Spinach and mushroom saute
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 400g mushrooms, thickly sliced
- 160g packet of baby spinach
- Sea salt and freshly ground black pepper
- ¼ cup toasted pinenuts
Method
Heat oil in a large non-stick saucepan over high heat. Add onion and cook for 2 minutes or until soft, add mushrooms and cook until browned, then add spinach and sauté until the spinach is bright green and just wilted. Season with salt and pepper.
Serve sprinkled with pinenuts on its own or as a side dish to barbecued meat.
Serving Suggestions
Note
- This sautéed mixture is also great with your eggs and bacon long weekend lazy breakfast.
Cheese twists
Serves:
Ingredients
- puff pastry
- toppings such as tomato sauce, vegemite, pesto, chutney
- grated parmesan cheese
Method
Preheat oven to 180¼C.
Place one sheet of puff pastry on bench, slightly thawed. Spread your topping of choice over the whole sheet. Sprinkle the cheese over the top of the sheet of pastry and very gently press. Cut the pastry sheet in half. Cut each half into approx 2 cm wide strips, pick each strip up, twist carefully, place on a baking tray lined then into the oven for 10-12mins, or until puffed and brown.
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Raspberry and coconut smoothie bowl
Serves:
Ingredients
- 1 large banana, chopped and frozen
- 1 cup baby spinach
- 1 cup (250ml) coconut water
- 3 tbsp shredded coconut + 1 tbsp for topping
- 1 cup frozen raspberries + 2 tbsp for topping
- 1/2 cup quick oats + 2 tbsp for topping
Method
Step 1. Gather all ingredients.
Step 2. Place all ingredients into the blender except for the toppings.
Step 3. Blend until smooth and creamy (remember you need it to be a spoon-able consistency).
Step 4. Pour into a bowl and top with extra berries, coconut and oats.
Find more smoothie recipes:
Serving Suggestions
Note
- The ideal smoothie bowl has frozen banana for creaminess, a type of vegetable like spinach or kale, some grain like oats or chia and delicious seasonal fruit.
- You can also use whole milk, fruit juice or drinking yoghurt in place of the coconut water.
- I used a Kambrook Blitz 2 Go for this smoothie bowl. They are perfect for smoothies on the run.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Rocky road
Serves:
Ingredients
- 500g good quality dark chocolate
- 100g marshmallows
- 100g red glace cherries
- 1 cup coconut
- half a cup pistachios
- half a cup peanuts
Method
Melt chocolate in the microwave at medium heat. Cook for 2 minutes, stir, then another 2 minutes or until melted. Line a slice tray (16 x 26 x 3 cm) with baking paper, leaving 2 cm hanging over each end.
Use scissors to cut marshmallows in half, cut cherries in half. Combine marshmallows, cherries, coconut, pistachios and peanuts in a large bowl. Pour in melted chocolate and mix well to combine.
Spoon into prepared tray and refrigerate for at least 2 hours. When set, lift rocky road onto a chopping board and cut into 24 or 30 pieces (depending on DadÛªs sweet tooth)
Notes:
- This is a great recipe for kids to make as a gift. Put in a small tin or cellophane bag and tie with a ribbon.
- You can include your favourite nuts, cashews, hazelnuts, macadamias.
- Recipe created by Melissa Hughes for Kidspot.
Holly treats
Serves:
Ingredients
- 38 large marshmallows
- 1 1/2 teaspoon green food coloring
- Red M&Ms
- 50g butter
- 1 tsp. vanilla
- 4 cups corn flakes
Method
Melt the marshmallows, vanilla and butter together in a heavy saucepan over low heat. Stir well.
When smooth, take off the heat and add the corn flakes. Stir gently until the cornflakes are coated.
Drop a teaspoon of mixture onto greased baking tray. Dot immediately with the red M&Ms and refridgerate until set.
Serving Suggestions
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Thai beef salad with nam jim
Serves:
Ingredients
Nam jim dressing
- 1 large garlic clove, minced
- 1 tbsp finely chopped coriander root
- 1 long red chilli (deseed if you don’t want it too hot), finely chopped
- 1/2 small red onion, finely chopped
- 1 tbsp fish sauce
- 2 tbsp lime juice (1 large lime should do it)
- zest from lime
- 1 tbsp brown sugar
- 2 tsp peanut oil (or any other vegetable oil)
- 2 tbsp water
Thai beef
- 70g rice vermicelli (turns into about 220g when softened)
- oil spray
- 400g lean beef steak
- 4 cups lettuce, chopped
- 1 lebanese cucumber, chopped or sliced into ribbons (for ribbons, use a potato peeler)
- 2 tomatoes, chopped
- 1 red capsicum, thinly sliced
- coriander leaves
- 1 cup mint leaves
Method
Place rice vermicelli in boiling water and leave to soak for 5 minutes until softened. Then drain vermicelli and set aside.
Place all dressing ingredients into a small blender and process until smooth.
Heat a small non-stick frying pan on medium high.
Spray steak lightly with oil on both sides and add to the pan.
Cook steak for 2-3 minutes on each side.
Remove steak from pan and allow to rest on a board before slicing thinly.
Mix lettuce, cucumber, tomatoes, capsicum, coriander leaves, mint leaves and rice vermicelli together and divide among 4 plates.
Top with slices of beef and pour over nam jim dressing.
Serves 4.
Find more Asian food recipes:
Serving Suggestions
Note
- You can use any rice noodles you like in this dish, I just really like the super thin ones.
- Lime juice is great but if you can’t find limes, use lemons.
- 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.
Healthy caramel dip
Serves:
Ingredients
- 1/2 cup Macadamia nuts, soaked for a few hours
- 1/2 cup dates, pitted and soaked for a few hours
- 2 tbsp water
- 1/2 cup honey
- 1 tsp vanilla paste
- 1/2 tsp sea salt
Method
Drain then rinse nuts and dates then tip into a food processor or blender. Add remaining ingredients and blitz until smooth.
Transfer to an airtight container or jar and keep in the fridge for no more than two weeks.
Serve with a little plate of thinly sliced apples and pears.
Find related caramel recipes
Serving Suggestions
Note
- Swap half of the macadamias with almonds for extra flavour!
- Serve this for dessert with a few toasted nuts and fresh dates too.
- Spread over wholemeal banana bread for a yummy caramel snack.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand
Chicken haloumi salad
Serves:
Ingredients
- 500 g chicken breast (grilled, lean)
- 8 cup rocket mix with spinach
- 20 walnuts
- 100 g haloumi
- 1/2 cup semi-dried tomato
- 1 bunch asparagus (grilled)
- 1 tbs balsamic vinegar
- 1 mango (sliced, skin off)
Method
Grill chicken breast, haloumi and asparagus over medium heat.
Combine remaining ingredients together and dress with vinegar.
More salad recipes
Serving Suggestions
Note
Apple and blackberry crumble
Serves:
Ingredients
- 4 large apples
- 1 cup blackberries, fresh or frozen
- 2 teaspoons lemon juice
- ¼ cup caster sugar (optional)
- 60g unsalted butter, softened
- ½ cup brown sugar
- ½ cup almond meal
- ¼ cup desiccated coconut
- ¼ cup gluten-free plain flour
Method
Preheat oven to 180°C.
Peel apples, core and cut into wedges.
Place apples, blackberries, lemon juice and sugar (if using) in an oven proof dish and stir gently to combine.
For the topping, combine butter, sugar, almond meal, coconut and flour.
Stir well to combine and spoon over the fruit.
Bake for 50 minutes or until the topping is golden and the apples are cooked.
Serve warm with cream, vanilla low fat yoghurt or icecream.
Who are we kidding, ICECREAM!
Notes:
- My favourite thing about this recipe is that you don’t have to rub the butter into the flour.
- Make sure the butter is very soft (I often zap it in the microwave for 20 seconds) and it all combines beautifully.
- I prefer a tart apple base, so do not use the caster sugar in with the apple.
- Might be more child friendly with a sweeter apple base.
- Also consider stewing the apples before adding to the dish if your kids prefer apple mush.
- For a more traditional topping (not gluten-free, but nut-free), replace the almond meal and coconut with 1 cup rolled oats.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Surprise choc-mint balls
Serves:
Makes 30
Ingredients
- 500 g chocolate biscuits – similar to Arnotts Farmbake choc fudge cookies
- 395 g condensed milk
- 2 x 220 g Cadbury Mint Bubbly chocolate
- 3/4 cup coconut (for rolling)
Method
Place the chocolate biscuits into a food processor and process until they resemble fine crumbs (alternatively you could use a rolling pin). Place the biscuit crumbs into a large bowl.
Add the condensed milk and thoroughly mix together.
Break the Cadbury Mint Bubbly chocolate blocks into pieces and then cut each piece in half.
Place heaped teaspoons of the mixture around the chocolate pieces and shape into balls.
Roll in coconut.
Serve.
Serving Suggestions
Note
- Mint Aero chocolate squares or balls can be used in place of the Cadbury Mint Bubbly blocks.
- This is a great recipe for getting the kids involved in the kitchen.
- Store the chocolate mint balls in an airtight container for up to a week.
- For a yummy variation, you can replace the mint centre with Maltesers.
Apple and avocado winter salad
Serves:
Ingredients
- 1/4 cup almonds (skin on)
- 1 tbs honey
- 1 tsp vanilla extract
- 1/4 tsp mixed spice (*optional)
- 1 apple (large, peeled, cored, diced)
- 1/2 avocado (large, diced, flesh removed)
Method
Preheat oven to 160°C (140°C fan-forced) and line a cookie tray with baking paper.
Spread almonds out and dry bake for 20 minutes. Remove from oven and set aside.
Once cooled, chop the almonds into small pieces.
In a small pan, gently heat the honey, vanilla and spice until melted together, then add apples and turn heat down very low allowing to soften – about 15 minutes. Then transfer to a large mixing bowl.
Add the chopped almonds and avocado and gently toss together. Serve immediately.
Find related healthy dinner recipes
Serving Suggestions
Note
- This recipe would be equally suited to firm pears instead of apples and is lovely served with some buttered sourdough fingers.
- If nut allergies are an issue, replace the almonds with sunflower seeds.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.
Lolly gobble bliss bombs – Sweet Popcorn
Serves:
Ingredients
- 2/3 cup of popping corn kernels
- 1 x 250g packet pecan nuts
- 1/4 cup of olive oil or vegetable oil
- 250g butter or margarine
- 1½ cups white sugar, granulated
- 4 tbsp honey
- Canola spray
Method
Pop the corn kernels in a frypan with a lid.
Grease baking trays (preferably with a bit of a lip) with a light spray of canola oil and lay the popped popcorn on the trays.
Chop pecans roughly but in smallish pieces and scatter over the popcorn.
Melt butter in saucepan and add honey, then the sugar, stir, keep on high and let it bubble/boil until all the sugar is dissolved. Turn down to a simmer and let it caramelise – this should take about 4 minutes.
At this stage you need to be quick, pour the sugar mixture over your trays and then with two tablespoons, mix it through the popcorn and pecans, trying to get an even coverage, as the toffee starts to cool, then pat it down with your hands, and sweep uncovered popcorn into the middle of covered popcorn pressing down.
Leave to cool for about 10 minutes then break up and put into airtight container or ziplock bag.
Notes
- If you’ve never popped corn before, it’s best to get your oil hot, then turn down the temperature slightly, add the corn, put the lid on a slant so you are still letting air in, once it starts popping furiously, turn the heat down again until it’s at half-strength and keep the lid on, shaking the pan to and fro to ensure no corn burns on the bottom. Good rule of thumb if you’ve heard nothing pop for 3 seconds, there’s no more corn to be popped.
- You can tell the sugar has caramelised if you get a teaspoon of the mixture and dunk it in a glass of cold water. It should quickly harden into toffee.
- This recipe could result in increased visits to the dentist. It could put you in the kitchen far more often than you like. It could kill your diet. Don’t say I didn’t warn you.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’sbest recipe finder.
Serving Suggestions
Note
Lamingtons
Serves:
Ingredients
- 2 cups icing mixture
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/4 boiling water
- 1 plain, unfilled, 18cm double sponge cake
- 2 cups desiccated coconut
Method
Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.
Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.
Transfer to a wire rack and set aside for 1 1/2 hours or until set.
Can be frozen for up to 1 month.
Serving Suggestions
Note
Chicken and cranberry waldorf salad
Serves:
Ingredients
- 2 cups cooked chicken, diced
- half a cup Craisins (dried cranberries)
- half a cup celery, sliced
- half a cup pecans, chopped
- 1 medium apple, cored and chopped
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- half a teaspoon curry powder
Method
Combine mayonnaise, lemon juice and curry powder in a large mixing bowl.
Add all other ingredients and stir to coat in mayonnaise dressing.
Cover and chill until ready to serve. Simplicity itself!
Notes:
- I usually use low-fat natural yoghurt instead of mayonnaise
- Increase, decrease or omit the curry powder to suit your familys taste.
- This is a wonderfully crunchy, chewy meal, which may not suit some young jaws!
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Baked feta with pomegranate glaze
Serves:
Ingredients
- 1/2 cup walnuts
- 200 g Greek feta
- 1/2 pomegranate (seeds removed)
- fresh thyme (for topping)
For glaze
- 1/2 pomegranate
- 1 tbs pomegranate molasses
- 1 tbs honey
Method
Preheat oven to 200°C (180°C fan-forced). In a small pan, toast walnuts until golden and aromatic. Set aside.+
Place feta in a small ovenproof fry pan. Bake for 20-25 minutes until edges are starting to brown.
Meanwhile, to make glaze, use a citrus juicer to extract as much juice as possible from a pomegranate half. Strain to remove pith. Place the juice in a small saucepan with molasses and honey. Warm over a gentle heat to melt the honey and molasses, being careful not to boil.
Carefully remove feta from oven. Drizzle over syrup. Top with walnuts, pomegranate seeds and sprigs of thyme. Serve with lavosh bread or gluten free crackers.
Related Christmas recipes:
Serving Suggestions
Note
Caramel slice
Serves:
Ingredients
- 1 cup self raising flour
- 1 cup coconut
- 1/2 cup brown sugar
- 1 cup rolled oats
- 150g butter, melted
- 395g can sweetend condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 150g cooking chocolate, melted
Method
Preheat oven to 180C
Combine first five ingredients in bowl, mix well. Press into base of baking paper lined 18cm x 28cm lamington pan. Bake 10min, until golden.
Combine sweetend condensed milk, golden syrup and extra butter in pan, bring to boil stirring, reduce heat, simmer 5min stirring until a light brown colour and becomes caramel.
Pour caramel over cooked base, return to oven, bake further 10min, cool.
Spread cooking chocolate over caramel filling. Allow to set in pan before turning out. Cut into slices or squares to serve.
Serving Suggestions
Note
Baguette with chocolate hazelnut spread
Serves:
Ingredients
- 1 baguette
- ½ cup chocolate hazelnut spread
Method
Cut baguette in half and then slice lengthways. Spread each piece generously with the chocolate hazelnut spread.
Notes:
- This is an uber-simple breakfast idea that the kids can make and everyone can enjoy.
- Recipe created by Melissa Hughes for Kidspot.
Find more:
Serving Suggestions
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Chicken and grape party sandwiches
Serves:
Ingredients
- 1/3 cup light sour cream
- 2 tbsp lemon juice
- 3 cups barbecued chicken meat, chopped (roughly 1⁄2 a chicken)
- 2 tbsp roasted almonds, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1 cup green and red grapes, halved
- 14 plain white bread slices, crusts removed
Method
In a small bowl, lightly whisk sour cream, lemon juice and a pinch of seasoning In a large bowl.
Mix together the chicken, almonds, tarragon and three-quarters of a cup of the grape halves.
Lightly fold the cream mixture into the chicken mixture and divide three tablespoons of filling between seven slices of bread.
Top with remaining bread slices, cut into quarters and place on a platter. Scatter with remaining grape halves to garnish.
Serving Suggestions
Note
- If the kids are taking these to school, you might want to omit the almonds if there’s a no nut policy in place.
- Use fresh parsley in place of tarragon if you don’t have any to hand, although a teaspoon of dried tarragon would work just as well.
- This recipe was created by Australian Table Grapes.
Rocket and basil pesto
Serves:
Ingredients
- 4 cups rocket leaves
- 1 cup basil leaves
- juice of 1/2 lemon
- 1 large clove garlic, crushed
- 1/4 cup (25g) coarsely grated parmesan cheese
- 3/4 cup pine nuts
- 1/2 cup (125ml ) olive oil
Method
Wash the rocket leaves and basil and place in the food processor.
Add the lemon juice, garlic and parmesan and blend until finely chopped.
Add the pine nuts and olive oil to the processor and whizz until a chunky mix is formed.
Find more pesto recipes
Serving Suggestions
Note
- You can store unused pesto covered in the fridge for up to 1 week or freeze for up to 3 months, defrosting in the fridge.
- You can toast the pine nuts in a frying pan over low heat for a deeper flavour. Just make sure you keep gently shaking the pan so you don’t burn them.
- This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.
Glazed orange and almond cake
Serves:
Ingredients
Cake
- 4 eggs, separated
- 200g caster sugar
- 200g almond meal
- zest of two oranges
- zest and juice of a lemon
Glaze
- 1/4 cup crème fraiche
- 1 cup icing sugar
- zest and juice of one orange
Method
Preheat oven to 200°C conventional or 180°C fan-forced.
Line a cake tin with baking paper or grease a moulded cake tin.
Beat egg yolks and sugar together until pale and fluffy.
Gently fold almond meal into egg mixture.
Beat egg whites until stiff.
Fold a little through egg and almond mixture to loosen it up before adding the rest of the egg whites, zest and lemon juice.
Fold gently until just combined and spoon into prepared cake tin.
Bake for 30 minutes or until cake is golden and just starting to pull away from sides of tin.
Leave to cool in the tin for a few minutes before turning out onto a cooling rack. Allow to cool completely before icing.
For the glaze
Combine all ingredients and spoon over cooled cake.
Find related cake recipes
Serving Suggestions
Note
- Sprinkle with some flaked almonds for decoration if you want to make it look extra fancy.
- This cake is extra good if you can be bothered to make the almond meal yourself from natural almonds. To do this just process up a cup or so in your food processor until nice and fine. It makes all the difference to the end result.
- 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.
Rice pudding with glazed pears and hazelnuts
Serves:
Ingredients
Basic rice pudding recipe
- 10g unsalted butter (for greasing)
- 1/2 cup short-grain rice
- 3 tbsp caster sugar
- 1L (4 cups) whole milk
- 1 tsp vanilla paste
For the glazed pears
- 10g butter
- 2 pears, peeled and quartered
- 3 tbsp brown sugar
- 1/2 cup roasted hazelnuts
Method
Rice pudding
Preheat oven to 160°C conventional or 140°C fan-forced and lightly butter an ovenproof dish (4cm deep and 24cm diameter).
Combine rice, sugar, whole milk and vanilla paste in dish, stir well, cover with foil and cook for one hour. Stir again and cook for another half an hour or until rice is creamy and soft.
Glazed pears
Melt butter in frying pan over medium heat. Add pears and sugar and cook for a few minutes on each side, or until the pears become lightly golden. Spoon mixture onto rice pudding, sprinkle with hazelnuts and serve.
Related hot dessert recipes
Serving Suggestions
Note
- You could serve with a dollop of jam or sliced bananas and a sprinkling of demerara sugar.
- Make a chocolate rice pudding by stirring through a little cocoa powder before cooking or add cinnamon to the recipe for a gently spiced version.
- Keep in mind that this is lovely served cold, so you might consider doubling the recipe and stowing a few little pots in the fridge to send with school lunches or snack on for morning tea.
- 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.
Healthy chicken noodle salad
Serves:
Serves 4
Ingredients
Dressing
- 1spring onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup (80ml) soy sauce
- 1/3 cup (80ml) rice wine vinegar
- 2 tsp caster sugar
- 2 tsp sesame oil
- 400g chicken tenderloins
- 50g dried rice vermicelli
- 1 large carrot, sliced using a mandolin or potato peeler
- 1 celery stalk, finely sliced
- 1 telegraph cucumber, sliced using a mandolin or potato peeler
- 1/2 large red capsicum
- 2 tbsp chopped peanuts (optional)
- oil spray
Method
Place dressing ingredients in a jar and give a good shake to dissolve the sugar.
Place chicken tenderloins in half the dressing to marinate.
Cook rice noodles according to packet instructions.
Slice vegetables and mix together.
Heat a wok or non-stick frying pan on medium-high, spray with oil and add chicken tenderloins.
Cook for 2 minutes per side (all depending on how thick the chicken is) until cooked, spooning over left over marinade during the cooking process.
Remove the chicken to rest on a board for a couple of minutes.
Place rice noodles and salad in a bowl, pour over other half of dressing and top with chicken.
Sprinkle over peanuts.
More salad recipes
Serving Suggestions
Note
- If you can’t find chicken tenderloins, buy skinless chicken breasts and slice them into 1cm slices.
- I used brown rice noodles because I like the texture and they have much more protein and fibre (all depending on the brand), but feel free to use any vermicelli you’ve got in the pantry.
- You can slice the vegetables how you like, but I like to make ribbons because it looks nice. If you can’t be bothered, just slice finely or grate.
- Use any vegetables you’ve got in the fridge.
- Feel free to add some chilli to the dressing if you’re lovers of heat.
- 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.
Warm broccoli and avocado salad
The tasty and nutritious combination of the crunchy broccoli and smooth avocado with a fresh lemon dressing and toasted almond slivers is just wonderful.
Ingredients
- 500g broccoli florets, cut into small pieces
- 2 avocados
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- sea salt and freshly ground black pepper
- 1/3 cup slivered almonds
Method
Place the broccoli in a heatproof bowl and cover with boiling water. Set aside to blanch.
Meanwhile, dice the avocado and place in a serving bowl. Drizzle over the olive oil and lemon juice, sprinkle with salt and pepper to taste and toss gently.
Toast the almond slivers in a non-stick frying pan over medium heat, tossing gently.
Drain the broccoli and add to the serving bowl with the avocado. Toss gently to coat with the dressing, sprinkle with the almond slivers and serve.
Notes
- Serve the the salad when the broccoli is still warm to bring out the flavour of the dressing.
- To spice up this dish, splash over a good dash of Tabasco with the olive oil and lemon juice.
- Use the best olive oil you can afford in salads, as it’s a real flavour component.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Thai beef salad with noodles
Serves:
Ingredients
- 650g rump steak
- salt and pepper
- 1 teaspoon olive oil
- 100g vermicelli rice noodles
- 1 cup bean shoots
- 2 lebanese cucumbers, cut into strips
- ½ cup mint leaves
- ½ cup coriander leaves
- ½ cup basil leaves
- 1 long red chilli, seeds removed, cut into thin strips
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- roasted peanuts to garnish
Method
Pound steak to tenderise (very therapeutic) and season with salt and pepper.
Heat oil in frypan over high heat, add steak and cook for 3 minutes each side for medium ‘doneness’.
Transfer meat to plate and cover with foil to keep warm.
Soak the vermicelli in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again.
Divide the vermicelli between 4 serving bowls.
In a large bowl combine the bean shoots, cucumber, herb leaves and chilli. Place on top of the vermicelli.
In a small bowl combine sugar, lime juice and fish sauce.
Thinly slice the beef and place on the greens, drizzle with dressing and top with peanuts.
Notes:
- Use Thai basil if you can find it in your local supermarket or grocer.
- Take this salad on a picnic – keep the noodles with salad bits, meat and dressing in three separate containers and combine in the great outdoors.
- Long chillis are quite mild, but omit if your kids won’t like the heat.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Mini cherry coconut muffins
Serves:
Ingredients
- 2 cups self raising flour
- 125g cold butter
- 1 cup pitted cherries
- 1 cup desiccated coconut
- 1 cup coconut milk (I actually used 1 sachet ayam coconut milk powder + 220ml cold water)
- 2 tbsp milk
- 1 egg
Method
Preheat oven to 220°C.
In a food processor, blitz the flour and the butter until it resembles breadcrumbs (about 30-60 seconds).
Pour the mixture into a large mixing bowl, add all other ingredients and then stir through with a spoon until combined.
Spoon into cupcake papers and fill them up about 3/4 to the top.
Place in oven on middle rack for 20 minutes or until cooked.
Related muffin recipes:
Serving Suggestions
Note
- These freeze well in resealable bags.
- If you want to make these muffins a little more adult, drizzle with dark chocolate!
- I’m always on the look-out for lunch box fillers and these are just perfect.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder
Spiced pumpkin and coconut soup
Serves:
Serves 8
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 2cm piece ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1kg pumpkin, peeled and chopped
- 4 cups (1L) chicken or vegetable stock
- 1 tin (400ml) coconut cream
- 1/2 cup shredded coconut
- coriander, to serve
Method
Heat oil in a large saucepan over medium heat. Cook onion, carrots and celery for 4 minutes, stirring often. Add garlic, ginger and spices and cook for a further minute. Add pumpkin, stirring well. Add stock, increase heat and bring to the boil. Reduce heat and simmer for 1 hour until pumpkin is very soft.
Blend or blitz to form a smooth soup. Return to saucepan and warm over a gentle heat.
Open tin of coconut cream and spoon the solid cream off the top, reserving it. Pour remaining liquid into soup and combine well.
Meanwhile, heat a small non-stick frypan over medium heat. Add shredded coconut and cook, shaking pan, until golden. Set aside.
Serve soup topped with a spoonful of reserved coconut cream, a sprinkling of toasted coconut and coriander leaves.
Find related soup recipes
Serving Suggestions
Note
- Remember not to shake coconut cream before opening it. You want the cream and liquid to remain separate.
- Any type of pumpkin is suitable. I used jap but butternut would be delicious as well.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
