Allergen: Contains Sesame

Granola bars

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.

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Chicken teriyaki meatballs

Chicken teriyaki meatballs

Serves:

Ingredients

  • 1 kg chicken breast mince
  • 1/3 cup (80ml) milk
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup crushed pineapple, drained
  • 1/3 cup shallots (green onions), very finely chopped
  • 2 tsp minced ginger
  • 1 tbsp crushed garlic (or 6 cloves, crushed)
  • 2 tbsp low-salt soy sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Teriyaki sauce:

  • 1/ cup (125ml) low-salt soy sauce
  • 1/3 cup (80ml) water
  • 1/3 cup (80ml) pineapple juice (drained from crushed pineapple)
  • 1/3 cup (70g) brown sugar
  • 2 tsp minced ginger
  • 1 tbsp crushed garlic (or 6 cloves crushed)
  • 2 tsp cornflour
  • 1/4 cup (60ml) water
  • shallots, sliced (garnish)
  • 1 tsp sesame seeds (garnish)

Method

Step 1. Preheat oven to 220°C (200°C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.

Step 2. Place the remaining meatball ingredients into the bowl and combine well using a spoon.

Step 3. Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.

Step 4. To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.

Chcken_teriyaki_meatballs

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Angry Birds Lunch Box Nest

This Angy Birds lunch box idea is a great addition to any kid’s lunch box. A sandwich that’s full of healthy veggies and looks like one of their favourite characters? They’ll wolf it down in a flash!

Ingredients

  • 1 slice wholemeal bread
  • 1 slice white bread
  • filling of choice
  • cheese discs (eyes)
  • green beans (eyes)
  • carrot pieces (beak)
  • 2 grape tomatoes (feet)

Method

Place the white bread disc over one of the wholemeal bread discs and, using a 9cm cutter, cut out the lower part of the birds face, carefully cutting through both pieces of bread.

Discard the large section from the white bread and the small section from the wholemeal bread.

Spread the whole round of wholemeal with your desired filling.

Place the cut wholemeal piece at the top of the disc and the small white cut section at the bottom to form the mouth/beak region.

Using cream cheese, glue the crusts on as eyebrows, the cheese discs plus green bean slices for eyes and the carrot pieces for the beak.

Line a lunch box with sprouts or crispy noodles to form a nest.

Place the Angry Bird sandwich over nest and finish with 2 grape tomatoes for feet.

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Note

  • Use a favourite filling such as tuna and cream cheese, chicken and mayo, or ham and cheese.
  • Use wholegrain breads with seeds to give an extra vitamin hit.
  • This recipe was created by Rebecca Perry for GLAD.

Spiced mince with hummus

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

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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

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.

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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.

Asian chicken waldorf salad

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.

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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. .

Healthy hoisin chicken pizza

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.

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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.

Tandoori chicken wraps

Tandoori chicken wraps

Serves:

Ingredients

  • ¼ cup tandoori paste
  • 1 cup (250mL) natural yoghurt
  • 500g chicken breast fillets
  • 4 wraps (round flat breads)
  • 2 Lebanese cucumbers, sliced
  • 4 handfuls lettuce

Method

Slice chicken fillets into 2cm widths about 10cm long. Marinate chicken in combined tandoori paste and ½ cup of the yoghurt for an hour. Preheat oven to 180°C. Place chicken pieces on a baking tray lined with baking paper. Bake for 15 minutes until chicken is cooked through.

On each pieces of bread, place 1-2 pieces of chicken, top with some of the remaining yoghurt, cucumber and lettuce. Roll up as tightly as possible and slice in half to serve.

 

Notes:

  • If you are making these for a party, cook the chicken in advance and keep in the refrigerator until needed. Just before serving, prepare wraps and slice into 5cm lengths.
  • For my children, I marinate the chicken in yoghurt only and shave the cucumber (so it is barely recognisable as a vegetable).

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Spicy lamb wraps

Spicy lamb wraps

Serves:

 

Ingredients

  • 500 grams trim lamb loin
  • 1 teaspoon garlic, minced
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon allspice, ground
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • olive or canola oil spray
  • 4 rounds Lebanese bread
  • 100 grams low fat hummus
  • 2 cups lettuce, shredded
  • 200 grams tabouli
  • 130 grams can corn kernels, drained
  • 2 tomatoes, halved and sliced
  • 1 red onion, thinly sliced
  • 1/3 cup MAGGI Chilli Sauce

Method

Place lamb, garlic, spices, honey and juice in a nonmetallic bowl, toss to coat lamb, then marinate 10 minutes.

Spray a nonstick frying pan with oil and heat.

Cook lamb in 2 batches over high heat until browned and tender.

Remove from pan

Allow to stand for 5 minutes before slicing thinly.

Place bread on a flat surface.

Divide hummus between bread and spread evenly to cover the centre of the bread.

Top with lettuce, tabbouli, corn and tomato.

Arrange lamb along centre, top with onion and roll up firmly to enclose.

Place wrap in a heated sandwich press and cook for 3–5 minutes or until bread is crisp.

Or, grill lightly on both sides.

Cut in half and drizzle with chilli sauce.

Serve with salad.

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Kid friendly san choy bow

Kid friendly san choy bow

Serves:

Ingredients

  • 1 tbs peanut oil
  • 2 garlic clove (crushed)
  • 2 cm ginger (grated)
  • 1 onion (finely chopped)
  • 1/2 red capsicum (chopped)
  • 500 g pork mince
  • 1 carrot (coarsely grated)
  • 2 cup Chinese cabbage (finely sliced)
  • 2 tbs light reduced-salt soy sauce
  • 2 tbs sesame oil
  • 1 cup unsalted peanuts (roasted)
  • 1 iceberg lettuce

Method

Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 2-3 minutes whilst stirring until softened. Add pork, stirring to break up any clumps, until brown and cooked. Drain off any liquid.

Reduce heat, add carrot and cabbage and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes. Stir in soy sauce, sesame oil and peanuts. Allow mixture to cool a little.

Rinse and trim the base from the lettuce. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.

Put pork mixture in middle of table and let everyone help themselves to fill their lettuce leaf cups.

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Note

  • This recipe can be spiced up for adults if need be but kept plain for the kids. I like to grate the onion and carrot or chop it finely so it ‘disappears’ in the final dish. And even though there looks to be a lot of cabbage, you’ll be surprised how it condenses down to nothing.
  • You can change the pork mince for chicken mince, if you prefer.
  • Stir in 1 cup cooked thin noodles at the end if you prefer a dish with more carbs. This works well if you have enough for leftovers the next day. Or serve the san choy bow with a bowl of steamed basmati rice which has a lower GI.
  • This recipe was created by Catherine Saxelby for Kidspot, New Zealand’s best recipe finder.

Honeyed chipolatas with tomato and ginger jam

Honeyed chipolatas with tomato and ginger jam

Serves:

Ingredients

Jam:

  • 1/4 cup olive oil
  • 1 x 400g tin chopped tomatoes
  • 2 onions, diced
  • 1/4 cup ginger, diced
  • 2 garlic cloves, finely chopped
  • 1 cup red wine vinegar
  • 1 cup brown sugar

Sausages:

  • 1kg chipolata sausages
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp honey

Method

To make the jam, heat the olive oil in a saucepan over medium-high heat; add tomato, onion, ginger and garlic and cook, stirring regularly for about 5 minutes. Add the red wine vinegar and brown sugar and cook for about 35 minutes. Season to taste.

While the jam is cooking, preheat oven to 200°C or 180°C fan-forced. Place sausages in a baking tray lined with baking paper, mix remaining ingredients together and then pour over the sausages. Bake for about 25 minutes.

Notes:

  • I often turn to this recipe when we have friends over for an early dinner and have to serve a toddler’s setting before the adults sit down to eat. It’s also a hit for parties when you want to serve something fairly substantial with drinks. Everyone seems happy to have these sausages and jam together in a nice bread roll, plus, everything is done in advance so all you have to do is put the oven on.
  • Lining the baking tray with paper will give you a quick wash up.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

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Wintry Superfood Salad

Wintry superfood salad

Ingredients

  • 1 tsp fresh ginger, diced
  • 1 tbsp white miso (you can use the miso soup sachets!)
  • 1 tsp honey
  • 500g pumpkin, peeled and cut into medium chunks
  • 10 baby carrots (no need to peel!)
  • 1/4 cup olive oil
  • 2 cups baby spinach, washed and dried well
  • 1 cup broccoli, cooked until tender and then cooled
  • 6 radishes, sliced thinly
  • 1 avocado, sliced
  • 50 almonds, chopped
  • a handful of fresh herbs

Dressing:

  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1/2 tbsp sesame oil
  • juice of 1 lime

Wintry superfood salad

Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper and set aside.

In a big bowl, mix the ginger, miso and the honey with 1/4 cup of boiling water. Throw in the pumpkin and the carrots and toss well so that everything’s nicely coated.

Pour the olive oil into a baking dish and then add the pumpkin and carrots. Toss well once more and bake for 30 minutes or until tender and caramelising. Lift the vegetables out of the oil and set aside.

In a big bowl, combine the spinach, broccoli, radishes, avocado, almonds, roasted pumpkin, carrots and herbs.

To make the dressing: Whisk all ingredients together well (or put them in a jar and shake them up!)

Dress the salad gently with the dressing and season well with salt and pepper.

Notes:

  • Variations: You could add some sliced seared beef, some BBQ chicken or some tofu.
  • Boost the ‘SUPER’ by adding some other fresh and healthy things – sliced mushrooms, blueberries, sprouts, shaved cabbage, pumpkin seeds, sesame seeds, sliced pear … go wild!
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder. You can follow Pip at Meet me at Mike’s or on Pinterest and Twitter.

Baby lamb balti pies

Baby lamb balti pies

Serves:

Ingredients

  • 6 medium starchy potatoes
  • 400g diced pumpkin
  • 1/4 cup milk
  • 2 tblsp oil
  • 800g diced lamb
  • 3 tblsp balti curry paste
  • 1 brown onion, diced
  • 420g tin diced tomatoes
  • 420g tin chickpeas, drained
  • 300ml water

Method

Peel and dice potatoes and pumpkin. Steam or boil until soft.

Drain the soft potato and pumpkin, add milk and make a stiff mash using a potato masher or fork. Then set the mash aside.

Preheat oven to 190 C

Heat oil in deep frypan or large saucepan. Add curry paste and let simmer for 1 minute, stirring frequently.

Add your lamb to the pan, stir through to cover all with curry paste. Put a lid on your pan for approximately 3-4 minutes to allow the spices to develop and penetrate the lamb.

When lamb is browned, add onion and stir until onions soften – this should take only a few minutes.

Next add to the pan the diced tomato, water and chickpeas. Cover with lid again and allow to simmer on a low heat for another 20 minutes.

Spoon the lamb mixture into your ramekins leaving about 2cm space at the top. Spoon the potato and pumpkin mash over the top of the lamb mixture and smooth out to make an even surface with either the back of your spoon or a knife.

Bake in the oven for 15 minutes or until crispy on top.

Notes:

  • If you don’t have ramekin dishes, you could put the whole mix into one large casserole dish, you will need to increase the cooking time by 5 minutes.
  • Add peas and carrot to the lamb as an option if you like, or would like the kids to eat more vegetables!
  • You can pre-make in advance and freeze if you like. If you are heating from cold, increase heating times by 10-15 minutes depending how large a dish you are using.
  • You can make your own balti paste from scratch if you wish.
  • Serve with samosas as an accompaniment if you wish.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand‰

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Bulgogi

Bulgogi

Serves:

12-14 wraps

Ingredients

  • 500g sirloin steak, sliced (very finely against the grain)

Marinade:

  • 1/2 ya or nashi pear
  • 1/2 brown onion
  • 4 cloves garlic, crushed
  • 1 small piece (about 2cm) ginger, chopped
  • 2 tbsp soy sauce
  • 2 tbs brown sugar
  • 1 tbsp sesame oil
  • 1 shallot (green onion)
  • 1 carrot, finely sliced
  • 1/4 tsp black pepper

For serving:

  • 2 tbsp toasted sesame seeds
  • large lettuce leaves, washed and dried
  • carrot sticks
  • cucumber sticks
  • garlic slices
  • sliced chilli
  • ssamjang (Korean sauce)

Method

Step 1. Place the pear, onion, garlic and ginger into a food processor and process until you have a smooth paste. To the puree add soy, brown sugar, sesame oil, shallot, carrot and pepper. Combine well.

Step 2. Add the meat to the marinade and massage gently to ensure all of the meat is well coated. Leave to marinate for 30 minutes when using good quality beef cuts – overnight when using cheaper cuts.

Step 3. Heat a hot plate or barbecue to high heat and cook beef quickly. This should take less than 5 minutes as the beef is tenderised by the marinade.

Step 4. Place pieces of beef into lettuce cups, add ssamjang then vegetables and fold. Eat and enjoy!

Bulgogi

Notes:

  • We used a ya pear but it is also acceptable to use a regular pear or even a kiwi fruit. This does sound unusual but it is the enzymes in the fruit that tenderise the meat. This allows you to use a much cheaper cut and still have a great finished product.
  • Ssamjang is soy bean sauce that you can buy in Asian supermarkets or you can even make your own.
  • You can also use skirt steak, flank steak and tenderloin.
  • If you really love the fresh combination of beef and salad then this Thai beef salad with nam jim is packed with deliciously fresh Asian flavours.
  • You could also try this Balsamic steak salad but be sure to cut that steak against the grain for a nice, tender strips.
  • If you would prefer to flash fry your beef and have dinner on the table quickly then this Beef and glass noodle stir fry is quick an easy due to the noodles just needing a quick soak in boiling water.
  • We have hit the flavour trail with this delicious Chilli garlic beef stir fry. The flavour comes out of a sneaky little jar of chilli and garlic that you can buy in the Asian section of the supermarket.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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Honey ginger prawns

Honey ginger prawns

Serves:

Serves 4

Ingredients

  • 2 tsp sesame oil
  • 1kg peeled green prawns (tail on), deveined, butterflied*
  • 1 tbsp grated ginger
  • 1 large garlic clove, minced
  • 1 tbsp soy sauce
  •  juice of 1 lemon
  • 1/2 cup (125ml) water
  • 1½ tbsp honey

Method

Heat a wok on a high heat until smoking.
Add oil, prawns, ginger, garlic, soy sauce and lemon juice.
Cook prawns for 4-5 minutes stirring every now and then. Prawns should have started to change colour and be less translucent.
Add water and honey and continue to cook for a further 2 minutes until prawns are cooked through. Serve.

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Note

  • If you have a side burner on your barbecue, cooking these prawns in a wok is ideal as the smell won’t be contained in your kitchen.
  • You can cook the prawns as they are but I like to butterfly mine by holding the prawn at the tail and cutting along the back of the prawn but not all the way through.  When you do this, the prawns curl during the cooking process which makes them look pretty.
  • Sometimes I split the ingredients and cook in 2 batches to stop the prawns from stewing. It will all depend on how big your wok is and how hot you can get it.
  • If you like your prawns really sweet you may want to add more honey, but I like just a touch so as not to overpower all that lovely prawn flavour.
  • Nutritional values per serve: 1013.9kj (241.4cals); 3.4g total fat (0.4g saturated fat); 0.2g fibre
  • 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.

Teriyaki salmon with sesame greens

Teriyaki salmon with sesame greens

Serves:

Serves 4

Ingredients

  • 3/4 cup (180ml) soy sauce
  • 3/4 cup (180ml)  mirin
  • 1 1/2 tbsp sugar
  • 1/2 tsp sesame oil
  • 4 salmon fillets (approx 150g each)
  • 1 tbsp peanut oil
  • 1 clove garlic, thinly sliced
  • 3 medium zucchini, sliced
  • 200g snow peas
  • 120g baby spinach
  • 4 shallots, sliced
  • 2 tsp sesame seeds, toasted

Method

Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.

In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.

Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.

Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.

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Note

  • Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
  • Serve with steamed rice for a heartier meal.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Babaganoush smokey eggplant dip

Babaganoush Smokey eggplant dip

Serves:

Ingredients

  • 4 eggplants
  • 6 garlic cloves,crushed
  • 1/2 cup lemon juice
  • 1/4 cup tahini
  • 1/2 tsp salt

Method

Preheat oven to 220C. Cover an oven tray with baking paper.

Prick eggplants all over and roast for 35-40 mins Leave to cool. Slice off stem area and peel.

In a bowl with the eggplant add crushed garlic, lemon juice, tahini and salt.

Mix together with a fork until all ingredients are combined.

Serve with lebanese bread as a dip.

Notes

  • DO NOT forget to prick those eggplants or they willl explode in your oven!
  • This dip has a fantastic smokey taste and can be served on a mezze platter or with smoked salmon as an entree.
  • Bottled lemon juice works very well if you dont have fresh or lemons are expensive.
  • Tahina (also called tahini) is crushed sesame seed paste and can be found in the health foods section of your supermarket.
  • I use the stab/stick mixer to blend this together for a smoother dip.
  • You can also serve this on a plate with a drizzle of extra virgin olive oil , a nice sprinkle of paprika or sumac and pita bread..
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Hot dog and eggwiches

Hot dog and eggwiches

Serves:

 

Ingredients

  • 1 hot dog, thinly sliced
  • 2 teaspoons butter
  • 2 eggs
  • 2 tablespoons milk
  • half a teaspoon salt
  • dash of pepper
  • 2 buttered hot dog buns

Method

A creative hot breakfast that the kids will adore!

In a pan, lightly brown hot dogs in butter.

In small bowl, beat eggs and milk together with salt and pepper. Pour egg mixture over hot dogs in pan. As mixture begins to set at bottom and sides, gently pull edges to center to allow liquid part to cook.

Cook until eggs are set, about 3 to 5 minutes.

Place on buns and serve.

 

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Thai style beef salad

Thai style beef salad

Serves:

Ingredients

  • 500g beef sirloin steak
  • 1 x 120g pkt mesclun salad
  • 6 red cherry tomatoes, quartered
  • 6 yellow cherry tomatoes, quartered
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 1 small red onion, halved, thinly sliced
  • 1/2 cup firmly packed fresh mint leaves
  • 1/2 cup firmly packed fresh coriander leaves
  • 80g (1/2 cup) roasted cashews, chopped

 

Salad dressing

  • 125ml (1/2 cup) water
  • 55g (1/4 cup) caster sugar
  • 2 tsp finely grated lime rind
  • 60ml (1/4 cup) fresh lime juice
  • 1 fresh red birdseye chilli, finely chopped
  • 1 tablespoon fish sauce
  • 2 tsp sesame oil
  • 2 tablespoon soy sauce

Method

Preheat the BBQ or stove top grill plate. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest.

Meanwhile, to make salad dressing, combine all ingredients in a small saucepan over low heat. Cook for 2 minutes. Increase heat to high and bring to the boil. Simmer, stirring, for 2 minutes. from heat and set aside for 30 minutes to cool.

Thinly slice beef across the grain. Combine salad ingredients, coriander and cashews in a bowl. Drizzle over dressing and toss. Divide salad among serving plates and top with beef.

Serving Suggestions

Note

Vegetarian spring rolls

Vegetarian spring rolls

Serves:

6

Ingredients

  • 100g riceåÊnoodles
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1å_ cup Chinese cabbage, sliced finely
  • 1 cup bamboo shoots, chopped roughly
  • 1 carrot, peeled and grated
  • 1 tin water chestnuts, drained and chopped
  • Salt-reduced soy sauce, to taste
  • Pepper, to taste
  • 1 egg, lightly beaten
  • 1 packet frozen spring roll wrappers, thawed (about 30 minutes)
  • å_ cup vegetable oil for frying
  • Sweet chilli sauce or Hoisin sauce to serve

Method

In a mixing bowl, cover the noodles in boiling water and stand for 5 minutes. Drain and chop into small pieces.

Bring a wok or non-stick frying pan to a high heat, and add oil. Add garlic, cabbage, bamboo shoots, carrot and cook until soft, about 4 minutes.

Stir through noodles and chestnuts. Add soy sauce to taste and a few good grinds of pepper. Set aside to cool completely.

On a clean work bench, place a small bowl with the beaten egg close to your work space.

Lay a spring roll wrapper on the bench and turn it diagonally to make a diamond shape.

Fill with 1å_ tablespoons filling in the centre of the wrapper and wrap the bottom half of the wrapper over the top of the filling. Tuck each side inward then using your fingertips wipe the edges of the top part of the diamond with a little egg, and then roll the wrapper to close it.

Continue until you have used all the mixture and then cover with a damp tea towel.

Clean your wok or frying pan, and bring to a medium heat, add vegetable oil. Wait a few minutes for the oil to heat up. Dip one end of a spring roll into the oil – if it doesn‰Ûªt sizzle, the oil is not ready.

When the oil is ready, fry the spring rolls in batches until lightly golden on all sides.

Place on a plate lined with paper towels, and serve immediately with sweet chilli or Hoisin sauce for dipping.

 

Notes:

  • This recipe is so lovely – it‰Ûªs a wonderful entrÌ©e to an Asian meal. You don‰Ûªt miss meat or fish one bit!
  • The pepper really makes a nice difference when you bite into these – I like a lot!
  • I have suggested vegetable oil for the frying oil because it is relatively tasteless, but you could use peanut oil, canola, or grapeseed if you like. You can even use Rice-bran oil as it has a high smoking point, perfect for frying.
  • I always opt for saltreduced products as I hate it when the amount of salt is decided for me. I like to add my own sea salt or soy sauce to my dishes.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰Ûªs best recipe finder.

 

 

Marinated pork

Marinated pork

Serves:

 

Ingredients

  • 2 pork fillets (about 800g)
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons hoisin sauce
  • 100g rocket leaves
  • 1 orange
  • ½ pomegranate, seeds removed
  • 2 tablespoons red wine vinegar
  • 5 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • steamed rice, to serve

Method

Combine soy sauce, sweet chilli sauce and hoisin sauce in a large dish.

Coat pork fillets in sauces and marinade for at least 1 hour.

Heat a non-stick frypan to high heat, remove pork from marinade, reserve marinade, brown pork on all sides.

Turn heat down to medium and cook pork until just pink in the middle, about 10 minutes.

Remove to a plate, cover with aluminium foil to keep warm.

Wipe out frypan, add marinade and ¼ cup water, bring to the boil and then simmer for a few minutes to thicken sauce.

Segment orange by cutting off both ends, place one end on chopping board and cut away peel and white pith, following the curve of the orange.

You might need to turn it up the other way to trim the other end.

Cut segments from orange by slicing down each side of the segment and remove any seeds.

Transfer segments to a salad bowl and squeeze juice from orange ‘skeleton’ over the segments.

Cut a pomegranate in half, hold the pomegranate facing away from you over the salad bowl and prise the seeds out.

Don’t wear your best white frock while doing this! Wash and spin dry rocket and add to salad.

Prepare dressing by combining vinegar, oil, salt and pepper in a small jar, shake well.

To serve, slice pork fillet into rounds and place on a bed of rice, drizzle with sauce and serve with dressed salad.

Notes:

  • Not everyone embraces pomegranate seeds like I do! Substitute with dried cranberries or avocado.
  • Segmenting an orange does take some practice; persevere because it is an impressive skill to have.
  • Alternatively, cut thick horizontal slices through the orange, removing any seeds.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Chicken in lettuce cups

Chicken in lettuce cups

Serves:

 

Ingredients

  • 1 teaspoon olive oil
  • 600g chicken mince
  • 2 stalks celery, chopped
  • 3 tablespoons hoisin sauce
  • half a cup water chestnuts, chopped
  • 1 cup bean sprouts
  • half a cup continental parsley or coriander leaves
  • 8 iceberg lettuce leaf cups

Method

Heat oil in a nonstick frypan over high heat. Cook chicken mince until all browned  use the back of a wooden spoon to break the mince up into small pieces. Stir in celery, cook for 2-3 minutes, then add hoisin sauce and water chestnuts, heat through. Remove from heat and stir in parsley or coriander and bean sprouts.

Place one or two lettuce leaves on each plate and spoon chicken mince into leaves. Serve immediately with lots of serviettes!

Notes:

  • The best way to remove lettuce leaves: turn the lettuce upside down, use a small knife to cut out the stem and then carefully remove each leaf. Wash each leaf and dry with paper towel.
  • Pork mince can be used instead of chicken mince.

Serving Suggestions

Note

Thai crab cakes

Thai crab cakes

Serves:

Ingredients

Crab cakes

  • 2 spring onions, finely chopped
  • 400g crab meat (see notes)
  • 10ml (2 tsp) fish sauce
  • zest of 1 lime
  • 1 egg, lightly beaten
  • 1/2 cup panko
  • 1 tsp freshly grated ginger
  • 1 tbsp chopped coriander
  • 5ml (1 tsp) sesame oil
  • 5ml (1 tsp) canola or peanut oil

Salad

  • 60g snow pea shoots
  • 160g snow peas, finely sliced
  • 1 long red chilli, finely sliced (optional)
  • 1/2 red capsicum, finely sliced
  • 1 cup coriander leaves
  • 1/4 cup peanuts, chopped

Dressing

  • juice of 1 lime
  • 20ml (1 tbsp) fish sauce
  • 1 tbsp sugar

Method

Mix crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so.

Heat non-stick frying pan to medium and add oils.

Add the crab cakes and cook each side for 3 minutes. 

Mix all salad ingredients together and divide among plates. Combine dressing ingredients and drizzle over crab cakes.

Sprinkle with peanuts and serve.

Find more seafood recipes

Serving Suggestions

Note

  • I’ve put a mild chilli in the salad to get my kids used to the flavour and heat, but if you have seasoned chilli eaters in your house, whack one in the crab cake mixture too. If you like the taste of chilli but don’t want to set your mouth on fire, use a larger red chilli – all the taste without the heat.
  • Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
  • If I can get to the fresh food market, I use fresh crab meat for this recipe, but I’ve also used canned meat which is absolutely fine. If you are using canned, grab 4 x 170g cans and drain them as it only adds up to about 100g of meat per can.
  • This recipe was created by Jay Rogers for Kidspot, Australia's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

Muesli bar slice

Muesli bar slice

Serves:

Ingredients

  • 1 cup dried apricots, diced
  • 1 cup sultanas
  • 1 cup craisins (optonal)
  • 1 cup rolled oats
  • 1/4 cup sunflower kernels
  • 1/4 cup slivered almonds
  • 1/4 cup sesame seeds(optional)
  • 1/4 cup plain flour
  • 60g butter or margarine
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/4 cup milk

Method

In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.

Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients. Stir in the egg and milk until well combined.

Press into a greased and lined lamington tin and bake for 15 minutes at 180 degrees C.

Cut into slice when cooled. Enjoy!

Serving Suggestions

Note

Wonderpot kung pao chicken

Wonderpot kung pao chicken

Serves:

Serves: 6

Ingredients

  • 300g dried fettuccine pasta
  • 4 small (800g) chicken breast, sliced finely
  • 1/2 cup (110g) white sugar
  • 1 cup dry-roasted peanuts + a few to garnish
  • 3 tbsp chilli garlic sauce
  • 4 cloves garlic, crushed
  • 4 cups (1L) chicken stock
  • 1/2 cup (125ml) soy sauce
  • 1/2 cup (125ml) shao tsing wine (Chinese rice wine)
  • 2 tbsp red wine vinegar
  • 1 tsp sesame oil
  • 1 cup shallots (green onions), sliced

Method

Step 1. Place pasta, chicken breast, sugar, peanuts, chilli garlic sauce and garlic in a frying pan. In a bowl, mix together stock, soy sauce, wine, vinegar and oil.

Step 2. Pour stock mix into the pan and bring to the boil over high heat.

Step 3. Reduce heat to simmer and stir constantly until there is just enough sauce to coat the pasta and it is cooked al dente. Add more water if required.

Step 4. Remove from heat and stir through shallots. Garnish each serving with a sprinke of peanuts and serve.

Wonderpot kung pao chicken

Note

  • My chef father would be mortified to see this dish. In Chinese cuisine you don’t add pasta to a dish and you definitely don’t use the one-pot method. But I am a time poor mum and a tasty, fast meal will win every time!
  • The chilli garlic sauce I used in this recipe is Lee Kum Kee brand and the shao tsing wine can be found in the Asian grocery section of most stores.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.

Sticky Pineapple Chicken drums

Sticky Pineapple Chicken drums

Serves:

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 8-10 chicken drumsticks
  • 3 tablespoons soy sauce
  • ¼ cup runny honey
  • 1 tablespoon sweet chilli sauce
  • 3 cloves garlic, minced
  • 1 ½ tablespoons tamarind puree or tomato paste
  • ½ a pineapple, skin cut off, chopped into pieces
  • 2 teaspoons toasted sesame seeds

Method

Preheat oven to 190°C.

Place chicken in a baking dish in a single layer ( line with baking paper to make cleaning easier).

Mix all other ingredients together and pour over chicken, coating each piece well.

Bake in oven for 40 minutes, turning once, until the chicken is cooked and the sauce is reduced and sticky. Sprinkle with sesame seeds.

Serve hot.

Find more Delicious Dole Tropical Gold Pineapple recipes:

Serving Suggestions

Note

  • This recipe was bought to you by Dole. 

Two ways with lamb

Two ways with lamb

Serves:

4-6

Ingredients

  • 400g lamb backstrap
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon rosemary leaves, chopped
  • 4 tablespoons hommus
  • 2 carrots, grated
  • 1 cup lettuce leaves or bean sprouts
  • 1 cup cheese, grated
  • 4-6 flat breads

Crunchy sweet chilli sauce

  • å_ cup (125mL) Sweet chilli sauce
  • å_ cup slivered almond

Method

Marinade lamb in oil, rosemary and garlic for 30 minutes.

Heat a non-stick frypan to medium-high heat and cook lamb for about 3 minutes on each side for medium and 6 minutes for well done.

Remove meat from heat, cover and rest for 5 minutes.

Place sweet chilli sauce into a small serving bowl and stir in the slivered almonds.

 

Wraps:

Spread each flatbread with hommus and top with carrot, cheese and lettuce.

Slice lamb into 5mm strips, divide evenly between flatbreads and roll up.

Serve with crunchy sweet chilli sauce.

 

Build your own salad:

Slice lamb into 5mm strips and transfer to a serving platter.

Place carrot, cheese and lettuce in separate bowls.

Put everything on the table and let your hungry horde build their own salads.

Serve with crunchy sweet chilli sauce.

Notes:

  • The crunchy sweet chilli sauce is fantastic with the wraps or salad; obviously optional if your kids aren‰Ûªt into sweet chilli sauce.
  • Recipe created by Melissa Hughes for Kidspot.

 

Tex-Mex bean burgers

Tex-Mex bean burgers

Serves:

Ingredients

  • 2 tins borlotti beans, rinsed
  • ½ cup breadcrumbs, plus ¼ cup more for rolling
  • 2 tablespoons whole-egg mayonnaise
  • 1/3 cup coriander, chopped
  • 1 tablespoon extra-virgin olive oil, plus 3 tablespoons more for frying
  • salt and pepper to taste
  • 6 hamburger buns
  • ½ cup light sour cream
  • 2 small tomatoes, sliced
  • 1 avocado, mashed
  • Butter for toasted buns
  • Tasty cheese slices
  • 1½ cups salad greens

Method

Place the beans, ½ cup breadcrumbs, mayonnaise, coriander, 1 tablespoon oil, salt and pepper into a food processor and process gently until combined but still chunky.

Remove mixture and gently roll into 6 balls and then press into patties. Dredge each patty in the remaining breadcrumbs and set aside.

Bring a frying pan or barbecue grill to a medium heat , then add 3 tablespoons oil. Carefully add each patty and cook on each side for about 2 minutes until golden. Add a slice of cheese to the cooked side of the patty. Remove the patty from the heat when the cheese has melted.

In the meantime, slice and toast the buns under the grill. Spread the bottom half of the bun with avocado, add salad greens, and butter the top half.

Place the bean patty on top of the greens, top with tomato, a dollop of sour cream and the other half of hamburger bun.

Serve immediately.

 

Serving Suggestions

Note

Notes:

  • I love my sandwiches and burgers to be crunchy, so feel free to stick a few good-quality corn chips inside the burger before you serve.
  • Make each patty an appropriate size for whoever will be eating it – this recipe will make six adult portions so you could get 10 smaller patties out of the mixture for kids.
  • This is so delicious! This recipe easily wins over anyone who is normally suspicious of veggie burgers.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Hoisin pork with rice noodles

Hoisin pork with rice noodles

Serves:

Serves 4

Ingredients

  • 4 clove garlic (crushed)
  • 1 tbs ginger (grated)
  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2 tbs brown sugar
  • 2 tbs rice wine vinegar
  • 500 g pork fillet
  • 200 g rice noodles
  • 2 tbs oil
  • 1 carrot (julienned)
  • 1 zucchini (julienned)
  • 1 capsicum (julienned)
  • 1/4 cup peanuts (chopped)
  • coriander (*to serve)

Method

In a large non-metallic bowl, combine garlic, ginger, sauces, sugar and vinegar.

Thinly slice pork fillet. Add to marinade and stir to combine. Cover and refrigerate for 2 hours or overnight.

Cook rice noodles according to packet instructions.

Heat oil in a wok. Cook pork quickly in batches, removing to a plate once sealed and adding more oil to the wok as necessary. Quickly stir-fry julienned vegetables for 1-2 minutes. Return pork and toss to combine. Add noodles and stir-fry, being careful not to break them up too much. Serve topped with chopped peanuts and coriander.

Find related stir-fry recipes

Serving Suggestions

Note

  • Dried rice noodles are available in supermarkets. Keep an eye out for fresh rice noodles as these would be delicious as well.
  • I used a pork fillet in this recipe which is beautiful and tender. You could also try pork shoulder or scotch.
  • Substitute with whatever vegetables you prefer. Just be sure to cut them finely to allow quick cooking.
  • This recipe was created by Greer Worsley for Kidspot.

Make-up compact birthday cake

Make-up compact birthday cake

Serves:

Serves 15

Ingredients

  • 2 store-bought double sponges
  • Meadow Lea or 125g butter, softened
  • 2 1/2 cups icing mixture, sifted
  • 2 drops rose food colouring
  • 20cm aluminium foil
  • 50cm strap black licorice
  • 1 musk stick
  • 1 white marshmallow
  • 2 fruit tingles
  • sprinkles or sugar sands of choice

Method

Cut one edge off both sponges about 1 inch from edge, with a bread knife.

Stand up one of the cakes on its cut edge and move it to butt against the other cake to resemble an open compact. Measure the aluminium foil against the cake, cut or fold the aluminium foil to fit with about 1cm gap to the edge of the cake.

Make the icing by beating butter and icing sugar together until well combined. Add vanilla and food colouring and ensure it has a smooth, spreadable consistency. Add water by the drop if the mixture is too stiff, or add extra icing sugar by the tablespoon until you reach the desired consistency.

Ice the bottom half of the cake and then the top. Fix the aluminium foil to the the top part of the cake – it will stick to the iciing. Stand the top part of the cake up and ice the back of it.

To decorate, cut the strips of licorice with scissors to 5mm widths and arrange around the aluminium foil as a border to the ‘mirror’ and create some boxes or circles on the lower part of the cake to represent blush and/or eyeshadow.

Fill in the gaps with sprinkes/sugar sand, and press down with forefinger into the icing.

Place two fruit-tingles near the connection of the two cakes to represent hinges.

Lastly, place a musk stick and a marshmallow cut to size with scissors for the make up applicator.

Notes:

  • Packaged sponge cakes can be found in large chain supermarkets with a bakery section, you may also order them from your local bakery.
  • You don’t need to use a round cake, use a square on if you like – your only limit is your imagination!
  • This cake is particularly popular with pre-teens, and can be decorated by them, freeing you of cake decorating duties if you so desire!
  • This recipe was created by Melissa Klemke for Kidspot New Zealand’s best recipe finder.

 

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