Contains Gluten Archives | Page 27 of 33

Lucy’s meatloaf

Ingredients

1 tbsp butter
1 clove garlic
1 onion, chopped
1 carrot, peeled and grated
1 zucchinni, grated
100g (approx. 2 cups) mushrooms, sliced
300g beef mince
200g pork mince
1/3 cup tomato sauce
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 egg
½ cup parmesan cheese, finely grated
¼ cup fresh parsley, chopped
½ cup milk
½ cup breadcrumbs
salt and pepper to taste

Method

Preheat oven to 180°C. Bring a frying pan to low-medium heat, and add the butter. Gently sauté the garlic and onion for 2 minutes, until translucent.

Add the remaining vegetables and continue to sauté until soft, about 5 minutes. Remove from heat and set aside to cool completely.

In a large mixing bowl, using your hands to mix together the cooled vegetables and the remaining ingredients until all mixed together thoroughly. Place the mixture into an ungreased loaf pan and bake for 45 minutes.

After 45 minutes, remove loaf from oven, carefully drain out the juices and turn onto a baking sheet.

Place back into the oven and cook for a further ten minutes until the outside is turning golden.

Serve sliced meatloaf over mashed potatoes.

Notes:

This is based on my mum’s recipe and is really fluffy and delicious.
You don’t have to use the combination of beef and pork mince – if you prefer, all beef mince works just as well (I prefer it this way as the pork is a bit too sausage-y for my taste!).
You don’t need to use a loaf pan for this; you could place the meat mixture onto a baking sheet or into a glass baking dish and form it into a loaf shape using your hands.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Sausages with spiralli

Ingredients

500g beef sausages (plain or flavoured)
2 tablespoons olive oil
1 spanish onion, finely chopped
2 garlic cloves, crushed
1 piece broccoli (about 200g), cut into florets
1 red chilli, seeds removed, finely chopped (optional)
250g spiralli pasta
100g tomato pesto
2 tablespoons chopped fresh flat-leaf parsley
freshly grated parmesan cheese, to serve

Method

Heat a large non-stick frypan and cook sausages over medium heat.

Remove to a plate.

Heat oil in pan and cook onion until soft, add garlic and cook for another minute.

Add broccoli and chilli (if using) to pan and cook for about 5 minutes until bright green and just tender.

Slice sausages, add to pan and heat through.

Meanwhile, cook the pasta in a large pot of water following packet directions or until al dente.

Drain pasta, stir in tomato pesto, then sausage mixture.

Serve with parmesan.

Notes:

This is a great quick and tasty pasta recipe.
Ticks the meat, veg and carb boxes!
I use gluten-free sausages and pasta to make this meal gluten-free.
Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Teriyaki salmon with sesame greens

Serves 4

Ingredients

3/4 cup (180ml) soy sauce
3/4 cup (180ml) mirin
1 1/2 tbsp sugar
1/2 tsp sesame oil
4 salmon fillets (approx 150g each)
1 tbsp peanut oil
1 clove garlic, thinly sliced
3 medium zucchini, sliced
200g snow peas
120g baby spinach
4 shallots, sliced
2 tsp sesame seeds, toasted

Method

Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.

In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.

Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.

Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.

Find more fish recipes

Serving Suggestions

Note

Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
Serve with steamed rice for a heartier meal.
Recipe by Greer Worsley, who blogs at Typically Red.

Potato Fritters

Makes 10+

Ingredients

3 cups plain flour
3 large potatoes, grated
1 medium onion, finely chopped
1 can corn, drained
salt and pepper to taste
3 cups milk
vegetable oil for frying

Method

Add potatoes, onion, corn and salt and pepper to the flour and mix well.

Add milk slowly until you have a thick batter-like consistency.

Drop tablespoons of the mixture into a hot frying pan and cook both on sides until golden brown.

Serving Suggestions

Notes

These potato fritters are very much like a cross between pancakes and hash browns.
They make great kids food. I told my kids that the ingredients were secret.
This recipe was created by Jennifer Cheung for Kidspot

Sweet potato and sage tart

Ingredients

1 x packet shortcrust pastry
2 brown onions, sliced thinly
1 tbsp (20g) butter
1 large sweet potato (about 300g)
4 eggs
1 cup (250ml) cream
1/4 cup sage leaves

Method

Preheat the oven to 220°C (200°C fan-forced).

Roll out the pastry and line a 24cm fluted, loose-bottomed tart tin.

Trim the edges then blind bake for 15 minutes.

Gently sweat down the onions and butter in a saucepan over low heat. Cook the onions for about 20 minutes or until collapsed and caramelised. Meanwhile, peel and slice the sweet potato into thin discs. Whisk the eggs, cream and salt and pepper together.

Line the base of the tart with the onions, pour over the egg and cream mixture, top with the sweet potato discs, scatter with sage leaves and season well.

Bake for 30 minutes or until the pastry and top is lovely and golden.

Related vegetarian recipes

Serving Suggestions

Note

Blind baking is when you bake the pastry before you add the filling.
You will need to weigh it down with dried lentils or rice so that the pastry does not rise up. You can discard these after baking.
This recipe was created by Sophie Hansen for Kidspot, Australia’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

Rich chocolate cake

Ingredients

90g butter
185g packaged cream cheese
2/3 cup castor sugar
2/3 cup brown sugar, firmly packed
2 eggs
2/3 cup chopped walnuts
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup cocoa
3/4 cup milk

Method

Lightly grease a 22cm springform cake.

Cream butter, cream cheese and sugars in a small bowl with mixture until light and fluffy.

Stir in walnuts, then half the sifted flours and cocoa with the milk, then stir in remaining flours and milk.

Spread into prepared pan. Bake in moderate oven (180C for about 40-50 minutes, or until cooked. Stand for 5 minutes before turning onto wire rack to cool.

Dust with sifted icing icing sugar before serving.

Serving Suggestions

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Beer can chicken

Ingredients

1 1 1/2 -2kg free-range chicken
1 tbsp olive oil
All-purpose seasoning
1 can beer

Method

Pre-heat oven to 180C.

Wash chicken and pat dry with paper towel.

Rub oil over chicken and cover with all-purpose seasoning.

Open beer can and pour off half of the beer. Insert the can into the birds cavity, and sit the chicken up on a baking tray.

Roast in the oven for 60-90 minutes. The general rule for roasting time is 20 minutes per 500g plus and extra 20 minutes roasting time.

Notes

It’s really a good idea to use a nice large free-range bird for this recipe.
This makes a beautifully moist roast. It’s a very simple recipe. I have seen some other recipes using up to 10 different herbs and spices but I prefer to let the simple chicken flavours shine through.

This is a great recipe for the hooded barbeque.

Some specialty barbeque shops have a rack that supports the chicken and the beer can and stops it from falling over.You can make a homemade one by squashing tin foil into a support ring to go around the can. The bird usually only falls over if you overcook it.

Find related recipes for the man of the house.

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Tombstone cupcakes

Want a spooky cupcake to liven up your Halloween table? These Tombstone cupcakes are easy-peasy and quick to make.

Makes 12.

Ingredients:

1/2 cup (125g) butter, room temp
3/4 cup (170g) caster sugar
1 tsp vanilla essence
2 eggs
1/2 cup (125ml) milk
1 1/2 cups (225g) self-raising flour

To decorate:

Chocolate icing
Milo
White writing icing
Chocolate Thins
Plastic skeleton arms (from discount shop)

Method:

Preheat oven to 180å¡C (160å¡C fan-forced).

Using an electric mixer, cream the butter, sugar and vanilla essence. Add eggs one at a time, beating well after each one. Add milk and self-raising flour. Mix until just combined.

Spoon into patty cases and bake for 12-15 minutes, or until golden. Cool on wire racks.

Ice cupcakes with chocolate icing, sprinkle with Milo. Write R.I.P in white writing icing on the Chocolate Thins. Insert Chocolate Thins carefully into the cupcakes (you may need to make a slit with a sharp knife to make it easier to insert the Thins).

Cut plastic arms from skeletons and insert into the cupcakes.

If you are really in a hurry you can cheat and buy store-bought icing.
This recipe was created by Alana House for Kidspot Australia and has been adapted for Kidspot New Zealand.

Hot dog and eggwiches

Ingredients

1 hot dog, thinly sliced
2 teaspoons butter
2 eggs
2 tablespoons milk
half a teaspoon salt
dash of pepper
2 buttered hot dog buns

Method

A creative hot breakfast that the kids will adore!

In a pan, lightly brown hot dogs in butter.

In small bowl, beat eggs and milk together with salt and pepper. Pour egg mixture over hot dogs in pan. As mixture begins to set at bottom and sides, gently pull edges to center to allow liquid part to cook.

Cook until eggs are set, about 3 to 5 minutes.

Place on buns and serve.

Find more:

Serving Suggestions

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Easy fish pie

Ingredients

1 onion, peeled and chopped
1 bay leaf
1 tbsp black peppercorns
2 1/4 cups (560mls) whole milk
500g fresh salmon fillets (pin-boned)

White sauce

1 tbsp (20g) butter
3 tbsp plain flour
1/3 cup (40g) cheddar cheese, grated
1 cup (120g) peas, cooked

Topping

1 sheet puff pastry, thawed
1 egg, lightly beaten

Method

Preheat oven to 200°C (180C fan-forced) and lightly grease a 22 x 22cm ovenproof ceramic dish.

To cook the fish, place onions, bay leaf, peppercorns and milk in a large saucepan and bring to a gentle simmer. Add the fish fillets, cover and let simmer gently for 5 minutes. Remove from heat and drain, reserving 2 cups of milk for the white sauce.

To make the sauce, melt butter in a small pan and once bubbling, stir through the flour until texture is coarse and sandy. Remove from heat and add a splash of the reserved milk, whisking until smooth. Return to the heat and gradually add the remaining milk, whisking constantly until you have a smooth, white sauce. Stir through the cheese and season to taste.

Place fish and peas on the base of your baking dish, pour over the sauce and gently mix through. Cut the pastry into one large circle and drape across the pie. Crimp the edges with a fork, brush with egg and bake for 35 minutes and serve.

Find more savoury pie recipes:

Serving Suggestions

Note

You could swap some or all of the salmon for smoked fish, prawns and/or mussels and if you prefer, top with mashed potato instead of pastry.
Make in advance and either freeze or store in the fridge until needed. It’s perfect to reheat for those cool weeknights when we have sport after school and arrive home late, starving and needing a warm meal in a matter of minutes.
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.

Pork and sage cannonballs

Ingredients

400g lean pork mince
3 tbsp sourdough breadcrumbs
1/4 cup finely grated parmesan
1 egg, lightly beaten
1 tsp sage, finely chopped
1 cup cornflakes, crushed
canola oil spray

Method

Preheat oven to 200°C (180°C fan-forced) and line a flat baking tray with greaseproof paper.

Combine the mince, breadcrumbs, parmesan, egg and sage in a bowl. Season and mix to combine.

Roll the mixture into small balls (about the size of a golf ball) then roll these in the crushed cornflakes.

Place on the baking tray, lightly spray with canola oil and transfer to the oven to cook for 20 minutes, or until golden and cooked through.

Find more meatball recipes

Serving Suggestions

Note

You could skip the cornflakes and just go with regular breadcrumbs, but the former add a touch of ‘party’ texture and flavour!
If you prefer, use a mixture of veal and pork mince.
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.

Baked sausages and butterbeans

Ingredients

1 brown onion, sliced
6 large pork and fennel sausages
2 capsicums, sliced
2 x tins (400g) butterbeans, drained
2 garlic cloves, thinly sliced
2 tbsp thyme leaves
1 x tin (400g) chopped tomatoes
parsley, to serve

Method

Preheat the oven to 180°C or 160 fan-forced. Place the onions, sausages and capsicums in a non-stick roasting tray and then put it in the oven for 20 minutes.

Remove the sausages from the pan and toss through butterbeans, garlic, thyme and tomatoes plus 3/4 cup of hot water (more if the mixture looks at all dry). Return sausages to the top of the mixture, cover with foil and pop the tray back into the oven for another 20 minutes.

Remove foil and cook for a final 10 minutes. Sprinkle with parsley and serve.

Find related sausage recipes

Serving Suggestions

Note

The result is a homely dish that tastes amazing and needs only a simple salad, a chunk of good parmesan cheese and some nice bread for everyone to hack away at.
This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Wholemeal apple crumble loaves

These wholemeal apple crumble loaves are a great afternoon treat and the kids can help in nearly every step of the method below. Perfect for winter lunch boxes.

Ingredients

3 medium-sized apples
1/2 cup (125g) butter, room temperature
1/2 cup (80g) brown sugar
1/2 cup (115g) caster sugar
1 tsp vanilla essence
4 eggs
1 cup (150g) wholemeal self-raising flour
1 cup (150g) spelt flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup (125g) sour cream

Crumble topping

80g butter, cold and cubed
1/2 cup (80g) brown sugar
4 tbsp plain flour
1 tsp cinnamon

Method

Heat oven to 180å¡C (160å¡C fan-forced) and grease a 12-hole mini loaf tin or 1-cup capacity muffin tin.

Peel, core and roughly chop the apples and squeeze over the lemon juice to stop them turning brown.

Place the butter, sugars and vanilla in the bowl of an electric mixer and cream until pale and fluffy. Add the eggs, one at a time, beating well between each addition.

Fold in the flours, baking powder, cinnamon, apples and sour cream and divide between the loaf or muffin tins, filling them about three-quarters full.

For the crumble topping, mix all ingredients together in a bowl and work them together with your fingertips until you have a rough crumble.

Divide the crumble mixture across the top of each loaf or muffin and bake for 20 minutes or until golden on top and cooked through.

Note

You could add half a cup of chopped toasted walnuts or hazelnuts with the apples.
Make one large cake instead; a lined 24cm springform tin would be perfect here.
You could also swap the apple with berries or peeled and chopped pears.
This recipe was created by Sophie Hansen for Kidspot,åÊNew Zealand’s best recipe finder: You can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

Thai style beef salad

Ingredients

500g beef sirloin steak
1 x 120g pkt mesclun salad
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
1 Lebanese cucumber, thinly sliced diagonally
1 small red onion, halved, thinly sliced
1/2 cup firmly packed fresh mint leaves
1/2 cup firmly packed fresh coriander leaves
80g (1/2 cup) roasted cashews, chopped

Salad dressing

125ml (1/2 cup) water
55g (1/4 cup) caster sugar
2 tsp finely grated lime rind
60ml (1/4 cup) fresh lime juice
1 fresh red birdseye chilli, finely chopped
1 tablespoon fish sauce
2 tsp sesame oil
2 tablespoon soy sauce

Method

Preheat the BBQ or stove top grill plate. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest.

Meanwhile, to make salad dressing, combine all ingredients in a small saucepan over low heat. Cook for 2 minutes. Increase heat to high and bring to the boil. Simmer, stirring, for 2 minutes. from heat and set aside for 30 minutes to cool.

Thinly slice beef across the grain. Combine salad ingredients, coriander and cashews in a bowl. Drizzle over dressing and toss. Divide salad among serving plates and top with beef.

Serving Suggestions

Note

Gnocchi with pumpkin sauce

Ingredients

700 grams potato gnocchi
250 grams cherry tomatoes, halved
freshly ground black pepper
olive or canola oil spray
1 leek (white part only), sliced
500 grams pumpkin, peeled, deseeded and chopped
1 cup vegetable stock
150 millilitres CARNATION Light & Creamy Evaporated Milk
150 grams baby spinach
1 tablespoon fresh sage, chopped
8 large sourdough bread, sliced
2 garlic cloves
1 cup parmesan cheese, grated

Method

Cook gnocchi according to packet instructions.

Preheat oven to 200C (400F).

Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper. Season with pepper.

Bake for 10-15 minutes or until just soft.

Meanwhile, spray a non-stick saucepan with oil and cook leek over medium heat for 3-5 minutes or until soft.

Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft.

Add milk and process or blend until smooth. Return mixture to pan, add spinach and heat until wilted. Stir through sage and tomatoes.

Season with pepper. Add gnocchi and toss to combine.

Meanwhile, to make cheese bread, toast bread under grill.

Slice garlic in half and rub over warm bread.

Sprinkle with cheese and return to grill until cheese is slightly melted.

Serve gnocchi with cheese bread.

Serving Suggestions

Note

Leftover day rice salad

Ingredients

2 large leftover (cooked) sausages
2 cups leftover roast vegetables
2-3 cups cooked rice
half a red onion, finely chopped (optional)
2 tablespoons balsamic vinegar
2 tablespoons fresh continental parsley, chopped
2 tablespoons fresh basil

Method

Reheat the sausages, vegetables and rice in the microwave. I did each item separately in the container it emerged from the fridge. Combine warmed ingredients in a large bowl, stir through onion, vinegar and parsley. Serve immediately garnished with basil ripped into small pieces. Dinner, done.