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.
Find related meatball recipes
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Easy caesar salad
Serves:
Ingredients
- 6 rashers bacon or prosciutto
- 1 cup croutons (see Notes below)
- 1 small cos lettuce
- half a cup shaved parmesan
- 1 tablespoon white vinegar
- 4 eggs
- bought Caesar salad dressing
Method
Heat a non-stick frypan over medium to high heat and fry bacon or prosciutto slices until crisp. Transfer to paper towel to drain, then break into long strips.
Bring a small saucepan of water to the boil, add the vinegar. Turn the heat to low and use a spoon to stir the water until you have a whirlpool. Crack an egg into a small bowl, carefully pour the egg into the centre of the whirlpool and poach for 3 minutes for a soft boiled egg. Transfer the egg to a plate while you cook the remaining eggs.
While poaching eggs, arrange lettuce on a large serving platter or on individual plates. Sprinkle with bacon or prosciutto, croutons and parmesan. Top salad with eggs and drizzle with dressing. Serve immediately.
Notes:
- Homemade croutons are much nicer than bought ones. Thinly slice day old breadstick, Turkish bread or use slices of plain old supermarket bread, spray with olive oil and bake in 180C oven for 15-20 minutes until golden brown and crunchy. Store any (cold) leftovers in an air tight container.
- I used Paul Newmans Caesar dressing, very tasty and profits go to charities. Rest in peace, Paul.
- Add anchovy fillets if your palates can cope with them! Add some slices of cooked chicken breast or schnitzel to bulk up the meal.
- Recipe created by Melissa Hughes for Kidspot.
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Swirly sandwiches
Serves:
Ingredients
- 1 loaf white bread, unsliced
- 60g butter, softened
- Green and blue sprinkles
Method
Slice the crusts off the bread and cut the loaf lengthways into four equal slices.
Flatten each slice with a rolling pin.
Spread with butter and cover with sprinkles.
Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.
Slice each roll into five shells.
Serving Suggestions
Note
- Make the sandwiches the night before or the morning of the party, place on a serving platter, cover with plastic film and refrigerate until needed.
- I used green and purple ‘Twinkles’ and a mix of blue and green sprinkles.
- For the adults I made a plain cream cheese version.
- Recipe created by Melissa Hughes for Kidspot.
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.
Beef kebabs
Serves:
Ingredients
- 500-600g rump steak
- 12-16 bamboo sticks, about 16cm in length (smallish ones)
- Worcestershire sauce
- 2-3 tablespoons olive oil
- fresh rosemary leaves
- 2-3 cloves crushed garlic
- 1 small fresh red chilli
- Dot's Canola Oil Cooking Spray
Method
Trim away any fat around the edge of the steak if needed so you have a lean slab of meat.
Cut the meat into small 2cm cubes for small children or larger-sized cubes for older kids.
Thread onto thin, small bamboo sticks. Snip the sharp end off to prevent any injuries during eating!
Place in a ceramic or glass dish and drizzle with your choice of marinade (see below).
Cover and refrigerate until ready to cook for at least an hour or more. Turn every so often to marinate the meat in the sauce.
Kids’ marinade
For the kids, use an incredibly simple and easy marinade – Worcestershire sauce! It is more fruity than salty, adds a touch of flavour and softens the meat so it’s easy to chew.
Parent’s marinade
In a bowl, mix together olive oil, fresh rosemary leaves, crushed garlic and your diced red chilli (or just grind up some black pepper if you’re not keen on too much spice).
Pour into the bottom of a shallow dish and place the beef skewers in the marinade to soak.
Turn every hour or so to coat the meat. Cover and refrigerate until ready to cook up to a day ahead.
To cook
Cook kebabs on a pre-heated barbecue grill or in a non-stick pan that you’ve sprayed with Dot's Canola Oil Cooking Spray.
Cook for 2-3 minutes, turning once until cooked medium – don’t overcook the meat or it will be tough.
Serve with a rice salad of cooked brown rice mixed with pine nuts, currants and chopped parsley along with a tossed green salad.
Find more beef recipes:
Serving Suggestions
Note
- We recommend Dot's Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
- Remember that the larger the meat cubes, the longer they will take to cook.
- Leave the meat to marinate for up to an hour before cooking. If you prefer, you could even marinate a day ahead.
- This recipe was create by Catherne Saxelby for Kidspot, New Zealand's best recipe finder.
Directions for use for Dot's Canola Oil Cooking Spray:
- Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
- Do not spray product onto naked flame or lighted BBQs.
- Do not spray into gas ovens, even when not lit.
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
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Marshmallow bubble slice
Serves:
Ingredients
- 75g butter
- 1 ½ packages Marshmallow puffs (pink and white)
- 6 cups rice bubbles
Method
Butter a large lamington or slice pan and set aside.
Heat a large, heavy-based saucepan to a medium heat and melt butter.
Add marshmallow puffs and allow them to melt completely until you have a smooth cream. Be sure to stir constantly so the bottom does not burn.
Add rice bubbles quickly and continue to vigorously stir.
Once all ingredients are combined, place the mixture into prepared pan and press down using the back of a clean spoon until even.
Allow to cool and cut into slices. Serve or store in an air-tight container for up to one week.
Notes:
- You can add anything to this slice you like – try chocolate pieces, or dried fruit such as dried cranberries. Gummy bears or ‘Nerds’ are great additions if you’re feeling wild!
- You kids will love making this recipe – just make sure that you are there to help as the melted marshmallows get incredibly hot and will really hurt if it gets onto skin.
- These make cute homemade gifts; wrap each one up using baking paper and tie with lovely ribbon.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder
Serving Suggestions
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Strawberry and ricotta dessert pizza
Serves:
Ingredients
- cooking spray
- 1 pizza base
- 4 tbsp honey
- 250g ricotta cheese
- 14 strawberries, chopped
- extra honey to drizzle
Method
Preheat oven to 240°C conventional (220°C fan-forced).
Lightly oil a 30cm pizza tray with cooking spray.
Place the pizza base on the tray and spread the honey over the base.
Bake for 10-12 minutes or until golden.
Spoon ricotta onto pizza base and scatter strawberries over the whole pizza.
Drizzle a little honey over the ricotta and strawberries.
Slice and serve.
Find more pizza recipes
Serving Suggestions
Note
- I used full-fat ricotta on this pizza but you can use a low-fat version.
- If you can get fresh figs they are a delicious stand-in for strawberries in this recipe.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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. .
Easy pumpkin scones
Serves:
Ingredients
- 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
- half a cup sugar
- half a tsp mixed spice
- 1 egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour
Method
Preheat oven to 225C.
In a bowl, combine butter and sugar with eclectic beater.
Add egg, spice and pumpkin and beat until well combined.
With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.
Flour a cup/mould rim with flour before cutting each out.
Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.
These freeze and reheat well. Serve warm with butter
Notes
- Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
- I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
- This is also a good recipe with those with a dairy intolerance.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Rice cake pizzas
Serves:
Ingredients
- 6 rice cakes
- 6 slices low-fat salami
- 1/2 cup (30g) low-fat cheese, grated
- 3 beans, ends trimmed and cut in half
- 1/2 cup pineapple pieces, drained
- 2 salami sticks
- 2 slices tomato, cut into quarters
Method
Begin with a rice cake and a slice of low-fat salami, then add grated low-fat cheese on top of the salami and grill or microwave until melted.
Here you can be as creative as you please and use whatever is in the fridge. I used a bean for the mouth (capsicum would also work) and pineapple for the nose. With a few slices of salami stick I made eyes and sliced tomatoes for the hair.
Place under the grill for a few more minutes to warm up the toppings and you’re done.
Find more pizza recipes:
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Messy cheese pies
Serves:
Ingredients
- 2 sheets frozen puff pastry
- 4 eggs
- ¼ cup milk
- 1 cup cooked chicken, chopped
- ½ cup corn kernels
- 1 cup grated tasty cheese
Method
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.
Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease).
Divide chicken, corn and cheese between pastry cases. Whisk eggs and milk together in a jug, pour into pastry cases to just below the top.
Bake for 10-15 minutes until golden.
Notes:
- These little quiches are a big hit with my kids because the flaky (messy) pastry appeals to their taste buds and sense of chaos. I like them because you can hide egg, corn and other yellowish vegetables (pureed pumpkin, carrot, yellow zucchini etc)
- I usually freeze some for emergency dining purposes and they also keep well in the fridge for a few days, just reheat in the oven to make sure the pastry is crisp. Awful if microwaved.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Mexican crunch
Serves:
Ingredients
- 500g lean ground beef
- Taco seasoning
- 3/4 cup water
- 1/4 cup sour cream
- 12 cherry tomatoes, cut in half
- 1 cup finely shredded lettuce
- 1cup finely shredded cheese
- 500g packet corn chips, crushed
Method
In a fry pan cook ground beef until brown.
Stir in taco seasoning and 3/4 cup of water. Cover and let simmer until liquid is reduced.
Set out the dishes of prepared ingredients.
Add a serving of crushed corn chips to each person’s bowl and let the kids add the beef, sour cream, tomatoes, lettuce and cheese on top.
Serving Suggestions
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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.
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.
Easy homemade yoghurt
Serves:
Ingredients
- cold tap water
- 1 1/2 cups full-cream milk powder
- 3 tbsp Easiyo Greek yoghurt real base and culture (not the whole sachet)
Method
Step 1. Gather all ingredients and boil the kettle.
Step 2. In the yoghurt making canister, fill to the hallway mark with water. Add the yoghurt starter.
Step 3. Add the milk powder.
Step 4. Place the lid on and shake vigorously until the milk power is dissolved. Remove the lid and fill to the fill line with more water. Screw the lid on tightly and shake again.
Step 5. Fill the Easiyo yoghurt maker to the fill line with boiling water.
Step 6. Place the canister inside and screw on the yoghurt maker lid. Leave for 24 hours. Remove and refrigerate. Keeps for seven days.
Find more breakfast recipes
Serving Suggestions
Note
- Easiyo real base and culture is intended for you to use the entire sachet for a batch of yoghurt but I have discovered that using just 2-3 tablespoons is enough to give you a great yoghurt if you add extra milk powder. This makes it a lot cheaper.
- When you open the base sachet you will need to store the remainder in an airtight container in the refrigerator for further use.
- I purchased my Easiyo yoghurt maker for around $20 but you can also buy an electric yoghurt maker from Kmart for less than $20.
- This yoghurt is unsweetened and if you would like a sweetened yoghurt, you can add 1-2 tablespoons of sugar to the canister when mixing in the milk powder and starter.
- 3 tablespoons from the previous batch of yoghurt is sufficient culture to start your next batch of yoghurt. This works well but sometimes can be inconsistent which is why I use the starter sachet.
- Some people are happy with using yoghurt that has only cultured for 12-14 hours but I make yoghurt after dinner everyday so I can leave mine the full 24 hours. It gives you a thick and creamy consistency that is full of healthy lactobacillus with no added thickeners or preservatives.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Bacon and onion sausage bake
Serves:
Serves 4
Ingredients
- 3 Spanish onions, peeled, cut into wedges
- 150g bacon or speck, thickly diced
- 1 tbsp olive oil
- 2 cloves garlic, sliced
- 8 sage leaves
- 8 good-quality pork sausages
- 2 tsp balsamic vinegar
- 1 1/2 cups (375ml) chicken stock
- 2 tsp honey
Method
Preheat oven to 190°C conventional (170°C fan-forced). Toss onions and bacon in oil and place in a baking pan. Season well and bake for 15 minutes. Remove from oven, add garlic and sage and stir to combine. Place sausages in a single layer on top of onion mixture and return to oven for 25-30 minutes. Turn halfway through to brown evenly.
Once sausages are done, remove to a plate and keep them warm. Place baking pan onto the stove top over medium heat. Add vinegar and stir well to deglaze the pan. After 30 seconds, pour in stock and simmer for 5 minutes. Add honey and combine well. Season if required.
Serve sausages with mashed potatoes and steamed green vegetables, with bacon and onion sauce spooned over the top.
Find related sausage recipes
Serving Suggestions
Note
- I used thick English-style pork sausages here but any good quality sausage would be fine. Thin sausages will require a shorter baking time.
- If you can't find thick-cut bacon, purchase a piece of speck and slice it to your desired thickness.
- Recipe by Greer Worsley, who blogs at Typically Red.
Honey-orange dairy free layer cake recipe
Serves:
Ingredients
- 2½ cups self raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 cup white sugar
- ½ cup honey
- ½ cup (125ml) vegetable oil
- 4 eggs
- Rind and juice of 3 oranges
Method
Preheat oven to 160°C (fan-forced). Grease a large baking pan liberally.
Zest oranges – retain the zest of 1 orange for icing.
Juice the 3 oranges and mix the remaining zest with the juice.
Mix eggs, honey, sugar and vegetable oil in a large bowl.
Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
Using an electric mixer, mix in the flour and orange juice/zest alternately until all combined.
Pour into greased pan.
Bake in oven for 40-50 minutes, checking after the 30 minute mark – use skewer test to affirm when cooked.
Turn out on wire rack and cool completely.
Notes
- I iced this cake with egg white (royal) icing with orange zest. It would be yummy though on its own as a teacake or with a honey glaze.
- The taste of this cake is mellow and warm due to the inclusion of delicious honey.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
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Homemade rice puff slice
Serves:
Makes 16
Ingredients
- 6 cups Rice Bubbles
- 1/2 cup 100s and 1000s
- 1 pkt (250g) marshmallows
- 125g unsalted butter, melted
Method
Grease and line a 16cm x 26cm slice tray. Chop 1 cup of marshmallows and combine in a large bowl with Rice Bubbles and 100s and 1000s.
Place remaining marshmallows with butter in a saucepan and stir over low heat until melted and combined.
Add melted marshmallow mixture to Rice Bubbles and stir until combined. Tip mixture into lined tray and press down with the back of a metal spoon. Refrigerate until set.
Cut into 16 bars. Store in an airtight container in the fridge.
Find more Fridge Baking ideas:
Serving Suggestions
Note
- Variations include using Coco Pops for a chocolatey twist and drizzling with white or milk chocolate for an extra sugar hit.
- I prefer to keep these bars in the fridge as they are a bit crumbly at room temperature.
Halloween ghost cupcakes
Serves:
12 cupcakes
Ingredients
Method
Spread each cupcake with buttercream icing.
Pop one mini meringue kiss on top of each cupcake.
Use the black writing icing to draw a ghostly face onto each meringue.
Find more related Halloween recipes:
Serving Suggestions
Note
- Try and make these cupcakes close to serving time so the meringue kisses stay fresh and crunchy.
- You can buy meringue kisses in the bakery department of the supermarket.
Anzac brownies
Serves:
12
Ingredients
Base
- 1/2 cup quick cooking oats
- 1/2 cup flaked coconut
- 1/2 cup plain flour
- 1/4 tsp bicarbonate soda
- 1/2 cup brown sugar
- 1/3 cup butter, melted
- 20ml (1 tbsp) golden syrup
Brownie
- 60g (1/4 cup) butter
- 115g dark chocolate
- 2 large eggs, at room temperature
- 2/3 cup (160g) caster sugar
- 2.5ml (1/2 tsp) pure vanilla extract
- 3/4 cup plain flour
Method
Step 1. Preheat oven to 180°C conventional (160°C fan-forced). Line a slice tin with baking paper and set aside. In a bowl, combine the oats, coconut, plain flour, bicarbonate soda, butter and golden syrup.
Step 2. Press mixture into the tin and bake for 8-10 minutes. Remove and leave to cool in the pan.
Step 3. Reduce the oven temperature to 160°C conventional (140° C fan-forced). In a pan, melt the butter and chocolate together over a low heat. Remove from heat to and leave to cool. In a bowl whisk together the eggs, sugar and vanilla and then whisk in the chocolate mixture. Fold in flour with a spatula. Pour brownie mixture over Anzac biscuit layer. Return to the oven and bake for 15-20 minutes. Remove from oven and leave to cool entirely before slicing.
Find related Anzac recipes
Serving Suggestions
Note
- Instead of using a pan, you could melt the butter in a cup in the microwave for 1 minute on high, sit the chocolate in it for a minute and then stir.
- The brownie is done when it has a shiny cracked appearance on top.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
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).
Serving Suggestions
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Slow cooker chocolate fudge
Serves:
Ingredients
- 2 x blocks (375g) cooking milk chocolate, broken into pieces
- 1 tin (395g) sweetened condensed milk
- 1 tbsp butter
- 1 pkt (160g) M&M's Mini
Method
Step 1. Gather all ingredients together.
Step 2. Place chocolate, condensed milk and butter into slow cooker on high with the lid off. Stir with a metal or silicon spoon every 15 minutes until melted and turn setting down to low and continue to stir every 15 mins for the remaining time (up to 2 hours).
Step 3. Pour into a lined 20cm x 20 cm square cake tin and smooth over the top.
Step 4. Sprinkle with M&M's Mini and place into the fridge to cool for 1 hour. Cut into squares and serve.
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Serving Suggestions
Note
- This fudge is quite firm and would be softer if you use about a quarter less chocolate.
- Moisture is the enemy of chocolate and will cause it to seize and become lumpy. Make sure you DO NOT use a wooden spoon and DO NOT put the lid on the slow cooker for this recipe.
- You could make this into white chocolate fudge by replacing the milk chocolate with white chocolate.
- If you don't have a slow cooker you could always try Fudge in a bag with the kids for a fun activity.
- Caramel fudge is a deliciously creamy alternative to chocolate fudge.
- Easy chocolate fudge can be wrapped up into tiny bite-sized pieces and given as a gift.
- 2 ingredient chocolate fudge is our most popular fudge and so easy the kids can make it.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Berry fools
Serves:
Ingredients
- 6 strawberries, chopped
- 1 cup vanilla or berry yoghurt
- 8 petite meringues or 1 meringue nest, crushed
- Marshmallows, grated chocolate and extra meringue to decorate
Method
Combine strawberries, yoghurt and crushed meringue in a bowl. Spoon into serving dishes or glasses, top with marshmallows, extra meringue and grated chocolate.
Notes:
- These are so quick to prepare and are a great serve of dairy for after school. Also a fun dessert for the kids to make – the meringues add a lovely crunch.
- It is also a sneaky way to use up abandoned Disney Princess pink yoghurt in the fridge that your macho sons would otherwise not touch!
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Popcorn Chicken Wraps
Serves:
Makes 4 Wraps
Ingredients
- 2 chicken breasts, chopped into 2cm chunks
- flour
- 1 egg, lightly whisked
- 1 cup panko crumbs, in a shallow dish with
- 2 teaspoons taco seasoning
- 4 TipTop Supersoft or Oatilicious wraps
- large handful of shredded lettuce
- 1/2 avocado, sliced into strips
- 2 tablespoons mayonnaise
Method
Dust the chicken pieces with flour and then dip into the egg and then roll in the combined panko crumbs and taco seasoning.
Heat a film of oil in a frying pan over a moderate heat and cook the chicken until golden and crunchy and cooked through. Drain on paper towels.
Spread each wrap with mayonnaise.
Arrange lettuce, chicken and avocado close to one edge of each wrap. Fold in the ends and wrap tightly.
Cut in half to serve.
Find more Tip Top Wrap recipe ideas:
Serving Suggestions
Note
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.
Serving Suggestions
Note
Snickers rocky road
Serves:
Ingredients
- 4 x 60g snickers bars, coarsely chopped
- 1 cup rice bubbles
- 150g chopped marshmallows [or use the small ones whole]
- 1 cup roasted peanuts
- 2tsp oil
- 400g cooking chocolate
Method
Melt chocolate with the oil
Mix other ingredients into melted chocolate
Pour into lamington tray and set in fridge
Cut into fingers and enjoy.
Serving Suggestions
Note
