Recipes
Welcome to the page filled with fabulous recipes waiting for you to cook!
Desserts:
Ice-cream sundae
Equipment:
- Blender
- Knife
- Chopping board
- Ice cream scoop
- 2 serving glasses
Ingredients:
- 250g punnet strawberries (or fruit of your choice), washed
- Vanilla ice cream, to serve
- Purchased chocolate sauce, to serve
- Whipped cream, to serve
- 1/4 cup (25g) flaked almonds, toasted
- Wafers, to serve
Method:
Step 1:
Place half the strawberries in a blender and blend until pureed. Cut the remaining strawberries into quarters.
Step 2:
Layer the strawberry sauce, ice cream, chocolate sauce and strawberry quarters between 2 serving glasses.
Step 3:
Top sundaes with cream and flaked almonds. Serve with wafers. (You can add further toppings, such as pistachio nuts and sprinkles to taste. Alternatively, you can use fruit other than strawberries.)
Servings: 2
Fruity Jelly Cups
Ingredients:
- 1 pkt jelly crystals
- 1 pear or 1 peach
- Grapes and strawberry slices
Method:
Step 1:
Mix jelly crystals following packet directions. Peel and de-seed pear or peach and puree in a blender. Mix puree into the jelly and divide among cups. Throw in grapes and strawberry slices and put in the fridge to set.
Servings: 4
Chocolate Mousse
Ingredients:
- 250g good-quality dark chocolate, broken into pieces
- 1 x 600ml ctn Dairy Farmers Thick Custard
- 1 x 300ml ctn Dairy Farmers Thickened Cream
- White chocolate, thickly grated, to serve
Method:
Step 1:
Place the chocolate and custard in a heat-proof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
Step 2:
Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.
Servings: 8
Strawberry & Cranberry Crush
Ingredients:
- 250g punnet strawberries, washed, hulled
- 1.5L btl raspberry cranberry juice, chilled
- 1L (4 cups) lemonade
Method:
Step 1:
Place the strawberries in a bowl and use a fork to gently mash.
Step 2.
Transfer the strawberries to a large jug or thermos. stir in the juice. Divide among serving glasses and top with the lemonade.
Servings: 6
Berry & Fudge Ice-cream sandwich
Ingredients:
- 200g frozen mixed berries
- 1 tablespoon icing sugar mixture
- 1 tablespoon orange juice
- 16 butternut snap biscuits
- 8 scoops raspberry swirl ice-cream
White chocolate and pistachio fudge:
- 275g white chocolate, chopped
- 2/3 cup sweetened condensed milk
- 60g butter, chopped
- 2 tablespoons finely chopped pistachio kernels
Method:
Step 1:
Make fudge: Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Remove from heat. Stir in pistachios. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut fudge into squares (see note).
Step 2:
Meanwhile, combine berries, sugar and orange juice in a small bowl. Cover. Refrigerate for 1 hour.
Step 3:
Arrange half the biscuits on a plate. Top each with a scoop of ice-cream. Sandwich with remaining biscuits. Serve with fudge and berry mixture.
Servings: 8
Triple Chocolate Mud pie
Ingredients:
- 250g packet choc ripple biscuits
- 75g butter, melted
- 1 1/2 x 180g blocks dark chocolate, chopped
- 600ml thickened cream
- 2 tablespoons cocoa powder, sifted
- Dark chocolate curls, to serve
- Filling:
- 1 teaspoon instant coffee powder
- 100g dark chocolate, chopped
- 100g butter, chopped
- 3/4 cup caster sugar
- 2 tablespoons milk
- 2 tablespoons cocoa powder, sifted
- 3/4 cup plain flour
- 1 1/2 tablespoons self-raising flour
- 1 egg, lightly beaten
Method:
Step 1:
Process biscuits until fine crumbs. Add butter. Process until just combined. Press mixture over base and sides of 3cm deep, 23cm-round (base) loose-based fluted flan tin. Refrigerate for 30 minutes. Preheat oven to 150C/130C fan-forced.
Step 2:
Meanwhile, make filling: Combine coffee and 1 tablespoon hot water in a bowl until smooth. Place chocolate, butter, sugar, coffee mixture and milk in a saucepan over medium heat. Stir for 3 to 4 minutes or until smooth and combined. Set aside for 20 minutes to cool. Whisk in cocoa and flours. Whisk in egg until combined.
Step 3:
Pour filling over biscuit base. Place tin on a baking tray (see note). Bake for 35 minutes or until top is firm to touch. Stand for 20 minutes.
Step 4:
Meanwhile, place chocolate and 1/2 cup cream in a heatproof, microwave-safe bowl. Microwave on Medium-High (75%) for 1 to 2 minutes or until smooth, stirring halfway through cooking with a metal spoon. Spread 2/3 of the ganache over top of pie. Set aside for 20 minutes.
Step 5:
Meanwhile, using an electric mixer beat cocoa and remaining cream until soft peaks form. Serve pie topped with cream mixture, chocolate curls and drizzled with remaining ganache.
Servings: 12
Fruity Yogurt Pops
Equipment:
- Blender
- 8 x 1/3 cup popsicle moulds
- 8 wooden popsicle sticks
Ingredients:
- 200g strawberries, hulled, chopped
- 3/4 cup (200g) Greek-style yogurt
- 1/4 cup (60ml) pineapple juice
- 320g rock melon, deseeded, peeled, chopped
Method:
Step 1:
Place the strawberries in a blender and puree until smooth. Divide between 8 x 1/3 cup popsicle mould. Freeze for 40 minutes.
Step 2:
Combine the yogurt and pineapple juice in a jug. Whisk with a fork until well combined. Pour evenly over the strawberry layers. Freeze for 40 minutes. Insert a wooden popsicle stick halfway into each mould Freeze for 10 minutes.
Step 3:
Place the rock melon in a clean blender. Puree until smooth. Pour over the yogurt layers. Re-position the popsicle sticks if necessary. Freeze for 4 hours or overnight. Squeeze the plastic mould and gently pull the popsicle sticks to remove the yoghurt pops.
Servings: 8
New York Cheesecake
Ingredients:
- 250g plain sweet biscuits
- 125g butter, melted
- 500g cream cheese, softened
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons lemon juice
- 300g sour cream
- 1 thinly sliced lemon, to serve
Method:
Step 1:
Preheat oven to 170°C/150°C fan forced. Grease a 6cm-deep, 22cm round spring form pan.
Step 2:
Place biscuits in a food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Refrigerate for 30 minutes.
Step 3:
Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream.
Step 4:
Pour into prepared pan. Bake for 1 hour 10 minutes or until centre is just firm. Allow to cool in oven for 3 hours, with door slightly ajar. Refrigerate overnight. Top with lemon slices. Serve.
Servings: 10
Homemade Lollipops
Equipment:
- 18 lollipop sticks
Ingredients:
- 1 cup white sugar
- 2 teaspoons glucose syrup
- 1/4 cup water
- 1 to 2 drops food coloring of choice
Method:
Step 1:
Line 2 large, flat baking trays with baking paper. Refrigerate until you're ready to use them.
Step 2:
Combine sugar, glucose syrup and water in a small saucepan. Cook over low heat, stirring with a wooden spoon until sugar is completely dissolved. Increase heat to medium-high and bring to the boil (do not stir).
Step 3:
Add food coloring. Reduce heat to low. Boil gently for 12 minutes, or until mixture has reached correct temperature. To test temperature, drop a small spoonful of sugar mixture into a glass of cold water. Allow to cool, then remove from water. The mixture is ready if toffee is brittle (149°C to 154°C on a sugar thermometer). If not, continue boiling mixture and checking until toffee is brittle. Remove saucepan from heat.
Step 4:
Remove baking trays from fridge. Drop spoonfuls of toffee onto baking trays. While mixture is still soft and warm, press a lollipop stick into the centre of each circle. You will need to work quickly before the toffee sets.
Servings: 18
French Almond Macaroons
Ingredients:
- 300g icing sugar
- 300g ground almonds
- 5 eggwhites (from 59g eggs)
- Pinch of cream of tartar
- 1/3 cup (75g) caster sugar
- Red and yellow food colouring
- 250g unsalted butter, softened
- 150g icing sugar, sifted
- 2 tsp finely grated mandarin rind
- 1 tsp orange blossom water
- 1/2 cup raspberries
- 1 tsp rosewater
Method:
Step 1:
Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
Step 2:
Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).
Step 3:
Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
Step 4:
For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.
Makes: 50
Main Meals:
Salami Carbonara
Ingredients:
- 200g good-quality Italian salami
- 1 tbs olive oil
- 25g unsalted butter
- 6 fresh sage leaves, roughly torn
- 2 small dried red chilies, crumbled
- 1 garlic clove, crushed
- 5 free-range egg yolks
- 1/2 cup freshly grated Parmesan, plus extra to serve
- 80ml (1/3 cup) thick cream
- 400g spaghetti
- 125ml (1/2 cup) white wine
- 2 tbs chopped flat-leaf parsley
Method:
Step 1:
Remove the skin from the salami and cut into 1/2cm slices, then cut into thin strips. Heat the oil and butter in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp. Add the sage, chilli and garlic and cook for a further 1-2 minutes. Turn off the heat and set aside.
Step 2:
Beat together the egg yolks, Parmesan and cream in a bowl. Season well with salt and freshly ground black pepper and set aside.
Step 3:
Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain. Return the salami to medium-low heat, add the wine and simmer for 1 minute. Stir the salami mixture into the pasta.
Step 4:
Quickly add the egg mixture and parsley, and toss, allowing the hot pasta to cook the egg mixture.
Step 5:
Serve sprinkled with the extra Parmesan.
Servings: 4
Salmon & Avocado Sushi
Ingredients:
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tbs caster sugar
- 1/2 tsp salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado, halved, stoned, peeled, thinly sliced
- Light soy sauce, to serve
- Wasabi paste, to serve
- Pickled ginger, to serve
Method:
Step 1:
Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Step 2:
Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
Step 3:
Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
Step 4:
Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
Step 5:
Use a sharp knife to slice sushi width ways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.
Servings: 6
Pizza Ships
Ingredients:
- 12 small white par-baked bread rolls, halved
- 2 x 50g sachets tomato and herb pizza sauce
- 1 cup reduced-fat pizza cheese
- 225g can pineapple pieces in natural juice, drained, chopped
- 2 sticks cabanossi, sliced
- 1 small green capsicum, finely chopped
Method:
Step 1:
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
Step 2:
Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
Step 3:
Bake for 10 minutes or until cheese is melted and golden. Serve.
Servings: 10
Chicken & Corn Soup
Ingredients:
- 20g butter
- 2 garlic cloves, finely chopped
- 5 chicken thigh fillets, trimmed and sliced
- 1 litre chicken stock
- 2 x 420g cans creamed corn
- 2 x 125g cans corn kernels, drained
- 1 tablespoon brown sugar
- 1/4 cup sour cream
- salt and cracked black pepper
- 1/3 cup chopped coriander leaves
Method:
Step 1:
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute, then add the chicken and cook for 3-4 minutes. Stir in the stock, creamed corn, corn kernels and sugar. Bring to the boil then simmer for 15 minutes or until the chicken is very tender and you're happy with the consistency. Remove from the heat and stir through the sour cream, salt and pepper. Top with the coriander and serve.
Servings: 1
Beef Tacos
Ingredients:
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 500g beef mince
- 400g can crushed tomatoes
- 10 jumbo taco shells
- 4 large iceberg lettuce leaves, shredded
- 2 medium tomatoes, diced
- 1 1/2 cups grated tasty cheese
Method:
Step 1:
Preheat oven to 180°C.
Step 2:
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened.
Step 3:
Meanwhile, heat taco shells following packet directions. Divide beef mixture and salad tacos evenly between taco shells. Top with lettuce, chopped tomato and cheese. Serve.
Serving: 10
Pork Dumplings
Ingredients:
- 2 tsp vegetable oil
- 2 tsp finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 55g (3/4 cup) coarsely chopped green cabbage
- 2 tbs water
- 250g pork mince
- 2 shallots, trimmed, thinly sliced
- 1 tbs soy sauce
- 2 tsp caster sugar
- 1 tsp sesame oil
- 24 gow gee wrappers
- 1 1/2 tbs vegetable oil, extra
- 160ml (2/3 cup) water, extra
- Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve
Method:
Step 1:
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Step 2:
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Step 3:
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chili sauce or soy sauce.
Serving: 24
Tandoori Chicken Wrap
Ingredients:
- 2 tablespoons tandoori paste
- 1 cup plain yoghurt
- 8 (450g) chicken tenderloins
- 2 tablespoons chopped fresh mint leaves
- 80g baby spinach
- 4 chapati breads
Method:
Step 1:
Combine tandoori paste and 1/2 cup yoghurt in a shallow glass or ceramic bowl. Add chicken. Toss to coat. Refrigerate, covered, for 30 minutes, if time permits.
Step 2:
Preheat a barbecue plate or chargrill over medium-high heat. Cook chicken for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes.
Step 3:
Meanwhile, combine mint and remaining yoghurt in a bowl. Heat breads.
Step 4:
Place spinach, chicken and mint mixture along the centre of each bread. Roll up firmly to enclose filling. Serve.
Servings: 4
Ham & Cheese Double Decker Sandwich
Ingredients:
- 8 slices white bread
- 2 tablespoons butter or margarine, softened
- 60g shaved ham
- 2/3 cup alfalfa sprouts
- 4 slices wholemeal bread
- 4 slices tasty cheese
- 1 carrot, peeled, grated
Method:
Step 1:
Spread 4 slices white bread with butter. Top with ham and alfalfa sprouts.
Step 2:
Spread 4 slices wholemeal bread with butter. Place over alfalfa, buttered side down. Top with cheese and carrot.
Step 3:
Spread remaining 4 slices white bread with butter. Place over carrot, buttered side down.
Step 4:
Using a large, serrated knife, cut each sandwich into quarters diagonally. Serve.
Servings: 4
American Style Beef Burger
Ingredients:
- 500g beef mince
- 1/2 small brown onion, finely chopped
- 1/2 garlic clove, crushed
- 1 tablespoon worcestershire sauce
- 2 tablespoons American mustard
- 2 teaspoons olive oil
- 4 slices gouda cheese
- 4 hamburger buns, split, toasted
- 2 tablespoons tomato sauce
- 1/4 cup bread and butter cucumbers
Method:
Step 1:
Place mince, onion and garlic in a large bowl. Season with pepper. Add Worcestershire sauce and 1 tablespoon mustard to remaining mince mixture. Mix to combine. Shape into four 1.5cm-thick patties.
Step 2:
Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 5 minutes each side or until cooked through. Top each patty with 1 cheese slice. Place patties on roll bases. Top with remaining mustard, tomato sauce and cucumber. Sandwich with roll tops.
Servings: 4
Fish & Chips
Ingredients:
- 4 large pontiac potatoes, peeled, cut lengthways into 1cm-thick chips
- 185g plain flour, plus extra to dust
- 330ml lager
- Sunflower oil, to deep-fry
- 800g skinless flathead fillets, halved into long strips if necessary
- Lemon and iceberg lettuce wedges, to serve
Method:
Step 1:
Bring a large saucepan of lightly salted water to the boil over high heat. Add chips and return to the boil. Reduce heat to medium and simmer for 5 minutes or until just tender. Drain well and spread on paper towel to dry completely.
Step 2:
Meanwhile, whisk flour, lager and 2 teaspoons salt in a bowl until smooth. Cover with plastic wrap and set aside at room temperature for 30 minutes.
Step 3:
Half-fill a deep-fryer or large heavybased saucepan with oil and heat to 160°C. Fry the chips, in batches, for 5-7 minutes until soft but still pale, then drain. Chips can be prepared to this stage ahead of time. Lay flat on a paper towel.
Step 4:
Preheat oven to low. Increase oil to 190°C. When hot, fry chips again, in batches, for a further 2-3 minutes until crisp and golden. Drain on paper towel, place on a tray, in a single layer, and keep warm in the oven while you cook fish.
Step 5:
Dust flathead fillets in the flour. Dip into the batter, one at a time, allowing excess to drain off. Carefully place into the hot oil. Cook the fish, in batches if necessary, for 3-4 minutes until golden and crisp, then drain on paper towel.
Step 6:
Remove chips from oven and sprinkle fish and chips with a little more sea salt. Serve immediately with lemon wedges and iceberg lettuce.
Servings: 4