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Kids in the Kitchen: Delicious recipes that will leave everyone wanting more

healthy banana muffins

During the school breaks, iconic cooking company Kenwood is urging families to be inventive in the kitchen by building new family recipes and traditions on shared baking and culinary experiences.

In collaboration with mum and dietician, Ana Robinson, Kenwood Kids in the Kitchen seeks to inspire parents and kids to create new memories and dishes that will be passed down for years to come. The recipes are healthy yet delicious.


Since 1947, Kenwood has been a part of kitchens, and cooking is the best way to bring a family together. We can all recall helping one another bake a family recipe or licking the Kenwood's dependable bowl. The dishes from Kenwood Kids in the Kitchen are meant to commemorate special times spent with loved ones and inspire young cooks, according to Ana Robinson.

Ana has developed three recipes that are intended to educate youngsters how to bake or cook because she is aware of the difficulties in feeding children during the summer vacation and keeping them amused. These recipes are sure to have the whole family gathered in the kitchen for a second helping!

Ana used her dependable Kenwood Mixer to prepare these two recipes: Pork & Pumpkin Sausage Rolls for an afternoon snack, and Banana Muffins with Whipped Maple Ricotta for the lunchbox.


  • 1 cup wholemeal spelt flour

  • 1 cup wholewheat plain flour

  • 1 tbsp baking powder

  • 1 tsp cinnamon

  • 1 cup mashed banana

  • 2 eggs

  • 1/2 cup extra virgin olive oil

  • 1/2 cup maple syrup

  • 1/3 cup milk of choice

  • 1 tsp vanilla extract


  • 500g fresh ricotta

  • 1/3 cup maple syrup

  • 1 tbsp vanilla extract

  1. Preheat the oven to 18Oc and line a muffin tray with paper muffin cases.

  2. ln a large mixing bowl combine all of the dry ingredients through a sieve.

  3. In your mixer bowl add all of the wet ingredients and whisk together on a medium speed for a couple of minutes. Remove the whisk attachment and replace with the beater.

  4. Place the machine back on a low to medium speed and slowly add in your dry ingredients. Only beat for a couple of minutes until a batter has formed.

  5. Spoon the mixture into your prepared tins and bake for 25min or until cooked through. Remove from the oven and allow to cool.

  6. In the meantime, place the ricotta into the mixer bowl with the whisk attachment. Whisk on a medium speed while slowly pouring in the maple syrup and vanilla extract. Once you have a smooth consistency the whipped ricotta frosting is ready.


  • 1 + 1/2 cups flour

  • 50g butter, cubed

  • 1/2 cup iced water

  • 500g free range pork mince

  • 1 cup grated pumpkin

  • 1 grated zucchini

  • 1 diced brown onion

  • 2 garlic cloves, diced

  • 1 tsp Worcestershire sauce

  • 1 cup parsley, chopped

  • 1 cup sourdough breadcrumbs (made using 1/2 a loaf of sourdough bread)

  • 3 eggs

  • sesame seeds

  • fennel seeds

  1. To make your dough add the flour and cubed cold butter to your mixer and whisk until a crumbed texture is formed. Swap the whisk attachment over to the dough beater, slowly pour in the water until a dough is formed. Add some flour to your bench, take the dough out and kneed for a few minutes until smooth. Warp the dough in some glad wrap and place the fridge to chill.

  2. Add the sourdough bread to the food processor and blitz until fine breadcrumbs are formed.

  3. Using your grating attachment in the food processor, grate the pumpkin and zucchini.

  4. Preheat the oven to 180c. In a large mixing bowl add the pork mince, diced onion, diced garlic, grated pumpkin, grated zucchini, parsley, breadcrumbs, Worcestershire sauce, 2 eggs and season with salt and pepper. Mix together with your hands until well combined

  5. Take the dough out of the fridge, remove the glad wrap and place on your lightly floured bench top. With a rolling pin, roll out into a 30x40cm rectangle.

  6. Place the pork mixture along the long side of the pastry into a log, leaving 3 cm on the edge. Fold over the pasty and enclose with a fork.

  7. Separate the egg white from the egg yolk and use the egg yolk to brush over the top of the pastry. Then top with the seeds. Cut into slices and add to a baking tray, lined with baking paper. Bake for 25min or until golden and cooked through.


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