Cracking good Recipes

Chef

Find something yum or get inspired!

We have recipes for all occasions, healthy, fresh and tasty.

Dyed Easter Eggs

easy -

Dyed Easter Eggs

Cook time:
easy
Method
step 1

Add water and your chosen ingredient to a small saucepan.

 

step 2

Place over high heat and bring to the boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool to room temp. Strain and transfer to a container suitable to place your eggs (there must be enough room so they don’t touch each other, as this will cause inconsistent colouring). Cover and place in the fridge until you’re ready to dip your eggs.

 

step 3

Make pattens with washi tape on each egg. Place your eggs into the solution and allow to dye for a minimum of 30 minutes, or until the desired colour is achieved. If you would like a very intense colour, you can leave these to dye overnight.

step 4

Remove from dye, dab dry with paper towel and allow to dry completely on a baking rack.

Baked Egg Baskets

easy -

Baked Egg Baskets

Cook time:
easy
Method
step 1

Preheat oven to 180°C and lightly spray a muffin tin with oil.

step 2

Gently roll each bread slice flat with a rolling pin and set aside. Lightly spray a muffin tin with oil and push a slice of bread into each cup. Top with spinach leaves, bacon and an egg. S eason with salt & pepper and bake for 10 miutes until the egg is just set and the bread is golden.

step 3

Sprinkle with chives and serve.

Easter Bunny Salad

easy - 10

Easter Bunny Salad

Cook time: 10
easy
Method
step 1

Place your boiled eggs into beetroot liquid for 3-5 minutes. Remove, pat dry and set aside.

step 2

Arrange your salad in a bowl and top with dressing. Slice your egg into pieces and arrange your bunny in the centre of the salad. Enjoy!

Easter chicken Crafts

easy - 10 Minutes

Easter chicken Crafts

Cook time: 10 Minutes
easy
Method
step 1

Cut off the ends of the carton base.

step 2

Cut the longer sections so they are level with the rest of the carton end.

step 3

Place one cup on top of the oter, aligning the gaps. Place tape in the section between the gaps, both inside and outside.

step 4

Cut out shapes for the wings (x2), beak (x2); and feet (x2). Allow enough length on the shapes for gluing or fold a edge/flap. Cut an extra strip of paper.

step 5

Glue wings, beak and feet in place. Draw on the eyes. Line inside of the cup with a strip of paper to close any gaps, then chock it full of mini Easter treats!

Easter Carrot Cake

moderate - 50 Minutes

Easter Carrot Cake

Cook time: 50 Minutes
moderate
Method
step 1

Preheat oven to 175°C and line a round 10 inch cake tin with baking paper.
In a large mixing bowl, place carrots and all the wet ingredients. Mix until well combined.
In another bowl, combine all the dry ingredients. Whisk together to break up any lumps.
Add the dry ingredients into the wet and beat with a hand mixer until just combined. Pour the batter into the cake tin and bake for around 25-30 minutes or until the cake springs back when you touch it and an inserted skewer comes out clean. Cool in the tray for 10 minutes and then transfer to a wire rack to cool completely.
To make the icing, add all ingredients to a medium sized bowl. Using an electric mixer, beat until combined and smooth. Spread icing on your cooled cake and decorate with extra walnuts, shredded coconut and flowers.
Serve or store in the fridge
until ready to serve.

Berry Meringue Parfaits

advanced - 20 Mins

Berry Meringue Parfaits

Cook time: 20 Mins
advanced
Method
step 1

1 : Line a baking tray with baking paper.

step 2

2 : Preheat the oven to low (120°C).

step 3

3 : In a dry bowl beat the egg whites until light and frothy.

step 4

4 : Add cream of tartar and beat with an electric mixer slowly increasing speed until the egg whites hold stiff peaks.

step 5

5 : Gradually add 2 tbsp of the sugar and continue beating 2-3 minutes.

step 6

6 : Quickly and lightly fold in remaining sugar and vanilla with a large metal spoon.

step 7

7 : Spoon or pipe into 3cm rounds on the baking paper and bake for about 1 1/2 hours.

step 8

8 : The meringues are cooked when they are dry and lift easily from the baking paper. Let them cool.

step 9

9 : Place 1 1/2 cups of frozen berries in a food processor and chop to coarse crumbs.

step 10

10 : Place half in a bowl, cover and return to the freezer.

step 11

11 : Mix the remainder with half the vanilla ice cream and return to the freezer to refreeze.

step 12

12 : Allow remaining berries to thaw and process half to a puree, adding the liqueur if using.

step 13

13 : Assemble the ingredients in tall glasses: meringues, scoops of vanilla and berry ice cream, whipped cream, crumbed frozen berries, thawed whole berries, berry puree.

step 14

14 : Finish with cream, a meringue, berries and toasted flaked almonds.

Beef and Feta Meatballs

advanced - 15 Mins

Beef and Feta Meatballs

Cook time: 15 Mins
advanced
Method
step 1

1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.

step 2

2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.

step 3

3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.

step 4

4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.

step 5

5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.

step 6

6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.

Barbecue Mushroom Egg

easy - 5 Mins

Barbecue Mushroom Egg

Cook time: 5 Mins
easy
Method
step 1

Wash the mushroom and carefully remove the stalk from the centre.

step 2

Drizzle olive oil into the centre and place mushroom up side down on to the barbeque to heat for 2 minutes.

step 3

Crack the eggs into the mushroom cups, close the lid of the barbecue and cook for 6 minutes or until eggs are cooked.

step 4

Season and sprinkle with chopped chives.

step 5

If your barbeque does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.

Baked Eggs with Ham

easy - 18 Mins

Baked Eggs with Ham

Cook time: 18 Mins
easy
Method
step 1

Preheat oven to 180°C conventional/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes. Line base and sides of each dish with ham, cut to suit the shape of your dishes.

step 2

Place spinach into the ham-lined dish (if you prefer, you can pre-cook the spinach for 30 seconds in a microwave with some water).

step 3

Dress each with 2 teaspoons Parmesan cheese.

step 4

Gently crack 2 eggs into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until egg white is just set.

step 5

Remove dishes from oven. Sprinkle with more Parmesan cheese and let stand for 2 minutes. Serve with buttered toast.