Allergen: Contains Soy

Chicken san choy bau

Chicken san choy bau

Serves:

Ingredients

  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 4 spring onions, finely sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 cup bean sprouts
  • ½ cup fresh coriander leaves, chopped
  • 1 iceberg lettuce

Method

Prepare the lettuce by cutting out the stem and pulling off leaves. The outer ones are too big and soft, keep for a salad; use the lettuce cups closer to the heart of the lettuce. Wash gently and use a lettuce spinner to dry. You will need 2-3 cups per person.

Heat peanut oil in a hot frying pan and brown the chicken mince. Add fish sauce, soy sauce and lemon juice, cook for one minute.

Remove from heat and stir through bean sprouts and coriander leaves.

Spoon chicken mixture into lettuce cups and serve immediately.

Alternatively, if you don’t mind spillage, serve the chicken mixture in a large bowl on the centre of the table and let everyone fill their own lettuce cups.

Notes:

  • Finely chopped water chestnuts also add a nice crunch to this dish.
  • Fish sauce is, well, smelly like fish, but adds the lovely flavour to san choy bau and other Thai dressings. Wrinkle your nose and persist!

 

Recipe created by Melissa Hughes for Kidspot.

 

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Yoghurt chocolate bananamisu

Yoghurt chocolate bananamisu

Serves:

No cooking, no baking! A scrummy cheat’s dessert that is so delish, no one will ever know you took so many shortcuts. You must try this yoghurt chocolate bananamisu asap – we’re not sure who will love it more; you or the kids! Creamy, crunchy AND fruity. Yum!

Serving Suggestions

Note

This recipe is sponsored by The Collective. See their full product range here.

  • Try using fresh fruit instead of frozen fruit – apple or pears will be as delicious as the berries.
  • This recipe was created by Sneh Roy for Kidspot, New Zealand’s best recipe finder. You can follow Sneh at Cook Republic.

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Split pea and vegetable soup

Split pea and vegetable soup

Serves:

Ingredients

  • 1 large brown onion, diced
  • 2 carrots, diced
  • 3 stalks celery, sliced
  • 1 swede, diced
  • 1 parsnip, diced
  • 2 cups yellow split peas, rinsed
  • 2 tbsp vegetable stock powder
  • 6 cups water

Method

Place all ingredients in a large saucepan or stockpot with 6 cups water over high heat. Bring to the boil.

Reduce the heat and simmer for 1½ hours. Stir every 15 mins to ensure the split peas do not burn on the bottom of the saucepan.

Season with salt and pepper to taste.

Notes:

  • If you like your soup thick and hearty then this is for you. It is especially good for meat-free Mondays.
  • These vegetables are the exact combination you’ll find as readymade soup packs at many greengrocers.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related soup recipes

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Banana bread cake pops

Serves: Makes 30 – 40 cake pops depending on size of cookie cutter

Ingredients

  • 125g coconut oil
  • 1/2 cup (115g) raw caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup (150g) wholemeal self-raising flour
  • 2 tbsp cocoa

To make the cake pops

  • Round cookie or scone cutter, 3-4mm in diameter
  • 200g milk or dark cooking chocolate
  • 1 cup rainbow sprinkles
  • 40 cake pop sticks (these are readily available online or from cooking stores)

Method

Preheat oven to 180C (160C fan-forced). Grease and line a 23cm loaf tin with baking paper and set aside.

Using an electric beater, cream coconut oil and sugar together until pale and well combined. Then beat in eggs one at a time.

Add vanilla extract and mashed bananas and beat through well.

Fold in the flour and then transfer batter into the loaf tin, but reserve about one fifth of the batter.

Mix the cocoa through this reserved batter, then dollop it on top of the batter in the loaf tin. Use a knife to gently swirl the cocoa batter through the plain batter. 3-4 long swirling motions will be sufficient. This will create a marble effect once cooked.

Bake for 45 minutes or until cooked through. Wait 5 minutes, then turn the cake out onto a wire rack. Set aside to cool for 15 minutes and then wrap the cake in a tea towel and pop into the fridge to chill for 30 minutes or until cold to the touch. Chilling the cake makes it easier to cut.

Line a large cookie tray with baking paper and set aside.

Remove the cake from the fridge, gently trim all of the edges, then carefully slice lengthways into 4 long equal slices. Using the cookie cutter, gently press as many round discs as you can out of all 4 lengths of banana bread. Set aside.

Break the chocolate into squares and place in a microwave safe bowl, heat gently in 30 second intervals, stirring each time, until chocolate is melted and smooth. Set aside to thicken slightly for 2-3 minutes.

Place the spinkles in a separate bowl.

Gently insert a popsicle stick into each disc and dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip.

Then roll each chocolate covered disc into sprinkles to coat and transfer to the lined cookie tray.

Refrigerate for 1 hour or until chocolate is set.

Notes

  • You can use smarties or dessicated coconut to decorate these cake pops, if you prefer.
  • Use an old egg carton to create a cool cake pop stand. Simply turn the carton upside down and use a cake skewer to pierce holes in the carton. Then poke your cake pops through the holes and display with pride!
  • For added wow-factor, individually wrap each cake pop in cellophane and tie with a curling ribbon.
  • This recipe was create by Katie Rainbird for Kidspot. You can follow Katie at Katie180.

Whacky cake

Whacky cake

Ingredients

Cake

  • 1 å_ cups plain flour
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • å_ tsp salt
  • 1 cup white sugar
  • 1 å_ tsp vanilla extract
  • 1 tbsp vinegar
  • 5 tbsp vegetable oil
  • 1 cup warm water

Frosting

  • 125g butter or margarine
  • 3 tbsp cocoa powder
  • 2 cups icing sugar
  • 1/4 cup milk

 

Method

Preheat oven to 160’C.

Sift all dry ingredients into the bottom of an ungreased springform pan. Mix well.

Make three holes in the dry ingredients and add vanilla in one, oil in another and vinegar in the last one.

Pour warm water over the top of all the ingredients and with a spatula, stir all ingredients together well. Ensure the bottom surface and sides of tin are well scraped.

Place in oven for 45-50 minutes. Insert a skewer in the centre of the cake – if it comes out clean it is cooked all the way through.

Remove from oven and cool completely before icing. Remove springform side and ice and then serve from the springform base.

To make the icing, cream the butter and icing sugar together by beating with electric mixer on high speed. It should become smooth and aerated. Add vanilla and cocoa and mix again. Lastly add milk little by little until it has achieved a light, fluffy consistency.

Spread on cake with a knife.

Notes:

  • If you aren’t a fan of washing up, this recipe is for you! It is also perfect for last minute entertaining!
  • No eggs are used in this recipe, which is perfect for those who suffer egg allergies.
  • If you substitute the milk in the frosting for soy or rice milk, and the butter for soy margarine, this recipe can be easily adapted for those with dairy and lactose allergies also.

 

This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Passionfruit slice

Passionfruit slice

Serves:

 

Ingredients

  • 1/2 cup sweetened condensed milk
  • 125 g unsalted Butter (melted)
  • 250 g packet milk arrowroot biscuits (crushed)
  • 1 tsp lemon zest
  • 1 cup desiccated coconut

Icing

  • 2 cup Icing sugar (sifted)
  • 2 passionfruit (pulp)
  • 15g unsalted Butter (softened)

Method

Stir the condensed milk and melted butter in a medium bowl until mixed together well. In a separate large bowl, use a big wooden spoon to mix the crushed biscuits, lemon zest and coconut. Carefully pour in the butter and condensed milk, and stir well until everything is mixed together.

Line a 28x18cm tin with baking paper, and then use your hands to press the mixture into the tin. Transfer into the refrigerator to chill for 1 hour.

To make the passion fruit icing, use a wooden spoon to combine the icing sugar, passion fruit and butter in a medium bowl. Mix well until smooth and creamy. Pour the icing over the chilled slice and return to the fridge for 30 minutes.

While you wait for the slice to set, be sure to lick any icing that is left on the spoon! Once set, cut into squares.

Related slice recipes:

Serving Suggestions

Note

  • You can keep the slice in an airtight container in the fridge for up to four days.
  • If fresh passionfruit isn’t available, use canned passionfruit pulp instead.
  • This slice can be made and frozen – great to pre-prepare for a kid’s birthday party.

Caprese pizza

Caprese pizza

Serves:

Ingredients

  • 2 pizza bases
  • 1 cup pizza sauce
  • 200g mozzarella cheese, sliced
  • 2 fresh tomatoes, sliced
  • 1 cup basil leaves

Method

Preheat oven to 220°C (200°C fan-forced). Spray 2 pizza trays with canola spray and lay the pizza bases on the trays.

Spread pizza sauce over each base and divide the cheese slices between them.

Arrange sliced tomatoes on top and place in the oven for 10-15 minutes or until the mozzarella cheese is melted.

Scatter basil leaves over the top of pizzas and serve.

Related pizza recipes

Serving Suggestions

Note

  • I used super thin pizza bases for this recipe.
  • A nice variation is to drizzle some good quality olive oil over the top of this pizza and a good grind of black pepper and sea salt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Portuguese chicken burgers

Portuguese chicken burgers

Serves:

Ingredients

  • 600g chicken thigh fillets
  • 5 burger buns or 1 loaf of Turkish bread, sliced and toasted
  • 3 cups lettuce, shredded
  • 2 large tomatoes, sliced


Chicken marinade

  • 1/4 finely diced onion
  • 1 garlic clove
  • 1 and a half  tsp paprika
  • 1 tsp dried or fresh oregano
  • 3 cardamom pods
  • 1/4 tsp piri piri spice mix
  • 1 tbsp olive oil
  • 1 tbsp lemon juice


Mayonnaise

  • 1/3 cup mayonnaise
  • 2 tbsp sweet chilli sauce

 

Method

Mix all marinade ingredient together with a mortar and pestle until they becomes a paste (about 3 minutes).

Pound the chicken fillets as flat as you can with a mallet or similar.

Brush on marinade and refrigerate for 30 mins – 1 hour.

Fry chicken in frying pan or on griddle/BBQ until cooked but not too brown.

Combine mayonnaise ingredients in a small bowl.

Toast and butter the buns or turkish bread, add chicken, mayonnaise, tomato and lettuce and serve.

Notes

  • These are sooooo good. Really!
  • These Portuguese chicken burgers might be a bit spicy for little kids but you could cut down on the spices to make them more acceptable.
  • These burgers are not only a wonderful, easy, tasty meal but the chicken fillets would even be fantastic chopped up in a salad, or just as is on your BBQ.
  • You can use paprika in place of piri piri spice mix if you can’t find piri piri.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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Bouncing balls birthday cake

Bouncing balls birthday cake

Serves:

30

Ingredients

  • 4 chocolate cake packet mixes (or equivalent cake recipe of choice to fill two 28cm x 23cm rectangular cake tin)
  • 2 cups desiccated coconut
  • green food colouring
  • black licorice strips
  • 3 bags of chocolate sports balls (availableåÊat the London Lolly Shop)
  • craft wire
  • 28cm x 23cm rectangular cake tin

Icing

  • Meadow Lea or 200g unsalted butter, softened
  • å_ cup full cream milk
  • 1 tablespoon vanilla extract
  • 8 cups sifted icing sugar

Chocolate Butter

  • 300g dark chocolate, chopped
  • 250g unsalted butter

Method

Preheat oven according to packet mix instructions. This cake needs to be baked in two batches. Prepare two of the packet cakes according to instructions and pour into lined tin. Bake according to instructions. Cool completely on a wire rack.

Repeat with remaining two packet cakes.

Level each cake with a knife. Place one cake on cake board and spread liberally with chocolate butter. Flip the second cake upside down and place on top of the first cake so that the cakeåÕs bottom is now the nice smooth top and place on top of the first cake.

Chocolate butter

Place chocolate and butter in a microwave proof bowl. Heat at medium power for 30 second intervals, stirring between each interval. Repeat until melted.

Cool to room temperature and then it is ready to use.

Buttercream Icing

Cream butter for 1-2 minutes. Add the milk, vanilla and half of the icing sugar. Beat for approximately 3 minutes. Add the remaining icing sugar and beat for another 3 minutes. The icing is ready to use straight away.

Ice the entire cake with butter cream.

It is difficult to make the edges clean on a rectangular cake but this can be hidden with the licorice.

Decorations

Measure the height of your cake and cut the licorice to the same length as the height of your cake. The easiest way to do this is to lay your ruler on a cutting board and unroll the licorice next to it. Use a sharp knife to cut. Place the licorice on the sides of the cake leaving a space of approximately 2cm between each piece. Start at a corner.

To colour the coconut green, put the coconut into a bowl together with 4-5 drops of green food colouring. Wet your hands and shake until almost dry. Mix the coconut with your hands until the colour is evenly distributed.

Sprinkle the coconut over the top of the cake. Lightly press the coconut into the cake so that it sticks.

Cut the craft wire to various sizes and poke into the chocolate balls. The wire should be sharp enough to pierce through the chocolate. Poke each wired ball into the cake starting in the middle and working towards the outside. Bend the wire where desired.

Notes:

  • If you decide not to use packet mix, ensure you use a dense cake recipe like a mud cake as this will support the weight of the chocolate without tearing the top of the cake.
  • Ensure your craft wire is strong enough to hold the chocolate. I used guage 20 wire (but you could use slightly less).
  • This recipe was created by Katherine Petric for Kidspot, New Zealand’s best recipe finder.

 

Honey ginger prawns

Honey ginger prawns

Serves:

Serves 4

Ingredients

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

Method

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

Find more seafood recipes

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Note

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

Grape caterpillars

Grape caterpillars

Serves:

Ingredients

  • 300g green grapes
  • short wooden skewers
  • 1 x 50g tube writing fudge, white chocolate
  • mini milk choc bits

Method

Step 1. Remove grapes from stalks, wash, dry well and slice in half.

Step 2. Thread grapes onto skewers, alternating the halves to re-form the grapes.

Step 3. Trim points from skewers with scissors.

Step 4. Dot writing icing onto the back of the coated chocolate chips and place as eyes on each caterpillar.

 

 

 

 

Notes:

  • To serve these for parties, you can lay them on a bed of lettuce.
  • Make sure you trim off the sharp tips of the skewers. Especially if serving these to small children.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
  • For children it is best to slice grapes in half to avoid choking.

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Ballerina marshmallow pops

Ballerina marshmallow pops

Serves:

 

Ingredients

  • 12 marshmallows
  • 12 mini patty pans
  • 1/4 cup icing
  • 3 tbsp pink sugar crystals

You will also need:

  • 1 florist block
  • wrapping paper (for the block)
  • sticky tape
  • 12 x 15cm skewers

Method

Step 1. Wrap the florist block with the wrapping paper.

Step 2. Place a marshmallow on a cutting board and put a mini patty pan on top (right side up). Then, using the skewer in a quick downward motion, stab them together.

Step 3.Pull the patty pan down the skewer and coat the marshmallow in icing.

Step 4. Roll the marshmallow in sugar crystals and then push the patty pan back up the skewer to meet the marshmallow.

Ballerina pops

Find related pop recipes

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Note

  • I used some ready-made icing I had left in the fridge for this project but you could also use sugar syrup or make your own icing.
  • The pink sugar crystals were in a container of multiple sprinkles. You could also use jelly crystals if you can’t find these.

Happy faces cupcakes

Happy faces cupcakes

Serves:

Ingredients

  • 1/2 cup (125g) butter
  • 3/4 cup (190g) white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbsp cocoa (optional)
  • 1 cup (250ml) milk
  • 2 cups (300g) self-raising flour

Icing and decoration

  • 2 cups (300g) icing sugar
  • 3 tbsp water
  • a few drops food colouring (optional)
  • assorted lollies to make funny faces

Method

Preheat oven to 180°C (160°C fan-forced). Line a cupcake tin with patty pans and set aside.

Using an electric mixer, cream together the butter, sugar and vanilla, adding in the eggs one at a time.

(To make chocolate marble cupcakes, set aside a small amount of the mixture in a small bowl (about 1/3 cup), and mix through a a teaspoon or so of cocoa.)

Add half the milk, and half of the flour and mix with a spoon. Then mix through the remaining milk and flour

Use a soup spoon to drop equal amounts of the mixture into each patty pan. Add a dollop of the cocoa mixture to each patty pan and swirl through with a skewer to create a marble effect.

Bake for 12-15 minutes, or until cakes bounce back when pressed in the centre, and cool on a wire rack.

To decorate the cupcakes wait until the cakes are at room temperature. Sift icing sugar into a bowl and add enough water to make a spreadable paste.

Add a few drops of your chosen food colouring and mix.

Spread the icing over the top of the cupcakes and then decorate with lollies to make funny and happy faces.

Put the cupcakes on a tray and place in fridge for 30 minutes to set. 

Find related cupcake recipes

Serving Suggestions

Note

  • If you don't fancy making large cupcakes, you can always use a greased mini muffin tin instead.
  • Don't add too much food colouring to the icing mixture, because it will be hard to see the decorated faces if the icing is too dark.
  • Use dried fruit and / or nuts to create your happy faces, if you dont want to use lollies.
  • These cupcakes will store well for a few days in an airtight container.
  • This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder.

Oreo bauble cookies

Oreo bauble cookies

Serves:

Ingredients

  • 24 Oreo biscuits
  • 200 g white chocolate
  • green food colouring (liquid)
  • red food colouring (liquid)
  • sprinkles
  • silver cachous

Method

Line a large baking sheet with baking paper, and unwrap the Oreo biscuits. Melt the chocolate either in a microwave, or in a heatproof bowl over simmering water.

Place each Oreo into the chocolate, one by one, covering it completely and then fish it out with a fork, and shake off as much excess as you can. Continue until all the Oreos are covered.

Divide the remaining chocolate between two bowls, and tint one green and the other red. Decorate the cookies to look like Christmas baubles – use the green to make a tree or wreath pattern, and decorate with sprinkles and cachous and the red for other accents.

Place in the fridge to set for at least an hour, and serve.

Find related sweet Christmas recipes

Serving Suggestions

Note

  • These are great to do with kids! Pull out all your decorations and go nuts.
  • Feel free to use dark or milk chocolate in place of white.
  • Small, disposable piping bags are best to use for piping chocolate and can be found in most supermarkets.
  • This recipe was created by Sarah Coates for Kidspot.

Cherry Mars Bar slice

Cherry Mars Bar slice

Serves:

Ingredients

  • 3 Mars Bar 2 packs (72g), chopped
  • 90g butter
  • 1 pkt (100g) glace cherries, halved
  • 3 cups rice bubbles
  • 200g milk chocolate, broken into squares
  • 30g butter extra

Method

Grease and line a slice tray with baking paper.

In a pan over low heat melt Mars Bars and butter until smooth. Do not bring to boil.

Remove pan from heat and pour in rice pops and glace cherries and mix to combine.

Press mixture evenly into slice tray.

Melt chocolate squares in microwave checking and stirring at 30 seconds intervals.

Stir in extra butter and pour over slice mix.

Refrigerate until slice is set.

Notes

  • This is a great recipe for the kids to make but be sure you make two as this disappears fast.
  • To make a white Christmas style slice you can add half green and half red cherries and cover it in a white chocolate layer for that festive touch.
  • This recipe was created by Jennifer Cheung for Kidspot.

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Sticky pork with rice pilaf

Sticky pork with rice pilaf

Serves:

 

Ingredients

  • 500g pork fillet, cut across grain in 5mm slices
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/3 cup slivered almonds
  • 2 cups basmati rice
  • 3 cups (750mL) chicken stock (gluten-free)
  • ¼ cup fresh flat-leaf parsley, chopped

Method

Heat a large heavy-based saucepan or frypan with lid over medium heat. Add oil and onion and cook for 5 minutes or until soft. Add almonds and cook until golden brown. Add rice and stir for 1 minute to heat grains. Pour in stock and bring to the boil, stirring to prevent the rice sticking. Reduce the heat to low, cover and cook for 10-15 minutes until all stock has been absorbed and rice is tender. Keep covered while cooking pork.

Heat a non-stick frypan over medium to high heat. Add hoisin sauce, soy sauce and honey, allow to boil for 2-3 minutes until mixture thickens. Add the pork and cook, stirring, for 5 minutes or until cooked through.

Serve slices of pork on a mound of the rice pilaf. Spoon any leftover sauce over pork.

Notes:

  • This recipe is so delicious. Sticky, sweet, salty tender pork over rice with a surprising crunch here and there.
  • The rice can be cooked in advance and reheated in the microwave.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Meringue Christmas trees

Meringue Christmas trees

Serves:

Makes 50+

Ingredients

  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 cup (220g) caster sugar
  • 1 cup dark chocolate, melted
  • 3-4 candy canes

Method

Step 1. Preheat oven to 120°C (100°C fan-forced). Beat egg whites until soft peaks form. Mix in salt and cream of tartar. With the mixer running, very slowly add sugar a little at a time to form stiff peaks.

Step 2. Place meringue into a piping bag with a large star nozzle attached. Line two large oven trays with baking paper. Begin by piping a large dot approximately the size of a 20 cent coin. Then pipe a smaller dot on top, and a third smaller one to finish. Continue until you have used all the meringue. Bake for 2 to 2 1/2 hours. Turn the oven off and leave the meringues to cool for at least 2 hours.

Step 3. Dip the cooked meringue trees in the melted chocolate and place on a tray lined with baking paper. Allow chocolate to set.

Step 4. Crush candy canes in a food processor or mortar and pestle to form a fine powder. Sprinkle over meringues.

Meringue christmas trees

Find related sweet Christmas recipes

Serving Suggestions

Note

  • Begin this recipe well ahead of time – the meringues cook for a long time at a very low temperature, and they need to be left in the oven to cool.
  • This recipe makes plenty of little trees, so take your time getting your piping technique right.
  • Instead of crushed candy canes, you could use some red coloured sugar, found in the baking aisle of most supermarkets. Grind it into a fine powder in a mortar and pestle.
  • You can make these Christmas ginger joy biscuits and thread them onto string to make an edible decoration.
  • We covered these little chocolate explosion Truffles in cocoa.
  • You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
  • These Christmas crackles are also a fun cooking activity for kids. You can make them in mini cupcake sizes.
  • If you like Rocky road then these Christmas rocky road bites are delicious. Just don't forget they contain nuts so you may need to label them.
  • This Fruit Christmas tree is a healthy alternative to all the indulgence of Christmas. It could be a beautiful, edible centrepiece for your table.
  • You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
  • If you like a round shortbread disc then this Christmas shortbread can be cut into "Petticoat tails".
  • These Orange and cranberry truffles are perfect for the festive season with their zesty orange flavour.
  • These Christmas pudding pops are a delicious bite and perfect for cocktail parties.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

Spring meal plan

As we thaw from the coolness of winter and transition into the freshness of spring, our food preferences also change from the winter warming meals of oven-bakes, soups and stews every night to just a couple of dinners of roasts and casseroles, mixed with spring vegetable stir-fries and lighter fare. It’s easy to take advantage of what the spring bounty has to offer, from veggies  (such as asparagus, beetroot and zucchini) to fruits (such as mangoes, strawberries and oranges). So peel off those winter layers and start enjoying the warmer days. Oh, and give our spring meal plan a try!

 

DAY BREAKFAST LUNCH DINNER SNACKS
Sat Scrambled eggs with basil garlic and tomato are packed full of flavour and make a delicious Saturday breakfast. Grab a chook at shopping today and make Katie’s chicken soup when you get home. It’s easy, nutritious and filling. Get this Roast beef into the oven and make some Duck fat potatoesto go with it. If you want to come home to roast beef you can always use this Slow cooker roast beef recipe. Make these yummy Caramelised pear tarts; double your batch of pears to eat with porridge. Keeps really well in the fridge.
Sun These Bacon and egg cups are perfect for Sunday brunch. Add some nice
sourdough bread for a complete meal.		 Use leftover roast beef to make sandwiches, add a little horseradish for bite. Stir-frying is a fast way to get dinner on the table and this Thai roasted tofu is delicious and easy on the waistline. Make a double batch so you have leftover for lunch tomorrow. This recipe for Bill Granger’s coconut loaf is easy to make on the weekend; slice it up as a mid-week breakfast to go.
Mon Grab a slice of that Coconut loaffrom the weekend. Have a bowl of last night’s stir-fry or make some Gozleme for lunch. They are so easy! Quick chicken casserole is exactly that – quick! Add in lots of spring vegetables to up the nutrition quotient. Pop a batch of these Savoury muffins in the oven while you are cooking dinner so you can grab them to take to work.
Tues In a hurry? Grab a filling Eggflipmeal-in-a-glass for a high protein start to the day. Take a shaker with you for convenience. This Pumpkin, feta and chickpea salad has a fresh orange dressing that is so easy to make. Spring vegetable soup is a great way to take advantage of fresh, in season produce. These Vegemite and cheese scrolls will be a hit with the kids.
Wed If you think that you are too busy to cook, grab a Poached egg with toast in the time it takes you to make the toast. If you have time, a Zucchini slicemakes a tasty lunch. You can also slice it for lunchboxes. Yummy lamb rack is everyone’s favourite and popping this Spring Lamb rack with dukkah yoghurt meal on the table will please the kids and “feed the man meat”. This Orange cakewith orange icing is deliciously light and buttery. Make it up and pop it into the cake tin for morning teas.
Thurs Use some of those tasty Caramelised pears to top your healthy porridge today and get an extra serve of fruit in for the day. Chorizo and sweet potato soup has a great smokey flavour and you can pack some for school or work tomorrow. Spring lamb burgers take advantage of  cheaper lamb in the spring months. This meal will appeal to the whole family. Banana and maple syrup muffins will take care of any brown bananas that you have left over in the bowl at the end of the week.
Fri Boiled eggs with toast soldiers are high in protein and deliver enough energy to get you to lunch. Grab some leftover Zucchini bake or maybe indulge in  Chinese chicken and sweet corn soup. Way better than takeaway! By Friday night the family is tired so a French omelette can save the day. Add in your favourite fillings such as tomatoes and mushrooms or chopped ham. It FRIDAY, yay! So you can be a little naughty. Indulge in a Snickers hot fudge sundae and enjoy.

 

Lucy’s meatloaf

Lucy’s meatloaf

Serves:

 

Ingredients

  • 1 tbsp butter
  • 1 clove garlic
  • 1 onion, chopped
  • 1 carrot, peeled and grated
  • 1 zucchinni, grated
  • 100g (approx. 2 cups) mushrooms, sliced
  • 300g beef mince
  • 200g pork mince
  • 1/3 cup tomato sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • ½ cup parmesan cheese, finely grated
  • ¼ cup fresh parsley, chopped
  • ½ cup milk
  • ½ cup breadcrumbs
  • salt and pepper to taste

Method

Preheat oven to 180°C. Bring a frying pan to low-medium heat, and add the butter. Gently sauté the garlic and onion for 2 minutes, until translucent.

Add the remaining vegetables and continue to sauté until soft, about 5 minutes. Remove from heat and set aside to cool completely.

In a large mixing bowl, using your hands to mix together the cooled vegetables and the remaining ingredients until all mixed together thoroughly. Place the mixture into an ungreased loaf pan and bake for 45 minutes.

After 45 minutes, remove loaf from oven, carefully drain out the juices and turn onto a baking sheet.

Place back into the oven and cook for a further ten minutes until the outside is turning golden.

Serve sliced meatloaf over mashed potatoes.

 

Notes:

  • This is based on my mum’s recipe and is really fluffy and delicious.
  • You don’t have to use the combination of beef and pork mince – if you prefer, all beef mince works just as well (I prefer it this way as the pork is a bit too sausage-y for my taste!).
  • You don’t need to use a loaf pan for this; you could place the meat mixture onto a baking sheet or into a glass baking dish and form it into a loaf shape using your hands.

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

Serving Suggestions

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Sausages with spiralli

Sausages with spiralli

Serves:

 

Ingredients

  • 500g beef sausages (plain or flavoured)
  • 2 tablespoons olive oil
  • 1 spanish onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 piece broccoli (about 200g), cut into florets
  • 1 red chilli, seeds removed, finely chopped (optional)
  • 250g spiralli pasta
  • 100g tomato pesto
  • 2 tablespoons chopped fresh flat-leaf parsley
  • freshly grated parmesan cheese, to serve

Method

Heat a large non-stick frypan and cook sausages over medium heat.

Remove to a plate.

Heat oil in pan and cook onion until soft, add garlic and cook for another minute.

Add broccoli and chilli (if using) to pan and cook for about 5 minutes until bright green and just tender.

Slice sausages, add to pan and heat through.

Meanwhile, cook the pasta in a large pot of water following packet directions or until al dente.

Drain pasta, stir in tomato pesto, then sausage mixture.

Serve with parmesan.

Notes:

  • This is a great quick and tasty pasta recipe.
  • Ticks the meat, veg and carb boxes!
  • I use gluten-free sausages and pasta to make this meal gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Teriyaki salmon with sesame greens

Teriyaki salmon with sesame greens

Serves:

Serves 4

Ingredients

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

Method

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

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

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

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

Find more fish recipes

Serving Suggestions

Note

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

Tombstone cupcakes

Want a spooky cupcake to liven up your Halloween table? These Tombstone cupcakes are easy-peasy and quick to make.

Serves:

Makes 12.

Ingredients:

  • 1/2 cup (125g) butter, room temp
  • 3/4 cup (170g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1/2 cup (125ml) milk
  • 1 1/2 cups (225g) self-raising flour

To decorate:

  • Chocolate icing
  • Milo
  • White writing icing
  • Chocolate Thins
  • Plastic skeleton arms (from discount shop)

Method:

Preheat oven to 180å¡C (160å¡C fan-forced).

Using an electric mixer, cream the butter, sugar and vanilla essence. Add eggs one at a time, beating well after each one. Add milk and self-raising flour. Mix until just combined.

Spoon into patty cases and bake for 12-15 minutes, or until golden. Cool on wire racks.

Ice cupcakes with chocolate icing, sprinkle with Milo. Write R.I.P in white writing icing on the Chocolate Thins. Insert Chocolate Thins carefully into the cupcakes (you may need to make a slit with a sharp knife to make it easier to insert the Thins).

Cut plastic arms from skeletons and insert into the cupcakes.

  • If you are really in a hurry you can cheat and buy store-bought icing.
  • This recipe was created by Alana House for Kidspot Australia and has been adapted for Kidspot New Zealand.

Hot dog and eggwiches

Hot dog and eggwiches

Serves:

 

Ingredients

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

Method

A creative hot breakfast that the kids will adore!

In a pan, lightly brown hot dogs in butter.

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

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

Place on buns and serve.

 

Find more:

Serving Suggestions

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Baked sausages and butterbeans

Baked sausages and butterbeans

Serves:

Ingredients

  • 1 brown onion, sliced
  • 6 large pork and fennel sausages
  • 2 capsicums, sliced
  • 2 x tins (400g) butterbeans, drained
  • 2 garlic cloves, thinly sliced
  • 2 tbsp thyme leaves
  • 1 x tin (400g) chopped tomatoes
  • parsley, to serve

Method

Preheat the oven to 180°C or 160 fan-forced. Place the onions, sausages and capsicums in a non-stick roasting tray and then put it in the oven for 20 minutes.

Remove the sausages from the pan and toss through butterbeans, garlic, thyme and tomatoes plus 3/4 cup of hot water (more if the mixture looks at all dry). Return sausages to the top of the mixture, cover with foil and pop the tray back into the oven for another 20 minutes.

Remove foil and cook for a final 10 minutes. Sprinkle with parsley and serve.

Find related sausage recipes

Serving Suggestions

Note

  • The result is a homely dish that tastes amazing and needs only a simple salad, a chunk of good parmesan cheese and some nice bread for everyone to hack away at.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

Thai style beef salad

Thai style beef salad

Serves:

Ingredients

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

 

Salad dressing

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

Method

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

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

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

Serving Suggestions

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Leftover day rice salad

Leftover day rice salad

Serves:

 

Ingredients

  • 2 large leftover (cooked) sausages
  • 2 cups leftover roast vegetables
  • 2-3 cups cooked rice
  • half a red onion, finely chopped (optional)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh continental parsley, chopped
  • 2 tablespoons fresh basil

Method

Reheat the sausages, vegetables and rice in the microwave. I did each item separately in the container it emerged from the fridge. Combine warmed ingredients in a large bowl, stir through onion, vinegar and parsley. Serve immediately garnished with basil ripped into small pieces. Dinner, done.

Notes:

  • I had intended to make a fish salad (coming next week!), but various dull life events prevented me from going to the shops, so I present you with a simple and tasty leftover dish. See Chargrilled lamb and vegetable salad for the vegies, Honey soy chicken for the rice and add some leftover meat (we had sausages with the Pasta bits). Very little preparation and washing up!
  • Obviously, you can throw all sorts of things into a rice base like this and end up with a tasty, healthy and nutritious meal. And clean a whole heap of leftovers out of the fridge.

Serving Suggestions

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Snowman doughnut sticks

Snowman doughnut sticks

Serves:

Makes 6

Ingredients

  • 18 mini doughnuts
  • 1 cup (150g) icing sugar
  • 1/3 cup vanilla frosting
  • jelly beans, choc chips, lolly straps, to decorate

You will also need:

  • 6 bamboo skewers

Method

Step 1. Dust doughnuts in icing sugar to create a frosted appearance.

Step 2. Thread three doughnuts onto each bamboo skewer.

Step 3. Use frosting to adhere choc chips for eyes, an orange jelly bean for a ‘carrot’ nose, and coloured jelly beans for buttons.

Step 4. Cut lolly straps into short strips. Tie around ‘necks’ to create scarves.

Snowman doughnut sticks

Find more sweet recipes

Serving Suggestions

Note

  • Give these cute snowmen as gifts by placing them head first into a cellophane bag and tying with a ribbon.
  • Mini doughnuts are available from doughnut stores and some supermarkets.
  • Make your own frosting with icing sugar and butter.
  • These Cranberry and pistachio biscotti are a delicious and sophisticated homemade gift.
  • These sweet Christmas gingerbread reindeer are a delicious gift to bake and give.
  • If you like Rocky road then these Christmas rocky road bites are delicious. Just don't forget they contain nuts so you may need to label them.
  • You can make these Christmas chocolate spoons with the kids and enjoy some family time as you decorate them together.
  • Edible glitter berries are the perfect addition to a platter, buffet table or even on the top of your favourite chocolate cake.
  • This Fruit Christmas tree  is a healthy alternative to all the indulgence of Christmas. It could be a beautiful edible centrepiece for your table.
  • These Caramel Christmas apples are a delicious take on candy apples for the festive season.
  • Christmas tree cupcakes are a delicious take-along addition to any party and very easily shared with friends.
  • These Christmas snowflake biscuits are a lovely homemade gift for teachers and friends.
  • Sweet Christmas gingerbread reindeer are a delicious gift to bake and give at Christmas.
  • If you are looking for a simple homemade dessert for kids then this Christmas Yule log is the perfect buffet dessert.
  • This recipe was created for Kidspot, New Zealand's  best recipe finder by Greer Worsley, who blogs at Typically Red.

BBQ pork ribs

These sticky and sweet BBQ pork ribs will have everyone licking their fingers and asking for more. You can cook these in the oven or on the barbecue.

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup barbecue sauce
  • 1/2 cup tomato sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic, crushed
  • 1 tsp Tabasco sauce
  • 3 racks of pork ribs

Method

  1. Combine the olive oil, barbecue sauce, tomato sauce, brown sugar, garlic and Tabasco in a shallow dish or baking tray.
  2. Place pork ribs into the marinade and coat. Cover with cling film and refrigerate for 4-6 hours, preferably overnight.
  3. Heat oven to 220°C fan-forced. Place the ribs onto a wire rack with a tray underneath and bake for 1 hour. You can baste the ribs with the marinade every 15 minutes if you want additional flavour.
  4. If you are cooking these in the barbecue, heat the barbeque with the hood closed and bake on a wire rack in the barbecue until the ribs are browned and cooked through.
  5. You can use the rest of the marinade as a pour-over sauce as long as you bring it to the boil and simmer for 2 minutes. Do NOT use it without heating it as the raw pork has been sitting in it and you will risk contamination.
  6. Serve with salad and baked potatoes.

Serving Suggestions

Note

  • If you don’t like it spicy, or these are for the kids, you can leave out the Tabasco.
  • I like to allot 6-8 ribs per person when I am cooking these.
  • Make sure you have plenty of serviettes when serving – ribs are messy work!
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Vegetarian spring rolls

Vegetarian spring rolls

Serves:

6

Ingredients

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

Method

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

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

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

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

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

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

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

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

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

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

 

Notes:

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

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

 

 

Marinated pork

Marinated pork

Serves:

 

Ingredients

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

Method

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Notes:

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

Serving Suggestions

Note

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Please contact us with new ideas and suggestions on how to make this a reality for you and your family.

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