KIDS IN THE KITCHEN 

RECIPES

Gabriel Gaté  
Exotic Fruit Salad
KIK SHOW 1

Serves 4

You can be creative with this fruit salad and add some of your favourite seasonal fruits.

2 punnets of strawberries
1 orange
1 lemon
3 tbsp caster sugar
2 sugar bananas
2 gold kiwifruits
1/4 pink pawpaw

Wash the strawberries, hull them and cut them in half.  

Place half of the cut strawberries in a food processor and the other half in a bowl.

Juice the orange and lemon and add the juice to the food processor.  
Add the caster sugar and blend to a purée.  
Transfer the strawberry purée to the bowl containing the strawberry halves.

Peel the banana and kiwifruit.  Cut them into small pieces and add to the fruit salad.

Peel and seed the pawpaw and cut into small pieces.  
Add the pawpaw to the bowl and mix gently.  
Refrigerate the fruit salad until serving.

Bon Appetit

Loz and Chris Blain of

HOME MADE CHEESSY BASE PIZZA
KIK SHOW 2

BASE:

1 3/4 cups plain flour
1/4 cup oil
1/2 cup grated cheese
2/3 cup boiling water

TOPPING:

1 small tub of tomato paste
Cheery tomatoes (from garden)
Pizza cheese
Ham
Salami
Mushrooms
Anything else you like?

Use the basil from the garden, and you can put a little ROCKET on to garnish too...

Gabriel Gaté  
Hummus with Carrot and Celery Sticks
KIK SHOW 3

This classic Middle Eastern vegetarian dip is delicious with raw vegetables and bread.  

It makes a great sandwich spread and is perfect for an antipasto platter.

 Serves 4-8

a 400 g can of chick peas
1/2 tsp ground cumin
/4 tsp salt
1 tbsp tahini (sesame seed paste)
juice of 1/2 lemon
1 tbsp water
freshly ground black pepper
1 medium carrot
2 branches of celery

 Open the can of chick peas, then drain the chick peas and rinse them in cold water.

Place the chick peas in a food processor and blend to a fine purée.  A

Add the cumin, salt, tahini, lemon juice, water and a little pepper, then blend again. 

If the hummus is not creamy enough, add a little extra water and blend again.

Peel the carrots and cut them into sticks about 6 cm long.  
Cut the celery into sticks about the same size as the carrots.

Serve the hummus with the vegetable sticks. 
This is Gabriel's Recipe but other herbs could be used such as Fresh Garlic.

Bon Appetit                               Back to

Chef Linda Herridge

QUICK Chicken BASIL Pasta
KIK SHOW 4

INGREDIENTS:

2 Chicken Breasts

1 garlic clove, crush it

2 tablespoons of fresh lemon juice

Fresh Basil Leaves
200 grams of fresh cubed FETTA Cheese
3 Tablespoons of olive oil
1 packet of fettuccine pasta - MUCH better if fresh from the cold store area!

PREPARATION

Fry chicken in a pan with olive oil and garlic. When the chicken is seared and cooked, shred with fingers or a fork into small pieces. Lower the heat in the pan and add fresh basil leaves and lemon juice. 

Heat water with a drizzle of oilve oil and bring pasta to the boil - fresh pasta a few minutes - dried pasta 8-12 minutes. 

In a large bowl combine, pasta, chicken, sauce from the pan, and fetta. 
Drizzle with extra olive oil and lemon juice and top with cracked pepper.   Back to

Chef Ange McDonnell

PUMPKIN and SAGE GNOCCI|
KIK SHOW 5

INGREDIENTS and PREPARATION

250 gram mashed potato
250 gram mashed pumpkin
Good pinch of salt
Ground Pepper
Mix into smooth dough using PLAIN FLOUR
About 1 and 1/2 cups Till it comes away from the bowl

Roll into SUASAGES…
Cut SUASAGES into 2cm squares
Boil till it pops to the top of the boiling water
About 2 minutes

 Brown butter in pas with sage, shaved parmesans
Add cooked Gnocchi and Stir
Plate and eat quick while YUMMY and HOT.                                   Back to

Gabriel Gaté  

VEGETARIAN MUSHROOM PIZZA WITH FETTA
KIK SHOW 6

Serves 2 (about 6 pizza wedges)

This pizza dough is very easy to make. Simply mix self-raising flour and yoghurt to form a soft dough that you'll be able to work easily with your hands. You need a greased 25 cm pizza tray.

6 mushrooms
2 small tomatoes
1/2 cup self-raising flour
1/2 cup self-raising wholemeal flour
1/4 tsp salt
about 1 cup Greek-style yoghurt
4 basil leaves
1 small clove garlic
2 tbsp olive oil
freshly ground black pepper
3 tbsp Italian-style tomato sauce
20 g fetta cheese, cut into small cubes

Cut the mushrooms and tomatoes into 5 mm slices.

Combine both types of flour, the salt, pepper and almost all the yoghurt in a bowl until a soft dough forms. You may need to add a bit more yoghurt if it's too dry to form a ball, or a bit more flour if it's too soft. Don't knead the dough ; just let it rest for a few minutes before using.

Roll out the dough very thinly (alternatively, you can press it out with floured hands) and place on a greased pizza tray.

Chop basil and garlic and mix with the olive oil and a little black pepper. Preheat oven to 250¡C.

Spread tomato sauce over pizza base and drizzle about 1/3 of the herbed oil over the top. Layer slices of tomato and mushroom on top.

Bake in preheated oven for 10-15 minutes or until the dough is cooked and lightly browned underneath. A few minutes before it's ready, dot the top with pieces of fetta and return the pizza to the oven so the cheese will soften a little.

Bon Appetit                                         Back to

Loz and Chris Blain of

SQUEEZED VEGIE QUICHE
KIK SHOW 7

2 potatoes
1 zucchini
10 mushrooms
1 carrot
3 tomatoes
3-6 rashes bacon
10 eggs
salt and pepper

Grate vegies and put them all in a CLEAN TEA TOWEL and use lots of kids muscles to squeeze all the juice out of them, as per the show.  Use the herbs from the garden such as thyme, parsley and maybe a little rosemary to add flavour. DICE BACON...Loz needs bacon in everything...Mix all the ingrediants and pour it into a baking pan. Bake at 180 degrees for 25 minutes.
Back to

Gabriel Gaté  

APPLE CAKE
KIK SHOW 8

Serves 8-10

 This is one of our family favourites.  We make it just for ourselves, for when we have  visitors or to take to a school fête stall.  You need a 20 cm round cake tin, well buttered and floured.

 150 g butter, slightly softened
150 g caster sugar
3 eggs (55 g)
150 g sifted self-raising flour, plain or wholemeal
1/4 cup sultanas
about 2 Granny Smith apples
a little ground cinnamon
1 tbsp caster sugar for dusting
a little apricot jam for glazing

Preheat oven to 200°C.
Using an electric beater or mixer, cream the butter and sugar for a few minutes.  Beat in the eggs and lastly fold in the self-raising flour.  Carefully pour the mixture into the prepared cake tin.  Tap the tin to distribute the mixture evenly and, if necessary, flatten the top with a spatula or the back of a spoon.  Sprinkle top with sultanas.

 Peel, halve and core the apples.  Cut apples into 5 mm slices.  Arrange the apple slices over the cake mixture, making them overlap and starting from around the edge of the tin.  

Sprinkle the top with a little cinnamon and the extra sugar and bake in the preheated oven for about 1 hour.  Remove from oven and un-mould onto a cake rack.  Turn the cake over and allow to cool.

 Just before serving, brush the top with warmed apricot jam.

Bon Appetit                                                      Back to

Chef Ange McDonnell

BLOOD RED ORANGE SALAD
KIK SHOW 9

AWAITING RECIPE TO BE SUPPLIED
INGREDIENTS and PREPARATION

Blood Red Oranges
Fresh Fennel

Chef Linda Herridge

WINTER WARMER VEGIE SOUP
KIK SHOW 10

INGREDIENTS:

SLICE AND DICE UP 
1 brown onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, 1 green capsicum, and 1 zucchini

THROW THEM ALL IN A LARGE POT .

ADD 
2 cups of chicken stock and 2 cups of water
2 bay leaves
1/4 teaspoon of salt
1 teaspoon of dried or fresh oregano
400 g tin crushed tomatoes
400g red kidney beans (drained and rinsed)
1 cup of fresh corn kernels or frozen.

Cover and bring to a boil then simmer on low heat for 5-8 minutes. 
Discard Bay Leaves and serve. 
QUICK AND NUTRITIOUS AND YUMMY ON YOUR TUMMY                     Back to

Gabriel Gaté  

PANCAKES WITH RASPBERRIES or CREPES
KIK SHOW 11

Makes about 6-8 Pancakes  

 French pancakes are thin and are made using plain flour.  French families make them regularly as a dessert, and it is really popular to organise a pancake party where guests make their own and flip them into the air.

 1 cup plain flour, sifted 
1 egg
about 1 cup milk
1 tsp cooking oil
1 tbsp butter
about 500 g raspberry jam (or other jam) or cherries or strawberries
about 50 g rich cream
about 200 g raspberries or fruit of your choice

Place flour in a mixing bowl.  Make a hollow in the centre and pour the egg and half of the milk into the hollow.  Using a whisk, first mix the eggs and milk together, then gradually incorporate the flour, slowly adding the rest of the milk to form a smooth, thin mixture.  Strain preparation through a fine strainer and refrigerate for at least 20 minutes or until required.  If you are in a great rush, you can use it immediately but the pancakes will not be as smooth.

 Heat oil and butter in crêpe pan or small pan until it turns a light golden colour, then whisk this melted butter into the pancake batter.  Return pan to high heat and when hot, pour in enough mixture to cover the bottom of the pan.  Twirl the pan in a smooth motion to form a thin even pancake.  When the upper half of the pancake starts to become dry and the lower half is golden brown, pick it up with a spatula and turn it quickly onto the other side.  After browning the second side, remove the pancake and place it on a plate.

 Without adding any more butter or oil to the pan, make the rest of the pancakes in the same way.  If a pancake begins to stick, wipe the pan with absorbent paper, melt a little butter in the pan and make the next one.

 Spread each pancake with a little raspberry jam and cream.  Top with a few fresh raspberries, fold the pancakes and serve.

Bon Appetit                                    Back to  

Loz and Chris Blain of


CHRISTMAS CUDDLE MINT BALLS
KIK SHOW 12

2 packs choc ripple bickies
1 big block of Cadbury mint chocolate
1 peppermint crisp bar
1 pack desiccated coconut
1 big tin condensed milk (or two little ones)
100's and thousands (a few colours?) 

CRUSH UP RIPPLE BICKIES with release or rolling pin..Mix all the ingrediants, but don;t let it get to warm. Roll into little balls and smoother in coconut or 100 1000's. Pop in the fridge...eat quick before Loz and Chris get back from singing practise.                  Back to

Gabriel Gaté  

TUNA WALNUT AVACADO SUMMER SALAD
KIK SHOW 13

Serves 2

 2 eggs
a 185 g can tuna in oil
2 medium tomatoes
1/2 avocado
6 cos lettuce leaves, the lighter part
4 tbsp walnut halves
2 tsp vinegar
salt and freshly ground black pepper
pinch of curry powder
2 tbsp chopped parsley

 Place the eggs in a saucepan of cold water and bring to the boil.   Cover pan with a lid and turn off the heat.  Drain after 8 –10 minutes, then cool in cold water.  Shell the eggs and cut them into quarters.

 Drain the tuna, reserving the oil in a mixing bowl.  

Slice the tomatoes and avocado.  Place the lettuce leaves on two plates and top with the tomato and avocado slices.  Top with chunks of tuna, egg quarters and the walnuts.   

Add vinegar to tuna oil.  Season with salt , pepper and curry powder.  Stir in the parsley,  and spoon the dressing over the salad and serve.

Bon Appetit                              Back to

Chef Ange McDonnell

Blood Red Orange Shortbreads
KIK SHOW 14

AWAITING RECIPE TO BE SUPPLIED
INGREDIENTS and PREPARATION

Blood Red Oranges

Loz and Chris Blain of


CHIKENESE PANCAKES
KIK SHOW 15

1 BBQ chicken
spring onion bunch
1 cucumber
hoi sin sauce 
2 cups plain flour
1 egg
500ml milk
pinch of salt
1 carrot
coriander bunch

Get some kid who hates getting greasy fingers to tear apart chicken. 

Dice spring onion and cucumber and carrot and coriander

Mix flour, egg, milk, salt and whisk till smooth. Pour onto heated pan with butter, and swirl to get lovely thin pancake/crepe. Flip and brown other side. Place between two plates to keep them warm. 

Start your assembly line and fill with YUMMY bits and top with Hoi Sin Sauce. Eat quick before the good stuff falls out...                                                                Back to

Gabriel Gaté  

Pan Fried Fish Fillets with Lemon
KIK SHOW 16

It’s a good idea to learn the names of several fish varieties, e.g. flathead, salmon, tuna, blue eye.  Fish is nice eaten with a green salad. 

2 pieces of fish fillet, each about 150 g for kids it is good to use tails as they have no bones
salt and freshly ground pepper
about 2 tbsp plain flour
about 1 tbsp olive oil
2 lemon wedges

 Season the fish fillets with a little salt and pepper. 

 Spread the flour on a plate.  Place the fish fillets on the flour, turning them to coat both sides.  Lift the fish and tap it lightly to remove excess flour.

 Place a small frypan on the stove on medium heat.  Add the oil and when the pan is hot, carefully place the fish in the pan, using an egg lifter.  Cook the first side of the fish for about 3 minutes.

 Using the egg lifter, turn the fish over and cook the other side for about the same time.  Carefully lift the fish onto two plates and serve with lemon wedges.

 Bon Appetit                                                           Back to

Gabriel Gaté  

Chocolate Dipped Fruit
KIK SHOW 17

250 g dark cooking chocolate – ‘buds’ are good
10 large strawberries with the stalks
2 large oranges

 Place the chocolate into a bowl. 

Half-fill a pan with hot water and place the pan on top of the stove on low heat.  Place the bowl containing the chocolate over the pan and stir the chocolate until melted and smooth.  

Line a flat tray with baking paper.   

Gently wash the strawberries in cold water, then remove them from the water and allow to drain.  Gently pat them dry using paper towels.  Don’t remove the stalks of the strawberries.  

Carefully peel the oranges and cut into segments without breaking the membrane.  

Carefully remove the bowl of melted chocolate from the pan.  Dip the strawberries and orange segments one by one into the chocolate.  It’s nicer if the fruits are only lightly covered with chocolate.   

Place the chocolate-covered fruit on a tray and refrigerate to set the chocolate.

 Bon Appetit                                                              Back to

Gabriel Gaté  

Dill Egg Cups
KIK SHOW 18

This is a weekend breakfast treat and I prefer my scrambled eggs to be creamy and not too over-cooked and crumbly.  You need a muffin tin to shape the toasts into cups.  Alternatively, simply serve the scrambled eggs on toast.

 2 slices of wholemeal bread, trimmed of crusts
about 1 tablespoon olive oil
4 eggs
a little salt and freshly ground black pepper
1 teaspoon butter or margarine
4 small sprigs of dill

 Preheat oven to 200°C.

Roll each slice of bread with a rolling pin to flatten them slightly.  Brush both sides of bread very lightly with olive oil, then gently press the bread into the muffin holes to form a cup.   Bake in preheated oven for about 15 minutes until the bread is crisp and lightly browned.  Keep the toast warm.

 Beat the eggs in a bowl until runny.  Season with a little salt and pepper.

 Place butter in a small non-stick saucepan and place on very low heat.   Add eggs to pan and stir with a wooden spoon, making sure you reach the sides and base of the pan to detach all the egg that has cooked.  Stir until the texture is thick and creamy.

 Spoon the scrambled egg into the toast cups, garnish with sprigs of dill and serve.

 Bon Appetit                                                             Back to

Stefan and Tasha
Kirk and Tara

Macarones                   &                         Puff Dogs
KIK SHOW 19

Awaiting Macaroons Recipe from Chef Stef 

PARTY PUFF DOGS

2 Sheets of Puff Pastry
1/2 cup of your favourite cheese GRATED
9 party dogs (cocktail frankfurters - from the deli)
Tomato Sauce to for dipping

Preheat oven to 200°C. Line tray with baking paper. 
Cut the sheet of pastry in 9 even squares.
Sprinkle each square with cheese across the centre. 
Fold the opposite corners of the pastry over the DOG so they overlap and press to seal.
Pierce each DOG with a fork and bake for 15-20 minutes.

 WOOF THEM DOWN                                                         Back to

Stefan and Tasha

Kirk and Tara

Ice Cream Towers                                        Vegie Slice
KIK SHOW 20

Awaiting Vegie Slice Recipe  from Chef Stef 

Ice Cream Towers

12 of your favourite bisquits
6 scoops of your favourite ice cream
granulated 100 of 1000's, sprinkles, peanuts, or pecans

Line a backing tray with baking paper.
Put one scoop of ice cream on a bottom biscuit. 
Put the other biscuit on top and SMOOSH.
Roll in a flat plate full of your favorite topping. 
Re-freeze quick before they melt.
Mix and match tops and bottoms and sprinkles.
Wear a big apron...because ice-cream melts fast and its great to lick your fingers after....

 EAT before they MELT                                              Back to

Tara and Abbey

Dyed Easter Eggs        &     German Quetch Ei
KIK SHOW 21

FOOD Dyes can be bought at the grocery store or the local deli & then just follow the directions on the box.

Questch Ei

Boil your Eggs on Hot for about 5-7 minutes. 
Rinse Eggs to cool.
Peel while a bit warm - its lots easier. 
Mash up 2 eggs with a fork.
Add 1/2 teaspoon of French Mustard
Add 1 teaspoon of white vinegar.
Add 1 tablespoon of Olive Oil.
A Pinch of Salt
A Pinch of sugar.
To TASTE.

Spread on Bread and Enjoy                                  Back to

Myke Mollard

Shepard Pie
KIK SHOW 22

Awaiting Recipe from Chef

Ingrediants:

2 Sheets of Puff Pastry
1/2 cup of your favourite cheese GRATED
Tomato Sauce

Preheat oven to 200°C. Line tray with baking paper. 
Cut the sheet of pastry in 9 even squares.

Pierce each PIE with a fork and bake for 15-20 minutes.

                                                                                      Back to

Gabriel Gate

OLIVE and Bacon and Tomatoe Pasta
KIK 23

This quick sauce is suitable for any type of pasta and can be adapted to the children’s taste.

 2 rashers bacon
2 spring onions
6 black olives, pitted
1 tbsp olive oil
1 cup Italian-style tomato sauce
2 sprigs of parsley
freshly ground black pepper

2 litres cold water
1/4 tsp salt
2 cups pasta, eg. penne, shells, bowtie
2 tbsp grated parmesan cheese

OLIVES NEVER TASTED SO GOOD                                     Back to

Stefan and Tasha

Kirk and Tara

Macarones and Puff Dogs
KIK SHOW 23

Awaiting Macaroons Recipe from Chef Stef 

PARTY PUFF DOGS

2 Sheets of Puff Pastry
1/2 cup of your favourite cheese GRATED
9 party dogs (cocktail frankfurters - from the deli)
Tomato Sauce to for dipping

Preheat oven to 200°C. Line tray with baking paper. 
Cut the sheet of pastry in 9 even squares.
Sprinkle each square with cheese across the centre. 
Fold the opposite corners of the pastry over the DOG so they overlap and press to seal.
Pierce each DOG with a fork and bake for 15-20 minutes.

 WOOF THEM DOWN                                                         Back to

Peter and Truman

Platypus Muddy Bubbles
KIK SHOW 24

Ingredients:

4 cups rice bubbles
1 cup coconut
1 cup of icing sugar
250gms copha
3 tablespoons Milo or Chocolate Drinking Powder

Mix rice bubbles, icing sugar, coconut and Chocolate Powder.
Slowly melt copha in saucepan or in the microwave on high until melted.
Cool. Add to mixture. 
Spoon into patty cakes.
Put in the Fridge
Makes about 20. 

Great now or for lunches                                             Back to

Guacamole Wraps

Ingredients:

1 pkt of flour tortillas
2 medium carrots   ....Not friends of Karrotty
1/2 continental cucumber
1 red capsicum
1 green capsicum
4 roma tomatoes
2 avocado
1 lemon
1 lime
1 bunch coriander
200 grated cheese

Destone avocado and scoop from skin and crush into chunky pulp, add lemon and lime zest and juice, add small dices of tomato (no seed). 

Cut carrots, capsicum, cucumber and tomato into thin match stick strips.
Place tortilla on plate and spread on guacamole on it, then spread with grated cheese. 
Place line of veggie mix through centre, then roll tight.
Cut in half on an angle and serve. 

 WOOF THEM DOWN                                                         Back to

Peter and Truman
Hazel Edwards

Hippo Footprints
KIK SHOW 26

INGREDIENTS:

1 cup of self rising flour
Pinch of salt
2 tablespoons of sugar
2 eggs
1/2 cup of milk

Mix dry ingredients. 
Separate eggs,   (NOT on either side of the table HA HA ) but whites from the yolks.
Mix in eggs yolks.
Beat whites 
Mix in whites slowly.
Mix till NO LUMPS OR BUMPS or HIPPO HUMPS.

Warm pan on medium heat. 
Put tablespoon of mixture on pan.
Cook until bubbly on top and brown underneath. 
Turn to brown other side. 

Eat with sugar and spice and everything nice including lemon or honey or syrup or jam.

 EATING WITH FINGERS REQUIRED                                     Back to