Flourless chocolate mousse cake
Serves:
Serves 12
Ingredients
- 400g butter
- 400g dark chocolate
- 400g caster sugar
- 12 egg yolks
- 10 egg whites
Method
Preheat oven to 180°C (160°C fan-forced). Grease a round 23cm springform cake tin and line the base and sides with baking paper.
Place butter and chocolate in a bowl and set it on top of a saucepan of simmering water. Stir until melted. Set aside to cool.
Whisk sugar and egg yolks until pale and creamy. In a separate bowl, whisk egg whites to form stiff peaks. Mix melted chocolate mixture into egg yolk mixture, then carefully fold in egg whites.
Pour half the mixture into prepared cake tin. Bake for 25-30 minutes. Allow to cool.
Pour remaining cake mixture on top and refrigerate overnight.
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Serving Suggestions
Note
- Use a large metal spoon to fold egg whites into mixture, ensuring you maintain all of that airy fluffiness.
- Choose the best quality chocolate you can afford, preferably couverture.
- Recipe by Greer Worsley, who blogs at Typically Red.
Homemade Cherry Ripe bars
Serves:
Makes 8 bars
Ingredients
- 200g dried cranberries
- 100g sultanas
- 1 1/4 cups (100g) desiccated coconut
- 200g good quality milk chocolate (not cooking chocolate)
Method
In a blender or food processor, pulse cranberries, sultanas and coconut together until they form a well combined, thick and sticky mixture.
Scrape the mixture out onto a piece of baking paper, then gently press together to form a large disc shape. Cover with another piece of baking paper and use a rolling pin to shape into a rectangle about 10cm wide x 25cm long x 1cm thick (approx). Place in the fridge to harden – this may take up to an hour.
Remove from fridge and place on a large chopping board, then use a sharp knife to halve, then quarter and finally trim the rectangle into 8 even-sized bars.
Melt chocolate in a heat-proof bowl over a saucepan of boiling water, stirriing continuously. Dollop half of the chocolate on top of the bars and use a knife to smear evenly across all of them. Run a butter knife between each bar before putting them back into the fridge so the chocolate sets. This should take 30 minutes.
Once the first coat of chocolate has set, turn the bars upside down, reheat the remaining chocolate and repeat the coating process. Be sure to run the knife between each bar so that they don’t stick together.
Store in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions
Note
- You can also try this recipe with dark chocolate or milk chocolate.
- If you don't like coconut, just leave it out or add some nuts instead.
- Chocoholics will also really enjoy the richness of these amazing Tim Tam brownies.
- This heavenly Toblerone cheesecake does not require baking, making it the perfect summer dessert.
- A little bit naughty but oh so nice! This Mars Bar mud cake is an absolute cinch to make.
- Lovers of chocolate spread will appreciate the magic of this Homemade Nutella. So much tastier than the shop-bought variety!
- Looking for a divine cake for a special occassion? Nothing beats the orange-choc combination in this Jaffa fudge cake.
- Spoil your party guests with a tray of these seriously good Crispy Mars Bar balls. But be warned, one will never be enough!
- For a mouth-watering twist on a traditional cupcake, give these Honeycomb tower cupcakes a go. Sweet AND crunchy.
- These Easy Oreo truffles have just 3 ingredients, but are totally divine. The kids will love them too!
- Bake, ice and serve this Coca-Cola cake in the pan, for a delish afternoon tea treat that will melt in your mouth.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.
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.
Find more recipes for your kids will love:
Serving Suggestions
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.
Arrowroot faces
Serves:
Ingredients
- packet of Arrowroot biscuits
- icing sugar
- colouring
- lollies of any kind
Method
Make up the icing sugar as per the instructions. Seperate into little dishes and add a different colouring into each dish for different coloured icing.
With either a butter knife or the back of a spoon, spread icing over the flat side of the biscuit and then decorate with whatever lollies the kids desire – you can make great faces with jelly beans!
Once the icing sugar has been made, this is so easy for young kids to make on their own and they love creating as many designs or characters as they can.
Serving Suggestions
Note
Eggs in a frame
Serves:
Ingredients
- 1 egg
- 1 piece of bread
- butter/margarine
Method
Cut out the centre of a slice of bread with a biscuit or cookie cutter. Butter bread generously on both sides. In a frying pan, brown bread frames on both sides.
Crack the egg into the centre of the bread and cook slowly for a few minutes then cover the pan until the white starts to set.
Sprinkle lightly with salt. Lift out carefully and serve.
Find more:
Serving Suggestions
Note
Chilli chocolate mousse
Serves:
Ingredients
- 500ml low fat custard
- 400g Vanilla Hazelnut yoghurt
- 1/2 teaspoon optional chilli powder
- 1 cup Chocolate drinking Powder
- 1/2 cup icing sugar
- 3 teaspoons powdered gelatine
- 2 egg whites
- 200g optional mixed fresh berries
- 50g Milk Chocolate, grated
Method
Whisk custard, yogurt, chilli, drinking chocolate and icing sugar in a bowl until combined.
Combine gelatine and 3 tablespoons water in a small saucepan and stir over low heat until gelatine dissolves and liquid is clear.
Remove from heat and allow to cool slightly.
Beat eggwhites in a clean, dry bowl until soft peaks form.
Fold eggwhites and gelatine mixture through chocolate mixture.
Divide between 6 serving glasses and refrigerate until set.
Serve topped with berries, if desired, and chocolate.
Serving Suggestions
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Easy chocolate brownies
Serves:
Ingredients
- 300g butter
- ¾ cup cocoa
- 2 ½ cups brown sugar
- 3 eggs
- 1 ½ cups flour
- 1/4 packet milk choc bits
- 1/4 packet white choc bits
Method
Preheat oven to 180ºC. Line the base of 18cm x 23xcm slice tin with baking paper.
Place butter and cocoa in large bowl and heat in microwave until butter is melted, stir. Add brown sugar and mix well.
Add eggs and flour, – 1 egg and ½ cup flour at a time – making sure to mix after each addition. Add choc bits and combine.
Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto wire rack.
Dust with icing sugar when cool. Nice served warm as a dessert with berries.
Serving Suggestions
Note
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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Serving Suggestions
Note
Family movie night is a great way to get the whole family together and relax at the end of the working week. Find a great movie, gather your loved ones but wait a minute, where are the snacks? You’re going to need supplies my friend and sometimes a bowl of popcorn just won’t cut it!
Super hungry?
If the family’s really hungry you will need something substantial. Nachos with gooey melted cheese is a popular choice. Toasted sandwiches will be a winner and soup with bread is a great winter warmer. Or why not try to make a stir fry and serve it in noodle boxes with disposable chopsticks and don’t forget the home made pizza. The tummy fillers will leave them happy and satisfied.
Sweet savers
The candy bar at your house can be just like the one at the cinema. Make your own choc tops ahead of time by scooping ice cream into sugar cones and dipping in homemade ice magic. Package some honey popcorn in little paper bags and pop them in a basket ready for interval. Get the fixings ready for hot chocolate and throw in some big marshmallows. You can pack disposable cups with mixed lollies (don’t forget the Jaffas) and buy some cans of drink and a packet of straws so the cleanup is easy on you.
Savoury snacks
Some people just don’t have that sweet tooth and they love a savoury or spicy snack for the movies. Make your own crunchy potato chips at home and give them a generous shake of sea salt and balsamic vinegar. Grab a bag of mixed nuts, sprinkle them with Cajun seasoning and roast them in the oven for 10 minutes. A nice cheese plate will serve the more discerning palate and it’s a great match with a glass of wine for Mum and Dad (hello it is Friday night isn’t it?)
Healthy eats
If the order of the day is healthy snacks, you can make special berry smoothies, have air popped popcorn, fruit kebabs and pack a tasty low-fat chicken salad into noodle boxes too. A cute little plate of vegies and individual dipping cups will have the kids sitting still for a while.
Movie night is a great time for your family to relax. With a little planning you can have them looking forward to this special night every week. Family, food and friends all equals fun!
Tip
Movie snacks are all about relaxing. Shared platters tend to have people bobbing up and down all the way through the movie, so opt for single serves instead. Movie night is a great night to get the disposable plates and cutlery out so Mum can just scoop it all up into a garbage bag and the washing up is done.
Waldorf salad
Serves:
4
Ingredients
- 2 red skin apples, cored and diced
- 3 stalks of celery, chopped
- 1 orange, peeled and segmented
- 1/3 cup mayonnaise
- 1/2 cup pecans or walnuts
- 4 iceberg lettuce cups (optional)
Method
Combine the apples, celery, orange segments, mayonnaise and walnuts in a large bowl. Stir to coat all the ingredients in the mayonnaise. Squeeze in some orange juice if you need more dressing.
Spoon into the lettuce cups to serve.
Notes:
- This salad is easy and quick to prepare (just don’t ask Basil Fawlty for one) and you will usually have most of the ingredients lurking about in the cupboard or fridge. A very tasty healthy addition to a BBQ chicken night.
- I often use plain low fat yoghurt instead of mayonnaise.
- Recipe created by Melissa Hughes for Kidspot.
Thai roasted tofu with ginger, basil and chilli vegetables
Serves:
Ingredients
- 500 g firm tofu (soy bean curd), cut into 6 x 1.5cm thick slices
- 3 tbsp soy sauce
- 1 x 3 second spray oil spray
- 2 tsp olive oil
- 2 tbsp fresh ginger, finely grated
- 2 individual fresh garlic, crushed
- 90 g fresh red chilli, (2 whole), deseeded, finely chopped
- 1/2 cup fresh mushrooms, thinly sliced
- 1 medium green capsicum, (red), de-seeded, cut into thin strips
- 1 cup green beans, ends trimmed, cut in half
- 2 tbsp teriyaki sauce
- 2 tbsp water
- 1/4 cup fresh basil, (preferably Thai), shredded
- 2 individual Shallot, raw, peeled, thinly sliced
- 2 cups brown rice, boiled without salt, kept hot
Method
Preheat oven to 220C. Place tofu slices between several layers of paper towel. Press out excess water from tofu.
Line a separate baking tray with baking paper. Cut tofu into cubes. Place on baking tray and toss with soy sauce. Spray tofu with oil and roast in pre-heated oven for 25 minutes, or until golden. Remove from oven and set aside.
Heat oil in a large non-stick frying pan or wok over medium-high heat. Add ginger, garlic and chilli and cook for 1 minute, or until fragrant. Increase heat to high and add mushrooms and cook for 2-3 minutes. Add capsicum and beans and cook, tossing for 5 minutes, or until tender and crisp.
Add teriyaki sauce, water, basil and roasted tofu. Cook to heat through. Sprinkle with shallots and extra basil, and then serve with the brown rice.
Notes:
- Any leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated in the microwave.
- Try introducing some Asian greens to give it an extra boost of goodness. Bok Choy and Chinese broccoli work great here.
- This recipe was written by Weight Watchers for Kidspot.
Serving Suggestions
Note
Fish tacos
Serves:
Ingredients
- 700g fresh fish fillets
- ½ teaspoon turmeric, ground
- 2 tablespoons coriander, stem and leaves, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
Sauce
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon warm water
Condiments
- 1 packet corn taco shells
- 2-3 cups iceberg lettuce, shredded
- 1 tomato, seeds removed and diced
- 1 cup corn kernels, cooked
- 1 cup cucumber, seeds removed and diced
- ¼ cup jalapeno salsa or pickled jalapenos sliced (from a jar)
- ½-1 cup guacamole
Method
Preheat oven to 180 degrees celcius.
Place snapper fillets (it doesn’t matter if the skin on or off) on a large plate. Place turmeric, coriander, garlic and vegetable oil in a blender and combine (or in a small bowl and pound until mixed). Rub all over fillets and let them stand for at least 30 minutes.
Meanwhile, in another small bowl add mayo, lime juice and warm water together, stir to combine and set aside.
Once the snapper fillets have been marinating for at least 30 minutes (but no longer than 12 hours), sear in a frying pan to colour them, then place on an oven tray (or leave in your frying pan if it’s ovenproof) and put in the oven to finish cooking. This will take about 8 minutes if you have the skin on. You could also cook the fish on a BBQ.
Once the fish is cooked, leave to cool slightly and prepare condiment bowls – corn, lettuce, tomato, guacamole and salsa/ jalapenos for the table.
Pop taco shells into oven for five minutes to warm. Flake fish meat from its skin and place in a bowl (or if no skin, flake meat into serving bowl).
Place on the table and begin to make your tacos.
Serving Suggestions
Note
- I snap the taco shells in half when building my tacos and then eat them like an open sandwich as the shells tend to break at an unexpected moment during eating and this way, I can contain the mess!
- You can cook the fish fillets any way you feel comfortable if you are nervous about my method.
- Flaking the meat is quick and easy – just make sure you buy a firm fish like snapper, bream or cod.
- This looks like a bit of work but it really is quick and your kids will love to get involved with the chopping – if allowed of course!
- Grated carrot and beetroot also work well. Make the condiments to suit your family. A great healthy way to eat and the flavour is a winner.
Tuna slice
Ingredients
- 1 large tin tuna, drained
- 1 onion, diced
- 1 cup rice, uncooked
- 1 tin cream of celery soup
- 1 cup cheese, grated
Method
Preheat oven to 180C.
Mix all ingredients together.
Season to taste.
Place in pie dish.
Bake for 25-30 min or until set.
Chicken and corn pie
Serves:
Ingredients
- 1 tablespoon olive oil
- 700g chicken breast, medium diced
- salt and pepper
- 100g butter
- 1 cup leeks, finely chopped
- ½ cup plain flour
- 2 cups milk
- ½ cup cream
- 1 cup corn kernels
- ½ cup chives, cut into 1 cm pieces
- 1 tablespoon lemon juice
- 2 sheets puff pastry, thawed
Method
Preheat oven to 210°C.
Heat a large frying pan on high heat.
Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove from the pan and keep to the side.
In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.
Add flour and stir through to form a thick paste, cook for 1-2 minutes.
Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
Add seared chicken and simmer for about 5 minutes for flavours to combine.
Remove from the heat and stir in chives and lemon juice.
Portion the pie mixture into 6-8 ramekins.
Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.
Notes
- These are great to have in the fridge if you know you have a busy week ahead.
- If you don’t have individual ramekins make one large pie – through, you will need to bake it for about 10 minutes longer.
- As there’s no garlic or onion in these pies, these are perfect for breastfeeding mums!
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Tiny Teddy Santa sleigh
Serves:
Ingredients
- large candy canes
- small (12g) Milky Way bars
- 100g chocolate melts
- Tiny Teddy biscuits, honey flavoured
- Mini M&M's, red only
- pretzels
Method
Step 1. Place chocolate in a glass bowl and melt in the microwave for 1 minute. Stir until melted. Place a layer of baking paper down to sit your sleighs on. Peel plastic off candy canes. Place on the sheet about 3cm apart.
Step 2. Spoon a little melted chocolate on the back of a Milky Way and sit the Milky Way on the candy canes. Adjust the canes so the hooks are standing straight up.
Step 3. Using a sharp knife, cut legs off a Tiny Teddy biscuit. Dab a little melted chocolate on the cut edge.
Step 4.Sit the Tiny Teddy on top of the Milky Way and hold until firmly attached.
Step 5. Dot a little chocolate on a red Mini M&M and stick it on the face of the Tiny Teddy biscuit.
Step 6. Break pretzels so you have 1.5cm sticks and dab a little chocolate on the bottom of each stick and place on Tiny Teddy head as antlers.
Find related Tiny Teddy recipes
Serving Suggestions
Note
- Candy canes become sticky as soon as you expose them to air so I unwrap each one as I go.
- Each element may not stick immediately so you may need to hold them for a second or two so they stay.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Spring rolls
Serves:
Ingredients
- 4 shitake mushrooms, stems removed and thinly slices
- 50g rice vermicelli noodles
- 300g pork mince
- 2 tsp ginger, finely grated
- 2 garlic cloves, crushed
- 1 carrot, peeled and coarsely grated
- 50g chinese cabbage, shredded
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 20 sheets spring roll pastry, just thawed
- 1 egg, lightly whisked
- vegetable oil for deep frying
Cucumber dipping sauce
- 1 cucumber
- 80ml water
- 60ml white vinegar
- 50g caster sugar
- 1 red chilli, optional
Method
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly.
Heat a frying pan over high heat. Add pork mince and cook for five minutes until browned. Break up lumps as the meat cooks.
Add the mushrooms, noodles, ginger, garlic, carrot, cabbage and the sauces. Stir for a couple of minutes until well combined.
Remove from the heat and set aside to cool for 15 minutes.
Place one of the spring roll wrappers on a clean, dry surface. Place one tabelspoon of the pork mixture diagonally across the middle of the pastry sheet, leaving 5 cm clear on each edge.
Brush all the edges with the whisked egg. Tuck the sides of the pastry in and then roll the pastry from front to back, making sure that the end is completely sealed. You should end up with a 10 spring roll.
Continue until you have used all the spring roll wrappers.
Heat enough oil in a saucepan, deep fryer or wok so that there is at least 10cm of oil in the bottom. When the oil is hot, cook the spring rolls in batches for 3 or 4 minutes until golden brown. Remove from the oil and drain on kitchen paper before serving.
To make the cucumber dipping sauce, combine the water, vinegar and suger in a small saucepan. Bring to the boil and stir until the sugar is completely dissolved.
Remove from the heat.
Cut the cucumber down the middle lengthwise. Scoop out the seeds and discard. Dice the cucmber flesh.
Combine the vinegar mixture and the cucumber and leave to cool.
Notes:
- I used Pampas spring roll pastry and they were really easy to use – they are lightly floured so are easy to manoevre.
- I don’t own a deep fryer so use my wok instead. I find the wok is great because it heats the oil really quickly and because it is wide, I can cook quite a large number of spring rolls at the same time.
- You need to make sure the oil is hot enough (a cube of bread should become golden brown in 10 seconds) before you begin cooking – otherwise you’ll end up with very soggy, oily spring rolls.
- Take care that the oil doesn’t become too hot or you will burn your rolls. If you think it is getting too hot, turn off the stove for a minute before turning it back on again. This should be enough to bring the temperature down.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder .
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Serving Suggestions
Note
BBQ ribs
Serves:
Ingredients
- 1 kg pork ribs (American style)
- 1 teaspoon oregano, dried
- 2 tablespoons soy sauce
- half a cup BBQ sauce
- salt and pepper
Method
Place ribs in a large bowl and sprinkle with oregano, then pour over the soy sauce. Mix with your hands to combine then cover and place in the fridge for at least one hour (up to 8 hours is OK).
To cook, preheat oven to 180C, take ribs out of fridge and lay them on a roasting tray and make sure it will fit in the oven.
Pat the meat dry with paper towel to remove excess moisture. Sprinkle with a little salt and pepper then place in the oven for 15 minutes.
After 15 minutes remove the ribs and turn the oven up to 200C. With a basting brush, brush BBQ sauce liberally all over ribs, back and front. When completely covered, place back in the oven and continue cooking for a further 25 minutes.
Remove from oven and let ribs rest for five minutes then cut in between the ribs and serve with lots of paper napkins close at hand!
Notes
- I use a Chinese BBQ sauce but you can use any type – the Chinese version is not as sweet as some of the other brands.
- Ribs taste fantastic on the Weber; they need to be cooked with the lid on if you are doing them on the BBQ. Just follow the same method as above.
- We eat ribs for a family meal. I usually serve them with smashed potatoes and a healthy salad. These are always requested at family events!
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
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
Serving Suggestions
Note
Massaman curry
Serves:
Ingredients
- 1 teaspoon olive oil
- 750g chuck steak or gravy beef
- 1 onion, chopped
- 3-4 tablespoons Massaman curry paste
- 500g sweet potato
- ½ cup evaporated milk
- ½ teaspoon coconut essence
- Dry roasted peanuts and coriander
Method
Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.
In a large frypan, heat oil and then add half the beef and brown well on all sides.
Transfer browned beef to a plate and brown the remaining meat.
Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.
Cook for two minutes.
Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.
Add half a cup of water, bring to the boil, cover and turn the heat to low.
The sauce should be just simmering.
Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.
Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.
Serve curry with steamed rice, garnished with peanuts and coriander.
Notes:
- The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
- If the sauce is runnier than you prefer, combine one tablespoon of cornflour (gluten-free) with two tablespoons of cold water and stir into sauce over heat until it thickens.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Lamb and noodle salad
Serves:
Ingredients
- 3/4 cup CARNATION Light & Creamy Evaporated Milk
- 1 teaspoon coconut essence
- 2 tablespoons reduced-fat peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- olive or canola oil spray
- 300g lamb fillets, trimmed
- 900g fresh thin hokkien noodles
- 150g green beans, cut diagonally
- 1 small red onion, cut into wedges
- 3 stalks celery, cut diagonally
- 400g canned baby corn, drained, spears halved lengthways
Method
Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.
Spray a non-stick frying pan with oil and heat.
Add lamb and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
Meanwhile, place noodles in a large heatproof bowl, cover with boiling water.
Gently separate the strands using a fork and stand for 5 minutes.
Drain well.
Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.
Drain, rinse under cold water and drain well.
Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.
Garnish with flat parsley leaves, if desired.
Serving Suggestions
Note
Easy profiteroles
Serves:
Ingredients
- 12 bought profiteroles
- 1 carton double cream
- 1 bottle chocolate sauce
Method
Slice the profiteroles in half, fill the base with about a teaspoon of cream and then put the top on. Spread some cold chocolate sauce over the top. Amazing dessert in less than 5 minutes!
Profiterole dough recipe
Notes:
- If you store the sauce in the fridge and spread straight on the profiteroles it wont run everywhere. Alternatively, use some Nutella or melt some dark chocolate.
- Recipe created by Melissa Hughes for Kidspot. .
Serving Suggestions
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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!
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.
Serving Suggestions
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