Fruity Tingle Ice Cream Cones

Get your tongue tingling with these fun choc-dipped Aussie ice-cream cones.

The ingredient of Fruity Tingle Ice Cream Cones

• 200g white choc melts
• pink food colouring to tint
• 34g pkt life savers fruit tingles
• 4 waffle ice cream cones
• 8 scoops life savers fruit tingles ice cream
• mini pastel meringues to serve

The Instruction of fruity tingle ice cream cones

• line a wire rack with baking paper place melts in a microwave safe bowl microwave on medium in 1 minute bursts until melted and smooth add enough of the food colouring to tint the chocolate pale pink
• lightly crush half the fruit tingles dip tops of the cones in the melted chocolate swirling to coat and shaking off the excess sprinkle with the crushed fruit tingles place the cones chocolate side down on prepared rack set aside until the chocolate sets
• place 2 scoops of ice cream in each cone decorate with the remaining fruit tingles and mini meringues

Nutritions of Fruity Tingle Ice Cream Cones

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calories: https schema org
calories: nutritioninformation

Honey Tea Cakes With Apple

For a tasty afternoon treat or winter dessert, try these honey tea cakes with apple.

The ingredient of Honey Tea Cakes With Apple

• 180g butter at room temperature
• 2 3 cup caster sugar 150g
• 3 eggs
• 1 4 cup honey plus 1 4 cup extra
• 1 1 2 cups self raising flour sifted
• 4 small granny smith apples
• 2 teaspoons demerara sugar
• coles finest madagascan vanilla bean ice cream to serve

The Instruction of honey tea cakes with apple

• preheat oven to 180c 160c fan forced grease an 8 hole 3 4 cup capacity mini loaf pan
• using an electric mixer beat butter and caster sugar until light and fluffy add eggs one at a time beating well after each addition add honey and beat to combine fold in flour until combined fill prepared pans smoothing top with a spatula
• halve core and peel apples with cut side down thinly slice apples not all way through arrange apple over batter cut side down sprinkle demerara sugar over apple bake for 25 30 mins until a skewer inserted comes out clean
• remove cakes from pan and place on serving plates heat extra honey in a microwave until smooth drizzle over apple cakes and serve with ice cream

Nutritions of Honey Tea Cakes With Apple

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calories: https schema org
calories: nutritioninformation

Bloody Mary Dipping Sauce Recipe

Pair your Christmas prawns with this creamy, spicy sauce for a kick of flavour.

The ingredient of Bloody Mary Dipping Sauce Recipe

• 1 cup whole egg mayonnaise
• 1 1 2 tablespoons tomato paste
• 1 teaspoon worcestershire sauce
• 1 tablespoon lemon juice
• large pinch celery salt
• 1 4 teaspoon tabasco
• finely chopped fresh chives to serve

The Instruction of bloody mary dipping sauce recipe

• place mayonnaise tomato paste worcestershire sauce lemon juice and celery salt in a medium bowl whisk until smooth and combined season with salt and pepper transfer to a serving bowl drizzle with tabasco and sprinkle with chives serve

Nutritions of Bloody Mary Dipping Sauce Recipe

calories: 117 11 calories
calories: 12 7 grams fat
calories: 2 1 grams saturated fat
calories: 0 7 grams carbohydrates
calories: n a
calories: n a
calories: 0 3 grams protein
calories: 7 milligrams cholesterol
calories: 133 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Chicken With Smoky Corn Salad Recipe

For light lunches or dinners, look no further than this delicious lemon chicken with smoky corn salad.

The ingredient of Lemon Chicken With Smoky Corn Salad Recipe

• 1 8kg coles free range rspca approved australian whole chicken
• 1 lemon rind finely grated juiced
• 1 tbs finely chopped oregano
• 2 garlic cloves finely chopped
• 1 1 2 tsp smoked paprika
• 100ml extra virgin olive oil
• 3 corn cobs husks and silk removed
• 3 spring onions ends trimmed
• 2 coles australian baby gem lettuce trimmed cut into wedges
• 1 2 cup flat leaf parsley sprigs
• 1 2 cup mint leaves
• 1 avocado stoned peeled sliced
• salad dressing such as coles golden citrus salad dressing to serve

The Instruction of lemon chicken with smoky corn salad recipe

• place the chicken breast side down on a clean work surface use kitchen scissors to cut along each side of the backbone to remove turn chicken over use the heel of your hand to press down on the breastbone to flatten season
• combine the lemon rind lemon juice oregano garlic 1 tsp paprika and u00bc cup 60ml olive oil in a large bowl season add the chicken and rub all over with the lemon mixture cover and set aside for 30 mins to develop the flavours
• meanwhile preheat a chargrill on high drizzle the corn with 1u00bd tbs olive oil sprinkle with the remaining paprika season cook the corn on the grill turning occasionally for 12 mins or until tender and charred set aside to cool slightly use a small serrated knife to cut down the side of the cobs to release the kernels transfer the kernels to a large bowl
• drizzle the spring onion with the remaining olive oil season cook on the grill turning for 2 mins or until tender and charred set aside to cool slightly coarsely chop and add to the corn in the bowl
• preheat oven to 200u00b0c line a large baking tray with baking paper place chicken breast side up on the lined tray pour over any lemon mixture from the bowl roast for 50 mins or until the chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer cover set aside for 10 mins to rest
• add the lettuce parsley mint and avocado to corn mixture drizzle with the dressing gently toss to combine season arrange on a large serving platter with the chicken

Nutritions of Lemon Chicken With Smoky Corn Salad Recipe

calories: 514 328 calories
calories: 39 grams fat
calories: 9 grams saturated fat
calories: 11 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 28 grams protein
calories: n a
calories: 188 milligrams sodium
calories: https schema org
calories: nutritioninformation

Christmas Ice

Wrap up sweet childhood memories in one irresistible Christmas package. Made with condensed milk, our red-and-green twist on classic coconut ice is moist, chewy and delicious.

The ingredient of Christmas Ice

• 300g 3 1 2 cups desiccated coconut
• 300g 2 cups pure icing sugar sifted
• pinch of cream of tartar
• 1 x 390g can sweetened condensed milk
• red liquid food colouring
• green liquid food colouring

The Instruction of christmas ice

• line the base and sides of a 19cm base measurement square cake pan with non stick baking paper allowing the sides to overhang
• combine coconut sugar and cream of tartar in a bowl stir in condensed milk divide among 2 bowls add a few drops of red food colouring to 1 bowl and stir to combine press into the prepared pan stir a few drops of green food colouring into remaining portion press over the base smooth the surface cover and place in the fridge for 1 hour or until set
• use the overhanging baking paper to lift the slice from the pan use a sharp knife to cut the slice into 32 pieces

Nutritions of Christmas Ice

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

Funfetti Angel Food Cake

Ramp up the fun with this sprinkle-licious angel food cake slathered in vanilla buttercream frosting.

The ingredient of Funfetti Angel Food Cake

• 9 egg whites
• 1 teaspoon cream of tartar
• pinch of salt
• 1 1 2 cups caster sugar
• 2 teaspoons vanilla extract
• 1 cup plain flour
• 3 4 cup dollar sweets magic star tops sprinkles plus extra to decorate
• 250g butter softened
• 3 cups icing sugar mixture
• 2 teaspoons vanilla extract
• pink food colouring

The Instruction of funfetti angel food cake

• preheat oven to 180c 160c fan forced grease 3 x 6cm deep 20cm round cake pans line base and sides with baking paper
• using an electric mixer beat egg whites cream of tartar and salt until soft peaks form gradually beat in caster sugar 1 tablespoon at a time beating well after each addition add vanilla beat until combined fold in flour then sprinkles divide mixture evenly between prepared pans level tops with a spatula
• bake for 35 to 40 minutes swapping position of pans halfway through cooking or until cakes are golden and firm to touch cool completely in pans
• meanwhile make vanilla buttercream using electric mixer beat butter until light and fluffy gradually beat in icing sugar until combined add vanilla beat until just combined tint icing pale pink with food colouring
• carefully remove cakes from pans place 1 cake on serving plate spread top with 1 4 of the buttercream place another cake on top spread 1 3 of the remaining buttercream over top finish with remaining cake spread buttercream over top and sides of cake serve cake decorated with extra sprinkles

Nutritions of Funfetti Angel Food Cake

calories: 486 365 calories
calories: 18 1 grams fat
calories: 11 7 grams saturated fat
calories: 79 7 grams carbohydrates
calories: n a
calories: n a
calories: 4 1 grams protein
calories: 30 milligrams cholesterol
calories: 248 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lamb, Apple And Blue Cheese Burger

This juicy lamb burger is brilliantly balanced by crisp apple slices and punchy aioli. Serve with fries for the perfect weekend meal

The ingredient of Lamb Apple And Blue Cheese Burger

• 500g coles australian lamb mince
• 1 cup 70g fresh breadcrumbs made from day old bread
• 1 brown onion coarsely grated
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 150g castello blue cheese thickly sliced
• 4 coles brioche burger buns split
• 1 3 cup 100g aioli
• 1 large granny smith apple cored thinly sliced crossways
• 60g pkt coles australian baby rocket
• 1 4 cup small mint leaves

The Instruction of lamb apple and blue cheese burger

• combine the mince breadcrumbs onion cumin and paprika in a large bowl season well divide evenly into 4 portions shape each portion into a 1 5cm thick 10cm diameter patty
• heat a barbecue grill or chargrill on high cook patties for 5 mins each side or until lightly charred and just cooked through top with cheese cook for a further 1 min or until cheese begins to melt transfer to a plate
• cook buns cut side down on grill for 1 min or until lightly toasted divide bun bases among serving plates spread with aioli top with patties apple rocket and mint top with bun tops

Nutritions of Lamb Apple And Blue Cheese Burger

calories: 770 536 calories
calories: 47 grams fat
calories: 15 grams saturated fat
calories: 44 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 42 grams protein
calories: n a
calories: 743 milligrams sodium
calories: https schema org
calories: nutritioninformation

Goats Cheese And Mixed Berry Bruschetta

Bruschetta doesnt have to be savoury - this berry and Frangelico version is a sweet twist.

The ingredient of Goats Cheese And Mixed Berry Bruschetta

• 1 x 250g punnet fresh strawberries washed hulled halved
• 1 x 120g punnet fresh raspberries
• 1 x 120g punnet fresh blueberries
• 60ml 1 4 cup frangelico liqueur
• 45g 1 4 cup pure icing sugar sifted
• 6 x 2cm thick slices sourdough bread
• 2 x 120g pkts soft goats cheese at room temperature

The Instruction of goats cheese and mixed berry bruschetta

• place the strawberries raspberries blueberries frangelico and half the icing sugar in a bowl toss until well combined set aside for 20 minutes to macerate
• preheat grill on high toast both sides of the bread until light golden spread 1 side of each slice evenly with the goats cheese
• spoon the berry mixture over the toast dust with the remaining icing sugar to serve

Nutritions of Goats Cheese And Mixed Berry Bruschetta

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calories: https schema org
calories: nutritioninformation

Tuna And Lemon Fettuccine

Indulge in a bit of fine dining at home during the week with this delicious dish that is ready in a flash.

The ingredient of Tuna And Lemon Fettuccine

• 1 lemon
• 2 about 300g each tuna steaks
• 1 3 cup 80ml extra virgin olive oil
• 375g fettuccine
• 1 long fresh red chilli seeded thinly sliced
• 1 garlic clove finely chopped
• 1 tablespoon salted baby capers rinsed drained
• 1 4 cup 45g toasted pine nuts
• 1 cup flat leaf parsley leaves
• 50g baby rocket leaves

The Instruction of tuna and lemon fettuccine

• use a zester to remove rind from lemon alternatively use a vegetable peeler to peel rind from lemon use a small sharp knife to remove white pith from rind cut rind into very thin strips
• season tuna with salt and pepper heat 1 teaspoon of the oil in a medium frying pan over high heat add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking remove from heat and set aside for 2 minutes to rest use a sharp knife to thinly slice
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions until al dente drain well
• heat the remaining oil in the pan over low heat add the chilli garlic capers and lemon rind and cook for 1 minute remove from heat add the pasta pine nuts parsley and rocket and gently toss to combine divide evenly among serving plates top with tuna and serve immediately

Nutritions of Tuna And Lemon Fettuccine

calories: 739 705 calories
calories: 30 grams fat
calories: 4 grams saturated fat
calories: 67 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 48 grams protein
calories: n a
calories: 152 02 milligrams sodium
calories: https schema org
calories: nutritioninformation

Raspberry And Coconut Sour Cream Cake Recipe

Take this raspberry and coconut sour cream cake to the next party youre invited to, but be warned: itll be gobbled up in no time!

The ingredient of Raspberry And Coconut Sour Cream Cake Recipe

• 250g butter
• 1 cup 220g caster sugar
• 1 lime rind finely grated juiced
• 3 coles australian free range eggs
• 1 1 2 cups 225g self raising flour
• 1 2 cup 40g desiccated coconut
• 1 2 cup 120g sour cream
• 125g fresh or frozen raspberries
• 1 4 cup 80g raspberry jam
• 10g fresh or frozen raspberries crushed
• 1 1 4 cups 240g icing sugar mixture
• 1 tbs lime juice

The Instruction of raspberry and coconut sour cream cake recipe

• preheat oven to 180u00b0c grease a 10cm x 24cm loaf pan and line the base and 2 long sides with baking paper allowing the sides to overhang
• use an electric mixer to beat the butter sugar and lime rind in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the flour and coconut and stir to combine add the sour cream and lime juice and stir to combine gently fold in the raspberries
• spoon one third of the sour cream mixture into the prepared pan smooth the surface spoon over half the jam and gently spread to smooth continue layering with remaining sour cream mixture and jam finishing with sour cream mixture smooth the surface
• bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins before transferring the cake to a wire rack to cool completely
• to make the raspberry lime icing strain the raspberries through a fine sieve into a bowl discard solids add the icing sugar and enough lime juice to the raspberry in the bowl to make a runny paste use a flat bladed knife to spread the mixture over the top of the cake allowing it to drip down the sides set aside for 30 mins to set
• transfer the cake to a serving plate cut into slices to serve

Nutritions of Raspberry And Coconut Sour Cream Cake Recipe

calories: 459 358 calories
calories: 24 grams fat
calories: 16 grams saturated fat
calories: 58 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 286 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pineapple Boiled Fruit Cake

A can of crushed pineapple is the secret ingredient taste member, lookingtocruise uses to make this delicious fruit cake extra sweet and moist.

The ingredient of Pineapple Boiled Fruit Cake

• 440g can crushed pineapple in juice undrained
• 500g mixed dried fruit
• 1 teaspoon vanilla essence
• 1 tablespoon sherry
• 1 cup brown sugar
• 125g butter chopped
• 2 eggs beaten lightly
• 1 cup plain flour
• 1 cup self raising flour
• 1 teaspoon mixed spice
• 1 teaspoon bicarbonate of soda

The Instruction of pineapple boiled fruit cake

• grease and line a deep 20cm round cake pan with baking paper extending paper 5cm above side preheat oven to 180c
• combine pineapple fruit vanilla sherry sugar and butter in medium saucepan stir over medium heat until butter is melted and sugar dissolves bring to the boil simmer uncovered for 5 minutes cool
• stir eggs into the fruit mixture then the sifted dry ingredients spread mixture into the pan bake for 11 2 hours or until cooked when tested stand 10 minutes before turning out onto wire rack to cool

Nutritions of Pineapple Boiled Fruit Cake

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calories: https schema org
calories: nutritioninformation

Christmas Wreath Biscuits

Turn your Christmas decorations into delicious edible gifts with these buttery wreath biscuits!

The ingredient of Christmas Wreath Biscuits

• 250g butter softened
• 1 2 teaspoon vanilla bean extract
• 1 3 cup 75g caster sugar
• 2 1 4 cups 335g plain flour sifted
• 1 4 cup 45g rice flour sifted
• 1 teaspoon mixed spice
• 1 2 teaspoon ground cinnamon
• 200g cadbury baking 70 cocoa dark chocolate chopped
• coles brand rainbow pearls to decorate
• 225g cadbury real white chocolate melts melted

The Instruction of christmas wreath biscuits

• use an electric mixer to beat the butter vanilla and sugar in a bowl until pale and creamy add the combined flour and spices and stir to combine
• divide dough into 3 equal portions roll each portion between 2 pieces of baking paper to 3mm thick place in the fridge for 15 mins or until firm
• preheat oven to 150c use a 7 8cm fluted cutter to cut wreath shapes from 1 dough portion use a 4cm fluted cutter to cut centres from biscuits use a skewer to make a hole in the top of each wreath transfer baking paper with wreath biscuits to baking trays bake for 20 mins or until pale golden set aside to cool on trays for 5 mins before transferring to a wire rack to cool completely repeat with remaining dough
• place the biscuits on baking trays lined with baking paper place dark chocolate in a heatproof bowl over a saucepan of simmering water make sure the base of the bowl doesnu2019t touch the water heat stirring occasionally for 5 mins or until melted spoon into a sealable plastic bag and snip off 1 corner drizzle dark chocolate over half the biscuits decorate with rainbow pearls place in fridge for 30 mins or until chocolate sets repeat with melted white chocolate pearls and remaining biscuits thread ribbon through holes

Nutritions of Christmas Wreath Biscuits

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calories: https schema org
calories: nutritioninformation

Creamy Pea, Mint And Prosciutto Pasta

If youre stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

The ingredient of Creamy Pea Mint And Prosciutto Pasta

• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 300ml thickened cream
• 2 3 cup 50g grated parmesan plus extra to serve
• 400g gnocchi sardi or other short pasta see note
• 2 cups 240g frozen peas
• 2 tablespoons finely chopped mint leaves plus extra leaves to serve
• 4 slices prosciutto torn

The Instruction of creamy pea mint and prosciutto pasta

• place oil in a saucepan over medium heat add the onion and garlic and cook stirring for 6 8 minutes until the onion is soft add the cream season with salt and pepper then bring to just below boiling point reduce heat to medium low and cook stirring for 3 5 minutes until thickened gently stir in the grated parmesan and remove from the heat
• meanwhile cook pasta in salted boiling water according to packet instructions until al dente drain reserving about 1 2 cup 125ml cooking water
• blanch peas in boiling salted water for 2 minutes until tender drain then crush half the peas with a fork until a coarse paste add chopped mint crushed peas and remaining peas to pasta stir through cream mixture adding a little reserved cooking water to thin out if necessary
• divide pasta among bowls and top with prosciutto extra parmesan mint leaves and freshly ground black pepper

Nutritions of Creamy Pea Mint And Prosciutto Pasta

calories: 653 187 calories
calories: 46 grams fat
calories: 24 grams saturated fat
calories: 38 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 21 grams protein
calories: 104 milligrams cholesterol
calories: 1065 21 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beetroot Chocolate Fudge Cake

Chocolate and beetroot are unlikely bedfellows. This cake defies any such notion with dark chocolate, espresso and beetroot. Topped with candied beetroot and beetroot syrup, this cake will be the signature dessert of any dinner party.

The ingredient of Beetroot Chocolate Fudge Cake

• 250g dark chocolate chopped
• 3 eggs
• 250g light muscovado sugar or brown sugar
• 2 tablespoons golden syrup
• 2 tablespoons honey
• 1 3 cup 50g self raising flour
• 1 3 cup 50g plain flour
• 1 4 tsp bicarbonate of soda
• 1 4 cup 25g nestlu00c9 bakers choice cocoa
• 1 2 cup 50g almond meal
• 250g beetroot peeled grated
• 100ml strong espresso coffee cooled
• 1 1 2 tablespoons sunflower oil
• whipped cream to serve
• 1 1 2 cups 330g caster sugar
• 1 vanilla bean split seeds scraped
• 3 small beetroots peeled thinly sliced

The Instruction of beetroot chocolate fudge cake

• preheat the oven to 160c grease and line a 20cm square cake pan
• place the chocolate in a bowl set over a saucepan of gently simmering water make sure the bowl doesnu2019t touch the water stirring occasionally until melted set aside to cool slightly
• beat eggs sugar golden syrup and honey together using electric beaters for 5 minutes or until thick sift in the flours bicarb and cocoa then fold in the almond meal place the grated beetroot in a sieve and press down to extract as much liquid as possible then stir drained beetroot into the cake batter with the melted chocolate espresso and oil
• pour into the prepared pan and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean
• meanwhile for the candied beetroot combine sugar vanilla pod and seeds and 1 cup 250ml water in a saucepan over low heat stirring until sugar dissolves add beetroot and cook for 20 minutes or until tender remove beetroot using a slotted spoon and transfer to a wire rack set over a baking tray return liquid to medium heat and simmer until reduced to 1 2 cup 125ml discard pod and set aside to cool
• spread the cake with cream scatter with candied beetroot and drizzle with the beetroot syrup to serve

Nutritions of Beetroot Chocolate Fudge Cake

calories: 636 935 calories
calories: 17 3 grams fat
calories: 7 8 grams saturated fat
calories: 118 2 grams carbohydrates
calories: 99 3 grams sugar
calories: n a
calories: 8 9 grams protein
calories: 69 milligrams cholesterol
calories: 158 milligrams sodium
calories: https schema org
calories: nutritioninformation

Healthy Chicken With Mushroom And Leeks Recipe

This healthy creamy chicken and mushrooms dish is on the table in 40 minutes, perfect for weeknights.

The ingredient of Healthy Chicken With Mushroom And Leeks Recipe

• 4 small chicken breasts
• 2 teaspoons olive oil
• 25g dried porcini mushrooms
• 180ml 3 4 cup warm water
• 2 green shallots sliced
• 1 leek white part only sliced
• 500ml 2 cups massel chicken style liquid stock
• 2 garlic cloves crushed
• 200g swiss brown mushrooms cleaned sliced
• 5 fresh thyme sprigs
• 1 tablespoon dijon mustard
• 1 tablespoon cru00e8me frau00eeche
• blanched broccolini or green beans to serve
• fresh baby parsley leaves to serve

The Instruction of healthy chicken with mushroom and leeks recipe

• place chicken on a plate and drizzle with 1 tsp of oil toss to coat season well place dried porcini mushrooms in a bowl and cover with warm water set aside for 10 minutes to soak drain reserving soaking liquid roughly chop rehydrated porcini and set aside
• heat a large heavy based frying pan over high heat cook chicken for 3 minutes or until golden on 1 side turn and cook for 3 minutes or until almost cooked through transfer to a clean plate
• reduce heat to medium and add remaining oil cook shallot and leek stirring for 5 minutes or until golden and caramelised add stock garlic porcini and soaking liquid mushroom thyme and mustard stir and bring to a simmer return chicken to the pan cook for 5 minutes stir in cru00e8me frau00eeche simmer for a further 3 5 minutes or until sauce has reduced and thickened
• slice chicken and serve with mushroom sauce and broccolini or green beans top with baby parsley leaves to serve

Nutritions of Healthy Chicken With Mushroom And Leeks Recipe

calories: 260 271 calories
calories: 8 5 grams fat
calories: 3 grams saturated fat
calories: 5 5 grams carbohydrates
calories: n a
calories: n a
calories: 37 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Coconut And Lime Creams

Discover the magnificent combination of fresh fruit dipped into silky smooth lime and coconut cream.

The ingredient of Coconut And Lime Creams

• 600ml cream
• 300ml coconut cream
• 2 kaffir lime leaves plus 1 extra finely shredded to garnish
• 10g 2 sheets leaf gelatine
• 4 limes juiced
• 200g caster sugar
• 1 2 pineapple peeled
• 1 red papaya peeled
• 1 2 medium pawpaw peeled
• 1 star fruit

The Instruction of coconut and lime creams

• place cream coconut cream and lime leaves in a saucepan and bring to the boil remove from heat and set aside for 15 minutes to infuse
• place gelatine in a bowl of cold water for 2 minutes to soften squeeze dry remove and discard lime leaves from cream add gelatine to cream and stir over low heat for 1 minute until gelatine has melted strain into pots and refrigerate for 2 3 hours to set
• place lime juice sugar and 1 2 cup water in a pan over low heat stir until sugar has dissolved then simmer for 5 minutes until thickened set aside to cool cut fruit into bite sized chunks thread onto skewers and brush with syrup
• serve skewered fruit with the coconut pots drizzled with syrup and garnished with lime leaf

Nutritions of Coconut And Lime Creams

calories: 476 566 calories
calories: 35 grams fat
calories: 24 grams saturated fat
calories: 35 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 4 grams protein
calories: 79 milligrams cholesterol
calories: 43 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Sand Cake

The ingredient of Sand Cake

• 1 cup 150g self raising flour
• 1 tablespoon cornflour
• 3 4 cup 180g caster sugar
• 1 4 cup 60ml milk
• 125g butter softened
• 2 eggs
• 60g butter softened
• 2 lemons rind finely grated
• 2 cups icing sugar sifted
• 2 tablespoons fresh lemon juice

The Instruction of sand cake

• preheat oven to 190u00b0c line a greased 9cm x 21cm base measurement loaf pan with non stick baking paper
• place all ingredients in a large bowl using electric beaters beat for 6 minutes until pale and creamy spread evenly into the loaf pan cook for 35 40 minutes or until a skewer inserted into the centre of the cake comes out clean stand for 5 minutes before turning onto a wire rack to cool
• to make the icing place the butter and lemon rind in a small bowl beat with a wooden spoon until well combined gradually add the icing sugar and lemon juice mixing until well combined spread over the top of the cold cake

Nutritions of Sand Cake

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calories: https schema org
calories: nutritioninformation

Gingerbread Whoopie Ice Cream Pies

A food trend gets the Christmas treatment when Dani Venn marries gingerbread, ice cream and whoopie pies.

The ingredient of Gingerbread Whoopie Ice Cream Pies

• 250g cream cheese
• 1 2 cup icing sugar
• 1 tablespoon maple syrup
• 3 cups good quality vanilla ice cream
• 3 cups self raising flour sifted
• 2 tablespoons ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 cup brown sugar
• 2 large free range eggs
• 1 tablespoon molasses or treacle
• 2 tablespoons maple syrup
• 1 2 cup sour cream
• 1 cup vegetable oil

The Instruction of gingerbread whoopie ice cream pies

• preheat oven to 200c conventional 180c fan forced line two baking trays with baking paper or an oven proof silicon mat
• to make the ice cream filling place cream cheese icing sugar and maple syrup in an electric mixing bowl mix on high speed until cream cheese has softened scrape down sides of bowl add ice cream and mix on high until well combined place ice cream mixture into a bowl cover and place in the freezer for to firm up see notes
• sift flour ginger cinnamon and nutmeg into a large mixing bowl stir and set aside
• place sugar eggs molasses maple syrup sour cream and vegetable oil into an electric mixing bowl mix on medium high speed until well combined
• add half the amount of flour mixture into the wet ingredients mix on low until well combined add the remainder flour mixture mix on low until well combined
• using a small ice cream scoop or spoon take about one tablespoon of mixture and place on baking tray smoothing out a circle shape with your finger allow a 5cm gap between pies repeat with remaining mixture
• bake for about 12 minutes pies should spring back when they are cooked remove from oven and allow to cool on tray for 5 minutes on a cake rack
• when you are ready to serve the pies take a scoop of ice cream and spread on the flat surface of one pie top with another flat surface pie and eat immediately

Nutritions of Gingerbread Whoopie Ice Cream Pies

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calories: https schema org
calories: nutritioninformation

Olive Oil And Pistachio Teacake

The ingredient of Olive Oil And Pistachio Teacake

• 2 3 cup apple sauce or puree
• 2 3 cup extra light olive oil
• 3 eggs at room temperature
• 1 1 4 cups caster sugar
• 1 lemon rind finely grated
• 1 cup pistachio kernels finely ground
• 1 3 4 cups plain flour
• 1 teaspoon baking powder
• 1 4 teaspoon ground cloves
• pure icing sugar to serve

The Instruction of olive oil and pistachio teacake

• preheat oven to 170u00b0c grease a 6 1 2 cup capacity ring or kugelhoph pan combine apple sauce and oil in a jug
• using an electric mixer beat eggs and caster sugar in a large bowl until pale and thick add lemon rind beat well using a large metal spoon fold in pistachios
• fold oil mixture into egg mixture sift flour baking powder and cloves together over egg mixture gently fold in until just combined spoon into prepared pan smooth surface bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean
• cool in pan for 15 minutes turn onto a wire rack dust with icing sugar while still warm serve

Nutritions of Olive Oil And Pistachio Teacake

calories: 547 549 calories
calories: 30 grams fat
calories: 4 grams saturated fat
calories: 59 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 9 grams protein
calories: 81 milligrams cholesterol
calories: 238 65 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Mayonnaise

The ingredient of Lemon Mayonnaise

• 75ml extra virgin olive oil
• 75ml vegetable oil
• 2 egg yolks
• grated rind of 2 lemons
• 2 good pinches of flaked sea salt

The Instruction of lemon mayonnaise

• combine the oils in a jug with a lip in a bowl combine the eggs using a balloon whisk add oil drop by drop to the eggs whisking constantly until the mixture develops into a thin cream the remainder of the oil can now be added in a fine stream with continuous whisking until the mayonnaise is thick and glossy
• combine the lemon rind and salt together and just before serving fold this through the mayonnaise this can be served with seafood chargrilled vegetables such as asparagus fennel and zucchini or on sandwiches

Nutritions of Lemon Mayonnaise

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

Lemon Salted Chips With Roasted Garlic Cream

The ingredient of Lemon Salted Chips With Roasted Garlic Cream

• 2 garlic bulbs
• 6 about 1 2kg pontiac potatoes cut into thick wedges
• 1 tablespoon olive oil
• 1 tablespoon sea salt flakes
• 2 teaspoons finely grated lemon rind
• 250g creme fraiche
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard

The Instruction of lemon salted chips with roasted garlic cream

• preheat oven to 100u00b0c place the garlic bulbs on an oven tray bake in oven for 1 hour and 15 minutes or until garlic is soft and caramelised remove from oven and set aside to cool
• increase heat to 200u00b0c place the potatoes in a roasting pan and drizzle with oil sprinkle with 1 2 teaspoon of the salt and season with freshly ground black pepper gently toss to combine bake in oven turning occasionally for 30 minutes or until golden brown and crisp combine the remaining salt and lemon rind and sprinkle over the chips while hot
• meanwhile cut the top off each garlic bulb and squeeze the pulp into a small bowl use a fork to mash until smooth add the creme fraiche lemon juice and mustard and stir to combine season with salt and pepper serve the chips with the garlic cream

Nutritions of Lemon Salted Chips With Roasted Garlic Cream

calories: 478 239 calories
calories: 29 grams fat
calories: 16 grams saturated fat
calories: 40 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 2363 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham And Cheese Mini Cob

Save on the washing up with these tasty ham, cheese and egg mini-cobs - the kids will love them!

The ingredient of Ham And Cheese Mini Cob

• 4 small crusty bread rolls or cob style bread rolls
• 100g primo english ham
• 130g 1 1 4 cups coarsely grated pizza cheese
• 4 eggs
• 1 tablespoon pouring cream
• chopped fresh parsley or snipped chives to serve

The Instruction of ham and cheese mini cob

• preheat oven to 180c 160c fan forced line an oven tray with non stick baking paper cut a quarter from the top of each bread roll and reserve scoop out some of the bread centre of each roll to create a cavity
• lay 2 slices of ham in each overlapping to create a cup scatter 1 4 cup of cheese inside each of the rolls place rolls on prepared tray carefully break an egg into each being careful not to spill over the sides drizzle 1 teaspoon of cream over each egg scatter another 1 3 cup of cheese over the tops cover loosely with foil to secure bake for 25 minutes
• remove the stuffed rolls from the oven place the bread lids on the tray cut side up next to the rolls sprinkle the remaining cheese around the edge of the rolls and over the lids replace foil on the rolls bake for a further 10 15 minutes or until the cheese has melted and eggs are just set but still soft scatter with parsley or snipped chives serve with the cheesy lids

Nutritions of Ham And Cheese Mini Cob

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

Galaxy Blast Cake

Send your nextbirthday to the stratosphere with this easy galaxy blast cake. Full of buttercream goodness and decorated with eye-catching glitter and chocolate pearls, itll be the centrepiece of your party.

The ingredient of Galaxy Blast Cake

• 1kg butter softened
• 5 cups caster sugar
• 6 teaspoons vanilla extract
• 16 eggs
• 12 cups self raising flour
• 4 cups milk
• 500g unsalted butter softened
• 6 cups icing sugar mixture
• 4 tablespoons milk
• gel food colouring royal blue teal violet yellow and orange
• pure icing sugar sifted for dusting
• 250g ready to roll white icing
• 15g tube black queen food colour gel
• metallic green edible glitter
• 1 teaspoon baby silver cachous
• 1 tablespoon silver chocolate pearls
• assorted lollipops to decorate see notes
• 1 tablespoon popping candy

The Instruction of galaxy blast cake

• preheat oven to 180c 160c fan forced grease two 5cm deep 24cm x 34cm base rectangular baking pans line bases and sides with 3 layers of baking paper allowing a 3cm overhang on all sides
• using an electric mixer with a large bowl beat 500g butter 2 1 2 cups sugar and 3 teaspoons vanilla until light and fluffy see notes add 8 eggs 1 at a time beating after each addition stir in 6 cups flour and 2 cups milk in 3 batches until combined
• divide batter evenly among 3 bowls tint 1 portion blue 1 teal and 1 violet with food colouring drop alternate spoonfuls of mixtures into 1 prepared pan using a butter knife swirl mixtures together to create a marbled effect smooth top
• bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean stand in pan for 10 minutes turn top side up onto a wire rack lined with baking paper to cool completely
• make second quantity of cake batter by repeating steps 2 to 4 using a second prepared pan
• dust a flat surface with icing sugar knead ready to roll icing until smooth divide into 5 even portions tint 1 portion blue 1 teal 1 violet 1 yellow and 1 orange with food colouring using a lightly dusted rolling pin roll out blue icing until 5mm thick using cutters cut out assorted shapes repeat with the remaining portions of tinted icing
• make buttercream using an electric mixer beat butter in a bowl until pale and fluffy gradually add icing sugar mixture and milk beating constantly until combined reserve 2 tablespoons buttercream tint remaining buttercream black with food colour gel using a serrated knife level tops of cakes if necessary turn 1 cake cut side down on a cake board or serving plate spread top with 2 cups buttercream sandwich with remaining cake cut side down trim sides to level if needed spread top and sides of cake with buttercream sprinkle with glitter cachous and pearls
• using picture as a guide use a little reserved buttercream to stack icing shapes together from largest to smallest arrange icing shapes and swirly pop lollipops on top of cake top with remaining lollipops just before serving sprinkle with the popping candy serve

Nutritions of Galaxy Blast Cake

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calories: https schema org
calories: nutritioninformation

Strawberry Vanilla Whip

The ingredient of Strawberry Vanilla Whip

• 1 x 250g punnet strawberries hulled washed thinly sliced
• 2 teaspoons caster sugar
• 300g lactose free vanilla frozen dessert fruccio brand softened slightly

The Instruction of strawberry vanilla whip

• reserve 1 3 cup of the strawberries combine the remaining strawberries and sugar in a large bowl add the frozen dessert and use a metal spoon to fold until just combined spoon among four 125ml 1 2 cup capacity ramekins and smooth the surface cover with foil and place in the freezer for 20 minutes to set
• turn desserts onto serving plates and garnish with the reserved strawberries serve immediately

Nutritions of Strawberry Vanilla Whip

calories: 126 909 calories
calories: 2 grams fat
calories: 1 grams saturated fat
calories: 24 grams carbohydrates
calories: 23 grams sugar
calories: n a
calories: 3 grams protein
calories: 4 milligrams cholesterol
calories: 29 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

Salted Caramel Sesame Cacao Bites

Dates, coconut and tahini combine to create a salty and sweet snack or dessert that is gentle on your calorie counter. A gluten-free treat, its the maple syrup that brings some sweetness.

The ingredient of Salted Caramel Sesame Cacao Bites

• 500g medjool dates pitted chopped
• 75g 1 4 cup hulled tahini
• 1 tablespoon coconut oil
• 1 4 teaspoon sea salt
• 55g 1 3 cup sesame seeds toasted
• sea salt extra to sprinkle
• 35g 1 3 cup raw cacao powder
• 75g 1 3 cup solidified coconut oil
• 60ml 1 4 cup maple syrup

The Instruction of salted caramel sesame cacao bites

• grease base and sides of a 21 x 9cm base measurement loaf pan and line with baking paper allowing sides to overhang
• process dates in a food processor until finely chopped add tahini oil and salt process until well combined and smooth transfer to a bowl stir in sesame seeds spoon into prepared pan smooth surface place in fridge for 4 hours or until firm
• line 2 baking trays with baking paper remove sesame mixture from pan use a hot dry knife to cut into squares place on a prepared tray and place in fridge
• for cacao dip place all ingredients in a heatproof bowl over a saucepan of simmering water cook stirring until melted and smooth remove from heat set aside for 2u00a0minutes to cool slightly
• use 2 forks to turn caramels in cacao dip to coat drain off excess return to prepared tray place in fridge for 10u00a0minutes or until set repeat with remaining cacao dip reheating if necessary to double coat placing on remaining prepared tray leave until almost set sprinkle with a little extra salt place in the fridge for 30 minutes store in a lined airtight container in the fridge for up to 1 week

Nutritions of Salted Caramel Sesame Cacao Bites

calories: 119 739 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 14 grams carbohydrates
calories: n a
calories: n a
calories: 2 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Hot Chocolate Fudge Sundae

Spoil someone special with this hot chocolate fudge sundae.

The ingredient of Hot Chocolate Fudge Sundae

• 125g dark chocolate
• 3 4 cup 185ml thin cream
• 1 cup crunchy peanut butter
• 1 cup 250ml thin cream
• 1 3 cup 75g caster sugar
• 1 4 cup 60ml glucose syrup
• 1 teaspoon vanilla extract
• 1 tablespoon chopped peanuts plus extra to decorate the glass
• 2 small scoops chocolate ice cream
• 2 small scoops vanilla ice cream
• whipped cream and chocolate flakes to serve

The Instruction of hot chocolate fudge sundae

• make chocolate sauce place chocolate broken up and cream in a bowl over a pan of simmering water until chocolate melts stir until smooth set aside to cool
• make peanut butter sauce place peanut butter cream caster sugar glucose syrup and vanilla extract in a saucepan over low heat stirring until well combined set aside to cool
• dip the rim of the sundae glass in the chocolate sauce then dip in the chopped nuts
• place 1 scoop of each ice cream into the glass then add 1 tablespoon each of chocolate sauce and peanut butter sauce sprinkle over half the nuts then repeat layers
• drizzle with the remaining chocolate and peanut sauces top with whipped cream and decorate with chocolate flakes

Nutritions of Hot Chocolate Fudge Sundae

calories: 798 738 calories
calories: 59 grams fat
calories: 28 grams saturated fat
calories: 49 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 17 grams protein
calories: 78 milligrams cholesterol
calories: 129 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pineapple Dump Cake

Dump cakes take easy to a new level. Throw ingredients into one pan, bake and then grab a spoon and share.

The ingredient of Pineapple Dump Cake

• 470g pkt traditional carrot cake baking mix cake mix only
• 1 carrot peeled coarsely grated
• 432g can crushed pineapple in juice
• 125g butter melted
• 1 2 cup 125ml milk
• icing sugar mixture to dust
• double cream or vanilla custard to serve optional

The Instruction of pineapple dump cake

• preheat oven to 180u00b0c grease a 6 cup 1 5l ovenproof dish combine the cake mix and carrot in a bowl
• spread the pineapple in juice evenly over the base of the prepared pan spoon over the carrot mixture
• combine butter and milk in a jug pour evenly over the carrot mixture
• bake for 45 mins or until top is golden brown and cooked through set aside for 5 mins to cool slightly
• dust with icing sugar serve warm or at room temperature with cream or custard if desired

Nutritions of Pineapple Dump Cake

calories: 421 118 calories
calories: 20 grams fat
calories: 12 grams saturated fat
calories: 53 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 463 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lime Coconut Ice Cream

Indulge this weekend with this lime and coconut ice cream.

The ingredient of Lime Coconut Ice Cream

• 1 4 cup 20g desiccated coconut
• 1 1 2 tablespoons grated lime zest
• 2 tablespoons lime juice
• 1 3 cup coconut milk powder
• 1l vanilla ice cream softened
• biscotti to serve
• 1 2 cup 110g caster sugar
• zest of 1 large lime plus 110ml lime juice
• 1 teaspoon arrowroot

The Instruction of lime coconut ice cream

• mix coconut grated zest juice and powder in a bowl place ice cream in a large bowl add coconut mixture and stir to combine transfer to a plastic container and freeze for at least 4 hours until firm
• meanwhile for the syrup place sugar in pan with 110ml water stir over low heat to dissolve sugar add zest and simmer for 10 minutes in a small bowl combine lime juice and arrowroot add to pan and cook for 2 minutes until slightly thickened chill serve ice cream with syrup and biscotti

Nutritions of Lime Coconut Ice Cream

calories: 569 059 calories
calories: 32 grams fat
calories: 25 grams saturated fat
calories: 60 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 8 grams protein
calories: 49 milligrams cholesterol
calories: 83 53 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baked Lemon Cheesecake Pie

For a dessert everyone will love, you cant look past this heavenly baked ricotta cheesecake with a lemony twist.

The ingredient of Baked Lemon Cheesecake Pie

• 250g packet cream cheese chopped at room temperature
• 155g 3 4 cup caster sugar
• 1 lemon rind finely grated plus extra to serve
• 2 tablespoons lemon juice
• 600g fresh ricotta
• 85g 1 3 cup mascarpone
• 3 eggs
• icing sugar to dust
• ground cinnamon to dust
• 265g 1 3 4 cups u2018tipo 00u2019 flour see notes
• 50g 1 3 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 150g chilled butter chopped
• 1 egg

The Instruction of baked lemon cheesecake pie

• for the pastry place the flour sugar and baking powder in a food processor and process until combined add the butter and process until fine crumbs form add the egg and 1 tablespoon water adding another tablespoon if too dry and process until the dough just comes together turn the dough out onto a clean work surface and knead until smooth pat into a disc cover with plastic wrap and place in the fridge for 30 minutes to rest
• roll out the pastry between 2 sheets of baking paper to about 32cm in diameter or large enough to line the base and side of a 22cm springform pan trim excess pastry from the top place in the fridge for 30 minutes to rest
• preheat the oven to 180c 160c fan forced use electric beaters to beat the cream cheese sugar lemon rind and juice until well combined add the ricotta and mascarpone and beat until very smooth add the eggs 1 at a time beating until just combined pour into the prepared pastry shell
• bake the cheesecake for 55 minutes or until the mixture wobbles slightly in the centre turn off the oven cool cheesecake in the oven with the door slightly ajar place in the fridge for 4 hours or overnight to set
• sprinkle with icing sugar cinnamon and lemon zest if you like

Nutritions of Baked Lemon Cheesecake Pie

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calories: https schema org
calories: nutritioninformation

Candied Lemon Slices

These candied lemon slices make delightful baking decorations.

The ingredient of Candied Lemon Slices

• 2 thinly sliced lemons
• 2 1 4 cups water
• 1 cup caster sugar

The Instruction of candied lemon slices

• simmer 2 thinly sliced lemons without pips and 2 cups water in a covered saucepan over low medium heat for 45 minutes or until very tender drain and set aside
• place 1 cup caster sugar and 1 4 cup water in pan and stir over medium heat until sugar dissolves
• add lemon slices cook for 15 minutes or until translucent cool then arrange over cooled cheesecake

Nutritions of Candied Lemon Slices

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calories: https schema org
calories: nutritioninformation

French Onion Soup With Blue Cheese Toasts

The strong flavour of blue cheese is the perfect accompaniment to this light and tasty French onion soup.

The ingredient of French Onion Soup With Blue Cheese Toasts

• 30g butter
• 4 brown onions halved sliced
• 1 tablespoon plain flour
• 1 tablespoon brandy
• 1 litre 4 cups massel beef style liquid stock
• 80g castello blue cheese at room temperature
• 4 x 1cm thick slices crusty bread stick
• freshly ground pepper

The Instruction of french onion soup with blue cheese toasts

• melt the butter in a large saucepan over a medium low heat add the onions and cook covered stirring occasionally for 30 minutes or until soft and light golden
• add the flour and cook for 3 minutes add the brandy and cook stirring for 1 minute stir in the stock simmer for 20 minutes
• divide the cheese into four portions toast the bread until golden top each toast with a slice of cheese and spread lightly divide the soup among serving bowls season with pepper serve with the blue cheese toasts

Nutritions of French Onion Soup With Blue Cheese Toasts

calories: 262 422 calories
calories: 14 grams fat
calories: 8 grams saturated fat
calories: 21 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 10 grams protein
calories: 37 milligrams cholesterol
calories: 1503 68 milligrams sodium
calories: https schema org
calories: nutritioninformation

Grapefruit And Poppy Seed Cake

Loved for its tangy-tasting juice and rind, grapefruit adds zing to all kinds of recipes, from drinks and desserts to salads and sorbets. Our favourite new way to eat it? In this showstopping cake.

The ingredient of Grapefruit And Poppy Seed Cake

• melted butter to grease
• 80ml 1 3 cup milk
• 1 1 2 tablespoons poppy seeds
• 200g 1 1 3 cups plain flour sifted
• 150g 1 cup self raising flour sifted
• 285g 1 1 3 cups caster sugar
• 150g butter melted
• 3 eggs
• 1 tablespoon finely grated grapefruit rind
• 150ml fresh grapefruit juice
• 150g 1 cup pure icing sugar sifted

The Instruction of grapefruit and poppy seed cake

• preheat oven to 180u00b0c brush a 22cm top measurement bundt pan with melted butter combine milk and 1 tablespoon poppy seeds in a bowl set aside for 5 minutes to soak
• meanwhile place the combined flour and sugar in a large bowl stir to combine make a well in the centre whisk the butter eggs grapefruit rind and 125ml 1 2 cup grapefruit juice in a jug until combined
• add egg mixture and milk mixture to flour mixture and mix until well combined pour into prepared pan and smooth the surface bake for 40 45 minutes or until a skewer inserted into the cake comes out clean turn onto a wire rack to cool completely
• place the cake on the rack over a baking tray combine icing sugar and remaining grapefruit juice in a small bowl spoon the icing over the cake and top with the remaining poppy seeds set aside to set

Nutritions of Grapefruit And Poppy Seed Cake

calories: 453 622 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 71 grams carbohydrates
calories: 45 grams sugar
calories: n a
calories: 7 grams protein
calories: 100 milligrams cholesterol
calories: 224 02 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baileys Molten Lava Cake With Baileys Ice Cream Recipe

This decadent chocolate molten fondant is served with Baileys-spiked ice-cream for a truly indulgent winter dessert.

The ingredient of Baileys Molten Lava Cake With Baileys Ice Cream Recipe

• 150g dark chocolate chopped
• 125g butter chopped
• 100g 1 2 cup firmly packed brown sugar
• 2 tablespoons baileys irish cream liqueur plus extra to serve
• 2 egg yolks
• 2 eggs
• 1 tablespoon cocoa powder plus extra to dust
• 40g 1 4 cup plain flour
• dark and white chocolate curls to serve see note
• 250g vanilla ice cream softened slightly
• 2 tablespoon baileys irish cream liqueur

The Instruction of baileys molten lava cake with baileys ice cream recipe

• to make cheatu2019s baileys ice cream place ice cream and baileys in a bowl and stir to combine spoon into a container cover and freeze for 30 minutes or until firm
• meanwhile preheat oven to 200c 180c fan forced grease four 2u20443 cup 160ml metal dariole moulds or ramekins place on a baking tray combine chocolate butter sugar and baileys in a heatproof bowl place bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water cook stirring for 5 minutes or until melted and smooth remove from heat set aside to cool slightly
• whisk egg yolks and egg in a small jug gradually stir egg into chocolate mixture until thick and glossy sift cocoa powder and flour together over chocolate mixture then fold to combine pour mixture evenly into prepared moulds place in the fridge for 15 minutes or until mixture is cold
• bake fondants for 16 minutes or until firm on top set aside for 5 minutes carefully run a small sharp knife around mould turning out onto serving plates dust with extra cocoa and serve with baileys ice cream chocolate curls and a drizzle of extra baileys

Nutritions of Baileys Molten Lava Cake With Baileys Ice Cream Recipe

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calories: https schema org
calories: nutritioninformation

Banana Smoothie Recipe

This kid-friendly bright banana smoothie is a quick and easy way for the whole family to have a wholesome brekkie on the go.

The ingredient of Banana Smoothie Recipe

• 1 cup chopped frozen banana
• 1 2 cup 125ml skim milk
• 1 4 cup 70g vanilla yoghurt
• 1 sanitarium weet bix biscuit crumbled
• 2 tsp honey

The Instruction of banana smoothie recipe

• place the banana milk yoghurt weet bix and honey in a blender and blend until smooth pour into a serving glass
• serve immediately

Nutritions of Banana Smoothie Recipe

calories: 357 544 calories
calories: 3 grams fat
calories: 2 grams saturated fat
calories: 66 grams carbohydrates
calories: 45 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 154 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Syllabub

The ingredient of Lemon Syllabub

• 250g 1 punnet strawberries hulled quartered
• 125ml 1 2 cup dry white wine
• 3 teaspoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 115g 1 2 cup caster sugar
• 1 300ml carton thickened cream
• grated dark chocolate to serve

The Instruction of lemon syllabub

• divide the strawberries among 6 serving glasses combine the wine lemon rind lemon juice and sugar in a large bowl stir for 3 5 minutes or until the sugar dissolves
• add the cream to the sugar mixture and use electric beaters to beat the mixture until soft peaks form spoon the syllabub evenly over the strawberries and place in the fridge for 2 3 hours to chill
• sprinkle grated chocolate over the syllabubs and serve immediately

Nutritions of Lemon Syllabub

calories: 273 416 calories
calories: 19 grams fat
calories: 12 grams saturated fat
calories: 22 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 2 grams protein
calories: 53 milligrams cholesterol
calories: 26 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Rough Bites

Enjoy a little corner-shop nostalgia with these delectable coconut morsels.

The ingredient of Coconut Rough Bites

• 1 1 2 cups shredded coconut
• 200g block milk chocolate chopped
• 100g dark chocolate chopped

The Instruction of coconut rough bites

• preheat oven to 180u00b0c 160u00b0c fan forced line a large baking tray with baking paper spread coconut on prepared tray bake for 5 minutes stirring halfway through cooking or until golden and toasted set coconut aside to cool completely
• place both chocolates in a heatproof microwave safe bowl microwave on medium 50 for 1 to 2 minutes or until smooth stirring with a metal spoon halfway through reserve 2 tablespoons toasted coconut add remaining toasted coconut to melted chocolate stir until well combined set aside for 5 minutes
• line 2 large baking trays with baking paper using 2 level teaspoons of chocolate mixture at a time spoon onto prepared trays and shape into 4 5cm discs sprinkle the centre of each disc with reserved toasted coconut refrigerate for 30 minutes or until set serve

Nutritions of Coconut Rough Bites

calories: 85 562 calories
calories: 5 8 grams fat
calories: 4 1 grams saturated fat
calories: 7 7 grams carbohydrates
calories: n a
calories: n a
calories: 1 2 grams protein
calories: 2 milligrams cholesterol
calories: 10 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lunchbox Banana Bread

This banana bread recipe is sweet, moist and delicious, add it to your little ones lunchbox for a yummy snack.

The ingredient of Lunchbox Banana Bread

• 2 cups self raising flour
• 1 teaspoon ground cinnamon
• 1 2 cup brown sugar
• 4 ripe bananas well mashed
• 125g butter melted cooled
• 2 eggs lightly beaten
• 1 4 cup milk
• 1 teaspoon vanilla extract

The Instruction of lunchbox banana bread

• preheat oven to moderate 180c lightly oil and line a 10 x 20cm loaf pan sift flour and cinnamon together into a large mixing bowl stir in sugar
• in a large jug combine banana butter eggs milk and vanilla using a wooden spoon lightly mix banana mixture into flour mixture until just combined
• pour into pan smoothing the top bake for 40 45 minutes until cooked when tested with a skewer cool in pan for 5 minutes before turning onto a wire rack to cool completely

Nutritions of Lunchbox Banana Bread

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calories: https schema org
calories: nutritioninformation

Orange Ricotta Pots

Try this creamy, fruity and sweet recipe that can be enjoyed any time of year.

The ingredient of Orange Ricotta Pots

• 300g fresh ricotta cheese
• 1 3 cup caster sugar
• 1 2 cup thick custard
• 1 2 cup orange juice
• 1 tablespoon vanilla extract
• 2 oranges segmented

The Instruction of orange ricotta pots

• using electric beaters mix ricotta and sugar in a medium bowl until smooth add custard juice and vanilla and beat until well combined
• spoon into 4 serving glasses top with orange segments and refrigerate for 20 mins

Nutritions of Orange Ricotta Pots

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calories: https schema org
calories: nutritioninformation

Blueberry And Lemon Sherbet

The kids will love this berry special alternative to ice-cream.

The ingredient of Blueberry And Lemon Sherbet

• 2 x 150g punnets blueberries
• 1 cup 220g caster sugar
• 1 cup 250ml water
• 1 2 cup 125ml liquid glucose
• zest and juice of 1 lemon
• 2 cups 500ml buttermilk
• ice cream cones optional to serve

The Instruction of blueberry and lemon sherbet

• make sugar syrup place sugar water and liquid glucose in a small saucepan cook stirring over high heat until sugar dissolves and mixture boils boil for a further 10 seconds then remove from heat allow to cool
• place blueberries 150ml of the sugar syrup and 1 4 cup water in a small saucepan stir over low heat for 2 minutes or until blueberries are soft and their colour is darker remove from heat allow to cool process mixture in a food processor for 1 minute or until smooth strain through a fine sieve into a bowl
• in a second bowl combine lemon rind 1 4 cup lemon juice buttermilk and remaining sugar syrup freeze for 6 hours or until frozen place the bowl from an electric mixer into the fridge or freezer until chilled remove sorbet from freezer then using a wooden spoon break sorbet into smaller pieces place sorbet in chilled mixing bowl then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth level surface then return to freezer for at least 2 hours or until firm
• meanwhile freeze blueberry mixture following the same process as for the lemon sorbet
• remove buttermilk mixture from freezer stand at room temperature for 2 minutes using a spatula spread frozen blueberry mixture over buttermilk using a folding action swirl together while turning the bowl place in an ice cream container freeze until firm serve in cones

Nutritions of Blueberry And Lemon Sherbet

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calories: https schema org
calories: nutritioninformation

Lemon Poppy Seed Loaf cake

Pair your afternoon cuppa with this delicious lemon and poppyseed cake.

The ingredient of Lemon Poppy Seed Loaf Cake

• 1 4 cup 40g poppy seeds
• 1 4 cup 60ml lemon juice
• 125g butter softened
• 1 cup 220g caster sugar
• 2 teaspoons lemon rind finely grated
• 3 coles brand australian free rangeu00a0eggs
• 1 cup 150g self raising flour
• 1 2 cup 75g plain flour
• 1 2 cup 40g desiccated coconut
• 1 2 cup 140g greek style yoghurt
• lemon zest to decorate
• 1 cup 160g pure icing sugar
• 1 tablespoon lemon juice

The Instruction of lemon poppy seed loaf cake

• preheat oven to 180c grease and line the base and sides of a 10cm xu00a022cm loaf pan allowing the sides to overhang
• combine the poppy seeds and lemon juice in a small bowl set aside for 15u00a0mins to soak
• use an electric mixer to beat the butter sugar and lemon rind in au00a0bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the combined flour and coconut and stir tou00a0combine add the poppy seed mixtureu00a0and yoghurt and stir to combine spoon into the prepared pan and smooth the surface
• bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins to cool turn onto a wire rack to cool completely
• to make the lemon icing combine the icing sugar and enough lemon juiceu00a0to make a runny paste use au00a0knifeu00a0to spread over the top of the cake sprinkle with lemon zest setu00a0aside until icing is set

Nutritions of Lemon Poppy Seed Loaf Cake

calories: 396 979 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 57 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 199 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lumberjack Cake

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

The ingredient of Lumberjack Cake

• 2 large apples peeled cored and cut into cubes
• 1 cup dates chopped
• 1 cup water boiling
• 1 teaspoon bicarbonate of soda
• 125g butter softened
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup plain flour
• 1 2 cup self raising flour
• 60g butter
• 1 2 cup brown sugar
• 1 2 cup milk
• 1 cup shredded coconut

The Instruction of lumberjack cake

• pre heat oven to 180c 170c fan forced grease and line a 23cm cake tin
• combine apples dates and bicarb soda in a medium bowl add water and leave for 10 minutes
• beat 125g butter caster sugar vanilla and egg until light and fluffy slowly add apple and date mixture do not drain the water from the mixture slowly fold in both plain and self raising flour
• pour into prepared cake tin and bake for 45 50 minutes cake should spring back when ready or when a skewer is inserted the skewer should come out clean
• combine 60g butter brown sugar and milk in saucepan over medium heat stir until sugar dissolves add coconut and stir for a further 1 2 minutes remove cake from oven and evenly spoon coconut topping over cake return to the oven for a further 20 minutes or until coconut is brown stand cake for 5 minutes before turning onto a wire rack or plate
• serve warm or cold with ice cream or cream

Nutritions of Lumberjack 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

Mini Kingston Cheesecakes

Youll love these mini baked Kingston cheesecakes with their creamy coconut cheesecake filling, decorated with choc-dipped Kingston biscuits.

The ingredient of Mini Kingston Cheesecakes

• 2 x 200g pkts arnottu2019s kingston biscuits
• 25g butter melted
• 2 x 250g pkts cream cheese chopped at room temperature
• 100g 1 2 cup caster sugar
• 1 2 teaspoon vanilla extract
• 2 eggs
• 270g can coconut cream
• 60g dark chocolate melts melted plus 100g melted extra
• 25g 1 2 cup coconut flakes
• 300ml ctn thickened cream
• 125g 1 2 cup sour cream
• 2 tablespoons icing sugar
• 1 2 teaspoon vanilla extract
• fresh raspberries torn to serve

The Instruction of mini kingston cheesecakes

• preheat oven to 160c 140c fan forced line the bases and sides of twelve 80ml 1 3 cup muffin pans with baking paper process 9 kingston biscuits in a food processor until fine crumbs form add the melted butter and process until well combined divide the biscuit mixture evenly among the prepared pans press the mixture firmly over the bases
• use electric beaters to beat the cream cheese sugar and vanilla in a large bowl for 2 3 minutes or until smooth and combined add the eggs 1 at a time beating well after each addition add the coconut cream and beat until combined
• pour about 80ml 1 3 cup of the cream cheese mixture over each of the biscuit crumb bases spoon the melted chocolate into a small snap lock bag and snip off 1 corner drizzle a little chocolate over each cheesecake and use a skewer to create a swirled effect bake for 25 minutes or until just set in the centre turn off oven leave cheesecakes in the oven with the door slightly ajar for 1 hour to cool place in the fridge for 3 hours to chill
• meanwhile take 12 of the remaining biscuits and dip half of each in the extra melted chocolate sprinkle coconut flakes over the chocolate place on a tray lined with baking paper and set aside until set use electric beaters to beat the combined creams icing sugar and vanilla in a bowl until firm peaks form
• remove the cheesecakes from the paper cases top with a dollop of cream mixture chocolate covered biscuits and raspberries drizzle with the remaining extra melted chocolate reheating the chocolate if necessary

Nutritions of Mini Kingston Cheesecakes

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

Easy No Stir Mac And Cheese

You only need six ingredients to whip up this easy no-stir mac and cheese.

The ingredient of Easy No Stir Mac And Cheese

• 25g butter
• 250g dried curl pasta
• 2 slices prosciutto torn into thin strips
• 1 1 2 cups grated 4 cheese melt mix see note
• 300ml bulla cooking cream
• fresh flat leaf parsley leaves to serve

The Instruction of easy no stir mac and cheese

• preheat oven to 220c 200c fan forced using butter grease a 25cm x 30cm swiss roll pan
• cook pasta following packet directions drain return to pan add prosciutto and 1 2 cup cheese toss to combine
• transfer mixture to prepared pan drizzle with cream and sprinkle with remaining cheese season with salt and pepper bake for 15 minutes or until golden serve topped with parsley

Nutritions of Easy No Stir Mac And Cheese

calories: 584 833 calories
calories: 32 2 grams fat
calories: 20 2 grams saturated fat
calories: 49 7 grams carbohydrates
calories: n a
calories: n a
calories: 23 5 grams protein
calories: 77 milligrams cholesterol
calories: 702 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ginger Spice Cake

Topped with smooth caramel icing, this delicious cake really is sugar, spice and all things nice!

The ingredient of Ginger Spice Cake

• 125g butter chopped
• 2 3 cup 230g golden syrup
• 1 3 cup 70g brown sugar
• 2 cups 300g self raising flour
• 1 1 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 2 teaspoon ground nutmeg
• 1 2 teaspoon ground cloves
• 2 coles australian free range eggs
• 1 2 cup 125ml buttermilk
• 1 2 cup 110g brown sugar
• 50g butter
• 2 tablespoons thickened cream
• 2 3 cup 110g icing sugar mixture

The Instruction of ginger spice cake

• preheat oven to 180c grease and line the base and sides of a 10cm x 21cm loaf pan
• place butter golden syrup and sugar in a saucepan over low heat cook stirring for 2 3 mins or until butter melts and the mixture is smooth set aside to cool
• combine flour ginger cinnamon nutmeg and cloves in a bowl add the eggs buttermilk and butter mixture and stir to combine pour into the prepared pan smooth the surface
• bake for 40 45 mins or until a skewer inserted in the centre comes out clean set aside in the pan for 5 mins to cool turn onto a wire rack to cool completely
• meanwhile to make the caramel icing combine the sugar butter and cream in a medium saucepan over low heat cook stirring for 3 mins or until the butter melts and sugar dissolves increase heat to medium bring to the boil cook for 2 mins or until the mixture thickens slightly remove from heat set aside for 10 mins to cool slightly add the icing sugar and stir to combine set aside for 30 mins or until cooled completely
• place the cooled ginger cake on a serving plate spread with the caramel icing cut into slices to serve

Nutritions of Ginger Spice Cake

calories: 430 678 calories
calories: 15 grams fat
calories: 7 grams saturated fat
calories: 69 grams carbohydrates
calories: 46 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 344 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana And Coconut Cream Pie

Golden fried bananas were a hit 17 years ago, but now weve discovered so many sweet ways to enjoy this tropical fruit.

The ingredient of Banana And Coconut Cream Pie

• 6 egg yolks
• 140g 2 3 cup caster sugar
• 50g 1 3 cup cornflour
• 500ml 2 cups milk
• 270ml can coconut cream
• pinch of salt
• 125ml 1 2 cup thickened cream whipped
• 3 just ripe large bananas
• 2 tablespoons lemon juice
• 100g 1 2 cup caster sugar extra
• 125ml 1 2 cup water
• 300g 2 cups plain flour
• 45g 1 4 cup pure icing sugar
• 1 lime rind finely grated
• 175g unsalted butter chilled chopped
• 1 egg yolk
• 2 tablespoons cold water

The Instruction of banana and coconut cream pie

• whisk egg yolks sugar and cornflour in a heatproof bowl bring milk coconut cream and salt just to the boil in a saucepan over medium heat gradually whisk milk mixture into egg yolk mixture strain into a clean saucepan over medium low heat stir for 6 minutes or until thick transfer to a bowl cool slightly cover surface with plastic wrap place in the fridge for 4 hours to chill
• meanwhile to make lime pastry process flour icing sugar and lime rind in a food processor to combine add butter and process until mixture resembles fine breadcrumbs add egg yolk and 1 tablespoon of water process until dough just comes together adding extra water if necessary turn onto a floured surface knead until just smooth shape into a disc cover with plastic wrap place in the fridge for 1 hour to rest turn pastry onto a lightly floured surface use a lightly floured rolling pin to roll out to a 5mm thick disc line a round 19cm base measurement 6cm deep pie dish with the pastry disc trim excess pastry and use fingers to crimp edge prick base with a fork place in the fridge for 30 minutes to rest
• preheat oven to 180c line pastry case with baking paper fill with pastry weights or rice bake for 25 minutes remove paper and pastry weights or rice bake for a further 20 25 minutes or until golden and cooked through cool completely
• place whipped cream in a bowl and add one third of the custard use a balloon whisk to whisk until smooth add the remaining custard and whisk until smooth and combined
• slice bananas and transfer to a bowl drizzle with lemon juice and toss to combine arrange one third of the banana in the base of the pastry case top with the custard mixture arrange remaining banana on top place in fridge for 15 minutes to chill
• place extra sugar and water in a saucepan over medium heat stir for 4 minutes or until the sugar dissolves bring to boil simmer without stirring for 8 minutes or until golden set aside swirling pan occasionally for 1 minute to cool pour toffee over banana and set aside for 10 minutes to set

Nutritions of Banana And Coconut Cream Pie

calories: 549 7 calories
calories: 31 grams fat
calories: 19 grams saturated fat
calories: 61 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

Chicken And Asparagus Risotto

Creamy risotto makes even simple dinners feel special!

The ingredient of Chicken And Asparagus Risotto

• olive oil cooking spray
• 600g chicken breast fillets trimmed
• 6 cups massel chicken style liquid stock
• 2 teaspoons olive oil
• 1 medium brown onion chopped
• 1 garlic clove crushed
• 2 cups arborio rice
• 1 2 cup dry white wine
• 1 bunch asparagus cut into 4cm lengths
• 1 teaspoon finely grated lime rind
• 2 teaspoons lime juice
• small basil leaves to serve

The Instruction of chicken and asparagus risotto

• heat a frying pan over medium heat lightly spray both sides of chicken with oil cook for 6 to 8 minutes each side or until cooked through transfer to a plate cover stand for 5 minutes thinly slice
• meanwhile bring stock to the boil in a large saucepan over high heat reduce heat to low simmer until required
• heat oil in a large heavy based saucepan over medium high heat add onion cook stirring for 5 minutes or until soft add garlic and rice cook stirring for 1 minute add wine bring to the boil cook stirring for 3 minutes or until liquid is almost evaporated reduce heat to low add 1 ladle of stock to rice cook stirring with a wooden spoon until liquid is absorbed repeat with remaining stock 1 ladle at a time
• add asparagus cook stirring for 2 minutes or until tender stir in chicken lime rind and lime juice top with basil serve

Nutritions of Chicken And Asparagus Risotto

calories: 630 482 calories
calories: 6 4 grams fat
calories: 1 6 grams saturated fat
calories: 88 2 grams carbohydrates
calories: n a
calories: n a
calories: 46 9 grams protein
calories: 97 milligrams cholesterol
calories: 2049 milligrams sodium
calories: https schema org
calories: nutritioninformation

Curried Lentil Soup

Hearty lentil soup with a mild hint of curry flavour is the perfect winter warmer.

The ingredient of Curried Lentil Soup

• 1 tablespoon olive oil
• 1 brown onion chopped
• 2 tablespoons korma curry paste
• 2 cups dried split red lentils rinsed drained
• 6 cups massel vegetable liquid stock
• 1 cup light coconut milk
• 1 3 cup coriander leaves chopped
• warmed naan bread to serve

The Instruction of curried lentil soup

• heat oil in a large saucepan over medium heat add onion and cook for 5 minutes add curry paste and cook stirring for 1 minute
• add lentils and stock cover and bring to the boil reduce heat to medium low and simmer partially covered for 20 minutes or until lentils are very soft stir often to prevent lentils from catching remove scum from surface see card p81 remove from heat and cool slightly stirring to release heat
• using a food processor or blender puree soup in 2 batches until smooth return to saucepan over low heat add coconut milk heat stirring for 4 minutes or until hot do not boil ladle soup into bowls sprinkle with coriander and serve with naan bread

Nutritions of Curried Lentil Soup

calories: 476 088 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 40 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 1850 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hot Cinnamon And Vanilla Milk

Try this warming hot cinnamon and vanilla milk.

The ingredient of Hot Cinnamon And Vanilla Milk

• 1 tablespoon caster sugar
• 2 teaspoons vanilla extract
• 2 cinnamon sticks
• 4 cups milk
• ground cinnamon to serve

The Instruction of hot cinnamon and vanilla milk

• place sugar vanilla cinnamon sticks and milk in a saucepan over medium low heat cook stirring for 10 minutes or until almost simmering dont boil set aside covered for 10 minutes to let flavours develop
• remove cinnamon sticks return to medium low heat cook stirring for 4 to 5 minutes or until hot dont boil pour into warmed heatproof glasses sprinkle with ground cinnamon serve

Nutritions of Hot Cinnamon And Vanilla Milk

calories: 196 458 calories
calories: 9 grams fat
calories: 6 grams saturated fat
calories: 21 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 92 78 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spiders

The ingredient of Spiders

• vanilla ice cream
• creaming soda or lemonade or coke or passiona

The Instruction of spiders

• place a large scoop of vanilla ice cream in a tall glass and pour over creaming soda lemonade coke or passiona serve with a straw or spoon

Nutritions of Spiders

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

Amaretto Oranges With Vanilla Mascarpone

Using only a few special ingredients, this glorious orange dessert finishes any meal on the right note.

The ingredient of Amaretto Oranges With Vanilla Mascarpone

• 1 vanilla bean split seeds scraped
• 250g mascarpone cheese
• 1 2 cup 125ml amaretto liqueur see note plus 1 tablespoon extra for the mascarpone
• 6 seedless oranges such as navels scrubbed
• 1 1 4 cups 275g caster sugar

The Instruction of amaretto oranges with vanilla mascarpone

• combine vanilla seeds mascarpone and 1 tablespoon amaretto in a bowl cover and chill while you prepare the oranges
• trim the ends off the oranges then using a peeler carefully pare orange rind being sure not to remove any of the white pith with the rind stack little piles of the pared rind strips on top of one another about 4 at a time and using a sharp knife cut lengthways into very thin strips set aside
• using a sharp knife remove and discard the white pith from the oranges slice each orange across into 1cm thick rounds then stack the slices to reform their original shape and place on a large serving platter
• bring a small saucepan of water to the boil add rind and simmer for 1 minute drain then repeat process to remove the bitterness set rind aside place the sugar and 1 2 cup 125ml water in a saucepan over low heat stir to dissolve the sugar then increase the heat to medium high and simmer for 5 minutes or until slightly syrupy add the blanched orange zest and cook for 3 minutes then add the 1 2 cup 125ml amaretto cool completely
• to serve remove the candied rind from the syrup and pile on top of the oranges pour over the syrup and serve with the vanilla mascarpone

Nutritions of Amaretto Oranges With Vanilla Mascarpone

calories: 466 528 calories
calories: 18 grams fat
calories: 12 grams saturated fat
calories: 65 grams carbohydrates
calories: 65 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 38 44 milligrams sodium
calories: https schema org
calories: nutritioninformation