Mini apple crumbles
Serves:
Ingredients
- 1 425g tin pie apples
- ¾ cup self raising flour
- ¾ cup brown sugar
- ½ cup oatmeal
- ½ teaspoon cinnamon
- 1 pkt slivered Almonds
- 80g butter
- 10 cloves
- 4 x ramekins (or similar size dish)
Method
Divide apples evenly between dishes
Place 2 cloves in each dish
Combine sifted flour and cinnamon in a bowl, rub in butter, add remaining dry ingredients and mix well
Sprinkle crumble mixture evenly over the four dishes
Bake in a moderate oven for 20-30 minutes
Serve with a dollop of cream or ice cream.
Notes
- As an alternative, raspberries or blueberries can be used instead of apples.
Serving Suggestions
Note
Oven roasted lamb racks with vegetables
Serves:
Ingredients
- 1 red capsicum, diced
- 1 large eggplant, diced
- 2 large zucchinis, diced
- 1 red onion, diced
- 1 tub of mini Roma tomatoes
- 2 tbsp olive oil
- 4 garlic cloves
- lamb racks (allow around 3 cutlets per person)
- sea salt
- pesto
Method
Preheat oven to 200°C (180°C fan-forced).
Cut vegetables into chunks, toss with smashed garlic cloves, tomatoes and olive oil in a deep oven tray. Sprinkle with sea salt. Season lamb racks with olive oil and salt and add to the tray with the veggies.
Bake for 30 minutes (if interlacing the bones, they’ll need 10 minutes longer). Remove lamb racks to rest. Return veggies to oven for a further 10 minutes.
Slice lamb into cutlets, serve with roasted veggies. Drizzle with pesto.
Find related roast recipes
Serving Suggestions
Note
- If you fancy some roast potatoes, cheat and have a two-pan dinner. Simply cut potatoes into roasting pieces and microwave them for 5 minutes with a splash of water. Pat dry and toss with a tablespoon of oil. Arrange on baking paper on a tray. Roast with the lamb racks.
- Also, try experimenting with a different pesto – the other night I served lamb racks with coriander and rocket pesto and some hummus.
- This recipe was created by Alana House for Kidspot, New Zealand's best recipe finder.
Baked porridge
Serves:
Serves 6
Ingredients
- 2 cups rolled oats
- 1/2 cup walnuts, ground
- 1 tsp baking powder
- 1 tsp allspice
- 1 pinch sea salt
- 2 cups milk
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup maple syrup
- 1/4 cup (60g) butter, melted
- 2 bananas, finely sliced
- yoghurt or double cream, to serve
Method
Preheat oven to 200°C (180°C fan-forced) and grease a 20cm square cake pan generously with butter or coconut oil.
In a medium bowl, mix together oats, walnuts, baking powder, allspice and salt.
In another medium bowl, whisk together the milk, egg, vanilla, maple syrup and cooled melted butter.
Layer the banana slices across the bottom of the baking dish then cover with the oat mixture.
Slowly drizzle the milk mixture across the top of the oats and tap the tin (or give a gentle shake) to ensure all ingredients are evenly distributed.
Bake for 40 minutes or until golden brown.
Slice and serve immediately with a dollop of thick yoghurt or double cream.
Serving Suggestions
Note
- Substitute walnuts for whatever nuts you prefer.
- Use a blender or food processor to grind nuts into a coarse meal.
- This dish will keep well in the fridge for up to three days but the bananas will take on a somewhat unappealing grey hue … just cover with more yoghurt or cream!
- Feel free to switch bananas for berries or even apples.
- This Baked cinnamon apple porridge is another mouth-watering way to eat everybody's favourite breakfast.
- Need to eat breakfast on the run? That's easy with Blueberry overnight oats. Just throw it together the night before and all you need to do in the morning is grab a spoon and eat!
- Fussy tots will suddenly change their tune, when presented with a plate of cute-as-a-button Teddy bear toast.
- Got something to celebrate? Then start the day in style! These Ricotta pancakes with honeycomb butter are a great way to kick off a special day.
- Tell someone how you really feel with Love heart French toast. Who wouldn't want to wake up to this?
- Making your own Almond croissants is not as difficult as it sounds. Once you try them, you'll want to make them every weekend!
- Get back to brekkie basics with this Simple pancake recipe. A wake-up treat that nobody could ever refuse.
- Looking for a delish gourmet breakfast? These Prosciutto and egg pies fit the bill perfectly.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
Muesli bar slice
Serves:
Ingredients
- 1 cup dried apricots, diced
- 1 cup sultanas
- 1 cup craisins (optonal)
- 1 cup rolled oats
- 1/4 cup sunflower kernels
- 1/4 cup slivered almonds
- 1/4 cup sesame seeds(optional)
- 1/4 cup plain flour
- 60g butter or margarine
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 egg
- 1/4 cup milk
Method
In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.
Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients. Stir in the egg and milk until well combined.
Press into a greased and lined lamington tin and bake for 15 minutes at 180 degrees C.
Cut into slice when cooled. Enjoy!
Serving Suggestions
Note
Wonderpot kung pao chicken
Serves:
Serves: 6
Ingredients
- 300g dried fettuccine pasta
- 4 small (800g) chicken breast, sliced finely
- 1/2 cup (110g) white sugar
- 1 cup dry-roasted peanuts + a few to garnish
- 3 tbsp chilli garlic sauce
- 4 cloves garlic, crushed
- 4 cups (1L) chicken stock
- 1/2 cup (125ml) soy sauce
- 1/2 cup (125ml) shao tsing wine (Chinese rice wine)
- 2 tbsp red wine vinegar
- 1 tsp sesame oil
- 1 cup shallots (green onions), sliced
Method
Step 1. Place pasta, chicken breast, sugar, peanuts, chilli garlic sauce and garlic in a frying pan. In a bowl, mix together stock, soy sauce, wine, vinegar and oil.
Step 2. Pour stock mix into the pan and bring to the boil over high heat.
Step 3. Reduce heat to simmer and stir constantly until there is just enough sauce to coat the pasta and it is cooked al dente. Add more water if required.
Step 4. Remove from heat and stir through shallots. Garnish each serving with a sprinke of peanuts and serve.
Note
- My chef father would be mortified to see this dish. In Chinese cuisine you don’t add pasta to a dish and you definitely don’t use the one-pot method. But I am a time poor mum and a tasty, fast meal will win every time!
- The chilli garlic sauce I used in this recipe is Lee Kum Kee brand and the shao tsing wine can be found in the Asian grocery section of most stores.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.
Strawberry pops
Serves:
Ingredients
- 1 pkt skewers
- 1-2 punnet strawberries, hulled, washed and dried
- 1 pkt marshmallows
- 375g choc bits, melted
- 60-100g sprinkles
Method
Pick up a skewer/toothpick; slide on a strawberry followed by a marshmallow, making sure the marshmallow covers the tip.
Dip one half of the strawberry/marshmallow combo in melted chocolate and then dip it into the sprinkles.
Place on a plate and wait for choc to set (5-10 minutes depending on weather)
Eat!
Serving Suggestions
Note
- Kids of all ages LOVE to make these.
- I went to the local day care centre and got the preschoolers to make these and there was lots of excitement. I even heard the comment ‘I want one with a strawberry too’!
- You can swap strawberries for other fruit, and you may want to swap sprinkles for coconut, nuts or even currants.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Easy coconut loaf
Serves:
Ingredients
- 1 cup coconut
- 1 cup sugar
- 1 cup milk
- 2 cups self raising flour
Method
Mix all ingredients together and pour into loaf tin.
Cook at 180C for approx 35-40 mins or until skewer comes out clean when you prick the loaf.
Serving Suggestions
Note
Zucchini linguine with pesto
Ingredients
- 4 zucchini
- 1 tsp salt
- 1 tsp butter
- 1 tsp olive oil
- 1/2 cup basil pesto
- parmesan cheese
Method
Cut ends from zucchini and use a peeler to cut long strips. Place on a chopping board in stacks and slice into strands.
Place zucchini linguine in a colander and add salt, tossing to combine. Allow any liquid to drain away.
Heat butter and oil in a frypan over medium heat. Add zucchini and cook for 2-3 minutes, stirring continuously.
Remove from heat and add pesto, tossing to coat. Serve with parmesan.
Note
- There are fancy tools available such as spiralisers that turn vegetables into strands. You could also use a mandoline if you have one. The method described here doesnt require any specialty equipment.
- Dont limit yourself to pesto. You could also serve the zucchini linguine with bolognaise or your favourite tomato-based pasta sauce.
- This recipe was created by Greer Worsley for Kidspot.
Tim Tam brownies
Serves:
10
Ingredients
- 3/4 cup (120g) self-raising flour, sifted
- 1 1/4 cups (285g) white sugar
- 1/2 cup cocoa, sifted
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- 3/4 cup (180g) butter
- 1 pkt (200g) Tim Tams
Method
Step 1. Gather all ingredients together. Line a slice tray (15cm x 30cm) with baking paper and set aside. Preheat oven to 200°C (180°C fan-forced).
Step 2. Place flour, sugar and cocoa in a bowl and mix together. Add eggs, vanilla and butter and whisk until combined. Place 4-5 tablespoons of brownie mixture into the tray and spread to cover the base.
Step 3. Place 2 rows of 5 Tams on top of the brownie mixture. Pour remaining mixture into the tin and smooth over to cover the Tim Tams.
Step 4. Bake for 25-30 minutes or until lightly baked through. Cool and cut into squares or fingers and serve.
Find related brownie recipes:
Serving Suggestions
Note
- You can use any of your favourite chocolate biscuits to hide in this brownie mixture. I do like the idea of a Mint Slice hiding in there.
- Baking time on these brownies will vary on how you like your brownies. If you want them soft and gooey then 25 minutes is perfect. If you want them firmer I would bake them for 35 minutes.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Roasted tomato pesto
Serves:
Ingredients
- 1/2 cup olive oil + an extra drizzle
- 1kg ripe tomatoes
- 1 red capsicum, deseeded and cut into rustic chunks
- 1 head garlic
- 3/4 cup cashews
- 50g parmesan cheese
Method
Preheat oven to 200°C or 180°C fan-forced . Pour a little oil on a large oven tray (or you can use two oven trays!) and spread it about. Add the tomatoes, capsicum and the whole head of garlic. Toss to coat in oil. Roast in the oven for 30 minutes or until starting to caramelise. Allow to cool.
In a food processor, process the cashews, parmesan and an extra drizzle of olive oil until processed, but still quite lumpy. Squeeze the garlic from the roasted head and add that to the food processor.
Also add the tomatoes and capsicum, a pinch of sea salt and some ground black pepper. Pulse until combined and of pesto consistency.
Find more pesto recipes
Serving Suggestions
Note
- Eat on toast, sandwiches, spooned onto cold roast meats, under cheese on toast, over pasta and in soup! YUM!
- You can use fresh tomatoes for this recipe, or you can drain tinned tomatoes and use those instead. That’s a total win, because it means you can make this season in and out.
- This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder. You can follow Pip at Meet me at Mike’s or on Pinterest and Twitter.
Hoisin pork with rice noodles
Serves:
Serves 4
Ingredients
- 4 clove garlic (crushed)
- 1 tbs ginger (grated)
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tbs brown sugar
- 2 tbs rice wine vinegar
- 500 g pork fillet
- 200 g rice noodles
- 2 tbs oil
- 1 carrot (julienned)
- 1 zucchini (julienned)
- 1 capsicum (julienned)
- 1/4 cup peanuts (chopped)
- coriander (*to serve)
Method
In a large non-metallic bowl, combine garlic, ginger, sauces, sugar and vinegar.
Thinly slice pork fillet. Add to marinade and stir to combine. Cover and refrigerate for 2 hours or overnight.
Cook rice noodles according to packet instructions.
Heat oil in a wok. Cook pork quickly in batches, removing to a plate once sealed and adding more oil to the wok as necessary. Quickly stir-fry julienned vegetables for 1-2 minutes. Return pork and toss to combine. Add noodles and stir-fry, being careful not to break them up too much. Serve topped with chopped peanuts and coriander.
Find related stir-fry recipes
Serving Suggestions
Note
- Dried rice noodles are available in supermarkets. Keep an eye out for fresh rice noodles as these would be delicious as well.
- I used a pork fillet in this recipe which is beautiful and tender. You could also try pork shoulder or scotch.
- Substitute with whatever vegetables you prefer. Just be sure to cut them finely to allow quick cooking.
- This recipe was created by Greer Worsley for Kidspot.
Pasta bits with cherry tomatoes and pesto
Serves:
Ingredients
- 375g packet fresh lasagne sheets
- 4 tablespoons prepared pesto
- 250g cherry tomatoes, halved
- freshly grated parmesan, to serve
Method
Bring a large pot of water to the boil. Rip lasagne sheets into large bite size pieces (this bit is very fun). Place lasagne bits in pot, return to the boil and cook for 2-3 minutes until al dente. Drain into a colander, return pasta to the pot and stir through pesto and tomatoes. Serve garnished with parmesan.
Notes:
- This is a super quick dish. By all means make it more time consuming (but also more tasty) by making your own pasta and pesto!
- I had been to the farmers market the day I made this pasta, so we had it with amazing Italian and fennel sausages AND locally grown cherry tomatoes. The tomatoes were so tasty and sweet if you have inferior tomatoes, roast them in a bit of olive oil at 180C until starting to collapse, this really intensifies their flavour.
Serving Suggestions
Note
Veggie noodles
Ingredients
- Maggi 2 minute noodles
- Mixed veggies, fresh or frozen
- shredded cheese or Kraft cream cheese spread
Method
Cook noodles and veggies as per normal.
Once cooked stir through either cheese spread and/ or shredded cheese.
Red curry prawn noodles
Serves:
Ingredients
- 125g dried rice vermicelli noodles
- 10 green prawns, peeled, deveined and tails removed
- 2-3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 4 spring onions, cut into 2cm lengths
- ½ cup (125mL) chicken stock
- 2 tablespoons soy sauce
- ½ cup coriander leaves
- 2 lemon wedge
Method
Soak noodles in a bowl of hot water for 10 minutes or until soft, drain and set aside.
Take a deep recovery breath after dealing with the prawns, then slice prawns in half lengthways.
Place prawns in a bowl and mix in the curry paste to coat each prawn.
Heat 1 tablespoon oil in a wok over high heat and cook eggs in an ‘omelette’, remove from wok and set aside.
Wipe the wok out with paper towel.
Heat remaining oil and stir fry prawns for 2 minutes, then add noodles and spring onions and stir for another 2 minutes.
Add stock and soy sauce, stir until heated through.
Slice the omelette and stir though.
Divide noodles and prawns between two bowls and garnish with coriander and lemon.
Notes:
- I use rice vermicelli noodles because they are gluten-free, but they do have an annoying habit of clinging together unless you persist with gently mixing.
- Substitute with your favourite noodles, such as hokkien or soba.
- If your kids love prawns, then by all means double or triple the recipe to suit the whole family.
- This recipe works just as well with a milder curry paste such as korma or satay.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Banana and passionfruit bread with ricotta
Serves:
10 slices
Ingredients
- spray olive oil
- 1 3/4 (265g) wholemeal self-raising flour
- 1/4 cup (40g) plain flour
- 1 tsp ground cinnamon
- 3/4 cup (140g) brown sugar
- 1/2 cup (50g) oats
- 1/2 cup (50g) shredded coconut
- 1/2 cup (125ml) milk
- 2 eggs, lightly beaten
- 1/4 cup (60g) butter, melted
- 1 over-ripe banana, mashed
- 8 passionfruit, pulp
- 200g ricotta
- 1 passionfruit (for serving)
Method
Preheat oven to 180°C (160°C fan-forced). Spray a 11 x 21cm loaf pan with spray olive oil. Line the base and two opposite sides with non-stick baking paper, allowing it to overlap.
Sift the flours, cinnamon, and sugar into a large bowl. Stir in oats and coconut.
Place milk, eggs, melted butter and banana into a medium mixing bowl. Pass the passionfruit pulp through a sieve to remove seeds and place into bowl with wet ingredients. Stir until well combined.
Combine wet and dry ingredients and stir well. Spoon the mixture into the prepared pan and smooth the surface.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes.
Turn out onto a wire rack and cool completely.
Cut into slices and toast. Garnish with a scoop of ricotta and some fresh passionfruit pulp.
Find more breakfast recipes
Serving Suggestions
Note
- You can toast this bread and serve it with butter if you don't have any ricotta.
- You can slice this banana and passionfruit bread in slices and use it for lunch boxes. Just pop it into their bag frozen and it will defrost by morning tea.
- This recipe was created by Sammy & Bella Jakubiak.
Make-up compact birthday cake
Serves:
Serves 15
Ingredients
- 2 store-bought double sponges
- Meadow Lea or 125g butter, softened
- 2 1/2 cups icing mixture, sifted
- 2 drops rose food colouring
- 20cm aluminium foil
- 50cm strap black licorice
- 1 musk stick
- 1 white marshmallow
- 2 fruit tingles
- sprinkles or sugar sands of choice
Method
Cut one edge off both sponges about 1 inch from edge, with a bread knife.
Stand up one of the cakes on its cut edge and move it to butt against the other cake to resemble an open compact. Measure the aluminium foil against the cake, cut or fold the aluminium foil to fit with about 1cm gap to the edge of the cake.
Make the icing by beating butter and icing sugar together until well combined. Add vanilla and food colouring and ensure it has a smooth, spreadable consistency. Add water by the drop if the mixture is too stiff, or add extra icing sugar by the tablespoon until you reach the desired consistency.
Ice the bottom half of the cake and then the top. Fix the aluminium foil to the the top part of the cake – it will stick to the iciing. Stand the top part of the cake up and ice the back of it.
To decorate, cut the strips of licorice with scissors to 5mm widths and arrange around the aluminium foil as a border to the ‘mirror’ and create some boxes or circles on the lower part of the cake to represent blush and/or eyeshadow.
Fill in the gaps with sprinkes/sugar sand, and press down with forefinger into the icing.
Place two fruit-tingles near the connection of the two cakes to represent hinges.
Lastly, place a musk stick and a marshmallow cut to size with scissors for the make up applicator.
Notes:
- Packaged sponge cakes can be found in large chain supermarkets with a bakery section, you may also order them from your local bakery.
- You don’t need to use a round cake, use a square on if you like – your only limit is your imagination!
- This cake is particularly popular with pre-teens, and can be decorated by them, freeing you of cake decorating duties if you so desire!
- This recipe was created by Melissa Klemke for Kidspot New Zealand’s best recipe finder.
Flourless citrus cake
Serves:
Ingredients
- 1 ruby grapefruit, washed
- 1 orange, washed
- 1 lemon, washed
- 250g (2 and a half cups) almond meal
- 2 teaspoons baking powder
- 1 cup caster sugar
- 5 eggs
- Syrup
- 1 cup caster sugar
- half a cup orange juice
- half a cup water
- Ruby grapefruit and orange segments, to decorate
Method
Place fruit in a saucepan and cover with water. Bring to the boil, then reduce heat and simmer rapidly for 1 hour. Remove from pan, when cool quarter and remove pips.
Preheat the oven to 160C. Grease a round cake tin (mine is 22cm diameter) and line with baking paper. Place fruit in a food processor and whiz until smooth. Add almond meal, baking powder and eggs and process. Add sugar and blend until smooth. Depending on the size of your food processor, you may need to do this in stages and combine in a large bowl.
Pour into prepared cake tin and bake for 50 minutes to 1 hour until a skewer inserted in the centre of the cake comes out clean. Cool in tin, then invert onto a serving plate.
To make syrup, combine sugar, juice and water in a small saucepan, stir over a low heat until sugar dissolves, then increase heat to medium and boil (dont stir!) for 10-15 minutes until syrupy.
Decorate cake with ruby grapefruit and orange segments. Serve cake at room temperature or warm with syrup and thick cream or icecream.
Notes:
- This is a version of my flourless orange cake, which was such a hit with friends when I made it I thought I would make it again with a twist.
- If blood oranges are in season, they would be fantastic in this cake.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Apple, mango and almond crumble
Serves:
Ingredients
- 1 tin (800g) pie fruit, apple
- 1 tin (800g) mango, sliced
- 3 tbsp brown sugar
- 50g butter
- 1 cup (110g) almonds, flaked
- 1 cup brown sugar
- 1 cup of plain flour
- 1 1/2 cups rolled oats
- 250g butter, chopped
Method
Preheat the oven to 180°C.
In a mixing bowl, place sifted flour, brown sugar and rolled oats. Rub through the chopped butter until it resembles crumbs. Mix in flaked almonds and set aside.
In a heavy-based saucepan, heat the mango, apple, 50g of butter and 3 tbsp of brown sugar. Gently toss until sugar and butter is melted and all ingredients are heated through.
Pour into a baking dish and spread the crumble mix evenly over the fruit.
Bake for 20-25 mins making sure that the almonds aren’t burning at the half-way mark.
Serve warm with cream or ice-cream.
Related dessert recipes
Serving Suggestions
Note
- This crumble is really made special by those flaked almonds. When they come out of the oven all golden brown, they have a toasty flavour and a pleasing crunch.
- I love to throw this crumble into the oven after I serve dinner. It’s always ready just in time for when my kids ask “Is there dessert, Mum?”
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Toasted quinoa and oat bars
Serves:
Makes 20 squares
Ingredients
- 1 cup (160g) quinoa
- 1 cup (80g) oats
- 1 cup (170g) almonds, chopped into small chunks or pulsed in a blender
- 1/2 cup peanut butter
- 3/4 cup honey
- 1 tbsp coconut oil
- pinch salt
Method
Preheat oven to 200°C (180°C fan-forced). Line a brownie pan (28cm long, 18cm wide, 3cm deep) with baking paper and set aside.
Spread quinoa, oats and nuts evenly onto a lined baking tray and dry bake for 15 minutes or until golden brown. Remove from oven and turn heat down to 160°C (140°C fan-forced).
Place peanut butter, honey and coconut oil in a medium size saucepan, and heat gently on low. Stir mixture constantly until well combined.
Pour toasted quinoa mixture into the saucepan, add a pinch of salt and stir until well combined.
Scrape the mixture into the brownie pan using a large metal spoon, flatten and smooth out right to the edges.
Bake for 20 minutes, or until crisp around the edges. As soon as you remove the pan from the oven use the metal spoon again to really flatten and smooth the baked mixture across the top. Then leave to cool for 15-20 minutes.
Remove from pan and use a sharp knife to slice into fingers or squares.
When cool, store them in an airtight container in the fridge for up to a week.
Find more healthier sweet treats
Serving Suggestions
Note
- For extra pizzazz you dip half of each bar in some good quality melted chocolate, then allow them to set in the fridge before eating. You can also just drizzle the chocolate over the top.
- If you don't like almonds, you can use any other nuts you like, or even a mix of other nuts.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
Strawberry and banana smoothie
Serves:
Ingredients
- 3 ripe bananas,
- 1 cup fresh or frozen strawberries
- 1 & 1/3 cup natural yoghurt
- ½ cup milk
- 2 tablespoons honey
Method
Place all ingredients in a blender and blend until smooth, Serve immediately.
Notes:
- To give the smoothie a bit of flair, try slicing a whole strawberry partway through and then slide it onto the rim of the glass.
- If you have allergy issues, soymilk is a great substitute for milk and the flavour is wonderful.
- Almond milk is also a healthy alternative to milk.
- You can also add 1-2 tablespoons of LSA mix to this smoothie for more protein. LSA is in the health food aisle of your grocery store and is ground linseed, soy and almond meal.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder
Serving Suggestions
Note
No-bake trail mix cookies
Serves:
Make 12
Ingredients
- 1 cup dried figs
- 1/2 cup raisins
- 1 cup quick oats
- 1/2 cup shredded coconut + 1/2 cup for rolling.
- 1/2 cup sunflower seeds
Method
Step 1. Gather all ingredients and measure out.
Step 2. Place figs, raisins, oats and 1/2 cup coconut into a food processor. Process until mixture lifts away from the edges of the bowl.
Step 3. Remove from bowl and knead the sunflower seeds into the mixture. Form a log and slice into 12 even slices.
Step 4. Roll each slice in remaining coconut.
Find more healthier sweet treats
Serving Suggestions
Note
- You can swap the figs for pitted dates if you prefer.
- I used quick oats to bind this mixture but you can also use leftover cooked quinoa.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Chicken and vegetable korma curry
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, diced
- 1 clove garlic, minced
- 500g chicken breast fillets, cut into 5cm strips
- 1 red pepper, cut into thin strips
- 2 carrots, peeled and sliced
- 100g green beans, topped and tailed
- 1 jar Korma simmer sauce, I used Patak’s Korma
Method
Heat the oil in a large frying pan. Add the onion and cook for 3 minutes. Add the garlic and cook for another 2 minutes.
Add the chicken pieces to the pan and stir to until they are all sealed.
Add the simmer sauce. Fill the jar half-full of water and tip this over the sauce and chicken. Stir until thoroughly combined. Bring the sauce to the boil and then turn the heat down to simmer.
Add the vegetables and then cover the pan for 10 minutes.
Check the chicken is cooked through and then serve.
More curry recipes
Serving Suggestions
Note
- I am not a big fan of sauces from a bottle but I do think that most Indian sauces are completely respectable – and when you need a mid-week curry fix, they are great solution!
- I have been known to throw all sorts of vegetables into my curries – it’s really more about what I have in the cupboard than any strategic planning.
- I think the accompaniments to a curry are as important as the curry – I always serve this with basmati rice, pappadums, yoghurt and cucumber and mango chutney. The mango chutney is essential!
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
Vietnamese rice paper rolls
Serves:
Ingredients
- 12 x 22cm round rice papers
- 1 Lebanese cucumber, cut into short thin strips
- 1 small red capsicum, cut into short, thin strips
- 1 large carrot, cut into short thin strips
- 1 small avocado, cut into short thin slices
- 50 grams snow pea sprouts, ends trimmed
- 3/4 cup coriander leaves
- 3/4 cup mint leaves
- 55 grams unsalted roasted peanuts, finely chopped
- 3 tablespoons Maggi Sweet Chilli Sauce
- 1 1/2 tablespoons soy sauce
- 3 tablespoons fresh lime juice
Method – makes 12
These rice-paper rolls can be made a few hours in advance.
Simply cover with damp paper towels, the plastic wrap, and refrigerate.
To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.
Place all the ingredients for the rice paper rolls on a bench.
Half-fill a large bowl with warm water.
Dip one wrapper in the water for 20 seconds, or until it is just soft.
Drain off excess water and place on a clean surface.
Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1å_ in) from the base.
Fold up the bottom of the wrapper.
Fold in the sides and roll up to enclose filling.
Place on a tray and cover with damp paper towels.
Repeat with the remaining wrappers and filling ingredients.
Serve rice-paper rolls with the dipping sauce
Chinese five spice pork and roast vanilla pear salad
Serves:
Ingredients
Chinese five spice pork
- 500g pork fillet
- 1 tsp Chinese five spice powder
- ½ tsp sesame oil
- 1 tsp peanut oil (or other vegetable oil)
Roasted vanilla pear salad
- 2 firm pears, peeled, quartered and cored
- 1 orange, juiced
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ tsp Chinese five spice powder
- 1 tbsp rice wine vinegar
- 2 tsp soy sauce
- 1 head butter lettuce (or any soft leaf lettuce), washed and dried
Method
Rub pork fillet with spice powder and oils and set aside for 15 minutes to marinate.
While pork is marinating, heat oven to 200°C or 180°C fan-forced.
Mix pears with juice, brown sugar, vanilla and Chinese five spice powder.
Place in a 20cm square baking dish and bake for 30-40 minutes, or until a knife can be inserted into the pear easily, turning once or twice during cooking.
Cool slightly and remove from the pan.
You should have a lovely syrupy sauce in the bottom of the pan. To this, add the rice wine vinegar and soy sauce, whisking until it is incorporated. This will be your dressing.
After the pears have been cooking for 15 minutes, you can start to cook the pork. Heat a large frying pan to medium-high and add the pork.
Brown on all sides for a couple of minutes before placing frying pan into the oven to cook for 12-15 minutes, until fillet is cooked through.
Remove from oven and allow to rest on a board for 5 minutes before slicing.
Slice each pear quarter in 2 or 3 slices and mix with the lettuce. Divide among 4 plates and top with pork fillet slices. Drizzle over a little of the dressing.
Notes
- I’ve used beurre bosc pears as they hold their shape well during cooking, but use whatever you’ve got. Just make sure they are firm so they don’t fall apart during cooking.
- Roasting the pears gives a lovely intense flavour, but if you just don’t have the time and really need to eat this, cut the pears into smaller segments, mix with the other ingredients and poach them in a large, shallow frying pan.
- Recipe written by Jay Rogers
Serving Suggestions
Note
Baked oatmeal cups
Serves:
Ingredients
- 2 eggs, lightly beaten
- 1 tbsp vanilla extract
- 370g apple sauce
- 1 banana, mashed
- 6 pkts stevia
- 5 cups rolled oats
- 1/3 cup linseed meal (flax)
- 1 tbsp ground cinnamon
- 3 tsps baking powder
- 1 tsp salt
- 3 cups milk
- Optional toppings: chopped dried apricots and coconut, raisins, mini chocolate chips
Method
In a bowl, combine egg, vanilla, apple sauce, banana and stevia.
In a second bowl combine rolled oats, linseed meal, cinnamon, baking powder and salt.
Stir the wet mixture into the dry mixture and fold in milk. Leave to stand for 30 minutes so the mixture can absorb the milk.
Preheat oven to 180°C or 160°C fan-forced. Line 2 x 12 cup muffin tins with cupcake liners.
Spoon 1/4 cup measures into each cupcake liner. Add toppings if you have chosen and bake for 25 minutes.
Serving Suggestions
Note
- You can use 1/2 cup of honey in place of the stevia to sweeten these cups.
- I like the toppings mixed into the mixture so they are evenly distributed.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
