Recipes. Published 2007 for the Ministry of Health by Learning Media Limited, Box 3293, Wellington, New Zealand.

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1 Recipes

2 Recipes These recipes and the accompanying user guide to the Food and Beverage Classification System, produced by the Ministry of Health, support the Ministry of Education s Food and Nutrition for Healthy, Confident Kids: Guidelines to Support Healthy Eating Environments in New Zealand Early Childhood Education Services and Schools. They also contribute to the Mission-On campaign. The Ministry of Health would like to acknowledge the considerable assistance, support and feedback provided by the Fresh Tastes Team at the New South Wales School Canteen Association and New South Wales Health. The Ministry of Health would also like to acknowledge the work of the Waitemata District Health Board in developing their beverage guidelines and thank them for agreeing to their use in the development of this classification system. Published 2007 for the Ministry of Health by Learning Media Limited, Box 3293, Wellington, New Zealand. All text and photographs copyright Crown 2007, except for the recipe for chicken chop suey, which is copyright Auckland Regional Public Health Service, 2006, and the recipes for bean booster, corned beef stir-fry and cocoa rice, which are copyright National Heart Foundation of New Zealand, All rights reserved. Enquiries should be made to the publisher. ISBN (print): ISBN (online): HE 1821

3 Contents Soups 2 Creamy vegetable soup 2 Easy minestrone 2 Lentil soup 3 Old-fashioned vegetable soup 3 Pea and corn soup 4 Sandwiches and Snacks 5 Sandwiches for lunch 5 Sandwiches for snacks 6 Toasted sandwiches and toasties 7 Corn and cheese roll-ups 8 Easy vegetable quiches 8 Popcorn 9 Banana roll-ups 9 Main Meals 10 Baked vegetable frittata 10 Bean booster 10 Beef hotpot 11 Boil-up 11 Bolognese sauce 12 Chicken chop suey 12 Corned beef stir-fry 13 Country chicken and rice bake 14 Cheese and vegetable slice 15 Easy risotto 15 Fish pie 16 Fish fritters 17 Fried rice 18 Hamburgers 19 Lasagne 19 Lentil bolognese 20 Lentil pie 20 Marinated chicken drumsticks 21 Meatballs 21 Meat loaf 21 Munch and crunch platter 22 Pizza 23 Sausage and baked bean hash 24 Sausage rolls 24 Savoury mince 25 Shepherd s pie 25 Quick corn quiche 26 Salads and Vegetables 27 Fruity rice salad 27 Tomato bean salad 28 Potato salad 28 Pasta salad 29 Coleslaw 29 Dressings 29 Creamy dressing 29 Yoghurt dressing 29 Apple yoghurt dressing 29 French dressing 29 Healthy wedges 30 Scalloped potatoes 31 Cheese sauce 31 Cakes and Muffins 32 Banana and date muffins 32 Carrot and raisin muffins 32 Chocolate banana muffins 33 Lemon yoghurt muffins 34 Apricot loaf 34 Easy fruit cake 35 Desserts 36 Cocoa rice 36 Fruit crumble 37 Fruity bread pudding 38 Fruit jelly 38 Pineapple rice pudding 39 Number of servings The servings indicated for each recipe are child-sized servings. Note: When using oil, use unsaturated oil (see accompanying User Guide). When using margarine, choose a monounsaturated or polyunsaturated margarine.

4 Soups Creamy vegetable soup Servings Onion, chopped Oil 2 teaspoons 1 tablespoon 1½ tablespoons Seasonal vegetables, chopped 2 cups 4 cups 6 cups (eg, pumpkin, parsnip, kumara, carrot) Water or low-salt stock 1 litre 2 litres 3 litres Skim-milk powder ½ cup 1 cup 1½ cups Plain flour 2 tablespoons ¼ cup ½ cup Add the vegetables and the water or stock and simmer with the lid off until the vegetables are very soft, then purée or mash. Mix the skim-milk powder and flour to a smooth paste with water, add to the soup and simmer for a few minutes until thickened and creamy. Add extra liquid or flour paste to adjust thickness and quantity. Easy minestrone Servings Pasta spirals or shells ¾ cup (135 g) Onion, chopped 1 large Chicken stock (low salt) 6 cups Tomato pasta sauce 500 ml jar Dried oregano ½ teaspoon Sugar 2 teaspoons Pumpkin, diced 1 cup Potato, diced 1 large Carrot, diced 1 large Frozen peas 1 cup Four-bean mix, 400 g can 1 can Fresh parsley, chopped 2 tablespoons Combine the pasta, onion, stock, pasta sauce, oregano, sugar, pumpkin, potato and carrot in a saucepan and boil uncovered for 15 minutes. Add the peas and four-bean mix and cook uncovered for 10 minutes. Add the parsley and stir. 2

5 Lentil soup Servings Onion, chopped 1 medium 2 medium 2 large Oil 1 teaspoon 2 teaspoons 3 teaspoons Stock, meat or vegetable (low salt) 1 litre 2 litres 3 litres Lentils, red or brown ½ cup 1 cup 1½ cups Seasonal vegetables, chopped, 2 cups 4 cups 6 cups (eg, pumpkin, parsnip, kumara, carrot) Chopped tomatoes, 400 g can 1 can 2 cans 3 cans Add the stock, lentils, and vegetables and cook until soft (45 60 minutes). Add the tomatoes. Mash or purée slightly for a smoother soup. Old-fashioned vegetable soup If catering for small numbers, freeze leftovers. Servings Onion, chopped 2 Oil 2 teaspoons Old-fashioned soup mix containing 1 packet barley, lentils, split peas (low salt) Seasonal vegetables, chopped 4 5 cups (eg, pumpkin, parsnip, kumara, carrot, courgette, silver beet, leek) Water As per packet instructions Add the remaining ingredients and cook for the time recommended on the packet. Mash or purée slightly for a smoother soup. 3

6 Pea and corn soup Servings Oil 1 teaspoon 2 teaspoons 3 teaspoons Onion, chopped 1 medium 2 medium 2 large Frozen peas 1 cup 2 cups 3 cups Whole kernel corn, 400 g can, 1 can 2 cans 3 cans including liquid Chicken stock (low salt) 1 litre 2 litres 3 litres Mint To taste To taste To taste Add the frozen peas, the corn (including the liquid in the can) and the stock and simmer for about 10 minutes. Purée the mixture before serving. 4