Kiddipedia is thrilled to support Aldi in their partnership with the Caltex Socceroos for the 2018 FIFA World Cup.

ALDI is the major partner of MiniRoos, Australia biggest football program for kids. Their aim is simple: help kids to keep playing the game they love. They provide everything from equipment to uniforms and delicious snacks, but now they’re taking it one step further with the ALDI MiniRoos Mighty Menu.

It’s a delicious and nutritious 7-day menu plan designed by Caltex Socceroos chef Vinicius Capovilla.

In Part One of a three-part series we will provide you with an irresistible family meal plan with breakfasts, lunches, dinners and snacks ideas, providing all the energy you need to keep the whole family playing.

So here we go with Day 1:



Serves: 2

Difficulty: Easy

Time: 20 minutes



Tomato 1/2

The Fresh Salad Co baby spinach 1/2 cup

Lodge Farms extra large free-range eggs 2

Just Organic extra virgin olive oil 1 tbsp

Emporium Selection cheddar cheese 30g

Stonemill sea salt and pepper pinch


  1. Wash and dice the tomato. Wash the baby spinach.
  2. Apply a light coat of olive oil to the bottom of a small non-stick skillet or frying pan.
  3. Whisk the eggs and set them aside.
  4. On a medium heat, lightly cook the vegetables until tender/crisp.
  5. Add the eggs and cook until they are firm and moist, but not hard. Sprinkle the cheese on top and fold into an omelette. Add salt and pepper to taste.



***Homemade Cookies***

Serves: 20

Difficulty: Medium

Time: 30 minutes



Goldenvale rolled oats 50g

White Mill self-raising flour 150g

Merryfield brown sugar 125g

Lodge Farms extra large free range egg 1

Stonemill ground cinnamon 1/2 tsp

White Mill bi-carb soda 1/2 tsp

Stonemill sea salt 1/2 tsp

Moser Roth 70% dark chocolate 100g


  1. In a blender, blend the oats into a fine powder. Mix the oat powder in a bowl with the self-raising flour.
  2. With a stand mixer, beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the cinnamon and mix well.
  3. Sift in and fold through the flour mix, bi-carb soda and salt. Roughly chop and stir in the chocolate.
  4. Roll tablespoons of the dough into balls and place onto the lined trays. Ask your ALDI MiniRoos to help you with that.
  5. Cover and chill in the fridge for at least 30 minutes (you can leave it overnight). Preheat the oven to 170 degrees Celcius. Line 2 baking sheets with greaseproof paper.
  6. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely.



***Egg Fried Rice***

Serves: 4

Difficulty: Medium

Time: 30 minutes



Imperial Grain white long grain rice 1 cup

Water 1 1/2 cups

Just Organic extra virgin olive oil 4 tbsps

Lodge Farms extra large free-range eggs 2

Sweet corn 1 tbsp

Carrot 1/4 cup

Brown onion 1/4 cup

Ginger 1 tsp

Garlic 1 tsp

Parsley or coriander leaves 2 tbsps



  1. Add the rice, water and 3/4 teaspoon of salt to a small heavy-bottomed saucepan and bring to the boil over high heat. Reduce the heat to low, cover the saucepan and simmer gently for about 15 minutes or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking as this release starch that will lead to sticking.
  2. Fluff the rice with a fork and let stand covered for 5 minutes before serving. Transfer the rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.

Fried Rice

  1. In a large wok, heat 1 tablespoon of olive oil over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.
  2. Heat the remaining 3 tablespoons of olive oil int eh wok over medium-high heat. Add the carrots (peeled and finely diced), brown onion (finely chopped), corn (drained), garlic (finely chopped) and ginger (finely sliced) to the wok and stir-fry for 2 minutes. Then add the cold rice and stir-fry for a further 2 minutes or until heated through.
  3. Stir in the eggs and the chopped parsley or coriander and cook for 1 minute.
  4. Transfer the rice to a bowl and sprinkle with sesame seeds.



***Napolitana Pasta***

Serves: 4

Difficulty: Medium

Time: 1 hour

Napolitana Sauce


Just Organic extra virgin olive oil 1 tbsp

Onion 1/4

Garlic 2 cloves

Stonemill mixed herbs 1 tsp

The Herb Garden parsley 3 sprigs

Stonemill oregano 1/2 tsp

Tomatoes 600g

The Herb Garden basil 1/4 cup

Stonemill sea salt pinch


  1. Heat a large, heavy-bottomed saucepan over medium heat. Add the olive oil, then the minced onion and garlic. Cook, stirring occasionally, for about 5 minutes or until occasionally, for about 5 minutes or until the onions are tender. Add the mixed herbs, parsley and oregano and cook, stirring often, for about 2 minutes.
  2. Stir in the tomatoes (chopped) and season with salt. Bring to a simmer, then reduce the heat to medium/low and simmer gently uncovered, stirring occasionally, for about 50 minutes or until the tomatoes are very tender and have broken down to form a chunky sauce. When the sauce is done, remove the pan from the heat. Then remove and discard the parsley stems. Puree half of the sauce in a blender. Return the puree to the remaining sauce in the pan. Season the sauce to taste with salt and basil leaves. Reserve.




Remano penne, spirals or spaghetti 250g

Cherry tomatoes 1 cup

Highland Park beef rum steak 200g

Just Organic extra virgin olive oil 4 tbsps

The Herb Garden parsley 2 tbsps

Onion 1 cup

Garlic 3 cloves

Deli Originals kalamata olives, pitted 6

Whole mushrooms 6

Red or green capsicum 1

The Fresh Salad Co baby spinach 1 cup

Westacre Italian style shredded parmesan 100g

Stonemill sea salt pinch


  1. Boil the pasta in salted water until medium cooked (al dente), rinse in cold water and reserve with a little of the olive oil.
  2. Add the napolitana sauce in a bowl.
  3. Cut the cherry tomatoes in halves.
  4. Cook the whole beef rump steak in a frying pan, using olive oil, on high heat to sear and then turn the heat down to low to heat it through. Cut the beef into dices.
  5. Chop the parsley, onion, garlic and olives and reserve in separate bowls.
  6. Slice the mushrooms. Dice the capsicum. Wash the spinach. Grate the parmesan.
  7. Add the kids’ favorite ingredients prepared into bowls and serve.



***Homemade Banana Ice Cream***

Serves: 2

Difficulty: Medium

Time: 30 min


Bananas 2

Just Organic Fair Trade chocolate or Moser Roth milk chocolate 50g


  1. Cut the bananas into pieces and freeze overnight.
  2. Blend the frozen pieces in a blender until smooth.
  3. Add the chopped chocolate pieces and serve. You can serve it with nuts, peanut butter, yogurt, and berries.


For an easy way to keep active kids happy and healthy, check-out the recipes in the 7-day ALDI MiniRoos Mighty Menu plan at