Wholemeal Banana And Raspberry Muffins

These tasty wholemeal muffins make breakfast extra special.

The ingredient of Wholemeal Banana And Raspberry Muffins

• 1 cup 160g wholemeal self raising flour
• 1 2 cup 75g self raising flour
• 1 2 cup 100g brown sugar
• 1 2 tsp bicarbonate of soda
• 1 2 cup 125ml mashed banana
• 1 3 cup 80ml vegetable oil
• 1 egg
• 3 4 cup 185ml milk
• 1 2 cup frozen raspberries
• 200g light cream cheese
• 2 tbs icing sugar mixture
• 1 tsp finely grated lemon rind

The Instruction of wholemeal banana and raspberry muffins

• preheat oven to 180c line twelve holes 1 3 cup 80ml capacity muffin pan with paper cases
• combine the flours sugar and bicarbonate of soda in a large bowl make a well in the centre whisk the mashed banana oil egg and milk together in a jug pour into the well and add the raspberries gently stir until just combined be careful not to over stir
• spoon mixture evenly among prepared muffin holes bake for 15 to 20 minutes or until a skewer inserted in the centre comes out clean remove from oven and set aside to cool
• use an electric mixer to beat cream cheese icing sugar and lemon rind in a small bowl until lightly and fluffy spread icing over the top of each muffin to serve

Nutritions of Wholemeal Banana And Raspberry Muffins

calories: 240 912 calories
calories: 13 2 grams fat
calories: 4 5 grams saturated fat
calories: 26 8 grams carbohydrates
calories: 11 8 grams sugar
calories: n a
calories: 4 7 grams protein
calories: 33 milligrams cholesterol
calories: 117 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana Caramel Slice

'This is one of my favourite treats to pack for picnics, lunchboxes and school fetes I do love a sneaky shortcut!' - Michelle Southan

The ingredient of Banana Caramel Slice

• 2 500g each pkt banana walnut bread slices
• 1 4 cup brown sugar firmly packed
• 1 2 cup golden syrup
• 395g can condensed milk
• 1 teaspoon vanilla extract
• 180g butter
• 100g dark chocolate chopped

The Instruction of banana caramel slice

• grease a 20 x 30cm base measurement slice pan and line the base and sides with baking paper trim the banana bread slices and place in the base of the pan to fit snugly
• combine the sugar golden syrup condensed milk vanilla and 150g of the butter in a heavy based saucepan over low heat cook stirring for 3 4 minutes or until sugar dissolves increase heat to medium low cook stirring for 15 20 minutes or until mixture thickens and turns golden caramel
• remove caramel from the heat set aside to cool stirring often for 3 4 minutes pour the caramel over the banana bread and use a spatula to spread evenly set aside to cool completely
• place the chocolate and remaining butter in a heatproof bowl microwave on high for 45 seconds to 1 minute or until melted and smooth spread evenly over the caramel place in the fridge for 15 20 minutes to set remove from the pan and cut into pieces

Nutritions of Banana Caramel Slice

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calories: https schema org
calories: nutritioninformation

Strawberry And Vanilla Vacherin

Layers of macerated strawberries with meringue, strawberry sorbet and vanilla ice cream. Yum!

The ingredient of Strawberry And Vanilla Vacherin

• 500g strawberries hulled
• 100g caster sugar
• 50g powdered glucose
• 4 egg whites
• 1 2 cup caster sugar
• 1 2 cup icing sugar
• 1 cup 250ml full cream milk
• 1 cup 250ml cream
• 1u20132 teaspoons vanilla bean paste
• 1 2 cup sugar
• 6 egg yolks
• 500g strawberries washed and hulled diced
• 1 4 cup icing sugar
• zest of 1 orange
• 2 tablespoons cointreau optional
• 1 2 cup small mint leaves to garnish

The Instruction of strawberry and vanilla vacherin

• to make strawberry sorbet place strawberries sugar and powdered glucose in a blender or small food processor blend until a puree forms strain mixture if you would prefer a smooth sorbet churn in an ice cream machine for about 30 minutes then place in a container and freeze till firm in the freezer alternatively if you do not have an ice cream machine add 1 2 an egg white in step 1 pour mixture into a small baking tray place in a freezer when firm blend in a small food processor or blender
• preheat oven to 100c to make meringue place egg white and a pinch of sugar into an electric stand mixer fitted with a whisk attachment whisk on high speed until soft peaks form then add sugar one teaspoon at a time until all sugar is incorporated into the egg whites and the whites look stiff thick and glossy pipe or spoon small rounds of meringue on a lined baking tray so that the meringue is about 5cms thick and small enough to fit into serving glass dont worry if the shape is not perfect as you will break up the meringue later bake for 2 hours allow to cool in oven remove from oven and set aside
• to make ice cream place saucepan over medium heat add cream milk sugar and vanilla paste then stir until sugar dissolves bring to simmering point and then immediately remove from heat in a large bowl add egg yolks and whisk until egg yolks are pale in colour add 1 2 cup of hot cream mixture and whisk add remainder of cream mixture whisking constantly pour egg and cream mixture back into saucepan over low heat and stir with rubber spatula for about 5 10 minutes until mixture thickens and coats the back of a spoon cool mixture down in fridge once mixture is cool churn in an ice cream machine according to manufacturers instruction alternatively pour into baking tray and place in a freezer whisking every 30 minutes until mixture is thickened leave to firm up in freezer for a few hours before serving
• to make macerated strawberries combine strawberries icing sugar orange zest and contrieau if using in a mixing bowl and stir well to combine allow strawberries to sit in mixture for at least 30 minutes up to 1 day in fridge
• to make and serve vacherin use clean pretty glasses i prefer using a stem less wine glass or round tumbler make a layer of macerated strawberries top with meringue crumbled or broken if discs are too small to fit into glass then small scoops of ice cream and sorbet meringue macerated strawberries garnish with small fresh mint leaves

Nutritions of Strawberry And Vanilla Vacherin

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calories: https schema org
calories: nutritioninformation

Sweet Chilli Coconut Skewers

The combination of chilli and coconut gives these beef skewers a flavour boost with a Thai-riffic Asian twist.

The ingredient of Sweet Chilli Coconut Skewers

• 165ml can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon sweet chilli sauce
• 1 teaspoon ground cinnamon
• 1 4 teaspoon ground cardamom
• 2 garlic cloves crushed
• 1 teaspoon fish sauce
• 800g beef rump steak trimmed cut into 2cm cubes
• steamed white rice to serve
• salad see note to serve
• lime wedges to serve
• 1 tablespoon roughly chopped roasted unsalted peanuts
• 1 tablespoon shredded coconut toasted
• 1 tablespoon chopped fresh coriander leaves
• 1 birds eye chilli deseeded finely chopped optional
• 2 tablespoons sweet chilli sauce

The Instruction of sweet chilli coconut skewers

• combine coconut milk sugar sweet chilli sauce cinnamon cardamom garlic and fish sauce in a glass or ceramic bowl add beef toss to combine cover refrigerate for 3 hours if time permits
• make coconut chilli sauce combine peanuts coconut coriander chilli if using sweet chilli sauce and 3 teaspoons cold water in a bowl
• heat a greased barbecue plate or chargrill on medium high heat thread beef onto skewers season with salt and pepper cook for 3 to 5 minutes each side or until browned and cooked through drizzle with coconut chilli sauce serve with rice salad and lime wedges

Nutritions of Sweet Chilli Coconut Skewers

calories: 664 898 calories
calories: 20 2 grams fat
calories: 12 2 grams saturated fat
calories: 67 1 grams carbohydrates
calories: n a
calories: n a
calories: 49 4 grams protein
calories: 123 milligrams cholesterol
calories: 365 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spring Mac N Cheese

This better-for-youmac n cheeseuses Greek-style yoghurt instead of cream and adds herbs and lemon zest for a fresh take on an old fave.

The ingredient of Spring Mac N Cheese

• 2 cups barilla gluten free elbow pasta
• 1 tablespoon extra virgin olive oil
• 4 green onions sliced
• 2 garlic cloves crushed
• 1 large bunch english spinach trimmed roughly shredded
• 1 1 2 cups tamar valley greek style yoghurt
• 2 tablespoons plain flour
• 1 tablespoon finely grated lemon rind
• 1 4 cup roughly chopped fresh dill plus extra to serve
• 1 4 cup grated tasty cheese
• 1 4 cup grated parmesan

The Instruction of spring mac n cheese

• preheat oven to 190c 170c fan forced
• cook pasta in a large saucepan of boiling water following packet directions until tender drain well return to pan
• meanwhile heat oil in a large frying pan over medium high heat cook onion for 2 minutes or until just starting to soften add garlic cook for 1 minute or until fragrant add spinach cook stirring occasionally for 3 to 4 minutes or until wilted add to pasta toss to combine
• whisk yoghurt and flour in a bowl until well combined season well with salt and pepper stir in lemon rind and dill add to pasta mixture stirring well to coat spoon mixture into a 6 cup capacity ovenproof dish sprinkle with combined tasty and parmesan cheese bake for 20 to 25 minutes or until cheese is melted and golden sprinkle with extra dill serve immediately

Nutritions of Spring Mac N Cheese

calories: 334 361 calories
calories: 14 grams fat
calories: 7 2 grams saturated fat
calories: 35 6 grams carbohydrates
calories: n a
calories: n a
calories: 14 1 grams protein
calories: 26 milligrams cholesterol
calories: 218 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Parsley Pangrattato

Instead of a heavy stuffing, serve these crisp Italian breadcrumbs with the turkey.

The ingredient of Lemon Parsley Pangrattato

• 1 loaf woodfired bread crusts removed processed to crumbs to give 3 cups
• grated rind of 1 lemon
• 2 garlic cloves crushed
• 1 4 cup 60ml olive oil
• 1 loosely packed cup flat leaf parsley
• 1 tablespoon lemon thyme or thyme leaves
• 1 3 cup toasted pine nuts

The Instruction of lemon parsley pangrattato

• preheat oven to 180u00b0c toss crumbs with rind garlic and oil spread on a tray and bake for 5 minutes or until golden cool slightly roughly chop herbs and nuts in a processor add crumbs and pulse briefly to combine store in an airtight container for 1 2 days re crisp in warm oven if needed

Nutritions of Lemon Parsley Pangrattato

calories: 390 765 calories
calories: 18 grams fat
calories: 2 grams saturated fat
calories: 43 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 380 08 milligrams sodium
calories: https schema org
calories: nutritioninformation

Perch With Creamy Mushroom Leek Sauce

With only 30 minutes cooking time, these creamy perch fillets are the perfect mid-week winter comfort food without meat.

The ingredient of Perch With Creamy Mushroom Leek Sauce

• 2 tablespoons olive oil
• 600g nile perch fillets cut into 4 serving portions
• salt freshly ground pepper
• 1 leek halved lengthways thinly sliced
• 200g swiss brown mushrooms thinly sliced
• 2 garlic cloves crushed
• 1 2 cup 125ml white wine
• 300ml carton cream
• steamed baby carrots to serve
• steamed potatoes to serve
• chopped fresh dill to serve

The Instruction of perch with creamy mushroom leek sauce

• heat half the oil in a large non stick frying pan over medium high heat season both sides of the fish with salt and pepper add to pan and cook for 3 minutes each side or until crisp and just cooked remove from pan cover loosely with foil and set aside
• heat remaining oil in the pan over medium heat add leek mushrooms and garlic cook uncovered stirring often for 10 12 minutes or until leeks and mushrooms are very soft
• increase pan heat to high and add wine cook for 1 minute add cream and reduce heat to medium
• simmer uncovered for 5 6 minutes or until the sauce reduces and thickens slightly add fish to the pan and spoon sauce over the fish to warm through
• toss dill with steamed carrots and potatoes serve with fish

Nutritions of Perch With Creamy Mushroom Leek Sauce

calories: 706 006 calories
calories: 61 grams fat
calories: 26 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 33 grams protein
calories: n a
calories: 147 76 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Chicken And Cauliflower Pasta Bake

Pasta bakes are often a family favourite. All you need is 10 minutes of prep time for this healthier and creamy version.

The ingredient of Creamy Chicken And Cauliflower Pasta Bake

• 300g cauliflower cut into florets
• 125ml skim milk
• 20g grated parmesan cheese
• 115g penne pasta
• 2 bunches broccolini cut into 3cm lengths
• 300g cooked skinless chicken breast poached shredded
• 125g cherry tomatoes halved
• oil spray

The Instruction of creamy chicken and cauliflower pasta bake

• preheat oven to 180u00b0c lightly spray a 1 litre 4 cup capacity baking dish with oil
• place cauliflower and u00bc cup 60ml milk in large microwave safe bowl microwave covered on high 100 stirring halfway through cooking for 6 7 minutes or until tender using a stick blender blend cauliflower remaining milk and 2 tablespoons parmesan until smooth season with salt and pepper
• meanwhile cook pasta following packet instructions add broccolini for last 2 minutes of cooking drain
• add pasta mixture and chicken to cauliflower mixture and stir to combine transfer to prepared dish top with cherry tomatoes cut side up and sprinkle with remaining parmesan bake for 20 minutes or until bubbling and tomatoes are wilted set aside for 5 minutes to cool before serving

Nutritions of Creamy Chicken And Cauliflower Pasta Bake

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calories: https schema org
calories: nutritioninformation

Orange And Honey Vanilla Pudding

Warm up a cold night witha wholesome steamed pudding.

The ingredient of Orange And Honey Vanilla Pudding

• 100g solidified coconut oil
• 100g coconut sugar
• 2 tablespoons honey
• 2 teaspoons finely grated orange rind
• 1 2 vanilla bean seeds scraped
• 2 eggs
• 265g 1 3 4 cups white spelt flour
• 3 teaspoons baking powder
• 1 2 teaspoon mixed spice
• 60ml 1 4 cup fresh orange juice
• coconut yoghurt to serve
• 80ml 1 3 cup honey
• 2 tablespoons fresh orange juice
• 4 strips orange rind thinly sliced
• 1 2 vanilla bean seeds scraped

The Instruction of orange and honey vanilla pudding

• grease a 1 5l 6 cup pudding basin with coconut oil line the base with baking paper use electric beaters to beat the solidified coconut oil sugar honey orange rind and vanilla seeds in a bowl until pale and creamy add eggs 1 at a time beating well after each addition
• sift flour baking powder and mixed spice into a bowl add half theu00a0flour mixture and half the orange juice to coconut oil mixture stiru00a0until combined add remaining flour mixture and orange juice and stiru00a0until combined spoon into prepared basin layer baking paper and foil together on a work surface fold a 3cm pleat across the centre cover basin paper side down and secure with kitchen string
• place a trivet or upturned saucer in a large saucepan stand basin on top and pour enough boiling water to come halfway up the side of the basin cook covered over medium low heat topping up with water if necessary for 1 hour 45u00a0minutes or until a skewer inserted in the centre comes out clean remove basin and stand for 5 minutes discard foil and paper run a knife around side of basin to loosen invert onto au00a0plate
• meanwhile for the syrup heat all ingredients in a small saucepan over medium heat stir for 1u00a0minute or until mixture boils reduce heat simmer for 2u00a0minutes set aside for 15 minutes to cool and thicken
• pour syrup over pudding serve with coconut yoghurt

Nutritions of Orange And Honey Vanilla Pudding

calories: 366 148 calories
calories: 14 grams fat
calories: 12 grams saturated fat
calories: 55 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

16 Banana Muffins To Bake This Weekend

Make the most of your nanas by baking these delightful banana muffins this weekend!

The ingredient of 16 Banana Muffins To Bake This Weekend

Date, Cacao And Coconut Truffles

Boost flagging energy levels with these quick and easy Date, cacao and coconut truffles.

The ingredient of Date Cacao And Coconut Truffles

• 225g medjool dates pitted
• 3 teaspoons almond butter
• 1 1 2 tablespoons cacao powder sifted plus 1 tbs extra
• 35g 1 2 cup shredded coconut

The Instruction of date cacao and coconut truffles

• place dates almond butter cacao and coconut in a food processor process until mixture is finely chopped and comes together in a ball
• roll heaped teaspoons of mixture into balls place extra cacao on a large plate roll truffles in the cacao to lightly coat shaking off any excess place in an airtight container and refrigerate until ready to use remove from fridge 10 minutes before serving

Nutritions of Date Cacao And Coconut Truffles

calories: 34 894 calories
calories: 0 9 grams fat
calories: 0 5 grams saturated fat
calories: 7 1 grams carbohydrates
calories: 6 2 grams sugar
calories: n a
calories: 0 5 grams protein
calories: n a
calories: 2 milligrams sodium
calories: https schema org
calories: nutritioninformation

Love Cake

Share your love for that special someone with this traditional spice cake.

The ingredient of Love Cake

• melted butter to grease
• 10 egg yolks at room temperature
• 600g caster sugar
• 225g semolina
• 100g butter at room temperature
• 500g raw unsalted cashew nuts finely chopped
• 50ml rosewater essence
• 50ml honey
• 1 small lemon rind finely grated
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• icing sugar to dust

The Instruction of love cake

• preheat oven to 180c brush a 27 x 32cm base measurement lamington pan with melted butter to lightly grease line the base and sides with non stick baking paper allowing the sides to overhang
• use an electric beater to beat the egg yolks in a large bowl for 4 5 minutes or until pale add sugar and beat for 8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk is lifted
• use a wooden spoon to stir together the semolina and butter in a large bowl gradually add the semolina mixture to the egg yolk mixture and beat for 10 minutes or until well combined keeping the beater on a low speed gradually add the cashews the mixture will become very thick add the rosewater and beat until combined add the honey lemon rind nutmeg and cinnamon and beat for 1 minute or until well combined
• spoon mixture into prepared pan and smooth the surface bake in oven for 30 minutes reduce temperature to 150u00b0c cover with foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean
• set aside for 5 minutes before turning onto a wire rack to cool dust with icing sugar to serve

Nutritions of Love Cake

calories: 744 007 calories
calories: 36 grams fat
calories: 11 grams saturated fat
calories: 90 grams carbohydrates
calories: 70 grams sugar
calories: n a
calories: 13 grams protein
calories: 138 milligrams cholesterol
calories: 75 16 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Coconut And Lime Cake

Drizzle lime icing over this moist coconut cake for a delicious sweet treat.

The ingredient of Easy Coconut And Lime Cake

• 1 1 2 cups 225g self raising flour
• 1 2 cup 40g desiccated coconut
• 2 teaspoons lime rind finely grated
• 1 cup 220g caster sugar
• 125g butter melted
• 2 coles australian free range eggs
• 1 cup 250ml coconut milk
• 1 1 2 cups 240g icing sugar mixture
• 2 tablespoons lime juice

The Instruction of easy coconut and lime cake

• preheat oven to 180c grease and line the base and 2 long sides of a 10cm x 22cm base measurement loaf pan with baking paper
• combine flour coconut lime rind and sugar in a large bowl whisk butter eggs and coconut milk in a small bowl add to the flour mixture stir to combine pour into prepared pan smooth the surface
• bake for 45 mins or until a skewer inserted in the centre comes out clean set aside in the pan for 5 mins turn onto a wire rack to cool completely
• to make the lime drizzle icing place the icing sugar in a bowl add enough lime juice to form a runny paste pour over the top of the cooled cake

Nutritions of Easy Coconut And Lime Cake

calories: 344 638 calories
calories: 14 grams fat
calories: 8 grams saturated fat
calories: 53 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 194 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Corn Shredded Chicken Soup With Crispy Bacon

Chicken soup with creamy corn and crispy bacon is the perfect comfort food.

The ingredient of Creamy Corn Shredded Chicken Soup With Crispy Bacon

• 1 tablespoon olive oil
• 1 leek finely sliced
• 2 cloves garlic chopped
• 1 5l massel chicken style liquid stock
• 1 small bacon bone
• 2 potatoes cut into 1cm dice
• 2 chicken breasts
• 3 cobs of corn remove kernels from 2 cobs
• 2 rashers short cut bacon
• 200g bulla cru00e8me frau00eeche
• 1 4 cup flat leaf parsley chopped
• salt flakes and freshly ground black pepper

The Instruction of creamy corn shredded chicken soup with crispy bacon

• heat oil in a large saucepan add leek and garlic cooking for 2 3 minutes until tender add in the stock bacon bone potatoes chicken and corn kernels
• bring to the boil and continue to simmer for approx 4 6 minutes until chicken is cooked remove chicken and set aside to cool slightly when cool shred each breast continue cooking soup until potato is tender
• using a slotted spoon remove 2 3 spoonfuls of soup along with the bacon bone and set aside puree the remaining soup with a handheld blender in the saucepan until smooth add the soup that was set aside with the bacon bone and the shredded chicken back to the pan
• meanwhile heat a chargrill pan until hot cook the remaining corn cob until charred all over cut corn from cob in strips place bacon onto grill plate also and cook until crisp roughly chop
• stir half of the cru00e8me frau00eeche with the parsley into the soup season to taste serve soup finished with dollops of cru00e8me frau00eeche strips of chargrilled corn bacon bits and extra parsley leaves

Nutritions of Creamy Corn Shredded Chicken Soup With Crispy Bacon

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calories: https schema org
calories: nutritioninformation

Smoked Salmon Terrine With Dill And Lemon Cream

Deck the halls for this modern, Christmas day dish with no trimming spared!

The ingredient of Smoked Salmon Terrine With Dill And Lemon Cream

• 600g sliced smoked salmon see note
• 500g cream cheese softened
• 1 4 cup pure cream
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 3 cup finely chopped fresh dill
• 2 tablespoons drained capers
• 1 bunch watercress trimmed
• crusty bread to serve
• extra virgin olive oil to serve

The Instruction of smoked salmon terrine with dill and lemon cream

• trim any brown edges from salmon place cream cheese cream lemon rind lemon juice dill and capers in a food processor season with pepper process to combine
• grease an 8cm deep 10cm x 20cm 6 cup capacity terrine or loaf pan line base and sides with plastic wrap allowing a 5cm overhang at long ends
• cover base of pan with 1 layer smoked salmon using a spatula spread 1 3 cup cream cheese mixture in a thin layer over salmon repeat layers finishing with salmon fold plastic wrap over salmon press down gently refrigerate overnight
• just before serving turn onto a platter or board remove plastic wrap trim ends slice drizzle with oil serve with watercress sprigs and crusty bread

Nutritions of Smoked Salmon Terrine With Dill And Lemon Cream

calories: 428 766 calories
calories: 28 5 grams fat
calories: 16 3 grams saturated fat
calories: 18 4 grams carbohydrates
calories: n a
calories: n a
calories: 24 7 grams protein
calories: 104 milligrams cholesterol
calories: 1645 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower Mac N Cheese

Pack your go-to comfort food with vegies, vitamins and nutrients.

The ingredient of Cauliflower Mac N Cheese

• 200g 1 1 3 cups dried macaroni pasta plain or wholemeal
• 400g cauliflower cut into small florets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain flour
• 500ml 2 cups reduced fat milk
• 40g 1 2 cup parmesan finely grated
• 35g 1 3 cup low fat vintage cheddar coarsely grated
• 80g 1 2 cup frozen peas
• 1 2 bunch fresh continental parsley finely chopped
• 2 teaspoons wholegrain or dijon mustard
• 2 small garlic cloves crushed
• 60g fresh wholemeal breadcrumbs

The Instruction of cauliflower mac n cheese

• preheat oven to 180c 160c fan forced cook the pasta in a saucepan of boiling salted water following packet directions adding the cauliflower for the last 4 minutes of cooking time until al dente drain and transfer to a large bowl
• heat 1 1 2 tbs of the oil in a saucepan over low heat add the flour cook stirring for 1 2 minutes or until mixture bubbles gradually stir in the milk whisking constantly until smooth bring to the boil stirring constantly reduce heat to low cook stirring constantly for 4 5 minutes or until the sauce thickens reserve 1 tbs of parmesan stir in the remaining parmesan stir in the cheddar peas parsley mustard and garlic season with pepper stir sauce through pasta mixture divide mixture among four 375ml 1 1u20442 cup ovenproof dishes
• combine the breadcrumbs remaining oil and reserved parmesan in a bowl scatter over the dish bake for 15 20 minutes or until top is golden and crisp

Nutritions of Cauliflower Mac N Cheese

calories: 486 843 calories
calories: 17 grams fat
calories: 6 grams saturated fat
calories: 56 grams carbohydrates
calories: n a
calories: n a
calories: 22 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Coconut Ice Gateau

Creamy frozen semifreddo with crunchy layers of meringue, long shards of white chocolate and coconut balls perched on top.

The ingredient of Coconut Ice Gateau

• 3 egg whites at room temperature
• 155g 3 4 cup caster sugar
• 45g 1 2 cup desiccated coconut
• 150g white chocolate melts melted
• 300ml pouring cream whipped
• 150g pkt ferrero raffaello balls
• 2 eggs
• 2 egg yolks
• 155g 3 4 cup caster sugar
• 50g sachet coconut milk powder
• 300ml thickened cream whipped

The Instruction of coconut ice gateau

• preheat oven to 120c 100c fan forced mark 3 rectangles on 3 sheets of baking paper one 24 x 12cm one 25 x 13cm and one 26 x 15cm line 3 baking trays with the baking paper marked side down use electric beaters to beat egg whites in a bowl until soft peaks form gradually add the sugar beating well after each addition until the sugar dissolves and the mixture is thick and glossy fold through the desiccated coconut
• spread meringue onto trays to cover the 3 rectangles bake for 1 hour or until crisp cool completely in oven with door slightly ajar
• meanwhile for the semifreddo combine the eggs and yolks in a heatproof bowl add the sugar and place over a saucepan of simmering water use hand held electric beaters to beat for 5 minutes or until thick and pale and increased in volume beat in coconut milk powder set aside to cool slightly fold cream into egg mixture and place bowl in the freezer for 1 hour or until well chilled stir to combine the firmer edges with the softer mixture in the centre
• place a 40cm piece of plastic wrap on the benchtop place another 40cm piece at right angles on top use the criss crossed plastic wrap to line a 25 x 13cm base measurement loaf pan allowing the sides to overhang place the smallest meringue rectangle into the prepared pan smooth side up top with half the semifreddo then the next smallest rectangle and remaining semifreddo top with the largest meringue rectangle gather up plastic wrap around the filling and fold over to cover freeze for 8 hours or overnight until firm
• place a sheet of plastic wrap on benchtop spread with a thin layer of melted white chocolate gather plastic wrap crossways to make ridges leave to set stretch plastic wrap out lengthways so the chocolate breaks peel off and store in an airtight container
• to serve turn gateau onto a serving platter discard plastic wrap top with whipped cream decorate with chocolate shards and balls

Nutritions of Coconut Ice Gateau

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calories: https schema org
calories: nutritioninformation

Moroccan Spiced Chicken With Lemon Potatoes And Tomatoes

Create a family feast with these beautifully spiced roast chickens and crunchy lemon potatoes.

The ingredient of Moroccan Spiced Chicken With Lemon Potatoes And Tomatoes

• 6 sebago potatoes peeled cut into wedges
• 4 large roma tomatoes quartered
• 2 lemons rind finely grated juiced
• 2 teaspoons salt flakes
• 1 tablespoon olive oil
• 2 x 1 2kg whole chickens
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 1 2 teaspoon ground cinnamon
• 2 garlic cloves crushed
• rocket leaves to serve

The Instruction of moroccan spiced chicken with lemon potatoes and tomatoes

• preheat oven to 180c place potatoes tomatoes lemon rind salt flakes and oil in a large dish gently toss vegetables to coat place potatoes in a large roasting pan roast for 40 minutes add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender
• meanwhile rinse and pat dry chickens cut along sides of backbone remove bone place chickens on benchtop gently apply pressure to breastbone to flatten chicken place chickens in a large roasting pan
• heat a non stick frying pan over medium heat add spices and cook stirring for 1 to 2 minutes or until fragrant transfer to a bowl with 1 4 cup lemon juice and garlic mix well rub spice mixture over chickens
• roast chickens for 40 minutes or until cooked serve chicken with lemon potatoes tomatoes and rocket

Nutritions of Moroccan Spiced Chicken With Lemon Potatoes And Tomatoes

calories: 894 338 calories
calories: 48 grams fat
calories: 14 grams saturated fat
calories: 30 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 82 grams protein
calories: 297 milligrams cholesterol
calories: 1378 34 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Broccolini And Lemon Chicken Salad With Rye Croutons

A tasty chicken salad with broccolini and lemon is perfect for lunch or dinner. Croutons add the crunch youre looking for!

The ingredient of Roast Broccolini And Lemon Chicken Salad With Rye Croutons

• 2 bunches broccolini trimmed
• 2 1 2 tablespoons extra virgin olive oil
• 1 large lemon rind finely grated halved
• 250g dark rye bread torn into pieces
• 2 garlic cloves crushed
• 1 2 teaspoon dried chilli flakes
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 2 large about 600g lilydale chicken breast fillets halved lengthways
• 1 2 red onion thinly sliced
• 230g 1 1 2 cups baby peas blanched
• 1 cup firmly packed fresh herbs fresh parsley and mint leaves

The Instruction of roast broccolini and lemon chicken salad with rye croutons

• preheat oven to 200c 180c fan forced line 2 baking trays with baking paper
• place broccolini on 1 prepared tray drizzle with 2 teaspoons oil season toss to combine place lemon cut side down on same tray roast turning halfway for 15u00a0minutes or until broccolini is lightly charred
• meanwhile combine bread garlic chilli and 2 tsp oil in a bowl season toss to coat place on remaining prepared tray roast stirring halfway for 12 minutes or until crisp set aside
• juice roasted lemon sieve liquid into a bowl add mustard honey and 1u00a0tablespoon oil season whisk to combine
• combine lemon rind and remaining oil on a plate add chicken and turn to coat season heat a non stick frying pan over medium high heat cook chicken turning for 7 8 minutes or until just cooked through transfer to a plate and rest before slicing
• combine broccolini onion peas herbs and lemon dressing in a large bowl add croutons divide among plates and top with chicken

Nutritions of Roast Broccolini And Lemon Chicken Salad With Rye Croutons

calories: 498 076 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 35 grams carbohydrates
calories: n a
calories: n a
calories: 45 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Cranberry Lemon Cookies Recipe

When life gives you lemons, make these delicious lemon and cranberry cookies!

The ingredient of Cranberry Lemon Cookies Recipe

• 125g salted butter softened
• 1u20442 cup brown sugar
• 1u20444 cup caster sugar
• 1 egg
• 1 cup traditional rolled oats
• 1u20442 cup self raising flour
• 1u20442 cup wholemeal self raising flour
• 1 tablespoon finely grated lemon rind
• 1 tablespoon lemon juice
• 1u20442 cup finely chopped dried cranberries

The Instruction of cranberry lemon cookies recipe

• using an electric mixer beat butter and sugars until pale and creamy add egg beat well to combine add oats and flours stir with a wooden spoon to combine
• preheat oven to 190u00b0c 170u00b0c fan forced line 2 baking trays with baking paper add lemon rind and juice and half the cranberries to dough stir to combine
• roll 2 level tablespoons of mixture into 16 balls place onto prepared trays allowing room for spreading using the palm of your hand slightly flatten to form a 5 5cm round top with remaining cranberries bake for 15 minutes swapping trays after 10 minutes or until light golden stand cookies on trays for 5 minutes transfer to a wire rack to cool serve

Nutritions of Cranberry Lemon Cookies Recipe

calories: 155 589 calories
calories: 7 3 grams fat
calories: 4 4 grams saturated fat
calories: 2 1 grams carbohydrates
calories: 20 1 grams sugar
calories: n a
calories: n a
calories: 26 milligrams cholesterol
calories: 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Greek Lemon And Feta Salmon Tray Bake Recipe

Experience fresh flavours of the Mediterranean in this easy gluten-free salmon bake.

The ingredient of Greek Lemon And Feta Salmon Tray Bake Recipe

• 4 zucchini
• 2 small red onions
• 1 baby fennel
• 2 small lemons
• 250g pkt cherry truss tomatoes
• 1 tablespoon olive oil
• 1 4 teaspoon dried oregano leaves
• 4 about 150g each skinless salmon fillets
• 100g castello fetta cubes in brine
• 30g baby spinach

The Instruction of greek lemon and feta salmon tray bake recipe

• preheat oven to 200c 180c fan forced line a large baking tray with baking paper cut zucchini in half lengthways then in half crossways quarter the onions and cut the fennel into 1cm thick slices thinly slice the lemons and snip the tomatoes into small clusters
• arrange the zucchini onion and fennel on the prepared tray drizzle over the oil and sprinkle with oregano season roast for 20 minutes or until the vegetables are tender and golden
• add the salmon and top with the lemon add the tomatoes and crumble the feta slightly over the top season then roast for 15 minutes or until the salmon flakes easily when tested with a fork sprinkle with the spinach to serve

Nutritions of Greek Lemon And Feta Salmon Tray Bake Recipe

calories: 524 605 calories
calories: 35 9 grams fat
calories: 9 8 grams saturated fat
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Coconut And Lime Whoopie Pies

These pretty, melt-in-your-mouth whoopie pies are a must-eat sweet treat!

The ingredient of Coconut And Lime Whoopie Pies

• 125g butter softened
• 3 4 cup caster sugar
• 2 eggs
• 2 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1 4 teaspoon baking powder
• 3 teaspoons coconut essence
• 1 2 cup buttermilk
• 2 tablespoons desiccated coconut
• 6 egg yolks
• 1 2 cup caster sugar
• 100g butter chopped
• 1 2 cup lime juice
• 1 teaspoon finely grated lime rind

The Instruction of coconut and lime whoopie pies

• preheat oven to 180u00b0c 160u00b0c fan forced line 4 large baking trays with baking paper using an electric mixer beat butter and sugar until light and fluffy add eggs 1 at a time beating well after each addition meanwhile sift flour bicarbonate of soda and baking powder into a large bowl
• add half the flour mixture to butter mixture stir to combine add coconut essence and half the buttermilk stir to combine repeat with remaining flour mixture and buttermilk until just combined
• drop level tablespoons onto prepared trays 5cm apart allowing room for spreading sprinkle with coconut bake 1 tray at a time for 8 to 10 minutes or until puffed and golden stand on trays for 2 minutes transfer to a wire rack to cool completely repeat with remaining trays
• meanwhile make lime curd whisk yolks and sugar together in a heatproof bowl until combined add butter and juice place over a saucepan of simmering water cook whisking for 15 to 18 minutes or until thick and smooth remove from heat stir in rind cover surface with plastic wrap cool for 10 minutes refrigerate for 30 minutes
• sandwich 2 teaspoons of lime curd between cakes to make 22 whoopie pies serve immediately

Nutritions of Coconut And Lime Whoopie Pies

calories: 192 395 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 22 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 3 grams protein
calories: 75 milligrams cholesterol
calories: 193 45 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baby Beet And Blue Cheese Salad

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

The ingredient of Baby Beet And Blue Cheese Salad

• 2 bunches baby beets about 12 beetroot
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon grainy mustard
• salt and freshly ground black pepper
• 1 2 cup 50g walnuts roughly chopped and toasted
• 100g blue castello cheese crumbled

The Instruction of baby beet and blue cheese salad

• preheat oven to 200u00b0c trim the leaves from the beetroot leaving a small amount of stem and scrub clean line a roasting pan with a piece of foil and place the beetroot in the pan roast for 50 minutes or until just tender remove the beetroot from the oven cover with foil and leave to cool then peel and place in a container
• whisk together the olive oil vinegar and mustard and season with salt and pepper drizzle this dressing over the beetroot and scatter with the walnuts pack with an ice brick if youre travelling far on a warm day and crumble the cheese into the salad just before serving

Nutritions of Baby Beet And Blue Cheese Salad

calories: 299 228 calories
calories: 26 grams fat
calories: 7 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 333 81 milligrams sodium
calories: https schema org
calories: nutritioninformation

Little Monster Cake

Using cake mixes to save on prep time and with easy-to-follow instructions, theres nothing to be scared about over this monster cake.

The ingredient of Little Monster Cake

• 4 x 440g packets golden butter cake mix with icing sachet
• 85g packet lime jelly crystals
• 4 large vanilla marshmallow puffs
• 5 blue lollipops
• 3 pink lifesavers fruit tingles
• 3 green and white swirly lollipops
• 9 candy eyeball lollies see notes
• 1 white lollipop
• 10 milk bottle lollies
• 4cm piece strawberry sour strap
• 12cm piece licorice strap
• 500g unsalted butter softened
• 3 3 4 cups icing sugar mixture see notes
• 2 tablespoons milk
• green and blue food colouring gel

The Instruction of little monster cake

• preheat oven to 180c 160c fan forced grease an 8 cup capacity metal pudding steamer and three 6 5cm deep 18cm round base springform cake pans line the base of the pudding steamer with baking paper line base and sides of round cake pans with baking paper
• reserve icing sachets from cake mixes prepare 3 cake mixes following packet directions pour mixture evenly among prepared round pans bake for 45 minutes or until a skewer inserted into the centre of cakes comes out clean stand cakes in pans for 10 minutes turn top side up onto wire racks lined with baking paper repeat process with remaining cake mix and prepared pudding steamer bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean cool cakes completely
• make jelly following packet directions refrigerate for 4 hours or until jelly is set
• make buttercream icing using an electric mixer beat butter for 8 to 10 minutes or until light and fluffy gradually add reserved icing sachets and icing sugar beating until well combined see emmau2019s tips add milk beat until combined reserve 2 tablespoons to leave plain spoon u00bc of the remaining buttercream into a bowl tint green with food colouring gel tint remaining icing blue with food colouring gel
• trim peaks from 2 marshmallows discard press 1 blue lollipop through the centre of uncut side of marshmallow repeat with 1 remaining blue lollipop and cut marshmallow using a little plain buttercream attach 1 fruit tingle to centre of each green lollipop hold to secure using the picture as a guide and a little plain buttercream attach candy eyeballs to fruit tingles and white and blue lollipops to form eyes hold to secure
• using a serrated knife level tops of 18cm cakes if necessary cut a 9cm round from centre of two 18cm cakes discard centres place whole cake on a serving plate spread top with a little green buttercream top with 1 cut cake spread top with a little green buttercream top with remaining cut cake spread top with a little green buttercream using a spoon break jelly up into small pieces spoon into centre of cake trim base of pudding shaped cake to sit flat place pudding shaped cake cut side down on top of cake cover cake with a thin layer of blue icing spoon remaining blue icing into a piping bag fitted with a u2018grassu2019 nozzle pipe long strands of icing all over cake to form hair spoon remaining green icing into a clean piping bag fitted with a u2018grassu2019 nozzle pipe long strands of icing onto cake to form small patches of hair
• trim milk bottles to form teeth trim sour strap to form a tongue cut 8cm from licorice strap position 8cm piece on cake to form top row of mouth position 4cm piece on cake to form bottom row of mouth using a little plain buttercream attach teeth and tongue to mouth insert marshmallow eyes into cake insert lollipop eyes into cake press remaining marshmallows onto sides of monster to form ears serve immediately or refrigerate until required

Nutritions of Little Monster 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

40 Easter Cakes To Make You Smile

Easter this year may be a little different, but that doesn’t mean you can’t get into the festive spirit with one of these sweet cakes, celebrating all things Easter.

The ingredient of 40 Easter Cakes To Make You Smile

Spiced Apple Vanilla Cream Parcels

The ingredient of Spiced Apple Vanilla Cream Parcels

• 2 sheets frozen puff pastry
• 1 egg yolk beaten
• 2 tablespoons raisins
• 1 tablespoon brandy or water
• 2 large granny smith apples peeled
• 1 tablespoon lemon juice
• 30g unsalted butter
• 2 tablespoons honey
• 1 4 teaspoon allspice
• 1 4 teaspoon ground cinnamon
• 200ml thickened cream
• 1 tablespoon icing sugar plus extra to dust
• 1 2 teaspoon vanilla extract

The Instruction of spiced apple vanilla cream parcels

• preheat oven to 200u00b0c
• line a large baking tray with non stick baking paper cut the pastry sheets into quarters and place them spaced apart on the tray brush with the egg yolk and bake for 10 12 minutes until golden set aside to cool
• soak the raisins in the brandy for 15 minutes to macerate
• chop the apples into 1 1 2cm dice and toss in the lemon juice
• place the butter in a large frying pan over low heat add the honey and spices and stir to release the flavours add the apples raisins and liquid and cook over low medium heat for about 10 minutes stirring until golden and caramelised set aside at room temperature
• whip together the cream icing sugar and vanilla extract in a bowl until light and fluffy
• place a square of pastry on each plate top with spiced apple and a dollop of vanilla cream top with another sheet of pastry and dust with icing sugar

Nutritions of Spiced Apple Vanilla Cream Parcels

calories: 669 917 calories
calories: 42 grams fat
calories: 26 grams saturated fat
calories: 61 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 7 grams protein
calories: 137 milligrams cholesterol
calories: 164 53 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemongrass, Coconut Chilli Mussels

Need a healthy quick fix? In just 20 minutes, you could be feasting on fragrant Asian mussels.

The ingredient of Lemongrass Coconut Chilli Mussels

• 2 teaspoons sunflower oil
• 1 lemongrass stem pale part only outer layer removed finely chopped
• 2 long red chillies seeds removed thinly sliced lengthways
• 3cm piece ginger peeled thinly sliced
• 150ml light coconut milk
• 2 teaspoons fish sauce
• 1 25kg black mussels scrubbed debearded
• coriander leaves to serve
• 4 slices crusty bread

The Instruction of lemongrass coconut chilli mussels

• heat oil in a large wok or saucepan over medium heat add the lemongrass chilli and ginger cook stirring for 1 minute or until fragrant add coconut milk and fish sauce and stir to combine increase heat to high then bring to the boil
• add the mussels then cover wok or pan with a tight fitting lid steam the mussels shaking the pan occasionally for 5 minutes or until opened discard any unopened mussels
• divide the mussels among serving bowls spoon over some of the coconut broth and garnish with coriander leaves serve with crusty bread

Nutritions of Lemongrass Coconut Chilli Mussels

calories: 222 27 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 17 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 15 grams protein
calories: 19 milligrams cholesterol
calories: 754 87 milligrams sodium
calories: https schema org
calories: nutritioninformation

Louises Tyroler Cake

Deliciously moist and spectacular to look at, this hazelnut cake recipe is the ideal choice to satisfy everyones sweet tooth.

The ingredient of Louises Tyroler Cake

• 180g unsalted butter softened plus extra to grease
• 200g caster sugar
• 6 eggs separated
• 120g plain flour
• 3 teaspoons baking powder
• 250g hazelnut meal
• 200g milk chocolate chopped plus 100g chocolate to decorate
• 2 tablespoons hazelnuts roughly chopped to decorate

The Instruction of louises tyroler cake

• preheat oven to 180u00b0c grease a 2 5l gugelhupf pan
• beat together the butter and sugar until pale add egg yolks a little at a time beating between each addition sift together flour and baking powder and fold into the egg mixture with the hazelnut meal and chocolate
• beat the eggwhites in a clean bowl until soft peaks form fold 2 tablespoons of the eggwhite into the choc hazelnut mixture to loosen then fold in the remaining eggwhite until just combined pour into the pan and bake for 50 60 minutes or untila skewer inserted into the centre comes out clean set aside to cool
• melt the remaining chocolate in a bowl over a pan of simmering water drizzle over the cake and garnish with hazelnuts

Nutritions of Louises Tyroler Cake

calories: 737 793 calories
calories: 51 grams fat
calories: 19 grams saturated fat
calories: 53 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 701 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dairy Free Strawberry Swirl Coconut Ice Cream

A silky smooth strawberry coconut ice-cream that is completely dairy-free!

The ingredient of Dairy Free Strawberry Swirl Coconut Ice Cream

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

The Instruction of dairy free strawberry swirl 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 process until thick and smooth return to pan dollop with teaspoons of remaining conserve using a butter knife swirl conserve through ice cream cover surface with plastic wrap freeze overnight or until firm
• remove the ice cream from freezer 10 minutes before serving

Nutritions of Dairy Free Strawberry Swirl Coconut Ice Cream

calories: 553 285 calories
calories: 30 6 grams fat
calories: 20 grams saturated fat
calories: 67 2 grams carbohydrates
calories: n a
calories: n a
calories: 2 2 grams protein
calories: n a
calories: 44 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Salted Caramel Ice Cream Cake

For the ultimate in dessert decadence, try this chocolate and salted caramel ice-cream cake. Guaranteed to become a dinner party favourite.

The ingredient of Chocolate And Salted Caramel Ice Cream Cake

• 3 cups pure cream
• 1 cup milk
• 8 egg yolks
• 1 1 4 cups caster sugar
• 300g dark chocolate finely chopped
• 1 4 teaspoon sea salt
• 1 cup pure cream extra
• 1 teaspoon instant coffee powder
• fresh raspberries to serve
• dark chocolate grated to serve

The Instruction of chocolate and salted caramel ice cream cake

• heat cream and milk in a saucepan over medium heat bring to a simmer dont boil remove from heat
• using an electric mixer beat egg yolks and 1 cup sugar until very pale and thick while beating gradually add hot cream mixture in a thin steady stream return to a clean saucepan over medium heat cook stirring constantly for 5 minutes or until mixture thickens and coats the back of a wooden spoon remove from heat
• place 100g of the chocolate in a heatproof bowl pour over 1 2 the hot custard stir until chocolate melts and mixture is smooth and combined set aside to cool
• meanwhile place remaining sugar in a saucepan over medium heat cook stirring occasionally for 4 to 5 minutes or until sugar is melted and caramelises carefully stir in 1 4 cup cold water see notes return mixture to heat cook for 2 minutes or until toffee dissolves add to the remaining custard mixture stir in salt
• place chocolate and caramel ice creams into 2 separate airtight containers cover freeze for 6 hours or until almost set
• line a 6 5cm deep 10cm x 20cm 7 cup capacity loaf pan with plastic wrap allowing the sides to overhang transfer 1 2 the caramel ice cream to a food processor and process until smooth spoon into prepared pan spreading to level cover freeze for 30 minutes or until just firm
• transfer chocolate ice cream to food processor process until smooth spoon over caramel layer in pan spread to level cover freeze for 30 minutes or until just firm repeat with remaining caramel ice cream cover and freeze for 4 hours or until set
• combine remaining chocolate cream and coffee in a saucepan over low heat cook stirring until smooth and combined stand for 10 to 15 minutes turn out ice cream onto a chilled serving plate see notes top with raspberries and grated chocolate drizzle with sauce serve immediately

Nutritions of Chocolate And Salted Caramel Ice Cream Cake

calories: 721 541 calories
calories: 54 3 grams fat
calories: 32 5 grams saturated fat
calories: 52 4 grams carbohydrates
calories: n a
calories: n a
calories: 7 4 grams protein
calories: 248 milligrams cholesterol
calories: 119 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pre Party Smoothie

Theres a secret ingredient that makes this fruit smoothie irresistibly creamy - tahini!

The ingredient of Pre Party Smoothie

• 250ml 1 cup fat free milk or soy milk
• 1 ripe banana peeled coarsely chopped
• 75g 1 2 cup fresh or frozen raspberries or blueberries or fresh strawberries hulled washed coarsely chopped
• 3 teaspoons tahini
• 1 tablespoon almond meal
• 1 1 2 teaspoons psyllium husks or slippery elm powder
• 3 teaspoons honey
• 1 2 teaspoon ground cinnamon

The Instruction of pre party smoothie

• place the milk banana raspberries blueberries or strawberries tahini almond meal psyllium husks or slippery elm honey and cinnamon in the jug of a blender and blend until smooth pour into a glass to serve

Nutritions of Pre Party Smoothie

calories: 511 46 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 66 grams carbohydrates
calories: n a
calories: n a
calories: 20 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Strawberry Coconut Custards

The ingredient of Strawberry Coconut Custards

• 300ml thickened cream
• 1 tablespoon caster sugar
• 8 savoiardi sponge finger biscuits
• 1 4 cup 60ml malibu
• 2 cups 500ml purchased vanilla custard
• 250g strawberries washed hulled sliced
• 2 nectarines sliced

The Instruction of strawberry coconut custards

• whip the cream and sugar together until soft peaks form
• break the biscuits into small pieces and divide among 4 serving glasses drizzle over the coconut liqueur spoon over the custard
• top with the fruit reserving a little for the top spoon over the whipped cream refrigerate for 1 hour
• top with the reserved fruit and serve

Nutritions of Strawberry Coconut Custards

calories: 630 004 calories
calories: 34 grams fat
calories: 21 grams saturated fat
calories: 64 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 12 grams protein
calories: 141 milligrams cholesterol
calories: 191 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

KitKat Tiramisu Ice Cream Cake

Bet youve never seen a tiramisu like this before! This frozen dessert is our delicious cheats version, and its so easy, too!

The ingredient of Kitkat Tiramisu Ice Cream Cake

• 3 x 170g blocks kitkat milk chocolate
• 1 tablespoon instant coffee granules
• 2 tablespoons boiling water
• 2 tablespoons coffee liqueur
• 375g cream cheese at room temperature chopped
• 300ml thickened cream
• 1 2 cup caster sugar

The Instruction of kitkat tiramisu ice cream cake

• line base and sides of a 11 x 21cm top measurement loaf pan with plastic wrap allowing wrap to overhang the long sides break kitkat blocks into individual bars arrange 10 kitkat bars crossways writing side down over base of prepared pan
• place coffee in a small heatproof jug add 2 tbs boiling water stir until dissolved then stir in the coffee liqueur set aside to cool
• use electric beaters to beat the cream cheese and sugar in a large bowl until smooth beat in the cream followed by the cooled coffee mixture until combined
• spoon half the cream cheese mixture over kitkat base smooth the surface arrange 8 kitkat bars writing side down lengthways side by side on the cream cheese layer spoon over the remaining cream cheese mixture smooth the surface arrange 10 kitkat bars crossways writing side down on top of the cream cheese mixture cover and place in the freezer for 6 hours or until firm
• coarsely chop the remaining kitkat bars remove tiramisu from the freezer and set aside for 10 minutes turn onto a serving plate top with the chopped kitkat and cut into slices to serve

Nutritions of Kitkat Tiramisu Ice Cream 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

Fuzzy Fruit Chunks With Orange Yoghurt

Bathed in orange juice and rolled in coconut, these fruity bites will be a hit with the kids.

The ingredient of Fuzzy Fruit Chunks With Orange Yoghurt

• 45g 1 2 cup desiccated coconut
• 125ml 1 2 cup fresh orange juice
• 400g watermelon rind removed cut into 4cm pieces
• 2 kiwifruit peeled cut into quarters
• 1 banana peeled cut into 8 pieces
• 130g 1 2 cup vanilla yoghurt
• 2 tablespoons fresh orange juice

The Instruction of fuzzy fruit chunks with orange yoghurt

• sprinkle desiccated coconut evenly over a plate pour orange juice into a shallow bowl dip watermelon in the orange juice then roll in the coconut to coat transfer to a plate repeat with kiwifruit and banana
• combine vanilla yoghurt and fresh orange juice in a bowl serve with fuzzy fruit chunks

Nutritions of Fuzzy Fruit Chunks With Orange Yoghurt

calories: 191 439 calories
calories: 9 grams fat
calories: 7 grams saturated fat
calories: 22 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 4 grams protein
calories: 5 milligrams cholesterol
calories: 26 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cream Of Cauliflower Soup With Pretzels

Dip a pretzel into creamy, tangy soup decorated with dill and bursts of salmon roe.

The ingredient of Cream Of Cauliflower Soup With Pretzels

• 1 teaspoon caster sugar
• 1 teaspoon instant yeast
• 185ml 205ml milk warmed
• 265g 1 3 4 cups anchor bread pizza plain flour
• 1 2 teaspoon salt
• 1 tablespoon chopped fresh dill
• 1 tablespoon baking powder
• olive oil spray to grease
• 1 egg lightly whisked
• sea salt flakes
• 20g butter
• 1 leek trimmed thinly sliced
• 2 medium potatoes peeled coarsely chopped
• 1 1 2 about 750g cauliflowers coarsely chopped
• 1 25l 5 cups massel chicken style liquid stock or vegetable liquid stock
• 125ml 1 2 cup pouring cream
• 2 tablespoons horseradish cream
• 125g 1 2 cup light sour cream
• salmon roe optional to serve

The Instruction of cream of cauliflower soup with pretzels

• combine sugar yeast and 60ml 1 4 cup milk in a jug set aside in a warm place for 10 minutes or until frothy
• combine the flour and salt in a bowl make a well in the centre pour in yeast mixture and 125ml 1 2 cup milk stir to combine adding another tablespoon of milk if necessary
• turn dough onto a floured surface and knead for 5 8 minutes or until smooth and elastic knead in dill place in a bowl and cover with plastic wrap set aside in a warm draught free place for 1 hour or until doubled in size
• divide dough into 12 portions roll 1 portion into a log about 35cm long form a u shape then fold the ends into the centre cross ends over and press to seal repeat with remaining dough set aside for 10 minutes to rise slightly
• preheat oven to 220u00bac bring a saucepan of water to the boil over medium high heat add baking powder add 4 pretzels and cook turning once for 2 minutes transfer to a wire rack to drain repeat with remaining pretzels
• spray 2 baking trays with oil place pretzels on trays brush with egg sprinkle with sea salt bake for 12 15 minutes or until golden transfer to a wire rack to cool
• melt butter in a large saucepan over medium heat cook leek for 3 minutes or until soft stir in potato and cauliflower add stock reduce heat to medium low cover cook for 10 minutes uncover cook for 15 minutes or until tender set aside for 10 minutes to cool use a stick blender to puree
• place the soup over medium high heat stir in cream and horseradish cook for 5 minutes ladle among serving bowls top with sour cream and roe if desired serve with pretzels

Nutritions of Cream Of Cauliflower Soup With Pretzels

calories: 442 15 calories
calories: 20 grams fat
calories: 11 grams saturated fat
calories: 50 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Prawn, Quinoa And Brown Rice Paella

Serve up a Spanish inspired feast with this flavoursome prawn, quinoa and brown rice paella.

The ingredient of Prawn Quinoa And Brown Rice Paella

• 1 tablespoon olive oil
• 2 bacon rashers thinly sliced
• 1 small brown onion finely chopped
• 2 garlic cloves thinly sliced
• 1 medium yellow capsicum finely chopped
• 2 x 250g pkts coles brand brown rice and quinoa ready in 90 seconds
• 1 teaspoon smoked paprika
• 3 4 cup 185ml salt reduced chicken stock
• 120g pkt coles brand australian baby spinach
• 500g raw banana prawns peeled leaving tails intact deveined
• 200g punnet cherry tomatoes halved
• lemon wedges to serve

The Instruction of prawn quinoa and brown rice paella

• heat half the oil in a large deep frying pan over medium high heat add the bacon and cook stirring for 3 4 mins or until crisp transfer to a plate lined with paper towel
• heat the remaining oil in the pan add the onion garlic and capsicum and cook stirring for 5 mins or until onion softens add the rice mixture and paprika and cook stirring for 1 min or until heated through add the stock and bring to the boil reduce heat to low cook covered for 5 mins add the bacon and spinach and toss to combine
• add the prawns and tomato to the rice mixture cook covered for 2 3 mins or until prawns curl and change colour serve the paella with lemon wedges

Nutritions of Prawn Quinoa And Brown Rice Paella

calories: 554 48 calories
calories: 22 grams fat
calories: 6 grams saturated fat
calories: 55 grams carbohydrates
calories: n a
calories: n a
calories: 32 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Quick Rum Raisin Ice Cream Cones

These easy Rum and raisin ice-cream cones are proudly brought to you by Sunbeam raisins and taste.com.au.

The ingredient of Quick Rum Raisin Ice Cream Cones

• 1 2 cup sunbeam raisins
• 3 tablespoons rum
• 500g vanilla ice cream
• 400g dark fruit cake coarsely crumbled
• 4 waffle ice cream cones
• 2 tablespoons sunbeam flaked almonds toasted

The Instruction of quick rum raisin ice cream cones

• combine the sunbeam raisins and rum in a small bowl stand for 10 minutes
• place the ice cream in a large bowl and set aside for 10 minutes to soften slightly
• add the raisins the soaking liquid and the cake the ice cream and quickly mix through freeze for 20 minutes or until firm enough to scoop
• divide the ice cream between four waffle cones sprinkle with the almonds to serve

Nutritions of Quick Rum Raisin Ice Cream Cones

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

Pretty Vanilla Bean Cupcakes

They say good things come in small packages and cupcakes are the proof. Happy RSPCA Cupcake Day!

The ingredient of Pretty Vanilla Bean Cupcakes

• 250g butter softened
• 2 cups 400g caster sugar
• 1 teaspoon vanilla bean paste
• 4 eggs
• 3 cups 450g plain flour
• 2 teaspoons baking powder
• 1 cup 250ml milk
• liquid food colouring to decorate
• icing flowers to decorate
• sprinkles to decorate
• 200g butter softened
• 1kg icing sugar mixture
• 1 2 cup 125ml milk
• 1 teaspoon vanilla extract

The Instruction of pretty vanilla bean cupcakes

• preheat oven to 180u00b0c line twenty four 1 3 cup 80ml capacity muffin pans with paper cases
• use an electric mixer to beat the butter sugar and vanilla bean paste until pale and creamy add the eggs one at a time beating well between each addition add the flour baking powder and milk in alternate batches and stir with a wooden spoon until just combined
• spoon mixture evenly among the lined pans and smooth the surface bake in preheated oven for 15 20 minutes or until cooked through remove from oven and transfer to a wire rack to cool completely
• to make the buttercream frosting use an electric mixer to beat the butter until very pale gradually add the icing sugar beating well between each addition add the milk and vanilla extract and beat until well combined
• divide the icing among bowls and tint with food colouring use a round bladed knife or pallet knife to spread icing over each cake decorate with icing flowers and sprinkles if desired

Nutritions of Pretty Vanilla Bean Cupcakes

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calories: https schema org
calories: nutritioninformation

Barramundi In Banana Leaf With Coconut Rice

Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.

The ingredient of Barramundi In Banana Leaf With Coconut Rice

• 1 1 2 cups 265g sticky rice see notes
• 1 tbs fish sauce
• 1 tbs grated palm sugar or brown sugar
• 2 tbs grated ginger
• 4 x 200g skinless barramundi fillets
• 1 tbs peanut oil
• 2 garlic cloves finely chopped
• 6 spring onions thinly sliced
• 1 2 cup 125ml coconut milk
• 2 limes sliced
• 4 large fresh banana leaves see notes
• 4 kaffir lime leaves finely shredded
• 2 long red chillies thinly sliced

The Instruction of barramundi in banana leaf with coconut rice

• rinse rice then soak in a bowl of cold water for 1 hour combine fish sauce sugar and 1 tbs ginger in a bowl then brush over fish
• set aside for 15 minutes to marinate
• heat oil in a frypan over medium heat and cook garlic remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant add the rice and stir to coat add 11 4 cups 310ml hot water along with the coconut milk season and cook covered over low heat for 20 minutes or until rice is cooked
• preheat barbecue to high place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf fold up to form parcels and enclose in foil to seal barbecue turning for 12 minutes or until cooked top with chilli and remaining spring onion then serve with rice

Nutritions of Barramundi In Banana Leaf With Coconut Rice

calories: 551 851 calories
calories: 13 3 grams fat
calories: 7 4 grams saturated fat
calories: 65 8 grams carbohydrates
calories: 4 6 grams sugar
calories: n a
calories: 47 6 grams protein
calories: 82 milligrams cholesterol
calories: 433 milligrams sodium
calories: https schema org
calories: nutritioninformation

Penne With Chorizo And Creamy Tomato Sauce

For a quick and easy weeknight meal whip up this tasty penne pasta made with chorizo and creamy tomato sauce.

The ingredient of Penne With Chorizo And Creamy Tomato Sauce

• 375g penne
• 2 chorizo coarsely chopped
• 1 red onion thinly sliced
• 2 garlic cloves crushed
• 2 x 200g punnet perino grape tomatoes
• 1 tablespoon tomato paste
• 300ml thickened cream
• 1 2 cup finely shredded basil
• basil leaves extra to serve
• shaved parmesan to serve

The Instruction of penne with chorizo and creamy tomato sauce

• cook the penne in a large saucepan of boiling water following packet directions or until al dente drain well
• meanwhile heat a large frying pan over high heat add the chorizo and cook stirring occasionally for 3 mins or until brown all over use a slotted spoon to transfer to a plate drain excess fat from the frying pan
• add the onion and garlic cook stirring for 5 mins or until onion softens add the chorizo and tomatoes cook tossing for 5 mins or until tomatoes begin to soften add the tomato paste and stir to combine add the cream and bring to the boil cook stirring for 2 mins or until sauce thickens slightly
• add the basil and pasta to the sauce mixture toss to combine divide among serving bowls and sprinkle with extra basil and parmesan

Nutritions of Penne With Chorizo And Creamy Tomato Sauce

calories: 783 92 calories
calories: 41 grams fat
calories: 23 grams saturated fat
calories: 74 grams carbohydrates
calories: n a
calories: n a
calories: 28 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Sweet Coconut Almond Cakes

The ingredient of Sweet Coconut Almond Cakes

• melted butter to grease
• 1 x 100g pkt almond meal
• 35g 1 3 cup desiccated coconut
• 80g 1 3 cup caster sugar
• 50g 1 3 cup self raising flour
• 70g butter melted
• 3 eggs at room temperature
• 25g 1 4 cup flaked almonds
• 250ml 1 cup bought vanilla custard
• 1 4 teaspoon almond essence queen brand

The Instruction of sweet coconut almond cakes

• preheat oven to 200u00b0c brush four 200ml ramekins with melted butter to lightly grease combine almond meal coconut sugar and flour in a large bowl and make a well in the centre
• whisk butter and eggs in a jug until combined pour into almond mixture and stir with a metal spoon until just combined pour mixture into ramekins sprinkle with almond flakes bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean set aside for 5 minutes to cool
• meanwhile combine custard and almond essence in a jug
• turn cakes onto serving plates serve with almond custard

Nutritions of Sweet Coconut Almond Cakes

calories: 597 5 calories
calories: 43 grams fat
calories: 18 grams saturated fat
calories: 40 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Tomato And Lemon Breakfast Marmalade

Start your day with this zesty tomato marmalade.

The ingredient of Tomato And Lemon Breakfast Marmalade

• 1kg baby grape tomatoes halved if large
• 750g caster sugar
• 3 small lemons thinly sliced finely chopped
• 80ml 1 3 cup aged white wine vinegar

The Instruction of tomato and lemon breakfast marmalade

• place all ingredients in a heavy based saucepan and bring to a simmer over medium heat cook uncovered stirring occasionally for 45 60 minutes to test if marmalade has reached gelling point place a drop on a chilled saucer and run your finger through it the mixture will wrinkle when it is ready
• spoon immediately into sterilised jars see note and seal

Nutritions of Tomato And Lemon Breakfast Marmalade

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calories: https schema org
calories: nutritioninformation

Thong Cake

Treat the kids to this fun thong cake decorated with colourful jubes. This birthday cake comes with a free cake template in the notes section.

The ingredient of Thong Cake

• 2 x 340g packets golden buttercake
• 4 eggs
• 120g butter softened
• 1 1 2 cups milk
• 1 quantity butter cream icing see related recipe
• green food colouring
• 2 strawberry flavoured sour straps
• 2 yellow icing flowers
• 1 2 x 350g packet jubes quartered
• 2 tablespoons candy butterflies we used dollar sweets brand

The Instruction of thong cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease and line a 6cm deep 23cm base square cake pan with baking paper make packet cakes following packet directions pour into prepared pan bake for 1 hour or until a skewer inserted in the centre comes out clean stand for 15 minutes turn out onto a wire rack to cool
• using a large serrated knife level cake top place cake cut side down on board place pattern over cake see box above right using a small sharp knife cut around pattern discarding excess cake
• make butter cream icing tint green with food colouring spread over both cakes
• decorate with butterflies and jubes halve sour straps lengthways twist to form flip flop straps position on cakes place flowers in centre of straps serve

Nutritions of Thong Cake

calories: 296 599 calories
calories: 12 7 grams fat
calories: 6 9 grams saturated fat
calories: 43 4 grams carbohydrates
calories: n a
calories: n a
calories: 2 8 grams protein
calories: 53 milligrams cholesterol
calories: 240 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crispy Harissa Beef And Lemon Salad

Microwave rice makes quick work of this spicy beef salad. A yoghurt sauce makes it cool.

The ingredient of Crispy Harissa Beef And Lemon Salad

• 1 tablespoon olive oil
• 400g lean beef mince
• 2 garlic cloves crushed
• 1 tablespoon honey
• 2 teaspoons harissa
• 1 2 teaspoon ground cumin
• 1 2 teaspoon ground coriander
• pinch of ground cinnamon
• 200g greek style yoghurt
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 x 250g pkt microwave brown red and wild rice
• 1 avocado chopped
• 60g baby rocket
• 50g greek feta crumbled
• 1 long fresh red chilli thinly sliced
• 1 3 cup small fresh mint leaves
• 1 3 cup pomegranate arils
• lemon wedges to serve

The Instruction of crispy harissa beef and lemon salad

• heat the oil in a large frying pan over medium high heat addu00a0theu00a0beef and cook breaking up any lumps with a wooden spoon foru00a06 8 minutes or until browned add the garlic honey harissa cumin coriander and cinnamon cook stirring for 1 2u00a0minutes oru00a0until aromatic and the beef starts to crisp up transferu00a0tou00a0au00a0largeu00a0bowl
• meanwhile combine the yoghurt lemon rind and juice in au00a0smallu00a0bowl season heat the rice following packet directions thenu00a0transfer to a serving platter
• add the avocado rocket feta half the chilli and half the mint tou00a0the beef mixture season toss to combine then pile the mixtureu00a0on top of the rice scatter with the pomegranate arils andu00a0remainingu00a0chilli and mint serve with lemon wedges and yoghurtu00a0sauce

Nutritions of Crispy Harissa Beef And Lemon Salad

calories: 393 394 calories
calories: 19 5 grams fat
calories: 6 8 grams saturated fat
calories: 30 grams carbohydrates
calories: n a
calories: n a
calories: 22 1 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Microwave Carrot Cake In Minutes Recipe

Thanks to the modern microwave these mini carrot cakes are ready in minutes.

The ingredient of Microwave Carrot Cake In Minutes Recipe

• 2 tablespoons self raising flour
• 1 tablespoon plain flour
• 2 tablespoons brown sugar
• 1 2 teaspoon ground cinnamon
• 1 2 teaspoon ground mixed spice
• 1 8 teaspoon bicarbonate of soda
• 35g 1 4 cup coarsely grated carrot
• 1 tablespoon finely chopped walnuts
• 2 teaspoons finely chopped glace ginger plus extra to decora
• 1 egg
• 1 tablespoon milk
• 1 tablespoon grapeseed or vegetable oil
• 70g cream cheese at room temperature
• 25g butter at room temperature
• 80g 1 2 cup icing sugar mixture
• 1 2 teaspoon vanilla extract

The Instruction of microwave carrot cake in minutes recipe

• grease a 7cm deep 375ml 1 1 2 cup flat bottomed ramekin or mug with oil spray line the base with baking paper combine the flours sugar cinnamon mixed spice and bicarb soda in a bowl stir in the carrot walnuts and ginger
• make a well in the centre and add the egg milk and oil mix until well combined spoon into the prepared ramekin or mug microwave on high for 1 minute 45 seconds or until risen and a skewer inserted comes out clean set aside in the ramekin for 2 minutes before turning out onto a wire rack to cool completely as the cake cools the moisture on the outside dries out and the colour darkens
• meanwhile to make the cream cheese frosting use electric beaters to beat the cream cheese butter and icing sugar in a bowl until pale and creamy beat in the vanilla
• use a large serrated knife to cut the cake in half horizontally spread half the frosting in the middle and top with the remaining cake top with the remaining frosting and sprinkle with extra ginger

Nutritions of Microwave Carrot Cake In Minutes Recipe

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calories: https schema org
calories: nutritioninformation

Pie Maker Lemon Jelly Cakes Recipe

Use your Kmart pie maker to make this easy childhood favourite. You can try it with other flavours, too, such as strawberry jam.

The ingredient of Pie Maker Lemon Jelly Cakes Recipe

• 85g pkt lemon flavoured jelly crystals
• 250ml 1 cup boiling water
• 125g unsalted butter at room temperature chopped
• 100g 1 2 cup caster sugar
• 2 eggs
• 150g 1 cup plain flour
• 1 teaspoon baking powder
• 80ml 1 3 cup milk
• 170g 2 cups desiccated coconut
• bought lemon curd to serve
• whipped cream to serve

The Instruction of pie maker lemon jelly cakes recipe

• pour the jelly crystals into a shallow heatproof dish add the boiling water and stir to dissolve the crystals stir in 125ml 1 2 cup room temperature water set aside at room temperature for 1 hour or until the mixture is thick but not set
• meanwhile use electric beaters to beat the butter and sugar until pale and creamy add the eggs one at a time beating well after each addition
• whisk together the flour and baking powder fold into the butter mixture alternating with the milk until combined
• divide half of the mixture among the holes of a pie maker and cook for 10 minutes or until a skewer inserted into the centre of a cake comes out clean transfer cakes to a wire rack repeat with the remaining mixture allow to cool
• place the coconut on a large plate working in batches add the cakes to the jelly mixture and soak for 30 seconds turn and soak for a further 30 seconds transfer cake to the coconut and turning press well to coat transfer to a plate and set aside to cool completely
• use a large serrated knife to slice the cakes in half crossways place a dollop of curd and a dollop of cream in the centre of bottom halves top with the remaining halves serve

Nutritions of Pie Maker Lemon Jelly Cakes Recipe

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calories: https schema org
calories: nutritioninformation

Choc Cherry Bombe Alaska Recipe

Wow your family and friends with this magnificent choc cherry bombe alaska! It is the perfect dessert combining two favourites, Neopolitan ice-cream and bombe alaska.

The ingredient of Choc Cherry Bombe Alaska Recipe

• 380g pkt unfilled chocolate sponge cakes pack of 2
• 80ml 1 3 cup cherry brandy
• 2 x 2l ctn blue ribbon classic neapolitan ice cream
• 2 teaspoons coconut essence
• red food colouring gel to tint
• 315g 1 1 2 cups caster sugar
• 4 egg whites
• pinch of cream of tartar

The Instruction of choc cherry bombe alaska recipe

• lightly oil a 2l 8 cup pudding basin and line with 3 sheets of plastic wrap allowing the side to overhang
• trim the top of one of the cakes so the cake is 2 5cm thick cut the remaining cake in half crossways see tips stand the cut edge of one piece upright and cut lengthways into 5mm slices line the base and sides of the basin with the thin slices of cake trimming to fit brush the cake with 2 tbs cherry brandy place the lined basin in the freezer until ready to use
• use a large sharp knife to cut the ice cream into separate colours and place each colour in separate bowls return the chocolate and strawberry to the freezer
• place half the vanilla ice cream in a separate bowl save the remaining vanilla ice cream for another use and set aside for 10 minutes to soften slightly stir in the coconut essence remove the basin from the freezer and spoon the ice cream into the base smooth the surface place in the freezer for 2 hours or until firm
• place two thirds strawberry ice cream save the remaining ice cream for another use into a separate bowl and set aside for 15 20 minutes to soften slightly stir in the remaining 2 tbs cherry brandy spoon into the basin and smooth the surface place in the freezer for 2 hours or until firm
• set aside all the chocolate ice cream for 15 20 minutes to soften slightly spoon into the basin and smooth the surface place the 2 5cm cake disc on top and press down slightly to secure cover with the overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm
• invert the cake onto a plate and remove the plastic wrap return to the freezer
• for the italian meringue stir the sugar and 60ml 1 4 cup water in a saucepan over low heat until the sugar dissolves brushing the side of the pan with a wet pastry brush cook over medium high heat without stirring for 3 4 minutes or until the syrup reaches 115u00b0c soft ball stage on a cooku2019s thermometer while the syrup continues to cook use an electric mixer with a whisk attachment to whisk the egg whites and cream of tartar until soft peaks form when the syrup reaches 121c hard ball stage slowly pour it into the egg white mixture whisk on high speed until mixture cools
• spread a thin layer of meringue over the outside of the bombe carefully stand two piping bags fitted with a 1cm star nozzle upright in separate tall glasses use a small paintbrush to very lightly paint 3 even stripes of red food colouring into the length of each bag divide the remaining meringue mixture into the piping bags pipe small peaks onto the bombe use a blowtorch to caramelise the meringue place in the freezer until required serve within 2 3 days use a hot knife to cut into slices to serve

Nutritions of Choc Cherry Bombe Alaska Recipe

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calories: https schema org
calories: nutritioninformation

Honeydew In Lemon Grass, Ginger Kaffir Lime Syrup

Team this juicy green-fleshed melon with a ginger-spiked syrup for an Asian dessert.

The ingredient of Honeydew In Lemon Grass Ginger Kaffir Lime Syrup

• 12 kaffir lime leaves
• 140g 2 3 cup caster sugar
• 500ml 2 cups water
• 1 lemon grass stem pale section only thinly sliced
• 3cm piece fresh ginger peeled thinly sliced
• 1 2 honeydew melon seeded peeled cut into thin wedges
• vanilla ice cream to serve

The Instruction of honeydew in lemon grass ginger kaffir lime syrup

• tear 8 lime leaves in half finely shred the remaining leaves stir the sugar and water in a saucepan over medium heat until the sugar dissolves add lemon grass ginger and torn lime leaf increase heat to high bring to the boil reduce heat to medium high simmer for 12 minutes or until syrup thickens slightly
• pour syrup into a heatproof bowl place in the fridge for 2 hours to chill strain through a fine sieve into a jug discard lemon grass ginger and torn lime leaf
• divide the honeydew among serving dishes pour over the syrup top with the shredded lime leaf serve with ice cream

Nutritions of Honeydew In Lemon Grass Ginger Kaffir Lime Syrup

calories: 192 156 calories
calories: n a
calories: n a
calories: 45 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 56 65 milligrams sodium
calories: https schema org
calories: nutritioninformation