May 2023 Recipes

Lunch

With just a few simple ingredients and a sandwich press, you can have a hot, delicious breakfast in minutes! These muffins are so versatile - perfect for a busy morning or for a weekend brunch. The combination of crispy bacon, fluffy eggs, and melty cheese all sandwiched between a toasted English muffin is sure to satisfy those savoury morning cravings. What’s more, our inspired food director, Michelle, has come up with three amazing ways to spice up this already tasty recipe! Try the deluxe version by omitting the bacon and top the egg with smoked salmon. Finish with a dollop of hollandaise instead of barbecue sauce. Alternatively, you can try an Italian twist - change cheddar for provolone; barbecue sauce for pesto; and bacon for fresh prosciutto! And don’t worry, she’s thought of everything with a vegetarian option. Omit the bacon and top with smashed avocado and thinly sliced green shallot. So many options created from a simply, but delectable meal.

4 rindless short cut bacon rashers

4 English muffins, split

4 cheddar slices

4 eggs

Spinach, to serve

Rocket, to serve

Barbecue sauce, to serve

Preheat a 4-slice sandwich press. Place the bacon and mufins, cut-side down, on the press hot plate and cook for 2 minutes or until lightly browned.

Turn over the bacon and muffins. Place a cheddar slice on 2 of the muffin halves.

Crack eggs individually onto the press. Lock the height on the side of the press to just above the top of the press to just above the top of the eggs (see tips). Cook for 5 minutes or until cooked to your liking.

Place cheesy muffin halves on serving plates. Top with the bacon, eggs, spinach and rocket. Drizzle over barbecue sauce. Top with remaining muffin halves to serve.

Sandwich press bacon and egg muffins recipe

Dessert

This raspberry crumble custard slice is so mouth-watering and is sure to please everyone at the table. The raspberries add a burst of fruity flavour that complements the sweet crumble base and adds the pop of colour that makes this dessert so gorgeous. The creamy custard filling brings a rich and delicious addition to this slice that perfectly balances the tartness of the raspberries. My favourite thing about this dessert though, is its versatility. I’ve served this at dinner parties, at afternoon teas, picnics, school bake sales… No matter the occasion, this is a winning dessert.

215g (1 cup) caster sugar, plus 2 tbsp, extra

200g unsalted butter, chopped, at room temperature

4.40 gm vanilla extract

265g (1 ¾ cups) plain flour, sifted

55g (½ cup) almond meal

35g (¼ cup) custard powder

375ml (1 ½ cups) milk

300g fresh or frozen raspberries

40.00 ml flaked almonds

Icing sugar, to dust

Preheat oven to 200°C/180°C fan forced. Lightly grease a 4cm-deep, 17 x 27cm (base size) slice pan. Line the base and long sides with baking paper, allowing the paper to overhang the long sides.

Use electric beaters to beat the caster sugar, butter and vanilla in a bowl until pale and creamy. Add the flour and almond meal. Stir until well combined. Press two-thirds of the dough over the base of prepared pan. Bake for 15 minutes or until lightly browned. Set aside to cool slightly.

Meanwhile, combine the custard powder and extra caster sugar in a saucepan. Add 125ml (1 ⁄2 cup) milk and mix until smooth. Stir in the remaining milk. Place over medium-high heat and cook, stirring constantly, for 5 minutes or until it comes to a simmer and thickens. Remove from heat and set aside to cool slightly.

Scatter half of the raspberries over the biscuit base. Dollop over the warm custard. Top with the remaining raspberries and dough, then flaked almonds. Bake for 30-35 minutes or until golden. Set aside in the pan to cool completely. Dust with icing sugar then cut into slices to serve.

Raspberry crumble custard slice recipe

When I was young, I knew it was going to be a great afternoon if I could smell sweet, buttery and lemony scents wafting through the kitchen. So, I’ve created this twist on a classic lemon custard tart that tastes just like my childhood and will be a huge success with adults and kids alike. These lemon custard flowers are a deliciously cute sweet treat, that is a favourite in my home as the acidity of the lemon curd balances out all that sugary goodness. While I love crumbly, buttery shortcrust pastry, I think it needs to be paired with an addition like custard to offset any potential dryness and leave you with a melt-in-your-mouth dessert.

2 sheets shortcrust pastry, thawed

160g (2/3 cup) French Vanilla Double Thick Custard

40.00 ml lemon curd

2 tsp finely grated lemon rind

Preheat oven to 180C/160C fan forced. Lightly grease six holes of a 12-hole 30ml mini muffin pan, alternating the holes you grease.

Use a 9cm flower pastry cutter to cut out 16 flower shapes from the pastry. Press 6 flowers gently into the greased holes, keeping the petals flat on the surface of the pans. Place in the fridge for 10 minutes to chill.

Prick the pastry bases with a fork. Bake for 10‑15 minutes or until lightly browned and cooked through. Set aside to cool completely. Repeat with the remaining pastry to make 16 flowers.

Spoon custard and curd into 2 separate sealable plastic bags. Snip off a corner of each bag, 1.5cm from the end. Pipe curd into the base of the pastry cases. Pipe the custard over the top. Dust with icing sugar. Sprinkle centres with lemon rind. Serve immediately.

Lemon custard flowers recipe

Dip and decorate these cute little ice-cream sandwiches
with sprinkles, lollies and more. The best bit? This is
just an assembly job – all the elements are pre-made!

110g packet Assorted Macarons (see notes)

4 x 280ml Weis Passionfruit & Coconut Ice Cream Bars or Weis Dairy Free Raspberry & Coconut Bars (see notes)

55g (1⁄4 cup) each dark, milk and white chocolate melts, melted, cooled

Assorted sprinkles, to decorate

Desiccated coconut, to decorate

Coarsely crushed Kellogg’s Froot Loops cereal, to decorate

Line a tray with baking paper. Carefully split each macaron in half. Use a 3.5cm round pastry cutter to cut 10 discs from the ice-cream bars. Carefully sandwich each disc between 2 macaron halves. Place on prepared tray and in the freezer for 10 minutes or until slightly firm.

Meanwhile, place each melted chocolate in a separate bowl and each of the toppings in a separate bowl.

Working with 1 ice-cream sandwich at a time, carefully dip in 1 of the chocolate bowls to coat half of the sandwich then dip in 1 of the topping bowls. Return to tray. Repeat with the remaining ice-cream sandwiches, chocolate and toppings. Serve immediately or return to the freezer for up to 1 hour.

Macaron Weis bar bites recipe

This four-ingredient mango frozen yoghurt is super easy. Pipe it into bowls to channel the fro-yo vibes and top it with summery goodies!

4 large mangoes, coarsely chopped

70g ( 1⁄3 cup) caster sugar

200g vanilla bean Greek-style yoghurt

600ml carton thickened cream

Finely chopped fresh strawberries, to decorate (see notes)

Finely chopped rockmelon, to decorate (see notes)

Assorted lollies, to decorate (see notes)

Krispy Kreme Strawberry Sprinkles teeVee Snacks, to decorate (see notes)

Place the mango in a blender or food processor and process until smooth.

Whisk together sugar, yoghurt and 500ml cream in a large jug until well combined. Stir through the mango puree until combined. Pour the mixture evenly among holes of 2 large silicone ice cube trays. Place in the freezer overnight.

Place the frozen cubes in a high‑powdered blender (see notes). Blend, gradually adding the remaining cream as needed, until very thick and smooth. Spoon the mixture into a piping bag fitted with a large fluted nozzle. Pipe the fro -yo into serving bowls. Working quickly, decorate with strawberries, rockmelon, lollies and biscuits. Serve immediately.

Easy mango fro-yo recipe

Lemon curd is easy to make from scratch! It’s a smooth, sweet, and tart spread perfect for filling cakes, smearing on biscuits and scones, and especially licking right off the spoon.

4 large eggs

1 cup sugar

3/4 cup of lemon juice, from about 4 large lemons

Zest of four lemons

1/2 cup unsalted butter, cut into cubes

Pinch of salt

Get organized: Once you start making the lemon curd, it’s best not to pause. Make sure all of your ingredients and equipment are prepped and ready so you can quickly grab each as you need it. Set a fine mesh sieve over a medium sized bowl, and set this next to your stove. Have a whisk and a rubber spatula ready to go.

Heat the curd on the stovetop: In a medium sauce pan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency. Continue whisking and add the juice, zest, and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously. Let each piece partially melt before adding more. As you whisk, make sure you get into the nooks and crannies of your pot.

Continue cooking the curd until thickened: Continue to cook the curd, whisking occasionally until it thickens to a pudding-like consistency, about 10 minutes total from the start of cooking. Remove from heat. (The curd will continue to thicken as it cools.)

Strain the curd: Strain your curd through the fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to push the curd through, then stir for another two minutes to help it cool down more quickly.

Cool and refrigerate: Transfer the curd to a jar with an airtight lid, but leave it uncovered as it cools (I use Ball or Weck canning jars) on the counter top for about 15 minutes. Once at room temp, cover tightly with the lid and transfer to the fridge or freezer.

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Lemon Curd

A creamy cheesecake with high visual impact for that special dessert finale to your dinner party.

1 1/2 x 250g packets gingernut biscuits

125g butter, melted

6.00 gm gelatine powder

40.00 gm water, boiling

300ml thickened cream

375g cream cheese, softened

70.95 gm caster sugar

54.00 gm maple syrup

300ml thickened cream, whipped, extra

40g butter

59.40 gm brown sugar

111.38 gm maple syrup

83.33 gm thickened cream

3 pears, peeled, quartered lengthways, cored

Grease a 4cm-deep, 24cm round (base) loose-based fluted flan tin.

Place biscuits in a food processor. Process until fine crumbs form. Add butter. Process until combined. Press mixture over base and side of prepared tin. Refrigerate for 30 minutes.

Sprinkle gelatine over boiling water in a small heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.

Meanwhile, using an electric mixer, beat cream until just-firm peaks form. In a separate bowl, beat cream cheese, sugar and maple syrup for 2 to 3 minutes or until smooth (see note). Beat gelatine mixture into cream cheese mixture. Fold in whipped cream. Pour into prepared tin. Refrigerate for 6 hours or until filling is firm.

Meanwhile, make Maple Caramel Pears; Place butter, sugar, maple syrup and cream in a large frying pan over medium heat. Cook for 2 minutes or until melted and combined. Bring to a simmer. Add pear. Simmer, turning pear in sauce, for 4 to 5 minutes or until just tender. Transfer pears to a heatproof bowl. Simmer sauce for a further 3 to 4 minutes or until slightly thickened. Set aside to cool.

Just before serving, dollop cheesecake with extra whipped cream. Arrange pears on top and drizzle with sauce. Serve.

Gingernut cheesecake tart with sticky maple pears

Bake up a storm for Mother's Day with these traditional buttermilk scones.

450.00 gm self-raising flour

53.75 gm caster sugar

75g butter, chopped

1 vanilla bean, halved lengthways

345.80 gm buttermilk

Raspberry jam, to serve

Double cream, to serve

Preheat oven to 200C/180C fan-forced. Grease a 19cm square cake pan.

Sift flour and sugar into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Make a well in centre.

Scrape seeds from the centre of each vanilla bean half. Discard vanilla pod. Place buttermilk and vanilla seeds in a jug. Stir to combine. Add buttermilk mixture to flour mixture. Mix with a butter knife until mixture forms a soft dough, adding more buttermilk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or the scones will be tough).

Pat dough into a 3cm-thick round. Using a 5cm round cutter, cut out 16 rounds. Place scones, just touching, in prepared pan. Bake for 15 to 20 minutes or until lightly browned and scones sound hollow when tapped. Turn immediately onto a wire rack. Serve warm with jam and cream.

Vanilla buttermilk scones

This one goes out to all you sweet-toothed people out there… and what better way to satisfy those sugar cravings than combining pancakes and cupcakes together to create the ultimate mini dessert! What’s more, not only does using Coles Original Pancake Mix bring out that delicious pancake flavour, but it saves so much time as well. These pancake shaker cakes are perfect for a last minute bake sale treat, or if you’ve got friends coming over for afternoon tea. The choc peanut butter swirl creates rich twists of flavour within the slight vanilla taste of these pancake cupcakes. They’re sure to be a hit no matter who you serve them to!

350g Original Pancake Mix

110g (1/2 cup) Caster Sugar

250ml (1 cup) Full-cream Milk

1 Free Range X-large Egg

80ml (1/3 cup) rice bran oil

240g (3/4 cup) Choc Peanut Butter Spread

Preheat oven to 180C/160C fan forced. Grease a 12-hole (1/3 cup capacity) muffin pan.

Place pancake mix, sugar, milk, egg and oil in a large bowl. Whisk until smooth. Transfer to large jug. Pour mixture into prepared holes.

Place spread in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until just warm. Stir until smooth.

Divide spread among holes. Use a skewer to swirl spread through batter to create a marbled effect. Bake for 15 minutes or until a skewer inserted into the centres comes out clean.

Stand in pan for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.

Pancake shaker cakes with choc peanut butter swirl recipe

I adore savoury dumplings, but sometimes I just want to satisfy my sweet tooth at the same time! So, when the cravings start, I turn to my favourite lemon custard dumplings. These dumplings are packed with sweet, citrusy flavours, which just explode with the addition of the lemon syrup sauce. This tasty treat is a favourite amongst my family and friends, who are even more impressed when I tell them there are only three steps to make it! Dust them with some extra lemon rind to add a burst of freshness!

225g (1 1/2 cups) self-raising flour

35g (1/4 cup) custard powder

120.00g butter, chilled, chopped

70g (1/3 cup) raw caster sugar

20.00 ml finely grated lemon rind, plus extra to serve (optional)

185ml (3/4 cup) milk

Thick vanilla custard, to serve

125ml (1/2 cup) fresh lemon juice

3 pieces lemon rind

155g (3/4 cup) brown sugar

60ml (1/4 cup) golden syrup

To make the sauce, combine lemon juice, lemon rind, brown sugar, golden syrup, butter and 375ml (1 1/2 cups) water in a large saucepan. Stir over a low heat until melted.

Meanwhile, combine the flour and custard powder in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs. Stir in the caster sugar and lemon rind. Make a well in the centre. Pour in the milk. Use a flat bladed knife to mix until just combined.

Spoon dessertspoonfuls (about 16) of the dough into the sauce. Reduce heat to low. Cover and simmer for 15-20 minutes or until a skewer inserted into the centre of the dumplings comes out clean. Divide the dumplings among serving bowls. Spoon over the sauce and serve immediately with a dollop of custard and some extra grated lemon rind, if using.

Lemon custard dumplings recipe

A combination of all our favourite Australian treats: crispy rice bubbles that pop on your tongue, the sweet, minty freshness of mint slices and mint aero, and who could forget those familiar rocky road flavours? This dessert is a no bake winner that will be the absolute star of any dinner party. What’s more, it’ll be a favourite with the kids too and makes a perfect addition to afternoon tea. To keep the kids entertained, let them top this crackle cake with their favourite lollies - it’s an easy way to see some minty grins!

100g copha

2 x 180g block white chocolate, chopped

160g (4 1/2 cups) Rice Bubbles

85g (1 cup) desiccated coconut

20.00 gm cocoa powder, sifted

5 Arnott’s Mint Slice biscuits, quartered

2 x 40g Peppermint Aero bar, chopped

8 white marshmallows, halved

8 spearmint lollies, halved

Mint slice biscuits, to decorate

White marshmallows, to decorate

Spearmint lollies, to decorate

35g Peppermint Crisp bar, chopped, to decorate

Grease a 7cm-deep, 10 x 20cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 3cm above edges on all sides.

Place copha and 250g white chocolate in a large microwave-safe bowl. Microwave, uncovered, on Medium, stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until melted and smooth. Add Rice Bubbles and desiccated coconut. Stir until well combined.

Divide mixture evenly among 3 bowls. Stir 1 tbs cocoa into one bowl until well combined. Add the Mint Slice biscuits and stir until combined. Spoon mixture into prepared pan, pressing firmly to compact. Add Aero into a second bowl and stir to combine. Spoon mixture over chocolate layer, pressing firmly to compact. Stir remaining cocoa into remaining bowl until well combined. Add the marshmallows and spearmint lollies and stir to combine. Spoon over white layer, pressing firmly to compact. Place in the fridge for 1 hour or until set.

Place remaining white chocolate in a microwave-safe bowl. Microwave on High for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Stand for 5 minutes to cool slightly.

Turn loaf out onto a serving board. Drizzle chocolate over top of loaf. Top with mint slice, marshmallows, spearmint lollies and peppermint crisp to decorate. Stand for 15 minutes or until set. Cut into slices. Serve.

Choc mint rocky road crackle cake recipe

Our Taste Baking Mix Fudgy Cookies & Cream Choc brownies are perfect as they are (if we do say so ourselves), but in this recipe, Food Director, Michelle Southan has given them a little twist. Make the brownie mix as per the packet instructions then blitz with milk and chocolate and roll into bite-sized balls of chocky indulgence (decorated with mini Oreos because why not). These truffles are perfect for an at home high tea or of course, your Christmas spread.

570g packet Taste Baking Mix Fudgy Cookies & Cream Choc Brownie

2 eggs, lightly whisked

125g unsalted butter, melted

100g dark chocolate, melted

41.20 gm milk

2 x 290g packet Bakers’ Choice Melts Dark Chocolate

15 Mini Oreo Original biscuits, halved

Preheat oven to 170C/150C fan forced. Grease base and sides of a 20cm (base size) square cake pan and line with baking paper. Place Taste brownie mix (reserve icing mix), eggs and melted butter in a bowl. Use a wooden spoon to mix until just combined. Pour into prepared pan. Bake for 22-25 minutes or until brownie is set around edges but still soft and fudgy in the centre. Set aside in pan to cool completely.

Break brownie into large pieces and place in a food processor. Add the reserved icing mix. Process until well combined. Add the chocolate and milk and process until the mixture starts to clump together.

Line two baking trays with baking paper. Roll tablespoonfuls of the mixture into balls and place on the lined tray. Place in the fridge for 1 hour or until firm.

Place the chocolate melts in a microwave safe bowl. Microwave on Medium, stirring every minute, until melted and smooth. Use a fork to dip the balls, 1 at a time, in the melted chocolate. Return to the tray. Top with an Oreo half. Set aside for 5 minutes or until set.

Cookies and cream brownie truffles recipe

Caramel slice is an Australian classic. And why wouldn’t it be? There’s something about the combination of sweet textures, which each have their own subtly different undertones, that makes the dessert disappear before you know it. Whether you were introduced to it at a primary school bake sale, or in your Nan’s kitchen, one thing’s for sure - it probably didn’t have this mouth-watering twist! Adding espresso to the mix makes for a more elegant, adult flavour which still allows that taste of caramelly nostalgia to shine through. The great thing about this recipe is that the texture of the caramel can be easily customised to your liking! If you prefer a firmer caramel, store refrigerated in an airtight container for up to a week. If a softer, gooier texture is more your thing, leave out at room temperature.

200g plain chocolate biscuits

90g unsalted butter, melted

300g baking dark chocolate, finely chopped

1 ½ tbsp vegetable oil

50g baking white chocolate, finely chopped

500g white chocolate melts

30.00 ml instant coffee

10.00 gm boiling water

80g unsalted butter, chopped

395g can sweetened condensed milk

150g (1 1/2 cups) walnuts, coarsely chopped

250ml (1 cup) double cream

2.40 gm sea salt flakes

315g (1 1/2 cups) caster sugar

25.00 gm liquid glucose

125g unsalted butter, chopped

Line base and sides of a 4cm-deep, 20 x 30cm (base measurement) slice pan with baking paper, extending paper 5cm over the long sides.

Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer to prepared pan. Use a straight-sided glass to spread and press the mixture firmly over base. Place in the fridge for 30 minutes to chill.

To make the fudge, place the white chocolate melts in a large heatproof bowl. Combine the coffee and boiling water in a small bowl until coffee is dissolved, then set aside.

Melt the butter in a small saucepan over low heat. Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan). Pour mixture over the white chocolate. Stir gently until chocolate melts. Stir in coffee and walnuts. Pour over biscuit base and spread evenly. Place in fridge for 2-3 hours or until firm.

Meanwhile, to make caramel, heat cream and salt in a medium saucepan over medium heat until almost to the boil. Remove from heat. Meanwhile, stir the sugar, glucose and 185ml (3/4 cup) water in a saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 12-15 minutes or until golden. Remove caramel from the heat.

Carefully stir the cream mixture into the caramel. Return mixture to medium heat, and cook, stirring constantly, for 3-4 minutes or until smooth. Set aside for 10 minutes to cool slightly. Add the butter and stir until melted and well combined. Pour over the fudge and set aside to cool at room temperature for 1 hour.

Place dark chocolate and 1 tbsp oil in a small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, for 1 minute 30 seconds or until smooth. Set aside.

Espresso caramel slice recipe

May 2023 Recipes

Sections

Recipes