Get kids cooking with 15 family-friendly meals to make together

Grazing board for kids

Food arranged prettily often gets eaten eagerly, so why not make a kid-friendly grazing plate together?

Aim for a mix of vegies, fruit, cheeses, meats, dips, pretzels and breadsticks.

Cut fruits into various shapes, angle vegies and roll cold cut meats up to make them look attractive.

Pile up the ingredients closer together and use chopped veggies, nuts and dried fruit as to fill in spaces.

Smaller snacks like nuts and berries can be sprinkled throughout.

Perfect pizzas 

Making their own pizzas is a great way for kids in the kitchen to explore new flavour combinations.

You can make your own dough, or buy Lebanese bread, English muffins, ready -made pizza bases from the supermarket or freshly made ones from places like Baker’s Delight.

You need tomato paste for base, grated mozzarella or pizza cheese, ham, pineapple, mushrooms, prawns, zucchini, capsicum… whatever combinations your family enjoys.

Use a tablespoon to smooth paste over the base,  then build your toppings, pop cheese on the top and cook in the oven until the toppings are cooked and the cheese melted.

Easy… cheesy…

Family-friendly spaghetti bolognese

Serves 4

This firm family favourite will be something kids will cook when they are grandparents!

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion (150 g), chopped finely
• 2 clove garlic, crushed
• 1 medium carrot (120 g), chopped finely
• 1 stalk celery (150 g), trimmed, chopped finely
• 500 g (1 pound) minced (ground) beef
• 1/2 cup (125 ml) dry red wine (optional)
• 1 cup (250 ml) beef stock
• 1/3 cup (95 g) tomato paste
• 400 g (13 oz) canned crushed tomatoes
• 1 tbs finely chopped fresh oregano
• 2 tbs finely chopped fresh flat-leaf parsley
• 375 g (12 oz) spaghetti
• 1/3 cup (25g) flaked parmesan cheese

Method

1. Heat oil in large frying pan, add onion, garlic, carrot and celery; cook, stirring, until vegetables soften.
2. Add beef; stir until browned. Stir in wine, stock, paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
3. Uncover; simmer, a further 30 minutes or until sauce thickens. Remove from heat; stir in parsley, season to taste.
4. Meanwhile, cook spaghetti in large saucepan of boiling water until tender; drain.
5. Serve spaghetti topped with bolognese; sprinkle with cheese.

Easiest pancakes ever

Serves 12

Plan your favourite toppings from lemon and sugar, berries and Nutella, and maple syrup, and get the kids cooking!

Ingredients

• 140g/5oz plain flour (this is about 200ml/7fl oz)
• 4 eggs (200ml/7fl oz)
• 200ml/7fl oz milk
• 50g/2oz butter, melted
• sunflower oil, for cooking

Method

1. To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
2. Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper.
3. Ladle some batter into the pan, tilting the pan to move the mix
   around the pan and pour off any excess.
4. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.

Mushroom and corn tacos

Serves 4

Nutritious mushrooms are delicious in this vegetarian tacos dish that kids will love learning to cook.

Ingredients

• 300 g firm tofu, drained
• 3 large portobello mushrooms (600g), chopped
• 200 g swiss brown mushrooms, halved
• 200 g small button mushrooms
• 1¼ cups (320g) black bean and chipotle salsa
• ½ bunch coriander (cilantro), leaves reserved, stems and roots chopped finely
• 2 tablespoons extra virgin olive oil
• 1 trimmed cob of corn (250g), kernels removed
• 8 small white corn tortillas (200g)
• 250 g cottage cheese
• 1 large avocado (320g)
• 120 g cherry tomatoes, quartered

Method

1. Crumble tofu into a large bowl, forming a mixture of large and small chunks. Add mushrooms, salsa and 2 tablespoons chopped coriander stems and roots; stir well to combine.
2. Heat 1 tablespoon of the oil in a large, heavy-based non-stick frying pan over high heat. Add half the mushroom mixture; cook, stirring occasionally, for 8 minutes or until mushrooms are browned and tender. Transfer to a bowl. Repeat with remaining oil and mushroom mixture. Return all mushrooms to the pan with corn; stir to combine. Season to taste. Remove pan from heat; cover to keep warm.
3. Meanwhile, heat a chargrill pan over medium heat; cook tortillas, one at a time, for 30 seconds each side or until char marks appear. Transfer to a plate; keep warm.
4. Process cottage cheese and avocado until smooth. Season to taste.
5. Stir ½ cup coriander leaves through mushroom mixture; divide among tortillas. Top with tomatoes and remaining coriander leaves. Serve tacos with the avocado-cottage cheese, drizzled with extra oil, if you like.

Zucchini slice

Serves 4

This zucchini slice is perfect as a side dish, or perfect with salad for a family dinner and also great for lunchboxes.

Ingredients

• 375 g zucchini, finely grated
• 1 large onion, finely chopped
• 3 rashers bacon, finely chopped
• 1 cup grated cheddar cheese
• 1 cup self-raising flour
• 1/2 cup vegetable oil
• 5 eggs
• salt, pepper
• parsley sprig, to garnish

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. In a large bowl, combine zucchini, onion, bacon, cheese, sifted flour, oil, and lightly beaten eggs. Season with salt and pepper.
3. Pour into a well greased lamington tin (16cm x 26cm).
4. Bake for about 30-40 minutes, or until well browned.
5. Cut into squares and garnish with parsley, if desired, before serving.

Cheesymite scrolls

Makes 9

This cheese and Vegemite scroll recipe combines two popular foods! Kids will love telling friends they helped to make these.

Ingredients

• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 50 grams chopped chilled butter
• 1 cup buttermilk
• 1 1/2 tablespoons Vegemite
• 1 cup grated tasty cheese

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease and line a 20cm square cake pan with baking paper.
2. Sift self-raising flour, bicarbonate of soda and salt into a bowl; rub in butter with your fingertips. Add buttermilk and mix to a soft, sticky dough.
3. Turn dough onto a floured surface; knead lightly until smooth. Roll into a 30cm x 40cm rectangle.
4. Warm Vegemite in a microwave to soften; spread over dough. Scatter with half the tasty cheese.
5. Roll dough tightly from long side. Using a serrated knife, trim the ends; cut roll into nine slices.
6. Place scrolls, cut-side up, in pan; scatter scrolls with the rest of the tasty cheese. Bake scrolls for 25 minutes or until cooked through. Cool in pan.

Crispy chicken tacos

Serves 4

These moreish tacos will be a favourite for your kids to make and to eat!

Ingredients

• 1 large chicken breast, sliced into even-sized strips
• 2 tablespoon sour cream
• pinch turmeric
• 1 teaspoon Mexican seasoning or cajun spice
• 1 clove garlic, crushed
• 2 tablespoon lemon juice
• 1 1/2 cup (approx) panko or fresh breadcrumbs
• oil for frying
• 8 crispy taco shells
• grated cheese, shredded lettuce, grated carrot, diced red onion, sliced cucumber, to serve
• sour cream and sweet chilli sauce, for garnish

Method

1. In a glass or stainless steel bowl, combine the chicken strips, sour cream, turmeric, spice, garlic and lemon juice, then mix until coated. Leave to marinate for up to 2 hours.
2. When ready to serve, toss the marinated chicken strips in the panko or breadcrumbs and cook in a large, preheated frying pan with a little oil until golden and cooked through.
3. Serve the chicken strips in warmed taco shells with a range of salad ingredients. Top with a dollop of sour cream and drizzle with sweet chilli.

Cheesy muffins

Serves 12

A simple, satisfying recipe for kids to cook with you, they’ll love these popping into their lunch box.

Ingredients

• 1 cup bacon, chopped
• 1 ⅓ cups grated tasty cheese
• 3 cups self-raising flour, sifted
• 600 ml thickened cream

Method

1. Preheat oven to hot 200°C (180°C fan-forced). Lightly grease or line a 12-hole (1/3 cup capacity) muffin tray with paper cases.
2. Place the bacon into a non-stick frying pan and place over a medium heat. Fry the bacon until cooked and crispy. Transfer to paper towel and allow to cool.
3. Place bacon into a large mixing bowl. Add the cheese and mix to combine. Remove 3/4 cup of the cheese and bacon mixture and set aside to top the muffins.
4. Add the flour and mix with a spatula to combine. Make a well in the centre. Pour in the cream all at once and mix until just combined. Spoon into muffin holes.
5. Top with reserved bacon and cheese, pressing into the surface. Bake for 25-30 minutes or until golden-brown and firm. Cool for 10 minutes on a wire rack. Serve warm with spread.

Cheesy chicken and ham pasta

Serves 4

Cheese. Ham. Pasta. What’s not for kids to love? Serve with a side salad to satisfy bigger appetites.

Ingredients

• 250 g linguine pasta
• 2 chopped fresh garlic cloves
• 1 chopped ham steak
• 200 g chopped chicken thigh fillet
• ½ cup finely grated tasty cheese

Method

1. Cook 250g linguine 
pasta in a pot of boiling salted water according to the packet directions. Drain thoroughly.
2. Heat a large non-stick frying pan over medium-high heat and add 2 chopped fresh garlic cloves, 1 chopped ham steak and 200g chopped chicken thigh fillet. Stir until cooked through and golden. Remove from heat and toss with the pasta and ½ cup finely grated tasty cheese.
3. Season to taste with black pepper. Serve garnished with a spoonful of sour cream and small basil leaves.

Fish finger wraps with ‘tartar’ sauce

Serves 4

This yummy build-you-own family meal needs a mini chef to help in the kitchen.

Ingredients

• 1/2 tbsp olive oil
• 3 thick white fish fillets, such as cod or haddock (about 400g total)
• 50g plain flour
• 100g panko or dried breadcrumbs
• 1 lemon, zested (reserve the juice for the tartare)
• 1 small dill sprig, chopped  (or use 1/2 tsp dried oregano)
• 1 large egg

Cheat’s tartare sauce

• 6 tbsp mayonnaise
• 1 tbsp finely chopped gherkins
• 1 tbsp finely chopped capers
• 11/2 tbsp finely chopped dill
• 11/2 tbsp lemon juice

To serve

• 4 tortilla wraps
• 1 cucumber, peeled into long ribbons
• 1 romaine lettuce, shredded
• 4 ripe, juicy tomatoes, sliced
• 1 lemon, quartered

Method

1. Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four-five thick fingers.
2. Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
3. Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
4. Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

Vietnamese chicken skewers

Makes 12

Quick and easy,  tasty and adventurous for kids to help cook.

Ingredients

• 600 g chicken mince
• 1 tbsp rice flour
• 1 tbsp fish sauce
• 1 tbsp crushed garlic
• 2 finely chopped eschalots

Method

1. Place all the ingredients into a bowl and season to taste with pepper. Mix thoroughly to combine.
2. Divide into 12 portions and shape each around a soaked bamboo skewer to form sausage shapes. Chill until required.
3. Preheat a barbecue or chargrill pan over medium heat until hot. Spray skewers with oil and cook for 
6-8 min, turning often, or until cooked through. Serve skewers a rice noodle salad, lime wedges, sliced red chilli and chopped peanuts, if desired.

Honey wholemeal scones

Makes 15

Making the dough is half the fun in this child-friendly recipe.

Ingredients

• 2 cup (300g) white self-raising flour
• 1 cup (160g) wholemeal self-raising flour
• 1/2 teaspoon ground cinnamon
• 20 gram butter
• 1/4 cup (60ml) honey
• 1 cup (250ml) milk, approximately

Method

1. Preheat oven to 200°C (180°C fan-forced). Grease 19cm x 29cm rectangular slice pan. Sift dry ingredients into medium bowl, rub in butter, stir in honey and enough milk to mix to a soft, sticky dough.
2. Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5.5cm rounds, place into prepared pan.
3. Bake about 20 minutes.

Mac’n’Cheese Tuna Bake

Serves 4-6

Two classics combined means kids will enjoy making this and eating it, too.

Ingredients

• 200g pasta curls
• 425g can tuna in springwater, drained
• 1 1/2 cups frozen peas, thawed
• 1 1/4 cups grated tasty cheese
• 2 x 490g jars Leggo’s Alfredo Pasta Sauce
• 2 thick slices white bread, torn into pieces

Method

1. Cook pasta in a large saucepan of boiling water until tender. Drain. Transfer to a lightly greased, large ovenproof dish (12-cup capacity).
2. Flake tuna over pasta. Scatter over peas and 3/4 cup cheese.
3. Stir pasta sauces with 1/4 cup water in a saucepan over medium heat until hot. Pour evenly over ingredients in dish.
4. Sprinkle combined bread and remaining cheese over top. Lightly spray with cooking oil.
5. Cook in a moderate oven (180C) for about 45 minutes, or until topping is crisp and golden brown. Serve with a garden salad.

Sausage meatball pasta

Serves 4

A quick and easy authentic Italian pasta with sausage meatballs and rigatoni.

Ingredients

• 1 brown onion (200g)
• 1 tablespoon olive oil
• 600 gram thick italian pork or beef sausages
• 2 clove garlic
• 400 gram canned chopped tomatoes
• 1 1/2 cup (375ml) beef stock
• 1/2 cup (125ml) water
• 350 gram rigatoni pasta
• 1/4 cup loosely packed fresh oregano leaves
• 1/3 cup (25g) finely grated parmesan cheese

Method

1. Peel then finely chop the onion. Heat the oil in a large heavy-based saucepan on the stove over medium heat for 1 minute. Add the onion to the pan; cook, stirring with a wooden spoon, for about 4 minutes or until soft. Remove the onion from the pan and put it in a small heatproof bowl.
2. Meanwhile, squeeze sausage meat from casings into a medium bow Squeeze the sausage meat from the casings into a medium bowl. Using wet hands, roll the sausage mixture into meatballs. Cook the meatballs over a medium-high heat until browned all over.
3. Throw away casings (the skin that covers the sausages). Roll the sausage mixture into 2.5cm (1-inch) balls with wet hands.
4. Increase the heat to medium-high. Add the meatballs to the pan; cook for about 5 minutes, turning, until browned all over.
5. Meanwhile, peel then crush the garlic. Add the garlic to the pan with the onion and undrained canned tomatoes, stock and the water; heat until the mixture boils.
6. Reduce heat to medium-low; add the pasta to the pan and cover with a lid. Cook, stirring every few minutes to stop the pasta from sticking to the base of the pan, for about 15 minutes or until the pasta is tender and the liquid has been absorbed.
7. Remove the pan from the heat; leave the lid on the pan and stand for 5 minutes before serving. Season to taste with salt and pepper; stir in oregano.
8. Divide pasta and meatballs into serving bowls; sprinkle with the cheese.