Traditional Victoria Sandwich Cake Recipe

For a morning or afternoon tea fit for a queen, you cant go past this classic Victoria sponge cake. With whipped cream, fresh strawberries and jam, its perfect with a cup of tea.

The ingredient of Traditional Victoria Sandwich Cake Recipe

• 200g butter at room temperature chopped
• 200g caster sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 200g 1 1 3 cups self raising flour
• 160g 1 2 cup strawberry jam
• 300ml thickened cream whipped to firm peaks
• icing sugar to dust
• fresh strawberries to serve

The Instruction of traditional victoria sandwich cake recipe

• preheat oven to 180 160c fan forced grease two round 20cm base measurement cake pans and line the bases with baking paper
• use electric beaters to beat the butter and sugar in a small mixing bowl until pale and creamy beat in the eggs one at a time beating well after each addition beat in the vanilla transfer the mixture to a large mixing bowl
• sift the flour over the butter mixture and use a silicon spatula to fold through until evenly combined be careful not to overmix divide the mixture evenly between the cake pans
• bake for 20 minutes or until lightly golden and springy to a gentle touch cool in the pans for 5 minutes then run a knife around the edge of the cakes to loosen and turn out onto wire racks carefully invert cakes on rack so it is right way up and set aside to cool completely
• place one of the cakes on a serving plate and spread with the jam dollop with the whipped cream and place the other cake gently on top dust with icing sugar serve with fresh strawberries

Nutritions of Traditional Victoria Sandwich Cake Recipe

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calories: nutritioninformation

Christmas Ice Cream Pudding Recipe

Dont think for a second that you cannot attempt this show-stopping Christmas ice cream pudding. All you need is 45 minutes worth of preparation and the freezer does the rest!

The ingredient of Christmas Ice Cream Pudding Recipe

• 2l coles vanilla bean ice cream
• u00bd tsp ground cinnamon
• u00bd tsp ground nutmeg
• u00bc tsp ground cloves
• u00bc cup 40g mixed peel
• u00bc cup 55g uncrystallised ginger coarsely chopped
• u00bc cup 35g dried cranberries coarsely chopped
• u00bc cup 40g dried currants coarsely chopped
• u00bc cup 40g sultanas coarsely chopped
• u00bc cup 35g pistachios lightly toasted chopped
• u00bc cup 40g blanched almonds toasted chopped
• 3 extra large coles australian free range eggs whites
• u00bd cup 110g dark brown sugar
• 500g cherries halved pitted
• u00bc cup 55g caster sugar
• 1 tbs lemon juice

The Instruction of christmas ice cream pudding recipe

• line an 8 cup 2l pudding basin with plastic wrap allowing the sides to overhang
• place a large bowl in the freezer remove the ice cream from the freezer and set aside for 5 mins to soften slightly
• scoop ice cream into the frozen bowl and add spices using a large metal spoon mix through the spices without letting the ice cream melt too much add the mixed peel ginger cranberries currants sultanas pistachios and almonds and fold through the ice cream spoon into the lined pudding basin and smooth top cover with the overhanging plastic wrap and freeze for 8 hours or until firm
• chill a serving platter in the freezer for 30 mins uncover top of ice cream pudding turn pudding onto frozen platter lift basin off pudding leave plastic wrap on pudding and freeze for 1 hour or until pudding is frozen to platter
• to make the dark brown sugar meringue place egg whites in a clean dry medium bowl using an electric hand mixer on medium high speed beat egg whites until foamy gradually add the sugar beating well after each addition then beat for 3 5 mins or until firm glossy peaks form remove pudding from freezer and remove plastic wrap using a large spoon and working quickly dollop meringue onto pudding and spread decoratively to cover freeze for at least 1 hour or up to 1 day
• using a kitchen blowtorch torch meringue until browned all over freeze for 30 mins
• meanwhile to make the glazed cherries place the cherries sugar and lemon juice in a bowl and toss to coat stand at room temperature tossing occasionally for 30 mins or until juices form toss to glaze cherries with juices
• cut pudding into wedges top each slice with a spoonful of glazed cherries and serve immediately

Nutritions of Christmas Ice Cream Pudding Recipe

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calories: https schema org
calories: nutritioninformation

Curry Prawns With Singapore Noodles

Try this delicious Thai curry to delight your loved ones.

The ingredient of Curry Prawns With Singapore Noodles

• 350g fresh singapore or thin egg noodles
• 2 tablespoons peanut oil
• 1 brown onion finely chopped
• 1 stalk lemongrass trimmed white part bruised thinly sliced
• 1 4 to 1 3 cup thai red curry paste
• 270ml can ayam coconut cream
• 1 2 cup fish stock
• 1 2 lime juiced
• 1 tablespoon brown sugar
• 24 green king prawns peeled tails intact deveined
• 150g snow peas trimmed
• 1 cup fresh coriander leaves finely chopped

The Instruction of curry prawns with singapore noodles

• place noodles in a large heatproof bowl cover with boiling water stand for 2 minutes or until noodles soften drain set aside
• heat oil in a wok over high heat add onion stir fry for 2 minutes add lemongrass and curry paste stir fry for 1 minute or until aromatic
• spoon the thick top layer of the coconut cream into wok stir fry for 1 minute stir in remaining coconut cream stock 1 tablespoon of lime juice and sugar bring to a simmer reduce heat to medium
• add prawns and cook for 2 minutes or until prawns change colour add snow peas and noodles stir fry for 1 minute or until warmed through toss through coriander spoon into bowls serve

Nutritions of Curry Prawns With Singapore Noodles

calories: 553 524 calories
calories: 30 grams fat
calories: 15 grams saturated fat
calories: 35 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 33 grams protein
calories: 170 milligrams cholesterol
calories: 1437 59 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango, Pineapple And Coconut Banana Bread

Try this gorgeous mango, pineapple and coconut banana bread for an extra special afternoon treat.

The ingredient of Mango Pineapple And Coconut Banana Bread

• 1 1 2 cups 225g self raising flour
• 1 cup 220g brown sugar
• 1 2 cup 40g desiccated coconut
• 450g crushed pineapple
• 1 2 cup 125ml buttermilk
• 150g melted butter
• 2 coles australian free range eggs
• 2 mashed large ripe bananas
• 200g finely chopped frozen mango
• 11 2 cups 240g pure icing sugar
• 2 tablespoons passionfruit pulp
• lime zest to serve

The Instruction of mango pineapple and coconut banana bread

• mix self raising flour brown sugar and desiccated coconut in a bowl
• drain crushed pineapple in a sieve pressing out liquid
• whisk buttermilk butter eggs and bananas in a bowl add to flour mixture stir to combine
• stir in pineapple and frozen mango
• pour into a greased and lined 10cm x 22cm loaf pan smooth the surface bake at 180c for 1 1 1 4 hours or until a skewer inserted in the centre comes out clean cool in the pan for 5 mins then turn onto a wire rack to cool completely
• to make the passionfruit glaze combine pure icing sugar in a bowl with 1 2 tablespoons passionfruit pulp to form a smooth paste spread over the cooled banana bread sprinkle with lime zest

Nutritions of Mango Pineapple And Coconut Banana Bread

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calories: nutritioninformation

Healthy Banana Waffles Recipe

For a simple low cal breakfast, you cant go past our healthy waffles topped with yoghurt and berries.

The ingredient of Healthy Banana Waffles Recipe

• 150g rolled oats
• 1 large banana
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 125ml 1 2 cup unsweetened almond milk
• 2 eggs
• 130g 1 2 cup natural yoghurt
• 130g 1 cup frozen mixed berries thawed

The Instruction of healthy banana waffles recipe

• place the oats in a food processor and process until finely ground like flour add the banana baking powder cinnamon almond milk and eggs process until smooth
• preheat a waffle iron lightly spray with oil ladle in one quarter of the mixture to half fill close the lid cook for 1 2 minutes or until golden repeat with remaining mixture to make 4 waffles in total
• serve waffles topped with yoghurt berries and a drizzle of honey

Nutritions of Healthy Banana Waffles Recipe

calories: 285 366 calories
calories: 10 6 grams fat
calories: 3 5 grams saturated fat
calories: 30 9 grams carbohydrates
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calories: 11 7 grams protein
calories: 30 9 milligrams cholesterol
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calories: https schema org
calories: nutritioninformation

Vanilla Peanut Protein Balls

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

The ingredient of Vanilla Peanut Protein Balls

• 4 scoops 1 cup whey protein isolate or dairy free alternative vanilla flavoured if available
• 1 2 cup flaxseed meal or lsa
• 1 2 cup flaked almonds
• 1 2 teaspoon vanilla essence
• 3 tablespoons peanut butter
• 4 tablespoons agave syrup or honey
• 2 3 tablespoons water

The Instruction of vanilla peanut protein balls

• combine all dry ingredients in mixing bowl
• add peanut butter rice syrup and water and mix into dough mixture should be just wet enough to hold together as balls however not too wet as balls will become sticky
• form dough mixture into approximately 10cm round balls store balls in container in fridge

Nutritions of Vanilla Peanut Protein Balls

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calories: nutritioninformation

Hot Ginger And Caramel Sundae With Crumb Trail

This dessert is something straight out of a fairytale.

The ingredient of Hot Ginger And Caramel Sundae With Crumb Trail

• 150g un iced gingerbread men crumbled
• 2 tablespoons brown sugar
• 40g unsalted butter melted
• 500ml good quality vanilla ice cream
• assortment of lollies to serve
• 3 tablespoons golden syrup
• 1 2 firmly packed cup 110g brown sugar
• 1 2 cup 125ml pure thin cream
• 1 teaspoon ground ginger

The Instruction of hot ginger and caramel sundae with crumb trail

• preheat the oven to 180u00b0c and line a baking tray with baking paper
• place the crumbled gingerbread men brown sugar and butter in a bowl and stir well to combine spread crumb mixture in an even layer on the lined baking tray then bake in the oven for 8 10 minutes or until golden remove the crumb mixture from the oven and allow to cool completely
• meanwhile for the ginger and caramel sauce combine golden syrup brown sugar cream and ground ginger in a saucepan over medium heat stir the sauce until the sugar dissolves then bring to a simmer allow the sauce to bubble for 5 8 minutes stirring occasionally until thick remove from heat and allow to cool slightly
• scoop the vanilla ice cream into bowls or glass serving dishes then drizzle with the ginger and caramel sauce and top with the crumb trail decorate with lollies and serve

Nutritions of Hot Ginger And Caramel Sundae With Crumb Trail

calories: 535 36 calories
calories: 28 grams fat
calories: 17 grams saturated fat
calories: 66 grams carbohydrates
calories: 54 grams sugar
calories: n a
calories: 5 grams protein
calories: 71 milligrams cholesterol
calories: 130 78 milligrams sodium
calories: https schema org
calories: nutritioninformation

Golden Granola

Add a ray of sunshine to brekkie with dried tropical fruit, coconut and macadamias. Macadamias may be a hard nut to crack, hence its premium price - but the rich flavour and texture are so worth it.

The ingredient of Golden Granola

• 205g 2 1 4 cups rolled oats
• 145g 1 cup macadamia halves
• 30g 1 2 cup coconut flakes
• 80g 1 2 cup pepitas pumpkin kernels
• 60ml 1 4 cup honey
• 2 tablespoons grapeseed oil
• 95g 1 2 cup dried pineapple
• 95g 1 2 cup dried pawpaw see note
• 40g 1 3 cup dried banana chips
• low fat milk to serve

The Instruction of golden granola

• preheat oven to 170c line a large baking tray with baking paper combine oats macadamia coconut and pepitas in a large bowl
• stir honey and oil in a small saucepan over medium heat for 2 minutes or until smooth and combined pour over oat mixture stir until well combined spread over prepared tray bake stirring every 5 minutes for 12 14 minutes or until golden and crisp set aside on the tray to cool completely
• transfer the oat mixture to a large bowl add the pineapple pawpaw and banana chips toss to combine serve with milk

Nutritions of Golden Granola

calories: 319 065 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 34 grams carbohydrates
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calories: 4 8 grams protein
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calories: https schema org
calories: nutritioninformation

Classic No Bake Vanilla Cheesecake

Entertain with ease using this classic no-bake vanilla cheesecake. It will be the star of the show.

The ingredient of Classic No Bake Vanilla Cheesecake

• 250g packet plain sweet biscuits see note
• 150g butter melted
• 3 teaspoons powdered gelatine
• 1 1 2 tablespoons boiling water
• 500g cream cheese softened
• 2 3 cup caster sugar
• 2 teaspoons vanilla bean paste
• 300ml thickened cream whipped
• hulled and halved strawberries to decorate

The Instruction of classic no bake vanilla cheesecake

• grease a 20cm round base springform pan using a food processor process biscuits until fine crumbs add butter process until combined press the biscuit mixture over base and side of prepared pan refrigerate for 10 minutes
• meanwhile sprinkle gelatine over boiling water in a heatproof jug whisk with a fork until gelatine has dissolved set aside to cool
• meanwhile using an electric mixer beat cream cheese sugar and vanilla until light and fluffy gradually beat in gelatine mixture until combined fold in whipped cream pour mixture into prepared pan levelling top with a spatula cover refrigerate overnight or until set
• remove the cheesecake from pan decorate top of cheesecake with strawberry halves serve

Nutritions of Classic No Bake Vanilla Cheesecake

calories: 716 522 calories
calories: 43 1 grams fat
calories: 28 4 grams saturated fat
calories: 35 7 grams carbohydrates
calories: n a
calories: n a
calories: 6 7 grams protein
calories: 121 milligrams cholesterol
calories: 350 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham, Avocado And Cheese Wraps

Put a smile on the kids faces with these wholesome high-fibre wraps. They are freezer friendly so you can prepare the lunchbox well in advance.

The ingredient of Ham Avocado And Cheese Wraps

• 1 small avocado chopped
• 1 1 2 tablespoons lemon juice
• 2 mixed grain mini wraps
• 80g shaved 97 fat free leg ham
• 1 3 cup grated extra light tasty cheese

The Instruction of ham avocado and cheese wraps

• place avocado in a bowl add lemon juice season with pepper mash until almost smooth and combined
• place wraps on a board place ham in a single layer over wraps spread with avocado mixture sprinkle with cheese roll up tightly cut in half cover in plastic wrap then foil freeze for up to 1 month remove foil and place in lunchbox

Nutritions of Ham Avocado And Cheese Wraps

calories: 358 739 calories
calories: 19 2 grams fat
calories: 6 grams saturated fat
calories: 25 2 grams carbohydrates
calories: n a
calories: n a
calories: 17 9 grams protein
calories: 32 milligrams cholesterol
calories: 759 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana Split Cake Recipe

An old-school sundae becomes a show-stopping cake with all the fun toppings.

The ingredient of Banana Split Cake Recipe

• 450g 3 cups self raising flour
• 1 2 tsp bicarbonate of soda
• 1 2 tsp table salt
• 250g unsalted butter chopped at room temperature
• 285g 1 1 3 cups caster sugar
• 4 eggs at room temperature
• 2 teaspoons vanilla extract
• 200ml sour cream
• 1 1 2 cups about 3 4 large mashed ripe banana plus extra to decorate
• 180g 1 cup mini dark chocolate chips
• chocolate sauce to decorate
• maraschino cherries to decorate
• crushed peanuts to decorate
• fresh strawberries to decorate
• wafer rolls to decorate
• 300g bought pasteurised liquid egg whites
• 485g 2 1 4 cups caster sugar
• 650g unsalted butter chopped at room temperature
• 1 2 tablespoon vanilla extract
• 50g mini dark chocolate chips melted cooled slightly
• 1 1 2 teaspoons strawberry essence
• pink and yellow gel food colouring to tint

The Instruction of banana split cake recipe

• preheat oven to 180c 160c fan forced grease three 20cm round cake pans and line the base and side with baking paper sift the flour bicarb and salt into a bowl
• use a stand mixer with the paddle attachment or electric beaters to beat the butter and sugar in a large bowl until pale and fluffy add eggs 1 at a time beating well after each addition add the vanilla and beat until combined with the mixer on low speed add flour mixture and sour cream in alternating batches beginning and ending with flour until just combined gently fold through banana and choc chips divide cake mixture among prepared pans smooth the top bake for 35 40 minutes or until a skewer inserted into centre of cakes comes out clean set aside in pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• meanwhile to make the buttercream use a balloon whisk to combine the egg whites and sugar in a large heatproof bowl place bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water cook stirring often with whisk for 3 5 minutes or until hot to the touch to test transfer a small amount to a saucer and if mixture is hot it is ready remove bowl from heat and transfer mixture to a stand mixer with the whisk attachment can also use electric beaters whisk on high speed for 10 minutes or until almost room temperature switch to paddle attachment reduce speed to low gradually add butter beating well after each addition until smooth and creamy add vanilla and a pinch of salt beat until well combined
• transfer 1 cupful of buttercream to a small bowl add melted choc stir to combine place 1 cupful of remaining buttercream in a separate small bowl add strawberry essence and a few drops of pink colouring stir to combine place 11 u20442 cupfuls of remaining buttercream in a third small bowl tint with yellow colouring and set aside to ice cake
• line a baking tray with baking paper use an ice cream scoop to scoop 4 balls of the chocolate buttercream and place 2cm apart on prepared tray repeat with the strawberry and plain vanilla buttercreams spoon the remaining vanilla buttercream into a piping bag fitted with a fluted nozzle and set aside at room temperature place the baking tray in the freezer for 15 minutes or until the scoops are very firm
• meanwhile use a serrated bread knife to trim and level top of each cake use a little of the vanilla buttercream to secure 1 cake base side down onto a cake board or serving platter spread remaining yellow buttercream over top of cake repeat with a second cake layer and yellow buttercream top with the remaining cake base side up spread yellow buttercream over the top and side of the whole cake use an offset palette knife or cake scraper to smooth the side and top
• remove buttercream scoops from freezer and arrange on top of the cake pipe swirls of the reserved vanilla buttercream on top of the buttercream scoops and decorate with chocolate sauce cherries peanuts strawberries wafer rolls and extra banana

Nutritions of Banana Split Cake Recipe

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calories: nutritioninformation

Blackberry Ripple Ice Cream

Impress your family and friends with this creamy homemade vanilla and blackberry ice-cream.

The ingredient of Blackberry Ripple Ice Cream

• 600ml thickened cream
• 397g can sweetened condensed milk
• 1 teaspoon vanilla extract
• waffle cones to serve
• 500g blackberries
• 1 3 cup 75g caster sugar

The Instruction of blackberry ripple ice cream

• to make the blackberry ripple place the blackberries sugar and 1 4 cup 60ml water in a saucepan over medium heat cook stirring for 2 mins or until sugar dissolves increase heat to medium high cook stirring occasionally for 6 8 mins or until blackberries soften and mixture reduces by half and thickens set aside to cool
• reserve half the blackberry mixture process the remaining blackberry mixture in a food processor until smooth fold in the reserved blackberry mixture
• use an electric mixer to beat the cream condensed milk and vanilla in a large bowl until stiff peaks form
• pour half the cream mixture into a 6cm deep 11cm x 21cm base measurement loaf pan top with one third of the blackberry ripple pour over the remaining cream mixture and half the remaining blackberry ripple gently swirl to create a marbled effect place a piece of baking paper over the surface of the ice cream cover with foil and place in the freezer for 6 8 hours or until firm scoop the ice cream into waffle cones and drizzle with the remaining blackberry ripple to serve

Nutritions of Blackberry Ripple Ice Cream

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calories: nutritioninformation

Triangle Sandwich Cakes

Weve given triangle sandwiches a surprise twist to make your next afternoon tea at Nannas or kids party a whole lot sweeter and lots more fun!

The ingredient of Triangle Sandwich Cakes

• 2 x 440g packets golden butter cake mix with icing sachet
• 100g nestlu00c9 bakers choice white choc melts
• lemon yellow gel food colouring
• 24 round green jubes thinly sliced
• 8 strawberries hulled thinly sliced
• 2 banana lollies finely chopped
• 2 tablespoons chocolate hazelnut spread
• 125g butter softened
• 2 teaspoons milk
• 1 2 teaspoon vanilla extract

The Instruction of triangle sandwich cakes

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 11cm x 21cm loaf pan line base and sides with 2 layers of baking paper extending 5cm above edges see notes
• reserve icing sachets from cake mixes prepare cakes following packet directions pour into prepared pan carefully place pan on a baking tray bake for 1 hour 15 minutes or until a skewer inserted into the centre of cake comes out clean stand in pan for 5 minutes turn top side up onto a baking paper lined wire rack to cool
• meanwhile place a 20cm long sheet of baking paper onto a flat surface melt white chocolate melts in a small heatproof bowl over a saucepan of simmering water make sure the bottom of bowl doesnu2019t touch the water using food colouring tint chocolate bright yellow spread chocolate onto baking paper to form a 16cm square stand for 30 minutes to set using a hot knife cut chocolate into 4 x 8cm squares cut each square into 4 triangles to form cheese slices
• make buttercream using an electric mixer beat butter for 8 to 10 minutes or until light and fluffy gradually add reserved icing sachets beating until well combined add milk and vanilla beat until combined
• trim and discard 4cm off both short ends of cake cut cake into 12 x 1cm thick slices trim each slice to form an 8cm square piece cut each square into 4 triangles to form bread pieces spread 1 side of each bread piece with buttercream
• to make tomato lettuce and cheese sandwiches place 8 bread pieces onto a board buttercream side up arrange 3 jube slices on top top with a cheese slice and strawberry slices sandwich with 8 bread pieces buttercream side down
• to make egg and lettuce sandwiches place 8 bread pieces onto a board buttercream side up sprinkle with chopped banana lollies arrange remaining jube slices on top sandwich with 8 bread pieces buttercream side down
• to make vegemite and cheese sandwiches place 8 bread pieces onto a board buttercream side up spread 1 teaspoon of chocolate hazelnut spread onto each piece top with a cheese slice sandwich with 8 bread pieces buttercream side down
• arrange sandwiches on a serving platter serve

Nutritions of Triangle Sandwich Cakes

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calories: nutritioninformation

Almost Instant Lemon Ripple Soft Serve Recipe

You dont need an ice-cream maker or even a freezer to whip up this hacky 20-minute dessert - just a sealable plastic bag, ice cubes and some rock salt!

The ingredient of Almost Instant Lemon Ripple Soft Serve Recipe

• 300ml ctn thickened cream
• 80ml 1 3 cup milk
• 110 g 1 2 cup caster sugar
• 1 teaspoon vanilla extract
• ice cubes to chill
• 150g 1 2 cup rock salt
• lemon curd to drizzle

The Instruction of almost instant lemon ripple soft serve recipe

• combine the cream milk sugar and vanilla in a large sealable plastic bag press down on the bag to distribute the sugar
• half fill a 4l 16 cup airtight plastic container with ice cubes sprinkle with half the salt place the sealed plastic bag on top of the ice cover with ice and remaining salt
• place the lid on the container shake holding at each end for 5 minutes or until well combined see note
• remove the lid the soft serve should have thickened but still be soft snip off 1 corner of the bag
• spoon some lemon curd into a piping bag fitted with a fluted nozzle squeeze some soft serve into the piping bag repeat creating layers of lemon curd and soft serve until no soft serve remains
• pipe the soft serve mixture into small glasses place in the freezer for 10 minutes to firm slightly serve immediately

Nutritions of Almost Instant Lemon Ripple Soft Serve Recipe

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calories: https schema org
calories: nutritioninformation

Peanut Butter Filled Ice Cream Balls

This creamy peanut butter dessert is ready in a jiffy.

The ingredient of Peanut Butter Filled Ice Cream Balls

• 1 4 cup whipped peanut butter
• 1 1 2 tablespoons granulated nuts see note
• 1 litre vanilla ice cream
• 1 3 cup chocolate ice magic
• 4 waffle ice cream cones

The Instruction of peanut butter filled ice cream balls

• place a baking tray lined with baking paper in the freezer combine whipped peanut butter and 2 teaspoons nuts in a bowl spoon peanut butter mixture into a snap lock bag snip off 1 corner
• remove baking tray from freezer working quickly use an ice cream scoop to scoop 1 ice cream ball leaving ice cream ball in scoop press the end of a wooden spoon into ball until 2cm deep pipe peanut butter into hole until 3 4 full carefully shape ice cream back over the hole to enclose filling place scoop on prepared tray drizzle with ice magic sprinkle with a little of the remaining granulated nuts return to freezer
• repeat with remaining ice cream peanut butter ice magic and nuts to make a total of 8 scoops freeze for 5 minutes or until ice magic has set
• place 2 scoops of ice cream into each cone serve immediately

Nutritions of Peanut Butter Filled Ice Cream Balls

calories: 631 677 calories
calories: 38 3 grams fat
calories: 17 7 grams saturated fat
calories: 59 3 grams carbohydrates
calories: n a
calories: n a
calories: 10 6 grams protein
calories: 14 milligrams cholesterol
calories: 229 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon And Almond Cauliflower

Making a tasty side with just five ingredients is easier than you think - the proof is in our zesty cauliflower side.

The ingredient of Lemon And Almond Cauliflower

• 600g cauliflower trimmed cut into florets
• 2 cups massel chicken style liquid stock
• 1 cup dry roasted almonds chopped
• 1 tablespoon finely chopped fresh chives
• 1 lemon

The Instruction of lemon and almond cauliflower

• place cauliflower in a microwave safe dish add stock cover with plastic wrap cook on high 100 for 4 minutes or until tender drain
• using a zester zest half the lemon place almonds chives lemon zest and cauliflower in a bowl season with pepper toss to combine serve

Nutritions of Lemon And Almond Cauliflower

calories: 273 177 calories
calories: 20 7 grams fat
calories: 1 4 grams saturated fat
calories: 6 4 grams carbohydrates
calories: n a
calories: n a
calories: 12 8 grams protein
calories: n a
calories: 724 milligrams sodium
calories: https schema org
calories: nutritioninformation

Kooky Caramel Freakshake

Impress with this ultimate freakshake - caramel, cinnamon doughnuts, Violet Crumble and caramel popcorn are all combined on top of this decadent milkshake.

The ingredient of Kooky Caramel Freakshake

• 80g milk chocolate chopped
• 4 mini cinnamon doughnuts
• 50g violet crumble chocolate bar
• 1 4 cup mini pretzels chopped
• 1 2 cup salted caramel sauce warmed
• 1 1 2 cups milk
• 6 scoops salted caramel ice cream
• 1 4 cup caramel popcorn
• 2 jersey caramels quartered

The Instruction of kooky caramel freakshake

• place 2 x 2 cup capacity glasses in the freezer to chill
• place chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth place 1 doughnut on a flat surface spread with a little chocolate top with 1 remaining doughnut drizzle with a little chocolate repeat process with remaining doughnuts and a little chocolate to make a second stack stand for 10 minutes or until set reserve remaining melted chocolate
• halve violet crumble bar crossways roughly chop 1 half cut remaining half into shards combine pretzels and chopped honeycomb in a shallow bowl spread the rim and 2cm down the outside of glasses with reserved melted chocolate dip in pretzel mixture to coat return glasses to freezer for 10 minutes or until set drizzle inside of glasses with 1 3 cup caramel sauce and return to freezer
• place milk and 4 scoops ice cream in a blender blend until smooth and thick divide mixture between chilled glasses top each with 1 scoop of remaining ice cream top with caramel popcorn jersey caramels and honeycomb shards insert a straw through each doughnut stack place in glasses drizzle with remaining caramel sauce serve

Nutritions of Kooky Caramel Freakshake

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

Vanilla And Strawberry Bombe Alaska

This classic vanilla and strawberry bombe alaska is a retro hit!

The ingredient of Vanilla And Strawberry Bombe Alaska

• 450g madeira cake
• 500ml strawberry ice cream
• 1 25 litres vanilla ice cream
• 4 eggwhites
• 1 2 cup caster sugar

The Instruction of vanilla and strawberry bombe alaska

• using a serrated knife cut cake in half crossways place base on an ovenproof plate place strawberry ice cream in a bowl stir with a wooden spoon until just softened spread cake base with strawberry ice cream top with remaining cake half cover with plastic wrap freeze for 2 hours or until frozen
• place vanilla ice cream in a bowl stir with a wooden spoon until just softened remove plastic wrap from filled cake working quickly cover sides and top of filled cake with vanilla ice cream see note cover with plastic wrap freeze for 2 hours or until frozen
• using an electric mixer beat eggwhite until soft peaks form with motor running add sugar 1 tablespoon at a time until eggwhite is glossy and sugar has dissolved working quickly spread eggwhite mixture over vanilla ice cream ensuring ice cream is completely covered using the back of a spatula make swirls in eggwhite mixture to decorate freeze uncovered overnight
• preheat oven to 240u00b0c 220u00b0c fan forced bake bombe alaska for 4 minutes or until lightly browned serve immediately

Nutritions of Vanilla And Strawberry Bombe Alaska

calories: 499 032 calories
calories: 22 grams fat
calories: 13 grams saturated fat
calories: 65 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 11 grams protein
calories: 85 milligrams cholesterol
calories: 359 95 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dried Fruit And Vanilla Compote

Add some pizazz to breakfast with this sweet dried fruit compote.

The ingredient of Dried Fruit And Vanilla Compote

• 1 cup caster sugar
• 1 vanilla bean halved lengthways
• 750g dried fruit salad

The Instruction of dried fruit and vanilla compote

• combine caster sugar vanilla bean and 1 1 4cups cold water in a saucepan over low heat cook stirring for 5 minutes or until sugar has dissolved bring to the boil reduce heat to medium simmer for 5 to 7 minutes or until slightly thickened add dried fruit remove from heat set aside for 30 minutes stirring occasionally refrigerate in an airtight container for up to 2 weeks

Nutritions of Dried Fruit And Vanilla Compote

calories: 253 34 calories
calories: 1 grams fat
calories: n a
calories: 58 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 48 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vegan Vanilla Mousse

The ingredient of Vegan Vanilla Mousse

• 200g vegan white chocolate chopped
• 400g can chickpeas drained aquafaba chickpea liquid reserved reserve chickpeas for another use
• 100g u00bd cup caster sugar
• 2 tsp queen natural concentrated vanilla extract
• fresh raspberries to serve
• extra vegan white chocolate shaved to serve

The Instruction of vegan vanilla mousse

• melt the chocolate in a heatproof bowl over a saucepan of simmering water set aside to cool to room temperature
• combine the aquafaba chickpea liquid sugar and vanilla in the bowl of a stand mixer whisk on high for 5 minutes or until white foamy and soft peaks form
• fold the chocolate into the aquafaba mixture until completely combined taking care not to lose volume divide between six serving glasses place in the fridge for 3 hours or until chilled and set serve topped with raspberries and shavings of white chocolate

Nutritions of Vegan Vanilla Mousse

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

Chocolate Puffs

These chocolate and orange filled pastries taste fantastic warmed with some ice-cold ice-cream on the side.

The ingredient of Chocolate Puffs

• 100g good quality dark cooking chocolate chopped
• 2 teaspoons grated orange rind
• 1 sheet ready rolled puff pastry slightly thawed
• 1 egg yolk lightly whisked
• 4 scoops vanilla ice cream

The Instruction of chocolate puffs

• preheat oven to 210u00b0c line a large baking tray with non stick baking paper
• combine the chocolate and orange rind in a small bowl cut the pastry into 4 squares place a quarter of the chocolate mixture in the middle of each pastry square and fold the pastry over to form a triangle press the edges together to seal
• place triangles on lined tray in the freezer for 5 minutes to chill brush with a little egg yolk and bake in preheated oven for 12 minutes or until the pastry is puffed and golden stand for 5 minutes before serving with the ice cream

Nutritions of Chocolate Puffs

calories: 332 21 calories
calories: 20 grams fat
calories: 12 grams saturated fat
calories: 32 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 6 grams protein
calories: 61 milligrams cholesterol
calories: 84 82 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spicy Garlic Prawn Pasta

Turn up the heat with this spicy prawn pasta dish.

The ingredient of Spicy Garlic Prawn Pasta

• 375g packet spaghetti or angel hair pasta
• 500g green prawns peeled deveined tails intact
• 1 tablespoon olive oil
• 4 garlic cloves crushed
• 1 lemon finely zested and juiced
• 1 chilli seeded finely chopped
• 1 onion sliced
• 1 2 cup white wine
• 1 tablespoon cornflour
• 375ml can light and creamy evaporated milk
• 2 tablespoon parsley chopped
• lemon wedges to serve
• crusty bread to serve

The Instruction of spicy garlic prawn pasta

• cook spaghetti in a large saucepan of boiling water for 10 12 mins following packet directions drain well and return to pan cover to keep warm
• meanwhile place prawns in a bowl with oil half the garlic all the lemon zest and chilli toss to coat
• heat a large frying pan on high cook prawns for 2 3 mins until changed in colour and just cooked through remove from pan and set aside
• sautu00e9 onion with remaining garlic in same pan on high for 2 3 mins until onion is tender
• stir wine into pan and simmer for 2 3 mins until reduced by half
• in a small jug blend cornflour with a little of the milk until a smooth paste forms
• stir remaining milk into frying pan heat gently stirring remove from heat blend in cornflour mixture return to heat and cook stirring until mixture boils and thickens reduce heat and simmer for 3 mins
• blend in reserved lemon juice and season to taste return prawns to sauce simmer gently for 1 2 mins until heated through
• toss sauce through pasta with half the parsley top with remaining parsley and serve with lemon wedges and bread

Nutritions of Spicy Garlic Prawn Pasta

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

Baby Banana Cakes

Pop these tasty banana cakes into a lunch-box or pack them in a picnic basket and head out into the sun.

The ingredient of Baby Banana Cakes

• 40g 2 tablespoons butter or margarine at room temperature
• 165g 3 4 cup caster sugar
• 1 teaspoon vanilla essence
• 1 egg
• 3 medium ripe bananas mashed
• 225g 1 1 2 cups plain flour
• 1 2 teaspoon bicarbonate of soda
• 1 2 teaspoon baking powder
• 2 tablespoons milk
• 240g 1 1 2 cups icing sugar
• 125g soft cream cheese
• 20g 1 tablespoon butter or margarine at room temperature

The Instruction of baby banana cakes

• preheat oven to 180u00b0c place 30 double paper patty cases on 2 baking trays
• use electric beaters to beat the butter or margarine sugar and vanilla essence until combined beat in the egg and then stir in the mashed banana
• sift together the plain flour bicarbonate of soda and baking powder fold the sifted dry ingredients into the banana mixture alternately with the milk finishing with the sifted ingredients
• use a teaspoon to spoon the cake batter into the patty cases on the trays and bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean
• remove from the oven and cool on trays to make the icing place icing sugar cream cheese and butter or margarine in the bowl of a food processor and process until smooth and well combined
• store the cakes and icing in at separate airtight containers for up to 2 days to serve spread the icing on the cakes

Nutritions of Baby Banana Cakes

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

Caramel, Banana And Pecan Self Saucing Pudding

When served steaing hot, a self-saucing pudding is one of winters most comforting, and delicious, desserts.

The ingredient of Caramel Banana And Pecan Self Saucing Pudding

• melted butter to grease
• 150g 1 cup self raising flour
• 100g 1 2 cup firmly packed brown sugar
• 60g pecans coarsely chopped
• 175g 2 3 cup mashed overripe banana
• 80ml 1 3 cup milk
• 1 egg
• 40g butter melted cooled
• 1 tablespoon cornflour
• 80g 1 2 cup lightly packed brown sugar extra
• 375ml 1 1 2 cups boiling water
• 1 tablespoon golden syrup
• vanilla ice cream to serve

The Instruction of caramel banana and pecan self saucing pudding

• preheat oven to 180u00b0c brush a 1 5l 6 cup capacity ovenproof dish with melted butter place on a baking tray lined with non stick baking paper sift the flour into a large bowl stir in the sugar and pecan
• whisk banana milk egg and butter in a large jug until combined add to flour mixture use a wooden spoon to stir until smooth and combined pour into the prepared dish use the back of a spoon to smooth the surface
• combine the cornflour and extra sugar in a small bowl and sprinkle evenly over the pudding mixture combine the boiling water and golden syrup in a large jug gradually pour over the back of a spoon onto the sugar mixture
• bake for 45 50 minutes or until a cake like top forms and a skewer inserted halfway into the centre of the pudding comes out clean
• set aside for 5 minutes to stand serve with ice cream

Nutritions of Caramel Banana And Pecan Self Saucing Pudding

calories: 394 35 calories
calories: 14 grams fat
calories: 5 grams saturated fat
calories: 59 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 6 grams protein
calories: 53 milligrams cholesterol
calories: 245 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Caramel Crown Cake

Feast like royalty with this impressive chocolate and caramel layer cake topped with whipped caramel ganache, gooey drizzle and Arnotts Caramel Crown biscuits.

The ingredient of Chocolate Caramel Crown Cake

• 375g 2 1 2 cups self raising flour
• 80g 3 4 cup cocoa powder
• 1 2 tsp bicarbonate of soda
• 250g butter at room temperature
• 160g 1 cup lightly packed brown sugar
• 215g 1 cup caster sugar
• 310ml 1 1 4 cups milk
• 4 eggs
• 185ml 3 4 cup caramel topping
• 200g pkt arnottu2019s caramel crowns halved
• 500g white chocolate finely chopped
• 200ml pouring cream
• 125ml 1 2 cup caramel topping

The Instruction of chocolate caramel crown cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease the base and side of three round 20cm base measurement cake pans and line with baking paper
• sift the flour cocoa powder and bicarb into a bowl add the butter brown sugar caster sugar milk and eggs use electric beaters to beat scraping down the side of the bowl occasionally until just smooth
• divide the mixture evenly among the prepared pans and smooth the surface of each bake for 35 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside to cool in the pans for 5 minutes then transfer to wire racks to cool completely
• meanwhile for the ganache place the chocolate in a heatproof bowl place the cream and caramel topping in a small saucepan over medium heat bring just to a simmer pour over the chocolate set aside for 5 minutes stir until melted and smooth place in the fridge stirring occasionally for 1 2 hours or until thick but not set use electric beaters fitted with the whisk attachment to whisk until thick if the ganache is too soft place in the fridge for a further 10 minutes and whisk until thick and spreadable do not overbeat
• use a large sharp knife to trim the tops of the cakes to flatten if needed place 1 cake on a serving plate spread with 2 tbs of the caramel topping spoon half the ganache into a piping bag with a 1cm plain nozzle pipe a ring of peaks around the top of the cake then pipe a zigzag swirl over the centre top with another cake spread with 2 tbs caramel topping and repeat piping the ganache as before top up the piping bag with some more ganache if needed top with the remaining cake spread ganache over the top of the cake leaving a 1cm border around the edge pipe a ring of peaks around the top of the cake place caramel crowns cut side down between the ganache peaks to create a crown effect drizzle with the remaining caramel topping to serve

Nutritions of Chocolate Caramel Crown Cake

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

Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

For the perfect spring delight try this heavenlyalmond and strawberry tart made with homemade vanilla-rhubarb jam.

The ingredient of Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

• 1 1 2 cups plain flour sifted
• 1 2 cup icing sugar sifted
• 95g cold unsalted butter cut into 1cm cubes plus softened butter to coat the pan
• 1 large coles brand australian free range egg beaten to blend
• 1 bunch about 250g rhubarb trimmed cut crossways into 5mm pieces
• 1 2 cup caster sugar
• 1 2 teaspoon vanilla extract
• 1 2 teaspoon fresh lemon juice
• 1 1 3 cups ground almonds divided
• 1 1 4 teaspoon cornflour
• 70g unsalted butter slightly softened
• 4 1 2 tablespoons caster sugar divided
• 2 large coles brand australian free range eggs
• 1 4 cup flaked almonds
• 250g small strawberries hulled halved
• 2 teaspoons fresh lemon juice
• icing sugar to dust
• 200ml cru00e8me frau00eeche or thickened cream whipped to stiff peaks

The Instruction of almond tart with vanilla rhubarb jam and fresh strawberries

• position a rack on the bottom of the oven and preheat the oven to 160c to make the crust in a large bowl combine the flour sugar and butter using your fingers work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea size pieces of butter remaining add the egg and using a fork mix until the dough comes together alternatively place the flour sugar and butter in a food processor and using the pulse button process in short bursts for the same result add the egg and process in short bursts again until the dough comes together gather the dough and shape into a rectangle wrap the dough in plastic wrap and refrigerate for at least 1 hour or until the dough is firm
• generously brush a 35cm x 11cm rectangular tart pan with a removable base with softened butter roll the dough between two sheets of baking paper until it is 3mm thick trim the dough into a 42cm x 18cm rectangle freeze the dough for about 5 mins or until firm drape the dough over the buttered tart pan gently lift and coax the dough into the pan and press the dough into the bottom corners and sides of the pan trim the excess and freeze the tart for 10 mins or until firm
• meanwhile to make vanilla rhubarb jam in a small saucepan combine the rhubarb sugar vanilla and a pinch of sea salt flakes bring to a simmer over medium heat stirring occasionally for 12 mins or until the jam has thickened and rhubarb has broken down stir in the lemon juice set aside to cool slightly pour jam into a shallow container cover and refrigerate for 20 mins or until cooled
• to make the almond filling in a bowl mix 1 cup of ground almonds and the cornflour set aside in a medium bowl using a handheld mixer beat the butter and 2 1 2 tablespoons of caster sugar on medium speed for about 3 mins or until light and fluffy add eggs one at a time scraping down the side of the bowl after each addition until blended add the almond mixture and mix until blended cover and chill for 20 mins or until slightly firm
• sprinkle 3 tablespoons of ground almonds over the bottom of the tart smooth the rhubarb jam over the ground almonds sprinkle the remaining ground almonds over the jam spoon the almond filling over the rhubarb jam and smooth with a small spatula sprinkle flaked almonds over the filling bake the tart on a large baking tray for 55 mins or until the tart shell is golden and the filling is firm to the touch set the tart on a wire rack to cool gently lift the tart from the tart pan and transfer to a serving platter
• in a large bowl toss the strawberries lemon juice and remaining 2 tablespoons of caster sugar to coat set aside stirring occasionally for 30 mins or until the berries have released their juices dust the tart with icing sugar and spoon the macerated strawberries across the tart using a serrated knife slice the tart and serve with the strawberries and a dollop of whipped cru00e8me frau00eeche or cream

Nutritions of Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

calories: 638 13 calories
calories: 41 grams fat
calories: 18 grams saturated fat
calories: 55 grams carbohydrates
calories: n a
calories: n a
calories: 12 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Celery And Blue Cheese Salad

Crunchy celery and creamy blue cheese make this speedy salad extra special.

The ingredient of Celery And Blue Cheese Salad

• 2 tablespoons coles brand pure olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon dijon mustard
• 120g pkt coles brand 4 leaf salad mix
• 2 celery stalks thinly sliced
• 1 red apple cored cut into batons
• 50g blue cheese crumbled
• 1 3 cup walnuts toasted
• 2 tablespoons chopped chives

The Instruction of celery and blue cheese salad

• combine oil vinegar and mustard in a small bowl and season
• arrange the salad leaves celery and apple on plates sprinkle with blue cheese and walnuts drizzle with the dressing and sprinkle with chives

Nutritions of Celery And Blue Cheese Salad

calories: 218 446 calories
calories: 19 4 grams fat
calories: 4 4 grams saturated fat
calories: 5 9 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 4 6 grams protein
calories: n a
calories: 203 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ribbon Cake

Nothing beats a good-old retro style cake to end a meal, celebrate a special occasion or simply enjoy as a scrumptious treat.

The ingredient of Ribbon Cake

• 250g butter softened
• 1 cup 215g caster sugar
• 1 teaspoon vanilla extract
• 3 eggs at room temperature
• 2 cups 300g self raising flour
• 1 2 cup 125g sour cream
• 2 tablespoons cocoa powder
• 2 tablespoons milk
• 2 3 drops pink liquid food colouring
• 1 2 cup 160g raspberry jam
• icing flowers to decorate
• 250g butter chopped and softened
• 3 cups 450g icing sugar mixture sifted
• 1 3 cup 80ml milk
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder sifted
• 2 drops pink liquid food colouring

The Instruction of ribbon cake

• preheat oven to 180u00b0c grease and line the base of three shallow 20cm round cake pans
• use an electric mixer to beat butter sugar and vanilla in a bowl until pale and creamy add eggs one at a time beating well after each addition add flour and stir to combine add sour cream and stir to combine
• divide mixture into 3 even portions spoon 1 portion into a prepared pan and smooth the surface divide remaining portions into 2 bowls add the cocoa powder and milk to 1 portion and stir to combine spoon into a prepared pan and smooth the surface add the pink colouring to the remaining portion and stir to combine spoon into the remaining pan and smooth the surface
• bake cakes in preheated oven swapping pans halfway through cooking for 20 25 minutes or until a skewer inserted in the centres comes out clean remove from oven and cool in pan for 5 minutes before turning onto a wire rack to cool completely
• to make frosting use an electric mixer to beat butter until very pale add icing sugar and milk in batches beating well after each addition add vanilla and stir to combine divide icing into 3 portions add cocoa to 1 portion and stir to combine add colouring to another portion and stir to combine
• place the vanilla cake on a platter spread chocolate icing and half the jam evenly over top top with the pink cake and spread with vanilla icing and remaining jam top with the chocolate cake spread the pink icing over the top of the cake decorate with icing flowers serve or store in an airtight container for up to two days

Nutritions of Ribbon Cake

calories: 724 409 calories
calories: 40 grams fat
calories: 25 grams saturated fat
calories: 84 grams carbohydrates
calories: 66 grams sugar
calories: n a
calories: 6 grams protein
calories: 163 milligrams cholesterol
calories: 462 46 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken Nuggets With Lemon Caper Sauce

Loin some tricks with this wonderfully versatile and delicious chicken cut!

The ingredient of Chicken Nuggets With Lemon Caper Sauce

• 1 4 cup plain flour
• 2 tablespoons skim milk
• 1 egg
• 2 cups fresh breadcrumbs
• 1 2 cup finely grated parmesan cheese
• 2 teaspoons finely grated lemon rind
• 600g chicken tenderloins cut into 5cm pieces
• olive oil cooking spray
• 1 2 cup extra light sour cream
• 1 tablespoon lemon juice
• 1 tablespoon baby capers drained rinsed
• 2 tablespoons finely chopped fresh flat leaf parsley leaves
• mixed salad to serve

The Instruction of chicken nuggets with lemon caper sauce

• preheat oven to 180u00b0c 160u00b0c fan forced line a large baking tray with baking paper place flour on a plate whisk milk and egg together in a bowl combine breadcrumbs cheese and lemon rind on a plate
• dip 1 piece of chicken in flour shaking off excess dip in egg mixture toss in breadcrumb mixture to coat place on prepared tray repeat with remaining chicken flour egg and breadcrumb mixture spray chicken with oil
• bake for 30 minutes turning halfway or until browned and cooked through
• meanwhile combine sour cream lemon juice capers and parsley in a bowl serve chicken nuggets with sour cream mixture and salad

Nutritions of Chicken Nuggets With Lemon Caper Sauce

calories: 423 03 calories
calories: 12 grams fat
calories: 6 grams saturated fat
calories: 30 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 47 grams protein
calories: 165 milligrams cholesterol
calories: 502 6 milligrams sodium
calories: https schema org
calories: nutritioninformation

Berry Thickshake

This nutritious shake is a big hit with the kids.

The ingredient of Berry Thickshake

• 300g frozen mixed berries or 200g fresh strawberries
• 2 cups milk
• 4 large scoops of berry flavoured frozen yoghurt

The Instruction of berry thickshake

• place berries in a blender add milk and scoops frozen yoghurt blend until smooth
• divide among tall serving glasses and serve with extra scoops of frozen yoghurt if desired

Nutritions of Berry Thickshake

calories: 429 722 calories
calories: 14 grams fat
calories: 9 grams saturated fat
calories: 56 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 16 grams protein
calories: 43 milligrams cholesterol
calories: 188 15 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Spinach, Cheese And Garlic Gozleme

Perfect for a quick dinner or as an after-school snack, these savoury flatbreads can be made with just a few staple ingredients.

The ingredient of Creamy Spinach Cheese And Garlic Gozleme

• 375g frozen spinach thawed squeezed of excess moisture
• 2 1 2 cups grated pizza cheese
• 1 3 cup masterfoodsu24c7 garlic kebab sauce plus 1 4 cup extra
• 1 3 cup chopped fresh flat leaf parsley leaves
• 6 square lavash flatbread wraps
• lemon wedges to serve optional

The Instruction of creamy spinach cheese and garlic gozleme

• preheat a sandwich press to high see note
• combine spinach cheese sauce and 1 2 the parsley in a bowl season with salt and pepper place 1 wrap on a flat surface leaving a 1cm border cover half of wrap with one sixth of the spinach mixture fold wrap over to enclose
• place wrap in sandwich press grill for 1 minute or until browned and cheese has just melted transfer to a tray cover to keep warm repeat with remaining spinach mixture and wraps
• meanwhile combine extra sauce remaining parsley and 2 teaspoons water in a bowl season with salt and pepper
• halve gozleme serve gozleme with sauce mixture and lemon wedges if using

Nutritions of Creamy Spinach Cheese And Garlic Gozleme

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

Honey Fritters With Honey Ice Cream

The ingredient of Honey Fritters With Honey Ice Cream

• 200g ricotta
• 2 eggs
• 6 tablespoons plain flour
• 1 tablespoon unsalted butter melted
• oil to deep fry
• icing sugar to dust
• ground cinnamon to dust
• 3 tablespoons honey warmed to drizzle
• 500ml 2 cups milk
• 300ml thin cream
• 4 egg yolks
• 100g caster sugar
• 2 tablespoons honey
• 40ml 2 tablespoons malt whisky

The Instruction of honey fritters with honey ice cream

• to make ice cream place milk and cream in a saucepan bring to the boil then turn off heat and set aside place egg yolks sugar and honey in a bowl and beat until pale and creamy pour mixture onto eggs and whisk gently to combine clean the pan and return mixture to the pan cook over low heat for 2 3 minutes until thickened remove from heat and stir in whisky set aside to cool then pour into a shallow container and freeze until frozen at edges remove from freezer and beat with an electric beater pour into the container and refreeze repeat 2 or 3 times alternatively use an ice cream machine following manufacturers directions
• meanwhile place ricotta eggs flour and butter in a bowl with a pinch of salt and whisk until combined cover and set aside for 1 hour heat oil in a deep fryer or saucepan when hot drop in tablespoons of the mixture and cook until crisp and golden transfer to paper towel to drain then dust with icing sugar and cinnamon serve drizzled with honey and honey ice cream

Nutritions of Honey Fritters With Honey Ice Cream

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

Iced Tropical Fruit Drink

This refreshing tropical fruit smoothie is the perfect cool finish to a spiced Malaysian banquet.

The ingredient of Iced Tropical Fruit Drink

• 1 2 small red papaya seeded chopped
• 2 bananas sliced
• 3 4 cup crushed ice
• 1 small pineapple
• 1 4 cup crushed ice extra
• ayam palm sugar syrup to drizzle

The Instruction of iced tropical fruit drink

• blend papaya banana and 3 4 cup crushed ice in a blender until smooth divide among glasses
• blend pineapple and 1 4 cup extra crushed ice in a blender until smooth stir into glasses
• add ice cubes and drizzle with a little ayam palm sugar syrup

Nutritions of Iced Tropical Fruit Drink

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

Honey Peach And Passion Crumble

A dairy-free crumble with so many textures and flavours! Honey, peaches, oats, coconut - it really has it all!

The ingredient of Honey Peach And Passion Crumble

• 1kg peaches cut into thin wedges
• 3 passionfruit pulp removed
• 1 2 teaspoon vanilla bean paste
• 80ml 1 3 cup honey
• 75g 3 4 cup rolled oats
• 40g 1 2 cup quinoa flakes
• 20g 1 3 cup flaked coconut
• 40g 1 4 cup natural sliced almonds
• 45g 1 4 cup wholemeal spelt flour
• 1 teaspoon ground cinnamon
• 40g solidified coconut oil
• low fat greek yoghurt or coconut yoghurt to serve optional
• extra passionfruit pulp to serve optional

The Instruction of honey peach and passion crumble

• preheat oven to 180c 160c fan forced place the peach passionfruit pulp vanilla and 1 tablespoon of the honey in a 1 4l baking dish gently toss to combine
• combine oats quinoa coconut almonds flour and cinnamon in a large bowl add coconut oil use your fingertips to rub the oil into the flour mixture until combined drizzle over the remaining honey use fingertips to rub the honey into the flour mixture until the mixture resembles coarse crumbs sprinkle over the peach mixture cover with foil bake for 15 minutes bake uncovered for a further 30 minutes or until browned and peaches are tender serve with yoghurt and extra passionfruit if using

Nutritions of Honey Peach And Passion Crumble

calories: 352 764 calories
calories: 14 grams fat
calories: 9 grams saturated fat
calories: 44 grams carbohydrates
calories: n a
calories: n a
calories: 7 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Delicious Mascarpone Puddings Recipe

These individual lemon delicious self-saucing puddings are taken to the next level with creamy mascarpone.

The ingredient of Lemon Delicious Mascarpone Puddings Recipe

• 80g butter melted
• 2 teaspoons finely grated lemon rind
• 1 3 cup lemon juice
• 3 eggs separated
• 1 1 2 cups caster sugar
• 1 2 cup self raising flour
• 1 2 cup milk
• 250g mascarpone
• icing sugar for dusting
• 2 lemons
• 1 2 cup caster sugar

The Instruction of lemon delicious mascarpone puddings recipe

• preheat oven to 180c 160c fan forced grease six 1 cup capacity ovenproof teacups or dishes
• whisk butter lemon rind lemon juice egg yolks caster sugar flour milk and 1 2 cup mascarpone in a bowl until smooth
• using an electric mixer beat eggwhites until soft peaks form using a large metal spoon fold 1 4 of the eggwhite into the lemon mixture gently fold in the remaining eggwhite
• spoon mixture into prepared teacups and place in a large baking dish pour enough boiling water into baking dish to come halfway up the sides of teacups bake for 25 minutes or until golden and tops just set
• meanwhile make candied lemon rind using a zester remove rind from lemons see note line a baking tray with baking paper combine rind sugar and u00b9u2044u00b3 cup water in a small saucepan over low heat cook stirring for 2 minutes or until sugar dissolves increase heat to medium bring to the boil boil gently without stirring for 5 minutes or until rind is translucent remove from heat using a fork remove rind from syrup and place in a single layer on prepared tray set aside for 5 minutes to cool
• dust puddings with icing sugar serve topped with remaining mascarpone and candied lemon rind

Nutritions of Lemon Delicious Mascarpone Puddings Recipe

calories: 583 399 calories
calories: 33 3 grams fat
calories: 22 grams saturated fat
calories: 67 4 grams carbohydrates
calories: n a
calories: n a
calories: 5 9 grams protein
calories: 190 milligrams cholesterol
calories: 234 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Garlic Tofu With Barley And Kale Salad Recipe

Try this super easy salad that is packed full of fibre and with two vegies per serve.

The ingredient of Lemon Garlic Tofu With Barley And Kale Salad Recipe

• 1 2 cup pearl barley rinsed drained
• 4 eggs
• 1 tablespoon lemon herb and garlic seasoning
• 500g packet firm tofu drained thickly sliced
• 1 4 cup extra virgin olive oil
• 1 2 bunch kale trimmed
• 2 garlic cloves thinly sliced
• 2 celery stalks thinly sliced
• 1 red onion halved thinly sliced
• 200g packet shelled edamame thawed
• 1 4 cup lemon juice
• 4 real foods whole grain thins ancient grains broken into large pieces
• 1 small avocado cut into wedges

The Instruction of lemon garlic tofu with barley and kale salad recipe

• cook barley in a large saucepan of boiling water for 40 minutes or until just tender drain refresh under cold water drain well
• meanwhile place eggs in a small saucepan cover with water bring to the boil boil for 4 minutes drain refresh under cold water peel
• meanwhile place seasoning on a large plate add tofu turn to lightly coat heat 1 tablespoon oil in a large deep frying pan over medium high heat add tofu cook for 4 minutes each side or until golden transfer to a large plate cover to keep warm
• meanwhile remove and discard stems and centre veins from kale roughly chop leaves
• heat 1 tablespoon oil in pan add kale cook stirring for 6 minutes or until bright green and tender add garlic cook stirring for 1 minute or until fragrant remove from heat add barley celery onion edamame and lemon juice toss to combine
• arrange whole grain thins on serving plates spoon over barley mixture top with tofu and avocado halve eggs and arrange on salad drizzle with remaining oil serve

Nutritions of Lemon Garlic Tofu With Barley And Kale Salad Recipe

calories: 587 462 calories
calories: 33 7 grams fat
calories: 6 1 grams saturated fat
calories: 31 3 grams carbohydrates
calories: n a
calories: n a
calories: 34 9 grams protein
calories: 215 milligrams cholesterol
calories: 350 milligrams sodium
calories: https schema org
calories: nutritioninformation

Apple And Vanilla Sponge Pudding

An everyday easy dessert of apple and vanilla sponge pudding.

The ingredient of Apple And Vanilla Sponge Pudding

• 6 granny smith apples peeled cored and chopped
• 1 2 cup caster sugar
• 2 tablespoons water
• 2 eggs
• 1 teaspoon vanilla bean paste
• 1 2 cup self raising flour
• 1 2 teaspoon mixed spice
• pure thick cream to serve

The Instruction of apple and vanilla sponge pudding

• preheat oven to moderate 180u00b0c lightly grease a 5 cup ovenproof dish
• place apples in a saucepan with half the sugar and water cook stirring on medium heat for 5 8 mins or until apple is tender drain excess liquid spoon apple into prepared dish
• in a bowl using an electric mixer beat eggs until fluffy add remaining sugar 1 tbsp at a time beating until thick and creamy beat in vanilla
• sift flour and spice together over batter fold gently through batter pour over hot apple
• bake for 25 30 mins or until sponge is cooked when tested with a skewer serve hot with cream

Nutritions of Apple And Vanilla Sponge Pudding

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

Lemon Layer Meringue Cake

Take a traditional layer cake up a level with a burst of lemon citrus and cloudy meringue. Its sure to pack a punch.

The ingredient of Lemon Layer Meringue Cake

• 250g butter softened
• 1 cup caster sugar
• 2 teaspoon vanilla bean paste
• 4 extra large eggs
• 1 1 2 cups self raising flour
• 1 4 cup cornflour
• 1 teaspoon baking powder
• 1 4 cup milk
• 8 extra large egg yolks
• 1 cup caster sugar
• 2 3 cup lemon juice 160ml from about 4 juicy lemons
• rind of 2 lemons finely grated
• 125g butter softened
• 5 extra large egg whites
• 1 1 3 cups caster sugar
• icing sugar
• 300 ml bulla whipping cream whipped to soft peaks

The Instruction of lemon layer meringue cake

• make the lemon curd whisk egg yolks sugar juice and rind in a heatproof bowl to combine place bowl over a saucepan of simmering water do not allow the water to boil lightly whisk egg mixture continuously to stop curd cooking too quickly around the edge of the bowl continue until temperature reaches 85u2070c on a sugar thermometer or thickens to the consistency of whipped cream 25 35 minutes
• remove from heat and add butter a little at a time whisking well between additions cover surface of curd with plastic wrap and refrigerate to chill and set at least 4 hours or overnight
• preheat oven to 180c 160c fan forced lightly grease two 22cm diameter spring form cake pans and line base and sides with baking paper
• place butter sugar and vanilla in bowl of an electric mixer and beat on medium speed for 4 5 minutes or until pale and fluffy add eggs one at a time beating between each addition and scraping down sides of bowl until all incorporated
• sieve all dry ingredients into a bowl add sifted ingredients to egg mixture in two stages alternating with milk folding between additions to combine well divide batter evenly between prepared pans spreading evenly to edges set aside
• place egg whites and a pinch of salt in bowl of an electric mixer whisk on medium speed until soft peaks form 5 6 minutes then gradually add sugar whisking until meringue is glossy and sugar dissolved 5 6 minutes
• spoon meringue evenly between the cakes and swirl the meringue on one for a decorative effect on top layer then bake both turning halfway until the meringue is slightly golden 35 40 minutes or until a skewer inserted comes out clean cool completely in pans
• remove cakes from pans and carefully remove baking paper place bottom cake on serving plate spread lemon curd evenly over meringue of bottom cake serve any remaining with the cake top with whipped cream then place second cake on top decorative meringue side up dust with icing sugar and serve

Nutritions of Lemon Layer Meringue Cake

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calories: https schema org
calories: nutritioninformation

Lemon Lime Iced Tea With Ginger Wine Recipe

This delicious lemon-lime iced tea with ginger wine is the perfect cool down on a hot summers day.

The ingredient of Lemon Lime Iced Tea With Ginger Wine Recipe

• ice cubes to serve
• 1 tsp bitters
• 1 cup 250ml ginger wine
• 1 lemon thinly sliced
• 2 limes thinly sliced
• 2 yellow peaches stoned thinly sliced
• mint sprigs to serve
• 750ml bottle chilled coles organic ice tea with peach

The Instruction of lemon lime iced tea with ginger wine recipe

• place serving glasses in the freezer to chill
• place ice cubes in a large serving jug add the bitters and wine
• add the lemon lime peach and mint to the jug pour over the iced tea and stir to combine divide among the chilled glasses and serve immediately

Nutritions of Lemon Lime Iced Tea With Ginger Wine Recipe

calories: 149 853 calories
calories: n a
calories: n a
calories: 27 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 6 milligrams sodium
calories: https schema org
calories: nutritioninformation

Smorrebrod With Salmon Cakes

These easy fish and potato cakes are served on toast with creme fraiche to create a classic smorrebrod open sandwich.

The ingredient of Smorrebrod With Salmon Cakes

• 180g 2 3 cup cru00e8me frau00eeche plus extra to serve
• 2 tablespoons finely chopped fresh mint
• 3 teaspoon dijon mustard
• 2 teaspoons finely grated lemon rind
• 550g potatoes peeled chopped
• 420g salmon fillets skin removed
• 20g butter
• 1 leek halved lengthways thinly sliced
• 2 eggs
• 40g 1 4 cup plain flour plus extra to dust
• 180g 2 cups dried breadcrumbs
• 1 egg yolk
• extra virgin olive oil to shallow fry
• 4 thick slices sourdough rye bread toasted or chargrilled
• snow pea shoots trimmed to serve

The Instruction of smorrebrod with salmon cakes

• combine the cru00e8me frau00eeche mint 1 tsp mustard and 1 tsp lemon rind in a bowl season cover with plastic wrap and place in the fridge until required
• cook potato in a saucepan of boiling water for 15 minutes or until tender drain mash until smooth season and set aside
• meanwhile place the salmon in a large deep frying pan cover with cold water place over medium high heat and bring to a gentle simmer cover and remove from the heat set aside for 10 minutes to poach remove fish from pan allow to cool slightly flake the flesh
• melt the butter in a frying pan over medium heat add the leek and cook stirring often for 5 minutes or until softened set aside
• whisk eggs in a bowl place flour and breadcrumbs on separate plates set aside combine potato salmon egg yolk half the leek and remaining 2 tsp mustard and 1 tsp rind in a bowl season use hands dusted with flour to shape into 12 patties carefully dip patties in flour to coat dip in egg and then breadcrumbs pressing firmly to coat
• pour enough oil into a frying pan to come 1cm up the side heat over medium high heat cook the cakes in batches for 2 minutes each side or until golden serve on toast with remaining leek cru00e8me frau00eeche sauce and snow pea shoots

Nutritions of Smorrebrod With Salmon Cakes

calories: 974 403 calories
calories: 53 grams fat
calories: 19 grams saturated fat
calories: 78 grams carbohydrates
calories: n a
calories: n a
calories: 43 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Basic Chocolate Sauce

Nothing is better than a bowl of vanilla ice-cream with warm chocolate sauce - and this chocolate sauce is truly tops!

The ingredient of Basic Chocolate Sauce

• 185ml 3 4 cup thickened cream at room temperature
• 200g good quality dark chocolate broken into squares
• 55g 1 4 cup firmly packed brown sugar

The Instruction of basic chocolate sauce

• quarter fill a medium saucepan with water and place a large heatproof bowl over the top the bowl should fit snugly in the pan with its base reaching halfway into the pan if the base of the bowl touches the water the chocolate may overheat and become grainy if the bowl does touch the water remove the bowl and tip a little of the water out remove the bowl and place the saucepan over high heat and bring the water to the boil reduce heat to low so the water is barely simmering
• place the cream chocolate and sugar in the heatproof bowl it is important to use good quality dark chocolate as this will affect the flavour of the sauce you can also use good quality cooking chocolate place the bowl over the pan of simmering water and heat stirring often with a metal or wooden spoon for 3 4 minutes or until chocolate almost melts if you are using a wooden spoon make sure its clean it is a good idea to keep separate wooden spoons for sweet and savoury cooking as the wood can absorb the flavours of the food it comes in contact with
• remove the bowl from the heat and continue to stir until all the chocolate melts see microwave tip there will be enough residual heat in the bowl for the chocolate to finish melting this also ensures the chocolate doesnt overheat
• serve the chocolate sauce warm or transfer to a clean dry airtight jar or container store in the fridge for 3 4 weeks serve at room temperature or warm see reheating instructions use a clean metal spoon each time you remove the chocolate sauce from the container to prevent mould forming

Nutritions of Basic Chocolate Sauce

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calories: https schema org
calories: nutritioninformation

Chocolate Crackle Bars

These homemade chocolate crackle bars are a great nut-free treat for lunch boxes.

The ingredient of Chocolate Crackle Bars

• 70g 2 cups puffed rice
• 30g 1 cup quinoa puffs
• 30g 1 2 cup moist coconut flakes
• 150g medjool dates pitted finely chopped
• 100g 85 dark chocolate melted plus extra to drizzle
• 1 tablespoon coconut oil melted

The Instruction of chocolate crackle bars

• grease a 16 x 26cm slice pan and line with baking paper allowing the long sides to overhang combine the puffed rice quinoa puffs and coconut flakes in a large bowl add the dates and mix well
• make a well in the centre add melted chocolate and coconut oil stir to combine transfer to prepared pan use the back of a spoon to press firmly into pan place in the freezer for 10 15 minutes until firm
• drizzle with extra chocolate cut into bars

Nutritions of Chocolate Crackle Bars

calories: 122 846 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 15 grams carbohydrates
calories: n a
calories: n a
calories: 1 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Delicious

This classic Aussie lemon pudding is topped with a light and golden sponge.

The ingredient of Lemon Delicious

• 50g butter
• 3 4 cup caster sugar
• zest and juice of 2 lemons
• 4 eggs separated
• 1 4 cup self raising flour
• 1 1 4 cups milk
• icing sugar for dusting
• cream to serve
• lemon peel strips to serve

The Instruction of lemon delicious

• preheat oven to moderately slow 160c lightly grease 4 x 1 cup ramekins
• in a large bowl using an electric mixer cream the butter half the sugar and zest together until light and fluffy beat in egg yolks and flour gradually beat in lemon juice and milk until well combined
• in a clean bowl using an electric mixer beat the egg whites until soft peaks form gradually add remaining sugar until the mixture is thick and glossy gently fold through lemon mixture pour evenly between prepared ramekins
• place ramekins in a large baking pan fill baking dish with boiling water until it comes halfway up the sides of the ramekins
• bake for 30 35 mins until firm and golden dust with icing sugar serve with cream top with lemon strips if desired

Nutritions of Lemon Delicious

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calories: https schema org
calories: nutritioninformation

Coconut, Quinoa And Pepita Slice

Spoil someone special with this delicious coconut, quinoa and pepita slice.

The ingredient of Coconut Quinoa And Pepita Slice

• 1 1 4 cups 200g plain wholemeal flour
• 1 2 cup 100g pepitas pumpkin seeds
• 3 4 cup 65g rolled oats
• 1 2 cup 100g quinoa flakes
• 1 cup 220g firmly packed brown sugar
• 1 2 cup 40g shredded coconut
• 150g butter chopped
• 2 tablespoons maple syrup
• 1 2 teaspoon bicarbonate of soda
• 2 tablespoons boiling water
• 70g white chocolate melts melted

The Instruction of coconut quinoa and pepita slice

• preheat oven to 180c grease and line a 3cm deep 20cm x 30cm base measurement lamington pan with baking paper allowing 2cm of paper to overhang at long ends
• combine the flour pepitas oats quinoa flakes sugar and coconut in a large heatproof bowl make a well in the centre
• place the butter and syrup in a saucepan over low heat cook stirring occasionally for 8 10 mins or until melted and smooth remove from heat combine the bicarbonate of soda and boiling water in a jug pour into the bicarbonate of soda mixture and stir to combine pour into the well in the flour mixture and stir to combine
• spoon the mixture into the prepared pan and use the back of a spoon to press the mixture evenly into pan bake for 25 30 mins or until golden cool in the pan cut into squares and drizzle with white chocolate refrigerate until chocolate is set and serve

Nutritions of Coconut Quinoa And Pepita Slice

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

Cheese Filled Roasted Chillies

Heat up the week with Curtis Stones cheesy Mexican chilli recipe.

The ingredient of Cheese Filled Roasted Chillies

• 8 green bullhorn chillies
• 1 cup shredded tasty cheese
• 2 spring onions sliced
• 1 2 cup feta cheese crumbled divided
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 700g bottle tomato passata
• 1 tablespoon fresh coriander plus sprigs chopped to serve
• 8 flour tortillas warmed see note
• sour cream for serving

The Instruction of cheese filled roasted chillies

• place the chillies directly on a stovetop gas burner over high heat and cook turning as needed for about 5 minutes or until the skin is evenly charred transfer the chillies to a bowl and cover tightly with cling film set aside for about 10 minutes using a small sharp knife scrape the blackened skin from the chillies then make a lengthwise slit down one side of each chilli carefully remove the seeds keeping the stems attached
• in a bowl toss the tasty cheese spring onions and all but 2 tablespoons of the feta cheese season to taste with salt stuff the chillies with the cheese mixture dividing equally set the chillies aside
• heat a large heavy frying pan over medium high heat add the oil and garlic and cook for about 30 seconds or until the garlic is lightly toasted stir in the passata and chopped coriander and bring the mixture to a simmer season to taste with salt and pepper reduce the heat to low lay the stuffed chillies cut side up in a single layer in the sauce and simmer gently without stirring for about 10 minutes or until the cheese has melted
• divide the chillies and their sauce among 4 plates sprinkle the remaining feta cheese and coriander sprigs over encourage guests to make little tacos with the flour tortillas and sour cream

Nutritions of Cheese Filled Roasted Chillies

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calories: https schema org
calories: nutritioninformation

Chocolate And Vanilla Zebra Biscuits

Earn your baking stripes with these magic mocha biscuits.

The ingredient of Chocolate And Vanilla Zebra Biscuits

• 200g western star butter at room temperature
• 150g 1 cup icing sugar mixture
• 1 teaspoon vanilla bean paste
• 1 egg
• 300g 2 cups plain flour sifted
• 75g 1 2 cup self raising flour sifted
• 3 teaspoons espresso coffee granules
• 2 teaspoons nestlu00c9 bakers choice cocoa sifted
• 250g dark chocolate 70 cocoa
• 50g copha chopped
• 60g chocolate coated coffee beans

The Instruction of chocolate and vanilla zebra biscuits

• use electric beaters to beat butter icing sugar and vanilla in a bowl until just combined not light and fluffy add egg beat until just combined stir in flours to form a soft dough divide dough in half lightly knead coffee and cocoa into 1 half roll out between 2 sheets of baking paper into a 5mm thick 24cm square repeat with plain dough transfer paper and dough to 2 separate baking trays and place in the fridge for 20 minutes or until firm
• preheat oven to 180u00b0c 160u00b0c fan forced line 2 baking trays with baking paper cut each square of dough into four 6cm lengths stack dough together alternately brushing with a little water in between to stick cut stack in half secure together to create a tall stack of 16 layers place in fridge for 20 minutes or until firm trim sides to make a rectangular shape place stack sideways on a clean chopping board this makes it easier to slice dough evenly cut into 5mm thick slices
• place biscuits 1cm apart on prepared trays bake for 10 15 minutes or until lightly browned cool on trays for 5 minutes then transfer to a wire rack to cool completely
• place chocolate and copha in a microwave safe bowl microwave on medium high stirring every 30 seconds for 1 2 minutes or until smooth dip biscuits at an angle into chocolate allowing excess to drip off transfer to a lined tray top with a chocolate coated coffee bean set aside to set

Nutritions of Chocolate And Vanilla Zebra Biscuits

calories: 184 747 calories
calories: 10 4 grams fat
calories: 6 7 grams saturated fat
calories: 20 9 grams carbohydrates
calories: 9 6 grams sugar
calories: n a
calories: 2 4 grams protein
calories: 22 milligrams cholesterol
calories: 47 milligrams sodium
calories: https schema org
calories: nutritioninformation