June 2023 Recipes

Desserts 

Hmmm…how could we possibly improve on our old favourite chocolate hedgehog slice? Erm, make it choc-mint of course! Choc mint biscuits and a smattering of crushed Peppermint Crisp on top add the magic in a not too overpowering way, but if you REALLY love the mint part you can add a teaspoon of peppermint essence to the mix too.

125g butter, chopped

395g can sweetened condensed milk

360.00g dark chocolate, chopped

20.00 gm cocoa powder

200g pkt Arnott’s Mint Slice biscuits, chopped

180g plain sweet biscuits, roughly crushed (see notes)

45g (1/2 cup) desiccated coconut

50g butter, chopped

35g Peppermint Crisp, chopped

Lightly grease a 16 x 26cm slice pan and line with baking paper, extending paper over the two long sides. Place the butter, condensed milk and chocolate in a saucepan and heat over low heat. When the chocolate starts to soften, stir occasionally until just melted and smooth (don’t let it get too hot). Transfer to a large bowl and cool for 10 minutes or until it is almost at room temperature.

Add the cocoa powder, Mint Slice biscuits, plain biscuits and coconut to the chocolate mixture and use a spatula to fold together until evenly combined. Transfer to prepared pan and press with the back of a spoon to spread out evenly (don’t worry if the surface isn’t perfectly smooth). Refrigerate for about 2 hours or until firm.

To make the topping, combine the chocolate and butter in a microwave-safe bowl. Microwave, in 30 seconds bursts, for 2 minutes or until melted. Stir until smooth. Spread over the slice and sprinkle with Peppermint Crisp. Refrigerate for 1 hour or until firm.

Run a knife along the short ends to loosen, then use paper to lift slice from pan. Remove paper. Cut into squares to serve.

Choc-mint hedgehog slice recipe

Made with just four ingredients, these mini desserts have a creamy Mars bar cheesecake filling, sandwiched between Oreo biscuits. Whip them up quickly in an air fryer when those sugar cravings hit or make a few batches as sweet finger food at your next party.

10 Oreo Original cookies

250g cream cheese, at room temperature, chopped

1 egg, lightly whisked

64g pkt (2 pack) Mars chocolate bar, chopped

Icing sugar, to dust (optional)

Line 10 small patty cases with another patty case. Use a small knife to split cookies in half. Place half of the cookie halves, cream-side up, into patty cases. Use electric beaters to beat the cream cheese in a bowl until smooth. Add the egg and beat until well combined.

Place chocolate bars in a microwave-safe bowl. Microwave on High for 45 seconds or until softened. Stir until almost smooth. Add to cream cheese mixture. Beat until combined.

Preheat air fryer to 160C. Spoon 2 tablespoonfuls of the cream cheese mixture into each patty case. Top with remaining Oreo halves, cream-side down. Carefully transfer to air fryer basket. Cook, in batches, for 8 minutes or until just set.

Transfer cheesecakes to a wire rack to cool slightly. Place in the fridge for 30 minutes or up to overnight to chill. Dust lightly with icing sugar, if using.

Air fryer mini OREO cheesecakes recipe

Everyone's favourite childhood candy gets re-imagined in this caramel-laden tower of mascarpone and sponge cake. With Jersey Caramels in both the batter and the icing, this creamy cake is sure to indulge your inner child!

2 x 150g pkts Jersey Caramels, plus extra, sliced, to decorate

60ml (1/4 cup) milk

250g unsalted butter, chopped, at room temperature

155g (3/4 cup) raw caster sugar

4.00 tsp vanilla bean paste

4 eggs

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

2.00 gm baking powder

150g pkt Jersey Caramels

51.50 gm milk

400g mascarpone

375ml (1 1/2 cups) thickened cream

Preheat oven to 180°C/160°C fan forced. Grease base and side of two 20cm (base measurement) round cake pans. Line with baking paper.

Place 1 packet of jersey caramels and milk in a small saucepan over medium-low heat. Cook, stirring often, for 5 minutes or until melted and smooth. Transfer to a bowl. Set aside to cool completely.

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition (mixture may look curdled). Add the flour, baking powder and caramel mixture. Beat on low until just combined. Divide mixture between prepared pans and smooth the surface. Bake for 25-30 minutes or until cakes spring back when lightly touched. Set aside for 10-15 minutes to cool in pans before transferring to a wire rack to cool completely.

Meanwhile, for the mascarpone icing, place the jersey caramels and milk in a small saucepan over medium-low heat. Cook, stirring regularly, for 5 minutes or until melted and smooth. Transfer to a bowl. Set aside to cool completely. Place mascarpone, cream and vanilla in a large bowl. Add 60ml (1 ⁄4 cup) of the cooled caramel mixture. Reserve remaining caramel mixture. Use a balloon whisk to beat until mixture thickens slightly and is spreadable. Be careful not to overbeat. Finely chop remaining packet of jersey caramels and set aside.

To assemble, cut each cake in half horizontally. Place the base of 1 cake on a serving plate. Spread with one-quarter of the mascarpone icing. Sprinkle with one-third of the finely-chopped jersey caramels. Repeat layering with remaining cake, mascarpone icing and chopped jersey caramels, finishing with mascarpone icing. Top with extra jersey caramels to serve and drizzle with reserved caramel mixture.

Jersey Caramel mascarpone cake recipe

An ode to the espresso martini, this is the perfect make-ahead dessert for a hot summer day or a special someone’s birthday. Made with ready-made cake and bought ice-cream, just make a simple coffee and vodka syrup to create this show-stopping cocktail inspired dessert.

40.00 ml vodka

5.00 gm arrowroot (see note)

10.00 gm cocoa powder, sifted, plus extra, to dust

100g (1/2 cup, firmly packed) brown sugar

125ml (1/2 cup) espresso coffee

2 x 450g bought chocolate mud cakes

1L ctn coffee flavoured ice-cream

1L ctn vanilla ice-cream

300ml ctn thickened cream, whipped

Chocolate-coated coffee beans, crushed, to decorate

Grease a 6cm-deep, 20cm round springform cake pan. Line base and side with baking paper.

Combine vodka and arrowroot in a small bowl. Combine cocoa and sugar in a small saucepan. Gradually whisk the espresso coffee into the cocoa mixture until smooth and well combined. Bring to the boil over high heat, stirring, until sugar dissolves. Reduce heat to medium and simmer, uncovered, for 3 minutes or until syrup has thickened. Stir in the vodka mixture. Bring to the boil. Cook for 1 minute or until thickened. Pour into a heatproof jug and set aside.

Use a large serrated knife to trim icing from the mud cakes and level the tops. Place 1 cake, cut-side up, in the base of the prepared pan. Cut the remaining cake into pieces to fill any gaps. Brush the surface of the cake with 60ml (1/4 cup) of the vodka syrup. Place remaining syrup in the fridge until required.

Remove coffee ice-cream from the freezer. Set aside for 10 minutes to soften slightly. Spoon the coffee ice-cream over the cake. Smooth the surface. Drizzle with 60ml (1/4 cup) of the remaining vodka syrup. Place in the freezer for 1 hour to set.

Remove vanilla ice cream from the freezer. Set aside for 10 minutes to soften slightly. Spoon vanilla ice-cream over the coffee layer and smooth the surface. Place in the freezer for 6 hours or overnight until firm.

Serve the cake topped with whipped cream. Drizzle with remaining syrup and scatter with coffee beans.

Espresso martini ice cream cake recipe

There's nothing like white Christmas to get you in the mood for festivities! This rocky road version has white chocolate, raspberries and cranberries, giving added crunch and tang to each smooth cold bite.

80g (2 cups) rice bubbles

115g (3/4 cup) dried cranberries

20g freeze-dried raspberries, lightly crushed

300g white marshmallows, halved

20g (1/4 cup) shredded coconut

400g white chocolate, melted, plus 100g, extra, melted

Line base and sides of two 6.5 x 25cm bar pans with non-stick baking paper. Combine the rice bubbles, half of the cranberries, half of the raspberries, marshmallow and coconut in a large bowl.

Add white chocolate and stir until well combined and coated. Divide mixture evenly between prepared pans, pressing down firmly. Drizzle over the extra white chocolate and sprinkle with remaining cranberries and raspberry. Set aside for 2 hours or until set. Cut into slices to serve.

White Christmas rocky road recipe

This decadent fridge cheesecake is a smooth and creamy combination of white chocolate, cream cheese and raspberries.

2 x 90g pkts coconut macaroons

70g butter, melted

200g white chocolate, chopped

375g light cream cheese

40.00 gm caster sugar

12.00 gm gelatine powder

60ml water

300ml thickened cream

500.00 ml frozen or fresh raspberries

Lightly grease and line a 20cm x 30cm slice tin with baking paper. Finely crush coconut macaroons into a bowl. Pour in melted butter. Stir to combine. Press firmly into base of tin with the back of a spoon. Refrigerate while preparing filling.

Melt white chocolate in a bowl over hot water. Cool to room temperature.

Beat cream cheese and caster sugar in a bowl until smooth. Dissolve gelatine in boiling water. Add to the cream cheese mixture with cooled chocolate and beat until well combined.

Whip thickened cream to form soft peaks. Fold into mixture with raspberries until just combined. Spoon over the biscuit base, smooth surface and tap on bench to remove air bubbles.

Cover and refrigerate 2-3 hours until set. Slice into 12 squares and serve topped with extra raspberries, if desired.

Raspberry and white chocolate cheesecake slice

Indulge in these healthier banana muffins. The whole family will love them!

4 very ripe bananas

69.30 gm coconut oil

70.00 gm coconut flour

32.50 gm shredded coconut

2.50 gm baking soda

Pinch salt

90g no added sugar dark chocolate, coarsely chopped

Preheat oven to 180C or 160C fan-forced. Line 9 holes of a muffin pan with paper cases.

Process banana, eggs, oil, flour, shredded coconut, baking soda and salt until smooth . Transfer to a large bowl. Add half of chocolate and stir until combined. Spoon into prepared pan. Top with remaining chocolate, pushing slightly into batter. Bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Stand for 5 minutes in pan. Cool on a wire rack.

Chunky chocolate, coconut and banana muffins

Now everyone can enjoy a plate of scones with this simple gluten-free recipe.

200g (1 1/2 cup) gluten-free plain flour

8.00 gm baking powder

30g chilled butter, chopped

125ml (1/2 cup) thickened cream

125ml (1/2 cup) mineral water

Milk, to brush

Henry Jones ® & Co Fruit and Chia Spread Blood Orange & Chia seeds, to serve

Whipped cream or crème fraiche, to serve

Whisk together the flour, sugar, baking powder and a pinch of salt in a bowl.

Use your fingertips to rub the butter into the flour mixture. Make a well in the centre of the mixture. Add the cream and mineral water. Use a flat bladed knife to mix until mixture just comes together. Transfer to a work surface and gently knead until mixture just comes together, being careful to not overknead. Gently pat the mixture until 2cm-thick thick. Use a 6cm round cutter to cut 12 rounds from the scones.

Preheat oven to 200/180 degrees fan forced. Place the scone rounds just toughing on a lightly greased baking sheet. Brush lightly with milk. Bake for 20 minutes or until golden and flaky. Serve, cut in half and topped with jam and cream.

Gluten free scones

Topped with three whole blocks of dark chocolate, this wickedly delicious self-saucing pudding is what dessert dreams are made of.

185ml (3/4 cup) milk

80g unsalted butter

4.40 gm vanilla extract

155g (3/4 cup, firmly packed) brown sugar

30g (1/4 cup) cocoa powder

2 eggs, lightly whisked

3 (100g each) Smooth Blend 70% Cocoa Mild Dark chocolate block

Cream or ice-cream (optional) to serve

140g (2/3 cup, firmly packed) brown sugar

375ml (11/2 cups) boiling water

Preheat the oven to 180C/160C fan forced. Lightly grease a 6cm deep, 20 x 30cm baking dish. Place the milk, butter and vanilla in a large microwave-safe bowl and microwave on High for 1-2 minutes or until the butter melts. Set aside to cool slightly.

Use a balloon whisk to whisk the flour, brown sugar and cocoa into the cooled butter mixture. Add the egg and whisk gently until well combined. Transfer to the prepared dish. Place the dish on a baking tray.

For the sauce, combine the sugar, cocoa powder and boiling water in a heatproof jug. Stir to combine.

Pour sauce over the back of a large metal spoon, over the batter. Bake for 25 minutes. Gently place the chocolate blocks on top of the pudding to cover it. Bake for a further 1-2 minutes or until the chocolate melts slightly. Serve with cream or ice-cream, if you like.

Triple chocolate block pudding

Snacks

The perfect dish for the festive season and you only need 3 ingredients! Cut the cooking time in half by using the microwave to pre-cook the potatoes before you bake them in the oven.

2 x 400g pkt baby potatoes with butter & herbs

8 streaky bacon rashers, halved lengthways

16.00 gm brown sugar

Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.

Cook potatoes following packet directions for 4 minutes or until partially cooked. Set aside for 5 minutes or until cool enough to handle.

Wrap a potato with a piece of bacon. Use a cocktail skewer to secure the bacon to the potato. Place on prepared tray. Repeat with remaining potatoes and bacon

Spray potatoes with oil spray. Sprinkle with the sugar. Bake for 30 minutes or until golden and crisp.

Potato and bacon baubles recipe

Impress your family and friends with these freshly baked muffins topped with wilted spinach, poached eggs and chilli kale pesto.

Olive oil spray

120g pkt Baby Spinach Leaves

20.00 ml white vinegar

4 Free Range Eggs

4 English muffins, split, toasted

250.00 ml coarsely chopped kale leaves

62.50 ml basil leaves

1 small garlic clove, finely chopped

1/2 long red chilli, seeded, finely chopped

1 tsp lemon zest

42.00 gm lemon juice

18.20 gm olive oil

To make the chilli kale pesto, place the kale, basil, garlic, chilli, lemon zest, lemon juice and oil in a food processor and process until a coarse paste forms. Season.

Heat a large frying pan over medium heat. Lightly spray with oil spray. Add the spinach. Cook, tossing, for 3-4 mins or until spinach just wilts. Remove from heat.

Bring a medium saucepan of water to the boil. Reduce heat to medium-low. Add the vinegar to the water. Crack 1 egg into a small cup. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 mins for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

Divide the muffins among serving plates. Top with wilted spinach and poached eggs. Drizzle with the chilli kale pesto to serve.

Muffin with poached egg and chilli kale pesto

Dinners

Dinner done in 30 minutes or less is the ultimate weeknight goal, and this recipe is here to help you do it. This easy, low-cal bowl is made with hot smoked salmon, so it's a breeze to throw together after work.

500g baby coliban (chat) potatoes

1 bunch asparagus, trimmed

60g baby rocket

2 x 150g hot smoked salmon fillets, skin removed, flaked

40.00 ml sliced small gherkins (cornichons)

250.00 ml fresh continental parsley leaves

125.00 ml fresh basil leaves

20.00 ml baby capers

60ml (1/4 cup) olive oil

20.00 ml white wine vinegar

Place the potatoes in a saucepan. Cover with water and lid. Bring to the boil over high heat. Remove lid and cook for 10 minutes or until tender when pierced with a small sharp knife. Drain. Set aside to cool slightly. Preheat a barbecue flat plate or large heavy-based frying pan over medium-high heat. Cut potatoes crossways into 4 slices. Spray with olive oil spray. Cook on barbecue, turning occasionally, for about 10 minutes or until crisp and golden.

Meanwhile, to make the salsa verde, finely chop parsley and basil, and coarsely chop capers. Combine in a bowl with the oil and vinegar.

Place the asparagus in a heatproof bowl and fill a separate bowl with iced water. Cover asparagus with boiling water. Set aside for 1 minute then use tongs to transfer asparagus to iced water. Drain and pat dry. Cut in half lengthways. Place the rocket on a serving platter. Top with potatoes, asparagus and salmon. Sprinkle with cornichons and drizzle over some of the salsa verde. Serve with remaining salsa verde on the side.

Crispy potato and salmon salad recipe

Save some time this week and make this fast falafel bowl for a healthy vegetarian lunch or dinner.

225g pkt falafel balls

350g pkt Mediterranean-style salad kit or 350g pkt kaleslaw kit

200g tub hommus

80g fetta, crumbled

40g almond

Preheat oven to 180°C. Line a baking tray with baking paper. Arrange falafels on the lined tray. Bake for 8 mins or until heated through.

Meanwhile, prepare the salad kit in a large bowl following packet directions, reserving the dressing. Divide the hommus among small serving bowls.

Divide the salad, falafel and hommus among serving bowls. Drizzle with the reserved dressing. Sprinkle with fetta and almonds.

Fast falafel bowl recipe

Make a double-batch of these gluten-free waffles and freeze in an airtight container for instant dessert bliss.

June 2023 Recipes

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