Allergen: Contains Soy

Slow Cooker Chicken Soup

A gorgeous yellow elixir of chicken goodness with all the healing powers that chicken soup can possess.

This super-easy chicken soup is a set-and-forget recipe. You can feed a hungry crowd by just adding more water to the pot.

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Homemade cookies and cream ice cream

Homemade cookies and cream ice cream

Serves:

 

Ingredients

  • 3 egg yolks
  • 400g sweetened condensed milk
  • 2 cups whipped cream
  • 2 tablespoon water
  • 2 teaspoon vanilla
  • 1 cup coarsely crumbled Oreos (any other favourite biscuits)

Method

In a large bowl, beat egg yolks, then stir in sweetened, condensed milk, water and vanilla.

Fold in cookies and whipped cream.

Pour into a loaf pan lined with baking paper, or other container of the same size.

Cover and freeze for 6 hours or until firm.

Scoop ice cream from pan or peel off baking paper and slice.

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Chicken and avocado tortilla wraps

Chicken and avocado tortilla wraps

Serves:

Serves 4

Ingredients

  • 1 1/2 cups cooked chicken, shredded
  • 1/3 cup mayonnaise
  • 2 shallots, finely sliced
  • 1 avocado, flesh diced
  • 4 tortillas
  • 1 cup tasty cheese, grated
  • 30g baby spinach

Method

In a bowl, combine chicken, mayonnaise, shallots and avocado and season well.

Heat a grill pan over medium high heat.

Lay a tortilla on a board in front of you and sprinkle a quarter of the cheese across the middle. Top with a quarter of the spinach and a quarter of the chicken mixture. Roll tightly then place seam-side down on the grill plate.

Cook for 2-3 minutes until lightly toasted. Turn and cook for a further 2-3 minutes.

Repeat with remaining ingredients.

More Mexican recipes

Serving Suggestions

Note

  • Use a good quality whole egg mayonnaise.
  • Try adding a handful of chopped dill or parsley for a big flavour hit.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Tex Mex scones

Tex Mex scones

Serves:

Ingredients

  • 1 tsp olive oil
  • 1 small onion (80g), finely chopped
  • 1 carrot (100g), finely chopped
  • 1/2 red capsicum (100g), finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 2 cups wholemeal self-raising flour
  • 2 tsp baking powder
  • 1/2 cup parsley, finely chopped
  • 1 tsp cumin
  • 1 tsp smoky paprika
  • 1/2 tsp cayenne pepper (optional if the kids don’t like it spicy)
  • 25g margarine or butter at room temperature
  • 3/4 cup (60g) 50 percent reduced fat tasty cheese
  • 1 cup (250ml) low fat milk
  • oil spray

Method

Heat oven to 200°C (180°C fan-forced) and line a baking sheet with baking paper.

Heat oil in a non-stick frying pan and add onion, carrot, capsicum and garlic with a pinch of salt.

Cook on low for 10 minutes until vegetables are soft. Remove from heat and allow to cool a little.

Mix flour, baking powder, parsley, cumin, paprika and cayenne pepper together in a bowl.

Add margarine/butter and mix through with your hands to resemble breadcrumbs.

Stir through cooked vegetables and cheese and gradually add milk, mixing quickly together to form a stiff dough – be careful not to overmix.

Place onto a floured surface and form into a circle. Cut into 8 wedges and place onto baking sheet.

Spray lightly with oil and bake for 20-25 minutes. Serve warm or cold.

Related scone recipes:

Serving Suggestions

Note

  • These muffins freeze well and when defrosted are still lovely and fresh.
  • The wholemeal flour adds fibre, the veggies add vitamins and minerals and the cheese adds protein in these scones.
  • 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.

Strawberry and banana smoothie

Strawberry and banana smoothie

Serves:

Ingredients

  • 3 ripe bananas,
  • 1 cup fresh or frozen strawberries
  • 1 & 1/3 cup natural yoghurt
  • ½ cup milk
  • 2 tablespoons honey

Method

Place all ingredients in a blender and blend until smooth, Serve immediately.

 

Notes:

  • To give the smoothie a bit of flair, try slicing a whole strawberry partway through and then slide it onto the rim of the glass.
  • If you have allergy issues, soymilk is a great substitute for milk and the flavour is wonderful.
  • Almond milk is also a healthy alternative to milk.
  • You can also add 1-2 tablespoons of LSA mix to this smoothie for more protein. LSA is in the health food aisle of your grocery store and is ground linseed, soy and almond meal.

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

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Greek beef burger

Greek beef burger

Serves:

Serves 4

Ingredients

  • 500g extra lean beef mince
  • 2 tbsp Greek seasoning
  • 1 Lebanese cucumber
  • 2 large tomatoes
  • 4 tbsp low fat or no fat natural Greek yoghurt
  • 1/2 small garlic clove, minced
  • 1 tbsp finely chopped mint
  • oil spray
  • 60g Danish feta, crumbled

Method

Place beef mince into a bowl and sprinkle over Greek seasoning.

Using a fork, gently fluff the seasoning through the mince, taking care not to overwork the meat (see notes).

Divide the mince into 8 balls and gently make patties about 2cm thick. Set aside while you prepare the vegetables and yoghurt and heat the grill.

Slice the cucumber using a potato peeler for thin ribbons. Chop the tomatoes.

Mix yoghurt, garlic and mint together and set aside.

Heat grill or non-stick frying pan to medium. Spray pan and both sides of burger patties lightly with oil and add to the pan.

Cook for 2 minutes per side and remove from heat, placing patties on a board to rest for a couple of minutes.

Place 2 burger patties on each plate, top with ribbons of cucumber, chopped tomato and feta cheese.

Serve with yoghurt.

Find related burger recipes

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Note

  • The secret to a good juicy burger is not to overwork the meat during preparation or cooking. Handle the meat when making the patties as little as possible and only turn on the grill (or in the pan) once. Never push down on the burgers during cooking as it releases all those lovely juices. Let patties rest for at least a couple of minutes to allow the meat to relax and absorb the cooking juices.
  • Greek seasoning is available in the herb and seasoning section of the supermarket.
  • Sometimes I use binders such as egg and breadcrumbs in my burger patties and sometimes I don’t. This one is lovely without.
  • Make sure the burger patties are at room temperature before you cook them as it affects the way the burgers cook. If you make these hours before you need them just cover and pop in the fridge bringing out about 20 minutes before you want to cook them.
  • 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.

Sausage, apple and rosemary bake

Sausage, apple and rosemary bake

Serves:

Serves 4

Ingredients

  • 2 large cooking apples
  • 3 tomatoes
  • 2 cloves garlic, sliced
  • 3 large sprigs rosemary
  • 500g pork sausages
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil

Sausage, apple and rosemary bake

Preheat oven to 220°C (200°C fan-forced).

Peel and core apples and cut them into eight wedges. Cut tomatoes into a rough dice. Place apples and tomatoes in a large baking pan with garlic, rosemary and sausages. Pour over vinegar and olive oil and season well. Toss everything together to ensure it is well coated, and then arrange sausages on top of the other ingredients.

Bake for 35 minutes, turning sausages partway through to ensure they are browned all over.

Serve with boiled or mashed potatoes and some steamed green vegetables. Drizzle the pan juices over the top.

Find related sausage recipes

Serving Suggestions

Note

  • Pork sausages complement the apples well, but you could use other types of sausages if you prefer.
  • Cherry tomatoes are also great in this.
  • Recipe by Greer Worsley, who blogs at Typically Red.

Cheese sticks

Cheese sticks

Serves:

Ingredients

  • 4 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 30ml milk
  • 3 cups cheese, grated

Method

Pre-heat oven to 180C.

Mix milk and egg together and brush over one surface of each pastry sheet.

Sprinkle cheese equally over 2 pastry sheets and cover with the other 2 sheets, pressing flat.

Cut into 8 strips of equal size and place on baking tray.

Twist each strip and brush with egg wash.

Bake for 10-15 minutes.

Notes

  • This cheese stick recipe is a great one for the kids to help with.
  • It’s great to dip or in lunch boxes and travels well too.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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All-in chicken leg bake

All-in chicken leg bake

Serves:

Ingredients

  • 8 chicken legs
  • 1/4 pumpkin, peeled and cut into large chunks
  • 6 potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 4
  • 2 brown onions, peeled and quartered
  • 1 head garlic, peeled and roughly chopped
  • All-purpose seasoning
  • Olive oil to coat

Method

Preheat oven to180C.

Drizzle olive oil on a large baking tray. Place chicken legs and all vegetables except garlic on the tray. Drizzle with a little more olive oil and sprinkle garlic over.

Shake the all-purpose seasoning generously all over the chicken and vegetables and using an egg slice toss to coat everything in oil and garlic. Shake a little more all-purpose seasoning on.

Using a large piece of foil cover the entire tray sealing in all the edges.

Bake for 40 minutes and uncover and bake for a further 20 minutes.

Serve with hot chicken gravy and baby peas.

Notes

  • This dish is very simple in ingredients but packed full of flavour.
  • Sealing in all the juices for the first half hour of cooking gives you nice moist finished product and the roasting time gives the vegetables a lovely sweetness.
  • You could give it a Mediterranean leaning by sprinkling Italian herbs over it as well but I like it plain.
  • If you don’t have a large enough roll of foil pleat a few pieces together so you keep all those lovely juices in.
  • This All-in chicken leg bake was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Simple beef stroganoff

Simple beef stroganoff

Serves:

Ingredients

  • 4 tbsp vegetable oil
  • 500g beef strips
  • 2 tsp garlic, minced
  • 2 small onions, cut into segments
  • 200g button mushrooms, sliced
  • 1 tbsp paprika
  • 3 tbsp tomato paste
  • 1 tsp vegetable stock powder
  • 3 cups water
  • 1 cup sour cream

Method

In a hot frying pan, heat the oil and seal the beef strips in small batches and set aside.

Return to the pan to the heat and add garlic, onions, mushrooms, paprika, tomato paste, stock powder and fry for 2 mins.

Add water and stir to combine.

Bring to the boil and simmer for 15-20 mins until meat is tender.

Stir in sour cream.

Serve on a bed of rice and garnish with chopped parsley.

 

 

Notes

  • This is a really simple recipe and you can get a great results fast if you use a good cut of meat like rump steak. If you have more time you can use a budget cut like round steak and extend the cooking time by about 15 mins.
  • I have made this in the crock pot and got a great result. Just make sure you only add the sour cream right before serving to stop the sauce seperating.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Christmas Crackles

Christmas crackles

Serves:

Ingredients

  • 200g Mars bars, chopped
  • 2 tablespoons of pouring (thin) cream
  • 2 teaspoons cocoa powder, sifted
  • 3 cups Rice Bubbles
  • 20 glace cherries or small chocolate Santas

Method

Place 20 paper cases into cupcake tins.

Melt the Mars bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.

Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.

Spoon the mixture into paper cases and top each one with a cherry or chocolate. Refrigerate until firm.

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Vietnamese rice paper rolls

Vietnamese rice paper rolls

Serves:

Ingredients

  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into short thin strips
  • 1 small red capsicum, cut into short, thin strips
  • 1 large carrot, cut into short thin strips
  • 1 small avocado, cut into short thin slices
  • 50 grams snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 55 grams unsalted roasted peanuts, finely chopped
  • 3 tablespoons Maggi Sweet Chilli Sauce
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice

 

Method – makes 12

These rice-paper rolls can be made a few hours in advance.

Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with warm water.

Dip one wrapper in the water for 20 seconds, or until it is just soft.

Drain off excess water and place on a clean surface.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1å_ in) from the base.

Fold up the bottom of the wrapper.

Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce

 

Chinese five spice pork and roast vanilla pear salad

Chinese five spice pork and roast vanilla pear salad

Serves:

Ingredients

Chinese five spice pork

  • 500g pork fillet
  • 1 tsp Chinese five spice powder
  • ½ tsp sesame oil
  • 1 tsp peanut oil (or other vegetable oil)

Roasted vanilla pear salad

  • 2 firm pears, peeled, quartered and cored
  • 1 orange, juiced
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp Chinese five spice powder
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 head butter lettuce (or any soft leaf lettuce), washed and dried

Method

Rub pork fillet with spice powder and oils and set aside for 15 minutes to marinate.

While pork is marinating, heat oven to 200°C or 180°C fan-forced.

Mix pears with juice, brown sugar, vanilla and Chinese five spice powder.

Place in a 20cm square baking dish and bake for 30-40 minutes, or until a knife can be inserted into the pear easily, turning once or twice during cooking.

Cool slightly and remove from the pan.

You should have a lovely syrupy sauce in the bottom of the pan. To this, add the rice wine vinegar and soy sauce, whisking until it is incorporated. This will be your dressing.

After the pears have been cooking for 15 minutes, you can start to cook the pork. Heat a large frying pan to medium-high and add the pork.

Brown on all sides for a couple of minutes before placing frying pan into the oven to cook for 12-15 minutes, until fillet is cooked through.

Remove from oven and allow to rest on a board for 5 minutes before slicing.

Slice each pear quarter in 2 or 3 slices and mix with the lettuce. Divide among 4 plates and top with pork fillet slices. Drizzle over a little of the dressing.

Notes

  • I’ve used beurre bosc pears as they hold their shape well during cooking, but use whatever you’ve got. Just make sure they are firm so they don’t fall apart during cooking.
  • Roasting the pears gives a lovely intense flavour, but if you just don’t have the time and really need to eat this, cut the pears into smaller segments, mix with the other ingredients and poach them in a large, shallow frying pan.
  • Recipe written by Jay Rogers

 

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Pizza wraps

Pizza wraps

Serves:

Serves 4

Ingredients

  • 4 pieces Lebanese wrap bread
  • 1 x 400g jar pizza sauce
  • 200g ham, sliced into 1cm thick ribbons
  • 1 x 225g tin pineapple (in natural juice), diced into small pieces
  • 1 cup pizza cheese mix (pre-grated from supermarket)

Method

Preheat oven grill onto a moderate setting (not too hot).

Place one slice of wrap bread onto a chopping board and spread with about a tablespoon of pizza sauce.

Scatter a handful of ham ribbons over the bread, remembering you need to share the ham between 4 wraps.

Arrange pineapple pieces over bread according to taste – some people like a lot, some just a token burst of sweet fruit.

Top with a tablespoon of cheese then carefully slide from chopping board into grill and cook for 10 minutes or until cheese is melted and somewhat browned. The edges of the wrap bread may brown also, but this is OK. 

Slide back onto chopping board, quickly fold into thirds then use a sharp knife to cut into quarters. Repeat method with remaining wraps.

Serve immediately.

Serving Suggestions

Note

  • You could also try a dessert version: chocolate hazlenut spread and sliced banana
  • How about a breafast pizza wrap? Scrambled egg, finely diced bacon and pizza cheese or scrambled egg, sauteed mushrooms and pizza cheese. There are NO rules when it comes to pizza wraps!
  • Looking for a low-carb way to enjoy your pizza? This Cauliflower pizza base is SO much tastier than it sounds!
  • These Pizza fingers are the perfect way for toddlers to enjoy one of Italy's best inventions.
  • If you're not a fan of doughy pizza bases, these clever Sweet potato pizzas will still ensure you get your pizza fix.
  • If you like your pizza a little gourmet, then this Turkey, camembert and cranberry pizza will really tickle your fancy.
  • Pizza for dessert? Why, yes please! Try this Strawberry and ricotta pizza and you'll be pleasantly suprised.
  • This Quick pizza sauce can be thrown together with pantry ingredients, in the blink of an eye. 
  • Like pizzas with big flavour? This Mexican pizza promises a total flavour explosion that will leave you feeling completely satisfied.
  • Little ones won't be able to resist the lure of these adorable Pussycat pizzas. They are destined to become a family fave.
  • For the ultimate pizza treat, you simply have to try this Nutella pizza. It's every bit as delish as you imagine.
  • Pizza-loving kids will go crazy for these lunchbox ready Tomato pizza squares. These pizza bites are designed to eat cold.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.

Butter choc chip cookies

Butter choc chip cookies

Serves:

Ingredients

  • 180 grams butter, softened
  • 1/3 cup sugar
  • 1/2 cup Sweetened Condensed Milk
  • 1 1/2 cup self raising flour
  • 150 grams Dark Choc Bits
  • 150 grams White Choc Bits
  • 100 grams Milk Melts, melted

Method

Preheat oven to 180°C.

Beat butter and sugar until creamy, beat in Sweetened Condensed Milk. Add flour, stir until combined.

Add Dark and White Coc Bits, mix well.

Roll heaped teaspoonfuls of mixture into balls, place on greased oven trays, press gently with fork.

Bake for 15 minutes, until golden.

Drizzle biscuits with Milk Melts.

 Read more:

Serving Suggestions

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Veggies with noodles

Make this simple midweek meal of veggies with noodles when you want something quick and healthy on the table quick.

Kids love noodles so combine them with child-friendly veggies such as carrots and broccoli for a nutritious dinner.

Ingredients

  • 1 tbsp oil
  • 4 rashers of bacon, chopped
  • 1 onion, diced
  • 1 small head of broccoli, cut into florets
  • 1 carrot, peeled and thinly sliced
  • 1/2 cup of peas
  • 1/2 cup of corn
  • 1/3 cup of green beans, sliced
  • 1 litre chicken stock
  • 2 packets of noodles
  • Seasoning of your choice (ie, the seasoning packet that came with the noodles, or a teaspoon of garlic powder or curry powder)

Method

Heat a tablespoon of oil in a frying pan. Add the onion and bacon and saute for a few minutes, until cooked.

Add broccoli, carrot slices, peas, corn, and green beans into the pan.

Add chicken stock, simmer the veggies and bacon in stock until cooked then add noodles and seasoning and cook further until noodles are soft.

Cookie Monster cupcakes

How cute are these cupcakes?! Using Cookie Monster as inspiration, this cupcake recipe is easy to whip together and is great for weekend baking with the kids or as a fun party food at their next birthday party.

Cookie Monster cupcakes

Serves:

Notes:

  • You can use your favourite cupcake recipe for these.  Just go with what your kids love best!
  • There is quite a bit of food colouring in these cupcakes for the blue icing. If this concerns you, you can use a natural food colouring.
  • If you don’t  have time to use a piping bag for the icing you can swirl a very thick coating on the cupcake and use the flat blade of a knife to create the Cookie Monsters fur.
  • It is really important that you whip the butter in this recipe until it is very pale and almost white,  as the icing will take on a green hue from the yellow in the butter. If your icing takes on a green light, you can add some lilac to cancel out the colour.
  • If you can’t get black writing icing, you can stick on brown mini M&M’s for the pupils.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related cupcake recipes

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Strawberry and pineapple kebabs with chocolate sauce

Strawberry and pineapple kebabs with chocolate sauce

Serves:

Makes 8 strawberry and pineapple kebabs

Ingredients

  • 8 small wooden skewers
  • 1 punnet strawberries, hulled
  • 1 cup freshly chopped pineapple pieces
  • 1/2 cup demerara sugar

For the sauce:

  • 200g dark chocolate, broken into pieces
  • 150ml cream

Method

Soak the skewers in a bowl of water for 30 minutes (so they don’t burn during cooking). Preheat the grill and line a tray with baking paper. Thread the fruit onto your skewers and sprinkle liberally with sugar.

Meanwhile, place the cream in a saucepan on medium heat. Once it reaches boiling point, remove from heat and mix through the chocolate pieces. Stir until smooth and completely melted and transfer to a bowl.

Place the tray of kebabs under your hot grill and cook for a few minutes on each side, until the fruit is blistering and hot. Serve warm with the chocolate sauce.

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Mini bacon and egg pies

Pies are easy to make when you use pre-prepared pastry sheets like this recipe. Full of bacon and eggs, these mini pies make a perfect hot or cold snack.

Ingredients

  • 1 sheet of puff pastry
  • 4 eggs
  • 1 large rasher bacon, rind removed and diced
  • 1 tablespoon parsley, chopped (optional)
  • Salt and pepper to taste

Method

  1. Preheat the oven to 210°C. Spray four individual tart cases with cooking spray.
  2. Use an upside down saucer and cut out four rounds of puff pastry. Place pastry rounds in tart cases.
  3. Crack one egg into each pastry base. Sprinkle the diced bacon evenly among the four tart cases.
  4. Give each case a sprinkle of salt and pepper, add parsley if using then pinch the yolk with your fingers to break.
  5. Place the pies into the oven and bake for 15 minutes.
  6. Remove from cases and serve hot or cold

Notes

  • If you don’t have mini tart bases then a large muffin tray will work just as well.
  • Instead of using pastry, you may prefer to try using sliced bread. Grab four slices and roll them out thin with a rolling pin, place them in the moulds and follow as above.
  • Once cooked, I cool them and wrap them in cling film individually and freeze them. When I need them, I pop them straight into the kids’ lunch boxes and they are defrosted by lunch time.
  • Recipe created by Camilla Baker for Kidspot.

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Asian greens with noodles and oyster sauce

Asian greens with noodles and oyster sauce

Serves:

 

Ingredients

  • 2 packets MAGGI 2 Minute Noodles Beef flavour
  • 1 tablespoon oil
  • 1 garlic clove, crushed
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons oyster sauce
  • 2 tablespoons sherry
  • 1/4 cup water
  • 500g Asian greens, trimmed and sliced in half
  • 1/4 cup optional cashew nuts

Method

Cook the noodles according to directions on packet, drain.

Heat the oil in a frying pan.

Add garlic and ginger, cook 1 minute.

Add oyster sauce, sherry, water and Asian greens.

Bring to the boil, then simmer for 1 minute.

Place the noodles in serving bowls and top with the Asian greens.

Sprinkle with cashew nuts if desired and serve immediately.

 

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Hidden vegetable meatloaf

Hidden vegetable meatloaf

Serves:

Ingredients

  • 1kg lean minced beef
  • 2 brown onions, peeled and diced
  • 2 carrots, grated
  • 3 cups frozen vegetables mix, defrosted and finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp powdered beef stock
  • 2 eggs lightly beaten
  • 2 cups dried breadcrumbs
  • ½ tsp salt
  • ½ tsp white pepper

Method

Preheat oven to 180°C/160°C fan-forced. Line a loaf pan with baking paper.

Combine all ingredients in a large bowl. The ingredients need to be mixed well – I prefer using clean hands or clean gloves to do this.

Pat the mixture into a loaf shape and place in the loaf tin. Cook in the oven for 45 minutes.

In a small bowl, combine all the glaze ingredients.

Remove the loaf from the oven and tip out any excess oil. Pour the glaze over the loaf and return it to the oven for a further 15 minutes.

Remove from the oven and leave to stand for 5 minutes before slicing.

Notes

  • My children hate to see the slightest hint of green veggie in their food. I use the food processor to chop the mixed vegetables up finely so they can’t see them.
  • If you don’t have a loaf tin just use a baking tray.
  • I use good quality mince for this recipe, but not too lean.

Find related mince recipes

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Pork with camembert and plum sauce

Pork with camembert and plum sauce

Serves:

Ingredients

  • 2 cups chicken stock
  • 2 fennel bulbs, quartered
  • 2 leeks, topped and tailed, rinsed and quartered
  • 2 pork fillets, about 500g in total, each cut in half to make 4 fillets
  • 2 garlic cloves, crushed
  • 1 tsp sea salt flakes
  • 1 tsp ground pepper
  • 1 tsp fennel seeds
  • olive oil spray
  • 100g camembert cheese
  • 1 cup plum sauce (available from most supermarkets)

Method

Heat oven to 180°C or 160°C fan-forced.

Add stock to a large saucepan, bring to the boil and add the fennel bulbs. Reduce heat to low and poach for 5 minutes before adding leeks. Turn vegetables every now and then.

Spray pork fillets with oil and rub in the garlic. Mix salt, pepper and fennel seeds together on a board and roll the fillets over to coat. Heat a large frying pan to high and add the pork fillets.

Brown pork on all sides for a couple of minutes and place in the oven for 4 minutes.

Remove fillets from pan and place on a board in a warm place to rest for about 5 minutes.  Make two incisions in each fillet, about two-thirds of the way through, and place a slice of camembert in each incision.

Heat plum sauce and keep warm.

Place pork on plates, pour over warm plum sauce and serve with drained fennel and leeks.

Notes:

  • Why is it good for you? Pork fillets are low in fat and a little camembert never hurt anyone – just ask French people! This is truly one of my favourite indulgent dinners of all time.
  • 1819.6kj (434.6cal); 10.4g total fat (5.33g saturated fat)
  • This recipe was written by Jay Rogers for Kidspot

Find more dinner recipes

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Tuna melt zucchini boats

Tuna melt zucchini boats

Serves:

 

Ingredients

  • 1 tsp olive oil
  • 1 garlic clove (large, minced)
  • 400 g canned tomatoes (diced)
  • 1/2 tsp basil (dried)
  • 1/2 tsp oregano (dried)
  • 1 tsp sugar

Zucchini boats

  • 4 zucchini (medium, cut in half)
  • 425 g canned tuna in vegetable oil (drained)
  • 4 spring onion (finely sliced)
  • 1 tomato (medium, chopped)
  • 1 tsp basil (dried)
  • 2 tsp olive oil
  • 1/2 cup 50% less-fat cheddar cheese (grated)

Method

To make the tomato sauce: Put oil and garlic in a small saucepan and place on low heat. Cook for a minute or so until garlic is fragrant. Add remaining ingredients and bring to a simmer. Simmer for 10 minutes.

Heat oven to 200C (180C fan-forced). Spray a large shallow casserole (or lasagne) dish lightly with oil or line with baking paper.

Scoop flesh out of zucchini using a teaspoon (keep flesh for filling).

Bring a large saucepan of water to the boil and add zucchini halves for 1.5 minutes before removing from water and patting dry.

Combine half of the chopped zucchini flesh (keep the rest for a stir-fry, hash, lasagne or even to mash through potato), with the tuna, spring onion, tomato and dried basil together and stuff into zucchini. Drizzle over olive oil and then spoon over the tomato sauce.

Top with cheese and bake for 20-30 minutes. Serve with a large green salad.

Note

  • I‰ve specified that this recipe feeds 4 people; this will depend on how hungry you are and how many big eaters you have in the family. My husband will eat two boats easily (1 whole zucchini), while my girls may only eat one boat. They will save in the fridge for tomorrow so don‰t be too concerned about cooking too much!
  • Play around with the herbs you use in the sauce to find out what your favourite flavour combo is.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

Baked cinnamon doughnuts with Nutella filling

Baked cinnamon doughnuts with Nutella filling

Serves:

Makes 12

Ingredients

  • 1 cup (150g) plain flour
  • 1/3 cup (80g) caster sugar
  • 1 1/2 tsp baking powder
  • 1 egg, lightly beaten
  • 1/2 cup (125ml) milk
  • 40g butter, melted
  • 1/4 cup chocolate hazelnut spread (Nutella)

Cinnamon sugar coating:

  • 1/3 cup (80g) caster sugar
  • 2 tbsp ground cinnamon
  • 40g butter, melted

Method

Preheat the oven to 180°C (160°C fan-forced) and grease a 12-hole patty tin with melted butter.

Sift together the dry ingredients in a large bowl. In a separate bowl, combine the egg, milk and melted butter and whisk until well combined. Add the wet ingredients to the dry and fold together.

Divide two-thirds of the mixture among the prepared patty tin, and gently spoon a little chocolate hazelnut spread on top of each hole. Cover with remaining mixture.

Bake for 10 minutes, or until golden and cooked through. For the cinnamon sugar coating, mix the caster sugar and cinnamon together and let the donuts cool a little in the pan before turning out, brushing with the melted butter. Toss with the cinnamon sugar and serve!

Find related Nutella recipes

Serving Suggestions

Note

  • If you love Nutella, then you may like our Homemade Nutella recipe.
  • This recipe was inspired by one of baking guru Anneka Manning's similar offerings. I've since tweaked it a little and cooked it countless times – thank you, Anneka!
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

Pumpkin, baked bean and cheese mash

Pumpkin, baked bean and cheese mash

Serves:

Ingredients

  • 1/2 cup pumpkin, diced
  • 1/2 cup baked beans
  • 2 tbsp cheddar cheese, grated

Method

Stove method

Place pumpkin in a medium saucepan and cover with water. Bring to the boil over medium-high heat, and simmer on medium for 8-10 minutes or until cooked.

Drain water from saucepan, mash together with baked beans and stir in grated cheese. Serve warm.

Microwave method

Place pumpkin in a microwave-safe container and cover with cling wrap, leaving a corner uncovered.

Cook on high for 4 minutes or until cooked.

Mash together with the baked beans and stir in grated cheese. Serve warm.

Find related baby recipes 

Serving Suggestions

Note

  • Use leftover pumpkin from your Sunday roast instead of cooking from scratch for a quick-and easy baby meal. Just heat before mashing.
  • If you like the pumpkin a little smoother, you can pop it in the blender with the baked beans and stir in the cheese afterwards.
  • If your bub is a lover of the orange stuff, this Roasted pumpkin puree needs to be at the top of your 'must make' list. 
  • Make one meal for the whole family, including bub! This Easy beef casserole is guaranteed to make your life a whole lot simpler.
  • This pureed Carrot, corn and chicken recipe will provide a sweet, tasty and well-rounded meal for your bub.
  • For the ultimate baby dessert, try this fabulous Banana pudding. Best served straight from the fridge.
  • This versatile Avocado and mango mousse can be served either as a dessert or as a main meal. 
  • These Nutritious teething biscuits are a super yummy way to appease little ones with sore gums.
  • For a great breakfast alternative, try this Hot corn cereal. So yummy, you'll want a bowl for yourself too!
  • This Banana, raspberry and mango sorbet is a perfectly refreshing way to end a hot summer day.
  • These Baby bacon and spinach frittatas are great for little ones who are ready for finger food. 
  • This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.

Rocky road brownie

Rocky road brownie

Serves:

Ingredients

  • 200g good quality dark chocolate, chopped coarsely
  • 250g butter, chopped
  • 1 cup plain flour
  • one teaspoon baking powder
  • 1/3 cup cocoa powder
  • one cup firmly packed brown sugar
  • 4 eggs, lightly beaten
  • 2 cups mini marshmallows
  • 100g dark chocolate, extra
  • half a cup milk
  • half a cup slivered almonds (optional)

Method

Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.

Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.

Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.

As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.

Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.

Notes:

  • An exciting twist to the ordinary Brownie! You could use a packet Brownie mix, but I strongly encourage you to make your own brownie very little extra effort for hugely better taste.
  • Another great idea for a Christmas gift (see also Choc-cherry fudge) or to just have in the house to add to the Christmas cheer. Substitute the nuts with glace cherries to make this recipe nut-free.
  • Make these gluten-free using gluten-free plain flour.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Mandarin mousse recipe

Mandarin mousse recipe

Serves:

Ingredients

  • 4 large eggs, separated
  • 12 tbsp sugar
  • 2 packets gelatine
  • 500ml (2 cups) whipping cream
  • 2 tbsp orange juice
  • 4 tbsp Grand Marnier
  • 10 mandarins, peeled, segmented, skin and seeds removed, flesh chopped
  • 2 tbsp orange zest
  • 50g dark chocolate, grated

Method

Stir egg whites and 8 tbsp sugar together in a heat-proof bowl. Place over simmering water (making sure the bowl is not touching the water) until sugar dissolves. This takes about 1 minute.

Remove from heat and beat with an electric mixer until soft peaks form. Rinse beaters.

Stir the egg yolks in a heat-proof bowl with a fork until blended.

In a small saucepan over a low heat, stir together 4 tbsp sugar and 125ml (1/2 cup) water. Bring to boil.

Remove from heat and stir in gelatine. Whisk until dissolved. Pour gelatine mixture over egg yolks and beat with an electric mixer until mixture is cool. Rinse beaters.

In a large bowl, beat cream until soft peaks form. Add the orange juice and Grand Marnier and beat until just combined.

Fold in the egg-white mixture and then the egg-yolk mixture.

Add the mandarin pieces and the zest and fold gently.

Divide the mixture among 12 individual glasses or serve in a large bowl.

Sprinkle with the grated chocolate just before serving.

Find more delicious dessert recipes

Serving Suggestions

Note

  • Replace the Grand Marnier with 2 tbsp extra orange juice if kids are eating this.
  • If you can’t be bothered to peel and segment the fruit, just use two tins of drained, canned mandarins instead.
  • Give this mousse an extra kick by using dark chocolate flavoured with chilli to grate over the top before serving.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

Exotic Fish Finger Rolls

Balance out the not-so-healthy foods with healthy accompaniments. This recipe combines fish fingers with a wholemeal roll, fresh salad vegetables, and a zingy yoghurt dressing.

Ingredients

  • 4 fish fingers
  • 2 tbsp skim plain yoghurt
  • 1 tsp capers, rinsed and chopped
  • 20g sour cucumber pickle or gherkins, finely chopped
  • 1 tsp fresh chives, finely sliced
  • 2 large wholemeal bread roll, halved horizontally
  • 4 lettuce leaves, washed and trimmed
  • 1/4 Lebanese cucumber, halved, deseeded and sliced

Method

Preheat grill to medium-high. Arrange fish fingers on grill rack and cook for approximately 10 minutes, turning once.

Meanwhile to make tartare sauce; combine yoghurt, capers, gherkins and chives or parsley. Split rolls and spread some sauce over cut surfaces.

Top each roll with salad leaves, cucumber and two fish fingers. Spoon any remaining tartare sauce on top. Season to taste with salt and pepper, then serve.

Related fish recipes:

Serving Suggestions

Note

  • This is a great dinner when for those weeks when you’re on a tight budget.
  • This tartare sauce is great with all types of fish – I also think it goes well with barbecued meats like lamb koftas too.
  • This recipe was created by Weight Watchers.
 

Soccer field birthday cake

Soccer field birthday cake

Ingredients

  • 4 x 340g pkt vanilla cakes
  • 4 x eggs
  • 4 x cup of milk
  • Butter for greasing cake pan

Icing

  • Meadow Lea or 250g softened butter
  • 4 cups soft icing mixture
  • 1 cup of cocoa
  • half a cup milk

Decoration

  • 1 cup desiccated coconut
  • 2 tsp green food colouring
  • 1 can of soft frosting in white.
  • Drinking straws

Method

Preheat oven to 180C (or 160C for fan forced).

Grease baking pan and line with baking paper (this is the one I roast lamb and vegies in).

Prepare cake batter as per packet directions preparing two at a time and pour all together into baking tin.

Bake at 180C for 40 -45 mins.

Check with a skewer at the 35 min mark. If the skewer comes out clean remove from oven.

Cool cake and level the top with a sharp serrated knife.

Turn upside down on cake board or foil lined tray.

Icing

Using an electric beater cream butter until light, pale and fluffy. Slowly adding sifted icing sugar and cocoa. Add the milk a tablespoon at a time until you reach desired the consistency. Cover cooled cake with a generous coating of icing.

Decoration

Pour food colouring into coconut and stir until all the coconut has been coloured. Slide baking paper around the edges of the cake and gently shake a generous amount of coconut over the top. Remove paper with excess coconut and discard. Outline the shape of the soccer field with a tube of prepared icing, marking halfway and goal posts. Fashion some goal posts from straws and clear sticky tape.

Notes:

  • You could, of course, turn this into a netball, rugby or football field.
  • This is the perfect birthday cake for a mum who has all the desire for a whiz-bang cake without much of the skill!
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

 

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