Easy, delicious meals and desserts for the whole family
As Easter approaches and we spend more time at home, here are some delicious dessert and meal options to make the whole family happy.
Hibernation
Don't miss out on the headlines from Hibernation. Followed categories will be added to My News.
Everyone needs a little sweetness in their lives.
Whether you’re thinking for the Easter weekend, a treat for kids who’ve been great or just a little something special to brighten the days, dessert doesn’t always have to be a palaver (or a pavlova).
Many delicious options can be knocked up quite simply — so with our mates at taste.com.au, we’ve gathered together some after-dinner treats that just need a handful of ingredients.
5-INGREDIENT TIM-TAMINGTON SLICE
Add just a few ingredients to a packet cake mix for surprisingly spectacular results.
0:25 Prep 0:40 Cook 18 Servings Easy
INGREDIENTS
2 x 200g packets Tim Tams
400g packet chocolate cake mix with icing
395g can sweetened condensed milk
1 egg
1 1/2 cups shredded coconut
METHOD
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides.
Step 2
Using a food processor, process the biscuits until finely chopped and mixture almost forms a paste. Press mixture over base of prepared pan. Refrigerate for 10 minutes. Bake for 10 minutes or until just firm to touch.
Step 3
Meanwhile, using an electric mixer, beat cake mix, condensed milk, egg and 1/2 cup of the shredded coconut until well combined. Spread evenly over prepared base. Bake for 25 to 30 minutes or until a skewer inserted into centre of slice comes out with moist crumbs clinging and top is just firm to touch.
Step 4
While slice is still hot, combine icing sachet with 2 tablespoons hot water until smooth. Pour over top of slice, spreading evenly with a spatula. Sprinkle with remaining shredded coconut. Set aside to cool completely. Cut into 18 pieces. Serve.
GOLDEN SYRUP APPLE DOUGHNUTS
Using bought doughnuts, you can prep and cook this eye-catching dessert in only 10 minutes.
0:06 Prep 0:04 Cook 4 Servings Easy
INGREDIENTS
40g butter
3 small pink lady apples, quartered, cored, cut into thin wedges
1 1/2 tablespoons golden syrup, plus extra, to serve
2 tablespoons chopped walnuts
4 bought cinnamon doughnuts, halved horizontally
4 scoops vanilla ice-cream
METHOD
Step 1
Melt the butter in a small frying pan over medium heat. Add the apples. Cook for 2 minutes each side or until tender and light golden. Drizzle over 2 tsp golden syrup and toss to coat. Use a slotted spoon to transfer apples to a plate, reserving pan juices.
Step 2
Add remaining 1 tbs. golden syrup to the pan and stir into the reserved pan juices to combine. Add the walnuts and cook, stirring, for 1 minute or until toasted and well coated.
Step 3
Arrange the apples over 4 doughnut halves. Place remaining halves on top. Add a scoop of ice-cream to each doughnut. Drizzle over extra syrup and any pan juices. Sprinkle with walnuts.
FOUR-INGREDIENT CHEESECAKE
A super-easy dessert that only requires four ingredients, this cheesecake is sure to become one of your favourite recipes.
1:10 Prep 4 Servings Super easy
INGREDIENTS
8 (75g) plain chocolate biscuits, broken into pieces
1 orange
250g cream cheese, chopped, at room temperature
60ml (1/4 cup) Sweetened Condensed Milk
METHOD
Step 1
Process the biscuits in a food processor until fine crumbs form. Transfer to a bowl. Clean the food processor.
Step 2
Finely grate the rind of half the orange. Use a zester to zest the remaining orange half. Juice the orange.
Step 3
Process the cream cheese, condensed milk, finely grated orange rind and 2 tablespoons of orange juice in the food processor until smooth.
4-INGREDIENT PIE MAKER BANANA BREAD MUFFINS
1 pie maker, 4 ingredients, 12 banana bread muffins — dessert/snacks don’t get easier than this!
0:10 Prep 0:20 Cook 8 Servings Easy
INGREDIENTS
2 overripe bananas, plus 1 ripe banana, extra
125g (1/2 cup) whole egg mayonnaise
60g (1/4 cup) caster sugar
150g (1 cup) self-raising flour
Dollop cream or butter, to serve (optional)
Honey, to drizzle (optional)
METHOD
Step 1
Preheat a pie maker. Peel the overripe bananas and place in a bowl. Use a fork to mash thoroughly. Add the mayonnaise, sugar and 2 tablespoons water. Whisk with a fork to combine well. Peel the extra banana and slice into 8 discs.
Step 2
Sift the flour over the banana mixture. Use a metal spoon to gently fold ingredients together to combine. Drop 1/4 cupfuls of mixture into each pie maker hole and top each with a slice of banana. Close the lid and cook for 8 minutes. Transfer to a wire rack to cool. Repeat with remaining mixture and banana slices.
Step 3
Arrange the muffins on a serving plate. Place the dollop cream in a small dish and drizzle over the honey, if using.
HASSELBACK APPLES
Use up pantry staples to create this wow dessert.
0:10 Prep 0:45 Cook 4 Servings Capable cooks
INGREDIENTS
4 apples, cored, halved lengthways
80ml (1/3 cup) water
2 whole star anise
1 cinnamon stick
4 cloves
1 tablespoon caster sugar
40g butter, chopped
30g (1/4 cup) walnuts, chopped
Thickened cream, to serve
METHOD
Step 1
Preheat oven to 200/180 fan forced. Place apples, cut side down, on a work surface. Use a sharp knife to make thin cuts (do not cut all the way through).
Step 2
Pour water into an ovenproof dish. Arrange apple, star anise, cinnamon and cloves in the dish. Sprinkle with caster sugar and butter. Bake covered, for 20 minutes. Uncover and bake, basting occasionally, for 20 minutes or until nearly tender. Sprinkle with walnut and bake for 5 minutes or until apples are tender. Serve with cream if desired.
2-INGREDIENT BANANA SOFT SERVE — PLUS OTHER TWISTS
Want to know how to make vegan banana ice-cream? All you need is 2 ingredients, 1 step and a food processor. And check out our flavour variations below.
2:10 Prep 6 Servings Super easy
INGREDIENTS
6 bananas, peeled, chopped and frozen
60ml (1/4 cup) lemon juice
METHOD
Step 1
Process frozen banana and lemon juice in a food processor, scraping down sides frequently, until mixture is smooth and resembles soft serve ice-cream. Transfer to a metal loaf pan. Place in the freezer for 2 hours or until just firm but still scoop-able.
NOTES:
Can’t get enough of our banana soft serve? Try these flavour variations:
Banana, blueberry & lime soft serve
Proceed with banana soft serve recipe adding 210g (11/2 cups) frozen blueberries and the finely grated rind of 2 limes to food processor. Top with fresh blueberries to serve.
Spiced honey banana soft serve
Proceed with banana soft serve recipe adding 60ml (1/4 cup) honey and 1 tsp ground cinnamon to food processor. Drizzle with extra honey to serve.
Choc, peanut & banana soft serve
Proceed with banana soft serve recipe adding 90g (1/3 cup) smooth natural peanut butter and 2 tbs. cacao powder to food processor. Top with chopped roasted peanuts to serve.
5-INGREDIENT NUTELLA BROWNIE
Combine Nutella, dark chocolate and hazelnuts to make these irresistible brownies.
0:10 Prep 0:55 Cook Makes 16 Easy
INGREDIENTS
1/2 cup (70g) hazelnuts
2 cups (660g) Nutella
4 Free Range Eggs, lightly whisked
1 cup (150g) self-raising flour
200g dark chocolate, coarsely chopped
METHOD
Step 1
Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.
Step 2
Place the hazelnuts on a baking tray. Bake for 10 mins or until just toasted. Place in a clean tea towel and gently rub to remove skins. Coarsely chop.
Step 3
Combine the Nutella and egg in a large bowl. Add the flour and gently fold to combine. Add the hazelnut and chocolate and stir to combine. Spoon into the prepared pan and smooth the surface.
Step 4
Bake for 40-45 mins or until firm to touch. Set aside in the pan to cool completely. Cut into pieces.
THREE-INGREDIENT CRÈME BRÛLÉE FLOWERS
Looking for a quick and easy dessert? Try our pretty creme brulee flowers made with just 3 ingredients.
0:25 Prep 0:12 Cook Makes 18 Easy
INGREDIENTS
2 sheets frozen shortcrust pastry, just thawed
185ml (3/4 cup) double thick vanilla custard
55g (1/4 cup) caster sugar
METHOD
Step 1
Preheat oven to 180C/160C fan forced. Lightly grease 18 holes of a mini muffin pan. Use an 8cm flower-shaped cutter to cut out 9 flowers from each sheet of pastry.
Step 2
Gently press the flowers into the prepared pans (don’t press the pastry all the way in – the base of the petals should sit on the lip of the pan). Bake for 10 minutes or until lightly golden. Carefully move each pastry flower onto the flat lip of the muffin pan. Bake for a further 2 minutes or until the bases are crisp. Transfer to a wire rack to cool completely.
Step 3
Divide the custard among the cooled pastry shells and smooth the surfaces. Sprinkle about 1/2 tsp sugar evenly over the surface of each flower. Use a kitchen blowtorch to caramelise the sugar. Set aside to cool for 2 minutes or until the toffee hardens. Serve immediately.
THE THREE-INGREDIENT CAKE THAT’LL BLOW YOUR MIND
Part cheesecake, part decadent white chocolate cake, 100 per cent amazing. With only three ingredients this is certain to become your new favourite dessert.
0:30 Prep 2:00 Cook 6 Servings Capable cooks
INGREDIENTS
700g white chocolate, chopped
750g cream cheese, chopped, softened
6 eggs, separated
METHOD
Step 1
Preheat oven to 130C. Place 250g white chocolate in a baking dish. Roast for 10 minutes, then remove and stir. Return to oven and roast, stirring every 5 minutes, for 25 minutes or until dark golden and caramelised. (Don’t worry if chocolate seizes as it will come back together in the next step.)
Step 2
Transfer roasted chocolate to a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring for 3-4 minutes until smooth. Remove from heat, cool slightly.
Step 3
Increase oven to 150C. Grease and line the base and sides of two 18cm springform cake pans with baking paper.
Step 4
Add 250g cream cheese to caramelised chocolate and stir well to combine. Then add the egg yolks and mix to combine. Using an electric mixer, beat eggwhites to stiff peaks. Working in 3 batches, fold eggwhites into the chocolate mixture. Divide mixture between prepared cake pans and bake for 1 hour 30 minutes or until cake springs back in the centre when pressed lightly. Cool in pans for 20 minutes, then transfer cakes in pans to the fridge to cool completely (cake will sink a little while cooling).
Step 5
To make the icing, melt 300g white chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water). Transfer to an electric mixer and add remaining 500g cream cheese. Beat on medium speed for 8 minutes or until smooth and glossy. Release cakes from pans and place one cake layer on a cake stand, then spread 1/2 cup cream cheese icing over the top. Top with second cake layer and using a palette knife, spread remaining icing over the top and sides of the cake. Refrigerate until ready to serve.
Step 6
To make chocolate shards, line two baking trays with baking paper. Roast 100g white chocolate in a baking dish following the roasting process in step 1.
Step 7
Meanwhile, melt remaining 50g white chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until melted and smooth.
Step 8
Using a palette knife, spread roasted chocolate over the piece of baking paper on one tray, and spread melted chocolate over the piece of baking paper on the remaining tray. Roll up sheets of baking paper from the long edge and place both trays in the freezer for 30 minutes to harden. Remove from freezer, unroll and carefully transfer shards to fridge until ready to serve.
Step 9
Decorate cake with roasted chocolate and white chocolate shards to serve.
WINTRY WARMERS: SLOW COOKER RECIPES YOU NEED TO TRY
Not sure if it’s the colder weather creeping in or the hunker-down mentality of our current existence, but here at HiberNation HQ thoughts are turning to wintry warmers and comfort food.
We’re particular fans of slow-cooked meals that can just bubble away while we’re doing other things — and it seems we’re not alone, with slow-cooker recipes trending at the moment.
We asked our Pantry Heroes pals at Australia’s Best Recipes for some recommendations — we hope you enjoy them as much as we are.
SLOW COOKER PULLED PORK
Easy 0:15 Prep 8:00 Cook 6 Servings
A fantastic pulled pork cooked entirely in the slow cooker. Effortless, but exceptional tasting.
INGREDIENTS
3 tbs. paprika
2 tbs. salt *to taste
2 tsp black pepper
1 tsp chilli powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tbs. olive oil
1 onion halved peeled
2kg shoulder roast pork, bone in
1/2 cup barbecue sauce
METHOD
Mix together all the spices with a fork and then stir in the honey, vinegar and oil to make a paste.
Place onion in the slow cooker and then top with the pork. Pour the honey paste over the pork, allowing it to run down the sides.
Turn slow cooker to low and cook for 7-8 hours, or until the meat is tender enough to shred apart with a fork.
Once the pork is cooked, pour the liquid into a saucepan and allow to cool, skimming off the fat as it surfaces.
When the pork is cool enough to handle, remove the skin and fat. Using two forks, flake the meat into small pieces. Place the shredded pork into a bowl.
Combine the liquid in the saucepan with the barbecue sauce and gently boil until the sauce thickens slightly. Mix the sauce into the pork and serve.
SOUTHERN-STYLE BEEF BRISKET
Super easy 0:15 Prep 8:00 Cook 6 Servings
Brisket is a lesser-used cut of meat that loves long, slow cooking. Add a little Southern-style spice to the pot, and you’ve got the makings of a succulent pulled meat to serve in buns with coleslaw, or with mash and vegies on the side.
INGREDIENTS
1 tsp chipotle chilli
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
1 kg beef brisket
2 tbs. olive oil
1 brown onion sliced
4 garlic cloves minced
2 tbs. tomato paste
2 tbs. red wine vinegar
2 tbs. Worcestershire sauce
1 tbs. brown sugar
1 beef stock cube
METHOD
Combine chipotle, paprika, garlic powder, cumin and salt. Place on a plate and roll brisket to coat completely.
Heat oil in a frying pan and brown brisket on all sides.
Place onion and garlic in the bowl of slow cooker. Place browned brisket on top.
In a bowl, combine remaining ingredients with 1/2 cup water. Pour over brisket, cover with lid and cook on low for 8 hours (or on high for 5 hours).
Remove beef to a plate and use two forks to shred, or pull, the meat. Return to slow cooker and combine with the oniony sauce that remains. Serve with crusty bread rolls, coleslaw and good-quality barbecue sauce.
If you find the sauce in the slow cooker has reduced too much and dried out, you can stir a couple of tablespoons of good-quality barbecue sauce through the pulled brisket prior to serving.
CHICKEN, POTATO AND SPINACH CURRY
Super easy 0:15 Prep 6:00 Cook 4 Servings
This chicken, potato and spinach curry is such a warming, filling winter’s meal. Marinate the meat, brown it off in a pan, then pop it all in the slow cooker and leave it to let the magic happen.
INGREDIENTS
1 brown onion peeled
3 cm ginger peeled
4 garlic cloves peeled
6 chicken thighs free-range
2 tbs. peanut oil
400 g potatoes peeled cut into 3cm pieces
1/2 long red chilli finely diced
1 tbs. ground cumin
2 tsp turmeric
2 tsp ground coriander
1 tsp paprika
1 tsp ground cinnamon
1/4 tsp ground cardamom
400 ml coconut cream
1 cup chicken stock
2 fresh bay leaves
200 g baby spinach leaves
1 handful coriander to serve
METHOD
Coarsely grate onion, ginger and garlic. Combine with chicken thighs, cover, and refrigerate for 1 hour to marinate.
Heat 1 tbsp of oil in a frying pan over high heat. Remove chicken from marinade, reserving it, and cook in batches for 3-4 minutes on each side until nicely golden. Transfer to the bowl of a slow cooker as they’re done. Top with potatoes.
Add remaining 1 tbsp oil to the frying pan with reserved marinade and cook for 1 minute. Add chilli and dry spices and cook, stirring for a further minute to release the aromas. Pour in coconut cream and chicken stock. Bring to the boil then pour this mixture over the chicken and potatoes in the slow cooker. Toss in the bay leaves, turn the heat to low and cook for 5-6 hours.
Five minutes prior to serving, stir through spinach leaves.
Serve with coriander on the top and steamed basmati rice on the side.
View all notes
NOTES:
Chicken thighs work best in this dish as breasts tend to dry out too much.
You can use coconut milk if that’s all you have in the pantry.
Get fancy with your garnishes if you like – chopped peanuts, shredded coconut and extra chilli would all be delicious.
MASSAMAN OSSO BUCCO
Easy 0:20 Prep 8:20 Cook 4 Servings
Flavour-filled and deeply warming, nothing beats a mild massaman curry on a chilly night. This slow cooker version uses osso bucco, or beef shin, and will set mouths watering as it simmers away.
INGREDIENTS
2 tbs. oil
2 onions sliced
400 g potatoes peeled cut into chunks
4 veal osso bucco
1/2 cup massaman curry paste
270 ml coconut milk
1 cup chicken stock
1 tbs. tamarind paste
2 tbs. brown sugar
2/3 cups peanuts toasted
1 cinnamon stick
1 tbs. fish sauce
1 lime juiced
1 handful coriander leaves to serve
4 lime wedges to serve
METHOD
Heat 1 tbs. oil in a frying pan over medium heat. Cook the onions, stirring often, for about 6 minutes until they are soft and starting to caramelise. Transfer to a slow cooker and top with potatoes.
Heat remaining oil and brown off meat in batches, adding to slow cooker as it is done.
Fry massaman paste in the same pan for 1-2 minutes to release flavours. Pour in coconut milk and stock, and bring to the boil. Stir through tamarind and sugar, then pour over meat in slow cooker. Add peanuts and cinnamon and cook on high for 4 hours or low for 6-8 hours. When meat is tender and falling apart, stir through fish sauce and lime juice.
Serve curry with rice, coriander leaves and lime wedges on the side.
NOTES:
You could toss everything in the slow cooker as is, but it’s worth taking the extra time to cook the onions, brown off the meat and fry the curry paste – the finished flavour will be greatly enhanced.
Choose firm boiling potatoes rather than the mashing varieties – you want them to hold their shape as they cook.
You can substitute 2tbs of brown sugar for 50g palm sugar.
You may find there is quite a lot of oil when the curry is cooked. You can spoon this off and discard it.
SLOW-COOKED LAMB CASSEROLE
Super easy 0:35 Prep 10:00 Cook 6 Servings
This super easy slow-cooked lamb casserole in a tomato sauce is a great family meal to serve during winter.
INGREDIENTS
1 1/2 kg diced lamb
1 cup vegetable stock
1 cup boiling water
1 bunch spring onion sliced
2 potatoes large quartered
2 carrots large quartered
500g frozen peas and corn
425g can condensed tomato soup
425g Italian-style canned diced tomato
1 tbs. Worcestershire sauce
2 tsp curry powder
3 garlic cloves crushed
1 tsp pepper to taste
1 tsp oregano to taste
1 sprinkle plain flour for dusting
METHOD
Dust the lamb with plain flour and then add the sauces to the slow cooker. Stir.
Add the lamb and the rest of the ingredients to the slow cooker.
Cook on a low heat for 8-10 hours.
EASY SLOW COOKER LASAGNE
Easy 0:15 Prep 8:00 Cook 4 Servings
This is our cheat’s version of lasagne. The kids love it and it is super quick to put together.
INGREDIENTS
2 garlic cloves chopped peeled
400 g canned chopped tomato
30 g tomato soup
1/4 cup tomato paste
1 tsp dried basil leaves
1 tsp dried oregano
2 tsp beef stock powder
1 cup hot water
500 g beef mince
250 g lasagne sheets
TOPPING
2 tsp cornflour
1 extra-large egg
3/4 cup milk
1 cup cheddar cheese grated
1 pinch paprika *to taste
METHOD
Turn slow cooker onto High to preheat and spray with non-stick spray.
Combine first 7 ingredients in a processor or by hand.
Pour into a bowl and add mince. Mix well.
Spread one third of the meat mixture evenly over base of bowl.
Place half the lasagne sheets, broken to roughly fit over meat, or the pasta on top of the meat.
Repeat the above and end with remaining meat mixture.
Topping: Mix together all ingredients.
Pour over the lasagne and sprinkle with paprika.
Turn slow cooker down to Low and cook for approximately 8 hours.
SLOW COOKER MEXICAN CHICKEN
Easy 0:10 Prep 8:00 Cook 4 Servings
A delicious and easy economical meal for the slow cooker.
INGREDIENTS
2 onions cut into rings
2 capsicums sliced, red or green
4 chicken lovely legs
4 (cutlets) chicken thighs
1 tsp chilli powder
2 tsp dried oregano
300 g salsa dip
1/2 cup tomato sauce
2 tsp ground cumin
1 tsp cornflour
1 pinch salt to taste
METHOD
Place onions and capsicums in a slow cooker, then add chicken.
Sprinkle with chilli powder and then oregano. Add salsa.
Cook on low for 8 hours or high for 3-4 hours until cooked. Check chicken after 3 hours.
Remove chicken from cooker and keep warm.
Combine tomato sauce, cumin, cornflour and salt, then add to cooker and cook on high for 10 minutes.
Serve chicken covered in sauce with rice or noodles and green vegetables.
SLOW COOKER PEA AND HAM SOUP
Easy 0:15 Prep 8:00 Cook 6 Servings
Delicious soup that’s very easy to make. It’s a filling meal from the freezer for lunch, or for dinner on a cold night.
Ingredients
800g ham hock
1 brown onion finely diced
2 carrots chopped
2 celery sticks chopped
2 cups yellow split peas rinsed
1 bay leaf
10 cups water – use less if hock is smaller than 800g
Method
Place split peas on the bottom of a slow cooker.
Add carrots, celery, onion, bay leaf and ham hock.
Cover with water.
Cook on low for 6-8 hours or high for 4-6 hours, or until meat will fall off the bone easily.
Remove bone, discard fat and skin. Chop meat and return to soup. Stir then serve.
CHICKEN, CHORIZO AND CAPSICUM CASSEROLE
Capable cooks 0:45 Prep 6:00 Cook 4 Servings
Hearty winter food.
INGREDIENTS
8 chicken thighs
2 eggs whisked
1 cup plain flour
1 pinch paprika
1 pinch salt and pepper
1 tsp onion powder
1 tsp cayenne pepper – more if you want it spicier
1 splash olive oil
2 new potatoes diced skin on
1 cup pitted black olives
1 chorizo sausage sliced
4 red capsicums roasted sliced, skinned if you like
300g canned Edgell Tomato Supreme or canned diced tomatoes
300 ml water
METHOD
Heat oil in a large, non stick pan.
Mix paprika, salt, pepper, onion powder and a touch of cayenne pepper through the flour.
Egg wash the chicken and then coat in the spiced flour.
Sear chicken for a few minutes each side until browned. Remove from heat.
Put potatoes in the bottom of the slow cooker, followed by chicken, olives, chorizo and capsicum.
In a mixing jug, combine tomato supreme and water. Pour over the dish, cover and leave on low heat for 6 hours.
Serve with green beans and crusty bread.
Originally published as Easy, delicious meals and desserts for the whole family
La Contessa and Nick find the ‘bootleg bar’
A weekly serial of life in COVID-19 isolation through the eyes of Nick Moore and La Contessa in the world’s first coronavirus novel.
Step aside sourdough, there’s a new lockdown obsession
If you thought hobbies picked up during our first stint in lockdown were bad, it’s only gotten weirder, and wheelier during the second wave. Please, put down the rollerblades.