Categorized as: Recipes For Kids

Family Lasagne Recipe

Family Lasagne Recipe:

In our family lasagne is a favourite. Yes it can be a little labour intensive to make but its ALWAYS worth the work, especially if you do a double batch and save a tray for another night! This simple recipe uses the sauce from my bolognese recipe. If this is pre made (in a big batch) then assembling a lasagne is actually very simple. The most important thing to remember is that recipes like this come from the heart. I never make it exactly the same, I use what I have in the fridge or what I feel like that night. So go with your heart and enjoy this family lasagne recipe with your family!


  • 1 Bottle Italian Passatta
  • 1 Pack of fresh lasagne sheets
  • Grated cheese (of your choice- I like Perfect Italiano – Perfect bakes)
  • Parmesan cheese
  • Ricotta cheese
  • 1 Packet of frozen spinach
  • 2 Takeaway containers of pre-made bolognase sauce (click here for recipe)

Bechamel (white cheese sauce) store bought or see recipe below.


Note: It’s always best to make 2 at once so you can freeze one for future use.

  1. Use a splash of passatta to coat the base of a large baking tray.
  2. Cut lasagne sheets to form the first layer.
  3. Spoon over a layer of bolognese sauce (ensure this is not too hot or your sheets will curl up).
  4. Cover this with a second layer of lasagne sheets.
  5. In a large bowl mix the defrosted spinach and the ricotta with 2 tablespoons of parmesan.
  6. Use this mix to make the next layer and then cover this with another layer of the pasta sheets.
  7. Repeat the bolognese and ricotta layers (don’t be shy to splash some of the passatta sauce in-between he layers as you go to ensure a juicy result- nothing worse than dry lasagne!)
  8. Finish with a layer or bolognese and pour over your white (béchamel sauce).
  9. Top with grated cheese and bake for 30-45 min  at 180 degrees depending on the brand of lasagne sheet (check pack for instructions.) Consider covering your lasagne in foil during baking if the cheese on top becomes too brown!
  10. ENJOY! Once cooled you can freeze portions or the whole tray!

Note : If you want to add a few more veges why not include a layer of mashed sweet potato or a layer of grilled capsicum and egg plant. The sky is the limited with this family lasagne recipe so go nuts!

Bechamel sauce recipe:


  • 60g Butter
  • 1/3 Cup Plain Flour
  • 4.5 Cups Milk.


Melt butter in a saucepan over a medium heat until foamy. Add flour and cook for 1 -2 minutes. Turn heat down LOW slowly add milk whisking continuously until a smooth consistency is achieved . Cook for a further 10 minutes until mixture thickens.

Thanks for reading my favourite family lasagne recipe! I hope you enjoy it as much as my family does. If you have your own additions to your family lasagne recipe please let me know!

Sam xx



Gnocchi Chips: Cheeky “chips” for kids!

Gnocchi Chips!

Let’s be honest, all kids love chips! My kids would happily live on chips if I gave them half a chance. But they aren’t exactly the most nutritious food on the menu! I do however happily serve them as a side to a healthy meal. I often laugh about the fact that my kids will eat a whole plate of chips but if I put one tiny piece of boiled potato near them it instantly gets thrown across the room.

Chips take a lot of preparation to make fresh and the frozen ones are just a bit gross to me. Well thanks to Nigella I have found a great solution. Gnocchi chips. Easiest recipe in the world and the kids LOVE them. You may be thinking: what on earth is Gnocchi? Gnocchi is actually a round shaped italian “pasta” made from potato.  Thus it makes the perfect base for homemade chips. If you are super clever you can also find sweet potato gnocchi and trick your kids into eating healthy chips!



  • Olive Oil
  • Store bought Gnocchi


  1. Heat a generous amount of olive oil in a large pan.
  2. When the oil is hot add the gnocchi. You can test this by adding one piece. The oil around it should bubble.
  3. Cook until golden brown, stirring constantly.
  4. Remove gnocchi and allow to cool on paper towel.
  5. Serve as a snack or as a side to a healthy meal!
gnocch-chips-pan-fry copy

Best Bolognese Recipe For Families!

Best Bolognese Recipe For Families!

Spaghetti Bolognese is staple diet in our household, our children can be found with pasta (“wiggly worms”) in their hair and faces painted in tomato sauce on most nights!!! The best part about this meal other than the fun and mess is that it is extremely  nutritious with 5 different types of vegetables and a low fat content. Often put in the “too hard basket” Bolognese is actually very simple. Its the kind of recipe you really can’t stuff up. A bit of this and a bit of that, quantities don’t really matter. As long as its made with love Bolognese always tastes amazing. This has to be the best Bolognese recipe for families, it has everything little growing bodies need and is super tasty. Save your self time and make a giant pot, it freezes really well and is such a life saver when you are out of time and searching for a quick dinner option. You can also use this sauce to make lasagne!


I have made a giant pot of sauce here. It is important to note that quantities are not strict it is important to taste as you go. Alter the quantities to suit your family’s tastes.

  • Olive oil
  • 2 Large brown onions chopped
  • 2 Large carrots finely chopped or grated
  • 2 Large sticks of celery finely chopped or grated
  • 4-6 Sprigs of fresh thyme
  • 4-6 Cloves garlic or 1/3 “squeeze tube”
  • Italian mixed herbs (either “squeeze” or dried)
  • 10 Mushrooms chopped
  • 500 g pork/veal mince ( you can buy this pre-mixed)
  • 1-1.5 kg Beef mince
  • 4-6 Cans of diced tomatoes
  • 1 Jar of Passata
  • Water
  • Salt


  1. Dice the onion and chop the carrots and celery very finely (I used a food processor).
  2. In a large pan heat a generous amount of olive oil.
  3. Fry onions, garlic, herbs, carrots and celery for a few minutes until they begin to soften.
  4. Add mince and fry well, breaking apart as much as possible and string well.
  5. Add chopped mushrooms and continue to fry well. (You may wish to transfer from a fry pan to a large pot as this point like I did!)
  6. Once mince is browned add cans of tomato and passata.
  7. Use water to rinse out cans, add this water to the pot. (Approx 1/3 water for each can)
  8. Reduce heat to a simmer and allow to cook down for 30 minutes, stir regularly.
  9. Taste your sauce and add salt accordingly.
  10. Allow to cook down for a further 15 minutes. (At this time boil your pasta)
  11. Store remaining sauce for freezing.
  12. Serve your sauce on a pile of “wiggly worm” pasta with cheese on top!

Kids Chicken And Vege Patties

Kids Chicken And Vege Patties

These kids chicken and vege patties are my “I have nothing to feed the kids” saviour. They can be kept in the freezer for up to 3 months and are surprisingly nutritious and simple. If your kids have vege phobias then these are a great way to sneak some extra veges into their diet. Most kids like the taste of chicken, or anything you can dip in sauce, so this recipe ticks all the boxes.


  • Chicken Breast 800 grams (or chicken mince)
  • Veges of your choice
  • (You can use just about any vegetable. Broccoli and even sweet potato work a treat.) I used:
  • Carrots
  • Spring onion
  • Zucchinni
  • Eggs
  • Bread Crumb (I used a Quinnoa Crumb for extra nutrition)


  1. Dice chicken and cut off any fat.
  2. Chop veges into even seized chunks.
  3. But veges in food processor in 10 sec intervals, starting with hardest first. Ie Carrots, Spring onion, zucchini. Remove and set aside.
  4. Put chicken through food processor.
  5. Add veges to chicken mice and add half the veges. Check the consistency before adding the rest. You need a good chicken to vege ratio for the patties to stick together and fry well.
  6. Add 1 egg. Check consistency. More eggs may be required to achieve a sticky enough base.
  7. Sprinkle a thick layer of crumb into a plate.
  8. Shape patties to the size and shape of your choice with your hands, then place of crumbing plate and coat.
  9. At this point you can individually glad wrap and freeze the patties if you wish.
  10. If you choose to cook the patties do so in a hot pan with a generous amount of olive oil.
  11. Serve with you kids favourite dipping sauce.

To cook frozen patties ensure you defrost well and cook as normal.



Easy Homemade Sausage Rolls! Only 3 ingredients!

Easy Homemade Sausage Rolls

Easy homemade sausage rolls are the perfect lunchtime treat for kids and adults alike. A real crowd pleaser these homemade sausage rolls will fool everyone into thinking you are some kind of Martha Stuart super mum. Little will they know there are only 3 ingredients in this super easy recipe and they can be pre-made and hidden in the back of your freezer ready to whip out at anytime!

These are so easy I reckon this recipe is even one for the Dad’s to try!

If you have fussy eaters in your household this is the recipe for you. You can literally choose any type of sausage as the filling. Beef, lamb, chick, pork, even vege sausages will work! So buy some pastry and some sausages next time you are at the shops and pop them in the freezer for a rainy day!


  • 1 Egg
  • 2 Sheets Puff Pasty
  • 6 Small Thick Sausages (I used lamb and rosemary for one batch and angus beef for another- choose your fav!)


  1. Pre-heat oven to 180 degree and line a baking tray with grease proof paper.
  2. Lay out 2 sheets of puff pastry and allow to thaw slightly. Cut pasty sheets in half long ways.
  3. Remove “skin” from sausages and place filling in a line down the centre of pastry.
  4. Whisk the egg. Brush one side of the pasty with the egg mixture.
  5. Fold the pasty over onto itself to close the sausage mix inside. If you wish to freeze the sausage rolls for later use you should wrap them in glad wrap and freeze in long lengths. To use allow to thaw to room temp and continue following recipe.
  6. Brush the pastry with egg.
  7. Sprinkle with sesame seeds.
  8. Transfer to baking tray and bake the sausages rolls for 12-15 minute until golden brown. Chop and serve!

Make your own marshmallows! Marshmallow Recipe

Make your own marshmallows!

If you have ever wondered how to make or what on earth is in those little fluffy bundles of joy then here is your answer. Marshmallows are in fact very simple to make. They are a unique party treat and make a great gift when placed into a clear bag and decorated with ribbon (xmas gift??). The best part is you will never be at risk of someone else making the same dish if you bring home made marshmallows to an event! So follow this simple recipe and learn how to make your own marshmallows. Once you get the hang of it the sky is the limit, so let you imagination run wild and create as many different flavours as you can think of! I have tried coffee, chai, vanilla, green tea and caramel flavours recently and all have been delicious. Try putting a few coffee floured marshmallows into your next Latte! HEAVEN!


  • 1 Cup Icing Sugar
  • 3.5 Sheets OR 2 Tablespoons + 2.5 Teaspoons of Powdered Unflavoured Gelatine
  • 1 Cup Cold Water
  • 2 Cup Caster Sugar
  • 1/2 Cup Light Corn Syrup
  • 1/4 Teaspoon Salt
  • 2 Large Egg Whites
  • 1 Tablespoon of Vanilla (or 1/2 a scraped vanilla bean) (or your choice of flavouring)
  • Food Colouring For Tinting (optional)
  • Oil of greasing tin


  1. Oil the base and sides of a 13 x 9 inch rectangular metal baking tin. Then dust the bottom and sides with icing sugar, be generous. (I only had a glass dish available so I have used baking paper, which I then greased and dusted as above.)
  2. In your electric mixer’s bowl sprinkle gelatine over half a cup of cold water, mix through and allow to stand.
  3. In a large saucepan combine the caster sugar, corn syrup, second 1/2 cup of water and salt. Cook this mixture over a low heat while stirring until sugar has dissolved.
  4. Increase to a medium heat and boil mixture. Do not stir. Use a candy thermometer to monitor temperature. Wait until temp reaches 240F (approximately 12 minutes).
  5. Once desired temp has been reached remove from heat and pour directly onto gelatine mixture, stir to ensure gelatine dissolves.
  6. using either a standing electric mixer or hand mixer beat mixture on high speed until it becomes white, fluffy and approximately 3 times the original volume. This may take 6-10 minutes if not more.
  7. In separate bowl with clean mixers beat the egg whites until they hold stiff peaks.
  8. Add this to the fluffy sugar mixture along with the vanilla or your choice of flavouring and beat this together.
  9. Pour this into the baking dish, smoothing the top.
  10. If you are using a colouring add it now by dripping it onto the marshmallow and using a skewer to swish it through in patterns.
  11. Chill marshmallow mix uncovered until firm, this requires a minimum of 3 hours.  (5-6 hours is excellent if you have the time)
  12. Once firm dip a butter knife into boiling water and then run it along the edge of your pan. Invert this onto a cutting board. You may need to lift one edge of the pan and use your finger (wet warm water helps) to loosen the marshmallow from the pan.
  13. With a large knife trim the edges and slice the marshmallow into 1 x 1 inch cubes. (Using a jar of boiling water to dip the knife into helps to prevent sticking.)
  14. Sift the remaining icing sugar into the now empty baking tray and roll the marsh mallows through it on all side. Shake off the excess and packing them away.
  15. Marshmallows will remain fresh for up to 1 week if stored in an airtight container at room temperature.

Like this recipe on how to make your own marshmallows?

 For more fun recipes click HERE!


Simple Party Food For Kids: My 3 Easiest Recipes!

Simple Party Food For Kids

After celebrating our twins first birthday I had so many people asking for me to share recipe ideas on simple yet visually beautiful (and of course delicious) food- so here are my top 3, easy as pie, recipes!

Remember all of these can be altered to suit your party’s theme, don’t be scared to get creative! Once you have picked a colour theme for the party then you can apply it to any of these recipes to make them suit your function!

Chocolate Spoons:

These could not be easier!


  • Chocolate (of your choice)
  • Decorations (of your choice)
  • Plastic spoons


Line a baking tray with baking paper and set out the spoons in rows.

Melt chocolate on a low heat, in a glass bowl over a saucepan of boiling water. Stirring often, be careful not to burn chocolate.

Once melted pour chocolate onto each spoon. Do not dunk the spoon into the chocolate and be careful not to over fill each spoon.

Decorate each spoon and then refrigerate to set.

Rice Bubble Treats:


  • 4 cups mini marshmallows
  • (approx 280 grams if large marshmallows)
  • 3 tablespoons butter
  • 6 cups Rice Bubbles


Grease a baking dish with butter.

In a large saucepan melt butter and marshmallows over low heat stirring continuously.

Place Rice Bubbles into large bowl.

Once melted pour mix over Rice Bubbles and mix well.

Pour into baking dish and using a square or baking paper press firmly into baking dish to create a flat and even surface.

Decorate then refrigerate for 2 hours, slice and serve.

Marshmallow Toadstools:


  • Marshmallows (colour/ flavour of your choice)
  • Chocolate (dark, milk or white)
  • Decorations (colour/ flavour of your choice)


Have 1 large sheet of baking paper on a tray and 1 large plate ready to use.

Melt chocolate on a low heat, in a glass bowl over a saucepan of boiling water. Stirring often, be careful not to burn chocolate.

Pour chocolaté into a bowl and pour your choice of decorations into a separate bowl.

Dunk each marshmallow half way into the chocolate, holding the marshmallow above the large plate sprinkle with decorations and set aside to cool on the baking paper.

Once you have decorated all the marshmallows refrigerate them so that the chocolate can set.

Although this recipe works especially well with white marshmallows, milk chocolate and red sprinkles- creating a ‘toadstool’ look, this didn’t suit the styling I wanted for the party, so I simply changed the colors. You can use this recipe for a wide range of events by simply changing the colour of the sprinkles and the flavour of the marshmallows!

Why not check out some of my other recipes for simple party food for kids? CLICK HERE


Green Smoothies For Kids: Dinosaur Juice!

Green smoothies are the perfect way to get your kids to eat fruit and vegetables. If you are like me and struggling to get your fussy toddler to eat veges then these 2 simple recipes are for you. Naming them dinosaur juice and buying some cute novelty straws and bottles from your local $2 shop  also seriously helps, convincing even the fussiest kids that healthy is yummy!

These recipes are really flexible so add what ever is in your fridge or fruit bowl. You can even get your kids involved. My son loves sitting on the kitchen bench and putting the fruit through the cold press and watching the fruit “poop” (as he calls it) come out!

Here are my 2 favourite green smoothie recipes for kids, I have included the ingredients only as may choose to use a juicer, blender, Thermomix or even a cold press juicer. These 2 were made in the Thermomix as I believe its a great option for kids as it does not discard any of the fruit skin or flesh.

The Tangy T-Rex- Green Smoothies For Kids (Non-Dairy)


  • Organic Coconut Water
  • 1 Green Apple
  • 1 Orange
  • 1 Cup Spinach
  • 1-2 Slices of Fresh Ginger (can be strong so taste first!)
  • 1 Sprig of Mint
  • 1 Generous Squeeze of Lime (to taste)

Banana Brontosaurus Green Smoothies For Kids:


  • 2 Heaped Tablespoons of Vanilla Yoghurt
  • 1 Green Apple
  • 1 Banana
  • 1 Cup Fresh Spinach
  • Organic Coconut Water

Banana oatmeal cookies recipe : Insanely delicious, sneakily nutritious!

Banana Oatmeal Cookies Recipe (with hidden Zucchini)

I have a new FAVOURITE recipe and this is it –  my banana oatmeal cookies recipe! These are so yummy your kids will be fighting over them, little do they know they are eating veges!!! These banana oatmeal cookies are so sneaky hiding raisins, banana and zucchini from even the fussiest eaters. These banana oatmeal cookies will have our whole family begging for more!


  • 1 cup wholemeal flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 firmly backed brown sugar
  • 6 tablespoons trans fat free margarine
  • 1/2 cup banana puree
  • 1/2 cup zucchinni puree (chop, steam and puree)
  • 1 large egg white
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (optional)


  1. Preheat you oven to 180 degrees and line 2 baking trays with baking paper.
  2. Combine the dry ingredients (flour, oats, baking soda and cinnamon) in a large bowl and mix well.
  3. In another large bowl mix the sugar and margarine together with a wooden spoon, do not over mix.
  4. Add the banana and zucchini puree, then the egg white. Mix until just combined.
  5. Add the dry ingredient mix and raisins and walnuts  and stir until just combined.
  6. Using a table spoon drop lumps of the dough onto the baking sheet approximately 1 inch apart.
  7. Bake for 12-15 minutes or until golden brown. Leave on baking tray for 5 minutes before carefully transferring to cooling wrack.


Enjoy my banana oatmeal cookies recipe? Why not check out some of my other recipes for kids HERE?


Apricot, Almond and Coconut Energy Balls!

Apricot, Almond and Coconut Energy Balls!

These delicious and nutritious apricot, almond and coconut energy balls are the perfect family snack. They are great for lunch boxes, look gorgeous and are really easy to make. This is a great recipe to get your kids involved in the kitchen as it is simple, quick and hands on! Get creative and add different ingredients: why not try using 50% dried figs and 50% apricots or adding coconut water instead of plain water? These tasty apricot, almond and coconut energy balls are a winner for both adults and kids so consider making a double batch as they are likely to disappear in record time!

Ingredients: (makes 20-25 balls)

  • 50 g almonds
  • 200 g dried apricots
  • 1 tablespoon orange juice
  • 2 tablespoons water
  • 70 g desiccated coconut (plus extra for rolling)
  • 3 tablespoons wheat germ
  • 1-2 table spoons maple syrup


  1. Place almonds into a blender (or food processor) and blend until a rough texture is achieved.
  2. Chop apricots into quarters and then add to the blender. Blend until apricots are broken down.
  3. Scrape down the sides of your blender and add the orange juice and water. Blend for 10 seconds and then allow to soak for 1 minute.
  4. Add the coconut, wheat germ and syrup and mix for 30 seconds or until well combined.
  5. Roll mixture into small balls and then roll in extra coconut to coat.

Why not try another quick and simple energy ball recipe by clicking HERE?