Simple and delicious


Get the kids involved in the kitchen this week! Food writer Libby Kimber brings you some healthier, family-friendly recipes to try out these school holidays.

Triple berry hotcakes

Serves: 2 (4 portions per serving) | Prep: 5 mins | Cook: 8 mins


  • 4 large eggs
  • 200g self-raising white flour
  • 1 tsp mixed spice
  • Pinch of salt
  • 300g strawberries (fresh or frozen and defrosted)
  • Butter, for frying
  • 150g blueberries (fresh or frozen and defrosted)

To serve

  • 150g fresh mixed berries
  • 4 Tbsp Greek yogurt
  • 1/2 tsp icing sugar
  • Freeze-dried raspberries, for sprinkling


  1. Blend all the ingredients except the blueberries together in a food processor to form a batter.
  2. Heat a little butter in a large frying pan over a medium heat. Pour in 2 tablespoons of the batter per pancake, well-spaced apart and swirling the pan around so each pancake spreads out to the size of a CD. Scatter 1 tablespoon of the blueberries over the still-liquid surface of the pancake.
  3. Cook for 1 minute on each side, then remove from the pan and keep warm until you have used up all the batter to make 12 pancakes.
  4. Divide the mixed berries and yogurt among the pancakes, dust each serving with icing sugar and sprinkle with freeze-dried raspberries.

Sweet potato pasta bake

sweet potato pasta bake


  • 350g penne or other pasta
  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 400g sweet potato, peeled and coarsely grated
  • 1 small zucchini, coarsely grated
  • 2 Tbsp tomato paste
  • 400g can diced tomatoes
  • 1 cup salt-reduced beef stock
  • 4 sprigs thyme
  • 50g baby spinach leaves
  • 100g ricotta
  • 1/2 cup (40g) grated parmesan
  • 2 Tbsp pine nuts


  1. Cook pasta in a large pan of salted, boiling water until al dente. Drain well.
  2. Meanwhile, heat oil in a medium pan on medium-high heat. Cook onion and garlic for 3-4 minutes until softened. Add beef and cook until browned, breaking up lumps with a spoon. Add sweet potato and zucchini. Cook for 2 minutes until softened slightly.
  3. Add tomato paste, tomatoes, stock and thyme. Simmer uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted.
  4. Meanwhile, preheat oven to 220°C (200°C) fan forced.
  5. Combine pasta and beef mixture in a 8-cup capacity ovenproof dish. Sprinkle with ricotta, parmesan and pine nuts. Bake for 15-20 minutes until golden.

Recipe and image courtesy of Australian Sweet Potatoes |

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