Toblerone Mountain Mud Cake

Reach new peaks! This is the ultimate celebration cake, starring different-sized Toblerone bars. Just watch all the pieces on the top get gobbled up!

The ingredient of Toblerone Mountain Mud Cake

• 250g lurpak butter chopped
• 200g toblerone chopped
• 430g 2 cups caster sugar
• 4 eggs
• 125ml 1 2 cup milk
• 2 teaspoons vanilla extract
• 150g 1 cup self raising flour
• 150g 1 cup plain flour
• 50g 1 2 cup cocoa powder
• different sized toblerones to decorate
• icing sugar to dust
• 150g toblerone chopped
• 25g lurpak butter chopped
• 60ml 1 4 cup thickened cream
• 400g milk chocolate finely chopped
• 60g lurpak butter chopped
• 165ml 2 3 cup thickened cream

The Instruction of toblerone mountain mud cake

• preheat oven to 150c 130c fan forced grease two 20cm square cake pans and line bases and sides with baking paper place the butter toblerone caster sugar and 160ml 2 3 cup water in a large saucepan stir over low heat until the sugar dissolves and the mixture is smooth and well combined it wonu2019t be totally smooth because of the nougat in the toblerone transfer to a large bowl set aside stirring occasionally until cooled slightly
• add the eggs milk and vanilla whisk to combine sift in the self raising and plain flours and cocoa fold gently to combine be careful not to overmix divide evenly between prepared pans then use a spatula to smooth the surface bake for 1 hour or until a skewer inserted into the centres comes out clean set aside in the pans for 20 minutes to cool slightly before turning onto a wire rack to cool completely
• meanwhile to make the filling place all the ingredients in a small saucepan over low heat and stir until melted and well combined transfer to a bowl place in the fridge stirring often for 45 minutes or until a spreadable consistency
• to make the topping place all the ingredients in a small saucepan over low heat and stir until melted and well combined place in the fridge stirring regularly for 1 hour or until a spreadable consistency
• place 1 cake base side down on a serving platter or board and spread the filling over the cake top place the remaining cake base side up on top spread the icing over the top and sides of the cake cut the toblerone bars into neat slices and arrange on top dust with icing sugar and serve

Nutritions of Toblerone Mountain Mud Cake

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calories: nutritioninformation

Frozen Tiramisu Cake

Made with real espresso coffee, this is an ideal after-dinner ice-cream cake.

The ingredient of Frozen Tiramisu Cake

• 1l ctn coffee flavoured ice cream
• 250ml 1 cup freshly brewed espresso coffee cooled
• 125ml 1 2 cup kahlua liqueur
• 370g thin savoiardi sponge finger biscuits
• 1 tablespoon cocoa powder
• 2 x 250g ctns mascarpone
• 2 tablespoons icing sugar mixture
• 1 tablespoon kahlua liqueur extra

The Instruction of frozen tiramisu cake

• spoon half the ice cream into a bowl and use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• meanwhile line a 6cm deep 12 5 x 24 5cm base measurement loaf pan with plastic wrap combine coffee and kahlua in a bowl dip one third of the biscuits in the coffee mixture for 2 seconds each side place in the lined pan to evenly cover the base
• spread the softened ice cream over the top of the biscuits use the back of a spoon to smooth the surface dust with one third of the cocoa powder cover with plastic wrap and place in the freezer for 2 hours or until firm
• place remaining ice cream in a bowl use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• dip half of the remaining biscuits in the remaining coffee mixture and arrange evenly in the pan spread with remaining ice cream sprinkle with half the remaining cocoa powder repeat with the remaining biscuits and coffee mixture cover and place in the freezer for 8 hours or overnight until firm
• chill a platter in the freezer for 30 minutes place the mascarpone icing sugar and extra kahlua in a bowl stir with a wooden spoon until combined
• turn the pan onto the platter cover with a hot cloth to help release the cake remove the plastic wrap spread the mascarpone mixture over the sides and top dust with remaining cocoa powder

Nutritions of Frozen Tiramisu Cake

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calories: nutritioninformation

Strawberry And Raspberry Trifle

Whip up a tangy mix of yoghurt, cream and vanilla for this time-saving twist on a classic.

The ingredient of Strawberry And Raspberry Trifle

• 1 x 300ml ctn thickened cream
• 1 teaspoon vanilla bean paste
• 60g 1 3 cup icing sugar
• 400ml greek style natural yoghurt
• 1 x 450g pkt plain double unfilled sponge slab cake cut into 1 5cm pieces
• 125ml 1 2 cup fresh orange juice
• 2 tablespoons cointreau liqueur
• 1 x 250g punnet strawberries washed hulled thinly sliced
• 1 x 120g punnet raspberries see note
• icing sugar to dust

The Instruction of strawberry and raspberry trifle

• use an electric beater to beat the cream vanilla and icing sugar in a bowl until soft peaks form add the yoghurt and fold until well combined
• place half the cake in the base of a 1 5l 6 cup capacity serving dish combine the orange juice and cointreau in a small bowl
• drizzle half the orange juice mixture over cake spoon over half the yoghurt mixture top with half the strawberries and raspberries continue layering with remaining cake orange juice mixture yoghurt mixture strawberries and raspberries place in fridge for 10 minutes to chill dust with icing sugar to serve

Nutritions of Strawberry And Raspberry Trifle

calories: 593 915 calories
calories: 27 grams fat
calories: 16 grams saturated fat
calories: 71 grams carbohydrates
calories: 53 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 304 69 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Coconut Cake

Yes, weve used the whole lemon the rind, juice and flesh to make this zesty cake. Its topped with mascarpone and drizzled in golden syrup, making it just perfect to wash down with a freshly brewed cuppa.

The ingredient of Lemon Coconut Cake

• 240g about 2 3 lemons
• 60ml 1 4 cup milk
• 3 eggs
• 100g salted butter melted
• 1 teaspoon vanilla extract
• 225g 1 1 2 cups self raising flour
• 155g 3 4 cup caster sugar
• 65g 3 4 cup desiccated coconut
• 250g tub mascarpone
• 60ml 1 4 cup honey or golden syrup
• 30g 1 2 cup toasted coconut flakes

The Instruction of lemon coconut cake

• place the lemons in a small saucepan and cover with cold water bring to the boil over medium high heat then cover and cook for 40 minutes or until softened use a slotted spoon to remove lemons and set aside to cool slightly cut in half and discard any seeds
• preheat oven to 180c 160c fan forced grease the base and side of a 20cm round cake pan line base and side with baking paper
• place the lemon halves and milk in a food processor and process until smooth add the eggs butter vanilla flour sugar and coconut pulse until the cake mixture is smooth
• spoon the cake mixture into the prepared pan and bake for 35 40 minutes or until a skewer inserted into the centre comes out clean set aside in the pan for 15 minutes to cool slightly before turning onto a wire rack to cool completely
• use a wooden spoon or spatula to beat the mascarpone in a bowl until a spreadable consistency spread over the top of the cake drizzle over the honey or golden syrup and sprinkle with the coconut flakes to serve

Nutritions of Lemon Coconut Cake

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calories: nutritioninformation

Green Fish Curry With Mango

Mango adds sweetness to this vibrant fish curry.

The ingredient of Green Fish Curry With Mango

• 140ml coconut cream
• 1 2 tablespoons thai green curry paste
• 400ml can light coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 8 kaffir lime leaves
• 500g ling fish fillets about 3cm thick cut into 4cm chunks
• 1 tablespoon lime juice
• 50g baby spinach leaves
• 1 large mango cheeks and skin removed thinly sliced
• steamed white rice to serve

The Instruction of green fish curry with mango

• cook the coconut cream and curry paste in a deep frying pan over a medium high heat for 5 minutes
• add the coconut milk fish sauce sugar and four lime leaves bring to the boil reduce the heat to medium simmer for 10 minutes
• stir through the fish reduce the heat to medium low cover and cook for 6 minutes or until the fish flakes with a fork
• meanwhile cut the remaining lime leaves lengthways into thin strips discarding the tough central stem add the lime juice sliced lime leaves and baby spinach stir through until the spinach just wilts remove from the heat stir the mango through the curry serve with the rice

Nutritions of Green Fish Curry With Mango

calories: 377 381 calories
calories: 23 grams fat
calories: 19 grams saturated fat
calories: 16 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 833 63 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Macaroons

Macaroons are a light yet chewy afternoon delight - a perfect match for a cup of coffee, or for little ones to enjoy with a glass of milk.

The ingredient of Coconut Macaroons

• 3 eggwhites at room temperature
• 1 1 2 cups caster sugar
• 1 2 teaspoon vanilla extract
• 1 1 2 cups desiccated coconut

The Instruction of coconut macaroons

• preheat oven to 180u00b0c place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form
• add the sugar 1 2 a cup at a time beating continually until the mixture becomes stiff and glossy add vanilla extract and fold through with a spatula
• add the coconut 1 2 a cup at a time and gently fold through with a spatula until evenly distributed being careful not to overwork the mixture
• place spoonfuls of the batter onto a baking tray lined with greased baking paper for classic french style macaroons use a piping bag
• bake in the oven for 15 18 minutes or until the macaroons are lightly browned remove from the baking paper immediately and cool on wire racks before serving

Nutritions of Coconut Macaroons

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calories: nutritioninformation

Choc Mousse Tart With Berries And Port Glaze

Indulge without the guilt with this creamy, dairy-free mousse.

The ingredient of Choc Mousse Tart With Berries And Port Glaze

• 5 sheets filo pastry
• 2 large ripe bananas peeled chopped
• 1 ripe avocado peeled chopped
• 2 1 2 tbs raw cacao powder sifted
• 1 tbs coconut oil
• 60ml 1 4 cup dark agave nectar
• 1 tbs port
• 300g fresh raspberries

The Instruction of choc mousse tart with berries and port glaze

• preheat the oven to 180c 160c fan forced spray a 2cm deep 21cm base measurement fluted tart tin with olive oil place filo on a clean surface cover with a damp tea towel to prevent drying out spray 1 filo sheet with olive oil place in prepared pan repeat with remaining filo alternately placing sheets horizontally and vertically to line the tin spray with oil use scissors to trim pastry 1cm above side of pan bake for 6 8 minutes or until golden and crisp cool completely
• meanwhile process the banana avocado cacao powder coconut oil and 2 tbs of agave nectar in a food processor until smooth and combined
• place the port and the remaining agave nectar in a small saucepan over medium heat bring to the boil reduce heat to low and simmer for 3 4 minutes or until syrupy transfer to a bowl cool completely
• transfer the filo case to a platter gently press the back of a spoon over the base to lightly crush and flatten the filo fill with chocolate mousse mixture and smooth the surface top with the raspberries and drizzle with port glaze

Nutritions of Choc Mousse Tart With Berries And Port Glaze

calories: 194 785 calories
calories: 7 4 grams fat
calories: 2 7 grams saturated fat
calories: 31 3 grams carbohydrates
calories: 13 9 grams sugar
calories: n a
calories: 2 5 grams protein
calories: n a
calories: 52 milligrams sodium
calories: https schema org
calories: nutritioninformation

Warm Tuna, Lemon Pepper Roasted Potato Salad

Combine canned tuna with potatoes and lemon pepper sauce to have a delicious warm salad that the whole family will love. This recipe is brought to you by Gravox and taste.com.au.

The ingredient of Warm Tuna Lemon Pepper Roasted Potato Salad

• 1 x gravox lemon pepper finishing sauce 165g
• 185g tin tuna in olive oil drained flaked into chunks
• 600g small chat potatoes halved
• 2 red capsicums seeded cut into 2cm wide strips
• 1 tablespoon olive oil
• 100g baby rocket leaves
• zest of 1 lemon cut into thin strips

The Instruction of warm tuna lemon pepper roasted potato salad

• preheat oven to 200u00b0c conventional line a large baking tray with non stick baking paper place potatoes on prepared tray drizzle with oil roast for 20 minutes add capsicum to tray roast for a further 20 minutes or until potatoes are golden and capsicum is tender
• heat gravox lemon pepper finishing sauce according to packet instructions place roasted vegetables tuna sauce rocket and half the zest in a large bowl gently toss to combine serve immediately garnished with remaining zest

Nutritions of Warm Tuna Lemon Pepper Roasted Potato Salad

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Moon And Star Brownie Cakes

These little brownie cakes are perfect for a childrens birthday party.

The ingredient of Moon And Star Brownie Cakes

• 100g good quality milk chocolate
• 100g good quality dark chocolate
• 125g unsalted butter chopped
• 1 2 cup caster sugar
• 1 4 cup brown sugar
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract
• 1 cup plain flour sifted
• 1 2 cup icing sugar mixture

The Instruction of moon and star brownie cakes

• preheat oven to 180u00b0c line a 12 hole 1 3 cup capacity muffin pan with patty pan cases
• break milk and dark chocolate into squares place chocolate squares butter caster sugar and brown sugar in a saucepan over low heat cook stirring until chocolate and butter have melted transfer to a bowl allow to cool to room temperature
• add egg and vanilla extract to chocolate mixture stir to combine add flour stir until just combined
• spoon mixture into patty pan cases until two thirds full bake for 20 minutes or until a skewer inserted into the centre comes out with crumbs clinging allow cakes to cool in pan for 5 minutes remove to a wire rack to cool completely
• place 1 moon or star stencil over 1 cake see template in notes sift over icing sugar remove stencil repeat with stencils and remaining cakes serve

Nutritions of Moon And Star Brownie Cakes

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Sausages With Avocado And Cheese

The ingredient of Sausages With Avocado And Cheese

• 8 thick sausages
• 1 ripe avocado mashed
• 1 cup grated cheese
• 8 slices thin bacon see notes
• green salad to serve

The Instruction of sausages with avocado and cheese

• place sausages into a saucepan cover with cold water bring to the boil slowly over low heat remove from heat cover and allow sausages to stand in water for 5 minutes or until cooked through drain set aside to cool for 15 minutes
• using a sharp knife cut a pocket into each sausage being careful not to cut right through sausage fill with avocado and cheese wrap sausages with bacon secure with a toothpick
• preheat a barbecue plate chargrill or frying pan over medium heat cook sausages turning often for 4 minutes or until bacon is crisp remove toothpicks serve with salad

Nutritions of Sausages With Avocado And Cheese

calories: 896 967 calories
calories: 75 grams fat
calories: 33 grams saturated fat
calories: 5 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 49 grams protein
calories: n a
calories: 2632 51 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cookies N Cream Cake

This is bound to be a hit with the family: it looks like an Oreo and is chock-full of fun!

The ingredient of Cookies N Cream Cake

• 500g 18cm round bought mud cake
• 200g dark cooking chocolate finely chopped
• 250ml 1 cup thickened cream
• 1l cookies and cream ice cream
• 150g oreo classic biscuits coarsely chopped

The Instruction of cookies n cream cake

• use a large serrated knife to cut icing from the top of the cake discard the icing cut the cake in half horizontally
• place 1 cake layer in a 20cm base measurement springform pan use your hands to press to evenly cover the base of the pan
• heat the chocolate and cream in a microwave safe bowl on high stirring every minute until chocolate melts and the ganache is smooth spoon 1 2 cup of ganache over the top of the cake in the pan place in the freezer for 1 hour or until firm place remaining ganache in a bowl cover with plastic wrap
• meanwhile spoon the ice cream into a bowl and use the spoon to break up slightly set aside for 15 20 minutes to soften slightly
• spoon the ice cream into the pan use the back of the spoon to smooth the surface cover with plastic wrap and place in the freezer for 2 hours or until firm
• spoon 1 2 cup of remaining ganache over the ice cream if the ganache has set microwave for 10 20 seconds on high stir until smooth then cool slightly before spooning over the ice cream place the cake in the freezer for 2 hours or until firm top with the remaining cake and use your hands to press down gently cover and place in the freezer for 8 hours or overnight until firm
• use a balloon whisk to whisk the remaining ganache until it thickens place a hot cloth around the side of the pan to help release the cake place the cake on a plate spread the whipped ganache over the top of the cake top with the biscuit

Nutritions of Cookies N Cream Cake

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Banana Choc And Peanut Butter Ice Cream Terrine

End the night with this victorious ice cream dessert that deserves a standing ovation.

The ingredient of Banana Choc And Peanut Butter Ice Cream Terrine

• 1 litre vanilla ice cream
• 200g chopped banana 2 small bananas
• 1 4 lemon juiced
• 500ml chocolate ice cream
• 1 4 cup 70g crunchy peanut butter
• 5 double delight oreo biscuits peanut butter n chocolate creme

The Instruction of banana choc and peanut butter ice cream terrine

• line a 21cm x 11cm loaf pan with plastic wrap allowing extra to hang over the sides place half of the vanilla ice cream into a bowl allow to soften slightly blend the banana and lemon juice until pureed fold through the ice cream until well combined spread into the base of the pan freeze for 1 hour or until firm
• place the chocolate ice cream in a bowl allow to soften slightly swirl the peanut butter through the ice cream spread over the banana ice cream layer freeze for 1 hour or until firm
• place the remaining vanilla ice cream in a bowl allow to soften slightly use your hands to roughly crush the biscuits into the bowl fold the biscuits through the ice cream spread over the chocolate ice cream layer cover with plastic wrap freeze for at least 4 hours or overnight to firm
• to serve invert onto a chopping board or serving platter remove the plastic wrap and cut into slices to serve

Nutritions of Banana Choc And Peanut Butter Ice Cream Terrine

calories: 258 598 calories
calories: 14 grams fat
calories: 8 grams saturated fat
calories: 27 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 6 grams protein
calories: 29 milligrams cholesterol
calories: 101 16 milligrams sodium
calories: https schema org
calories: nutritioninformation

Herb Cream Cheese Log

Entertaining? Take your cheese platter to a new level with this quick and easy herbed cream cheese log recipe.

The ingredient of Herb Cream Cheese Log

• 250g cream cheese softened
• 2 teaspoons port
• 1 garlic clove crushed
• 2 tablespoons finely chopped toasted pecans
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh flat leaf parsley leaves
• 1 teaspoon finely chopped fresh thyme leaves

The Instruction of herb cream cheese log

• using an electric mixer beat cream cheese for 3 to 4 minutes or until smooth and fluffy add port and garlic season with salt and pepper beat until well combined
• spoon mixture onto a 25cm long piece of baking paper to form a 15cm long log using paper as a guide roll up from 1 long side twisting ends of paper mixture will be quite soft refrigerate for 15 minutes to firm up slightly
• combine the pecans chives parsley and thyme in a bowl spoon onto a plate remove log from paper roll in herb mixture to coat including ends refrigerate until required
• remove log from fridge stand for 10 minutes serve

Nutritions of Herb Cream Cheese Log

calories: 128 821 calories
calories: 12 3 grams fat
calories: 7 6 grams saturated fat
calories: 1 1 grams carbohydrates
calories: n a
calories: n a
calories: 2 6 grams protein
calories: 31 milligrams cholesterol
calories: 135 milligrams sodium
calories: https schema org
calories: nutritioninformation

Three Cheese Mini Muffins

These easy, cheesy muffins are the perfect party food.

The ingredient of Three Cheese Mini Muffins

• 1 cup self raising flour
• 1 2 teaspoon baking powder
• 1 tablespoon caster sugar
• 1 3 cup finely chopped fresh basil leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons finely grated parmesan
• 50g feta crumbled
• 1 4 cup grated cheddar
• 1 2 cup milk
• 1 4 cup light olive oil
• 1 egg

The Instruction of three cheese mini muffins

• preheat oven to 200c 180c fan forced grease a 24 hole 1 1 2 tablespoon capacity mini muffin pan
• sift the flour and baking powder into a bowl stir in the sugar basil chives and cheeses make a well in the centre whisk milk oil and egg together in a jug add to well stir until just combined see note
• divide mixture evenly between prepared muffin pan holes bake for 10 to 12 minutes or until golden and just firm to touch stand in pan for 5 minutes carefully turn onto a wire rack to cool serve warm or at room temperature

Nutritions of Three Cheese Mini Muffins

calories: 63 813 calories
calories: 4 grams fat
calories: 1 3 grams saturated fat
calories: 5 1 grams carbohydrates
calories: n a
calories: n a
calories: 1 9 grams protein
calories: 12 milligrams cholesterol
calories: 97 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Cheese And Smoked Chicken Penne

The distinctive flavours of blue cheese and smoked chicken make this pasta recipe extra special.

The ingredient of Creamy Cheese And Smoked Chicken Penne

• 1 2 whole smoked chicken
• 400g penne rigate
• 2 bunches asparagus trimmed cut into thirds
• 1 1 2 cups 375ml milk
• 20g butter
• 1 tablespoon plain flour
• 150g castello blue cheese chopped
• freshly ground pepper
• freshly ground nutmeg to serve

The Instruction of creamy cheese and smoked chicken penne

• remove the meat from the chicken shread into large strips
• bring a large saucepan of water to the boil cook the penne according to packet instructions adding the asparagus in the last 2 minutes of cooking drain and return to saucepan
• meanwhile heat milk over a medium heat until hot but not boiling melt butter in another saucepan over a medium heat add the flour and cook stirring constantly for 2 minutes or until it bubbles gradually add the hot milk mixing well after each addition until smooth bring to the boil stirring often remove from the heat
• stir the cheese through return to the heat and stir it melts add chicken and cheese mixture to the pasta and asparagus combine well and season with pepper divide between serving dishes and sprinkle with a little nutmeg

Nutritions of Creamy Cheese And Smoked Chicken Penne

calories: 782 964 calories
calories: 26 grams fat
calories: 14 grams saturated fat
calories: 79 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 56 grams protein
calories: 148 milligrams cholesterol
calories: 527 22 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hummus, Cheese Carrot Snack Box

Keep it fresh with this snack box packed full with tasty goodness.

The ingredient of Hummus Cheese Carrot Snack Box

• 400g can chickpeas drained rinsed
• 2 cloves garlic crushed
• 100ml olive oil
• 1 tablespoon tahini paste
• 1 2 teaspoons ground cumin
• 1 lemon juiced
• turkish bread toasted and cut into fingers to serve
• cheese cut into thin batons to serve
• 1 celery stick cut into thin batons to serve
• 1 carrot cut into thin batons to serve

The Instruction of hummus cheese carrot snack box

• place chickpeas garlic oil lemon juice tahini paste and cumin in a food processor and process until combined add 1 4 cup of water and process again until smooth
• place hommus in a container and serve with toasted turkish bread cheese celery and carrot sticks

Nutritions of Hummus Cheese Carrot Snack Box

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calories: nutritioninformation

Nectarine And Vanilla Bean Sorbet

If youre looking for something simple and summery, this nectarine sorbet is perfect.

The ingredient of Nectarine And Vanilla Bean Sorbet

• 6 about 700g nectarines stone removed flesh chopped
• 100g 1 2 cup caster sugar
• 125ml 1 2 cup water
• 1 vanilla bean split seeds scraped

The Instruction of nectarine and vanilla bean sorbet

• place nectarine sugar water and vanilla bean and seeds in a large saucepan over medium heat simmer stirring occasionally for 5 7 minutes or until nectarine collapses set aside to cool slightly use a stick blender to puree until smooth transfer mixture to a heatproof bowl cover place in the fridge for 4 hours or overnight to chill
• churn in an ice cream machine for 30 40 minutes or until thick transfer to an airtight container freeze for 4 hours or until frozen

Nutritions of Nectarine And Vanilla Bean Sorbet

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Stained Glass Window Cake

The ingredient of Stained Glass Window Cake

• melted butter for greasing
• 175g glace apricots
• 175g glace pineapple
• 175g glace red cherries
• 175g glace green cherries
• 110g brazil nuts
• 50g blanched almonds
• 40g 1 4 cup plain flour
• 1 tablespoon self raising flour
• 2 eggs
• 2 tablespoons caster sugar
• 2 teaspoons finely grated lemon rind
• 2 teaspoons finely grated orange rind
• 40g 2 tablespoons butter melted cooled

The Instruction of stained glass window cake

• lightly brush a 4cm deep 7 x 25cm bar cake pan with the butter to grease cut 2 strips of brown paper and 2 strips of non stick baking paper long enough to line the sides of the pan and wide enough to extend 6cm above the top of the pan fold in a 2cm wide border along one long side of each strip of paper cut the 2cm border diagonally at 1cm intervals to the fold place the 2 brown paper strips into the pan with the diagonal cuts along the bottom and fitting the fold into the bottom corners repeat with the baking paper strips use the base of the cake pan as a guide to cut 2 pieces of brown paper and 2 pieces of baking paper and use to line the base of the pan
• position the oven shelf so the top of the cake pan not the paper will be in the centre of the oven preheat oven to 150u00b0c
• quarter the apricots and cut the pineapple evenly into 6 pieces place in a large bowl with the cherries brazil nuts and almonds and mix well set aside
• sift the flours into a medium bowl add the eggs sugar lemon rind orange rind and butter use a whisk to beat mixture until well combined and smooth
• pour the cake batter into the bowl of fruit and nuts and mix with a wooden spoon until the fruit is well coated in the cake batter
• spoon 1 2 the cake mixture into the prepared cake pan and press down firmly with the back of the spoon so the fruit and nuts are packed in tightly add the remaining mixture and press firmly the mixture will come slightly above the top of the pan
• bake in preheated oven for 1 1 2 hours or until a skewer inserted into the centre of the cake comes out clean you may need to insert the skewer several times to make sure as fruit can stick to it and be mistaken for uncooked cake mixture trim away the paper extending above the sides of the pan cover the pan tightly with foil wrap in a tea towel and cool overnight
• once the cake is completely cooled remove it from the pan and peel away the paper wrap in 2 layers of plastic wrap and then in foil and place in a container or in a larger cake pan and store in a cool dry dark place for up to 3 months to serve use a sharp non serrated knife to cut the cake into thin slices

Nutritions of Stained Glass Window Cake

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calories: https schema org
calories: nutritioninformation

Lemon Pepper Chicken And Bean Tray Bake Recipe

This zesty chicken thigh tray bake is made with just a handful of ingredients making it perfect for busy school nights.

The ingredient of Lemon Pepper Chicken And Bean Tray Bake Recipe

• 4 large chicken thigh cutlets skin on
• 1 tablespoon lemon pepper seasoning
• 2 x 400g cans four bean mix drained rinsed
• 400g can cherry tomatoes in tomato juice
• 2 garlic cloves thinly sliced
• 1 bunch asparagus trimmed
• 1 zucchini sliced
• fresh flat leaf parsley sprigs to serve
• lemon wedges to serve

The Instruction of lemon pepper chicken and bean tray bake recipe

• preheat oven to 180c 160c fan forced
• heat a large frying pan over medium high heat add chicken skin side down cook for 3 minutes or until starting to brown turn and cook for a further 3 minutes remove from heat sprinkle chicken with lemon pepper turning to coat transfer to a 6cm deep 20cm x 30cm 12 cup capacity roasting pan roast for 30 minutes
• add beans tomatoes and garlic to pan season with salt and pepper roast for a further 10 minutes or until chicken is just cooked through add asparagus and zucchini roast for a further 5 minutes or until tender sprinkle with parsley serve with lemon wedges

Nutritions of Lemon Pepper Chicken And Bean Tray Bake Recipe

calories: 535 121 calories
calories: 29 7 grams fat
calories: 8 8 grams saturated fat
calories: 27 4 grams carbohydrates
calories: n a
calories: n a
calories: 34 1 grams protein
calories: 123 milligrams cholesterol
calories: 835 milligrams sodium
calories: https schema org
calories: nutritioninformation

T Bone With Creamy Mushroom Stroganoff

Cook a comfort dish the whole family will love by adding creamy stroganoff sauce to a classic T-bone and mash dinner.

The ingredient of T Bone With Creamy Mushroom Stroganoff

• 2 tablespoons olive oil
• 1 onion thinly sliced
• 2 cloves garlic crushed
• 250g flat mushrooms thinly sliced
• 1 2 cup 125ml white wine
• 2 tablespoons tomato paste
• 1 2 cup 125ml massel beef stock
• 1 2 cup 125ml sour cream
• sea salt freshly ground black pepper to taste
• 1 2 cup chopped fresh flat leaf parsley
• olive oil spray
• 4 beef tb bone steaks
• mashed potatoes to serve

The Instruction of t bone with creamy mushroom stroganoff

• heat oil in a large pan over medium heat and cook onion and garlic until soft add mushrooms and cook until tender add combined wine tomato paste and stock and allow mixture to simmer and reduce slightly add sour cream salt and pepper and simmer for further few minutes stir through parsely
• meanwhile lightly spray meat with oil and season cook on a heated grill plate for 2 minutes on each side or until cooked to your liking serve steak with mash potatoes and a generous amount of sauce

Nutritions of T Bone With Creamy Mushroom Stroganoff

calories: 695 49 calories
calories: 51 grams fat
calories: 22 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 51 grams protein
calories: 160 milligrams cholesterol
calories: 319 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Eggplant And Kumara Curry

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

The ingredient of Eggplant And Kumara Curry

• 1 4 cup 60ml coconut oil
• 1 onion thinly sliced
• 1 long red chilli finely chopped
• 2 garlic cloves finely chopped
• 5cm piece ginger finely chopped
• 30 fresh curry leaves
• 400ml can coconut milk
• 2 cups 500ml massel vegetable liquid stock
• 2 tbs tamarind paste
• 4 x japanese eggplants quartered lengthways connected at stem
• 300g kumara cut into thin wedges
• toasted coconut flakes to serve
• steamed brown rice or white rice to serve
• 1 2 cup 45g desiccated coconut
• 3 whole dried chillies
• 1 tbs coriander seeds toasted
• 2 tsp cumin seeds toasted
• 1 tsp whole black peppercorns toasted
• 2 tsp turmeric
• juice of 1 lime plus wedges to serve

The Instruction of eggplant and kumara curry

• whiz dry masala paste ingredients in a small food processor until finely chopped add lime juice and 1 2 cup 125ml water then whiz until a coarse paste set aside
• heat 2 tbs oil in a saucepan over medium heat cook onion stirring for 5 6 minutes until golden add chilli garlic ginger 20 curry leaves and masala paste and fry for 2 minutes or until fragrant add coconut milk stock and tamarind then bring to a simmer add vegetables then simmer stirring occasionally for 35 minutes or until tender and curry is slightly thickened
• meanwhile heat remaining 1 tbs oil in a frypan over high heat add remaining 10 curry leaves and fry for 1 minute or until crisp drain on paper towel
• top curry with coconut flakes and curry leaves serve with rice and lime wedges

Nutritions of Eggplant And Kumara Curry

calories: 738 271 calories
calories: 39 2 grams fat
calories: 33 6 grams saturated fat
calories: 91 2 grams carbohydrates
calories: 16 5 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 432 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Bean Ice Cream

Making ice-cream is pretty much as easy as making custard. Grab a few pantry staples and follow these steps to whip up a classic vanilla flavour, then use the recipe as a base to create irresistible twists.

The ingredient of Vanilla Bean Ice Cream

• 375ml 1 1 2 cups milk
• 375ml 1 1 2 cups thickened cream
• 1 vanilla bean split lengthways
• 6 egg yolks
• 140g 2 3 cup caster sugar

The Instruction of vanilla bean ice cream

• chill a 1 25l 5 cup capacity metal loaf pan in the freezer place milk and cream in a saucepan scrape vanilla seeds into pan add vanilla bean bring to the boil set aside for 5 minutes to cool slightly remove the vanilla bean
• use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale and a ribbon trail forms when the whisk is lifted this traps air into the mixture giving the ice cream a light texture whisk in the cream mixture
• pour into a clean saucepan cook over low heat stirring constantly with a flat edged wooden spoon for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it
• transfer the mixture to a medium heatproof bowl cover the surface of the custard with plastic wrap to prevent a skin forming set aside for 30 minutes to cool place in the fridge for 2 hours to chill
• pour the custard into the chilled loaf pan cover with foil and place in the freezer for 6 hours or until its almost set use a metal spoon to roughly break up the ice cream transfer the ice cream to a large bowl
• use an electric beater to beat for 3 minutes or until smooth and pale this breaks up the ice crystals and gives the ice cream a smooth texture return to the loaf pan cover with foil and freeze for 4 hours or until firm

Nutritions of Vanilla Bean Ice Cream

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calories: https schema org
calories: nutritioninformation

Sweetcorn And Cheese Savoury Pudding

Corn try the secret recipe from the kernal that everyones stalking about!

The ingredient of Sweetcorn And Cheese Savoury Pudding

• 25g butter
• 2 500g fresh corn cobs trimmed kernels removed see note
• 1 2 cup polenta
• 1 1 2 cups milk
• 1 2 cup grated cheddar cheese
• 1 4 cup grated parmesan cheese
• 3 eggs separated
• 2 teaspoons chopped fresh thyme leaves
• thyme leaves to serve

The Instruction of sweetcorn and cheese savoury pudding

• preheat oven to 200u00b0c 180u00b0c fan forced melt butter in a heavy based saucepan over medium high heat add corn polenta and milk bring to the boil reduce heat to low
• simmer stirring for 3 minutes or until mixture has thickened remove from heat stir in cheddar and parmesan season with salt and pepper
• cool for 10 minutes stir in egg yolks and thyme
• using an electric mixer beat eggwhites until soft peaks form
• using a metal spoon gently fold half the eggwhite into corn mixture fold in remaining eggwhite pour mixture into a greased 7 5cm deep 6 cup capacity ovenproof dish
• bake for 30 minutes or until golden top with thyme serve

Nutritions of Sweetcorn And Cheese Savoury Pudding

calories: 411 319 calories
calories: 21 8 grams fat
calories: 12 2 grams saturated fat
calories: 35 5 grams carbohydrates
calories: n a
calories: n a
calories: 18 9 grams protein
calories: 193 milligrams cholesterol
calories: 385 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry Vanilla Cordial

The ingredient of Strawberry Vanilla Cordial

• 125ml 1 2 cup water
• 100g 1 2 cup caster sugar
• 1 vanilla bean split lengthways
• 1 x 250g punnet strawberries washed hulled
• chilled sparkling white wine to serve

The Instruction of strawberry vanilla cordial

• combine the water and sugar in a saucepan over low heat and cook stirring for 2 minutes or until the sugar dissolves add the vanilla bean increase heat to medium and bring to the boil cook without stirring for 2 minutes or until the syrup thickens slightly transfer to a jug and set aside for 10 minutes to cool
• meanwhile place the strawberries in the bowl of a food processor and process until smooth remove the vanilla pod from the syrup stir the strawberry puree into the syrup
• strain the syrup through a fine sieve into a jug and discard the seeds pour the syrup into a clean sealable bottle
• to serve pour 1 1 2 tablespoons cordial into each serving glass slowly top with the sparkling wine the sugar will make it fizz serve immediately

Nutritions of Strawberry Vanilla Cordial

calories: 163 715 calories
calories: 9 5 grams fat
calories: 6 grams saturated fat
calories: 19 grams carbohydrates
calories: n a
calories: n a
calories: 1 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Mac N Cheese Zucchini Slice Recipe

Two kid-friendly favourites mac n cheese and zucchini slice combine in this lunchbox filler or easy dinner idea.

The ingredient of Mac N Cheese Zucchini Slice Recipe

• 1 cup dried macaroni pasta
• 1 tablespoon extra virgin olive oil
• 1 small brown onion finely chopped
• 2 garlic cloves finely chopped
• 3 teaspoons fresh thyme leaves
• 125g middle bacon rashers trimmed chopped
• 2 zucchini coarsely grated
• 200g orange sweet potato unpeeled coarsely grated
• 1 3 cup self raising flour
• 4 eggs lightly beaten
• 1 2 cup grated devondale tasty cheese block 500g

The Instruction of mac n cheese zucchini slice recipe

• preheat oven to 180c 160c fan forced grease a 6cm deep 20cm base square cake pan line base and sides with baking paper extending paper 2cm above edges on all sides
• cook pasta following packet directions until tender drain refresh under cold water drain well
• meanwhile heat oil in a medium frying pan over medium high heat add onion garlic thyme and bacon cook stirring for 5 minutes or until onion softens add zucchini and sweet potato cook stirring for 5 minutes or until sweet potato softens transfer to a large bowl
• add pasta flour eggs and half the cheese to vegetable mixture season with salt and pepper stir to combine pour mixture into prepared pan sprinkle with remaining cheese bake for 30 to 35 minutes or until golden and firm cool in pan serve

Nutritions of Mac N Cheese Zucchini Slice Recipe

calories: 124 997 calories
calories: 4 3 grams fat
calories: 1 3 grams saturated fat
calories: 13 1 grams carbohydrates
calories: n a
calories: n a
calories: 7 4 grams protein
calories: 78 milligrams cholesterol
calories: 217 milligrams sodium
calories: https schema org
calories: nutritioninformation

Choc Banana Ricotta Rolls

These choc-banana ricotta rolls are a quick and easy after-school snack.

The ingredient of Choc Banana Ricotta Rolls

• 1 mission mini wraps original wrap
• 1 tablespoon chocolate hazelnut spread
• 1 4 cup fresh ricotta cheese
• 1 small banana thinly sliced

The Instruction of choc banana ricotta rolls

• spread the wrap with the chocolate hazelnut spread followed by the ricotta arrange the banana slices over the top roll up tightly and cut into quarters

Nutritions of Choc Banana Ricotta Rolls

calories: 392 438 calories
calories: 12 3 grams fat
calories: 9 1 grams saturated fat
calories: 60 9 grams carbohydrates
calories: 23 4 grams sugar
calories: n a
calories: 12 grams protein
calories: 19 milligrams cholesterol
calories: 109 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pie Maker Lemon Delicious Recipe

With a custardy, gooey bottom and fluffy top, these Kmart pie maker puddings taste exactly like the classic dessert!

The ingredient of Pie Maker Lemon Delicious Recipe

• 185ml 3 4 cup milk
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon rind
• 150g 1 cup self raising flour
• 35g 1 4 cup custard powder
• 55g 1 4 cup caster sugar
• 2 eggs lightly whisked
• 100g butter melted cooled
• 1 tablespoon bought lemon curd
• icing sugar to dust

The Instruction of pie maker lemon delicious recipe

• place the milk lemon juice and rind in a jug and whisk to combine preheat the pie maker
• sift flour custard powder and caster sugar into a large bowl make a well in the centre pour the milk mixture egg and melted butter into the well use a metal spoon to stir until just combined
• place 2 tablespoonsful of the mixture into each pie hole place 1 2 teaspoon lemon curd into the centre of each pudding top each pudding with another 2 tablespoonfuls of the mixture close the lid and cook for 7 minutes or until just set
• transfer puddings to a wire rack to cool repeat with remaining mixture and curd dust with icing sugar to serve

Nutritions of Pie Maker Lemon Delicious Recipe

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calories: https schema org
calories: nutritioninformation

Goats Cheese And Roasted Pumpkin Risotto

Marion Grasby reveals her secret routine for the perfect risotto and embraces the solace of stirring.

The ingredient of Goats Cheese And Roasted Pumpkin Risotto

• 600g butternut pumpkin peeled cut into 2cm pieces
• 2 tablespoons maple syrup
• 80ml 1 3 cup extra virgin olive oil plus extra to serve
• 1 25l chicken stock or vegetable stock
• 50g butter
• 1 onion finely chopped
• 2 cloves garlic crushed
• 1 stalk celery finely chopped
• 1 tablespoon thyme leaves plus extra to serve
• 400g 2 cups carnaroli rice see note or arborio rice
• 250ml 1 cup dry white wine
• 25g 1 3 cup finely grated parmesan plus extra shaved to serve
• 110g packet soft goats cheese crumbled

The Instruction of goats cheese and roasted pumpkin risotto

• preheat oven to 180c place pumpkin maple syrup and 2 tablespoons oil in a large roasting pan season with salt and pepper and toss well to combine roast for 25 minutes or until browned and tender remove from oven and place half in a bowl mash with a fork to a rough paste reserve mashed pumpkin and pumpkin cubes in separate bowls
• place stock in a saucepan and bring to the boil over high heat then reduce heat to low and keep at a gentle simmer
• meanwhile heat remaining 2 tablespoons oil and half the butter in a heavy based saucepan over medium heat add onion garlic celery and thyme cook stirring occasionally for 8 minutes or until softened add rice and cook stirring for 2 minutes or until well coated add wine and stir for 1 minute add 250ml 1 cup hot stock and cook stirring occasionally until stock is absorbed repeat until about half the stock is used stir in reserved mashed pumpkin then continue adding 250ml 1 cup stock at a time until all stock is used and rice is al dente
• stir remaining butter and parmesan into risotto remove from heat and stand for 5 minutes stir in half the goats cheese then season
• scatter remaining goats cheese reserved pumpkin cubes extra thyme and shaved parmesan over risotto drizzle with extra oil to serve

Nutritions of Goats Cheese And Roasted Pumpkin Risotto

calories: 873 306 calories
calories: 39 grams fat
calories: 15 grams saturated fat
calories: 102 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 19 grams protein
calories: 47 milligrams cholesterol
calories: 1581 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Salmon With Lemon Butter Sauce Recipe

Whip up a nourishing fish dish for dinner with this succulent salmon with lemon butter sauce, and youll have everyone at the dinner table begging for more!

The ingredient of Salmon With Lemon Butter Sauce Recipe

• 30g butter
• 2 tbs plain flour
• 1 garlic clove crushed
• 2 cups 500ml fish stock
• 2 tsp lemon juice
• 1 tbs olive oil
• 4 coles australian salmon skin off portions
• 1 lemon thinly sliced
• steamed baby broccoli to serve
• steamed green beans to serve

The Instruction of salmon with lemon butter sauce recipe

• melt the butter in a medium saucepan over medium heat until it begins to foam add the flour and garlic cook stirring for 1 min or until the mixture is bubbling remove from heat gradually add the stock whisking to combine return to medium heat bring to a simmer cook stirring occasionally for 15 mins or until the mixture reduces by half and thickens remove from heat strain the mixture into a jug and stir in the lemon juice cover to keep warm
• meanwhile heat the oil in a large frying pan over medium heat add the salmon and cook for 2 3 mins each side for medium or until cooked to your liking transfer to a plate cook the lemon slices in the pan for 1 2 mins each side or until caramelised
• divide the salmon among serving plates drizzle salmon with the lemon butter sauce and serve with lemon slices baby broccoli and beans

Nutritions of Salmon With Lemon Butter Sauce Recipe

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calories: https schema org
calories: nutritioninformation

Gluten Free Lemon And Honey Cake

Lemon cake goes gluten-free, so no-one has to miss out on this afternoon tea classic. Weve also added honey for extra sweetness.

The ingredient of Gluten Free Lemon And Honey Cake

• 4 lemons
• 60g butter chopped
• 1 2 cup honey plus extra to serve
• 3 eggs
• 1 teaspoon vanilla bean paste
• 1 3 cup extra virgin olive oil
• 1 tablespoon gluten free baking powder
• 1 1 2 cups almond meal
• 1 2 cup desiccated coconut
• 1 tablespoon chopped pistachio kernels toasted
• mascarpone to serve

The Instruction of gluten free lemon and honey cake

• place 2 lemons in a medium saucepan cover with water bring to the boil reduce heat to medium low simmer for 1 hour 30 minutes or until very soft drain cool to room temperature
• meanwhile thinly slice remaining lemons
• preheat oven to 180c 160c fan forced grease and line a 6cm deep 20cm round cake pan
• place butter and 2 tablespoons honey in a small saucepan over medium heat cook stirring until melted and smooth bring to a simmer pour over base of prepared pan arrange lemon slices in base of pan slightly overlapping
• coarsely chop cooked lemon removing and discarding seeds place chopped lemon in a food processor process until pulpy add eggs remaining honey vanilla and oil process until well combined add baking powder almond meal and coconut process until just combined
• pour into prepared pan bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean cool cake in pan for 15 minutes turn out onto a wire rack to cool
• drizzle cake with extra honey sprinkle with pistachios serve with mascarpone

Nutritions of Gluten Free Lemon And Honey Cake

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

Coconut Seafood Curry With Broccolini Rice

This simple seafood curry is a flash in the pan, but will fast become a family favourite.

The ingredient of Coconut Seafood Curry With Broccolini Rice

• 200g 1 cup jasmine rice
• 75g 1 cup chopped broccolini florets reserved from entree
• 1 tablespoon vegetable oil
• 1 brown onion halved coarsely chopped
• 1 x 250g jar tikka masala simmer sauce pataks brand
• 185ml 3 4 cup light coconut cream
• 3 about 300g white fish fillets such as smooth dory cut lengthways into 3cm thick slices
• 8 about 200g green banana prawns tails left intact deveined

The Instruction of coconut seafood curry with broccolini rice

• cook the rice in a large saucepan of boiling water following packet directions or until tender add the broccolini florets to the rice 1 minute before the end of cooking drain well return to the pan and cover with a lid to keep warm
• meanwhile heat oil in a large frying pan over medium high heat add the onion and cook stirring for 4 5 minutes or until soft add the simmer sauce coconut cream fish and prawns and simmer stirring occasionally for 3 4 minutes or until the fish is just cooked through and prawns curl and change colour
• spoon the broccolini rice among serving bowls and top with the seafood curry serve immediately

Nutritions of Coconut Seafood Curry With Broccolini Rice

calories: 445 735 calories
calories: 13 grams fat
calories: 4 5 grams saturated fat
calories: 48 grams carbohydrates
calories: n a
calories: n a
calories: 35 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Baileys Soft Serve Recipe

Softer and airier than ice cream, this adults-only dessert needs only 4 ingredients.

The ingredient of Baileys Soft Serve Recipe

• 600ml thickened cream
• 315g 1 1 2 cups caster sugar
• 80ml 1 3 cup baileys irish cream liqueur
• finely grated dark chocolate to serve

The Instruction of baileys soft serve recipe

• place the cream and caster sugar in a saucepan over low heat stirring until the sugar has dissolved donu2019t allow the mixture to boil transfer the mixture to a large mixing bowl stir in the baileys and set aside for 10 minutes stirring often to cool place in the fridge for 3 hours or until chilled completely
• use electric beaters to beat the chilled cream mixture until soft peaks form transfer to an airtight container and cover place in the freezer for 5 hours or overnight until frozen
• spoon the mixture into a piping bag fitted with a wide fluted nozzle pipe into chilled glasses and sprinkle with chocolate to serve

Nutritions of Baileys Soft Serve Recipe

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calories: https schema org
calories: nutritioninformation

Roasted Capsicum Pashka

This creamy Easter dish is made extra special when combined with roasted capsicum.

The ingredient of Roasted Capsicum Pashka

• 200g cream cheese
• 250g ricotta cheese
• 1 red capsicum roasted seeds removed finely diced
• 8 semi dried tomatoes chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped basil plus a few extra extra leaves
• 1 4 cup pitted kalamata olives chopped
• 2 tablespoons olive oil
• crostini or crackers to serve

The Instruction of roasted capsicum pashka

• line six 7cm terracotta plant pots with muslin or line six 125ml dariole moulds with plastic wrap
• place cream cheese in a large bowl and press ricotta through a sieve into the bowl add 3 4 of the chopped capsicum plus tomato chives chopped basil and half the olives season and stir to combine spoon into moulds pressing down well place on a tray cover and refrigerate overnight
• mix reserved capsicum and olives with half the oil and some extra basil leaves season with salt and pepper
• when ready to serve turn pashkas out onto plates spoon over capsicum mixture drizzle with remaining oil and serve with crostini or crackers

Nutritions of Roasted Capsicum Pashka

calories: 241 629 calories
calories: 21 grams fat
calories: 10 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 7 grams protein
calories: 48 milligrams cholesterol
calories: 228 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Marthas Hot Fudge Over Vanilla Ice Cream

Warm, dark fudge is a perfect match for pale scoops of mild vanilla ice-cream in this decadent dessert from Martha Stewart.

The ingredient of Marthas Hot Fudge Over Vanilla Ice Cream

• 1 1 4 cups thickened cream
• 60g unsalted butter chopped
• 2 3 cup firmly packed dark brown sugar
• 1 2 cup caster sugar
• 1 2 cup glucose syrup
• 1 cup nestlu00c9 bakers choice cocoa sifted
• 1 2 teaspoon salt
• 170g dark chocolate chopped
• 2 teaspoons vanilla extract
• vanilla ice cream to serve

The Instruction of marthas hot fudge over vanilla ice cream

• place cream and butter in a saucepan over medium low heat bring to a simmer add sugars and glucose cook stirring for 5 minutes or until sugars dissolve
• whisk in cocoa powder and salt add chocolate and vanilla stir until melted serve immediately over ice cream

Nutritions of Marthas Hot Fudge Over Vanilla Ice Cream

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calories: https schema org
calories: nutritioninformation

Sri Lankan Fish Curry

The ingredient of Sri Lankan Fish Curry

• 1 tablespoon peanut oil
• 2cm piece ginger peeled finely chopped
• 2 long green chillies chopped
• 1 tablespoon hot curry powder
• 1 4 cup dried curry leaves
• 400ml can coconut milk
• 1 1 2 cups massel chicken style liquid stock
• 700g firm white fish fillets such as ling chopped into 2cm cubes
• 2 limes juiced
• warmed naan bread to serve
• lime wedges to serve

The Instruction of sri lankan fish curry

• heat oil in a wok or large saucepan over medium low heat add ginger and chillies cook stirring often for 2 to 3 minutes or until softened add curry powder and cook for 30 seconds or until aromatic
• add curry leaves coconut milk and stock bring to the boil reduce heat to low simmer uncovered for 20 minutes to allow flavours to develop
• add fish and 2 tablespoons lime juice simmer for a further 2 minutes or until fish is cooked through spoon curry into serving bowls serve with naan bread and lime wedges

Nutritions of Sri Lankan Fish Curry

calories: 369 733 calories
calories: 25 grams fat
calories: 16 grams saturated fat
calories: 5 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 31 grams protein
calories: 94 milligrams cholesterol
calories: 531 99 milligrams sodium
calories: https schema org
calories: nutritioninformation

Our 20 Best Fruit Cakes And Loaves

We’ve rounded up our best fruit loaf and cake recipes for those of you who go bananas for, erm, banana bread.

The ingredient of Our 20 Best Fruit Cakes And Loaves

Peach And Mint Iced Tea Icy Poles

Refresh yourself this summer without the guilt - these iced tea icy poles are low fat and low kilojoule but full of delicious sweet flavour.

The ingredient of Peach And Mint Iced Tea Icy Poles

• 1 cup peach iced tea see note
• 1 2 cup drained canned peaches in syrup diced
• 6 fresh mint leaves 1 leaf for each icy pole

The Instruction of peach and mint iced tea icy poles

• pour tea into a 6 hole 60ml capacity each ice block mould divide peach and mint between holes leaving 5mm for expansion when freezing place lids on moulds freeze overnight or until firm
• remove icy poles from moulds serve

Nutritions of Peach And Mint Iced Tea Icy Poles

calories: 27 485 calories
calories: n a
calories: n a
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: n a
calories: n a
calories: 6 07 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mushroom, Spinach And Cheese Pies

Chives add both flavour and colour to the pastry of these tasty little pies - they make a perfect meat-free treat.

The ingredient of Mushroom Spinach And Cheese Pies

• 40g butter
• 1 tablespoon extra virgin olive oil
• 500g cup mushrooms thickly sliced
• 1 brown onion coarsely chopped
• 120g baby spinach leaves
• 40g 1 2 cup coarsely grated gruyu00e8re or cheddar
• 40g 1 2 cup finely grated parmesan
• 150g fresh ricotta
• 2 eggs lightly whisked pastry
• 55g 1 3 cup pine nuts
• 300g 2 cups plain flour
• 1 bunch fresh chives finely chopped
• pinch celery seeds
• pinch salt
• 125g butter chopped
• 1 egg

The Instruction of mushroom spinach and cheese pies

• preheat oven to 200c 180c fan forced grease six 185ml 3 4 cup texas muffin pans for the pastry process pine nuts in a food processor until finely chopped add flour chives celery seeds and salt process until all the ingredients are combined
• add butter and process until mixture resembles fine breadcrumbs add egg and process until the dough just comes together turn onto a lightly floured surface knead dough gently until just smooth divide the dough into 2 even portions and cover in plastic wrap place in the fridge for 30 minutes to rest
• roll one portion of dough out on a lightly floured piece of baking paper to 3mm thick cut six 14cm diameter rounds from pastry reserve the scraps line prepared pans with pastry rounds and place in the fridge lightly knead reserved pastry into a round disc cover and store in the fridge until required
• meanwhile heat butter and oil in a deep sided frying pan over medium high heat until butter is foamy add the mushroom and onion and cook stirring occasionally for 8 minutes or until soft and liquid has evaporated add the spinach and stir until just wilted set aside to cool slightly
• combine the gruyu00e8re parmesan ricotta and half the egg in a bowl add to the mushroom mixture and stir until combined season well divide the mushroom mixture among the pastry lined pans and brush the edges with the egg
• roll out the remaining pastry between 2 sheets of baking paper until 3mm thick use a 7cm diameter round cutter to cut 6 rounds from the pastry place 1 pastry round over each pie brush tops of the pastry with remaining egg crimp the edges to seal cut two small slits in the top of each pie for steam to escape bake for 25 minutes or until pastry is golden set aside for 5u00a0minutes to cool slightly remove pies from pans and place onto a wire rack to cool slightly serve warm

Nutritions of Mushroom Spinach And Cheese Pies

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calories: https schema org
calories: nutritioninformation

Choc Banana Cheesecake

Its not often that indulgence comes guilt-free, but thats exactly what this creamy low-fat banana cheesecake offers.

The ingredient of Choc Banana Cheesecake

• melted butter to grease
• 15 paradise vive lites triple choc cookies
• 650g low fat fresh ricotta
• 150g 1 cup icing sugar
• 1 teaspoon vanilla essence
• 1 2 cup mashed ripe banana

The Instruction of choc banana cheesecake

• release the base from a 20cm base measurement springform pan and invert brush the base with melted butter to grease line with non stick baking paper secure the base back into the pan allowing the paper to overhang brush the side of the pan with melted butter line with non stick baking paper
• use a serrated knife to cut 12 biscuits into 4 pieces each arrange the biscuit pieces base side down in a single layer to cover the base of the prepared pan reserve any leftover biscuit pieces and crumbs
• use an electric beater to beat the ricotta icing sugar and vanilla essence in a large bowl until smooth add the banana and beat until well combined
• spoon banana mixture over the biscuit base smooth the surface cover place in the fridge overnight to set and chill
• transfer the cake to a serving plate coarsely crumble the remaining biscuits and biscuit pieces sprinkle over the top of the cheesecake to serve

Nutritions of Choc Banana Cheesecake

calories: 222 27 calories
calories: 6 5 grams fat
calories: 4 5 grams saturated fat
calories: 31 grams carbohydrates
calories: n a
calories: n a
calories: 8 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Dairy Free Coconut Ice Cream

This homemade coconut ice-cream is dairy-free and you dont even need an ice-cream maker!

The ingredient of Dairy Free Coconut Ice Cream

• 400ml can coconut milk
• 400ml can coconut cream
• 1 4 cup gluten free glucose syrup
• 1 2 cup caster sugar
• 1 teaspoon vanilla bean paste
• 2 tablespoons coconut flakes toasted

The Instruction of dairy free coconut ice cream

• place coconut milk coconut cream syrup and sugar in a saucepan over medium low heat cook stirring occasionally for 3 to 4 minutes or until mixture is smooth and just beginning to simmer remove from heat
• pour coconut mixture into a food processor process for 1 minute pour into a 6cm deep 9 5cm x 19cm base loaf pan freeze for 3 hours or until frozen around edges of pan
• transfer mixture to food processor add vanilla process until thick and smooth return to pan cover surface with plastic wrap freeze for 3 hours or until frozen around edges of pan
• transfer mixture to food processor process until thick and smooth return to pan sprinkle with coconut cover surface with plastic wrap freeze overnight or until firm
• remove the ice cream from freezer 10 minutes before serving

Nutritions of Dairy Free Coconut Ice Cream

calories: 420 64 calories
calories: 31 2 grams fat
calories: 20 6 grams saturated fat
calories: 33 3 grams carbohydrates
calories: n a
calories: n a
calories: 2 grams protein
calories: n a
calories: 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Neapolitan Vanilla Slice Cake

Weve given the classic vanilla slice the Neapolitan treatment and turned it into a colourful cake. This is a retro revisited dessert recipe the whole family will love.

The ingredient of Neapolitan Vanilla Slice Cake

• 4 sheets frozen puff pastry just thawed
• 10 egg yolks
• 270g 1 1 4 cups caster sugar
• 50g 1 3 cup plain flour
• 50g 1 3 cup cornflour
• 1l 4 cups milk
• 600ml ctn thickened cream
• 80g butter chopped at room temperature
• 6 10g total gelatine leaves see tip
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry essence
• red food colouring to tint
• 2 tablespoons cocoa powder
• 195g 1 1 4 cups pure icing sugar sifted
• 20g butter at room temperature
• 1 tablespoon boiling water plus 1 2 teaspoons extra
• red food colouring to tint
• 1 2 teaspoon cocoa powder

The Instruction of neapolitan vanilla slice cake

• preheat oven to 200c 180c fan forced and line 2 baking trays with baking paper place a sheet of pastry on each tray and prick all over with a fork bake for 10 minutes or until golden turn and cook for a further 3 5 minutes or until the other side is crisp and golden cover the pastry with a clean tea towel and press down gently to flatten transfer to wire racks to cool completely repeat with the remaining pastry
• to make the custard whisk the egg yolks and sugar in a large heatproof bowl until well combined and slightly pale whisk in the flours combine the milk and cream in a large saucepan bring just to the boil over medium heat whisking constantly gradually pour the milk mixture over the egg yolk mixture until well combined wash and dry the pan transfer the egg mixture to the clean pan stir over low heat for 5 minutes or until thick donu2019t let the mixture come to the boil remove from the heat add the butter and stir until melted and combined transfer to a large heatproof bowl
• place the gelatine leaves in a bowl cover with cold water set aside for 5 minutes or until soft squeeze the excess water from the gelatine and add to the hot custard stir until gelatine dissolves divide the custard evenly among 3 heatproof bowls stir the vanilla extract into 1 portion stir the strawberry essence and a few drops of red food colouring into another portion to make it pink sift the cocoa powder over the last portion and stir to combine set aside stirring each bowl occasionally until cooled to room temperature
• using the base of a 20cm springform pan as a guide cut a round of pastry from each puff pastry sheet release the base of the pan line the base with baking paper allowing a 4cm overhang secure the base paper side up back in the pan grease the side of the pan and line with baking paper allowing the paper to come 2cm above the side
• place 1 pastry round in the prepared pan top with the chocolate custard and spread evenly top with another pastry round and the vanilla custard top with another pastry round and the strawberry custard place the remaining pastry round on top cover with plastic wrap and place in the fridge for 6 hours or overnight to set
• for the icing place the icing sugar and butter in a bowl pour the boiling water over the butter stir until melted and smooth adding the extra boiling water if required divide icing among 3 bowls add a little red food colouring to 1 portion and stir to tint it pink stir the cocoa into another portion
• release the side of the pan and carefully transfer the cake to a serving platter spread the white icing evenly over the top drizzle with the 2 remaining icings adding a few drops of water to thin if necessary set aside to set

Nutritions of Neapolitan Vanilla Slice Cake

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calories: https schema org
calories: nutritioninformation

Tortellini With Creamy Mushroom And Bacon Sauce

The ingredient of Tortellini With Creamy Mushroom And Bacon Sauce

• 500g fresh tortellini
• 1 tablespoon olive oil
• 1 tablespoon butter
• 300g button mushrooms sliced
• 200g bacon rind removed finely chopped
• 1 tablespoon plain flour
• 300ml cream
• 1 2 cup milk
• 1 3 cup flat leaf parsley roughly chopped
• salt to season

The Instruction of tortellini with creamy mushroom and bacon sauce

• cook pasta in a large saucepan of boiling salted water following packet directions until just tender approx 11 min drain return to saucepan
• meanwhile heat oil and butter in a frying pan over medium high heat until sizzling add mushrooms cook for 5 minutes or until light golden remove to a plate
• add bacon to frying pan cook for 3 to 4 minutes or until crisp sprinkle flour over bacon stir until well combined remove frying pan from heat slowly add cream and milk stirring constantly until combined return frying pan to heat bring to the boil add mushrooms season with salt and pepper
• add sauce to pasta cook over low heat for 2 to 3 minutes or until heated through spoon into bowls sprinkle with parsley serve

Nutritions of Tortellini With Creamy Mushroom And Bacon Sauce

calories: 730 145 calories
calories: 57 grams fat
calories: 29 grams saturated fat
calories: 33 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 21 grams protein
calories: 143 milligrams cholesterol
calories: 901 66 milligrams sodium
calories: https schema org
calories: nutritioninformation

High Fibre Fruit Smoothie

Give your system a spring clean with this delicious detox drink.

The ingredient of High Fibre Fruit Smoothie

• 500g papaya peeled roughly chopped
• 1 small banana peeled roughly chopped
• 1 2 cup tamar valley greek style yoghurt
• 1 tablespoon psyllium husks see note
• 1 cup orange juice

The Instruction of high fibre fruit smoothie

• blend papaya banana yoghurt psyllium husks and orange juice together until smooth pour into chilled glasses serve immediately

Nutritions of High Fibre Fruit Smoothie

calories: 243 78 calories
calories: 4 grams fat
calories: 3 grams saturated fat
calories: 41 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 61 19 milligrams sodium
calories: https schema org
calories: nutritioninformation

Instant Vanilla Banana Ice Cream

The ingredient of Instant Vanilla Banana Ice Cream

• 6 bananas peeled chopped frozen
• 1 tbs queen organic vanilla essence red label
• 2 tbs almond milk

The Instruction of instant vanilla banana ice cream

• process frozen banana almond milk and vanilla essence in a food processor scraping down sides frequently until mixture is smooth and resembles soft serve ice cream
• transfer to a metal loaf pan place in the freezer for 2 hours or until just firm but still scoop able

Nutritions of Instant Vanilla Banana Ice Cream

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

Moist Carrot Cake

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

The ingredient of Moist Carrot Cake

• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3 4 cups white sugar
• 1 cup oil or substitute apple sauce
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups carrot grated
• 1 cup flaked coconut presoaked in boiling water for 15 mins
• 1 cup pecan or walnuts chopped
• 1 can 230g crushed pineapple
• 230g cream cheese softened
• 1 4 cup butter softened
• 2 cups icing sugar sifted

The Instruction of moist carrot cake

• preheat oven to 175c 350f grease and flour a 9x13 inch pan
• mix flour baking soda baking powder salt and cinnamon make a well in the centre and add sugar oil eggs and vanilla mix with wooden spoon until smooth
• stir in carrots coconut walnuts and pineapple pour into 9x13 inch pan and bake for about 45 minutes it is normal for the centre to sink a little
• allow to cool
• meanwhile make the frosting cream the butter and cream cheese until smooth add the icing sugar and beat until creamy smooth over cooled cake

Nutritions of Moist Carrot Cake

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

Sticky Pear Maple Cake

A decadent and gluten free dessert treat for allergy sufferers with a sweet tooth.

The ingredient of Sticky Pear Maple Cake

• 200g packet dried pears chopped
• 1 4 cup currants
• 1 teaspoon bicarbonate of soda
• 80g butter chopped
• 1 2 cup brown sugar
• 1 4 cup maple syrup
• 1 1 3 cups gluten free self raising flour sifted
• 1 2 teaspoon ground ginger
• 1 2 teaspoon mixed spice
• 1 2 cup maple syrup
• 1 2 cup cream
• 20g butter
• 2 extra large eggs beaten

The Instruction of sticky pear maple cake

• pre heat oven to 180c 160c fan forced place pears currants and 1 cup water in a small pan and simmer for 5 minutes add bicarbonate of soda allow to fizz for a couple of minutes then stir in butter to melt add sugar syrup and then eggs once mixture has cooled a little stir in flour and spices until smooth
• spoon into baking paper lined 20cm square cake pan bake for 25 minutes or until cooked when tested with a skewer stand 5 minutes in pan then remove slice and serve warm with maple cream
• maple cream melt butter in a small pan slowly add cream then maple syrup stirring continuously for several minutes until mixture starts to thicken serve over cake

Nutritions of Sticky Pear Maple Cake

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

Our Prettiest Ice Cream Cakes EVER

From the palest of pinks to bright tropical colours, these ice-cream cakes are the sure to brighten up your dessert table.

The ingredient of Our Prettiest Ice Cream Cakes Ever

Lemon Salmon With Minted Crushed Peas (low Fat)

This healthy salmon recipe is delicious with the minty peas.

The ingredient of Lemon Salmon With Minted Crushed Peas Low Fat

• 12 slices of lemon
• 4 x 120g skinless salmon fillets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 3 spring onions sliced
• 450g frozen peas thawed
• 1 cup 250ml massel vegetable liquid stock
• 1 teaspoon caster sugar
• 1 4 cup roughly chopped mint leaves
• 1 3 cup grated parmesan

The Instruction of lemon salmon with minted crushed peas low fat

• for minted crushed peas heat oil in a saucepan over medium low heat add spring onions and cook for 1 minute increase heat to medium high and add peas stock sugar and mint and cook for 5 minutes drain reserving 1 3 cup 80ml of the liquid then add back to pea mixture roughly mash or pulse in a processor to roughly chop stir in cheese then cover and set aside
• place lemon slightly overlapping on top of each fillet heat oil in a large non stick frypan over high heat carefully add fillets lemon side down and cook for 3 minutes or until lemon begins to caramelise carefully turn over and cook for a further 2 3 minutes serve on peas

Nutritions of Lemon Salmon With Minted Crushed Peas Low Fat

calories: 442 867 calories
calories: 25 grams fat
calories: 6 grams saturated fat
calories: 12 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 39 grams protein
calories: 84 milligrams cholesterol
calories: 398 09 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pineapple, Coconut And Almond Pavlova Recipe

It isnt a summer gathering if there isnt a pav on the table! This pineapple, coconut and almond pavlova will have you lining up for seconds!

The ingredient of Pineapple Coconut And Almond Pavlova Recipe

• 1 3 cup 80ml maple syrup
• 40g butter
• 1 2 small pineapple peeled thinly sliced crossways
• 500g coles pavlova
• 600ml thickened cream
• 1 cup 320g lemon curd
• 2 tbs flaked almonds toasted
• 1 4 cup 10g flaked coconut toasted
• mint leaves to serve
• lime zest to serve

The Instruction of pineapple coconut and almond pavlova recipe

• heat a barbecue grill or chargrill on medium place the maple syrup and butter in a heatproof bowl cook in microwave on high stirring every 20 seconds until butter melts stir to combine cook pineapple slices on the grill turning and brushing with the maple syrup mixture for 6 mins or until sticky and golden transfer to a plate and set aside to cool
• place the pavlova on a serving plate use an electric mixer to whisk the cream in a large bowl until soft peaks form spoon lemon curd over cream in the bowl and gently fold to marble spoon over pavlova
• fold pineapple slices and arrange over pavlova reserving any syrup on the plate sprinkle with the almond coconut mint and lime zest drizzle with reserved pineapple syrup to serve

Nutritions of Pineapple Coconut And Almond Pavlova Recipe

calories: 454 578 calories
calories: 24 grams fat
calories: 14 grams saturated fat
calories: 50 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 100 milligrams sodium
calories: https schema org
calories: nutritioninformation

Passionfruit And Lemon Condensed Milk Slice Recipe

With just 15 minutes prep, 4 ingredients and an overnight chill, this summery slice will be your afternoon tea go-to recipe.

The ingredient of Passionfruit And Lemon Condensed Milk Slice Recipe

• 14 plain digestive biscuits
• 2 x 395g cans sweetened condensed milk
• 125ml 1 2 cup fresh passionfruit pulp
• 185ml 3 4 cup fresh lemon juice strained

The Instruction of passionfruit and lemon condensed milk slice recipe

• preheat oven to 180c 160c fan forced line a 19 x 29cm slice pan with baking paper allowing the paper to overhang the 2 long sides
• reserve 2 biscuits then arrange the remaining biscuits over the base ofu00a0prepared pan filling the gaps with the reserved biscuits cutu00a0to fit
• whisk the condensed milk passionfruit pulp and lemon juice in a bowl until well combined pour over the biscuits bake for 15 minutes or until the edges are slightly bubbling and top layer is set set aside to cool to room temperature then place in the fridge overnight to chill cut into pieces to serve

Nutritions of Passionfruit And Lemon Condensed Milk Slice Recipe

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calories: https schema org
calories: nutritioninformation