Kid-friendly Archives

Rose-water marshmallows

10 minutes, 2 hours setting time

Afternoon tea

Baby chive blinis with pineapple and chive infused butter

10 minutes

Homemade roasted garlic breadsticks with curly celery salt

1 hour

Chickpea recipes

Chickpea and red onion salad with chive oil and buffalo mozzarella

Corn recipes

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Creamy corn sunshine soup with goat’s milk cheese and countryloaf croutons

10 minutes

Corn recipes

Coconut marshmallow and Chuckles rocky road

30 minutes, plus setting

Fish recipes

Oven-roasted hake stuffed with fresh herbs and zesty lemon

25 minutes

Cheese recipes

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Biscuit recipes

Free fold lemon biscuit

1 hour

Free fold lemon biscuit

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes chilling time

Cooking Time 1 hour

Ingredients

icing sugar, to dust

For the pastry case

125 g flour, sifted, plus extra for dusting
¼ t salt
½ t sugar
75 g butter, chilled and diced
1 large free-range egg, beaten

For the lemon filling, blend

1 large free-range egg
1 large free-range egg yolk
1/3 cup cream
2 T caster sugar
juice and zest of one large lemon

Method

Preheat the oven to 180°C.
Place the flour, salt, sugar and cold butter in a blender and blend until combined.
Slowly add the egg until the dough holds together, then knead into a ball, taking care not to overwork.
Wrap the ball in clingfilm and chill for 30 minutes. Roll out the dough on a lightly floured surface, then use to line an 18-cm tart tin, folding the edges of the pastry inwards.
Prick the base of the pastry case with a fork and bake blind for 20 minutes.
Pour the lemon filling into the tart case until three quarters full, place in the oven and top up with the remaining filling.
Bake for 25 to 30 minutes, or until set. Allow to cool, then dust with icing sugar and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Rose-water marshmallows

Baby chive blinis with pineapple and chive infused butter

Homemade roasted garlic breadsticks with curly celery salt

Chickpea and red onion salad with chive oil and buffalo mozzarella

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Creamy corn sunshine soup with goat’s milk cheese and countryloaf croutons

Chicken in sweetcorn husks

Coconut marshmallow and Chuckles rocky road

Oven-roasted hake stuffed with fresh herbs and zesty lemon

Basic macaroni cheese

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Free fold lemon biscuit

Free fold lemon biscuit

Ingredients

Method