Quorn products are available from Countdown, and selected New World and PAK’n SAVE stores.
Recipe provided by Quorn Roarsomes
See more:
Social media star and creative foodie genius Jax Hamilton has teamed up with Best Foods, makers of New Zealand’s favourite mayonnaise, on a mission to make school lunches a fun (and easy) experience for both parents and children, by sharing the ultimate time saving hacks (or Hax!) and delicious recipes.
Lunchtime Hax: At the start of the week, create two to three options of loaded sandwich spreads pulled together with a lick of mayo and butter so you can easily spread on top of any bread option and go.
Recipe provided by Best Foods NZ
Here’s another great Jax Hax!
Gluten Free, Dairy Free, Vegetarian, Low Carb, No Added Sugar, Source of Protein, Source Dietary Fibre)
Suitable for kids aged 12+ months.
MAGBAG are brilliantly simple, reusable storage bags with a magnetic seal that snaps shut effortlessly every time – no fiddly zips or clips required. That magnetic closure locks in freshness, making them perfect for storing snacks, leftovers, lunch ingredients, or bulk food while camping, at the beach or in your pantry. They’re freezer- and fridge-ready, and fold flat for easy packing, so you can save space, reduce single-use plastics, and stay organised all summer long.
Broccoli is packed full of nutrients that we could all do with more of. When cooked with garlic and extra virgin olive oil it tastes delicious.
Arrange all items on a large serving platter.
Roll the meats and fan them out. Sit the olives and tomatoes on a little washed and dried mizuna lettuce for decoration.
Depending on how artistic you want to be, allow 15-30 minutes for arranging, as well as about 10 minutes for washing, peeling, chopping and slicing.
Serve with some sliced crusty bread or a crisp lavoche bread.
I love to bake and the kids love to help. I also like the fact that as well as having a lot of fun baking, Miss4 is learning at the same time. She is learning science and chemistry by exploring the different textures of the ingredients and what happens when the different ingredients are mixed together and/or cooked. She is learning about measurement and volume and at the same time is gaining confidence and self esteem, by letting her attempt measurements etc herself. Miss4 also enjoys baking as she feels all grown up and just like mum. Baking is also a good time to teach children the importance about hygiene and food prep, which is the first step in our baking process.
Today we decided to try a new recipe –
Crush the biscuits in a food processor (Miss4 enjoyed using a rolling pin to crush the biscuits). Pace crushed biscuits, melted butter, coconut (if using) and sweetened condensed milk into a bowl and mix well. Add licorice allsorts. Press mixture into a 30cm rectangular slice pan and allow to set before icing with chocolate icing. To make icing, combine icing sugar, cocoa, butter and hot water in a bowl and mix until smooth. Spread over slice.
We enjoyed making this recipe as it had an added bonus of being preschooler safe as there was no need to use a hot oven. Miss4 also enjoyed crushing the biscuits with a rolling pin instead of using a food processor. For a smaller child it is useful to use a stool or chair like we did to bring them up to a good height for the bench.
I chopped the licorice allsorts into small pieces as we only had a very sharp pair of kitchen scissors which I wasn’t too keen on letting Miss4 use. However if you think your preschooler is quite capable, or you have some blunt scissors your preschooler could possibly attempt this step.
Miss4 helped to poor the ingredients into the bowl and then mixed the ingredients all together. She then helped to press the mixture into the prepared pan.
Miss4 then placed the slice in the fridge to set. When set Miss4 helped to make the icing by helping to measure the ingredients and mixing it together. She then spread it on the slice and again she had to practice her patient’s skills as we waited a while for this to set.
Once set we cut the slice into pieces. Once daddy arrived home Miss4 was as pleased as punch to show him her achievement and offered him a piece, and as you can see even Big Hugs Elmo Enjoyed his piece of Licorice allsort slice.
In addition to baking and cooking being a great learning experience for your toddler or preschooler, I have also found that if you have a fussy eater, getting them involved with the baking and cooking process increases the likelihood of the child tasting and eating the end product and extending their palate.
This blog was written by Phillipa McNeish for the Kidspot Hasbro Month of Play promotion.
Katie from Busy Happy Kids knows how challenging it can be to come up with snack ideas for the kids. Not only do we need some nutritious goodies to pack into the lunch boxes, but often the after school munchies have the kids reaching for a snack too.
In order to help you avoid the pitfalls of processed and often unhealthy snacks, Katie has created a handy list of some superb snack ideas that the kids will love. If you would like to order a fridge magnet of the list, pop on over to her Facebook page, Busy Happy Kids NZ and drop her a message – they’re just $5 incl P&P!
To help you out we’ve even included some Kidspot recipes below for those that require a little bit of preparation. Happy snacking!
Pop the homemade tomato relish in a little leakproof tub and don’t expect any leftovers! Get the recipe for Sweetcorn fritters with tomato relish
Perfect for an after-school snack, toasty dippers are the perfect partner for homemade hummus. Get the recipe for Hummus with toasty dippers
The trick to a great sandwich roll up is choosing fresh, tasty bread that the kids like – otherwise they will never even consider trying the filling. Get the recipe for turkey pest roll-ups
These little frittatas are made with bacon and peas but you can substitute these for other cooked deli meats or veggies. Try diced capsicum. leftover roast pumpkin or kumara, or grated zucchini. Get the recipe for Mini bacon and pea frittatas
Boost or protein balls come in many different forms. This recipe uses dates, peanut butter, raw cacao powder and almonds. Get the recipe for chocolate nut balls
A Kiwi kids classic. We’ve topped our version with a lemon icing which can be drizzled over the top. Get the recipe for Weet-Bix slice with lemon icing
We totally didn’t sneak in some veggies … or did we? Get the recipe for veggie pikelets
From Katie at Busy Happy Kids:
I started Busy Happy Kids to share activities and ideas on how parents can encourage their children to be active and get outdoors. I was a Physical Education and Health teacher prior to having children and really love encouraging other families to be active. I progressed into sharing recipes and shopping lists/menus to teach parents how to shop on a small budget.
Visit the Busy Happy Kids website for more food ideas, recipe and fun activities to do with the kids.
Find more sugar-free recipes at Natvia
Find more sugar-free recipes at Natvia
This recipe is bought to you by Taylor Farms New Zealand
Try this gorgeous chicken and coriander rissoles served with a sweet, spicy mango salad. So fresh and easy, you’ll be asked to make this again and again.
Mix rissole ingredients together, and then make 8 balls and flatten slightly. Cover and pop in the fridge for 15-20 minutes.
Heat large frying pan to medium-high, spray lightly with Dot’s Canola Oil Cooking spray.
Remove the rissoles from fridge and cook for 3 minutes on each side or until cooked through. If you don’t have a pan large enough, cook in batches in a smaller pan. Allow to rest for a couple of minutes.
Make the salad by combining lettuce, coriander and mango together.
Mix sweet chilli sauce, rice wine vinegar, sesame and vegetable oils together in a jar and pour over salad.
Top with cashews and serve with rissoles.
2 tbsp balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/2 cup extra virgin olive oil
Mixed baby greens such as arugula, frisée, green oak-leaf lettuce, red-leaf lettuce
8 fresh figs, halved
1/4 cup pine nuts, lightly toasted
12 slices prosciutto, sliced paper thin
Combine all the dressing ingredients in a clean jar. Screw on the lid tightly and shake vigorously. Set aside.
Place the washed green leaves on a serving platter.
Top the leaves with the fig halves and the slice of prosciutto.
Scatter the pine nuts over the top and drizzle the dressing on top.
Serve.
Brought to you by 
Serves: 4
Ingredients:
Method:
In a large fry pan, stir the pancetta in a little oil, then add the leek and garlic and cook together for a few minutes until golden.
Add the chicken and season to taste.
Add the wine and allow it to evaporate, the add the tomatoes and cook for 5 minutes on low heat. Stir occasionally.
In the meantime, in a large sauce pan, bring plenty of salted water to the boil (7g of salt to 1lt of water). When boiling, drop the Barilla Gluten Free Spaghetti and cook according to the instructions on the box.
Drain the pasta 2 minutes before the suggested cooking time and toss the pasta together with the mix for a further minute.
Remove from the heat, stir through the Barilla Pesto Genovese and serve with a drizzle of Extra Virgin Olive oil.
Brought to you by
Serves 4 people | Prep. 20 min. | Cooking time: 15 min
Ingredients:
Method:
Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
Heat oil in a large fry pan, add garlic, chilli and cook until golden.
Add the scallops and cook for 2 minutes with the asparagus.
Add the wine and allow it to evaporate. Cook for a further few minutes and add one small ladle of boiling water.
Drop the pasta into the water and stir. Cook according to the instructions on the pack.
Drain pasta 1 minute before the suggested cooking time and toss it with cherry tomatoes for another 1 minute. Add the scallops and asparagus. Remove from heat and add the Pesto Genovese, stirring to combine.
Chef’s Tip: For a vegetarian option, just replace the scallops with a classic combination of potatoes and string beans.
Pour cream into a small saucepan and heat until near boiling.
Remove from heat and add chocolate (I buy a 200g block and bash it against the bench before opening, then just pour the pieces into pan).
Stir well until chocolate has melted and mixture is smooth; it will still be a bit speckled at this point.
Whisk in egg yolks and your liqueur of choice.
Pour this chocolate heaven into small glasses, bowls or espresso cups. Refrigerate until cool or until needed. The mixture doesn’t set; it is a chocolate pudding creamy consistency. OMG.
Ingredients
Directions
Preheat the oven to 180°C.
Trim the broccoli and cut into florets. Cook the pasta in a large pan of boiling salted water for 10-12 minutes. Drain well.
While the pasta is cooking, heat the oil in a wok or large pan, add the chicken strips, onion and garlic and stir fry for 3-4 minutes until the meat is well browned and cooked through. Add the broccoli florets and toss until just starting to turn tender. Remove from the pan and set aside.
Melt butter in a heated saucepan. Add the flour and mix to a paste. Add the milk to the pan and whisk over a medium heat until thickened and smooth. Stir in the mustard and about half of the cheese and season with salt, pepper and nutmeg.
Add the chicken and vegetables, with the sauce, to the drained pasta and mix together. Spoon into an ovenproof dish.
Mix together the ground almonds, remaining cheese and chopped parsley. Sprinkle over the pasta and bake in the oven for 20 minutes until golden and bubbling.
Green dressing:
Preheat a barbecue grill to high heat. In a bowl, toss the beetroot and zucchini slices in oil and season to taste. Chargrill the beetroot for 5-7 minutes, turning each side until cooked and then set aside. Grill the zucchinis for 3-4 minutes, turning each side until tender and set aside.
Chargrill the corn cob until the kernels start to blister. Cut the charred corn kernels away from the husk.
Spread walnuts over half a piece of foil, fold over and scrunch edges to seal. Place the walnuts onto the barbecue hot plate, cook for 2-3 minutes until lightly toasted. On a platter, place the quinoa and top it with the chargrilled beetroot and zucchini slices. Drizzle generously with the dressing, sprinkle over the walnuts and extra mint to serve.
For the dressing, combine all the dressing ingredients in a small food processer, process until smooth and season to taste.
Preheat oven to 180°C.
Cream butter and sugar until light and fluffy.
Add egg and vanilla essence.
Beat well.
Stir in banana and Kellogg’s Rice Bubbles.
Sift dry ingredients together.
Add to mixture with nuts, stirring only until combined.
Spread into a greased 23 x 14cm loaf tin.
Bake in a moderate oven (180°C) for 40-50 minutes or until cooked.
Cool thoroughly before slicing.
Spread with butter and serve.
Preheat oven to 180°C. Line a tray wth baking paper and set aside.
In a bowl, place the flour and brown sugar and mix.
Rub the butter through the flour until it resembles crumbs.
Pour the milk into the mashed banana and mix.
Add the banana and milk mix to the crumbs and using a flat bladed knife, cut the mix together until just combined.
Turn out onto baking tray and pat into a large round. It will be sticky and soft.
Press the walnuts into the top of the damper and bake for 40 minutes.
Preheat oven to 230°C. Line baking tray with baking paper and set aside.
Using an electric mixer, cream the butter and sugar.
Stir in the bananas until combined.
Add the flour, oats and coconut and stir until thoroughly combined.
Place teaspoons of the mixture on the baking tray, leaving room for the biscuits to spread.
Place in the oven and turn it down to 200°C.
Bake for 10 minutes.
Preheat oven to 180°C. Place a sheet of baking paper on tray and set aside.
In a bowl, mash bananas and stir in brown sugar, almond flakes and chocolate chips.
Cut pastry sheet into 4 and place a tablespoonful of the mixture in the centre of a square and bring in the opposite corners to the centre and press them together, then repeat with the other two corners.
Brush with milk and place on baking tray. Continue with each parcel until all 8 are done.
Bake for 25-30 mins.
Pre-heat oven to 190°C.
Heat olive oil in a wok or large fry pan. Add the garlic and cook 1-2 minutes until golden.
Add the pine nuts to the pan and allow to cook for a further 2 minutes.
Add the Kellogg’s Sultana Bran and spinach and combine well.
When spinach is wilted add the parmesan and combine well.
Place cooked potatoes into a 20cm x 30cm roasting pan and cover with cooked mixture.
Place in the oven for 18-20 minutes until mixture is slightly brown and potatoes are hot.
Serve immediately as a side dish or on its own for lunch.
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.
Ingredients:åÊ
Method:
Spread each slice of bread generously with Nutella.
Press slices face down into 100’s and 1000’s.
Slice into triangles.
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.
Stay in the loop with all things family and fun! Subscribe to the Kidspot Catchup and receive a weekly does of parenting tips, tasty recipes, and exciting activities for the whole family.
