Fries, banana bread and cheesy tarts: Hearty recipes for a cosy weekend in, using only four ingredients
From banana bread with a twist to the best ever potato fries (no pressure), these are DIY recipes to try at home this weekend.
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From banana bread with a twist to the best ever potato fries (no pressure), these are DIY recipes to try at home this weekend.
TURKISH DELIGHT BISCUITS
Prep 15 MINS / Cook 25 MINS / SERVINGS 15 / Easy
INGREDIENTS
● 340g bag vanilla cake mix
● 2 eggs, lightly beaten
● ¼ cup vegetable oil
● 3 x 55g Turkish delight chocolate bars, chopped
METHOD
1. Preheat oven to 180C/160C fan-forced. Line four large baking trays with baking paper.
2. Place cake mix in a bowl. Make a well. Add egg and oil. Stir well to combine. Stir in Turkish delight. One by one, roll two level teaspoons of mixture into a ball and place 6cm apart on trays.
3. Bake biscuits, two trays at a time, swapping position of trays halfway through cooking, for 10 to 12 minutes or until edges are golden and tops are just firm to touch. Stand on trays for five minutes. Transfer to a baking paper-lined wire rack to cool. Repeat with remaining two trays. Serve.
RASPBERRY HAZELNUT BROWNIES
Prep 50 MINS / Cook 50 MINS / Servings 15 / Easy
INGREDIENTS
● 4 eggs
● 2 cups chocolate hazelnut spread
● 1 cup self-raising flour
● 1 cup frozen raspberries
METHOD
1. Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm slice pan. Line base and all sides with two layers of baking paper, extending paper 2cm above edges of pan.
2. Using an electric mixer, beat eggs for 8 to 10 minutes until thick and creamy.
3. Place hazelnut spread in a heat-proof bowl over a saucepan of simmering water. Cook, stirring occasionally, for 4 to 5 minutes or until spread just starts to melt.
4. With motor operating, gradually beat warm spread into egg mixture. Continue beating for 1 minute or until well combined. Add flour. Beat for 30 seconds or until combined. Fold in raspberries. Pour mixture into prepared pan. Level top with a spatula.
5. Bake for 40 minutes or until top of brownie is firm to touch. Stand in pan to cool. Serve cut into squares.
BEST EVER POTATO CHIPS
Prep 10 MINS / Cook 60 MINS / Servings 6 / Capable cooks
INGREDIENTS
● 1.25kg large sebago potatoes, peeled
● ¼ cup extra virgin olive oil
● 1 tspn sea salt
● ½ tspn black pepper, cracked
METHOD
1. Preheat oven to 230C/210C fan-forced. Line two large baking trays with baking paper. Cut potatoes into 1cm-thick chip slices.
2. Cook chips, in two batches, in a large saucepan of boiling water, for four minutes. Drain well. Pat dry with paper towel to remove any excess moisture. Transfer chips to prepared trays. Drizzle with oil. Season with sea salt and cracked pepper. Toss to coat. Spread out chips to form a single layer.
3. Roast for 50 minutes, turning during cooking, or until golden and crisp.
GNOCCHI WITH SWEET POTATO, SAGE
Prep 5 MINS / Cook 15 MINS / Servings 8 / Easy
INGREDIENTS
● 600g packet fresh sweet potato, pumpkin and carrot soup
● 2 x 500g packets potato gnocchi
● 100g butter, chopped
● 24 fresh sage leaves (see note)
METHOD
1. Place soup in saucepan over medium heat. Cook, stirring occasionally, for four minutes or until just simmering.
2. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Place in a large bowl.
3. Melt butter in a frying pan over medium heat. Add sage. Cook for 3-5 minutes, swirling pan often, or until butter is golden and sage crisp.
4. Divide gnocchi between bowls. Spoon over soup. Top with butter mixture. Season with salt and pepper. Serve.
APPLE AND BANANA BREAD
INGREDIENTS
● 3 cups self-raising flour
● 3 overripe bananas, mashed
● 2 eggs, lightly beaten
● 3 x 140g tubs apple puree
METHOD
1. Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and all sides with two layers of baking paper, extending paper 2cm above edges of pan.
2. Place flour in a large bowl. Make a well. Add banana, egg and apple puree. Stir well to combine. Spoon mixture into prepared pan. Level top with a spatula.
3. Bake for 50 minutes or until golden and a skewer inserted into centre of bread comes out clean. Stand in pan for five minutes. Transfer bread to a baking paper-lined wire rack to cool completely.
4. Slice banana bread. Toast before serving.
SPINACH & CHEESE TARTS
Prep 40 MINS / Cook 50 MINS / Servings 8 / Capable cooks
INGREDIENTS
● 4 sheets butter puff pastry, partially thawed
● 150g tub baby spinach with cashew and parmesan dip
● 1/3 cup grated parmesan cheese
● 2 tablespoons pine nuts
METHOD
1. Preheat oven to 200°C /180°C fan-forced. Line two large baking trays with baking paper. Using an 8cm heart-shaped cutter, cut 16 hearts from pastry sheets.
2. Place one heart on a flat surface. Leaving a 1cm border, spread with two teaspoons dip. Top with one heart. Pinch edge to seal. Place on one prepared baking tray. Repeat with remaining hearts and spinach dip.
3. Sprinkle hearts with parmesan and pine nuts. Bake for 12 to 15 minutes or until golden and puffed. Serve.
MASH AND BEAN BAKE
Prep 15 MINS / Cook 15 MINS / Makes 8 / Capable cooks
INGREDIENTS
● 450g desiree potatoes, peeled, quartered
● ½ cup hot milk
● ¾ cup grated tasty cheese
● 820g can baked beans in tomato sauce
METHOD
1. Preheat oven to 200°C/180°C fan-forced. Place potatoes in a medium saucepan. Cover with cold water. Season with salt. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return potatoes to pan. Cook over low heat for 30 seconds or until dry. Remove from heat. Using a potato masher, coarsely mash potatoes. Add milk. Mash until smooth. Add ½ cup cheese. Stir until smooth. Season with salt and pepper.
2. Place beans in a five cup-capacity baking dish. Cover with mash. Sprinkle with remaining cheese.
Bake for 20 to 25 minutes or until golden and hot. Season with pepper. Serve.
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