Allergen: Contains Gluten

Slow Cooker Chicken Soup

A gorgeous yellow elixir of chicken goodness with all the healing powers that chicken soup can possess.

This super-easy chicken soup is a set-and-forget recipe. You can feed a hungry crowd by just adding more water to the pot.

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Apple sauce cake

Apple sauce cake

Serves:

Serves 8-10

Ingredients

  • 1/2 cup (125g) unsalted butter
  • 3/4 cup (180g) sugar
  • 2 eggs
  • 2 cups (300g) plain flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 375g jar apple sauce

For topping:

  • 2 tsp butter, melted
  • 1 1/2 tsp caster sugar
  • 1/2 tsp cinnamon

Method

Preheat oven to 180°C (160°C fan-forced). Grease a ring tin and line the base with baking paper.

Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Fold through flour, cinnamon and baking powder. Finally, fold through the apple sauce.

Pour into prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean.

Once cooked, remove cake from tin and place right side up on a cooling rack. Brush the cake with melted butter. Combine sugar and cinnamon and sprinkle over the top.

Serve warm or at room temperature.

Find more delicious cake recipes:

Serving Suggestions

Note

  • You could use a homemade apple puree if you prefer.
  • Try adding chopped apple and/or walnuts to the batter before baking.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Banana bread pie

Banana bread pie

Serves:

 

Ingredients

  • 3 ripe bananas
  • 1 tin condensed milk
  • 1 tsp vanilla essence
  • 150g butter, chopped
  • 1 cup self- raising flour
  • 2 eggs

Method

Pre-heat oven to 180° C. Grease a quiche dish with butter. Set aside.

Place all ingredients in food processor and process until smooth.

Pour into the dish and bake for 45 mins until edges are crisp but it’s still a little soft in the centre.

Related banana recipes

Serving Suggestions

Note

  • This is a variation on an American recipe that uses bisquick. I have an aversion to using shortening in cooking so I used butter.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Salmon danish

Salmon danish

Serves:

Ingredients

  • 200g smoked salmon
  • 4 sheets frozen puff pastry
  • 1 egg, beaten
  • 200g ricotta cheese
  • 1 tsp capers, finely chopped
  • 2 tsp fresh dill leaves, finely chopped
  • ½ tsp horseradish paste
  • 1 egg
  • sprig of dill leaves, to garnish
  • tiny wedges of sliced lemon, to garnish

Method

Preheat oven to 210°C or 190°C fan-forced.

Chop two slices of the Tassal smoked salmon into tiny pieces.

Combine the smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and egg. Mix well.

Cut each sheet of pastry into four or six squares, dependent upon size of danish preferred.

Place a spoonful of the smoked salmon mixture into the centre of each pastry square, fold each edge of the pastry in a triangular shape towards the centre of the filling to form a danish shape and twist the edges together to secure.

Place onto a baking tray lined with baking paper.

Repeat with remaining pastry squares and filling.

Brush each salmon danish with a little beaten egg and bake in oven for 12-15 minutes or until puffed and golden.

Allow to cool on a wire rack before serving topped with curled smoked salmon slices.

Serving Suggestions

Note

  • These are perfect canapes for a dinner party or special get-together.
  • Make the danish ahead of time then top with the salmon mixture just before serving.
  • Recipes created by Tassal.

Apple, mango and almond crumble

Apple, mango and almond crumble

Serves:

 

Ingredients

  • 1 tin (800g) pie fruit, apple
  • 1 tin (800g) mango, sliced
  • 3 tbsp brown sugar
  • 50g butter
  • 1 cup (110g) almonds, flaked
  • 1 cup brown sugar
  • 1 cup of plain flour
  • 1 1/2 cups rolled oats
  • 250g butter, chopped

Method

Preheat the oven to 180°C.

In a mixing bowl, place sifted flour, brown sugar and rolled oats. Rub through the chopped butter until it resembles crumbs. Mix in flaked almonds and set aside.

In a heavy-based saucepan, heat the mango, apple, 50g of butter and 3 tbsp of brown sugar. Gently toss until sugar and butter is melted and all ingredients are heated through.

Pour into a baking dish and spread the crumble mix evenly over the fruit.

Bake for 20-25 mins making sure that the almonds aren’t burning at the half-way mark.

Serve warm with cream or ice-cream.

Related dessert recipes

Serving Suggestions

Note

  • This crumble is really made special by those flaked almonds. When they come out of the oven all golden brown, they have a toasty flavour and a pleasing crunch.
  • I love to throw this crumble into the oven after I serve dinner. It’s always ready just in time for when my kids ask “Is there dessert, Mum?”
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Homemade cookies and cream ice cream

Homemade cookies and cream ice cream

Serves:

 

Ingredients

  • 3 egg yolks
  • 400g sweetened condensed milk
  • 2 cups whipped cream
  • 2 tablespoon water
  • 2 teaspoon vanilla
  • 1 cup coarsely crumbled Oreos (any other favourite biscuits)

Method

In a large bowl, beat egg yolks, then stir in sweetened, condensed milk, water and vanilla.

Fold in cookies and whipped cream.

Pour into a loaf pan lined with baking paper, or other container of the same size.

Cover and freeze for 6 hours or until firm.

Scoop ice cream from pan or peel off baking paper and slice.

Serving Suggestions

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Tagliatelle bolognaise

Tagliatelle bolognaise

Serves:

 

Ingredients

  • 375g egg-based tagliatelle
  • 1 tablespoon olive oil
  • 500g beef mince
  • 250g pork mince
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 700g passata (tomato sauce)
  • 1 teaspoon dried oregano
  • half a cup tomato paste
  • 2 cloves garlic, finely chopped
  • 1 cup milk
  • 1 tablespoon sugar
  • Sea salt and freshly ground black pepper

Method

In a large saucepan, heat the oil and saute the carrot, onion and celery until soft. Add the minces and brown, stir to break up into small pieces. Add all other ingredients (yes, even the milk) and simmer for about 2 hours.

Bring a large pot of water to the boil, add tagliatelle and cook according to packet directions.

Drain well and return to pot, stir through a couple of soup ladles of bolognaise to coat each strand, then serve in bowls with extra bolognaise on top.

Serve with freshly grated parmesan cheese.

Notes:

  • Addition of the milk and sugar reduces the tartness of the tomatoes, adding to a marvellous flavour.
  • This makes a sizeable amount of bolognaise, so I usually freeze some for an emergency dinner at a later date.
  • Tagliatelle, not spaghetti, is the traditional pasta to serve with a bolognaise sauce (ragu).
  • If your children, like mine, will not tolerate obvious bits of carrot and celery in their bolognaiseåÑpuree in the blender until smooth.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Tuna and rice casserole

Tuna and rice casserole

Serves:

 

Ingredients

  • 3 tablespoons butter, plus 2 tablespoons extra
  • half an onion, finely chopped
  • 3 tablespoons flour
  • 3 cups whole milk
  • 1 cup (150g ) cherry tomatoes, halved
  • 1 cup frozen peas
  • 2 cups tasty cheese, grated
  • 200g tuna in springwater
  • 2 cups jasmine, cooked (should yield about 3 and a half cups) and still warm
  • 1 cup breadcrumbs

Method

Preheat oven to 180c Butter a baking dish and set aside.

Bring a heavy-based saucepan to low to medium heat and melt butter. Saute onion for 2 minutes or until soft.

Stir in flour and make a paste. Whisk in milk, one cup at a time. Continuing whisking and allow to thicken for about 5-8 minutes. When it begins to simmer remove the pan from heat.

Stir in the tomatoes, peas, 1 cup of cheese, and tuna, set aside.

Spread one cup of rice on the bottom of the dish, then spread half of the tuna mixture on top, continue to layer until you end with the tuna mixture and sprinkle the remaining cheese on top.

Melt the extra 2 tablespoons of butter and mix through the breadcrumbs and sprinkle over the top.

Place on a baking sheet and into the oven for 15 minutes or until the top is golden and bubbling. Allow to rest for 5 minutes then serve immediately.

 

Notes:

  • This is so lovely and creamy; it is lovely served with a tossed green salad (if your kids like salad-y things!)
  • Be sure you wash the jasmine rice at least three times in a fine sieve until the water that runs off it appears less white before you cook it.
  • My rice cooker is invaluable for recipes like this one. It cooks the rice on its own away from the stove top and keeps it warm until I‰ am ready to use it.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰s best recipe finder.

 

Weetbix custard

Weetbix custard

Serves:

 

Ingredients

  • 2 Weetbix, crushed
  • 1/2 cup milk
  • 2 tsp sugar

Method

Put all ingredients in a blender.

Blend for 45-60 seconds or till smooth.

Chill for 1/2 an hour.

Serve cold

Serving Suggestions

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Chicken and avocado tortilla wraps

Chicken and avocado tortilla wraps

Serves:

Serves 4

Ingredients

  • 1 1/2 cups cooked chicken, shredded
  • 1/3 cup mayonnaise
  • 2 shallots, finely sliced
  • 1 avocado, flesh diced
  • 4 tortillas
  • 1 cup tasty cheese, grated
  • 30g baby spinach

Method

In a bowl, combine chicken, mayonnaise, shallots and avocado and season well.

Heat a grill pan over medium high heat.

Lay a tortilla on a board in front of you and sprinkle a quarter of the cheese across the middle. Top with a quarter of the spinach and a quarter of the chicken mixture. Roll tightly then place seam-side down on the grill plate.

Cook for 2-3 minutes until lightly toasted. Turn and cook for a further 2-3 minutes.

Repeat with remaining ingredients.

More Mexican recipes

Serving Suggestions

Note

  • Use a good quality whole egg mayonnaise.
  • Try adding a handful of chopped dill or parsley for a big flavour hit.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Tex Mex scones

Tex Mex scones

Serves:

Ingredients

  • 1 tsp olive oil
  • 1 small onion (80g), finely chopped
  • 1 carrot (100g), finely chopped
  • 1/2 red capsicum (100g), finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 2 cups wholemeal self-raising flour
  • 2 tsp baking powder
  • 1/2 cup parsley, finely chopped
  • 1 tsp cumin
  • 1 tsp smoky paprika
  • 1/2 tsp cayenne pepper (optional if the kids don’t like it spicy)
  • 25g margarine or butter at room temperature
  • 3/4 cup (60g) 50 percent reduced fat tasty cheese
  • 1 cup (250ml) low fat milk
  • oil spray

Method

Heat oven to 200°C (180°C fan-forced) and line a baking sheet with baking paper.

Heat oil in a non-stick frying pan and add onion, carrot, capsicum and garlic with a pinch of salt.

Cook on low for 10 minutes until vegetables are soft. Remove from heat and allow to cool a little.

Mix flour, baking powder, parsley, cumin, paprika and cayenne pepper together in a bowl.

Add margarine/butter and mix through with your hands to resemble breadcrumbs.

Stir through cooked vegetables and cheese and gradually add milk, mixing quickly together to form a stiff dough – be careful not to overmix.

Place onto a floured surface and form into a circle. Cut into 8 wedges and place onto baking sheet.

Spray lightly with oil and bake for 20-25 minutes. Serve warm or cold.

Related scone recipes:

Serving Suggestions

Note

  • These muffins freeze well and when defrosted are still lovely and fresh.
  • The wholemeal flour adds fibre, the veggies add vitamins and minerals and the cheese adds protein in these scones.
  • 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.

Easy gnocchi

Easy gnocchi

Serves:

Ingredients

Gnocchi

  • 1kg desiree potatoes, peeled and cut into thick slices
  • 1 tsp salt
  • 1 egg
  • 250g plain flour + a little extra

Tomato sauce

  • 1 carrot, peeled and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 clove garlic, peeled
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tins (400g) diced tomatoes
  • sea salt and freshly ground black pepper
  • sprig of fresh herbs

Method

Place potatoes in a large pot and cover with cold water, bring to the boil and reduce heat to simmer. Add 1 tsp salt and cook until tender then drain.

Make tomato sauce by processing carrot, onion and garlic in the blender until finely diced.  Add 1 tbsp olive oil in a wide pan or large frypan and fry the diced mix for 5 minutes or so over a medium low heat.

Add tomato paste and mix well. Add tinned tomatoes. Stir well. Add 1/2 cup water and simmer for 20 minutes or so over a low heat. Season with salt and pepper to taste and leave on a low simmer.

Mash boiled potatoes well with a masher until smooth.  Allow to cool for 10 minutes.  Mix in egg and flour with a wooden spoon until a sticky dough forms. Put on a pot of salted water to boil.

Flour work surface and roll lumps of gnocchi dough into smooth sausage shapes (about 2cm thick). Cut sausage shapes into 2cm pieces and drop into boiling water, 10 or so at a time. They are cooked when they float.

Carefully lift cooked gnocchi out of water with a slotted spoon and add to simmering tomato sauce. Continue rolling, cooking and dropping gnocchi into sauce until dough is all used up. Season with lots of salt and pepper and garnish with fresh herbs.

More pasta recipes:

Serving Suggestions

Note

  • I always, always use desiree or pontiac potatoes, they work every time. Some other varieties might result in a gluey finish, so take my advice and stick to the winning spuds!
  • Don't be tempted to put the cooked potatoes in the blender to get a smooth texture. It just doesn't work and you'll end up with a greyish, gluey mess!
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand's best recipe finder. You can follow Pip at Meet me at Mike's or on Pinterest and Twitter.

Toasted quinoa and oat bars

Toasted quinoa and oat bars

Serves:

Makes 20 squares

Ingredients

  • 1 cup (160g) quinoa
  • 1 cup (80g) oats
  • 1 cup (170g) almonds, chopped into small chunks or pulsed in a blender
  • 1/2 cup peanut butter
  • 3/4 cup honey
  • 1 tbsp coconut oil
  • pinch salt

Method

Preheat oven to 200°C (180°C fan-forced). Line a brownie pan (28cm long, 18cm wide, 3cm deep) with baking paper and set aside.
 
Spread quinoa, oats and nuts evenly onto a lined baking tray and dry bake for 15 minutes or until golden brown. Remove from oven and turn heat down to 160°C (140°C fan-forced).
 
Place peanut butter, honey and coconut oil in a medium size saucepan, and heat gently on low. Stir mixture constantly until well combined.
 
Pour toasted quinoa mixture into the saucepan, add a pinch of salt and stir until well combined.
 
Scrape the mixture into the brownie pan using a large metal spoon, flatten and smooth out right to the edges.
 
Bake for 20 minutes, or until crisp around the edges. As soon as you remove the pan from the oven use the metal spoon again to really flatten and smooth the baked mixture across the top. Then leave to cool for 15-20 minutes.
 
Remove from pan and use a sharp knife to slice into fingers or squares.
 
When cool, store them in an airtight container in the fridge for up to a week.

Find more healthier sweet treats

Serving Suggestions

Note

  • For extra pizzazz you dip half of each bar in some good quality melted chocolate, then allow them to set in the fridge before eating. You can also just drizzle the chocolate over the top.
  • If you don't like almonds, you can use any other nuts you like, or even a mix of other nuts.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Salmon and Leek Slice

Salmon and Leek Slice

Serves:

Serves 10

Ingredients

  • 2 tsp olive oil
  • 2 large leeks (300g), finely sliced
  • 210g can salmon, drained, bones removed
  • 1 tsp dried dill
  • 1 tbsp horseradish cream
  • 4 large eggs, lightly beaten
  • 1 cup (130g) wholemeal self-raising flour
  • pepper
  • 50g reduced fat tasty cheese

Method

Heat oven to 180°c and line a square 20cm baking tin with baking paper.

Place oil in a large non stick frying pan and heat on medium-low. Add leeks with a pinch of salt and cook until soft (about 10 minutes).

Cool slightly and mix with salmon, dill, horseradish cream, eggs, flour and cheese. Season with pepper and spoon mixture into the prepared baking tin.

Bake for 35-40 minutes until set. Cool slightly before removing from pan. Eat now while it’s hot or allow to cool, slice into squares.

Find related salmon recipes

Serving Suggestions

Note

  • This recipe freezes well so you can make this on the weekend, freeze and wrap separately for quick lunch making in the morning.
  • If you’re not a salmon fan, replace with tuna.
  • I use wholemeal flour to raise the fibre content but feel free to use all white flour or half and half.
  • I always use a 50% reduced fat tasty cheese for these recipes. You get that lovely cheesy flavour while cutting the fat and calories.
  • Nutritional values per serve: 579.6kj (138cals); 5g total fat (1.5g saturated fat); 2.2g fibre
     

Sausage, apple and rosemary bake

Sausage, apple and rosemary bake

Serves:

Serves 4

Ingredients

  • 2 large cooking apples
  • 3 tomatoes
  • 2 cloves garlic, sliced
  • 3 large sprigs rosemary
  • 500g pork sausages
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil

Sausage, apple and rosemary bake

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

Peel and core apples and cut them into eight wedges. Cut tomatoes into a rough dice. Place apples and tomatoes in a large baking pan with garlic, rosemary and sausages. Pour over vinegar and olive oil and season well. Toss everything together to ensure it is well coated, and then arrange sausages on top of the other ingredients.

Bake for 35 minutes, turning sausages partway through to ensure they are browned all over.

Serve with boiled or mashed potatoes and some steamed green vegetables. Drizzle the pan juices over the top.

Find related sausage recipes

Serving Suggestions

Note

  • Pork sausages complement the apples well, but you could use other types of sausages if you prefer.
  • Cherry tomatoes are also great in this.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Cheese sticks

Cheese sticks

Serves:

Ingredients

  • 4 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 30ml milk
  • 3 cups cheese, grated

Method

Pre-heat oven to 180C.

Mix milk and egg together and brush over one surface of each pastry sheet.

Sprinkle cheese equally over 2 pastry sheets and cover with the other 2 sheets, pressing flat.

Cut into 8 strips of equal size and place on baking tray.

Twist each strip and brush with egg wash.

Bake for 10-15 minutes.

Notes

  • This cheese stick recipe is a great one for the kids to help with.
  • It’s great to dip or in lunch boxes and travels well too.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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No-bake trail mix cookies

No-bake trail mix cookies

Serves:

Make 12

Ingredients

  • 1 cup dried figs
  • 1/2 cup raisins
  • 1 cup quick oats
  • 1/2 cup shredded coconut + 1/2 cup for rolling.
  • 1/2 cup sunflower seeds

Method

Step 1. Gather all ingredients and measure out.

Step 2. Place figs, raisins, oats and 1/2 cup coconut into a food processor. Process until mixture lifts away from the edges of the bowl.

Step 3. Remove from bowl and knead the sunflower seeds into the mixture. Form a log and slice into 12 even slices.

Step 4. Roll each slice in remaining coconut.

No_bake_trail_mix_cookies

 

Find more healthier sweet treats

Serving Suggestions

Note

  • You can swap the figs for pitted dates if you prefer.
  • I used quick oats to bind this mixture but you can also use leftover cooked quinoa.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Shortbread

Shortbread

Serves:

 

Ingredients

  • 300g butter, softened
  • 1 cup icing sugar
  • 3 cups plain flour
  • 1/2 packet glace cherries (optional)

Method

Cream butter and icing sugar. Add flour, mix well, chop cherries in half and add to mixture.

Wrap in plastic wrap and place in fridge for 1/2 hour.

Roll out and either make shapes or shape into a log and cut into slices.

Line baking tray with baking paper, place shapes/rounds on tray.

Bake 180ºC for 15 mins or until pale golden. Be careful not to overcook.

 

Other Shortbread recipes

 

Serving Suggestions

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Sleepy koala sandwich

Sleepy koala sandwich

Serves:

Ingredients

  • 2 slices of bread
  • 1 slice of cheese
  • peel of 1 small cucumber
  • 1 carrot, peeled and sliced lengthways
  • lettuce leaves
  • 2 raisins

Method

Using the photo as a guide, cut the koala head and ears from the bread and the ear shapes from the cheese.

Cut some thin strands of cucumber peel to make the nose and mouth shapes and then form the carrot into shapes for the ear details.

With a pair of kitchen scissors, cut the ‘leaf’ shapes from the lettuce.

Assemble the koala on a large plate, as per the photo, using the raisins for the eyes.

Find other cute sandwich recipes

Serving Suggestions

Note

  • A scone cutter can help you cut out the required round shapes.
  • Create a whole koala world on the plate using different fruit and veggies, such as cherry tomatoes, grapes, sliced apple, celery, dried fruit or sliced mushrooms.
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand's best recipe finder.

All-in chicken leg bake

All-in chicken leg bake

Serves:

Ingredients

  • 8 chicken legs
  • 1/4 pumpkin, peeled and cut into large chunks
  • 6 potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 4
  • 2 brown onions, peeled and quartered
  • 1 head garlic, peeled and roughly chopped
  • All-purpose seasoning
  • Olive oil to coat

Method

Preheat oven to180C.

Drizzle olive oil on a large baking tray. Place chicken legs and all vegetables except garlic on the tray. Drizzle with a little more olive oil and sprinkle garlic over.

Shake the all-purpose seasoning generously all over the chicken and vegetables and using an egg slice toss to coat everything in oil and garlic. Shake a little more all-purpose seasoning on.

Using a large piece of foil cover the entire tray sealing in all the edges.

Bake for 40 minutes and uncover and bake for a further 20 minutes.

Serve with hot chicken gravy and baby peas.

Notes

  • This dish is very simple in ingredients but packed full of flavour.
  • Sealing in all the juices for the first half hour of cooking gives you nice moist finished product and the roasting time gives the vegetables a lovely sweetness.
  • You could give it a Mediterranean leaning by sprinkling Italian herbs over it as well but I like it plain.
  • If you don’t have a large enough roll of foil pleat a few pieces together so you keep all those lovely juices in.
  • This All-in chicken leg bake was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Easy pear cobbler

Easy pear cobbler

Serves:

Ingredients

  • 2 cups sliced fresh pears – you could use tinned pear halves in natural juice too – just slice them!
  • 1 cup white sugar
  • 50g butter or margarine
  • 3/4 cup plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1 egg

Method

Preheat oven to 180C.

In a small casserole or oven dish, put the butter in and place in the oven.

Peel/slice your pears and set aside in bowl with half the sugar (half a cup).

Combine dry ingredients, and then add milk and egg with a whisk to make a batter.

When the butter has melted in your casserole dish, pour in the batter. DO NOT MIX.

On top of the batter mix, add the pears. Put in oven for one hour.

Notes

  • Serve with ice-cream or cream… mmmm. I reckon it would be great with toffee top too!
  • Let this Easy pear cobbler be your treat this weekend! If you don’t have or like pears, substitute for peaches or apples or even cherries. Yum.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand‰s best recipe finder.

Serving Suggestions

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Banana cake with passionfruit cream

Banana cake with passionfruit cream

Serves:

Ingredients

  • 125g butter
  • 1 1/2 cups sugar
  • 1 cup banana, mashed
  • 1/3 cup milk
  • 1 tsp lemon juice
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups self-raising flour
  • 1/2 tsp bicarbonate soda

Icing

  • 100g cream cheese
  • 50g butter, softened
  • 3 cups icing sugar
  • 1 tsp lemon juice
  • 1 tbsp passionfruit pulp, seedless
  • 2 bananas and passionfruit to decorate

Method

Preheat oven to 160C. Grease and flour 22cm cake pan.

Add lemon juice to milk in a mixing bowl.

Place butter, sugar, banana, vanilla and eggs into food processor for 2 mins. Add milk/lemon juice and pulse for a few seconds.

Add sifted flour and bi-carb and process until all combined.

Bake 60 mins.

To make the icing, beat cream cheese and butter together, gradually adding the sifted icing sugar. Beat in the passionfruit pulp and lemon juice at the end.

Spread over cooled cake. Brush sliced bananas with lemon juice and arrange around the edge of the cake. Using the back of a spoon make a well in the centre of the icing and spoon on passionfruit pulp.

Notes

  • This cake may be made ahead of time but it is best decorated around serving time.
  • This is a perfect afternoon tea cake and the passionfruit, cream cheese and bananas are a great combination.
  • This banana cake recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

Serving Suggestions

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Simple beef stroganoff

Simple beef stroganoff

Serves:

Ingredients

  • 4 tbsp vegetable oil
  • 500g beef strips
  • 2 tsp garlic, minced
  • 2 small onions, cut into segments
  • 200g button mushrooms, sliced
  • 1 tbsp paprika
  • 3 tbsp tomato paste
  • 1 tsp vegetable stock powder
  • 3 cups water
  • 1 cup sour cream

Method

In a hot frying pan, heat the oil and seal the beef strips in small batches and set aside.

Return to the pan to the heat and add garlic, onions, mushrooms, paprika, tomato paste, stock powder and fry for 2 mins.

Add water and stir to combine.

Bring to the boil and simmer for 15-20 mins until meat is tender.

Stir in sour cream.

Serve on a bed of rice and garnish with chopped parsley.

 

 

Notes

  • This is a really simple recipe and you can get a great results fast if you use a good cut of meat like rump steak. If you have more time you can use a budget cut like round steak and extend the cooking time by about 15 mins.
  • I have made this in the crock pot and got a great result. Just make sure you only add the sour cream right before serving to stop the sauce seperating.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Christmas Crackles

Christmas crackles

Serves:

Ingredients

  • 200g Mars bars, chopped
  • 2 tablespoons of pouring (thin) cream
  • 2 teaspoons cocoa powder, sifted
  • 3 cups Rice Bubbles
  • 20 glace cherries or small chocolate Santas

Method

Place 20 paper cases into cupcake tins.

Melt the Mars bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.

Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.

Spoon the mixture into paper cases and top each one with a cherry or chocolate. Refrigerate until firm.

Serving Suggestions

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Vietnamese rice paper rolls

Vietnamese rice paper rolls

Serves:

Ingredients

  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into short thin strips
  • 1 small red capsicum, cut into short, thin strips
  • 1 large carrot, cut into short thin strips
  • 1 small avocado, cut into short thin slices
  • 50 grams snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 55 grams unsalted roasted peanuts, finely chopped
  • 3 tablespoons Maggi Sweet Chilli Sauce
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice

 

Method – makes 12

These rice-paper rolls can be made a few hours in advance.

Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with warm water.

Dip one wrapper in the water for 20 seconds, or until it is just soft.

Drain off excess water and place on a clean surface.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1å_ in) from the base.

Fold up the bottom of the wrapper.

Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce

 

Chinese five spice pork and roast vanilla pear salad

Chinese five spice pork and roast vanilla pear salad

Serves:

Ingredients

Chinese five spice pork

  • 500g pork fillet
  • 1 tsp Chinese five spice powder
  • ½ tsp sesame oil
  • 1 tsp peanut oil (or other vegetable oil)

Roasted vanilla pear salad

  • 2 firm pears, peeled, quartered and cored
  • 1 orange, juiced
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp Chinese five spice powder
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 head butter lettuce (or any soft leaf lettuce), washed and dried

Method

Rub pork fillet with spice powder and oils and set aside for 15 minutes to marinate.

While pork is marinating, heat oven to 200°C or 180°C fan-forced.

Mix pears with juice, brown sugar, vanilla and Chinese five spice powder.

Place in a 20cm square baking dish and bake for 30-40 minutes, or until a knife can be inserted into the pear easily, turning once or twice during cooking.

Cool slightly and remove from the pan.

You should have a lovely syrupy sauce in the bottom of the pan. To this, add the rice wine vinegar and soy sauce, whisking until it is incorporated. This will be your dressing.

After the pears have been cooking for 15 minutes, you can start to cook the pork. Heat a large frying pan to medium-high and add the pork.

Brown on all sides for a couple of minutes before placing frying pan into the oven to cook for 12-15 minutes, until fillet is cooked through.

Remove from oven and allow to rest on a board for 5 minutes before slicing.

Slice each pear quarter in 2 or 3 slices and mix with the lettuce. Divide among 4 plates and top with pork fillet slices. Drizzle over a little of the dressing.

Notes

  • I’ve used beurre bosc pears as they hold their shape well during cooking, but use whatever you’ve got. Just make sure they are firm so they don’t fall apart during cooking.
  • Roasting the pears gives a lovely intense flavour, but if you just don’t have the time and really need to eat this, cut the pears into smaller segments, mix with the other ingredients and poach them in a large, shallow frying pan.
  • Recipe written by Jay Rogers

 

Serving Suggestions

Note

Pizza wraps

Pizza wraps

Serves:

Serves 4

Ingredients

  • 4 pieces Lebanese wrap bread
  • 1 x 400g jar pizza sauce
  • 200g ham, sliced into 1cm thick ribbons
  • 1 x 225g tin pineapple (in natural juice), diced into small pieces
  • 1 cup pizza cheese mix (pre-grated from supermarket)

Method

Preheat oven grill onto a moderate setting (not too hot).

Place one slice of wrap bread onto a chopping board and spread with about a tablespoon of pizza sauce.

Scatter a handful of ham ribbons over the bread, remembering you need to share the ham between 4 wraps.

Arrange pineapple pieces over bread according to taste – some people like a lot, some just a token burst of sweet fruit.

Top with a tablespoon of cheese then carefully slide from chopping board into grill and cook for 10 minutes or until cheese is melted and somewhat browned. The edges of the wrap bread may brown also, but this is OK. 

Slide back onto chopping board, quickly fold into thirds then use a sharp knife to cut into quarters. Repeat method with remaining wraps.

Serve immediately.

Serving Suggestions

Note

  • You could also try a dessert version: chocolate hazlenut spread and sliced banana
  • How about a breafast pizza wrap? Scrambled egg, finely diced bacon and pizza cheese or scrambled egg, sauteed mushrooms and pizza cheese. There are NO rules when it comes to pizza wraps!
  • Looking for a low-carb way to enjoy your pizza? This Cauliflower pizza base is SO much tastier than it sounds!
  • These Pizza fingers are the perfect way for toddlers to enjoy one of Italy's best inventions.
  • If you're not a fan of doughy pizza bases, these clever Sweet potato pizzas will still ensure you get your pizza fix.
  • If you like your pizza a little gourmet, then this Turkey, camembert and cranberry pizza will really tickle your fancy.
  • Pizza for dessert? Why, yes please! Try this Strawberry and ricotta pizza and you'll be pleasantly suprised.
  • This Quick pizza sauce can be thrown together with pantry ingredients, in the blink of an eye. 
  • Like pizzas with big flavour? This Mexican pizza promises a total flavour explosion that will leave you feeling completely satisfied.
  • Little ones won't be able to resist the lure of these adorable Pussycat pizzas. They are destined to become a family fave.
  • For the ultimate pizza treat, you simply have to try this Nutella pizza. It's every bit as delish as you imagine.
  • Pizza-loving kids will go crazy for these lunchbox ready Tomato pizza squares. These pizza bites are designed to eat cold.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Baked oatmeal cups

Baked oatmeal cups

Serves:

Ingredients

  • 2 eggs, lightly beaten
  • 1 tbsp vanilla extract
  • 370g apple sauce
  • 1 banana, mashed
  • 6 pkts stevia
  • 5 cups rolled oats
  • 1/3 cup linseed meal (flax)
  • 1 tbsp ground cinnamon
  • 3 tsps baking powder
  • 1 tsp salt
  • 3 cups milk
  • Optional toppings: chopped dried apricots and coconut, raisins, mini chocolate chips

Method

In a bowl, combine egg, vanilla, apple sauce, banana and stevia.

In a second bowl combine rolled oats, linseed meal, cinnamon, baking powder and salt.

Stir the wet mixture into the dry mixture and fold in milk. Leave to stand for 30 minutes so the mixture can absorb the milk.

Preheat oven to 180°C or 160°C fan-forced. Line 2 x 12 cup muffin tins with cupcake liners.

Spoon 1/4 cup measures into each cupcake liner. Add toppings if you have chosen and bake for 25 minutes.

Serving Suggestions

Note

  • You can use 1/2 cup of honey in place of the stevia to sweeten these cups.
  • I like the toppings mixed into the mixture so they are evenly distributed.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Butter choc chip cookies

Butter choc chip cookies

Serves:

Ingredients

  • 180 grams butter, softened
  • 1/3 cup sugar
  • 1/2 cup Sweetened Condensed Milk
  • 1 1/2 cup self raising flour
  • 150 grams Dark Choc Bits
  • 150 grams White Choc Bits
  • 100 grams Milk Melts, melted

Method

Preheat oven to 180°C.

Beat butter and sugar until creamy, beat in Sweetened Condensed Milk. Add flour, stir until combined.

Add Dark and White Coc Bits, mix well.

Roll heaped teaspoonfuls of mixture into balls, place on greased oven trays, press gently with fork.

Bake for 15 minutes, until golden.

Drizzle biscuits with Milk Melts.

 Read more:

Serving Suggestions

Note

Veggies with noodles

Make this simple midweek meal of veggies with noodles when you want something quick and healthy on the table quick.

Kids love noodles so combine them with child-friendly veggies such as carrots and broccoli for a nutritious dinner.

Ingredients

  • 1 tbsp oil
  • 4 rashers of bacon, chopped
  • 1 onion, diced
  • 1 small head of broccoli, cut into florets
  • 1 carrot, peeled and thinly sliced
  • 1/2 cup of peas
  • 1/2 cup of corn
  • 1/3 cup of green beans, sliced
  • 1 litre chicken stock
  • 2 packets of noodles
  • Seasoning of your choice (ie, the seasoning packet that came with the noodles, or a teaspoon of garlic powder or curry powder)

Method

Heat a tablespoon of oil in a frying pan. Add the onion and bacon and saute for a few minutes, until cooked.

Add broccoli, carrot slices, peas, corn, and green beans into the pan.

Add chicken stock, simmer the veggies and bacon in stock until cooked then add noodles and seasoning and cook further until noodles are soft.

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