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Home » Desserts

Desserts

Homemade Pumpkin Pie
Baked Chocolate Tart
Lemon and Blueberry Loaf
Pineapple and coconut cake
Apple and Blackberry Pie
Blackberry Crumble Slice
Ambrosia
Ginger Kisses Cheesecake
Chocolate Cherry Pavlova
Caramilk mousse
Chocolate and raspberry skillet brownie
Chocolate and banana self saucing pudding
Lumberjack cake
Chocolate and raspberry mousse
Mango Pavlova
Passionfruit Meringue Pie
Mini pavlovas
Christmas Ice Cream
Simple Chocolate Mousse
Candy cane chocolate fudge
Banana Caramel Cake
Lemon delicious

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Most Popular Recipes

Tuscan Chicken Thighs

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vj_cooks

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Dinner in 20 minutes with one pan? Yes please. Th

Dinner in 20 minutes with one pan? Yes please.

This creamy mushroom pesto pasta is quick, satisfying, and perfect for when you’re short on time but still want something so good.

Save it now and thank yourself later 👏🏼

🍝INGREDIENTS
1 Tbsp olive oil
200g mushrooms, trimmed and sliced
200g cherry tomatoes
2 clove garlic, crushed
75g basil pesto
1 cup cream
30g parmesan, grated
400g fresh fettuccine

🍝INSTRUCTIONS
1. Add the olive oil to a large nonstick frying pan on a medium heat. Add the sliced mushrooms and sauté for a few minutes. Add the cherry tomatoes and cook stirring a few minutes more.
2. Stir in the garlic and fry for one minute. Add the pesto and cream then mix to combine. Simmer for a few minutes until the sauce thickens up and the tomatoes start to burst.
3. Cook the fettuccine in a large pot of salted boiling water according to packet instructions then drain.
4. Stir the grated parmesan through the pesto sauce. Once it is combined add the cooked fettuccine and stir again.
5. Season to taste with salt and pepper then serve immediately with extra grated parmesan on top.

Full printable recipe available at vjcooks.com 👩🏼‍🍳

A quick and easy meal plan in the @cookplan_app if

A quick and easy meal plan in the @cookplan_app if you are wondering how it works 🧡

Are you team Sweet or Savoury topping? Trust me,

Are you team Sweet or Savoury topping?

Trust me, once you try making these at home, you won’t go back ⬇️

🥯 INGREDIENTS
DOUGH
450ml warm water
2 tsp sugar
1 Tbsp active dry yeast
750g plain flour (5 cups)
2 tsp salt

OTHER INGREDIENTS
2 tsp baking soda
1 egg
1 tsp sesame seeds or bagel seasoning

🥯INSTRUCTIONS
1. In the bowl of a stand mixer, place the warm water and sugar and stir to dissolve. Add the yeast, stir again, and leave to sit for 10 minutes until frothy.
2. Add the flour and salt. Attach the dough hook to the mixer and mix on low for 5 minutes until the dough is smooth and slightly sticky. (Knead by hand if you don’t have a mixer.)
3. Cover the bowl with a clean tea towel and let the dough rise in a warm place for at least 1 hour until doubled in size.
4. Turn the dough out and shape it into a large log. Cut into 12 equal pieces and roll each into a ball.
5. Make a hole in the centre of each ball, then spin the dough around your fingers to enlarge the hole.
6. In a pot, bring 2 litres of water to a boil, then stir in the baking soda. Carefully lower the bagels into the boiling water, two at a time, for 1 minute on each side. Use a slotted spoon to remove them and place them on lined baking trays.
7. Preheat the oven to 200°C fan bake.
8. Whisk the egg with 1 tablespoon of water, then brush the mixture over the boiled bagels. Sprinkle each one with the topping of your choice or keep them plain.
9. Bake for 20 minutes until the bagels are golden. Transfer to a wire rack to cool completely.
10. Store in an airtight container for up to 3 days.

What’s your favourite topping to have on your bagel? 😋

My Camera Roll lately 📸

My Camera Roll lately 📸

New to the website! 🧆 These Air Fryer Greek Mea

New to the website! 🧆
These Air Fryer Greek Meatballs are crispy on the outside, tender inside, and packed with fresh herbs and flavour.
Perfect for wraps, bowls, mezze platters or lunchboxes.
Save the recipe—you’ll be making these on repeat!

🧆MEATBALLS:
500g pork mince
500g beef mince
2 spring onions, finely chopped
2 cloves garlic, crushed
1 cup panko crumbs
1 egg
2 Tbsp fresh parsley, finely chopped
2 Tbsp dried mint or mixed herbs
2 tsp ground cumin
1 tsp salt
¼ tsp cracked black pepper

TO SERVE:
4 cups cooked white rice
1 cucumber, diced
1 red onion, finely sliced
200g cherry tomatoes, quartered
200g tzatziki (store-bought or homemade)
Lemon wedges, to serve

🧆INSTRUCTIONS
1. Make the meatballs: In a large bowl, combine all meatball ingredients. Mix well until evenly combined. Roll into small balls, about the size of a golf ball. Store in an airtight container in the fridge until ready to cook. I like to make these ahead of time.
2. Cook in the air fryer: Arrange the meatballs in a single layer, ensuring they are not overcrowded. Air fry at 180°C for 12 minutes, shaking halfway, until golden brown and cooked through. You may need to cook them in batches.
3. Assemble the bowls: Divide the cooked rice between serving bowls. Top with cucumber, red onion, cherry tomatoes and hot meatballs.
4. Serve: Dollop tzatziki on top and serve with lemon wedges on the side.

Full printable recipe available at vjcooks.com 👩🏼‍🍳

Thanks @parisleenuku for the inspo, I can’t beli

Thanks @parisleenuku for the inspo, I can’t believe I didn’t think of this before! Adding a block of chocolate on top makes this weetbix slice even better 🍫😍
So many of you have been tagging me in your pics and I’m here for it!
Here’s the full recipe if you want to save it for later ⬇️

Chocolate Top Weetbix Slice 🍫

Base
• 185g butter
• 1 cup sugar
• 2 Tbsp cocoa
• 3 Weetbix, crushed
• 1 cup plain flour
• 1 cup coconut
• 1 tsp baking powder

Topping
• 250g Whittaker’s Creamy Milk Chocolate

Method
1. Preheat oven to 180°C fan bake. Line a slice tin with baking paper.
2. In a large saucepan over low heat, melt together the butter, sugar and cocoa.
3. Remove from the heat and stir in crushed Weetbix, flour, coconut and baking powder until well combined.
4. Pour mixture into the prepared tin and press down firmly.
5. Bake for 15–20 minutes until just cooked – the centre should still feel soft to the touch.
6. While still hot, place the block of chocolate over the slice. Turn off the oven and place the slice back in for 3–5 minutes until the chocolate has melted.
7. Remove from the oven and use a spatula to spread the melted chocolate to the edges.
8. Chill in the fridge or freezer until set, (if you can wait that long) then slice into pieces and serve.

Store in an airtight container in the pantry or fridge.

#weetbixslice #easybaking #vjcooks #chocolatetop #kiwiclassic #whittakerschocolate #nzbakes #bakingreel

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