Contains Gluten Archives | Page 33 of 33

Cookie Monster cupcakes

How cute are these cupcakes?! Using Cookie Monster as inspiration, this cupcake recipe is easy to whip together and is great for weekend baking with the kids or as a fun party food at their next birthday party.

Notes:

You can use your favourite cupcake recipe for these. Just go with what your kids love best!
There is quite a bit of food colouring in these cupcakes for the blue icing. If this concerns you, you can use a natural food colouring.
If you don’t have time to use a piping bag for the icing you can swirl a very thick coating on the cupcake and use the flat blade of a knife to create the Cookie Monsters fur.
It is really important that you whip the butter in this recipe until it is very pale and almost white, as the icing will take on a green hue from the yellow in the butter. If your icing takes on a green light, you can add some lilac to cancel out the colour.
If you can’t get black writing icing, you can stick on brown mini M&M’s for the pupils.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related cupcake recipes

Serving Suggestions

Note

Speedy pasta bascaiola

Ingredients

1tb olive oil
2 rashers bacon sliced/diced
1 onion, finely diced ¼ tsp black pepper
10-12 medium mushrooms, sliced
1 clove garlic
1 cup dry white wine
3/4 cup cream (you could use evaporated milk, but it will need thickening with 1/2 tsp cornflour)
¼ cup finely grated parmesan
Pasta of choice (ravioli, fettucine, spiralli etc.) – about 5 cups cooked.

Method

Put water on to boil to cook your pasta, if you have none leftover.

In a deep frypan, heat oil and add bacon, onion, garlic and pepper. Sauté until soft.

Add wine, then mushrooms, continue to fry until soft.

Add cream/evaporated milk mixed with cornflour, wait to thicken, and then turn the heat down or off.

Add pasta and parmesan, sprinkle with parsley and combine well. Serve!

Serving Suggestions

Note

This is the perfect dinner for a case of Monday-itis!
This recipe is actually my mum’s – I may have fiddled with it a little bit – but this is how I remember it and my kids love it too.
This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Salmon and vegetable cakes

Ingredients

1kg brushed potatoes, boiled until tender and mashed well
1 x 400g tin pink salmon, bones and skin removed, salmon flaked
1 small brown onion, finely diced
1 cup frozen peas and corn mix, defrosted
1 cup flour
2 eggs, lightly beaten
1/3 cup milk
4 cup dried breadcrumbs
vegetable oil for frying

Method

In a large bowl, mix together the mashed potato, salmon and onion until well combined.

Add the peas and corn and combine gently until well-mixed.

Set up a crumbing station with three plates: one for the flour, one for the combined egg and milk, and the third for the breadcrumbs.

Form patties of the salmon and potato mixture and thoroughly coat in the flour, dip in the egg wash, then coat in the breadcrumbs.

Heat the oil in a frying pan over medium heat and gently fry the patties until golden on eat side. Drain on paper towels. Keep warm in an oven until cooking is complete.

Notes:

You can add whatever vegetables are handy.
I like to make the potato mix while the potatoes are warm and then let it cool completely. If you crumb a warm mixture they burst open during frying as the steam escapes.
If you have time, you can chill these after crumbing for an hour so you have a very ‘sturdy’ crumb.
I like to have enough oil in the pan so it reaches halfway up the sides of the patties when the pan is full. These salmon cakes will not soak up oil if the oil temperature is hot enough.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find more dinner recipes

Serving Suggestions

Note

Mini bacon and egg pies

Pies are easy to make when you use pre-prepared pastry sheets like this recipe. Full of bacon and eggs, these mini pies make a perfect hot or cold snack.

Ingredients

1 sheet of puff pastry
4 eggs
1 large rasher bacon, rind removed and diced
1 tablespoon parsley, chopped (optional)
Salt and pepper to taste

Method

Preheat the oven to 210°C. Spray four individual tart cases with cooking spray.
Use an upside down saucer and cut out four rounds of puff pastry. Place pastry rounds in tart cases.
Crack one egg into each pastry base. Sprinkle the diced bacon evenly among the four tart cases.
Give each case a sprinkle of salt and pepper, add parsley if using then pinch the yolk with your fingers to break.
Place the pies into the oven and bake for 15 minutes.
Remove from cases and serve hot or cold

Notes

If you don’t have mini tart bases then a large muffin tray will work just as well.
Instead of using pastry, you may prefer to try using sliced bread. Grab four slices and roll them out thin with a rolling pin, place them in the moulds and follow as above.
Once cooked, I cool them and wrap them in cling film individually and freeze them. When I need them, I pop them straight into the kids’ lunch boxes and they are defrosted by lunch time.
Recipe created by Camilla Baker for Kidspot.

Serving Suggestions

Note

Storage made simple with MAGBAG

MAGBAG are brilliantly simple, reusable storage bags with a magnetic seal that snaps shut effortlessly every time – no fiddly zips or clips required. That magnetic closure locks in freshness, making them perfect for storing snacks, leftovers, lunch ingredients, or bulk food while camping, at the beach or in your pantry. They’re freezer- and fridge-ready, and fold flat for easy packing, so you can save space, reduce single-use plastics, and stay organised all summer long.

Shop now

Southern fried chicken

Ingredients

1 whole chicken, ask your butcher to cut up into peices
600ml buttermilk
1 cup flour
½ teaspoon cayenne pepper
salt and ground pepper to taste
6 cups canola oil (if using a deep-fryer)

Method

Place chicken pieces in a large non-metallic dish and cover with buttermilk, turning the pieces so they are well covered in milk. Cover the dish with cling wrap and refrigerate overnight.

Place flour and seasonings in a mixing bowl. Preheat oven to 200°C.

Fill a deep-fryer with oil (around 6 cups) or a large, deep frying pan with 3-4 cups of oil and bring this to a medium heat. Remove chicken pieces from marinade and dredge through the flour mixture – don’t shake off the excess.

Place chicken pieces in the oil using tongs, and allow to cook until golden, turning carefully.

Remove chicken pieces and place onto a large plate lined with paper towels. Once they are all done, place onto a baking sheet and into the oven for approx. 10 minutes.

Allow to brown and cook through, remove and serve immediately.

Serving Suggestions

Note

The chicken absolutely needs to marinate overnight so this recipe needs a little planning ahead.
This would be my last meal – it’s to die for!
Please be very careful using a deep-fryer as oil can spatter out quite easily. You don’t need a deep-fryer to make this recipe but I prefer to use mine as it’s more convenient.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Red Devil Cupcakes aka Heart of Darkness Cupcakes

Ingredients

2 cup plain flour
1 tsp bicarbonate of soda
1 pinch salt
1 tbs cocoa powder
1 1/3 cup caster sugar
1 cup vegetable oil
1/3 cup buttermilk
2 eggs
3 tsp red food colouring (liquid)
2 tsp vanilla extract
1 tsp apple cider vinegar

Frosting and filling

200 g butter (softened)
4 cup icing sugar (sifted)
1 tsp vanilla extract
2 tbs milk
1/2 cup raspberry jam
12 maraschino cherries (*optional)

Method

Preheat the oven to 180C, and line a muffin tin with 12 red paper cases.

In a large mixing bowl, sift together the flour, bicarb, salt, and cocoa together, and then stir through the sugar. In a separate measuring jug, whisk together the oil, buttermilk, eggs, food colouring, vanilla and vinegar.Pour the wet ingredients into the dry, and stir with a wooden spoon or spatula until everything is combined – do not overmix.

Divide the mixture evenly between the paper cases, and bake for 25-35 minutes, or until springing back when lightly pressed and a skewer comes out clean. Remove from the pan, and place on a wire rack to cool completely.

To make the frosting, beat the butter (either in a stand mixer with the paddle attachment, or with electric beaters in a large mixing bowl) until it is light in colour, and very creamy. Add half the icing sugar, and beat until incorporated. Add the remaining sugar and beat again, until incorporated. Continue beating on a high speed and add the vanilla, and then 2-3 tbsp of milk, until a thick, creamy frosting texture is reached.

Cut a circular crater into the middle of each cupcake, forming a hole large enough to hold about a teaspoon of jam. Discard the cake that you pull out. Fill each cupcake with 1-2 tsp of jam.

Place the frosting into a large piping bag, fitted with a wide, round nozzle. Pipe a circle of frosting round the edge of each cupcake, then a big blob, directly down onto the top of each cake. Top each with a maraschino cherry, if desired, and serve.

Find more related Halloween recipes:

Serving Suggestions

Note

Cheesey-baked rigatoni with zucchini and mince

Ingredients

500 grams beef mince
500 grams cooked rigatoni pasta
1 tsp butter for buttering the dish
2 tbsp extra-virgin olive oil
2 small zucchini, finely sliced in rounds
half a cup parsley
50g butter
3 tbsp flour
4 cups milk
2 cups mozzarella cheese

Method

Preheat oven to 180C. Butter a large lasagne dish 35 x 25cm and set aside.

In a large frying pan, saute onions and garlic for one minute in oil, add the mince and brown. Add salt and pepper to taste. Stir parsley, pasta and zucchini through and pour into lasagne dish.

In another saucepan over a medium heat, melt the 50grams butter. Once melted, add flour to the pan and stir to make a paste.

Gradually whisk milk in adding salt and pepper to taste. Keep whisking until it begins to bubble and thicken up then remove from heat. Stir parmesan through.

Pour white sauce evenly over pasta mixture and sprinkle with mozzarella. Cook for 20-25 minutes or until golden and bubbling.

Notes

Add a tsp of salt to the cooking water for the pasta.
I save a lot of time chopping onions and other vegetables by using my beloved mandoline. Chopping extremely finely is so easy with this tool.
I love to use organic butter as it flavours the white sauce so nicely.
You can use any pasta shape similar in size to rigatoni, such a penne, spirals or shells.
If you dont have time to make the white sauce from scratch, you can buy Maggi Instant Creamy White Sauce, just make sure you have at least 4 cups of sauce for this recipe.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.

Serving Suggestions

Note

Mac and cheese

Ingredients

400g macaroni
3/4 cup green beans, cut into 1 inch pieces
50g butter
2 tablespoon flour
2 cups milk
1 teaspoon Dijon mustard
1 cup tasty cheese, grated
half a cup parmesan cheese, grated

Method

Bring a pot of salted water to the boil and cook pasta following packet directions. Halfway through cooking the pasta, add green beans to the cooking water.

Meanwhile, melt butter in a medium saucepan.

Once butter is melted add flour, while constantly stirring.

Gradually add milk and begin whisking to prevent lumps.

Once all the milk is added, reduce heat and simmer for 3-4 minutes.

Add mustard and adjust seasoning then remove from the heat.

Strain pasta and beans and add to the sauce followed by the cheeses.

Fold to combine and serve.

Notes

A classic dish that can be made so many different ways – this is my familys favorite.
Adding more than once cheese makes this a little more interesting for kids and adults alike.
Adding a touch of mustard introduces your kids to another mild flavour they might not otherwise be willing to try.
Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions

Note

Vegetable pasties

Ingredients

1 small orange sweet potato, peeled, coarsely chopped
1 small carrot, peeled, finely chopped
1 desiree potato, peeled, finely chopped
half a cup frozen peas
125g can corn, rinsed, drained
half a cup coarsely grated cheddar
2 eggs, lightly whisked
3 sheets ready-rolled frozen shortcrust pastry, just thawed
2 tsp sesame seeds

Method

Preheat oven to 240C.

Line an oven tray with baking paper.

Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl.

Use a fork to mash until smooth. Set aside to cool in bowl.

Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.

Set aside for 5 minutes to cool slightly.

Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.

Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets.

Spoon vegetable mixture evenly among pastry discs.

Brush edges of pastry lightly with remaining egg.

Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.

Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.

Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.

Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.

Asian greens with noodles and oyster sauce

Ingredients

2 packets MAGGI 2 Minute Noodles Beef flavour
1 tablespoon oil
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 tablespoons oyster sauce
2 tablespoons sherry
1/4 cup water
500g Asian greens, trimmed and sliced in half
1/4 cup optional cashew nuts

Method

Cook the noodles according to directions on packet, drain.

Heat the oil in a frying pan.

Add garlic and ginger, cook 1 minute.

Add oyster sauce, sherry, water and Asian greens.

Bring to the boil, then simmer for 1 minute.

Place the noodles in serving bowls and top with the Asian greens.

Sprinkle with cashew nuts if desired and serve immediately.

Serving Suggestions

Note

Breakfast bars

Ingredients

150g unsalted butter
half a cup brown sugar
half a cup (60mL) honey
350g rolled oats
100g hazelnuts or hazelnut meal
half a cup protein powder (optional)
1 teaspoon cinnamon
1 teaspoon baking powder
2 small bananas, mashed

Method

Preheat oven to 180C and grease a slice tray (mine is 22cm x 31cm) with butter.

Melt butter, sugar and honey in a large saucepan over low heat. Remove from heat and stir in oats, protein powder (if using), hazelnuts (or meal), cinnamon, baking powder and bananas. Stir until well combined.

Spoon into prepared tray and smooth the surface with finger tips dipped in cold water (the water prevents the mixture sticking to your hands).

Bake for 15-20 minutes until golden brown. Cool in the pan, then transfer to a large chopping board to cut into rectangles.

Notes:

From experience with my kids, homemade bars need to be crunch free (so I use hazelnut meal), dried-fruit free (no sultanas) and have no obvious fresh fruit!
I use a whey protein powder, from my friendly neighbourhood Herbalife consultant. Gives the school kids a bit more energy in the start of their day.
The bars are a bit crumbly. Much easier to cut if you place the cooled pan in the fridge until the mixture is cold, then slice in the tray.
Recipe created by Melissa Hughes for Kidspot.

Find more:

Serving Suggestions

Note

Hidden vegetable meatloaf

Ingredients

1kg lean minced beef
2 brown onions, peeled and diced
2 carrots, grated
3 cups frozen vegetables mix, defrosted and finely chopped
2 cloves garlic, crushed
2 tsp powdered beef stock
2 eggs lightly beaten
2 cups dried breadcrumbs
½ tsp salt
½ tsp white pepper

Method

Preheat oven to 180°C/160°C fan-forced. Line a loaf pan with baking paper.

Combine all ingredients in a large bowl. The ingredients need to be mixed well – I prefer using clean hands or clean gloves to do this.

Pat the mixture into a loaf shape and place in the loaf tin. Cook in the oven for 45 minutes.

In a small bowl, combine all the glaze ingredients.

Remove the loaf from the oven and tip out any excess oil. Pour the glaze over the loaf and return it to the oven for a further 15 minutes.

Remove from the oven and leave to stand for 5 minutes before slicing.

Notes

My children hate to see the slightest hint of green veggie in their food. I use the food processor to chop the mixed vegetables up finely so they can’t see them.
If you don’t have a loaf tin just use a baking tray.
I use good quality mince for this recipe, but not too lean.

Find related mince recipes

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

Serving Suggestions

Note

Pork with camembert and plum sauce

Ingredients

2 cups chicken stock
2 fennel bulbs, quartered
2 leeks, topped and tailed, rinsed and quartered
2 pork fillets, about 500g in total, each cut in half to make 4 fillets
2 garlic cloves, crushed
1 tsp sea salt flakes
1 tsp ground pepper
1 tsp fennel seeds
olive oil spray
100g camembert cheese
1 cup plum sauce (available from most supermarkets)

Method

Heat oven to 180°C or 160°C fan-forced.

Add stock to a large saucepan, bring to the boil and add the fennel bulbs. Reduce heat to low and poach for 5 minutes before adding leeks. Turn vegetables every now and then.

Spray pork fillets with oil and rub in the garlic. Mix salt, pepper and fennel seeds together on a board and roll the fillets over to coat. Heat a large frying pan to high and add the pork fillets.

Brown pork on all sides for a couple of minutes and place in the oven for 4 minutes.

Remove fillets from pan and place on a board in a warm place to rest for about 5 minutes. Make two incisions in each fillet, about two-thirds of the way through, and place a slice of camembert in each incision.

Heat plum sauce and keep warm.

Place pork on plates, pour over warm plum sauce and serve with drained fennel and leeks.

Notes:

Why is it good for you? Pork fillets are low in fat and a little camembert never hurt anyone – just ask French people! This is truly one of my favourite indulgent dinners of all time.
1819.6kj (434.6cal); 10.4g total fat (5.33g saturated fat)
This recipe was written by Jay Rogers for Kidspot

Find more dinner recipes

Serving Suggestions

Note

Pink lemonade bars

Ingredients

Crust

1/4 cup caster sugar
1/2 cup butter, softened
1 1/2 cup plain flour, sifted
1/4 tsp salt

Filling

1 cup fresh lemon juice
2-3 tsp lemon zest
1 1/4 cups caster sugar
1 cup strawberries, tops removed
4 large eggs
1/4 cup self-raising flour
1/4 tsp salt
1 tbsp icing sugar

Method

Preheat oven 180°C or 160°C fan-forced. Line a 16cm x 26cm slice tin with baking paper and set aside.

Step 1: Using a food processor, process the sugar, butter, flour and salt in a bowl together for one minute. Press into the base of the slice tin firmly and bake for 17-20 minutes.

Step 2: Meanwhile, prepare the filling. Using a food processor or blender, puree the lemon juice, lemon zest, caster sugar, strawberries, eggs, self-raising flour and salt.

Step 3: Pour this mixture over the hot crust when removed from the oven.

Step 4: Return to oven and bake a further 25 minutes. Leave to cool and slice into bars. Makes 24. Sprinkle with icing sugar just before serving.

Serving Suggestions

Note

The pink portion of these has a soft custard-like texture. When removed from the oven this will have a slightly browned crust on top.
These need to be stored in the refrigerator.
When cutting into bars, you will need to clean the knife in between slices.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Related slice recipes:

Baked cinnamon doughnuts with Nutella filling

Makes 12

Ingredients

1 cup (150g) plain flour
1/3 cup (80g) caster sugar
1 1/2 tsp baking powder
1 egg, lightly beaten
1/2 cup (125ml) milk
40g butter, melted
1/4 cup chocolate hazelnut spread (Nutella)

Cinnamon sugar coating:

1/3 cup (80g) caster sugar
2 tbsp ground cinnamon
40g butter, melted

Method

Preheat the oven to 180°C (160°C fan-forced) and grease a 12-hole patty tin with melted butter.

Sift together the dry ingredients in a large bowl. In a separate bowl, combine the egg, milk and melted butter and whisk until well combined. Add the wet ingredients to the dry and fold together.

Divide two-thirds of the mixture among the prepared patty tin, and gently spoon a little chocolate hazelnut spread on top of each hole. Cover with remaining mixture.

Bake for 10 minutes, or until golden and cooked through. For the cinnamon sugar coating, mix the caster sugar and cinnamon together and let the donuts cool a little in the pan before turning out, brushing with the melted butter. Toss with the cinnamon sugar and serve!

Find related Nutella recipes

Serving Suggestions

Note

If you love Nutella, then you may like our Homemade Nutella recipe.
This recipe was inspired by one of baking guru Anneka Manning's similar offerings. I've since tweaked it a little and cooked it countless times – thank you, Anneka!
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.

Pumpkin, baked bean and cheese mash

Ingredients

1/2 cup pumpkin, diced
1/2 cup baked beans
2 tbsp cheddar cheese, grated

Method

Stove method

Place pumpkin in a medium saucepan and cover with water. Bring to the boil over medium-high heat, and simmer on medium for 8-10 minutes or until cooked.

Drain water from saucepan, mash together with baked beans and stir in grated cheese. Serve warm.

Microwave method

Place pumpkin in a microwave-safe container and cover with cling wrap, leaving a corner uncovered.

Cook on high for 4 minutes or until cooked.

Mash together with the baked beans and stir in grated cheese. Serve warm.

Find related baby recipes

Serving Suggestions

Note

Use leftover pumpkin from your Sunday roast instead of cooking from scratch for a quick-and easy baby meal. Just heat before mashing.
If you like the pumpkin a little smoother, you can pop it in the blender with the baked beans and stir in the cheese afterwards.
If your bub is a lover of the orange stuff, this Roasted pumpkin puree needs to be at the top of your 'must make' list.
Make one meal for the whole family, including bub! This Easy beef casserole is guaranteed to make your life a whole lot simpler.
This pureed Carrot, corn and chicken recipe will provide a sweet, tasty and well-rounded meal for your bub.
For the ultimate baby dessert, try this fabulous Banana pudding. Best served straight from the fridge.
This versatile Avocado and mango mousse can be served either as a dessert or as a main meal.
These Nutritious teething biscuits are a super yummy way to appease little ones with sore gums.
For a great breakfast alternative, try this Hot corn cereal. So yummy, you'll want a bowl for yourself too!
This Banana, raspberry and mango sorbet is a perfectly refreshing way to end a hot summer day.
These Baby bacon and spinach frittatas are great for little ones who are ready for finger food.
This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.

Rocky road brownie

Ingredients

200g good quality dark chocolate, chopped coarsely
250g butter, chopped
1 cup plain flour
one teaspoon baking powder
1/3 cup cocoa powder
one cup firmly packed brown sugar
4 eggs, lightly beaten
2 cups mini marshmallows
100g dark chocolate, extra
half a cup milk
half a cup slivered almonds (optional)

Method

Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.

Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.

Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.

As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.

Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.

Notes:

An exciting twist to the ordinary Brownie! You could use a packet Brownie mix, but I strongly encourage you to make your own brownie very little extra effort for hugely better taste.
Another great idea for a Christmas gift (see also Choc-cherry fudge) or to just have in the house to add to the Christmas cheer. Substitute the nuts with glace cherries to make this recipe nut-free.
Make these gluten-free using gluten-free plain flour.
Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Leftover spaghetti pizza

Serves 6

Ingredients

4 cups cooked spaghetti
4 eggs
1 cup (80g) grated parmesan cheese
1/4 cup (60ml) milk
2-3 tbsp olive oil

Method

Step 1. Grab leftover spaghetti from the fridge.

Step 2. Gather parmesan cheese and eggs.

Step 3. Place eggs in a bowl with parmesan, milk and season well with salt and pepper.

Step 4. Whisk this mixture until well combined and then add cooked spaghetti. Toss strands in the mixture until well coated and leave to sit for 5 minutes.

Step 5. Heat a small non-stick frying pan over medium heat and add olive oil. Pour spaghetti into the pan and use a spatula to lift the mixture away from the edges as it cooks. Leave it until it is almost cooked through and then place a plate on top and flip it over onto the plate.

Step 6. Add a little more olive oil to the pan and slide the spaghetti pizza back into the pan to cook on the other side. Slice into wedges and serve with salad.

Leftover spaghetti pizza

Find related spaghetti recipes

Serving Suggestions

Note

It’s important that you use a non-stick pan for this recipe. My pizza got stuck a little on the first flip and I had to give it a little more time on the first side again to brown evenly.
Garlic salt is a great addition to this recipe if you have some in the pantry. Just use it in place of regular salt.
I love me a bake and this is where this Leftover sausage bake recipe comes in handy. Perfect for when my chipolata portion control has failed yet again.
I always, always cook 2 cups of rice in my rice cooker because I know any leftovers will get used up. This Chorizo fried rice recipe is a family favourite, especially if I cook the sausage from scratch and let it render its paprika oil. The oil turns the rice orange and voilà, welcome to the dinner table nuclear rice.
Monday morning always sees cold, boiled pots in my fridge as I over-estimate the number of roasties I need on a Sunday. No matter. This Potato, bacon and egg pie recipe uses them up and makes a great start to the week.
Just as I cook too mamy spuds, I also over do the pumpkin quota. But then it’s repurposeed into this yummy Pumpkin muffins recipe that make a fab lunch box filler.
I also use up pumpkin with this comforting Pumpkin risotto recipe. Crumbling crispy bacon on top makes it a kid-pleaser in our house too.
Lunch boxes get a litle bit fancy with the addition of this Leftover lamb flatbreads recipe from the weekend roast. I chop the meat quite finely or my kids complain about having to chew too much. Poor er, lambs.
Another roast that gets a leftovers makeover is a chook with this Chicken pasta bake recipe. So simple and yet guaranteed to always be wolfed down by my brood.
Show my three a roast veggie and they can take it or leave it. Add eggs and call it a frittata, like with this Roast vegetable frittata recipe and the score is Mum – 1, Kids – 0.
Likewise there’s more leftover recipe magic with this Roast vegetable lasagne recipe. Same basis but with the addition of a creamy sauce and layers of lasagne. Yum!
I’m not great at judging portions when it comes to pasta either so there’s always cold, cooked pasta in the fridge which is fortunate really because this Pantry tuna bake recipe is a winner and satisfies my need for a weekly bake no end.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Grown Up Gingerbread

Ingredients

125g softened unsalted butter
1/2 cup brown sugar
1 cup golden syrup
3 eggs
450g plain flour
1 tsp bicarb soda
2 tbsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup buttermilk
4 tbsp fresh orange juice

Method

Preheat oven to 180C. Grease a 4cm deep 30cm x 22 cm tin and line it with baking paper.

Cream butter and sugar in a large bowl. Stir in golden syrup, then beat in eggs, one at a time. Sift flour with bicarb soda and spice and set aside. Combine buttermilk and orange juice.

Beat flour and buttermilk alternately into creamed mixture, a third at a time, finishing with the flour. Pour into prepared tin and bake for 50 minutes or until cake tests clean.

Cool on a wire rack before turning out.

Serving Suggestions

Note

ABCD Muffins

Makes 24

Ingredients

2 1/2 cup self-raising flour
1/2 cup caster sugar
2 eggs
1 1/2 cup milk
1 tsp vanilla essence
1 tsp ground cinnamon
2 banana (mashed)
150 g butter (cooled, melted)
1 apple (grated)
1/2 cup pitted dates (chopped)

Method

Preheat your oven to 200C (180 fan-forced) and line 2 x 12-hole muffin trays with paper cases (24 in total). Sift the self-raising flour into a large bowl before adding the caster sugar.

Add the eggs, milk, vanilla essence, cinnamon, mashed banana and cooled butter to the bowl, and use either a handheld or stand mixer on a low speed to mix the ingredients until they have almost combined.

Add the grated apple and chopped dates to the bowl and gently stir through until just combined.

Fill the paper cases until they are approximately 2/3 full and bake for 20 minutes or until they are golden and cooked through. Carefully remove from the oven and allow them to cool in trays for 5 minutes before carefully transferring to a wire rack to cool completely.

Find more muffin recipes:

Serving Suggestions

Note

These ABCD muffins are freezer-friendly so they're great for filling lunch boxes throughout the week!
Make sure the butter has cooled after you've melted it.
When combining the apples and dates into the mix, the mixture may appear lumpy – don't worry!
This recipe was created by Lauren Matheson for Kidspot.

Sour cream banana muffins

Ingredients

2 cups flour, sifted
1 cup sugar
1/2 tsp baking soda
4 very ripe bananas, mashed
1/2 cup butter, melted
1/2 cup sour cream
1 tsp vanilla essence
12 pecans

Method

Pre-heat oven to 180C. Place patty pans in a 12 cup muffin tray.

Mix flour sugar and baking soda together.

Beat egg and add bananas, sour cream, butter and vanilla. Mix with a wooden spoon.

Pour flour into wet ingredients and stir until just combined.

Pour 1/2 cup measures into each patty pan place a pecan on each cup.

Bake for 20-25 minutes.

Notes

- This banana muffin is light and moist and is a perfect anytime snack.
- I like that this recipes does not use vegetable oil to make it moist.
- I used little squares of baking paper to bake these muffins so they looked “cafe style”.

Related muffin recipes:

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

Serving Suggestions

Note

Exotic Fish Finger Rolls

Balance out the not-so-healthy foods with healthy accompaniments. This recipe combines fish fingers with a wholemeal roll, fresh salad vegetables, and a zingy yoghurt dressing.

Ingredients

4 fish fingers
2 tbsp skim plain yoghurt
1 tsp capers, rinsed and chopped
20g sour cucumber pickle or gherkins, finely chopped
1 tsp fresh chives, finely sliced
2 large wholemeal bread roll, halved horizontally
4 lettuce leaves, washed and trimmed
1/4 Lebanese cucumber, halved, deseeded and sliced

Method

Preheat grill to medium-high. Arrange fish fingers on grill rack and cook for approximately 10 minutes, turning once.

Meanwhile to make tartare sauce; combine yoghurt, capers, gherkins and chives or parsley. Split rolls and spread some sauce over cut surfaces.

Top each roll with salad leaves, cucumber and two fish fingers. Spoon any remaining tartare sauce on top. Season to taste with salt and pepper, then serve.

Related fish recipes:

Serving Suggestions

Note

This is a great dinner when for those weeks when you’re on a tight budget.
This tartare sauce is great with all types of fish – I also think it goes well with barbecued meats like lamb koftas too.
This recipe was created by Weight Watchers.

Soccer field birthday cake

Ingredients

4 x 340g pkt vanilla cakes
4 x eggs
4 x cup of milk
Butter for greasing cake pan

Icing

Meadow Lea or 250g softened butter
4 cups soft icing mixture
1 cup of cocoa
half a cup milk

Decoration

1 cup desiccated coconut
2 tsp green food colouring
1 can of soft frosting in white.
Drinking straws

Method

Preheat oven to 180C (or 160C for fan forced).

Grease baking pan and line with baking paper (this is the one I roast lamb and vegies in).

Prepare cake batter as per packet directions preparing two at a time and pour all together into baking tin.

Bake at 180C for 40 -45 mins.

Check with a skewer at the 35 min mark. If the skewer comes out clean remove from oven.

Cool cake and level the top with a sharp serrated knife.

Turn upside down on cake board or foil lined tray.

Icing

Using an electric beater cream butter until light, pale and fluffy. Slowly adding sifted icing sugar and cocoa. Add the milk a tablespoon at a time until you reach desired the consistency. Cover cooled cake with a generous coating of icing.

Decoration

Pour food colouring into coconut and stir until all the coconut has been coloured. Slide baking paper around the edges of the cake and gently shake a generous amount of coconut over the top. Remove paper with excess coconut and discard. Outline the shape of the soccer field with a tube of prepared icing, marking halfway and goal posts. Fashion some goal posts from straws and clear sticky tape.

Notes:

You could, of course, turn this into a netball, rugby or football field.
This is the perfect birthday cake for a mum who has all the desire for a whiz-bang cake without much of the skill!
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.