Vanilla Bean Ice Cream

This recipe proves that the classics are often the best. Adults and kids will love this creamy, vanilla ice-cream.

The ingredient of Vanilla Bean Ice Cream

• 300ml thickened cream
• 300ml milk
• 2 vanilla beans split lengthways
• 5 large 70g free range egg yolks
• 3 4 cup 165g caster sugar

The Instruction of vanilla bean ice cream

• place cream milk and vanilla beans in a saucepan over medium heat heat for 4 5 minutes until just below boiling point then remove from heat and leave to infuse for 20 minutes discard any skin thats formed on the surface then remove beans and scrape the seeds into the cream mixture
• place yolks sugar and a pinch of salt in a bowl using electric beaters beat for about 3 minutes until thick and pale gradually beat in cream mixture then place in a clean pan over low heat cook stirring constantly with a wooden spoon for 10 minutes or until you have a custard thick enough to coat the back of the spoon
• pour into a bowl and cover the surface with plastic wrap to prevent a skin forming leave to cool for about 1 hour then chill for at least 2 hours in the fridge
• pour mixture into a shallow container and freeze for 2 hours or until frozen at edges remove and beat with electric beaters return to container and refreeze repeat 2 or 3 times alternatively churn in an ice cream machine to manufacturers instructions until thick but soft enough to spoon into a container transfer to a 1l plastic container freeze for at least 3 hours or until firm enough to scoop

Nutritions of Vanilla Bean Ice Cream

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calories: nutritioninformation

BBQ Thai Prawns With Tamarind And Coconut

Dani Venns barbecued prawns are steeped in marinated flavours of Thai cooking and perfect to serve as a starter. You could also use this marinade for a whole barbecued fish.

The ingredient of Bbq Thai Prawns With Tamarind And Coconut

• 1kg raw australian banana prawns from the deli
• 1 tablespoon garlic chopped
• 1 2 cup coriander stalks 1 bunch
• 1 stick lemongrass white part only
• 2 tablespoons palm sugar roughly chopped
• 1 teaspoon shrimp paste
• 2 teaspoons tamarind puree
• 1 tablespoon fish sauce
• 1 2 cup coconut milk

The Instruction of bbq thai prawns with tamarind and coconut

• to prepare prawns if serving as a canape remove head peel prawn shell leaving tail intact and devein pierce prawn meat onto a skewer with the tail at the end of the skewer alternatively if serving as part of a shared feast remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact remove vein
• place garlic coriander lemongrass palm sugar shrimp paste tamarind paste and fish sauce in a small food processor and blend until a rough paste forms alternatively pound in a mortar and pestle
• add coconut milk and continue blending to a sauce
• place prawns on a plate and pour a little sauce over each prawn reserving some sauce for basting during cooking wrap prawns with plastic wrap refrigerate for 30 minutes
• remove from the fridge heat a bbq grill or flat plate to high heat add prawns and cook prawns for 1 minute per side

Nutritions of Bbq Thai Prawns With Tamarind And Coconut

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calories: https schema org
calories: nutritioninformation

Giant Lemon Melting Moment Recipe

Weve taken the classic lemon melting moment with buttercream filling and super-sized it! Whats more, you only need 6 ingredients to make it.

The ingredient of Giant Lemon Melting Moment Recipe

• 250g butter chopped at room temperature
• 60g 1 3 cup icing sugar mixture plus extra to dust
• 1 teaspoon vanilla extract
• 225g 1 1 2 cups plain flour
• 70g 1 2 cup custard powder
• 125g butter chopped at room temperature
• 210g 1 1 3 cups icing sugar mixture
• 1 teaspoon finely grated lemon rind

The Instruction of giant lemon melting moment recipe

• preheat oven to 150c 130c fan forced
• use electric beaters to beat the butter and icing sugar until pale and creamy beat in the vanilla sift over the flour and custard powder and use a flat bladed knife in a cutting motion to mix until mixture just comes together gather the dough with your hands and divide into 2 equal portions
• place 1 portion of the dough on a sheet of baking paper and gently press or roll out to a 16cm round if the dough is very soft you can chill it until it is easier to work with transfer to a large baking tray repeat with the remaining dough to make the top biscuit round press top round gently with the side of a wooden spoon handle to create indents in the dough
• bake for 40 minutes or until light golden cool on the tray for 10 minutes then transfer to a wire rack carefully sliding off the paper to cool completely
• for the buttercream filling use electric beaters to beat the butter and icing sugar until pale and creamy beat in the lemon rind
• invert the biscuit without the indents onto a serving plate and spread or pipe with the buttercream filling top with the indented biscuit and dust lightly with extra icing sugar carefully cut into wedges to serve

Nutritions of Giant Lemon Melting Moment Recipe

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calories: https schema org
calories: nutritioninformation

Milo Swirl Banana Bread

The kids will love this Milo version of banana bread! Serve toasted with melted butter or pack into the school lunchbox.

The ingredient of Milo Swirl Banana Bread

• 1 1 2 cups self raising flour
• 3 4 cup wholemeal self raising flour
• 1 2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 2 cup caster sugar
• 3 4 cup milk
• 2 3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 bananas mashed
• 2 tablespoons milo
• 2 small bananas halved lengthways
• butter softened to serve

The Instruction of milo swirl banana bread

• preheat oven to 180c 160c fan forced grease and line a 7cm deep 9cm x 25 5cm base loaf pan extending paper 5cm above long sides
• combine flours bicarbonate of soda cinnamon and sugar in a large bowl whisk milk oil eggs vanilla and mashed bananas in a separate bowl add banana mixture to flour mixture stir to combine
• divide mixture into 2 portions stir milo into one portion place spoonfuls of mixture alternately into prepared pan using a skewer marble mixture together top with halved bananas cut side up bake for 1 hour or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes transfer to a wire rack to cool serve warm or at room temperature with butter

Nutritions of Milo Swirl Banana Bread

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calories: nutritioninformation

Sham Hamburger Cake

Keep everyone guessing by serving this fabulous hamburger cake at your next kids party - surprise!

The ingredient of Sham Hamburger Cake

• 2 x 340g packets golden butter cake mix
• 370g packet moist chocolate cake mix
• brown gel food colouring
• yellow gel food colouring
• green gel food colouring
• 10 red cloud lollies
• pure icing sugar for dusting
• 125g yellow ready to roll coloured icing see notes
• 1 tablespoon rice bubbles
• 250g unsalted butter softened
• 3 cups icing sugar mixture
• 1 teaspoon vanilla extract

The Instruction of sham hamburger cake

• preheat oven to 180c 160c fan forced grease three 7cm deep 20cm round base cake pans line bases and sides with baking paper
• prepare golden butter cake mixes following packet directions divide batter evenly between 2 prepared pans bake for 45 minutes or until a skewer inserted into centre of cakes comes out clean stand for 10 minutes turn out onto a wire rack to cool
• prepare moist chocolate cake mix following packet directions pour batter into remaining prepared pan bake for 45 minutes or until a skewer inserted into centre comes out clean stand for 10 minutes turn out onto a wire rack to cool
• meanwhile make buttercream icing using an electric mixer beat butter in a bowl for 8 to 10 minutes or until pale gradually add sugar beating to combine beat in vanilla
• using brown and yellow food colourings tint 2 3 of the icing light brown to make the colour of the bun using green food colouring tint remaining icing green
• using a large serrated knife level top of 1 golden butter cake place on a plate spread top and side with light brown icing to form the bun base place the green icing in a piping bag fitted with a 1 5cm fluted nozzle pipe swirls over the top edge of the cake to resemble lettuce leaves top with cloud lollies to resemble tomato slices
• using large serrated knife level top of the chocolate cake using a small serrated knife round top and bottom edges to create a patty shape place on top of the cloud lollies
• dust a flat surface with icing sugar roll out yellow fondant to form a 2mm thick disc trim to a 20cm square drape fondant over chocolate cake to form cheese
• using small serrated knife trim top of remaining golden butter cake to form a dome shape spread top and side with remaining icing carefully place over the fondant to form the burger bun top sprinkle with rice bubbles serve

Nutritions of Sham Hamburger Cake

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calories: https schema org
calories: nutritioninformation

Ham, Salami And Cheese Stromboli

This Italian folded bread can be filled with your favourite fillings, much like a calzone.

The ingredient of Ham Salami And Cheese Stromboli

• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt flakes
• 1 teaspoon caster sugar
• 1 3 4 cups bread and pizza plain flour plus extra for dusting
• 1 2 x 7g sachet dried yeast
• 1 3 cup tomato pasta sauce
• 50g shaved ham
• 40g shaved hungarian salami
• 1 2 cup roasted red capsicum strips chopped
• 5 fresh basil leaves torn
• 1 2 cup pizza cheese grated
• salad to serve

The Instruction of ham salami and cheese stromboli

• combine 2 3 cup warm water oil salt and sugar in a jug whisk with a fork to dissolve sugar
• sift flour into a bowl add yeast stir to combine make a well add water mixture mix to form a soft dough turn out onto a lightly floured surface knead for 10 minutes or until smooth and elastic transfer to a lightly oiled bowl cover with lightly oiled plastic wrap stand in a warm place for 1 hour or until dough has doubled in size
• using your fist punch down dough knead on a lightly floured surface until smooth roll out dough between 2 sheets of baking paper to form a 22cm x 30cm rectangle remove top sheet of paper spread sauce over dough leaving a 2cm border top with ham salami capsicum and basil sprinkle with cheese
• fold dough edges over at both short ends with 1 long side facing you fold 1 3 dough over 2 3 of the filling fold dough over again to completely cover filling carefully roll the stromboli so the seam side is on the bottom transfer stromboli still on the baking paper to a baking tray cover with lightly oiled plastic wrap stand in a warm place for 30 minutes
• meanwhile preheat the oven to 220c 200c fan forced
• bake stromboli for 25 to 30 minutes or until golden and cooked through stand for 5 minutes before slicing thickly serve with rocket kalamata olive basil and parmesan salad

Nutritions of Ham Salami And Cheese Stromboli

calories: 498 076 calories
calories: 20 8 grams fat
calories: 7 3 grams saturated fat
calories: 53 5 grams carbohydrates
calories: n a
calories: n a
calories: 21 9 grams protein
calories: 38 milligrams cholesterol
calories: 1337 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baked Chickpea Lemon Falafel With Tahini Dressing

Take your taste-buds on a journey with these authentic baked chickpea and lemon falafel balls.

The ingredient of Baked Chickpea Lemon Falafel With Tahini Dressing

• 1 1 2 teaspoons ground cumin
• 1 1 2 teaspoons ground coriander
• 1 garlic clove crushed
• 2 tablespoons plain flour
• 1 2 teaspoon bicarbonate of soda
• zest and juice of 1 lemon
• 2 x 400g cans chickpeas rinsed drained
• 1 2 bunch flat leaf parsley chopped
• 1 small red onion thinly sliced
• 2 tbs olive oil plus extra to brush
• 1 3 cup 90g tahini
• 1 tablespoon honey
• 120g rocket or baby spinach leaves
• 500g punnet mixed heirloom tomatoes halved

The Instruction of baked chickpea lemon falafel with tahini dressing

• to make falafel whiz cumin coriander garlic flour bicarbonate of soda lemon zest chickpeas parsley and half the onion in a food processor to a coarse paste
• using 2 tablespoonfuls mixture for each falafel form into 12 walnut sized balls
• cover and chill for 30 minutes to firm up
• preheat the oven to 200c and line a baking tray with baking paper
• place falafel on the baking tray press the tops to flatten slightly then brush with extra oil bake turning halfway through for 25 minutes or until golden
• remove and set aside to cool slightly
• meanwhile to make the tahini dressing whisk oil tahini honey lemon juice and 2 tbs water together in a bowl season and set aside until ready to serve
• combine rocket tomato and remaining onion on a platter top with cooled falafel and serve with the tahini dressing

Nutritions of Baked Chickpea Lemon Falafel With Tahini Dressing

calories: 508 831 calories
calories: 22 1 grams fat
calories: 3 1 grams saturated fat
calories: 66 3 grams carbohydrates
calories: 8 9 grams sugar
calories: n a
calories: 16 8 grams protein
calories: n a
calories: 821 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lamb Chops With Oregano And Lemon

Juicy lamb chops are the perfect family meal any night of the week.

The ingredient of Lamb Chops With Oregano And Lemon

• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 4 cup olive oil
• 1 tablespoon finely chopped fresh oregano leaves
• 2 garlic cloves crushed
• 8 x 100g lamb chump chops
• 1 red capsicum thickly sliced
• 1 yellow capsicum thickly sliced
• 100g baby rocket
• 75g drained marinated artichoke quarters
• 75g feta crumbled

The Instruction of lamb chops with oregano and lemon

• combine lemon rind and half the lemon juice oil oregano and garlic in a large shallow dish add lamb turn to coat in mixture cover refrigerate for 1 hour if time permits
• heat a barbecue chargrill or chargrill pan on medium high heat toss capsicums in 2 teaspoons remaining oil cook capsicums turning for 6 minutes or until lightly charred and tender transfer to a large bowl add lamb to chargrill cook for 3 to 4 minutes each side for medium or until cooked to your liking
• add rocket artichokes and fetta to capsicum place remaining lemon juice oil oregano and garlic in a small bowl whisk until combined season with salt and pepper add dressing to salad toss gently to combine serve salad with lamb chops

Nutritions of Lamb Chops With Oregano And Lemon

calories: 560 933 calories
calories: 40 grams fat
calories: 13 grams saturated fat
calories: 3 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 47 grams protein
calories: 142 milligrams cholesterol
calories: 387 52 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cinnamon Ice Cream With Red Wine Poached Figs

Everyone will love this spectacular dessert, which offers a creative take on the traditional favourites.

The ingredient of Cinnamon Ice Cream With Red Wine Poached Figs

• 6 egg yolks
• 120g caster sugar
• 2 teaspoons cornflour
• 300ml milk
• 300ml thin cream
• 2 cinnamon sticks
• 1 teaspoon ground cinnamon
• 300ml thickened cream
• 300ml good quality red wine
• 150g caster sugar
• 2 cinnamon sticks
• 2 cloves
• 250g dessert figs

The Instruction of cinnamon ice cream with red wine poached figs

• place yolks sugar and cornflour in a bowl and whisk until pale and thick place the milk thin cream cinnamon sticks and ground cinnamon in a saucepan and heat to scalding point carefully pour over the egg mixture whisking then return mixture to saucepan and cook over a low heat stirring until thickened do not boil remove and pour into a bowl and cover the surface with a piece of plastic wrap to prevent a skin from forming cool then refrigerate until completely cold
• whip the thickened cream strain the refrigerated mixture then fold the whipped cream into the refrigerated mixture pour the mixture into a shallow container and freeze until frozen at the edges remove from freezer and beat with an electric beater pour back into container and re freeze repeat 2 or 3 times alternatively use an ice cream machine following manufacturers directions
• while the ice cream is freezing prepare the figs place wine sugar cinnamon sticks and cloves in a saucepan over low heat and stir to dissolve sugar add the figs and poach gently for 10 minutes remove the figs and allow the liquid to cook for a further 5 6 minutes until syrupy return the figs to the syrup and allow to cool completely discard the cloves
• to serve scoop ice cream into serving bowls or cups with figs and drizzle with syrup garnish with cinnamon sticks if desired

Nutritions of Cinnamon Ice Cream With Red Wine Poached Figs

calories: 1059 726 calories
calories: 62 grams fat
calories: 38 grams saturated fat
calories: 104 grams carbohydrates
calories: 96 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 124 41 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry, Rhubarb And Vanilla Jam

Preserve fresh fruit to enjoy year-round in this modern strawberry and rhubarb jam.

The ingredient of Strawberry Rhubarb And Vanilla Jam

• 1 25kg strawberries
• 1 vanilla bean split cut in half widthwise
• 750g caster sugar
• 2 lemons juiced
• 1 bunch slender stalked rhubarb trimmed to 300g cut into 2cm lengths

The Instruction of strawberry rhubarb and vanilla jam

• place strawberries in a sieve and rinse under running water hull strawberries cutting large ones in half then place in a large bowl with vanilla bean scatter over sugar and stir to coat
• cover and refrigerate stirring every 2 hours for 12 or up to 24 hours most of the sugar will dissolve to form a syrup with the strawberry juices
• place 3 saucers in freezer to chill strain strawberry syrup into a large saucepan reserving strawberries
• bring to the boil over high heat stirring to dissolve any undissolved sugar then boil for 5 minutes
• add lemon juice return syrup to the boil then add strawberries and rhubarb boil for 15 minutes or until mixture reaches setting point see related article
• cool for 15 minutes then spoon into warm sterilised jars and seal while hot

Nutritions of Strawberry Rhubarb And Vanilla Jam

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calories: nutritioninformation

Coconut, Sesame And Sultana Bars

Need energy? Snack away with these delicious coconut, sesame and sultana bars.

The ingredient of Coconut Sesame And Sultana Bars

• 1 1 2 cups rolled oats
• 1 cup shredded coconut
• 1 2 cup sesame seeds
• 1 2 cup pepitas
• 1 2 cup almond meal
• 3 4 cup sultanas
• 100g butter chopped
• 1 3 cup honey
• 1 3 cup firmly packed brown sugar

The Instruction of coconut sesame and sultana bars

• grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 2cm above edges of pan
• combine oats coconut sesame seeds pepitas almond meal and sultanas in a bowl
• place butter honey and sugar in a small saucepan over medium low heat cook stirring for 2 minutes or until smooth and combined bring to the boil reduce heat to medium simmer uncovered for 5 minutes or until slightly thickened
• add honey mixture to oat mixture mix well to combine press into prepared pan see notes refrigerate for 2 hours or until firm stand at room temperature for 15 minutes to soften slightly before cutting into bars serve

Nutritions of Coconut Sesame And Sultana Bars

calories: 265 529 calories
calories: 16 grams fat
calories: 7 1 grams saturated fat
calories: 25 grams carbohydrates
calories: n a
calories: n a
calories: 4 9 grams protein
calories: 10 milligrams cholesterol
calories: 58 milligrams sodium
calories: https schema org
calories: nutritioninformation

Choc Caramel Anzac Biscuit Slice

Anzac biscuits add a chewy coconut texture to this irresistible chocolate and caramel slice.

The ingredient of Choc Caramel Anzac Biscuit Slice

• 300g pkt coles bakery anzac biscuits 12 pack
• 1 2 cup 75g plain flour
• 1 3 cup 30g rolled oats
• 80g butter melted
• 1 3 cup 80ml golden syrup
• 395g can condensed milk
• 20g butter extra
• 200g dark chocolate melted

The Instruction of choc caramel anzac biscuit slice

• preheat oven to 180c grease and line the base and sides of a 16cm x 26cm slice pan allowing 2 long sides to overhang
• place biscuits in a food processor and process until finely crushed transfer to a bowl add flour oats butter and 2 tablespoons of the golden syrup stir to combine spoon into prepared pan press evenly over the base bake for 20 mins or until lightly golden set aside to cool slightly
• combine the condensed milk extra butter and remaining golden syrup in a medium saucepan over medium low heat cook stirring constantly for 8 10 mins or until mixture thickens and is golden pour over the biscuit base use the back of a spoon to smooth the surface set aside for 30 mins to cool
• spread the melted chocolate evenly over the caramel place in the fridge for 30 mins or until set cut into pieces

Nutritions of Choc Caramel Anzac Biscuit Slice

calories: 205 779 calories
calories: 11 grams fat
calories: 6 grams saturated fat
calories: 25 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 78 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rum, Raisin Walnut Ice Cream

( + 20 mins cooling & 4 hours freezing time)

The ingredient of Rum Raisin Walnut Ice Cream

• 55g 1 2 cup walnut halves
• 145g 3 4 cup raisins
• 80ml 1 3 cup dark rum
• 1 x 1l tub vanilla ice cream softened

The Instruction of rum raisin walnut ice cream

• preheat oven to 180u00b0c place the walnuts on a baking tray bake in preheated oven for 10 minutes or until toasted remove from oven and set aside for 10 minutes to cool
• meanwhile combine the raisins and rum in a medium saucepan over medium heat cook covered stirring occasionally for 2 3 minutes or until heated through remove from heat set aside covered for 20 minutes or until cooled to room temperature
• place the ice cream walnuts and raisin mixture in a large bowl and stir with a metal spoon until just combined spoon ice cream mixture into a metal container and cover with foil place in the freezer for 4 hours or until firm spoon ice cream among serving glasses and serve immediately

Nutritions of Rum Raisin Walnut Ice Cream

calories: 349 418 calories
calories: 16 grams fat
calories: 7 grams saturated fat
calories: 38 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 5 grams protein
calories: 33 milligrams cholesterol
calories: 57 76 milligrams sodium
calories: https schema org
calories: nutritioninformation

Curtis Stones Berry Iced Tea

Try this refreshing alcohol-free, berry iced tea made special with the addition of passionfruit ice cubes. Recipe by Curtis Stone.

The ingredient of Curtis Stones Berry Iced Tea

• 185ml 3 4 cup strained passionfruit juice from about 15 passionfruit
• 185ml 3 4 cup water
• 1 1 2 tablespoons caster sugar
• 8 cups water
• 4 white tea teabags
• 250g punnet strawberries washed hulled halved
• 125g fresh blueberries
• 125g fresh raspberries
• caster sugar optional to sweeten

The Instruction of curtis stones berry iced tea

• to make passionfruit ice cubes in a jug whisk the passionfruit juice sugar and 185ml 3 4 cup water until the sugar has dissolved pour into a 16 cube ice cube tray freeze for 10 hours or until frozen
• meanwhile in a large saucepan bring 4 cups 1l water to the boil set aside for 1 min add tea bags and steep for 2 mins or until brewed to your liking discard the tea bags add another 4 cups 1l water refrigerate until cold add the strawberries blueberries and raspberries cover and refrigerate for a further 2 hours or up to 8 hours sweeten to taste
• to serve place passionfruit or plain ice cubes in a serving jug or divide among serving glasses top with iced tea

Nutritions of Curtis Stones Berry Iced Tea

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calories: https schema org
calories: nutritioninformation

Gluten Free Banana Muffins Recipe

Have ripe bananas but dont feel like banana bread? Make these muffins instead! Using gluten-free flour means theyre safe for coeliacs.

The ingredient of Gluten Free Banana Muffins Recipe

• 270g 1 3 4 cups gluten free self raising flour
• 90g 1 2 cup rice flour see note
• 85g 1 2 cup coconut sugar
• 310ml 1 1 4 cups milk
• 60ml 1 4 cup vegetable oil
• 1 egg
• 2 teaspoons vanilla extract
• 2 3 cup mashed banana see note

The Instruction of gluten free banana muffins recipe

• preheat oven to 200c 180c fan forced line twelve 80ml 1 3 cup muffin pans with paper cases
• use a balloon whisk to whisk together the flours and sugar in a large bowl make a well in the centre
• whisk the milk oil egg and extract together in a medium jug add to the well and stir until nearly combined add the banana and gently stir until just combined
• spoon mixture evenly among paper cases bake for 20 25 minutes or until a skewer inserted into one muffin comes out clean serve warm

Nutritions of Gluten Free Banana Muffins Recipe

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calories: https schema org
calories: nutritioninformation

Raspberry And Coconut Breakfast Smoothie

Five minutes is all you need to whip up this refreshing raspberry and coconut breakfast smoothie.

The ingredient of Raspberry And Coconut Breakfast Smoothie

• 1 1 4 cups frozen raspberries
• 1 cup coconut yoghurt
• 2 cups milk
• 2 weet bix crumbled
• 2 tablespoons maple syrup
• 2 tablespoons coconut flakes toasted

The Instruction of raspberry and coconut breakfast smoothie

• blend 1 cup raspberries yoghurt milk weet bix and maple syrup in a blender until smooth pour into glasses
• top with remaining thawed raspberries and coconut serve

Nutritions of Raspberry And Coconut Breakfast Smoothie

calories: 289 429 calories
calories: 9 6 grams fat
calories: 7 1 grams saturated fat
calories: 35 8 grams carbohydrates
calories: n a
calories: n a
calories: 11 4 grams protein
calories: n a
calories: 148 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheese, Ham And Cherry Tomato Tart

Go gourmet with the classic combo of ham, cheese and tomato. All you need to do is artfully add them to pastry, and dinners done.

The ingredient of Cheese Ham And Cherry Tomato Tart

• 2 sheets 25 x 25cm frozen shortcrust pastry just thawed
• 2 tablespoons sour cream
• 2 eggs
• 115g 1 1 3 cups coarsely grated cheddar
• 85g 3 4 cup coarsely grated swiss cheese
• 3 slices primo english ham cut into 1cm thick strips
• 10 cherry tomatoes halved
• 30g feta crumbled
• fresh lemon thyme to serve

The Instruction of cheese ham and cherry tomato tart

• preheat oven to 220u00b0c line a baking tray with non stick baking paper cut 1 pastry sheet into 8 strips place remaining pastry sheet on the tray place 2 pastry strips on top of each other along the edge of the pastry sheet to create a border repeat with remaining strips trim excess pastry at the corners pinch the edges of the pastry to decorate
• whisk the sour cream and 1 egg in a bowl until well combined season with salt and pepper stir in the cheddar and swiss cheese spread the cheese mixture over the pastry leaving a 2cm border around the edge 3 arrange the ham in a diamond pattern over the cheese mixture place 1 tomato half cut side up in the centre of each diamond top with the feta
• whisk the remaining egg in a small bowl brush the edges of the pastry with the egg bake for 20 minutes or until golden top with lemon thyme

Nutritions of Cheese Ham And Cherry Tomato Tart

calories: 677 087 calories
calories: 46 grams fat
calories: 25 grams saturated fat
calories: 38 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 27 grams protein
calories: 198 milligrams cholesterol
calories: 969 92 milligrams sodium
calories: https schema org
calories: nutritioninformation

Smoky Cheese And Bacon Dip

Entertaining is easy with this smoky cheese and bacon dip.

The ingredient of Smoky Cheese And Bacon Dip

• 4 rashers streaky bacon
• 1 medium brown onion finely chopped
• 1 garlic clove crushed
• 250g light cream cheese
• 1 2 cup light sour cream
• 1 3 cup smoked cheddar coarsely grated
• 1 green onion thinly sliced
• assorted vegetables see notes to serve
• crackers to serve

The Instruction of smoky cheese and bacon dip

• preheat oven to 180c 160c fan forced
• heat a medium frying pan over high heat cook bacon turning for 7 minutes or until golden and crisp remove from pan finely chop
• add brown onion to pan cook stirring for 7 minutes or until soft add garlic cook for 1 minute remove from heat stir in cream cheese sour cream and cheddar until melted and combined stir in 2 3 of the bacon spoon into a 3 cup capacity ovenproof dish
• bake for 10 to 15 minutes or until heated through sprinkle dip with green onion and remaining bacon serve with assorted vegetables and crackers

Nutritions of Smoky Cheese And Bacon Dip

calories: 264 812 calories
calories: 18 5 grams fat
calories: 10 8 grams saturated fat
calories: 13 6 grams carbohydrates
calories: n a
calories: n a
calories: 9 8 grams protein
calories: 49 milligrams cholesterol
calories: 497 milligrams sodium
calories: https schema org
calories: nutritioninformation

White Chocolate, Raspberry Almond Ice Cream Cake

End the year on a sweet note with this divine white chocolate ice-cream cake.

The ingredient of White Chocolate Raspberry Almond Ice Cream Cake

• 150g blanched almonds
• 1 x 450g pkt bought madeira cake
• 1 x 2l ctn streets blue ribbon vanilla ice cream softened
• 300g fresh raspberries or frozen raspberries
• 200g cadbury dream white chocolate finely chopped
• mixed fresh berries to serve

The Instruction of white chocolate raspberry almond ice cream cake

• preheat oven to 200u00b0c spread the almonds over a baking tray bake in oven for 5 8 minutes or until golden cool slightly coarsely chop
• use a serrated knife to trim the edge from the base and top of the cake discard cut the remaining cake crossways into 1 5cm thick slices
• place the almond ice cream raspberries and half the chocolate in a large bowl and stir until well combined spoon into a 6cm deep 12 5 x 24 5cm base measurement loaf pan press down firmly and smooth the surface place the cake slices on top of the ice cream mixture to cover cutting to fit cover with plastic wrap and place in the freezer for 6 hours or overnight until firm
• turn onto a serving platter place a hot cloth over the base of the pan to help release the cake place the cake in the freezer for 20 minutes or until firm see tip
• place the remaining chocolate in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnt touch the water stir with a metal spoon until the chocolate melts and is smooth
• cut the cake into slices divide among serving plates drizzle over the chocolate top with berries to serve

Nutritions of White Chocolate Raspberry Almond Ice Cream Cake

calories: 592 242 calories
calories: 34 grams fat
calories: 16 grams saturated fat
calories: 58 grams carbohydrates
calories: 46 grams sugar
calories: n a
calories: 13 grams protein
calories: 77 milligrams cholesterol
calories: 290 89 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baked Gnocchi With Mushrooms

Satisfy your cheese cravings with this delicious, golden-baked gorgonzola and mushroom gnocchi.

The ingredient of Baked Gnocchi With Mushrooms

• 30g butter
• 350g mixed mushrooms coarsely chopped
• 2 garlic cloves crushed
• 1 4 teaspoon ground white pepper
• 500g pkt fresh potato gnocchi
• 100g fontina cheese or gouda cheese chopped
• 100g gorgonzola crumbled
• 185ml 3 4 cup thickened cream
• fried sage leaves to serve

The Instruction of baked gnocchi with mushrooms

• preheat oven to 200c 180c fan forced heat the butter in a large frying pan over medium heat until foaming increase heat to medium high add the mushroom and garlic and cook stirring for 3 5 minutes or until just soft season with salt stir in the pepper transfer the mushroom mixture to a 2 25l 9 cup ovenproof dish
• meanwhile cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender drain
• stir the gnocchi into the mushroom mixture sprinkle with the combined fontina and gorgonzola
• heat the cream in a small saucepan over medium high heat until just boiling pour over the gnocchi mixture bake for 15 20 minutes or until golden and bubbling top with fried sage leaves

Nutritions of Baked Gnocchi With Mushrooms

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

Beef, Green Bean And Cauliflower Panang Curry

Try our Asian beef curry for a delicious healthy meal that can be on the table in less than half an hour.

The ingredient of Beef Green Bean And Cauliflower Panang Curry

• 1 1 2 tablespoons oil
• 500g beef stir fry strips
• 1 onion cut into wedges
• 1 4 cup 3 tablespoons store bought panang curry paste
• 1 cup 250ml low fat coconut milk
• 1 2 cup 125ml water
• 2 tablespoons sweet chilli sauce
• 3 teaspoons fish sauce
• 250g cauliflower flowerets
• 100g green beans cut into 5cm lengths
• 2 teaspoons lime juice
• steamed rice to serve

The Instruction of beef green bean and cauliflower panang curry

• heat half the oil in a large deep non stick frying pan over high heat cook the meat in batches for 2 to 3 minutes minutes until browned remove from heat
• heat remaining oil add onion and cook for 2 3 minutes until just tender add curry paste coconut milk water sweet chilli sauce fish sauce and cauliflower simmer over medium low heat for 8 10 minutes add beans
• return all of the meat to the pan and cook for a further 5 minutes stir through lime juice and serve with rice

Nutritions of Beef Green Bean And Cauliflower Panang Curry

calories: 325 04 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 34 grams protein
calories: n a
calories: 1561 9 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower Cheese Fritters

The kids will love these easy, cheesy cauliflower fritters.

The ingredient of Cauliflower Cheese Fritters

• 1 2 cup plain flour
• 1 2 tsp baking powder
• 1 egg
• 1 3 cup water
• 250g cauliflower cut into thick slices
• 1 2 cup vegetarian hard cheese or parmesan finely grated
• 2 tbs fresh flat leaf parsley
• light olive oil to fry
• fresh basil leaves to serve
• pesto to serve

The Instruction of cauliflower cheese fritters

• slice cauliflower into thick slices cook in a saucepan of boiling water for 8 minutes or until just tender drain
• whisk flour with baking powder make a well in the centre and add egg gradually add water whisking to form a smooth batter add grated cheese and parsley
• dip cauliflower into batter shaking off excess
• pour light olive oil to one third of the way up the side of a medium saucepan heat to 170c over high heat cook in the oil in 3 batches for 2 minutes each side or until golden sprinkle with fresh basil leaves and serve with sun dried tomato or basil pesto

Nutritions of Cauliflower Cheese Fritters

calories: 90 82 calories
calories: 6 9 grams fat
calories: 1 5 grams saturated fat
calories: 5 4 grams carbohydrates
calories: 0 6 grams sugar
calories: n a
calories: 2 8 grams protein
calories: 17 milligrams cholesterol
calories: 51 milligrams sodium
calories: https schema org
calories: nutritioninformation

Three Milks Cake

Made with three different types of milk, this gorgeous butter cake is sure to wow a crowd.

The ingredient of Three Milks Cake

• 100g butter softened
• 3 4 cup caster sugar
• 1 teaspoon vanilla extract
• 5 eggs separated
• 1 1 3 cups self raising flour
• 1 2 cup milk
• 2 3 cup thickened cream whipped
• 100g glace pineapple chopped
• 40g pistachio kernels chopped
• 185g can evaporated milk
• 3 4 cup sweetened condensed milk
• 2 tablespoons white rum optional

The Instruction of three milks cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 20 5cm x 11cm base glass or ceramic ovenproof loaf pan see note line base and sides with baking paper allowing a 2cm overhang at both long ends
• using an electric mixer beat butter sugar and vanilla in a large bowl on medium high speed until pale and creamy
• add egg yolks in 2 batches scraping down sides of bowl and beating well between additions wash and dry beaters beat eggwhites in a clean bowl on high speed until soft peaks form
• add half the flour to butter mixture stir gently to combine add half the milk stir to combine repeat with remaining flour and milk fold in eggwhites
• spread mixture into prepared pan smooth surface bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean cover cake loosely with foil if over browning during cooking
• make glaze combine milks and rum if using in a jug using a skewer or fork pierce warm cake all over slowly pour glaze over so it soaks into cake cool at room temperature for 30 minutes refrigerate covered for 4 hours or overnight
• remove cake from pan spread cream over cake top with pineapple and pistachios serve

Nutritions of Three Milks Cake

calories: 743 051 calories
calories: 36 1 grams fat
calories: 20 9 grams saturated fat
calories: 88 3 grams carbohydrates
calories: n a
calories: n a
calories: 16 4 grams protein
calories: 236 milligrams cholesterol
calories: 470 milligrams sodium
calories: https schema org
calories: nutritioninformation

Plum And Hazelnut Cakes

These tasty cakes combine the best of cupcakes and friands in one sweet little package.

The ingredient of Plum And Hazelnut Cakes

• 100g butter softened
• 3 4 cup caster sugar
• 2 eggs
• 1 cup self raising flour sifted
• 1 3cup hazelnut meal ground hazelnuts
• 1 2 cup sour cream
• 4 plums deseeded chopped
• icing sugar mixture to serve

The Instruction of plum and hazelnut cakes

• preheat oven to 180c 160c fan forced line a 12 hole 1 3 cup capacity muffin pan with paper cases
• using an electric mixer beat butter and sugar until light and fluffy add eggs 1 at a time beating well after each addition stir in flour hazelnut meal and cream until combined fold in plum spoon mixture into cases
• bake for 25 minutes or until a skewer inserted into 1 cake comes out clean stand for 3 minutes transfer to a wire rack to cool dust with icing sugar serve

Nutritions of Plum And Hazelnut Cakes

calories: 232 547 calories
calories: 14 grams fat
calories: 7 grams saturated fat
calories: 23 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 3 grams protein
calories: 67 milligrams cholesterol
calories: 148 89 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Rosemary Pork With Potatoes Green Olives

Pork and lemon combine beautifully in this special occasion dish with sweet onion.

The ingredient of Lemon Rosemary Pork With Potatoes Green Olives

• 1 tablespoon olive oil
• 4 pork cutlets french trimmed
• 450g baby cream delight potatoes thickly sliced
• 2 red onions cut into wedges
• 280g btl sicilian olives drained
• 1 tablespoon fresh rosemary leaves
• 250ml 1 cup massel salt reduced chicken style liquid stock
• 2 tablespoons lemon juice
• 1 bunch broccolini halved lengthways
• 1 4 cup fresh continental parsley leaves
• lemon zest to serve

The Instruction of lemon rosemary pork with potatoes green olives

• heat the oil in a roasting pan over medium high heat season the pork with pepper cook for 2 minutes each side or until browned add the potato onion olives and rosemary pour over the stock and lemon juice bake for 30 35 minutes or until the pork is almost cooked through
• place the broccolini on top of the pork mixture bake for 5 minutes or until broccolini is tender crisp season
• divide the pork potato onion and broccolini among serving plates drizzle over the pan juices sprinkle with parsley and lemon zest

Nutritions of Lemon Rosemary Pork With Potatoes Green Olives

calories: 432 829 calories
calories: 22 grams fat
calories: 3 grams saturated fat
calories: 19 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 37 grams protein
calories: 76 milligrams cholesterol
calories: 1301 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

Caramel Thickshake

Heres a milk bar classic to get you all misty-eyed and satisfied!

The ingredient of Caramel Thickshake

• 8 scoops vanilla ice cream
• 2 tablespoons caramel topping
• 1 cup milk

The Instruction of caramel thickshake

• blend ice cream topping and milk until thick pour into chilled glasses serve

Nutritions of Caramel Thickshake

calories: 363 758 calories
calories: 15 grams fat
calories: 10 grams saturated fat
calories: 48 grams carbohydrates
calories: 45 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 199 9 milligrams sodium
calories: https schema org
calories: nutritioninformation

Middle Eastern Fruit Cake

This sensational cake contains a wonderful mix of dried fruit and nuts.

The ingredient of Middle Eastern Fruit Cake

• 250g pitted dates roughly chopped
• 100g dried figs roughly chopped
• 200g sultanas
• 100g shelled pistachio nuts
• 150g hazelnuts
• grated rind of 1 lemon
• 2 3 cup 100g plain flour
• 1 2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 360g caster sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons rosewater
• 2 cups mixed glace fruits
• edible dried rosebuds

The Instruction of middle eastern fruit cake

• preheat the oven to 150u00b0c grease and line a 25 x 10cm loaf pan
• place all dried fruits nuts and lemon rind in a large bowl sift in flour baking powder 1 2 teaspoon of salt and cocoa and stir in 140g caster sugar beat eggs and vanilla until combined add to fruit and nuts and mix well pour into pan and bake for 1 hour or until a skewer inserted into centre comes out clean turn out onto a wire rack and cool
• place remaining sugar in a pan with 1 cup 250ml water and stir over low heat until dissolved increase heat to high and boil for 10 minutes or until thick add rosewater pile glace fruits and rosebuds on top of cake drizzle with syrup cool before serving

Nutritions of Middle Eastern Fruit Cake

calories: 763 844 calories
calories: 20 grams fat
calories: 2 grams saturated fat
calories: 128 grams carbohydrates
calories: 118 grams sugar
calories: n a
calories: 12 grams protein
calories: 81 milligrams cholesterol
calories: 164 94 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower Cheese Schnitzel Stack

Made from cauliflower steaks and covered in a super-cheesy sauce, this meat-free dinner is ready in just 40 minutes.

The ingredient of Cauliflower Cheese Schnitzel Stack

• 1 3kg whole cauliflower outer leaves removed
• 70g 1 1 2 cup panko breadcrumbs
• 1 4 cup finely chopped fresh continental parsley
• 2 eggs
• 40g 1 4 cup plain flour
• light olive oil to shallow fry
• fresh basil leaves to serve optional
• 50g butter
• 50g 1 3 cup plain flour
• 750ml 3 cups milk
• 2 teaspoons seeded mustard
• 140g 1 1 3 cups grated 3 cheese blend

The Instruction of cauliflower cheese schnitzel stack

• place the cauliflower upside down on a work surface and use a long sharp knife to cut through the core in quarters cut each quarter crossways into 2 u201csteaksu201d reserve broken florets for another use you should have 8 pieces of cauliflower
• bring a large saucepan of water to a simmer over medium heat gently add the cauliflower to the water and simmer for 10 minutes or until tender transfer to a tray lined with paper towel to drain set aside to cool slightly
• meanwhile for the sauce melt the butter in a small saucepan over medium heat until foaming add the flour and cook stirring for 1 minute or until mixture bubbles remove from heat gradually stir in the milk until smooth stir over medium heat for 3 minutes or until thickened stir in the mustard and 2 3 cup cheese season remove from heat and cover the surface of the sauce with plastic wrap to prevent a skin forming set aside
• combine the breadcrumbs and parsley on a plate season whisk the eggs in a shallow bowl place the flour on a separate plate add half of the cauliflower to the flour and turn to coat dip in the egg and then place in the breadcrumb mixture and turn to coat pressing firmly
• line a baking tray with paper towel pour enough oil to come 2cm up the side of a large ovenproof frying pan heat over high heat add half the crumbed cauliflower and cook for 3 minutes each side or until golden transfer to the lined tray repeat with the remaining cauliflower
• preheat the oven to 180c 160c fan forced place half the cheese sauce in the base of a large frying pan or large ovenproof baking dish place 2 pieces of cauliflower into the pan or dish dollop with some of the remaining cheese sauce and scatter over with some of the remaining cheese continue stacking the cauliflower cheese sauce and cheese place in the oven for 5 10 minutes or until the sauce is bubbly and golden

Nutritions of Cauliflower Cheese Schnitzel Stack

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

Coconut Chicken Soup

A lovely light meal to treat the tastebuds, this fresh and tasty coconut chicken soup can be ready in just 25 minutes!

The ingredient of Coconut Chicken Soup

• 5 cups salt reduced chicken stock
• 400ml can coconut milk
• 1 5 cm piece fresh ginger sliced
• 1 small red chilli halved lengthways seeded plus extra slices optional to serve
• 125g rice vermicelli noodles
• 400g coles rspca approved chicken breast fillet thinly sliced
• 1 bunch pak choy stems separated rinsed sliced lengthways into strips
• 2 limes halved to serve
• fish sauce optional to serve

The Instruction of coconut chicken soup

• combine stock coconut milk ginger and chilli in a saucepan partially cover and bring to a simmer over medium low heat simmer for 5 minutes remove ginger and chilli with a slotted spoon and discard
• meanwhile place noodles in a heatproof bowl and cover with boiling water stand for 5 minutes then drain well
• add chicken to the soup and bring back to a simmer cook uncovered for 3 minutes add pak choy and cook for 1 2 minutes or until just tender
• divide noodles among bowls ladle over soup serve with extra chilli lime and fish sauce

Nutritions of Coconut Chicken Soup

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

Chicken And Cheese Chimichangas

Enjoying a traditional Mexican meal at home is quick and easy with this delicious chimichanga recipe.

The ingredient of Chicken And Cheese Chimichangas

• 1 2 coles brand hot roast chicken meat removed and shredded
• 200g jar old el paso medium taco sauce
• 8 soft tortillas
• 400g can old el paso refried beans
• 1 bunch english spinach trimmed
• 1 red capsicum cut into strips
• 1 cup tasty grated cheese
• 1 4 cup olive oil
• 1 small iceberg lettuce cut into wedges
• 1 2 cup light sour cream
• lime wedges to serve

The Instruction of chicken and cheese chimichangas

• place chicken meat and taco sauce into a small bowl mix to combine lay tortillas on a clean work surface spread 2 tablespoons refried beans over each tortilla top with spinach leaves chicken capsicum and 1 tablespoon cheese roll up tortilla tucking in ends to enclose filling
• heat 1 tablespoon of oil in a large frying pan on medium cook chimichangas in batches adding extra oil when needed for 2 3 mins turning until golden all over
• drizzle remaining oil over lettuce wedges serve chimichangas with lettuce sour cream and lime wedges

Nutritions of Chicken And Cheese Chimichangas

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

Cloudy Lemon Pie Recipe

With a buttery biscuit base, creamy sweetened condensed milk filling and topping of whipped cream, this zesty light-as-air pie is every bakers dream.

The ingredient of Cloudy Lemon Pie Recipe

• 200g granita biscuits
• 1 tablespoon caster sugar
• 100g butter melted
• 395g sweetened condensed milk
• 250g cream cheese at room temperature chopped
• 1 1 2 tablespoons finely grated lemon rind
• 300ml tub thickened cream
• 80ml 1 3 cup fresh lemon juice
• whipped cream to serve
• thinly sliced lemon rind to serve
• icing sugar optional to dust

The Instruction of cloudy lemon pie recipe

• place the biscuits and sugar in a food processor and process until finely chopped add the butter and process until combined press the mixture evenly over the base and side of a 3cm deep 20cm base measurement round glass or ceramic pie dish place in the fridge for 30 minutes to chill
• use a stand mixer with whisk attachment to whisk the condensed milk cream cheese and lemon rind until smooth add the cream whisk until the mixture is thick gradually whisk in the lemon juice until just combined do not overbeat spoon the mixture into the prepared biscuit base place in the fridge overnight to set
• top the pie with whipped cream and sprinkle with lemon rind dust with a little icing sugar if you like serve

Nutritions of Cloudy Lemon Pie Recipe

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

Poached Chicken In Thai Coconut Sauce

This quick and easy low-fat chicken main will be your new favourite weeknight meal!

The ingredient of Poached Chicken In Thai Coconut Sauce

• 1 1 2 tablespoons thai red curry paste
• 2 x 375ml cans light and creamy coconut flavoured evaporated milk
• 600g chicken breast fillets cut into 2cm pieces
• 500g packet frozen thai style stir fry vegetables
• 1 2 cup fresh coriander leaves roughly chopped
• 450g packet microwave jasmine rice

The Instruction of poached chicken in thai coconut sauce

• heat a large deep saucepan over high heat add paste cook for 1 minute or until fragrant add milk and chicken bring to the boil reduce heat to medium low simmer covered for 10 minutes or until chicken is almost cooked through
• add frozen vegetables cook covered for 5 minutes or until tender remove from the heat stir in coriander
• meanwhile cook rice following packet directions divide rice between bowls ladle over chicken mixture serve

Nutritions of Poached Chicken In Thai Coconut Sauce

calories: 587 94 calories
calories: 8 7 grams fat
calories: 3 2 grams saturated fat
calories: 70 9 grams carbohydrates
calories: n a
calories: n a
calories: 56 7 grams protein
calories: 115 milligrams cholesterol
calories: 416 milligrams sodium
calories: https schema org
calories: nutritioninformation

Prawn Casarecce With Lemon, Chilli And Corn Pangrattato

Crunchy chilli and corn pangrattato livens up this delicious prawn pasta.

The ingredient of Prawn Casarecce With Lemon Chilli And Corn Pangrattato

• 100ml olive oil
• 2 corn cobs kernels removed
• 1 cup 70g fresh breadcrumbs
• 1 long red chilli seeds removed finely chopped
• zest and juice of 1 lemon
• 400g casarecce pasta or other short pasta
• 20 green prawns peeled tails intact deveined
• 3 garlic cloves finely chopped
• 100g rocket leaves

The Instruction of prawn casarecce with lemon chilli and corn pangrattato

• to make pangrattato heat 1 tbs oil in a frypan over high heat add the corn and cook stirring occasionally for 3 minutes or until light golden then reduce heat to medium add a further 2 tbs oil with the breadcrumbs chilli and lemon zest then season cook stirring for 2 3 minutes until crumbs are golden drain on paper towel
• cook pasta in a large saucepan of boiling salted water until al dente drain reserving 1 2 cup 125ml cooking water
• meanwhile add remaining 2 tbs oil to the frypan add the prawns season and cook tossing for 3 minutes or until almost cooked then add the garlic and cook tossing for a further 1 minute or until fragrant add pasta to the frypan along with the reserved cooking water stir through the lemon juice and rocket leaves
• divide among bowls and sprinkle generously with pangrattato to serve

Nutritions of Prawn Casarecce With Lemon Chilli And Corn Pangrattato

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

Malibu Coconut Truffles

A little bit of Malibu liqueur makes these truffles oh-so-good!

The ingredient of Malibu Coconut Truffles

• 60ml 1 4 cup coconut cream
• 360g white chocolate chopped
• 2 tablespoons malibu coconut liqueur
• 65g 1 cup shredded coconut

The Instruction of malibu coconut truffles

• place coconut cream half the chocolate and the malibu in a heatproof bowl over a saucepan half filled with simmering water make sure bowl doesnt touch water stir occasionally until chocolate melts and mixture is smooth remove from heat place in the fridge for 1 hour to firm
• line a tray with baking paper use a teaspoon to scoop out 1 1 2 teaspoonfuls of chocolate mixture and place on tray place in the freezer for 30 minutes to firm remove from freezer and use your hands to roll mixture into balls return to tray and place in the freezer for a further 30 minutes to firm
• meanwhile place remaining chocolate in a heatproof bowl over a saucepan half filled with simmering water and stir until chocolate melts remove from heat
• line a tray with baking paper place coconut on a plate use 2 forks to dip a truffle into chocolate to coat remove truffle tapping fork on the edge of the bowl to shake off excess roll in coconut to coat place on tray repeat with the remaining truffles chocolate and coconut

Nutritions of Malibu Coconut Truffles

calories: 87 235 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 10 19 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Garlic Mushrooms With Barley

For the perfect side dish, try these creamy garlic mushrooms served with pearl barley.

The ingredient of Roasted Garlic Mushrooms With Barley

• 1 cup pearl barley rinsed drained
• 2 cups massel beef style liquid stock
• 1 red onion halved cut into thin wedges
• 200g large swiss brown mushrooms quartered
• 200g cup mushrooms thickly sliced
• 200g button mushrooms
• 3 garlic cloves unpeeled
• 4 sprigs fresh thyme
• 2 tablespoons extra virgin olive oil
• 1 3 cup pure cream
• 1 3 cup finely grated parmesan
• 1 4 cup roughly chopped fresh flat leaf parsley leaves to serve

The Instruction of roasted garlic mushrooms with barley

• preheat oven to 220c 200c fan forced line a large baking tray with baking paper
• place barley stock and 1 cup water in a large saucepan over medium high heat bring to the boil reduce heat to low simmer partially covered for 30 minutes or until barley is just tender and stock has absorbed
• meanwhile place the onion mushrooms garlic and thyme on prepared tray drizzle with oil roast for 30 minutes tossing mushrooms halfway through cooking
• remove and discard thyme squeeze garlic from skins and add to barley with mushroom mixture stir well to combine add cream and 1 2 the parmesan season with salt and pepper serve topped with parsley and remaining parmesan

Nutritions of Roasted Garlic Mushrooms With Barley

calories: 270 309 calories
calories: 14 4 grams fat
calories: 5 5 grams saturated fat
calories: 23 7 grams carbohydrates
calories: n a
calories: n a
calories: 8 6 grams protein
calories: 18 milligrams cholesterol
calories: 496 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken And Coleslaw Tostada

Add creamy avo and zingy lime, then chilli and radish for heat and crunch!

The ingredient of Chicken And Coleslaw Tostada

• 2 tbs rice bran oil
• 4 small white corn tortillas
• 2 cups shredded barbecue chicken
• 2 cups fresh bought raw coleslaw
• 4 radishes trimmed thinly sliced
• 1 small fresh red chilli thinly sliced
• 1 lime juiced
• 1 2 cup mashed avocado
• 1 2 cup fresh coriander sprigs
• chipotle aioli to serve

The Instruction of chicken and coleslaw tostada

• heat the oil in a large frying pan over medium high heat cook tortillas 2 at a time for 30 seconds each side or until golden and crisp drain on paper towel
• meanwhile combine the chicken coleslaw radish and chilli in a large bowl season squeeze over the lime juice toss to combine
• spread the avocado over each tortilla place on a plate top with the chicken salad sprinkle over the coriander and drizzle with aioli

Nutritions of Chicken And Coleslaw Tostada

calories: 443 823 calories
calories: 30 grams fat
calories: 5 grams saturated fat
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: 28 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Choc Rocks Dinosaur Cake

Leaping lizards! This choc-rock sensation will drive the kids wild. Chocolate sauce, chocolate crackles and chocolate cake - decorate with toy dinosaurs and trees and youll go back in time.

The ingredient of Choc Rocks Dinosaur Cake

• 1 cup milk chocolate caramel popcorn
• 1 cup caramel coated popcorn
• 1 2 cup mini choc honeycomb
• 500g butter softened
• 2 1 2 cups caster sugar
• 3 teaspoons vanilla extract
• 8 eggs
• 6 cups self raising flour
• 2 cups milk
• 500g unsalted butter softened
• 6 cups icing sugar mixture
• 4 tablespoons milk
• 2 3 cup dutch processed cocoa sifted
• 200g dark chocolate chopped
• 1 3 cup thickened cream
• 2 cups puffed rice cereal
• 1 2 cup icing sugar
• 2 tablespoons cocoa powder
• 1 2 cup desiccated coconut
• 125g copha melted cooled slightly

The Instruction of choc rocks dinosaur cake

• preheat oven to 180c 160c fan forced grease two 6cm deep 22cm base round cake pans line bases and sides with 2 layers of baking paper
• make basic butter cake batter using an electric mixer with a large bowl beat butter sugar and vanilla until light and fluffy add eggs 1 at a time beating after each addition stir in flour and milk in 3 batches until combined divide batter between prepared pans smooth tops bake for 55 minutes to 1 hour until a skewer inserted in centre comes out clean stand in pans for 5 minutes turn top side up onto wire racks lined with baking paper to cool completely
• 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 add cocoa beat until smooth and combined
• using a serrated knife level tops of cakes if necessary cut each cake in half horizontally place base of 1 cake on a 40cm round cake board or serving plate spread with 2 3 cup buttercream top with another cake layer spread with 2 3 cup buttercream repeat layering finishing with a layer of cake spread remaining icing over top and side of cake
• make chocolate drizzle place chocolate and cream in a microwave safe bowl microwave on high 100 for 1 to 2 minutes or until melted and smooth set aside for 10 minutes to cool slightly spoon chocolate mixture over top of cake allowing it to drip down the side
• make chocolate crackle place puffed rice cereal sugar cocoa and coconut in a large bowl stir to combine add copha and mix well spoon mixture over top of cake place dinosaurs and trees on chocolate crackle mixture
• using picture as a guide arrange popcorn and honeycomb on top and around the side of cake set aside for 30 minutes or until set serve

Nutritions of Choc Rocks Dinosaur Cake

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calories: https schema org
calories: nutritioninformation

Preserved Lemons

With tangy intensity, this adds loads of flavour to tagines and Moroccan salads.

The ingredient of Preserved Lemons

• 5 lemons
• 1 heaped tablespoons sea salt
• 2 dried bay leaves
• 1 cinnamon stick
• fresh lemon juice

The Instruction of preserved lemons

• wash a 1l 4 cup capacity glass jar with lid donu2019t use a metal lid u2013 the salt may corrode it dry scrub lemons under cold water pat dry cut into quarters lengthways donu2019t cut through base
• place sea salt in the centre of each lemon pack the lemons firmly into the jar add bay leaves and cinnamon stick to jar
• cover with fresh lemon juice seal store in a cool place away from direct sunlight for at least 4 weeks if the liquid level drops add more lemon juice to cover lemon if lemon isnu2019t submerged in liquid a harmless white mould may appear
• to use remove the lemon from the jar rinse under cold running water to remove salt pat dry remove the rind and chop as desired discard flesh and white pith u2013 theyu2019re too salty to use

Nutritions of Preserved Lemons

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

Triple Choc Mint Ice Cream

This ice-cream treat uses store-bought ingredients to make impressive summer sweets. Its the rebirth of cool.

The ingredient of Triple Choc Mint Ice Cream

• 2 litres triple chocolate ice cream
• 1 2 cup milk chocolate chips
• 5 x 40g aero peppermint chocolate bars chopped
• 24 milk chocolate wheaten biscuits

The Instruction of triple choc mint ice cream

• place ice cream in a large bowl reserving ice cream tub set aside for 10 minutes to soften ice cream should not be melted
• stir in choc chips and aero return mixture to tub cover surface with plastic wrap then lid freeze for 6 hours or until firm
• place 1 2 the biscuits plain side up on a board place 1 scoop of ice cream onto each biscuits sandwich with remaining biscuits chocolate side up
• serve immediately or freeze for up to 1 month

Nutritions of Triple Choc Mint Ice Cream

calories: 384 79 calories
calories: 17 grams fat
calories: 10 4 grams saturated fat
calories: 50 5 grams carbohydrates
calories: n a
calories: n a
calories: 5 9 grams protein
calories: 20 milligrams cholesterol
calories: 160 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cinnamon Pineapple With Lime Mint Granita

Finish on a high and savour sweet pineapple with icy-cold mint granita.

The ingredient of Cinnamon Pineapple With Lime Mint Granita

• 60g 1 3 cup lightly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 large pineapple peeled cut into 12 wedges
• 225g 1 cup white sugar
• 500ml 2 cups cold water
• 1 lime rind finely grated
• 200ml lime juice
• 1 cup chopped fresh mint

The Instruction of cinnamon pineapple with lime mint granita

• to make the lime mint granita place the sugar water and lime rind in a saucepan over medium low heat cook stirring for 5 minutes or until sugar dissolves bring to the boil simmer for 5 minutes or until syrup thickens slightly remove from heat stir in the lime juice set aside to cool completely transfer to a 31 x 21cm slab pan place in the freezer for 4 6 hours or until frozen and firm
• transfer the granita mixture and mint to a food processor process for 30 seconds or until well combined and soft return to tray and place in the freezer for 4 hours or until firm
• preheat a barbecue grill or chargrill on medium combine the sugar and cinnamon on a plate thread the pineapple onto metal or soaked bamboo skewers press into the sugar mixture to coat cook on grill for 1 minute each side or until caramelised transfer to a platter serve with the lime mint granita

Nutritions of Cinnamon Pineapple With Lime Mint Granita

calories: 241 629 calories
calories: n a
calories: n a
calories: 56 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 6 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Rice With Passionfruit Jelly

The ingredient of Coconut Rice With Passionfruit Jelly

• 2 cups 500ml coconut cream
• 1 vanilla bean split
• 3 4 cup 165g caster sugar
• 1 cup 250ml thin cream
• 4 gelatine leaves see note
• 1 2 cup 125ml passionfruit juice see tip plus pulp of 2 passionfruit to garnish
• 1 2 cup 125ml fresh orange juice
• 3 1 2 cups 875ml milk
• 1 2 cup 110g golden phoenix jasmine rice

The Instruction of coconut rice with passionfruit jelly

• place half the coconut cream half the vanilla bean 1 2 cup 110g sugar and all the cream in a saucepan over low heat stir until sugar is dissolved then set aside for 5 minutes meanwhile soak 2 gelatine leaves in cold water for 5 minutes squeeze out and add to cream mixture stirring until dissolved discard vanilla bean divide mixture among 6 serving glasses and refrigerate for about 3 hours until firm
• after mixture has chilled soak remaining gelatine leaves in cold water for 5 minutes heat passionfruit and orange juices in a small pan over low heat until simmering drain gelatine leaves add to pan and stir until dissolved set aside to cool then pour passionfruit over cream mixture in glasses refrigerate for at least 3 hours or until set
• meanwhile place remaining coconut cream vanilla bean and sugar in a saucepan with the milk and rice bring to a simmer over medium heat then reduce heat to low and cook uncovered for 30 40 minutes stirring occasionally until rice is cooked and liquid is reduced
• remove vanilla bean transfer to a bowl cover and chill
• to serve spoon the coconut rice over the passionfruit jelly and top with passionfruit pulp

Nutritions of Coconut Rice With Passionfruit Jelly

calories: 564 518 calories
calories: 36 grams fat
calories: 27 grams saturated fat
calories: 50 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 9 grams protein
calories: 62 milligrams cholesterol
calories: 89 13 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chilled Cucumber Soup Shots With Spicy Crab

Start off the festive season on the right foot with these feisty crab and cucumber soup shots.

The ingredient of Chilled Cucumber Soup Shots With Spicy Crab

• 1 telegraph cucumber peeled seeds removed roughly chopped
• 1 avocado flesh roughly chopped
• 4 spring onions trimmed roughly chopped
• 3 tablespoons lime juice
• 3 tablespoons coriander leaves
• 1 cup 250ml coconut cream
• 1 tablespoon canola oil
• 2 teaspoons sambal oelek see note
• 1 cup fresh crabmeat see note

The Instruction of chilled cucumber soup shots with spicy crab

• place the cucumber avocado spring onion 2 tablespoons lime juice and 2 tablespoons coriander in a blender with 1 cup 250ml iced water season then blend until smooth transfer to a large bowl stir in the coconut cream and adjust seasoning to taste chill for at least 30 minutes
• combine the oil sambal oelek crab and remaining 1 tablespoon lime juice in a bowl finely chop the remaining 1 tablespoon coriander leaves and add to crab mixture season well with salt then stir to combine serve the soup in small cups or shot glasses topped with a spoonful of spicy crab

Nutritions of Chilled Cucumber Soup Shots With Spicy Crab

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

Jasmine, Pear, Apple And Cinnamon Iced Tea

This fruit herb-infused iced tea recipe is a pitcher-perfect thirst quencher.

The ingredient of Jasmine Pear Apple And Cinnamon Iced Tea

• 2 green jasmine and pear tea bags
• 2 cups boiling water
• 1 small cinnamon stick
• 2 strips orange rind
• 2 teaspoons honey
• 1 pink lady apple quartered cored cut into thin wedges
• 3 cups lemonade chilled
• 1 cup ice cubes

The Instruction of jasmine pear apple and cinnamon iced tea

• place tea bags in a heatproof jug add boiling water cinnamon and orange rind set aside for 5 minutes to allow flavours to develop discard tea bags stir in honey cool completely
• transfer tea to a large serving jug add apple lemonade and ice cubes serve

Nutritions of Jasmine Pear Apple And Cinnamon Iced Tea

calories: 104 682 calories
calories: n a
calories: n a
calories: 25 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: n a
calories: n a
calories: 32 17 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coffee And Mascarpone Layer Cake

This beautiful layer cake can take centre-stage at any special occasion.

The ingredient of Coffee And Mascarpone Layer Cake

• 1 tablespoon instant coffee granules
• 1 tablespoon boiling water
• 250g butter chopped
• 1 cup firmly packed brown sugar
• 1 3 cup caster sugar
• 3 eggs
• 1 2 cup milk
• 2 cups self raising flour
• 250g cream cheese softened
• 250g mascarpone cheese
• 1 3 cup pure icing sugar
• grated dark chocolate to serve

The Instruction of coffee and mascarpone layer cake

• preheat oven to 180u00b0c 160u00b0c fan forced lightly grease a 6cm deep 22cm round cake pan line base and side with baking paper
• combine coffee and boiling water in a bowl stir until coffee is dissolved
• melt butter in a large saucepan add brown sugar caster sugar and coffee mixture stir to dissolve remove from heat whisk in eggs milk and flour pour into prepared pan bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean stand in pan for 10 minutes turn out on to a wire rack to cool
• meanwhile using an electric mixer beat cream cheese and mascarpone until smooth gradually add icing sugar beating until combined
• using a serrated knife cut cake crossways into 3 layers place bottom layer on a plate spread with one third of cheese mixture repeat with middle layer and half remaining cheese mixture top with remaining layer cheese mixture and grated chocolate serve

Nutritions of Coffee And Mascarpone Layer Cake

calories: 644 822 calories
calories: 43 4 grams fat
calories: 27 3 grams saturated fat
calories: 57 4 grams carbohydrates
calories: n a
calories: n a
calories: 8 5 grams protein
calories: 171 milligrams cholesterol
calories: 531 milligrams sodium
calories: https schema org
calories: nutritioninformation

Speckled Easter Cake

Wow your friends with this divine speckled cake this Easter. It tastes as good as it looks.

The ingredient of Speckled Easter Cake

• 150g butter
• 215g 1 cup caster sugar
• 80g 1 2 cup lightly packed brown sugar
• 1 tablespoon grapeseed oil or olive oil
• 3 eggs
• 100g 2 3 cup plain flour
• 150g 1 cup self raising flour
• 50g 1 2 cup dark cocoa
• 1 tsp bicarbonate of soda
• 250g 1 cup sour cream
• 80 ml 1 3 cup hot water
• 150g dark chocolate melts melted
• 150g butter
• 240g 1 1 2 cups icing sugar mixture
• 2 tablespoons milk
• blue food colouring
• 1 tablespoon vanilla essence
• 1 teaspoon cocoa

The Instruction of speckled easter cake

• preheat oven to 180c 160c fan forced grease a deep 22 cm round tin line the base and sides with glad bake cooking paper
• beat the butter in the small bowl of an electric mixer until creamy add the caster sugar and beat until light in colour add the brown sugar and continue to beat until light and creamy scrape down the sides of the bowl when needed beat in the oil until combined
• add the eggs one at a time and beat well after each addition transfer the mixture to a large bowl fold in combined sifted flours cocoa and soda alternately with the sour cream then fold in the hot water until smooth
• spoon the mixture into the prepared tin smooth the surface bake for 1 hour and 15 20 minutes or until a skewer comes out clean when inserted in the centre leave in the tin for 10 minutes before turning onto a wire rack to cool
• to make the icing beat the butter in the small bowl of an electric mixer until very light and fluffy gradually add the icing sugar and the milk beating well after each addition until light and creamy tint with blue food colouring drop by drop until desired colour is achieved
• place the cake onto a serving plate or stand spread the top and sides with icing and smooth the surface refrigerate while making chocolate twists
• to make chocolate twists cut pieces of glad bake cooking paper about 15 20 cm long and 1 2 cm wide they donu2019t need to all be the same size lay a sheet of glad bake cooking paper on a work surface spread 1 2 strips of baking paper with melted chocolate melts not all the way to the end transfer the strips to a tray lined with another sheet of glad bake cooking paper set aside at room temperature for a few minutes or until just starting to set but still pliable in hot weather you may need to refrigerate for 1 2 minutes loosely twist the strips onto a plain tray and secure the ends with tape to hold repeat until all the melts have been used refrigerate until the strips have completely set carefully remove from the tray and peel the paper off store in the fridge until ready to serve
• to make the chocolate speckle combine vanilla and cocoa in a small jug place cake on a large sheet of glad bake cooking paper using a stiff pastry brush or clean paint brush dip the brush into the cocoa mixture and flick the brush over the cake without touching it to form a speckled effect refrigerate for 20 minutes or until set decorate cake with chocolate twists and serve

Nutritions of Speckled Easter Cake

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

Ice Cream Doughnuts

Double-fried ice-cream doughnuts? Yes please!

The ingredient of Ice Cream Doughnuts

• 8 cinnamon doughnuts
• 400g vanilla ice cream
• 2 eggs
• 400g buttercake crumbs
• 1 2 cup desiccated coconut
• vegetable oil for frying
• caramel sauce to serve

The Instruction of ice cream doughnuts

• line a tray with baking paper use a 3 5cm cutter to cut a larger hole from doughnuts place on tray
• spoon ice cream into holes packing firmly freeze for 1 hour or until firm
• lightly whisk 2 eggs in a bowl combine buttercake crumbs and coconut in a second bowl working quickly dip doughnuts in egg then crumb mixture return to tray freeze for 1 hour
• deep fry in a saucepan half filled with vegetable oil at 180c one at a time for one minute each side or until golden drain serve with warm caramel sauce

Nutritions of Ice Cream Doughnuts

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

Father’s Day Triple Chocolate Manshake With Maple Bacon Curls

Spoil dad this Fathers day with this decadent, triple-chocolate milkshake served with maple bacon curls, waffles, salted caramel popcorn and much more!

The ingredient of Father S Day Triple Chocolate Manshake With Maple Bacon Curls

• 1 streaky bacon rasher halved lengthways
• 1 tablespoon maple syrup
• 1 2 cup chocolate fudge topping
• 1 3 cup peanuts and choc nut sprinkles extra to serve
• 1 1 2 cups milk
• 5 scoops chocolate ice cream
• belgian waffles to serve
• salted caramel popcorn to serve
• pretzels to serve
• whipped cream to serve
• chopped crunchie bar to serve
• salted caramel sauce to serve
• choc hazelnut pretzel filled donuts to serve

The Instruction of father s day triple chocolate manshake with maple bacon curls

• preheat oven to 180c 160c fan forced line a tray with foil top with a wire rack scrunch 2 x 40cm pieces of foil into 20cm logs approximately 1cm thick wrap one piece of bacon around each foil log place on wire rack drizzle with maple bake for 20 minutes or until crisp set aside to cool carefully remove foil and discard
• drizzle 2 tablespoons of fudge topping around the inside of two large beer glasses drizzle another 2 tablespoons around rim of glasses place sprinkles in a shallow bowl dip rim into sprinkles to coat
• blend milk ice cream and remaining fudge topping until smooth pour into glasses
• top with bacon curls waffles popcorn pretzels extra sprinkles whipped cream and crunchie drizzle with salted caramel sauce serve with donuts

Nutritions of Father S Day Triple Chocolate Manshake With Maple Bacon Curls

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

Smoked Salmon And Crunchy Lemon Polenta Salad

For a gourmet touch to the dinner table, serve thisSmoked salmon and crunchy lemon polenta salad.

The ingredient of Smoked Salmon And Crunchy Lemon Polenta Salad

• 2 cups 500ml chicken stock
• 2 teaspoons finely grated lemon rind
• 1 cup 170g cornmeal polenta
• 1 2 cup 125ml thickened cream
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped chives
• 1 4 cup 60ml olive oil
• 2 tablespoons lemon juice
• 300g tassal tasmanian smoked salmon
• 1 ripe avocado stone removed peeled thinly sliced
• 1 lebanese cucumber thinly sliced into ribbons
• 50g baby rocket leaves
• 50g watercress sprigs
• dill sprigs extra to serve
• lemon zest to serve

The Instruction of smoked salmon and crunchy lemon polenta salad

• grease and line the base and 2 sides of a 20cm square cake pan combine the stock lemon rind and 2 cups 500ml water in a large saucepan over high heat bring to the boil add the cornmeal in a thin steady stream stirring constantly reduce heat to low cook stirring for 5 mins or until polenta boils and thickens remove from heat add the cream chopped dill and the chives and stir to combine season with salt and pepper pour the mixture into the prepared pan and smooth the surface place in the fridge for 2 hours or until firm
• turn the polenta onto a clean work surface use a large sharp knife to cut into 2cm x 10cm batons heat 1 tbs of the oil in a medium non stick frying pan over medium heat add half the polenta batons and cook turning for 5 mins or until crisp and light golden transfer to a plate lined with paper towel repeat with remaining polenta
• whisk the lemon juice and remaining oil together in a small jug season with salt and pepper
• arrange the polenta batons smoked salmon avocado cucumber rocket and watercress on a serving platter sprinkle with the dill sprigs and lemon zest drizzle with the lemon dressing to serve

Nutritions of Smoked Salmon And Crunchy Lemon Polenta Salad

calories: 506 68 calories
calories: 43 grams fat
calories: 14 grams saturated fat
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: 21 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

35 21st Birthday Cake Ideas

If youre planning a 21st birthday celebration, weve got all the best birthday cake ideas to help you mark this important milestone. Whether youre looking to create a fun and colourful celebration cake, or an elegant and sophisticated 21st chocolate birthday cake, youll find it all here.

The ingredient of 35 21st Birthday Cake Ideas

Lemon Curd And Cream Cake

This lemony cake is layered with fluffy cake, a sweet tangy curd and whipped cream. Decorate with fresh berries instead of edible flowers, if you prefer.

The ingredient of Lemon Curd And Cream Cake

• 3 eggs at room temperature
• 215g 1 cup caster sugar
• 2 teaspoon finely grated lemon rind
• 80ml 1 3 cup fresh lemon juice
• 185ml 3 4 cup milk
• 250g butter melted and cooled
• 190g 1 1 4 cups self raising flour
• 115g 3 4 cup plain flour
• 600ml thickened cream
• 2 tablespoon icing sugar mixture
• 405g 1 1 4 cups lemon curd
• edible flowers to decorate
• assorted icing flowers to decorate

The Instruction of lemon curd and cream cake

• preheat the oven to 180c 160c fan forced grease 2 deep round 20cm cake pans and line with baking paper use electric beaters to beat the eggs and sugar in a bowl for 4 minutes or until the mixture is thick and creamy and forms a ribbon trail when the beaters are lifted fold in the lemon rind and juice until combined fold in the milk and butter until just combined
• sift the flours over the egg mixture and fold to combine divide the mixture evenly between the prepared pans smoothing the surface of each bake for 25 30 minutes or until the tops of the cakes are just firm to touch set aside in the pans for 5 minutes before turning onto wire racks to cool completely
• use a large serrated knife to cut each cake in half horizontally use electric beaters to beat the cream and icing sugar until firm peaks form place 1 cake layer on a cake stand or serving plate and spread with 1 4 cup lemon curd and 1 4 cup whipped cream repeat to make 2 more layers of cake lemon curd and cream top with the remaining cake layer gently swirl half the remaining lemon curd into the remaining cream dollop the lemon cream mixture on top of the cake piling it high in the centre
• mix the remaining lemon curd with a little warm water to make a pouring consistency drizzle over the cake decorate the cake with a mixture of fresh flowers and icing flowers

Nutritions of Lemon Curd And Cream Cake

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