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Childrens' Birthday Party Recipes Adelaide

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Chorizo and Zucchini Tartlets
Chicken Nuggets
Healthy Sausage Rolls
Mini Pizzas
Roast Vegetable Frittata
Mini Cheese Croquettes
Dainty Open Sandwiches
Cheese and Bacon Scones
Surprise Jellies
Fairy Meringues
Chocolate Brownies
Chocolate Self-Saucing Pudding
Toblerone Mousse
Oranges Nut Truffles
Mars Bar Slice
Jam Tarts
Glazed Fruit Tartlets
Raspberry Fritters

Party Food Recipes

Chorizo and Zucchini Tartlets

These tartlets are quick and easy to make.

Serves 4
Preparation time: 10 minutes
Cooking time: 35 minutes

1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
2 chorizo sausages, thinly sliced
2 zucchini, ends trimmed,
thinly sliced lengthways
100g semi-dried cherry tomatoes, drained
50g goat’s cheese, crumbled
1 tbs balsamic vinegar
1 tbs olive oil
100g baby mesclun salad leaves, to serve

Preheat oven to 220°C. Cut the pastry sheet into quarters. Line the bases and sides of four 8cm (base measurement) x 3cm fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Place the tart tins on an oven tray and place in the fridge to rest.

Meanwhile, heat a large frying pan over high heat. Add the chorizo and cook, turning, for 2-3 minutes or until brown all over. Transfer to a plate. Add a quarter of the zucchini to the pan and cook for 1-2 minutes each side or until golden and just tender. Transfer to the plate. Repeat in three more batches with the remaining zucchini.

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Chicken Nuggets or Balls

Cooking Time 15 minutes

Makes 34


375g chicken thigh fillets, trimmed, roughly chopped
1 egg
1 tablespoon finely-chopped chives
1/4 teaspoon sesame oil
2 teaspoons plum sauce
1 teaspoon salt-reduced soy sauce
1 cup corn cereal flakes


Preheat oven to 180°C. Grease and line a baking tray.
Place chicken, egg, chives, oil and sauces in a food processor. Process for 30 seconds or until mixture is smooth.
Place cereal in a shallow dish. Shape heaped teaspoons of chicken mixture into balls. Roll each ball in cereal to coat. Place nuggets on prepared tray. Bake for 15 to 20 minutes or until golden and cooked through. Serve.

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Healthy Sausage Rolls


2 Sheets frozen puff pastry
500g mince
1 small zucchini – grated
1 small carrot – grated
1 small onion - grated
1 cup breadcrumbs
1 egg
1Tbs Tomato Paste
Salt & Pepper to taste
1Tbs milk


Preheat oven to 200 degrees.
Line 2 trays with baking paper.
Place pastry on board to thaw.
Mix mince, zucchini, carrot, bread crumbs, egg & tomato paste in a bowl.
Cut each sheet of thawed pastry in half.
Divide mixture into 4 and form into sausage shapes as long as pastry.
Fold pastry over sausage shape.
Using serrated knife, cut each roll into 5 or 6 smaller ones.
Place on trays, seam-side down.
Brush with milk.
Bake for 20-25 minutes or until golden.
Remove from oven & allow to cool.
Serve with tomato sauce.
Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.

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Indian Meatballs


Plain low fat yogurt (optional)
400g – 500 g low fat mince
about 3 tbls chickpea flour or cornflour
1 thinly chopped onion
2 tbls coriander leaves
1 tsp ginger
1 tsp salt
1 tsp garam masala


Mixed all ingredients together except the yogurt. Roll into meatball shapes or on skewers, paint thickly with yogurt, put under hot grill for 15 – 20 minutes, turn and paint other side of kebab with yogurt for another 10 – 15 minutes. Can be kept in fridge for a few days.

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Mini Pizzas


7g sachet dried yeast
1 tsp sugar
3/4 cup hot water
2 cups plain flour
1/2 tsp salt


To make the crust - combine yeast and sugar in a small bowl, stir in water. Add to sifted flour and salt, mix to a firm dough.

Turn onto lightly floured surface, knead 10 minutes or until smooth and elastic. Divide mixture into balls about 4 cm in diameter. Place onto greased baking trays, press out into circles about 7 cm in diameter.

To make topping- spread each pizza base with tomato paste, top with toppings of your choice, sprinkle with cheese. Bake in moderately hot oven for 10 minutes or until crisp and golden brown. Serve immediately.

Topping Suggestions:

tomato paste, grated cheese, olives, tomato slices, smoked salmon, prawns, pineapple, anchovies, cabanossi, pepperoni, salami, ham, onion, capsicum, mushrooms, oregano, basil, artichokes

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Roast Vegetable Frittata

4 eggs
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
2 tbs grated parmesan
1/4 cup shredded basil leaves


Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frying pan with heatproof handle and warm over medium heat for 1-2 minutes.

Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frying pan under the grill for 3-4 minutes or until golden and puffed.

Slice into wedges

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Mini Cheese Croquettes

Makes 40


2 Eggs
75g/3oz Freshly Grated Parmesan Cheese
250g/9oz Grated Cheddar Cheese
2 tbsp Plain Flour
25g/1oz Sesame Seeds
1 tbsp Freshly chopped Chives
An extra 2 tbsp Sesame Seeds for coating
Oil for deep frying


Place the eggs, cheeses, flour, Sesame seeds and chives in a food processor and process until well combined. Cover and refrigerate for 30 minutes. Preheat the deep fryer to 180C, 350F and place the extra sesame seeds on a plate. Shape 2 teaspoons of the cheese mixture into a croquette, then roll in the extra sesame seeds to lightly coat. Repeat with the remaining mixture. Deep-fry the croquettes, a few at a time until well browned. Drain on kitchen. Serve hot.

These can be prepared 2 days ahead. Make to stage 3 then cover the uncooked croquettes and refrigerate until required.

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Dainty Open Sandwiches


French Breadsticks

Suggested Fillings

Smoked turkey slices with cranberry jelly
Sliced roast beef
Slicked hard boiled egg and lettuce
King prawns and mango chutney
Chicken and avocado
Ham and Cheese
Ham and Asparagus
Gherkins and Cheese
Salami, cheese and tomato

Sliced breadsticks thinly, light butt on one side of each slice. Top with fillings.

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Cheese and Bacon Scones


2 slice Bacon
2 cup Self-rising flour
½ teaspoon Baking powder
1 teaspoon Dry mustard
1 pinch Salt
1 pinch Cayenne
¼ cup Butter or margarine; diced
1 ⅔ cup Cheddar cheese; fine grated
½ cup Milk
Vegetable shortening; for greasing
Milk for glazing


Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool. Sift the flour, baking powder, dry mustard, salt and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs.

Using scissor, snip the bacon into the mixture. Stir in 1 1/3 cup cheese until well mixed. Add milk, then mix quickly in to a soft dough with a fork. (Mix dough as quickly as possible and handle it lightly; overworking and heavy handling produces tough, heavy scones).

Shape into a ball, then turn out onto a light floured surface and knead briefly until smooth. Divide dough into halves. Shape each pieces into a ball, than pat out to form 5-inch rounds, 3/4 inch thick.

Cut each rounds into 6 equal wedges. (Dip the blade of the knife into flour before you cut the scone wedges, or it will stick and give a ragged edge). Brush the tops with milk and sprinkle with the remaining cheese. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown.

Cool on a wire rack.

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Surprise Jellies

Makes 8

2 x 85g packets Aeroplane Jelly Crystals - Strawberry Surprise
2 x 85g packets Aeroplane Jelly Crystals - Cool Lime
180g packet Aeroplane Natural Jellies - Party Mix Sweets


Make up jellies according to packet directions. Allow to cool slightly.
Pour about 1/4 cup of one jelly into the base of 8 small glasses containing a spoon. Allow to set.
Place 2 or 3 party mix sweets into each glass. Top with a layer of the second jelly. Allow to set. Continue layering until all jelly is used, making sure each layer has set before adding the next. Refrigerate until required.

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Fairy Meringues

Makes 16

4 egg whites
1/2 tsp vanilla essence
1 cup (220g) caster sugar
Pink food colouring, just a few drops
1 1/2 cups (255g) Nestle White Melts
Coloured sugar crystals or sprinkles, to decorate


Preheat oven to 100°C. Line two baking trays with non-stick baking paper. Use an electric beater to beat the egg whites until soft peaks form. Beat in the vanilla.
Beat in the sugar, 2 tbs at a time, beating well after each addition until all the sugar has dissolved and the mixture is thick and glossy. Rub a small amount of the mixture between your thumb and forefinger - the mixture should not feel grainy.

Fold a few drops of pink food colouring through the mixture. Place heaped dessertspoonfuls of the mixture onto the trays. Bake for 90 minutes. Turn the oven off and leave to cool completely in the oven.

Melt the chocolate according to packet instructions. Dip the tops of the meringues into the chocolate. Sprinkle with the sugar crystals or sprinkles to decorate. Set the meringues aside to set.

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Chocolate Brownies

200 grams of butter
1/2 cup cocoa
2 cups brown sugar
1 tsp vanilla essence
1 cup plain flour
2 eggs
1/2 cup chopped walnuts

Turned oven to 180 degrees. Grease a tin.

Put butter and cocoa in the pot. Melt gently. Don't boil it.

Add sugar and vanilla. Stir in really well. Take off heat sift in flour. Stir it in. And eggs. Beat them in really well. Add chopped walnuts. Stir in. Spread evenly in tin. Bake 20 to 25 minutes.

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Chocolate Self-Saucing Pudding

1 Cup of Self-Raising Flour ¾ Cup White Sugar
4 Tbls Cocoa 1 Teaspoon Vanilla
30g (1 oz) Butter ¾ Cup Brown Sugar
½ Teaspoon Salt ¼ Cup Cocoa
½ Cup Milk 1 ¾ Cups of hot Water
Walnuts (optional)

Sift flour, salt and cocoa into a greased ovenproof dish. Add white sugar and mix well.

Stir in milk, vanilla, melted butter and walnuts. If too dry, add a little more milk. Stir until smooth.

Combine brown sugar and cocoa into separate bowl. Sprinkle over top of pudding.

Pour hot water carefully over the top. Bake in moderate oven 50 – 60 minutes.

Serve with vanilla ice-cream. Will keep for several days.

Serves 6

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Toblerone Mousse

150 G. Toblerone
5 tbsp lukewarm water
2 egg whites - preferably at room temperature
Pinch of salt
Half cup of cream

Place chocolate broken into squares in a saucepan with the lukewarm water. Heat slowly, stirring gently until it melts. It should be only just warm.

Remove from the heat immediately it has melted and place the saucepan in the sink with cold water to cool it quickly.

Beat the cream until it holds very soft peaks.

Beat egg whites until stiff adding the pinch of salt.

Fold the egg whites and cream together and then the chocolate, folding as you go. Don't over mix the mousse. As soon as the cream and egg whites are mixed, stop folding.

Spoon into cups or dishes and refrigerated, covered.

This desert does need to stand for at least eight hours for the best flavour, but if covered well and refrigerated it can be kept for forty eight hours.

Or alternatively put them in the freezer and they will be ready in a couple of hours (defrost first) and will keep in the freezer for weeks.

Make in disposable plastic cups. Will make enough for four people.

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Oranges Nut Truffles


200g dark chocolate
60g butter
grated ring of 1 orange
3 tbls cream
3 tbls icing sugar
2 tbls finely chopped walnuts
2 tbls finely chopped hazelnuts


Melt butter in saucepan, add chocolate and orange rind. Remove from heat and stir. Add cream, icing sugar and nuts. Refrigerate until hard and then roll into balls and sprinkle with cocoa.

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Mars Bar Slice


3 Mars Bars
90g Butter
90g Rice Bubbles

Roughly chop the Mars Bars and place in a small saucepan with the butter. Cook over a medium heat until Mars Bars and butter have melted. Whisk together to combine the two. Place Rice Bubbles in a large bowl and pour over the Mars Bars mix. Stir well to combine and spoon into paper patty cases. Refrigerate until set.

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Jam Tarts


115g Butter
230g self raising flour
a pinch of salt
3 tbsp approx. cold water
a jar of strawberry or another jam


1 Grease your tart baking sheet with extra Butter and pre-heat the oven to 350ºC.
2 Cut the Butter into small chunks and add to the flour and salt.
3 Rub in the Butter until the mixture resembles fine breadcrumbs.
4 Add the water gradually and mix until the mixture forms a firm dough. Then roll out on a floured board to 0.5cm thickness.
5 Use a pastry cutter to cut out circles, and then place them on the baking tray. Add a small quantity of jam in the centre of each tart.
6 Bake in the oven for 15 minutes or until the pastry is a golden brown.

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Glazed Fruit Tartlets

1/4 lb. butter, softened
1/2 c. sugar
1 egg yolk
1 tbsp. orange juice
1 tsp. vanilla extract
1 tbsp. grated orange peel
1 3/4 c. all-purpose flour
3 to 4 c. fruits

Such as sliced bananas, well drained mandarin orange sections, whole or sliced strawberries, fresh or well drained canned, diced pineapple, seedless grapes, and fresh or frozen blueberries.


1/2 c. sugar
1 tbsp. plus 1 1/2 tsp. cornstarch
Dash of salt
1 c. orange juice
2 tsp. grated orange peel
1 tbsp. orange flavored liqueur

Preheat oven to 350 degrees. In a medium bowl, beat butter until fluffy. Do not use a food processor. Gradually mix in sugar, beating until light. Add egg yolk, orange juice, vanilla, and orange peel. Mix in flour. Press dough into 2 or 3 inch tartlet molds. Bake 15 to 20 minutes or until lightly browned. Cool in molds 10 minutes. Insert tip of knife between edge or crust and mold and invert crusts, one at a time, into your hand. Cool completely on racks. May be frozen.
Prepare Orange Glaze: Set aside. Fill tartlet shells with desired fruit, 1 type of fruit per tartlet. Carefully spoon cooled orange glaze over top, covering fruit completely. May be refrigerated up to 8 hours. Makes 24 tartlets.

Orange Glaze: Mix sugar, cornstarch, and salt in a small saucepan. Gradually stir in orange juice until smooth. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add orange peel. Cover and cool. Stir in orange liqueur.

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Raspberry Fritters


200 grams raspberries
120 grams flour
2 tbsp yeast
2 tbsp sugar
2 eggs
3 tbsp water
frying oil
icing sugar

Wash and drain raspberries; sieve flour with yeast and salt into a tureen; stir in 2 egg yolks a little at a time beaten with water and gradually incorporate whites beaten until stiff with a pinch of salt. Add raspberries and pour mixture in tablespoons into boiling oil. As the fritters turn golden, remove with skimming-spoon and dry on grease-proof paper. Sprinkle with icing sugar and serve.

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