Winter veggie pasties
Ingredients
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 carrot, diced
- 1 stick celery, diced
- 3 rashes bacon, trimmed and chopped into small pieces
- 1 tbsp thyme leaves
- 1 potato, peeled and diced
- 1 x 400g tin chopped tomatoes
- 4 sheets frozen shortcrust pastry
- 1 egg, beaten
Method
Heat the olive oil in a saucepan over medium. Cook the onion, carrot and celery for five minutes or until soft, stirring regularly. Add the bacon and thyme and cook for another few minutes. Now add the potato and tomato and about half a cup of water and bring to a gentle simmer. Cook for about 20 minutes, or until the potato is soft. You may need to add more water if the mixture is looking too dry.
Meanwhile, thaw the pastry sheets and preheat the oven to 200å¡C. Cut each sheet into large rounds – I use a side plate as a guide to slice around. Reserve the leftover pastry for another time.
Let the vegetable mixture cool a little and then spoon about half a cup of the mixture just off centre on each of the pastry rounds. Fold over to create a semi-circle. Crimp down the pastry edges with a fork and brush with the egg.
Bake for 15 minutes or until golden brown.
Notes
- You could add some sliced button mushrooms to the vegetable mix.
- Want to make these pasties even more filling? Add a handful of red lentils at the same time as the potatoes.
- This recipe was created by Sophie Hansen
Lamingtons
Serves:
Ingredients
- 2 cups icing mixture
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/4 boiling water
- 1 plain, unfilled, 18cm double sponge cake
- 2 cups desiccated coconut
Method
Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.
Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.
Transfer to a wire rack and set aside for 1 1/2 hours or until set.
Can be frozen for up to 1 month.
Serving Suggestions
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Chicken and cranberry waldorf salad
Serves:
Ingredients
- 2 cups cooked chicken, diced
- half a cup Craisins (dried cranberries)
- half a cup celery, sliced
- half a cup pecans, chopped
- 1 medium apple, cored and chopped
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- half a teaspoon curry powder
Method
Combine mayonnaise, lemon juice and curry powder in a large mixing bowl.
Add all other ingredients and stir to coat in mayonnaise dressing.
Cover and chill until ready to serve. Simplicity itself!
Notes:
- I usually use low-fat natural yoghurt instead of mayonnaise
- Increase, decrease or omit the curry powder to suit your familys taste.
- This is a wonderfully crunchy, chewy meal, which may not suit some young jaws!
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Tuna melt stuffed capsicums
Serves:
Serves 4
Ingredients
- 4 medium yellow or red capsicum
- 1 x 400g can chickpeas, drained
- 1 x 185g canned tuna in springwater, drained
- 3 large spring onions, finely sliced
- 1 celery stalk, finely chopped
- 2 tomatoes, chopped
- 2 tbsp light mayonnaise
- 1 cup (80g) low fat tasty cheese
Method
Heat oven to 180å¡C (160å¡C fan-forced), line an oven tray with baking paper and set aside.
Cut the top quarter off each capsicum and scoop out the seeds.
Roughly mash the chickpeas using the back of a fork.
Mix the tuna, chickpeas, spring onions, celery, tomatoes, mayonnaise and half the grated cheese together.
Divide mixture among the capsicums.
Top capsicums with remaining grated cheese and bake for 30-40 minutes until the capsicum is soft but still holding its shape.
Serve with salad.
Note
- DonÛªt throw away the tops of the capsicum, keep it for a salad or stir-fry.
- If youÛªre not a fan of chickpeas (or just donÛªt have any), you can use cooked brown rice (or white) or just double the tuna for a low carb option.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay atåÊThe Moodie FoodieåÊand onåÊFacebook,åÊTwitteråÊoråÊPinterest.
Ham and cheese puffs
Serves:
Ingredients
- 1 sheet ready-rolled puff pastry
- 2 slices ham
- 2 slices tasty cheese
Method
Turn oven to 180C (350F)
Put pastry on large cuting board. Cut into 4 squares.
Put a slice of ham on two pieces of pastry.
Top the ham with the cheese slices.
Put the plain pastry on top. Press edges together.
Trim around edges with a pastry wheel.
Put on a baking tray. Bake for 12 minutes.
Cut in halve to serve.
Serving Suggestions
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Sausage rolls
Serves:
Ingredients
- 500g sausage mince
- 1 large onion, diced
- 1/2 cup tomato sauce
- salt, pepper and parsley
- 6 slices puff pastry, cut into halves
Method
Mix all the ingredients together.
Form a long sausage shape down the middle of each half of pastry, and roll up,
Cut into any desired size. You can do party sausage rolls or big ones.
Bake till pastry is puffed up, and slightly browned.
Serving Suggestions
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Caramel slice
Serves:
Ingredients
- 1 cup self raising flour
- 1 cup coconut
- 1/2 cup brown sugar
- 1 cup rolled oats
- 150g butter, melted
- 395g can sweetend condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 150g cooking chocolate, melted
Method
Preheat oven to 180C
Combine first five ingredients in bowl, mix well. Press into base of baking paper lined 18cm x 28cm lamington pan. Bake 10min, until golden.
Combine sweetend condensed milk, golden syrup and extra butter in pan, bring to boil stirring, reduce heat, simmer 5min stirring until a light brown colour and becomes caramel.
Pour caramel over cooked base, return to oven, bake further 10min, cool.
Spread cooking chocolate over caramel filling. Allow to set in pan before turning out. Cut into slices or squares to serve.
Serving Suggestions
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Ham and cream cheese pinwheel sandwiches
Serves:
Ingredients
- 2 slices bread
- 4 slices low-salt ham, sliced wafer-thin
- low-fat cream cheese to spread
Method
Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well.
Spread each bread slice with a thin layer of cream cheese.
Top with two slices of ham per bread slice.
Roll the bread ‘sushi-style’ into two tight rolls. Slice into three pieces and push back together into a roll.
Roll each roll in a square of baking paper just a little larger than a slice of bread. Twist each end like a sweet so the rolls are secured and place into the fridge until you are ready to serve.
Find great bread recipes
Serving Suggestions
Note
- You will need soft bread for these rolls.
- If you get your bread sliced on the spot at the bakery, you can get them to cut your loaf lengthways. This will give you extra long slices that are easier to roll out.
- This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.
Brown rice and cucumber sushi rolls
Serves:
Makes 7
Ingredients
- 1 1/2 cup short-grain brown rice
- 1/4 cup red rice
- 1/4 cup black rice
- 4 cup water
- 1 tsp apple cider vinegar
- 1/2 tsp raw sugar
- 2 tbs sesame seeds (toasted)
- 1 avocado (skin off, chopped)
- 2 medium carrot (peeled, grated)
- 2 tbs mayonnaise
- 1 tin canned salmon
- 1 lime (juiced)
- 2 cucumber
- soy sauce (*to serve)
Method
Wash the rice under cold water until the water is clear. Place in a medium saucepan with the water and a pinch of salt. Bring to the boil, then place the lid on the saucepan and reduce to a low simmer for 35 minutes. Remove from the heat and let the rice stand for a further 20 minutes (with the lid on). Remove the lid, gently fold through the vinegar, sugar and sesame seeds, then refrigerate.
Combine all of the remaining ingredients (except the cucumber and soy) in a bowl and put aside.
Trim the tops and bottoms of the cucumbers. Using a peeler, take away the outer green layer and then cut the cucumber in half across. Still using the peeler, shave down one side in one long go. Turn the cucumber 90 degrees and repeat. Keep this up, shaving each side of what will become a square shape, until you hit the seeds and stop. These shavings will be the outer casing of the sushi rolls.
Lay out your sushi mat with a layer of cling film on top. Lay cucumber strips lengthways along the cling film. Next arrange a layer of rice half a centimetre thick covering 2/3 of the cucumbers. Spread some filling down the centre of the rice.
Use the cling film to roll the cucumber and rice into a roll. The sushi mat is to help keep the shape. Allow these to set in the fridge for 20-30 minutes. Slice the rolls 2cm thick and then remove the cling film before serving with a little soy sauce on the side.
More sushi recipes
Serving Suggestions
Note
- Add in any additional veggies or ingredients that you or your family like – the more the merrier!
- Be conscious when choosing your tinned salmon – only buy products that are sustainably sourced and caught (and that are dolphin-friendly).
- This recipe was created by Adam Clements for Kidspot.
Baguette with chocolate hazelnut spread
Serves:
Ingredients
- 1 baguette
- ½ cup chocolate hazelnut spread
Method
Cut baguette in half and then slice lengthways. Spread each piece generously with the chocolate hazelnut spread.
Notes:
- This is an uber-simple breakfast idea that the kids can make and everyone can enjoy.
- Recipe created by Melissa Hughes for Kidspot.
Find more:
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Halloween JackåÕoåÕLantern cupcakes
Serves:
12 cupcakes
Ingredients
- 12 basic vanilla cupcakes (see recipe here)
- 1 quantity buttercream icing (see recipe here)
- red food colouring
- yellow food colouring
- black writing icing
Method
Add a few drops of yellow and red food colouring to the buttercream icing until you get a nice orange colour.
Spread each cupcake with orange icing.
Now use the black writing icing to draw Jack’o’Lantern faces onto each cupcake.
Serving Suggestions
Note
- Let the kids help with the cake decorating but don’t stress about having perfect looking Jack’o’Lantern faces.
- If the black writing icing is stiff in the tube just hold the tube in your hand for a minute or two to soften it up.
- These Halloween witches hats are filled with a cute surprise.
- Keep the dentist AND the kids happy with these chompy Halloween teeth.
- These Fairy wands are for the GOOD witch in your house unless you switch the colours to black and orange.
- These Halloween Band aid biscuits just look icky and will have your guests grossed out in no time.
- Looking for something to make you squirm? How about a cupcake that is looking right back at you like these Halloween eyeball cupcakes.
- They are creepy and crawly and a little bit scary but these Red back spider biscuits are also delicious.
- These scary Watermelon fangs will have you shaking in your boots with watermelon juice dripping from your vampire grin.
- These Halloween severed finger biscuits are creep and kooky and best of all they taste delicious.
- If you have carved your pumpkin and have lots of leftover pulp then these Halloween pumpkin cupcakes are for you.
- You can have these delicious Halloween fangs on the party table in no times and they are deliciously filled with peanut butter.
- Want some icky worms in dirt for your party table? These Halloween jelly worms are perfect.
- Get some ghoulish party fare on the table with these Tombstone cupcakes.
- A healthy Halloween snack could not be easier than this bright Veggie skeleton dip platter.
- Those little cackling witches will fall in love with these Cheesy pretzel broomsticks.
- Get out the fake spider webs and spread them around these delicious Oreo spider cupcakes.
- This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder:
Duck and mandarin salad
Serves:
Ingredients
- 1 portion Duck Peking Duck Breast
- 2 mandarins
- 75g mixed lettuce leaves (Asian blend if you can get it)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- half a cup fresh mint leaves, shredded (optional)
- half a cup fresh coriander leaves, picked off stems (optional)
- fried onions, to serve
Method
Use a zester to peel the rind off one mandarin and chop finely. Place the mandarin segments in a large bowl (I painstakingly remove all the white bits from the segments). Add the washed leaves and herbs to the bowl.
To make the dressing, juice the remaining mandarin and add the oil and vinegar to the juice. Whisk to combine.
Open the duck packaging (carefully so you dont spill the marinade) and slice the duck. I cut off the skin, but thats up to you. Heat a grill to high. Place the duck on some foil, brush with marinade and cook under the grill for 5 minutes until heated through and the skin is crisp (if using).
Toss the dressing through the salad and place a pile on each plate. Place the duck strips on top of the leaves and sprinkle with the fried onions.
Notes:
- Not so much a family dinner, but a special dinner for two or entre for 4 if you are entertaining.
- If you dont have the mint and coriander leaves, dont stress, the salad is fine without them.
- Fried onions are available from Asian grocery stores.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Chicken and grape party sandwiches
Serves:
Ingredients
- 1/3 cup light sour cream
- 2 tbsp lemon juice
- 3 cups barbecued chicken meat, chopped (roughly 1⁄2 a chicken)
- 2 tbsp roasted almonds, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1 cup green and red grapes, halved
- 14 plain white bread slices, crusts removed
Method
In a small bowl, lightly whisk sour cream, lemon juice and a pinch of seasoning In a large bowl.
Mix together the chicken, almonds, tarragon and three-quarters of a cup of the grape halves.
Lightly fold the cream mixture into the chicken mixture and divide three tablespoons of filling between seven slices of bread.
Top with remaining bread slices, cut into quarters and place on a platter. Scatter with remaining grape halves to garnish.
Serving Suggestions
Note
- If the kids are taking these to school, you might want to omit the almonds if there’s a no nut policy in place.
- Use fresh parsley in place of tarragon if you don’t have any to hand, although a teaspoon of dried tarragon would work just as well.
- This recipe was created by Australian Table Grapes.
Healthy chicken noodle salad
Serves:
Serves 4
Ingredients
Dressing
- 1spring onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup (80ml) soy sauce
- 1/3 cup (80ml) rice wine vinegar
- 2 tsp caster sugar
- 2 tsp sesame oil
- 400g chicken tenderloins
- 50g dried rice vermicelli
- 1 large carrot, sliced using a mandolin or potato peeler
- 1 celery stalk, finely sliced
- 1 telegraph cucumber, sliced using a mandolin or potato peeler
- 1/2 large red capsicum
- 2 tbsp chopped peanuts (optional)
- oil spray
Method
Place dressing ingredients in a jar and give a good shake to dissolve the sugar.
Place chicken tenderloins in half the dressing to marinate.
Cook rice noodles according to packet instructions.
Slice vegetables and mix together.
Heat a wok or non-stick frying pan on medium-high, spray with oil and add chicken tenderloins.
Cook for 2 minutes per side (all depending on how thick the chicken is) until cooked, spooning over left over marinade during the cooking process.
Remove the chicken to rest on a board for a couple of minutes.
Place rice noodles and salad in a bowl, pour over other half of dressing and top with chicken.
Sprinkle over peanuts.
More salad recipes
Serving Suggestions
Note
- If you can’t find chicken tenderloins, buy skinless chicken breasts and slice them into 1cm slices.
- I used brown rice noodles because I like the texture and they have much more protein and fibre (all depending on the brand), but feel free to use any vermicelli you’ve got in the pantry.
- You can slice the vegetables how you like, but I like to make ribbons because it looks nice. If you can’t be bothered, just slice finely or grate.
- Use any vegetables you’ve got in the fridge.
- Feel free to add some chilli to the dressing if you’re lovers of heat.
- 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.
Spicy beef and rice fajitas
Serves:
Ingredients
- 1 cup rice
- 1 teaspoon minced garlic
- 3 tablespoons barbecue sauce
- 2 tablespoons chilli sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 500 grams beef, cut into strips
- 250 grams quatered cherry tomatoes, quartered
- 400 grams corn kernals, rinsed and drained
- 1 diced Lebanese cucumber, diced
- 2 tablespoons lemon juice
- olive or canola oil spray
- 1 sliced red onion, sliced
- 1 red capsicum, deseeded and sliced
- 200 button mushrooms, sliced
- 1 tablespoon jalapeno chillies, chopped
- 2 tabelspoons fresh coriander leaves
- 12 flour tortillas
- 12 lettuce leaves, to serve
- taco sauce to serve
Method
Cook rice according to packet instructions
Combine garlic, sauces, spices and beef in a plastic bag. Shake to evenly coat meat.
Refrigerate for 15-30 minutes to marinate.
Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl.
Spray a non-stick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft.
Add meat and cook until browned. Stir through chillies and coriander.
Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.
To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.
Serving Suggestions
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Pumpkin, spinach and feta rolls recipe
Serves:
Ingredients
- 500g pumpkin
- 40ml (2 tbsp) olive oil
- 1 brown onion, diced
- 1 clove garlic, crushed
- 250g frozen spinach
- 200g Greek-style feta, crumbled
- 3 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1tbsp sesame seeds
Method
Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.
Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined. Stir through the baked pumpkin and crumbled feta. Season well with salt and pepper.
Increase oven to 220°C (200°C fan-forced).
Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.
Bake for 25-30 minutes until puffed and golden.
Related vegetarian recipes
Serving Suggestions
Note
- Serve with sweet chilli sauce for adults, and good old tomato sauce for the kids.
- Grated cheddar cheese is fine as an alternative to feta.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Chicken tofu and noodle stir fry
Serves:
Ingredients
- 900 grams fresh hokkien noodles
- olive or canola oil spray
- 350 grams firm tofu, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 onion, sliced into thin wedges
- 1 red capsicum, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 200 grams fresh baby corn
- 1 bunch brocollini, coarsely chopped
- 1/2 cup stirfry sauce
- 3 tablespoons MAGGI Chilli Sauce
- 2 tablespoons sesame seeds
Method
Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
Spray a nonstick wok or frying pan with oil and heat.
Cook tofu in 2 or 3 batches over high heat until browned; set aside.
Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft.
Add remaining vegetables and stirfry for 3–5 minutes until tender but still crisp.
Add drained noodles, tofu and combined sauces to wok.
Stirfry for 2 minutes or until heated through.
Toss with sesame seeds and serve immediately.
Garnish with chervil, if desired.
Serving Suggestions
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Caramelized apple and cheese-stuffed chicken breasts
Serves:
Ingredients
- 1 tablespoon butter
- 3 granny smith apples, peeled, cored and thinly sliced
- 2 heaped tablespoons sugar, raw preferably
- 6 chicken breast (free-range preferably), trimmed of all excess fat
- 250g Colby or tasty cheese, cut into 1.5x10cm sticks
- 1 cup breadcrumbs
- 1 cup full-cream milk
- 1 tablespoon grapeseed oil (vegetable or canola will do)
Method
Preheat oven to 180C.
In a frying pan, over low to medium heat, melt butter. Add apples and sugar and saute for approx. 8 minutes until they soften and start to caramelise. Remove apples and set aside to cool completely.
Using a sharp paring knife, remove the chicken tender from the breast. Create a 2cm hole down the very middle of each breast, being careful not to puncture the sides of the breast (or your stuffing with come out).
Stuff each breast with some apple, a cheese stick and then some more apple.
Put the breadcrumbs in one bowl and pour the milk into another bowl. Dip each breast all around into the milk, then the breadcrumbs and place onto a plate.
Bring the frying pan back to a medium heat, add the tablespoon oil, and fry each breast until lightly golden on each side, but not completely cooked through.
Place the breasts onto a baking sheet and into the hot oven for 12 minutes.
Remove and serve immediately with a green salad, veggies or mash.
Notes:
- If you want this to be even more delicious, marinate the chicken breasts overnight covered in milk and covered in cling film. Then pat dry when you are ready to stuff and cook.
- You can add some toasted walnuts into the stuffing, and change the cheese to goats cheese for an adult version – yum!
- I love cooking with grapeseed oil as an alternative to vegetable oil as it is better for you. It cooks everything golden without burning. You can find this at any large supermarket.
- My mum loves making this recipe with avocado and cheese combination. She also taught me to dip the chicken in milk instead of eggs – since I buy free-range organic eggs (which are expensive), I prefer to save my eggs for a meal!
- If you think 6 chicken breasts is too much for your family, calculate your chicken needs by allocating one breast for each adult and half a breast for kids.
- You can save the chicken tenders for a quick stirfry meal on another night.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.
Serving Suggestions
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Mulberry pancakes
Serves:
Ingredients
- 1 cup self-raising flour
- 1 tablespoon castor sugar
- 125 grams Mulberry fromage frais
- 1 egg
- 1/2 cup low fat milk
- 30 grams polyunsaturated margarine, melted
- 125 grams extra Mulberry fromage frais
Method
Sift the flour into a bowl, stir in the sugar.
Whisk the fromage frais, egg and milk together, add to the flour with the margarine, stir until smooth.
Heat a lightly greased non-stick frying pan to medium-low.
Spoon a tablespoon of the mixture into the pan, cook for 1 minute on each side or until golden brown.
Repeat with the remaining mixture (you can cook more than 1 at a time).
Serve warm or cold topped with the extra fromage frais.
Serving Suggestions
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Pulled beef ragu
Serves:
Ingredients
- 2 tsp olive oil
- 1 large onion, finely sliced
- 1 can diced tomatoes
- 1½ tbsp red wine vinegar
- 2/3 cup beef stock
- 1 tbsp brown sugar
- pinch of cinnamon (about ¼ tsp)
- 300g pulled beef (about 2 cups)
- 2 cups cooked pasta
- chopped parsley for garnish
Method
Heat oil in a frying pan or medium saucepan and add onion with a pinch of salt.
Cook on low for 10-15 minutes until onions are soft and translucent.
Add remaining ingredients, except pasta, and bring to the boil.
Reduce heat, cover and simmer for 10 minutes.
Serve on pasta and top with a sprinkling of parsley.
Serving Suggestions
Note
- Ragu is usually a slow cooked dish, but with the beef already slow cooked in gorgeous onions, garlic and herbs you’re most of the way there.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.
More pasta recipes:
Double chocolate biscuits
Serves:
Ingredients
- 1 cup brown sugar
- 125g butter, melted
- 1 teaspoon vanilla extract
- 1 cup plain flour
- 1 cup self-raising flour
- 1 egg, lightly beaten
- half a cup white chocolate, roughly chopped
- half a cup good quality dark chocolate, roughly chopped
- Preheat oven to 190C.
- Line two baking trays with baking paper.
Method
Place sugar in a large bowl, melt butter and pour over sugar.
Stir well, add remaining ingredients and stir to combine.
Roll tablespoonfuls of mixture into balls and place 3-4cm apart on trays, press down slightly.
Bake 15 minutes until golden brown.
Remove from oven, cool slightly before removing to a wire rack to cool completely.
Notes:
- These are sensational! Using good quality dark chocolate is the key.
- This is a great basic biscuit recipe; substitute chocolate with apricots, almonds, sultanas or whatever takes your fancy.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Lazy lamingtons
Serves:
Ingredients
- 1 bought Victoria sponge cake (in two halves)
- 1/3 cup raspberry jam
- 2 cups icing sugar
- 1/4 cup cocoa powder
- 3 cups desiccated or shredded coconut
Method
Cut each half of the sponge cake in half horizontally. Spread jam on two of the halves and top with the remaining halves. Cut each sponge into 8 pieces.
Sift the icing sugar and cocoa powder into a bowl. Add enough warm water to form a runny icing. Spread the coconut onto a large sheet of baking paper.
Dip each cake portion in the icing to coat each side. This is a very messy business, call in the kids and keep your hands nice and clean!
Roll each piece of cake in the coconut and place on a wire rack for 30 minutes to dry. Store in airtight containers.
Notes:
- If you can’t find a Victoria sponge (two circles), a slab sponge would be fine to make rectangles or squares.
- It is much easier to coat the lamingtons if the icing is quite runny. If you like a thicker icing you will have to spread the icing on with a knife, which is a bit more time consuming… and messy.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Chewy choc-banana cookies
Serves:
Makes 12
Ingredients
- 110 g unsalted butter (softened)
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 banana (mashed)
- 1 cup spelt flour (sifted)
- 3/4 cup rolled oats
- 1/2 cup desiccated coconut
- 1/4 cup dark chocolate (chopped)
Method
Preheat your oven to 175C (155C fan-forced) and line 2 large baking trays with non-stick baking paper.
Beat together the butter, honey and vanilla until pale and creamy. Stir in the banana.
Add the sifted flour, oats and coconut, and stir until well combined. Add the chocolate and mix well.
Roll tablespoons of the mixture into balls, place on baking trays and flatten.
Place in oven and bake for approximately 10-12 minutes or until lightly golden.
Leave on trays to cool.
Find more biscuit and cookie recipes.
Serving Suggestions
Note
- The banana replaces egg as a binder, giving the cookies a nice chewiness.
- We recommend using approximately 4-5 squares of 70 percent cocoa dark chocolate.
- These cookies will keep the kids satisfied until dinner time!
- This recipe was created by Brenda Janschek for Kidspot.
Reindeer marshmallow pops
Serves:
Ingredients
- 20 lollipop sticks
- 20 marshmallows
- 2m Christmas ribbon
- 1 pkt mini-pretzels
- 200g milk chocolate, melted
- Oasis florist block
- 20 red mini M&M’s
- 40 cachous (edible silver balls)
Method
Step 1. Place pop sticks into marshmallows.
Step 2. Cut small slits to enable you to push the pretzel “antlers” in later.
Step 3. Cut ribbon and tie a 10cm length around each pop stick.
Step 4. Cut pretzels in half by using a fast downward motion with a sharp knife.
Step 5. Dip each marshmallow in the melted chocolate until evenly coated. Tap excess chocolate off the marshmallow and anchor the stick into the Oasis block.
Step 6. Push pretzel “antlers” into the marshmallow and press on a red M&M for the nose and two cachous for eyes.
Related Christmas recipes:
Serving Suggestions
Note
- You can use generic brand milk chocolate for this recipe – and dark chocolate if you prefer.
- To melt the chocolate you can use a double boiler or a microwave. Microwave for 60 seconds and then stir until the chocolate is entirely melted.
- If it is warm weather, you may like to allow the chocolate to set and then use a dab of chocolate to apply the decorations.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Apple dessert
Serves:
Ingredients
- 1 large tin of stewed apples/tin fruit of choice/fresh stewed fruit.
- whipped cream
- 2-3 cups cornflakes
- margarine or butter
- honey
Method
Place fruit in bottom of dessert bowl & top with cream.
Sprinkle with cornflakes.
In a saucepan, melt butter or margarine with honey then pour evenly over cornflake mixture.
Serving Suggestions
Note
Mini croissants
Serves:
Ingredients
- 1 container mini croissants
- 100g poached/roasted chicken, sliced
- ¼ avocado, sliced
- 100g shaved ham
- 2 slices cheddar cheese
- 1 tablespoon nutella spread
Method
Slice eight croissants in half.
Dress each croissant with your selected toppings ranging from:
-Chicken, avocado
-Ham and cheese
-Feta cheese, cucumber and cherry tomato
-Nutella
Replace tops of croissants and serve.
Serving Suggestions
Note
- You can buy a container of 10 mini croissants at the supermarket in the bread section. I freeze them and pull them out when needed.
- When I packed Max a ham and cheese croissant and a nutella one for his lunch he thought that was incredibly cool. It took two minutes and it wasn’t his regular roll.
- These look and taste good enough for kids and adult parties, just warm slightly and put your favourite topping in.
- These croissants are a great budget buy if you’re entertaining a group of people for breakfast, brunch or lunch.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Poor soldiers cake
Serves:
Ingredients
- 200g sugar
- 1 cup water
- 115g butter or margarine
- 225g mixed dried fruit
- 1 teaspoon bicarbonate of soda
- 1-2 teaspoons of mixed spice
- 1 teaspoon cinnamon
- 400g plain flour
Method
Place all ingredients except flour in a large saucepan and bring to boil.
Simmer for about 1 minute then allow to cool. Mix in flour making sure all ingredients are well combined.
Place in greased and floured cake tin and bake in oven for about 1- 1 1/4 hours (oven temp. should be 180C).
Remove carefully from tin and cool.
Serving Suggestions
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