Allergen: Contains Gluten

Baked potato with mince

Ingredients:

  • 4 medium potatoes, raw
  • 250 g lean beef mince
  • 1 medium onion, finely chopped
  • 1 clove fresh garlic, crushed
  • 100 g fresh mushrooms, finely chopped
  • 1 individual vegetable stock cube, dissolved in 100ml water
  • 1 tbsp tomato puree
  • 1 cup watercress
  • 150 g fresh cherry tomatoes, quartered
  • 4 tbsp low-fat cottage cheese

Method:

Preheat oven to 200°C. Bake the potatoes whole in their skins for 1 hour, or until soft.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add mince a handful at a time, so that it sears and browns. Add onion and garlic and cook for 1 minute. Add mushrooms, stock and tomato puree and stir well. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until thick. Season to taste with salt and pepper.

To serve, split the baked potatoes in half and share the filling between them. Top with watercress, cherry tomatoes and cottage cheese.

Notes:

  • The mince filling can be made several days in advance and stored in an airtight container in the fridge. The cooked mince is also suitable to freeze for up to 3 months
  • This recipe was created by Weight Watchers for Kidspot.

Baked Christmas turkey

Ingredients:

  • 4kg turkey (neck removed), rinsed, dried
  • 2 tablespoons olive oil
  • 1 cup (250mL) white wine
  • 1 cup (250mL) chicken stock
  • Prosciutto and cranberry stuffing (try this recipe)

Method:

Allow the turkey to come to room temperature before cooking. Preheat oven to 200C.

Press stuffing loosely into turkey cavity – it will swell with cooking so don’t pack it in too tightly. Use a toothpick to close the opening and tie turkey legs with kitchen string.

Pour oil into roasting pan. Place the turkey into the pan. Rub turkey with oil, then add wine and stock.

Cover with foil and roast – allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast.

The turkey breast is cooked when juices run clear (not pink) after inserting a skewer into the thickest part. Carve off the legs, wrap the rest of the turkey in two layers of foil and set aside while finishing cooking the legs.

Increase the oven temperature to 200½C and cook the legs for another 30 minutes.

Meanwhile, scoop out the stuffing, prepare the gravy and finish other vegetables.

To make gravy, scoop away excess fat from the pan juices, add 2 tablespoons plain flour and stir to combine, working off all those yummy crunchy bits on the bottom of the pan.

Add any juices that have seeped from the resting turkey, more wine and chicken stock if necessary, stir over medium to hot cook top until thickened slightly.

Carve turkey and serve with gravy, stuffing and other vegetables.

Notes:

  • Don’t forget to thaw the bird – a whole bird may take up to 2 days to thaw in the refrigerator.
  • To make your own cranberry sauce, place 175g craisins in a bowl, cover with boiling water and leave for 30 minutes. Drain, and place craisins in a saucepan with 1/2 cup port, zest and juice of one orange and 1/2 cup redcurrant jelly. Simmer for 6-8 minutes over low heat, and then set aside to cool.
  • Leftover turkey should be sliced, placed in a container with a lid and refrigerated. Make sure you do this as soon as the turkey is cold. Turkey will keep in the fridge for 3-4 days or freeze for up to 2 months.
  • Use leftovers in pasta (add to carbonara, make turkey macaroni balls), turkey curry, turkey and mushroom risotto, stir fry and salads.
  • This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Bacon cheeseburger pasta

Ingredients:

  • 500g beef mince
  • 6 slices shortcut bacon, diced
  • 1 zucchini, peeled and finely grated
  • 1 carrot, peeled and finely grated
  • 1 tin (420g) condensed tomato soup
  • 4 cups cooked small spiral pasta
  • 1-2 cups pizza cheese, grated

Method:

In a frying pan, fry the beef mince until well browned and drain off any excess fat. Set aside mince.

In the same frying pan, fry the bacon until it is well browned and drain away any excess fat and discard.

Return the mince to the pan with the zucchini and carrot and cook for 2-3 minutes.

Pour over the tomato soup and pasta and combine.

Spoon into ramekins and top with cheese.

Place under a hot grill to melt the cheese.

Notes:

  • This dish is simple and appeals to a wide range of ages.
  • You can prepare this dish well ahead of time and wrap the ramekins in cling film. Then when you are ready to eat, just  microwave them until they are warmed through.
  • I sneak the carrot and zucchini into this dish to add nutritional value and my kids have no idea it’s in there.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon, cheese and avocado melts

Ingredients:

  • 1 Turkish bread loaf, split lengthways
  • 10 slices shortcut bacon
  • 2 avocadoes, peeled and sliced
  • 2 cups shredded cheese

Method:

Preheat the grill. Line a tray with baking paper.

In a frying pan, cook the bacon on both sides until cooked to your liking. Layer on one side of the bread

Layer avocado slices on top of the bacon. Top with shredded cheese

Place on the tray and under the grill until the cheese is melted and golden.

Alternately you can place these in the conventional oven at 180°C for 10 minutes.

Notes:

  • Wrap the other half of the Turkish bread in cling film and use it for toast and jam the next morning.
  • I always put the bacon straight from the pan onto the bread so the bacon fat flavours the bread.
  • I used Pizza cheese on these. It is a combination of mozzarella and tasty cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon and potato muffins

Serving size : 12 muffins

Ingredients:

  • 1 onion, finely diced
  • 2 bacon rashers, finely diced
  • 1 medium potato, peeled and grated
  • 1 cup self-raising flour
  • ½ cup tasty cheese, grated
  • 1 tsp baking powder
  • 1 egg
  • ¼ cup milk

Method:

Preheat oven to 180°C fan-forced. Spray a 12-cup muffin pan with cooking spray and set aside.

In a frying pan, cook the onion and bacon until the onion is translucent and the bacon is crispy. Remove from heat and mix in grated potato. Season mixture well with salt and pepper and set aside.

In a large bowl, sift the flour and baking powder together. Add cheese and the onion, potato and bacon mixture. Combine with a fork.

In a small bowl, mix the egg and milk together and pour into the flour mixture. Fold together until all ingredients are wet.

Spoon mixture evenly into the muffin tin and bake for 15-20 minutes. Leave to cool in pan for 5 minutes then transfer to a wire rack to cool further.

Notes

  • You can add 1 tbsp of mixed dried herbs to this recipe or 1/3 cup of chopped chives for extra flavour.
  • Make sure that you don’t overwork this mixture or you will end up with tough muffins.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon and chilli rigatoni

Serving size : 6

Ingredients:

  • 500g rigatoni pasta
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4-6 bacon rashers, diced
  • 2 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 1 tin (400g) diced tomatoes
  • 3 tbsp chopped parsley
  • freshly cracked pepper

Method:

Bring a large saucepan of water to the boil and add the rigatoni and salt. Cook until tender, drain and set aside.

In a frying pan, heat the olive oil and fry the onion and bacon together until the onion is soft.

Add the garlic and chilli to the pan and fry until fragrant (about 2 mins).

Add the tomatoes and bring the sauce to the boil. Add the cooked rigatoni to the pan and stir the sauce through.

Garnish with parsley and sprinkle with freshly ground pepper.

Notes:

  • If you refresh the rigatoni in cold water when it is cooked, the pasta keeps its tube shape which is perfect for this sauce.
  • This recipe makes 6 adult serves and will cost you less than $10.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Bacon and bean fettuccine

Serving size : 4

Ingredients:

  • 50g butter
  • 300g green beans, top and tailed and cut into 2 cm pieces
  • 4 rashers bacon, sliced thinly and rind removed
  • 1 cup (packed) shredded silverbeet
  • 3 cloves garlic
  • 1 chilli, sliced (optional)
  • ½ cup parmesan cheese, shaved or grated
  • Salt and pepper to taste
  • 1 pkt fettuccini

Method:

Place a medium pot of cold water on high heat. Add a good pinch of salt and bring to the boil.

While the water is coming to the boil, heat a large frying pan over a medium temperature.

Toss in the green beans with butter and bacon. Add salt and a good grind of pepper, then sauté for 3-4 minutes, stirring occasionally.

Add shredded silverbeet, garlic and chilli (optional) then stir to combine.

Add pasta to the boiling water.

Pour about ½ cup of the pasta water in with the pasta sauce, place a lid on the frying pan, turn down the temperature to low and simmer for 5-8 minutes.

Turn the heat off, add cheese and keep covered until pasta is ready.

When ready, drain pasta then place it in the frying pan on top of the sauce and thoroughly combine.

Serve.

Notes:

  • This recipe all comes together in the time it takes to bring the water to the boil and cook the pasta so get everything chopped, sliced and ready, and you’ll have dinner on the table in ten minutes!
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Baby bolognese

Ingredients:

  • 1 tbsp olive oil
  • 250g minced beef
  • 1/2 onion, finely chopped
  • 1 tin condensed tomato soup
  • 1 small tomato, finely chopped
  • 1 chicken stock cube

Method:

In a small frying pan, heat the olive oil and brown the mince and onion.

Add the tomato soup, tomato and chicken cube. Mix well and bring to the boil. Simmer for 8 minutes.

Notes

  • Serve this with some kids pasta shapes to make it a little more interesting and give it a nice shaving of grated cheese.
  • You can grate a little carrot and zucchini to add into this recipe for some hidden vegetables.

Baby banana pancakes

Ingredients:

  • 2 bananas, cut into disks
  • 1/4 cup wholemeal self-raising flour (for dusting)
  • 1 cup wholemeal self-raising flour
  • 1 tbsp sugar
  • 1 egg
  • 3/4 cup milk
  • 50g butter, melted

Method:

Dust the bananas in the 1/4 cup of flour to coat.

In a bowl, mix the batter by combining the 1 cup of flour with the egg and milk and sugar and whisking vigourously.

Heat a frying pan and melt a little butter in it.

Dip the banana disks in the batter and fry on each side until golden.

Apple pancakes

Serve these apple pancakes on their own for breakfast or with maple syrup and ice-cream for a lovely dessert.

Ingredients:

  • 1 cup wholemeal self-raising flour
  • 2 tbsp sugar
  • 1 egg
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 green apple, peeled, cored and sliced
  • 1/2 tsp cinnamon
  • 3 tbsp butter

Method:

In a mixing bowl combine the flour, sugar, egg, vanilla and milk.

Heat a frying pan and add a little of the butter. Pour 3/4 cup of batter into the pan and arrange apples in a circle on top of the batter.

Brush the apples with a little of the melted butter in the pan and sprinkle with cinnamon.

Carefully turn making sure not to dislodge the apples and cook on the other side.

Notes:

  • I serve these with maple syrup but they are fine on their own.
  • I often serve these with ice-cream for dessert.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apple cinnamon muffins

Apple Cinnamon Muffins

  • 2 cups Self Raising Flour
  • 1 cup Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 Egg
  • 1 tsp Vanilla
  • 3/4 cup Milk
  • 1/3 cup Oil
  • 1 cup Tinned Pie Apples (chopped)

  1. Preheat oven to 180°C. Line a 12 cup muffin tray and set aside.

  2. In a bowl, combine the flour, sugar, cinnamon and salt and mix.

  3. In a jug, combine the egg, milk, vanilla, oil and pie apples.

  4. Fold the wet ingredients into the dry ingredients using a spatula until all ingredients are just wet.

  5. Using a 1/3 cup measure, fill each muffin cup and smooth the top.

  6. Bake for 22-25 minutes. Leave to cool in the tray for 5 minutes and then transfer to a wire rack to further cool.

  • I like to make a double batch of these and wrap them indiviually and freeze. You just pop them into the microwave for a minute to defrost.
  • When making muffins you should only mix until the ingredients are just wet. Any more mixing gives you a heavy muffin.
  • I have used tinned pie apple for convenience but you may also use 1 cup of freshly grated apple.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zeland’s best recipe finder

Apple and cinnamon scrolls

Baked banana chips

Serves:

Ingredients:

  • 2 3/4 cups self-raising white flour
  • 1 tbsp dried yeast, (7g sachet)
  • 2 tbsp caster sugar
  • 50 g Canola Spread
  • ½ cup skim milk, warmed
  • ½ cups buttermilk
  • 1 medium red apple, cored and finely chopped
  • ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup brown sugar
  • Canola Spray

Method:

Combine flour, yeast and caster sugar in bowl. Stir to combine, then make a well in the centre. Combine spread, milk and buttermilk in a jug and pour into well. Use a wooden spoon to mix together until combined. Use your hands to bring dough together in bowl.

Turn dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic, adding more flour if necessary. Place dough in a clean bowl sprayed with oil. Cover with a damp tea towel and set aside in a warm spot to prove for 1 hr, or until double in size.

Preheat oven to 220°C. Spray a 18cm x 25cm deep tin with oil and set aside. Knead dough again for a further 2-3 minutes, or until smooth and elastic. Place dough on a sheet of baking paper and roll out to a 26cm x 36cm rectangle.

Combine apple, cinnamon, nutmeg and sugar together in a bowl. Sprinkle mixture evenly over dough. Roll up firmly to enclose filling and form a log.

Cut dough log into 8 even slices and place side by side on prepared tray. Cover with a tea towel and set aside to prove for a further 20 minutes. Bake in preheated oven for approximately 25 minutes, or until golden and cooked through. Best served warm.

Notes:

  • These scrolls are best to eat on the day they are made, however they are suitable to freeze for up to 3 months, and are best individually wrapped before freezing for portion control and maximum freshness!
  • This article was created by Weight Watchers.

Gozleme

Quick, simple and tasty you can count on the kids and adults alike loving these easy to eat gozleme pouches.

Gozleme dough

  • 400g Greek style plain yoghurt
  • 500g self-raising flour
  • 4 tbsp olive oil

Spinach filling

  • 100g baby spinach
  • 200g feta cheese

Mince filling

  • 2 tbsp olive oil
  • 500g lamb mince
  • 2 cloves garlic, crushed
  • 1 tin tomato puree
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp chilli flakes

Method:

Mince filling:

In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.

Add the garlic as it is browning and stir well.

Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir. Cook for a further 2 mins and set aside.

Feta and spinach filling:

Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.

Dough:

Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.

Cut into 8 portions. Cover with a damp tea towel until ready to use.

Cooking:

Roll each dough ball into a 25cm round and place 4 tablespoons of filling on one half. Fold dough round in half and press together the edges.

Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden “eyes” appear.

Serve with lemon wedges.

Notes

  • This recipe makes 8 Gozleme which is enough to hold 4 of each filling.
  • The lemon wedges are essential for this recipe.
  • This recipe was created by Jennifer Cheung for Kidspot.

Snow balls

Ingredients:

  • 85g copha, chopped
  • 100g vanilla marshmallows, chopped
  • 2 cups Rice Bubbles
  • 3/4 cup coconut milk powder
  • 1/4 cup icing sugar, sifted
  • extra icing sugar

Method:

Mix the copha and the marshmallows in a heat resistant bowl.

Put this bowl carefully into a saucepan with simmering water

Melt the mixture over low heat, until both ingredients have just melted [this mixture will not mix together.

In a large bowl mix the Rice Bubbles, coconut milk powder, icing sugar and melted copha mixture, combine well.

Roll level tablespoons of mixture into balls on a foil lined tray.

Set and store in the refrigerator.

Serve sprinkled with icing sugar.

Notes

  • Copha is a registered trade mark of Peerless Foods.
  • Copha is sold as Kremelta in New Zealand.
  • This recipe was created by Kellogg’s nutritionists

White chocolate strawberries

Ingredients:

  • 300g white chocolate, chopped
  • 24 small to medium strawberries with the green stalks attached
  • 2 cups Rice Bubbles

Method:

Microwave the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.

Stir until chocolate is smooth and fully melted.

Dip strawberries into the melted chocolate and allow some of it to roll off, dip immediately into the Rice Bubbles and ensure a generous coating.

Place onto a cooling rack to set for 15 minutes. Serve immediately once set.

Notes

  • Try this recipe with Milk Chocolate and Coco Pops.
  • 900-watt microwave used. Timings may vary.
  • This recipe was created by Kellogg’s nutritionists.

Campfire birthday cake

Campfire birthday cake

Ingredients

Chocolate cake:

This can be made up to a month in advance and kept in the freezer.

  • 200g self raising flour, sifted
  • 50g cocoa powder, sifted
  • 125g butter, softened
  • 1 tsp vanilla essence
  • 275g caster sugar
  • 2 eggs
  • 160ml water

Ganache:

Use a good quality dark chocolate to achieve a smooth and silky ganache. If you have any leftover it makes a delicious chocolate sauce!

  • 100g thickened cream
  • 100g chocolate, dark

Decorations:

  • 500g readymade white icing (you can find Orchard white icing at all major supermarkets)
  • icing sugar, extra to prevent white icing from sticking to the bench when rolling
  • food colouring ‰ÛÒ green and orange
  • 1 pkt small marshmallows
  • 2 pkt Flake chocolate
  • 1 pkt fairy floss
  • å_ mt Happy Birthday ribbon (usually sold in a 4mt roll, can be used for another birthday!)
  • candles

Equipment and other items needed:

  • greaseproof paper to line tins and use with rolling out of the icin
  • large rolling pin
  • 1cm round cutter for white dots on collar

Approximate timings:

  • To make the cake: 15 minutes preparation time, approximately 30 minutes cooking time
  • Ganache: 5 minutes to make, 10-15 minutes to cover cakes
  • Icing the cake: approx 30 minutes to 1 hour. Allow more time if you are doing this for the first time ‰ÛÒ you will have a much better end result if you‰Ûªre not rushing (trust me on this one!)
  • Orange collar: approximately 15-20 minutes
  • Finishing up the cake with ribbon and decorations: approximately 30 minutes

Method:

1. Cut the bottom of the cake to make it flat 2. Pour the ganache across the top and down the sides of the cake 3. Leave to set in the fridge

4. Colour the fondant icing and roll into a large disc 5. Drape over cake, smooth creases and tuck the edges under the cake 6. Make the fondant collar

7. Stack the Flake chocolate on top of the cake 8. Top with fairy floss 9. Add candles and marshmallows

Chocolate cake

Preheat oven to 180å¡C.

Line tin with greaseproof paper.

Place sifted flour and cocoa in mixing bowl, add remaining ingredients and beat on low speed until combined.

Increase speed to medium and beat until mix turns a lighter colour and is smooth and fluffy.

Bake in oven until the mix springs back when gently pressed or when a skewer comes out clean.

Keep the cake in the tins for approx 5 minutes before turning onto a wire rack ‰ÛÒ keep the bottom side up at all times to avoid making lines as this will be the presentation side up. You can freeze your sponge at this point, tightly in cling film.

When the cake is totally cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the ‰Û÷bottom‰Ûª (which was the top.) Place a sheet of greaseproof paper on the presentation side and turn over. Use a serrated knife and cut the top of the cake so it‰Ûªs as flat as possible. I usually cut a little at a time so that I don‰Ûªt accidently cut away too much cake!

Ganache

This layer of melted chocolate and cream will give the cake a smoother edge before putting on the white icing. You could also use butter cream ‰ÛÒ the key is to make it as smooth and straight as possible as each bump will be highlighted by the fondant icing.

Place the cream and chocolate in a microwave bowl, heat for 1 minute, remove and stir until all is combined and the mix is smooth.

When the ganache is warm, sit the cake on a cooling rack and pour over until all is evenly covered. Smooth the edges and top if necessary with a flat knife (if you warm the knife it will make it easier but make sure no water comes in contact with the ganache)

Allow to set in fridge for 5 minutes before transferring onto the bottom of a plate or soup bowl (depending on the size of the cake and your crockery) with a sheet of greaseproof paper ‰ÛÒ this will make life easier when you need to transfer onto a cake board.

Use the remainder of the ganache to dip some marshmallows which will be arranged around the campfire. (and some taste testers!)

Readymade white icing

This is also known as ‰Û÷fondant icing‰Ûª and can be found in larger quantities in cake specialty shops ‰ÛÒ they also sell them already coloured if you don‰Ûªt wish to do that yourself. It will keep for a long time if stored in a cool place and if it‰Ûªs wrapped very well (I usually use a few layers of cling film before placing in an airtight container in the freezer).

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to ‰Û÷work‰Ûª or ‰Û÷massage‰Ûª it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kids‰Ûª baby bottoms!) Once it‰Ûªs smooth and soft you are ready to add the colour. Reserve approximately 100g of icing for the orange collar and colour the remainder with green.

Flatten a little, press some ‰Û÷creators‰Ûª into the dough and add a few drops of colour. Again, going slowly but steady is better than adding too much at once (unless you are after a very bright colour!) until you have achieved the strength of colour you are after. To work the colour into the icing, continue kneading as you would a dough. If the icing starts to stick to the bench use icing sugar, as you would flour to dough.

Once the green is mixed evenly throughout roll it out on greaseproof paper ‰ÛÒ don‰Ûªt forget to use icing sugar if it starts to stick. Use your rolling pin gently and turn the icing regularly so that the bottom won‰Ûªt stick.

Using your rolling pin, and starting closest to your body, loosely roll the icing into the rolling pin. ‰Û÷Unravel‰Ûª the icing over the cake, making sure you allow enough icing to fall over the edges. This is the trickiest part of the whole process so the less kiddies around at this stage will probably make things easier. Don‰Ûªt stress if it looks a mess, icing can be smoothed over and the ribbon and decorations will work their magic to hide the bits you don‰Ûªt want anyone to see. Also use the natural curves of your hand and fingers to manipulate the icing so that it sits smoothly on the cake. Also try to touch the icing to the cake gently ‰ÛÒ if you press to hard you will make finger holes in the cake.

Using kitchen scissors or a sharp knife, cut around any excess icing from the bottom so that it has an overlap of around 2-3cm.

Put a sheet of greaseproof paper on the top of the cake and gently turn over to expose the bottom. Fold in the icing overlap so that the edges are all sealed. If you have any cake spots exposed use the excess pieces of icing to cover. To seal them, run your finger over the joins a few times (gently!) and they will stick together. This is also your last chance to make any adjustments if the cake‰Ûªs not sitting straight ‰ÛÒ either use the sponge which you‰Ûªd cut off previously or a piece of icing.

Turn the cake over onto your serving plate or cake board.

To make the orange spotty collar

Take the reserved piece of icing fondant, keep 10g aside for the white spots and colour the remainder with orange and knead until it is all incorporated and the icing is smooth.

Roll out into a long cylinder on a piece of greaseproof paper, using icing sugar to prevent sticking, until it is long enough to curl around the cake ‰ÛÒ if it is getting too long and hard to handle, cut in half and work with one piece at a time. Use your rolling pin to roll it flat with a width of approximately 4-5cm. The thickness should be no less than å_ cm. The thicker the easier it will be to handle.

Roll out the white fondant icing and cut out spots, lay them over the orange collars and stick with a tiny bit of water if necessary. Gently roll over with rolling pin to make flat. Roll in both directions to keep spots as round as possible.

Using a sharp thin bladed knife, trim the edges so they are straight. Allow the fondant to sit for å_ hour if possible before positioning on the cake as this will dry it out and make handling easier.

To decorate the cake

Carefully wrap the collar/s around the base of the cake. The easiest way is to roll the collar into the rolling pin (on one end) and unroll around the cake. Use kitchen scissors to cut edges so they are sitting side by side neatly. If the collar isn‰Ûªt sticking to the cake, use a little water. Ensure the edge/s are not showing at the front of the cake.

Wrap happy birthday ribbon around the collar and secure with a pin/s.

Break the Flake chocolate and arrange on top of the cake to look like fire logs.

Dip some marshmallows in left over ganache and place around the ‰Û÷fire‰Ûª

Arrange remainder of marshmallows around base of the cake.

Arrange candles.

Place fairy floss ‰Û÷flame‰Ûª on top at the last minute.

Notes:

  • Icing the cake is the trickiest part ‰ÛÒ I would recommend a time when it‰Ûªs quiet and you don‰Ûªt need to rush (I know that doesn‰Ûªt happen very often with us mums!) but once the cake has been iced all around with fondant icing, this acts as cling film and stops the cake from drying out. You can do this stage ahead of time by at least one to two weeks ‰ÛÒ depending on the weather.
  • I prefer to use food colouring gels rather than liquid – you can get a better colour with less food colouring. You can buy food colouring gels from specialist cake shops.

From Chef Sonia

Although I am a qualified chef, I‰Ûªve had no formal cake making training. What I have learnt is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to ‰Û÷give it a go,‰Ûª you‰Ûªll be producing amazing cakes before you know it!

Spotty Dotty birthday cake

Spotty Dotty birthday cake

Ingredients

Cake

  • 320g butter, softened
  • 2 cups water
  • 800g caster sugar
  • 7 eggs, lightly beaten
  • 400g self raising flour, sifted
  • 120ml cocoa powder, sifted

Chocolate buttercream icing

  • 50g cocoa powder, sifted
  • 200g icing sugar, sifted
  • 100g butter, softened

Decorations

  • 1 packet Maltesers, large bag
  • 1 packet Smarties
  • 200g ready-made white icing
  • Icing sugar, extra to prevent white icing from sticking to the bench when rolling
  • Natural food colours ‰ÛÒ raspberry powder, passionfruit and spinach
  • 24 large spotty cupcake cases
  • Candles
  • 30cm round cake board, found in cake decorating stores
  • 35cm square cake board, found in cake decorating stores
  • Packing or wide tape, to secure fabric onto cake board
  • 1m spotty fabric, a strip cut 15cm x 90cm and a square piece cut at least 40cm x 40cm
  • 4 fabric pins

Equipment

  • 26cm springform tin
  • Greaseproof paper to line tins and use with rolling out of the icing
  • Large muffin tin, optional but I find the cupcakes bake more evenly
  • Small rolling pin
  • 2cm round cutter or you can use a small glass if you don‰Ûªt have a set of cutters

Approximate timings:

  • To make the cake and cupcakes: 15 minutes preparation time, approximately 20 minutes cooking time for the cupcakes and 30 minutes for the sponge
  • Buttercream icing: 5-10 minutes to make, 20-30 minutes to fill and cover the sponge, 10-15 minutes in the fridge to set
  • Decorations: allow 1-2 hours which includes: colouring the fondant, rolling and shaping it onto the sponge, covering with the fabric and preparing the fabric presentation board
  • Decorating the cupcakes: 10-15 minutes

Method

1. Fill with buttercream 2. Coat the cake with buttercream 3. Lie spots on fondant collar

4. Wrap collar around cake 5. Join the collar 6. Fill the top of the cake with sweets

7. Wrap fabric around the collar 8. Ice the cupcakes 9. Decorate the cupcakes and arrange

Chocolate cake

Preheat oven to 190å¡C. Line tin with greaseproof paper and place cupcake cases in muffin tin.

Bring water to the boil in a medium pot, add the sugar and allow to dissolve before turning off the heat.

Add butter and chocolate, stir until melted. Allow to cool.

Add eggs, flour and cocoa and mix until combined.

Place into tin three quarters of the way up and half fill each cupcake case and place in the oven. The cupcakes will take less time than the cake to cook as they are smaller ‰ÛÒ approximately 20-25 minutes. Once they are cooked, allow to cool on a rack and place to one side. Once cooled, you can freeze your cupcakes at this point in an airtight container.

Bake the cake in the oven until the it springs back when gently pressed or when a skewer comes out cleanly.

Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack ‰ÛÒ keep the bottom side up at all times to avoid making lines as this will be the presentation side up. You can freeze your sponge at this point, wrapped tightly in cling film.

When the sponge is totally cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the ‰Û÷bottom‰Ûª (which was the top.). If you had previously frozen your sponge, this stage will be made easier if it is still a little frozen ‰ÛÒ that way it will hold much easier while you are cutting. Place a sheet of greaseproof paper on the presentation side and turn over. (to make life easier when you need to turn it back over!) Use a serrated knife and cut the top so it‰Ûªs as flat as possible. I usually cut a little at a time so that I don‰Ûªt accidentally cut away too much cake!

Using your serrated knife again, cut through the middle of the sponge, horizontally, to create two rounds.

Now the sponge is ready for decorating.

Buttercream icing

Place the icing sugar, butter and cocoa in a mixer. Place on low speed to combine all ingredients (if it‰Ûªs on high you may lose a lot of the mix when it flies out of the bowl!) Once combined, turn up to high and allow to mix for a further 5-10 minutes until fluffy. You may need to scrape the bowl occasionally so it whips all of the mix.

Use approximately half of the buttercream to fill the middle of the sponge. For an easier and better result, I ‰Û÷re-form‰Ûª the sponge back into the baking tin (it‰Ûªs a spring form). Cut a round piece of greaseproof paper, a little larger than the size of the tin, (to help you remove the sponge from the tin and onto the board a little later on once the buttercream has set) and place on the base of the tin. Turn the sponge upside down from when it was originally baked so the bottom will end up on the top (that is the flattest side and best for presentation). Start with what was the top and make sure the top side which you trimmed to make flat is sitting on the greaseproof paper.

Spread the buttercream evenly over the sponge using a small knife: a spoon will help get to the edges. Lie the other half of the sponge on top so the original bottom is facing up and you have a smooth cake top. Allow to sit in the fridge for 10 minutes before removing from the tin and placing on a board or flat plate.

Use å_ of the remaining buttercream to cover the sides and top of the cake. Don‰Ûªt panic if it doesn‰Ûªt look smooth or even as the top will be covered with lollies and the sides with the collar.

Readymade white icing

This is also known as ‰Û÷fondant icing‰Ûª and can be found in larger quantities in cake specialty shops. It will keep for a long time if stored in a cool place such as the fridge or freezer and wrapped very well (I usually use a few layers of cling film before placing in an airtight container) The collar has been made and placed around the cake to avoid the fabric becoming ‰Û÷stained‰Ûª by the butter cream. If you don‰Ûªt have much time, make the collar without the coloured dots.

Fondant icing collar

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to ‰Û÷work‰Ûª or ‰Û÷massage‰Ûª it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kids‰Ûª baby bottoms!) Once it‰Ûªs smooth. reserve a small amount to be used for the coloured spots.

On greaseproof paper, roll the icing to create a long strip to the length of 85cm. (the diameter of the cake once it is iced) Using a small rolling pin, flatten to create a diameter the height of the cake ‰ÛÒ approximately 8-9cm. (measure your cake in case the height is different) Cut the fondant in half to make handling easier. Use a ruler or measuring tape to measure the height (8-9cm approx) and cut so the collar is the same height or at least 1cm higher.

Divide the remaining fondant icing into three and carefully add one drop of each colour to each ‰ÛÒ have some icing sugar on hand as it can get sticky when you are kneading in the colour. Continue to knead the colour into the icing until it is totally incorporated and there are no signs of white.

Roll each colour on some greaseproof paper or icing sugar (to prevent sticking) to å_ cm thickness, cut out circles and lie them along the collar. Using the rolling pin and another piece of greaseproof paper, gently roll the circles onto the collar to create a flat surface. An alternative would be to glue the circles onto the fondant with some water and allow to dry before wrapping the collar around the cake.

Allow the collar to sit for 10-12 minutes before wrapping around the cake. To wrap, gently roll the collar up into your rolling pin to prevent sticking, and unravel around the cake. Using dry, clean hands, gently smooth the collar around the cake so it is sitting as straight as possible.

Fabric collar

Using the strip of fabric, fold in each edge by approx 2cm, depending on the width of your collar, and iron to flatten.

Allow the fabric to cool before placing around the spotty collar and securing with fabric pins.

Cupcakes

Use the remaining buttercream to cover each cupcake.

Finish with a sprinkling of raspberry powder and add a Malteser or Smartie. (I also sprinkled a little bit of blue edible glitter I had in my box of decorations!)

Cakeboard

Lay the square piece of fabric on a table and place the presentation board, face down, so it sits in the middle.

Pre-cut pieces of packing tape.

Start on one side and secure with tape. Secure on the opposite side next and use a little pressure to make sure the fabric is tight before securing with more tape. Finish off the other two sides. You could also use fabric pins, fabric glue or tacks to secure the fabric to the board but I find it is easier to remove the fabric from the board if it is tape and re-use both!

Finishing the cake

Arrange the Maltesers and Smarties on the cake, keep some aside to decorate the cupcakes.

Carefully remove the cake from the cake board or plate onto the fabric covered presentation board by using a large pallet knife or a large knife and smaller knife.

Arrange the cupcakes around the cake.

Finish with candles.

Notes:

  • To save time, you can make a single layered cake in the same way.
  • Rather than making chocolate buttercream, you can substitute the cocoa powder for one of the natural food powders.
  • This recipe was created for Kidspot by Chef Sonia.

From Chef Sonia:

Although I am a qualified chef, I‰Ûªve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to ‰Û÷give it a go,‰Ûª you‰Ûªll be producing amazing cakes before you know it!

Over the Rainbow birthday cake

Over the Rainbow cake

Ingredients:

Butter cake:

This can be made up to a month in advance and kept in the freezer.

  • 250g butter, softened
  • 1 tsp vanilla essence
  • 230g caster sugar
  • 4 eggs
  • 450g self raising flour, sifted
  • 250ml milk
  • Food colour ‰ÛÒ blue and pink
  • 1 orange juice of (optional)

Orange buttercream icing:

This can be made up to two months in advance and kept in the freezer or made fresh and frozen for next time. If orange is not a popular flavour substitute it with vanilla.

  • 200g icing sugar, sifted
  • 150g butter, softened
  • 1 orange, zest and juice

Decorations:

  • 45cm round cake board
  • 700g readymade white icing (also called fondant icing, you can find Orchard white icing at all major supermarkets)
  • 500g approximately for covering the cake and the remaining 200g for the rainbow and other decorations
  • Icing sugar, extra to prevent white icing from sticking to the bench when rolling
  • Food colouring ‰ÛÒ green, pink, blue, yellow and orange
  • 50cm gold ribbon ‰ÛÒ 2-3cm wide
  • 50cm Happy Birthday ribbon (usually sold in a 4mt roll, can be used for another birthday!)
  • Cardboard craft box with lid, decorated with stickers (you can also find decorated boxes at $2 stores)
  • 25cm fabric, anything pink and sparkly!
  • Gold chocolate coins
  • 12 small cupcakes cases
  • 1 pkt fondant butterflies and small fondant daisy flowers (see stockist below)
  • Blue edible glitter, optional
  • Candles

Equipment and other items needed:

  • Greaseproof paper
  • Pallet knife to spread the butter cream
  • Small cupcake tin, optional but I find the cupcakes bake more evenly
  • Small round cake tin approx 15cm in diameter to rest the rainbow to dry
  • Piping bag and 1cm round nozzle

Approximate timings:

  • To make the cake and cupcakes: 20 minutes preparation time, approximately 18-45 minutes cooking time
  • Buttercream icing: 5 minutes to make, 10-15 minutes to cover sponge
  • Icing the cake: approx 30 minutes to 1 hour. Allow more time if you are doing this for the first time ‰ÛÒ you will have a much better end result if you‰Ûªre not rushing (trust me on this one!)
  • Rainbow decoration: allow 30 minutes.
  • Decorating the cupcakes: approx 15 minutes depending how fast you are with a piping bag! If you don‰Ûªt have a piping bag, spread over the top of cupcakes with a smooth edged knife.
  • Finishing up the cake with ribbon and decorations: allow one hour

Method:

1. Roll coloured fondant into four equal sized balls 2 Use a rolling pin to roll the balls lengthwise into a strip. 3. Drape over a tin to give it a curve and completely leave to dry for 7-10 days.

4. Cover the cake with fondant icing 5. Attach both ribbons to cake 6. Gently attach the rainbow to the cake using buttercream to fix it in place.

7. Remove cupcakes from paper. Pipe buttercream in paper, add cake and pipe more buttercream on top 8. Add fondant butterflies 9. Stamp out flowers from fondant and add to cake

Butter cakePreheat oven to 175å¡C.

Line tin with greaseproof paper and place cupcake cases in cupcake tin.

Cream together butter, vanilla and sugar until light and fluffy; slowly add in eggs one at a time.

Fold in flour and milk in two stages, don‰Ûªt over mix.

Spread one third of the cake mix into the cake tin.

Split the remaining mix into two, colour one with blue and the other with pink, gently folding through the colour.

Fill cupcake cases to half way point.

Layer remaining mix evenly into the cake tin.

Bake in oven until the mix springs back when gently pressed or when a skewer comes out clean.

The cupcakes will take approx 8-10 minutes, the sponge approx 35-45 minutes.

Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack ‰ÛÒ keep the bottom side up at all times to avoid making lines as this will be the presentation side up. You can freeze your sponge and cupcakes at this point, tightly in cling film.

When the cake is totally cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the ‰Û÷bottom‰Ûª (which was the top.) Place a sheet of greaseproof paper on the presentation side and turn over. Use a serrated knife and cut the top of the cake so it‰Ûªs as flat as possible. I usually cut a little at a time so that I don‰Ûªt accidently cut away too much cake!

To guarantee a moist cake, squeeze an orange over the sponge and allow the juice to soak through before spreading on the butter cream. (this is optional)

Buttercream icingPlace all of the ingredients into a mixing bowl, mix on low until combined before turning on high speed.

Continue to beat on high until the mix is light and fluffy ‰ÛÒ at least 5 – 10 minutes. Any left-over can be frozen.

Using a small pallet knife or smooth edged knife, spread the butter cream around the cake as evenly as possible. The trick is to have it as smooth as possible as the icing will show any bumps and lumps but don‰Ûªt despair if it‰Ûªs not perfectly even (mine usually aren‰Ûªt) as the decorations will be used to hide these.

Readymade white icingThis is also known as ‰Û÷fondant icing‰Ûª and can be found in larger quantities in cake specialty shops ‰ÛÒ they also sell them already coloured if you don‰Ûªt wish to do that yourself. It will keep for a long time if stored in the freezer and if it‰Ûªs wrapped very well (I usually use a few layers of cling film before placing in an airtight container)

Fondant rainbowUsually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to ‰Û÷work‰Ûª or ‰Û÷massage‰Ûª it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kids‰Ûª baby bottoms!) Once it‰Ûªs smooth and soft you are ready to add the colour.

You will need to use 200g of the fondant icing for the rainbow. Split this evenly into four and colour each ball with one of the following ‰ÛÒ pink, orange, yellow and green. To do this, flatten a little, press some ‰Û÷craters‰Ûª into the dough and add a few drops of colour at one time. (I use a toothpick or end of a sharp knife) Slowly but steady is better than adding too much at once (unless you are after a very bright colour!) until you have achieved the strength of colour you are after. To work the colour into the icing, continue kneading as you would a dough. If the icing starts to stick to the bench use icing sugar, as you would flour to dough.

Once all four balls are ready, roll them into even sized balls and place them side by side on a piece of greaseproof paper, which has been cut in a piece 8cm x 20cm, and gently roll flat with a rolling pin, rolling lengthways only, until the fondant is just under 1cm in thickness. The length should be approx 15 ‰ÛÒ 18 cm. Keep in mind, the longer the rainbow the higher probability it will break ‰ÛÒ short and stocky is the way to go here to avoid any disasters (if the rainbow does break use some butter cream to join back together ‰ÛÒ the best time to do this is when you are assembling the cake so the rainbow isn‰Ûªt moved. Yes, it has happened to me!!) Trim the edges with a sharp knife so they are straight and lay the rainbow, with the greaseproof paper, over a 15cm round cake tin. Keep in a cool, dry place ‰ÛÒ I have a high pantry which is perfect as the kids can‰Ûªt reach! And to avoid the tin from rolling, weigh down by placing a bag of rice or flour inside the tin. This will need at least 10 days of drying time ‰ÛÒ the longer the time, the less likely it will break as the fondant dries quite hard.

Use any left-over fondant for decorating the cake and cupcakes.

Covering the cake with fondant icingColour the remaining white fondant with green and knead until the colour is fully incorporated. Roll out to approximately 1/2cm thickness and wide enough to allow overhang ‰ÛÒ use your baking tin as a guide. It can be easier to roll out on greaseproof paper ‰ÛÒ don‰Ûªt forget to use icing sugar if it starts to stick. Use your rolling pin gently and turn the icing regularly so that the bottom won‰Ûªt stick.

Using your rolling pin, and starting closest to your body, loosely roll the icing into the rolling pin. ‰Û÷Unravel‰Ûª the icing over the cake, making sure you allow enough icing to fall over the edges. This is the trickiest part of the whole process so the less kiddies around at this stage will probably make things easier. Don‰Ûªt stress if it looks a mess, icing can be smoothed over and the ribbon and decorations will work their magic to hide the bits you don‰Ûªt want anyone to see. Also use the natural curves of your hand and fingers to manipulate the icing so that it sits smoothly on the cake. Touch the icing to the cake gently ‰ÛÒ if you press to hard you will make finger holes in the cake.

Using kitchen scissors or a sharp knife, cut around any excess icing from the bottom so that it has an overlap of around 2-3cm.

Put a sheet of greaseproof paper on the top of the cake and gently turn over to expose the bottom. Fold in the icing overlap so that the edges are all sealed. If you have any cake spots exposed use the excess pieces of icing to cover. To seal them, run your finger over the joins a few times (gently!) and they will stick together. This is also your last chance to make any adjustments if the cake‰Ûªs not sitting evenly ‰ÛÒ either use the sponge which you‰Ûªd cut off previously or a piece of icing.

Turn the cake over onto your serving plate or cake board. Remember to position your cake so that the best side will be showing out and the side which may not be quite so beautiful will be hidden by the rainbow and treasure box.

Tightly wrap any left-over fondant and keep in the freezer for next time.

Decorating the cupcakesKeep 3 tbsp of butter cream to one side to use as ‰Û÷glue‰Ûª before piping onto the cupcakes. When I baked mine they came away from the paper (and didn‰Ûªt look appealing at all!) so I piped a little butter cream into the base of fresh cupcake cases (to secure the cupcake sponge), popped the sponge on top and piped more butter cream on top. If you are making these ahead of time keep them in a sealed container in the fridge at this stage and finish with the butterflies just before serving (the butterflies will go soft otherwise).

To decorate and finish the cakeWrap the gold ribbon around the base of the cake and secure with a pin. Repeat this process with the happy birthday ribbon.

Fill the treasure box with fabric and gold chocolate coins, position onto the cake board. ‰Û÷Glue‰Ûª with a teaspoon of butter cream to avoid movement.

Gently position the rainbow to rest at the base of the treasure box and on top of the sponge. Use butter cream to attach the top of the rainbow to the cake ‰ÛÒ smooth away any excess butter cream with the tip of your finger.

If you have your own flower cutters, use any left-over fondant to cut out. Allow to sit for 15 minutes (for easier handling) before gluing onto cake with butter cream.

Arrange butterflies around cake and secure with butter cream.

Dust with edible glitter.

Position candles on top of cake. It‰Ûªs important to keep the finished cake at room temp in a dry cool place not the fridge!

Notes:

  • I usually make cupcakes if I have some cake mix left over so if you prefer, cut down the quantity of cake mix or use a larger cake tin if you would prefer not to have any.
  • Icing the cake is the trickiest part ‰ÛÒ I would recommend a time when it‰Ûªs quiet and you don‰Ûªt need to rush (I know that doesn‰Ûªt happen very often with us mums!) and once the cake has been iced all around with fondant icing, this acts as cling film and stops the cake from drying out. You can do this stage ahead of time by at least one to two weeks ‰ÛÒ depending on the weather. (and keep the iced cake in a dry place ‰ÛÒ not the fridge or the fondant icing will start to break down and go gooey) Don‰Ûªt worry if it doesn‰Ûªt look perfect as the decorations will hide any imperfections!
  • This recipe was created by Sonia Anthony.

From Chef Sonia

Although I am a qualified chef, I‰Ûªve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!). I think the most important thing is to ‰Û÷give it a go,‰Ûª you‰Ûªll be producing amazing cakes before you know it!

Nutella fairy bread

Nutella fairy bread

Ingredients:åÊ

  • 6 slices of bread of your choice
  • 1/2 cup Nutella
  • 100’s and 1000’s

Method:

Spread each slice of bread generously with Nutella.

Press slices face down into 100’s and 1000’s.

Slice into triangles.

Notes

  • You can use sharp cookie cutters to create shapes with this fairy bread.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Rhubarb and yoghurt cake

Rhubarb and yoghurt cake

Serves:

Serves 8-12

Ingredients

  • 1/2 cup (125g) unsalted butter
  • 1 1/2 cups (335g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 cups (300g) self-raising flour
  • 1 cup (260g) natural yoghurt
  • 2 cups sliced rhubarb

Method

Preheat oven to 190°C (170°C fan-forced). Grease and line a 22-24cm springform cake pan and set aside.

Cream butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, beating well between each. Add flour and yoghurt and beat until just combined. Stir through rhubarb.

Pour into tin, spreading it evenly with a spatula, then place in oven and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.

Find related cake recipes

Serving Suggestions

Note

  • Serve with pouring cream or a dollop of thick yoghurt.
  • Be sure to wash rhubarb well and remove leaves before slicing.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Roasted tomato soup

Roasted tomato soup

Serves:

Ingredients

  • 4 tbs olive oil
  • 1kg roma tomatoes, halved
  • 1 onion, sliced
  • 2 garlic cloves, halved
  • small handful of thyme sprigs
  • 1 tsp caster sugar
  • 1 tsp of sea salt
  • 1 litre chicken stock
  • 2 semi-dried tomatoes
  • 1 tbsp barbecue sauce

Method

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

Toss tomatoes, onion and garlic cloves with olive oil. Sprinkle with thyme sprigs, sugar and salt.

Place in an oven tray and roast for 20-25 minutes until caramelised.

Once cooked, tip everything in the oven tray into a stock pot, removing woody stalks of thyme.

Add the chicken stock, semi-dried tomatoes and barbecue sauce. Bring to the boil and simmer for 5 minutes.

Use a stick blender to puree the soup then push through a sieve to remove tomato skins.

Reheat if necessary before serving.

Notes

  • You can make this recipe vegetarian by using vegetable stock instead of chicken.
  • You can skip the sieving step, but some kids might find the bits of tomato skin that escape the stick blender challenging.
  • This recipe was created by Alana House from Housegoeshome. You can follow Alana on Twitter.

Find related soup recipes

Serving Suggestions

Note

Chicken BLT’s

Chicken BLTs

Serves:

Ingredients

  • 4 soft torpedo rolls
  • 2 cups BBQ chicken, shredded
  • 4 rashers bacon, cooked until crisp
  • 2 tomatoes, thickly sliced
  • 2 handfuls cos or iceberg lettuce, washed and dried
  • 4 tablespoons good quality egg mayonnaise

Method

Cut along each roll twice.

For each roll, spread one pocket with mayonnaise and top with some chicken.

Fill the remaining pocket with bacon, tomato and lettuce.

Serving Suggestions

Note

  • Even before changing to a gluten free diet, I struggled with baguettes. Yes, they have a lovely dense texture and are wonderfully crusty, but I always ended up with a lacerated mouth. My kids also have an aversion to foodie-preferred crusty bread, so these are ‰a baguette-style‰ rolls with supermarket-special soft torpedo rolls.
  • Great for picnics: make in advance and keep cool or resealable bag everything and assemble at your destination.
  • Recipe created by Melissa Hughes for Kidspot.

.

Traffic light cake pops

Traffic light cake pops

Serves:

Makes approximately 12 pops

Ingredients

  • 450g pre-prepared madiera cake or chocolate slab cake
  • 250g chocolate melts
  • Smarties or chocolate buttons in red, orange and green
  • Lollipop sticks (11.5cm)

Method

Cut your cake into rectangles approximately 9cm x 3cm x 3cm with a bread knife.

Slide onto the lollipop sticks until the sticks are approximately half way through the length of the cake (i.e. 4.5cms)

Put on a baking tray and place into the freezer for 1 hour (This prevents crumbling of the cake for the next site).

Melt your chocolate in the microwave by placing in a microwave-proof bowl and heating on 50% power for 1 minute. Remove from the microwave and stir with a metal spoon Return to the microwave for a further minute on 50% power after this time stir until all the chocolate is melted completely.

Elevate a cake cooling rack between two containers or even cookbooks until the middle of the tray is clear of obstructions and is approximately 6cm off the benchtop (this will be used to stand the cake-pops in whilst the chocolate coating sets).

Using a spoon, cover the cake in chocolate. Place three smarties on the cake as per picture and place on the elevated cooling rack for about 30 minutes or until chocolate is completely set.

Store in a container in layers separated by greaseproof paper or use cellophane bags to cover with twist ties.

You can store in the refrigerator for up to 2 days.

Notes:

  • These an be made ahead and frozen without the smarties (the smarties can discolour with moisture). When ready to serve, use a knife that has been run under hot water and rub over one side to slightly melt the chocolate and add the smarties.
  • You can buy lollipop sticks from online chocolatier supply shops and large craft stores.
  • The share smartie packs (with many individual packs) have ample amounts of the colours required.
  • This is a perfect substitute for a lolly bag at a birthday party.
  • Children can assist with the covering of the pops with chocolate and decorating.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

 

Homemade Doner Kebabs

These homemade doner kebabs have the same delicious lamb that you get from your Middle Eastern takeaway. Make it at home to share with your whole family.

Makes 8

Ingredients

  • 1kg lamb mince
  • 2 tsp oregano
  • 1 tsp mixed herbs
  • 2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp pepper

To make the kebab:

  • 2 cups iceberg lettuce, shredded
  • 2 tomatoes, sliced
  • 1/2 cup garlic sauce
  • 1 cup hummus
  • 2 cups tabouleh
  • 8 pieces Lebanese bread or any flat breads

Method

Step 1. Preheat oven to 200C (180C fan-forced). Place the lamb, herbs and spices all into a food processor and mix until just combined. Alternatively, you can knead it together with your hands, but you will need to do it for 5 minutes so it is well combined.

Step 2. Lay out two large pieces of foil and place half of the lamb mixture on each. Wrap into a tight loaf (about 20cm long) and tuck in ends. Place into a baking dish and bake for 35-40 minutes.

Step 3. When done, leave to stand for 10 minutes while you prepare salads and sauces.

Step 4. Just before you serve, remove doner kebab meat from the foil packs and slice thinly. Serve slices in flat bread with salads and sauces.

Notes

Serving Suggestions

Note

  • We made this into two loaves so it didn’t take too long to cook. But you can make one large loaf and increase the cooking time by 10-15 minutes.
  • You can also make this dish in the slow cooker. Just place the wrapped meat into the base of your slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
  • You can halve the portions in this recipe to serve 4.
  • There is quite a lot of salt in this dish so if you are serving it to babies I would reduce the salt by half.
  • This recipe was created by Jennifer Cheung for Kidspot.

Profiteroles with hot chocolate

Profiteroles with hot chocolate

Serves:

serves 4 – 6

Ingredients

For the choux pastry:
Butter 40g
A pinch of salt
Water or milk 120ml
Plain flour 80g
Eggs (lightly beaten) 120g

For the filling:
Chocolate Ganache
Pastry cream

 

Method

These delicious choux pastry balls can be filled with whipped cream, pastry cream or even ice cream. The puffs may be left plain or garnished with chocolate sauce, caramel or a dusting of powdered sugar

Put the butter, salt and water (or milk) into a saucepan and heat, stirring, until boiling. Add the flours to the bowl. Turn the temperature off and continue to mix for 3 minutes.

When the temperature reaches 80ºC add the egg and beat until fully incorporated.

Pour the mixture into a piping bag and pipe 3cm diameter buns onto the baking tray.

Press down the tops with a wetted fork . Allow to stand at room temperature for 20 minutes, then bake in a preheated oven at 220ºC for 10 minutes, then at 180ºC for 15 minutes.

Remove from the oven and make a small hole in the base of each bun. Return to the oven for 10 minutes to dry.

 

Make the filling:

Once cooled fill with pastry cream and serve with chocolate sauce/ganache.

Check the custard has thickened, put in the fridge.

Serving Suggestions

Note

Chicken, cheese and vegetable patties

Chicken, cheese and vegetable patties

Serves:

Ingredients

  • 2 large potatoes, peeled and roughly chopped
  • 1 medium sweet potato, peeled and roughly chopped
  • 1 tbsp butter
  • 2 tbsp milk
  • 1/2 medium brown onion, finely diced
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 3/4 cup cooked brown rice
  • 1/2 cup drained tin lentils (optional).
  • 2 eggs, beaten
  • 1/2 cup (40g) tasty cheese, grated
  • 500g chicken mince
  • 1/4 cup (25g) breadcrumbs to thicken pattie mixture (if necessary)

Crumbing

  • 1 cup (90g) breadcrumbs
  • 2 eggs, beaten
  • 1 cup (150g) plain flour

Method

Preheat oven to 180C (160C fan-forced). Line a baking tray with foil and set aside.

Cook potato and sweet potato in some boiling water until soft. Mash with butter and milk and set aside to cool a little.

Fry the onion, zucchini, carrot in olive oil and the soy sauce. Season with salt and set aside.

In a large bowl, combine the pre-made mash, fried veggies, rice, lentils, eggs, cheese and chicken mince. Mix thoroughly until all ingredients are well combined. If you feel the mix is too wet just add 1/4 cup of breadcrumbs to bind the mix a little better.

Scoop up a tablespoon of mixture and shape into patties or whatever shape your toddler prefers to eat. Dip in flour, then through beaten egg then into the breadcrumbs and onto  the baking tray.

Bake for 20 minutes, turning once, or until golden brown.

Serving Suggestions

Note

  • Extra breadcrumbs can be used to help thicken the pattie mixture if necessary.
  • If you prefer to make a pattie that is a little crispier, you can shallow fry them in a large frypan instead.
  • These patties are great for freezing. Once cooled, freeze them flat on a baking tray and once frozen transfer to a resealable bag.

Swedish meatballs

Swedish meatballs

Serves:

Ingredients

Meatballs

  • 500g beef mince
  • 500g pork mince
  • 3 potatoes, peeled, boiled and mashed
  • 1 medium onion, finely diced
  • 1 cup breadcrumbs, lightly toasted (or make breadcrumbs from toast!)
  • 2 eggs
  • 3/4 cup cream
  • salt and pepper

 

Sauce/gravy

  • 1 tsp beef stock powder
  • 200ml water
  • 100ml cream
  • splash of soy sauce
  • pepper
  • 2 tbsp cornflour

Method

Mix all meatball ingredients together in bowl. Mix thoroughly at first with a spoon. When the liquid is evenly distributed, mix it up with your hands.

Heat about 3 tbsp butter in a frypan, when hot, add walnut-sized meatballs and fry for about 2-3 minutes and turn over gently. Transfer to baking tray, add butter to frypan as required, and repeat until all done!

To make the sauce, combine water, cream, stock powder, soy sauce and pepper, sprinkle cornflour on top and whisk over medium heat until smooth.

Allow to simmer and thicken.

Pour over meatballs, or in bowl to dip if serving as canapes.

Notes.

  • The meatball mix I made create us two meals – roughly 60 meatballs. These freeze well so I figured why not make two lots… I’d also use this quantity if serving them as canapes.
  • You could serve it with the sauce as a dipping sauce.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Caramel swirl cake

Caramel swirl cake

Serves:

Serves 8-12

Ingredients

  • 180g unsalted butter
  • 1 1/4 cups (280g) caster sugar
  • 1 vanilla bean, seeds scraped
  • 3 eggs
  • 1/3 cup (80ml) milk
  • 2 cups (300g) self-raising flour

For caramel:

  • 400g tin condensed milk
  • 30g butter
  • 2 tbsp golden syrup

Method

Preheat oven to 200°C (180°C fan-forced). Grease and line a 24cm springform cake tin.

Beat butter, sugar and vanilla seeds until pale and creamy. Add eggs one at a time, beating well between each addition. Fold through milk and flour.

In a small saucepan, gently heat caramel ingredients, stirring often, until butter has melted and caramel is smooth.

Spoon three-quarters of cake batter into prepared tin. Pour over caramel. Top with remaining cake batter. Use a fork to gently swirl mixture so as to distribute caramel through cake batter without fully combining it.

Bake for 40 minutes until a skewer inserted into the centre comes out clean. Cool in tin.

Serving Suggestions

Note

  • You could replace vanilla bean with 2 teaspoons of vanilla extract.
  • Serve with fresh double or whipped cream.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Teriyaki Chicken Wrap

Teriyaki Chicken Wrap

Serves:

Makes 3 wraps

Ingredients

  • 1 x single chicken breast, cut into strips
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 3 Tip Top Supersoft or Oatiliicious wraps
  • ¼ small telegraph cucumber cut into long strips
  • 1/3 red capsicum, cut into thin strips
  • ½ avocado, cut into strips

Method

Place the chicken breast in a frying pan with a film of oil cook over a medium heat until completely cooked through.

Mix the soy, mirin and sugar together and then pour over the chicken and allow to bubble and reduce a little before removing from the heat and allowing to cool.

Arrange the chicken, cucumber, capsicum and avocado in a strip along one end of each wrap.

Roll up tightly and hold in place with lunch wrap and string.

Serving Suggestions

Note

Kidspot New Zealand is all about simplifying the search for kid related fun, activities, sports and related trappings. It makes it fast and easy for kids and their parents to identify things and places of interest leaving more time for all to enjoy!

Please contact us with new ideas and suggestions on how to make this a reality for you and your family.

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