Honey soy chicken skewers
Serves:
Ingredients
- 500g chicken breast fillets
- 1 teaspoon sesame oil (optional)
- 2 tablespoons soy sauce
- 1 tablespoon honey
Method
If you are using wooden skewers, soak them in cold water for 30 minutes. Slice chicken into 2cm cubes. Combine remaining ingredients in a casserole dish, microwave on high for 10-20 seconds to melt honey.
Stir well to combine, add chicken and mix well. Marinate in the fridge for at least 30 minutes. Thread chicken onto skewers (about 6 pieces per skewer).
Heat grill to high heat and cook chicken for 3 minutes on each side (4 sides, can’t be too careful with chicken), basting half way through with some of the marinade.
Serve with rice and greens.
Notes:
- This dish was inspired by my little girl pointing at the grill and saying, “You haven’t cooked anything on sticks in there for ages”. So chicken on sticks it is.
- Couldn’t be simpler, marinade meat in advance, thread on the chicken and they are cooked before the rice is done.
- We had some baby spinach wilting in the fridge so I sautéed it in a pan with a little bit of sesame oil and sesame seeds. Takes only a minute, try it!
Serving Suggestions
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Healthy chocolate brownie
Serves:
Makes 9
Ingredients
- 350-400g pumpkin, skin on and roughly chopped
- 2/3 cup (100g) plain flour
- 1 tsp baking powder
- pinch salt
- 1/3 cup Dutch cocoa
- 1 tbsp butter
- 1/4 cup (55g) dark chocolate chips
- 2 large eggs
- 2/3 cup (160ml) agave nectar
- 2 tsp vanilla extract
Method
Pre-heat oven to 180°C (160°C fan-forced). Line a 20cm x 20cm baking pan with baking paper an set aside.
Place pumpkin into a steamer and steam for about 20 minutes until soft. Remove pumpkin from steamer and cool slightly. Scoop out pumpkin flesh and puree using a stick blender or food processor – you should have 1/2 cup of puree.
Sift flour, baking powder, salt and cocoa together in a bowl. Place butter and chocolate into a small non-stick saucepan and melt gently on a low heat. Remove from heat.
Whisk eggs well and add agave nectar and vanilla. Add pumpkin puree and chocolate mixture. Stir to combine and fold through dry ingredients until just combined and pour into baking pan.
Bake for about 25 minutes – until cake skewer comes out with slightly moist crumbs. The outside should be firm and the inside shouldn’t be wobbly but still soft.
Remove from oven and allow to sit for 2-3 minutes before transferring brownies to a wire rack to cool completely.
Find more healthier sweet treats
Serving Suggestions
Note
- Adding a little pumpkin puree to your baking gives mucho moisture and fabulous fibre without the pumpkin taste. It’s a baking tip that’s popular in America and one I was dying to try. Trust me, it works! So not only do you get a beautifully moist brownie, it’s packed with fibre, too.
- If you want to use sugar, use 1 cup white sugar.
- Brownies will keep for about 2-3 days in an airtight container and freeze well too.
- 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.
Apple and worm cupcakes
Serves:
Ingredients
Method
Step 1. Make up the vanilla cupcakes as per the recipe.
Step 2. Bake as directed.
Step 3. Make your buttercream icing and add a few drops of colouring at a time until you have a rosy, apple red colour. Spread buttercream icing on cooled cupcakes.
Step 4. Push a piece of broken pretzel into the cupcake to resemble a stalk. Push the plastic straw in to make a hole and poke one end of the Gummi Worm inside so it looks like it is emerging from the apple. Add a mint leaf either side of the pretzel to create leaves.
Find more cupcake recipes:
Serving Suggestions
Note
- If you want to make this these cupcakes but need a quick shortcut then you can use a packet mix of vanilla cupcakes with icing included and then tint the included icing.
- If red apples aren’t your favourite you can use green food colouring to make green apples.
- This recipe was created by Jennifer Cheung for Kidspot,New Zealand's best recipe finder.
Tomato glazed meatloaf
Serves:
Ingredients
- 500g sausage mince
- 1 cup breadcrumbs
- 1 small onion, diced
- 1 carrot, grated
- 1 cup zucchini, grated
- 2 tbsp tomato sauce
- 2 tbsp Italian herbs
- 1 egg lightly beaten
Tomato glaze
- ½ cup tomato sauce
- 1/2 cup Worcestershire sauce
Method
Preheat oven to 180ºC. Line a tray with baking paper.
Mix all ingredients except for the glaze.
Form a loaf and bake for 30 mins. Drain excess fat.
Mix glaze ingredients together and spoon sauce mix over top and return to oven.
Cook further 10 minutes until top is glazed.
Stand for 10 mins. Slice and serve with creamy mashed potatoes and seasonal vegetables.
Notes
- I love to make a double batch of this as it is so nice cold on sandwiches the next day.
- It’s packed full of veges and the children won’t even know they are in there.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Slow cooker chicken casserole
Serves:
Ingredients
- 3 tbsp vegetable oil
- 1 kg chicken thighs or breast, cut into large chunks
- 1kg brushed potatoes, peeled and cut into chunks
- 2 x 420g tins Cream of chicken condensed soup
- 1 tbsp chicken stock powder
- 2 cup water
- 500g frozen chunky mix vegetable
- 1 cup parsley, chopped
Method
In a frying pan, heat the oil and fry the chicken pieces until golden on each side. You may have to do this in batches.
Place the chicken in the slow cooker with the potatoes, condensed soup, stock powder, water and vegetable mix. Combine well.
Cover and cook for 3 hours on HIGH or 6 hours on LOW.
Stir through parsley just before serving.
Notes:
- If I am putting this on early in the morning, I sear the chicken pieces in a frying pan the night before and pop them into the fridge. That way the next day I can just throw all the ingredients into the slow cooker and set and forget without making too much mess.
- The chunky vegetable mix I used had beans, cauliflower and broccoli in it but you could use fresh vegetable or anything that is left over in your crisper.
- Bacon is a nice addition in this recipe. Fry it with the last batch of chicken, so its flavours are released into the dish.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find more slow cooker recipes:
Serving Suggestions
Note
Orange meringue
Serves:
Ingredients
- 4 egg whites
- 1 cup sugar
- 1/2 teaspoon vinegar
- 1/2 teaspoon vanilla
- 90g roasted hazelnuts, finely chopped
- 1 cup Dark CHOC BITS
- 2 oranges
- 1/2 cup orange juice
- 300ml cream
- 100g Cooking Chocolate
- 3/4 cup extra cream
Method
MERINGUE
Beat egg whites until peaks form, add sugar gradually, beat until thick and glossy and sugar has dissolved.
Beat in vinegar and vanilla, fold in hazelnuts and Dark Choc Bits.
Grease two oven trays, dust with cornflour.
Make a 20cm circle on each tray, spreading meringue mixture evenly into each circle.
Bake in 180°C oven 35 – 40 minutes until crisp. Remove from oven, cool.
CREAM
Peel oranges thinly, place orange peel in pan, cover with water. Bring to boil, drain.
Chop orange peel thinly and return to pan with orange juice, bring to boil, simmer until liquid has nearly absorbed, remove from heat.
Combine cream with cooled melted Cooking Chocolate, beat until thick.
Fold orange mixture through half of the chocolate cream.
Sandwich meringue layers together with chocolate orange cream.
If desired, spread remaining cream around sides of torte and spread top of torte with extra whipped cream.
Serving Suggestions
Note
Sausages with braised chickpeas
Serves:
Serves 4
Ingredients
- 2 tbsp olive oil
- 500g pork sausages
- 1 medium brown onion, sliced
- 2 cloves garlic, sliced
- 1 x tin (400g) chickpeas, drained and rinsed
- 1/2 bunch silverbeet, stems removed, sliced
- 1/2 cup chargrilled red capsicum, sliced
Method
Heat 1 tbsp oil in a nonstick frypan over medium heat. Cook sausages for 10-12 minutes, turning often, until cooked through. Remove and keep warm.
Meanwhile, in a large saucepan or casserole with a lid, heat remaining oil. Cook onion and garlic over gentle heat for 4 minutes, stirring often.
Add chickpeas and silver beet and stir for a further minute. Add capsicum along with 1/2 cup water, cover with lid and allow to simmer for 10 minutes.
Serve braised chickpeas and vegetables with sausages.
Find related sausage recipes
Serving Suggestions
Note
- You can chargrill capsicum yourself by barbecuing it or roasting it at high heat. Once the skin has blackened, pop it in a plastic bag for 10 minutes. Then the skin should rub off easily and you can remove the seeds and slice the flesh.
- If you prefer, buy it pre-prepared from the deli or in jars in the antipasto section of the supermarket.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
Nutella pizza
Serves:
Ingredients
- 1 quantity of pizza dough, see Notes below
- 5 tbsp of Nutella
- 1 punnet of strawberries
- 1 tbsp icing sugar
- 1 tbsp butter or olive oil
Method
Pre-heat oven to 220°C.
Brush a pizza tray with olive oil.
Make one quantity of pizza dough. Roll out to fit a tray and prick surface all over with a fork.
Brush with olive oil or butter and bake for approx. 10 mins or until golden.
While warm spread with Nutella generously and top with fresh strawberries.
Sprinkle sifted icing sugar of the top and slice while warm.
Notes
- The base doesnt need sweetening because the Nutella is very sweet and you can roll the dough to whatever thickness you prefer.
- Find our pizza dough recipe here.
- Make sure you hide a piece for yourself because this disappears FAST!
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
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.
Pork and quinoa balls with sweet chilli sauce
Serves:
Serves 5
Ingredients
- 1/2 cup black quinoa
- 1 cup (250ml) stock
- 500g lean pork mince
- 1 garlic clove, minced
- 2 tsp freshly grated ginger
- 2 spring onions, finely chopped
- 1 egg, lightly beaten
- vegetable oil spray
- 3/4 cup (180ml) sweet chilli sauce
Method
Place quinoa and stock into a small saucepan and bring to a simmer.
Turn the heat down as low as it will go, cover and cook quinoa for 20-25 minutes or until cooked and the liquid has been absorbed. Cool quinoa completely.
Heat oven to 200°C (180°C fan-forced) and line an oven tray with baking paper.
Mix half the cooled quinoa with pork, garlic, ginger, spring onions and egg.
Roll about one tablespoon of mixture in your hands to form a meatball and place on the oven tray. Continue with the rest of the mixture.
Place the tray in the oven and bake for 20 minutes until meatballs are golden and cooked through. Serve either hot or cold with sweet chilli sauce.
Serving Suggestions
Note
- You only need half the amount of cooked quinoa for this recipe but I find that if I try to cook quinoa in quantities smaller than ½ cup I run into trouble and can’t get it right – either too dry or too wet. Keep the rest for a salad or a healthy omelette or anywhere you would use rice.
- I’ve used black quinoa for this recipe but you can certainly use white or red. Cooking times may vary with different colours. White tends to cook quicker than black I’ve found so just keep an eye on it.
- If you’re packing these for lunch make sure you put a freezer block alongside them to keep them cool.
- Why not pack these in a lunchbox with some cherry tomatoes and vegetable sticks for a lovely healthy lunch.
- If you are looking for fresh flavours then this Quinoa tabouleh uses quinoa in place of burgul.
- You can also use quinoa for texture like we have in this Crunchy quinoa salad.
- You can use quinoa as a crumb coating like we have in these Quinoa calamari rings.
- You can even sneak quinoa into a burger like we have in this Quinoa cheeseburger with barbecue onions .
- You can make some Quinoa popcorn chicken instead of going out for fast food.
- You can use quinoa in our Salad in a jar to make your salad more satisfying.
- You can even sneak quinoa into a smothie like we have in this Strawberry quinoa smoothie.
- Quinoa can be used as porridge like in this Quinoa and apple porridge.
- Nutritional value per serve: 1075kj (256cals); 7g total fat (2.5g saturated fat); 0.8g 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.
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
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Healthy chicken pot pie
Serves:
Ingredients
- spray oil spray
- 2 tsp olive oil
- 400 g chicken breast (finely diced)
- 1 onion (medium, finely chopped)
- 2 celery stalk (finely chopped)
- 1 carrot (large, finely chopped)
- 1/2 cup frozen peas (thawed)
- 1 tsp sage
- 2 tbs wholemeal flour
- 1 cup chicken stock (liquid)
- 1 cup skim milk
- 6 sheet filo pastry sheets
Method
Heat oven to 200°C (180°C fan-forced) and add a baking tray (sometimes the pies dribble over the side so the baking tray is only there to keep your oven clean). Spray a shallow pie dish with cooking oil.
Heat a large non-stick frying pan to medium-high heat, add oil, chicken, onion, celery and carrot. Cook for 6-8 minutes until vegetables have softened.
Add peas, sage and flour and stir through to ensure flour has been incorporated.
Add stock and milk and simmer until sauce thickens (about 5 minutes).
Check for seasoning and transfer mixture to pie dish.
Spray filo pastry with oil and scrunch into balls, placing on top of chicken mixture.
Bake for 20-25 minutes until filo is golden brown.
Find related healthy dinner recipes
Serving Suggestions
Note
- This lovely pie is creamy and filling yet light. The filling is packed with vegetables, lean chicken breast and a thick creamy sauce using low-fat milk – not a skerrick of cream in sight! The normal higher fat puff pastry or short crust pastry has been replaced with low-fat filo which is light, crispy and really tasty.
- Add chopped leeks and a little chopped ham to the chicken filling for a different flavour.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.
Salmon Sushi
Serves:
Ingredients
- 1 sushi-quality salmon fillet, thinly sliced
- 1 packet seaweed sushi wraps
- 2 cup cooked sushi rice
- 1 cucumber, thinly sliced strips
- 1/4 cup chopped shallots
- Soy sauce for dipping
- Wasabi or chinese green
- horseradish to taste
Method
Roll out a seaweed sushi wrapper onto a flat surface.
A sushi roller may be used. Place a layer of sushi rice onto the seaweed wrap, gently pressing flat.
Place a thin slice of sushi quality salmon onto the rice, or dice the salmon and place on top.
Spread the strips of cucumber onto the salmon. Top with a sprinkle of shallots.
Roll and slice the sushi. Serve with soy sauce and wasabi
As an option, you may spread a thin layer of wasabi into the center of the roll while making it.
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
Tuna and broccoli stir-fry
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 400g broccoli stalks
- 1 tablespoon ginger, peeled and finely chopped
- 3 garlic cloves, smashed and chopped
- 1 medium onion, sliced
- 2x 185g tin tuna or one large, drained
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- Juice of one lime (lemon is fine also)
Method
Heat a wok to high. Add oil to wok, heat and then add onion and ginger. Stir to combine.
Add garlic and cook for 1 minute.
Add broccoli, stir to combine then add lime juice and fish sauce. Cover with a lid to steam for 5 minutes. Stir occasionally.
Add tuna, stir to combine then cover to heat through for 1-2 minutes.
Finish with the oyster sauce and 1 tablespoon of water tossed through.
Serve on top of rice.
Notes
- This is a very fast recipe. If you are serving with rice, cook it first and rest it for 5-10 minutes while you cook the stir-fry.
- I always serve this with some type of chilli sauce. My husband and eldest son prefer sweet chilli while I go for the sambal every time.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Honey Soy Chicken Noodle Stir Fry
Serves:
Serves 4
Ingredients
- 500g chicken breast, skin removed, cut into strips
- 1/4 cup soy sauce
- 2 tblsp honey
- 2 tspn minced garlic
- 2 medium carrots cut into strips
- 1 onion cut into thin wedges
- 1/2 red capsicum cut into thin strips.
- 2 x 200g packet udon noodles
- OPTIONAL: canned Chinese corn, bok choy, zucchini, green beans
Method
Combine chicken, honey and soy, marinate for 5 mins.
Drain chicken but reserve marinade.
Stir fry chicken in batches until just cooked through.
Remove from pan and set aside.
Add vegetables and lightly cook, then return chicken to pan, add marinade and noodles.
Toss until marinade is well heated through.
Add a little water if noodles stick.
Serving Suggestions
Note
Banana fritters
Serves:
Prep time:
Cook time:
Ingredients
- 6 bananas
- 1 cup plain flour (for batter)
- 2 tsp baking powder
- 1 1/4 cups cold water
- Vegetable oil for deep frying
- 1/2 cup plain flour (for dusting)
- Maple syrup for serving
Method
Sift flour and baking powder into a bowl and whisk in water until batter is lump free.
Leave to stand for 10 minutes.
Halve bananas and dust in plain flour.
Using a fork, dip them in batter to coat and use a 2nd fork to drop them into the hot oil. Fry until golden brown. (2-3 minutes)
Drain on paper towel and dust with a little icing sugar.
Serve with maple syrup and ice-cream.
Related dessert recipes
Serving Suggestions
Note
- This is such a simple recipe and turns out delicious. It's also super- cheap, so when things are tight banana fritters will make you feel like royalty!
- Don't forget to let the batter stand. It gives the baking powder time to do its thing.
- Be careful when they come out of the fryer. The centres are very, very hot.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Lolly slice
Serves:
Ingredients for lolly slice (or lolly cake)
- 1 cup desiccated coconut
- 1 pkt plain biscuits
- half a cup sultanas
- 2 cup mini marshmallows
- 1 cup malteasers
- 3 tablespoons Milo
- 395g tin condensed milk
Method
Tear off two 50 cm pieces of foil, spray with cooking spray and sprinkle each with a light layer of coconut then put to one side.
In a large bowl crush the biscuits. Add remaining ingredients (except coconut) and stir with a wooden spoon until very well combined.
Split mixture in half and place one half of the mixture on the foil in a log shape.
Push mixture together as tightly as you can and repeat with remaining mixture and foil.
When you have two logs, sprinkle the remaining coconut over both and wrap up tightly in foil. Twist the ends shut and refrigerate for at least 5 hours until firm.
Cut off slices as you need them and store in the fridge.
Notes
- I remember making a slice very similar to this then I was 13 and I think I ate most of it before rolling- my boys do the same!
- If you cant find mini marshmallows, cut large ones in half – they will work just as well.
- You can also add 100g of melted butter for a firmer roll but I was thinking of my waistline as I usually eat way too much of this particular slice!
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
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.
Sausage rolls
Serves:
Ingredients
- 1 kg sausage mince
- 6 sheets of puff pastry
- 1 packet of Continental Chicken Noodle Soup Mix
- 1 egg, lightly beaten (for brushing pastry)
Method
Mix the mince and soup mix together.
Place a long ‘sausage like’ amount down the centre of 1/2 a sheet of pastry.
Roll into a sausage roll and press pastry edges together. Cut into desired lengths.
Place on oven tray and brush pastry with egg. Bake at 220C until pastry is crispy.
Note. You can make any size or style of sausage roll. This recipe is also great as pinwheels!
Serving Suggestions
Note
No bake raspberry rice rectangles
Serves:
Ingredients
- 280g raspberry and vanilla marshmallows
- 75g butter or margarine
- 4 1/2 cups rice bubbles
- 1 cup rolled oats
- 1/2 cup dessicated or shredded coconut
- 1 cup dried raspberries (you can get these from fruit markets/deli or healthfood shops)
Method
In a saucepan, melt the butter and marshmallows together over medium heat. Stir and take off the heat once melted.
In a large mixing bowl, combine the remaining dry ingredients.
Prepare a baking dish with aluminum foil, ensuring all sides are covered with some overhang to fold over the top.
Stir in the marshmallow and butter mix into the dry ingredients and stir quickly to combine (it gets a little sticky so be nearby a sink to wash your hands if necessary. Working with wet hands does help!).
Press the mixture into the baking dish, make sure it’s compacted by pushing down into the corners with wet hands.
Cover the top of the baking dish with the overhang of the aluminium foil lining or extra foil and transfer to the refrigerator for 2 hours.
Take out of fridge and lift out by the aluminum foil.
Peel off the aluminium foil and cut into rectangles with a bread knife (this ensures a cleaner cut).
Store in an airtight container away from direct light for 3-4 days.
Notes:
- Great as a nut-free lunchbox treat!
- The rectangles can be stacked to make a wall for a humpty dumpty or a tower with flags for a party cake and a great alternative for people with gluten allergies.
- Shape into Patty Pans if you wish for an alternative to cup cakes.
- Mould into Easter egg moulds for chocolate free Easter eggs.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand
Serving Suggestions
Note
White chocolate raspberries
Ingredients
- 1 punnet raspberries
- 100g white chocolate melts
- resealable bag
Method
Step 1. In a glass bowl, heat the chocolate for 30 seconds and then stir until entirely melted. You may need 10 seconds more if the weather is cool.
Step 2. Pour the chocolate into a small resealable bag. Close the seal.
Step 3. Set outåÊ small serving dish, that will enable the berries to stand up when all put in together. Place all berries into the serving dish with the open side up. Snip a tiny corner off the bag.
Step 4. Fill each raspberries with warm chocolate. Serve.
Serving Suggestions
Note
- You can refrigerate these for later but I ate them warm and they were delicious.
- These would be great served with petit fours at a dinner party or you could use them to top cakes or cupcakes.
- This recipe was created by Jennifer Cheung for Kidspot, New ZealandÛªs best recipe finder.
Simple beef and vegetable casserole
Serves:
Ingredients
- 4 tbsp vegetable oil
- 1kg chuck steak ,cubed
- 3 tbsp plain flour
- 4 carrots,cut into chunks
- 4 ribs celery. sliced
- 1 brown onions, sliced
- 12 cloves garlic whole
- 1 large parsnip, cut into chunks
- 1 swede, diced
- 2 tins diced tomatoes (400g)
- 3 cups water
- 2 tbsp powdered beef stock.
- 1tsp dried thyme
- 1 tsp dried oregano
Method
Toss cubed steak in seasoned flour to coat. Heat oil in a pan and brown in a few batches until golden. Set aside.
Add all vegetables to the pan except for tomatoes and fry until lightly browned. Add tomatoes stock and water and de-glaze the pan.
Add meat back into the mix with thyme and oregano.
Place in a slow cooker for 3 hrs on high or 7 -8 hrs on low. Or alternately place in a pre-heated conventional oven for 1 hr 40 mins at 180°C.
Notes
- This is great served with mashed potatoes and blanched green beans sauted in garlic and olive oil.
- You can add any herbs you like to adjust the flavours of the casserole.
- De-glazing the pan involves getting all the little burnt flavourful bits off the bottom of the pan so they can add to your casserole’s flavours.
- Don’t be scared by the whole garlic cloves. They take on a very mellow flavour when cooked for long periods.
- This Simple beef and vegetable casserole was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Raspberry Surprise Muffins
Serves:
Ingredients
Gluten-free (see note), nut free
Makes 12
- 2 cups self raising flour (or gluten-free flour)
- ½ cup caster sugar
- 1/3 cup (80mL) oil
- 1 cup milk
- 2 eggs
- 1 cup raspberries, fresh or frozen
- 12 squares good-quality dark chocolate
Method
Preheat oven to 180°C. Grease muffin trays or place paper cases in muffin tray.
Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (up to 11/3 cup) and eggs, and whisk to combine.
Pour liquid into dry ingredients and mix until just combined (I use my fabulous red Kitchen Aid mixer for this). Carefully stir in raspberries.
Spoon mixture into paper cases and push a square of chocolate into the top of each muffin.
Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes:
- You don’t need to push the chocolate all the way in, the cake rises around it.
- I usually have to make raspberry-free muffins for Number One son.
- Spoon out enough batter for a few plain boring ones before stirring in the raspberries.
- I often substitute the raspberries with banana (and he doesn’t know!)
- Make muffins gluten free by using gluten free plain flour and 4 teaspoons gluten-free baking powder.
Serving Suggestions
Note
