Nutella popsicles
Serves:
Ingredients
- 1 cup full cream milk
- 1/3 cup Nutella
Method
Step 1: Gather all ingredients and popsicle moulds.
Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.
Step 3: Pour into a popsicle moulds.
Step 4: Freeze and serve
Find more frozen treat recipes:
Serving Suggestions
Note
- I used my Zoku pop maker because I was in a hurry to get these popsicles made. A Zoku will make you six popsicles in fourteen minutes.
- You could use a milk shaker canister and shake this mixture by hand if you don’t have a blender or stick mixer.
- Please ensure that you do not serve these around or directly to anyone with a nut allergy.
- You can use almond milk in place of the full cream milk in this recipe.
- This amount will make around six serves but this will depend on the size of your popsicle moulds.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand
Pirate ship birthday cake
Ingredients
- 4 x 340g packet cakes (any flavour will do)
- 4 eggs
- 4 x cup of milk
- Butter for greasing cake pan
- 1 cup jam
Frosting
- Meadow Lea or 250g softened butter
- 4 cups soft icing mixture
- 1 cup of cocoa
- half a cup milk
Decoration
- Licorice straps
- Chocolate wafer biscuits
- Smarties
- Skewers and paper cut into squares for sails
- Writing icing in red
- Pirates from the toy box and pirate themed candles
Method
Preheat oven to 180C. Grease and line a 35 x 25cm baking tray – this is a tray you use to roast vegetable in NOT a cake tin.
Prepare cake batter as per packet directions preparing two at a time. Pour each cake mix into the prepared tin so that you end up with all four batters in the one tin. Bake at 180C for 40 -45 mins or until a skewer comes out clean.
Cool cake and level the top with a sharp serrated knife. Cut into appropriate building blocks to create the shape of your pirate ship, using skewers and icing (see below) to anchor them together. Brush all cut cake sides with warm jam to seal.
Icing
Using an electric beater, cream butter until light, pale and fluffy. Slowly add sifted icing sugar and cocoa. Add the milk a tablespoon at a time until you reach desired consistency. Cover the entire cake with a generous coating of frosting.
Decorations
Thread paper onto sails and position. Edge all of the deck in wafer biscuits and use licorice to outline the deck. Highlight the deck with writing icing. Add Smarties to back and sides. Position your pirates!
Notes:
- The most important part of creating this cake is getting the right shape and then coating it generously with the frosting. To get a good finish, do a ‘crumb coat’ of icing first – this is where you apply a thin layer of icing over the cake to bind all the cake crumbs to the icing. Then when the icing has set, apply another more generous layer of icing – this will be your final coating and will be crumb-free.
- Another great icing tip is to have a glass of warm water nearby when you ice your cake. Dip your knife into the water as you work – this will ensure the icing is applied to the cake smoothly and you can easily work on getting a lovely finish.
- If you don’t happen to have pirates in your toybox, visit your local $2 shop!
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Apple muffins
Serves:
Ingredients
- 2 cups self raising flour (for Gluten-free see notes below)
- 1 teaspoon cinnamon
- ½ cup caster sugar
- 1/3 cup (80mL) olive or vegetable oil
- 1 cup low fat natural yoghurt
- 2 eggs
- 1 red apple, grated
- ½ cup pecans, chopped (or walnuts or almonds)
- ½ cup dates, chopped
Method
Preheat oven to 180°C and place paper cases in muffin tray (12 large or 18 cupcake size).
Sift flour and cinnamon into large mixing bowl, add caster sugar.
In a glass jug, measure out oil (to 1/3 cup), add yoghurt (to 11/3 cup) and eggs, whisk to combine.
Pour liquid into dry ingredients and mix until just combined.
Stir in apple, pecans and dates.
Spoon mixture into paper cases.
Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes:
- If you need to hide the fruit, peel the apple before grating and puree the dates with some hot water to make a paste.
- The pecans add a lovely crunch to these muffins, but omit if you are a nut-free household.
- This is a great way to use up that challenging-tasting natural yoghurt that you bought in a healthy phase, but is now languishing at the back of the fridge!
- Make gluten-free by using gluten-free plain flour (e.g. Orgran) and 3 teaspoons gluten-free baking powder. A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
- Recipe created by Melissa Hughes for Kidspot.
Find more:
Serving Suggestions
Note
Halloween teeth
Serves:
Ingredients
- 2 red apples, quartered and core removed
- 4 tbsp peanut butter, smooth
- 1 pkt (100g) Mallow Bakes (mini-marshmallows)
Method
Step 1. Take an apple quarter and slice it lengthways in half and then half again.
Step 2. Spread each slice of apple on one side with peanut butter.
Step 3. Line 8 white mini-marshmallows up (as teeth) on top of the peanut butter.
Step 4. Place another apple slice on top with peanut butter side facing down to make an apple slice ‘sandwich’.
Notes:
- If you won’t be serving these up straight away, you will need to brush the apple slices with some lemon juice to prevent them turning brown.
- I used large Sundowner apples for this recipe but you may choose any variety of apples you like.
- You could use crunchy peanut butter if you want your teeth to look gnarly and un-brushed.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find more Halloween recipes:
Serving Suggestions
Note
Halloween severed fingers
Serves:
Ingredients
- 100g almond flakes
- 2 tbsp red food colouring
- 125g butter, softened
- 1 whole egg + 1 egg yolk, lightly beaten
- ½ cup icing sugar, sifted
- 5 tbsp caster sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 2/3 cups plain flour
Method
Step 1. Place 24 fingernail-shaped almond flakes into a small bowl and pour over the food colouring. Leave to soak while you make the biscuit dough.
Step 2. To make the biscuit dough, using a mixer, cream the butter and eggs until combined. Beat in the icing sugar, caster sugar, vanilla and salt and mix until smooth and creamy (about 2 minutes).
Step 3. Still using the mixer, add the flour and mix until just combined. Form the dough into 2 disks and cover in cling film. Refrigerate for 20 mins.
Step 4.Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper and set aside. Remove dough from refrigerator and roll 12 finger shapes from each disk. Use a sharp knife to cut knuckle ridges into the dough and pinch together for knuckles.
Step 5. Place an almond fingernail on each fingertip. Bake for 12 minutes.
Step 6. Remove from oven and dip each finger end into the food colouring.
Notes:
- These biscuits are firm on the outside and soft on the inside.
- You can serve these up in a little black pot to resemble a witch’s cauldron or just put them all in a large, clear airtight jar so it looks like you have a big jar of chopped fingers.
- I used tweezers to get the almond flakes out of the food colouring and just applied some pressure to the centre after laying them on top. They became very firmly attached during baking.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’ best recipe finder.
Find more Halloween recipes:
Serving Suggestions
Note
Ninjago cupcakes
Serves:
Ingredients
- 1 quantity chocolate cupcakes
- 2 x 500g pkts ready-made white icing
- liquid or gel food colouring – red, blue, yellow and black
- 1 small round cookie cutter
- 1 large round cookie cutter
- icing sugar, sifted
- fine paintbrush
Method
Step 1. Make 18 chocolate cupcakes.
Step 2. Divide one packet of white icing into three portions. Tint one portion red, one blue and leave the third portion white. Take the remaining packet of icing and tint yellow.
Step 3. Roll out the yellow icing and cut disks using the small cookie cutter. Place a disk on each cupcake.
Step 4. Roll out the remaining coloured icings and cut 6 large disks from each colour – one to cover the top of each cupcake. Use a pen lid to stamp out eye slots and neaten edges by trimming with a sharp knife.
Step 5. Place icing disk over the yellow layer on each cupcake and smooth over with your hands.
Step 6. Take a small paintbrush and use the black food colouring to paint eyes on each cupcake.
Notes:
- Don’t fear the icing. To add the colouring I just make a dent in the surface and place a few drops in. Then I fold the icing over and over until I have the desired colour evenly spread throughout the icing.
- If the icing gets a bit too sticky you can sprinkle a little icing sugar on the bench and your hands to dry it out.
- If the icing is firm you can place it in the microwave for 30 seconds to soften it before adding the food colouring.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Peaches with crunchy muesli
Serves:
Ingredients
- 8 peach halves in natural juice, drained
- 200 grams lite strawberry yogurt
- 300 grams low-fat cottage cheese
- 80 grams muesli, toasted
Method
Drain the peaches on absorbent paper.
Combine the Lite strawberry yoghurt, cottage cheese and muesli and serve spooned onto the peaches.
Serve immediately.
Find more:
Serving Suggestions
Note
Thai pea soup
Serves:
Serves 3
Ingredients
- 1 tsp peanut oil
- 1 onion, finely diced
- 1 garlic clove, peeled and minced
- 2 tsp green curry paste
- 3 cups (750ml) stock
- 1 cup (250ml) water
- 1 bunch coriander, washed, roots and leaves separated
- 500g frozen peas
- ¾ cup (188ml) light evaporated coconut milk
- 1 lime
- 2 spring onions, finely sliced
- 1 chilli, finely sliced
Method
In a medium saucepan, heat oil and add onion and garlic. Cook on low for 10 minutes until onion is soft.
Add curry paste and cook for a further minute.
Add stock, water and coriander roots. Bring to the boil, reduce heat and simmer for 10-15 minutes.
Add peas and bring soup to the boil. Simmer for 5 minutes.
Place mixture in a blender or food processor and process until smooth.
Return soup to saucepan and add evaporated milk.
Bring to a gentle simmer, then serve topped with a spritz of lime juice, sliced spring onions, a few coriander leaves and a little chilli for garnish.
Find related soup recipes
Serving Suggestions
Note
Red curry salmon
Serves:
Serves 4
Ingredients
- 2 tsp Thai red curry paste
- 1 x 400ml tin coconut milk
- 1 1/2 cups (375ml) fish stock
- 3 strips lemon peel
- 4 x 125g salmon fillets
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 cup chopped coriander, to serve
Method
In a medium non-stick saucepan, cook curry paste for 1 minute over medium heat. Add coconut milk, stock and lemon peel. Combine well and simmer for 5 minutes.
Add salmon fillets and simmer for another 5 minutes or until cooked, turning carefully halfway through. Remove salmon and set aside.
Add lemon juice, sugar and fish sauce and simmer for a further 5 minutes or until sauce has reduced and thickened. Taste for seasoning and adjust as required.
Serve salmon fillets with red curry sauce, steamed green vegetables, jasmine rice and fresh coriander.
Find related thai recipes
Serving Suggestions
Note
- Skinless salmon fillets work best in this recipe.
- You could replace fish stock with vegetable or chicken stock if you prefer.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Macadamia crusted chicken
Serves:
Serves 4
Ingredients
- vegetable oil cooking spray
- 2 egg whites
- 30g macadamia nuts, roughly chopped
- 1 garlic clove, roughly chopped
- 1 tsp roughly chopped thyme leaves
- 1 tbsp roughly chopped flat-leaf parsley
- 1 tsp finely grated lemon zest
- ½ cup panko breadcrumbs
- 4 small skinless chicken breasts fillets, cut in half horizontally
- lemon wedges and mixed leaf salad, to serve
Method
Preheat the oven to 200°C (180°C). Spray a baking tray with vegetable oil.
Beat the egg whites in a small bowl.
Place the macadamia nuts, garlic, thyme, parsley, lemon zest and breadcrumbs in a food processor or blender and pulse to combine. Season with sea salt and freshly ground black pepper. Transfer the mixture to a flat plate.
Dip one side of a chicken breast fillet into the egg white then press the same side into the macadamia and breadcrumb mixture until well coated. Place the coated chicken crumb side up on the baking tray and repeat with the remaining chicken.
Cook the chicken in the oven for 20 minutes.
Remove the cooked chicken from the oven, cover the tray lightly with foil and let teh chicken rest for 5 minutes.
Serve with lemon wedges and a mixed leaf salad.
Notes
- This crust would also be lovely with fish.
- If you don’t have panko breadcrumbs, regular breadcrumbs will give a less crunchy but equally delicious result.
- You can use almonds, pistachios or pine nuts in place of the macadamia nuts.
- 1199kJ (285.5cals); 13g total fat (3.2g saturated fat) per 120g chicken breast per person serve.
- Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or even Pinterest.
Serving Suggestions
Note
Fish curry
Serves:
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..
Notes
- 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.
Find more dinner recipes
Serving Suggestions
Note
African-spiced cauliflower soup recipe
Serves:
Ingredients
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 3 garlic cloves, chopped
- 2 tsps cumin
- 1 tsp hot paprika
- 1/2 tsp cinnamon
- 1L chicken stock
- 250ml water
- 1/2 head cauliflower, broken into florets
- 1 cup mashed potato or 2 potatoes peeled and diced
- 250ml coconut milk
- chilli flakes to serve (optional)
Method
Heat olive oil in a stockpot.
Saute onion and garlic until soft.
Add spices, saute for 1 minute.
Add stock, water and cauliflower, plus potatoes if using raw. Simmer with lid on stockpot until cauliflower is soft.
Add coconut milk and mashed potato (if using). Puree with stick blender.
Reheat gently. Serve sprinkled with chilli flakes for adult diners. Delicious with a fresh cob of bread and butter.
Find related soup recipes
Serving Suggestions
Note
- This soup works well as a vegetarian option if you substitute veggie stock for the chicken.
- Adding a can of haricot beans for protein to the soup, and warming through gently for five minutes, makes this an easy one-pot wonder for dinner
- This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.
Granola bars
Serves:
Ingredients
- 175g unsalted butter
- 3 tbs golden syrup
- 1/2 cup firmly packed (100g) soft brown sugar
- Juice of 1 lemon
- 250g rolled oats
- 2 tablespoons slivered almonds
- 2 tablespoons sesame seeds
- 50g raisins
- Pinch ground cinnamon
Method
Preheat the oven to 160°C (not fanforced).
Grease and line the base of a 26cm x 18cm baking tray.
Place the butter, golden syrup, sugar and lemon juice in a saucepan over low heat until melted.
Place oats, almonds, seeds, raisins and spices in a bowl, add butter mixture, then stir to combine.
Press mixture into prepared tray and bake for 25 minutes.
Turn out onto a flat baking sheet a further 15 minutes or until crisp.
Cool, then cut into squares.
Serving Suggestions
Note
Sticky toffee pudding
Serves:
4
Ingredients
150g (5oz) butter
150g (5oz) light muscovado sugar
2 large eggs
2.5ml (1/2 tsp) vanilla essence
175g (6oz) self-raising flour
50g (2oz) stoneless dates, roughly chopped
50g (2oz) sultanas or raisins
40g (1.oz) walnuts, chopped
For the sticky toffee sauce:
50g (2oz) light brown muscovado sugar
50g (2oz) butter
100ml (3.fl oz) double cream
Method
Tools: K beater tool that comes with your Kenwood Kitchen Machine
Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.
Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.
Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.
Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.
Lift the pudding out of the pan and leave to rest whilst making the sauce.
Sticky Toffee Sauce
Place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.
To serve
Unmould the pudding on to a warmed serving plate and pour over the sauce.
Serving Suggestions
Note
Swedish chocolate balls
Serves:
Makes about 20 balls
Ingredients
- 100g butter
- 2 cups rolled oats
- 3 tbsp caster sugar
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp water or coffee
- 1 cup (85g) desiccated coconut + extra for rolling
Method
Melt the butter then place in a large bowl. Add all the remaining ingredients except the coconut and mix well.
Roll this mixture into small balls, about the size of a walnut, then roll each one in the coconut.
Store in the fridge for up to a week.
Find related ball recipes:
Serving Suggestions
Note
- You can swap half a cup of the oats with finely chopped dried fruit if you prefer.
- A few finely chopped hazelnuts is another good addition to this beautifully simple recipe.
- 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.
Spiced mince with hummus
Serves:
Ingredients
Hummus
- 1 x 400g can chickpeas
- 1 lemon, juiced
- 1 tbsp tahini
- olive oil and salt and pepper, to taste
Spiced mince
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tbsp baharat (Lebanese 7-spice blend)
- 500g minced lamb, beef, venison or pork
To serve
- 1/4 cup toasted pine nuts
- chopped flat leaf parsley, to serve
- Lebanese or flat bread
Method
To make the hummus, blend all ingredients, adding a little more lemon juice or water until you have the right consistency (like a smooth, spreadable paste). Season to taste.
For the mince, heat the olive oil over medium heat and cook the onions for 5 minutes. Add the baharat and stir well. Cook for another couple of minutes then add the mince. Break it up with a wooden spoon and cook, stirring regularly for about 10 minutes.
To serve, spread the hummus on a large platter, top with the mince, sprinkle with pine nuts and parsley and serve with flat bread on the side.
Find related mince recipes
Serving Suggestions
Note
- You can use a stick mixer to make this hummus. It makes it quick and easy.
- Middle eastern cuisine traditionally uses lamb for this recipe but you can use any mince of your choice.
- 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.
Blackberry and muesli breakfast muffins
Serves:
Ingredients
- 2 eggs
- 1 cup (250ml) buttermilk
- 1/4 cup (60ml) light olive oil
- 1 cup rolled oats
- 1 1/4 (190g) cups plain wholemeal flour
- 1/2 cup (80g) brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 1 cup blackberries or other seasonal fruit (chopped)
Method
Preheat oven to 180°C conventional (160°C fan-forced) and line a 12 cup muffin pan with paper cases.
Whisk the eggs, buttermilk and oil together.
In a separate bowl, combine all remaining ingredients. Tip the wet ingredient into this bowl.
Mix until just combined and then spoon into paper cases.
Bake for 20 minutes or until muffins are golden on top.
Let cool on a wire rack and either enjoy warm or store in an airtight container.
You can make a double batch of these and stock up the freezer for a rainy day. These can be frozen and warmed straight from the freezer.
Find more muffin recipes:
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.
Mars Bar popcorn
Serves:
Ingredients
- 1/4 cup popping corn
- 1 pkt of 12 (216g) Mini Mars Bars, chopped
Method
Step 1. Pop the popcorn.
Step 2. Chop the Mars Bars into small pieces.
Step 3. Melt the Mars Bars in the microwave on high for 1-2 minutes and stir to mix.
Step 4. Stir Mars Bars through popped corn until all corn is coated.
Find more delicious sweet recipes:
Serving Suggestions
Note
- Pop popcorn using a popcorn maker or in a lidded pot with a tablespoon of butter.
- I use glass to heat the Mars Bars in because it conducts the heat well.
- You can swap Snickers for the Mars Bars if you prefer a nutty flavour.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Anzac biscuits with coconut
Serves:
Ingredients
- 125g unsalted butter
- 1 tablespoon golden syrup
- 1 cup plain flour
- 1 cup coconut
- 1 cup sugar
- 1 cup rolled oats
- 2 teaspoons bicarbonate of soda
- 2 tablespoons boiling water
Method
Preheat oven to 180C. Line 3 trays with baking paper.
Place flour, coconut, sugar and rolled oats in a large bowl.
Melt butter and golden syrup in a small saucepan (dont burn!), then add bicarb and water.
Fizz! Stir butter-foam into dry ingredients and mix well.
Roll a heaped teaspoonful into small balls and place on trays.
Leave about 3cm between them. Bake for 10-15 minutes.
Cool slightly before lifting off with a spatula to cool on wire racks.
Notes:
- In my oven (new fan force switch, hooray!) half the biscuits were, ahem, overdone at 10 minutes. Check frequently!
- They should spread and flatten nicely. If they are a bit puffy, remove them from oven, squash with spatula and return to oven to finish cooking (a nifty trick from my auntie).
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Satay noodles
Serves:
Ingredients
Satay sauce
- 1 tsp peanut oil
- 1 long red chilli, chopped (deseed if you like the flavour but not the heat)
- 1 tsp grated ginger
- 2 tbsp light peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ cup water
- ½ cup light coconut evaporated milk
- 2 tsp caster sugar
Noodles
- 4 cups cooked Pad Thai noodles (rice stick)
- 1 white onion, sliced
- 1 cup cabbage, finely sliced
- ½ large or 1 small red capsicum, finely sliced
- 1 large carrot, grated
- 100g green beans, finely sliced
- 1 garlic clove, minced
- ½ cup coriander leaves
- bean spouts to serve
Method
Cook rice noodles according to packet instructions.
To make satay sauce:
Heat oil in a small saucepan and add chilli and ginger, cooking for a minute or so until softened.
Add peanut butter, soy sauce, fish sauce, water, evaporated milk and sugar. Whisk until well combined.
Bring to the boil, reduce heat to low and keep warm.
This is enough sauce for four but if you like your noodles really saucy just add a little more water.
To make noodles:
Spray wok or frying pan with oil and add onion, cabbage, capsicum, carrot, beans and garlic.
Stir-fry for 4-5 minutes until vegetables are softened but not too soft.
Add cooked rice noodles and stir through before adding satay sauce.
Serve in bowls, topped with coriander and bean sprouts.
Notes
- I use a bean slicer for slicing my beans. It’s quick and easy and you can pick one up at most supermarkets.
- This is a gorgeous meat-free noodle dish but if you have vegetarian-averse people in your family it would be lovely with chicken, pork or beef.
- 1423.8kj (339cal); 5.3g total fat (1.2g saturated fat)
- Recipe written by Jay Rogers for The Moodie Foodie.
Serving Suggestions
Note
Asian chicken waldorf salad
Serves:
Ingredients
- 500g chicken breast, skin removed
- vegetable oil spray
- ¼ cup light soy sauce
- 1 large granny smith apple
- 1 large red apple (pink lady or red delicious)
- 2 tsp lemon juice
- 2 cups finely sliced wombok (chinese cabbage)
- 2 cups mixed salad leaves
- 40g walnuts, chopped and toasted
Dressing
- 2 tbsp light sour cream
- 2 tbsp lemon juice
- ½ tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp caster sugar
- pinch salt
Method
Heat oven to 180°C or 160°C fan-forced.
Heat a non-stick frying pan on medium-high, spray lightly with oil and add chicken breasts.
Brown on both sides (a couple of minutes per side should do it), add soy sauce and place frying pan in the oven for 10 minutes.
Remove from pan and place chicken breast on a board in a warm place to rest.
While chicken is cooking, slice apples finely and toss in lemon juice to stop browning.
Place dressing ingredients into a jar and give a good shake. Toss wombok and mixed salad leaves.
Assemble the salad by layering chicken, apples and salad leaves.
Drizzle over dressing and sprinkle with walnuts.
More salad recipes
Serving Suggestions
Note
- If you can’t find wombok, just use savoy or any other white cabbage.
- It may seem like a hassle, but browning chicken breast quickly on the stovetop and then finishing off in the oven keeps the breast lovely and moist.
- To toast walnuts, place in small dry non-stick frying pan, heat on medium-low and cook until walnuts are golden and fragrant.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. .
Owl cupcakes
Serves:
Makes 12
Ingredients
- 1/2 cup (125g) butter, room temp
- 3/4 cup (180g) sugar
- 1 tsp vanilla essence
- 2 eggs
- 1/2 cup (125ml) milk
- 1 1/2 cups (225g) self-raising flour
- chocolate melts
- cocoa powder
- white icing
- marshmallows
- brown M&M's Mini
- yellow Smarties
Method
Preheat oven to 160°C (180°C fan-forced). Line a 12-cup tray with patty liners.
Cream the butter, sugar and vanilla essence with electric beaters. Add eggs, beat well. Add milk and self-raising flour.
Mix with wooden spoon to combine then beat with electric beaters until ingredients are incorporated (don’t over-beat or the cupcakes will be dry and firm). Spoon mixture into patty cases. Bake for around 12-15 minutes, until golden. Cool on wire racks.
Melt chocolate according to packet directions. Spread on a piece of baking paper to form ears and head feathers. Place in freezer to chill for a few minutes.
Mix a little cocoa powder with white icing to make a mid-brown colour. Ice cupcakes. Arrange ears and head feathers. Cut marshmallows in halves horizontally to form eyes. Dab a little icing on brown M&M's Mini and place on marshmallows as pupils. Use yellow Smarties as beaks.
Find related cupcake recipes
Serving Suggestions
Note
- If you line up all of the decorations in bowls, this can be a great decorating activity to do with the kids.
- You can use Betty Crocker Ready-made Vanilla Frosting for the white icing in this recipe of you don't have time to make your own.
- This recipe is cretaed by Alana House for Kidspot, New Zealand's best recipe finder.
Almond and yoghurt pound cake
Serves:
Ingredients
- 1/2 cup almond meal
- 1 cup plain flour
- 2 tsp baking powder
- 1 cup caster sugar
- zest of one orange, finely grated
- 3/4 cup natural yoghurt
- 3 eggs, lightly beaten
- 1/4 cup sunflower oil
- 1/2 cup marmalade
Method
Preheat the oven to 180°C or 160° fan-forced. Line a loaf tin with baking paper and set aside.
Place the almond meal, flour and baking powder in a large bowl and mix to combine. In a separate bowl, mix the sugar and zest together with your fingers, working the two ingredients together until aromatic. Add the yoghurt and eggs to the sugar and whisk until well combined.
Combine wet and dry ingredients and mix thoroughly. Fold through the sunflower oil and pour the batter into the loaf tin. Bake for 35 minutes or until the cake begins to pull away from the sides of the pan. It should be golden on top.
Remove from oven and leave to cool in the pan for 5 minutes before transferring to a wire cooling rack. Heat the marmalade and 1 tablespoon of water in the microwave and brush this over the top of the cake while warm.
Notes:
- I use ginger and lime marmalade to top this cake.
- Working the zest through the sugar in this recipe really enhances the flavour.
- This is a great lunch box filler. Just send it along with smear of jam.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Healthy hoisin chicken pizza
Serves:
Serves 4
Ingredients
- 4 x wholemeal pita pockets (about 15cm diameter)
- oil spray
- 2 tbsp hoisin sauce
- 1 tbsp plum sauce
- 1 small garlic clove, minced
- 1 cup (100g) grated light mozzarella cheese
- 120g shaved chicken breast
- 2 spring onions, chopped
- coriander or parsley for garnish
Method
Heat oven to 220°C (200°C fan-forced) and line 2 oven trays with baking paper.
Place pita bread on trays and spray lightly with oil.
Mix hoisin and plum sauces with garlic and smear onto the pita bread.
Sprinkle over half the cheese, top with chicken, spring onion and remaining mozzarella.
Bake in the oven for 10-15 minutes until golden and the cheese has melted.
Remove from the oven, sprinkle over herbs and serve.
Related pizza recipes
Serving Suggestions
Note
- Hoisin sauce is a Chinese barbecue sauce available in most supermarkets in the Asian food aisle. If you haven’t tasted it yet, you’re in for a real treat!
- Plum sauce is both sweet and savoury and commonly used in Asian cooking. I use it alongside my hoisin sauce in just about everything I can. If you haven’t got plum sauce and don’t want to buy a bottle, you can use a little jam but I would use about 2 teaspoons mixed with a little soy sauce and a small splash of brown vinegar.
- Shaved turkey or even pork would work well for this recipe.
- 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.
Paleo banana and date muffins
Serves:
Ingredients
- 1/2 cup coconut flour
- 2 tsp gluten free baking powder
- 1 tsp ground cinnamon
- 1/4 tsp pink salt flakes or sea salt
- 4 large free range/organic eggs
- 1 banana, mashed
- 3 large fresh dates
- 2 tbsp shredded coconut
- 2 tbsp raw honey
- 1 tsp organic vanilla essence or paste
Method
Heat oven to 190°C (170°C fan-forced). Line a muffin tin with paper liners.
In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, honey and vanilla.
Fold through the coconut and chopped dates. Mix the wet ingredients into the dry and pour batter to fill 3/4 of each liner.
Bake until golden brown and a toothpick comes out clean, about 20-25 minutes.
Cool on a wire rack.
Find more muffin recipes:
Serving Suggestions
Note
- Ensure you don’t mix the wet and dry ingredients for too long. Just until they are moist is enough so you have light fluffy muffins.
- You can buy fresh Medjool dates in the fruit and vegetable section of your supermarket.
- Make sure you use lovely moist flakes of coconut and not dessiccated coconut for the best flavour.
- This recipe was created by Erin Wright for Kidspot, New Zealand’s best recipe finder.
Slow-roasted beetroot with goatsåÕ cheese and pine nuts
Serves:
Ingredients
- 2 bunches, or 700g beetroot, tops removed, peeled and quartered
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 4 small unpeeled cloves of garlic
- 2 tablespoons goats cheese, crumbled
- 1/3 cup pine nuts, toasted
Method
Preheat oven to 180C.
In a large mixing bowl, toss beetroot with olive oil, salt, and garlic cloves.
Place in a heavy based, oven proof saucepan and roast, uncovered for 30 minutes.
Remove from oven and flip the beetroot pieces over with a fork. Return to oven and continue to roast for another 30 minutes.
Remove from oven and crumble cheese over the beetroot and sprinkle with pine nuts, then cook another ten minutes.
Serve immediately as a main dish over instant polenta or as a side dish.
Notes
- If you don’t have a cast iron or heavy-based saucepan, you can use a roasting pan or dish as well.
- You can use feta cheese as well if you don’t like goats cheese.
- You can also use toasted walnuts instead.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.
Find more:
Serving Suggestions
Note
Tutti fruity muesli
Serves:
Ingredients
- 2 cups rolled oats
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1/2 cup coconut
- 1/4 cup sultanas
- 1/2 cup honey
- 1/2 cup oil
Method
Mix together oats, almonds, sunflower seed, and coconut in a bowl.
In a separate bowl, mix the honey and oil together and then add to the oat mixture. Stir well.
Spread onto a greased baking tray and cook on low heat (150C degrees) for 20 to 30 minutes, or until browned.
When the mixture has cooled, add the sultanas.
