This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions.

Bèchamel Sauce
40g butter
40g plain flour
600ml full cream milk
salt, pepper and nutmeg to taste
1 egg yolk
160g grated Cheddar

280g macaroni

Method Bèchamel Sauce
  1. Heat milk in microwave (easiest) or on stove.
  2. Melt butter over low heat in a saucepan.
  3. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.
  4. Pour in hot milk and stir until thick.
  5. Add seasoning.
  6. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.
  1. Cook the macaroni in salted water according to package instructions. Drain well.
  2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.
  3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.
  4. Bake for around 20mins or until the top is golden brown. Serve warm.
Chicken Noodle Salad
  • 1 Carrot, grated
  • 1/2 cup Mint, chopped
  • 1 cup bean Sprouts
  • 2 cups Cabbage, finely shredded
  • 1 Pkt Noodles
  • 1 litre Chicken Stock
  • 3/4 cup Lime juice
  • 1 Medium BBQ Chicken, skin removed and shredded
  1. Bring stock to the boil in a medium size saucepan. Add noodles. Cook as per instructed on the packet. Drain and set aside to cool.
  2. Combine noodles with chicken, cabbage, carrot, sprouts and mint. Pour over dressing, tossing well to combine. Serve with crusty bread.
Kids Mini Fish Pie


375g Potatoes peeled and diced

55g butter
25g onion, finely chopped
1 tbsp Flour
125g line fillet, skinned and cubed
125g salmon fillet, skinned and cubed
1 tbsp chopped parsley
1 bay leaf
1.5 tbsp Milk
75ml Milk
50ml vegetable stock
25g frozen peas
50g grated Cheddar cheese
1 egg, lightly beaten


1. Preheat the oven to 180C.
2. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15-20 minutes, or until tender. Drain and mash with the milk and half butter until smooth.
3. Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute. 
4. Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper. 
5. Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden. 
6. Use vegetables to make a face on the pies before serving. 

Wiener/Vienna Burritos

8 flour tortillas 
8 hot dogs/meat wieners 
8 ounces shredded Cheddar cheese 
1/2 cup ketchup or taco sauce 

Heat wieners/viennas. Heat tortillas as directed on packet. Place 1 hot wiener on lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the cheese, and about 1 tablespoon tomato sauce or taco sauce. Fold in sides and roll up. 

Italian Meatballs and spaghetti


  • 1 lb lean ground beef
  • 1/2 cup Italian bread crumbs
  • 1 Egg
  • 1/4 cup grated Parmesan cheese
  • 1 medium onion
  • garlic
  • salt
  • pepper


Mix all ingredients together. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size. You can either fry or bake. If baking - bake at 180C for 15 mins. When finished, add to spaghetti sauce and simmer at least 20 minutes. Serve on Spaghetti.

Post a Comment