

  • 1/2 ya or nashi pear
  • 1/2 brown onion
  • 4 cloves garlic, crushed
  • 1 small piece (about 2cm) ginger, chopped
  • 2 tbsp soy sauce
  • 2 tbs brown sugar
  • 1 tbsp sesame oil
  • 1 shallot (green onion)
  • 1 carrot, finely sliced
  • 1/4 tsp black pepper

For serving:

  • 2 tbsp toasted sesame seeds
  • large lettuce leaves, washed and dried
  • carrot sticks
  • cucumber sticks
  • garlic slices
  • sliced chilli
  • ssamjang (Korean sauce)

Method

Step 1. Place the pear, onion, garlic and ginger into a food processor and process until you have a smooth paste. To the puree add soy, brown sugar, sesame oil, shallot, carrot and pepper. Combine well.

Step 2. Add the meat to the marinade and massage gently to ensure all of the meat is well coated. Leave to marinate for 30 minutes when using good quality beef cuts – overnight when using cheaper cuts.

Step 3. Heat a hot plate or barbecue to high heat and cook beef quickly. This should take less than 5 minutes as the beef is tenderised by the marinade.

Step 4. Place pieces of beef into lettuce cups, add ssamjang then vegetables and fold. Eat and enjoy!

Bulgogi

Notes:

  • We used a ya pear but it is also acceptable to use a regular pear or even a kiwi fruit. This does sound unusual but it is the enzymes in the fruit that tenderise the meat. This allows you to use a much cheaper cut and still have a great finished product.
  • Ssamjang is soy bean sauce that you can buy in Asian supermarkets or you can even make your own.
  • You can also use skirt steak, flank steak and tenderloin.
  • If you really love the fresh combination of beef and salad then this Thai beef salad with nam jim is packed with deliciously fresh Asian flavours.
  • You could also try this Balsamic steak salad but be sure to cut that steak against the grain for a nice, tender strips.
  • If you would prefer to flash fry your beef and have dinner on the table quickly then this Beef and glass noodle stir fry is quick an easy due to the noodles just needing a quick soak in boiling water.
  • We have hit the flavour trail with this delicious Chilli garlic beef stir fry. The flavour comes out of a sneaky little jar of chilli and garlic that you can buy in the Asian section of the supermarket.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Serving Suggestions

Note

Chocolate slice

Chocolate slice

Serves:

Ingredients

  • 230 g melted butter
  • 2 cups self-raising flour
  • 2 cups brown sugar
  • 2 cups dessicated coconut
  • 1/2 cup cocoa, sifted

Icing

  • 2 tbsp cocoa
  • 1 cup icing sugar
  • 1 tbsp milk
  • 1 tbsp butter, melted
  • 1 tbsp coconut

Method

Preheat oven to 170°C. Line a slice tray with baking paper and set aside.

Mix all dry ingredients in a large bowl, add melted butter and stir well.

Press mixture firmly into a slice tray.

Bake for 20 minutes.

Icing

Sift icing sugar and cocoa and stir in melted butter and milk.

Spread over the warm slice and sprinkle coconut over the top. Leave to cool and cut into 5cm by 5cm squares.

Find More

Serving Suggestions

Note

 

  • This is great for fetes and cake stalls. It makes a lovely lunchbox filler and a great food gift.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Chicken san choy bau

Chicken san choy bau

Serves:

Ingredients

  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 4 spring onions, finely sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 cup bean sprouts
  • ½ cup fresh coriander leaves, chopped
  • 1 iceberg lettuce

Method

Prepare the lettuce by cutting out the stem and pulling off leaves. The outer ones are too big and soft, keep for a salad; use the lettuce cups closer to the heart of the lettuce. Wash gently and use a lettuce spinner to dry. You will need 2-3 cups per person.

Heat peanut oil in a hot frying pan and brown the chicken mince. Add fish sauce, soy sauce and lemon juice, cook for one minute.

Remove from heat and stir through bean sprouts and coriander leaves.

Spoon chicken mixture into lettuce cups and serve immediately.

Alternatively, if you don’t mind spillage, serve the chicken mixture in a large bowl on the centre of the table and let everyone fill their own lettuce cups.

Notes:

  • Finely chopped water chestnuts also add a nice crunch to this dish.
  • Fish sauce is, well, smelly like fish, but adds the lovely flavour to san choy bau and other Thai dressings. Wrinkle your nose and persist!

 

Recipe created by Melissa Hughes for Kidspot.

 

Find more:

Serving Suggestions

Note

Spotty berry pancakes

Spotty berry pancakes

Serves:

Ingredients

  • 2 cups plain flour (use Gluten-free)
  • 3 teaspoons baking powder (use Gluten-free)
  • 2 tablespoons caster sugar
  • 2 eggs, lightly beaten
  • 600mL buttermilk
  • 60g unsalted butter, melted
  • 1 cup berries (I used raspberries and strawberries)
  • Extra unsalted butter for greasing pan

Method

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Gently stir in berries. The mixture will be quite thick.

Heat a large non-stick frypan over low to medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan, spread mixture so it is not more than 1 cm thick and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.

Serve with maple syrup or honey and yoghurt or ice cream.

Notes:

  • Plan ahead, pancakes take a lot longer to cook than pikelets because you do them one at a time. I’d start cooking at least 30 minutes before you want to start serving.
  • Use blackcurrants, red currants, blueberries and blackberries if you can get them.
  • I had some orange syrup left over from the Flourless citrus cake, which was a lovely accompaniment to the berries.
  • I used gluten-free flour and baking powder to make these pancakes gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Yoghurt chocolate bananamisu

Yoghurt chocolate bananamisu

Serves:

No cooking, no baking! A scrummy cheat’s dessert that is so delish, no one will ever know you took so many shortcuts. You must try this yoghurt chocolate bananamisu asap – we’re not sure who will love it more; you or the kids! Creamy, crunchy AND fruity. Yum!

Serving Suggestions

Note

This recipe is sponsored by The Collective. See their full product range here.

  • Try using fresh fruit instead of frozen fruit – apple or pears will be as delicious as the berries.
  • This recipe was created by Sneh Roy for Kidspot, New Zealand’s best recipe finder. You can follow Sneh at Cook Republic.

Find more recipes:

Split pea and vegetable soup

Split pea and vegetable soup

Serves:

Ingredients

  • 1 large brown onion, diced
  • 2 carrots, diced
  • 3 stalks celery, sliced
  • 1 swede, diced
  • 1 parsnip, diced
  • 2 cups yellow split peas, rinsed
  • 2 tbsp vegetable stock powder
  • 6 cups water

Method

Place all ingredients in a large saucepan or stockpot with 6 cups water over high heat. Bring to the boil.

Reduce the heat and simmer for 1½ hours. Stir every 15 mins to ensure the split peas do not burn on the bottom of the saucepan.

Season with salt and pepper to taste.

Notes:

  • If you like your soup thick and hearty then this is for you. It is especially good for meat-free Mondays.
  • These vegetables are the exact combination you’ll find as readymade soup packs at many greengrocers.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related soup recipes

Serving Suggestions

Note

Banana bread cake pops

Serves: Makes 30 – 40 cake pops depending on size of cookie cutter

Ingredients

  • 125g coconut oil
  • 1/2 cup (115g) raw caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup (150g) wholemeal self-raising flour
  • 2 tbsp cocoa

To make the cake pops

  • Round cookie or scone cutter, 3-4mm in diameter
  • 200g milk or dark cooking chocolate
  • 1 cup rainbow sprinkles
  • 40 cake pop sticks (these are readily available online or from cooking stores)

Method

Preheat oven to 180C (160C fan-forced). Grease and line a 23cm loaf tin with baking paper and set aside.

Using an electric beater, cream coconut oil and sugar together until pale and well combined. Then beat in eggs one at a time.

Add vanilla extract and mashed bananas and beat through well.

Fold in the flour and then transfer batter into the loaf tin, but reserve about one fifth of the batter.

Mix the cocoa through this reserved batter, then dollop it on top of the batter in the loaf tin. Use a knife to gently swirl the cocoa batter through the plain batter. 3-4 long swirling motions will be sufficient. This will create a marble effect once cooked.

Bake for 45 minutes or until cooked through. Wait 5 minutes, then turn the cake out onto a wire rack. Set aside to cool for 15 minutes and then wrap the cake in a tea towel and pop into the fridge to chill for 30 minutes or until cold to the touch. Chilling the cake makes it easier to cut.

Line a large cookie tray with baking paper and set aside.

Remove the cake from the fridge, gently trim all of the edges, then carefully slice lengthways into 4 long equal slices. Using the cookie cutter, gently press as many round discs as you can out of all 4 lengths of banana bread. Set aside.

Break the chocolate into squares and place in a microwave safe bowl, heat gently in 30 second intervals, stirring each time, until chocolate is melted and smooth. Set aside to thicken slightly for 2-3 minutes.

Place the spinkles in a separate bowl.

Gently insert a popsicle stick into each disc and dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip.

Then roll each chocolate covered disc into sprinkles to coat and transfer to the lined cookie tray.

Refrigerate for 1 hour or until chocolate is set.

Notes

  • You can use smarties or dessicated coconut to decorate these cake pops, if you prefer.
  • Use an old egg carton to create a cool cake pop stand. Simply turn the carton upside down and use a cake skewer to pierce holes in the carton. Then poke your cake pops through the holes and display with pride!
  • For added wow-factor, individually wrap each cake pop in cellophane and tie with a curling ribbon.
  • This recipe was create by Katie Rainbird for Kidspot. You can follow Katie at Katie180.

Beer batter fish

Beer batter fish

Ingredients

  • Firm fish fillets
  • 1 1/2 cups self-raising flour
  • 1 egg, lightly beaten
  • 375ml of beer
  • plain flour for coating
  • vegetable oil for frying

Beer batter fish

In a bowl, add the self-raising flour and beaten egg. Add beer slowly and whisk in.

Place into fridge for 1/2 an hour to rest.

Heat oil.

Cut pieces of fish to serving sizes. Roll in flour and shake off excess.

Take batter from fridge and give a light whisk to ensure it’s all incorporated. Using a fork, dip the fish pieces into the batter and let the excess batter drain off.

Lay the fish gently into the hot oil. Cook until golden brown.

Drain on kitchen towel and serve with wedges of lemon and tartare sauce.

Note

  • This recipe goes great with homestyle chunky chips.
  • You can use this recipe and wrap it in baking paper to have pretend takeaway with the kids.
  • Choose your fish pieces carefully for this recipe. They need to be thin enough so they will cook through inside before the batter becomes burnt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.

Kidspot New Zealand is all about simplifying the search for kid related fun, activities, sports and related trappings. It makes it fast and easy for kids and their parents to identify things and places of interest leaving more time for all to enjoy!

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

Stay in the loop

Stay in the loop with all things family and fun! Subscribe to the Kidspot Catchup and receive a weekly does of parenting tips, tasty recipes, and exciting activities for the whole family.

About Kidspot

Contact Kidspot

Advertise with Kidspot

Kidspot Terms and Conditions

close

Join the Catch Up

Join our community of parents and let the Kidspot Catchup be your guide to creating unforgetable family moments.