Microwaved fruit and custard pudding
This time-saving dessert only takes five minutes to prepare and there is no preheating the oven required. Easy as!
Ingredients
- ½ packet vanilla cake mix
- 1 egg
- 2 tablespoons caster sugar
- 1 teaspoon vanilla paste
- 300ml pouring cream
- 100ml milk
- 150g of your favourite fruit – try pears or peaches
- vanilla ice cream (to serve)
Method
- Prepare the half-portion of cake mix in a bowl then scrape it into a large microwave-safe bowl.
- In another bowl, beat the egg, sugar and vanilla together until well combined, then pour in the cream and milk and whisk together for two minutes more.
- Arrange the fruit pieces on top of the cake mix and then pour over the cream mixture. Microwave on high for 10-12 minutes – the cream will sink down to make a delicious custard layer.
- Leave to cool slightly for a couple of minutes, then serve with some vanilla ice cream.
Traffic Light
Ready, set go! Enjoy the different colours of this refreshing classic.
Ingredients
- 1/3 cup raspberry cordial
- 1/2 cup ice
- 1 cup orange juice
- 2-3 drops green food colouring
Method
- Pour the raspberry cordial into the bottom of the glass.
- Fill the glass with ice and carefully pour orange juice over cordial.
- Add a few drops of green food colouring to the top of the filled glass and stir lightly with a toothpick, being careful not to mix the colours.
Pink Panther
These Pink Panther drinks are not only a classic, they are also delicious! Super easy to make, pink lemonade ice cream floats.
Ingredients
- 2 large scoops vanilla ice cream
- 2 tablespoons raspberry cordial
- 1 can lemonade
- Whipped cream for the top
Instructions
- Place one scoop of ice cream and one tablespoon of raspberry cordial into a tall glass.
- Add a splash of lemonade and stir with a fork or long-handled spoon until the ice cream has broken up and the cordial is well combined.
- Top up with lemonade. At this stage you can scoop off a little froth and top up with more lemonade.
- Top the glasses with a spoonful of whipped cream.
Tasty Bolognese
A family favourite, this recipe makes a lot, so it’s ideal for several meals during the week and even some handy work lunches.
Ingredients
- 500g beef mince, or plant-based mince
- ½ chopped onion
- 3 cloves garlic, minced
- 1 cup grated carrot or zucchini (optional)
- ½ cup stock
- 1 400g tin chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon fresh herbs (parsley/ oregano/rosemary/basil) or 1 teaspoon dried mixed herbs
- Salt and pepper
- 250g dried pasta
- Grated cheese to serve
Method
- In a pan, add the onion and garlic and cook for about two minutes, until fragrant.
- Add the mince and cook until brown (5-10 minutes). Add the vegetables and cook for a further five minutes.
- Add the stock, tomatoes, tomato paste and sugar and combine. Simmer over a low heat for 15-20 minutes until the Bolognese has thickened. About halfway through this cooking time, give it a taste test and add salt and pepper to taste. Also add the chopped fresh or dried herbs.
- While the Bolognese is simmering, cook the spaghetti according to the package directions and grate some cheese.
- Drain the spaghetti, dish into bowls and top with the Bolognese and grated cheese.
- Serve immediately.
- Store any leftovers in the fridge in a sealed container for three days or freeze portions.
Ants on a Log
Ants on a Log are a fun, healthy snack the whole family can enjoy. The traditional way to make Ants on a Log is to fill celery stalks with peanut butter and add raisins. However, there are heaps of different versions you can make, depending on what you have at home and what you like!
Ingredients
- 3 celery sticks
- ¼ cup peanut butter
- About 30 raisins
Method
- Wash the celery sticks and cut each stick in half lengthwise.
- Add peanut butter into the hollow part of each celery stick and spread.
- Push raisins into the peanut butter to represent the ants.
- Alternatives – try cream cheese or yoghurt instead of peanut butter. If you don’t like celery, you can use a sliced banana. And if you don’t have raisins available, try chocolate chips, nuts or other dried fruit.
Ambrosia
This pink delight is a family favourite and takes just 10 minutes to make – but remember to leave a few hours for it to set so the marshmallows are perfectly soft.
Ingredients
- 1 kg strawberry yoghurt
- 500 ml cream
- 1 packet marshmallows
- 1 punnet strawberries
Method
- Slice strawberries and cut marshmallows in half.
- Whip cream until you get soft peaks, then add the yoghurt and mix until it’s well combined.
- Add marshmallows and fruit, and then spoon into either a large glass bowl or individual serving bowls or glasses.
- Leave in fridge to set for a minimum of four to five hours (best overnight). Serve and enjoy.
Apple donuts
The donut dough takes about two minutes to mix together and then the dough is ready to be cooked. These donuts are best fried. When fried, the donuts come out very light and fluffy. If you do not wish to fry the donuts, the next best method is cooking them in the air fryer. If you don’t own an air fryer, you can try baking them. Make sure you get an adult to help you with the cooking. Makes approximately 16 donuts.
Ingredients
- 1 ¼ cup self-raising flour
- ⅔ cup applesauce
- Canola or vegetable oil for frying
- If you want to enhance the apple flavour, you can add some chopped apple pieces into the batter.
Method
- Combine flour and applesauce into a large bowl. Mix with a spoon until applesauce is completely incorporated into the flour and forms a sticky dough.
- Add a couple of centimetres worth of oil to a medium saucepan. Bring to medium heat.
- Scoop about half a tablespoon of dough and form into a ball before dropping into the hot oil.
- Fry the donuts until the bottoms are golden brown, then flip them and fry a few more minutes until the other side is also golden brown.
- Remove donuts from oil and place onto a plate lined with a paper towel to soak up excess oil and cool.
- If using an air fryer, cook the donuts for about six minutes or until cooked through.
- When donuts are cooled, coat them with your favourite topping, such as two tablespoons of sugar and half a teaspoon of cinnamon.
Chocolate Crinkles
Crinkle cookies have a rich, fudgy centre and sugar-dusted crispy edge. Will be loved by kids and adults!
Ingredients
- 60g cocoa powder, sieved
- 200g caster sugar
- 60ml vegetable oil
- 2 large eggs
- 180g plain flour
- 1 tsp baking powder
- 70g icing sugar
Method
Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms.
Heat the oven to 180C.
Pour the icing sugar into a shallow dish.
Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat.
Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
Bake in the centre of the oven for around 10 minutes.
Transfer to a wire rack and leave to cool – the cookies will firm up as they cool.
Classic Bacon and Egg Pie
Nothing beats a classic bacon and egg pie
Ingredients
- 3 sheets of store-bought puff pastry. The quantity will depend a little on the size of your pie dish.
- ½ onion (finely diced)
- ½ cup grated cheese
- 150g bacon
- Approximately 10 eggs, whisked
Method
- Preheat your oven to 200 degrees celsius.
- Line a pie dish with defrosted puff pastry, making sure it comes well up the sides.
- Sprinkle half the grated cheese over the base of the pastry.
- Sprinkle the diced onion on top of the cheese.
- Cut the bacon into small pieces. Layer half of the bacon pieces over the grated cheese and onion.
- Whisk the eggs in a large bowl, and then pour the mixture into the pie dish.
- Reserve a little so you can brush an egg wash over the pastry top for a lovely golden finish.
- Add the remaining bacon on top of the eggs, followed by the rest of the grated cheese.
- Top the pie with pastry, make sure the edges seal well. Crimp the sides together with your fingers.
- You can decorate the top of the pie with shapes made from any pastry off cuts.
- Lightly brush the pie reserved whisked egg or a little with milk. Prick the pie a few times with a knife or fork for air holes.
- Bake as per the instructions on your store-bought pastry, usually for 35 mins at 200 degrees celsius.
Quick Morning Pizza
There’s nothing better than pizza for breakfast!
Ingredients
- 2 eggs
- Handful of tomatoes, sliced in half
- Handful of mushrooms
- Handful of cheese
- (Or choose whatever toppings you like, such as onions or ham)
Method
- Whisk eggs in a small bowl
- Spray a non-stick pan with cooking spray. Heat the pan over medium heat.
- Pour egg mixture into the pan. With a spatula, gently push cooked portions towards the centre. Tilt and rotate pan to allow the uncooked egg to flow into empty spaces.
- Top the egg with mushrooms, tomatoes and cheese. Cover and cook until eggs are set and cheese is melted, about 2 minutes.
- Slide pizza onto a plate and enjoy!