lifestyle

Genuinely jaw-dropping recipes that anyone can nail. We promise.

Relax – you got this.

Like most people, the phrase “bring a plate” has been known to strike fear into my heart.

Sure, I have one or two tried-and-tested, foolproof recipes up my sleeve, but after falling back on them for years now, it’s getting a little bit embarrassing.

So I recently went on a mission to find some recipes that were a) genuinely jaw-dropping, b) easy to make (even for the likes of me) and c) relatively healthy.

Anyone can nail these recipes.

And here they are – three dishes pretty much guaranteed to impress your friends, family and co-workers, every time.

Happy baking.

Just as an FYI, this post is sponsored by Cancer Council.

1. Dominique Rizzo’s No Bake Chocolate Brownies.

This one tastes so good it’s hard to believe it’s actually quite healthy.

What you need:

130g fresh dates, pitted
2 lady finger bananas or 1 ripe Cavendish banana
¼ cup cocoa nibs (optional) these are available from health food shops and give a great crunch to the brownie
4 tbsps raw cocoa powder (unsweetened) you can just use normal cocoa powder
¼ cup coconut flour (available in health food shops)
½ cup ground almonds (almond meal)
1 cup raisins
½ cup raw macadamia nuts, chopped
1/3 cup shredded coconut, toasted

Method:

1. In a food processor combine all the ingredients except the macadamia nuts and the shredded coconut until smooth.

2. Fold through the macadamia nuts and press the mixture into a tray lined with baking paper to a thickness of about 1 ½ cm.

3. Sprinkle over the toasted coconut and press lightly onto the mixture.

4. Refrigerate for a few hours until firm, cut into squares and store in an airtight container in the fridge. You can also roll the mixture into balls and then into the coconut.

Warning: It’s addictive.

Related: Two chocolate-based conspiracies that will blow your mind. Do you remember these products?

2. Darren Robertson’s Pear and Ricotta Muffins.

Darren is an ambassador for Australia’s Biggest Morning Tea – and these muffins are actually pretty good for you. Shhh, I won’t tell anyone either, because they also happen to taste amazing.

What you need:

350g plain flour
3 tsp baking powder
75g brown sugar
½ tsp bicarbonate soda
135ml grapeseed oil
3 eggs, lightly beaten
100g natural yoghurt
2 pears, diced
150g fresh ricotta

Method:

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1. Preheat the oven to 165°C. Lightly grease a 24 cup mini muffin pan and line with grease proof paper.

2. Place the dry ingredients in one bowl and the wet ingredients in another. Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin, not a fluffy one.

3. Keep aside a few slices of pear to add to the top of the muffins before baking.

4. Spoon the mixture into the prepared muffin pan and bake for 30 minutes. Check with a skewer – inserting into the centre of the muffin. If it comes out clean, the muffin is ready.

Related: What on earth should I cook for dinner?

3. Mango and Passionfruit Mousse by Anna Gare.

This is another recipe donated by Biggest Morning Tea ambassador Anna Gare, and it looks incredible when served in individual glasses.

What you need:

Flesh of 3 large ripe mangoes
4 passionfruits
⅓ cup caster sugar
1 tbsp lime juice
3 tbsp boiling water
3 tsp powdered gelatin
1 ⅓ cups natural Greek yoghurt
2 large egg whites

Method:

1. Weigh 300g of mango flesh and put in an upright blender with the sugar and lime juice. Blend for approximately 20 seconds until smooth.

2. Dice remaining mango and toss together with passionfruit pulp in a small bowl and then divide evenly between six glasses.

3. Put 3 tablespoons of boiling water into a heat-resistant cup, add the gelatin and stir immediately until it dissolves. Add the dissolved gelatin to blender and mix for a further five seconds.

4. Put the yoghurt into a large bowl, add the blended mango mixture and stir until well combined.

5. Beat egg whites into soft peaks in a clean glass or metal bowl and then gently fold into the yoghurt and mango mixture until smooth.

6. Spoon the mousse over the fruit in the glasses, cover and refrigerate for four hours, or until set.

7. Serve with an extra dollop of yoghurt.

What are your go-to recipes?

Life would be a whole lot easier if we had our own personal chef. Which celeb chef would you want as yours?

Australia’s Biggest Morning Tea is Cancer Council’s most popular fundraising event and the largest, most successful event of its kind in Australia. With the help of supporters last year, $11.9 million was raised to fund vitally needed cancer research, prevention and support services.

The official date of Australia’s Biggest Morning Tea this year will be Thursday 28 May 2015. Morning teas can be held anytime in May or June. Register at www.biggestmorningtea.com.au to help beat cancer and save lives.