This probably has to be the easiest quiche ever! I'm not sure where the recipe came from, but mum would make it all the time and it's just so nice as it isn't too heavy. If desired, you could add 1 cup grated zucchini (excess moisture squeezed out) or a can of creamed corn to the mixture or add some tomato slices to the top of the quiche before baking.
These are really easy and perfect for parties or any occaision where finger food is necessary. They can be eaten hot or cold, store well so they can be made a day or two in advance if need be and the curry taste is quite mild and suitable for kids! I'd say they could be frozen before baking so if you're in a hurry all you have to do is defrost and they're ready to bake. Did I mention they're really yummy! They usually don't last more than a day in my house!
An old classic, especially great for kids (to make and eat!). Definitely supervise children when melting the butter, sugar and honey in the saucepan though...when I first made this when I was a kid I was cooking by myself and set the saucepan on fire, I then ran away because I was scared! The importance of supervision! The peanuts are optional, and can easily be left out if they're for birthday parties, etc, where nut allergies may be present.
A yummy slice that is great for morning teas and entertaining, plus it looks pretty impressive as well! For ease of cutting when the slice has set, I recommend cutting grooves in the chocolate whilst it is soft, and proceeding to cut with a hot knife when ready to cut, otherwise you'll find (as I did!) that the chocolate tends to crack everywhere...not that it affects the taste! I find a mixture of milk and dark chocolate tastes best for the topping, but you can use one or the other to suit your tastes.
A very easy slice to make that gives huge rewards! I get many comments on this recipe and it usually disappears very quickly whenever i take it anywhere, plus it's fairly economical as well, using ingredients that are usually lying in the cupboard or fridge anyway. You can use what ever jam you happen to have on hand, you could even substitute in some marmalade or even a nice lemon or lime butter...the possibilities are endless! If you don't have shredded coconut, using all desiccated coconut is more than fine.
This is probably one of the easiest dinner meals to make and as a kid i absolutely loved this dish (many fond memories!). It can easily be prepared ahead and placed in the fridge ready to go to put in the oven.
If I could only eat one thing for the rest of my life, this would be it! It's so good, i make it whenever i go to barbeques or dinners and it's always popular (i'm usually first in line!). This recipe does make a lot (as a side), so if you're just making it for your family feel free to reduce it by a half or two-thirds, otherwise you may be eating it for the next week!
I loooove apple pie, and this is the recipe that I pretty much grew up on as a kid...i remember standing in the kitchen helping mum and eating all the left-over bits of pastry! There is a bit of time and effort involved, mainly in the rolling and baking of the pastry, but that's part of the fun, plus it tastes so much sweeter when you know that your hardwork has created this yummy pie! It can be served hot or cold, and tastes really good with vanilla icecream!
These are so good straight from the oven! However they keep really well in the pantry and can easily be frozen...if they make it for that long! You can substitute milk chocolate chips, even white chocolate, for the dark chocolate.
Mum used to make these biscuits for me all the time as a kid, and they are still so good! I think they may have come from a Women's Weekly cookbook, but they're really simple biscuits to make, use basic ingredients and suit so many tastes... whenever they've been made they always go down a real treat (and they look pretty special to!).
These cookies are really easy and really yummy..kind of like an Anzac biscuit but with the addition of apricots and white chocolate. The recipe makes about 50 so there are heaps to hand out to friends and family, whilst leaving plenty to keep for yourself! If your baking a couple of trays at once just remember to swap them around half-way through cooking.
There's a little cafe close to where i live that makes this salad and it is absolutely divine! It tastes even better when its been made a day or so ahead as the dressing goes right through the salad, soaked up by the couscous and sultanas. This recipe does make quite a lot, we use it as a side dish and it feeds my family for a few nights! However, the recipe can easily be halved. Use vegetable stock powder to make vegetarian.
This is pretty much the quickest pasta dish I know how to make, plus it only uses one pot so there is little washing up to do. Really full of flavour, but it doesn't reheat all that well (it still tastes alright but isn't as good as fresh!), so it's best served immediately. If you would like to make it a chicken carbonara add 500g of chicken, cut into 3cm pieces, to the pan when you cook the bacon.
This is my Dad's Caesar salad recipe and i absolutely love it! It's really fresh and light, as opposed to some of those really gluggy, heavily dressed Caesar salads i've encountered at stodgy cafes! Most parts of the salad can be prepared ahead of time, such as the croutons, dressing and the eggs, add then tossed altogether before serving. Enjoy!
These are seriously cute and addictive! I make these all the time (and sneak bits of the extra stuff!)and give them as gifts especially for easter and Christmas. Great to make with kids as well as they'll have a ball decorating them...I know i do! You don't have to use the chocolate icing, I just find that the flavour matches well with the cookie and provides a great base to stick the decorations too as it sets well. The number of men it makes is just a guess and will vary with different sized cookie cutters.
A yummy, crunchy slice with (surprisingly) as much flavour as traditional slices high in butter and sugar. This was originally a recipe in Too Good To Be True but I've made changes to remove all butter and further reduce the amount of sugar used. Also low GI.
Yes, it's a vegetarian chili con carne using TVP instead of beef. I actually served it up to my family and my dad and brother didn't really seem to notice the lack of meat so it's a great way to sneak in a vegetarian meal! It's also a great meal for kids (maybe just reduce the quantity of chili though) as you use those supermarket dinner rolls or corn chips to scoop it up...it's messy but it's fun!
Traditionally a Greek dish using lamb and a rich white sauce it can be likened to the Italian's lasagne but using eggplant instead of pasta. I've kind of turned the recipe inside out and made a vegetarian version that's also free of dairy. This is extremely nutritious, it's loaded with vegetables and provides a bit of calcium too!