Tag: easy recipes

SWEET EASTER TREATS

Easter is a time when the phrase “calories don’t count” is definitely appropriate, so why not indulge in some sweet homemade Easter treats?!? 

Here are two fun but simple recipes selected by Captain Frank, that are guaranteed to please and impress your guests. Created as single servings these treats are perfect for parties and gatherings hosted at any venue – at home, outdoors, or even on a boat.

TRIPLE CHOC EASTER EGG BROWNIES

This fun dessert is a great Easter twist on a classic sweet dish that is great for all ages. Delicious and rich, it’s perfect for those chocolate lovers and can be created within the hour!

Serves: 12. Prep: 15 mins. Cooking Time: 45 mins.

  • 200g dark chocolate Easter eggs, roughly chopped
  • 250g butter, roughly chopped
  • 4 eggs
  • 1 1/3 cups firmly packed brown sugar
  • 1/3 cup cocoa powder, sifted
  • 1 ¼ cups plain flour, sifted
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 100g small milk chocolate Easter eggs
  • 100g small white chocolate Easter eggs
  • Icing sugar, to serve
  1. Preheat oven to 160°c. Line a greased 22cm-square cake tin with baking paper.
  2. Place dark chocolate and butter in a metal bowl over a saucepan of simmering water and stir until melted. Set aside to cool slightly.
  3. Place eggs and sugar in a mixing bowl and whisk to combine. Add cooled chocolate mixture, cocoa, flour, baking powder, vanilla and salt. Stir to combine.
  4. Fold through milk and white chocolate chunks. Transfer mixture to prepared tin and bake for 40 minutes or until cooked through but still slightly fudgy in the centre.
  5. Serve dusted with icing sugar.

WHITE CHOC & PASSIONFRUIT MOUSSE

Served in an Easter egg shell, these treats take less than 30 minutes to prepare and are guaranteed to be a crowd-pleaser!

Serves: 6. Prep: 5 mins. Cooking Time: 15 mins.

  • 3 egg yolks
  • 3 egg whites
  • ¼ cup caster sugar
  • ½ cup passionfruit pulp
  • 150g white chocolate
  • 300ml thickened cream
  • 6 medium Easter eggs
  1. Use an electric beater to beat 3 egg yolks and ¼ cup caster sugar until pale and creamy. Fold in ½ cup passionfruit pulp alternately with 150g white chocolate, melted and cooled slightly.
  2. Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
  3. Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hours or overnight until set.
  4. Optional: Serve with chocolate shards for dipping.

IT’S TIME TO INDULGE

To complement these fabulous dessert treats, consider a fabulous party venue! Why not try something different this year for your Easter celebration and take your party off dry land and onto stunning Sydney Harbour?!?

Include these dessert options into your Easter menu and share your ideas with Captain Frank and the team. Share your favourite Easter creations on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #eastertreats #easter #boatfoodideas #yesimadeit #allthingsnautical

TIME FOR A SLICE WITH THE CAPTAIN

The way to Captain Frank’s heart is definitely through his stomach and his most recent food love is savoury slices. It’s a healthy and tasty food option and better yet, with a little preparation it’s a great dish for your boat celebrations.

 

PUMPKIN & ZUCCHINI SLICE

“So much flavour and such a tasty dish!” – Captain Frank 

Serves: 6         Prep: 10 mins          Cooking Time: 40 mins

  • 200g peeled pumpkin, cut into 1cm cubes
  • 1 brown onion, finely chopped
  • 1 corn cob, husk and silk removed
  • 1 large zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 cup coarsely grated gold sweet potato
  • 1 cup self-raising flour
  • 1 cup coarsely grated cheddar
  • 5 eggs, lightly whisked
  • ¼ cup milk
  • 1 tbs olive oil
  1. Preheat oven to 180°C. Line a 20 x 30cm baking pan with baking paper.
  2. Combine the zucchini, carrot, sweet potato, flour, cheddar, half the corn and half the pumpkin cubes in a large bowl.
  3. Whisk egg, milk and oil in a small bowl. Add to zucchini mixture. Stir to combine. Season with salt and pepper. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and pumpkin.
  4. Bake for 40 minutes or until the slice is firm to touch. Serve warm or at room temperature.

 

PEA, ZUCCHINI & FETA SLICE

“The perfect way to get all those greens into your body!” – Captain Frank

Serves: 6         Prep: 10 mins           Cooking Time: 40 mins

  • 2 large zucchinis, coarsely grated
  • 3 spring onions, thinly sliced
  • 60g baby spinach, finely shredded
  • 1 tbs coarsely chopped dill
  • 1 cup self-raising flour
  • 1 cup coarsely grated cheddar
  • 100g feta, crumbled
  • 1 ½ cups frozen peas
  • 5 eggs, lightly whisked
  • ¼ cup milk
  • 1 tbs olive oil
  1. Preheat oven to 180°C. Line a 20 x 30cm baking pan with baking paper.
  2. Combine the zucchini, spring onion, spinach, dill, flour, cheddar, half the feta and 1 cup of peas in a large bowl.
  3. Whisk egg, milk and oil in a small bowl. Add to zucchini mixture. Stir to combine. Season with salt and pepper. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining peas and feta.
  4. Bake for 40 minutes or until the slice is firm to touch. Serve warm or at room temperature.

 

SHARE YOUR SLICE FAVOURITES

Slices are a great addition to a menu for breakfast, lunch and dinner and you can certainly alter a recipe to include your favourite ingredients or what’s in season. Because they can be enjoyed either warm or at room temperature they are a great idea for boat menus!

Include these slice options or any other favourites in your next party menu and share your ideas with Captain Frank and the team. Share your savoury slices on Instagram.

#seasydneyharbour #onaboat #sydney #savouryslices #boatfoodideas #yesimadeit #allthingsnautical