Baked porridge
Serves:
Serves 6
Ingredients
- 2 cups rolled oats
- 1/2 cup walnuts, ground
- 1 tsp baking powder
- 1 tsp allspice
- 1 pinch sea salt
- 2 cups milk
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup maple syrup
- 1/4 cup (60g) butter, melted
- 2 bananas, finely sliced
- yoghurt or double cream, to serve
Method
Preheat oven to 200°C (180°C fan-forced) and grease a 20cm square cake pan generously with butter or coconut oil.
In a medium bowl, mix together oats, walnuts, baking powder, allspice and salt.
In another medium bowl, whisk together the milk, egg, vanilla, maple syrup and cooled melted butter.
Layer the banana slices across the bottom of the baking dish then cover with the oat mixture.
Slowly drizzle the milk mixture across the top of the oats and tap the tin (or give a gentle shake) to ensure all ingredients are evenly distributed.
Bake for 40 minutes or until golden brown.
Slice and serve immediately with a dollop of thick yoghurt or double cream.
Serving Suggestions
Note
- Substitute walnuts for whatever nuts you prefer.
- Use a blender or food processor to grind nuts into a coarse meal.
- This dish will keep well in the fridge for up to three days but the bananas will take on a somewhat unappealing grey hue … just cover with more yoghurt or cream!
- Feel free to switch bananas for berries or even apples.
- This Baked cinnamon apple porridge is another mouth-watering way to eat everybody's favourite breakfast.
- Need to eat breakfast on the run? That's easy with Blueberry overnight oats. Just throw it together the night before and all you need to do in the morning is grab a spoon and eat!
- Fussy tots will suddenly change their tune, when presented with a plate of cute-as-a-button Teddy bear toast.
- Got something to celebrate? Then start the day in style! These Ricotta pancakes with honeycomb butter are a great way to kick off a special day.
- Tell someone how you really feel with Love heart French toast. Who wouldn't want to wake up to this?
- Making your own Almond croissants is not as difficult as it sounds. Once you try them, you'll want to make them every weekend!
- Get back to brekkie basics with this Simple pancake recipe. A wake-up treat that nobody could ever refuse.
- Looking for a delish gourmet breakfast? These Prosciutto and egg pies fit the bill perfectly.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
Too-easy lemon slice
Serves:
Makes 48 squares
Ingredients
Egg-free, nut-free (check your biscuits)
- 2 x 200g packets shortbread biscuits (I used Paradise Butterscotch Shortbread)
- 2 cups desiccated coconut
- 400g can skim condensed milk
- 125g butter, melted
- Zest of 1 lemon, finely chopped
- Icing
- 2 cups icing sugar
- 30g butter, softened
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon desiccated coconut
Method
Grease a 20cm x 30cm slice tin with butter.
Use a food processor to crush the biscuits, this takes 2-3 batches (if you donÛªt have a food processor, put the biscuits in a strong plastic bag and roll/smash/crunch with a rolling pin).
Place crushed biscuits, coconut, lemon rind and condensed milk in a large bowl.
Melt butter and add to other ingredients, mix well. Firmly press mixture into tray.
To make icing, sift icing sugar into bowl and stir in butter. Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency.
Spread slice with icing, sprinkle with coconut, refrigerate until firm and then slice into squares or triangles. Store in the fridge.
Notes:
You can make this recipe in stages. I usually make the base, refrigerate overnight and then ice the next morning ÛÓ also easier to ice when the base is cold ÛÓ then slice when you get a chance.
Homemade pasta
Serves:
Ingredients
- 250g pasta flour
- 2 eggs
- 3 egg yolks
- 1 tbsp extra virgin olive oil
- 1 pinch salt
Method
Sift flour and a generous pinch of salt onto a clean worksurface and form it into a mound with a well in the centre.
Crack whole eggs into a cup and slide into the well. Add extra virgin olive oil.
Using a fork beat the eggs gently incorporating a little flour in from the sides. Add egg yolks and continue to bring in sides incorporating a little flour at a time. Keep scraping up the sides of your mound as it threatens to spill over. Take your time.
Eventually the egg mixture will spill out. Push the flour all over the mixture and combine into a dough ball. Roll, fold and knead this until the dough takes on a silky texture. You will feel it change in your hands. You will have to knead it for at least 5 to 10 minutes to get it to that stage.
Form it into a ball and cover with cling film and rest in the fridge for 2-4 hours. From this stage you can use a rolling pin or pasta machine to roll your pasta.
By hand –
Roll the dough out into a long rectangle and double it over on itself 4 times as you continue to roll it out. Keep you work bench well floured.
For the final product roll it out to the thickness that you want your pasta strands and dust with flour both sides.
Fold it into 8th’s and hand cut slices to form the pasta strands.
By machine –
On the widest setting, pass your pasta through 4 times doubling it over on itself each time before it goes through the rollers.
Reduce your setting and pass it through each setting until you have your required thickness. Remember that the thinest setting is very thin and really for lasagne sheets.
Pass your pasta through the cutter (fettucine or spaghetti) and hang over a clean broom stick to dry for a few hours. I like to dust mine with a little flour to keep the strands separated. You can also freeze it before you dry it so you just pull a bundle from the freezer and drop it into boiling water for 2 mins.
Notes
- The type of flour you use is very important with pasta. Don’t try to make pasta with regular plain flour. You really need specifically pasta flour.
- To get a really lovely silky product you need to use the best ingredients possible so make sure that your eggs are fresh and you use good olive oil.
- Homemade pasta needs the simplest of sauces and a little sprinkle of good parmesan cheese.
- Quick sauce – Dice an onion and fry it in some olive oil with a clove of crushed garlic and a tin of diced tomatoes. Add a handful of fresh basil and cook for 10 minutes. Stir a few spoonfuls through your fresh pasta and enjoy the simple fresh flavours.
- Making your own pasta takes a little time but it will change the way you look at a package of dry pasta forever.
- This is a really fun recipe to make with the kids and they will love rolling it like play dough.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Muesli bar slice
Serves:
Ingredients
- 1 cup dried apricots, diced
- 1 cup sultanas
- 1 cup craisins (optonal)
- 1 cup rolled oats
- 1/4 cup sunflower kernels
- 1/4 cup slivered almonds
- 1/4 cup sesame seeds(optional)
- 1/4 cup plain flour
- 60g butter or margarine
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 egg
- 1/4 cup milk
Method
In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.
Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients. Stir in the egg and milk until well combined.
Press into a greased and lined lamington tin and bake for 15 minutes at 180 degrees C.
Cut into slice when cooled. Enjoy!
Serving Suggestions
Note
Best chocolate cake
Serves:
Ingredients
- 125g butter
- 200g brown sugar
- 2 eggs, separated
- 1/2 cup milk
- 250g flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon warm water
Chocolate Mixture
- 150g bittersweet chocolate (try Whitakers Ghana Dark)
- 2/3 cup brown sugar
- 1/2 cup milk
- few drops vanilla
- 1 egg yolk, lightly beaten
Method
Preheat oven to 180ºC and grease a 24cm cake tin.
Make the chocolate mixture first.
Gently melt the chocolate with sugar, milk and vanilla in a saucepan.
Add egg yolk and cook over gentle heat until mixture thickens slightly. Allow to cool.
Cream the butter and sugar until pale and fluffy.
Beat egg yolks lightly (reserve whites) and mix yolks with milk, then add to butter mixture alternately with flour.
Add to the cooled chocolate mixture and combine well.
Dissolve baking soda in warm water and stir into mixture.
Whisk egg whites until creamy, then fold into mixture.
Pour into prepared tin and bake for 50 – 60 minutes or until cake tests clean.
Cool cake completely before cutting. This cake does not require icing.
Serving Suggestions
Note
Apple pie
Serves:
Ingredients
- 2 cups plain flour
- half a teaspoon salt
- 2/3 cup Kremelta (vegetable shortening), grated
- 5 tablespoons iced water
- 1kg granny smith apples, peeled and cored
- half a cup sugar
- half a teaspoon cinnamon
- Pinch of salt
- 50g butter, small cube, chilled
- 1 egg, lightly beaten
Method
Pastry:
Sift flour and salt in to a large bowl.
Add grated copha and begin to cut with two knives until it resembles breadcrumbs.
Make a small well in the middle and add iced water a little at a time.
Using your hands begin to form a dough. It will feel like it will never come together but hang in there it will happen!
Once you have a ball, break in half and shape into two discs, cover with glad wrap and pop in the fridge for 1 hour.
Apple mixture:
Cut apples in half then cut each half into 4-5 slices.
Place apple slices in a medium bowl and cover with sugar, cinnamon and a pinch of salt. Stir to combine then leave.
Preheat oven to 220C and spray a 23cm pie dish with cooking spray.
Remove pastry from fridge, place between two pieces of glad wrap and begin rolling out your base. Once pastry is rolled to the correct size of your pie dish, remove plastic and place in dish, pressing down to fit snuggly.
Add apple mixture then place cubed butter around the tops of the apple.
Roll out your second pastry disc quite thin. Brush the edge of the pastry in the pie dish with eggwash (an egg mixed with a dash of milk) then place the pastry lid on top of apples and press the two pieces of pastry into each other.
Pinch the outside of pastry to make a pattern, brush with eggwash and pop in the oven for 40 minutes.
Remove once browned, leave to cool for at least ten minutes before serving.
Notes
- The filling is very sweet and delicious, therefore you do not need any sugar in the pastry crust.
- If you are not confident about making your own pastry, you can buy ready-made short crust pastry and just make the apple filling.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
Wonderpot kung pao chicken
Serves:
Serves: 6
Ingredients
- 300g dried fettuccine pasta
- 4 small (800g) chicken breast, sliced finely
- 1/2 cup (110g) white sugar
- 1 cup dry-roasted peanuts + a few to garnish
- 3 tbsp chilli garlic sauce
- 4 cloves garlic, crushed
- 4 cups (1L) chicken stock
- 1/2 cup (125ml) soy sauce
- 1/2 cup (125ml) shao tsing wine (Chinese rice wine)
- 2 tbsp red wine vinegar
- 1 tsp sesame oil
- 1 cup shallots (green onions), sliced
Method
Step 1. Place pasta, chicken breast, sugar, peanuts, chilli garlic sauce and garlic in a frying pan. In a bowl, mix together stock, soy sauce, wine, vinegar and oil.
Step 2. Pour stock mix into the pan and bring to the boil over high heat.
Step 3. Reduce heat to simmer and stir constantly until there is just enough sauce to coat the pasta and it is cooked al dente. Add more water if required.
Step 4. Remove from heat and stir through shallots. Garnish each serving with a sprinke of peanuts and serve.
Note
- My chef father would be mortified to see this dish. In Chinese cuisine you don’t add pasta to a dish and you definitely don’t use the one-pot method. But I am a time poor mum and a tasty, fast meal will win every time!
- The chilli garlic sauce I used in this recipe is Lee Kum Kee brand and the shao tsing wine can be found in the Asian grocery section of most stores.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.
Breakfast pie
Serves:
Ingredients
- 30g butter, melted
- 6 sheets filo pastry
- 1 tbsp olive oil
- 2 rindless bacon rashers, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 x 400g tin crushed tomatoes
- 1/2 tsp sugar
- 1 tsp balsamic vinegar
- handful of basil leaves, roughly chopped
- salt and pepper, to taste
- 6 tsp thickened cream
- 6 organic or free-range fresh eggs
- a few chives, finely chopped
Method
Lightly brush a 6-cup (large capacity) muffin tin with melted butter.
Take a sheet of filo pastry and brush with melted butter. Fold the pastry into thirds so you have a rectangle, then fold again so it becomes a square. Place the square of filo into one of the muffin holes, then repeat 5 more times to fill the tray.
In a medium-sized saucepan over medium heat, add olive oil. Add bacon and onion and cook until bacon is crispy and the onion transparent, stirring frequently to avoid mixture catching on the bottom of the pan. Add garlic and cook until fragrant.
Add tomatoes, sugar, vinegar and basil and gently simmer until most of the liquid has evaporated, about 10 mins. Season with salt and pepper.
Spoon mixture into filo molds. Pour 1 tsp of cream over the top of the tomato mixture into each pie. (You can be more generous if you desire). Carefully crack an egg into the top of each pie.
Place in the oven for 20 mins or until egg is just set.
Sprinkle with freshly ground pepper and chives.
Notes
- When working with filo pastry you need to keep the sheets moist until you are ready to use them. You can lay a moist tea towel over any unused sheets to stop them drying out.
- This recipe was created by Charlie Louie for Kidspot, New Zealand’s best recipe finder.
Find more breakfast recipes
Serving Suggestions
Note
Rice cooker chicken and bacon risotto
Serves:
4
Ingredients
- 30g butter
- 2 garlic cloves, crushed
- 1 medium brown onion, diced
- 4 rashers middle bacon, diced
- 1 1/2 cups arborio rice
- 2 tbsp chicken flavoured stock powder
- 3 cups (750ml) boiling water
- 1 small double chicken breast (500g), diced
- 1 cup (100g) parmesan cheese, grated
- parsley (garnish)
Method
Step 1. Gather all ingredients.
Step 2. Set the rice cooker to cook position and place butter, garlic, onion and bacon into the bowl. Fry until the onion is translucent.
Step 3. Add the rice and cook for 2-3 minutes ensuring that the grains are coated in the butter. Add the stock powder, boiling water and chicken. Stir to combine, making sure the cook button is still down.
Step 4. Cook for approximately 15-20 minutes or until the rice is cooked but still has a firm bite. If it is a little dry just add a few tablespoons of water and stir. Stir in parmesan cheese, garnish with parsley and serve.
Find related risotto recipes
Serving Suggestions
Note
- I used a very basic rice cooker for this recipe and I had to push the button twice to cook to the end.
- Risotto should have a nice creamy finish, which is why we add a little water and parmesan at the end.
- Whenever you cook chicken with bacon, the bacon keeps the chicken pink in colour, even when it is cooked.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Homemade chicken nuggets
Serves:
Ingredients
- 2-3 chicken breast fillets (about 600g)
- half a cup plain flour
- 2 eggs
- 4 slices day old bread
- 1/3 cup cornflake crumbs
- 1/3 cup freshly grated parmesan cheese
- half a cup mayonnaise
- 2 tablespoons sweet chilli sauce
Method
Tear bread into pieces and whiz in a food processor to get fine bread crumbs.
Slice chicken breasts into bite size pieces. Put the flour on a large square of baking paper.
Whisk eggs in a small bowl. Mix breadcrumbs, cornflake crumbs and parmesan cheese in a bowl. Coat the chicken pieces in flour, dust off, dip in egg wash and then coat in crumb mix. You may need to press the crumbs on. Place the coated chicken pieces onto a baking tray lined with baking paper. Refrigerate for 30 minutes.
Preheat oven to 180C and bake the chicken for 10 minutes or until cooked through. To make the dipping sauce, combine mayonnaise and sweet chilli sauce in a small bowl.
Serve nuggets with dipping sauce.
Notes:
- This is a great entree or appetiser and prepare in advance and then just bake before serving. Serve with a potato salad and/or green salad for a main meal.
- I love sweet chilli mayo, but my kids are more than happy to stick with good old tomato sauce.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Chicken casserole with pom poms
Serves:
Ingredients
- 1 x 415g tin cream of mushroom soup
- 1 x 415g tin cream of chicken soup
- 1 cup (250ml) thickened cream
- 1 tbsp chicken stock powder
- 500g cooked chicken, chopped
- 1 x 500g bag frozen Asian-style vegetables
- 1 x 450g frozen pom poms
Method
Preheat oven to 180°C or 160°C fan-forced. In a 27cm x 19cm ovenproof dish, combine the mushroom soup, chicken soup, cream and stock powder.
Add the chicken and vegetables and combine.
Place pom poms carefully over the top and bake for 45-50 minutes.
Notes:
- This dish was inspired by the Duggar family Tater Tot casserole but I have varied a few things so New Zealand families can find the ingredients here. I also added 500g of vegetables so it is a meal in a dish.
- You can use a rotisserie chicken in this recipe. One whole barbecued chicken de-boned is equal to 500g of cooked chicken.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find related casserole recipes
Serving Suggestions
Note
Strawberry pops
Serves:
Ingredients
- 1 pkt skewers
- 1-2 punnet strawberries, hulled, washed and dried
- 1 pkt marshmallows
- 375g choc bits, melted
- 60-100g sprinkles
Method
Pick up a skewer/toothpick; slide on a strawberry followed by a marshmallow, making sure the marshmallow covers the tip.
Dip one half of the strawberry/marshmallow combo in melted chocolate and then dip it into the sprinkles.
Place on a plate and wait for choc to set (5-10 minutes depending on weather)
Eat!
Serving Suggestions
Note
- Kids of all ages LOVE to make these.
- I went to the local day care centre and got the preschoolers to make these and there was lots of excitement. I even heard the comment ‘I want one with a strawberry too’!
- You can swap strawberries for other fruit, and you may want to swap sprinkles for coconut, nuts or even currants.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Bells of St Clements muffins
Serves:
Ingredients
- 2 cups plain flour (gluten-free, see notes below)
- 2 teaspoons baking powder
- half a cup caster sugar
- zest of one orange, finely chopped
- zest of one lemon, finely chopped
- 1 cup (250mL) orange juice
- 1/3 cup oil
- 2 eggs
Method
Preheat oven to 180C. Place muffin paper cases into muffin pan. Sift flour and baking powder into a bowl, stir in sugar and zests. Combine juice, oil and eggs in a jug, whisk to combine. Pour liquid into dry ingredients and mix until just combined.
Spoon muffin mixture into muffin pans and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Cool on wire trays.
Notes:
- I invented these muffins for my little girl who is on a dairy-free trial for 3 weeks. It is very challenging for her in this house full of Kidspot-goodies! I also made them gluten free so I could eat them too and believe it or not, they were very moist and tasty.
- Make these gluten-free using gluten-free plain flour and baking powder.
- Follow this link for the full nursery rhyme http://www.rhymes.org.uk/bells-st-clements.htm
Serving Suggestions
Note
Kid friendly chefs salad
Serves:
Ingredients
-
- 6 cherry tomato (halved)
- 1/3 capsicum
- 6 slice 97% fat-free ham (deli)
- 50 g cheddar cheese
Method
Prepare vegetables – peel and cut carrot into long sticks; cut cucumber into strips, remove inner seeds if you like; slice tomatoes into halves, slice capsicum.
Prepare proteins – roll up ham slices or cut into long strips. Cut cheese into long strips.
Arrange all ingredients on a plate in groups of individual foods so the child can choose what they like.
Serve with soft wholemeal bread and a glass of milk. Let your child eat with their fingers.
Find more recipes for your kids will love:
Serving Suggestions
Note
- Cheese and ham are the cornerstone of a Chef’s salad but after that it’s really what you’ve got hanging around in the fridge. Any combo of vegetables and cold meats or chicken works well. Sometimes I like to add green grapes or a few blueberries for a sweet note.
- If your child is fussy about eating their food separately, arrange the long strips in a nice pattern, grouping the single foods together so “nothing touches each other”.
- This recipe was created by Catherine Saxelby for Kidspot, New Zealand’s best recipe finder.
Sticky Pineapple Chicken drums
Serves:
Serves 4
Ingredients
- 1 tablespoon olive oil
- 8-10 chicken drumsticks
- 3 tablespoons soy sauce
- ¼ cup runny honey
- 1 tablespoon sweet chilli sauce
- 3 cloves garlic, minced
- 1 ½ tablespoons tamarind puree or tomato paste
- ½ a pineapple, skin cut off, chopped into pieces
- 2 teaspoons toasted sesame seeds
Method
Preheat oven to 190°C.
Place chicken in a baking dish in a single layer ( line with baking paper to make cleaning easier).
Mix all other ingredients together and pour over chicken, coating each piece well.
Bake in oven for 40 minutes, turning once, until the chicken is cooked and the sauce is reduced and sticky. Sprinkle with sesame seeds.
Serve hot.
Find more Delicious Dole Tropical Gold Pineapple recipes:
Serving Suggestions
Note
- This recipe was bought to you by Dole.
Quick fishcakes with oven baked chips
Serves:
Ingredients
For the fishcakes
- 2 potatoes, peeled
- 1 fillet fresh salmon or trout (pin-boned)
- 1 lemon, sliced, plus 1 more zested and juiced
- 50g butter
- 1 tbsp lemon thyme leaves
- 2 tbsp parsley, chopped
- 1/2 cup breadcrumbs
- a little milk
- a little sunflower oil
For the chips
- 2 more potatoes, unpeeled
- 1 tsp olive oil
Method
For the fishcakes:
Preheat the oven to 220°C conventional (200°C fan-forced).
Cut the peeled potatoes into chunks, place in a saucepan, cover with cold water and cook until tender.
Meanwhile, place the salmon on a piece of foil, top with a few slices of lemon and a teaspoon of the butter and wrap tightly.
Cook in the oven for 15 minutes or until just pink.
Once the potatoes are soft, drain and mash with remaining butter and a splash of milk. Set aside. Once the salmon is cooked, flake into the cooled mashed potatoes and combine remaining ingredients (thyme, parsley, lemon zest and juice) and season to taste.
Form the mixture into about 6 small patties.
Press these into the breadcrumbs and set aside.
For the chips:
Slice the remaining 2 potatoes into chip shapes (I don’t bother to peel them) and place on a baking tray lined with greaseproof paper.
Gently toss with the olive oil and bake for 15 minutes or until golden brown.
While the chips are cooking, heat the sunflower oil in a frying pan and cook the fishcakes over medium heat for about 3 minutes on each side or until golden and cooked through.
Serving Suggestions
Note
- Add colour and zing with sticks of cucumber and carrot and an extra squeeze of lemon or lime.
- If you want some extra vegetables in this recipe, grab a handful of frozen vegetables and add them to the potato mixture.
- 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.
Cheesecake
Serves:
Ingredients
- 250g plain sweet biscuits, crushed 125g butter, melted
- 3 tsp gelatine
- 2 tbsp boiling water
- 250g cream cheese
- 250g cream, whipped
- 1/3 cup lemon juice
- 1 tsp grated lemon rind
- 1/2 cup caster sugar
Method
Lightly grease a 20cm/ 9in spring form cheesecake pan with melted butter (or perhaps a little oil). Line the base with baking paper.
Combine the crushed biscuits with the melted butter. Press biscuit mixture into the bottom and up the sides of the spring form cheesecake pan. Refrigerate the cheesecake base while you prepare the cheesecake filling.
In a small bowl, dissolve the gelatine in the boiling water.
In a separate (larger) bowl, beat the cream cheese, sugar, lemon juice and rind until the mixture is smooth (less than 5 minutes if you’re using an electric mixer).
Add dissolved gelatine to the cream cheese mixture and mix well.
With a large metal spoon, gently fold the whipped cream into the other ingredients.
Pour entire mixture into the cheesecake base and refrigerate until set (approx 6 hours, but overnight is preferable).
Serving Suggestions
Note
Easy coconut loaf
Serves:
Ingredients
- 1 cup coconut
- 1 cup sugar
- 1 cup milk
- 2 cups self raising flour
Method
Mix all ingredients together and pour into loaf tin.
Cook at 180C for approx 35-40 mins or until skewer comes out clean when you prick the loaf.
Serving Suggestions
Note
Lemon and marjoram roast chicken
Serves:
Serves 4
Ingredients
- 1 lemon, rind finely grated, juiced
- 2 tbsp fresh marjoram, finely chopped
- 2 tbsp olive oil
- 1 whole chicken, butterflied
- 1 cup natural yoghurt
- 1 tbsp olive oil
- tortillas, baby spinach and oven-roasted tomatoes, to serve
Method
Combine lemon rind, juice, marjoram and oil. Place chicken in a non-metallic dish and pour over the marinade, rubbing it well into the skin. Cover and refrigerate for 4 hours.
Preheat oven to 200°C (180°C fan-forced). Heat a grill pan over high heat. Remove chicken from marinade, season it well and cook skin side down for 2-3 minutes until nicely browned. Turn and cook for a further 2 minutes. Transfer to a baking dish and bake in the oven for 30-40 minutes until juices run clear.
Meanwhile, combine yoghurt and oil in a small bowl.
Remove chicken from oven, cover with foil and allow to rest for 5-10 minutes. Cut it into 4 pieces and serve with spinach, oven-roasted tomatoes and warmed tortillas, with the yoghurt dressing on the side.
Find more chicken recipes:
Serving Suggestions
Note
- Ask your butcher to butterfly the chicken or, to do it yourself, cut down both sides of the backbone (sturdy kitchen scissors work well) and remove it, then turn the chicken over and press down on the breastbone to flatten the chicken.
- Starting the cooking process on a chargrill pan or barbecue lends a delicious smoky flavour that will carry through to the finished dish.
- To check if the chicken is cooked, pierce the thigh near the bone with a sharp knife. If the juices are pink or red, it needs more cooking time.
- Recipe by Greer Worsley, who blogs at Typically Red.
Easy chocolate chip muffins
Serves:
Makes 12
Ingredients
- 2 cup self-raising flour
- 1 cup caster sugar
- 60 g butter
- 3/4 cup milk
- 1 egg
- 1 tsp vanilla essence
- 3/4 cup choc chips
Method
Preheat oven to 200_C (180_C fan-forced).
Grease a 12 hole muffin pan with cooking spray or butter and line with patty cases.
Sift the flour into a large bowl and then add the sugar. Stir it all together to combine.
Melt butter in the microwave (about 30 seconds or less should do it).
Combine the egg and milk together – beat with a fork.
Add the melted butter, milk and egg mixture plus a teaspoon of vanilla essence to the dry ingredients in the large bowl.
Now add the chocolate chips and gently mix with a spoon until it is just combined.
Spoon mixture evenly into the muffin tin, about one tablespoon per muffin case.
Bake for 20 minutes or until a skewer comes out clean. Cool on a wire rack (or better yet, eat them hot, straight out of the oven, Yum!)
Find more after school snacks
Serving Suggestions
Note
- This is the perfect basic muffin recipe that be adjusted by adding different ingredients.
- Substitute blueberries or sultanas for the choc chips if you want a healthier option.
- For the lightest, fluffiest muffins, be careful not to over-mix these. Just stir it all together until combined.
- This recipe was created by Penny Flanagan for Kidspot.
Easy crumbed fish
Serves:
Ingredients
- 300g firm white fish (fillets)
- pinch white pepper
- ¼ tsp salt
- ¼ cup corn starch
- 1 egg (lightly beaten)
- 1 cup breadcrumbs
- Vegetable oil (for deep frying)
- ½ lemon (cut into wedges)
Method
Cut the fish fillets into 2cm-thick slices.
Add the cornflour to the beaten egg and beat together gently.
Add the fish pieces to the batter and then to the crumbs.
Heat the oil to medium in a large wok.
Fry the fish to golden, about two minutes, then drain well season with white pepper and salt and a squeeze of lemon.
Serving Suggestions
Note
Two ways with lamb
Serves:
4-6
Ingredients
- 400g lamb backstrap
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1 tablespoon rosemary leaves, chopped
- 4 tablespoons hommus
- 2 carrots, grated
- 1 cup lettuce leaves or bean sprouts
- 1 cup cheese, grated
- 4-6 flat breads
Crunchy sweet chilli sauce
- å_ cup (125mL) Sweet chilli sauce
- å_ cup slivered almond
Method
Marinade lamb in oil, rosemary and garlic for 30 minutes.
Heat a non-stick frypan to medium-high heat and cook lamb for about 3 minutes on each side for medium and 6 minutes for well done.
Remove meat from heat, cover and rest for 5 minutes.
Place sweet chilli sauce into a small serving bowl and stir in the slivered almonds.
Wraps:
Spread each flatbread with hommus and top with carrot, cheese and lettuce.
Slice lamb into 5mm strips, divide evenly between flatbreads and roll up.
Serve with crunchy sweet chilli sauce.
Build your own salad:
Slice lamb into 5mm strips and transfer to a serving platter.
Place carrot, cheese and lettuce in separate bowls.
Put everything on the table and let your hungry horde build their own salads.
Serve with crunchy sweet chilli sauce.
Notes:
- The crunchy sweet chilli sauce is fantastic with the wraps or salad; obviously optional if your kids arenÛªt into sweet chilli sauce.
- Recipe created by Melissa Hughes for Kidspot.
Homemade 2 minute noodles
Serves:
1-2 people
Ingredients
- 4 cups (1L) water
- 1 vegetarian stock cube
- 1 small carrot, finely chopped
- 2 nests Angel hair pasta
- 1 tbsp parsley, finely chopped
Method
In a small saucepan, boil 4 cups (1L) of water and add stock cube and carrot and stir. Simmer for 3 minutes.
Add pasta and simmer for 5 minutes.
Stir in parsley and serve.
Serving Suggestions
Note
- If you have a handful of shredded chicken, you can make this chicken noodle soup.
- Sometimes I think it’s faster to boil the kettle and add the boiling water to the saucepan.
- I used a Massel salt-reduced vegetable flavoured stock cube but you could also use a beef or chicken flavoured stock cube.
- You can add as many other vegetables as you think the kids will eat.
- If you want to give this recipe an Asian flavour you can add a 1/4 tsp of sesame oil.
- This recipe was created by Katie Rainbird of Katie180. You can find her on Facebook and Twitter and see her delicious food on Instagram.
Pasta with tuna and tomatoes
Serves:
Ingredients
- 500g penne, rigatoni or similar
- 250g cherry tomatoes, halved
- 425g tin tuna in olive oil
- 1 lemon, zest
- 2 tbsp fresh parsley, chopped
- parmesan cheese, grated, to serve
Method
Cook pasta according to packet instructions. Drain and return to saucepan.
Toss with tomatoes, tuna (including its oil), lemon zest and parsley. Season well.
Serve with parmesan cheese.
More pasta recipes:
Serving Suggestions
Note
- Increase the vegetable component by adding some grated carrot and zucchini.
- Serve cold as a salad for the lunch box or a picnic.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
