Little Chocolate Honeycomb Cakes

These delicious chocolate and honeycomb cakes are the perfect size for sharing!

The ingredient of Little Chocolate Honeycomb Cakes

• 175g unsalted butter
• 250g dark chocolate chopped
• 3 4 teaspoon vanilla extract
• 120g caster sugar
• 4 eggs
• 1 2 cup 75g self raising flour
• 75g ground almonds
• 145g pkt cadbury crunchie chocettes

The Instruction of little chocolate honeycomb cakes

• preheat oven to 180c grease a 6 hole 3 4 cup capacity texas muffin tin cut out six 17cm squares of baking paper press paper into muffin holes to line
• chop 125g butter place in a saucepan with chocolate vanilla sugar 1 2 teaspoon salt and 1 3 cup water cook stirring over medium heat until melted and combined remove from heat whisk in eggs 1 at a time sift flour and ground almonds over egg mixture then whisk until combined
• divide mixture among holes of prepared tin bake for 25 30 minutes or until a skewer inserted into the centre comes out clean leave to cool in tin
• chop remaining butter place in a small saucepan with crunchie chocettes and 2 tablespoons boiling water cook stirring over low heat until chocolate has melted but honeycomb pieces remain intact cool for 10 minutes then spoon over tops of cooled cakes allow topping to set before transferring cakes still in their paper linings this makes them less messy to eat later to an airtight container cakes will keep for 2 3 days

Nutritions of Little Chocolate Honeycomb Cakes

calories: 805 43 calories
calories: 51 grams fat
calories: 27 grams saturated fat
calories: 73 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 225 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

Brownie Slice

This brownie slice is so lovely, combining a buttery base and rich chocolate brownie top. Easy to slice and easy to enjoy!

The ingredient of Brownie Slice

• 185g butter softened
• 1 cup caster sugar
• 1 egg
• 1 2 teaspoon vanilla extract
• 2 cups flour
• 1 2 teaspoon baking powder
• 300g cadbury dark baking chocolate
• 185g butter extra
• 1 1 2 cups brown sugar
• 3 eggs extra lightly beaten
• 1 teaspoon vanilla extract extra
• 3 4 cup flour extra
• 1 4 cup cadbury bournville cocoa
• 1 1 2 cups pecan nuts toasted and chopped

The Instruction of brownie slice

• line a 33cm x 22cm pan with foil letting some excess hang over the sides
• cream the butter and caster sugar until light and fluffy add the egg and vanilla beat well and then stir in sifted flour and baking powder press mixture into pan and bake in a moderately hot oven 190oc for 25 30 minutes or until golden cool slightly in pan on a wire rack
• combine the chocolate butter and brown sugar in a saucepan and melt over a moderate heat stirring often until smooth remove from the heat and whisk in the extra eggs and vanilla whisk in the sifted extra flour and cocoa and then stir in the pecans pour over the cooled base and bake for 25 30 minutes or until set
• cool completely in the pan on a wire rack use the foil to lift from pan and then cut into 20 squares store in an airtight container until required

Nutritions of Brownie Slice

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calories: nutritioninformation

Sweet Goats Cheese Cake

This baked cheese cake uses soft goats cheese in the filling and is given a decadent touch with grilled figs.

The ingredient of Sweet Goats Cheese Cake

• 250g soft goats cheese
• 250g cream cheese
• 125g caster sugar
• 1 2 orange rind grated
• 1 2 teaspoon vanilla extract
• 2 eggs separated
• 2 tablespoons double thick cream
• 2 tablespoons flaked almonds
• icing sugar to dust
• grilled figs to serve see notes
• 225g plain flour
• 40g icing sugar
• 125g unsalted butter chilled
• 2 egg yolks

The Instruction of sweet goats cheese cake

• to make the pastry place flour and icing sugar in a processor and process for a few seconds to combine add butter and process until it is the consistency of fine breadcrumbs add the egg yolks and process only until it comes together to form a smooth ball cover and refrigerate for 30 minutes
• roll out pastry on a floured board and use to line the base and sides of a greased 30 x 11cm fluted loose bottomed tart pan refrigerate for a further 30 minutes
• preheat the oven to 180u00b0c line the pastry shell with baking paper fill with pastry weights or rice and blind bake for 10 minutes remove the paper and weights and cook for a further 5 minutes
• meanwhile place the goats and cream cheese in a processor with sugar rind and vanilla process until smooth add the egg yolks one at a time then stir in the cream
• whisk the eggwhites until soft peaks form then fold into the cheese mixture pour into the tart shell and scatter the almonds overthe top
• reduce oven temperature to 170u00b0c bake for 20 minutes until golden set aside in the pan to cool then dust with icing sugar and serve with grilled figs

Nutritions of Sweet Goats Cheese Cake

calories: 1108 482 calories
calories: 71 grams fat
calories: 43 grams saturated fat
calories: 88 grams carbohydrates
calories: 47 grams sugar
calories: n a
calories: 29 grams protein
calories: n a
calories: 492 86 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Chicken And Sweet Potato Soup

Creamy chicken and sweet potato soup is easy, low-fat and kid friendly. Perfect!

The ingredient of Creamy Chicken And Sweet Potato Soup

• 1 25l 5 cups chicken stock
• 2 about 700g orange sweet potatoes kumara peeled cut into 2cm cubes
• 1 large red onion halved chopped
• 2 garlic cloves quartered
• 4 sprigs fresh thyme
• 1 2 teaspoon dried oregano leaves
• freshly ground black pepper
• 2 small about 300g single chicken breast fillets
• 1 bunch fresh continental parsley
• 250ml 1 cup full fat soy milk
• 4 slices multigrain bread to serve

The Instruction of creamy chicken and sweet potato soup

• bring the chicken stock to the boil in a large saucepan over high heat add the sweet potato onion garlic thyme and oregano season with pepper and bring to the boil cook covered for 10 minutes or until the sweet potato is tender remove from heat set aside for 5 minutes to cool
• while soup is cooking cut chicken into 1cm pieces coarsely chop parsley to make 1 4 cup loosely packed set aside place one quarter of soup in the jug of a blender and blend until smooth transfer to a clean saucepan repeat with remaining soup in three more batches
• bring soup to the boil over medium heat add chicken and parsley and cook for 3 minutes or until chicken is cooked remove from heat stir in soy milk and season with pepper serve with bread

Nutritions of Creamy Chicken And Sweet Potato Soup

calories: 347 745 calories
calories: 5 5 grams fat
calories: 1 grams saturated fat
calories: 44 grams carbohydrates
calories: n a
calories: n a
calories: 30 grams protein
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calories: https schema org
calories: nutritioninformation

Toasts With Tuna And Preserved Lemon Spread

Get the festivities rolling with these tuna toast bites that will take you right through summer.

The ingredient of Toasts With Tuna And Preserved Lemon Spread

• 175g unsalted butter softened chopped
• 2 x 95g cans tuna in spring water drained
• 2 tablespoons baby capers roughly chopped
• 2 wedges preserved lemon flesh discarded rind finely chopped see top tips
• 1 tablespoon finely chopped flat leaf parsley plus extra to serve
• 1 tablespoon lemon juice
• 1 2 baguette cut into 30 slices
• extra virgin olive oil to drizzle

The Instruction of toasts with tuna and preserved lemon spread

• process butter in a food processor until smooth and pale add tuna and process until smooth transfer to a bowl stir in capers preserved lemon parsley and lemon juice season with pepper
• preheat a chargrill pan over medium heat drizzle bread slices with oil then season with salt and pepper working in 3 batches add to pan and cook for 1 minute each side or until golden cool
• spread toasts with tuna and top with extra parsley to serve

Nutritions of Toasts With Tuna And Preserved Lemon Spread

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calories: nutritioninformation

Golden Syrup Microwave Mug Cake Recipe

Ready in 10 minutes, this microwave golden syrup mug cake is a perfectly easy Nanna-inspired dessert.

The ingredient of Golden Syrup Microwave Mug Cake Recipe

• 30g butter
• 1 egg
• 60ml 1 4 cup golden syrup plus extra to drizzle
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 75g 1 2 cup self raising flour
• vanilla ice cream to serve

The Instruction of golden syrup microwave mug cake recipe

• lightly grease two 375ml 1 1 2 cups microwave safe mugs place the butter in a small microwave safe bowl and microwave on high for 10 seconds or until melted
• use a fork to lightly whisk the egg in a bowl whisk in the golden syrup milk and vanilla until combined add the flour and whisk until smooth add the melted butter whisk until combined divide mixture evenly between the prepared mugs microwave on high for 1 minute and 20 seconds or until puffed and just firm when lightly touched
• top each cake with ice cream then drizzle over a little extra golden syrup to serve

Nutritions of Golden Syrup Microwave Mug Cake Recipe

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calories: nutritioninformation

Coconut Ice Cake Recipe

This pink and white cake is elegant, delicious and easier than it looks to put together - its also packed with coconut flavour for a cake with a difference.

The ingredient of Coconut Ice Cake Recipe

• 50g desiccated coconut
• 400ml can coconut milk
• 1 tablespoon coconut essence
• 270g 13 4 cups plain flour
• 2 1 2 teaspoon baking powder
• 250g unsalted butter chopped at room temperature
• 285g 11 3 cups caster sugar
• 3 eggs
• rose pink liquid food colouring to tint
• 500ml thickened cream
• 100g pure icing sugar sifted
• 200g coconut flakes
• coconut ice to decorate
• mini meringues to decorate
• mini marshmallows some halved to decorate

The Instruction of coconut ice cake recipe

• preheat oven to 180u00b0c 160u00b0c fan forced grease two 7cm deep 14 x 24cm loaf pans and line base and sides with baking paper
• place desiccated coconut 250ml 1 cup coconut milk and 1 tsp coconut essence in a small saucepan over low heat until just heated through set aside to cool place the remaining coconut milk in the fridge to chill sift the flour and baking powder into a bowl add a pinch of salt
• use a stand mixer with the paddle attachment or electric beaters to beat the butter and caster sugar in a large bowl until pale and fluffy add eggs 1 at a time beating well after each addition with the mixer on low speed add the flour mixture and coconut milk mixture in alternating batches beginning and ending with the flour until just combined pour half the cake mixture into 1 prepared pan smooth the top add a little food colouring to tint the remaining cake mixture pink then pour into the remaining pan smooth the top bake for 40 45 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• use a stand mixer with the whisk attachment or electric beaters to beat the cream chilled coconut milk icing sugar and remaining coconut essence in a large bowl until firm peaks form
• use a serrated bread knife to trim and level the top of each cake cut each cake in half horizontally place 1 pink cake layer base side down on a cake board or serving platter and spread 1 u20442 cupful of coconut milk mixture over top of the cake repeat layering with the remaining pink cake followed by the plain cakes spreading 1 u20442 cupful of coconut milk mixture between each layer spread the remaining coconut milk mixture over the top and sides of the whole cake gently press the coconut flakes over the top and sides of the cake decorate the top with coconut ice meringues and marshmallows

Nutritions of Coconut Ice Cake Recipe

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calories: nutritioninformation

Pistachio And Rose Bombe Alaska Ice Cream Cake

Entertaining and need an impressive dessert? This amazing bombe Alaska ice-cream cake has a modern Turkish delight flavour that your guests will love.

The ingredient of Pistachio And Rose Bombe Alaska Ice Cream Cake

• 6 eggs
• 1 cup caster sugar
• 1 2 cup self raising flour
• 1 2 cup plain flour
• 1 2 cup cornflour
• 2 litres vanilla ice cream
• 1 4 cup rosewater
• 80g packet pistachio kernels toasted roughly chopped
• rose pink liquid food colouring
• 6 egg whites
• 1 1 2 cups caster sugar

The Instruction of pistachio and rose bombe alaska ice cream cake

• preheat oven to 180c 160c fan forced grease 2 x 22cm round base cake pans line bases and sides with baking paper
• using an electric mixer beat eggs and sugar for 10 minutes or until thick and creamy sift flours 3 times sift over egg mixture fold until just combined divide between prepared pans bake for 25 minutes or until cakes are golden and spring back when touched turn top side up onto wire racks lined with baking paper to cool
• grease a 20cm round base springform pan double line base and side with baking paper extending paper 10cm above edge of pan stand ice cream in a bowl for 10 minutes to soften ice cream should not be melted
• meanwhile using a serrated knife split each cake in half place 1 cake layer in base of prepared pan
• stir the rosewater and pistachios into the softened ice cream tint pale pink with food colouring using a spoon spread 1 3 of the ice cream mixture over cake in pan top with 1 cake layer spread half the remaining ice cream mixture over cake top with 1 cake layer repeat layers finishing with cake cover freeze overnight
• make meringue topping using an electric mixer beat egg whites and sugar for 10 to 12 minutes until thick and glossy and sugar has dissolved
• stand cake at room temperature for 5 minutes remove cake from pan and transfer to a serving plate working quickly cover cake with meringue using a palette knife to create a swirled effect using a kitchen blowtorch lightly brown meringue serve immediately

Nutritions of Pistachio And Rose Bombe Alaska Ice Cream Cake

calories: 466 528 calories
calories: 11 8 grams fat
calories: 5 5 grams saturated fat
calories: 81 1 grams carbohydrates
calories: n a
calories: n a
calories: 10 grams protein
calories: 129 milligrams cholesterol
calories: 144 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Chicken And Banana Blossom Salad

This Thai-style chicken salad is served on banana leaves for added authenticity.

The ingredient of Coconut Chicken And Banana Blossom Salad

• 1 4 cup 60ml peanut oil
• 3 eschalots finely chopped
• 3 garlic cloves finely chopped
• 2 1 2 teaspoons dried chilli flakes
• 1 3 cup 80ml fish sauce
• 1 2 cup 75g finely chopped palm sugar
• 1 3 cup 80ml lime juice
• 4 about 1kg chicken breast fillets
• 800ml coconut milk
• 2 bunches asparagus ends trimmed cut in half on an angle
• 2 about 1 6kg banana flowers see note
• 1 green banana chilli seeded thinly sliced
• 1 1 2 cups about 1 bunch thai basil leaves
• 4 kaffir lime leaves finely shredded
• 100g shaved fresh dry coconut

The Instruction of coconut chicken and banana blossom salad

• to make dressing heat peanut oil in a small saucepan over medium heat add eschalot and garlic and cook stirring for 5 minutes or until golden add chilli flakes and cook for 1 minute or until aromatic add fish sauce and palm sugar and stir until sugar dissolves remove from heat and set aside to cool stir in lime juice and set aside
• combine chicken and coconut milk in a saucepan over medium heat bring to the boil reduce heat to medium low and simmer for 15 minutes or until chicken is cooked through remove chicken and set aside to cool discard coconut milk finely shred chicken and place in a large bowl
• meanwhile cook asparagus in a medium saucepan of salted boiling water for 2 minutes or until bright green and tender yet crisp refresh in iced water drain well cut in half lengthways and set aside
• to prepare banana flowers remove dark outer leaves to expose pale inner core rinse 8 dark outer leaves in cold water and reserve continue peeling pale inner leaves one leaf at a time discarding stamens between leaves and placing leaves in a bowl of acidulated water see note gather leaves together and thinly slice
• add asparagus and sliced banana flower to shredded chicken drizzle with dressing and toss to combine add chilli thai basil kaffir lime leaves and coconut and gently toss to combine spoon salad among reserved banana leaves arrange on plates and serve immediately

Nutritions of Coconut Chicken And Banana Blossom Salad

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calories: nutritioninformation

Beetroot, Rocket And Blue Cheese Bites

Rocket, beetroot and intense blue cheese flavours mix perfectly in this easy skewer recipe. They are delicious whether served at a cocktail party or for afternoon tea.

The ingredient of Beetroot Rocket And Blue Cheese Bites

• 2 ready to eat baby beetroot quartered
• 16 baby rocket leaves
• 150g blue cheese cut into small wedges

The Instruction of beetroot rocket and blue cheese bites

• thread 1 piece of beetroot 1 rocket leaf 1 piece of blue cheese and another rocket leaf onto a skewer repeat with remaining beetroot rocket and blue cheese to make 8 skewers serve

Nutritions of Beetroot Rocket And Blue Cheese Bites

calories: 69 788 calories
calories: 5 2 grams fat
calories: 3 4 grams saturated fat
calories: 1 5 grams carbohydrates
calories: n a
calories: n a
calories: 4 2 grams protein
calories: 15 milligrams cholesterol
calories: 365 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baked Plum Cake

Pack this deliciously moist plum cake for your next family picnic or add to your little ones lunch boxes for a yummy treat.

The ingredient of Baked Plum Cake

• 175g coles unsalted butter room temperature plus extra to grease the pan
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• 3 coles free range eggs room temperature
• 1 1 2 cups self raising flour
• 1 teaspoon baking powder
• 4 ripe plums halved destoned cut into 1cm wedges
• 1 tablespoon demerara sugar plus extra for sprinkling
• icing sugar to dust
• whipped cream to serve

The Instruction of baked plum cake

• preheat oven to 180c 160c fan forced grease and line a 26cm x 17cm baking pan with baking paper leaving a 2cm overhang
• using electric beaters beat butter sugar and vanilla in a large bowl until creamy add eggs one at time beating well after each addition combine flour and baking powder and sift over mixture using a large metal spoon stir until well combined spoon mixture into prepared pan gently smooth top
• arrange plum wedges on top of cake mixture sprinkle with sugar bake for 55 60 minutes until golden and cooked through when tested with a skewer cool in the pan dust with icing sugar if desired slice and serve with whipped cream

Nutritions of Baked Plum Cake

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calories: nutritioninformation

Chocolate Caramel Poke Cake

For a cake simply oozing with chocolatey, caramel goodness, you cant go past this irresistible poke cake.

The ingredient of Chocolate Caramel Poke Cake

• 100g dark chocolate
• 125g butter softened
• 1 1 4 cups 275g caster sugar
• 3 coles brand australian free range eggs
• 1 cup 150g self raising flour
• 1 2 cup 60g almond meal
• 1 4 cup 25g cocoa powder
• 250g milk chocolate
• 1 2 cup 125ml thickened cream
• 3 4 cup 165g caster sugar
• 1 2 cup 125ml cream
• 1 2 teaspoon sea salt flakes

The Instruction of chocolate caramel poke cake

• preheat oven to 180c grease and line the base and sides of a 20cm base measurement square cake pan with baking paper
• combine the chocolate and 1 cup 250ml water in a small saucepan over low heat cook stirring for 5 mins or until chocolate melts and mixture is smooth set aside to cool slightly
• use an electric mixer 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 combine flour almond meal and cocoa powder in a bowl add the flour and chocolate mixtures to the butter mixture in alternating batches stirring until just combined spoon into the prepared pan and smooth the surface bake for 45 50 mins or until a skewer inserted into centre comes out clean set aside for 30 mins to cool
• meanwhile to make the ganache combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water donu2019t let the bowl touch the water cook stirring until chocolate melts and mixture is smooth cover with plastic wrap and place in the fridge for 30 mins or until just firm beat until smooth and creamy
• while the cake is cooling make the caramel sauce place the sugar in a medium saucepan over medium heat cook stirring with a wooden spoon for 5 7 mins or until sugar dissolves and caramelises remove from heat carefully and slowly pour in the cream add the salt cook over medium heat stirring for 5 mins or until sauce boils and thickens set aside to cool slightly
• turn the cake onto a serving plate use the end of a wooden spoon to pierce the cake at 3cm intervals place the warm caramel sauce into a jug carefully pour the caramel into each hole spread the top with milk chocolate ganache cut into pieces serve with any remaining caramel sauce

Nutritions of Chocolate Caramel Poke Cake

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calories: nutritioninformation

Mexican Wedding Cakes

Your guests will go mad for these vibrant Mexican-inspired mini cakes.

The ingredient of Mexican Wedding Cakes

• 1 cup 140g pecans toasted cooled
• 2 cups 300g plain flour plus extra to dust
• 1 teaspoon ground cinnamon
• 250g unsalted butter softened
• 2 cups 300g icing sugar sifted
• 1 teaspoon vanilla extract

The Instruction of mexican wedding cakes

• preheat the oven to 180u00b0c
• line 2 large baking trays with baking paper place the cooled pecans flour cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped set aside
• place the butter and 1 cup 150g icing sugar in an electric mixer and beat until pale add the vanilla extract and pecan mixture then beat until a soft dough forms divide the dough in half then roll out each portion with your hands on a lightly floured work surface to form two 3cm wide logs cut each log into 10 pieces and roll each piece into a ball place on the lined trays 3cm apart then bake for 20 25 minutes until lightly golden cool slightly
• place the remaining 1 cup 150g icing sugar in a separate bowl once the cakes are cool enough to handle place them in the bowl with the icing sugar and toss to thoroughly coat cool on a wire rack for 10 minutes then toss again in the icing sugar and serve

Nutritions of Mexican Wedding Cakes

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Pancetta Macaroni Cheese

This macaroni bake combines our favourite piping-hot pasta, pancetta and golden cheese crumb on top.

The ingredient of Pancetta Macaroni Cheese

• 500g dried macaroni
• 8 slices mild pancetta
• 60g butter
• 1 4 cup plain flour
• 3 cups milk
• 1 cup 100g grated gruyere cheese
• 1 3 cup 20g finely grated parmesan cheese
• 1 cup sourdough breadcrumbs
• 1 teaspoon olive oil

The Instruction of pancetta macaroni cheese

• cook the pasta in a large saucepan of boiling salted water until just tender drain and return to the saucepan place the pancetta on a large baking tray cook for 5 minutes under a hot grill or until golden and crisp roughly chop
• melt the butter in a saucepan over medium heat remove from the heat and add the flour stirring until well combined return to the heat and cook for 1 minute or until bubbly remove from the heat and slowly add the milk whisking constantly until well combined return to the heat and bring to the boil whisking constantly add the gruyere 1 4 cup of parmesan and the chopped pancetta stir through pasta transfer to a large 9 cup capacity ovenproof dish combine the breadcrumbs remaining parmesan and oil sprinkle over the macaroni bake for 20 25 minutes or until golden serve with a green salad

Nutritions of Pancetta Macaroni Cheese

calories: 983 963 calories
calories: 33 grams fat
calories: 19 grams saturated fat
calories: 132 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 38 grams protein
calories: n a
calories: 750 65 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana And Walnut Cake With Sticky Caramel Recipe

Stay warm with our delicious Banana and walnut cake with sticky caramel.

The ingredient of Banana And Walnut Cake With Sticky Caramel Recipe

• 125g butter chopped at room temperature
• 100g 1 2 cup caster sugar
• 2 eggs
• 130g 1 2 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 225g 1 1 2 cups self raising flour
• 60ml 1 4 cup milk
• 115g 1 cup coarsely chopped walnuts
• caramel ripple ice cream to serve
• 60g butter chopped
• 100g 1 2 cup firmly packed brown sugar
• 165ml 2 3 cup pouring cream
• 1 tsp vanilla extract

The Instruction of banana and walnut cake with sticky caramel recipe

• preheat the oven to 180c 160c fan forced grease and line a 27 5 x 17 5cm slice pan with baking paper allowing the long edges of the paper to overhang the sides
• use electric beaters to beat the butter and sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well between each addition add banana and vanilla beat until combined
• sift the flour over the mixture then pour in the milk use a spatula to fold gently until just combined
• fold half the walnuts into the cake mixture and transfer to the prepared pan smoothing the surface sprinkle with remaining walnuts bake for 35 minutes or until firm to a gentle touch in the centre set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack to cool completely
• meanwhile to make the caramel sauce combine all the ingredients in a small saucepan stir over low heat until melted and smooth increase heat to medium and simmer for 5 minutes remove from heat and set aside to cool slightly
• cut the cake into 8 pieces and serve topped with a scoop of caramel ripple ice cream and drizzled with the caramel sauce

Nutritions of Banana And Walnut Cake With Sticky Caramel Recipe

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Coconut Milk Fish Parcels With Kiwifruit Salsa

The ingredient of Coconut Milk Fish Parcels With Kiwifruit Salsa

• 4 x 240g blue eye trevalla fillets
• 200ml light coconut milk
• 4cm piece ginger peeled cut into matchsticks
• 1 long red chilli deseeded cut into thin strips
• 1 2 cup fresh coriander sprigs
• shaved coconut optional to serve
• steamed basmati rice to serve
• 3 kiwifruit peeled
• 280g red papaya deseeded peeled chopped
• 1 lime juiced

The Instruction of coconut milk fish parcels with kiwifruit salsa

• preheat oven to 200u00b0c place each fish fillet on a large piece of banana leaf aluminum foil or non stick baking paper working with one at a time spoon 50ml of coconut milk over the fish top with ginger chilli and coriander sprigs fold the edges in tightly to make a parcel place on a baking tray cook for 12 minutes
• meanwhile cut the kiwifruit into quarters lengthways and chop combine the kiwifruit papaya and lime juice
• to serve place the parcels in a dish so guests can open them at the table top the fish with salsa and shaved coconut serve with the rice

Nutritions of Coconut Milk Fish Parcels With Kiwifruit Salsa

calories: 338 424 calories
calories: 9 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 46 grams protein
calories: n a
calories: 232 5 milligrams sodium
calories: https schema org
calories: nutritioninformation

Croque Monsieur Strata Recipe Recipe

A twist on the classic, this easy egg dish will have your guests coming back for seconds.

The ingredient of Croque Monsieur Strata Recipe Recipe

• 40g butter
• 2 tablespoons plain flour
• 1 cup milk
• 1 4 cup white wine
• 1 teaspoon finely chopped fresh thyme leaves
• 6 eggs
• 1 cup thickened cream
• 320g baguette cut into 1 5cm slices
• 250g sliced ham torn into large pieces
• 1 cup grated cheddar
• salad leaves to serve
• fresh thyme sprigs to serve

The Instruction of croque monsieur strata recipe recipe

• preheat oven to 200c 180c fan forced grease an 8 cup capacity 6cm deep 22cm x 32cm oval baking dish
• melt butter in a saucepan over medium high heat add flour cook stirring for 3 minutes or until golden remove from heat slowly whisk in milk until smooth return to heat add wine and thyme cook stirring for 3 to 4 minutes or until mixture starts to boil and thicken season with salt and pepper set aside to cool slightly
• whisk eggs and cream in a bowl until combined season with salt and pepper working with 1 bread slice at a time spread both sides generously with white sauce top with ham place upright in prepared dish repeat with remaining bread sauce and ham arranging bread upright in dish pour over egg mixture sprinkle with cheese stand for 10 minutes bake for 40 minutes or until golden and set sprinkle with extra thyme serve with salad leaves

Nutritions of Croque Monsieur Strata Recipe Recipe

calories: 816 902 calories
calories: 51 2 grams fat
calories: 30 3 grams saturated fat
calories: 46 2 grams carbohydrates
calories: n a
calories: n a
calories: 37 2 grams protein
calories: 453 milligrams cholesterol
calories: 1598 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fruit Rice Paper Rolls

Rice paper rolls with a sweet twist! Get the kids rolling them for an easy, fun treat.

The ingredient of Fruit Rice Paper Rolls

• 270g can coconut milk
• 275g 1 1 4 cups medium grain rice
• 16 large sheets rice paper
• 4 large ripe strawberries thinly sliced
• 2 ripe kiwifruit peeled halved thinly sliced crossways
• 1 large mango peeled cheeks thinly sliced crossways
• 2 small bananas thinly sliced
• fresh mint leaves optional
• 90g light palm sugar coarsely grated
• 2 tablespoons double cream
• 2 teaspoons fresh lime juice

The Instruction of fruit rice paper rolls

• place 375ml 1 1 2 cups water and coconut milk in a saucepan and bring to the boil add the rice and return to the boil reduce heat to medium and stir well cover and cook for 20 minutes or until liquid is absorbed remove from heat and fluff with a fork transfer to a large tray and place in the fridge to cool slightly
• meanwhile make the caramel stir the palm sugar with 60ml 1 4 cup water in a saucepan over low heat until the palm sugar dissolves bring to the boil boil without stirring for 8 10 minutes or until dark golden remove from the heat and stir in the cream set aside for 5 minutes to cool slightly stir in the lime juice pour into a serving bowl
• fill a large bowl with warm water place a rice paper sheet into the water for 30 seconds or until soft be careful not to let it get too soft it should be soft but firm enough to handle
• remove rice paper from water and drain well lay on a board place some sliced fruit and mint if using in the middle of the paper top with 2 tablespoons of coconut rice fold the ends in and roll up firmly continue with remaining ingredients serve with the caramel sauce

Nutritions of Fruit Rice Paper Rolls

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

Carrot And Pecan Cake With Cream Cheese Icing Recipe

Moist and indulgent carrot cake lightly spiced with cinnamon and pecan.

The ingredient of Carrot And Pecan Cake With Cream Cheese Icing Recipe

• 2 1 4 cups plain flour
• 1 cup lakanto monkfruit golden sweetener
• 1 teaspoon baking powder
• 1 teaspoons bi carb soda
• 2 teaspoons ground cinnamon
• 1 cup canola oil
• 1 teaspoon vanilla essence
• 3 large eggs
• 1 2 cup chopped pecans
• 3 4 cup milk
• 1 1 2 cups grated carrot
• 1 cup cream cheese
• 1 2 cup lakanto monkfruit classic sweetener

The Instruction of carrot and pecan cake with cream cheese icing recipe

• preheat the oven to 180c
• combine all the dry ingredients together in a bowl and mix
• combine all the wet ingredients together into a separate bowl and mix then carefully fold the dry ingredients into the wet mix gently stir until fully mixed it is important to not over mix the batter or will become heavy and doughy
• grease your baking tin with coconut oil and flour then pour your mixture into the mould or moulds
• bake for approx 12 15 minutes for small individual cakes or 35 40 minutes for one large cake
• combine cream cheese and sweetener together in a bowl once the carrot cake has cooled completely spread the icing generously over the top of the carrot cake serve

Nutritions of Carrot And Pecan Cake With Cream Cheese Icing Recipe

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

Chicken Liver Pates

Serve this creamy chicken liver pate with little toasts as an elegant finger food.

The ingredient of Chicken Liver Pates

• 100g speck or pancetta chopped
• 1 small onion finely chopped
• 1 garlic clove crushed
• 2 tablespoons sunflower oil
• 500g chicken livers cleaned
• 2 tablespoons brandy
• 225g cream cheese
• 2 tablespoons chopped sage
• 2 tablespoons chopped thyme
• 8 water crackers crumbled
• 2 tablespoons lemon juice
• 175g unsalted butter
• 1 2 bunch sage leaves picked
• mini toasts to serve

The Instruction of chicken liver pates

• heat a large non stick frypan over medium heat and fry the speck for 2 3 minutes until fat renders add onion and garlic and cook stirring for 2 3 minutes or until onion softens transfer to a plate
• return pan to high heat add the oil and cook the livers for 2 3 minutes each side they should still be pink in the middle add brandy and cook until liquid has evaporated season and cool
• process speck mixture livers cheese chopped herbs biscuits and juice in a food processor until smooth pack into small serving dishes or a 1 litre dish then cover and refrigerate for 15 minutes
• heat butter in a frypan over medium heat and cook sage leaves until crisp cool slightly and pour over pate dividing sage leaves evenly and leaving milky residue from butter in pan refrigerate until butter sets then serve with toasts

Nutritions of Chicken Liver Pates

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

Half Baked White Chocolate Cake Recipe

With a thick gooey white chocolate layer, this decadent just-baked cake isnt for the faint-hearted.

The ingredient of Half Baked White Chocolate Cake Recipe

• 180g white chocolate chopped
• 175g butter chopped
• 2 teaspoons vanilla extract
• 150g 1 cup plain flour
• 5 eggs separated
• 140g 2 3 cup caster sugar
• 60ml 1 4 cup thickened cream
• 290g pkt white chocolate melts
• fresh strawberries to serve
• fresh raspberries to serve
• white chocolate shavings to serve

The Instruction of half baked white chocolate cake recipe

• preheat the oven to 180c 160c fan forced grease a 23cm round springform pan line the base and side with baking paper
• heat the chopped chocolate and butter in a small saucepan stirring often over low heat remove from heat stir in the vanilla and flour
• use electric beaters to beat the egg yolks and 1 3 cup sugar in a large bowl until thick and pale
• place the egg whites in a large clean dry bowl use clean electric beaters to beat until soft peaks form gradually add the remaining 1 3 cup sugar one tablespoon at a time beating constantly until the sugar dissolves and mixture is thick and glossy
• stir the chocolate mixture into the egg yolk mixture until smooth and combined stir in one third of the egg whites until just combined fold in the remaining egg whites until combined reserve 1 cup cake batter set aside until required
• pour the remaining cake mixture into the prepared pan bake for 35 minutes or until a skewer inserted in the centre comes out clean cool the cake in the pan for 2 hours or until cooled completely
• place the cream in a small saucepan over medium high heat bring to the boil remove from heat add the chocolate melts to the pan set aside for 3 4 minutes or until melted stir until smooth transfer the white chocolate mixture to a bowl stand at room temperature for 2 hours or until thick
• preheat the oven to 180c 160c fan forced spread the white chocolate mixture over the cooled cake leaving a 1 5cm border around the edge of cake donu2019t worry if you get a few cake crumbs mixed in with the white chocolate carefully spread the reserved cake batter over the white chocolate layer bake for a further 25 minutes or until the cake layer is cooked through and set set aside for 10 minutes to cool slightly
• serve the cake warm scattered with berries and chocolate shavings

Nutritions of Half Baked White Chocolate Cake Recipe

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

Quick And Easy Creamy Pasta Salad

Take a few shortcuts with this quick and easy chicken pasta salad.

The ingredient of Quick And Easy Creamy Pasta Salad

• 625g ricotta and spinach agnolotti
• 1 4 cup mayonnaise
• 1 4 cup cru00e8me fraiche
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh flat leaf parsley leaves plus extra to serve
• 1 baby cos lettuce leaves separated
• 4 red radish trimmed thinly sliced
• 2 spring onions sliced
• 1 4 cup chopped walnuts toasted
• 1 2 barbecued chicken bones discarded meat thickly sliced

The Instruction of quick and easy creamy pasta salad

• cook pasta following packet directions drain rinse under cold water drain well
• meanwhile combine mayonnaise creme fraiche juice parsley and 1 tablespoon water in a bowl season with salt and pepper
• place pasta and lettuce on a large serving platter top with radish onion and walnuts drizzle with dressing serve sprinkled with extra parsley

Nutritions of Quick And Easy Creamy Pasta Salad

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

Cauliflower, Garlic And Melted Cheese Breadsticks

Surprise your guests with these irresistible cauliflower and cheese breadsticks.

The ingredient of Cauliflower Garlic And Melted Cheese Breadsticks

• 275g cauliflower florets
• 2 eggs
• 150g mozzarella grated
• 3 garlic cloves crushed
• 1 1 2 tablespoons finely chopped flat leaf parsley

The Instruction of cauliflower garlic and melted cheese breadsticks

• process the cauliflower in batches into rice size pieces place in a microwave safe bowl microwave covered on high 100 for 7 minutes or until tender cool slightly
• preheat oven to 220c 200c fan forced line a large baking tray with baking paper
• combine eggs 100g mozzarella garlic and parsley in a large bowl add cauliflower season and stir to combine spoon onto prepared tray and shape into a 17cm x 28cm rectangle using spatula to line edges bake for 25 minutes or until golden sprinkle with remaining mozzarella and bake for another 3 5 minutes or until cheese has melted and starts to golden
• transfer to a board stand for 5 minutes cut into half lengthways and into small rectangles serve warm

Nutritions of Cauliflower Garlic And Melted Cheese Breadsticks

calories: 105 877 calories
calories: 6 grams fat
calories: 3 1 grams saturated fat
calories: 4 grams carbohydrates
calories: 1 2 grams sugar
calories: n a
calories: 10 grams protein
calories: 68 milligrams cholesterol
calories: 187 milligrams sodium
calories: https schema org
calories: nutritioninformation

Carrot Cake With Light Cream Cheese Icing

This carrot cake has sultanas for extra sweetness and moisture.

The ingredient of Carrot Cake With Light Cream Cheese Icing

• 1 cup grated carrot see note
• 2 eggs
• 1 2 cup rice bran oil
• 3 4 cup firmly packed brown sugar
• 3 4 cup sultanas
• 1 2 cup cold water
• 2 cups self raising flour
• 1 teaspoon mixed spice
• 20g butter softened
• 80g light cream cheese softened
• 1 teaspoon finely grated lemon rind
• 1 1 2 cups icing sugar mixture sifted

The Instruction of carrot cake with light cream cheese icing

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 20cm round cake pan line base and side with baking paper
• place carrot eggs oil sugar sultanas flour mixed spice and 1 2 cup cold water in a large bowl stir to combine
• spoon mixture into prepared pan smooth top bake for 1 hour or until a skewer inserted in the centre comes out clean cover cake loosely with foil if over browning during cooking remove from oven stand cake in pan for 5 minutes turn out onto a wire rack to cool
• make light cream cheese icing using an electric mixer beat butter cream cheese and lemon rind until smooth gradually beat in icing sugar until mixture is light and fluffy spread icing over cake serve

Nutritions of Carrot Cake With Light Cream Cheese Icing

calories: 428 766 calories
calories: 15 8 grams fat
calories: 4 6 grams saturated fat
calories: 67 7 grams carbohydrates
calories: n a
calories: n a
calories: 5 2 grams protein
calories: 47 milligrams cholesterol
calories: 265 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Bean Creme Brulee

Made with real vanilla, this baked custard with a caramelised-sugar top is devilishly good.

The ingredient of Vanilla Bean Creme Brulee

• 300ml pouring cream
• 250ml 1 cup milk
• 1 vanilla bean split
• 5 egg yolks
• 70g 1 3 cup caster sugar
• 1 tablespoon raw caster sugar

The Instruction of vanilla bean creme brulee

• preheat oven to 150c 130c fan forced bring cream milk and vanilla bean almost to the boil in a saucepan over medium heat
• remove the vanilla bean scrape the seeds from the bean into the cream mixture discard the bean
• meanwhile whisk the egg yolks and caster sugar in a heatproof bowl until well combined
• whisk the cream mixture into the egg mixture strain into a jug divide among four 185ml ovenproof ramekins
• place ramekins in a roasting pan add boiling water to reach halfway up the sides bake for 35 minutes or until just set
• cool slightly cover place in fridge for 4 hours until set sprinkle raw sugar over custards caramelise with a kitchen blowtorch

Nutritions of Vanilla Bean Creme Brulee

calories: 426 137 calories
calories: 33 grams fat
calories: 20 grams saturated fat
calories: 27 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 6 grams protein
calories: 229 milligrams cholesterol
calories: 58 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Almond Cake With Plums And Cream

Leave room for a slice of this moist, buttery cake with fresh plums and a perfectly chewy crust. Its a celebration, so theres no better time to indulge in a big dollop of the cardamom-scented whipped cream.

The ingredient of Almond Cake With Plums And Cream

• 150g unsalted butter softened plus extra for coating the pan
• 2 3 cup 150g plus 1 tablespoon caster sugar
• 2 cups 240g almond meal
• 3 coles brand australian free range eggs
• 2 tbs grand marnier or other orange liqueur
• 1 orange finely grated zest only
• 1 4 teaspoon almond essence
• 1 4 teaspoon baking powder
• 1 4 teaspoon salt
• 1 2 cup 75g plain flour
• 3 red fleshed plums pitted each cut into 8 wedges
• 300ml ctn thickened cream
• 2 tablespoons icing sugar plus extra for dusting
• 1 2 teaspoon ground cardamom

The Instruction of almond cake with plums and cream

• preheat the oven to 160u00b0c coat a 23cm round springform pan with butter
• using an electric mixer beat the butter and 2 3 cup 150g sugar on medium speed until light and creamy gradually beat in the almond meal add the eggs one at a time mix in the grand marnier orange zest almond essence baking powder and salt reduce the speed to low and mix in the flour until just blended transfer the batter to the prepared pan
• in a small bowl toss the plum wedges with 1 tbs caster sugar gently place the plum wedges on top of the batter bake for 40 mins or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs transfer the cake to a wire rack and allow to cool in the pan for 10 mins
• meanwhile in a large bowl whisk the cream icing sugar and cardamom until fluffy remove cake from the pan and transfer to a cake plate dust the warm or room temperature cake with the extra icing sugar cut the cake into wedges and serve with the whipped cream

Nutritions of Almond Cake With Plums And Cream

calories: 640 52 calories
calories: 48 grams fat
calories: 21 grams saturated fat
calories: 38 grams carbohydrates
calories: n a
calories: n a
calories: 11 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Drizzle Condensed Milk Cake Recipe

A cake Nanna would be proud of, this makeover of the classic pound cake is packed with delicious lemon flavour.

The ingredient of Lemon Drizzle Condensed Milk Cake Recipe

• 150g butter softened
• 1 3 cup caster sugar
• 1 tablespoon finely grated lemon rind
• 1 teaspoon vanilla extract
• 2 eggs
• 2 3 cup sweetened condensed milk see note
• 1 cup plain flour
• 3 4 cup self raising flour
• 2 tablespoons lemon juice
• 1 2 cup sweetened condensed milk see note
• 20g butter
• 1 2 cup icing sugar mixture sifted
• 2 tablespoons lemon juice
• 1 4 cup coconut flakes toasted

The Instruction of lemon drizzle condensed milk cake recipe

• preheat oven to 180c 160c fan forced grease a 6cm deep 9cm x 20cm base loaf pan line base and sides with baking paper extending paper 5cm above edges of pan on all sides
• using an electric mixer beat butter sugar lemon rind and vanilla until light and fluffy add eggs one at a time beating well after each addition beat in condensed milk until combined sift over flours fold until just combined fold in lemon juice to combine spoon mixture into prepared pan smooth top
• bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes transfer to a wire rack to cool completely
• meanwhile make lemon glaze combine condensed milk and butter in a medium saucepan over medium heat cook stirring for 2 minutes or until butter has melted remove from heat whisk in icing sugar and lemon juice strain into a bowl refrigerate for 15 minutes or until glaze thickens slightly pour glaze over cake and allow to drizzle down sides stand for 10 to 15 minutes or until set top with toasted coconut flakes serve

Nutritions of Lemon Drizzle Condensed Milk Cake Recipe

calories: 425 42 calories
calories: 19 7 grams fat
calories: 13 2 grams saturated fat
calories: 53 9 grams carbohydrates
calories: n a
calories: n a
calories: 7 3 grams protein
calories: 89 milligrams cholesterol
calories: 262 milligrams sodium
calories: https schema org
calories: nutritioninformation

Passionfruit Vanilla Custard Slice

Flake your way through crisp pasty to a soft and sweet passionfruit-filled centre.

The ingredient of Passionfruit Vanilla Custard Slice

• 3 sheets 25 x 25cm frozen ready rolled butter puff pastry thawed
• 230g 1 1 2 cups pure icing sugar
• 2 3 tablespoons fresh passionfruit pulp
• 250ml 1 cup milk
• 3 egg yolks
• 55g 1 4 cup caster sugar
• 2 tablespoons plain flour
• 1 teaspoon vanilla extract
• 125ml 1 2 cup thickened cream

The Instruction of passionfruit vanilla custard slice

• preheat oven to 200u00b0c line 2 large baking trays with non stick baking paper cut each sheet of pastry into 6 pieces prick the pastry with a fork place half the pastry pieces on the prepared trays bake in oven for 10 minutes or until crisp and golden set aside on a wire rack for 15 minutes to cool repeat with the remaining pastry
• to make the filling place the milk in a saucepan and bring to a simmer over low heat whisk the egg yolks and caster sugar in a bowl until pale and creamy add the flour and fold to combine gradually whisk the hot milk into the egg mixture return to pan over low heat and cook stirring with a wooden spoon for 5 minutes or until custard thickens and coats the back of the spoon
• transfer the custard to a small heatproof bowl stir in the vanilla and set aside stirring occasionally for 15 minutes to cool place plastic wrap directly on the surface of the custard this will prevent a skin forming place in the fridge for 30 minutes to chill use an electric beater to beat the cream until soft peaks form use a metal spoon to fold the custard through the cream until just combined
• combine the icing sugar and passionfruit in a small bowl place 1 piece of pastry on each serving plate spread with the custard mixture continue layering with the remaining pastry and custard mixture finishing with a layer of pastry drizzle over the passionfruit icing to serve

Nutritions of Passionfruit Vanilla Custard Slice

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

Wholegrain Blueberry Banana Muffins

These healthy blueberry and banana muffins are perfect for school and work lunch boxes.

The ingredient of Wholegrain Blueberry Banana Muffins

• 1 1 2 cups 225 g self raising flour
• 1 4 cup quinoa flour
• 1 4 cup coconut sugar
• 2 tbs flaxseeds linseeds
• 1 3 cup seed mix pepitas sunflower
• 2 large ripe bananas mashed you need about 1 cup
• 2 eggs lightly beaten
• 1 cup jalna greek yoghourt
• 1 tablespoon olive oil
• 125g punnet blueberries

The Instruction of wholegrain blueberry banana muffins

• preheat oven to moderate 180c line a large hole texas muffin tin with 8 paper cases
• combine flours sugar 1 tbs flaxseeds linseeds and 4 tbs seed mix in a large bowl make a well in the centre add the banana eggs jalna and oil and mix until almost combined
• stir through the blueberries spoon the mixture evenly between the muffin cases scatter with the remaining flaxseeds linseed and seed mix bake for 25 30 minutes or until lightly golden serve warm or cold

Nutritions of Wholegrain Blueberry Banana Muffins

calories: 381 922 calories
calories: 12 3 grams fat
calories: 3 5 grams saturated fat
calories: 55 3 grams carbohydrates
calories: 17 4 grams sugar
calories: n a
calories: 14 6 grams protein
calories: 55 milligrams cholesterol
calories: 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Soy Thickshake

Indulge in this dairy-free chocolate thickshake.

The ingredient of Chocolate Soy Thickshake

• 11 2 cups so good soy milk
• 2 large scoops soy chocolate ice cream
• 1 tablespoon cocoa powder

The Instruction of chocolate soy thickshake

• blend milk ice cream and cocoa together until smooth pour into chilled glasses serve

Nutritions of Chocolate Soy Thickshake

calories: 485 648 calories
calories: 25 grams fat
calories: 3 grams saturated fat
calories: 43 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 23 grams protein
calories: n a
calories: 339 01 milligrams sodium
calories: https schema org
calories: nutritioninformation

Wholemeal Crepes With Caramel Bananas

The ingredient of Wholemeal Crepes With Caramel Bananas

• 1 2 cup wholemeal self raising flour
• 1 2 cup 75g plain flour
• 2 eggs or 3 egg whites
• 1 cup 250ml water
• 1 2 cup low fat milk
• 4 ladyfinger bananas peeled and halved
• 2 tablespoons sugar

The Instruction of wholemeal crepes with caramel bananas

• whisk together the flours eggs water and milk heat a crepe pan over a high heat spray lightly with olive oil spray
• ladle 1 3 cup of the mixture into pan and swirl to cover cook for 1 min or until small bubbles appear and the edges are crisp turn over and cook for 30 secs remove from pan and repeat
• press bananas into sugar to coat heat a non stick pan over a medium high heat and cook bananas for 1 min each side until sugar caramelises serve crepes with ricotta

Nutritions of Wholemeal Crepes With Caramel Bananas

calories: 321 933 calories
calories: 5 grams fat
calories: 2 grams saturated fat
calories: 53 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 13 grams protein
calories: 125 milligrams cholesterol
calories: 231 6 milligrams sodium
calories: https schema org
calories: nutritioninformation

Keto Lemon Mug Cake Recipe

Ready in 7 minutes, this microwave mug cake is the perfect quick and easy Keto-friendly dessert.

The ingredient of Keto Lemon Mug Cake Recipe

• 20g butter melted cooled
• 1 egg
• 1 teaspoon finely grated lemon rind plus extra zested to serve optional
• 25g 1 4 cup coconut flour
• 1 tablespoon ground almonds
• 2 teaspoons xylitol
• 1 2 teaspoon baking powder
• 2 tablespoons almond milk
• 1 tablespoon fresh lemon juice
• mascarpone to serve

The Instruction of keto lemon mug cake recipe

• whisk together the butter egg and lemon rind in a small mixing bowl until combined add the flour almond xylitol baking powder milk and juice stir to combine
• transfer mixture to a 250ml 1 cup heatproof mug or cup and smooth the surface microwave on high for 2 minutes set aside for 30 seconds top with a dollop of mascarpone and extra lemon zest if using to serve

Nutritions of Keto Lemon Mug Cake Recipe

calories: 463 899 calories
calories: 36 2 grams fat
calories: 22 7 grams saturated fat
calories: 7 4 grams carbohydrates
calories: n a
calories: n a
calories: 11 1 grams protein
calories: n a
calories: 259 milligrams sodium
calories: https schema org
calories: nutritioninformation

Upside Down Strawberry Cake Recipe

Enjoy this decadent sweet treat without the guilt! This upside-down cake is made with broccoli flour, juicy strawberries and raw cashews. All your guests will be asking for a second slice!

The ingredient of Upside Down Strawberry Cake Recipe

• 750g strawberries hulled halved
• 110g 1 2 cup raw sugar
• 80g 1 1 2 cups raw cashews
• 35g 1 3 cup desiccated coconut
• 2 tablespoon broccoli flour powder find at selected supermarkets or health food stores
• 95g 1 2 cup potato flour
• 2 tablespoon tahini
• 2 teaspoon baking powder
• 1 2 teaspoon ground cinnamon
• 1 orange rind finely grated juiced
• 2 teaspoon vanilla bean paste
• 110g 1 2 cup solidified coconut oil melted
• 3 eggs
• 260g 1 cup thick greek style vanilla yoghurt
• 1 4 teaspoon ground cinnamon
• 1 4 teaspoon ground cardamom
• 1 4 teaspoon ground cloves

The Instruction of upside down strawberry cake recipe

• preheat oven to 180c 160c fan forced line a large baking tray with baking paper grease a deep 20cm round cake pan line base and side with baking paper
• place strawberry in a single layer on prepared tray scatter over 2 tbs sugar bake for 20 minutes or until softened set aside to cool
• arrange strawberry in base of prepared pan reserving any tray juices place the cashews in a food processor process until resembles fine crumbs add coconut flours tahini baking powder cinnamon orange rind 125ml 1u20442 cup orange juice vanilla coconut oil eggs and remaining sugar process until just combined scrape down side and process again until smooth
• pour the cake mixture into pan bake for 45u201050 minutes or until a skewer inserted into the centre comes out clean set aside in pan for 10 minutes to cool slightly
• meanwhile to make spiced yoghurt place all ingredients in a bowl stir until smooth
• turn cake onto a serving plate strawberryu2010 side up serve warm with spiced yoghurt

Nutritions of Upside Down Strawberry Cake Recipe

calories: 343 443 calories
calories: 23 grams fat
calories: 15 grams saturated fat
calories: 26 grams carbohydrates
calories: n a
calories: n a
calories: 6 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Vanilla Macarons

Melt-in-the-mouth vanilla macaron magic, just made for afternoon tea!

The ingredient of Vanilla Macarons

• 1 1 4 cups almond meal ground almonds
• 1 1 2 cups pure icing sugar
• 4 eggwhites
• 1 4 cup caster sugar
• 1 teaspoon vanilla bean paste
• 90g white chocolate chopped
• 2 tablespoons thickened cream

The Instruction of vanilla macarons

• grease 3 large baking trays line with baking paper sift almond meal and icing sugar together in a bowl
• using an electric mixer beat eggwhites in a bowl until soft peaks form gradually add sugar beating until dissolved add vanilla beat until just combined fold in half the almond mixture until just combined fold in remaining mixture until combined and glossy mixture will break down a little
• spoon into a large snaplock bag snip 1cm from 1 corner pipe 4cm rounds mixture onto prepared trays 3cm apart tap trays on bench to remove air bubbles set aside for 1 hour
• preheat oven to 130u00b0c 110u00b0c fan forced bake macarons 1 tray at a time for 18 to 20 minutes or until tops are firm cool on trays carefully transfer to a wire rack
• make filling place chocolate and cream in a microwave safe bowl microwave on high 100 for 1 minute or until chocolate melts stir with a metal spoon to combine refrigerate for 10 minutes or until mixture thickens and becomes spreadable see tip
• spread 1 2 teaspoon filling over flat sides of half the macarons sandwich with remaining macarons set aside until filling sets serve

Nutritions of Vanilla Macarons

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

Pumpkin Green Curry With Coconut Rice Recipe

This green curry coconut recipe makes pumpkin the hero, meaning that its perfect for meat-free Mondays or a weeknight vegetarian alternative.

The ingredient of Pumpkin Green Curry With Coconut Rice Recipe

• 1 4 cup 75g green curry paste
• 400ml can coconut cream
• 800g butternut pumpkin seeded peeled cut into 3cm pieces
• 2 bunches baby broccoli ends trimmed
• 250g pkt microwavable coconut rice

The Instruction of pumpkin green curry with coconut rice recipe

• heat a large saucepan over medium heat add the curry paste and cook stirring for 1 min or until fragrant add the coconut cream and pumpkin and stir to combine bring to the boil reduce heat to medium low cover and cook for 15 mins or until the pumpkin is tender
• add the baby broccoli and cook for 2 mins or until the baby broccoli is bright green and tender
• heat the coconut rice following packet directions
• serve curry with the coconut rice

Nutritions of Pumpkin Green Curry With Coconut Rice Recipe

calories: 409 885 calories
calories: 24 grams fat
calories: 18 grams saturated fat
calories: 36 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 368 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vegetable Rice Cakes

Nutrient-dense and low GI, these fresh rice cakes are perfect for avoiding the mid-afternoon energy slump.

The ingredient of Vegetable Rice Cakes

• 1 small brown onion finely chopped
• 200g sweet potato peeled grated
• 1 garlic clove crushed
• 200g broccoli trimmed cut into florets
• 75g 1 2 cup cooked sunrice basmati rice
• 75g peeled roasted red capsicum finely chopped
• 5 eggs
• 2 tbs chopped fresh basil
• 1 2 red onion finely chopped
• 1 2 red capsicum seeded finely chopped
• 80g fresh low fat ricotta crumbled
• small fresh basil leaves to serve
• 50g mixed salad leaves to serve

The Instruction of vegetable rice cakes

• preheat oven to 180c 160c fan forced grease eight 80ml 1u20443 cup non stick muffin pans with oil spray
• heat a large non stick frying pan over medium heat spray with olive oil cook the brown onion stirring for 4 minutes or until soft add the sweet potato cook stirring for 3 4 minutes or until tender add the garlic and cook for 30 seconds or until aromatic transfer the mixture to a large bowl set aside to cool
• meanwhile cook the broccoli in a saucepan of boiling water for 2 3 minutes or until just tender refresh under cold running water drain well coarsely chop
• add the broccoli rice roasted capsicum eggs and basil to the sweet potato and stir to combine divide among the pans bake for 20 minutes or until golden and puffed
• combine the red onion and capsicum in a bowl serve cakes warm or cold with capsicum mixture ricotta basil leaves and salad leaves

Nutritions of Vegetable Rice Cakes

calories: 225 138 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 18 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Cherry Nice Ice Cream Cones

Cool down on a balmy summer evening with this gorgeous Cherry Ripe-inspired choc-dipped Aussie ice-cream cone.

The ingredient of Cherry Nice Ice Cream Cones

• 200g milk choc melts
• 4 waffle ice cream cones
• 35g 1 3 cup desiccated coconut
• 8 scoops maggie beer morello cherry dark chocolate almond ice cream
• 52g cadbury cherry ripe bar sliced to serve
• maraschino cherries to serve
• thick dark chocolate sauce to drizzle

The Instruction of cherry nice ice cream cones

• line a wire rack with baking paper place melts in a microwave safe bowl microwave on medium in 1 minute bursts until melted and smooth
• dip tops of the cones in the melted chocolate swirling to coat shaking off the excess sprinkle with coconut place the cones chocolate side down on prepared rack set aside until the chocolate sets
• place 2 scoops of ice cream in each cone decorate with the cherry ripe and cherries and drizzle with the chocolate sauce

Nutritions of Cherry Nice Ice Cream Cones

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calories: nutritioninformation

Pecan Blondies With Vanilla Custard

Brownies and blondies are like brothers and sisters! One is made with dark chocolate or cocoa, the other without, but both are super-fudgy!

The ingredient of Pecan Blondies With Vanilla Custard

• 125g unsalted butter plus extra softened to grease
• 200g good quality white chocolate see note
• 275g 1 1 4 cups firmly packed brown sugar
• 90g 3 4 cup pecans plus extra to serve
• 150g 1 cup plain flour
• 1 egg
• 1 teaspoon vanilla bean paste see note
• icing sugar to dust
• 250ml 1 cup pouring cream
• 125ml 1 2 cup milk
• 1 teaspoon vanilla bean paste see note
• 2 egg yolks
• 1 tablespoon caster sugar
• 2 teaspoons cornflour

The Instruction of pecan blondies with vanilla custard

• preparing the chocolate preheat oven to 180c grease a 20cm square cake pan with extra butter then line the base and 2 opposite sides with baking paper extending the paper 3cm beyond rim this makes it easier to remove blondie later using your hands break chocolate into pieces following the markings on the block then break each piece in half again place in a plastic container and freeze for at least 30 minutes or until well chilled
• making the sugar mixture using the bridge technique see note cut the butter into 2cm pieces then place in a saucepan add brown sugar and cook stirring over medium heat for 4 minutes or until the butter melts and the sugar dissolves cook stirring for a further 2 minutes or until mixture is smooth and glossy transfer to a bowl and leave for 10 minutes to cool slightly
• making the batter using the claw technique see note roughly chop the pecans sift the flour through a sieve into a bowl then stir in the pecans crack the egg into the cooled sugar mixture add the vanilla then stir until well combined add the egg mixture to the flour mixture stir to form a stiff batter then stir through the chilled chocolate
• baking the blondie spoon batter into prepared pan then using the back of a spoon smooth surface bake for 40 minutes or until a skewer inserted into centre of blondie comes out with moist crumbs attached but not wet mixture stand pan on a wire rack for 15 minutes to cool run a butter knife around edge of pan then using the baking paper as a handle lift blondies onto a chopping board trim edges cut into 4 squares then cut each square into 2 triangles
• making the vanilla custard place the cream milk and vanilla in a saucepan whisk to combine then bring almost to the boil over medium heat remove from heat meanwhile whisk egg yolks sugar and cornflour in a bowl until pale and combined gradually whisk milk mixture into egg mixture then pour mixture back into saucepan stir continuously with a wooden spoon over low heat for 4 minutes or until thick enough to coat the back of the spoon do not boil transfer custard to a clean bowl then place plastic wrap on the surface of the custard to prevent a skin forming
• serving the blondies place the warm blondies in shallow bowls spoon over a little custard then scatter with extra pecans serve immediately

Nutritions of Pecan Blondies With Vanilla Custard

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Festive Ice Cream Terrine

Turn vanilla ice-cream into a tri-colour treat, expertly layered with sheets of dark chocolate.

The ingredient of Festive Ice Cream Terrine

• 100g dark chocolate melted
• 2l ctn vanilla ice cream
• 100g red glace cherries quartered
• 2 3 drops pink food colouring
• 100g white marshmallows quartered
• 100g pistachio kernels coarsely chopped
• 2 3 drops green food colouring
• shaved white chocolate to decorate

The Instruction of festive ice cream terrine

• lightly grease a 10 x 20cm base measurement loaf pan with melted butter line base and sides with plastic wrap allowing sides to overhang
• draw two 11 x 21cm rectangles on a piece of baking paper spread each rectangle with a thin layer of melted dark chocolate set aside to set
• meanwhile place one third of the ice cream in a bowl and set aside for 20 minutes to soften slightly stir in cherries and pink food colouring spoon into prepared pan and smooth the surface top with a rectangle of chocolate trimming to fit place in the freezer for 20 minutes or until firm
• place half the remaining ice cream in a bowl and set aside to for 20 minutes to soften slightly stir in the marshmallow carefully spread over the chocolate in the pan and smooth the surface top with another rectangle of chocolate trimming to fit place in the freezer for 20 minutes or until firm
• place the remaining ice cream in a bowl and set aside for 20 minutes to soften slightly stir in the pistachio and green food colouring carefully spread over the chocolate in the pan and smooth the surface fold over plastic wrap to enclose place in the freezer for 8 hours or overnight or until firm
• turn ice cream terrine onto a platter discard plastic wrap top with chocolate curls

Nutritions of Festive Ice Cream Terrine

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Curtis Stones Strawberry Banana Bread

Bake up a storm this spring with Curtis Stones sensational strawberry twist on the classic banana bread. Best served straight out of the oven with a big dollop of crme frache!

The ingredient of Curtis Stones Strawberry Banana Bread

• non stick cooking spray
• 1 2 3 cups 250g plain flour
• 1 tsp bicarbonate of soda
• 1 2 tsp salt
• 1 2 tsp freshly grated nutmeg
• 1 4 tsp ground cinnamon
• 1 1 4 cup 275g 1 tbs caster sugar
• 2 extra large about 59g each coles australian free range eggs
• 1 tsp pure vanilla extract
• 1 2 cup 125ml canola oil
• 2 tbs plain whole milk yoghurt
• 1 3 cups 360g coarsely mashed ripe bananas about 3 large
• 1 2 cups 150g walnuts toasted and coarsely chopped
• 1 2 cup 90g finely diced strawberries
• 6 small strawberries halved
• cru00e8me frau00eeche to serve
• fresh strawberry jam to serve

The Instruction of curtis stones strawberry banana bread

• position rack in centre of oven and preheat oven to 160u00b0c 140u00b0c fan forced spray a 7cm deep 22cm x 12cm loaf pan with non stick cooking spray and line with baking paper extending over the 2 long sides
• in a medium bowl whisk flour bicarbonate of soda salt nutmeg and cinnamon to blend
• in a large bowl using electric mixer on medium high speed beat 1u00bc cups 275g sugar eggs and vanilla for 8 mins or until pale and thick gradually beat in oil beat in yoghurt reduce speed to low mix in bananas then mix in flour mixture just until blended mix in walnuts
• using a large flexible spatula fold in strawberries spread batter in loaf pan top with halved strawberries and sprinkle with 1 tbs sugar
• bake for 11 2 hours or until top is browned and a wooden toothpick inserted into centre of loaf comes out clean cool in pan on a cake rack for 10 mins
• lift banana bread out of pan onto rack and slide the paper out from underneath slice and serve warm with cru00e8me frau00eeche and jam

Nutritions of Curtis Stones Strawberry Banana Bread

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Cherry Ripe Bliss Balls

Indulge in a chocolate coconut treat, with these better-for-you, Cherry Ripe-inspired bliss balls.

The ingredient of Cherry Ripe Bliss Balls

• 100g dried cherries
• 100g about 6 pitted dates chopped
• 45g 1 2 cup desiccated coconut plus 2 3 tbs extra
• 2 tbs cacao powder plus 2 3 tbs extra
• 1 tablespoon coconut oil
• 1 tablespoon honey

The Instruction of cherry ripe bliss balls

• place all the ingredients in a food processor and process until well combined roll tablespoonfuls of the mixture into balls roll in extra coconut or cacao to coat

Nutritions of Cherry Ripe Bliss Balls

calories: 109 223 calories
calories: 5 2 grams fat
calories: 4 5 grams saturated fat
calories: 12 6 grams carbohydrates
calories: 11 9 grams sugar
calories: n a
calories: 1 2 grams protein
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calories: 2 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Buttermilk Pancakes

Breakfast is always better with a big pile of pancakes topped with sweet jam spread.

The ingredient of Lemon Buttermilk Pancakes

• 190g 1 1 4 cups self raising flour
• 1 tbs caster sugar
• 1 4 tsp bicarbonate of soda
• 375ml 1 1 2 cups buttermilk
• 1 egg lightly whisked
• 20g butter melted
• 1 lemon zested
• fruit and chia spread mango passionfruit chia seeds warmed to serve
• icing sugar optional to serve

The Instruction of lemon buttermilk pancakes

• whisk together the flour sugar and bicarbonate of soda in a medium bowl make a well in the centre add the buttermilk and egg whisk to combine stir through the butter and zest
• heat a non stick frying pan over medium high heat spray with oil spoon one quarter cup measurements of the mixture into the pan cook in batches for 1 2 minutes or until bubbles appear on the top of the pancakes turn and cook for a further 1 2 minutes or until cooked through
• serve stacked drizzled with warmed jam and topped with icing sugar

Nutritions of Lemon Buttermilk Pancakes

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Plum Cake With Plum Syrup

The ingredient of Plum Cake With Plum Syrup

• 1kg dark plums
• 125ml 1 2 cup red wine
• 1 cinnamon stick
• piece orange peel
• 300g caster sugar
• 150g unsalted butter softened extra for greasing
• 3 eggs
• 170g sour cream
• 350g plain flour sifted
• 25g baking powder
• 120g pecan nuts
• 300ml thick cream lightly whipped

The Instruction of plum cake with plum syrup

• place plums wine cinnamon orange peel and 120g sugar in a large saucepan pour in enough water to just cover the fruit then place over low heat stirring to dissolve sugar poach for 10 minutes or until the fruit is just soft this will depend on ripeness of the fruit transfer plums to a bowl and return liquid to high heat bring to the boil and leave until only 1 cup of liquid remains pour into a serving jug and refrigerate until ready to serve
• preheat the oven to 170u00b0c
• grease and line the base of a 26cm spring form pan
• chop the plums discard the stones and reserve 1 cup of the chopped plums
• cream the butter and remaining sugar until pale and add the eggs one at a time stir in sour cream then fold in the flour baking powder and nuts carefully fold in the plums
• spoon into the pan and bake for 50 60 minutes or until a skewer inserted into the centre comes out clean set aside to cool in the pan
• fold reserved plums through the whipped cream and serve the cake drizzled with sauce and with the plum flavoured cream

Nutritions of Plum Cake With Plum Syrup

calories: 844 387 calories
calories: 52 grams fat
calories: 26 grams saturated fat
calories: 80 grams carbohydrates
calories: 48 grams sugar
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calories: 11 grams protein
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calories: 1768 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken Red Curry With Bamboo Shoots

Spicy red curry is the perfect warming recipe for cold winter nights.

The ingredient of Chicken Red Curry With Bamboo Shoots

• 2 tablespoons peanut oil or vegetable oil
• 1 4 cup 75g red curry paste
• 1 large red capsicum finely chopped
• 600g chicken strips
• 2 tablespoons fish sauce
• 2 teaspoons caster sugar
• 400ml can light coconut milk
• 225g can sliced bamboo shoots rinsed drained
• 1 cup thai basil leaves
• lemon wedges to serve
• steamed jasmine rice to serve

The Instruction of chicken red curry with bamboo shoots

• place the oil red curry paste and chopped capsicum in a wide saucepan over medium heat and stir fry for 2 minutes or until the mixture is fragrant
• increase the heat to high then add the chicken strips and stir fry for 3 minutes or until the chicken is almost cooked add the fish sauce caster sugar coconut milk and drained bamboo shoots bring to the boil then reduce the heat to low and simmer for 10 minutes remove from the heat and stir in the basil leaves
• serve the chicken curry with lemon wedges and steamed jasmine rice

Nutritions of Chicken Red Curry With Bamboo Shoots

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Lemon Curd Spelt Cakes

These high-fibre cakes are topped with tangy curd and strawberries.

The ingredient of Lemon Curd Spelt Cakes

• 125ml 1 2 cup lemon juice
• 70g 1 3 cup caster sugar
• 1 teaspoon finely grated lemon rind
• 3 eggs at room temperature
• 110g 3 4 cup wholemeal spelt flour sifted
• 2 teaspoons caster sugar extra
• 1 1 4 teaspoons baking powder
• pinch of salt
• 160ml 2 3 cup skim milk
• 1 teaspoon vanilla extract
• 130g 1 2 cup no fat greek yoghurt
• 125g fresh strawberries hulled sliced

The Instruction of lemon curd spelt cakes

• place the lemon juice sugar and rind in a saucepan over medium heat stir to dissolve sugar whisk 2 eggs in a bowl add lemon mixture whisking pour into a clean saucepan stir over low heat for 2 minutes until thick sieve into a clean bowl cover surface with plastic wrap cool for 15 minutes chill for 1 hour
• meanwhile combine the flour extra sugar baking powder and salt in a bowl make a well in the centre whisk the milk vanilla and remaining egg in a jug add the milk mixture to the flour mixture whisking constantly until smooth and combined rest for 10 minutes
• heat non stick frying pan over medium low heat spray with oil pour tablespoonfuls of batter into pan cook for 1 2 minutes until bubbles appear turn cook for 30 seconds until golden repeat to make 12 spelt cakes serve with curd yoghurt and strawberries

Nutritions of Lemon Curd Spelt Cakes

calories: 262 9 calories
calories: 4 2 grams fat
calories: 1 3 grams saturated fat
calories: 43 9 grams carbohydrates
calories: 25 5 grams sugar
calories: n a
calories: 12 7 grams protein
calories: 124 milligrams cholesterol
calories: 382 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pink Velvet Watercolour Cake Recipe

Bake a show-stopper with this ombre watercolour cake, with layers of pink velvet cake and sweet buttercream and topped with bright blooms. Your guests will be tickled pink!

The ingredient of Pink Velvet Watercolour Cake Recipe

• 675g 4 1 2 cups lighthouse biscuit pastry cake plain flour
• 1 1 2 teaspoons bicarbonate of soda
• 180g butter at room temperature chopped
• 645g 3 cups caster sugar
• 375ml 1 1 2 cups vegetable oil
• 6 eggs at room temperature separated
• 1 1 2 tablespoon vanilla extract
• 1 1 2 teaspoon white vinegar
• 2 teaspoons rose pink liquid food colouring
• 375ml 1 1 2 cups buttermilk at room temperature
• 250g pkt cream cheese at room temperature
• 1 quantity swiss meringue buttercream
• queen hot pink food colour gel to tint
• 50g dark chocolate melts
• 25ml thickened cream
• fresh flowers wired taped to decorate

The Instruction of pink velvet watercolour cake recipe

• preheat oven to 180c 160c fan forced line base and side of three 15cm round cake pans with baking paper sift flour and bicarb into a bowl
• use a stand mixer with paddle attachment to beat butter and sugar for 2 minutes or until well combined add oil beat until combined and smooth add half the egg yolks and beat until just combined repeat with remaining yolks beat in vanilla and vinegar until well combined beat in rose pink food colouring gradually add flour mixture alternating with buttermilk mix until just combined
• use electric beaters or a stand mixer with the whisk attachment to whisk egg whites in a bowl until soft peaks form use a large metal spoon to fold egg whites into cake mixture until just combined divide among prepared pans smooth surface
• bake for 1 hour 15 minutes or until a skewer inserted into the centre of cake comes out clean set aside in pans for 10 minutes to cool slightly before turning each cake onto a sheet of plastic wrap remove paper from side leaving paper on base intact wrap each warm cake in plastic wrap this helps keep cake moist place cakes in the fridge overnight to chill
• use a serrated bread knife to trim and level the top of each cake cut each in half horizontally to make 6 even layers
• use electric beaters to beat cream cheese in a bowl until smooth and creamy add 1 u20442 cup buttercream beat until well combined beat in another 1 cup buttercream until well combined set aside
• place remaining buttercream in a bowl add a little hot pink food colour gel to tint buttercream pale pink spoon into a large piping bag cut a 1cm wide opening
• pipe 1 tbs pink buttercream onto centre of a cake board place 1 cake layer cut side up on buttercream and press down gently to secure spread top with 1 u20442 cup cream cheese mixture to cover repeat layering cakes and cream cheese mixture finishing with final cake cut side down
• if you have a cake turntable transfer cake board to turntable this will help create a more even finish pipe some pink buttercream on top of cake and spread to cover ensuring itu2019s level starting from bottom of cake pipe a ring of pink buttercream around cake and continue piping rings to cover side all the way up resembling a bee hive run a cake scraper around side blending rings to create a smooth finish use an offset palette knife to scrape excess buttercream off scraper into a bowl and reserve repeat scraping the buttercream 2 3 more times or until smooth use palette knife to gently push buttercream from the top edge of cake into the centre of cake to neaten edge place the cake in the fridge for 1 hour or until very firm
• to create the watercolour effect add more hot pink food colour gel to the bowl of excess buttercream starting from bottom of the cold cake and using the palette knife spread hot pink buttercream up side using less pressure as you reach the middle run the cake scraper around side to blend repeat 1 2 more times or until desired look is achieved place the cake in the fridge for 2 hours or until very cold
• place the chocolate melts and cream in a small microwave safe bowl microwave on high for 20 seconds stir to combine microwave again on high for 10 seconds then stir repeat if necessary until smooth remove the cake from fridge itu2019s important cake is cold to set the chocolate drip use a teaspoon to gently pour drips of chocolate mixture from top edge of cake alternatively use a disposable piping bag with a 5mm wide opening for precision place in the fridge for 1 hour or until chocolate has completely set decorate with flowers

Nutritions of Pink Velvet Watercolour Cake Recipe

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Mandarin Syrup Cake

Use your left over mandarins to make this deliciously moist mandarin and syrup cake.

The ingredient of Mandarin Syrup Cake

• plain flour to dust
• 125g butter softened
• 1 cup 220g caster sugar
• 1 tablespoon finely grated mandarin rind
• 1 2 teaspoon ground cinnamon
• 1 2 teaspoon ground cardamom
• 2 coles brand australian free range eggs
• 1 cup 150g plain flour
• 1 cup 150g self raising flour
• 1 2 cup 140g greek style yoghurt
• greek style yoghurt extra to serve
• 1 2 cup 125ml mandarin juice about 2 mandarins
• 1 2 cup 125ml caster sugar
• 4 mandarins zested peeled

The Instruction of mandarin syrup cake

• preheat oven to 180c grease a 20cm baba pan lightly dust the inside of the pan with flour
• use an electric mixer to beat the butter sugar mandarin rind cinnamon and cardamom until pale and creamy add the eggs one at a time beating well after each addition add the combined flour and yoghurt and combine spoon into prepared pan and smooth surface
• bake for 35 40 mins or until a skewer inserted in centre comes out clean set aside for 10 mins before turning onto a wire rack to cool slightly
• meanwhile to make the poached mandarins combine the mandarin juice and sugar in a saucepan over low heat cook stirring for 5 mins or until sugar dissolves increase heat to medium and bring to the boil cook for 3 mins or until syrup thickens remove from heat
• use a serrated knife to cut 2 of the mandarins in half crossways segment the remaining mandarin place the mandarin halves segments and zest in a heatproof bowl pour over the syrup
• pour the hot syrup over the warm cake top cake with mandarin pieces serve with greek style yoghurt

Nutritions of Mandarin Syrup Cake

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