Easy Hot Cross Bun Ice Cream

Combine two family favourites to make this super easy hot cross bun ice-cream, served with caramel sauce.

The ingredient of Easy Hot Cross Bun Ice Cream

• 1 coles bakery traditional hot cross bun day old coarsely torn
• 1 tablespoon brown sugar
• 50g butter melted
• 1l vanilla ice cream softened

The Instruction of easy hot cross bun ice cream

• preheat oven to 180u00b0c line a baking tray with baking paper place the hot cross bun in a food processor and process until it resembles fine breadcrumbs transfer the hot cross bun crumbs to a bowl add the sugar and butter and toss to combine
• spread evenly over the lined tray bake stirring occasionally for 10 mins or until the crumb mixture is golden brown and crisp place the ice cream in a large bowl add two thirds of the crumb mixture and gently fold to combine return the ice cream mixture to the ice cream container place in the freezer for 2 hours or until firm
• place scoops of hot cross bun ice cream in serving bowls sprinkle with the remaining crumb mixture

Nutritions of Easy Hot Cross Bun Ice Cream

calories: 270 07 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 26 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 118 milligrams sodium
calories: https schema org
calories: nutritioninformation

Traditional Christmas Cake

Impress your guests with this traditional Christmas cake.

The ingredient of Traditional Christmas Cake

• 1kg mixed dried fruit
• 1 2 cup mixed peel
• 1 cup chopped dried apricots
• 1 cup chopped dried figs
• 100g glace cherries
• 3 4 cup brandy or rum
• 250g butter at room temperature chopped
• 1 cup brown sugar
• 5 eggs
• 1 cup plain flour
• 1 cup self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 cup walnuts
• 3 x 500g pkts ready made white icing fondant
• 1 4 cup apricot jam
• cachous

The Instruction of traditional christmas cake

• place all the dried fruit and brandy into a large mixing bowl and stir to combine well cover with plastic wrap and set aside overnight or for at least 4 hrs for the fruit to soak when you are ready to make the cake preheat oven to 150c 130c fan forced lightly grease a 23cm round tin and line the base and side with baking paper extending the paper 4 to 5cm above the top
• using electric beaters beat butter and sugar until light and creamy add eggs one at a time beating well between each addition dont worry if the mixture appears curdled at this point add to the bowl with fruit and sift the flours bicarb and spices over using a large metal spoon or rubber spatula fold together then fold in the walnuts
• spoon into prepared tin and tap tin firmly on a work bench several times to settle batter and expel any air pockets smooth top with a rubber spatula wrap a triple layer of brown paper or newspaper around the tin securing with kitchen string bake for 3 hrs on the lowest shelf in the oven until a skewer inserted into the centre of the cake comes out clean cool completely in the tin before turning out
• to decorate cake place upside down onto a work board or serving platter so that the base becomes the top of the cake take one packet of the fondant icing and pinch off small pieces to fill any gaps in the surface so it is smooth wrap remaining icing in plastic wrap so it doesnu2019t dry out warm apricot jam in a small saucepan or in the microwave and press through a sieve to remove solids brush all over cake
• knead the other two packets of fondant icing together until pliable microwave briefly if necessary according to packet directions roll out on a surface lightly dusted with icing sugar until about 5 to 7mm thick place over cake and smooth out with your hands particularly down the sides to the base use a small sharp knife to trim off any excess icing
• roll out reserved icing to 3mm thick and cut out strips 1 5cm wide use to decorate cake as shown press cachous onto the strips tie a ribbon around the side of cake securing with pins

Nutritions of Traditional Christmas Cake

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

Korma Prawns

With just a few basic ingredients, this delicious prawn korma with rice and snow peas can be ready in under half an hour.

The ingredient of Korma Prawns

• 315g 1 1 2 cups jasmati rice riviana brand
• 1 tablespoon peanut oil
• 500g medium green prawns peeled with tails left intact deveined
• 1 medium red capsicum quartered deseeded cut into strips
• 1 430g jar creamy korma simmer sauce sharwoods brand
• 250mls 1 cup water
• 200g snow peas topped diagonally sliced
• 1 bunch coriander leaves picked washed chopped

The Instruction of korma prawns

• cook the rice in a large saucepan by the absorption method following packet directions until tender see microwave tip
• meanwhile heat oil in a large wok or saucepan over high heat add prawns and capsicum and stir fry for 2 3 minutes or until the prawns just change colour remove from the wok
• add the simmer sauce and water bring to the boil then reduce the heat to medium and simmer uncovered for 5 minutes add the snow peas and cook for 2 minutes return the prawns and capsicum to the wok add the coriander and cook for 1 minute or until the prawns are just heated through
• serve the korma prawns accompanied by the rice

Nutritions of Korma Prawns

calories: 423 747 calories
calories: 17 grams fat
calories: 7 grams saturated fat
calories: 42 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 24 grams protein
calories: 136 milligrams cholesterol
calories: 609 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Muffin Pan Lemon Custard Tarts Recipe

This cheats version of classic custard tarts has a lemony twist and uses a muffin pan and packet of butternut snap cookies to create the bases.

The ingredient of Muffin Pan Lemon Custard Tarts Recipe

• 1 1 2 tablespoons vanilla custard powder
• 2 tablespoons caster sugar
• 310ml 1 1 4 cups milk
• 3 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 250g pkt butternut snap cookies
• whipped cream to serve
• lemon slices cut into quarters to serve

The Instruction of muffin pan lemon custard tarts recipe

• combine custard powder and sugar in a medium saucepan whisk in 60ml 1 4 cup milk until smooth and combined add remaining milk and lemon rind whisk to combine place saucepan over medium high heat cook whisking constantly for 8 10 minutes or until custard simmers and thickens remove from heat whisk in lemon juice
• transfer custard to a heatproof bowl cover surface with plastic wrap set aside for 30 minutes or until cool
• preheat oven to 180c 160c fan forced
• place 1 biscuit on top of 21 holes of two 12 hole round based shallow patty pans bake for 3 minutes or until biscuits have softened working very quickly use a teaspoon to shape the biscuits into a cup using the pan as a guide
• whisk custard until smooth divide custard among biscuits refrigerate for 3 hours or until set dollop with whipped cream and top with lemon slices

Nutritions of Muffin Pan Lemon Custard Tarts 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

Mexican Cheese Sauce Recipe

Spice up your life with this quick Mexican cheese sauce, ready in just 15 minutes.

The ingredient of Mexican Cheese Sauce Recipe

• 30g butter
• 1 1 2 tablespoons plain flour
• 3 4 cup milk
• 100g cheddar coarsely grated
• 1 4 cup finely grated parmesan
• 1 2 teaspoon mexican chilli powder plus extra to serve

The Instruction of mexican cheese sauce recipe

• melt butter in a saucepan over medium high heat add flour cook stirring for 1 minute or until bubbling gradually stir in milk bring to the boil reduce heat to medium cook stirring for 2 minutes or until mixture boils and thickens
• add 1 4 cup cheddar whisk until smooth and combined continue adding cheddar 1 4 cup at a time whisking until melted and smooth see note stir in parmesan and chilli powder season with salt and pepper serve sauce immediately sprinkled with extra chilli powder

Nutritions of Mexican Cheese Sauce Recipe

calories: 157 501 calories
calories: 12 4 grams fat
calories: 8 1 grams saturated fat
calories: 3 6 grams carbohydrates
calories: n a
calories: n a
calories: 7 7 grams protein
calories: 34 milligrams cholesterol
calories: 278 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dark Chocolate Mud Cake

Steal a slice of this ultra chocolatey treat, topped with dark chocolate ganache for added indulgence.

The ingredient of Dark Chocolate Mud Cake

• 225g butter chopped
• 180g block dark chocolate chopped
• 1 2 cup milk
• 1 2 cup cold water
• 1 3 cup coffee flavoured liqueur
• 3 teaspoons instant coffee powder
• 1 3 4 cups caster sugar
• 1 1 2 cups plain flour sifted
• 1 4 cup self raising flour sifted
• 1 4 cup cocoa powder sifted
• 2 eggs lightly beaten
• 180g block dark chocolate chopped
• 1 3 cup thickened cream

The Instruction of dark chocolate mud cake

• place butter chocolate milk 1 2 cup cold water liqueur coffee powder and sugar in a large saucepan over medium heat cook stirring occasionally for 5 to 6 minutes or until smooth remove from heat cool for 30 minutes
• preheat oven to 150u00b0c 130u00b0c fan forced grease a 6cm deep 22cm round base cake pan line base and side with 2 layers of baking paper whisk flours cocoa powder and egg into cooled chocolate mixture pour mixture into prepared pan bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out with crumbs clinging cover cake with foil if over browning during cooking cool in pan
• make dark chocolate ganache place chocolate and cream in a microwave safe heatproof bowl microwave on medium 50 for 2 minutes or until smooth stirring with a metal spoon halfway through set aside for 15 minutes or until thickened
• place cake onto a plate top with ganache stand for 10 minutes serve

Nutritions of Dark Chocolate Mud Cake

calories: 568 342 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 68 grams carbohydrates
calories: 49 grams sugar
calories: n a
calories: 6 grams protein
calories: 92 milligrams cholesterol
calories: 183 73 milligrams sodium
calories: https schema org
calories: nutritioninformation

Prawn Pumpkin Paella

This beautiful paella has added vegetables making it the perfect family dinner.

The ingredient of Prawn Pumpkin Paella

• 1 1 2 tablespoons olive oil
• 20 green banana prawns peeled
• 1 onion chopped
• 2 garlic cloves crushed
• 2 cups 440g arborio rice
• 400g can diced tomatoes
• 2 teaspoons smoked paprika
• 1 2 teaspoon saffron strands
• 4 cups 1 litre massel chicken style liquid stock
• 700g butternut pumpkin peeled seeded cut into 2cm pieces
• salt freshly ground pepper
• 1 1 2 cups 230g frozen peas
• roughly chopped continental parsley

The Instruction of prawn pumpkin paella

• heat olive oil in a large deep frying pan over a medium high heat add the prawns cook for 2 minutes or until cooked through remove set aside and cover with foil
• add the onion and garlic cook stirring for 3 minutes or until soft stir in the rice tomatoes paprika saffron stock and pumpkin season with salt bring to a simmer reduce heat to medium low simmer for 25 minutes without stirring
• stir in 1 cup 250ml water continue to simmer for 10 minutes or until the rice and pumpkin are tender stirring occasionally to prevent rice sticking to the pan stir the peas and prawns through in the last 5 minutes of cooking season to taste sprinkle with parsley

Nutritions of Prawn Pumpkin Paella

calories: 389 57 calories
calories: 11 grams fat
calories: 6 5 grams saturated fat
calories: 54 grams carbohydrates
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Gnocchi Al Forno With Creamy Blue Cheese Sauce

With just six ingredients, this punchy blue cheese gnocchi is super easy to prepare.

The ingredient of Gnocchi Al Forno With Creamy Blue Cheese Sauce

• 3 4 cup thickened cream
• 100g blue cheese crumbled
• 500g packet gnocchi
• 1 cup frozen peas
• 1 cup grated mozzarella
• 50g baby rocket

The Instruction of gnocchi al forno with creamy blue cheese sauce

• preheat oven to 200c 180c fan forced bring cream to a simmer in a medium saucepan over medium heat add blue cheese stir until smooth remove from heat
• meanwhile cook gnocchi following packet directions until just tender drain add gnocchi and peas to cheese mixture stir to combine season with pepper transfer to a 6 cup capacity baking dish sprinkle with mozzarella
• bake for 20 to 25 minutes or until cheese is golden and bubbling serve gnocchi with rocket

Nutritions of Gnocchi Al Forno With Creamy Blue Cheese Sauce

calories: 601 085 calories
calories: 32 6 grams fat
calories: 20 7 grams saturated fat
calories: 54 7 grams carbohydrates
calories: n a
calories: n a
calories: 21 1 grams protein
calories: 94 milligrams cholesterol
calories: 1205 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Cream Cake

With just 4 ingredients, this impressive choc ripple cake is ready for afternoon tea.

The ingredient of Chocolate Cream Cake

• 600ml thickened cream
• 1 3 cup drinking chocolate
• 250g packet arnotts choc ripple biscuits
• white chocolate curls to serve see tip

The Instruction of chocolate cream cake

• using an electric mixer beat cream and drinking chocolate until stiff peaks form
• spread 2 tablespoons cream mixture along a plate sandwich biscuits together with half the remaining cream mixture assemble biscuits upright on prepared plate to form a log spread remaining cream mixture over top and sides of log cover and refrigerate overnight see note
• top cake with chocolate curls slice on an angle to create a striped effect serve

Nutritions of Chocolate Cream Cake

calories: 419 445 calories
calories: 33 grams fat
calories: 20 grams saturated fat
calories: 27 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 150 7 milligrams sodium
calories: https schema org
calories: nutritioninformation

Watermelon Ice Blocks

Fresh fruity flavours like watermelon and kiwi fruit make the best icy treats.

The ingredient of Watermelon Ice Blocks

• 1 2 cup 125ml coconut cream
• 1 2 teaspoon vanilla bean paste
• 2 teaspoons caster sugar
• 1 3 cup 75g caster sugar extra
• 2 sprigs mint
• 400g watermelon coarsely chopped seeds removed
• 3 kiwifruit peeled coarsely chopped

The Instruction of watermelon ice blocks

• place coconut cream vanilla and sugar in a small bowl stir to combine
• combine extra sugar mint and 3 4 cup 185ml water in a small saucepan over medium low heat cook stirring for 5 mins or until sugar dissolves increase heat to medium and bring to a simmer cook for 2 3 mins or until syrup thickens slightly set aside for 15 mins to cool remove and discard mint reserve 2 tbs of the syrup
• process the remaining syrup and watermelon in a food processor until smooth strain mixture through a fine sieve into a jug pour evenly among ten 1 3 cup 80ml iceblock moulds insert iceblock sticks place in the freezer for 2 hours or until firm
• pour coconut cream mixture evenly over the watermelon mixture return to the freezer for 1 hour or until firm
• process the reserved syrup and kiwifruit in a food processor until smooth pour over the coconut cream mixture place in the freezer for 3 hours or until firm

Nutritions of Watermelon Ice Blocks

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

Coconut Lime Chicken Noodle Bowl Recipe

A light and bright noodle bowl with coconut-lime chicken, this Asian-inspired salad makes a great weeknight meal.

The ingredient of Coconut Lime Chicken Noodle Bowl Recipe

• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce
• 2 carrots peeled cut into thin strips
• 200g dried rice vermicelli noodles
• 60ml 1 4 cup fresh lime juice
• 60ml 1 4 cup coconut cream
• 2 teaspoons brown sugar
• 1 teaspoon finely grated lime rind
• 1 tablespoon olive oil
• 2 about 500g chicken breast fillets halved horizontally
• 2 lebanese cucumbers halved lengthways deseeded thinly sliced
• 65g 1 cup bean sprouts trimmed
• 1 long fresh red chilli thinly sliced
• 1 2 cup fresh mint leaves
• 1 2 cup fresh coriander leaves
• lime wedges to serve

The Instruction of coconut lime chicken noodle bowl recipe

• combine the vinegar and half the fish sauce in a medium bowl season with a large pinch of salt add the carrot and toss to combine set aside to pickle
• place the noodles in a large heatproof bowl pour over enough boiling water to cover set aside for 5 minutes or until tender drain and refresh under cold running water drain well
• meanwhile stir the lime juice coconut cream sugar lime rind and remaining fish sauce in a small bowl until combined
• heat the oil in a medium frying pan over high heat cook chicken pieces for 3 minutes each side or until cooked through transfer to a board and thickly slice
• drain the carrot pickle divide the noodles among serving bowls arrange the chicken carrot pickle cucumber bean sprouts and chilli on top of the noodles drizzle over the dressing and scatter with mint and coriander serve with lime wedges

Nutritions of Coconut Lime Chicken Noodle Bowl 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

Cherry And Vanilla Ice Cream Cake Recipe

We know - this cherry and vanilla ice cream cake is so pretty, youll want to gram it first!

The ingredient of Cherry And Vanilla Ice Cream Cake Recipe

• 300g cherries pitted
• 2 tbs caster sugar
• 1 5l vanilla ice cream softened
• 1 2 x 450g pkt coles unfilled double sponge cake
• 1 2 cup 160g cherry jam
• cherries extras frozen to serve
• strawberries frozen to serve
• 1 coles australian free range egg white
• 1 4 cup 55g caster sugar
• pink liquid food colouring

The Instruction of cherry and vanilla ice cream cake recipe

• combine the pitted cherries sugar and u00bc cup 60ml water in a medium saucepan over medium heat bring to a simmer cook stirring occasionally for 10 mins or until the cherry is tender set aside to cool completely
• place cherry mixture in a blender and blend until smooth divide the ice cream evenly into 2 portions reserve 1 portion in the freezer
• add cherry puree to the remaining ice cream portion and gently fold to combine place in the freezer
• grease and line a 10cm x 24cm base measurement loaf pan with 2 layers of plastic wrap allowing the 2 long sides to overhang spoon half the reserved vanilla ice cream portion over the base of prepared pan smooth the surface place in freezer for 20 mins or until firm
• spoon half the cherry ice cream over vanilla ice cream in the pan smooth the surface freeze for 20 mins or until firm
• use a large serrated knife to split the cake horizontally cut 1 cake layer into a 11cm x 25cm rectangle spread with half the jam place jam side down over the cherry ice cream in the pan spoon the remaining vanilla ice cream over the cake and smooth the surface freeze for 20 mins or until firm
• spoon remaining cherry ice cream over vanilla ice cream in pan smooth the surface cut the remaining cake into a 12cm x 26cm rectangle and spread with the remaining jam place jam side down over the cherry ice cream in the pan cover with plastic wrap and freeze for 6 hours or overnight or until firm
• meanwhile to make the mini meringues preheat oven to 100u00b0c line a baking tray with baking paper use an electric mixer to whisk egg white in a clean dry bowl until soft peaks form gradually add sugar 1 tbs at a time whisking well after each addition until the sugar completely dissolves use a small pastry brush to brush lines of food colouring on the inside of a piping bag fitted with a 5mm fluted nozzle transfer the meringue mixture to the prepared piping bag pipe 2cm round meringues onto the lined tray
• bake for 1 hour or until dry to the touch turn oven off leave meringues in oven with the door ajar for 1 hour to cool completely
• place a serving platter in freezer for 10 mins to chill turn the cake onto the platter remove plastic wrap top with the meringues frozen cherries and strawberries cut into slices to serve

Nutritions of Cherry And Vanilla Ice Cream Cake Recipe

calories: 522 932 calories
calories: 26 grams fat
calories: 17 grams saturated fat
calories: 66 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 203 milligrams sodium
calories: https schema org
calories: nutritioninformation

Step By Step Cheese Souffle

Follow our step by step instructions for the perfect airy cheese souffle.

The ingredient of Step By Step Cheese Souffle

• 20g butter softened
• 1 cup 90g dried packaged breadcrumbs
• 30g butter extra
• 1 4 cup 40g plain flour
• 1 1 4 cups 310ml milk
• 2 cups 160g coarsely grated vintage cheddar
• 2 teaspoons mustard
• 1 4 teaspoon cayenne pepper
• 4 large 60g eggs at room temperature separated

The Instruction of step by step cheese souffle

• preheat oven to 200u00b0c place an oven tray in the oven to preheat brush the base and side of four 1 1 2 cup 375ml ramekins with butter to grease sprinkle the breadcrumbs in the ramekins and rotate to coat each base and side with breadcrumbs turn ramekins upside down and gently tap to remove excess crumbs
• melt the extra butter in a saucepan over medium heat until foaming add the flour and cook stirring for 2 minutes or until mixture bubbles and starts to come away from the side of the pan remove from heat and add half the milk use a balloon whisk to whisk until mixture is smooth add remaining milk and whisk until smooth return to heat and cook stirring for 3 minutes or until mixture boils and thickens remove from heat add the cheese mustard and pepper and stir until cheese melts and mixture is smooth
• add the egg yolks and stir until well combined season with salt and pepper use an electric mixer to whisk the eggwhites in a clean dry bowl until soft peaks form
• add one quarter of the eggwhites to the cheese mixture and use a metal spoon to fold through until just combined add the remaining eggwhites and gently fold until just combined
• pour the cheese mixture into the ramekins and smooth the tops run your finger around the inside rim of each ramekin about 2cm into the souffle this will help the souffle rise more evenly and give a top hat appearance place the souffle on the preheated oven tray and bake for 10 minutes or until golden brown and puffed serve immediately

Nutritions of Step By Step Cheese Souffle

calories: 448 125 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 28 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 19 grams protein
calories: n a
calories: 578 98 milligrams sodium
calories: https schema org
calories: nutritioninformation

Brownie Bonanza Freakshake

Turn a milkshake into a freakshake by supersizing it and serving with speedy microwave brownies and hot fudge topping.

The ingredient of Brownie Bonanza Freakshake

• 1 cup hot fudge topping
• 1 1 2 cups milk
• 4 scoops vanilla ice cream
• 1 2 cup thickened cream whipped
• 2 tablespoons dark chocolate chips
• 2 tablespoons peanut butter chips
• 4 vanilla marshmallows roughly chopped
• 50g butter
• 75g dark chocolate chopped
• 1 egg lightly beaten
• 1 4 cup caster sugar
• 1 2 teaspoon vanilla extract
• 1 4 cup plain flour
• 1 4 cup dark chocolate chips
• 1 4 cup peanut butter chips

The Instruction of brownie bonanza freakshake

• grease a 6 5cm deep 10cm x 21cm silicone loaf pan line base and sides with baking paper extending paper 5cm above edges on long sides place 2 x 2 cup capacity glasses in the freezer to chill
• make microwave brownie place butter and chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth add egg sugar and vanilla whisk to combine sift over flour stir to combine add 1 tablespoon chocolate chips and 1 tablespoon peanut butter chips stir to combine spoon into prepared pan smooth top sprinkle with remaining chocolate chips and peanut butter chips microwave on high 100 for 2 minutes or until just firm to touch stand for 30 minutes to cool
• transfer the brownie to a board cut 4 x 3cm wide slices from brownie and set aside roughly chop remaining brownie
• drizzle rim and inside of glasses with 1 4 cup fudge topping freeze for 10 minutes
• place milk ice cream chopped brownie and 1 2 cup remaining fudge topping in a blender blend until smooth and thick divide mixture between glasses dollop with whipped cream top with 2 slices of brownie sprinkle with chocolate chips and peanut butter chips top with marshmallow using a kitchen blowtorch lightly brown marshmallow drizzle with remaining fudge topping insert straws into glasses serve

Nutritions of Brownie Bonanza Freakshake

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

Lime, Vanilla And Coconut Cupcakes Recipe

Perfect for afternoon tea, you can also prepare these lime, vanilla and coconut cupcakes ahead of time for youre craving something sweet.

The ingredient of Lime Vanilla And Coconut Cupcakes Recipe

• 100g butter softened
• 1 cup 220g caster sugar
• 1 tsp vanilla bean paste
• 2 tsp finely grated lime rind
• 2 coles australian free range eggs
• 1 cup 150g self raising flour
• 2 tbs plain flour
• 1 2 cup 40g desiccated coconut
• 1 3 cup 80ml coconut milk
• 2 tbs lime juice
• 2 cups 320g icing sugar mixture
• 1 tbs coconut milk extra
• 2 tbs lime juice extra
• pink green and blue liquid food colouring
• coles icing roses or mini flowers to decorate

The Instruction of lime vanilla and coconut cupcakes recipe

• preheat oven to 180u00b0c line a 12 hole u2153 cup 80ml muffin pan with paper cases
• use an electric mixer to beat butter sugar vanilla and lime rind in a bowl until pale and creamy add eggs 1 at a time beating well after each addition stir in the combined flour desiccated coconut coconut milk and lime juice in alternating batches until just combined
• spoon mixture evenly among paper cases bake for 25 mins or until a skewer inserted in the centres comes out clean transfer to a wire rack to cool completely
• combine the icing sugar and extra coconut milk in a bowl stir in extra lime juice and enough water to make a paste divide into 3 portions tint each portion pale pink green or blue spoon icing over the cupcakes top with the icing flowers store in an airtight container at room temperature for up to 3 days

Nutritions of Lime Vanilla And Coconut Cupcakes Recipe

calories: 325 518 calories
calories: 11 grams fat
calories: 8 grams saturated fat
calories: 54 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 155 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut And Elderflower Lemon Curd Drizzle Cake

Our version of Prince Harry and Meghan Markles lemon elderflower wedding cake will bring the royal touch to your wedding viewing party. The three-tiered moist coconut cake is decorated with a heavenly swiss buttercream, lemon drizzle and meringue kisses, and will sweep your guests off their feet!

The ingredient of Coconut And Elderflower Lemon Curd Drizzle Cake

• 375g unsalted butter chopped at room temperature
• 700g 31 4 cups caster sugar
• 6 eggs
• 3 lemons rind finely grated juiced you need 60ml 1 4 cup juice
• 450g 3 cups self raising flour
• 225g 11 2 cups plain flour
• 500ml 2 cups milk
• 130g 11 2 cups desiccated coconut
• 60ml 1 4 cup elderflower cordial
• 300g ctn double cream
• 285g 1 cup lemon curd
• citrus or white lindt lindor balls to decorate
• icing sugar to dust
• white cachous in assorted sizes to decorate
• babyu2019s breath flowers to decorate optional
• 2 egg whites at room temperature
• pinch of cream of tartar
• 100g 1 2 cup caster sugar
• yellow icing colour paste to tint
• 4 egg whites
• 215g 1 cup caster sugar
• 400g unsalted butter chopped at room temperature
• 180g white chocolate finely chopped
• 80ml 1 3 cup thickened cream
• yellow icing colour paste to tint

The Instruction of coconut and elderflower lemon curd drizzle cake

• preheat the oven to 180c 160c fan forced grease three round 20cm cake pans and line the base of each with baking paper
• use electric beaters to beat the butter and 645g 3 cups sugar in a bowl until light and fluffy add the eggs 1 at a time beating well after each addition until well combined beat in the lemon rind use a large metal spoon to fold in the flours milk and coconut until well combined divide the mixture evenly among the prepared pans and smooth the surface of each bake for 45 minutes or until a skewer inserted into the centres of the cakes comes out clean set aside to cool slightly before transferring to wire racks to cool completely
• meanwhile to make the meringue kisses reduce the oven temperature to 120c 100c fan forced line 2 baking trays with baking paper use electric beaters to beat the egg whites and cream of tartar in a clean dry bowl until firm peaks form gradually add the sugar 1 tbs at a time beating constantly until the sugar dissolves and the mixture is thick and glossy carefully stand a piping bag fitted with a 1 5cm plain nozzle upright in a tall glass use a small paintbrush to very lightly paint 4 even stripes of yellow food colouring down the inside length of the bag carefully spoon the meringue mixture into the piping bag and pipe small peaks onto the prepared trays the colours will vary the more you pipe bake for 30 minutes or until the meringues are crisp and dry turn the oven off and leave the meringues in the oven with the door closed to cool completely
• combine 60ml 1 4 cup lemon juice and the remaining 55g 1 4 cup caster sugar in a small saucepan over low heat stir for 2 3 minutes or until the sugar dissolves remove from the heat and stir in the elderflower cordial set aside to cool 5 use a balloon whisk to whisk the double cream in a bowl until soft peaks form do not overbeat as the cream can easily curdle
• to assemble the cake trim the top of each cake to flatten place 1 cake layer cut side down on a cake board or serving plate brush one third of the elderflower syrup over the top of the cake spread with half the whipped cream then top with half the lemon curd to cover top with another layer of cake and brush with half the remaining elderflower syrup top with the remaining cream and lemon curd brush the cut side of the remaining cake layer with the remaining elderflower syrup and place cut side down on top of the cake the base of the last cake is now the top of the cake
• to make the swiss meringue buttercream combine the egg whites and sugar in a heatproof bowl over a saucepan of simmering water use a balloon whisk to stir for 5 8 minutes or until the sugar dissolves and the mixture reaches 70u00b0c on a cooku2019s thermometer transfer to a clean bowl use electric beaters to beat for 5 minutes or until firm peaks form and the mixture is almost at room temperature gradually add the butter beating well after each addition until the mixture is thick and smooth
• spoon 1 cup buttercream into a separate bowl and reserve spread a thin layer of buttercream over the top and side of the assembled cake place in the fridge for 15 minutes or until just firm spread the remaining buttercream over the top and side of the cake allowing some of the side to show through place in the fridge to chill
• to make the lemon drizzle place the chocolate and cream in a microwave safe bowl microwave on high stirring every 30 seconds for 1 2 minutes or until smooth and combined tint with yellow food colouring set aside to cool slightly pour the lemon drizzle over the top of the cake using a palette knife to quickly spread it to the edges and allowing it to drizzle down the side of the cake place in the fridge or in a cool place for at least 30 minutes to set
• place the reserved buttercream in a piping bag fitted with a 1cm fluted nozzle place the lindt balls on a plate and dust with icing sugar decorate the cake with the meringue kisses lindt balls piped stars of buttercream cachous and flowers if using

Nutritions of Coconut And Elderflower Lemon Curd Drizzle Cake

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

Creamy Chicken, Corn And Chive Chowder

Dish up hearty, wholesome fare for the family with this delicious chicken and corn chowder.

The ingredient of Creamy Chicken Corn And Chive Chowder

• 2 x 200g chicken breast fillets
• 2 cups massel chicken style liquid stock
• 40g butter
• 1 medium brown onion finely chopped
• 1 garlic clove crushed
• 1 medium leek thinly sliced
• 1 celery stalk trimmed finely chopped
• 1 4 cup plain flour
• 2 sebago potatoes peeled chopped
• 1 litre milk
• 1 2 cup cream
• 2 3 cup birds eye frozen corn kernels
• 2 tablespoons finely chopped fresh chives

The Instruction of creamy chicken corn and chive chowder

• place chicken in a medium saucepan cover with stock and 2 cups cold water bring to boil over medium heat reduce heat to low cover simmer for 5 to 7 minutes or until cooked through remove from heat stand for 5 minutes to cool chicken reserve 1 cup of poaching liquid chop chicken
• melt butter in a large saucepan over medium high heat add onion garlic leek and celery cook stirring for 3 to 4 minutes or until vegetables soften
• stir in flour cook stirring for 1 minute stir in potato milk reserved poaching liquid cream and corn reduce heat to low simmer covered for 15 minutes or until potato has softened add chicken cook stirring for 3 to 4 minutes stir in chives season serve

Nutritions of Creamy Chicken Corn And Chive Chowder

calories: 628 57 calories
calories: 32 7 grams fat
calories: 20 4 grams saturated fat
calories: 43 2 grams carbohydrates
calories: n a
calories: n a
calories: 38 1 grams protein
calories: 156 milligrams cholesterol
calories: 769 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut, Banana And Raspberry Mille Feuille Recipe

Mille-feuille is a French pastry and means thousand-lead due to the layers of flaky puff pastry. We love the flavours of mascarpone, raspberries, banana, coconut and passionfruit.

The ingredient of Coconut Banana And Raspberry Mille Feuille Recipe

• 2 sheets frozen puff pastry partially thawed
• 3 4 cup thickened cream
• 375g mascarpone
• 1 1 2 tablespoons icing sugar mixture plus extra to serve
• 1 1 2 teaspoons coconut essence
• 2 tablespoons shredded coconut toasted
• 4 bananas sliced
• 250g raspberries
• 2 passionfruit halved

The Instruction of coconut banana and raspberry mille feuille recipe

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• cut each pastry sheet in half lengthways to make 4 rectangles place 2 pastry rectangles onto prepared tray top with another sheet of baking paper and another baking tray bake for 30 minutes or until pastry is golden and crisp set aside to cool completely repeat with remaining pastry sheet
• meanwhile place cream mascarpone icing sugar and coconut essence in a small bowl whisk until soft peaks form donu2019t over whisk refrigerate until required
• cut 1 piece of pastry in half crossways to form 2 squares using your hands break 1 pastry square into fine crumbs into a small bowl discard remaining pastry square add coconut and toss to combine
• place one remaining piece of pastry on a large serving platter dollop 1 3 of the cream mixture over pastry top with 1 3 of the banana and 1 3 of the raspberries repeat layers with remaining pieces of pastry cream mixture banana and raspberries drizzle with passionfruit pulp sprinkle with the pastry crumb mixture serve immediately

Nutritions of Coconut Banana And Raspberry Mille Feuille Recipe

calories: 491 862 calories
calories: 37 2 grams fat
calories: 24 4 grams saturated fat
calories: 33 1 grams carbohydrates
calories: n a
calories: n a
calories: 4 7 grams protein
calories: 96 milligrams cholesterol
calories: 150 milligrams sodium
calories: https schema org
calories: nutritioninformation

Shell Cakes

The ingredient of Shell Cakes

• 90g unsalted butter softened
• 1 2 teaspoon vanilla extract
• 125g caster sugar
• 2 eggs
• 3 4 cup 115g self raising flour
• 2 tablespoons rice flour
• 1 3 cup 80ml milk
• icing sugar to dust

The Instruction of shell cakes

• preheat oven to 200u00b0c not fan forced
• grease two 12 hole madeleine pans
• place all the ingredients except the icing sugar in the bowl of an electric mixer beat slowly at first to combine then increase speed to medium and beat for 3 minutes until thick and creamy divide the mixture between the prepared madeleine pans and bake in the oven for 12 minutes until golden and a skewer inserted into the centre comes out clean allow to cool completely on a wire rack then dust with icing sugar and serve

Nutritions of Shell Cakes

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

White Chocolate Banoffee Cake

Impress your friends with this classic update on banoffee cake. (They wont be able to stop at one slice!).

The ingredient of White Chocolate Banoffee Cake

• 125g butter chopped
• 180g white chocolate chopped
• 3 4 cup caster sugar
• 1 4 cup milk
• 2 eggs lightly beaten
• 1 cup plain flour
• 1 2 cup self raising flour
• 2 small ripe bananas mashed plus extra sliced banana to serve
• 3 4 cup white chocolate chips
• 30 chewy toffees unwrapped see note
• 300ml thickened cream whipped
• 1 4 cup salted caramel sauce
• grated dark chocolate to serve

The Instruction of white chocolate banoffee cake

• preheat oven to 180c 160c fan forced grease a 7cm deep 19cm square cake pan line base and sides with baking paper extending paper 5cm above sides
• combine butter white chocolate sugar and milk in a medium saucepan over low heat stir for 6 minutes or until sugar is dissolved and chocolate is melted transfer mixture to a large heatproof bowl stand for 10 minutes to cool
• whisk eggs into chocolate mixture add flours whisk until just combined gently stir in mashed banana and chocolate chips spread half the mixture into prepared pan arrange toffees over mixture in a single layer
• drop spoonfuls of remaining mixture over toffees gently spread to enclose toffees bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean cool completely in pan
• top with cream caramel sauce extra banana and grated chocolate serve

Nutritions of White Chocolate Banoffee Cake

calories: 511 699 calories
calories: 28 3 grams fat
calories: 17 6 grams saturated fat
calories: 60 2 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 87 milligrams cholesterol
calories: 243 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Hazelnut Fridge Cake Recipe

Prepare this decadent chocolate hazelnut fridge cake at least 1 day in advance.

The ingredient of Chocolate Hazelnut Fridge Cake Recipe

• 600ml thickened cream
• 150g 1 2 cup chocolate hazelnut spread
• 45g 1 4 cup icing sugar
• 2 x 250g pkts choc chip cookies
• cocoa sifted to serve
• 2 tablespoons roasted hazelnuts chopped to serve
• ferrero rocher chocolates to serve
• chocolate sauce to serve

The Instruction of chocolate hazelnut fridge cake recipe

• release the base from a 20cm springform pan invert the base and secure it back in the pan spray pan lightly with oil and line base and side with baking paper smoothing out side as much as possible
• use electric beaters to beat the cream hazelnut spread and icing sugar until firm peaks form layer a quarter of the cookies in base of prepared pan you may need to break a couple to fill the big spaces spread over a quarter of the cream mixture repeat with the remaining cookies and cream mixture finishing with a cream layer smooth the top and cover firmly with plastic wrap refrigerate overnight
• to serve remove side of cake pan and carefully peel away paper slide cake onto a serving plate gently pulling paper out from base as you go use a spatula to gently smooth sides
• decorate cake with a dusting of cocoa the hazelnuts and chocolates drizzle over chocolate sauce to serve

Nutritions of Chocolate Hazelnut Fridge 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

Chocolate Mousse With Vanilla Tuiles

Treat yourself with this amazing chocolate mousse with vanilla tuiles - it tastes as good as it looks.

The ingredient of Chocolate Mousse With Vanilla Tuiles

• 200g dark chocolate 70 cocoa chopped
• 300ml coles brand thickened cream
• 1 tablespoon cointreau liqueur
• 3 egg whites
• fresh raspberries or thawed frozen raspberries to serve
• 2 egg whites
• 1 3 cup caster sugar
• 60g butter melted cooled
• 1 teaspoon vanilla bean paste
• 1 4 cup plain flour

The Instruction of chocolate mousse with vanilla tuiles

• to make the vanilla tuiles whisk the egg whites in a bowl until foamy add sugar and whisk to combine add the butter and vanilla whisking constantly sift over the flour and whisk until just combined cover with plastic wrap and chill for 2 hrs
• meanwhile heat chocolate in a heatproof bowl over a saucepan of gently simmering water stirring occasionally for 2 3 mins until melted and smooth set aside to cool slightly whisk the cream and cointreau in a bowl until soft peaks form add the chocolate and gently whisk to combine
• use an electric mixer to beat the egg whites in a bowl until firm peaks form fold into the chocolate mixture chill for 1 hr or until just set
• preheat oven to 190c or 170c fan forced line 4 baking trays with baking paper drop 1 teaspoon of tuile batter on 1 lined tray and use a metal spatula to spread into a 10cm x 4cm rectangle repeat with remaining batter allowing room for spreading bake 1 tray for 5 mins until lightly golden quickly roll each tuile around the handle of a wooden spoon remove and repeat with remaining trays
• remove mousse from fridge use a large spoon to scoop mousse into quenelle shapes and place on plates set aside for 10 mins to bring to room temperature serve with raspberries and vanilla tuiles

Nutritions of Chocolate Mousse With Vanilla Tuiles

calories: 505 963 calories
calories: 36 9 grams fat
calories: 23 8 grams saturated fat
calories: 36 5 grams carbohydrates
calories: 28 5 grams sugar
calories: n a
calories: 7 2 grams protein
calories: 99 milligrams cholesterol
calories: 149 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheat’s Rainbow Cake Recipe

For an impressive dessert that will surprise even your surprise guests, just melt, set and decorate Coles Rainbow Cake with a variety of colourful sweet treats.

The ingredient of Cheat S Rainbow Cake Recipe

• 290g pkt nestle bakersu2019 choice white choc melts
• gel food colouring
• 100s 1000s
• sugar pearls
• 770g pkt coles rainbow cake
• 340g pkt nestlu00e9 smarties
• colourful lollies
• rainbow confetti sprinkles
• mini choc drops

The Instruction of cheat s rainbow cake recipe

• to make the chocolate shards line large baking trays with baking paper melt chocolate following packet directions divide into portions tint each portion with gel food colouring pour onto the lined trays allowing room for spreading and use a palette knife to spread until 2mm thick top with 100s 1000s choc drops sugar pearls and rainbow confetti set aside until set break into shards
• place rainbow cake on a serving platter arrange smarties around the side top cake with chocolate shards and lollies

Nutritions of Cheat S Rainbow 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

Iced Coffee Thickshake

This coffee classic is all too good!

The ingredient of Iced Coffee Thickshake

• 1 1 2 teaspoons instant espresso coffee powder
• 1 teaspoon hot water
• 1 cup milk
• 2 large scoops vanilla ice cream
• grated dark chocolate to serve

The Instruction of iced coffee thickshake

• combine coffee powder and hot water until powder is dissolved blend milk icecream and three quarters of the coffee mixture
• pour into a serving glass stir in remaining coffee mixture serve topped with chocolate

Nutritions of Iced Coffee Thickshake

calories: 300 184 calories
calories: 15 grams fat
calories: 10 grams saturated fat
calories: 29 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 125 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bacon And Cheese Rolls

These easy-to-bake, freezable rolls make great snacks for weekends or after school.

The ingredient of Bacon And Cheese Rolls

• 450g 3 cups plain bread flour
• 1 tablespoon 14g 2 sachets dried yeast
• 2 teaspoons caster sugar
• 1 2 teaspoon salt
• 250ml 1 cup warm milk
• 2 tablespoons melted butter
• 175g short cut bacon rashers finely chopped
• 120g 1 1 2 cups coarsely grated cheddar

The Instruction of bacon and cheese rolls

• combine flour yeast and sugar in a large bowl stir in salt make a well in the centre add milk and butter
• use a wooden spoon to stir the mixture until well combined then use your hands to bring the dough together in the bowl turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic
• brush a large bowl with olive oil to grease place the dough in the bowl and cover with a damp tea towel set aside in a warm draught free place to prove for 45 minutes 1 hour or until the dough has almost doubled in size
• punch down the centre of the dough with your fist turn onto a lightly floured surface knead for 2 minutes or until the dough is elastic and has returned to its original size
• preheat oven to 190c lightly flour a baking tray divide the dough into 8 equal portions roll each portion into a ball and place about 5cm apart of your hand to flatten slightly
• sprinkle the bacon and cheddar over the rolls leaving a 1cm wide border cover with a damp tea towel set aside in a warm draught free place to prove for 30 minutes or until the dough has almost doubled in size
• bake in oven for 25 30 minutes or until the cheddar melts and the rolls are golden and sound hollow when tapped on the base transfer to a wire rack to cool slightly

Nutritions of Bacon And Cheese Rolls

calories: 384 79 calories
calories: 16 grams fat
calories: 8 5 grams saturated fat
calories: 45 grams carbohydrates
calories: n a
calories: n a
calories: 16 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Choc Banana Pancakes

Going camping with the kids? This easy recipe will keep tummies content while the billy boils.

The ingredient of Choc Banana Pancakes

• 2 cups plain flour
• 3 teaspoons baking powder
• pinch of salt
• 2 tablespoons caster sugar
• 2 eggs lightly beaten
• 2 cups milk
• 75g butter melted cooled
• extra 25g butter melted
• 1 2 cup chocolate hazelnut spread
• 2 bananas sliced

The Instruction of choc banana pancakes

• sift flour and baking powder into a large bowl add salt and sugar stir to combine make a well in the centre whisk eggs milk and butter together in a jug add milk mixture to well whisk until just combined
• heat a large non stick frying pan over medium heat brush pan with extra melted butter using 1 4 cup mixture per pancake cook 3 pancakes at a time for 2 to 3 minutes or until bubbles appear on surface turn cook for a further 2 minutes or until cooked through transfer to a plate cover loosely with foil to keep warm repeat with remaining mixture brushing pan with butter between batches spread pancakes with hazelnut spread serve with sliced banana

Nutritions of Choc Banana Pancakes

calories: 794 675 calories
calories: 37 8 grams fat
calories: 20 6 grams saturated fat
calories: 94 3 grams carbohydrates
calories: n a
calories: n a
calories: 18 5 grams protein
calories: 175 milligrams cholesterol
calories: 691 milligrams sodium
calories: https schema org
calories: nutritioninformation

Gingerbread House Cake

This magical gingerbread house cake is the perfect addition to any Christmas table. Its also an easy way to make a gingerbread house without having to wait for the roof to dry!

The ingredient of Gingerbread House Cake

• 2 x 540g pkts betty crocker vanilla cake mix reserve frosting sachets
• 3 teaspoons ground cinnamon
• desiccated coconut to decorate
• icing sugar to dust
• 100g 1 2 cup firmly packed brown sugar
• 50g butter
• 125ml 1 2 cup golden syrup
• 340g 2 1 4 cups plain flour sifted
• 75g 1 2 cup self raising flour sifted
• 1 1 2 tablespoons ground ginger
• 1 1 2 teaspoons mixed spice
• 1 2 teaspoon bicarbonate of soda
• 1 egg lightly whisked
• 330g pkt queen royal icing
• white pearl beads to decorate
• silver cachous to decorate
• sugar stars to decorate
• candy cane pieces to decorate
• 200g unsalted butter at room temperature
• 345g 2 1 4 cups icing sugar mixture
• 1 2 tablespoons milk

The Instruction of gingerbread house cake

• preheat oven to 170c 150c fan forced line two 22cm base measurement cake pans with baking paper make cakes following packet directions dividing cinnamon between dry ingredients bake for 50 minutes transfer to a wire rack to cool
• to make the gingerbread place the sugar butter and golden syrup in a small saucepan over low heat cook stirring constantly until the butter melts and the sugar dissolves set aside for 10 minutes to cool slightly
• combine flours ginger mixed spice and bicarb in a large bowl add butter mixture and egg stir until combined turn dough onto a floured surface knead until smooth divide into 2 portions shape into discs cover place in the fridge for 1 hour
• meanwhile to make the vanilla frosting use electric beaters to beat the butter and sugar in a bowl until pale and creamy add the milk and the reserved frosting sachets and beat until well combined set aside
• trim tops of cakes so theyu2019re 4cm high place 1 cake trimmed side down on a flat plate spread 1 2 cup frosting over the top top with remaining cake cover top and side with half the remaining frosting place the cake in the fridge
• to make the gingerbread house template cut card to 15 x 10cm in size draw a rectangle 10cm wide x 8cm high along top of rectangle draw a triangle for the rooftop making it 5cm high from base of triangle cut into house shape
• line 2 baking trays with baking paper place a piece of lightly floured baking paper on benchtop place 1 dough portion in centre place baking paper on top roll dough out until 4 5mm thick cut out 7 houses using template transfer to a prepared tray
• use 3cm shaped cutters to cut out different designs on the houses use a small sharp knife to cut out the door shapes place the door pieces and shapes on the prepared tray with the houses place tray in the fridge for 15 minutes to chill
• preheat oven to 180c 160c fan forced roll out remaining dough portion and any scraps use 10cm and 7 5cm tree cutters to cut out trees place on the remaining tray bake all pieces for 12 minutes or until golden cool for 5 minutes transfer to a wire rack
• prepare the royal icing following the packet directions place in a piping bag with a 3mm nozzle decorate the front of the houses and trees with icing white beads stars cachous and candy cane pieces set aside for 15 minutes to set
• spread cake with remaining frosting smoothing the side but making the top rough to resemble snow pipe some royal icing near the base of the cake to help hold houses in place stick them along the outside of the cake joining edges together
• pipe the tops on the houses to represent snow on the rooftops sprinkle the top of the cake with coconut push the trees into the top of the cake dust the cake houses and trees with icing sugar to give it a snowy look

Nutritions of Gingerbread House Cake

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

Creamy Vanilla Porridge With Brown Sugar Apples

This creamy porridge is the perfect breakfast treat.

The ingredient of Creamy Vanilla Porridge With Brown Sugar Apples

• 2 cups 180g rolled oats
• 3 cups 750ml milk
• 300ml pure thin cream
• 1 vanilla bean split seeds scraped
• brown sugar apples
• 2 red apples cored cut into 1cm thick wedges
• 2 tablespoons brown sugar
• 2 tablespoons honey

The Instruction of creamy vanilla porridge with brown sugar apples

• place oats milk cream and vanilla pod and seeds in a saucepan over medium low heat for 10 15 minutes stirring frequently until oats are tender and the mixture is thick and creamy you can add a little more milk if becoming too thick
• for the brown sugar apples place the apple sugar and honey in a saucepan over medium heat and cook stirring occasionally for 10 minutes or until apple is tender golden and sticky
• divide the porridge among four bowls including one for goldilocks top with apple drizzle with honey syrup and serve

Nutritions of Creamy Vanilla Porridge With Brown Sugar Apples

calories: 677 804 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 67 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 104 77 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham And Tomato Cheese Scrolls

These delightful scrolls are the perfect size for school lunch-boxes.

The ingredient of Ham And Tomato Cheese Scrolls

• 2 cups self raising flour
• 30g butter chilled chopped
• 3 4 cup milk
• 1 2 cup tomato pasta sauce
• 1 cup grated devondale tasty cheese block 500g
• 100g shaved ham chopped

The Instruction of ham and tomato cheese scrolls

• preheat oven to 200u00b0c line a large baking tray with baking paper sift flour into a large bowl add butter using your fingertips rub butter into flour until combined make a well in the centre
• pour milk into well using a flat bladed knife stir until mixture is almost combined using your hands bring dough together into a ball turn onto a lightly floured surface gently knead dough until almost smooth using a rolling pin roll dough out to a 24cm x 36cm rectangle
• spread pasta sauce over dough leaving a 3cm border along both long edges sprinkle cheese and ham over sauce roll up dough firmly like a swiss roll cut into 12 slices arrange scrolls close together on prepared tray ensuring join is turned inwards so scrolls dont unroll while cooking bake for 18 to 20 minutes or until light golden and cooked through serve

Nutritions of Ham And Tomato Cheese Scrolls

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

Garlic Bread, Pesto And Cheese Toasties

No one will believe this crunchy, gooey toastie is made with only three ingredients.

The ingredient of Garlic Bread Pesto And Cheese Toasties

• 8 slices garlic bread
• 1 3 cup wattle valley chunky basil with cashew and parmesan dip
• 1 cup grated four cheese blend
• chopped fresh flat leaf parsley leaves to serve

The Instruction of garlic bread pesto and cheese toasties

• preheat oven to 180c 160c fan forced
• heat a frying pan over medium high heat place bread slices buttered side down onto a board spread with dip place cheese on half of the bread slices place in prepared pan buttered side down top with remaining bread slices buttered side up cook for 3 to 4 minutes or until golden
• carefully turn toasties press with a spatula to flatten slightly cook for a further 3 to 4 minutes or until golden transfer to a baking tray bake for 4 to 5 minutes or until cheese is melted serve sprinkled with parsley

Nutritions of Garlic Bread Pesto And Cheese Toasties

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

Caramelised Banana Crepes

For the ultimate in dessert decadence, try this luscious combination of bananas, caramel, cream and light-as-air crepes.

The ingredient of Caramelised Banana Crepes

• 1 cup 150g plain flour sifted
• 1 pinch salt
• 2 eggs
• 1 1 4 cups 310ml milk
• 15g butter melted
• 50g unsalted butter
• 1 3 cup 70g brown sugar
• 8 small bananas peeled and thickly sliced diagonally
• 1 2 cup 125ml thickened cream
• double cream to serve

The Instruction of caramelised banana crepes

• place 1 cup 150g plain flour sifted and a pinch of salt in a large mixing bowl make a well in the centre use a balloon whisk to mix together 2 eggs 1 1 4 cups 310ml milk and 15g butter melted
• pour the milk mixture into flour and whisk gradually incorporating the flour until smooth and well combined cover and refrigerate for 30 minutes
• heat an 18 20cm crepe pan or small frying pan over a medium heat lightly grease with butter pour 1 4 cup 60ml crepe batter into the pan and swirl to coat the base cook for 2 minutes or until golden and lacy turn over and cook for a further 30 seconds transfer to a plate and repeat with the remaining batter
• melt 50g unsalted butter and 1 3 cup 70g brown sugar in a frying pan over a medium heat add 8 small bananas peeled and thickly sliced diagonally cook turning once for 5 minutes or until golden and caramelised transfer to a plate
• add 1 2 cup 125ml thickened cream to the frying pan and stir until well combined bring to the boil and boil for 2 minutes or until thickened slightly
• fill the crepes with the bananas and roll up drizzle with the caramel sauce and serve with double cream

Nutritions of Caramelised Banana Crepes

calories: 439 76 calories
calories: 23 grams fat
calories: 15 grams saturated fat
calories: 52 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 4 grams protein
calories: 76 milligrams cholesterol
calories: 26 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Kale And Pork Meatball Pasta

With a creamy sauce and chunky pork meatballs, this is one pasta dish that is sure to satisfy.

The ingredient of Creamy Kale And Pork Meatball Pasta

• 500g pork mince
• 1 cup fresh breadcrumbs
• 1 egg lightly beaten
• 1 tablespoon finely chopped fresh sage leaves
• 2 tablespoons finely grated parmesan plus extra to serve
• 3 garlic cloves crushed
• 375g dried orecchiette pasta
• 2 tablespoons extra virgin olive oil
• 2 eschalots thinly sliced
• 2 middle bacon rashers trimmed chopped
• 100g button mushrooms sliced
• 1 4 teaspoon ground cinnamon
• 1 2 cup bulla cooking cream
• 1 cup massel salt reduced chicken style liquid stock
• 60g kale leaf and spinach mix

The Instruction of creamy kale and pork meatball pasta

• combine mince breadcrumbs egg sage parmesan and 1 3 of the garlic in a bowl season with salt and pepper roll level tablespoons of mixture into balls place on a plate refrigerate for 15 minutes
• meanwhile cook pasta following packet directions drain heat oil in a large deep frying pan over medium high heat cook meatballs in 2 batches turning occasionally for 5 minutes or until browned transfer to a plate
• add eschalot and bacon to pan cook for 5 minutes or until onion has softened add mushroom and remaining garlic cook for 4 minutes add ground cinnamon cook for 1 minute or until fragrant add cream and stock bring to a simmer reduce heat to medium low add meatballs simmer for 10 minutes or until meatballs are cooked through add kale mix and pasta to pan toss for 2 minutes or until kale starts to wilt

Nutritions of Creamy Kale And Pork Meatball Pasta

calories: 840 802 calories
calories: 33 4 grams fat
calories: 12 2 grams saturated fat
calories: 81 9 grams carbohydrates
calories: n a
calories: n a
calories: 50 2 grams protein
calories: 153 milligrams cholesterol
calories: 864 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry Sprinkle Freakshake

This over-the-top milkshake features mini ice-creams, jam rollettes and creamy strawberry milk. Start this recipe a day in advance.

The ingredient of Strawberry Sprinkle Freakshake

• 1 litre vanilla ice cream
• 2 x 50g marvellous creations jelly popping candy beanies bar chopped
• 1 2 cup strawberry syrup
• 100g white chocolate chopped
• 1 2 cup sprinkles
• 2 jam rollettes halved
• 2 mini waffle cones
• 1 1 2 cups milk
• 2 3 cup thickened cream whipped
• mini marshmallows heart sprinkles and
• 2 maraschino cherries to serve

The Instruction of strawberry sprinkle freakshake

• place ice cream in a large bowl reserving tub set aside for 10 minutes to soften ice cream should not melt add chopped chocolate bar and 1 tablespoon syrup to the ice cream fold until just combined and marbled return to tub cover surface with plastic wrap then lid freeze for 6 hours or until firm
• place 2 x 2 cup capacity glasses in the freezer to chill
• place 1 2 the white chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth place 1 3 cup sprinkles in a shallow dish spread outside of rollette halves with melted chocolate then dip in sprinkles to coat spread the rim of waffle cones with melted chocolate then dip in sprinkles to coat stand for 10 minutes to set
• place remaining white chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth stand for 4 minutes spread the rim and 2cm down the outside of glasses with melted chocolate dip in sprinkles to coat freeze for 5 minutes
• place milk 1 2 the ice cream and 2 tablespoons of remaining syrup in a blender blend until smooth pour 1 tablespoon of remaining syrup into each glass reserve 2 scoops of ice cream fill glasses with scoops of remaining ice cream divide milk mixture among glasses
• spoon cream into a piping bag fitted with a 1cm star nozzle pipe cream into the top of each glass thread 2 rollette halves on each straw arrange straws and waffle cones in glasses place reserved ice cream scoops in cones sprinkle freakshakes with mini marshmallows heart sprinkles remaining syrup and cherries serve

Nutritions of Strawberry Sprinkle Freakshake

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

Colins Doughnuts With Lemon Curd

Theres something especially irresistible about fresh doughnuts still hot from the fryer!

The ingredient of Colins Doughnuts With Lemon Curd

• 10g about 1 1 2 pkts dried yeast
• 125ml 1 2 cup milk warmed
• 275g plain flour
• 5g table salt
• 35g caster sugar
• 1 2 lemon rind finely grated
• 1 4 vanilla bean seeds scraped
• 1 egg
• 2 egg yolks
• 35g butter at room temperature chopped
• 1 2 teaspoon ground cinnamon
• 100g caster sugar extra
• vegetable oil to deep fry
• 2 lemons scrubbed
• 75g butter chopped
• 60g sugar
• pinch of salt

The Instruction of colins doughnuts with lemon curd

• for the doughnuts combine the yeast and milk in a small bowl set aside for 5 minutes or until frothy
• place flour salt sugar rind and vanilla in the bowl of a stand mixer fitted with a dough hook mix until just combined whisk the egg and yolks in a bowl with the motor running on low add the yeast mixture to the flour mixture and mix until just combined add the egg mixture and mix until combined add the butter beating for 5 10 minutes or until a smooth sticky dough forms transfer to a greased bowl cover set aside in a warm draughtfree place for 45 60 minutes or until doubled in size
• line a baking tray with baking paper use your fist to knock back dough divide dough into 40g portions roll each portion into a smooth ball place on prepared tray leaving room for spreading cover with lightly greased plastic wrap and set aside to prove for 1 hour or until doubled in size
• meanwhile for the lemon curd place the lemons in a large saucepan cover with water bring to the boil over high heat reduce heat to low simmer for 45 60 minutes or until very soft use a slotted spoon to transfer lemons to a bowl set aside to cool slightly reserve 50ml cooking liquid halve lemons discard seeds blend lemon and reserved liquid in a blender until smooth add the butter blend until combined transfer to a bowl stir in the sugar and salt place the curd in a piping bag fitted with a 1cm plain nozzle
• combine cinnamon and extra sugar on a tray pour enough oil into a large saucepan to come halfway up the side heat over medium low heat to 160c on a cooku2019s thermometer deep fry doughnuts in batches turning for 3 4 minutes or until puffed and golden transfer to sugar mixture and turn to coat
• make a small incision in each doughnut and pipe the lemon curd into the doughnut serve warm

Nutritions of Colins Doughnuts With Lemon Curd

calories: 266 485 calories
calories: 14 grams fat
calories: 5 grams saturated fat
calories: 31 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Caramel Walnut Slice

Try this classic walnut slice, just like Grandma used to make.

The ingredient of Caramel Walnut Slice

• 125g softened unsalted butter
• 2 tbs pure icing sugar sifted
• 1 cup 150g self raising flour sifted plus 2 tbs extra
• 2 eggs
• 1 1 4 firmly packed cup 310g brown sugar
• 2 cups 200g walnuts toasted
• 1 cup 90g desiccated coconut
• 2 tbs honey
• nestlu00c9 bakers choice cocoa to dust

The Instruction of caramel walnut slice

• preheat oven to 180c line the base and sides of a 20cm square pan with baking paper leaving plenty overhanging the sides
• whiz butter icing sugar and 1 cup 150g flour in a food processor until a soft dough forms press dough into the base of the pan then bake for 15 20 minutes until light golden
• meanwhile beat eggs and brown sugar for 3 minutes or until thick and pale roughly chop half the walnuts and add to egg mixture with coconut 1 4 tsp salt and remaining 2 tbs flour stir to combine spread mixture over pastry then return to oven and bake for 35 40 minutes until light golden and top is set
• meanwhile melt honey in a small frypan over medium heat bring to a simmer then add remaining 1 cup 100g walnuts cook stirring for 2 minutes or until caramelised transfer to a baking paper lined baking tray to set then break into shards
• serve slice topped with caramelised walnut and cocoa

Nutritions of Caramel Walnut Slice

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

Corn Cheese And Chive Mini Muffins

Try these savoury morsels with soup.

The ingredient of Corn Cheese And Chive Mini Muffins

• 1 2 cup canned corn kernels drained
• 3 4 cup tasty cheese grated
• 1 1 2 tablespoons chives chopped
• 1 3 cup olive oil
• 2 eggs
• 3 4 cup milk
• 2 cups plain flour sifted
• 3 teaspoons baking powder

The Instruction of corn cheese and chive mini muffins

• pre heat oven to 180u00b0c in a large bowl combine 1 2 cup drained canned corn kernels 3 4 cup grated tasty cheese 1 1 2 tablespoons chopped chives 1 3 cup olive oil 2 eggs and 3 4 cup milk add 2 cups sifted plain flour and 3 teaspoons baking powder folding in gently until just combined
• spoon mixture into two lightly greased 12 hole mini muffin pans bake for 20 minutes or until golden serve warm or cold

Nutritions of Corn Cheese And Chive Mini Muffins

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

Dairy Free Classic Potato Bake

With a few clever substitutes, you wont believe this creamy potato bake is dairy-free!

The ingredient of Dairy Free Classic Potato Bake

• 2 1 2 cups unsweetened soy milk
• 1 small brown onion roughly chopped
• 1 garlic clove sliced
• 1 dried bay leaf
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme
• 1 tablespoon gluten free cornflour
• 2 3 cup dairy free pizza shred cheese
• 1 25kg desiree potatoes unpeeled thinly sliced
• chopped fresh flat leaf parsley leaves to serve

The Instruction of dairy free classic potato bake

• place milk onion garlic bay leaf peppercorns and thyme in a saucepan over medium heat cook stirring for 10 minutes or until almost simmering donu2019t boil set aside for 10 minutes
• strain milk mixture through a fine sieve into a large heatproof jug discard solids place cornflour in a small bowl add 1 4 cup milk mixture stir until smooth
• combine remaining milk mixture and cornflour mixture in a clean saucepan place over medium heat cook stirring constantly for 5 minutes or until mixture boils and thickens slightly remove from heat stir in 1 3 cup cheese
• preheat oven to 200c 180c fan forced grease a 5cm deep 20cm round base ovenproof frying pan or baking dish
• arrange potato slices upright in prepared pan gradually drizzle milk mixture over potato gently tapping the dish on the bench to help distribute it evenly season with salt and pepper arrange remaining cheese in between potato slices cover with baking paper then foil bake for 40 minutes uncover bake for a further 30 minutes or until golden stand for 10 minutes sprinkle with parsley serve

Nutritions of Dairy Free Classic Potato Bake

calories: 229 44 calories
calories: 5 6 grams fat
calories: 3 grams saturated fat
calories: 32 grams carbohydrates
calories: n a
calories: n a
calories: 9 4 grams protein
calories: n a
calories: 201 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Vanilla Marble Cake

Swirls of chocolate and vanilla ensures that everyone gets their favourite flavour in every slice.

The ingredient of Chocolate And Vanilla Marble Cake

• 150g butter
• 1 cup 220g caster sugar
• 2 eggs and
• 1 teaspoon vanilla essence
• 2 1 2 cups 375g self raising flour
• 1 cup 250ml milk
• 1 tablespoon cocoa powder
• 1 cup 150g icing sugar
• 2 tablespoons cocoa powder extra
• 20g butter chopped extra
• 2 tablespoons boiling water

The Instruction of chocolate and vanilla marble cake

• preheat oven to 180u00b0c grease a 22cm top fluted ring bundt pan beat butter and caster sugar until pale and creamy beat in eggs and vanilla essence
• fold in self raising flour and milk divide mixture into 2 portions stir in 1 tablespoon cocoa powder to one portion alternately spoon the mixtures into the pan
• bake for 40 45 minutes set aside for 15 minutes before transferring to a wire rack to cool combine icing sugar 2 tablespoons cocoa powder and 20g chopped butter stir in boiling water pour over the cake to serve

Nutritions of Chocolate And Vanilla Marble Cake

calories: 447 169 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 66 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 7 grams protein
calories: 86 milligrams cholesterol
calories: 395 02 milligrams sodium
calories: https schema org
calories: nutritioninformation

Peanut Butter Ice Cream Cups

Yes, you can give in to temptation - thse gooey peanut butter ice-cream cups are guilt free!

The ingredient of Peanut Butter Ice Cream Cups

• 1 small ripe banana coarsely chopped
• 100ml coconut milk
• 1 tablespoon rice malt syrup
• 1 tablespoon melted coconut oil
• 70g 1 4 cup natural peanut butter no added sugar or salt
• 1 4 teaspoons sea salt
• extra sea salt to serve optional
• 2 tablespoons coconut oil
• 5 teaspoons rice malt syrup
• 1 tablespoons raw cacao powder

The Instruction of peanut butter ice cream cups

• lightly grease twelve 25ml fluted silicone patty cases with coconut oil place the banana milk syrup oil and 1 tablespoon of the peanut butter in a blender blend until smooth and combined transfer to a jug
• combine the salt and remaining peanut butter in a small bowl place a small dollop of peanut butter mixture in the centre of each case pour over the banana mixture leaving a 4 5mm gap from the top place in the freezer for 2 hours or until firm
• for the topping place the oil syrup and cacao in a heatproof bowl set over a saucepan of simmering water donu2019t let the bowl touch the water cook whisking constantly until melted and smooth remove from heat cool for 2 minutes spoon over peanut butter cups place in the freezer for 4 hours or until set serve sprinkled with extra salt if using

Nutritions of Peanut Butter Ice Cream Cups

calories: 331 254 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 27 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Preserved Lemon And Parsley Roasted Chats

For a roast potato side dish with a difference, try this stylish version which is infused with the flavours of olives and capers.

The ingredient of Preserved Lemon And Parsley Roasted Chats

• 1kg baby coliban chat potatoes
• 2 tablespoons extra virgin olive oil
• 1 4 cup 60ml verjuice
• 8 pancetta slices coarsely chopped
• 1 cup 160g pimento stuffed green olives
• 2 tablespoons capers
• 2 preserved lemon rinds thinly sliced
• 1 cup flat leaf parsley leaves

The Instruction of preserved lemon and parsley roasted chats

• preheat oven to 200u00b0c place potatoes in roasting pan drizzle with oil and verjuice season with salt and pepper bake for 15 minutes or until slightly golden turn potatoes add pancetta olives and capers bake for 10 minutes or until cooked through
• remove from oven add lemon cover with foil and set aside for 5 minutes add parsley and toss serve immediately

Nutritions of Preserved Lemon And Parsley Roasted Chats

calories: 331 254 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 34 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 1315 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

Blueberry Swirl Coconut Ice Cream

A creamy dairy-free ice cream, gluten-free and low in calories. Start this recipe two days before.

The ingredient of Blueberry Swirl Coconut Ice Cream

• 2 x 270ml cans coconut milk
• 125g fresh blueberries
• 2 teaspoons liquid glucose
• 40g 1 4 cup coconut sugar
• 1 teaspoon vanilla extract
• 4 egg whites
• 130g 1 3 cup liquid glucose extra

The Instruction of blueberry swirl coconut ice cream

• place coconut milk in the fridge for 4 hours or overnight to firm
• meanwhile place the blueberries glucose 2 tsp of the coconut sugar and half the vanilla in a saucepan over medium low heat cook stirring occasionally for 6 minutes or until sugar dissolves and blueberries release their juices transfer to a bowl and cool for 30 minutes transfer to the fridge to cool completely
• carefully open cans of coconut milk scoop the solidified coconut milk from the surface and place in a glass bowl to measure 220ml reserve remaining liquid for another use use a balloon whisk to whisk the solidified coconut milk until thickened slightly
• use electric beaters with whisk attachment to whisk egg whites in a clean dry bowl until firm peaks form place the extra glucose and remaining sugar and vanilla in a small saucepan over low heat cook stirring constantly for 2 minutes or until sugar is almost all dissolved bring to a simmer simmer without stirring until mixture reaches 118c on a sugar thermometer with the motor running slowly add hot syrup to the egg white whisking constantly until all combined continue whisking for a further 4 minutes or until very thick and bowl is warm to touch stand at room temperature for 2 minutes to cool slightly use a balloon whisk to fold in whipped coconut milk until smooth
• pour half the coconut mixture into a 1 4l loaf pan spoon two thirds of the blueberry syrup randomly over top of coconut mixture use a butter knife to create a swirled effect pour over the remaining coconut mixture spoon over the remaining blueberry mixture use a butter knife to create a swirled effect place in the freezer for 8 hours or until firm stand the ice cream at room temperature for 10 minutes before serving

Nutritions of Blueberry Swirl Coconut Ice Cream

calories: 259 793 calories
calories: 16 4 grams fat
calories: 14 5 grams saturated fat
calories: 28 5 grams carbohydrates
calories: 26 3 grams sugar
calories: n a
calories: 3 5 grams protein
calories: n a
calories: 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

27 Of The Best Lemon Slice Recipes

Call them slices or bars, there is something addictive about these crisp sweet lemony treats. From creamy and buttery to vegan and healthy (with a few blueberries thrown in) look no further for the best in the zest.

The ingredient of 27 Of The Best Lemon Slice Recipes

Strawberry Cake With Champagne Buttercream Recipe

You wont be able to pass up a slice of this scrumptious strawberry cake with champagne buttercream! Just look how pretty it is!

The ingredient of Strawberry Cake With Champagne Buttercream Recipe

• 500g strawberries chopped
• 1 tbs caster sugar
• 375g butter softened
• 1 1 2 cups 330g caster sugar extra
• 6 coles australian free range eggs
• 3 4 cup 110g self raising flour
• 1 1 2 cups 225g plain flour
• 1 2 cup 60g almond meal
• pink liquid food colouring
• 1 2 cup 125ml champagne or sparkling wine
• 250g butter softened extra
• 500g icing sugar mixture
• strawberries extra to decorate

The Instruction of strawberry cake with champagne buttercream recipe

• preheat oven to 180u00b0c grease and line the bases and sides of three 20cm base measurement round cake pans
• combine the strawberry and sugar in a large saucepan over medium low heat cook stirring occasionally for 5 mins or until the sugar dissolves and strawberry releases its juice increase heat to medium bring to a simmer cook stirring occasionally for a further 10 15 mins or until the mixture reduces by half and thickens set the strawberry mixture aside to cool slightly
• transfer the strawberry mixture to a food processor and process until smooth set aside to cool reserve u00bc cup 60ml of the strawberry puree
• use an electric mixer to beat butter and extra sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition add combined flour and almond meal and stir to combine add the remaining strawberry puree and a little pink food colouring and stir to combine
• divide the batter evenly among the prepared pans smooth the surface bake for 30 35 mins or until a skewer inserted in the centres comes out clean set aside in the pans for 5 mins to cool slightly before turning onto a wire rack to cool completely
• meanwhile place the champagne or sparkling wine in a small saucepan bring to a simmer over medium heat cook for 5 7 mins or until champagne or sparkling wine reduces to about 2 tbs set aside to cool
• use an electric mixer to beat the extra butter in a medium bowl until very pale gradually add the icing sugar beating well after each addition add the champagne or sparkling wine and reserved strawberry puree beat until well combined
• place 1 cake on a serving plate spread with a little of the buttercream top with another cake continue layering with more buttercream and the remaining cake spread the top and side of the cake with the remaining buttercream use a large palette knife to smooth the top and side decorate with the extra strawberries

Nutritions of Strawberry Cake With Champagne Buttercream Recipe

calories: 496 164 calories
calories: 29 grams fat
calories: 17 grams saturated fat
calories: 56 grams carbohydrates
calories: 42 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 263 milligrams sodium
calories: https schema org
calories: nutritioninformation

Long Island Iced Tea

This New York-style cocktail combines cola, lemon and an assortment of spirits.

The ingredient of Long Island Iced Tea

• 55g 1 4 cup caster sugar
• 60ml 1 4 cup water
• 3 cups ice cubes
• 80ml 1 3 cup chilled vodka
• 80ml 1 3 cup tequila
• 80ml 1 3 cup white rum
• 80ml 1 3 cup gin
• 60ml 1 4 cup cointreau liqueur
• 60ml 1 4 cup fresh lemon juice
• 250ml 1 cup chilled cola

The Instruction of long island iced tea

• place the sugar and water in a small saucepan over low heat cook stirring for 2 minutes or until sugar dissolves increase heat to high and bring to the boil cook without stirring for 3 minutes or until syrup thickens remove from heat and set aside for 15 minutes to cool
• divide the ice evenly among serving glasses pour over the vodka tequila rum gin cointreau sugar syrup lemon juice and cola serve immediately

Nutritions of Long Island Iced Tea

calories: 203 867 calories
calories: n a
calories: n a
calories: 18 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: n a
calories: n a
calories: 9 71 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna And Spinach Mac N Cheese Recipe

Its so easy to up the kids fish take at dinner with these creamy mac n cheese individual pots.

The ingredient of Tuna And Spinach Mac N Cheese Recipe

• 3 cups dried wagon wheel pasta
• 1 2 cup frozen peas
• 1 small bunch broccolini cut into 2cm lengths
• 25g butter chopped
• 1 small brown onion finely chopped
• 2 tablespoons plain flour
• 2 cups milk warmed
• 425g can tuna in springwater drained flaked
• 1 tablespoon lemon juice
• 60g baby spinach
• 1 cup grated tasty cheese

The Instruction of tuna and spinach mac n cheese recipe

• cook pasta in a large saucepan of boiling salted water following packet directions adding peas and broccolini for the last 2 minutes of cooking drain return pasta peas and broccolini to pan
• meanwhile melt butter in a medium saucepan over medium heat add onion cook stirring for 3 to 4 minutes or until softened add our cook stirring for 1 to 2 minutes or until mixture bubbles gradually stir in milk bring to the boil reduce heat to low cook stirring for 3 to 4 minutes or until mixture thickens
• stir in tuna lemon juice spinach and 1 2 cup cheese cook stirring for 2 minutes or until heated through add tuna mixture to pasta mixture season with salt and pepper stir until well combined
• preheat grill on high grease four 1 1 2 cup capacity ovenproof dishes place on a large baking tray spoon pasta mixture into prepared dishes sprinkle with remaining cheese grill for 2 to 3 minutes or until cheese is melted and golden serve

Nutritions of Tuna And Spinach Mac N Cheese Recipe

calories: 690 949 calories
calories: 22 3 grams fat
calories: 14 2 grams saturated fat
calories: 71 4 grams carbohydrates
calories: n a
calories: n a
calories: 43 3 grams protein
calories: 95 milligrams cholesterol
calories: 691 milligrams sodium
calories: https schema org
calories: nutritioninformation