The Easter weekend is fast approaching and you are thinking of preparing a nice sumptuous feast for your family. A traditional Easter fare usually comprises ham, lamb, potatoes and spring vegetables (let’s not forget the decorated eggs) but in down under, we do things differently. Here are four easy and quick recipes that you can make this Easter to impress your guests and keep things simple.

Sweet Potato Hash

Sweet Potatoes Hash

 

 

 

What you need

  • ½ lb (227g) pound turkey bacon cut into ¼ inch (or ½cm) strips 
  • 2 medium onions, chopped
  • 2 small jalapeno peppers, seeded and roughly chopped
  • 1 large red bell pepper, julienned
  • 2 lb (or 1kg) sweet potato, peeled and shredded
  • 1 teaspoon (1g) Italian parsley and thyme, chopped

What you do

  1. Preheat oven to 400ºF/204ºC.
  2. Cook bacon over medium heat until crisp.
  3. Add onion, bell pepper and salt and pepper, then sauté until onions are translucent (5-7 minutes).
  4. Stir in sweet potatoes, then place in the preheated oven for 30 minutes or until browned to your liking. Tip: For best results, stir occasionally for even browning.
  5. Remove from oven, stir in thyme, parsley and pepper to taste.
  6. Combine the paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and ground black pepper in a bowl and mix well to make the spice mixture.

Southern Skillet Chicken

Southern Chicken

 

 

 

What you need

  • 4 chicken breasts
  • 1 sliced onion
  • ½ cup (40g) sliced mushrooms
  • ½ cup (56g) mozzarella shredded cheese
  • salt and pepper to taste 

What you do

  1. On medium heat, brown chicken on one side for 10 minutes. 
  2. Flip chicken, add onions and mushrooms, then cover with lid.
  3. Cook for an additional 10 minutes or until center is cooked through.
  4. Remove lid and add shredded cheese.
  5. Melt cheese in preheated 350ºF/177ºC degree oven for 3 minutes.

Lemon Zest Salmon with Asparagus & Hollandaise Sauce

 

 

Lemon Zest Salmon with Asparagus

 

 

What you need

Lemon Zest Salmon

  • salmon fillets
  • ½ lemon to juice
  • ½ lemon, sliced
  • asparagus
  • salt and pepper to taste

Hollandaise Sauce

  • ½ cup (118ml) lemon juice
  • 3 egg yolks
  • ½ stick (57g) butter 

What you do

  1. On medium-low heat, place salmon, skin side down, into pan, and let brown for 3-4 minutes.
  2. Flip salmon and add asparagus. Then add in lemon slices and lemon juice. Cover and cook for an additional 3-4 minutes
  3. Plate salmon and asparagus and leave remaining juice in pan for next step.
  4. On low heat, leave remaining salmon/lemon juice mixture in pan.
  5. Add in additional lemon juice and butter, and cook until butter melts.
  6. Add egg yolks and whisk until mixture thickens (about 2 minutes).
  7. Serve hot over salmon and asparagus

Skillet Apple Pie

 

Skillet Apple Pie

 

What you need

  • 2 cups (350g) sliced apples
  • ½ cup (113g) butter
  • 1 cup (180g) brown sugar
  • 1 cup (200g) sugar
  • 2 teaspoon (11g) cinnamon
  • 1 refrigerated pie crust

What you do

  1. Preheat oven to 350ºF/177ºC
  2. Melt butter and brown sugar over medium heat until smooth
  3. Add in sliced apples, sugar, and cinnamon
  4. Top with pie crust
  5. Bake in oven for 45 minutes.

Wonder Cooker

 

Now that you have the recipes, you might be thinking of looking for the right tool to cook all the dishes. The Wonder Cooker pans are versatile enough that you can use them on the hob or in the oven and can replace up to 14 appliances in your kitchen. The pans are coated with ceramic non stick coating , which allows for fast and easy cleanup because there’s no residue left behind.

Alternatively, you can create each tasty dish in the FlavorStone Diamond, or as we call it, the ‘Pan That Can’. Its square shape gives you 25% more space than ordinary circular pans, so you can cook all your ingredients with ease. This pan also has a non-stick wipe clean coating and its diamond infused surface means it’s 3X tougher than most pans.

With that said, we’ve saved the best for last. Our FlavorCast pans are the latest addition to our sterling line of cookware. Die-cast and non-stock, it offers superior cooking performance and optimal heat conductivity and retention. The pans come with detachable handles that you can remove after you are done cooking but before you put them in the stove. The FlavorCast is substantially lighter and just as durable as a traditional die-cast pan.