• Recipes

Kids Birthday Party Menu

After some delicious recipes for your child's birthday party? Check out some of Mike's easy ideas below.

Kids Birthday Party Menu

Ingredients

Bananas dipped in chocolate

  • 1x bunch of bananas
  • Block of chocolate (melted)
  • Nuts (optional)

Method

  1. Quarter the bananas, dip in melted chocolate, then roll in nuts if desired. 
  2. Pop them into the freezer to harden.
  3. Serve once chocolate has set.

Ingredients

Mini Pizzas

​Pizza dough (makes 8)

  • 200ml warm water
  • 10g dried yeast
  • 9g sugar
  • 115g wholemeal flour
  • 250g high grade flour
  • 12g salt
  • 20ml olive oil

Tomato Sauce (makes 1 cup)

  • 1 small onion (finely diced)
  • 2 cloves garlic, crushed
  • 1x 400g can whole peeled tomatoes
  • Leaves from 1 sprig rosemary
  • 1 tbsp. honey
  • Pinch salt
  • Pinch freshly ground black pepper

Method

  1. Place warm water in a small bowl and add yeast. Add sugar and leave to ferment for 10 minutes. 
  2. Combine flours and salt in an electric mixer bowl. 
  3. Add oil to fermenting yeast, then add this to flour mix. Mix with the dough hook of a processor for four minutes. 
  4. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into eight balls. Cover and rest for 10 minutes.
  5. Using a rolling pin, roll balls out into pizza base and place in pizza trays or onto baking trays.
  6. To make the sauce: Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about a third. 

Ingredients

Pumpkin cupcakes (makes 8)

  • 1 cup sugar
  • 1 tsp baking powder
  • ¾ cup plain flour
  • ¼ cup wheat germ
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 free range eggs
  • ½ cup vegetable oil
  • 2 cups grated pumpkin
  • ½ cup chopped hazelnuts
  • ¼ cup raisins
  • 1/c cup pumpkin seeds for decoration
  • 50g coloured sprinkles or cachous for decoration

Icing

  • Juice of a lemon
  • 230g cream cheese, softened
  • 50g butter, softened
  • 1 cup icing sugar sifted
  • 1 tsp vanilla paste 

 

Method

  1. Preheat oven to 190 degrees Celsius.
  2. Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined.
  3. Fold in pumpkin, hazelnuts and raisins.
  4. Divide mix evenly between lightly greased cupcake moulds or muffin tins.
  5. Bake 20-25 minutes. Allow to cool in tin for five minutes then turn out onto wire racks.
  6. Beat together lemon juice, cream cheese and butter. Add vanilla paste and continue to beat until smooth.

*For the dairy free icing Mike made, he substituted cream cheese and butter for 200g Olivani. 

 

Ingredients

Sunflower Hummus

  • 1 x 400g tin chickpeas, drained
  • 1 tbsp. peanut butter
  • 1 tbsp. olive oil
  • Juice of ½ a lemon
  • 3 tbsp. sunflower seeds
  • ½ tsp salt
  • 1 tbsp. water

 

Method

  1. Combine all ingredients in a food processor and blitz until smooth.
  2. Serve in small cups, a dollop of hummus in the bottom with carrot and celery sticks stuck into it.

Ingredients

Popcorn Rocky Road

  • 1x bap popping corn
  • 200g dark cooking chocolate
  • 1/c cup cranberries
  • 1/c chopped almonds
  • ¼ cup desiccated coconut

Method

  1. Pop the popping corn and transfer into a large bowl.
  2. Add the cranberries, almonds and coconut to the popping corn.
  3. Melt the chocolate and mix through the popcorn mixture.
  4. Tip into a baking tray lined with cling film, smooth over and put into the fridge to harden.
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