April 2023 Recipes

Dinners

This deliciously creamy carbonara by taste member, 'Jawshie' is a fabulous meal for those nights when you don't have much time to spend in the kitchen.

500g fettuccine

18.20 gm olive oil

80g butter

1 large onion, finely chopped

250g shredded bacon

200g button mushrooms, sliced

300ml pure cream

250.00 ml grated tasty cheese

Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.

Meanwhile, heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook, stirring for 5 minutes or until bacon is crisp and mushroom is tender.

Add cream. Bring to the boil. Simmer 2 minutes or until slightly thickened. Add pasta and cheese to pan. Stir through sauce until heated through. Season with salt and pepper.

Creamy bacon carbonara

Serve up a slice of this family-friendly spinach and bacon quiche made with buttery, filo pastry.

2 rashers Don Middle Bacon, rind removed, finely chopped

8 sheets Filo Pastry, thawed

50g Butter, melted

6 extra-large Free Range Eggs, lightly whisked

60g tasty cheese

125ml thickened cream

250g pkt frozen Chopped Spinach, thawed, squeezed of excess liquid

Preheat oven to 180C. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until crisp. Transfer bacon to a plate.

Grease a 20cm (base measurement) pie dish. Place the filo on a clean work surface. Brush 1 filo sheet with a little butter. Fold in half crossways. Place in the dish, allowing it to overhang. Repeat with remaining filo and butter, turning and overlapping each sheet slightly to line the dish completely.

Whisk the egg, cheddar and cream in a jug. Season. Arrange three-quarters of the bacon and spinach over the filo. Pour over the egg mixture. Top with remaining bacon and spinach. Bake for 30 mins or until golden brown and set. Set aside for 5 mins to cool slightly. Cut into wedges to serve.

Spinach and bacon filo quiche

Desserts

A dessert match made in heaven: Caramilk, Anzac biscuits and creamy, creamy cheesecake.

200g Anzac biscuits, plus 2, extra, crushed

100g butter, melted, cooled

500g cream cheese, chopped, at room temperature

70g (1/3 cup) caster sugar

60g (1/3 cup, lightly packed) brown sugar

3 eggs

300ml thickened cream

180g Caramilk chocolate, melted, cooled

Whipped cream, to serve

Twirl Caramilk chocolate bar, sliced diagonally, to serve

Golden syrup, to drizzle

Grease a 20cm springform pan. Place a sheet of baking paper over the base and clip on the side, allowing the paper to overhang outside the tin.

Break up the biscuits into a food processor. Process until finely crushed. Add the butter and process until combined. Use the back of a spoon to press the mixture firmly over the base of the prepared pan. Place in the fridge for 15 minutes to firm up.

Preheat oven to 160C/140C fan forced. Use electric beaters to beat the cream cheese and sugars in a bowl until smooth. Beat in the eggs, 1 at a time, until combined. Add the cream and beat to combine. Add the melted Caramilk then beat until just combined. Pour into the prepared pan and bake for 1 hour or until just set.

Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until firm.

Top the cheesecake with whipped cream and Twirl Caramilk. Sprinkle with extra biscuits and drizzle over golden syrup to serve.

Caramilk Anzac cheesecake recipe

Here it is: the easiest choc-hazelnut mousse you'll ever make. Ready in just 15 minutes, this cheaty dessert looks and tastes delicious and will more than satisfy that sweet craving. We added flaked chocolate on top but feel free to decorate it with your favourite confectionery items!

100g dark chocolate, chopped

300ml thickened cream, chilled

165g hazelnuts

Crumbled Flake chocolate bar, to serve

Place dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon for 3-4 mins or until it just melts. Set aside for 5 mins to cool slightly.

Use an electric mixer to whisk the cream in a large bowl until soft peaks form. Add the hazelnut spread and whisk until the mixture is just combined. Add the melted chocolate. Use a large metal spoon to gently marble.

Spoon the mousse evenly among serving glasses. Sprinkle with Flake bar and serve immediately.

Quick choc mousse recipe

For a burst of flavour try this delicious peach and raspberry cheesecake slice.

250g Granita Biscuits

100g reduced-fat canola spread, melted

3 yellow peaches, halved, stones removed

2 x 250g pkt reduced-fat cream cheese

75g caster sugar

120g sour cream

2 Free Range Eggs

1 tsp vanilla bean paste

100g fresh raspberries or frozen raspberries

3 white peaches, halved, stones removed

Grease a 20 x 30cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

Place biscuits in a food processor and process until crushed. Add the spread and process until combined. Spoon into pan and use a glass to press over base. Place in fridge for 30 mins or until firm.

Preheat oven to 150C. Coarsely chop 1 yellow peach. Place in a saucepan with 2 tbs water. Cook over medium heat, stirring occasionally, for 5 mins or until tender. Set aside to cool slightly.

Process the peach mixture in a food processor until smooth. Add the cream cheese, sugar, sour cream, eggs and vanilla and process until smooth. Pour over the prepared base. Sprinkle with raspberries. Cut remaining yellow peaches and the white peaches into thin wedges. Arrange, in alternating colours, over the top of the cheesecake.

Bake for 45 mins or until just set. Turn the oven off. Leave cheesecake in the oven, with the door ajar, for 30 mins or until cool. Place in the fridge for 2 hours or until chilled. Cut into pieces to serve.

Peach and raspberry cheesecake slice

Pair your Christmas main with these crisp, golden potatoes cooked with rosemary and garlic. Yum!

1kg baby Red Royale potatoes, peeled, halved

36.80 gm vegetable oil

40.00 ml small rosemary sprigs

6 garlic cloves, unpeeled

Rosemary sprigs, extra, to serve

Preheat oven to 200C. Place the potato in a large saucepan and cover with cold water. Season well with salt. Place over high heat and bring to the boil. Cook for 10 mins or until slightly tender. Drain in a large colander, shaking the colander to roughen the surface of each potato.

Heat the oil in a large flameproof roasting pan over high heat. Season potato. Add to the pan and cook, turning, for 5 mins or until potato is light golden. Remove from heat.

Sprinkle the potato with rosemary. Arrange the garlic around the potato in the pan. Roast, turning occasionally, for 30 mins or until potato is golden brown and crisp. Serve with extra rosemary.

Rosemary and garlic roast potatoes

For the perfect Christmas dessert dive into this sensational gingerbread trifle.

1l milk

200g white chocolate, coarsely chopped

8 free range egg yolks

220g caster sugar

50g cornflour

35g plain flour

1 Brand madeira cake, (or ginger cake) trimmed, thinly sliced

60ml liqueur

12 baked mini gingerbread men (see notes)

500g fresh mixed berries or frozen mixed berries

Thickened cream, extra, whisked, to serve

Fresh berries, extra, to decorate

Combine milk, chocolate and vanilla in a saucepan over low heat. Cook, stirring, until chocolate melts.

Use an electric mixer to whisk the egg yolks and sugar until thick and pale. Add the cornflour and flour and whisk to combine. Gradually add the hot milk mixture, whisking well after each addition. Return to the saucepan and place over medium heat. Cook, stirring constantly, for 3-4 mins or until custard thickens and coats the back of the spoon. Pour into a heatproof bowl and cover the surface with plastic wrap. Place in the fridge for 2 hours to chill completely.

Use an electric mixer to whisk the chilled custard until smooth. Gradually add the cream, in batches, whisking well between each batch until smooth.

Arrange half the ginger or madeira cake over the base of a 2L (8-cup) serving dish. Drizzle with half the liqueur, if desired. Arrange the gingerbread men around the side of the dish. Spoon half the custard over the cake. Top with berries. Continue layering with remaining custard, cake and liqueur. Top with extra whipped cream. Decorate with extra berries.

Gingerbread trifle

These super easy Oreo truffles are made with just four ingredients and would be fun to make with the kids. Serve at Christmas or whenever you crave a sweet treat.

300g Oreo Original cookies

250g cream cheese, at room temperature

100g milk chocolate, melted

50g white chocolate, melted

Line a baking tray with baking paper. Place cookies in a food processor and process until resembles very fine crumbs.

Combine cream cheese and crushed cookies in a large bowl. Stir until well combined.

Roll tablespoonfuls of mixture into balls and place on prepared tray.

Dip balls in melted milk chocolate, allowing excess to drip into bowl. Place on prepared tray. Drizzle over white chocolate. Place in the fridge for 1 hour to chill before serving.

Oreo truffles recipe

With a Snickers bar on every slice, everyone gets a fun-sized treat when they dig into this incredible chocolate bar tray bake.

200g butter, chopped

200g (1 cup, firmly packed) brown sugar

180g white chocolate, coarsely chopped

160ml (2⁄3 cup) warm water

60ml (1 ⁄4 cup) golden syrup

250g (12⁄3 cups) plain flour

50g (1 ⁄3 cup) self-raising flour

2 eggs, at room temperature

3 x 216g pkt Snickers Fun Size chocolate bars

180g dark chocolate, finely chopped

125ml (1 ⁄2 cup) thickened cream

160g (2⁄3 cup) dulce de leche (find at selected supermarkets) or thick caramel topping

40g (1 ⁄4 cup) crushed peanuts

Preheat oven to 160°C/140°C fan forced. Grease a 20 x 30cm slice pan. Line the base and sides with baking paper, allowing the paper to overhang the sides.

Place the butter, sugar, white chocolate, water and golden syrup in a large saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until smooth and combined. Remove from heat and set aside for 5 minutes to cool.

Add plain and self-raising flours to the golden syrup mixture. Stir until smooth. Add eggs, 1 at a time, stirring, until combined then pour into prepared pan.

Finely chop 4 Snickers Fun Size chocolate bars. Scatter over mixture. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.

Meanwhile, combine the dark chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, until smooth. Place in the fridge, stirring occasionally, for 30 minutes or until chilled, thick and glossy.

Spread choc mixture over cake layer. Arrange remaining Snickers on top. Drizzle over caramel. Sprinkle with nuts. Set aside to set before slicing.

Snickers tray bake slice recipe

An easy to make, deliciously sweet dessert, packed full of rich chocolate flavour from the abundance of Oreo cookies. Perfect for sharing with friends and family or indulging on a quiet night in.

38 packets of Oreos

3 cups of Cream Cheese

2 tablespoons of Sugar

1 tablespoon of Vanilla Extract

2 cups of Semi-Sweet Chocolate Chips

Crush the Oreos into a fine consistency using a food processor. Set some aside for garnish.

Mix the crushed Oreos with cream cheese, sugar, and vanilla extract until well combined.

Shape the mix into round truffles and place them on a lined baking tray.

Chill the truffles in the refrigerator for 30 minutes.

In the meantime, melt the chocolate chips in a double boiler or in the microwave.

Once the truffles are chilled, dip each one in the melted chocolate to cover completely.

Sprinkle some of the set aside crushed Oreos on top while the chocolate is still wet.

Place the truffles in the fridge once more to let the outer chocolate shell harden. This should take about an hour.

Serve the Oreo truffles chilled and enjoy!

Oreo Truffle Dessert

Breakfasts

Snacks

Start this decadent, no-bake choc-hazelnut Anzac biscuit cake 1 day in advance to ensure it is ready in time for your guests.

250g mascarpone

160ml thickened cream

10.00 gm cocoa powder

300g pkt Anzac Biscuits (12 pack)

Place choc-hazelnut spread, mascarpone, cream and cocoa powder in a bowl. Use a balloon whisk to gently stir until just combined.

Spread a little choc-hazelnut spread mixture along a rectangular serving plate.

Spread 1 side of each biscuit with some of the remaining choc-hazelnut spread mixture. Starting from one end, stand 1 biscuit on its edge on the choc-hazelnut spread mixture on the serving plate. Sandwich with another biscuit. Repeat with remaining biscuits to form a log.

Spread remaining choc-hazelnut spread mixture over top and side of log. Loosely cover with plastic wrap. Place in the fridge for 8 hours or overnight to chill.

Cut the cake diagonally into slices to serve.

No-cook choc Anzac biscuit cake recipe

Cooked in the air fryer, these easy-peasy banana muffins are super fluffy and moist, and make great lunchbox fillers.

2 ripe bananas

150g (1 cup) self-raising flour

1 egg

60ml (1/4 cup) olive oil

60ml (1/4 cup) buttermilk

Maple syrup, to brush, plus extra (optional), to serve

Use a fork to mash the bananas in a small bowl. Set aside until required.

Use a balloon whisk to whisk the flour and sugar in a medium bowl. Make a well in the centre. Add the egg, oil and buttermilk. Use the whisk to break up the egg. Use a wooden spoon to stir until the mixture is combined. Stir through the banana.

Preheat an air fryer to 180C. Divide half of the mixture among 9 patty cases. Remove the rack from the air fryer and carefully transfer the cases to the rack. Return the rack to the fryer. Cook for 8-10 minutes or until muffins are cooked through. Transfer to a wire rack. Repeat with the remaining mixture to make 18 muffins.

Brush the tops of the muffins with maple syrup while still warm. Serve with extra maple syrup, if you like.

Air fryer banana muffins recipe

April 2023 Recipes

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