Black and white chocolate brownie
Serves:
Ingredients
- 300g dark chocolate, finely chopped
- 125g butter, chopped
- 2/3 cup caster sugar
- 2 eggs, lightly whisked
- 1 cup plain flour
- 200g white chocolate, chopped
- 100g slivered almonds
Method
Preheat oven to 180C. Grease a 20cm square slice tin and line with baking paper, extending paper 5cm over sides. I used my new SiliconWare pan and only needed to grease, not line with paper.
Stir butter and dark chocolate in a saucepan over low heat until smooth. Stir in sugar until dissolved. Remove from heat and stir in eggs and flour. Gently fold in white chocolate and almonds until just combined.
Spread mixture into pan and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! Allow to cool completely in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.
With the SiliconWare pan, I loosened the pan from the edges and turned out onto the board. Cut into squares and try very hard not to eat half before the kids get home!
Notes:
- Pure chocolate evil. Enjoy.
- Notice in the picture that the slice was not quite set when I cut it, it was fine a few hours later.
- Store in an airtight container in a cool shady spot for up to 5 days or in the fridge.
- Recipe created by Melissa Hughes for Kidspot.
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Serving Suggestions
Note
Egg salad boats
Serves:
Ingredients
- 6 eggs
- 3 tbsp (60ml) good quality mayonnaise
- 2 tsp seeded mustard
- 2 tbsp chives, finely chopped
- 1 stalk celery, finely chopped
- 1/4 cup pine nuts, toasted
- juice and zest of one lemon
- sourdough bread rolls or a baguette
Method
Arrange eggs in a single layer in a medium pot and cover with cold water.
Bring to the boil and then remove from heat.
Cover and set aside for 10 minutes.
Drain, then cover eggs with cold water, swish them around and then drain, repeating twice.
Set aside to chill while you make the mayonnaise mixture.
To do this, simply combine remaining ingredients and check for seasoning.
Hollow out the rolls or baguette, removing most of the bread interior (reserve for breadcrumbs).
Peel the eggs and roughly chop.
Gently stir through the mayonnaise mixture and then spoon into the rolls.
Serve as is or slice into pieces before serving on a platter.
Find related sandwich recipes
Serving Suggestions
Note
- Making perfect hard boiled eggs is a bit of an art if you don’t want those grey tinged edges.
- Check out our Hard boiled egg recipe to find the best way.
- Good quality mayonnaise is essential to a really great egg salad sandwich.
- 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.
Slow cooker Italian chicken stew
Serves:
Ingredients
- 1.2kg mixed chicken thighs/drumsticks
- 1 tbsp olive oil
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) chicken stock
- 1 large brown onion
- 2 medium leeks, sliced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 2 x 400g tins diced tomatoes
- 1 tbsp rosemary, chopped
Method
Season chicken pieces well with salt and pepper. Heat oil in a large frypan over medium heat. Brown chicken in batches and place in slow cooker.
Pour wine and chicken stock into the pan and bring to the boil. Scrape down pan and pour over chicken pieces.
Place vegetables, tinned tomatoes rosemary into the slow cooker with chicken.
Cover and cook for 6-8 hours on low or 4-6 hours on high.
Serve with pasta or mashed potato and green vegetables.
Find more slow cooker recipes:
Serving Suggestions
Note
- You could add some sliced kale, cabbage or spinach towards the end to boost the green vegetable content.
- Turn leftovers into a shredded chicken pasta sauce for the kids, or make some simple pies by filling puff pastry squares, folding them into triangles and baking.
- This recipe was created for Kidspot, New Zealand’s best recipe finder, by Greer Worsley who blogs at Typically Red.
Sticky sesame chicken wings with red cabbage salad
Serves:
Serves 4
Ingredients
- 1 tbsp soy sauce
- 1 tbsp umeboshi plum vinegar
- 2 tsp sesame oil
- 1 tbsp honey, plus 1 tbsp extra
- 1 clove garlic, crushed
- 1.2kg chicken wings
- 1 tbsp peanut oil
- 1 tbsp sesame seeds
For salad:
- 1/2 red cabbage
- 2 carrots, grated
- 1 tbsp umeboshi plum vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Method
Combine soy sauce, plum vinegar, sesame oil, 1 tbsp honey and garlic in a large bowl. Cut chicken wings through joints, discarding wing tips (or save them for chicken stock). Toss chicken pieces in marinade and set aside for at least an hour.
Meanwhile, prepare your salad. Finely shred cabbage and place in a large bowl with grated carrots. In a small jar combine vinegars, honey and sesame oil and shake to combine. Pour over vegetables and stir well, then set aside until ready to serve. Just before serving, toast sesame seeds in a dry frying pan until golden, then toss through salad.
Preheat oven to 220°C conventional (200°C fan-forced). Place chicken wings in a single layer in a large baking dish and drizzle with peanut oil. Bake for 40 minutes. After 20 minutes, turn them over, drizzle with extra honey and sprinkle with sesame seeds. Continue cooking for a further 20 minutes until dark and sticky.
Serve with red cabbage salad.
Find more chicken recipes:
Serving Suggestions
Note
- Umeboshi plum vinegar is available in most supermarkets and health food stores. Its unique tart flavour adds a special zing to the dish.
- The marinade would work just as well with chicken drumsticks.
- Recipe by Greer Worsley from the blog Typically Red.
Baked salmon with orange and ginger
Serves:
Ingredients
- 800g salmon fillet, skin removed, pin-boned
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ¼ cup orange juice
- 2 tsp freshly grated ginger
- 1 small garlic clove, minced
- 1 tbsp brown sugar
- 2 tbsp fresh dill leaves
- 3 spring onions, finely sliced (garnish)
Method
Heat oven to 200°C or 180°C fan-forced.
Line a shallow oven tray or dish with baking paper and place fillet on baking paper.
Make a few cuts in the salmon fillet (to allow the sauce to infuse the fillet).
Combine soy sauce, rice wine vinegar, orange juice, ginger, garlic and brown sugar and pour over fillet massaging the sauce into those cuts.
Place the tray into the oven and cook for 12 minutes for rare, or 17 minutes for medium.
Sprinkle over dill and spring onions.
This is fantastic with a green salad or steamed snow peas/broccolini.
Find related dinner recipes
Serving Suggestions
Note
- It’s best to get the fillet for this dish at a fish shop – fresh food markets are fabulous for this – and have someone pin-bone the fillet for you.
- I’ve also pan-fried some oranges for this dish. This is totally optional, but it looks lovely on the dish and gives an extra orange-flavoured kick for anyone who wants it.
- For a darker colour on top of the salmon, place it under the grill for the last 2-3 minutes.
- Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.
Zucchini brownies
Serves:
Ingredients
- 1 1/2 cups (225g) white sugar
- 1/2 cup (125ml) vegetable oil
- 2 tsp vanilla extract
- 2 cups (300g) self-raising flour
- 1/4 cup cocoa, sifted
- 2 eggs, lightly beaten
- 1 tsp salt
- 2 cups finely grated zucchini (approx. 2 medium zucchini)
- 1 cup chocolate chips
- 3 tbsp pure icing sugar
Method
Step 1.åÊPreheat oven to 180å¡C (160å¡C fan-forced). Line a 20cm x 20cm cake tin with baking paper and set aside. In a bowl, combine sugar, oil, vanilla, flour, cocoa, eggs and salt.
Step 2.Stir in the zucchini and chocolate chips until well combined.
Step 3.åÊPour mixture into prepared tin.
Step 4.åÊBake for 30-35 minutes or until cooked through. Cool and sift icing sugar over the top. Cut into squares.
Note
- This mixture is really dry before you add the zucchini. Stir in the zucchini and chocolate chips until well combined.
- You don’t need to squeeze moisture out of the grated zucchinis.
- If you don’t have chocolate chips, you can add 200g of melted chocolate in its place.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Homemade Big Mac special sauce
Serves:
6
Ingredients
- 1/2 cup mayonnaise
- 2 tbsp French dressing
- 4 tsp sweet mustard pickles (relish)
- 1 tsp white onion, finely chopped
- 1 tsp white vinegar
- 1 tsp caster sugar
- 1 pinch salt
For the burgers:
- 6 beef patties
- 6 cheese slices
- 6 tbsp white onion, diced
- iceberg lettuce, shredded
- pickle slices for the burger (we used sliced Polskie Orgorskie)
- 6 buns + 3 additional buns to make the centre slice
Method
Step 1. Place all ingredients for the sauce into a bowl.
Step 2. Whisk until combined.
Step 3. Cover and refrigerate overnight. Stir often during refrigeration to infuse flavours.
Step 4. Prepare burger ingredients and lay onto the bun, spreading the sauce generously on your burger patties.
Serving Suggestions
Note
- The French dressing needs a good shake before pouring from the bottle so you get an even measure of oil and vinegar mixture.
- You can use this sauce straight away but the flavours really develop overnight for the best flavour.
- You can also add this sauce to your homemade Cheeseburgers.
- These Double burgers are just like a Big Mac in size but with the added salad.
- If you want to make a healthier version you can try these Healthy hamburgers.
- You can also try one of our other copycat burger recipes, Homemade KFC burgers. They are a delicious alternative to the drive-through.
- If you like lamb then these Spring lamb burgers are a great treat for party platters.
- These Tex Mex burgers have a Mexican spin on flavour with all the convenience of a burger.
- If you love the flavour of peanut Satay then try these Satay chicken burgers. They are perfect in mini form too.
- These Portuguese chicken burgers taste just like Oporto burgers and you can control the amount of spice that you like.
- Are you looking for a delicious vegetarian alternative to beef burgers? Try these Mushroom pesto burgers.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Ginger crunch logs
Serves:
Serves 6-8
Ingredients
- 1 1/4 cups crushed ginger biscuits
- 1/2 cup (115g) caster sugar
- 1/3 cup condensed milk
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- 200g white chocolate
- 3 tbsp red sanding sugar
Method
Step 1. In a food processor combine the crushed ginger biscuits, caster sugar, condensed milk, vanilla and cinnamon. Process until well combined. Then to a bowl; cover with plastic wrap and chill for half an hour to make the dough easier to handle.
Step 2. Shape the dough into small logs then set aside. Melt chocolate over a saucepan of simmering water then dip logs in the chocolate, ensuring they are evenly covered.
Step 3. Set a wire rack over a sheet of baking paper on your work surface and arrange the chocolate-covered logs on this. Sprinkle them with red sanding sugar.
Step 4. Let stand until the chocolate hardens then keep in the fridge until needed.
Find more sweet recipes
Serving Suggestions
Note
- These are equally as delicious when dipped in milk chocolate or dark chocolate.
- You can also swap the ginger biscuits for a milder flavoured crushed biscuit, if you prefer.
- 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” (triangles) and wrapped.
- You can make these Snowman doughnut sticks with store-bought doughnuts and they are so much fun.
- If you like jelly beans then this Jelly bean Easter bark could be shaped into Christmas baubles and given as gifts.
- These Tiny Teddy Santa sleigh lollies are a fun cooking activity to make at Christmas with your family.
- These cute Reindeer cupcakes use pretzel and Jaffas for Rudolph's nose.
- You can make these Christmas ginger joy biscuits and thread them on string to create a Christmas decoration.
- You can make these Christmas tree brownies in one giant round and just slice and ice. They are easy and perfect for chocolate lovers.
- These Gingerbread families are made with a traditional gingerbread recipe and decorated with Royal icing.
- 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.
Something fishy potato salad
Serves:
Ingredients
- 1 kg (4-6) medium sized potatoes
- 415g can salmon
- 1 apple, peeled, cored and diced
- ½ cup good quality egg mayonnaise
- 2 tablespoons capers
- juice of ½ lemon
Method
Boil the potatoes until tender, drain and cool. When potatoes are cool enough to handle, peel and slice into rounds. Dissect the salmon and remove any bones (try and breathe through your mouth if you don’t like that ‘just out of the can’ smell!).
In a large salad bowl combine potatoes, salmon, apple, mayo, capers and lemon juice. Mix gently to combine. Add more mayonnaise if you like a very creamy salad.
Serve while potatoes are still warm.
Notes:
- Thanks to my good friend Jacqui S for this great recipe. The apple gives a lovely crunch and the capers a lemony-salty taste. Substitute mini gherkins for the capers if that is more likely to be tolerated by your family.
- I hate the smell of canned fish (but don’t mind it once it is made into something) and cheap cans of fish are worse because you have to spend time over it removing bones and other yucky bits. May I suggest spending a bit more on your can of salmon (or buy a fresh piece to cook) to speed up the preparation and spare your delicate constitution!
Serving Suggestions
Note
Cheese twists
Serves:
Ingredients
- puff pastry
- toppings such as tomato sauce, vegemite, pesto, chutney
- grated parmesan cheese
Method
Preheat oven to 180¼C.
Place one sheet of puff pastry on bench, slightly thawed. Spread your topping of choice over the whole sheet. Sprinkle the cheese over the top of the sheet of pastry and very gently press. Cut the pastry sheet in half. Cut each half into approx 2 cm wide strips, pick each strip up, twist carefully, place on a baking tray lined then into the oven for 10-12mins, or until puffed and brown.
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Serving Suggestions
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Pork and vegetable rice noodle rolls
Serves:
4
Ingredients
- 1 tsp oil
- 400 g pork mince
- 1 celery stalk (diced)
- 1 carrot (diced)
- 1/2 zucchini (diced)
- 1/2 red capsicum (diced)
- 2 spring onion (finely sliced)
- 1 tsp ginger (grated)
- 2 clove garlic (crushed)
- 1 tbs brown sugar
- 2 tbs oyster sauce
- 1 tbs soy sauce
- 2 tsp fish sauce
- 450 g fresh rice noodle sheets
For sauce:
- 1 tbs kecap manis
- 1 tbs soy sauce
- 2 tsp rice wine vinegar
- 1 tsp white sugar
- 1 tsp sesame oil
Method
Heat oil in a frypan or wok over high heat. Brown mince, draining off any excess liquid.
Add vegetables, including ginger and garlic, and cook for 2-3 minutes. Add sugar and sauces and cook for a further 3-4 minutes until vegetables are tender and sauce has reduced and thickened. Set aside to cool slightly.
Carefully unroll rice noodle sheets and cut them into pieces approximately 9cm x 14cm. Spoon on some of the pork filling and roll to enclose.
Place a bamboo steamer over a saucepan of simmering water. Line it with baking paper. Carefully place filled rolls onto the paper. Cover with the lid and steam for 3-4 minutes until noodles are soft. To make sauce, combine all ingredients in a small bowl. Remove cooked rolls onto a plate and drizzle with the sauce.
Find related Asian food
Serving Suggestions
Note
- Rice noodle sheets, different to rice paper used in Vietnamese rolls, are available in delis and Asian grocers. They are best used the day they are purchased, therefore avoiding refrigeration.
- Rice noodle sheets become brittle if they have been refrigerated, so you will need to gently warm them to make them manageable. You can do this by microwaving them in short bursts, or steaming them.
- If you have a bamboo steamer that’s large enough to hold a small plate, you can cook the rice noodle rolls directly on the plate you intend to serve them on. This way you can avoid the tricky transfer to and from the steamer.
- If you have the time and enthusiasm, you can make your own rice noodle sheets from scratch from a homemade rice dough. Recipes can be found online.
- This recipe was created by Greer Worsley for Kidspot.
Yoghurt and berry pots
Ingredients
- 6 ripe strawberries
- a handful of blueberries
- 1/4 cup of vanilla yoghurt
- 1 tbsp no-sugar maple-style syrup
Method
Cut the strawberries up finely, add the blueberries and divide into two pots
Dollop half the yoghurt into one pot and the remaining into the other.
Add a squirt of maple-style syrup to each pot.
Serving Suggestions
Note
- You can use any berries you have available. Frozen berries get eaten just as quickly ÛÒ you donÛªt even need to thaw them before adding to the lunch box. Time defrosts all.
- This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.
Raspberries and white chocolate muffins
Serves:
Ingredients
- 3 cups self raising flour
- 1 cup of butter
- 1 cup of sugar
- 3 eggs
- 1 cup of water
- Vanilla essence to taste
- 1 punnet of rasberries
- 1 block of Cadbury Dream White Chocolate
Method
Chop dream chocolate into small pieces.
Mix all your ingredients together.
Place in muffin tin. Ready in about 10 minutes
Serving Suggestions
Note
Rocky road
Serves:
Ingredients
- 500g good quality dark chocolate
- 100g marshmallows
- 100g red glace cherries
- 1 cup coconut
- half a cup pistachios
- half a cup peanuts
Method
Melt chocolate in the microwave at medium heat. Cook for 2 minutes, stir, then another 2 minutes or until melted. Line a slice tray (16 x 26 x 3 cm) with baking paper, leaving 2 cm hanging over each end.
Use scissors to cut marshmallows in half, cut cherries in half. Combine marshmallows, cherries, coconut, pistachios and peanuts in a large bowl. Pour in melted chocolate and mix well to combine.
Spoon into prepared tray and refrigerate for at least 2 hours. When set, lift rocky road onto a chopping board and cut into 24 or 30 pieces (depending on DadÛªs sweet tooth)
Notes:
- This is a great recipe for kids to make as a gift. Put in a small tin or cellophane bag and tie with a ribbon.
- You can include your favourite nuts, cashews, hazelnuts, macadamias.
- Recipe created by Melissa Hughes for Kidspot.
Homemade sausage rolls
Serves:
Ingredients
- 4 sheets frozen puff pastry
- 2 carrots, peeled and cut into chunks
- 1 medium onion, peeled and quartered
- ½ cup fresh flat-leaf parsley
- 500g chicken mince
- 500g pork mince
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 egg, lightly beaten
Method
Preheat oven to 180°C. Line two baking trays with baking paper.
Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
Add mince, salt and pepper and puree until smooth. I did this in batches, combined all ingredients in a large bowl and did the final mixing with (clean) hands.
Divide the mince mixture into eight equal portions.
Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
Place rolls on prepared trays about 2cm apart. Bake for 20 minutes until pastry is puffy and golden and the mince is cooked through.
Notes:
- These are really quick and easy to make and you know what is in them!
- Great for parties, make them the day before, cool, store overnight in the fridge and then reheat before serving.
- They were a big hit at my nephew’s recent birthday (with both the kids and adults!) … can’t believe he’s seven!
- Recipe created by Melissa Hughes for Kidspot.
Read more:
Sweet chilli rolls
Mince pasties
Cheats sausage rolls
Turkey sausage rolls
Serving Suggestions
Note
Holly treats
Serves:
Ingredients
- 38 large marshmallows
- 1 1/2 teaspoon green food coloring
- Red M&Ms
- 50g butter
- 1 tsp. vanilla
- 4 cups corn flakes
Method
Melt the marshmallows, vanilla and butter together in a heavy saucepan over low heat. Stir well.
When smooth, take off the heat and add the corn flakes. Stir gently until the cornflakes are coated.
Drop a teaspoon of mixture onto greased baking tray. Dot immediately with the red M&Ms and refridgerate until set.
Serving Suggestions
Note
Halloween jelly worms
Serves:
Ingredients
- 2 x 85g pkts jelly crystals
- 2 tbsp powdered gelatin
- 1/2 cup (125ml) cream
- 1 1/2 cups (375ml) boiling water
- 1 pkt Oreo cookies, filling removed
You will also need:
- 100 plastic bendy straws
- elastic bands
Method
Step 1. Stretch the bend in the straws straight and hold together in a bunch using rubber bands. Place standing up in a tight fitting jug, carton or container.
Step 2. Place jelly crustals and gelatine in a bowl.
Step 3. Pour boiling water over, whisk well until all crystals are dissolved. Whisk in cream.
Step 4. Pour the mixture over the straws until all of the mixture is used. Place into the refrigerator to set for 4 hours.
Step 5. Place Oreo cookies in a bag and crush with a rolling pin. Place in serving dish.
Step 6. Rinse straws under warm water (not hot or you will melt the contents) to loosen the jelly. To release jelly worms, hold the straw over the blade of a blunt knife and pull the straw over the blade so the worms slide out the end. This is similiar to the way you curl gift ribbon. Place worms on Oreo “dirt” and serve.
Serving Suggestions
Note
- I used Port Wine and Raspberry jelly crystals.
- The contents of the straws are fragile and you need to be careful when pushing them through the straws. It is best to store the worms in the fridge before serving.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
Chicken and prawn jambalaya
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green capsicum, diced
- 3 stalks celery, chopped
- 400g can chopped tomatoes
- 3 bay leaves
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco
- 3/4 cup rice
- 3 cups (750ml) chicken stock
- 2 smoked chicken drumsticks
- 300g garlic green prawns
- 1 chicken breast, diced
Method
In a large, heavy-based frying pan, heat oil over high heat and saute onion, capsicum and celery until softened.
Add tomatoes, bay leaves, paprika, thyme, oregano, Worcestershire sauce and Tabasco.
Stir in rice, chicken stock and smoked chicken drumsticks. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.
Add prawns and chicken. Cook until meat is done (about 10 minutes more). Season to taste with salt, pepper and more Tabasco, if desired.
Find more chicken recipes:
Serving Suggestions
Note
- Tabasco is optional in this recipe but it is a Cajun dish and is supposed to be spicy.
- You can buy garlic green prawns at your fishmonger but plain green prawns will be a good substitute if they don't have them.
- This recipe was created by Alana House.
Sweet potato and pear puree
Serves:
Ingredients
- 1 small sweet potato, peeled and cut into cubes
- 1 pear, peeled and cut into cubes
- 2-3 tbsp water, breast milk or formula
Method
Stove Method
Place sweet potato and pear into a small saucepan and cover with water. Bring to the boil then simmer until soft – around 10 minutes.
Take off the heat and strain – you can leave a little water in to help with mashing or pour in a few tablespoons of breast milk or formula.
Tip into a blender and whizz until pureed.
Serve warm.
Microwave Method
Place sweet potato and pears into a microwave-safe container and cook on high for 2 to 3 minutes or until soft.
Place in blender with a little water, breast milk or formula and whizz until pureed.
Serve warm.
Find related baby recipes
Serving Suggestions
Note
- For an even easier version, use a jar or ready-made puree pears – great if you don’t have any on hand or they’re out of season.
- Apples are also great with sweet potato.
- Simply mash together for babies who are ready for something a little chunkier.
- 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.
Tomato meatballs
Serves:
Ingredients
- 500g beef mince
- 1 tbs rice
- 1 tsp curry powder
- 1 grated onion
- 1/4 cup water
- pinch salt
- 1 large can of tomato soup
Method
Combine all ingredients (except soup) well in a large bowl.
Empty soup into a large pot.
Lightly roll meat into balls and place in soup.
Cover and cook gently for 1 hour.
Serving Suggestions
Serve with mashed potato
Note
King Ranch Chicken casserole
Serves:
Ingredients
- 3 cups bbq chicken meat, shredded
- ground pepper to taste
- 8 corn tortillas
- 1 cup chopped onion
- 1 tin diced tomatoes
- 1 jalapeno chilli, sliced lengthwise in half and seeds removed
- 1 long red chilli, sliced lengthwise in half and seeds removed
- 1 tin Cream of Mushroom soup
- 1 cup chicken stock
- 2 cups tasty cheese, grated
- coriander, to serve
- sour cream, to serve
- 1 teaspoon butter
Method
Preheat oven to 180°C. Grease a lasagne dish, (approx. 20cm x 30cm x 5cm deep) with butter and set aside.
Bring a heavy based frying pan to a medium heat and lay the chillies directly on the pan skin-side down until the skins blister and then flip over. Cook another few minutes until slightly blackened.
Remove chillies, chop up and add to a saucepan with tinned tomatoes, mushroom soup and stock. Warm this mixture and set aside.
Layer the chicken meat in the prepared dish, followed by a scattering of the onion, then a few whole tortillas, tomato mixture, and a handful of cheese.
Continue the layers until you run out of chicken. Finish with a layer of tortillas, tomato mixture and then cheese.
Place dish on a baking sheet and put it into the oven for 30 minutes until golden and bubbling. Remove from the oven and allow to rest for 10 minutes. Serve with fresh coriander and sour cream.
Notes:
- This a very Texan dish, and it only just hit me that it’s a direct copy of lasagne but with a tex-mex touch – enjoy!
- I prefer to make my own cream of mushroom soup using regular button mushrooms but that’s another recipe, coming soon!
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder
Serving Suggestions
Note
Surprise choc-mint balls
Serves:
Makes 30
Ingredients
- 500 g chocolate biscuits – similar to Arnotts Farmbake choc fudge cookies
- 395 g condensed milk
- 2 x 220 g Cadbury Mint Bubbly chocolate
- 3/4 cup coconut (for rolling)
Method
Place the chocolate biscuits into a food processor and process until they resemble fine crumbs (alternatively you could use a rolling pin). Place the biscuit crumbs into a large bowl.
Add the condensed milk and thoroughly mix together.
Break the Cadbury Mint Bubbly chocolate blocks into pieces and then cut each piece in half.
Place heaped teaspoons of the mixture around the chocolate pieces and shape into balls.
Roll in coconut.
Serve.
Serving Suggestions
Note
- Mint Aero chocolate squares or balls can be used in place of the Cadbury Mint Bubbly blocks.
- This is a great recipe for getting the kids involved in the kitchen.
- Store the chocolate mint balls in an airtight container for up to a week.
- For a yummy variation, you can replace the mint centre with Maltesers.
Banana oatmeal breakfast
Serves:
Ingredients
- 1/4 cup rolled oats
- 1/2 cup formula or breast milk
- 1/3 whole banana
- 1/4 cup formula or breast milk
Method
Combine oats and 1/2 cup formula.
Bring to a boil, and simmer 5 minutes, stirring occasionally. Meanwhile, mash banana and 1/4 cup formula. Combine banana and oatmeal mixtures.
Serving Suggestions
Note
Lolly gobble bliss bombs – Sweet Popcorn
Serves:
Ingredients
- 2/3 cup of popping corn kernels
- 1 x 250g packet pecan nuts
- 1/4 cup of olive oil or vegetable oil
- 250g butter or margarine
- 1½ cups white sugar, granulated
- 4 tbsp honey
- Canola spray
Method
Pop the corn kernels in a frypan with a lid.
Grease baking trays (preferably with a bit of a lip) with a light spray of canola oil and lay the popped popcorn on the trays.
Chop pecans roughly but in smallish pieces and scatter over the popcorn.
Melt butter in saucepan and add honey, then the sugar, stir, keep on high and let it bubble/boil until all the sugar is dissolved. Turn down to a simmer and let it caramelise – this should take about 4 minutes.
At this stage you need to be quick, pour the sugar mixture over your trays and then with two tablespoons, mix it through the popcorn and pecans, trying to get an even coverage, as the toffee starts to cool, then pat it down with your hands, and sweep uncovered popcorn into the middle of covered popcorn pressing down.
Leave to cool for about 10 minutes then break up and put into airtight container or ziplock bag.
Notes
- If you’ve never popped corn before, it’s best to get your oil hot, then turn down the temperature slightly, add the corn, put the lid on a slant so you are still letting air in, once it starts popping furiously, turn the heat down again until it’s at half-strength and keep the lid on, shaking the pan to and fro to ensure no corn burns on the bottom. Good rule of thumb if you’ve heard nothing pop for 3 seconds, there’s no more corn to be popped.
- You can tell the sugar has caramelised if you get a teaspoon of the mixture and dunk it in a glass of cold water. It should quickly harden into toffee.
- This recipe could result in increased visits to the dentist. It could put you in the kitchen far more often than you like. It could kill your diet. Don’t say I didn’t warn you.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’sbest recipe finder.
Serving Suggestions
Note
