Whacky cake
Ingredients
Cake
- 1 å_ cups plain flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- å_ tsp salt
- 1 cup white sugar
- 1 å_ tsp vanilla extract
- 1 tbsp vinegar
- 5 tbsp vegetable oil
- 1 cup warm water
Frosting
- 125g butter or margarine
- 3 tbsp cocoa powder
- 2 cups icing sugar
- 1/4 cup milk
Method
Preheat oven to 160’C.
Sift all dry ingredients into the bottom of an ungreased springform pan. Mix well.
Make three holes in the dry ingredients and add vanilla in one, oil in another and vinegar in the last one.
Pour warm water over the top of all the ingredients and with a spatula, stir all ingredients together well. Ensure the bottom surface and sides of tin are well scraped.
Place in oven for 45-50 minutes. Insert a skewer in the centre of the cake – if it comes out clean it is cooked all the way through.
Remove from oven and cool completely before icing. Remove springform side and ice and then serve from the springform base.
To make the icing, cream the butter and icing sugar together by beating with electric mixer on high speed. It should become smooth and aerated. Add vanilla and cocoa and mix again. Lastly add milk little by little until it has achieved a light, fluffy consistency.
Spread on cake with a knife.
Notes:
- If you aren’t a fan of washing up, this recipe is for you! It is also perfect for last minute entertaining!
- No eggs are used in this recipe, which is perfect for those who suffer egg allergies.
- If you substitute the milk in the frosting for soy or rice milk, and the butter for soy margarine, this recipe can be easily adapted for those with dairy and lactose allergies also.
This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Weet-Bix slice with lemon icing
Ingredients
- 1 1/2 cups Weet-Bix, crushed
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (115g) caster sugar
- 1 cup (170g) sultanas
- 120g butter, melted
- 2 tbsp lemon juice
- 1 1/2 (230g) cups icing sugar mixture
Method
Preheat the oven to 180å¡C conventional (160å¡C fan-forced). Line the slice tray with baking paper and set aside.
In a mixing bowl, combine the Weet-Bix, flour, sugar and sultanas.
Melt butter and pour into the mixing bowl. Combine all ingredients until they just come together.
Pour the mixture into the slice tray. Press down firmly with the large metal spoon until the mix is firmly packed into all the corners and smooth on the top.
Bake for 15 mins or until lightly browned. Remove from the oven and set aside to cool.
While the slice is cooling, combine the icing sugar mixture and just enough of the lemon juice to create a slightly runny icing, add a little extra water if needed to get the right consistency.
Drizzle the icing over the slice. Once the slice is cool, cut into bar shapes.
Note
- Weet-Bix slice freezes beautifully for up to 3 months.
- I individually wrap each of the bars in some wax paper (a little sticky tape on the back keeps it all neat) and freeze in a resealable bag.
- In the morning I take a frozen slice out and put it straight into the lunch box – perfect by morning tea.
- This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.
Mango coconut cake
Serves:
Serves 12
Ingredients
- 1 cup (250g) unsalted butter, softened
- 1 1/2 cups (335g) caster sugar
- 4 eggs, lightly beaten
- 2 mangoes, flesh finely chopped, plus extra to serve
- 2 cups (170g) desiccated coconut
- 2 1/2 cups (375g) self-raising flour
For icing:
- 1 cup (150g) icing sugar, sifted
- 20g butter, melted
- 1/4 cup mango puree
Method
Preheat oven to 160°C (140°C fan-forced). Grease and line a 24cm springform cake tin.
Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add mango flesh, coconut and flour and beat until just combined.
Pour into lined cake tin and smooth down surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool on a cake rack.
Meanwhile, to make icing, combine ingredients until smooth. Spread over cooled cake and top with mango slices.
Find more delicious cake recipes:
Serving Suggestions
Note
- For an even sweeter treat, cut cake in half and fill with whipped vanilla-spiked cream.
- Use an equivalent amount of tinned mango (800g) or mango puree if fresh mangoes aren't available.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Passionfruit slice
Serves:
Ingredients
- 1/2 cup sweetened condensed milk
- 125 g unsalted Butter (melted)
- 250 g packet milk arrowroot biscuits (crushed)
- 1 tsp lemon zest
- 1 cup desiccated coconut
Icing
- 2 cup Icing sugar (sifted)
- 2 passionfruit (pulp)
- 15g unsalted Butter (softened)
Method
Stir the condensed milk and melted butter in a medium bowl until mixed together well. In a separate large bowl, use a big wooden spoon to mix the crushed biscuits, lemon zest and coconut. Carefully pour in the butter and condensed milk, and stir well until everything is mixed together.
Line a 28x18cm tin with baking paper, and then use your hands to press the mixture into the tin. Transfer into the refrigerator to chill for 1 hour.
To make the passion fruit icing, use a wooden spoon to combine the icing sugar, passion fruit and butter in a medium bowl. Mix well until smooth and creamy. Pour the icing over the chilled slice and return to the fridge for 30 minutes.
While you wait for the slice to set, be sure to lick any icing that is left on the spoon! Once set, cut into squares.
Related slice recipes:
Serving Suggestions
Note
- You can keep the slice in an airtight container in the fridge for up to four days.
- If fresh passionfruit isn’t available, use canned passionfruit pulp instead.
- This slice can be made and frozen – great to pre-prepare for a kid’s birthday party.
Apple crumble
Serves:
Ingredients
- 6-8 large cooking apples (or 2 cups poached or pureed fruit)
- 1 tblsp water
- 3 cloves or 1 tsp all spice
Crumble:
- 150g plain flour
- 60g unsalted softened butter
- 100g brown sugar
Method
Preheat oven to 200C
Peel, core and cut apples into smallish pieces.
Place cut apple, cloves and water into a small casserole dish.
Cover and place in microwave on high for about 5 minutes.
In a small bowl rub the butter and flour together to form pea size pieces.
Then mix in sugar.
Put the crumble mixture on top of the apple and put into oven for around 15 – 20 minutes or until crispy and brown on top. Serve with icecream.
Serving Suggestions
Note
Macaroni cheese
Serves:
4
Ingredients
- 3 cups macaroni
- 1 cup grated cheddar cheese
- å_ cup freshly grated parmesan cheese
- 2/3 cup thin cream or evaporated low fat milk
- 1 teaspoon sea salt
Method
Cook macaroni according to packet instructions, it will take 6-10 minutes.
When al dente, drain macaroni and return to pot.
Add cheeses, cream or milk and salt to the macaroni and stir over a low heat until cheese has melted and the sauce has thickened.
Note
- A classic to be sure. Serve on its own as an easy Sunday dinner, or as a side with a BBQ chicken or some sausages (I keep some of our favourite lamb and rosemary sausages in the freezer) and salad.
- Make this a Û÷sneakyÛª dish by stirring in some pumpkin or sweet potato pureeÛ_they will never know.
- Recipe created by Melissa Hughes foråÊKidspot. .
Caprese pizza
Serves:
Ingredients
- 2 pizza bases
- 1 cup pizza sauce
- 200g mozzarella cheese, sliced
- 2 fresh tomatoes, sliced
- 1 cup basil leaves
Method
Preheat oven to 220°C (200°C fan-forced). Spray 2 pizza trays with canola spray and lay the pizza bases on the trays.
Spread pizza sauce over each base and divide the cheese slices between them.
Arrange sliced tomatoes on top and place in the oven for 10-15 minutes or until the mozzarella cheese is melted.
Scatter basil leaves over the top of pizzas and serve.
Related pizza recipes
Serving Suggestions
Note
- I used super thin pizza bases for this recipe.
- A nice variation is to drizzle some good quality olive oil over the top of this pizza and a good grind of black pepper and sea salt.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Kids pasta salad
Serves:
Ingredients
- 165g pasta shapes, cooked without salt until just tender
- 1 can tuna in spring water, drained approx 150g
- 1 small can sweetcorn in water, drained, or 150g frozen sweetcorn.
- Juice of half lemon
Method
Combine all the ingredients.
Chill.
This will keep a day or two in the fridge in an airtight container.
Serving Suggestions
Note
Portuguese chicken burgers
Serves:
Ingredients
- 600g chicken thigh fillets
- 5 burger buns or 1 loaf of Turkish bread, sliced and toasted
- 3 cups lettuce, shredded
- 2 large tomatoes, sliced
Chicken marinade
- 1/4 finely diced onion
- 1 garlic clove
- 1 and a half tsp paprika
- 1 tsp dried or fresh oregano
- 3 cardamom pods
- 1/4 tsp piri piri spice mix
- 1 tbsp olive oil
- 1 tbsp lemon juice
Mayonnaise
- 1/3 cup mayonnaise
- 2 tbsp sweet chilli sauce
Method
Mix all marinade ingredient together with a mortar and pestle until they becomes a paste (about 3 minutes).
Pound the chicken fillets as flat as you can with a mallet or similar.
Brush on marinade and refrigerate for 30 mins – 1 hour.
Fry chicken in frying pan or on griddle/BBQ until cooked but not too brown.
Combine mayonnaise ingredients in a small bowl.
Toast and butter the buns or turkish bread, add chicken, mayonnaise, tomato and lettuce and serve.
Notes
- These are sooooo good. Really!
- These Portuguese chicken burgers might be a bit spicy for little kids but you could cut down on the spices to make them more acceptable.
- These burgers are not only a wonderful, easy, tasty meal but the chicken fillets would even be fantastic chopped up in a salad, or just as is on your BBQ.
- You can use paprika in place of piri piri spice mix if you can’t find piri piri.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Greek-style slow-cooked lamb shanks with feta
Serves:
Ingredients
- 4 small frenched lamb shanks
- half a cup flour
- 2 tablespoons extra-virgin olive oil
- 3 small garlic cloves, halved
- 1 tablespoon oregano leaves
- 5 small onions, peeled and quartered
- 200g Greek feta cheese, crumbled
- 3 large potatoes, sliced thickly
- 1 cup white wine or water
- 1 cup water
- 2 tablespoons extra virgin olive oil (for drizzling)
- 1 teaspoon salt
- ground pepper to taste
- lemon wedges to serve
Method
Dust shanks in flour. Bring a large frying pan to medium heat and then add 2 tbsp oil. Brown shanks in batches. As you brown the last batch of shanks, put onions into the pan and cook until they have a nice color, about 3 minutes.
Place shanks on a plate, and make small slits pushing garlic slices into the slits.
In a slow cooker, layer potato slices first, then the onions, half the feta cheese, and then finally the shanks.
Sprinkle with remaining feta, oregano, 2 tablespoons olive oil and then the wine and water. Grind pepper over and sprinkle with salt.
Set the slow cooker on high and cook for 3 hours. Turn the shanks at this point and continue cooking for 2 more hours until meat is very tender. Slice meat off the bones and place vegetables into shallow bowls. Top with sliced meat and cover with the juices from the slow cooker.
Serve immediately with lemon wedges to squeeze over.
Notes
- You can use a large french oven, or cast-iron casserole dish for this recipe. Follow the same steps but use the same pot to cook all ingredients in. The oil from browning the shanks should remain in the bottom of the dish. Cover tightly with foil first, then cover with the lid, and cook in the oven on 180C for 2 and a half hours, then turn the shanks and cook for a further 1hour, or until the meat is very tender.
- I based this recipe on a dish my husband fell in love with on our holiday last year in Mykonos. He ate it a few nights in a row and was so pleased with my version.
- You can leave the skins on the potato; I peeled them only because they look prettier!
- Frenched means that most of the outer fat and tendons on the shanks has been removed and therefore is much leaner ask you butcher to do this job for you.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder
Serving Suggestions
Note
Bouncing balls birthday cake
Serves:
30
Ingredients
- 4 chocolate cake packet mixes (or equivalent cake recipe of choice to fill two 28cm x 23cm rectangular cake tin)
- 2 cups desiccated coconut
- green food colouring
- black licorice strips
- 3 bags of chocolate sports balls (availableåÊat the London Lolly Shop)
- craft wire
- 28cm x 23cm rectangular cake tin
Icing
- Meadow Lea or 200g unsalted butter, softened
- å_ cup full cream milk
- 1 tablespoon vanilla extract
- 8 cups sifted icing sugar
Chocolate Butter
- 300g dark chocolate, chopped
- 250g unsalted butter
Method
Preheat oven according to packet mix instructions. This cake needs to be baked in two batches. Prepare two of the packet cakes according to instructions and pour into lined tin. Bake according to instructions. Cool completely on a wire rack.
Repeat with remaining two packet cakes.
Level each cake with a knife. Place one cake on cake board and spread liberally with chocolate butter. Flip the second cake upside down and place on top of the first cake so that the cakeåÕs bottom is now the nice smooth top and place on top of the first cake.
Chocolate butter
Place chocolate and butter in a microwave proof bowl. Heat at medium power for 30 second intervals, stirring between each interval. Repeat until melted.
Cool to room temperature and then it is ready to use.
Buttercream Icing
Cream butter for 1-2 minutes. Add the milk, vanilla and half of the icing sugar. Beat for approximately 3 minutes. Add the remaining icing sugar and beat for another 3 minutes. The icing is ready to use straight away.
Ice the entire cake with butter cream.
It is difficult to make the edges clean on a rectangular cake but this can be hidden with the licorice.
Decorations
Measure the height of your cake and cut the licorice to the same length as the height of your cake. The easiest way to do this is to lay your ruler on a cutting board and unroll the licorice next to it. Use a sharp knife to cut. Place the licorice on the sides of the cake leaving a space of approximately 2cm between each piece. Start at a corner.
To colour the coconut green, put the coconut into a bowl together with 4-5 drops of green food colouring. Wet your hands and shake until almost dry. Mix the coconut with your hands until the colour is evenly distributed.
Sprinkle the coconut over the top of the cake. Lightly press the coconut into the cake so that it sticks.
Cut the craft wire to various sizes and poke into the chocolate balls. The wire should be sharp enough to pierce through the chocolate. Poke each wired ball into the cake starting in the middle and working towards the outside. Bend the wire where desired.
Notes:
- If you decide not to use packet mix, ensure you use a dense cake recipe like a mud cake as this will support the weight of the chocolate without tearing the top of the cake.
- Ensure your craft wire is strong enough to hold the chocolate. I used guage 20 wire (but you could use slightly less).
- This recipe was created by Katherine Petric for Kidspot, New Zealand’s best recipe finder.
Lemon blossom slice
Serves:
Ingredients
- 11/2cups plain flour
- 1/3 cup icing sugar
- 1/3 cup cornflour
- 180g butter, diced small
- 1 can (395g) condensed milk
- half a cup lemon juice
- 2 eggs
- 1/3 cup castor sugar
- 1/3 cup coconut
Method
Preheat oven to 180C.
Line an rectangular cake tin (20cm by 31cm) with foil and spray with baking spray, set aside.
In a medium bowl add plain flour, icing sugar, cornflour and butter.
Crumble butter with dry ingredients to form a dough. When combined, press into the tray and bake for 15 minutes.
While the base is baking, make filling.
Add condensed milk, lemon juice and egg yolks together and mix. When it becomes thick and even in texture, pour over precooked base.
For the meringue topping, whisk egg whites until thick then gradually add castor sugar. Once egg whites are glossy and stiff turn off beaters and fold in coconut.
Spread evenly over filling and bake for a further 15 minutes.
Cool and cut into slices.
Store in fridge.
Notes
- Because this is so sweet (due to the condensed milk) a little bit goes a long way, a perfect slice for school fetes or birthday parties.
- I keep this in the fridge and it seems to taste better the day after I make it.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
- For a crisper base and firmer texture, bake the base layer at 180 degrees for 15 minutes, then add the lemon layer and bake for 12 minutes, then finally add the meringue layer and bake for approximately 12 minutes or until slightly coloured on top.
Serving Suggestions
Note
Quinoa calamari rings
Serves:
Serves 4
Ingredients
- 2/3 cup quinoa
- 1 1/3 cup (330ml) water
- zest from 1 lemon
- 2 large egg whites, whisked
- 3 tbsp flour
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp black pepper
- 500g calamari rings
- oil spray
Method
Heat oven to 220°C (200°C fan-forced ) and line two oven trays with baking paper.
Place quinoa, water and lemon zest into a small saucepan and bring to a simmer.
Turn the heat down as low as it will go, cover and cook for 15 minutes until quinoa is cooked. Fluff up and set aside.
Place whisked egg whites in a bowl.
Place flour and onion powder in a bowl or bag.
Place cooked quinoa, salt and pepper in a bowl or bag.
Pat calamari dry with paper towel and toss in flour making sure rings are well coated.
Toss rings in egg whites and place in the quinoa. Coat well and place rings on oven trays.
Spray lightly with oil and bake for 10 minutes. Turn the rings and continue to cook for 5-6 minutes.
Serve as is, with a squeeze of lemon or even a dollop of low fat mayonnaise.
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Serving Suggestions
Note
- I’ve used quinoa because it’s just so good for you and it gives a gorgeous crunchy coating. But if you don’t have any you can use panko breadcrumbs.
- These are so much better for you than the deep fried calamari rings because they’ll well, not deep fried. Oven baking gives a lovely crunchy texture without all the fat. Not to mention the added health benefits of quinoa. Bonus!
- 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.
Blueberry overnight oats
Serves:
Serves 2
Ingredients
- 1 cup traditional oats
- ¼ tsp cinnamon
- 1 tbsp chia seeds
- 1/2 cup (125ml) no fat milk
- 2/3 cup (160ml) water
- 1 tbsp honey
- 2/3 cup (90g) fresh blueberries
- 2 tsp (10g) toasted almonds
Method
Place all ingredients into a bowl (except almonds) and mix well.
Divide into 2 bowls or jars (jars are fantastic for brekkies on the run), cover and place in the fridge overnight.
In the morning, top with almonds and eat, eat, eat. If you like more liquidy mixture, add a little more milk.
Find more breakfast recipes
Serving Suggestions
Note
- I’ve used no fat milk in these lovely oats to keep the fat content down but feel free to use whatever milk you like: no fat, low fat, almond, rice, soy, etc.
- I also use water in my mixture because that’s how I make my porridge – with a combination of milk and water. But if you like it extra creamy just replace the water with milk.
- Feel free to add a dollop of yogurt, it’s lovely!
- Works with just about any fruit – strawberries, raspberries and even bananas (in fact mashed banana is wonderful to add more sweetness).
- I’ve used almonds but mix it up with the nuts – try some walnuts, hazelnuts, pecans.
- Nutritional values per serve: 1217.2kj (289.8cals); 6.8g total fat (0.8g saturated fat); 8.3g fibre
- 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.
Moroccan meatball tagine recipe
Serves:
Ingredients
- 2 tbsp olive oil
- 2 large onions, peeled and sliced
- 2 large garlic cloves, crushed
- 1 tbsp paprika
- 1 tbsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 400g can chopped tomatoes
- 250ml (1 cup) beef stock
- 1 tbsp lemon juice
- 2 trays chevap sausages
- 400g can chickpeas, rinsed and drained
- 2 quarters preserved lemon, pulp removed, rinsed and chopped
- 100g pitted olives
Method
Preheat oven to 200°C or 180°C fan-forced.
Heat olive oil in an oven-proof casserole dish. Add onions and garlic and cook on a low heat until soft.
Add paprika, turmeric, cinnamon and ginger. Fry for 1 minute until fragrant.
Add tomatoes with their juice, stock and lemon juice.
Halve each chevap and roll into a ball. Place meatballs gently in casserole.
Cover casserole and bake in oven for 30 minutes.
Remove from oven, stir, add chickpeas. Bake 25 minutes.
Find related meatball recipes
Serving Suggestions
Note
- Adding a handful of sultanas to the casserole when you stir in the olives and preserved lemon highlights the sweet and sour flavour of this tasty dish.
- This is great for a dinner party too as you can prepare in advance and heat up when your guests arrive. Make it look extra special by sprinkling pomegranate seeds and chopped coriander over the top before serving.
- This recipe was created by Alana House for Kidspot,New Zealand’s best recipe finder.
Happy faces cupcakes
Serves:
Ingredients
- 1/2 cup (125g) butter
- 3/4 cup (190g) white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp cocoa (optional)
- 1 cup (250ml) milk
- 2 cups (300g) self-raising flour
Icing and decoration
- 2 cups (300g) icing sugar
- 3 tbsp water
- a few drops food colouring (optional)
- assorted lollies to make funny faces
Method
Preheat oven to 180°C (160°C fan-forced). Line a cupcake tin with patty pans and set aside.
Using an electric mixer, cream together the butter, sugar and vanilla, adding in the eggs one at a time.
(To make chocolate marble cupcakes, set aside a small amount of the mixture in a small bowl (about 1/3 cup), and mix through a a teaspoon or so of cocoa.)
Add half the milk, and half of the flour and mix with a spoon. Then mix through the remaining milk and flour
Use a soup spoon to drop equal amounts of the mixture into each patty pan. Add a dollop of the cocoa mixture to each patty pan and swirl through with a skewer to create a marble effect.
Bake for 12-15 minutes, or until cakes bounce back when pressed in the centre, and cool on a wire rack.
To decorate the cupcakes wait until the cakes are at room temperature. Sift icing sugar into a bowl and add enough water to make a spreadable paste.
Add a few drops of your chosen food colouring and mix.
Spread the icing over the top of the cupcakes and then decorate with lollies to make funny and happy faces.
Put the cupcakes on a tray and place in fridge for 30 minutes to set.
Find related cupcake recipes
Serving Suggestions
Note
- If you don't fancy making large cupcakes, you can always use a greased mini muffin tin instead.
- Don't add too much food colouring to the icing mixture, because it will be hard to see the decorated faces if the icing is too dark.
- Use dried fruit and / or nuts to create your happy faces, if you dont want to use lollies.
- These cupcakes will store well for a few days in an airtight container.
- This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder.
Oreo bauble cookies
Serves:
Ingredients
- 24 Oreo biscuits
- 200 g white chocolate
- green food colouring (liquid)
- red food colouring (liquid)
- sprinkles
- silver cachous
Method
Line a large baking sheet with baking paper, and unwrap the Oreo biscuits. Melt the chocolate either in a microwave, or in a heatproof bowl over simmering water.
Place each Oreo into the chocolate, one by one, covering it completely and then fish it out with a fork, and shake off as much excess as you can. Continue until all the Oreos are covered.
Divide the remaining chocolate between two bowls, and tint one green and the other red. Decorate the cookies to look like Christmas baubles – use the green to make a tree or wreath pattern, and decorate with sprinkles and cachous and the red for other accents.
Place in the fridge to set for at least an hour, and serve.
Find related sweet Christmas recipes
Serving Suggestions
Note
- These are great to do with kids! Pull out all your decorations and go nuts.
- Feel free to use dark or milk chocolate in place of white.
- Small, disposable piping bags are best to use for piping chocolate and can be found in most supermarkets.
- This recipe was created by Sarah Coates for Kidspot.
Cherry Mars Bar slice
Serves:
Ingredients
- 3 Mars Bar 2 packs (72g), chopped
- 90g butter
- 1 pkt (100g) glace cherries, halved
- 3 cups rice bubbles
- 200g milk chocolate, broken into squares
- 30g butter extra
Method
Grease and line a slice tray with baking paper.
In a pan over low heat melt Mars Bars and butter until smooth. Do not bring to boil.
Remove pan from heat and pour in rice pops and glace cherries and mix to combine.
Press mixture evenly into slice tray.
Melt chocolate squares in microwave checking and stirring at 30 seconds intervals.
Stir in extra butter and pour over slice mix.
Refrigerate until slice is set.
Notes
- This is a great recipe for the kids to make but be sure you make two as this disappears fast.
- To make a white Christmas style slice you can add half green and half red cherries and cover it in a white chocolate layer for that festive touch.
- This recipe was created by Jennifer Cheung for Kidspot.
Serving Suggestions
Note
Sticky date pudding
Serves:
Ingredients
- 250g pitted dates, chopped
- 300mL water
- 1 teaspoon bicarbonate of soda
- 75g unsalted butter
- 1 cup self-raising flour
- 1 cup light brown sugar
- 2 eggs, lightly beaten
- Thick cream, to serve
Sauce
- 200mL cream
- ½ cup brown sugar
- 60g unsalted butter
Method
Preheat oven to 180°C. Grease a lamington tray (20cm x 30cm) and line with baking paper.
Place dates and water in saucepan and bring to boil.
Add bicarb (impressive fizzing), then butter, stir until butter melts.
Stir in flour, sugar and eggs.
Pour into prepared tray and bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in tray for 10 minutes, then turn onto wire rack.
To make sauce, mix cream, sugar and butter over low heat until butter has melted.
To serve, cut cake into squares, pour over sauce and add a good dollop of cream. Mmmm.
Notes:
- I like this recipe because you can make the cake and sauce in advance and reheat just before serving.
- I made a gluten-free version using gluten-free flour and baking powder.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Beef casserole with a hint of sweet
Serves:
Ingredients
- 2 tablespoons olive oil
- 1kg lean stewing beef, diced (I use gravy beef)
- 2 onions, diced
- 2 garlic cloves, crushed
- 2 carrots, peeled, thickly sliced
- 2 tablespoons tomato paste
- 1 tablespoon plain flour
- half a teaspoon chilli powder or flakes (optional)
- half a cup plum jam
- zest and juice of 1 lemon
- 1 and half a cups (375mL) beef stock
- chopped flat-leaf parsley, to garnish
Method
Preheat oven to 160C.
Heat one tablespoon of olive oil in a large frypan over medium heat. Add half the beef and cook until browned all over. Transfer to a plate. Repeat with remaining oil and beef and transfer to the plate.
Add the onion to the frypan and cook for 2 minutes until soft. Add the garlic, carrot, tomato paste, flour and chilli (if using). Stir well and cook for another minute. Add the plum jam, lemon rind and juice and beef stock.
Bring to the boil, then carefully pour into a large ovenproof casserole dish and cook for 2 hours until the beef is tender.
Serve garnished with the parsley and some creamy mashed potato, rice or couscous.
Notes:
- Spring may be here, but thats not to say that we wont have some cold nights. Make this hearty casserole on a lazy Sunday afternoon (or 1pm Friday afternoon when your schedule is clear!) and enjoy during the week. Even better a day or so later.
- The hint of heat from the chilli and sweet from the plum jam give this casserole a beautiful flavour.
- I bought gravy beef and valiantly (or pig-headedly) trimmed all the fat and yucky bits off myself. Next time I will pay the extra dollar or so per kilogram, buy the diced beef and relieve myself of a good 20 minutes of irritation.
- Recipe created by Melissa Hughes for Kidspot.
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Serving Suggestions
Note
Sticky pork with rice pilaf
Serves:
Ingredients
- 500g pork fillet, cut across grain in 5mm slices
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1/3 cup slivered almonds
- 2 cups basmati rice
- 3 cups (750mL) chicken stock (gluten-free)
- ¼ cup fresh flat-leaf parsley, chopped
Method
Heat a large heavy-based saucepan or frypan with lid over medium heat. Add oil and onion and cook for 5 minutes or until soft. Add almonds and cook until golden brown. Add rice and stir for 1 minute to heat grains. Pour in stock and bring to the boil, stirring to prevent the rice sticking. Reduce the heat to low, cover and cook for 10-15 minutes until all stock has been absorbed and rice is tender. Keep covered while cooking pork.
Heat a non-stick frypan over medium to high heat. Add hoisin sauce, soy sauce and honey, allow to boil for 2-3 minutes until mixture thickens. Add the pork and cook, stirring, for 5 minutes or until cooked through.
Serve slices of pork on a mound of the rice pilaf. Spoon any leftover sauce over pork.
Notes:
- This recipe is so delicious. Sticky, sweet, salty tender pork over rice with a surprising crunch here and there.
- The rice can be cooked in advance and reheated in the microwave.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Roast pumpkin, tomato and feta pasta
Serves:
4
Ingredients
- 500 g pumpkin
- 500 g Roma tomatoes
- 4 clove garlic (unpeeled)
- 1 tbs olive oil
- 100 g feta
- 400 g pasta
- parmesan (*to serve)
Method
Preheat oven to 160C (140 fan-forced). Peel and chop pumpkin, and quarter tomatoes. Place in a baking pan with unpeeled garlic cloves and olive oil. Toss to combine, seasoning well. Bake for 1-1.5 hours until soft and caramelised.
Place pumpkin and tomatoes in a blender or food processor with feta. Pop the garlic cloves out of their peels and add them as well. Blitz until smooth.
Cook pasta in a pot of rapidly boiling salted water until al dente. Drain, reserving about half a cup of the cooking liquid. Reheat sauce in a pot, adding a little of the reserved cooking liquid to loosen it.
Add cooked pasta to the pan and toss well to coat. Serve with shaved parmesan and a side salad.
More pasta recipes:
Serving Suggestions
Note
- You can make the sauce ahead of time and reheat just prior to serving.
- If you’re super organised, you could cook the pumpkin and tomato while you’re baking a Sunday roast, for instance. Then it’ll be ready to go for an easy midweek meal.
- Freeze leftover sauce in portions for another time.
- Any type of ripe tomato will do.
- I used penne pasta, but you can use your favourite pasta shape, or even fresh pasta.
- This recipe was created by Greer Worsley for Kidspot.
Potato pancakes
Serves:
Makes 8
Ingredients
- 500 g desiree potato (peeled, grated)
- 500 g sweet potato (peeled, grated)
- 1/2 cup plain flour
- 2 unit eggs (lightly beaten)
- 4 unit spring onion (washed, sliced)
- 1 pinch salt
- 1 pinch pepper
- oil (for frying)
- sour cream (*to serve)
- beetroot (*to serve, chopped)
- salad leaves (*to serve)
Method
Combine all the ingredients except the oil in a mixing bowl. Heat 2-3mm of oil in a non-stick frying pan on high.
Place a spoonful of potato mixture into the hot oil and gently flatten. For a perfect shape use a deep egg ring. Allow a crust to form on the bottom before attempting to move or turn them. It should take around 5 minutes, each side, on a medium-high heat.
Remove potato patties from the pan and drain well on paper towel. Repeat until all the mixture is used. Serve with sour cream, beetroot and salad leaves.
Find related potato recipes
Serving Suggestions
Note
- Any variation of side salads will work here (we love beetroot) and cottage cheese is a healthy, tasty substitute for sour cream.
- Kids have plenty of jobs for this recipe, like peeling and grating potatoes, cracking and beating eggs, washing spring onions, measuring the flour and mixing the ingredients together. Maybe leave the hot oil to the adults.
- >This recipe was created by Adam Clements for Kidspot.
Italian meatloaf
Serves:
Ingredients
- 500g pork mince
- 500g veal mince
- 1 brown onion, finely diced
- 2 tbsp dried Italian herb mix
- 4 cloves garlic, crushed
- 1 cup parmesan cheese, finely grated
- ¼ cup flat leaf parsley, chopped
- 2 eggs, lightly beaten
- ½ cup tomato paste
- 2 cups dried breadcrumbs
- salt and pepper
- 1 jar pasta sauce
Method
Preheat oven to 160°C. Line a large loaf tin with baking paper and set aside.
Place all ingredients except for the pasta sauce into a large bowl and, using cleans hands, mix together thoroughly.
Form a rough loaf shape and push into the tin. Bake for 55-60 mins.
Warm pasta sauce and pour over meatloaf before serving.
Notes:
- This tastes great served with Italian-style beans and potatoes.
- I discovered this recipe when I made the mix for meatballs and ended going out for dinner one night. I just popped it in the oven the next day. You can also cook this in the slow cooker for 4-6 hours on high.
- I like to place some thick straps of foil underneath to lift the loaf out. If you can’t get pork and veal mince, chicken or beef mince will do fine.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Find related mince recipes
Serving Suggestions
Note
Mini baked bean muffins
Serves:
Ingredients
- 1 tsp olive oil
- 3 spring onions, finely sliced
- 2 rashers bacon, finely chopped
- ¼ small red capsicum, finely diced
- 1¼ cups self raising flour, sifted
- ½ cup milk
- 1 egg, lightly beaten
- 45g butter, melted
- 220g can baked beans
- ½ cup grated tasty cheese
Method
Heat oil in a small non-stick pan, add the spring onion, bacon and capsicum and cook for 2 minutes, or until the vegetables have softened. Remove from heat, drain on absorbent paper.
Sift flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and butter while mixing gently. Fold in the bacon mixture, baked beans and cheese until just combined.
Spoon batter into a lightly greased mini muffin pan and bake in a preheated oven of 180°C for 12-15 minutes, or until golden. Cool on a cake rack.
Notes:
- Savoury muffins are a great lunch box option – healthy and nutritious, they will fill hungry tummies without filling up on sugar as well.
- This recipe was created by HEINZ BEANZ – fuel for families.
Serving Suggestions
Note
Fruit and honey muesli bars
Serves:
Ingredients
- 1 cup rolled oats
- 1 cup rice bubbles
- 12 cup dried fruit
- 12 cup honey
- 125g butter
- 4 Weet-Bix crushed
- 1 cup coconut
- 34 cup brown sugar
- 12 cup peanut butter
Method
Grease a 19X29cm lamington pan.
Combine oats, rice bubbles, Weet-Bix, coconut and fruit into a large bowl.
Combine sugar, honey, peanut butter in a saucepan, stir constantly over heat without boiling, or until butter is melted and sugar is dissolved.
Bring to the boil, reduce heat and simmer for five minutes, stirring constantly or until thickens.
Stir honey mixture into dry ingredients, press evenly into prepared tin, cut into squares while warm and refrigerate.
Will keep for one week in an air tight container.
Serving Suggestions
Note
Slow cooker corned beef
Serves:
Ingredients
- 1 piece corned silverside(11/2-2kg)
- 10 peppercorns
- 1/2 cup malt vinegar
- 2 bay leaves
- 1 onion
- 10 cloves
- 1 carrot, roughly chopped
- 2 sticks celery, roughly chopped
Method
Place the meat in the slow cooker and add all of the ingredients except for the onion and cloves.
Peel the onion leaving the root intact. Slice in half and push 5 cloves into each onion half. Place in slow cooker.
Pour enough hot water in to cover the meat.
Cook for 4-5 hours on high or 6-8 hours on low setting.
Find related recipes for the man of the house.
Serving Suggestions
Note
- This is perfect served with potatoes and cauliflower with white sauce.
- You can leave it to cool if you want really thin slices. It helps it stretch further.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Spicy Sweet Potato Soup with Coriander Pesto Toasts
Serves:
Ingredients
Gluten-free, egg-free, nut-free (omit nuts)
- 1 teaspoon oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1-2 tablespoons Thai red curry paste (I like asia@home brand)
- 1 kg sweet potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 1L chicken stock (gluten-free)
- 1 cup (250mL) light evaporated milk
- ½ teaspoon coconut essence
- ½ cup dry roasted peanuts, chopped
- ½ cup fresh coriander leaves
- 4 slices bread
- Coriander pesto
Method
Heat the oil in a large pot over medium heat. Cook onions for 2 minutes, add garlic and cook for another minute.
Add curry paste and cook for another 2 minutes, stirring. Add vegetables, stir to coat in curry paste, then add stock. Cover, bring to boil then turn heat down and simmer for 30 minutes.
Remove from heat and puree with stab mixer or in a blender. Stir through evaporated milk and coconut essence.
Toast bread and spread with coriander pesto.
Serve soup topped with peanuts and coriander leaves, with a serving of the toast.
Serving Suggestions
Note
- I like to use evaporated milk and coconut essence instead of coconut milk/cream, but feel free to use the real thing!
- For the kids, I made ‘orange soup’ in a separate saucepan at the same time.
- Use about a quarter of the onion, vegetables and stock (omit curry paste); after pureeing, stir in 125ml (1/2 cup) of the evaporated milk.
- Omit coriander or substitute with flat-leaf parsley if you prefer.
- This soup freezes and reheats well. I used a tablespoon of coriander pesto as a garnish on top of the soup when we had reheats.
As we thaw from the coolness of winter and transition into the freshness of spring, our food preferences also change from the winter warming meals of oven-bakes, soups and stews every night to just a couple of dinners of roasts and casseroles, mixed with spring vegetable stir-fries and lighter fare. It’s easy to take advantage of what the spring bounty has to offer, from veggies (such as asparagus, beetroot and zucchini) to fruits (such as mangoes, strawberries and oranges). So peel off those winter layers and start enjoying the warmer days. Oh, and give our spring meal plan a try!
| DAY |
BREAKFAST |
LUNCH |
DINNER |
SNACKS |
| Sat |
Scrambled eggs with basil garlic and tomato are packed full of flavour and make a delicious Saturday breakfast. |
Grab a chook at shopping today and make Katie’s chicken soup when you get home. It’s easy, nutritious and filling. |
Get this Roast beef into the oven and make some Duck fat potatoesto go with it. If you want to come home to roast beef you can always use this Slow cooker roast beef recipe. |
Make these yummy Caramelised pear tarts; double your batch of pears to eat with porridge. Keeps really well in the fridge. |
| Sun |
These Bacon and egg cups are perfect for Sunday brunch. Add some nice
sourdough bread for a complete meal. |
Use leftover roast beef to make sandwiches, add a little horseradish for bite. |
Stir-frying is a fast way to get dinner on the table and this Thai roasted tofu is delicious and easy on the waistline. Make a double batch so you have leftover for lunch tomorrow. |
This recipe for Bill Granger’s coconut loaf is easy to make on the weekend; slice it up as a mid-week breakfast to go. |
| Mon |
Grab a slice of that Coconut loaffrom the weekend. |
Have a bowl of last night’s stir-fry or make some Gozleme for lunch. They are so easy! |
Quick chicken casserole is exactly that – quick! Add in lots of spring vegetables to up the nutrition quotient. |
Pop a batch of these Savoury muffins in the oven while you are cooking dinner so you can grab them to take to work. |
| Tues |
In a hurry? Grab a filling Eggflipmeal-in-a-glass for a high protein start to the day. Take a shaker with you for convenience. |
This Pumpkin, feta and chickpea salad has a fresh orange dressing that is so easy to make. |
Spring vegetable soup is a great way to take advantage of fresh, in season produce. |
These Vegemite and cheese scrolls will be a hit with the kids. |
| Wed |
If you think that you are too busy to cook, grab a Poached egg with toast in the time it takes you to make the toast. |
If you have time, a Zucchini slicemakes a tasty lunch. You can also slice it for lunchboxes. |
Yummy lamb rack is everyone’s favourite and popping this Spring Lamb rack with dukkah yoghurt meal on the table will please the kids and “feed the man meat”. |
This Orange cakewith orange icing is deliciously light and buttery. Make it up and pop it into the cake tin for morning teas. |
| Thurs |
Use some of those tasty Caramelised pears to top your healthy porridge today and get an extra serve of fruit in for the day. |
Chorizo and sweet potato soup has a great smokey flavour and you can pack some for school or work tomorrow. |
Spring lamb burgers take advantage of cheaper lamb in the spring months. This meal will appeal to the whole family. |
Banana and maple syrup muffins will take care of any brown bananas that you have left over in the bowl at the end of the week. |
| Fri |
Boiled eggs with toast soldiers are high in protein and deliver enough energy to get you to lunch. |
Grab some leftover Zucchini bake or maybe indulge in Chinese chicken and sweet corn soup. Way better than takeaway! |
By Friday night the family is tired so a French omelette can save the day. Add in your favourite fillings such as tomatoes and mushrooms or chopped ham. |
It FRIDAY, yay! So you can be a little naughty. Indulge in a Snickers hot fudge sundae and enjoy. |
