Alicia’s Kitchen

Alicia’s Kitchen Easy family meals, nostalgic favourites and simple baking ideas 🇦🇺

Some new arrivals! Who has tried the Strawberry Shortcake Mudcake already? Thoughts?
13/06/2026

Some new arrivals! Who has tried the Strawberry Shortcake Mudcake already? Thoughts?

11/06/2026

Roast pork used to feel like a special occasion meal to me, but honestly it’s become one of my favourite easy family dinners. This 2.3kg Aussie boneless pork leg from Woolworths gave us flatbreads tonight, plus enough leftovers for another meal and school lunches.

Today we served it on warm flatbreads with homemade BBQ sauce, rocket and mini roasted vegetables. You can slice the pork or shred it, both work really well.

ROAST PORK METHOD
1. Pat the pork skin dry, score lightly and season generously with salt.
2. Place uncovered in the fridge for at least 3 hours, overnight is ideal, to dry out the skin.
3. Remove from the fridge 1 hour before cooking. Wipe away any excess salt, brush the skin lightly with oil and sprinkle with sea salt.
4. Air fry at 200°C for 35 minutes.
5. Reduce to 160°C on roast setting (if you have it, otherwise continue on air fryer mode) and cook for approximately 1 hour, or until the internal temperature reaches 68°C.
6. Rest for 10 minutes before slicing or shredding.

HOMEMADE BBQ SAUCE
370ml tomato sauce�3 tbsp brown sugar
1 tbsp apple cider vinegar �1 tbsp Worcestershire sauce�1 tsp smoked paprika
1 tsp mustard powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
1½ tbsp butter

1. Add all ingredients, except the butter, to a small cold saucepan.
2. Place over medium-low heat and stir until well combined and warmed through. Do not let it boil.
3. Add the butter and stir until melted and incorporated.
4. Store in an airtight container in the fridge for several days.

PORK TIPS
•Make sure you buy a piece that will fit in your air fryer.
•Leaving it uncovered in the fridge to dry the skin helps achieve crispier crackling.

Woolworths

09/06/2026

Last time I posted this, I called chow mein a 90s kid staple and the comments proved me very wrong 😅

Turns out plenty of you were eating this in the 70s and 80s too! When were you eating it?

Whatever decade you grew up in, chances are this budget friendly family dinner made a regular appearance on the table.

And while we're at it, did your family call it chow mein or something completely different?

1 tbls oil
1 onion, chopped
500g beef mince
1 × 45g packet chicken noodle soup
3 cups boiling water
1 tsp Keen's curry powder
2 tablespoons tomato paste
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ cabbage, shredded 1 large carrot, grated
100g green beans, chopped Salt and Pepper, to taste
250g cooked rice (approx 2 cups *already cooked)

Method
1. Heat the oil in a large pan over medium heat. Add the onion and cook until softened.
2. Add the beef mince and cook, breaking it up, until browned.
3. Stir in the chicken noodle soup packet and pour in the boiling water. Bring to a boil.
4. Add the curry powder, tomato paste, soy sauce,
Worcestershire sauce, cabbage, carrot and green beans.
Season with salt and pepper.
5. Reduce to a simmer, place a lid on and cook for about
20 minutes, stirring occasionally, until the vegetables are tender.
6. Just before serving, stir through the cooked rice until heated through.
7. Serve with crusty bread. Enjoy ♡

05/06/2026

The easiest cheesecake pots you’ll ever make!

These little cheesecake pots are creamy, indulgent and take just minutes to make. Perfect when you need a quick dessert without turning the oven on.

Makes 2 x 125ml ramekins (which is 2 x ½ cup serves or 1 large ramekin)

Base:
4 Marie biscuits, crushed (or 2 digestives)
12g butter, melted

Filling:
130g cream cheese, softened
1 tbsp icing sugar
20g Nutella or pistachio cream

Topping:
20g Nutella or pistachio cream, melted

Optional Toppings:
Chocolate piece, biscuit crumb or fruit
Sea salt flakes

Method:
1. Mix the crushed Marie biscuits with the melted butter. Divide between 2 ramekins and press down firmly to form the base. (You can also you one large ramekin).
2. In a bowl, whisk together the cream cheese, icing sugar and 20g of Nutella or pistachio cream until smooth and creamy.
3. Spoon the cheesecake mixture over the biscuit bases and smooth the tops.
4. Melt the remaining 20g of Nutella or pistachio cream and spread over the top of each cheesecake.
5. Decorate with chocolate pieces and sea salt flakes, if using.
6. Refrigerate for at least 30 minutes before serving.

Notes:
• To make one Nutella cheesecake and one pistachio cheesecake, divide the cream cheese mixture in half before adding the spread. Mix 10g Nutella into one half and 10g pistachio cream into the other. Top each cheesecake with 10g of the matching spread.

• 10g of spread is approximately 1 teaspoon.

02/06/2026

You only need 6 ingredients for this pasta!

If you’re stuck on what to cook tonight, save this one. The creamy sauce comes together in minutes thanks to a tub of dip doing most of the heavy lifting.

Honestly, using a dip might be my new favourite pasta shortcut.

Serves 4 and makes great leftovers too.

2 chicken breasts, seasoned well
250g pasta
135g tub chunky dip (see note)
½ cup cream
⅓ cup grated Parmesan cheese
1 cup reserved pasta water
Handful rocket or baby spinach

Note: I used Red Rock Deli Roasted Tomato, Feta, Basil & Cashew Dip, but any flavour from the chunky dip ranges would work well.

Method
1. Cook pasta according to packet instructions. Before draining, reserve 1 cup of the pasta water.
2. While the pasta cooks, slice the chicken breasts lengthwise so they cook evenly. Cook in a large frying pan until golden, about 4 minutes per side, working in batches if needed. Remove from the pan and allow to rest. The chicken will finish cooking when returned to the sauce.
3. Reduce the heat to low. Add the dip to the same pan and stir until warmed through.
4. Add the cream and Parmesan cheese, stirring until smooth. Gradually add the reserved pasta water until the sauce reaches your desired consistency.
5. Slice or chop the chicken and return it to the pan.
6. Add the cooked pasta and toss until well coated. Heat for 1 to 2 minutes, or until the chicken is cooked through.
7. Turn off the heat and stir through the rocket or spinach until just wilted.
8. Serve with extra Parmesan if desired.

Tip: Don’t overcrowd the pan when cooking the chicken or it will steam rather than brown.

Does it trigger you when things like these dot cakes go viral? I get it, it’s a cupcake in a cup, it’s nothing new but f...
31/05/2026

Does it trigger you when things like these dot cakes go viral? I get it, it’s a cupcake in a cup, it’s nothing new but for some reason it takes off. Imagine the amount of companies just praying for their product to kick off and next thing they know it’s completely sold out. What’s the craziest one you can remember? Here’s a few others:
•when crocs became a must have
•the 6-7 phase
•biscuits in yogurt, but calling it cheesecake
•fidget spinners
•Jet2 holiday posts
•the Clinker Challenge - this one had Clinkers out of stock for months. Cadbury reported it had a 250% increase in sales and the factory worked around the clock to restock the accidental viral sensation 🤯.
Tell me the one that baffled you the most?

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