Orange And Creme Fraiche Cake

This moist orange and creme fraiche bundt cake makes the perfect afternoon treat.

The ingredient of Orange And Creme Fraiche Cake

• 250g ctn cru00e8me frau00eeche
• 3 eggs lightly whisked
• 2 oranges rind finely grated juiced
• 375g 2 1 2 cups plain flour
• 2 teaspoons baking powder
• 1 2 teaspoon bicarbonate of soda
• 200g unsalted butter chopped at room temperature
• 215g 1 cup caster sugar
• 150g 1 cup icing sugar
• 2 teaspoons milk
• orange zest to serve

The Instruction of orange and creme fraiche cake

• preheat oven to 180c 160c fan forced grease a 2 25l bundt pan
• combine the cru00e8me frau00eeche egg and 80ml 1 u20443 cup of the orange juice in a bowl whisk together the flour baking powder and bicarb in a separate bowl
• use electric beaters to beat the butter caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy
• gradually fold in the flour mixture and cru00e8me frau00eeche mixture in alternating batches until the mixture is smooth and combined transfer the mixture to the prepared pan bake for 35 40 minutes or until a skewer inserted in the cake comes out clean cool in the pan for 10 minutes before turning out onto a wire rack to cool completely
• sift the icing sugar into a bowl add the milk 3 tsp of the remaining orange juice and the remaining orange rind stir until combined drizzle over the cooled cake sprinkle with orange zest

Nutritions of Orange And Creme Fraiche Cake

calories: n a
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calories: https schema org
calories: nutritioninformation

No Bake Lemon Cheesecake

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of No Bake Lemon Cheesecake

• 1 packet arnotts choc ripple biscuits
• 20g butter or margarine
• 1 can sweetened condensed milk
• 250g philadelphia cream cheese softened
• 2 lemons juiced

The Instruction of no bake lemon cheesecake

• line a cake tin with baking paper or tin foil
• crush up biscuits in a food processor blender or by hand until very small pieces are formed add enough butter to bind and stick mixture together press mixture into the lined tin place in the fridge to set
• meanwhile in a large mixing bowl add the softened cream cheese beat with an electric mixer until smooth
• add the sweetened condensed milk beat until smooth then add the juice of 2 lemons and beat again until smooth and creamy pour mixture into refrigerated biscuit base and return to the fridge until ready to serve

Nutritions of No Bake Lemon Cheesecake

calories: n a
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calories: https schema org
calories: nutritioninformation

Strawberry Cheesecake Banana Bread Recipe

USe your weekend wisely and whip up this strawberry cheesecake banana bread. Youll have enough for afternoon tea and a few extra slices for lunch boxes, too.

The ingredient of Strawberry Cheesecake Banana Bread Recipe

• 125g cream cheese softened
• 2 tbs caster sugar
• 1 2 tsp ground cinnamon
• 2 cups 300g self raising flour
• 1 cup 220g brown sugar
• 1 2 tsp baking powder
• 1 cup finely chopped strawberries
• 2 overripe bananas mashed
• 2 coles australian free range eggs lightly whisked
• 125g butter melted
• 1 2 cup 125ml buttermilk
• 1 4 cup 80g strawberry jam
• 4 strawberries extra thickly sliced

The Instruction of strawberry cheesecake banana bread recipe

• preheat oven to 180u00b0c grease a 10cm x 24cm loaf pan and line the base and 2 long sides with baking paper allowing the sides to overhang use an electric mixer to beat the cream cheese caster sugar and cinnamon in a medium bowl until well combined
• combine the flour brown sugar and baking powder in a large bowl add the chopped strawberry toss to combine
• whisk the banana egg butter and buttermilk in a medium bowl add to flour mixture stir until just combined
• spoon half the banana mixture into the prepared pan top with cream cheese mixture use the back of a spoon to gently smooth the surface spread jam over cream cheese mixture in pan top with the remaining banana mixture smooth the surface arrange the sliced strawberry over the top
• bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins before transferring to a wire rack to cool completely cut into slices to serve

Nutritions of Strawberry Cheesecake Banana Bread Recipe

calories: 399 608 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 57 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 373 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry Crunch Ice Cream

Turn your kitchen into the yummiest science lab around, with the kids mixing, blending, stirring, and creating dreamy, ice-creamy concoctions.

The ingredient of Strawberry Crunch Ice Cream

• 2 litres vanilla ice cream
• 125g strawberries hulled
• 2 tablespoons icing sugar mixture
• 5 meringue nests
• halved strawberries to serve

The Instruction of strawberry crunch ice cream

• scoop ice cream into a large bowl set aside for 15 minutes to soften
• meanwhile process strawberries and icing sugar until smooth transfer to a jug set aside
• using hands gently crush meringue nests over softened ice cream using a large spoon gently fold meringue through ice cream fold strawberry mixture through ice cream to create a rippled effect
• spoon ice cream mixture back into container smooth surface cover surface with plastic wrap then lid or foil freeze overnight or until firm serve with halved strawberries

Nutritions of Strawberry Crunch Ice Cream

calories: 344 877 calories
calories: 15 grams fat
calories: 10 grams saturated fat
calories: 46 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 6 grams protein
calories: 49 milligrams cholesterol
calories: 83 63 milligrams sodium
calories: https schema org
calories: nutritioninformation

Caramelised Pumpkin, Rocket And Goat’s Cheese Salad Recipe

Wow your guests with this mouth-watering salad that uses caramelised pumpkin, fresh rocket and tangy goats cheese.

The ingredient of Caramelised Pumpkin Rocket And Goat S Cheese Salad Recipe

• 1 2 kent pumpkin seeded cut into wedges
• 1 2 tsp ground paprika
• 1 4 cup sage leaves
• 1 2 cup 50g walnuts toasted chopped
• 1 4 cup 50g pepitas pumpkin seeds toasted
• 60g pkt coles australian baby rocket
• 100g goatu2019s cheese crumbled
• 2 tbs honey
• 1 tbs extra virgin olive oil

The Instruction of caramelised pumpkin rocket and goat s cheese salad recipe

• preheat oven to 200u00b0c line a large baking tray with baking paper arrange the pumpkin in a single layer over the prepared tray spray with olive oil spray sprinkle with the paprika season
• roast the pumpkin turning occasionally for 20 25 mins or until just tender sprinkle with sage leaves and roast for a further 5 mins or until the sage is crisp and pumpkin is tender
• transfer the pumpkin mixture to a serving platter with the walnut pepitas rocket and goatu2019s cheese combine the honey and oil in a small jug drizzle over pumpkin mixture serve immediately

Nutritions of Caramelised Pumpkin Rocket And Goat S Cheese Salad Recipe

calories: 317 87 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 22 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 122 milligrams sodium
calories: https schema org
calories: nutritioninformation

Apple Fritters With Ginger Beer Batter

Serve these golden, ginger beer battered apple fritters with creamy vanilla ice-cream and salted caramel sauce.

The ingredient of Apple Fritters With Ginger Beer Batter

• vegetable oil to shallow fry
• 1 cup 150g self raising flour
• 1 2 teaspoon ground ginger
• 1 4 teaspoon bicarbonate of soda
• 1 cup 250ml chilled ginger beer
• 1 3 cup 75g caster sugar
• 1 teaspoon ground cinnamon
• 3 apples cored cut into 1cm thick slices

The Instruction of apple fritters with ginger beer batter

• heat the oil in a large deep frying pan over medium high heat
• combine flour ginger and bicarbonate of soda in a large bowl add ginger beer and whisk until a smooth batter forms
• combine the sugar and cinnamon in a large shallow bowl
• dip one quarter of the apple slices in the batter to lightly coat carefully add to the hot oil in a single layer cook for 2 mins or until light golden turn and cook for 1 min or until crisp use a slotted spoon to transfer to a plate lined with paper towel add to sugar mixture and toss to lightly coat place on a serving plate repeat in 3 more batches with remaining apples and batter

Nutritions of Apple Fritters With Ginger Beer Batter

calories: 400 803 calories
calories: 15 grams fat
calories: 2 grams saturated fat
calories: 60 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 350 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken Mac And Cheese

An everyday easy mac and cheese, packed with creamy bechamel and chicken.

The ingredient of Chicken Mac And Cheese

• 300g dried rigatoni pasta
• 300g broccoli trimmed cut into small florets
• 2 3 cup frozen peas thawed
• 1 tablespoon olive oil
• 500g coles australian rspca approved chicken thigh fillets cut into 2cm pieces
• 490g jar bechamel sauce
• 1 2 cup thickened cream
• 3 4 cup coles brand australian shredded pizza cheese
• steamed asparagus to serve

The Instruction of chicken mac and cheese

• cook the pasta in a large saucepan of boiling salted water following packet directions add the broccoli and peas for last 3 mins of cooking drain and return to pan
• meanwhile heat oil in a large frying pan over high heat cook chicken in 2 batches for 5 mins or until browned add bechamel sauce and cream bring to the boil reduce heat and simmer for 5 mins or until chicken is cooked through stir in half the cheese season add to pasta mixture and toss gently to combine
• preheat grill on high spoon into four 2 cup ovenproof dishes top with remaining cheese cook under the grill for 5 mins serve with asparagus

Nutritions of Chicken Mac And Cheese

calories: n a
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calories: https schema org
calories: nutritioninformation

Lemon Saltimbocca

The ingredient of Lemon Saltimbocca

• 4 about 150g each skinless chicken breasts
• 4 slices prosciutto rind removed
• 4 thick slices lemon
• 1 tablespoon plain flour
• 30ml 1 1 2 tablespoons olive oil
• 1 cup white wine
• 30g butter chilled
• 1 tablespoon chopped flat leaf parsley

The Instruction of lemon saltimbocca

• season chicken with salt and pepper then use a rolling pin to flatten slightly wrap a slice of prosciutto around each chicken breast top with a lemon slice securing with a toothpick dip chicken in flour to lightly coat
• heat oil in a pan over medium high heat add chicken and brown for 2 3 minutes each side until cooked through transfer chicken to a plate add wine to pan and simmer over high heat until reduced by half add butter and parsley and drizzle over chicken remove toothpicks and serve with salad leaves

Nutritions of Lemon Saltimbocca

calories: 363 997 calories
calories: 19 grams fat
calories: 7 grams saturated fat
calories: 3 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 40 grams protein
calories: n a
calories: 669 18 milligrams sodium
calories: https schema org
calories: nutritioninformation

Honey Glazed Peaches With Ice Cream

The ingredient of Honey Glazed Peaches With Ice Cream

• 4 medium peaches freestone variety if possible
• boiling water to cover peaches
• 40g 2 tablespoons butter or margarine
• 2 tablespoons honey
• pinch ground cloves
• vanilla ice cream to serve

The Instruction of honey glazed peaches with ice cream

• place the peaches into a medium heat resistant bowl
• pour over enough boiling water to cover and stand for 30 seconds transfer the peaches to a strainer and refresh under cold running water peel away the skins from the peaches discard the stones then cut the flesh into wedges
• heat the butter or margarine in a medium frying pan over medium heat add the honey and ground cloves and stir until the mixture bubbles
• add the peaches and cook stirring occasionally for 2 3 minutes or until the peaches are warm see microwave tip spoon the peaches into serving bowls and serve with the ice cream

Nutritions of Honey Glazed Peaches With Ice Cream

calories: 184 986 calories
calories: 8 grams fat
calories: 5 grams saturated fat
calories: 24 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 2 grams protein
calories: 23 milligrams cholesterol
calories: 66 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango Tango Ice Cream Cakes

These fun mini cakes have a cool fresh burst of summer fruit in every spoonful.

The ingredient of Mango Tango Ice Cream Cakes

• 1l mango sorbet
• 1l vanilla ice cream
• 125g fresh raspberries
• 1 2 teaspoon coconut essence
• 12 ice cream wafers
• double cream to serve
• fresh raspberries extra to serve

The Instruction of mango tango ice cream cakes

• spoon half the mango sorbet into a bowl use a spoon to break up slightly set aside for 10 15 minutes to soften slightly
• divide among six 250ml 1 cup pudding basins use the back of a teaspoon to smooth the surface cover with plastic wrap and place in the freezer for 2 hours until firm
• spoon the vanilla ice cream into a bowl use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• place half the raspberries in a bowl and use a fork to coarsely mash stir in the remaining raspberries and coconut essence fold into the vanilla ice cream to create a swirled effect spoon into the basins and smooth the surface cover and place in the freezer for 2 hours or until firm
• spoon remaining mango sorbet into a bowl use a spoon to break up slightly set aside for 10 15 minutes to soften slightly spoon among basins smooth surface use scissors to cut a semicircle from each wafer place over the sorbet to make a circle to cover completely place in freezer for 4 hours or until firm
• dip each basin into a bowl of hot water for 2 seconds turn onto plates top with cream and extra raspberries

Nutritions of Mango Tango Ice Cream Cakes

calories: 232 308 calories
calories: 10 grams fat
calories: 7 grams saturated fat
calories: 27 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 5 grams protein
calories: 33 milligrams cholesterol
calories: 66 43 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut And Raspberry Ice Cream Cake

This is an ice-cream cake with a difference! Wow the crowds this Christmas with this spectacular dessert.

The ingredient of Coconut And Raspberry Ice Cream Cake

• 4 litres vanilla ice cream
• 1 1 3 cups coconut cream
• 1 teaspoon coconut essence
• 275g fresh raspberries or frozen raspberries
• 200g white chocolate chopped
• 1 1 2 teaspoons vegetable oil
• 600ml thickened cream whipped
• icing sugar mixture for dusting

The Instruction of coconut and raspberry ice cream cake

• line an 8cm deep 20cm base square cake pan with plastic wrap extending plastic wrap 5cm over edge of pan on all sides place 1 3 of ice cream in a large bowl return remaining ice cream to freezer set aside for 5 minutes to soften stir in 1 2 the coconut cream and 1 2 the essence until mixture is smooth and combined ice cream should be soft not melted at this stage spoon mixture into prepared pan smooth surface freeze for 2 hours or until firm
• place 1 2 of remaining ice cream in a large bowl return remaining ice cream to freezer set aside for 5 minutes to soften place 150g raspberries in a small bowl using a fork crush raspberries add crushed raspberries to ice cream stir to combine spoon raspberry ice cream into pan over coconut ice cream smooth surface freeze for 2 hours or until firm
• repeat with remaining ice cream coconut cream and essence spoon over raspberry layer smooth surface cover with plastic wrap freeze for 3 hours or until firm
• cut 4 x 9cm wide x 25cm long strips of baking paper place on a baking tray place chocolate and oil in a microwave safe bowl microwave on medium high 75 for 1 minute stirring every 20 seconds or until melted and smooth working quickly spoon 1 4 of chocolate mixture onto 1 paper strip using a butter knife spread chocolate in a thin layer to cover strip repeat with remaining chocolate and paper strips refrigerate for 10 minutes or until just set using a warm sharp knife cut each strip into 5 x 5cm wide pieces
• to serve turn ice cream cake onto a serving plate see note remove plastic wrap stand for 5 minutes or until edges soften slightly working quickly dip a spatula or knife in hot water and run it around the edge of the cake to soften the ice cream slightly attach chocolate pieces slightly overlapping around edge of cake dollop top of cake with whipped cream decorate with remaining raspberries dust with icing sugar and serve immediately

Nutritions of Coconut And Raspberry Ice Cream Cake

calories: 534 404 calories
calories: 37 4 grams fat
calories: 25 2 grams saturated fat
calories: 43 3 grams carbohydrates
calories: n a
calories: n a
calories: 6 7 grams protein
calories: 61 milligrams cholesterol
calories: 116 milligrams sodium
calories: https schema org
calories: nutritioninformation

Jasmine Tea Ice Cream With Lychees And Mango

No ice-cream machine necessary for this recipe, which uses a food processor instead!

The ingredient of Jasmine Tea Ice Cream With Lychees And Mango

• 6 jasmine green tea bags
• 2 3 cup boiling water
• 1 3 4 cups milk
• 2 cups thickened cream
• 1 2 teaspoon vanilla extract
• 6 egg yolks
• 1 2 cup caster sugar
• 565g can lychees in syrup drained see note
• 2 large mangoes chopped
• 1 tablespoon lime juice

The Instruction of jasmine tea ice cream with lychees and mango

• place tea bags in a small heatproof jug add boiling water stand for 10 minutes remove and discard tea bags combine milk and cream in a small saucepan over medium heat bring to the boil stir in tea and vanilla
• meanwhile using an electric mixer beat egg yolks and sugar for 5 minutes or until thick and creamy gradually beat in hot milk mixture pour mixture into a medium saucepan over low heat cook stirring for 3 to 4 minutes or until mixture thickens slightly do not boil or mixture will curdle strain mixture into a 6cm deep 20cm square cake pan cover surface with plastic wrap refrigerate for 1 hour or until cold remove and discard plastic wrap from surface
• cover pan with plastic wrap then foil freeze for 4 hours or until semi frozen spoon ice cream into a food processor process until smooth pour back into pan cover with plastic wrap then foil freeze for a further 3 hours or until semi frozen process until smooth cover with plastic wrap then foil freeze overnight
• combine lychees mango and lime juice in a bowl
• serve with scoops of jasmine tea ice cream

Nutritions of Jasmine Tea Ice Cream With Lychees And Mango

calories: 400 325 calories
calories: 28 grams fat
calories: 17 grams saturated fat
calories: 32 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 6 grams protein
calories: 160 milligrams cholesterol
calories: 49 53 milligrams sodium
calories: https schema org
calories: nutritioninformation

Toffee Apple Roll With Sesame Ice Cream

The Japanese love sesame-flavoured ice-cream this adds even more crunch to our golden filo dessert.

The ingredient of Toffee Apple Roll With Sesame Ice Cream

• 1l vanilla ice cream softened slightly
• 3 x 40g pkts sesame snaps coarsely broken
• 5 apples peeled cored coarsely chopped
• 2 tablespoons fresh lemon juice
• 215g 1 cup caster sugar
• 185ml 3 4 cup water
• 6 sheets filo pastry
• olive oil spray
• 2 tablespoons fresh breadcrumbs made from day old bread
• 2 teaspoons sesame seeds

The Instruction of toffee apple roll with sesame ice cream

• transfer the ice cream to a large bowl reserving the container stir in the sesame snaps return to container place in freezer
• combine the apple and lemon juice in a heatproof bowl stir the sugar and water in a saucepan over low heat until the sugar dissolves brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals increase heat to medium high and bring to the boil cook without stirring for 10 15 minutes or until golden
• pour over the apples it will harden immediately but return to liquid on standing set aside for 2 hours stirring occasionally to develop the flavours
• preheat oven to 180u00b0c line a large baking tray with non stick baking paper place filo on a clean work surface cover with a dry tea towel then a damp tea towel spray 1 filo sheet with oil top with another filo sheet and spray with oil repeat with remaining filo sheets and oil spray to make a stack
• strain the apples reserving the toffee mixture sprinkle the breadcrumbs over the filo stack place the apple mixture along 1 long edge fold in the sides and roll up to enclose the filling place seam side down on the prepared tray spray with oil and sprinkle with sesame seeds bake for 30 minutes or until golden
• meanwhile transfer the reserved toffee mixture to a saucepan cook over medium heat for 10 minutes or until sauce thickens
• thickly slice the roll and divide among serving plates drizzle over the sauce serve with the sesame ice cream

Nutritions of Toffee Apple Roll With Sesame Ice Cream

calories: 524 605 calories
calories: 17 grams fat
calories: 7 grams saturated fat
calories: 88 grams carbohydrates
calories: n a
calories: n a
calories: 7 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Pea And Saffron Risotto With Prawns

This creamy prawn risotto spiked with saffron is a must-do on an Italian menu.

The ingredient of Pea And Saffron Risotto With Prawns

• 1l 4 cups massel salt reduced chicken style liquid stock
• 125ml 1 2 cup water
• 1 2 teaspoon saffron threads
• 60ml 1 4 cup olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 330g 1 1 2 cups arborio rice
• 125ml 1 2 cup white wine
• 150g 1 cup frozen peas thawed
• 1 large ripe tomato seeded cut into 1cm pieces
• 20g butter at room temperature
• 600g medium green prawns peeled deveined

The Instruction of pea and saffron risotto with prawns

• bring the stock water and saffron just to the boil in a small saucepan over medium heat reduce heat and hold at a gentle simmer
• heat 2 tablespoons of oil in a large saucepan over medium low heat add the onion and stir for 6 8 minutes or until soft add the garlic and stir for 1 minute or until aromatic add the rice and stir for 2 minutes or until the grains appear slightly glassy
• add the wine and stir for 2 3 minutes or until the liquid is almost absorbed add 1 ladleful about 125ml 1 2 cup of stock and stir until the liquid is absorbed add stock 1 ladleful at a time stirring constantly and allowing the liquid to be absorbed before adding the next ladleful continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy remove from heat and stir in the peas tomato and butter season
• heat the remaining oil in a large frying pan over medium high heat cook prawns in 2 batches for 1 2 minutes each side or until prawns curl and change colour season
• divide the risotto among bowls top with the prawns

Nutritions of Pea And Saffron Risotto With Prawns

calories: 402 715 calories
calories: 13 grams fat
calories: 3 5 grams saturated fat
calories: 49 grams carbohydrates
calories: n a
calories: n a
calories: 18 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Chilled Colombian Avocado Soup

This spiced creamy South American soup is a delightful and delectable use of avocado.

The ingredient of Chilled Colombian Avocado Soup

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves crushed
• 2 teaspoons ground cumin
• 3 cups massel chicken style liquid stock
• 300ml light thickened cream
• 3 avocados
• 1 4 cup lime juice
• 1 corn cob husk and silk removed
• 1 tomato seeded finely chopped
• 2 tablespoons fresh coriander chopped

The Instruction of chilled colombian avocado soup

• heat 2 teaspoons oil in a medium saucepan over medium heat add garlic and cumin cook stirring for 30 seconds or until fragrant add stock bring to a simmer remove from heat stir in cream cool for 20 minutes
• roughly chop 2 1 2 avocados wrap remaining avocado half in plastic wrap to prevent it from browning place chopped avocado lime and stock mixture in a blender or food processor process until smooth season well with salt and pepper transfer to a bowl cover refrigerate for 1 hour or until cold
• heat 2 teaspoons of remaining oil in a small frying pan over high heat cook corn turning for 6 minutes or until charred transfer to a board stand for 2 minutes or until cool enough to handle using a sharp knife cut kernels from cob transfer to a bowl finely dice reserved avocado add to corn with tomato and coriander season with salt and pepper
• serve soup topped with salsa and drizzled with remaining oil

Nutritions of Chilled Colombian Avocado Soup

calories: 424 703 calories
calories: 33 8 grams fat
calories: 10 9 grams saturated fat
calories: 6 6 grams carbohydrates
calories: n a
calories: n a
calories: 5 3 grams protein
calories: 35 milligrams cholesterol
calories: 661 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crispy Bacon And Cheese Brussels Sprouts Recipe

Make the most of winter sprouts, with this crispy bacon and cheesy sprouts bake. This side is great with chicken and pork.

The ingredient of Crispy Bacon And Cheese Brussels Sprouts Recipe

• 500g brussels sprouts halved
• 1 small leek trimmed cut into 1cm thick slices
• 3 rashers streaky bacon cut into 2cm pieces
• 6 fresh thyme sprigs
• 2 tablespoons extra virgin olive oil
• 1 4 cup sour cream
• 1 1 3 cups grated devondale colby cheese block 500g
• fresh thyme sprigs to serve

The Instruction of crispy bacon and cheese brussels sprouts recipe

• preheat oven to 200c 180c fan forced grease a large roasting pan
• place brussels sprouts leek bacon and thyme in prepared pan drizzle with oil season with salt and pepper toss to combine roast for 25 minutes or until sprouts are beginning to char
• combine sour cream and 1 cup cheese in a bowl dollop tablespoons of cheese mixture onto brussels sprouts mixture sprinkle with remaining cheese bake for a further 10 minutes or until golden and melted serve

Nutritions of Crispy Bacon And Cheese Brussels Sprouts Recipe

calories: 502 617 calories
calories: 41 8 grams fat
calories: 18 8 grams saturated fat
calories: 5 4 grams carbohydrates
calories: n a
calories: n a
calories: 23 grams protein
calories: 84 milligrams cholesterol
calories: 768 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Chicken, Pea And Leek Linguine

Feed the family a hearty, nourishing meal that only takes half an hour to make with this creamy chicken pasta.

The ingredient of Creamy Chicken Pea And Leek Linguine

• 400g linguine
• cooking oil spray
• 3 chicken breast fillets trimmed
• 1 leek white part only finely sliced
• 1 garlic clove sliced
• 300ml cream
• 1 4 cup finely grated parmesan
• 1 1 2 cups frozen peas
• 1 4 cup roughly chopped dill
• salt and black pepper
• shaved parmesan to serve

The Instruction of creamy chicken pea and leek linguine

• cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente drain and keep warm
• meanwhile heat a non stick frying pan over medium high heat and spray with oil spray cook the chicken breasts for 5 minutes on each side or until golden and cooked through remove set aside and cover to keep warm
• spray the frying pan with more oil spray and add the leek cook for 3 minutes or until softened then add the garlic and cook for another minute
• stir in the cream and bring to the boil reduce the heat and simmer for 3 4 minutes or until the sauce has thickened slightly add the parmesan peas dill salt and cracked black pepper and cook for another 2 3 minutes add the linguine and toss until warmed through and well combined
• to serve slice the chicken divide the linguine between serving bowls and top with chicken serve with shaved parmesan

Nutritions of Creamy Chicken Pea And Leek Linguine

calories: 849 406 calories
calories: 34 grams fat
calories: 20 grams saturated fat
calories: 80 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 53 grams protein
calories: n a
calories: 195 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheese And Bean Patties

These spicy cheese and bean patties are budget-friendly, healthy and delicious!

The ingredient of Cheese And Bean Patties

• 1 3 cup burghul
• 400g can cannellini beans rinsed drained
• 1 small red onion grated
• 2 tablespoons plain flour
• 1 4 teaspoon baking powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 cup grated tasty cheese
• 1 small lemon juiced
• 1 4 cup fresh flat leaf parsley leaves finely chopped
• oil for cooking

The Instruction of cheese and bean patties

• place burghul into a sieve rinse under cold water allow to drain set aside for 10 minutes
• place burghul cannellini beans onion flour baking powder cumin coriander grated cheese and 2 tablespoons of lemon juice into a food processor process until well combined transfer mixture to a bowl stir through parsley season with salt and pepper
• shape mixture into patties 1 tablespoonful at a time place onto a tray refrigerate for 30 minutes
• pour oil into a frying pan until it is 1cm deep heat over medium heat until hot cook patties in batches for 3 minutes each side or until golden drain on paper towels allow to cool completely before transferring to an airtight container serve patties with tabouli

Nutritions of Cheese And Bean Patties

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Raspberry And Meringue Ice Cream Puddings

Envelop creamy ice-cream in clouds of meringue and raspberries for a magical melting moment.

The ingredient of Raspberry And Meringue Ice Cream Puddings

• 1 x 1l tub classic vanilla ice cream connoisseur brand softened slightly
• 1 x 100g pkt petite vanilla meringues calais brand roughly crushed
• 300g fresh raspberries or thawed frozen raspberries
• 1 tablespoon icing sugar mixture

The Instruction of raspberry and meringue ice cream puddings

• line eight 185ml 3 4 cup capacity timbale moulds with plastic wrap place on a baking tray
• place ice cream in a large bowl use a wooden spoon to fold in meringue and 200g of the raspberries spoon among moulds cover with plastic wrap and place in the freezer for 6 hours to set
• turn the puddings onto serving plates top with the remaining raspberries and dust with icing sugar to serve

Nutritions of Raspberry And Meringue Ice Cream Puddings

calories: 206 974 calories
calories: 8 grams fat
calories: 5 grams saturated fat
calories: 30 grams carbohydrates
calories: 28 grams sugar
calories: n a
calories: 3 grams protein
calories: 24 milligrams cholesterol
calories: 41 77 milligrams sodium
calories: https schema org
calories: nutritioninformation

Oat Lemon Crumbed Fish With Asian Salad

Coating fish fillets in oats instead of plain breadcrumbs gives them a glorious crunch. See notes section for Low FODMAP diet tip.

The ingredient of Oat Lemon Crumbed Fish With Asian Salad

• 180g 2 cups rolled oats
• 1 2 cup chopped fresh continental parsley
• 2 tablespoons finely grated lemon rind
• 75g 1 2 cup plain flour
• 2 eggs lightly whisked
• 4 about 180g each firm white fish fillets such as perch
• 2 lebanese cucumbers
• 1 carrot peeled cut into matchsticks
• 65g 1 cup bean sprouts trimmed
• extra light olive oil to shallow fry
• 120g baby asian salad mix
• tartare sauce to serve
• lemon wedges to serve

The Instruction of oat lemon crumbed fish with asian salad

• combine the rolled oats parsley and lemon rind on a large plate place the flour on a separate plate and season with salt and pepper place the egg in a bowl
• coat the fish in the flour and shake off excess dip in the egg then in the oat mixture pressing firmly to coat transfer to a large plate and place in the fridge for 30 minutes to chill
• meanwhile use a vegetable peeler to slice the cucumbers lengthways into thin ribbons combine the cucumber carrot and bean sprouts in a large bowl
• heat enough oil in a large frying pan to come 1cm up the side of the pan heat over medium high heat add half the fish and cook for 4 5 minutes each side or until the flesh flakes easily when tested with a fork transfer to a plate lined with paper towel cover loosely with foil to keep warm repeat with remaining fish reheating the oil between batches
• divide the fish asian salad mix and cucumber mixture among serving plates serve with tartare sauce and lemon wedges

Nutritions of Oat Lemon Crumbed Fish With Asian Salad

calories: 589 135 calories
calories: 20 grams fat
calories: 3 5 grams saturated fat
calories: 45 grams carbohydrates
calories: n a
calories: n a
calories: 55 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Tomato Tofu Salad With Creamy Ginger Dressing

For Japanese with a twist, try this delicious tofu salad.

The ingredient of Tomato Tofu Salad With Creamy Ginger Dressing

• 1 sheet nori 3g
• 3 tablespoons toasted sesame seeds divided
• 1 3 cup mayonnaise
• 1 4 cup rice vinegar
• 3 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon tamari or soy sauce
• 2 teaspoons mirin
• 1 1 2 teaspoons sugar
• 300g silken firm tofu
• 2 lebanese cucumbers 200g total thinly sliced
• 2 truss tomatoes 200g thinly sliced
• 1 large avocado quartered pitted peeled and sliced
• 20g snow pea sprouts bottoms trimmed
• 4 spring onions thinly sliced diagonally

The Instruction of tomato tofu salad with creamy ginger dressing

• preheat the oven to 220u00b0c 200u00b0c fan forced place the nori on a baking tray and bake for about 5 minutes or until toasted transfer the nori to a clean coffee grinder or mortar pestle and grind to a powder in a small bowl combine 1 tablespoon of the sesame seeds and ground nori set aside
• in a blender blend the mayonnaise vinegar ginger tamari mirin sugar and remaining 2 tablespoons sesame seeds for 1 minute
• drain the tofu and pat dry with paper towels cut the tofu in half lengthways then crossways into 8 slices to give 16 squares divide the cucumber slices among 4 plates place 4 slices of the tofu and 3 slices of tomato over the cucumber on each plate divide the avocado sprouts and spring onions among the plates drizzle the dressing over and sprinkle generously with the nori sesame mixture and serve reserve any remaining nori sesame mixture for another use

Nutritions of Tomato Tofu Salad With Creamy Ginger Dressing

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calories: https schema org
calories: nutritioninformation

Fresh Coconut Sambal

Serve this refreshing sambal to cool your palate when eating spicy curries.

The ingredient of Fresh Coconut Sambal

• 1 cup 100g finely grated fresh coconut
• 2 3 cup 180g greek style yoghurt
• 1 4 cup finely chopped coriander
• 1 long green chilli seeded finely chopped
• 1 2 teaspoon salt
• 20g 1 tablespoon ghee
• 1 teaspoon black mustard seeds

The Instruction of fresh coconut sambal

• combine coconut yoghurt coriander chilli and salt in a medium bowl
• melt ghee in a small frying pan over high heat add mustard seeds and cook stirring occasionally for 1 2 minutes or until seeds begin to pop set aside for 2 minutes to cool slightly stir into coconut mixture cover with plastic wrap and put in the fridge to develop flavours

Nutritions of Fresh Coconut Sambal

calories: 168 256 calories
calories: 16 grams fat
calories: 12 grams saturated fat
calories: 3 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 216 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Pancakes With Bananas In Caramel Sauce

Drizzle rich caramel sauce over these perfect coconut pancakes to experience sweet satisfaction.

The ingredient of Coconut Pancakes With Bananas In Caramel Sauce

• 150g 1 cup self raising flour
• 45g 1 2 cup desiccated coconut
• 2 tablespoons brown sugar
• 250ml 1 cup coconut milk
• 2 eggs lightly whisked
• melted butter to grease
• 20g butter
• 2 large ripe bananas peeled thickly sliced diagonally
• 70g 1 3 cup firmly packed brown sugar extra
• 400ml can coconut cream
• toasted flaked coconut to serve
• lime wedges to serve

The Instruction of coconut pancakes with bananas in caramel sauce

• preheat oven to 100u00b0c combine the flour coconut and sugar in a bowl and make a well in the centre whisk together the coconut milk and egg in a jug gradually add the egg mixture to the flour mixture whisking constantly until smooth cover and set aside for 20 minutes to rest
• brush a large non stick frying pan with a little of the melted butter to grease and heat over medium heat pour two 60ml 1 4 cup quantities of batter into the pan allowing room for spreading cook for 1 1 2 minutes or until bubbles appear on the surface and pancakes are golden underneath turn and cook for a further 1 minute or until golden transfer to a plate and cover with foil place in oven to keep warm repeat in 3 more batches with remaining melted butter and batter reheating the pan between batches
• wipe the frying pan with paper towel melt half the butter over medium high heat until foaming add half the banana and cook for 1 2 minutes each side or until golden transfer to a plate repeat with remaining butter and banana
• add the extra sugar and coconut cream to the pan and cook stirring for 5 minutes or until the sugar dissolves and sauce thickens transfer to a jug
• divide the pancakes among serving plates top with banana and drizzle with caramel sauce sprinkle with flaked coconut and serve with lime wedges

Nutritions of Coconut Pancakes With Bananas In Caramel Sauce

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calories: https schema org
calories: nutritioninformation

Lemon Cupcakes

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Lemon Cupcakes

• 110g unsalted butter diced
• 110g golden caster sugar
• zest of 1 lemon finely grated
• 2 medium eggs separated
• 75ml milk
• 140g plain flour
• 1 teaspoon baking powder
• 1 4 tsp sea salt
• 150g icing sugar sifted
• 2 tablespoons fresh lemon juice sieved
• yellow food colouring paste or liquid for icing
• sugared violets or other sugar flowers for decortion

The Instruction of lemon cupcakes

• preheat the oven to 170c fan forced 190c gas mark 5 line two 8 hole mini cupcake trays with paper patty cases
• cream butter and sugar in food processor until almost white incorporate the lemon zest and egg yolks then the milk it may look curdled at this point
• transfer the mixture to a large bowl sift the flour and baking powder twice then fold them a third at a time into the butter mixture with the salt
• in a separate bowl whisk the egg whites until stiff then fold in two portions into the cake mixture as lightly as possible pour the cake mixture into the patty cases filling to two thirds full
• bake in the oven for 17 20 minutes until risen and springy to the touch remove and leave to cool
• blend the icing sugar with the lemon juice and tint it pale yellow with a little colouring smooth a heaped teaspoon of icing on each cake but dont worry about completely covering decorate with sugared flowers leave to set for about 1 hour

Nutritions of Lemon Cupcakes

calories: n a
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calories: https schema org
calories: nutritioninformation

Lemon Curd Custard Cake Recipe

A slice of this scrumptious lemon curd cake is the perfect match for an afternoon cuppa. Nanna would be proud.

The ingredient of Lemon Curd Custard Cake Recipe

• 225g butter at room temperature
• 140g 2 3 cup caster sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 300g 2 cups self raising flour
• 160ml 2 3 cup milk
• whipped cream to serve
• 310ml 1 1 4 cups milk
• 55g 1 4 cup caster sugar
• 2 tablespoons cornflour
• 2 egg yolks
• 1 tablespoon finely grated lemon rind
• 90g 1 3 cup bought lemon curd

The Instruction of lemon curd custard cake recipe

• to make the custard heat the milk in a small saucepan over medium heat until simmering meanwhile whisk the sugar cornflour and egg yolks in a bowl until smooth and combined
• whisk the warm milk into the sugar mixture return the mixture to the pan cook stirring for 2 minutes or until mixture boils and thickens transfer to a bowl and set aside stirring occasionally until cooled completely stir lemon curd into cooled custard until well combined
• preheat oven to 180c 160c fan forced grease the base and side of a 20cm round springform pan and line the base and side with baking paper
• use electric beaters to beat the butter sugar and vanilla in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition beat in the flour and milk in alternating batches until well combined
• spoon half of the cake mixture into the prepared pan use the back of a spoon to smooth the surface use teaspoonfuls of the remaining cake mixture to build a wall around the edge of the pan to form a well for the custard spoon the cooled custard into the well top the custard with dollops of remaining cake mixture smooth the surface
• bake for 45 minutes or until firm to the touch covering loosely with foil if the cake browns too quickly set aside for 10 minutes to cool slightly before transferring to a plate top side up serve warm or at room temperature topped with whipped cream

Nutritions of Lemon Curd Custard Cake Recipe

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calories: https schema org
calories: nutritioninformation

Baklava Loaf

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

The ingredient of Baklava Loaf

• 1 3 cup blanched almonds
• 1 3 cup walnuts
• 2 tablespoons brown sugar
• 1 1 2 teaspoons ground cinnamon
• plain flour for dusting
• 3 cups self raising flour
• 80g butter cubed
• 1 1 1 4 cups milk
• 1 egg lightly beaten
• 3 4 cup white sugar
• 1 4 cup honey
• 1 2 cup water

The Instruction of baklava loaf

• preheat oven to 180u00b0c grease and line a 6 5cm deep 10cm x 21cm loaf pan
• place almonds and walnuts into a food processor process until finely chopped transfer to a bowl stir in sugar and cinnamon set aside 1 tablespoon of mixture
• lightly dust a flat baking tray with plain flour sift self raising flour into a large bowl
• using your fingertips rub butter into flour until mixture resembles breadcrumbs
• make a well in the centre add 1 cup of milk mix with a flat bladed knife until mixture forms a soft dough adding more milk if required turn onto a lightly floured surface knead gently until smooth dont knead dough too much or scones will be tough
• roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle brush with egg sprinkle nut mixture over dough starting from 1 short end roll up like a swiss roll place into loaf pan
• bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean stand for 5 minutes in pan turn onto a wire rack
• make syrup place all ingredients into a saucepan over medium high heat cook stirring for 5 minutes or until sugar dissolves bring to the boil boil without stirring for 5 minutes
• pierce top of warm loaf all over with a skewer drizzle with half the syrup sprinkle with reserved nut mixture stand for 5 minutes serve warm slices with remaining syrup

Nutritions of Baklava Loaf

calories: 518 63 calories
calories: 18 grams fat
calories: 7 grams saturated fat
calories: 77 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 10 grams protein
calories: 54 milligrams cholesterol
calories: 476 29 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham, Cream Cheese And Vegie Stacks

Here is a quick and easy snack idea for those of us on the run.

The ingredient of Ham Cream Cheese And Vegie Stacks

• 6 lavash crackers
• 1 tablespoon cream cheese over the crackers
• 2 tablespoons carrot coarsely grated
• avocado mashed
• 20g shaved ham

The Instruction of ham cream cheese and vegie stacks

• place 4 lavash crackers on a clean work surface spread cream cheese over the crackers top half the crackers with carrot place the remaining crackers cream cheese side down on top of the carrot spread thinly with mashed avocado top with ham spread 2 more lavash crackers thinly with mashed avocado and place avocado side down on top of the ham

Nutritions of Ham Cream Cheese And Vegie Stacks

calories: 154 155 calories
calories: 9 5 grams fat
calories: 4 grams saturated fat
calories: 11 grams carbohydrates
calories: n a
calories: n a
calories: 7 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Almond Vanilla Fingers

Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

The ingredient of Almond Vanilla Fingers

• 1 2 cup flaked almonds
• 75g white chocolate melted to decorate
• 185g butter softened
• 3 4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups lighthouse cake biscuit and pastry plain flour

The Instruction of almond vanilla fingers

• preheat oven to 180u00b0c 160u00b0c fan forced line 3 baking trays with baking paper
• make basic biscuit mix using an electric mixer beat butter sugar and vanilla until pale and creamy add egg beat until combined sift flour over butter mixture using a wooden spoon stir to combine see notes for baking instructions and tips
• roll biscuit dough out between 2 sheets of baking paper until 4mm thick using a small knife cut dough into 6cm x 3cm rectangles place on prepared trays re roll remaining dough and repeat sprinkle almonds over rectangles press to secure
• bake for 8 minutes or until light golden stand on trays for 5 minutes transfer to a wire rack to cool drizzle with chocolate set aside for 5 minutes to set serve

Nutritions of Almond Vanilla Fingers

calories: 92 493 calories
calories: 5 2 grams fat
calories: 3 grams saturated fat
calories: 10 1 grams carbohydrates
calories: n a
calories: n a
calories: 1 3 grams protein
calories: 17 milligrams cholesterol
calories: 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spiced Ice Cream Torte With Caramel Figs

Channel your inner master chef with this gourmet ice cream torte with sweet caramel figs. Begin this recipe 1 day ahead.

The ingredient of Spiced Ice Cream Torte With Caramel Figs

• 1 2 cup 75g dried cranberries
• 75g pitted prunes
• 50g sultanas
• 175ml port
• 120g speculaas dutch spiced biscuits or ginger thins see note
• 15g unsalted butter melted
• 600ml pure thin cream
• 395ml can condensed milk
• 1 tablespoon lemon juice
• 3 4 cup 75g walnuts toasted chopped or 110g pistachio kernels
• 1 cup 190g dried baby figs quartered
• 1 2 cup 125g brown sugar firmly packed

The Instruction of spiced ice cream torte with caramel figs

• line a 12cm x 26cm x 8cm deep terrine with plastic wrap leaving enough overhanging to cover top completely
• pulse dried fruit in a food processor to roughly chop combine in a bowl with the port set aside for 2 hours
• whiz speculaas in a food processor to fine crumbs add melted butter and pulse to combine
• whisk 2 cups 500ml cream to soft peaks in a separate bowl lightly beat condensed milk and lemon juice together fold whipped cream into condensed milk mixture then fold in drained fruit mixture and nuts spread a third of the cream mixture over the base of the lined terrine then top with half the biscuit mixture repeat finishing with remaining third of the cream mixture enclose with plastic wrap then freeze overnight
• place figs in a bowl cover with boiling water then set aside for 30 minutes
• combine sugar and remaining 100ml cream in a pan over low heat stirring until sugar dissolves drain figs discard liquid add to cream mixture and simmer for 1 minute cool
• to serve invert terrine onto a serving plate and spoon over caramel figs with their syrup

Nutritions of Spiced Ice Cream Torte With Caramel Figs

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calories: https schema org
calories: nutritioninformation

Gone Marbles Cake

Arrange the chocolate curls to your liking on top of the cake and serve. If you dont know how to temper chocolate, you can make chocolate curls using a vegetable peeler and a block of good-quality chocolate.' - Adriano Zumbo

The ingredient of Gone Marbles Cake

• 240g caster sugar
• 150g unsalted butter at room temperature
• 180g egg whites at room temperature
• 310g plain flour
• 5g baking powder
• 75g cornflour
• 120g almond meal
• 100g creu0300me fraiu0302che
• 50g thickened cream 35 fat
• zest and juice of 1 orange
• zest and juice of 1 lemon
• assorted food colourings
• milk or dark chocolate to decorate
• 340g dark couverture chocolate 70 cocoa solids
• 400g thickened cream 35 fat
• 140g unsalted butter
• 40g glucose syrup

The Instruction of gone marbles cake

• preheat oven to 160c and grease a 23cm cakepan
• for the marble cake in an electric stand mixer with beater attachment beat sugar and butter until softened and slightly lightened slowly add egg whites then add plain flour baking powder cornflour and almond meal add creu0300me fraiu0302che and cream and mix to combine lastly add the juices and zests and continue mixing for 30 seconds until well combined divide mixture evenly among 6 bowls 230g each and use food colourings to make each a different colour stirring the colour through with a spoon
• add coloured cake batters to the prepared pan in a random mix to form a marble effect bake for 60 80 minutes or until the centre is cooked and stable remove from oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely
• meanwhile for the ganache place dark chocolate in a food processor and blitz to make small pieces in a saucepan place the cream butter and glucose and heat to 65u00b0c on a cooku2019s thermometer pour the hot mixture over the chocolate in the food processor and blitz until smooth and glossy pour into a container and cover with plastic wrap without touching the surface of the ganache place in a cool space to set at room temperature
• to assemble use a serrated knife to trim the top off the marble cake it will have formed a slight peak which may have cracked open to make an even sized cake cut the cake horizontally through the middle and separate the halves place some of the ganache on the bottom layer u2013 enough to give roughly an 8mm layer u2013 and use a palette knife or spatula to spread evenly place the top cake layer on and cover with more ganache using the palette knife or spatula make the entire cake as smooth and neat as you can covering the whole cake with ganache then set aside
• for the decoration for the initiated spread some tempered chocolate milk or dark onto a marble top or a cold tray and leave to u2018justu2019 set using a palette knife gently cut through while pulling down to form chocolate curls arrange the curls to your liking on top of the cake and serve if you donu2019t know how to temper chocolate you can make chocolate curls using a vegetable peeler and a block of good quality store bought chocolate at a pinch you can grate the chocolate as an alternative decoration

Nutritions of Gone Marbles Cake

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calories: https schema org
calories: nutritioninformation

Bubble O’bill Ice Cream Cake Recipe

This ice-cream cake couldnt be easier to assemble or enjoy!

The ingredient of Bubble O Bill Ice Cream Cake Recipe

• 250g packet arnotts choc ripple biscuits
• 75g solid coconut oil
• 4l tub vanilla ice cream softened slightly
• 1 4 cup chocolate sprinkles plus extra to decorate
• 150g dark chocolate chopped
• 8 bubble ou2019bill ice creams sticks removed
• 150ml thickened cream whipped

The Instruction of bubble o bill ice cream cake recipe

• lightly grease two 18cm round springform pans line bases and sides with baking paper process biscuits in a food processor until finely crushed place 50g coconut oil in a small heatproof bowl microwave for 10 20 seconds until melted add to biscuits process until combined divide biscuit mixture evenly between pans use back of a spoon to press down evenly and firmly over base place the pans in freezer for 15u00a0minutes to set
• combine ice cream and sprinkles in a bowl divide evenly between pans smooth the surface cover with plastic wrap place in freezer for 6 hours or overnight until firm
• place dark chocolate and remaining 25g coconut oil in a small microwave safe bowl microwave in 30 second bursts stirring occasionally until melted set aside for 5u00a0minutes to cool slightly
• place 1 cake on a plate invert other cake on top biscuit layer facing up use a flat bladed knife to smooth around join reserve 1u00a0tbs chocolate mixture cover top of cake with remaining chocolate mixture letting it drip over edge spread reserved chocolate mixture on back of bubble ou2019bills stick on outside of cake freeze for 1 hour to set
• place cream in a piping bag fitted with au00a0plain nozzle pipe around edge of cake tou00a0decorate top with extra sprinkles serve immediately or return to freezer

Nutritions of Bubble O Bill Ice Cream Cake Recipe

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calories: https schema org
calories: nutritioninformation

Pumpkin And Goats Cheese Tart

This impressive make-ahead tart is perfect for entertaining, picnics and everything in-between!

The ingredient of Pumpkin And Goats Cheese Tart

• 2 sheets frozen puff pastry just thawed
• 650g butternut pumpkin peeled deseeded
• 120g goats cheese crumbled
• 2 teaspoons fresh thyme leaves
• 4 eggs
• 160ml 2 3 cup thickened cream
• 185ml 3 4 cup milk
• small mixed lettuce leaves to serve

The Instruction of pumpkin and goats cheese tart

• preheat oven to 220u00b0c 200u00b0c fan forced lightly grease a 23cm base measurement fluted tart tin and line with the pastry pressing well into the side place on a baking tray and bake for 15u00a0minutes or until light golden set aside for 5u00a0minutes to cool slightly use your hands to press down on the base to flatten if desired use a sharp knife to trim the excess pastry
• meanwhile use a very sharp knife or mandolin to thinly slice the pumpkin starting on the outside and working your way in arrange the pumpkin in the pastry shell in a rosette pattern scatter the goatu2019s cheese over the pumpkin sprinkle with the thyme
• reduce oven to 170u00b0c 150u00b0c fan forced whisk together the eggs cream and milk in a bowl season carefully pour over the pumpkin bake for 30u00a0minutes or until firm season serve with lettuce leaves

Nutritions of Pumpkin And Goats Cheese Tart

calories: 577 663 calories
calories: 34 grams fat
calories: 21 grams saturated fat
calories: 50 grams carbohydrates
calories: n a
calories: n a
calories: 16 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Grizzly Chocolate Bear Cake

Far from scary, our Grizzly Chocolate Bear Cake is super simple to make and will be a hit at your next kids party.

The ingredient of Grizzly Chocolate Bear Cake

• 2 x 600g chocolate mud cakes with icing
• 600g white chocolate mud cake with icing
• 11 2 x 453g tubs milk chocolate frosting chilled
• 3 oreo cookies
• 2 mini oreo cookies
• 2 milk chocolate digestive biscuits
• 1 kingston biscuit
• 2 brown m mu2019s minis
• 7cm piece licorice strap

The Instruction of grizzly chocolate bear cake

• place 1 chocolate mud cake on cake board or serving plate top with white chocolate mud cake followed by remaining chocolate mud cake lightly press top of cake stack to secure reserve 1 tablespoon of frosting spread remaining frosting over cake to cover refrigerate for 15 minutes to allow frosting to firm up slightly using a palette knife rough up frosting to form fur
• meanwhile carefully split all the oreo cookies in half ensuring the white filling sticks to one half of each cookie discard remaining halves using a little reserved frosting attach 1 large oreo cookie filling side up to the plain side of each digestive biscuit using picture as a guide and a small knife trim the filling on remaining large oreo cookie to form a nose using a little reserved frosting attach nose to kingston biscuit press 1 m m mini onto each mini oreo cookie filling side up to form eyes
• cut one 2mm x 7cm and two 4mm x 2cm long pieces of licorice from strap cut 2 x 4cm slits on either side of the top of cake using the picture as a guide press ears into slits to secure press nose and eyes onto cake to form a face lightly press 7cm licorice piece under nose to form a mouth press the 2cm licorice pieces onto face above eyes to form eyebrows serve

Nutritions of Grizzly Chocolate Bear Cake

calories: n a
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calories: https schema org
calories: nutritioninformation

Choc Vanilla Chunky Ice Cream

Turn your kitchen into the yummiest science lab around, with the kids mixing, blending, stirring, and creating dreamy, ice-creamy concoctions.

The ingredient of Choc Vanilla Chunky Ice Cream

• 2 litres chocolate ice cream
• 1 25 litres vanilla ice cream
• 140g packet maltesers
• 180g white chocolate chopped

The Instruction of choc vanilla chunky ice cream

• place scoops of chocolate and vanilla ice cream into 2 separate large bowls set aside for 15 minutes to soften
• meanwhile place maltesers in a snap lock bag using a rolling pin gently pound until just broken
• using a large spoon fold white chocolate through softened chocolate ice cream fold maltesers through softened vanilla ice cream
• using 2 large spoons place large scoops of chocolate ice cream mixture back into container fill gaps with large scoops of vanilla ice cream mixture smooth with the back of a spoon to fill gaps repeat with remaining icecream mixtures smooth surface cover surface with plastic wrap then lid or foil
• freeze overnight or until firm serve

Nutritions of Choc Vanilla Chunky Ice Cream

calories: 505 724 calories
calories: 27 2 grams fat
calories: 17 6 grams saturated fat
calories: 57 grams carbohydrates
calories: n a
calories: n a
calories: 8 8 grams protein
calories: 45 milligrams cholesterol
calories: 143 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hot Apple Pies

These individual apple pies are pretty impressive, especially with the little added surprise of apple custard. - Justine Schofield

The ingredient of Hot Apple Pies

• 750g granny smith apples peeled cored halved and sliced
• 110g raw sugar plus 2 tbs extra to dust
• 1 vanilla pod split and seeds scraped
• 2 teaspoon fresh lemon juice
• 250ml 1 cup apple juice
• 2 tablespoons vanilla custard powder
• 2 egg yolks
• vanilla custard or ice cream to serve
• 300g plain flour sifted
• 60g icing sugar sifted
• 2 teaspoon ground cinnamon
• 125g unsalted butter diced and chilled
• 1 egg lightly beaten
• 2 tablespoons white wine such as chardonnay or pinot grigio

The Instruction of hot apple pies

• for the pastry place the flour icing sugar and cinnamon in a food processor and pulse to combine add the butter and pulse until the mixture resembles fine breadcrumbs add the egg and white wine and pulse to combine turn the mixture out onto a clean work surface and using the palms of your hands bring the dough together cover in plastic wrap and chill in the fridge for at least 1 hour
• combine the apple sugar vanilla seeds and pod lemon juice and apple juice in a large saucepan over medium heat cook stirring from time to time for 20 25 minutes until the apple has softened place a colander over a bowl and drain the apple mixture reserving the juice set aside to cool completely discard the vanilla pod
• grease 4 holes of a 125ml 1 2 cup muffin pan and place a small disc of baking paper in the base of each muffin hole
• reserve one quarter of the pastry then roll out the remainder between 2 sheets of baking paper to 3mm thick using a round 14cm cookie cutter cut out 6 discs that are slightly larger than the muffin holes to allow for the pastry to go up the side line each hole with a pastry round and press and trim to fit sift the custard powder over each pastry base this makes the wonderful apple custard now spoon the cooled apple filling on top and add a little of the reserved cooking juices to moisten the fruit
• roll out the remaining pastry between 2 sheets of baking paper to 3mm thick cut out 6 discs of pastry large enough to cover the pies trim any overhanging pastry
• lightly beat the egg yolks with 1 tbs water brush over the pastry then scatter on the extra raw sugar freeze the pies for 1 2 hours or even better overnight
• preheat the oven to 180c
• take the pies straight from the freezer to the oven and bake for 40 45 minutes until the pastry is golden and the filling is piping hot serve warm with thick vanilla custard or ice cream

Nutritions of Hot Apple Pies

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calories: https schema org
calories: nutritioninformation

Thai Green Curry Fish

This creamy Thai green curry fish is perfect for Lunar New Year celebrations.

The ingredient of Thai Green Curry Fish

• 800g thick boneless skinless firm white fish fillets
• 3 green onions trimmed
• 1 tablespoon peanut oil
• 3 eschalots cut into wedges
• 6cm piece fresh ginger sliced
• 1 2 cup valcom thai green curry paste
• 400ml can coconut milk
• 1 cup massel salt reduced chicken style liquid stock
• 8 snake beans trimmed cut diagonally into 5cm lengths
• 6 kaffir lime leaves
• 1 tablespoon grated palm sugar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup fresh thai basil leaves
• 1 long red chilli thinly sliced diagonally
• 1 long green chilli thinly sliced diagonally
• steamed jasmine rice to serve

The Instruction of thai green curry fish

• cut fish into 8cm pieces chop white section of onions and thinly slice green section set aside
• heat oil in a large saucepan or wok over medium high heat cook eschalot and ginger for 5 minutes or until eschalot just softens add chopped onion stir to combine add curry paste cook for 1 minute or until fragrant add coconut milk and stock bring to a simmer
• add fish cook for 5 minutes or until fish is almost cooked through add snake beans lime leaves sugar fish sauce and lime juice cook for a further 5 minutes or until fish is cooked through and beans are just tender
• meanwhile combine thai basil chilli and sliced onion in a bowl
• stir 1 2 the chilli mixture into curry top with remaining chilli mixture serve with rice

Nutritions of Thai Green Curry Fish

calories: 597 261 calories
calories: 23 1 grams fat
calories: 11 5 grams saturated fat
calories: 59 8 grams carbohydrates
calories: n a
calories: n a
calories: 34 5 grams protein
calories: 88 milligrams cholesterol
calories: 1258 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Panna Cotta Recipe

Inspired by our favourite recipes from previous MasterChef seasons. Reynold Poernomos season 7 audition dish wowed the judges heres our take.

The ingredient of Coconut Panna Cotta Recipe

• 400ml can coconut cream
• 300ml pouring pure cream or thickened cream
• 1 2 cup 125ml milk
• 1 3 cup 75g caster sugar
• 1 tsp vanilla bean paste
• 6 gelatine leaves
• 1 4 small pineapple peeled cored finely chopped
• 4 passionfruit halved
• coles vanilla flavoured meringue kisses crushed to serve
• mint leaves to serve

The Instruction of coconut panna cotta recipe

• combine the coconut cream cream milk sugar and vanilla in a medium saucepan over low heat cook stirring for 3 5 mins or until the sugar dissolves and the mixture is just heated through
• meanwhile place the gelatine leaves in a bowl see chefs tip cover with cold water set aside for 3 mins to soak drain
• use your hands to squeeze excess liquid from the gelatine leaves add to the cream mixture in the pan and stir until the gelatine dissolves
• lightly grease six 2 3 cup 160ml dariole moulds or ramekins place on a baking tray pour the cream mixture evenly among the moulds or ramekins place in fridge for 6 hours or until set
• combine the pineapple and passionfruit pulp in a small bowl
• invert the panna cottas onto serving plates spoon the pineapple mixture over the panna cottas and sprinkle with meringue and mint

Nutritions of Coconut Panna Cotta Recipe

calories: 364 714 calories
calories: 30 grams fat
calories: 22 grams saturated fat
calories: 20 grams carbohydrates
calories: 20 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Lemon Tart

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Easy Lemon Tart

• 4 eggs
• 1 2 cup plain flour
• 1 cup caster sugar
• 1 cup shredded coconut
• 125g butter melted
• 1 cup cream
• 3 4 cup milk
• 1 tablespoons grated lemon rind
• 1 4 cup lemon juice

The Instruction of easy lemon tart

• preheat oven to 180c grease 25cm pie dish
• whisk eggs in bowl add flour and remaining ingredients until well combined pour mixture into dish
• bake in moderate oven for about 45 mins or until browned and set dust with sifted icing sugar

Nutritions of Easy Lemon Tart

calories: n a
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calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Grilled Lamb Steaks With Lemon Parsley And Chilli Dressing

These healthy grilled lamb steaks have a surprisingly spicy flavour.

The ingredient of Grilled Lamb Steaks With Lemon Parsley And Chilli Dressing

• 700g chat potatoes halved
• 4 600g corn cobs trimmed each cut into 3 pieces
• 200g green beans trimmed sliced
• 1 lemon
• 1 long red chilli finely chopped
• 1 long green chilli finely chopped
• 1 3 cup extra virgin olive oil
• 4 lamb leg steaks
• 1 2 cup finely chopped fresh flat leaf parsley leaves

The Instruction of grilled lamb steaks with lemon parsley and chilli dressing

• place potato in a large saucepan of cold salted water bring to the boil boil for 5 minutes add corn boil for 3 minutes add beans boil for a further 4 minutes or until all vegetables are just tender drain return to pan cover to keep warm
• meanwhile finely grate lemon rind you need 2 teaspoons halve lemon remove skin and pith from 1 half and dice the flesh juice remaining lemon half youll need 1 tablespoon juice combine lemon rind diced lemon lemon juice chilli and 3 1 2 tablespoons oil in a jar season with salt and pepper secure lid shake to combine set aside
• preheat a chargrill on medium high brush steaks with remaining oil season with salt and pepper add steaks chargrill for 4 to 5 minutes each side for medium or until cooked to your liking stir parsley through chilli sauce serve lamb and vegetables drizzled with chilli sauce

Nutritions of Grilled Lamb Steaks With Lemon Parsley And Chilli Dressing

calories: 725 365 calories
calories: 38 4 grams fat
calories: 10 grams saturated fat
calories: 49 9 grams carbohydrates
calories: n a
calories: n a
calories: 40 2 grams protein
calories: 105 milligrams cholesterol
calories: 281 milligrams sodium
calories: https schema org
calories: nutritioninformation

Avocado And Prosciutto Chicken

Crisp-skinned chicken with creamy avocado creates a modern dinner for special occasions.

The ingredient of Avocado And Prosciutto Chicken

• 500g kipfler potatoes peeled halved lengthways
• salt freshly ground pepper
• 4 about 650g large chicken thigh fillets
• 1 hass avocado halved stone removed peeled thinly sliced
• 8 slices prosciutto
• steamed flat beans to serve

The Instruction of avocado and prosciutto chicken

• preheat oven to 180u00b0c place the potatoes in a large roasting pan and toss with salt roast for 30 minutes
• meanwhile remove excess fat from chicken lay chicken flat and place a piece of plastic wrap over the top use a rolling pin to lightly pound the fillets until slightly flattened divide avocado slices between chicken and place slices in the centre of each fillet roll up to enclose wrap 2 slices of prosciutto around each fillet and secure with toothpicks
• cook the chicken rolls in a frying pan over a medium high heat turning for 3 4 minutes or until browned add to the roasting pan with the potatoes and roast for a further 20 minutes or until cooked through
• serve the chicken with the potatoes and steamed flat beans

Nutritions of Avocado And Prosciutto Chicken

calories: 543 964 calories
calories: 33 grams fat
calories: 9 grams saturated fat
calories: 16 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 44 grams protein
calories: 153 milligrams cholesterol
calories: 1197 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Healthy Banana Bread Recipe

Try this healthy banana bread made with less sugar and no butter. Best of all its still as sweet as ever!

The ingredient of Healthy Banana Bread Recipe

• 100g 1 cup coconut flour
• 160g 1 1 4 cups wholemeal spelt flour
• 3 1 2 teaspoons baking powder
• 40g 1 2 cup desiccated coconut
• 1 teaspoon ground cinnamon
• 50g 1 3 cup coconut or rapadura sugar
• 3 large bananas mashed 310g flesh plus 1 extra for decoration
• 3 eggs
• 80ml 1 3 cup olive oil
• 160ml 2 3 cup oat soy or rice milk
• maple syrup to serve optional

The Instruction of healthy banana bread recipe

• preheat oven to 180c 160c fan forced grease and line a 7 5cm deep 22 5 x 8 5cm base measurement loaf pan with non stick baking paper allowing the long sides to overhang
• combine the flours baking powder coconut cinnamon and sugar in a large bowl make a well in the centre add the banana eggs oil and milk and stir to combine pour the mixture into the prepared pan smooth surface very finely slice the remaining banana place banana slices overlapping each over to cover the entire surface of the loaf
• bake for 45 55 minutes or until a skewer comes out clean when inserted in the centre slice and serve with a drizzle of maple syrup if desired

Nutritions of Healthy Banana Bread Recipe

calories: 227 289 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 27 grams carbohydrates
calories: n a
calories: n a
calories: 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Chocolate Magic Cake

The kids will love this magical chocolate cake that has a dense and fudgy bottom, a fluffy mousse middle and crunchy, crisp top.

The ingredient of Chocolate Magic Cake

• 4 eggs separated
• 2 teaspoons vanilla extract
• 3 4 cup caster sugar
• 125g butter melted cooled
• 3 4 cup plain flour
• 1 4 cup dutch processed cocoa powder
• 3 4 cup milk
• pinch of cream of tartar
• 1 cup thickened cream whipped to serve

The Instruction of chocolate magic cake

• preheat oven to 170c 150c fan forced grease a 3 5cm deep 18cm x 28cm base slice pan
• using an electric mixer beat egg yolks vanilla and sugar together for 5 minutes or until thick and creamy gradually add melted butter beating until well combined add flour and cocoa in 2 batches beating until combined gradually beat in milk mixture will be quite runny
• using an electric mixer and a clean bowl beat egg whites and cream of tartar until stiff peaks form fold 1 2 the egg white mixture into chocolate mixture fold in remaining egg white mixture
• gently pour mixture into prepared pan mixture will sit level with the top of pan bake for 40 to 45 minutes or until edges are just firm but mixture is slightly wobbly in centre cool for 30 minutes refrigerate for at least 2 hours or until cold serve cake with whipped cream

Nutritions of Chocolate Magic Cake

calories: 214 861 calories
calories: 14 8 grams fat
calories: 9 2 grams saturated fat
calories: 17 7 grams carbohydrates
calories: n a
calories: n a
calories: 3 5 grams protein
calories: 86 milligrams cholesterol
calories: 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Fish Curry

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

The ingredient of Coconut Fish Curry

• 8 chilli flavoured pappadums
• 150g 3 4 cup basmati rice rinsed
• 375ml 1 1 2 cups warm water
• pinch salt
• 1 brown onion halved cut into thin wedges
• 1 1 2 tablespoons vegetable or canola oil
• 3cm piece fresh ginger peeled grated
• 1 large garlic clove crushed
• 3 tablespoons rogan josh curry paste
• 250ml 1 cup fish stock
• 250ml 1 cup coconut milk
• 650g thick firm white fish fillets like deep sea perch or swordfish cut into 3 5cm pieces
• 1 red capsicum deseeded thinly sliced
• 70g baby spinach leaves washed trimmed

The Instruction of coconut fish curry

• place 4 pappadums on a heatproof microwave safe plate lined with non stick baking paper cook on high 800watts 100 for 1 2 minutes or until they expand and crumple repeat with the remaining pappadums
• place the rice in a deep 3 litre 12 cup heatproof microwave safe bowl or microwave rice cooker add the warm water and salt cover with a lid or double layer of plastic wrap cook on high 800watts 100 for 5 minutes then medium 500watts 50 for 7 minutes set aside still covered
• combine onion oil ginger and garlic in a 5cm deep 2 5 litre 10 cup heatproof microwave safe dish cook uncovered on high 800watts 100 for 3 minutes or until the onion is soft add the curry paste and stir to combine cook uncovered on high 800watts 100 for 1 minute
• stir the stock and coconut milk into the curry cook uncovered on high 800watts 100 for 2 minutes or until the sauce just comes to the boil stir in the fish and cook uncovered on medium 500watts 50 stirring gently every 3 minutes for 9 minutes
• stir in the capsicum cook uncovered for 3 minutes or until fish flakes easily when tested with a fork add spinach and cook uncovered on medium 500watts 50 for 1 2 minutes or until spinach just wilts
• reheat the rice covered for 2 3 minutes on medium high 650watts 70 or until heated through serve with fish curry and pappadums

Nutritions of Coconut Fish Curry

calories: 537 272 calories
calories: 25 grams fat
calories: 11 grams saturated fat
calories: 43 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 34 grams protein
calories: n a
calories: 1250 22 milligrams sodium
calories: https schema org
calories: nutritioninformation

Boozy Chocolate Fondants With Rum And Raisin Ice Cream

Pair surprise Christmas puddings with super-gourmet sour cream ice-cream.

The ingredient of Boozy Chocolate Fondants With Rum And Raisin Ice Cream

• 300g 70 cocoa dark chocolate coarsely chopped
• 275g unsalted butter chopped
• 2 tablespoons dark rum
• 6 eggs
• 140g 2 3 cup caster sugar
• 75g 1 2 cup plain flour sifted
• 85g 1 2 cup natural almonds toasted
• 215g 1 cup caster sugar extra
• 80ml 1 3 cup water
• cocoa powder to dust
• 375ml 1 1 2 cups milk
• 155g 3 4 cup caster sugar
• 1 teaspoon vanilla bean paste
• 170g 1 cup raisins
• 80ml 1 3 cup dark rum
• 1 2 teaspoon ground cinnamon
• 1 4 teaspoon ground nutmeg
• 1 tablespoon caster sugar extra
• 600g sour cream

The Instruction of boozy chocolate fondants with rum and raisin ice cream

• to make the rum raisin ice cream stir milk sugar and vanilla bean paste in a saucepan over medium low heat for 2 3 minutes or until the sugar dissolves transfer to a bowl set aside for 30 minutes to cool
• meanwhile stir the raisins rum cinnamon nutmeg and extra sugar in a saucepan over medium low heat for 1 2 minutes or until the sugar dissolves simmer for 1 2 minutes or until the liquid is absorbed set aside to cool completely
• add half the sour cream to the milk mixture and whisk to combine whisk in remaining sour cream until smooth pour into a 22cm square cake pan cover the surface with plastic wrap place in the freezer for 1 hour 30 minutes or until just firm around edges process in a food processor until smooth return to pan cover surface with plastic wrap place in the freezer for 1 hour or until firm process until smooth fold in raisin mixture return to pan cover surface place in the freezer for 6 hours or until firm
• grease and line ten 160ml 2 3 cup ramekins stir the chocolate butter and rum in a saucepan over low heat for 5 minutes or until melted and smooth set aside for 20 minutes to cool
• use an electric beater to beat the eggs and sugar in a bowl for 8 minutes or until thick and pale fold in the chocolate mixture fold in the flour until just combined divide among the prepared ramekins place in the fridge for 2 hours or until firm
• while the puddings are chilling line a baking tray with baking paper spread over almonds stir extra sugar and water in a saucepan over low heat for 8 10 minutes or until sugar dissolves bring to a simmer cook without stirring for 20 22 minutes or until dark golden pour over almonds set aside to set break into shards
• preheat oven to 200u00b0c bake the puddings on a tray for 12 14 minutes or until just set cool in the ramekins for 5 minutes carefully turn onto plates dust with cocoa powder serve with ice cream and toffee shards

Nutritions of Boozy Chocolate Fondants With Rum And Raisin Ice Cream

calories: n a
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calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Basil Mayonnaise

This delicious homemade citrus mayonnaise is great with chicken, fish and salads. It will keep in the fridge for up to 2 weeks.

The ingredient of Lemon Basil Mayonnaise

• 2 large egg yolks
• 1 lemon rind finely grated juiced
• 1 2 teaspoon dijon mustard
• 250mls 1 cup peanut oil
• 2 tablespoons chopped fresh basil
• salt ground black pepper to taste

The Instruction of lemon basil mayonnaise

• place the egg yolks lemon juice and dijon mustard into the bowl of a food processor and process until creamy with the motor running gradually add the peanut oil drop by drop until the mayonnaise begins to thicken slowly add remaining peanut oil in a very thin steady stream until well combined transfer mayonnaise to a bowl and stir in the grated lemon rind and basil until well combined season with salt and pepper place in an airtight container and keep in the fridge until required

Nutritions of Lemon Basil Mayonnaise

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

These Caramel Desserts Should Be Banned For Being So Good

Treat yourself to these gooey caramel desserts featuring a luscious caramel layered cheesecake, creamy caramel and banana trifle andchoc-caramel self-saucing pudding.

The ingredient of These Caramel Desserts Should Be Banned For Being So Good

Raspberry Smoothie Bliss Balls

Turn your favourite fruit smoothie into bite-size balls with this delicious raspberry and coconut recipe.

The ingredient of Raspberry Smoothie Bliss Balls

• 3 4 cup 105g slightly thawed frozen raspberries
• 1 cup 90g rolled oats
• 3 4 cup 60g coles shredded coconut
• 1 4 cup 60g coconut oil
• 1 tablespoon sunflower seeds

The Instruction of raspberry smoothie bliss balls

• process raspberries rolled oats shredded coconut coconut oil and sunflower seeds in a food processor until almost smooth and well combined
• roll 2 tablespoon portions of the raspberry mixture into balls place on a lined tray in the fridge for 1 hour or until set store in an airtight container in the fridge for up to 1 week

Nutritions of Raspberry Smoothie Bliss Balls

calories: 148 419 calories
calories: 12 grams fat
calories: 10 grams saturated fat
calories: 7 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango Hummingbird Sheet Cake Recipe

This mango hummingbird sheet cake makes use of in-season mangos and juicy strawberries.

The ingredient of Mango Hummingbird Sheet Cake Recipe

• 2 cups 300g self raising flour
• 1 cup 220g brown sugar
• 1 2 cup 50g shredded coconut
• 1 2 cup 55g coarsely chopped walnuts
• 1 tsp bicarbonate of soda
• 1 mango stoned peeled finely chopped
• 2 bananas mashed
• 400g crushed pineapple drained well
• 2 coles australian free range eggs lightly whisked
• 3 4 cup 185ml vegetable oil
• sliced strawberry to serve
• sliced mango to serve
• 1 2 mango stoned peeled chopped
• 250g cream cheese softened
• 75g butter softened
• 1 cup 160g icing sugar mixture

The Instruction of mango hummingbird sheet cake recipe

• preheat oven to 160u00b0c grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper allowing the sides to overhang
• combine the flour sugar coconut walnut and bicarbonate of soda in a large bowl add the chopped mango banana pineapple egg and oil stir until just combined spoon into the prepared pan and smooth the surface bake for 45 mins or until a skewer inserted in the centre comes out clean set aside in the pan to cool completely
• to make the mango cream cheese icing place the mango in a clean food processor and process until smooth transfer to a bowl use an electric mixer to beat the cream cheese and butter in a clean large bowl until smooth and creamy add the icing sugar and mango puree and beat until well combined
• transfer the cake to a serving platter spread the top of the cake with icing top with strawberry and mango slices cut into pieces to serve

Nutritions of Mango Hummingbird Sheet Cake Recipe

calories: 426 137 calories
calories: 25 grams fat
calories: 9 grams saturated fat
calories: 45 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 302 milligrams sodium
calories: https schema org
calories: nutritioninformation