Alicia’s Kitchen

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

25/05/2026

Dot Cakes are the latest thing to go viral since they appeared at Butterfield Market in NYC 👀

Soft little vanilla cakes, topped with buttercream and dipped in sprinkles (or 100’s & 1000’s for the Aussies).

Make a cake from scratch or use a box mix, either way they are fun and simple to make.

In an individual container layer cake, top with icing, flatten the top and dip in sprinkles. Place in the fridge until icing is set. Enjoy

23/05/2026

Loaded crispy chicken subs that taste like takeaway, without the takeaway price 👀

This easy dinner idea has crispy cornflake chicken, roasted sweet potato, rocket and a quick pesto mayo all stuffed into warm ciabatta rolls. Honestly, who doesn’t love a loaded sub? 🤤

Ingredients: (enough for 4 rolls)
1 medium sweet potato, sliced into thin strips
500g chicken breast, cut into strips
100g mayonnaise
4 cups cornflakes, crushed
½ tsp cracked pepper
1 tsp salt
1 tsp garlic powder
½ tsp onion powder
1 tsp paprika
3 tbsp grated parmesan

To Serve:
Ciabatta rolls, warmed
Rocket
Pesto mayo
Roasted sweet potato
Crispy chicken

Pesto Mayo: (enough for 2)
4 tbsp mayonnaise
2 tsp pesto

Method

1. Preheat oven to 190°C.
2. Toss the sweet potato strips with a little oil and salt. Spread onto a baking tray and roast for 20 minutes or until golden and tender.
3. Crush the cornflakes and place into a bowl. Add cracked pepper, salt, garlic powder, onion powder, paprika and parmesan. Mix well.
4. Slice the chicken into strips. Coat each piece in mayonnaise, then press into the cornflake crumb mixture.
5. Place chicken into the air fryer basket and cook at 200°C for 12 minutes, turning halfway, until golden and cooked through. Don’t stack chicken pieces, cook in a single layer in batches if needed.
6. Mix together the mayonnaise and pesto to make the pesto mayo.
7. Assemble the rolls with, roasted sweet potato, rocket, crispy chicken and pesto mayo. Serve warm.

20/05/2026

15 minutes and dinner is served. It’s quicker than ordering out. Save this one for a night it needs to be quick.

This easy green chicken curry is creamy, comforting and perfect for busy nights when you need dinner on the table fast.

2 teaspoons peanut oil
500g chicken, cubed
1 tablespoon green curry paste
2 garlic cloves, crushed
1 onion, cut into wedges
½ zucchini, diced
1 tablespoon brown sugar
½ cup chicken stock
200g natural yoghurt, room temperature
2 cups cooked jasmine rice

Method

1. Heat oil in a wok of frypan over medium to high heat. Add chicken and cook until browned.
2. Stir in green curry paste, garlic, onion and zucchini. Stir fry for 2 minutes until fragrant.
3. Pour in chicken stock and simmer for 2 to 3 minutes.
4. Reduce heat to low. Stir in brown sugar.
5. Let yoghurt sit at room temperature first so it doesn’t split or stir a small amount of the hot pan juices into the yoghurt, then gradually add yoghurt to the wok, stirring gently until heated through.
6. Serve with cooked jasmine rice.

This baked Brie has over 50 million views, have you tried it yet? We used:Brie HoneyChilli flakesRosemaryWalnutsCranberr...
19/05/2026

This baked Brie has over 50 million views, have you tried it yet?

We used:
Brie
Honey
Chilli flakes
Rosemary
Walnuts
Cranberries

Bake it for 10 mins at 180°C

15/05/2026

4 ingredient BBQ chicken wrap skewers ready in under 15 minutes.

Need an easy afternoon tea everyone will actually eat? 👀

These are crispy, cheesy and ridiculously easy to throw together.

Wraps
BBQ sauce
Shredded chicken
Grated cheese

Spread wraps with BBQ sauce, top with chicken and cheese, then roll tightly. Cut each wrap into 6 pieces and thread 3 pieces onto skewers. Bake at 180°C for 10 minutes or until golden and melty.

Serve with your favourite dipping sauce.

Supermarket finds you might’ve missed 👀 Not necessarily brand new, just interesting things I spotted this week that near...
14/05/2026

Supermarket finds you might’ve missed 👀

Not necessarily brand new, just interesting things I spotted this week that nearly got lost on the shelves.

Tap through, I added thoughts on each one

Would you buy any of these?

13/05/2026

Has dinner time become a battle at your place lately?

This sticky slow cooker chicken is one of those dinners I keep coming back to. Throw everything in the slow cooker, shred it up and serve it over rice with some greens. So easy and so good.

One of those rare dinners that somehow gets eaten without a single complaint.

Ingredients:
2 tbs olive oil
2 medium onions, sliced
3 cloves garlic, crushed
2 tsp butter
1 tbs paprika
1 to 1.2kg chicken thighs
200g BBQ sauce
3 tbs honey
2 tbs tomato paste
1 tbs Worcestershire sauce
2 tbs brown sugar
1 tsp salt
Juice of 1 lime

To Serve:
Cooked rice
Greens of choice, I used broccolini

Method:
1. If your slow cooker does not sear, heat olive oil in a frypan over medium heat. Cook onion for 2 minutes, then add garlic and butter and cook for a further 2 minutes. Stir through paprika.
2. Season chicken thighs well with salt & pepper and sear for approximately 2 minutes each side.
3. In a jug, whisk together BBQ sauce, honey, tomato paste, Worcestershire sauce, brown sugar and salt.
4. Transfer onions and chicken to the slow cooker. Pour over sauce mixture and make sure chicken is well coated.
5. Place lid on and cook on low for 6 hours.
6. Once cooked, remove lid and shred chicken with two forks. Squeeze over lime juice, stir well and leave for 15 to 20 minutes so the chicken can soak up all the sauce.
7. Serve over rice with greens on the side.

Toasties, but crunchier, cheesier and way more fun to eat 🧀 Cut the side crusts off the bread and flatten with a rolling...
12/05/2026

Toasties, but crunchier, cheesier and way more fun to eat 🧀

Cut the side crusts off the bread and flatten with a rolling pin.
Add your favourite fillings, we used ham and cheese plus salami and cheese.
Roll tightly, dip in egg wash, then fry in a pan over medium heat until golden and crispy.
Serve with your favourite dipping sauce.

09/05/2026

Perfect pressure cooker rice every time 🍚

This is how I cook jasmine rice in the pressure cooker and it comes out fluffy every single time.

I used:
1½ cups jasmine rice
1½ cups water

This makes enough for approximately 4-5 people.

Method

Wash rice well.

Brush a small amount of oil in the base of the pressure cooker bowl to avoid sticking.

Add rice and water using a 1:1 ratio, this part is important so make sure you measure accurately.

Add a little salt for flavour.

Use the manual pressure cook setting, not the rice button.

Cook on high pressure for 3 minutes.

Once finished, leave it untouched for 10 minutes to naturally release.

After 10 minutes there should only be a small amount of pressure left when opening the valve.

Fluff with a fork and serve.

*You can also use stock or broth instead of water, using the same ratio.

3 ingredient cheese scones 🧀Crispy golden tops, fluffy inside and so good with butter while they’re still warm 🤤Ingredie...
08/05/2026

3 ingredient cheese scones 🧀

Crispy golden tops, fluffy inside and so good with butter while they’re still warm 🤤

Ingredients
1 cup self raising flour
1 cup grated cheese
¾ cup milk
Pinch of salt, optional but would recommend

Method
Mix all ingredients together until just combined. Line your air fryer basket with baking paper and divide mixture into approximately 6 scones. Top with extra cheese and air fry at 180°C for 10 minutes or until golden.

07/05/2026

I genuinely did not think this would work.

A can of peaches blended with melted dark chocolate turns into the fudgiest mousse like mixture, then once frozen it becomes almost truffle like.

I added a creamy yoghurt centre, topped a few with peanuts and sea salt, and a few with yoghurt and lime zest. SO good straight from the freezer.

Ingredients
220g dark chocolate, melted
410g can sliced peaches, drained
200g caramelised fig yoghurt (or your favourite flavour)

Blend peaches with cooled melted chocolate until smooth.

Add a small amount to mini silicone moulds, spoon yoghurt into the centre, then top with more chocolate mixture.

Freeze overnight.

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Brisbane, QLD

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