Vanilla Gelato

Impress your friends by making your own melt-in-the-mouth, creamy vanilla gelato.

The ingredient of Vanilla Gelato

• 500ml 2 cups milk
• 250ml 1 cup thickened cream
• 1 teaspoon vanilla bean paste
• 6 egg yolks
• 155g 3 4 cup caster sugar

The Instruction of vanilla gelato

• place a shallow metal container or loaf pan in the freezer to chill place the milk cream and vanilla in a saucepan bring to the boil set aside for 5 minutes to cool slightly
• meanwhile use a balloon whisk to beat the egg yolks and sugar in a bowl until thick and pale and a ribbon trail forms when the whisk is lifted gradually whisk in the cream mixture
• place in a clean saucepan and cook over low heat stirring constantly with a flat edged wooden spoon for 15 minutes or until the custard coats the back of the spoon test with your finger
• transfer the mixture to a heatproof bowl cover the surface of the custard with plastic wrap to prevent a skin forming set aside for 30 minutes to cool then place in the fridge for 2 hours to chill
• pour the mixture into the chilled container cover with foil and place in the freezer for 6 hours or until firm but still slightly soft in the centre use a metal spoon to roughly break up the gelato transfer the gelato to a food processor bottom left and process until smooth place the gelato back in the metal container cover with foil and freeze overnight or until firm

Nutritions of Vanilla Gelato

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

Spinach, Lamb And Cheese Pie

Autumn lamb makes a wonderful match with the soft textures of cheese and spinach.

The ingredient of Spinach Lamb And Cheese Pie

• 2 teaspoons olive oil
• 400g lamb mince
• 2 garlic cloves crushed
• 300g baby spinach
• 1 cup reduced fat ricotta cheese
• 4 eggwhites lightly beaten
• 2 tablespoons finely chopped fresh dill
• 100g low fat feta crumbled
• 1 4 cup finely grated parmesan cheese
• 3 sheets filo pastry
• olive oil cooking spray
• salad leaves to serve

The Instruction of spinach lamb and cheese pie

• grease a 6cm deep 22cm springform pan line base and side with baking paper preheat oven to 200u00b0c 180u00b0c fan forced
• heat oil in a saucepan over medium heat add lamb and garlic cook stirring with a wooden spoon to break up mince for 5 minutes or until browned add spinach cook for 2 minutes or until wilted transfer mixture to a colander stand for 10 minutes to cool lightly press with paper towel to remove excess moisture place mixture in a large bowl
• add ricotta eggwhites dill feta and parmesan season with pepper stir to combine roll up filo sheets thinly slice into ribbons spoon lamb mixture into prepared pan top with filo
• spray filo with oil place pan on a baking tray bake for 50 to 55 minutes or until filling is set and pastry golden brown cool for 15 minutes serve with salad leaves

Nutritions of Spinach Lamb And Cheese Pie

calories: 298 75 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 6 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 29 grams protein
calories: 78 milligrams cholesterol
calories: 470 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Carrot Cake With Cream Cheese Frosting

Carrot cake is elevated to centrepiece status with this beautifully decorated version which has cream cheese frosting, carrot syrup and candied carrots on top.

The ingredient of Carrot Cake With Cream Cheese Frosting

• 2 cups 300g self raising flour
• 1 1 2 cups 225g plain flour
• 1 teaspoon bicarbonate of soda
• 2 1 2 teaspoons ground cinnamon
• 2 1 2 teaspoons ground nutmeg
• 2 cups 440g caster sugar
• 3 1 2 cups coarsely grated carrot
• 100g walnuts roughly chopped
• 1 1 4 cups 310ml vegetable oil
• 5 eggs lightly beaten
• 300g sour cream
• 2 teaspoons vanilla extract
• 500g cream cheese softened
• 1 teaspoon vanilla extract
• 3 1 3 cups 500g icing sugar
• 1 large carrot shredded lengthways using a zester plus 1 small carrot
• 1 cup 220g caster sugar
• 1 green jelly snake cut into thin strips

The Instruction of carrot cake with cream cheese frosting

• preheat oven to 180u00b0c grease and line a 25cm round cake pan with baking paper
• sift flours soda and spices into a large bowl add caster sugar grated carrot and walnuts and stir to combine
• in a separate bowl whisk oil eggs sour cream and vanilla until smooth
• add to dry ingredients and stir until just combined pour into pan smoothing top with a spatula bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean stand for 20 minutes then turn out onto a rack to cool
• for frosting beat cream cheese using electric beaters until smooth add vanilla and beat well gradually add icing sugar beating until smooth and creamy
• split cooled cake into 2 layers spread bottom layer with half the frosting add top then spread with remaining frosting
• for candied carrot cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape place sugar and 1 cup 250ml water in a pan over low heat stirring to dissolve sugar add the mini carrot and simmer for 1 2 minutes until just tender remove and set aside add the shredded carrot to the pan and cook for 3 4 minutes until candied and transparent remove and set aside turn heat to medium and allow liquid to bubble for 1 2 minutes until reduced and syrupy then remove from heat add mini carrot and shreds and allow to cool to decorate drain carrot and shreds on paper towel spread shreds around edge of frosted cake place mini carrot in centre then arrange snake strips as leaves

Nutritions of Carrot Cake With Cream Cheese Frosting

calories: 1288 927 calories
calories: 64 grams fat
calories: 21 grams saturated fat
calories: 160 grams carbohydrates
calories: 122 grams sugar
calories: n a
calories: 16 grams protein
calories: 182 milligrams cholesterol
calories: 665 55 milligrams sodium
calories: https schema org
calories: nutritioninformation

White Chocolate Brulee Ice Cream

The ingredient of White Chocolate Brulee Ice Cream

• 6 egg yolks
• 170g caster sugar
• 700ml cream
• 1 teaspoon pure vanilla extract
• 100g white chocolate
• toffee to serve

The Instruction of white chocolate brulee ice cream

• beat the egg yolks with 50g of the sugar until pale and creamy
• heat the cream and vanilla in a saucepan over medium heat to scalding point and pour over the egg mixture mix well and return to the saucepan cook over low heat until mixture thickens turn off heat add the chocolate and stir to combine refrigerate
• pour chilled mixture into a shallow metal freezer proof tray and freeze for 1 2 hours quickly transfer to a large bowl and beat with an electric beater until smooth return to tray and refreeze repeat 3 times for the final freezing place in an airtight container or churn in an ice cream maker following manufacturers directions
• to make toffee place remaining sugar in a pan with 120ml water over medium heat and stir to dissolve bring to the boil then reduce heat to low and cook until golden pour onto a baking tray lined with non stick baking paper and spread the toffee evenly set aside to cool
• serve scoops of the ice cream with shards of toffee or set the ice cream in shaped moulds we used cream horn moulds lined with non stick baking paper

Nutritions of White Chocolate Brulee Ice Cream

calories: 649 124 calories
calories: 52 grams fat
calories: 32 grams saturated fat
calories: 41 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 5 grams protein
calories: 241 milligrams cholesterol
calories: 63 milligrams sodium
calories: https schema org
calories: nutritioninformation

Candy Cane Cookies N Cream Ice Cream

For an extra festive dessert fold candy canes and crushed Oreo biscuits in creamy homemade vanilla ice-cream.

The ingredient of Candy Cane Cookies N Cream Ice Cream

• 3 cups 750ml thickened cream
• 1 cup 250ml milk
• 100g white chocolate chopped
• 8 coles brand australian free range egg yolks
• 2 3 cup 150g caster sugar
• 1 teaspoon peppermint essence
• 25g candy canes crushed
• 2 x 23g pkts mini oreo biscuits crushed

The Instruction of candy cane cookies n cream ice cream

• combine the cream milk and chocolate in a large saucepan over medium heat bring to a simmer
• meanwhile use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale
• gradually add the hot cream mixture to the egg mixture in a thin steady stream whisking constantly until combined return to the pan and place over medium low heat cook stirring with a wooden spoon for 5 mins or until custard thickens slightly and coats the back of the spoon set aside to cool stir in the peppermint essence
• pour into a shallow metal container cover with foil and place in the freezer for 4 hours or until firm
• use a metal spoon to break up the ice cream quickly transfer to a food processor and process until smooth fold in candy cane and biscuit spoon into a metal loaf pan cover with foil place in the freezer for 3 hours or until firm

Nutritions of Candy Cane Cookies N Cream Ice Cream

calories: 451 949 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 64 grams carbohydrates
calories: 48 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 232 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Salmon And Corn Fish Cakes Recipe

These crispy fish cakes are an easy way to get the kids eating more fish and vegies.

The ingredient of Easy Salmon And Corn Fish Cakes Recipe

• 1 2 cup plain flour
• 1 2 cup self raising flour
• 1 teaspoon mild curry powder
• 2 eggs
• 1 2 cup milk
• 125g can corn kernels drained
• 1 2 zucchini grated
• 210g can red salmon in springwater bones and skin removed flaked
• 80g fresh ricotta crumbled
• 1 4 cup finely chopped fresh chives
• extra virgin olive oil for shallow frying
• 1 3 cup tartare sauce
• salad see note to serve
• lemon wedges to serve

The Instruction of easy salmon and corn fish cakes recipe

• sift flours and curry powder into a large bowl whisk eggs and milk in a medium jug gradually whisk egg mixture into our to form a stiff batter add corn zucchini salmon ricotta and chives stir to combine season with salt and pepper stand for 10 minutes
• pour enough oil into a large deep frying pan to come 5mm up side of pan heat over medium high heat spoon 2 level tablespoons of batter into pan shaping into a round repeat to make 6 fish cakes cook for 2 to 3 minutes each side or until browned and cooked through drain on paper towel cover to keep warm repeat with remaining batter to make 12 fish cakes in total
• serve fish cakes with tartare sauce salad and lemon wedges

Nutritions of Easy Salmon And Corn Fish Cakes Recipe

calories: 482 78 calories
calories: 27 1 grams fat
calories: 6 grams saturated fat
calories: 35 5 grams carbohydrates
calories: n a
calories: n a
calories: 21 2 grams protein
calories: 155 milligrams cholesterol
calories: 463 milligrams sodium
calories: https schema org
calories: nutritioninformation

Peach Pistachio Semifreddo

Theres no need for an ice-cream churner to make this fruity semifreddo.

The ingredient of Peach Pistachio Semifreddo

• 1kg ripe yellow slipstone peaches halved peeled stones removed chopped
• 75g 1 2 cup pistachio kernels
• 600ml thickened cream
• 4 egg yolks
• 70g 1 3 cup caster sugar

The Instruction of peach pistachio semifreddo

• line the base and 2 long sides of an 11 x 21cm base measurement loaf pan with 2 layers of plastic wrap place the peach in the bowl of a food processor and process until smooth strain the peach puree gently pressing with the back of a spoon through a fine sieve into a medium bowl set aside
• place pistachios in a non stick frying pan over medium heat and cook stirring for 5 minutes or until toasted remove from heat and set aside for 5 minutes to cool coarsely chop
• meanwhile heat the cream in a medium saucepan over medium heat until just simmering remove from heat use an electric beater to beat together the egg yolks and sugar in a large bowl until thick and pale gradually whisk the hot cream into the egg mixture place in a clean saucepan over low heat and cook stirring with a wooden spoon for 10 minutes or until the custard coats the back of the spoon
• add the peach puree to the custard and stir until well combined pour into the prepared pan and cover loosely with foil place in the freezer for 2 hours or until almost set
• remove from freezer roughly break up peach mixture with a metal spoon and quickly transfer to a bowl use an electric beater to beat until smooth stir in the pistachios line the base and 2 long sides of the loaf pan with 2 layers of plastic wrap return peach mixture to pan and cover loosely with foil place in the freezer for 4 hours or until frozen
• turn peach pistachio semifreddo onto a rectangular serving plate set aside for 5 minutes to soften slightly remove the plastic wrap warm a large sharp knife under hot running water and dry with a clean tea towel cut the semifreddo into slices and serve immediately

Nutritions of Peach Pistachio Semifreddo

calories: 565 713 calories
calories: 46 grams fat
calories: 25 grams saturated fat
calories: 30 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 7 grams protein
calories: 182 milligrams cholesterol
calories: 45 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mushroom, Rocket And Goats Cheese Bruschetta

The ingredient of Mushroom Rocket And Goats Cheese Bruschetta

• 4 large field mushrooms
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 8 slices woodfired bread
• 1 2 clove garlic
• 200g goats cheese
• baby rocket leaves
• salt and cracked black pepper

The Instruction of mushroom rocket and goats cheese bruschetta

• slice field mushrooms into quarters heat olive oil in a non stick frying pan over medium to high heat add the mushrooms and cook turning regularly until they are golden brown and softened
• sprinkle lemon juice salt and cracked black pepper over the mushrooms toss remove from heat and keep warm
• grill woodfired bread until golden remove from grill brush each slice with a little extra olive oil and rub with the cut side of half a clove of garlic
• spread goats cheese over the toasted bread and top with baby rocket leaves
• place a couple of pieces of mushroom on each bruschetta sprinkle with extra cracked black pepper and serve

Nutritions of Mushroom Rocket And Goats Cheese Bruschetta

calories: 347 984 calories
calories: 21 grams fat
calories: 9 grams saturated fat
calories: 24 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 15 grams protein
calories: 23 milligrams cholesterol
calories: 392 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

Berry And Banana Milkshake

We love summer because of the sun, the beach and delicious milkshakes.

The ingredient of Berry And Banana Milkshake

• 2 cups skim milk
• 2 large scoops no added sugar vanilla ice cream
• 1 medium banana peeled chopped
• 1 cup frozen mixed berries
• 1 teaspoon vanilla extract

The Instruction of berry and banana milkshake

• blend milk ice cream banana berries and vanilla together until smooth pour into chilled glasses serve

Nutritions of Berry And Banana Milkshake

calories: 242 585 calories
calories: 2 4 grams fat
calories: 1 5 grams saturated fat
calories: 34 grams carbohydrates
calories: n a
calories: n a
calories: 16 3 grams protein
calories: 17 milligrams cholesterol
calories: 182 milligrams sodium
calories: https schema org
calories: nutritioninformation

Amazing Chocolate Speckled Cake

Move over, bunny! Weve got Easter covered with this choc-speckled, nest-topped beauty.

The ingredient of Amazing Chocolate Speckled Cake

• 375g unsalted butter chopped at room temperature
• 270g 1 1 4 cups caster sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 300g 2 cups self raising flour
• 75g 1 2 cup plain flour
• 300g carton sour cream
• 200g dark cooking chocolate coarsely grated
• 300g unsalted butter chopped at room temperature
• 270g 1 3 4 cups icing sugar mixture sifted
• 1 teaspoon vanilla extract
• 100g white chocolate melted cooled
• wilton sky blue icing color paste to tint
• wilton teal icing color paste to tint
• 1 teaspoon cocoa powder
• 1 tablespoon vanilla extract
• 150ml thickened cream
• 100g dark chocolate chopped

The Instruction of amazing chocolate speckled cake

• preheat the oven to 180c 160c fan forced grease 3 round 20cm cake pans with melted butter line the bases with baking paper
• use electric beaters to beat the butter and sugar in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition beat in the vanilla extract gradually fold in the combined flours and the sour cream in alternating batches until the mixture is smooth and combined fold in the grated chocolate divide evenly among the prepared pans and smooth the surface of each bake for 35 40 minutes or until a skewer inserted into the centres of the cakes comes out clean transfer to wire racks to cool in the pans for 5u00a0minutes then turn out onto wire racks to cool completely
• for the buttercream use electric beaters to beat the butter icing sugar and vanilla in a bowl until pale and creamy beat in the white chocolate until smooth and combined use a skewer to add a little of each food paste and mix well to tint a duck egg blue
• place 1 cake on a serving board and top with a little buttercream continue layering with the remaining cakes and buttercream spread a thin layer of the remaining buttercream over the top and side of the cake this is called a crumb layer place in the fridge for 10 minutes spread the remaining buttercream over the top and side in a thicker layer smooth the surface place in the fridge for 1 hour until firm
• for the speckle mix combine the cocoa and vanilla in a small bowl cover the floor and bench with a dropsheet or newspaper dip a small stiff pastry brush or unused paintbrush in speckle mix and flick over cake to create a speckled look reserve remaining speckle mix for eggs see note place cake in the fridge for 15 minutes to chill
• for the ganache bring the cream just to the boil in a small saucepan over low heat place chocolate in a small heatproof bowl and pour over the cream set aside for 5 minutes stir until smooth set aside to cool until the consistency of thickened cream use a spoon to drizzle the ganache over top of cake letting it drip down sides set aside for 15u00a0minutes to set slightly
• decorate the cake with the noodle nest and choc speckled eggs see note

Nutritions of Amazing Chocolate Speckled Cake

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calories: https schema org
calories: nutritioninformation

Creamy Chicken And Risoni Tray Bake

For an easy one-pan dinner, try this creamy chicken, mushroom and risoni bake.

The ingredient of Creamy Chicken And Risoni Tray Bake

• 1 1 2 tablespoons extra virgin olive oil
• 8 about 1 2kg chicken drumsticks
• 1 leek trimmed sliced
• 200g button mushrooms
• 6 large sage leaves torn
• 305g 1 1 2 cups dried risoni
• 750ml 3 cups massel salt reduced chicken style liquid stock
• 300ml ctn pouring cream
• 150g 1 cup frozen peas
• finely grated parmesan to serve optional
• shredded lemon zest to serve optional
• fried sage leaves to serve optional

The Instruction of creamy chicken and risoni tray bake

• preheat oven to 200c 180c fan forced place a large baking dish in the oven for 5 minutes or until hot
• remove the baking dish from the oven drizzle 3 tsp oil over the base of the dish add the chicken leek mushrooms and sage season drizzle over remaining 3 tsp oil bake for 20 minutes or until the chicken is golden
• use tongs to turn the drumsticks sprinkle the risoni between the drumsticks pour over the stock and cream bake for a further 30 minutes or until the chicken is golden and cooked through and the liquid is almost absorbed
• transfer the drumsticks to a plate and cover with foil add the peas to the risoni and stir well to combine set aside for 5 minutes or until peas are warmed through return the chicken to the dish sprinkle with parmesan lemon zest and fried sage leaves if you like

Nutritions of Creamy Chicken And Risoni Tray Bake

calories: 962 931 calories
calories: 54 3 grams fat
calories: 24 5 grams saturated fat
calories: 64 3 grams carbohydrates
calories: 7 4 grams sugar
calories: n a
calories: 49 7 grams protein
calories: 247 milligrams cholesterol
calories: 685 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baileys Red Velvet Over Ice

A drink that tastes like a cupcake? Its what dreams are made of.

The ingredient of Baileys Red Velvet Over Ice

• 50ml baileys red velvet cupcake
• ice cubes

The Instruction of baileys red velvet over ice

• add ice to glass and pour over baileys

Nutritions of Baileys Red Velvet Over Ice

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

Cheese And Mustard Soft Pretzels

A freezer-friendly lunchbox snack perfect for hungry teens.

The ingredient of Cheese And Mustard Soft Pretzels

• 2 1 2 cups self raising flour
• 1 tablespoon mustard powder
• 2 teaspoons caster sugar
• 100g chilled butter chopped
• 2 3 cup grated vintage cheddar
• 1 2 cup buttermilk
• 1 egg lightly beaten
• 1 teaspoon poppyseeds
• plain flour for dusting

The Instruction of cheese and mustard soft pretzels

• preheat oven to 220c 200c fan forced line 2 large baking trays with baking paper
• place flour mustard powder sugar and butter in a food processor process until mixture resembles fine breadcrumbs add cheese and buttermilk pulse until dough just comes together adding a little more buttermilk if necessary
• turn out dough onto a lightly floured surface knead for 30 seconds or until dough is smooth divide dough into 12 portions roll out each portion into a 40cm long log twist to create pretzel shape see notes place on prepared trays brush with egg and sprinkle with poppyseeds bake for 10 minutes or until lightly golden cool completely on trays store in an airtight container at room temperature until required place in lunchbox for a snack

Nutritions of Cheese And Mustard Soft Pretzels

calories: 214 144 calories
calories: 10 6 grams fat
calories: 6 3 grams saturated fat
calories: 22 8 grams carbohydrates
calories: n a
calories: n a
calories: 6 2 grams protein
calories: 35 milligrams cholesterol
calories: 322 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Mashed Potato And Chive Bake

The gruyere cheese forms a crunchy, golden crust on top of this creamy mashed potato bake.

The ingredient of Creamy Mashed Potato And Chive Bake

• 2kg sebago potatoes peeled halved
• 80g butter softened
• 250g cream cheese softened
• 1 cup milk
• 1 4 cup fresh chives chopped
• 1 2 cup gruyere cheese grated

The Instruction of creamy mashed potato and chive bake

• grease an 8 cup capacity ceramic baking dish preheat oven to 200c 180c fan forced
• place potato in a large saucepan cover with cold water bring to the boil over high heat cook for 20 minutes or until tender drain return potato to pan toss over low heat for 1 to 2 minutes or until any excess water has evaporated
• using a potato masher mash potato until smooth add butter and cream cheese mash to combine gradually stir in milk add chives season with salt and pepper stir to combine
• spoon potato into prepared baking dish top with cheese bake for 30 minutes or until golden and top is crisp serve

Nutritions of Creamy Mashed Potato And Chive Bake

calories: 374 752 calories
calories: 22 3 grams fat
calories: 14 9 grams saturated fat
calories: 30 2 grams carbohydrates
calories: n a
calories: n a
calories: 10 4 grams protein
calories: 57 milligrams cholesterol
calories: 256 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rosemary Lemon Tisane

Make your own refreshing hot beverage with this lemon, honey and rosemary tea.

The ingredient of Rosemary Lemon Tisane

• 1 lemon
• 1 small bunch fresh rosemary sprigs
• 1l 4 cups boiling water
• honey to taste

The Instruction of rosemary lemon tisane

• use a zester to remove the rind from lemon alternatively use a vegetable peeler to peel the rind from the lemon use a small sharp knife to remove the pith and cut rind into very thin strips
• place lemon rind and rosemary in a teapot and pour over the boiling water set aside for 5 minutes to infuse strain evenly among serving glasses serve immediately with honey if desired

Nutritions of Rosemary Lemon Tisane

calories: 2 629 calories
calories: n a
calories: n a
calories: n a
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calories: n a
calories: 3 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Pumpkin And Goats Cheese Parcels

A baked vegetarian parcel that is packed with flavour, not calories!

The ingredient of Roast Pumpkin And Goats Cheese Parcels

• 1kg kent pumpkin peeled cut into 2cm cubes
• 2 teaspoons extra virgin olive oil
• 1 red onion thinly sliced
• 2 garlic cloves crushed
• 1 teaspoon ground cumin
• 1 2 large bunch kale chopped thick stems removed
• 25g 1 4 cup flaked almonds lightly toasted
• 60g goats cheese crumbled
• 5 sheets filo pastry
• 130g 1 2 cup low fat natural yoghurt
• 1 2 teaspoon sumac
• 1 fennel bulb trimmed thinly sliced
• 1 small bunch watercress leaves picked

The Instruction of roast pumpkin and goats cheese parcels

• preheat oven to 180c 160c fan forced line 2 baking trays with baking paper place pumpkin on 1 prepared tray spray with olive oil roast for 30 minutes or until tender
• meanwhile heat oil in a non stick frying pan over high heat cook onion stirring for 5 minutes or until softened add garlic and cumin cook stirring for 1 minute add kale cook for 2 3 minutes or until wilted cool
• place pumpkin kale mixture almond and cheese in a large bowl stir to combine
• place filo on a work surface cover with a clean damp tea towel spray 1 sheet with olive oil top with 1 sheet repeat with remaining sheets and oil to make a stack spoon mixture along 1 long side with a 5cm border at ends fold filo over tuck in ends and roll to enclose place seam side down on second prepared tray bake for 30 minutes or until golden
• combine yoghurt and sumac in a bowl
• slice filo parcel into 8 pieces serve with yoghurt fennel and watercress leaves

Nutritions of Roast Pumpkin And Goats Cheese Parcels

calories: 327 191 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 35 grams carbohydrates
calories: n a
calories: n a
calories: 14 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Hot Tin Roof Sundaes

This style of sundae is famous for warm chocolate sauce and crunchy peanuts.

The ingredient of Hot Tin Roof Sundaes

• 200g good quality dark chocolate finely chopped
• 20g butter chopped
• 125ml 1 2 cup pouring cream
• 145g 2 3 cup chocolate coated peanuts
• 12 scoops vanilla ice cream
• whipped cream to serve
• chocolate coated peanuts extra to serve

The Instruction of hot tin roof sundaes

• place the chocolate and butter in a heatproof bowl over a small saucepan of simmering water make sure the bowl doesnt touch the water stir until the chocolate melts and the mixture is smooth add the cream and stir until well combined set aside to cool slightly
• place 110g 1 2 cup of the peanuts in a sealable plastic bag use a rolling pin to lightly crush combine the crushed peanuts and remaining peanuts in a small bowl
• place two scoops of ice cream in each serving glass top each with a little chocolate mixture and peanuts top with the remaining ice cream chocolate mixture and peanuts top with a dollop of whipped cream and sprinkle with the extra peanuts

Nutritions of Hot Tin Roof Sundaes

calories: 762 41 calories
calories: 55 grams fat
calories: 27 grams saturated fat
calories: 50 grams carbohydrates
calories: 42 grams sugar
calories: n a
calories: 15 grams protein
calories: 70 milligrams cholesterol
calories: 111 32 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easiest Ever Strawberry And Coconut Ice Blocks

With only two ingredients and just 5 minutes preparation time, these strawberry and coconut ice-blocks really are the easiest ever!

The ingredient of Easiest Ever Strawberry And Coconut Ice Blocks

• 375g strawberries hulled sliced
• 2 cups coconut water

The Instruction of easiest ever strawberry and coconut ice blocks

• divide strawberries among 12 x u00bc cupcapacity ice block moulds pressing some of the slices against sides of each mould
• pour coconut water into each mould leaving a 5mm gap at the top freeze for 1 hour or until just starting to set insert a wooden stick into the centre of each mould freeze for 4 hours or overnight
• to remove ice blocks from moulds run moulds under warm water for 10 seconds to loosen serve immediately

Nutritions of Easiest Ever Strawberry And Coconut Ice Blocks

calories: 16 969 calories
calories: 0 2 grams fat
calories: 0 1 grams saturated fat
calories: 2 9 grams carbohydrates
calories: n a
calories: n a
calories: 0 5 grams protein
calories: n a
calories: 10 milligrams sodium
calories: https schema org
calories: nutritioninformation

Disco Ball Cake Pops

Have a bit of fun in the kitchen with these delicious cake disco morsels.

The ingredient of Disco Ball Cake Pops

• 340g pkt vanilla butter cake
• 2 tablespoons bought vanilla frosting
• 1 2 cup 125g m mu2019s minis
• 250g white chocolate melts
• 1 2 cup 125g 100 1000u2019s

The Instruction of disco ball cake pops

• preheat the oven to 180c grease and line the base of a 20cm round base measurement cake pan with baking paper
• make the vanilla butter cake following packet directions spoon into the prepared pan and bake for 40 45 minutes or until a skewer inserted in the centre comes out clean remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely
• use a serrated knife to trim the crusts of the cake break the cake into small pieces and transfer to the bowl of a food processor process until fine crumbs form transfer to a bowl add the vanilla frosting and m mu2019s minis and stir to combine
• line an oven tray with baking paper roll tablespoonsful of cake mixture into balls and place on the lined tray loosely cover with plastic wrap and place in the fridge for 1 hour or until firm
• place the white chocolate melts in a heatproof bowl over a saucepan half filled with simmering water stir with a metal spoon until chocolate melts place the 100 1000u2019s in a small bowl
• dip the end of 1 lollypop stick in chocolate then insert into a cake ball return to the tray repeat with remaining cake balls
• dip 1 cake ball into the melted chocolate turning to coat gently tap on the side of the bowl to remove excess chocolate roll the cake ball in 100 1000u2019s to coat insert the cake pop in the polystyrene to stand upright repeat with remaining cake balls chocolate and 100 1000u2019s set aside for 30 minutes or until chocolate is completely set

Nutritions of Disco Ball Cake Pops

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

Corn Relish Dip Cheese Log Recipe

Impress all your guests with this easy homemade cheese log.

The ingredient of Corn Relish Dip Cheese Log Recipe

• 1 3 cup corn relish
• 250g cream cheese softened
• 1 3 cup finely grated tasty cheese
• 1 2 cup finely chopped fresh flat leaf parsley leaves
• 1 4 cup finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh oregano leaves
• crackers to serve

The Instruction of corn relish dip cheese log recipe

• place corn relish in a fine sieve using the back of a spoon press mixture through sieve into a bowl reserve solids and sauce using an electric mixer beat cream cheese until smooth add corn relish solids and tasty cheese season beat until just combined
• spoon mixture onto a 25cm long piece of baking paper to form a 15cm long log using paper as a guide roll up from 1 long side twisting ends of paper to hold in place refrigerate for 2 hours to firm up slightly
• remove log from paper brush log with a little reserved sauce discard remaining sauce combine parsley basil and oregano in a bowl spoon onto a plate roll log in herb mixture to coat including ends refrigerate for 30 minutes or until firm
• remove log from fridge stand for 10 minutes serve with crackers

Nutritions of Corn Relish Dip Cheese Log Recipe

calories: 143 161 calories
calories: 12 1 grams fat
calories: 8 3 grams saturated fat
calories: 3 9 grams carbohydrates
calories: n a
calories: n a
calories: 3 8 grams protein
calories: 38 milligrams cholesterol
calories: 226 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pine Lime Granita Sundae

Crunchy, creamy and cool, this easy dessert is a melt-in-the-mouth treat for hot days.

The ingredient of Pine Lime Granita Sundae

• 250ml pine lime flavoured cordial
• 750ml 3 cups water
• 12 large scoops of good quality vanilla ice cream
• 6 corinthian wafers to serve

The Instruction of pine lime granita sundae

• combine the cordial and water in a jug and pour into a 20 x 30cm base measurement slice pan cover with foil and place in the freezer for 2 hours or until icy around the edges use a fork to roughly break up the mixture cover and place in the freezer for a further 3 hours using a fork to scrape the mixture into coarse crystals every hour or until firm
• divide the granita and ice cream among glasses serve with wafers

Nutritions of Pine Lime Granita Sundae

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

Garlic Haloumi Chips With Lemon And Oregano Pepper Recipe

These simple garlic haloumi chips are sprinkled with fresh lemon and oregano, and will be a hit with big and little kids alike.

The ingredient of Garlic Haloumi Chips With Lemon And Oregano Pepper Recipe

• 1 2 cup plain flour
• 1 teaspoon garlic powder
• 1 2 teaspoon dried oregano
• 2 x 180g packets haloumi
• vegetable oil for shallow frying
• 1 tablespoon finely chopped fresh oregano leaves
• 1 teaspoon lemon zest
• 1 2 teaspoon cracked black pepper

The Instruction of garlic haloumi chips with lemon and oregano pepper recipe

• combine flour garlic powder and dried oregano in a bowl pat haloumi dry with paper towel cut haloumi into 1 5cm chips
• pour enough oil into a large deep frying pan to come 1cm up side of pan heat over medium heat coat haloumi chips in flour mixture shaking off excess cook in batches turning for 2 minutes or until golden transfer to paper towel to drain
• combine fresh oregano lemon zest and pepper in a bowl place haloumi chips on a serving plate sprinkle with pepper mixture serve

Nutritions of Garlic Haloumi Chips With Lemon And Oregano Pepper Recipe

calories: 506 202 calories
calories: 39 2 grams fat
calories: 17 5 grams saturated fat
calories: 15 5 grams carbohydrates
calories: n a
calories: n a
calories: 22 4 grams protein
calories: 76 milligrams cholesterol
calories: 1245 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dundee Cake

This moist cake has all kinds of fruity surprises hidden inside.

The ingredient of Dundee Cake

• 120g currants
• 120g raisins
• 100g glace cherries
• 60g mixed peel
• grated rind of 1 orange
• grated rind of 1 lemon
• 2 tablespoons whisky
• 170g unsalted butter
• 170g caster sugar
• 4 eggs
• 170g plain flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• 60g almond meal
• 80g whole blanched almonds

The Instruction of dundee cake

• place currants raisins cherries peel and grated rinds in a bowl with the whisky cover and set aside for 1 hour
• preheat the oven to 150u00b0c and line the base and sides of a 20cm springform cake pan with baking paper
• in bowl of electric mixer cream butter and sugar until light then add eggs one at a time beating after each addition until well combined sift in flour baking powder and spice and mix gently then stir in the almond meal and dried fruit mixture including whisky pour into the pan and bake for 1 1 4 hours remove and decorate top with the almonds then return to the oven for a further hour or until a skewer inserted in the centre comes out clean cool before removing from the pan serve as an afternoon treat or in small slices after dinner

Nutritions of Dundee Cake

calories: 619 966 calories
calories: 30 grams fat
calories: 13 grams saturated fat
calories: 73 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 287 48 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ricotta, Blueberry, Banana And Honey

This healthy snack is proudly brought to you by Arnotts Vita-Weat and Taste.com.au.

The ingredient of Ricotta Blueberry Banana And Honey

• 4 arnottu2019s vita weat original crisp breads
• 1 1 2 tablespoons fresh ricotta
• 1 small banana thinly sliced
• 2 tablespoons fresh blueberries
• 2 teaspoons honey to drizzle

The Instruction of ricotta blueberry banana and honey

• spread arnottu2019s vita weat original crisp breads evenly with the ricotta
• top with the banana slices and blueberries drizzle each with a little honey serve

Nutritions of Ricotta Blueberry Banana And Honey

calories: 262 183 calories
calories: 5 2 grams fat
calories: 2 7 grams saturated fat
calories: 44 5 grams carbohydrates
calories: n a
calories: n a
calories: 6 7 grams protein
calories: n a
calories: 155 milligrams sodium
calories: https schema org
calories: nutritioninformation

Layered Ham And Cheese Slice Recipe

This quick and easy baked pastry toastie has layers of ham, cheese, spinach and capsicum. You could say its the modern version of a pizza pocket!

The ingredient of Layered Ham And Cheese Slice Recipe

• 4 sheets frozen puff pastry just thawed
• 115g 1 1 3 cups grated colby cheese
• 160g thinly sliced ham coarsely chopped
• 2 green shallots thinly sliced
• 60g baby spinach leaves
• 125g 1 2 cup chopped chargrilled capsicum
• 1 egg lightly whisked

The Instruction of layered ham and cheese slice recipe

• preheat oven to 220c 200c fan forced and line two baking trays with baking paper
• cut two sheets of pastry in half and place onto prepared trays allowing room to spread sprinkle the cheese evenly over the pastry leaving a 1 5cm border top with the ham shallot spinach and capsicum lightly brush the border with the egg
• cut the remaining pastry sheets in half and place over the filling press the edges with a fork to seal brush the top of the pastry with egg and then prick each parcel 4 times with a fork to allow the steam to escape bake for 20 minutes or until golden brown
• cut each parcel into 3 pieces and serve as a meal or cut into smaller pieces to serve as a snack

Nutritions of Layered Ham And Cheese Slice Recipe

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

Bacon Mac And Cheese Zucchini Slice

Mac and cheese and zucchini slice unite with this delicious family friendly recipe.

The ingredient of Bacon Mac And Cheese Zucchini Slice

• 250g macaroni
• 1 2 cup frozen peas
• 2 teaspoons extra virgin olive oil
• 3 middle bacon rashers trimmed finely chopped
• 40g butter
• 1 4 cup plain flour
• 1 3 4 cups milk
• 2 large zucchini grated
• 1 4 cup grated parmesan
• 1 2 cup grated tasty cheese
• 1 egg lightly beaten
• 1 4 cup fresh basil leaves
• mixed salad to serve

The Instruction of bacon mac and cheese zucchini slice

• preheat oven to 220c 200c fan forced grease a medium baking dish
• cook pasta in a large saucepan of boiling salted water until al dente adding peas during last minute of cooking drain
• meanwhile heat oil in a medium frying pan over medium high heat cook bacon for 5 minutes stirring occasionally until crisp drain on paper towel
• melt butter in a medium saucepan over medium heat add flour cook stirring for 1 minute or until mixture bubbles remove from heat gradually add milk stirring constantly until smooth return to medium heat cook stirring constantly until mixture bubbles and thickens add parmesan and 1 4 cup tasty cheese stir until smooth stir in egg
• combine pasta mixture white sauce zucchini and half of the bacon in large bowl season spoon into prepared dish top with remaining tasty cheese bake for 15 to 20 minutes or until cheese is golden stand 15 minutes sprinkle with remaining bacon and basil serve with salad

Nutritions of Bacon Mac And Cheese Zucchini Slice

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

Cherry Ripe Dessert Shooters

Love Cherry Ripes? Youll fall head over heels for our creamy coconut Cherry Ripe dessert cups!

The ingredient of Cherry Ripe Dessert Shooters

• 400ml can admiral coconut cream chilled overnight
• 2 tablespoons icing sugar
• 300ml cream whipped
• red food colouring
• 2 x 52g cherry ripe bars finely chopped
• chocolate topping to serve
• maraschino cherries to decorate see notes

The Instruction of cherry ripe dessert shooters

• open the can of coconut cream and carefully scoop the solid cream from the top it will be about half the can transfer to a large bowl save the remaining coconut water for another use add the icing sugar and use electric beaters to briefly beat until just combined add half the whipped cream and a few drops of red food colouring beat until combined fold in the chopped cherry ripe
• drizzle chocolate topping into the base of eight 100ml glasses about 1cm deep divide the cream mixture among the glasses pipe the remaining whipped cream on top place in the fridge for 1 hour to chill top with a maraschino cherry to serve

Nutritions of Cherry Ripe Dessert Shooters

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

Vanilla Berry Layer Cake

A towering strawberry-shortcake inspired cake - layers of rich vanilla cake are sandwiched with thick cream, custard and strawberry jam.

The ingredient of Vanilla Berry Layer Cake

• 375ml 1 1 2 cups thickened cream
• 60ml 1 4 cup thick vanilla custard
• 284g jar strawberry jam
• 2 egg whites
• 100g 1 2 cup caster sugar
• 250g butter at room temperature
• 250g caster sugar
• 1 1 2 tsp vanilla bean paste
• 4 eggs
• 375g 2 1 2 cups self raising flour
• 125ml 1 2 cup milk

The Instruction of vanilla berry layer cake

• for the cake preheat oven to 180c 160c fan forced line the base and side of two 20cm base measurement cake pans
• use electric beaters to beat the butter sugar and vanilla in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition use a large metal spoon to fold in the flour and milk in alternating batches until combined divide mixture among pans smooth the surface bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean set aside to cool slightly before transferring to a wire rack to cool completely
• meanwhile use electric beaters to beat the cream in a bowl until stiff peaks form add the custard beat until just combined
• use a serrated knife to cut cakes in half horizontally place 1 cake base cut side up on a serving plate spread with one third of the jam and one third of the cream mixture continue layering with 2 layers of the cake and the remaining jam and cream mixture finishing with the cream mixture
• use electric beaters to beat the egg whites in a clean dry bowl until firm peaks form gradually add the sugar 1 tbs at a time beating constantly until the mixture is thick and glossy
• spoon meringue over remaining cake layer spread to the edge use a palette knife to create furrows in meringue use a blowtorch to caramelise the top set aside to cool for 5 minutes carefully transfer to top of cake serve immediately

Nutritions of Vanilla Berry Layer Cake

calories: 871 872 calories
calories: 46 8 grams fat
calories: 28 1 grams saturated fat
calories: 105 5 grams carbohydrates
calories: 45 8 grams sugar
calories: n a
calories: 10 7 grams protein
calories: 218 milligrams cholesterol
calories: 269 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower, Pear And Blue Cheese Soup

Take advantage of seasonal produce and make this creamy cauliflower, pear and blue cheese soup.

The ingredient of Cauliflower Pear And Blue Cheese Soup

• 1 4 cup 35g hazelnuts
• 2 tablespoons olive oil
• 1 brown onion coarsely chopped
• 1 garlic clove crushed
• 1 teaspoon fennel seeds
• 1 2 cup 125ml dry white wine
• 1 cauliflower cut into florets
• 2 pears cored coarsely chopped
• 1 potato peeled coarsely chopped
• 4 cups 1l vegetable or chicken stock
• 18 sage leaves
• 1 2 cup 125ml light sour cream
• 80g blue cheese crumbled
• 1 2 firm pear extra cored cut into thin pieces
• olive oil extra to serve

The Instruction of cauliflower pear and blue cheese soup

• preheat oven to 180c scatter the hazelnuts over a baking tray bake for 10 mins or until toasted set aside to cool rub hazelnuts in a clean tea towel to remove the skins coarsely chop
• meanwhile heat 1 tbs of the oil in a large saucepan over medium heat add the onion and cook stirring for 5 mins or until onion softens add the garlic and fennel seeds and cook for 1 min or until aromatic add the wine and cook for 5 mins or until reduced by half
• add cauliflower chopped pear potato stock and 2 cups 500ml water bring to the boil reduce heat to medium low cook stirring occasionally for 25 mins or until vegetables are very tender set aside to cool slightly
• while the cauliflower mixture is cooking heat remaining oil in a small frying pan over medium high heat add the sage leaves in batches and cook for 30 secs each side or until crisp
• add sour cream and blue cheese to the cauliflower mixture carefully use a stick blender to blend until smooth season
• divide soup among serving bowls sprinkle with sage leaves hazelnuts and extra pear drizzle with extra oil

Nutritions of Cauliflower Pear And Blue Cheese Soup

calories: 314 763 calories
calories: 19 grams fat
calories: 7 grams saturated fat
calories: 18 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 847 milligrams sodium
calories: https schema org
calories: nutritioninformation

Custard Apple Crumble Ice Cream With Chocolate Sauce

A beautiful custard apple ice cream filled with chocolate, pecan nuts and crumbly cookies.

The ingredient of Custard Apple Crumble Ice Cream With Chocolate Sauce

• 1 litre vanilla ice cream
• 1 large custard apple
• 250g pkt butternut snap cookies
• 1 cup 100g pecans chopped
• 200g dark chocolate chopped
• 1 2 cup 125ml light creamy evaporated milk

The Instruction of custard apple crumble ice cream with chocolate sauce

• stand ice cream at room temperature for about 20 minutes or until it has softened slightly transfer to a large mixing bowl
• meanwhile halve custard apple and scoop out flesh roughly chop flesh and discard seeds place cookies in a snap lock bag and bash with a rolling pin to roughly crush add custard apple cookies and pecans to ice cream mix until well combined and spread into a 1 5 litre container or dish cover with plastic wrap and freeze for several hours or until firm
• place chocolate and evaporated milk in a small saucepan stir constantly over low heat until chocolate has completely melted transfer mixture to a bowl to cool slightly serve scoops of ice cream with chocolate sauce

Nutritions of Custard Apple Crumble Ice Cream With Chocolate Sauce

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

Lemon Garlic Chicken, Bean Almond Stir Fry

With plenty of texture and flavour, this Asian stir fry keeps mid-week meals interesting.

The ingredient of Lemon Garlic Chicken Bean Almond Stir Fry

• 60ml 1 4 cup peanut oil
• 85g 1 2 cup whole blanched almonds
• 3 about 200g each single chicken breast fillets thinly sliced across the grain
• 1 red onion halved each half cut into 6 wedges
• 3cm piece galangal peeled finely grated
• 2 stems lemon grass pale section only finely chopped
• 2 garlic cloves crushed
• 1 2 bunch snake beans cut into 5cm lengths
• 1 x 125g pkt baby corn
• 1 tablespoon fresh lemon juice
• 2 teaspoons sesame oil
• 12 thai basil leaves torn
• pinch of salt
• steamed white rice to serve

The Instruction of lemon garlic chicken bean almond stir fry

• heat a wok over medium heat until just smoking add 1 teaspoon of the oil and the almonds and stir fry for 2 minutes or until toasted transfer to a plate
• heat 1 tablespoon of the oil in the wok over medium high heat until just smoking add half the chicken and stir fry for 2 minutes or until brown transfer to a bowl reheat wok and repeat with the remaining chicken
• heat the remaining oil in the wok over medium high heat until just smoking add the onion galangal lemon grass and garlic and stir fry for 2 minutes or until onion softens add the beans and corn and stir fry for 3 minutes or until corn is tender
• add the chicken lemon juice and sesame oil and stir fry until heated through and well combined remove from heat add the basil and toss to combine taste and season with salt
• spoon the rice among serving bowls and top with the chicken mixture sprinkle with the toasted almonds and serve immediately

Nutritions of Lemon Garlic Chicken Bean Almond Stir Fry

calories: 456 251 calories
calories: 29 grams fat
calories: 4 grams saturated fat
calories: 8 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 40 grams protein
calories: n a
calories: 221 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Vodka Ginger Cooler

The ingredient of Vanilla Vodka Ginger Cooler

• 60ml 1 4 cup lime juice cordial bickfords brand
• ice cubes to serve
• 1l 4 cups chilled ginger beer
• 250ml 1 cup chilled vanilla flavoured vodka
• lime slices to serve

The Instruction of vanilla vodka ginger cooler

• pour the cordial evenly among serving glasses top with ice cubes pour over ginger beer and vodka top with a few slices of lime and serve immediately

Nutritions of Vanilla Vodka Ginger Cooler

calories: 250 472 calories
calories: n a
calories: n a
calories: 30 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: n a
calories: n a
calories: 21 01 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fig Tart With Almond Crumble Ice Cream

Crumbly, nutty ice-cream adds extra crunch to this buttery fig tart. A perfect dessert if youre looking to wow!

The ingredient of Fig Tart With Almond Crumble Ice Cream

• 45g unsalted butter at room temperature
• 45g raw caster sugar
• 45g oven roasted almond meal
• 1 egg lightly whisked
• 8 fresh figs quartered
• 2 tablespoons fig jam warmed
• 225g 1 1 2 cups plain flour
• 1 tablespoon raw caster sugar
• 1 2 teaspoon sea salt
• 1 orange rind finely grated
• 140g unsalted butter chilled chopped
• 2 1 2 tablespoons iced water
• 50g 1 2 cup rolled oats
• 75g 1 2 cup plain flour
• 55g 1 4 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 60g butter chilled chopped
• 50g 1 2 cup flaked almonds
• 2l carton vanilla ice cream softened slightly

The Instruction of fig tart with almond crumble ice cream

• for the crumble ice cream preheat oven to 160c 140c fan forced line a baking tray with baking paper combine oats flour sugar and cinnamon in a bowl add butter use fingertips to rub until mixture resembles breadcrumbs stir in almonds spread over prepared tray bake stirring twice for 15u00a0minutes or until golden and crisp set aside to cool completely reserve 1u20444 cup crumble transfer ice cream to a large bowl fold remaining crumble mixture into ice cream return to carton place in the freezer for 6 hours or until firm
• meanwhile for the pastry process flour sugar salt and rind in a food processor until combined add butter pulse until just combined add water process until dough just comes together turn onto a lightly floured surface shape into a disc cover with plastic wrap place in the fridge for 30 minutes to rest
• use electric beaters to beat butter and sugar in a bowl until pale and creamy beat in the almond meal beat in 1 1 2 tablespoons of the egg until just combined
• turn pastry onto a piece of baking paper use a lightly floured rolling pin to roll out to a 28cm disc transfer pastry on paper to a baking tray spread with almond mixture leaving a 3 4cm border arrange figs over mixture fold pastry over to form a pleated rim brush rim with remaining egg place in the fridge for 15 minutes to rest
• preheat oven to 190c 170c fan forced bake tart for 50 55 minutes or until golden brush with jam stand for 15 minutes serve with ice cream top with reserved crumble

Nutritions of Fig Tart With Almond Crumble Ice Cream

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

Just Right Bread

Turn your favourite breakfast cereal into a delicious tea-time snack with this homemade bread.

The ingredient of Just Right Bread

• 60g reduced salt margarine or unsalted margarine
• 2 3 cup reduced fat milk
• 1 teaspoon vanilla essence
• 1 egg
• 1 2 3 cups self raising flour sifted
• 1 2 cup sugar
• 1 1 2 cups kelloggs just right original
• 1 banana mashed

The Instruction of just right bread

• pre heat oven to 190c
• cream together margarine and sugar add the vanilla egg milk and mashed banana and combine well using a wooden spoon add the flour and kelloggs just right and mix well
• line a 22cm x 10cm loaf tin with greaseproof paper and pour in mixture place on the middle shelf in the oven and bake for 35 minutes until golden brown
• remove from oven and allow to cool before slicing serve with your favourite jam reduced fat custard or yoghurt and fresh fruit makes 12 thick slices

Nutritions of Just Right Bread

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calories: https schema org
calories: nutritioninformation

Lemon And Herb Lamb Skewers Recipe

Everyone will love these tender lemon and herb lamb skewers for dinner. Serve them alongside a fresh green salad and youll have a quick and easy weeknight meal idea to keep up your sleeve.

The ingredient of Lemon And Herb Lamb Skewers Recipe

• 750g coles australian lamb leg steaks cut into 2cm pieces
• 2 tsp dried mixed herbs
• 1 4 cup 60ml olive oil
• 1 4 cup 60ml lemon juice
• 150g pkt coles australian superfood salad leaf blend

The Instruction of lemon and herb lamb skewers recipe

• combine the lamb mixed herbs half the oil and half the lemon juice in a large bowl season set aside for 10 mins to develop the flavours
• heat a barbecue grill or chargrill on high thread the lamb evenly onto 12 metal or soaked bamboo skewers cook on the grill turning for 6 mins for medium or until cooked to your liking transfer to a plate cover with foil set aside for 5 mins to rest
• combine the remaining oil and lemon juice in a small bowl divide the skewers and salad leaves among serving plates drizzle with the oil mixture to serve

Nutritions of Lemon And Herb Lamb Skewers Recipe

calories: 423 03 calories
calories: 28 grams fat
calories: 8 grams saturated fat
calories: 3 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 39 grams protein
calories: n a
calories: 148 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower N Cheese

This recipe plays on the flavours of that retro favourite, cauliflower mac n cheese golden roasted cauliflower topped with salty, herby crumbs and slivers of manchego cheese.

The ingredient of Cauliflower N Cheese

• 1 cauliflower
• 1 3 cup 80ml olive oil
• 4 slices sourdough bread torn into small pieces
• 2 garlic cloves roughly chopped
• 2 anchovies in oil drained chopped
• 1 lemon finely grated zest
• 1 2 bunch curly parsley roughly chopped
• 1 3 cup 55g golden raisins
• 1 4 cup 60ml sherry vinegar
• 1 3 cup 40g manchego cheese finely grated

The Instruction of cauliflower n cheese

• preheat the oven to 180c trim the base of the cauliflower leaving the stalk and smaller leaves intact so it sits upright place stalk end down in a roasting pan and rub 2 tbs olive oil all over the head of the cauliflower season then roast for 1 1 2 hours or until golden and starting to crisp on the edges
• meanwhile toss the bread and remaining 2 tbs olive oil in a bowl then arrange in a single layer on a baking paper lined baking tray bake for 20 minutes or until golden and crisp transfer to a food processor then whiz to coarse crumbs add the garlic anchovy lemon zest and parsley and pulse until just combined donu2019t over process or mixture will become soggy
• place the raisins and vinegar in a small saucepan over low heat and gently cook for 5 minutes or until the raisins are plump and juicy keep warm
• to serve cut the cauliflower into wedges and arrange on a platter drizzle over the raisin mixture then scatter over the parsley crumbs and grated manchego

Nutritions of Cauliflower N Cheese

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

Funfetti Layer Cake Recipe

Let some sunshine into the kitchen with this colourful creation, made with handy baking essentials from Betty Crocker.

The ingredient of Funfetti Layer Cake Recipe

• 480g pkt betty crockeru2122 rainbow chip party cake mix
• 3 extra large eggs
• 80g butter melted
• 2 3 cup 160ml milk
• 2 x 400g tubs betty crockeru2122 creamy deluxe vanilla frosting
• red green blue and yellow food colouring
• 65g coles funfetti sprinkles

The Instruction of funfetti layer cake recipe

• preheat oven to 160u00b0c grease a 20cm base measurement round cake pan and line the base and side with baking paper prepare the cake mix using the eggs butter and milk following packet directions pour into the prepared pan
• bake for 50 55 mins or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely
• use an electric mixer to beat the frosting and frosting sachet from the cake mix kit in a bowl until light and fluffy reserve half the frosting divide the remaining frosting evenly into 4 portions tint each portion pink blue green or yellow using the food colouring
• use a large serrated knife to cut the cake horizontally into 3 even layers place the base on a serving platter top with dollops of the pink blue green and yellow frosting and smooth the surface top with the middle cake layer repeat with the remaining coloured frosting and cake layer spread the top and side of the cake with the reserved frosting smooth the surface
• press half the sprinkles around the base of the cake decorate the top of the cake with the remaining sprinkles

Nutritions of Funfetti Layer Cake Recipe

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

Curry Fish In Banana Leaves

Add an element of authenticity to this spicy fish curry by serving it in a banana leaf parcel.

The ingredient of Curry Fish In Banana Leaves

• 800g firm white fish fillets such as barramundi or snapper cut into 2 5cm pieces
• 1 x 140ml can coconut cream
• 1 tablespoon red curry paste
• 1 2 cup loosely packed fresh coriander leaves
• 2 kaffir lime leaves finely shredded
• 4 fresh banana leaves cut into 25cm squares
• fresh coriander leaves extra to garnish
• steamed rice to serve
• lime wedges to serve

The Instruction of curry fish in banana leaves

• place fish in a medium bowl combine the coconut cream curry paste coriander and lime leaves in a small bowl add to the fish and stir until well combined
• place banana leaves vein side up on a clean work surface spoon fish mixture evenly among the centres of banana leaves bring edges of banana leaves together to enclose filling secure each parcel with 2 toothpicks
• place the fish parcels in a 30cm diameter bamboo steamer add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat place steamer over wok of simmering water make sure base of steamer doesnt touch the water steam covered for 12 15 minutes or until fish is cooked through remove from heat
• divide fish parcels among serving plates and sprinkle with extra coriander serve with steamed rice and lime wedges

Nutritions of Curry Fish In Banana Leaves

calories: 245 692 calories
calories: 12 grams fat
calories: 7 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 32 grams protein
calories: 108 milligrams cholesterol
calories: 344 34 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vegan Chocolate Banana Bread

This banana bread may be vegan and have no refined sugar, but that doesnt mean its not gooey, easy and completely delicious.

The ingredient of Vegan Chocolate Banana Bread

• 310g 2 cups spelt flour
• 30g 1 4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 180ml 2 3 cup maple syrup plus extra to drizzle
• 125ml 1 2 cup unsweetened vanilla almond milk
• 80ml 1 3 cup light olive oil
• 2 tablespoons hot water
• 1 teaspoon vanilla extract
• 3 ripe bananas mashed
• cacao nibs to sprinkle optional

The Instruction of vegan chocolate banana bread

• preheat the oven to 180c 160c fan forced lightly grease a 7cm deep 11 x 21cm loaf pan line the base and sides with baking paper allowing the paper to overhang over the 2 long sides
• whisk together the flour cocoa baking powder and cinnamon in a bowl make a well in the centre and add the maple syrup almond milk oil water and vanilla stir until just combined stir in the mashed banana transfer mixture to the prepared pan
• bake the banana bread for 45 minutes or until a skewer inserted into the middle comes out clean set aside for 5 minutes to cool slightly before turning out onto a wire rack to cool completely serve drizzled with extra maple syrup and sprinkled with cacao nibs if you like

Nutritions of Vegan Chocolate Banana Bread

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calories: https schema org
calories: nutritioninformation

Pistachio Ice Cream With Strawberries

Finish your freezable feast by serving bowls of nut-laden ice-cream showered with rosewater-macerated berries and crunchy toffee.

The ingredient of Pistachio Ice Cream With Strawberries

• vegetable oil to grease
• 215g 1 cup caster sugar
• 125ml 1 2 cup water
• 110g 2 3 cup unsalted pistachio kernels finely chopped
• 1 x 1l ctn vanilla ice cream softened slightly
• 1 x 250g punnet strawberries washed hulled quartered
• 1 tablespoon honey
• 1 2 teaspoon rosewater essence

The Instruction of pistachio ice cream with strawberries

• brush a baking tray with oil to grease place sugar and water in a saucepan over low heat cook stirring for 5 minutes or until the sugar dissolves increase heat to high and bring to the boil reduce heat to medium high boil without stirring brushing down side of pan with a brush dipped in water for 15 20 minutes or until golden add pistachio and stir to coat use an oven mitt to hold the prepared tray carefully pour over the toffee tilting the tray to evenly coat set aside for 1 hour or until set
• break the praline into large pieces place in the bowl of a food processor and process until coarsely chopped
• transfer the ice cream to a large bowl reserving container mix until smooth stir in three quarters of the praline return to the container place in the freezer overnight or until firm
• combine the strawberries honey and rosewater in a bowl set aside for 30 minutes to macerate divide the ice cream mixture among serving bowls top with the strawberry mixture and sprinkle over the remaining praline serve immediately

Nutritions of Pistachio Ice Cream With Strawberries

calories: 682 345 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 92 grams carbohydrates
calories: 89 grams sugar
calories: n a
calories: 12 grams protein
calories: 49 milligrams cholesterol
calories: 79 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pinata Party Cake

Three, two, one... surprise! Bring on the wow factor with this show-stopping rainbow pinata cake.

The ingredient of Pinata Party Cake

• 500g butter softened
• 1 1 2 cups caster sugar
• 1 1 2 tablespoons vanilla extract
• 6 eggs
• 4 2 3 cups self raising flour
• 1 1 2 cups milk
• 2 cups assorted lollies see notes
• 141 7g packet wonka rainbow nerds
• 2 x 150g tubs rainbow choc chips
• 2 tablespoons hundreds and thousands
• 250g butter softened
• 2 teaspoons vanilla extract
• 3 cups icing sugar mixture sifted

The Instruction of pinata party cake

• preheat oven to 180c 160c fan forced grease 2 x 7cm deep 20cm round cake pans line base and sides with 2 layers of baking paper
• using an electric mixer beat 1 2 the butter 1 2 the sugar and 1 2 the vanilla for 5 minutes or until light and fluffy add 3 eggs 1 at a time beating until just combined after each addition gradually beat in 1 2 the flour and 1 2 the milk in batches until just combined
• divide mixture evenly between prepared pans bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean stand in pans for 10 minutes turn top side up onto baking paper lined wire racks cool completely
• repeat process with remaining butter sugar vanilla eggs flour and milk to make another 2 cakes
• make vanilla buttercream icing using electric mixer beat butter and vanilla for 5 to 7 minutes or until light and fluffy gradually beat in sugar 1 tablespoon at a time until well combined
• trim tops of cakes so they are flat and the same thickness cut a 10cm round from the centre of 2 cakes see notes remove and discard centres
• place 1 whole cake on a serving plate spread 1 4 cup of buttercream icing over top of cake top with 1 cut cake spread 2 tablespoons icing over top of cake top with remaining cut cake spread top and inside the hole with 1 4 cup icing spoon enough assorted lollies into the centre of cake to fill to the top of the hole top with remaining cake spread remaining buttercream icing over top and side of cake
• combine nerds choc chips and hundreds and thousands in a bowl press all over top and side of cake to cover serve see notes

Nutritions of Pinata Party Cake

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calories: https schema org
calories: nutritioninformation

Zesty Lemon Iced Tea Cheesecake Pops

Impress your family and friends with these zesty iced-tea cheesecake pops.

The ingredient of Zesty Lemon Iced Tea Cheesecake Pops

• 350 ml zesty lemon iced tea
• 250g light cream cheese
• 2 tablespoon caster sugar
• 1 teaspoon lemon rind finely grated
• 50g sour cream
• 2 tablespoons thickened cream
• 5 6 lemon cream biscuits see notes
• 20g butter melted

The Instruction of zesty lemon iced tea cheesecake pops

• reserve 1 2 cup 125ml tea pour the remaining tea between eight 100 ml popsicle moulds freeze for 3 hours or until firm
• combine cream cheese sugar rind sour cream cream and reserved iced tea in a food processor process until smooth
• remove ice block moulds from the freezer divide the cheesecake mixture between the popsicle moulds leaving 1cm gap at the top secure popsicle sticks in place return to freezer for at least 1 hour
• place the biscuits in a food processor and process until finely chopped add the butter and process to just combine gently press biscuit mixture into the top of each popsicle freeze overnight until completely firm
• run a warm cloth or a little warm water over the outside of the moulds loosen gently with the stick and remove pops serve

Nutritions of Zesty Lemon Iced Tea Cheesecake Pops

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calories: https schema org
calories: nutritioninformation

Chorizo And Blue Cheese Toasts

Turn your deli meats into tasty ideas for canapes.

The ingredient of Chorizo And Blue Cheese Toasts

• 1 chorizo sausage
• 1 tablespoon olive oil
• 1 french bread stick baguette into 12 x 1cm thick slices
• 100g blue cheese softened
• 3 large green pimento stuffed olives quartered

The Instruction of chorizo and blue cheese toasts

• cut a chorizo sausage into 1cm thick slices heat olive oil in a frying pan add the chorizo and cook until golden preheat grill on high cut a french bread stick baguette into 1cm thick slices toast under grill until golden top with softened blue cheese chorizo slices and large pimento stuffed green olives quartered

Nutritions of Chorizo And Blue Cheese Toasts

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calories: https schema org
calories: nutritioninformation

Roast Pork With Potatoes, Lemon, Mushrooms And Asparagus

Serve up a hearty family meal with this crispy roast pork served with seasonal vegetables and crusty bread.

The ingredient of Roast Pork With Potatoes Lemon Mushrooms And Asparagus

• 1 8kg coles australian pork leg roast boneless scored at 1cm intervals
• 2 teaspoons sea salt
• 1kg brushed potatoes peeled quartered
• 1 tablespoon olive oil
• 6 sprigs thyme
• 2 lemons sliced
• 250g cup mushrooms
• 2 bunches asparagus trimmed
• rocket leaves to serve
• crusty bread to serve

The Instruction of roast pork with potatoes lemon mushrooms and asparagus

• preheat oven to 230c place pork in a large roasting pan rind side up sprinkle with salt massaging it into the rind and into the cuts roast pork for 30 mins or until the rind crackles
• reduce oven to 180c toss potato and mushrooms in half the oil season arrange around pork with thyme and lemon roast for 40 mins add asparagus to the roasting pan and drizzle with remaining oil roast for a further 20 mins or until pork is cooked through cover pork with foil and set aside for 15 mins to rest
• slice pork and serve with vegetables pan juices rocket leaves and crusty bread

Nutritions of Roast Pork With Potatoes Lemon Mushrooms And Asparagus

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calories: https schema org
calories: nutritioninformation

Mulled Cherry Pie With Ice Cream

Tis the season to be indulgent and where better to start (or finish) than with dessert?

The ingredient of Mulled Cherry Pie With Ice Cream

• 1 cup 250ml red wine
• 1 2 cup 110g caster sugar plus extra to dust
• 1 cinnamon quill
• 6 cloves
• 1 pared strip of orange zest
• 1 star anise
• 1 vanilla bean split seeds scraped
• 600g pitted cherries or frozen cherries thawed
• 2 tablespoons arrowroot
• ice cream to serve
• 1 1 3 cups 200g plain flour
• 1 2 cup 75g self raising flour
• 1 teaspoon ground cinnamon
• 1 4 cup 30g custard powder
• 150g cold unsalted butter chopped
• 1 egg

The Instruction of mulled cherry pie with ice cream

• for the pastry combine flours cinnamon custard powder and a good pinch of salt in a food processor add butter and whiz to fine crumbs add egg and 2 tbs chilled water then whiz until mixture comes together in a smooth ball shape into a disc enclose in plastic wrap and chill for 30 minutes
• meanwhile combine wine sugar cinnamon cloves orange zest star anise and vanilla in a saucepan over low heat stirring until sugar dissolves remove pan from heat and set aside for 15 minutes to infuse strain through a sieve discard solids return to pan with cherries then simmer gently over low heat until cherries start to soften combine arrowroot with 2 tbs cold water in a small bowl and stir until smooth add 1 tbs cherry liquid and stir to combine add arrowroot mixture to pan and cook stirring for a further 2 3 minutes until mixture thickens cool
• preheat oven to 180u00b0c grease a 22cm loose bottomed tart pan
• divide pastry into 2 equal portions
• roll out 1 portion on a lightly floured work surface and use to line the base and side of the tart pan trimming and reserving excess pastry for decorating roll out second portion of pastry to a 24cm round fill tart base with cooled cherry mixture brush edges of pastry with a little cold water place second pastry round over the top trimming excess pastry then press and crimp edge to seal
• roll out reserved pastry trimmings and using a star cookie cutter cut out star shapes brush one side of each with a little cold water then place brushed side down on top of pie dust with extra caster sugar then bake pie for 35 minutes or until pastry is golden and crisp stand for 5 minutes then serve with ice cream

Nutritions of Mulled Cherry Pie With Ice Cream

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calories: https schema org
calories: nutritioninformation

Croque Monsieur Jacket Potatoes

A great way to use up leftover ham! Roast potatoes are stuffed with ham and a rich, mustardy bechamel sauce.

The ingredient of Croque Monsieur Jacket Potatoes

• 290g 1 cup rock salt
• 12 small about 1 2kg white potatoes washed
• 250g leftover leg ham finely chopped
• 50g butter chopped
• 2 1 2 tablespoons plain flour
• 375ml 1 1 2 cups milk
• 2 teaspoons dijon mustard
• 1 teaspoon wholegrain mustard
• 80g 1 cup coarsely grated gruyu00e8re
• 2 egg yolks
• salad leaves to serve

The Instruction of croque monsieur jacket potatoes

• preheat the oven to 200c 180c fan forced spread the salt over a baking tray prick potatoes all over with a fork place on top of the salt roast for 50 minutes or until tender
• cut a cross in the top of each potato dont cut all the way through top with three quarters of the ham
• melt the butter in a saucepan over medium heat until foaming add the flour and cook stirring for 1 2 minutes or until mixture is bubbling remove from heat gradually stir in the milk until smooth stir over medium heat for 3 minutes or until thickened stir in mustards and 2u20443 cup gruyu00e8re stir until melted and smooth remove from heat stir in egg yolks season
• increase heat to 220c 200c fan forced divide bechamel among potatoes top with the remaining ham sprinkle with the remaining gruyu00e8re season with pepper bake for 18 minutes or until golden brown remove from the oven and serve with salad leaves

Nutritions of Croque Monsieur Jacket Potatoes

calories: 552 09 calories
calories: 24 grams fat
calories: 14 grams saturated fat
calories: 48 grams carbohydrates
calories: n a
calories: n a
calories: 31 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Banana Fruit Loaf

Rev up lunchbox treats with this fruity tea loaf treat featuring fresh bananas.

The ingredient of Banana Fruit Loaf

• 2 cups unbleached self raising flour sifted
• 1 cup wholemeal self raising flour sifted
• 1 2 cup brown sugar
• 2 cups mixed dried fruit
• 2 cups buttermilk
• 2 eggs
• 2 ripe bananas mashed
• grated rind of 1 lemon
• 125g butter melted
• 1 tablespoon sesame or sunflower seeds

The Instruction of banana fruit loaf

• preheat oven to 180u00b0c grease and line a 21cm x 11cm base measurement loaf pan combine flours sugar and fruit in a large bowl
• combine buttermilk eggs banana lemon rind and butter pour into dry ingredients and mix gently
• spread into prepared loaf pan sprinkle with seeds bake for 1 to 1 1 4 hours or until a skewer inserted into the centre comes out clean cool in pan for 10 minutes before turning onto a rack to cool

Nutritions of Banana Fruit Loaf

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calories: https schema org
calories: nutritioninformation

Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

This easy barbecue recipe combines the classic flavours of lamb, rosemary and lemon with a fresh side salad - your go-to dinner for these hotter spring nights! Best served with lemon wedges

The ingredient of Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

• 1 cup 250ml buttermilk
• 1 tbs finely grated lemon rind
• 2 tbs chopped rosemary leaves
• 1 long green chilli seeded finely chopped optional
• 1 garlic clove crushed
• 12 coles australian lamb cutlets
• 6 tomatoes cut into wedges
• 1 cup mint leaves
• 60g pkt coles australian baby rocket
• 1 lemon juiced
• 1 1 2 tbs olive oil

The Instruction of chargrilled lemon and rosemary lamb cutlets recipe

• combine buttermilk lemon rind rosemary chilli if using and garlic in a large bowl season add lamb and turn to coat to freeze now see tip in notes set aside for 15 mins to develop the flavours
• place the tomato mint and rocket in a large bowl drizzle with the lemon juice and oil season and gently toss to combine
• heat a barbecue grill or chargrill on medium drain lamb from the buttermilk mixture cook for 2 1 2 mins each side for medium or until cooked to your liking set aside for 5 mins to rest serve the lamb with the salad

Nutritions of Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

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calories: https schema org
calories: nutritioninformation

Air Fryer Banana Muffins Recipe

Cooked in the air fryer, these easy-peasy banana muffins are super fluffy and moist, and make great lunchbox fillers.

The ingredient of Air Fryer Banana Muffins Recipe

• 2 ripe bananas
• 150g 1 cup self raising flour
• 60g 1 3 cup lightly packed brown sugar
• 1 egg
• 60ml 1 4 cup olive oil
• 60ml 1 4 cup buttermilk
• maple syrup to brush plus extra optional to serve

The Instruction of air fryer banana muffins recipe

• use a fork to mash the bananas in a small bowl set aside until required
• use a balloon whisk to whisk the flour and sugar in a medium bowl make a well in the centre add the egg oil and buttermilk use the whisk to break up the egg use a wooden spoon to stir until the mixture is combined stir through the banana
• preheat an air fryer to 180c divide half of the mixture among 9 patty cases remove the rack from the air fryer and carefully transfer the cases to the rack return the rack to the fryer cook for 8 10 minutes or until muffins are cooked through transfer to a wire rack repeat with the remaining mixture to make 18 muffins
• brush the tops of the muffins with maple syrup while still warm serve with extra maple syrup if you like

Nutritions of Air Fryer Banana Muffins Recipe

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calories: https schema org
calories: nutritioninformation

Pear Wontons With Ice Cream

Your guests will love these crunchy little wontons filled with sweet pear.

The ingredient of Pear Wontons With Ice Cream

• 55g 1 3 cup finely chopped palm sugar
• 1 1 2 tablespoons sesame seeds
• 2 about 400g beurre bosc pears peeled cored thinly sliced
• 2 teaspoons fresh lemon juice
• 16 fresh flour wonton wrappers
• vegetable oil to deep fry
• icing sugar mixture to dust
• vanilla ice cream to serve

The Instruction of pear wontons with ice cream

• place the palm sugar sesame seeds and pear in a wok over medium heat cook stirring occasionally for 6 8 minutes or until pear is tender and caramelised add lemon juice and cook stirring for 1 minute or until heated through transfer pear mixture to a heatproof bowl and set aside for 5 minutes to cool
• place 8 wonton wrappers on a clean work surface spoon half the pear mixture evenly among the centres of the wonton wrappers use a pastry brush to brush the edges of the wonton wrappers with a little water pinch the edges together to enclose the filling and form a pouch repeat with the remaining wonton wrappers and pear mixture
• add enough oil to a clean wok to reach a depth of 10cm heat to 180c over medium heat when the oil is ready a cube of bread will turn golden brown in 15 seconds use a straining spoon to lower 4 wontons into the hot oil and deep fry for 1 2 minutes or until golden brown
• use the straining spoon to transfer the wontons to a plate lined with paper towel repeat in 3 more batches with the remaining wontons reheating oil between batches
• dust the wontons with icing sugar and serve immediately with vanilla ice cream if desired

Nutritions of Pear Wontons With Ice Cream

calories: 280 347 calories
calories: 11 grams fat
calories: 1 grams saturated fat
calories: 40 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: 161 7 milligrams sodium
calories: https schema org
calories: nutritioninformation