Quinoa, walnut, feta and pomegranate salad
Serves:
Ingredients
- 1 cup quinoa
- 1/2 cup toasted walnuts (coarsely chopped)
- 60 g rocket leaves
- 1/2 Spanish onion (finely sliced)
- 100 g feta (crumbled)
- 1 handful fresh mint
- 1/2 pomegranate
- 1 1/2 tbs balsamic vinegar
- 3 tbs extra virgin olive oil
- 1 tbs maple syrup
Method
Rinse quinoa under running water for a couple of minutes until water runs clear.
Place quinoa in a saucepan. Top with 1.5 cups of boiling water. Cover with a lid and simmer for 12 minutes over low heat. When all of the water has been absorbed and the quinoa is tender, leave for 5 minutes. Remove lid and fluff up grains with a fork.
While quinoa is cooking, make dressing by whisking together ingredients. After fluffing up the grains, transfer quinoa to a large bowl, pour over dressing and stir gently to combine. Leave to cool.
When you are ready to eat, stir remaining ingredients through dressed quinoa and serve.
Find related quinoa recipes
Serving Suggestions
Note
- While this salad would make an adequate meal on its own, it is also delicious served alongside grilled chicken, lamb or fish.
- The easiest way to remove pomegranate seeds is to cup a half, cut side down, in your palm. Pound the pomegranate with a wooden spoon. The seeds will fall into your hand.
- Cooked quinoa can be stored in the freezer.
- This recipe was created by Greer Worsley for Kidspot.
Homemade Splice iceblocks
Serves:
Ingredients
- 150ml pineapple juice or crushed pineapple
- 400ml coconut cream
- Juice of 1 large or 2 small limes
- Ice block moulds
Method
In a jug, mix the juices and coconut cream together. Give a good stir.
Pour into moulds
Freeze for at least 6-8 hours.
Devour.
Notes:
- OK, they are not exactly Splices but more ice than cream but they have the right flavour. And they are homemade so they are a whole lot cheaper than the real version.
- These are incredibly refreshing and you will have to make double batches because kids and adults will both love sucking on their icy goodness.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Spring lamb rack with dukkah yoghurt
Serves:
Ingredients
- 2 x 8-cutlet racks of lamb
- 1 teaspoon olive oil (or spray)
- salt and pepper
- 300g thick Greek yoghurt
- 1 clove garlic, crushed
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons dukkah, plus extra for garnishing
- ¼ teaspoon sea salt
Method
Heat oven to 200°C. Trim excess fat from lamb and wrap some aluminium foil around the bones to prevent burning. Coat (or spray) lamb with olive oil, season with salt and pepper. Place on a baking dish and cook for 20 minutes for medium, or to your liking.
Combine the yoghurt, garlic, mint, dukkah and salt in a small bowl.
Serve 3-4 lamb racks per person with dukkah yoghurt and a green salad. Garnish lamb with extra dukkah.
Notes:
- I like this recipe because if required you can serve the kids’ lamb plain and the adults’ with the yoghurt. Choose a dukkah without chilli so that if the kids are partial to spicy, but not hot, they will love the creamy yoghurt.
- For the kids, I usually serve a single cutlet as Lollypop Lamb. If your kids don’t fancy actually touching the meat/bone, cut up into small pieces. So tender and tasty.
- Recipe created by Melissa Hughes for Kidspot.
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Serving Suggestions
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Ham and Tropical Gold Pineapple Melt
Serves:
Ingredients
- 1 loaf Turkish, focaccia, or your favourite bread
- 2 tsp red pepper pesto or relish
- 250 g mozzarella, sliced thinly
- 8 slices shaved ham
- 1 red onion, sliced
- ½ fresh pineapple, cut into wedges
- basil leaves for garnish
Method
Cut the bread into large pieces; then cut each piece in half.
Place cut side up under a preheated grill and grill until golden brown.
Spread each piece with red pepper pesto or relish. Top with mozzarella, ham, red onion slices, and pineapple wedges. Place another slice of mozzarella on top of the pineapple.
Grill until the cheese has melted and is slightly golden.
Garnish with basil leaves and serve immediately.
Serving Suggestions
Note
- This recipe was bought to you by Dole.
Slow roasted tomato soup
Serves:
Ingredients
- 2kg roma tomatoes
- 1 head garlic
- 1/2 bunch thyme
- 20ml (1 tbsp) olive oil
- 250ml (1 cup) chicken or vegetable stock
- basil pesto to serve
Method
Preheat oven to 160°C conventional (140°C fan-forced). Halve tomatoes and lay them cut side up in a baking dish. Halve the garlic right across the centre and add it to the dish. Tuck sprigs of thyme between the tomatoes. Drizzle the whole lot with olive oil and season well with salt and pepper. Roast for 1 hour.
Squeeze garlic out of skins. Discard the skins and thyme. In batches, blitz tomatoes and garlic in a blender or food processor – it needn’t be too smooth. Pour soup into a large saucepan and add stock, stirring to combine as it heats.
Serve with dollops of pesto on top and grilled or toasted bread on the side.
Find related soup recipes
Serving Suggestions
Note
- Any hardy herb would do for this dish. Try rosemary, oregano or marjoram.
- If the tomatoes are very juicy, you may not need to add any stock.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Carrot and sultana salad for toddlers
Serves:
Ingredients
- 1/2 whole orange (juiced)
- 1 tsp coconut oil
- 1 carrot (julienned)
- 1/4 cup sultanas
Method
In a mixing bowl, whisk together the orange juice and liquid coconut oil.
Then add in the carrot and sultanas and stir to coat evenly.
Divide into little bowls and serve!
Serving Suggestions
Note
- You can julienne the carrots with a mandolin or grate it if you prefer.
- If you have heated the coconut oil to liquid, leave it to cool a little before adding to the juice.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.
Apple and hazelnut crumble
Serves:
Ingredients
- 8 Granny Smith apples
- 1 tsp cinnamon
- 4 tbsp caster sugar
- juice of one lemon
- 1/2 cup brown sugar
- 125g butter, softened
- 1 1/3 cup plain flour
- 1/2 cup roasted hazelnuts, roughly chopped
Method
Preheat oven to 180°C or 160°C fan-forced. Grease an ovenproof dish and set aside.
Peel and core the apples. Place in a saucepan with the cinnamon, caster sugar and lemon juice and stir well. Cook over medium for ten minutes, stirring regularly until the apple pieces have softened but still keep their shape.
To make the crumble, mix the brown sugar, butter and flour together with your fingers, working the ingredients into a fine sand-like mixture (this is a great job for the kids to do). Stir through the hazelnuts.
Pour the apples into a baking dish, top with the crumble mixture and bake for 30 minutes or until the crumble is golden. Serve with ice cream and/or vanilla custard.
Notes:
- You can double the crumble mixture and stash half in a resealable bag in the freezer. It’s a great shortcut to an easy dessert as you can just tip the crumbs (straight from the freezer) over any fruit you have handy. We had this with plain custard.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Find more crumble recipes:
Serving Suggestions
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Hazelnut buttermilk and banana bread
Serves:
Ingredients
- 1/3 cup (75g) butter, room temperature
- 1/2 cup (100g) brown sugar
- 1/3 cup (75g) fresh hazelnut butter
- 2 large free range eggs
- 2 cups (300g) wholemeal self-raising flour
- 4 tbsp raw cacao powder (or cocoa powder)
- 3 bananas, mashed
- 1/2 cup (125ml) buttermilk
Method
Preheat oven to 180°C conventional (160°C fan-forced) and line a loaf tin with baking paper.
Cream butter and sugar together until pale and fluffy, add the hazelnut butter and beat a couple of minutes more.
Then add the eggs, one at a time, incorporating the first one well before adding the second.
Fold through the flour and cacao powder then the bananas and buttermilk.
Mix gently until just combined, then spoon into the loaf tin and bake for 40 minutes or until cooked through.
Find more bread recipes
Serving Suggestions
Note
- You can find hazelnut butter at your local health food store.
- Hazelnut butter may be swapped with almond butter or good quality peanut butter.
- You can push a skewer into the centre to test if this loaf is done. If the skewer comes out clean, it's ready.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Chicken and snow pea stir-fry
Serves:
Ingredients
- 2 teaspoons oil
- 500g chicken tenderloins
- 1 medium onion, halved and sliced
- 125g snow peas, sliced
- half a cup cashews (100g)
- 2 tablespoons hoisin sauce
Method
Heat oil in a wok, add half the chicken. Stir fry until brown on all sides, then transfer to a plate. Cook the remaining chicken and transfer to the plate.
Stir-fry the onion for about 2 minutes until translucent, then add chicken, snowpeas and hoisin sauce. Stir until snow peas are bright green.
Serve with steamed rice and garnished with cashews.
Notes:
- Chicken is relatively expensive, I bought tenderloins on special, but you could use thigh fillets for a cheaper option.
- Add some carrots or capsicum to increase the vegetable content.
- A combination of soy sauce, hoisin and sweet chilli sauce is also tasty.
Serving Suggestions
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Chicken korma
Serves:
Ingredients
- 1 cup Greek yoghurt
- 1/4 cup korma curry paste
- 500g chicken thigh fillets
- 20ml (1 tbsp) vegetable oil
- 1 brown onion, finely sliced
- 1 tin (400g) diced tomatoes
- coriander, rice and naan bread, to serve
Method
Combine the yoghurt and curry paste in a bowl, spoon into a large plastic zip-lock bag and add the chicken, squishing it around so the yoghurt and curry paste cover the chicken entirely.
Place in the fridge for 30 minutes to 12 hours. Heat the vegetable oil in a wok, add the onion and cook for a couple of minutes, add the chicken, reduce heat and simmer for 15 minutes.
Add the tomatoes, stir well and cook for another 5 minutes.
Serve with coriander leaves, rice and warm naan bread.
Find more chicken recipes:
Serving Suggestions
Note
- You can pop the chicken in the fridge to marinate before you head off to work and it'll be nicely marinated by the time you get home.
- Korma curry paste can be found in any supermarket in the International food section.
- Thigh fillets are the best chicken cut for this curry. They are flavoursome in comparison to the breast.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Satay sauce
Serves:
Ingredients
- 2 teaspoons vegetable oil
- half a brown onion, grated
- 1 garlic clove, minced
- 2 teaspoons ginger, minced
- Good pinch of turmeric
- Pinch of ground cloves
- Pinch of cinnamon, ground
- half a cup coconut milk
- half a cup peanut butter (crunchy or smooth)
- 2 kaffir lime leaves (optional)
- 2 tablespoons warm water
- 1 teaspoon fish sauce
Method
On a low heat in a small saucepan, heat oil and fry grated onion, garlic and ginger until onion for about 2 minutes, until it is transparent.
Add spices and cook for a further 2 minutes to let the flavours release.
Remove from heat and add coconut milk, crushed lime leaves (optional) and peanut butter. Stir until well combined then bring back to the heat to warm through. Do not let it come to a boil.
Once hot take from the heat and add fish sauce and warm water. Stir to combine then serve.
Notes
- This sauce is very versatile. It can be stored in the fridge for 5 days and then reheated in the microwave.
- It will set firm, so just add a little extra warm water to thin it out.
- To help save time just before a party, make this 1-2 days ahead for ease and extra flavour.
- You can also add chilli flakes to this recipe if you would like an added boost of heat.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Easy mango coconut granita
Serves:
Serves 6
Ingredients
- 2 cups (500ml) mango nectar
- 1/2 tsp coconut essence
- 1/4 cup (60ml) light coconut milk
Method
Mix ingredients together and pour into a shallow 20cm x 30cm metal pan and freeze for 2 hours.
Remove from the freezer, then break up the mixture by scraping it with a fork. Pop back in the freezer for another hour.
Break up mixture again with a fork and freeze for a further hour. Repeat process every 30 minutes until granita is frozen into fluffy crystals (it should take a further 1 hour).
Once the granita is done, cover it with plastic wrap and give a final fluffing before you serve it.
Find more frozen treat recipes:
Serving Suggestions
Note
- I use tinned mango (425g tin blended) when I don't have mango nectar.
- You can make this recipe one or two days before you need it – just place the granita in a plastic container with a lid and fluff it up before serving.
- For an adults-only special treat, put some granita into a martini glass and pour over a nip of coconut liqueur, such as Malibu.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Chicken and sugar snap pea stir fry
Serves:
Ingredients
- 2 teaspoons olive oil (sesame oil if you have it)
- 500g chicken breast fillet, sliced
- 1 onion, thinly sliced
- 150g sugar snap peas, trimmed
- ½ cup slivered almonds
- 2 tablespoons hoisin sauce
Method
Heat 1 teaspoon of oil in a wok, add half the chicken.
Stir fry until brown on all sides, then transfer to a plate.
Cook the remaining chicken and transfer to the plate.
Wipe out the wok with some paper towel and add the remaining teaspoon of oil.
Stir-fry the onion for about 2 minutes until translucent, then add peas and almonds.
Keep stirring so the almonds don’t burn, then add chicken and hoisin sauce and heat through.
Serve with steamed rice.
Notes:
- I sneak extra veggies into this stir fry—whatever you can get away with! I usually add zucchini or capsicum sticks. Add just before the sugar snap peas.
- My kids are currently fascinated with chopsticks and are trying things they would not normally eat so they can use them.Mostly.
- And then there is nothing wrong with eating chicken schnitzel with chopsticks.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Halloween skeleton cupcakes
Serves:
12 cupcakes
Ingredients
Method
Spread each cupcake with chocolate buttercream icing.
Now slice a thin round sliver off the top of a marshmallow to create the skeleton’s face.
Pop the round sliver onto the edge of the cupcake, leave room for the body.
Use the white writing icing to draw the skeleton’s body.
Use black writing icing to draw on a face.
Notes:
- Thanks to our sister company Kidspot Australia for creating the instructional video.
- If you find making a quantity of buttercream icing just one step too far on a busy day, buy a can of Betty Crocker buttercream icing at the supermarket instead.
- If you use a palate knife, you will get a nice even coating of icing.
- These Halloween witches hats are filled with a cute surprise.
- Keep the dentist AND the kids happy with these chompy Halloween teeth.
- These Fairy wands are for the GOOD witch in your house unless you switch the colours to black and orange.
- These Halloween Band aid biscuits just look icky and will have your guests grossed out in no time.
- Looking for something to make you squirm? How about a cupcake that is looking right back at you like these Halloween eyeball cupcakes.
- They are creepy and crawly and a little bit scary but these Red back spider biscuits are also delicious.
- These scary Watermelon fangs will have you shaking in your boots with watermelon juice dripping from your vampire grin.
- These Halloween severed finger biscuits are creep and kooky and best of all they taste delicious.
- If you have carved your pumpkin and have lots of leftover pulp then these Halloween pumpkin cupcakes are for you.
- You can have these delicious Halloween fangs on the party table in no times and they are deliciously filled with peanut butter.
- Want some icky worms in dirt for your party table? These Halloween jelly worms are perfect.
- Get some ghoulish party fare on the table with these Tombstone cupcakes.
- A health Halloween snack could not be easier than this bright Veggie skeleton dip platter.
- Get out the fake spider webs and spread them around these delicious Oreo spider cupcakes.
- This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Easy moroccan chicken with couscous
Serves:
Ingredients
- 50g pine nuts
- 500g chicken breast or thigh fillet, cut into 2cm dice
- ¼ cup flour, seasoned with salt and pepper
- 3 tablespoons olive oil
- 2 onions, sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground mild paprika
- 1 teaspoon ground coriander
- ¼ cup sultanas
- 1 cup (250mL) chicken stock
- ¼ cup chopped fresh coriander or flat-leaf parsley
- 1 lemon, juiced
- 2 cups couscous
- 2 cups water or chicken stock
- Thick natural yoghurt, to serve
Method
Heat a large non-stick pan over medium-high heat. Add pinenuts, stirring constantly, until just starting to colour. Transfer pinenuts to a plate.
Place seasoned flour in a large bowl, add chicken and toss to coat. Add one tablespoon of oil to the frypan, increase heat to high and cook half the chicken until golden. Transfer cooked chicken to a plate. Repeat with another tablespoon of oil and remaining chicken.
Heat remaining tablespoon of oil in pan. Add onions, reduce heat to medium and cook, stirring frequently, for 10 minutes or until golden and softened. Add cooked chicken to frypan with spices, sultanas and one cup of stock. Bring to boil, then reduce heat to low and cook for 5-10 minutes until heated through and thickened. Just before serving, stir in pine nuts, coriander and lemon juice.
To prepare couscous, bring 2 cups of stock or water to the boil in a small saucepan, stir in couscous and olive oil and turn off heat. Leave for 5 minutes, then use a fork to separate the couscous grains.
Serve chicken with couscous and yoghurt.
Notes:
- This dish elicited two “Oh, wow”s from my husband: on the first presentation and upon the quick reheat in the microwave two nights later (I was having a Big Night Out helping at the school disco!). It is not hot-spicy, so the kids will love it too.
- If you don’t have all these spices or don’t want to buy them all, you could substitute with two teaspoons of Moroccan Seasoning spice.
- I prefer to toast my own pinenuts, but you can pay a bit more and buy them already toasted.
- Make this gluten-free using gluten-free plain flour and stock and serving with rice instead of couscous.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Meringue baskets
Serves:
Ingredients
- 4 meringue nests
- 4 tablespoons thick cream, icecream or yoghurt
- ½ cup raspberries, fresh or frozen
- ½ cup blueberries, fresh or frozen
- Grated chocolate (or Flake) to decorate
Method
If you are using frozen berries, defrost in a single layer on paper towel.
Place a nest on each plate, put a tablespoon of cream/icecream/yoghurt in the centre, scatter berries over the top and sprinkle with grated chocolate.
A very simple, very delicious entertaining idea.
Notes:
- Supermarkets all have their own brand of meringue nests.
- Normally in a box of 10 near the packaged cakes, vol au vents etc.
- Use whatever fruit you have in the house (strawberries and mango also look and taste great), but raspberries and chocolate are my favourites.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Cherry ripe cheesecake
Serves:
Ingredients
- 250g chocolate biscuits (I used chocolate covered teddy bears)
- 125g butter, melted
- 85g raspberry jelly crystals
- 1/3 cup boiling water
- 500g cream cheese
- 2 cups thickened cream
- 170g cherry Ripe candy bars, diced
Method
Grease a springform tin liberally with canola spray.
Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into the prepared springform pan.
Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set.
Notes:
- This cheesecake recipe will set in about 2 hours but it tastes better if it’s left overnight.
- If you cant get your hands on Cherry Ripe bar you may be able to find some other type of cherry-chocolate bar that will do the job.
- I have been having a love affair recently with cheesecakes. They are just so easy to make and the results always look like you really care!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Slow cooker pear and pecan pudding
Serves:
Prep time:
Cook time:
Ingredients
- 1 cup brown sugar
- 1 cup water
- 1 cup pear nectar
- 1 tsp ground ginger
- 4 tinned pear halves
- 1 cup plain flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup milk
- 2 tbsp vegetable oil
- 1/2 cup pecans, chopped
- 1/2 cup drained tin pears, chopped
Method
In a saucepan mix brown sugar, water, pear nectar, butter and ginger. Bring to the boil and simmer for 2 mins.
Spray cooking oil on the inside of the slow cooker. Pour brown sugar mix into the base of the slow cooker.
Place sliced pear halves into the brown sugar mix.
In a separate bowl place flour, baking powder, sugar and cinnamon. Add milk and oil and stir gently until just combined. Fold in chopped pears and pecans.
Pour cake mix into brown sugar mix and cook on high for 2 hours. Remove lid and turn off slow cooker. Leave to stand for 30 mins.
Serve with warm custard.
Notes
- This pudding has a gorgeous caramel sauce that goes perfectly with custard and ice cream.
- Make sure that you don’t work the cake batter too much because it makes the pudding chewy.
- A little of this goes a long way. You only need small portions.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Teddy bear toast
Serves:
Ingredients
- 2 slices wholemeal or white bread
- 2 tbsp peanut butter (you can replace this with Sweet William Chocolate Spread in case of nut allergies)
- 6 banana slices
- 6 raisins
Method
Step 1. Toast the bread.
Step 2. Spread with peanut butter.
Step 3. Add banana slices for the ears and nose.
Step 4. Place the raisins on each slice for the eyes and in the centre of the banana nose.
Find related Tiny Teddy recipes
Serving Suggestions
Note
- These teddy bears are made with peanut butter, but you can find nut-free alternatives in the supermarket.
- If nuts aren't an issue, then you can also use Nutella in place of the peanut butter.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Thai red chicken curry
Serves:
Ingredients
- 3 tbsp peanut oil
- 500g chicken thigh fillets, diced
- 2 tbsp red curry paste
- 400ml coconut cream
- 2tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup water
- 2 baby eggplants, sliced
- 1/2 red capsicum, sliced
- 1/2 green capsicum, sliced
- 20 green beans, sliced
- 1 cup bean sprouts
Method
In a pan, fry the diced chicken in hot peanut oil to seal and add curry paste.
Fry for 2 minutes and add the coconut cream, brown sugar and fish sauce.
Add 1 cup of water and bring to a slow simmer.
Toss in all the vegetables except for the bean sprouts. Simmer for 10 minutes.
Stir in bean sprouts just before serving.
Notes
- This is a little smoother than a green curry. It seams to highlight the flavours of the vegetables better. Even my children will have this curry.
- You can make it spicier by adding an extra tablespoon of curry paste and some sliced red chillies.
- I like to serve this with steamed jasmine rice alongside a plate of Thai fishcakes.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
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Chicken and Bacon Salad
Serves:
Ingredients
Gluten-free, lactose-free,
egg-free
1 tablespoon olive oil
3 chicken breast fillets (about 600g), sliced
4 rashers short cut bacon, chopped
½ teaspoon paprika
½ cup slivered almonds
120g mixed salad leaves
1 capsicum, seeded and sliced
1 punnet cherry tomatoes, halved
¼ cup olive oil, extra
1 tablespoon balsamic vinegar
½ teaspoon wholegrain mustard
sea salt and freshly ground black pepper
Method
Heat one tablespoon of oil in frying pan; sauté chicken and bacon with paprika for 3-4 minutes until chicken is cooked.
Transfer chicken and bacon to a plate.
Add almonds to the same frypan and sauté until golden; transfer to a separate plate.
Arrange salad leaves, capsicum and tomatoes on a serving platter or individual plates.
Top with chicken, bacon and almonds.
Whisk extra oil, vinegar, mustard, salt and pepper together in a small bowl and drizzle over salad.
Serve salad with crusty bread.
Notes: This salad is quick and easy to prepare; lots of fresh tastes contrasting nicely with the crunchy bacon and almonds.
Adapt the salad to accommodate all your favourite additions – asparagus, snow peas, hard-boiled eggs, parmesan cheese etc.
Serving Suggestions
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Fish vindaloo
Ingredients
- 1kg firm white fish fillets (skin on)
- 4 tbsp olive oil
- 1 brown onion, sliced thinly
- 2 cloves garlic , crushed
- 1/3 cup vindaloo curry paste
- 1 tin diced tomatoes
- 1/2 cup coriander leaves
Method
Heat 2 tbsp of oil in a frying pan and fry the fish fillets skin side down and then turn. This is just to brown so it don’t cook them right through. Set aside.
In the same frying pan heat the other 2 tbsp of oil and fry onions and garlic for 2 mins then add curry paste. Fry off the curry paste for 2 mins to release the aromatics and then add the tomatoes and their juice. Bring to the boil and simmer for 5 minutes.
Add the fish and simmer for a further 5 minutes..
Serve with rice and coriander to garnish.
Note
- This is fast Indian curry at it’s best.
- Serving it with rice, raita and fresh coriander rounds out the flavours and makes it very satisfying.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Peach crumble slice
Serves:
Ingredients
- 90g unsalted butter, melted
- 1 cup plain flour
- 1/3 cup caster sugar
- 1 2/3 cups dried peaches, finely chopped
- 1 cup water
- ¼ cup caster sugar
- 90g unsalted butter, melted
- 2/3 cup shredded coconut
- ½ plain flour
- ½ brown sugar
Method
Preheat oven to 180°C. Grease and line a rectangular slice pan.
In a small bowl, combine the plain flour, melted butter and sugar. Press the mixture evenly across the base of the prepared pan.
Bake for 20 minutes or until lightly golden.
While the base is baking, combine the diced fruit, water and sugar in a small saucepan. Bring to the boil then reduce to a simmer. Simmer for 10 minutes or until thick. Stir occasionally.
Combine the remaining melted butter, coconut, flour and brown sugar in a small bowl.
When the base comes out of the oven, cover the hot base evenly with the thickened fruit and then top with the coconut mixture.
Return to the oven and bake for 20 minutes, or until the top is golden brown.
FIND MORE
Serving Suggestions
Note
- You could use any dried fruit you like – apricots, apple, pears – but I fancied a little summer sunshine that comes with using peaches.
- Slices are definitely a little more work than bunging a batch of muffins in the oven but they are always worth that extra effort!
- My kids love a square of slice in their lunch boxes. And the neat part of making a slice for school is that you’ll have recess sorted for days because this slice makes 12 generous pieces.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
Rich almond tart
Serves:
Serves 8 people
Ingredients
- 7 egg yolks
- 1 cup (220g) caster sugar
- 1 tbsp vanilla paste
- 220g butter, softened
- 250g almond meal
Method
Preheat oven to 180°C (160°C fan-forced) and grease a 24 cm loose-bottomed tart tin.
Place the egg yolks, sugar and vanilla paste in the bowl of an electric mixer and mix until pale and fluffy.
Add the butter and almond meal and mix until well combined.
Spoon the mixture into the prepared tart tin and smooth the top. Cook for 30 minutes or until the top is golden and firm to touch.
Cool the tart in the tin for 5 minutes, before turning out on a wire rack.
Serve with a dollop of double cream.
Serving Suggestions
Note
- This tart tastes even more delicious when served with preserved fruits, or even poached fruit, and some runny cream.
- The moist texture of this tart means it keeps well for a few days. Just wrap tightly with cling film and store in the fridge.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie at Local is Lovely.
