Saturday, 04 May 2013 11:48

Recipes for Kids

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Recipes for Kids


1) Pink Lemonade


  • 400g strawberries, cleaned and hulled
  • 100g caster sugar

  • 160ml lemon juice

  • 1 bottle soda water, chilled

  • lots of ice



Place the strawberries, caster sugar and lemon juice into a blender. Blitz very well, for about a minute, so that the sugar completely dissolves. Chill the mixture for a couple of hours. Just before the party, place the mixture into a large jug. Top with ice and soda water. Stir with a long spoon and serve in tall glasses.


2)Choc banana brownies



185g butter, soft or partially melted

  • 1/2 cup brown sugar

  • 1 cup caster sugar

  • 3 large ripe bananas, peeled and chopped (about 1 1/2 cups worth)

  • 1 tsp vanilla extract

  • 2 cups plain flour

  • 1 tsp bicarbonate soda

  • 1/2 cup cocoa

  • 1 cup walnuts

  • 1/2 cup chocolate chips


Preheat oven to 160 degrees c.Combine butter and sugars together until smooth and cream-like. Add banana and vanilla and mix until smooth.Add cocoa, flour, bicarb soda, walnuts (optional) and choc chips, mix well.Spread into a tin lined with baking paper and sprayed with canola oil.Bake for 50 minutes to an hour, then leave to cool for a further hour before cutting into squares.


3)Chicken salad baguette



  • 1 cooked chicken breast, skin removed, chopped
  • 3 shallots, white and pale green parts, finely sliced
  • 1 stick celery, thinly sliced 1/3 cup mayonnaise Salt and white pepper
  • 1 baguette/long bread stick (about 50cm long), or 4 bread rolls
  • Small amount of butter
  • 1 cup rocket
  • 1 Lebanese cucumber, sliced on the diagonal


Combine chicken, shallots, celery and mayonnaise in a bowl.Taste and season with salt and pepper.Split the baguette lengthwise and thinly spread the bread with butter. (This helps prevent the bread from going soggy.) Lay the rocket along the bottom of the roll, then top with cucumber. Add the chicken mixture into the baguette and into 2-4 pieces. Seal in Glad sandwich bags, making sure to puch out excess air so the roll stays together and stays fresh.


4)Pumpkin scones




    • 2 cups self-raising flour 1/2 cup icing sugar
    • 1 tsp ground cumin 1 tsp ground cardamom
    • 1 tsp ground chilli

    • 1 raw red chilli, chopped (optional) 1/2 cup cooked pumpkin, mashed

    • 1 tbsp butter 300ml chilled milk mixed with 1 egg

    • a little extra milk


    Turn the oven on to 220°C. Rub butter into flour; add everything else and mix gently. Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk. Bake for 15-20 minutes or until the tops are brown.


    5)Chocolate Truffles


    • 1 cup shredded coconut
    • 500 grams crushed Arnotts Arrowroot biscuits
    • 2 tablespoons cocoa
    • 1 teaspoon vanilla essence
    • 1 tin condensed milk
    • 1 cup shredded coconut (to roll them in when done)


    Crush 500 grams of Milk Arrowroot biscuits and put them in a bowl.Then add all dry ingredients (except the second cup of shredded coconut) and combine. Add tin of condensed milk and teaspoon of vanilla essence and mix with your hands. Roll into as many bite sized balls as possible (usually makes 24) and then continue to roll each of these balls in the cup of shredded coconut set aside. Place on a plate and put in the fridge for half an hour.


    6)Nutella popsicles 


    • 1 cup full cream milk
    • 1/3 cup Nutella


    Step 1: Gather all ingredients and popsicle moulds.

    Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.

    Step 3: Pour into a popsicle moulds.

    Step 4: Freeze and serve

    Read 2878 times Last modified on Thursday, 07 November 2013 21:14

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