Allergen: Contains Gluten

Green eggs and ham

Green eggs and ham

Serves:

Ingredients

  • 4 eggs
  • 2 tablespoons milk or cream
  • 1 teaspoon butter
  • 2 tablespoons prepared pesto
  • 4 slices leg ham
  • 4 thick slices bread
  • Basil leaves, to garnish

Method

Whisk eggs and milk or cream until light and fluffy. Heat a non-stick saucepan over medium heat and melt the butter.

Pour in egg mixture and allow to cook for about 20 seconds until the edges are starting to set. Use a wooden spoon to push the egg on the outside into the middle all the way around the pan. Cook for another 20 seconds, repeat the pushing motion.

The eggs will be almost set, remove from heat and stir in the pesto. The eggs will continue to cook as you make the toast. Top toast with ham and eggs and sprinkle with basil leaves to serve.

Notes:

  • Increase the recipe depending on how many you have to feed. If your kids are unlikely to embrace the green, serve them before you add the pesto.
  • This is a great recipe for any meal of the day and we made it for a weekend lunch.
  • Recipe created by Melissa Hughes for Kidspot.

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Pancakes with berries and yoghurt

Pancakes with berries and yoghurt

Serves:

 

Ingredients

  • 1 quantity of buttermilk pancakes
  • 1 punnet blueberries, washed
  • vanilla yoghurt or cream or icecream, to serve

Method

Cook pancakes as per buttermilk pancake recipe.

For each serve, place one pancake on a plate, scatter with a few berries, top with another pancake, scatter with more berries, then top with a third pancake.

Spoon a good dollop of yoghurt, cream or icecream on top and scatter with more berries. Enjoy!

Notes:

  • I find that two pancakes are enough for me, but the stack of three does look impressive!
  • A warm chocolate sauce is also superb with this combination, particularly if you are serving with cream or icecream.
  • Use a bought good quality chocolate sauce or make your own by melting 100g dark chocolate with 100mL thin cream in a saucepan over low heat.
  • Recipe created by Melissa Hughes for Kidspot.

 

Find more:

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Walnut brownies

Walnut brownies

Ingredients

  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 2 tsp vanilla
  • 3 eggs
  • 3/4 cups self-raising flour
  • 1/2 cup cocoa powder
  • Pinch of salt
  • 150g walnuts, chopped

Method

Preheat oven to 180C.

Lightly grease a slice tin (33 x 23 cm) with butter and line it with baking paper.

Melt the butter on the stove or in the microwave.

Using a mixer, beat the eggs and sugar together, add vanilla, flour, cocoa, salt (optional) and the melted butter next.

Using a spatula fold in the walnuts and gently pour the mixture into the tin.

Bake for approximately 20-30 minutes. You can test if the brownies are cooked through by inserting a wooden skewer into the centre of the tin. If it comes out clean, they’re ready to be taken out of the oven.

Let the brownies cool and dust with sifted icing sugar. Decorate with cut strawberries and serve on a platter.

Notes:

  • If you like a denser, gooier brownie, remove from the oven at around 18 minutes.
  • This mixture becomes more cakelike if you beat the batter for an extended time.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

 

 

Pork and chickpea tortilla

Pork and chickpea tortilla

Serves:

 

Ingredients

  • 1 tablespoon olive oil
  • 400g pork mince
  • ½ teaspoon paprika, ground
  • ½ cup green beans, cut into 2cm pieces
  • ½ cup carrot, grated
  • ½ cup corn kernels
  • 1 400g can chickpeas, strained
  • ½ teaspoon salt
  • 1-2 fresh tomatoes, roughly chopped
  • ½ lemon
  • 2 tablespoons basil, chopped
  • 1 pkt tortilla wraps (corn or flour)

Method

Heat oil in a large frying pan and, just before smoking point, add pork mince and cook until brown.

Add paprika and beans, sauté for 2-3 minutes, stirring to prevent burning. Turn heat down to medium and add carrot, corn, chickpeas and salt. Sauté for 1-2 minutes to release the flavours.

Remove from heat, add tomato, lemon juice and basil, toss together and leave while you heat the tortillas.

Follow directions on packet to heat tortillas, and once warmed, lie them flat, fill with the pork and chickpea mixture and close with a toothpick for easy handling.

 

Notes:

 

  • One of the many things I like about this dish is the versatility. It makes a lovely salad served cold if it doesn’t all get eaten, or you want to make it ahead of time.
  • When I make this for my boys, I roll the tortillas like cigars to keep the mixture in place and add some grated cheese. When I eat these, I smother them with the jalapeno salsa for an added kick. That way we all eat the same meal, however it’s slightly adjusted to suit each family member’s tastebuds!

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Tuna and creamed corn macaroni

Tuna and creamed corn macaroni

Ingredients

  • 1/2 cup macaroni pasta, uncooked
  • 2 tbsp tinned tuna
  • 2 tbsp creamed corn
  • 2 tbsp milk
  • 1/4 cup cheddar cheese, grated

Method

Cook the pasta in a medium saucepan, and drain the water.

Add the milk and cheese and stir until combined and the cheese is melted.

Stir in the creamed corn and tuna, and serve warm.

Note

  • If you would like a smoother finish, you can puree this mixture in a blender before serving.
  • Toddlers and older kids will enjoy this meal too.
  • 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.

Beef skewers with peanut sauce

Beef skewers with peanut sauce

Serves:

 

Ingredients

  • 600g rump steak
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 cup peanut sauce

Method

Trim fat from steak and slice into thin strips about 10cm long. Combine sauces in a large casserole dish and marinade steak for at least one hour or overnight.

Thread one end of a steak strip onto a metal skewer (if using wooden skewers, soak in cold water for 30 minutes before using), fold back and thread onto the skewer, continuing until the whole strip is threaded on. Thread 3-4 strips on each skewer. Don‰t they look great!

Preheat grill (or barbecue) to high heat and cook skewers on each side until well browned and cooked to your liking.

Warm peanut sauce in a saucepan over low heat or in the microwave.

Serve skewers drizzled with peanut sauce.

 

Notes:

  • Marinade the meat overnight, thread onto skewers during the day and then keep in fridge until you are ready to cook.
  • We had leftover rice (see Pantry surprise lamb curry) with our skewers. An Asian-style salad would be a great accompaniment to these skewers, see Thai beef salad
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Sausages with orange glaze

Sausages with orange glaze

Serves:

Serves 4

Ingredients

  • 3 oranges
  • 1 tbsp Dijon mustard
  • 1/4 cup (45g) brown sugar
  • 2 cloves
  • 2 tsp olive oil
  • 600g pork sausages (6-8 sausages)
  • 4 thyme sprigs

Method

Preheat oven to 180°C (200°C fan-forced).

Zest and juice two oranges. Combine in a small saucepan with mustard, sugar and cloves. Simmer for 5 minutes until slightly reduced and syrupy.

Meanwhile, heat olive oil in a frypan and cook sausages for 6 minutes, turning often until browned on all sides. Transfer to a small baking dish and pour over orange glaze. Slice remaining orange and layer over the top with thyme sprigs. Bake for 15 minutes, basting halfway through.

Serve with your choice of salad or vegetables.

Find related sausage recipes

Serving Suggestions

Note

  • Choose good-quality, flavoursome pork sausages.
  • You could also bake the sausages instead of frying them, then add the glaze partway through the cooking.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Fruit and custard turnovers

Fruit and custard turnovers

Serves:

Ingredients

  • 2 ½ cups milk
  • 3 eggs
  • 2 tablespoon cornflour
  • ½ cup sugar
  • 410g tinned fruit (apricots, pears, apple or peaches), strained
  • 1-6 sheets puff pastry, thawed
  • ¼ cup demerara sugar
  • 2 eggs, whisked

Method

Preheat oven to 200°C and line 1-2 oven trays with foil, place to one side.

To make the custard, scald 2 cups of milk by bringing it to just under boiling point and then set it aside for a moment.

Add eggs, cornflour and sugar together and whisk until smooth and thickened.

Pour egg mixture into hot milk and whisk until smooth.

Place back on the heat and keep whisking while bringing to the boil.

Once boiling and thickened, remove from heat and whisk in ½ cup cold milk.

When smooth, pour into plastic container and cool.

To make turnovers, place pastry sheets on the bench and cut in half and half again so you have four equal squares.

Place a tablespoon or more of custard in one corner (making sure to leave enough room to seal the edges) and put 1-2 pieces of fruit on top.

Brush around two edges with the egg wash then fold pastry over fruit to make a triangle shape.

Use a fork to seal edges, brush the tops with egg wash and sprinkle with a little sugar.

Place on prepared oven tray and put back in the fridge for 5 minutes – this will give you extra ‘puff’.

Bake in the oven for 20 minutes or until golden brown.

When ready, remove and cool on wire rack.

 

Notes

  • These are great fun for kids to make. The preschoolers at my son’s school had a lot of fun making these. As you can see from the photo, they work a treat!
  • If you don’t want to make your own custard, store bought custard will work just as well.
  • The custard recipe will make much more than you need, but it’s so cheap to make, I love having extra for the family dessert.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

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Lamb kofta kebabs with mint salad

Lamb kofta kebabs with mint salad

Serves:

Ingredients for lamb kofta kebabs with mint sauce

Kofta

  • 500g lean lamb mince (see notes)
  • 1 large garlic clove, minced
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 1 tsp ground cumin
  • 1 egg, lightly beaten
  • 2 tbsp plain flour
  • olive oil spray
  • 1 tbsp sesame seeds

Mint salad

  • 2 cups loosely packed mint leaves, roughly chopped
  • 1 cup loosely packed parsley leaves, roughly chopped
  • 1/2 red onion, finely sliced
  • 1 Lebanese cucumber, sliced
  • 2 tomatoes, roughly chopped
  • 8 tbsp light Greek style yogurt
  • 1 small garlic clove, crushed
  • 1 tsp finely grated lemon zest (about 1/2 lemon)
  • 4 store bought pita bread (medium size – about 24-26cm diameter)

Method

Heat oven to 200ºC conventional (180ºC fan-forced) and line a tray with baking paper.

Mix kofta ingredients together and form small meatballs (about a tablespoon each).

Place kofta meatballs on the baking paper and spray lightly with oil.

Bake in the oven for 20-25 minutes until cooked.

While kofta is cooking, toss together mint, parsley, red onion, cucumbers and tomatoes.

Mix yoghurt, garlic and lemon zest together and set aside.

Roll kofta, mint salad and yoghurt dressing in pita bread and serve.

More salad recipes

Serving Suggestions

Note

  • If you can’t find lean lamb mince, buy some lean leg steaks and pulse in the food processor until minced (or you could just use regular lamb mince). You could also use lean beef mince instead.
  • Rosemary is such a perfect partner to lamb that it’s nice to add one teaspoon of chopped fresh or dried rosemary to the kofta mix.
  • This recipe was created by Jay Rogers for Kidspot, Australia’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Spelt choc-chip cookies

Spelt choc-chip cookies

Serves:

Makes 24

Ingredients

  • 1/2 cup (125g) unsalted butter, softened
  • 3/4 cup (125g) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (150g) plain flour
  • 1 cup (150g) spelt flour
  • 1 tsp baking powder
  • 1 cup (85g) desiccated coconut
  • 1/2 cup (95g) dark choc chips

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well between each addition. Add vanilla.

Step 2. Fold through flours, baking powder, coconut and choc chips.

Step 3. Place tablespoon-sized balls on trays lined with baking paper.

Step 4. Bake for 8-10 minutes until golden.

Spelt choc chip cookies

Serving Suggestions

Note

  • Cool slightly on the tray before removing to a wire rack to cool completely.
  • These cookies keep well in an airtight container in the pantry for 8-10 days.
  • Try these No-bake coconut and date balls, for another irresistible and healthy after school snack.
  • These 2-ingredient energy bars are surprisingly sweet, given they don't contain any added sugar.
  • The kids will never know that these Sneaky pumpkin muffins are packed full of veggies. So tricky!
  • Say 'no' to pre-made supermarket snacks – these Chia seed muesli bars are so much better for you.
  • Corn pikelets are great for the lunch box, or as a take anywhere, eat anytime healthy snack. 
  • Whip together a batch of Feta and spinach muffins, for a savoury snack your kids will always devour.
  • Keep a jar of these Healthy chocolate power balls in the fridge and you'll always have something yummy and healthy at your fingertips.
  • These nutrient-rich Breakfast biscuits will ensure picky eaters leave the house with a full belly.
  • Moist and chocolatey, you'd never guess that these Zucchini brownies are so good for you.
  • On warm days this Caramel banana frozen yoghurt is an unbeatable snack!
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Pineapple, Prawn & Lemongrass Stir-fry With Basil

This pineapple, prawn and lemongrass stir-fry with basil is surprisingly quick and easy – a summery dinner the family will love.

Ingredients

  • 1 tablespoon oil
  • 2 cloves garlic, chopped
  • ½ stalk lemongrass, finely chopped
  • 3-4 dozen raw prawns, shelled
  • 1 teaspoon sesame oil
  • 2 tablespoons soya sauce
  • 1 ½ tablespoons sweet chilli sauce
  • 1 kaffir lime leaf, finely shredded
  • ½ a pineapple, skin cut off, chopped
  • Large handful basil leaves

Method

Make sure you thaw the prawns thoroughly and dry them on paper towel before frying.

Heat oil in a large fry pan or wok.

Add garlic, lemongrass and prawns, stir fry on high heat for 2-3 minutes until prawns are just about cooked.

Add remaining ingredients, except basil leaves, and continue to cook a further few minutes until hot through.

Turn off the heat and toss through the basil.

Serve hot with steamed rice.

Find more Delicious Dole Tropical Gold Pineapple recipes:

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Note

  • This recipe was bought to you by Dole.

Cheese rolls

Cheese rolls

Serves:

Ingredients

  • puff pastry
  • grated cheese
  • tomato paste

Method

Defrost pastry. Spread tomato paste on pastry sheet.

Add grated cheese.

Roll the pastry like a long spring roll then slice into rounds.

Cook in medium preheated oven for approx 20-25 minutes or until golden. Enjoy!

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Spaceship cake

This spaceship birthday cake will impress your kids at their next birthday party. A simple cake to make, it is dressed up with fondant icing and decorated with a range of delicious sweets.

Ingredients

  • 200g unsalted butter, softened
  • 1 and a half cups caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 and a half cups self raising flour
  • 1 cup milk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tablespoons milk
  • 3 drops green colouring

Decoration

  • 850g (375g for the cake board) white ready-to-roll fondant icing*
  • blue gel or paste colouring (liquid food colouring not compatible with the fondant icing)*
  • 1 jam jar lid
  • flying saucer sherbets
  • 12 Freckle lollies
  • 8 yellow jubes
  • 8 orange jubes
  • 4 green jubes
  • 1 extra jube
  • 12 yellow Skittle lollies
  • 12 orange Skittle lollies
  • 12 green Skittle lollies
  • 6 lollipops
  • 1 liquorice allsort

* from your local cake decorating shop

You will need a Dolly Varden cake tin (mine has top diameter 19cm, base diameter 5cm, height 14.5cm) and a 30cm cake board or plate for this recipe. If you dont have the cake tin, most cake decorating shops have tins for hire overnight at reasonable prices

Method

Preheat oven to 180C. Liberally grease the cake tin with butter and then sprinkle with 1 tablespoon of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.

In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined. Sift flour and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.

Spoon mixture into tin, place on a baking tray to catch any over flow and bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 15 minutes, loosen edges with a knife and then transfer to a wire rack and allow to cool completely.

Icing

Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar. Add food colouring and stir until an even colour.

Decoration

If you are covering a cake board or plate, chop 375g of the white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until it softens slightly. Add a small amount of blue colouring using a toothpick. Knead until the colour is even, add more colour if needed, knead again and roll out to 3mm thick. Carefully roll the icing onto a rolling pin and roll out over the cake board or plate. Use your fingers to smooth out any bumps, trim away any excess blue icing.

Trim the top of the cake so it is level; turn the cake upside down onto a flat surface. Cut the cake in half and sandwich together with half of the butter icing (you could call it Martian blood, depending on the age of your kids!). Reserve 3 tablespoons butter icing and spread the remainder in a thin layer over the top and side of the cake using a butter knife or groovy offset spatula from the cake decorating shop.

For the space ship, chop the remaining (475g) white fondant icing into small pieces and knead on a surface lightly dusted with icing sugar until is softens slightly. Roll out the icing to 5mm thick. Carefully roll the icing onto the rolling pin and roll out over the cake (see Notes). Dust your fingers lightly with icing sugar and smooth the icing into place. If you have an excess fold of icing, smooth this into a wedge at 90å¡ to the cake, slice it off and carefully smooth the join (and make this the back of the cake). Trim off the excess around the base of the cake.

Place a jam jar lid on the cake board and stand the cake on the lid so it is slightly raised. Reknead and roll out icing trimmings, cut out stars and moon crescents and place on the cake board with some of the flying saucer sherbets. Stick the freckles around the base of the cake using a little of the butter icing on the back of each freckle.

Cut the jubes in half. Use the sticky side of each jube to stick on a row around the ship, four yellow, one green in a repeating pattern. Use a dab of butter icing on one side of the skittles to form a second row, two yellow, one green, two orange in a repeating pattern. For the third row, stick on four orange, one green jube in a repeating pattern.

Decorate the top of the space ship with lollipops. For the command centre, use butter icing to stick together the extra jube, liquorice allsort and a flying saucer. Then stick this to the very top of the cake.

Notes:

  • Preparation time: 25 minutes, baking time: 45-50 minutes, decorating time: 1 hour (allow longer if you have not used fondant icing before).
  • Cooking time really depends on the size of your cake tin and if it is smaller than mine (see above), cook for a shorter time, if larger, cook for longer. Also, Dolly Vartan tins are an unusual shape, so the top may look a bit over done before the centre is cooked. Dont worry about this as you will be trimming the top.
  • To make the BIG Day preparations easier, make the cake two days before the party, keep in an airtight container in the fridge (it is easier to decorate a cold cake), then decorate the night before and leave at room temperature.
  • To speed up the decorating time, use a blue (or any colour you fancy) plate rather than covering a cake board with fondant icing.

Serving Suggestions

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Slow cooker stuffed lamb shoulder

Slow cooker stuffed lamb shoulder

Serves:

Ingredients

  • 2kg shoulder lamb, bone removed
  • 200g sausage mince (or 3 raw sausages, de-skinned)
  • 1 clove garlic, finely chopped
  • 1 small onion, finely diced
  • 1 stalk of finely chopped fresh rosemary (or 1 tsp dried)
  • 1 stalk fresh parsley, finely chopped
  • 2 stalks celery, sliced
  • 2 large carrots, peeled and thickly sliced or 1 dozen dutch carrots (whole baby carrots)
  • 1 large onion, peeled and thickly diced

Method

Unwrap lamb shoulder (if it is rolled) and cut off netting or string.

In a frypan, add some oil and brown the small onion over a moderate heat. Add sausage mince, rosemary and parsley and stir until meat is browned, set aside.

Sprinkle the mince mix on the inner part of the shoulder and re-roll, concealing the stuffing. Wrap with unwaxed kitchen twine until the stuffing is secured in the centre and not spilling out.

Place the celery, large onion and carrot in the bottom of the slow cooker and rest the lamb on top of the vegetables, Grind some salt and pepper onto the top of the lamb and give it a quick rub in with your fingers.

Cover the slowcooker and turn on high for 5 hours or low for 7 hours.

20 minutes prior to the slowcooker finish time, preheat oven to 200°C.

Transfer lamb from the slowcooker onto a roasting tray and place in the oven. This gives the outside a crispy shell. Remove after 30 minutes and allow to rest for 15 minutes before carving.

Serve with your favourite steamed or baked vegetables and drizzle leftover juices from slow cooker when serving as a gravy.

Notes:

  • Lamb shoulder is available at your local butcher and supermarkets. If you can’t see one, ask behind the counter.
  • Salt bush lamb is a yummy alternative to standard lamb. The lambs have been grazing on salt bush which gives the meat a deep flavour with a yummy salty aftertaste!
  • If you like a thicker gravy, transfer the juice/stock from the bottom of the slow cooker to a saucepan and add 1 tblsp cornflower diluted in 3 tblsp water to thicken.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Lemon and thyme lamb wraps

Lemon and thyme lamb wraps

Serves:

Serves 6-8

Ingredients

  • 1.5kg lamb shoulder (bone in)
  • 1 handful thyme leaves
  • 2 medium lemons
  • 4 tbsp olive oil
  • 1 cup (250ml) white wine
  • 2 large zucchinis
  • 1 handful mint leaves
  • 2 tbsp olive oil
  • natural yogurt and soft wraps, to serve

Method

Step 1. Preheat oven to 140°C (120°C fan-forced) and bring the lamb to room temperature and assemble the other ingredients.

Step 2. Rub lamb with the lemon, thyme and olive oil and season well.

Step 3. Bring 4 tbsp olive oil to heat in a large casserole over high. Brown the lamb well on both sides then add the garlic, lemon wedges and white wine. Cover with a tight layer of foil or lid and place in the oven for four hours. To assemble, shred the tender lamb (I use two forks) onto a warm platter.

Step 4. Peel the zucchini with a vegetable peeler and toss with the mint, lemon juice and olive oil then add this to the platter with a little plain yogurt and the wraps (warmed is best).

 

Lamb wraps

Serving Suggestions

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Rice cooker Spanish chicken rice

Rice cooker Spanish chicken rice

Serves:

6

Ingredients

  • 2 tbsp butter
  • 1 medium brown onion, diced
  • 3 cloves garlic, sliced
  • 1 1/2 cups rice
  • 1 1/2 cups (375ml) chicken stock
  • 1 x 400g tin chopped tomatoes
  • 1 tsp ground cumin
  • 6 (600g) chicken tenderloins
  • 1/2 cup chopped continental parsley

Method

Step 1. Turn the rice cooker on to heat and add the butter, onion and garlic. Saute until the onion is translucent.

Step 2. Add the rice, stock, tomatoes and ground cumin. Lay the chicken tenderloins on top.

Step 3. Cover and cook for 20 mins. You may need to press the cook button a couple of times with an automatic rice cooker.

Step 4. Remove the tenderloins, chop and return to the pot with the chopped parsley and stir gently to combine.

Rice cooker Spanish chicken rice

 

Related rice recipes

Serving Suggestions

Note

  • The rice cooker I used for this dish is a very basic 8 cup cooker that has only two settings – cook and keep warm. The thermostat turned the cooker off a couple of times (when I was cooking the onion and midway through cooking the rice) so I had to press the cook button again. This may not be necessary with a digital rice cooker. Just keep an eye on it while cooking.
  • Leaving the chicken pieces whole on top of the rice to cook allows them to poach gently and you have moist chicken pieces for the final product.
  • If you use the rice cooker to keep this dish warm, you may need to stir through some additional pureed tomatoes before serving.
  • I used chicken stock for this but you could also use vegetable stock.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Possum Magic cupcakes

Possum Magic cupcakes

Serves:

36

Ingredients

  • 250g softened butter
  • 2 cups (440g) caster sugar
  • 5 eggs
  • 1 tbsp vanilla
  • 3 1/2  (525g) cups self-raising flour  
  • 1 cup (250ml) milk  
  • 1 pkt fondant (white icing)
  • brown food colouring
  • sifted icing sugar for rolling fondant
  • 1 x dog cookie cutter
  • 1 x small star cookie cutter
  • food colouring for stars

Method

Preheat oven to 180°C (160°C fan-forced). Place patty liners in three 12 cup trays and set aside.

Using a mixer, cream butter and sugar until pale and fluffy and then add eggs one at a time, taking care to mix in between each addition.

Add vanilla and then alternate adding flour with milk until all is mixed in. Beat well until pale and smooth.

Spoon into patty pans until each is two thirds full.

Bake for 20-25 minutes or until a skewer placed into the centre comes out clean.

While the cupcakes are baking, colour and knead the the fondant and roll out on a board sprinkled with icing sugar. Cut out dog shapes and stars and place on cupcakes when they are cooled.

Find related cupcake recipes

Serving Suggestions

Note

  • Optional extras for variation – 1 tbsp rose water or grated lemon rind or 1 cup raspberries or 1/2 cup shaved white chocolate.  
  • These cupcakes were made for Miss Five's birthday AND to celebrate the 30th birthday of Possum Magic in 2013.
  • This recipe was created by Megan Daily for www.childrensbooksdaily.com. You can also find her on Facebook, Twitter and Instagram.

Chickpea and bacon bruschetta

Chickpea and bacon bruschetta

Serves:

Serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 150g bacon, diced
  • 1 clove garlic, crushed
  • 400g tin chickpeas
  • 1/2 bunch silverbeet, stems removed and leaves shredded
  • 1 bay leaf
  • 1 stalk rosemary
  • 500ml (2 cups) chicken stock
  • 8 slices sourdough bread
  • 100g soft feta cheese

Method

Heat oil in a large frypan over gentle heat. Add onion and cook, stirring, for 4 minutes until soft. Add bacon and cook for a further 3 minutes. Add garlic and stir well. Drain and rinse chickpeas then add to the frypan with the silverbeet, herbs and stock. Allow to simmer very gently for 10 minutes, adding more stock or water if it gets too dry.

Toast or grill bread. Spread each slice with a little of the cheese. Top with a big spoonful of the chickpea mixture.

Drizzle with some good quality olive oil to serve.

Find related chickpea recipes

Serving Suggestions

Note

  • Use a wooden spoon to crush up some of the chickpeas as they cook, leaving about half whole to add textural interest.
  • You could use spinach instead of silverbeet, but it doesn't require as much cooking – add it to the frypan prior to serving so that it just wilts.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Baby carrot soup

Baby carrot soup

Serves:

Ingredients

  • 2 tbsp olive oil
  • 2 brown onions, diced
  • 500g baby carrots, scrubbed and chopped
  • 1 tbsp vegetable stock powder
  • 1 tin (400g) diced tomatoes
  • 2 cups water
  • 2 tbsp light soy sauce, or to taste
  • crusty bread, to serve

Method

In a medium saucepan, heat the oil over medium-low heat and gently cook the onions for 3-4 minutes, or until translucent.

Add the carrots and cook for a further 4 minutes.

Add the stock powder, tomato and water and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes.

In a blender or using a stick blender, process the soup until smooth.

Add the soy sauce a little at a time to taste.

Serve with crusty bread.

Find related soup recipes

Serving Suggestions

Note

  • If you’re using regular-sized carrots, you can add a pinch of sugar with the stock powder to increase the sweetness.
  • Add the soy sauce a splash at a time, stirring and tasting after each addition until just right for your taste.
  • This dish could easily be called pumpkin soup if that’s all a fussy eater in the family will eat…
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Sausage and onion jam rolls

Sausage and onion jam rolls

Serves:

Makes approx 18

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, finely sliced
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 2 sheets frozen puff pastry, defrosted
  • 500g beef chipolatas
  • 1/2 cup good quality tomato chutney
  • 1 egg, beaten

Method

Preheat oven to 210°C (190°C fan-forced).

Place oil and onions in a saucepan with a lid, and cook over very low heat, stirring occasionally, for 10 minutes. Add sugar and vinegar and cook for a further minute until caramelised and sticky. Set aside.

Cut each pastry sheet into nine equal squares. Place a teaspoon of onion jam in the centre of a square and top with a sausage. Spoon over a little chutney then bring up two diagonally opposite corners and seal well, encasing the filling. Continue with remaining pastry.

Place sausage rolls on an oven tray lined with baking paper. Brush the pastry with beaten egg. Bake for 15-18 minutes until puffed and golden.

Find related sausage recipes

Serving Suggestions

Note

  • Serve with remaining chutney or tomato sauce.
  • You could replace the chipolatas with little frankfurts if you prefer.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Continue reading “Sausage and onion jam rolls”

Santa pancakes

Santa pancakes

Serves:

Ingredients

  • 1 quantity of Simple pancakes batter
  • 1 punnet of fresh strawberries, topped and sliced crossways
  • 1 can whipped cream
  • 2 banana slices
  • currants

Method

Cook your pancakes as per the Simple pancakes recipe and create a beard with the whipped cream.

Decorate with strawberries to create a triangular hat and top it off with a whipped cream 'pom pom'.

Pop on some currants or even sultanas for eyes.

Notes

  • You can use fresh whipped cream in this but I have used a whipped cream can for convenience.
  • Blueberries are great substitute for eyes if you have them in the fridge.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Serving Suggestions

Note

Family fish pie

Family fish pie

Serves:

Ingredients

  • 1 kg floury potatoes
  • 1 tbsn butter
  • splash of milk
  • 1 leek, cut in half lengthways and slice thinly
  • 2 carrots, peeled and diced
  • 1 cup frozen peas
  • 500g fresh firm fish, I used 250g salmon fillets and 250g ling fillets
  • 25 g butter
  • 2 tbsn plain flour
  • 500ml milk
  • salt and pepper, to taste

Method

Put a saucepan filled with cold water on the stove to boil. Peel potatoes and cut into 5cm chunks. Drop into boiling water and cook until just tender.

Drain potatoes and add 1 tbpsn butter and a generous splash of milk. Mash the potato mixture thoroughly until it is smooth and lump-free. Season with salf. Set aside.

Preheat oven to 180 degrees C.

Heat a frying pan over medium heat, add olive oil then add leeks and carrots. Cook for three minutes, or until the leeks begin to look transluscent. Remove from heat.

Roughly dice fish up into 5cm pieces. Place the uncooked fish, the leek and carrots, and the frozen peas together into an oven dish.

To make the white sauce, heat the milk in the microwave until hot (about 1 min). Heat a small saucepan over medium heat, add the butter and once it has melted, add the flour. Vigorously stir to create a paste and then keep cooking it for two minutes. Take this mixture off the heat while you add a quarter of the milk, stir rapidly over heat to combine and thicken, remove from the heat again to add the next quarter, stir to combine. Continue until all the milk has been added to the saucepan and the sauce thickened. Season as required.

Pour the white sauce over the fish mixture and thoroughly combine.

Cover the top of the fish with the mashed potato and then grate chedder cheese across the top of the pie to cover it.

Place in the oven for 35 mins. When it is cooked, remove from the oven and allow to stand for 5 minutes before serving.

Serving Suggestions

Note

  • This really is just a dressed-up Tuna mornay
  • My kids were suspicious about this pie but they all really enjoyed it – and finished the whole pie!
  • You could use any vegetables that work in your family. Just choose veggies that won’t collapse and go mushy.
  • I chose Ling and Salmon because they are both firm fish that can withstand being cooked in the oven.
  • Don’t pre-cook the fish because it will become very dry in the pie.
  • I chose two types of fish mainly for the colour contract – while the white of the Ling disappears into the white sauce, the pink of the salmon really stands out.
  • This recipe was created by Ella Walsh for Kidspot, New Zealand

Mince pie pops

Mince pie pops

Serves:

20

Ingredients

  • 2 sheets ready-made shortcrust pastry, defrosted
  • 1 jar (410g) fruit mince (you only need about 1/2 cup)
  • 1 egg, lightly beaten
  • 2 tbsp icing sugar

You will also need:

  • 1 small round cookie cutter (5cm diameter)
  • 1 extra small star-shaped cookie cutter
  • 20 pop sticks
  • ribbons or stickers for decoration

Method

Step 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and set aside. Place the pastry sheet on a flat surface and cut out 40 rounds. Use the star cutter to cut out the centre of 20 rounds for the tops.

Step 2. Place pop sticks into the centres of the pastry rounds. Use small pieces of leftover pastry to stick the pop sticks down. Place 1/2  tsp of fruit mince on 20 rounds. Wet the star-cut pastry rounds all over one surface and place wet side down on the fruit mince.

Step 3. Use a fork to crimp edges.

Step 4. Brush with beaten egg and bake for 12 minutes. Tie ribbons onto pop sticks and sift icing sugar onto each pie.

Mince pie pops

Find related sweet Christmas recipes

Serving Suggestions

Note

  • You can hot glue Christmas decorations on the sticks if you prefer.
  • If you don’t have pop sticks you can make these and pop them into a tiny gift box instead.
  • This recipe was created by Jennifer Cheung for Kidspot,New Zealand’s best recipe finder.

Simple sausage rolls

Simple sausage rolls

Serves:

Ingredients

  • 1kg sausage mince
  • 1 onion, finely diced
  • 1 carrot finely grated
  • 4 sheets of frozen puff pastry
  • 1 egg lightly beaten with a ½ cup of milk

Method

Preheat oven to180C.

Separate 4 sheets of puff pastry to defrost and cut each sheet in half.

Mix sausage mince with diced onion and carrot.

Evenly divide the mix into 8 portions and lie along each pastry rectangle.

Roll one edge of the sausage mix and tuck the mix evenly under it with a knife.

Brush egg wash on the other edge and roll the pastry on topSlice this into 3 and lie on a baking paper lined oven tray.

Continue until all the sausage mix is rolled and placed on the trays.

Brush each roll with the egg wash and cook for approximately 25-20 mins.

Find related kids party recipes:

Serving Suggestions

Note

  • These are great for entertaining and picnics and feeding a crowd.
  • To make party sausage rolls cut the pastry sheet in 3 and slice into 6 pieces.
  • Serve with lots of tomato sauce.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Honey and balsamic glazed sausages

Honey and balsamic glazed sausages

Serves:

Serves 4

Ingredients

  • 1 tsp olive oil
  • 6 sausages
  • 1/4 cup (45g) brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1 sprig rosemary

Method

Heat oil in a medium frypan. Brown sausages on all sides for 12 minutes until almost cooked.

Meanwhile, combine sugar, balsamic, honey and mustard in a small saucepan. Bring to the boil then remove from heat and set aside.

Remove sausages from pan and drain off any fat. Return sausages to pan over a medium heat and pour over glaze. Add rosemary. Simmer gently for 2 minutes, shaking pan and spooning glaze over the sausages, until they are cooked and well-coated.

Serve with mashed potato and salad with extra glaze drizzled over the top.

Find related sausage recipes

Serving Suggestions

Note

  • Use any kind of sausages but thick ones are best.
  • Be careful when you add the glaze to the frypan – it tends to sizzle and spit.
  • Recipe by Greer Worsley, who blogs atåÊTypically Red.

Potato-free Tuna Patties

These delicious tuna patties are packed full of healthy vegetables and use rice cakes to hold the mixture together making them light and crispy. Your kids will love them and have no idea how healthy they really are.

Ingredients

  • 1 large zucchini, grated
  • 1 large carrot, grated
  • 1 cob of corn, corn removed
  • 1 tbsp flour (use gluten-free)
  • 1 can (200g) tuna in springwater, drained
  • 10 rice cakes, processed until crumbly
  • 2 eggs, lightly beaten
  • 2 tbsp vegetable oil

Method

Heat oil in a pan and fry zucchini, carrot and corn for 5 minutes.

Transfer veggies to a bowl and add flour and tuna, seasoning with salt and pepper.

Add rice cakes and lightly beaten eggs.

Leave to cool and then shape patties using an egg ring.

Heat oil in a large fry pan over medium heat and cook patties for 3-4 minutes per side or until golden brown.

Serve with sweet chilli sauce.

Find more dinner recipes

Serving Suggestions

Note

  • These are great to freeze for a quick meal when time is short.
  • You can replace the flour in this recipe with rice flour to make these gluten free.
  • This recipe was created by Karla Gilbert. You can read her blog at Ironmum Karla, catch up with her on Twitter, find her on Facebook or peek at her pins on Pinterest.

Easy egg pikelets

Easy egg pikelets

Serves:

Makes 12-16 pikelets

Ingredients

  • 2 eggs
  • 4 tbsp pouring cream
  • 2 tbsp wholemeal flour

Method

Separate the egg whites from the yolks and place each in separate medium mixing bowls.

Mix cream and flour with egg yolks, season and set aside.

Whisk the egg whites into stiff peaks then fold through the egg yolk mixture.

Bring a frying pan to medium heat and spray with coconut oil spray, or wipe some butter around the base and sides with a piece of paper towel.

Dollop tablespoons of pikelet batter into the pan. Cook for one minute then, very gently, flip and cook for a further minute, and serve.

Serving Suggestions

Note

  • Add grated cheese or finely shredded ham to the egg mixture, if you fancy.
  • Alongside some steamed veggies or quickly boiled frozen peas and corn, this would be a very suitable quick and simple dinner for fussy little ones.
  • These Mini quiches with hidden veg, are another excellent way to tempt reluctant eaters. Be warned: they'll definitely be coming back for seconds!
  • This Simple Spanish omelette is a fab example of how to get a healthy family dinner on the table in less than 20 minutes.
  • Got guests coming over this weekend? These Golden brunch puffs are the perfect way to impress your visitors.
  • Get your eggy fix with this yummy Breakfast pie, made with crunchy filo pastry.
  • This super-easy Egg custard means that you can make your own baby food, and know exactly what goes into it.
  • Try Scrambled eggs with basil, garlic and tomato and you'll never settle for the boring version ever again. So yum.
  • The novelty factor of Eggs baked in tomato shells means that there'll be clean plates all round, every time.
  • Add a splash of serious colour to the dinner table, with this gorgeously green Pea and asparagus frittata. Eat it hot or cold – it's divine both ways.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Beetroot and Chicken Burger

Beetroot and Chicken Burger

Serves:

4

Ingredients

  • 4 sesame seed burger buns
  • 2 chicken breasts, cut through the middle and flattened
  • 1 pack of LeaderBrand Pure’n Ezy beetroot, sliced  
  • 1 pack of LeaderBrand Broccoslaw
  • 1 LeaderBrand iceberg lettuce
  • 1 Tbsp of oil
  • 4 slices of cheese
  • 1 tomato sliced
  • 4 pieces of sliced gherkin
  • Mayonnaise or sauce if desired

Method

Cut the burger buns in half.

Brush chicken with oil and cook until the juices run clear and the meat is no longer pink.

Mix together LeaderBrand Broccoslaw with Lemonnaise dressing from the packet.

Stack base of burger bun with iceberg lettuce, Broccoslaw, cooked chicken, cheese, tomato, gherkin and LeaderBrand beetroot. Top with mayonnaise or sauce if desired.

Add the top of the burger bun and enjoy.

Serving Suggestions

Note

Zucchini bread

Zucchini bread

Serves:

Ingredients

  • 2 cups plain flour
  • 1 cup wholemeal flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon, ground
  • half a teaspoon allspice
  • 3 eggs
  • half a cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla essance
  • 2 cups zucchini, grated

Method

Preheat the oven to 170C and line and grease a loaf tin (15cmx25cm).

In a medium size bowl sift the first 7 ingredients.

In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).

Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.

Pour into loaf tin about  three quarters full and bake for one hour or until skewer comes out clean.

 

Notes

  • My loaf tin is slightly too small for the mixture so I put the remaining leftovers into muffin tins and the kids eat those hot out of the oven with butter.
  • I have been cutting the oil and sugar back on this recipe for a while and I think this is a great balance. The wholemeal flour gives it a really yummy texture.
  • Once all the other flours and spices are sifted, add the wholemeal flour last of all due to the husks being larger than the sifter.
  • I hand-mix this recipe rather than use a mixer as the loaf is lighter with a softer touch.
  • I have used this mixture for muffin and it works well – they only need 20 minutes on the same temperature.
  • Zucchini bread freezes well and tastes great slightly toasted and spread with butter or margerine for an after school snack.
  • Recipe created by Camilla Baker for Kidspot

 

 

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