Ultimate Cheese Platter

Want to know the trick to creating the best-ever entertaining platter? Its not only about the combination of textures and flavours, but how everything comes together visually.

The ingredient of Ultimate Cheese Platter

• 170g tub chrisu2019 heritage blue cheese fig and pistachio dip
• 1 tablespoon coarsely chopped pecans
• honey to drizzle
• 12 slices prosciutto
• 125g grissini sticks
• 2 wedges soft cheese such as triple cream brie or camembert
• 1 wedge hard cheese such as vintage cheddar
• 1 wedge blue cheese such as roquefort or stilton
• 100g quince or fruit paste
• 2 x 200g sticks salami hungarian or spanish
• 100g mixed sliced salami
• 300g roasted nuts such as cashews or macadamias to serve
• dried fruit such as muscatels to serve
• fresh seasonal fruit such as berries kiwifruit figs grapes and melon to serve
• vegetables to serve such as cherry tomatoes or cucumber
• assorted crackers to serve
• 60ml 1 4 cup extra virgin olive oil
• 2 garlic cloves thinly sliced
• 2 fresh bay leaves
• 1 2 lemon zested
• 320g 2 cups sicilian olives

The Instruction of ultimate cheese platter

• to marinate the olives place the oil garlic and bay leaves in a small saucepan warm over low heat for 2 minutes remove from the heat add the olives and stir to combine set aside for 2 hours to marinate and cool slightly transfer half the olive mixture to a serving bowl
• spoon the dip into a serving bowl or leave in the pot if you like top with pecan nuts and a drizzle of honey
• wrap the prosciutto around 12 grissini sticks
• arrange the cheeses on a large platter or pizza board add the fruit paste dip salami sticks and olives then fill in the gaps with the sliced salami nuts dried fruit fresh fruit vegetables and crackers reserve any leftover ingrdients and replenish the board as necessary

Nutritions of Ultimate Cheese Platter

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calories: nutritioninformation

Coconut Breeze

This is one ice-cream treat which is strictly for the adults!

The ingredient of Coconut Breeze

• 1 x 250g punnet strawberries hulled washed dried
• 250ml 1 cup coconut milk
• 80ml 1 3 cup amaretto liqueur
• 80ml 1 3 cup dark rum
• 4 scoops vanilla ice cream
• crushed ice to serve

The Instruction of coconut breeze

• place the strawberries coconut milk amaretto rum and ice cream in the jug of a blender and blend until smooth
• pour evenly among serving glasses add the ice and serve immediately

Nutritions of Coconut Breeze

calories: 258 359 calories
calories: 13 grams fat
calories: 11 grams saturated fat
calories: 15 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 32 48 milligrams sodium
calories: https schema org
calories: nutritioninformation

Maple Pears With Butternut Ice Cream

With this speedy pear and ice-cream recipe, youll have dessert on the table in under 30 minutes.

The ingredient of Maple Pears With Butternut Ice Cream

• 1 litre vanilla ice cream slightly softened
• 8 butternut snap cookies finely chopped
• 25g unsalted butter chopped
• 4 corella pears halved
• 1 4 cup maple syrup

The Instruction of maple pears with butternut ice cream

• place ice cream in a large metal bowl add cookies stir to combine cover surface with plastic wrap then foil freeze for 10 minutes
• meanwhile melt butter in a frying pan over medium high heat add pear cut side down cook for 2 to 3 minutes or until golden turn add maple syrup bring to the boil reduce heat to low simmer for 3 to 4 minutes or until pears have just softened
• serve pear with ice cream mixture and maple syrup mixture

Nutritions of Maple Pears With Butternut Ice Cream

calories: 603 475 calories
calories: 26 grams fat
calories: 17 grams saturated fat
calories: 80 grams carbohydrates
calories: 70 grams sugar
calories: n a
calories: 7 grams protein
calories: 69 milligrams cholesterol
calories: 136 71 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Cheese Zoodles Recipe

Try this colourful (and cheesy!) creation for a lighter alternative to pasta and a great way to get the kids into vegetables.

The ingredient of Creamy Cheese Zoodles Recipe

• 45g butter
• 1 tablespoon cornflour
• 1 teaspoon mustard powder
• 1 small garlic clove crushed
• 500ml 2 cups milk
• 60g vintage cheddar cheese coarsely grated plus extra to serve
• 200g zucchini noodles
• 200g carrot noodles
• 250g sweet potato noodles
• chopped continental parsley to serve

The Instruction of creamy cheese zoodles recipe

• melt the butter in a large heavy based pan over medium heat add the cornflour mustard and garlic cook stirring for 30 seconds remove from heat and gradually whisk in the milk until smooth
• return to heat and whisk continuously over medium heat for 3 4 minutes until mixture boils and thickens remove from heat stir in the cheese and keep warm season well
• meanwhile heat a large frying pan over medium heat spray with oil cook the zucchini carrot and sweet potato noodles stirring gently for 1 2 minutes or until just tender
• divide zoodles among serving bowls pour over sauce serve with extra cheese and chopped herbs if you like

Nutritions of Creamy Cheese Zoodles Recipe

calories: 340 336 calories
calories: 22 grams fat
calories: 14 grams saturated fat
calories: 22 grams carbohydrates
calories: n a
calories: n a
calories: 13 grams protein
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calories: https schema org
calories: nutritioninformation

Princess Palace Cake

For the ultimate party cake, try making our beautiful princess palace cake using store bought sponge cake, biscuits and lollies.

The ingredient of Princess Palace Cake

• 450g double unfilled sponge cake slabs see notes
• 1 2 cup raspberry jam
• 2 x 450g tubs strawberry frosting
• 460g round double unfilled sponge cake see notes
• 1 2 x 453g tub vanilla frosting
• 12 musk sticks
• 33 bright pink chocolate buttons
• 6 yellow m mu2019s
• 15 iced vovo biscuits
• 12 hundreds and thousands biscuits
• 38 mini hundreds and thousands biscuits
• 32 purple candy chews
• 12 pink and yellow heart shaped lollipops
• 4 cups assorted small pale pink lollies see notes
• 5 single scoop waffle ice cream cones

The Instruction of princess palace cake

• cut each sponge slab in half horizontally place the sponge bases side by side on cake board or serving plate to form a 20cm x 28cm rectangle spread top with 1 3 cup jam sandwich with sponge slab tops reserve 2 tablespoons of strawberry frosting using a warm palette knife spread top and sides of cake with u00be of the remaining strawberry frosting see notes
• cut 1 round sponge in half horizontally place sponge base on a piece of baking paper spread top with remaining jam sandwich with sponge top using a warm palette knife cover cake with vanilla frosting lift cake from paper and place in the centre of rectangular cake
• cut remaining round sponge into a 12cm round place on a piece of baking paper using a warm palette knife cover with remaining strawberry frosting lift cake from paper and place on top of large round sponge
• cut 1 musk stick into a 7cm piece cut another 2 musk sticks into 6 5cm pieces and another 2 into 6cm pieces trim 1 end on each to form a point using the picture as a guide place the 7cm piece on the centre front of bottom cake place the 6 5cm pieces on either side followed by the 6cm pieces to form a door using a little reserved frosting attach 1 bright pink chocolate button to door to form a handle
• cut remaining musk sticks into 14 x 5 5cm pieces using the picture as a guide press 3 yellow m mu2019s on either side of the door using the picture as a guide press 1 iced vovo next to m mu2019s followed by 1 musk stick piece arrange remaining iced vovos and musk stick pieces alternating around the sides and back of cake
• press rectangular hundreds and thousands biscuits all around middle cake using the picture as a guide press 4 mini hundreds and thousands biscuits around top cake using the picture as a guide press remaining bright pink chocolate buttons and purple candy chews alternating around the side of top cake
• using the picture as a guide press lollipops alternating colours into top edge of top cake using a little frosting in between each biscuit stack 10 mini hundreds and thousands biscuits together and place in the centre on top cake pressing to secure using a little frosting stack 6 mini hundreds and thousands biscuits together repeat with remaining biscuits and frosting to make 3 more stacks using picture as a guide place in the corners of the rectangular cake pressing to secure
• using the picture as a guide carefully spoon assorted pale pink lollies onto the top of each cake to decorate push a small flag into the end of each ice cream cone using a little frosting attach 1 cone up side down onto each biscuit stack serve

Nutritions of Princess Palace Cake

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calories: https schema org
calories: nutritioninformation

Caramel And Apple Upside Down Cake

Put a spin on the best - just stand back to avoid the stampede!

The ingredient of Caramel And Apple Upside Down Cake

• 5 royal gala apples cored each cut into 6 wedges
• 495g 2 1 4 cups caster sugar
• 300g unsalted butter softened
• 1 1 2 teaspoons vanilla extract
• 300g 2 cups plain flour
• 1 tablespoon baking powder
• 75g ground almonds
• 1 teaspoon ground cardamom
• 7 eggs at room temperature
• 80ml 1 3 cup milk
• 2 x 380g jars strawberry jam
• double cream to serve

The Instruction of caramel and apple upside down cake

• preheat oven to 170c grease and line the base of a round loose based 25cm cake pan starting from the edge of the pan tightly pack apple wedges skin side down in a ring then pack remaining wedges into the centre remove wedges from pan re creating the formation on a work surface
• place 220g 1 cup sugar and 180ml 3 4 cup water in a small heavy based saucepan and stir over medium heat until sugar dissolves bring to the boil then simmer to a dark caramel pour caramel into the prepared pan pouring around the edge first then in the centre working quickly carefully arrange apple wedges over caramel
• using an electric mixer beat butter vanilla and remaining 275g 1 1 4 cups sugar until pale and fluffy sift flour baking powder ground almonds cardamom and 1 2 teaspoon salt into butter mixture add eggs and milk and beat on low speed until smooth and combined
• spoon batter over apple wedges and level with the back of a spoon bake cake on the bottom shelf of the oven for 30 minutes then cover with baking paper to prevent over browning and bake for a further 45 minutes or until cake comes away from the side of the pan or a skewer inserted into the centre comes out clean cool in the pan for 15 minutes then run a knife around the cake and turn out onto a plate
• meanwhile to make the strawberry sauce place jam and 125ml 1 1 2 cup water in a small saucepan over medium heat and simmer for 5 minutes or until smooth makes 560ml 2 1 4 cups the strawberry sauce will keep in an airtight container in the fridge for up to 2 weeks
• serve the upside down cake warm or at room temperature with cream and strawberry sauce drizzled over

Nutritions of Caramel And Apple Upside Down Cake

calories: 740 422 calories
calories: 28 grams fat
calories: n a
calories: 110 grams carbohydrates
calories: n a
calories: n a
calories: 9 grams protein
calories: n a
calories: 607 72 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Truffles

Sweet truffles made from coconut, cocoa and chopped walnuts.

The ingredient of Easy Truffles

• 250g pkt plain biscuits e g milk coffee
• 1 3 cup cocoa powder
• 1 2 cup walnuts optional chopped
• 1 cup desiccated coconut
• 395g can condensed milk

The Instruction of easy truffles

• put the biscuits into a plastic bag and hit with a rolling pin until crushed into small pieces transfer to a bowl add cocoa powder walnuts and 1 4 of the coconut make a well in the centre
• add the condensed milk mix together with a wooden spoon until evenly moistened chill for 30 mins
• spread the remaining coconut onto a plate roll level tablespoons of the mixture into balls then make slightly egg shaped roll in the coconut keep in an airtight container in the fridge

Nutritions of Easy Truffles

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calories: https schema org
calories: nutritioninformation

Beef, Tomato, Bacon And Cheese Pies

SPoil someone you love with these hearty beef, tomato, bacon and cheese pies served with crunchy beer battered chips.

The ingredient of Beef Tomato Bacon And Cheese Pies

• 2 teaspoons olive oil
• 1 brown onion finely chopped
• 1 celery stick finely chopped
• 1 carrot peeled finely chopped
• 175g bacon coarsely chopped
• 2 garlic cloves crushed
• 500g coles australian 4 star beef mince
• 400g can coles brand diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon worcestershire sauce
• 1 4 cup 60ml coles brand barbecue sauce
• 1 cup 120g grated coles brand vintage cheddar
• 20g butter melted
• 4 sheets pampas puff pastry just thawed
• 1 coles brand australian free range egg lightly whisked
• steamed broccolini to serve
• mccain chunky beer batter chips to serve
• tomato chutney to serve

The Instruction of beef tomato bacon and cheese pies

• preheat oven to 200c heat the oil in a large saucepan over medium low heat cook the onion celery carrot and bacon for 5 mins or until softened add the garlic cook for 1 min add the mince and cook breaking up lumps with a wooden spoon for 5 mins or until mince changes colour add the tomato tomato paste worcestershire sauce and barbecue sauce bring to the boil reduce heat to low and simmer for 15 20 mins or until mixture thickens and most of the liquid has evaporated stir in the cheddar season set aside to cool completely
• brush 4 x 91 2cm base measurement pie tins with melted butter cut 4 x 15cm discs from the pastry and line the pie tins divide the mince mixture among pie tins cut 4 x 13cm discs from the pastry brush with egg and place egg side down on top of the mince mixture decorate pastry as desired crimp the edges to seal brush top with egg and cut 2 small slits in the pastry
• bake the pies for 30 35 mins or until pastry is crisp and golden serve with broccolini chips and tomato chutney

Nutritions of Beef Tomato Bacon And Cheese Pies

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calories: https schema org
calories: nutritioninformation

Lemon And Honey Roast Chicken

They dont come much better than a roast chook. Give your roast chicken dinners some tang with this honey and lemon combination.

The ingredient of Lemon And Honey Roast Chicken

• 1 8 kg coles butcher fresh whole chicken
• 1 lemon quartered plus extra to serve optional
• 1 2 cup fresh lemon juice
• 1 4 cup coles pure olive oil
• 1 teaspoon coles pure honey

The Instruction of lemon and honey roast chicken

• preheat oven to 220c or 200c fan
• rinse chicken including cavity under cold running water and pat dry with a paper towel push lemon quarters into cavity and tie legs together with kitchen string to secure place in a roasting pan
• place juice oil and honey in a small bowl and whisk to combine brush a little over chicken season well roast for 20 mins reduce heat to 180c or 160c fan and roast for a further 1hr or until juices run clear when a skewer is inserted in the thickest part of the chicken
• meanwhile cook remaining lemon mixture on medium for 5 mins or until sauce has reduced and thickened slightly serve chicken with lemon sauce and extra grilled lemon wedges

Nutritions of Lemon And Honey Roast Chicken

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calories: https schema org
calories: nutritioninformation

Simple Vanilla Butter Cake

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

The ingredient of Simple Vanilla Butter Cake

• 500g plain flour
• 500g sugar
• 500g margarine or butter softened
• 1 tablespoon baking powder
• 2 tablespoons vanilla essence
• 8 eggs
• 1 2 cup milk
• 3 drops banana essence optional

The Instruction of simple vanilla butter cake

• preheat oven to 180c
• sift the flour and baking powder together for six to eight times
• beat the eggs in a separate bowl until they become smooth then add vanilla and mix together
• in a separate bowl beat margarine and sugar together until the mixture is smooth and pale
• add a small amount of egg mixture into the cake mixture and beat well
• continue this until the egg mixtures finishes
• then start adding flour add a few amount of flour then mix then add a small amount of milk and mix
• continue this until the flour finishes and the cake mix is smooth and creamy
• then add the banana essence if using and mix
• pour the mixture into a prepared cake tin and bake the cake for around 45 u2013 60 minutes

Nutritions of Simple Vanilla Butter Cake

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calories: https schema org
calories: nutritioninformation

Fancy Lettuce Salad With Creamy Dressing

These lettuce leaves are dressed to impress with the creamy dressing over the top.

The ingredient of Fancy Lettuce Salad With Creamy Dressing

• 4 slices traditional italian pane di casa bread crusty bread
• 2 tablespoons olive oil
• 1 tablespoon small fresh thyme sprigs
• salt freshly ground pepper
• 6 red oak lettuce leaves washed
• 8 butter lettuce leaves washed
• 8 mignonette lettuce leaves washed
• dressing
• 1 egg yolk
• 1 teaspoon dijon mustard
• 1 tablespoon white wine vinegar
• 1 3 cup 80ml extra virgin olive oil

The Instruction of fancy lettuce salad with creamy dressing

• preheat oven to 180u00b0c line a baking tray with non stick baking paper tear the bread into 2 3cm pieces toss with the oil and thyme season with salt and pepper place on the tray bake for 20 minutes until golden
• to make the dressing whisk the egg yolk until pale and creamy whisk in the dijon and vinegar gradually whisk in the oil season
• combine the lettuce leaves half the croutons and a little dressing scatter over the remaining croutons drizzle with extra dressing to serve

Nutritions of Fancy Lettuce Salad With Creamy Dressing

calories: 342 726 calories
calories: 29 grams fat
calories: 5 grams saturated fat
calories: 14 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 179 68 milligrams sodium
calories: https schema org
calories: nutritioninformation

White Velvet Cake

This heavenly dessert will be the star of the show. The white velvet cake is made complete with a smooth white chocolate buttercream and topped with marshmallows and snowflakes.

The ingredient of White Velvet Cake

• 8 eggs at room temperature separated
• pinch of salt
• 220g 1 cup caster sugar
• 250ml 1 cup canola oil
• 160ml 2 3 cup water
• 1 tablespoon vanilla bean paste
• 300g 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 500g butter chopped at room temperature
• 750g icing sugar mixture
• 2 tablespoons milk
• 300g white chocolate melted cooled
• 250g dr oetker ready rolled icing white
• 150g 1 cup royal icing mixture
• 35ml cold water
• 10 large white marshmallows
• edible silver colour mist spray to decorate
• edible silver glitter to decorate

The Instruction of white velvet cake

• preheat oven to 170c 150c fan forced line the bases of two round 20cm base measurement cake pans with baking paper
• place the egg yolks salt and 1 3 cup sugar in a large bowl use a balloon whisk to whisk until combined whisk in the oil water and vanilla sift the flour and baking powder over the mixture use a large metal spoon to fold until combined
• use electric beaters to beat egg whites and cream of tartar until soft peaks form gradually add remaining sugar 1 tbs at a time beating well after each addition until sugar dissolves stir one third of the egg white mixture into the flour mixture to loosen then gently fold in the remaining meringue
• divide mixture among the prepared pans smooth tops bake for 45 minutes or until cakes spring back when lightly touched in the centre place 2 wire racks on the bench with even sized glasses or cans under each corner to allow air to circulate transfer cake pans to the racks set aside for 5 minutes or until the cakes sink slightly invert cakes onto racks without removing the pans for 10 minutes turn pans right side up carefully run a palette knife around the edge of each cake to loosen remove glasses or cans from under racks and turn cakes onto racks set aside to cool completely
• to make buttercream use electric beaters to beat butter in a large bowl until pale gradually add icing sugar and milk in alternating batches beating well after each addition add chocolate beat until combined
• cut each cake in half horizontally place 1 cake base on a plate spread with 1 cup buttercream repeat with two more layers spreading each with 1 cup buttercream icing place final layer on top spread 1 1 1u20442 cups buttercream over the top and sides of cake place in fridge for 1 hour keep the remaining buttercream in a cool place not the fridge
• meanwhile roll out the ready rolled icing use snowflake cutters to cut out snowflakes set aside until firm
• spread remaining buttercream over cake for a second coating place in the fridge for 30 minutes to set use electric beaters to beat royal icing mixture and water in a bowl until smooth spread over top of cake and carefully towards edges so it drizzles slowly down the sides set aside for 1 hour or until set lightly spray marshmallows with silver spray sprinkle with glitter top the cake with the marshmallows and the snowflakes

Nutritions of White Velvet Cake

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calories: https schema org
calories: nutritioninformation

Sour Cream Banana Cake

Everyone loves a banana cake and this one can be made in advance and then warmed up in the microwave. Easy!

The ingredient of Sour Cream Banana Cake

• 125g butter softened
• 3 4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs at room temperature
• 3 4 cup sour cream
• 1 cup mashed banana you will need 2 large very ripe bananas
• 2 1 4 cups self raising flour
• 1 4 teaspoon bicarbonate of soda
• 180g cadbury baking white chocolate block chopped
• 1 4 cup sour cream

The Instruction of sour cream banana cake

• preheat oven to 180u00b0c grease base and sides of a 7cm deep 19cm square cake pan and line with baking paper
• using an electric mixer beat butter sugar and vanilla until pale and creamy add eggs 1 at a time beating well after each using a metal spoon gently fold in sour cream and bananas sift flour and bicarbonate of soda over batter and gently fold through
• spoon batter into cake pan smooth surface bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean stand for 5 minutes before turning out onto a wire rack
• make icing place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water heat stirring constantly with a metal spoon for 3 minutes or until smooth remove from heat stand for 10 minutes or until slightly thickened pour icing over cake allowing it to drizzle down sides serve warm

Nutritions of Sour Cream Banana Cake

calories: 614 469 calories
calories: 34 grams fat
calories: 21 grams saturated fat
calories: 67 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 9 grams protein
calories: 131 milligrams cholesterol
calories: 484 54 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mini Lemon Tarts

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

The ingredient of Mini Lemon Tarts

• 1 2 teaspoon lemon zest
• 1 2 cup lemon juice
• 8 eggs
• 2 1 2 cups white sugar
• 2 cups plain flour
• 1 1 2 tablespoon butter
• 1 4 teaspoon salt
• 1 2 tablespoon vanilla essence
• 1 egg yolk

The Instruction of mini lemon tarts

• whisk eggs zest juice and sugar over simmering water until thickened then cool and refrigerate
• sift flour salt sugar and put aside whisk vanilla and egg yolk and fold in flour add a little but of milk if needed then cover and refrigerate for 30 minutes do not over work the dough
• while the tart mixture is in the fridge using egg whites of 4 eggs beat on high using an electric mixer for 5 minutes until fluffy then slowly add in 1 and a half cups of sugar
• once tart mixture is ready spray muffin tray with non stick spray then make little cases once made scoop in your lemon curd 3 4 of the case bake for 12 minutes at 200 degrees then spoon meringue mixture on top and bake at 170c or till golden brown

Nutritions of Mini Lemon Tarts

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calories: https schema org
calories: nutritioninformation

Cranberry Coconut Ice Slice

The sweetness of the white chocolate is balanced perfectly with bursts of tartness from the cranberries

The ingredient of Cranberry Coconut Ice Slice

• 250g packet macadamia and white chocolate biscuits
• 75g butter melted
• 180g block white chocolate chopped
• 125g copha
• 3 cups desiccated coconut
• 500g packet pure icing sugar sifted
• 2 teaspoons vanilla essence
• 2 egg whites lightly beaten
• rose pink food colouring
• 1 2 cup dried cranberries

The Instruction of cranberry coconut ice slice

• grease an 18cm x 28cm slice pan line base and sides with baking paper extending paper 2cm above edges of pan
• process biscuits until fine crumbs add butter process until just combined press mixture over base of prepared pan refrigerate for 15 minutes place white chocolate in a heatproof microwave safe bowl microwave on high 100 for 40 seconds to 1 minute or until smooth stirring with a metal spoon halfway through cooking spread white chocolate evenly over base refrigerate while preparing topping
• melt copha in small saucepan over medium heat place coconut and icing sugar in heatproof bowl add copha and vanilla mix well to combine add egg white mix well to combine transfer half the mixture to another bowl
• tint 1 portion pale pink with food colouring press mixture over chocolate layer add cranberries to remaining portion mix well press mixture over pink layer level cover refrigerate at least 2 hours until firm
• stand slice at room temperature for 10 minutes cut into slices serve

Nutritions of Cranberry Coconut Ice Slice

calories: 380 01 calories
calories: 22 6 grams fat
calories: 17 8 grams saturated fat
calories: 41 grams carbohydrates
calories: n a
calories: n a
calories: 2 5 grams protein
calories: 12 milligrams cholesterol
calories: 70 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon And Tarragon Stuffing

Use this delicious stuffing inside your roast chook or bake it and serve it with gravy as a spectacular side.

The ingredient of Lemon And Tarragon Stuffing

• 60g butter
• 2 medium brown onions finely chopped
• 2 garlic cloves crushed
• 175g short cut rindless bacon rashers finely chopped
• 4 cups fresh breadcrumbs
• 1 2 cup slivered almonds toasted
• 2 tablespoons finely chopped fresh tarragon leaves
• 1 tablespoon finely grated lemon rind
• 1 egg lightly beaten

The Instruction of lemon and tarragon stuffing

• melt butter in a frying pan over medium heat add onion garlic and bacon cook stirring for 10 to 12 minutes or until onion has softened transfer to a large bowl
• add breadcrumbs almonds tarragon lemon rind and egg stir to combine season with salt and pepper

Nutritions of Lemon And Tarragon Stuffing

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calories: https schema org
calories: nutritioninformation

Brekky Banana Splits Recipe

Our healthier spin on the classic dessert, made it with yoghurt and fresh fruit for a great start to the day.

The ingredient of Brekky Banana Splits Recipe

• 2 large bananas peeled halved lengthways
• 2 corn thins
• 130g 1 2 cup vanilla yoghurt
• fresh berries to serve
• 1 tbs natural sliced almonds toasted
• 1 tbs pepitas
• maple syrup to serve

The Instruction of brekky banana splits recipe

• peel and halve bananas lengthways and arrange on 2 serving plates cut 1 corn thin into wedges and crumble the other divide yoghurt between the plates top with mixed fresh berries pepitas and the crumbled corn thins
• add the corn thins wedges and drizzle with maple syrup

Nutritions of Brekky Banana Splits Recipe

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calories: nutritioninformation

27 Healthier Baking Recipes For Autumn

The weather has turned a tiny bit colder, and that can only mean one thing: baking. Try thesehealthy twists on classicbakes – brownies, banana bread, hot cross buns – next time you’re in the mood to cook.

The ingredient of 27 Healthier Baking Recipes For Autumn

Caramel Ice Cream On Toasted Cinnamon Bread

Finish your low-fat feast with this cinnamon fried bread and creamy vanilla ice-cream.

The ingredient of Caramel Ice Cream On Toasted Cinnamon Bread

• 2 round white bread rolls
• 2 teaspoons polyunsaturated salt reduced spread becel brand
• 3 teaspoons ground cinnamon
• 60g 1 4 cup caster sugar
• 3 145ml tubs sweet celebrations caramel
• dream ice cream weight watchers brand

The Instruction of caramel ice cream on toasted cinnamon bread

• use a serrated knife to cut ends from bread rolls cut in half crossways spread both cut sides of the bread with the spread combine the cinnamon and sugar on a large plate and press each side of the bread into the mixture until coated
• heat a large non stick frying pan over high heat add the bread slices and cook for 1 2 minutes each side or until golden
• to serve place a piece of cinnamon bread on each plate and top each serve with 3 4 of a tub of ice cream

Nutritions of Caramel Ice Cream On Toasted Cinnamon Bread

calories: 247 365 calories
calories: 2 grams fat
calories: n a
calories: 52 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
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calories: https schema org
calories: nutritioninformation

Smoky Mac N Cheese

Now everyone can enjoy the crispy golden topping of the much -loved family favourite with these individual mac n cheese bakes made with hickory-smoked bacon bits.

The ingredient of Smoky Mac N Cheese

• 350g macaroni
• 6 rashers hickory smoked middle bacon coarsely chopped
• 50g butter
• 11 2 teaspoon smoked paprika
• 1 3 cup 35g plain flour
• 3 cups 750ml milk
• 1 3 cup 40g finely grated parmesan
• 4 spring onions thinly sliced
• 2 cups 240g coarsely grated cheddar

The Instruction of smoky mac n cheese

• cook the macaroni in a large saucepan of boiling water following packet directions or until al dente drain well
• meanwhile heat a large saucepan over medium heat cook bacon stirring for 5 mins or until crisp use a slotted spoon to transfer to a bowl add butter to the pan and stir until butter melts add the paprika and cook stirring for 30 secs or until aromatic add the flour and cook stirring for 1 min or until the mixture is slightly grainy add the milk and use a balloon whisk to stir until well combined cook stirring with a wooden spoon for 5 7 mins or until mixture boils and thickens remove from heat stir in half the bacon parmesan spring onion and three quarters of the cheddar season
• preheat grill on medium stir macaroni into sauce spoon evenly among six 1 1 2 cup 375ml ovenproof dishes
• top with remaining bacon and cheddar cook under grill for 2 mins or until golden and heated through

Nutritions of Smoky Mac N Cheese

calories: 580 77 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 53 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 31 grams protein
calories: n a
calories: 864 milligrams sodium
calories: https schema org
calories: nutritioninformation

Shaved Vegetable Salad With Creamy Tarragon Dressing

Curtis Stones delicately balanced salad of finely shaved vegetables, cheese, creamy avocado and crunchy nuts is the perfect complement to any roast or main.

The ingredient of Shaved Vegetable Salad With Creamy Tarragon Dressing

• 2 kohlrabi peeled cut in half
• 2 fennel bulbs
• 4 radishes
• 2 yellow squash
• 2 zucchini
• 4 cups baby rocket
• coarse sea salt
• 50g gruyere or vintage cheddar cheese
• 1 2 cup walnuts toasted
• 1 avocado peeled pitted diced
• 1 2 cup fresh tarragon leaves not packed
• 1 4 cup fresh flat leaf parsley leaves not packed
• 2 spring onions chopped
• 2 cloves garlic
• 1 4 cup fresh lemon juice
• 1 4 cup white wine vinegar
• 2 cups olive oil

The Instruction of shaved vegetable salad with creamy tarragon dressing

• using a mandoline or a vegetable slicer shave the kohlrabi fennel and radish next shave the yellow squash and zucchini lengthwise transfer the vegetables to a large bowl and add enough cold water to cover the vegetables refrigerate for at least 1 hour to crisp the vegetables
• meanwhile to make the dressing in a blender puree the avocado tarragon parsley spring onions garlic lemon vinegar and 1 4 cup of water until smooth with the blender on drizzle in the oil to emulsify season the dressing with salt and pepper
• to serve drain the vegetables well and pat dry drizzle some dressing over the bottom of 8 plates top with the shaved vegetables and watercress drizzle with more dressing and season lightly with the sea salt using a fine rasp grater grate the gruyere over the salads and garnish with walnuts alternatively build and serve the salad on a large platter

Nutritions of Shaved Vegetable Salad With Creamy Tarragon Dressing

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

Martha Stewarts Ice Cream Cupcakes

Martha Stewarts miniature dessert cupcakes are dressed up with a scoop of gelato.

The ingredient of Martha Stewarts Ice Cream Cupcakes

• 1 litre flavoured ice cream or gelato see note
• 3 4 cup plain flour
• 2 3 cup caster sugar
• 1 4 teaspoon bicarbonate of soda
• 1 4 teaspoon baking powder
• 1 4 teaspoon salt
• 1 large egg
• 1 3 cup warm water
• 1 3 cup buttermilk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

The Instruction of martha stewarts ice cream cupcakes

• make buttermilk vanilla cupcakes preheat oven to 180u00b0c 160u00b0c fan forced line a 24 hole 1 1 2 tablespoon capacity mini muffin pan with paper cases
• sift flour sugar bicarbonate of soda baking powder and salt into bowl of an electric mixer add egg water buttermilk oil and vanilla beat on low speed for 3 minutes or until mixture is smooth and combined
• divide batter between paper cases filling until 2 3 full bake for 17 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean cool in pan for 30 minutes transfer to a wire rack to cool completely
• soften ice cream or gelato slightly using a 3 5cm to 4cm ice cream scoop press 1 scoop of ice cream or gelato on top of each cupcake serve immediately

Nutritions of Martha Stewarts Ice Cream Cupcakes

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

Peanut Butter Banana Bread

For a sweet breakfast or afternoon treat, try this hearty peanut butter banana bread.

The ingredient of Peanut Butter Banana Bread

• 125g butter softened
• 1 2 cup crunchy peanut butter
• 3 4 cup caster sugar
• 2 eggs
• 4 medium over ripe bananas mashed
• 1 3 cup milk
• 1 teaspoon vanilla extract
• 2 cups self raising flour
• 1 2 teaspoon salt
• 75g softened butter to serve
• 1 sliced banana to serve
• 2 tablespoons honey to serve

The Instruction of peanut butter banana bread

• preheat oven to 180c 160c fan forced grease a 9cm deep 11 5cm x 20cm base loaf pan line base and sides with baking paper extending paper 5cm above all edges of pan
• using an electric mixer beat butter peanut butter and sugar until light and fluffy add eggs 1 at a time beating after each addition fold in mashed banana milk and vanilla sift over flour and salt fold to combine
• transfer to prepared pan smooth top bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into bread comes out clean stand for 10 minutes transfer to a wire rack to cool serve warm cold or toasted with butter topped with banana and drizzled with honey

Nutritions of Peanut Butter Banana Bread

calories: 608 494 calories
calories: 32 1 grams fat
calories: 15 2 grams saturated fat
calories: 67 9 grams carbohydrates
calories: n a
calories: n a
calories: 12 1 grams protein
calories: 89 milligrams cholesterol
calories: 611 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ricotta And Berry Sponge Cake

The ingredient of Ricotta And Berry Sponge Cake

• 4 eggs
• 3 4 cup caster sugar
• 3 4 cup self raising flour
• 1 3 cup cornflour
• 1 teaspoon cream of tartar
• 1 2 teaspoon bicarbonate of soda
• 250g strawberries thinly sliced
• 2 cups icing sugar mixture sifted
• 2 passionfruit halved
• 10g butter melted
• 2 tablespoons icing sugar mixture
• 250g low fat ricotta
• 1 teaspoon vanilla extract
• 1 2 cup extra light thickened cream
• 2 teaspoons finely grated orange rind

The Instruction of ricotta and berry sponge cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease and flour two 6cm deep 20cm base round cake pans
• using an electric mixer beat eggs and sugar in a medium bowl for 10 minutes or until sugar has dissolved transfer to a large bowl
• using a large metal spoon fold in sifted flours cream of tartar and bicarbonate of soda divide mixture between prepared pans bake for 20 to 25 minutes or until sponge springs back when lightly touched line a wire rack with baking paper turn sponges top side up onto prepared racks to cool
• make glace icing place sugar in a bowl add passionfruit pulp and butter stir until smooth and spreadable
• make filling combine icing sugar ricotta vanilla cream and orange rind in a small bowl stir to combine place 1 sponge on a plate top with strawberries spread with filling sandwich with remaining sponge top with icing serve

Nutritions of Ricotta And Berry Sponge Cake

calories: 420 162 calories
calories: 9 grams fat
calories: 5 grams saturated fat
calories: 74 grams carbohydrates
calories: 59 grams sugar
calories: n a
calories: 10 grams protein
calories: 135 milligrams cholesterol
calories: 352 17 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon And Thyme Lamb With Warm Pumpkin Salad

Dont let the midweek rush get the better of you! This lemon and thyme lamb promises smooth sailing.

The ingredient of Lemon And Thyme Lamb With Warm Pumpkin Salad

• 700g butternut pumpkin peeled cut into 3cm pieces
• olive oil cooking spray
• 300g can chickpeas drained rinsed
• 200g grape tomatoes halved
• 1 4 cup plain flour
• 2 eggs
• 2 3 cup dried breadcrumbs
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely grated lemon rind
• 8 lamb cutlets
• 2 tablespoons olive oil
• 75g baby spinach
• 2 tablespoons lemon juice

The Instruction of lemon and thyme lamb with warm pumpkin salad

• preheat oven to 220c 200c fan forced place pumpkin on a baking tray spray with oil toss to coat season with salt and pepper bake for 20 minutes adding chickpeas and tomatoes to tray for the last 8 minutes of cooking or until tender
• meanwhile place flour on a plate season with salt and pepper lightly beat eggs in a shallow bowl combine breadcrumbs thyme and lemon rind on a plate
• coat 1 lamb cutlet in flour shaking off excess dip in egg mixture coat in breadcrumb mixture place on a large plate repeat with remaining cutlets flour egg and breadcrumb mixture
• heat oil in a large frying pan over medium high heat add cutlets cook for 3 minutes each side for medium or until cooked to your liking
• place pumpkin mixture in a large bowl add spinach and lemon juice toss gently to combine serve lamb with salad

Nutritions of Lemon And Thyme Lamb With Warm Pumpkin Salad

calories: 717 956 calories
calories: 43 3 grams fat
calories: 15 6 grams saturated fat
calories: 44 4 grams carbohydrates
calories: n a
calories: n a
calories: 38 4 grams protein
calories: 171 milligrams cholesterol
calories: 450 milligrams sodium
calories: https schema org
calories: nutritioninformation

Baked Vanilla Cheesecake With Vanilla Honey

This beautiful creamy cheesecake is given an additional boost of decadence with the addition of vanilla honey.

The ingredient of Baked Vanilla Cheesecake With Vanilla Honey

• 75g unsalted butter
• 150g caster sugar
• 350g cream cheese
• 4 tablespoons vanilla honey
• 75ml thick cream
• 3 eggs separated
• 25g plain flour
• 1 vanilla bean split
• 50g brown sugar
• 1 teaspoon cinnamon
• 50g flaked almonds
• 250g plain flour sifted
• 110g unsalted butter cubed chilled
• 110g icing sugar
• 1 egg

The Instruction of baked vanilla cheesecake with vanilla honey

• to make pastry place flour butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs add the egg and process until the mixture forms a smooth ball wrap in plastic wrap and refrigerate for 30 minutes
• preheat oven to 180u00b0c roll out the pastry on a lightly floured surface and use to line a 23 x 6cm loose bottomed tart pan refrigerate for 30 minutes line pastry with baking paper and fill with rice or pastry weights and bake in the oven for 10 minutes remove paper and weights and return to oven for 5 minutes or until dry and crisp
• cream butter and caster sugar in a mixer until pale add cream cheese 1 tablespoon of honey cream egg yolks and flour scrape in vanilla seeds discarding the bean and mix well
• in a clean bowl beat eggwhites until stiff then gently fold into cheese mixture pour into pastry case combine brown sugar cinnamon and almonds sprinkle over cheesecake then bake for 1 hour turn the oven off and allow to cool in the oven drizzle with extra honey if desired

Nutritions of Baked Vanilla Cheesecake With Vanilla Honey

calories: 1004 039 calories
calories: 58 grams fat
calories: 33 grams saturated fat
calories: 103 grams carbohydrates
calories: 70 grams sugar
calories: n a
calories: 17 grams protein
calories: 290 milligrams cholesterol
calories: 262 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Peach Pecan Cake

The ingredient of Roast Peach Pecan Cake

• melted butter or margarine for greasing
• 500g peaches
• 2 tablespoons caster sugar
• 150g cream cheese softened see microwave tip
• 50g butter softened see microwave tip
• 220g 1 cup caster sugar extra
• 1 teaspoon vanilla essence
• 2 medium eggs
• 2 tablespoons natural yoghurt
• 1 teaspoon ground cinnamon
• 225g 1 2 cups self raising flour sifted
• 150g 1 1 4 cups roughly chopped pecan nuts icing sugar to serve extra peaches chopped to serve

The Instruction of roast peach pecan cake

• preheat oven to 180u00b0c brush a round 23cm cake pan with the melted butter or margarine to lightly grease
• cut the peaches in half remove the stones and cut the flesh into quarters place on a lined baking tray and sprinkle with the caster sugar bake in preheated oven for 20 minutes or until softened and slightly browned remove from the oven and allow to cool peel away the skins and chop the flesh into 1 cm pieces set aside
• place the cream cheese and butter into a medium mixing bowl add the extra caster sugar and vanilla and beat with electric beaters until the mix ture is light and creamy add the eggs yoghurt cinnamon and flour and continue beating until ingredients are just combined and mixture is smooth fold in the peaches and pecan nuts with a large metal spoon until combined
• spoon the mixture into the greased cake pan and bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean stand for 10 minutes before turning onto a wire rack serve warm or at room temperature dusted with icing sugar and accompanied by the extra chopped peaches

Nutritions of Roast Peach Pecan Cake

calories: 516 957 calories
calories: 26 grams fat
calories: 9 grams saturated fat
calories: 59 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 9 grams protein
calories: 70 milligrams cholesterol
calories: 315 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower In Cheese Sauce

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

The ingredient of Cauliflower In Cheese Sauce

• 500g cauliflower
• 500ml milk
• 1 bay leaf
• 1 2 onion
• 1 garlic clove
• 40g butter
• 40g plain flour
• 1 cup grated devondale tasty cheese block 500g

The Instruction of cauliflower in cheese sauce

• preheat oven to 180c
• steam cauliflower until just tender
• infuse milk with bay leaf onion and garlic bring to boil then turn off and leave to stand for about 15 minutes the longer it stands the more flavoursome
• melt butter in a saucepan then add flour stir over heat for a couple of minutes strain milk mixture into a bowl
• pour milk into butter and flour mix and whisk until combined and thickened slightly add cheese put cauliflower into a baking dish and pour the sauce over the top
• sprinkle with more cheese and bake in an oven until the top is golden brown

Nutritions of Cauliflower In Cheese Sauce

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

Risotto Bosciola With Mushroom And Bacon

Master the perfect risotto with this creamy bosciola inspired version.

The ingredient of Risotto Bosciola With Mushroom And Bacon

• 2 cups sunrice arborio rice
• 2 tablespoons olive oil
• 1 onion finely diced
• 4 rashers rindless bacon cut into strips
• 12 large mushrooms sliced
• 4 5 cups hot massel chicken style liquid stock
• 6 tablespoons grated parmesan cheese
• 2 tablespoons light sour cream
• salt and pepper to taste
• parmesan extra to sprinkle on top

The Instruction of risotto bosciola with mushroom and bacon

• heat oil in a saucepan add onions bacon and mushrooms and cook on a moderate heat for 3 minutes or until onions are translucent
• add rice and cook for a further 2 minutes stirring until rice is well coated and glossy
• add 1 cup of stock at a time stirring until absorbed before each new addition until rice is just tender
• stir in the parmesan cheese and sour cream check seasoning and serve sprinkle with additional parmesan to your liking

Nutritions of Risotto Bosciola With Mushroom And Bacon

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calories: https schema org
calories: nutritioninformation

Chocolate Crepe Cake

Use the art of illusion create a luscious cake which will never fall flat. Layers of crepes and chocolate coffee filling make this beautiful dessert irresistible.

The ingredient of Chocolate Crepe Cake

• 1 2 3 cups 250g plain flour
• 1 tablespoon caster sugar
• 3 eggs plus 3 egg yolks
• 600ml milk
• 40g unsalted butter melted plus extra melted butter to brush
• pure thin cream to serve
• 250g good quality dark chocolate roughly chopped
• 50g unsalted butter chopped
• 150ml milk
• 100ml thickened cream
• 100ml strong black coffee espresso
• 1 4 cup 55g caster sugar

The Instruction of chocolate crepe cake

• mix flour sugar eggs yolks and milk in a blender or food processor until smooth then pour into a jug and stand for 30 minutes just before cooking stir 40g melted butter 2 tablespoons through the batter
• heat an 18cm crepe pan or non stick frypan over medium high heat brush with extra melted butter add enough batter to coat base swirl to cover then tip out any excess cook for 45 seconds then flip and cook for 30 seconds more or until golden repeat with butter and remaining batter you should have about 20 crepes stacking with baking paper in between the crepes can be made 2 days ahead then wrapped in foil and refrigerated or frozen for up to 1 month if frozen defrost at room temperature for 1 hour
• for the filling melt the chocolate in a heatproof bowl over a pan of simmering water ensure bowl doesnt touch water stir in butter milk cream coffee and sugar then whisk until mixture is smooth and sugar dissolves remove from heat cover and set aside for 20 30 minutes until mixture cools and thickens
• lightly grease an 18cm springform pan reserve 1 3 cup of filling for later place a crepe in pan and spread with a little filling continue layering finishing with a crepe u00a0 cover cake with foil and chill for 1 hour
• preheat oven to 180u00b0c
• place cake pan on a baking tray and heat gently for 10 minutes meanwhile reheat remaining filling in a heatproof bowl over a pan of simmering water for 2 3 minutes until warm serve cake drizzled with filling and pure cream

Nutritions of Chocolate Crepe Cake

calories: 553 763 calories
calories: 30 grams fat
calories: 18 grams saturated fat
calories: 58 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 12 grams protein
calories: 191 milligrams cholesterol
calories: 92 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pork Meatball Green Curry

Dish up hearty, wholesome fare for the family with this delicious meatball curry.

The ingredient of Pork Meatball Green Curry

• 800g pork mince
• 3cm piece fresh ginger peeled finely grated
• 1 fresh long green chilli finely chopped
• 2 garlic cloves crushed
• 1 2 cup chopped fresh coriander leaves
• 1 tablespoon peanut oil
• 1 4 cup green curry paste see note
• 400ml coconut milk
• 1 cup massel salt reduced chicken style liquid stock
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon grated palm sugar
• 200g green beans trimmed
• 1 2 cup fresh thai basil leaves
• steamed jasmine rice to serve

The Instruction of pork meatball green curry

• combine mince ginger chilli garlic and half the coriander in a bowl roll level tablespoons of mixture into balls heat oil in a large saucepan over medium high heat cook meatballs in batches for 2 to 3 minutes or until browned all over place on a large plate
• add curry paste to pan cook for 1 minute or until fragrant add coconut milk and stock bring to the boil reduce heat to medium low simmer for 10 minutes or until thickened and reduced slightly
• return meatballs to pan with lime juice fish sauce sugar and beans cook covered for 5 minutes or until beans are tender and meatballs are cooked through remove from heat stir in basil and remaining coriander serve with rice

Nutritions of Pork Meatball Green Curry

calories: 720 585 calories
calories: 40 1 grams fat
calories: 24 3 grams saturated fat
calories: 39 4 grams carbohydrates
calories: n a
calories: n a
calories: 48 grams protein
calories: 121 milligrams cholesterol
calories: 1694 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut And Passionfruit Rice

Make the most of seasonal passionfruit with this comforting coconut rice pudding.

The ingredient of Coconut And Passionfruit Rice

• 2 x 400ml cans lite coconut milk
• 325mls 1 1 2 cups milk
• 110g 1 2 cup caster sugar
• 1 2 teaspoon salt
• 330g 1 1 2 cups short grain white rice
• 6 passionfruit pulp removed

The Instruction of coconut and passionfruit rice

• place the coconut milk milk sugar and salt in a medium saucepan and bring to the boil over medium heat
• add the rice and stir well reduce heat to low cover and cook stirring occasionally for 25 30 minutes or until most of the liquid has been absorbed and the rice is tender
• stir through 2 3 of the passionfruit pulp spoon into individual serving dishes and drizzle with the remaining passionfruit pulp

Nutritions of Coconut And Passionfruit Rice

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calories: https schema org
calories: nutritioninformation

Caramelised Ricotta And Blueberry Pots

These little pots of perfection combine creamy ricotta with sweet blueberries.

The ingredient of Caramelised Ricotta And Blueberry Pots

• 200g frozen blueberries
• 1 tablespoon water
• 300g fresh ricotta
• 2 tablespoons caster sugar
• 1 2 teaspoon vanilla essence
• 55g 1 4 cup raw sugar

The Instruction of caramelised ricotta and blueberry pots

• place the frozen blueberries and water in a medium saucepan over medium heat cook covered for 3 4 minutes or until the blueberries defrost completely and are heated through drain the liquid divide the blueberries among four 185mls 3 4 cup heat resistant dishes
• preheat grill on high use electric beaters to beat the ricotta caster sugar and vanilla essence in a medium bowl until smooth spoon the ricotta mixture evenly over the blueberries and use the back of the spoon to smooth the surface place the dishes on a large baking tray
• sprinkle the raw sugar evenly over the top of the ricotta mixture place under preheated grill and cook for 3 5 minutes or until the sugar dissolves and becomes golden brown remove from the grill and stand for 5 minutes before serving

Nutritions of Caramelised Ricotta And Blueberry Pots

calories: 202 672 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 30 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 7 grams protein
calories: 32 milligrams cholesterol
calories: 90 16 milligrams sodium
calories: https schema org
calories: nutritioninformation

47 Healthy Dinners To Offset Your Iso Snacking

Ifiso banana bread baking has started to catch up with you, add these healthy recipes to your dinner rotation. They are low in calories but high in comfort and nourishment to still keep you warm on a winter’s night.

The ingredient of 47 Healthy Dinners To Offset Your Iso Snacking

Three Cheese Cauliflower Bake

Enjoy cauliflower florets in this tasty and versatile side dish.

The ingredient of Three Cheese Cauliflower Bake

• 1 head 950g cauliflower cut into large florets
• 2 teaspoons olive oil
• 3 slices 50g prosciutto chopped
• 20g butter
• 2 tablespoons plain flour
• 1 1 3 cups milk
• 50g mild blue cheese chopped
• 1 4 cup grated tasty cheese
• 1 4 cup finely grated parmesan cheese
• 3 4 cup fresh breadcrumbs

The Instruction of three cheese cauliflower bake

• preheat oven to 200u00b0c 180u00b0c fan forced place cauliflower in a microwave safe dish microwave on high 100 for 6 minutes or until just tender transfer to a 6 cup capacity baking dish
• heat oil in a saucepan over medium heat cook prosciutto stirring for 3 minutes or until golden transfer to a plate lined with paper towel melt butter in pan add flour cook stirring for 1 minute or until bubbling gradually add milk stirring until smooth bring to the boil reduce heat to low simmer for 5 minutes or until sauce has thickened remove from heat stir in blue cheese tasty cheese half the parmesan and prosciutto season with pepper
• pour cheese mixture over cauliflower combine remaining parmesan and breadcrumbs in a bowl sprinkle over cauliflower bake for 20 to 25 minutes or until top is golden serve

Nutritions of Three Cheese Cauliflower Bake

calories: 239 956 calories
calories: 14 grams fat
calories: 7 grams saturated fat
calories: 14 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 527 2 milligrams sodium
calories: https schema org
calories: nutritioninformation

BLT Bruschettas

This BLT bruschetta recipe is perfect for any lunch or casual evening party.

The ingredient of Blt Bruschettas

• 200g trussed cherry tomatoes
• 1 tablespoon olive oil
• 16 slices prosciutto
• 1 ripe avocado halved stone removed peeled thinly sliced
• 1 bunch rocket leaves ends trimmed
• 8 slices ciabatta toasted
• 1 2 cup 125ml paul newmans own creamy caesar dressing
• shaved parmesan to serve

The Instruction of blt bruschettas

• preheat oven to 200u00b0c place the tomatoes on a baking tray and drizzle with oil season with salt and pepper lay the prosciutto in a single layer over a large baking tray bake tomatoes and prosciutto in preheated oven for 15 minutes or until prosciutto is crisp and tomatoes are beginning to wilt remove from oven
• place ciabatta slices on serving plates top with avocado slices prosciutto rocket leaves and cherry tomatoes drizzle with paul newmans own creamy caesar dressing top with shaved parmesan if desired serve immediately

Nutritions of Blt Bruschettas

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calories: https schema org
calories: nutritioninformation

Caramel Profiterole Ice Cream Cakes

Enjoy the unexpected ice-cream treat in these profiteroles, drizzled with caramel sauce.

The ingredient of Caramel Profiterole Ice Cream Cakes

• 250ml 1 cup water
• 125g unsalted butter chopped
• 150g 1 cup plain flour sifted
• 1 tsp vanilla extract
• 4 eggs lightly whisked
• vanilla ice cream to serve
• 200g nestle rolo chocolate chopped
• caramel sauce to serve

The Instruction of caramel profiterole ice cream cakes

• place water and butter in a saucepan over medium heat bring just to the boil remove from heat use a wooden spoon to stir in flour until combined cook stirring vigorously over medium heat for 2 3 minutes or until mixture forms a ball and comes away from side of pan set aside for 5 minutes to cool slightly add vanilla extract gradually add egg 1 tbs at a time beating well after each addition until the dough is thick and glossy
• preheat oven to 200c 180c fan forced line a baking tray with baking paper place 2 tablespoonfuls of dough about 3cm apart on the prepared tray alternatively use a piping bag fitted with a plain nozzle to pipe profiteroles onto the tray bake for 30 35 minutes or until puffed and golden turn off oven use a knife to pierce the base of each profiterole place profiteroles in oven for 20 minutes to dry out transfer to a wire rack to cool
• cut each profiterole in half horizontally fill with ice cream and chopped rolo top with the profiterole tops and drizzle with the caramel sauce

Nutritions of Caramel Profiterole Ice Cream Cakes

calories: 88 908 calories
calories: 5 4 grams fat
calories: 3 3 grams saturated fat
calories: 8 4 grams carbohydrates
calories: 4 3 grams sugar
calories: n a
calories: 1 6 grams protein
calories: 32 milligrams cholesterol
calories: 45 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mixed Mushroom And Sage Risotto

Stir up a storm with this rich and creamy mixed mushroom and sage risotto.

The ingredient of Mixed Mushroom And Sage Risotto

• 2 tablespoons olive oil
• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 200g swiss brown mushrooms sliced
• 1 1 2 cups arborio rice
• 3 cups massel salt reduced chicken style liquid stock
• 1 2 cup dry white wine
• 1 4 cup fresh sage leaves
• 150g button mushrooms quartered
• 100g enoki mushrooms trimmed
• 1 2 cup finely grated parmesan cheese

The Instruction of mixed mushroom and sage risotto

• preheat oven to 180u00b0c 160u00b0c fan forced heat half the oil in a large heavy based flame proof casserole dish over medium heat add onion garlic and swiss brown mushrooms cook stirring for 5 minutes or until softened
• add rice stir to coat add stock and wine stir to combine bring to the boil cover with foil transfer to oven bake for 17 to 20 minutes or until liquid has almost absorbed
• meanwhile heat remaining oil in a frying pan over high heat add sage leaves cook for 1 minute or until crisp transfer to a plate lined with paper towel add button mushrooms to pan cook stirring for 5 minutes or until tender add enoki mushrooms cook for 1 minute remove from heat
• remove dish from oven stir in cheese season with salt and pepper divide between bowls top with mushroom mixture and sage leaves serve

Nutritions of Mixed Mushroom And Sage Risotto

calories: 487 082 calories
calories: 13 6 grams fat
calories: 3 7 grams saturated fat
calories: 66 7 grams carbohydrates
calories: n a
calories: n a
calories: 16 2 grams protein
calories: 14 milligrams cholesterol
calories: 685 milligrams sodium
calories: https schema org
calories: nutritioninformation

Grilled Madeira Cake With Rhubarb Recipe

Pop on the kettle for a cuppa, and whip up these simple grilled Madeira cakes with rhubarb for a sweet and delicious afternoon tea.

The ingredient of Grilled Madeira Cake With Rhubarb Recipe

• 2 rhubarb stems trimmed
• 1 2 cup 110g caster sugar
• 1 4 cup 60ml orange juice
• 1 vanilla bean split seeds scraped
• 450g pkt coles madeira cake
• 1 2 cup 125ml coles thickened cream whipped
• 2 tbs chopped pistachios

The Instruction of grilled madeira cake with rhubarb recipe

• use a mandolin or vegetable peeler to cut the rhubarb lengthways into 2mm thick ribbons
• place the sugar orange juice vanilla and u00bd cup 125ml water in a medium saucepan over low heat cook stirring for 2 mins or until the sugar dissolves add rhubarb and cook for 2 3 mins or until rhubarb is tender use a slotted spoon to transfer the rhubarb to a bowl
• increase heat to high bring the syrup in the pan to the boil reduce heat to low and simmer for 5 mins or until the syrup reduces by half
• meanwhile heat a chargrill over high heat trim the 2 short ends of the cake and discard cut the remaining cake evenly into 6 slices cook the cake for 2 mins each side or until golden brown and lightly charred
• carefully divide the cake among serving plates spoon the cream over the cake on the plates and top with rhubarb drizzle with the syrup and sprinkle with the pistachio

Nutritions of Grilled Madeira Cake With Rhubarb Recipe

calories: 431 634 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 59 grams carbohydrates
calories: 47 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 323 milligrams sodium
calories: https schema org
calories: nutritioninformation

Choc Raspberry Ice Cream Cake

Sneak two whole packets of Tim Tams into this easy no-cook treat.

The ingredient of Choc Raspberry Ice Cream Cake

• 300g frozen raspberries
• 2 x 200g pkt arnotts tim tam original
• 2l ctn berry ice cream such as strawberry or raspberry
• 150ml thickened cream
• white chocolate melts melted to decorate
• dark chocolate melts melted to decorate
• fresh raspberries to serve

The Instruction of choc raspberry ice cream cake

• line the base and sides of a 7cm deep 11 x 21cm base measurement loaf pan with plastic wrap allowing sides to overhang place half the biscuits lengthways in prepared pan
• spoon the ice cream into a bowl break up slightly set aside for 10 minutes to soften fold the frozen raspberries through the ice cream spoon mixture over the biscuits smooth the surface
• gently press remaining biscuits crossways over the ice cream cover with plastic wrap and place in the freezer for 8 hours or overnight until firm
• meanwhile spread the melted chocolates over a clean work surface and set aside until almost set run a melon baller or small teaspoon along the chocolate surface to create curls
• carefully invert cake onto a plate use electric beaters to beat the cream in a bowl until soft peaks form spread over cake top with fresh raspberries and chocolate curls

Nutritions of Choc Raspberry Ice Cream Cake

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calories: https schema org
calories: nutritioninformation

Slow Cooked Beef With Mac N Cheese Balls Recipe

This rich beef stew is topped with mac n cheese balls that youll find in the freezer section of the supermarket. Shhh, we wont tell if you dont!

The ingredient of Slow Cooked Beef With Mac N Cheese Balls Recipe

• 2 tablespoons olive oil
• 1kg diced casserole beef excess fat trimmed
• 2 large carrots peeled coarsely chopped
• 2 garlic cloves crushed
• 2 tablespoons plain flour
• 800g can diced tomatoes
• 3 x 200g packets frozen mac and cheese balls
• 2 bacon rashers finely chopped
• 85g 3 4 cup pre grated 4 cheese melt blend
• fresh continental parsley sprigs to serve

The Instruction of slow cooked beef with mac n cheese balls recipe

• heat half the oil in a deep non stick frying pan or flameproof casserole dish over medium high heat cook the beef in 2 3 batches turning occasionally for 5 minutes or until well browned transferring each batch to a heatproof bowl
• heat the remaining oil in the pan add the carrot and cook stirring for 5 minutes or until softened slightly add the garlic and cook stirring for 30 seconds or until aromatic reduce heat to medium and sprinkle in the flour stir for 1 minute then gradually add 125ml 1 2 cup water while stirring and scraping the base of the pan return the beef to the pan then stir in the tomatoes and another 125ml 1 2 cup water season well
• cover and bring to a simmer tilt the lid slightly to partially cover then reduce heat to very low cook stirring occasionally for 1 hour uncover and cook for a further 15 minutes or until the sauce thickens slightly
• meanwhile preheat oven to 200u00b0c 180u00b0c fan forced line 2 large baking trays with baking paper spread the mac and cheese balls over prepared trays and bake for 12 15 minutes or until golden
• heat a small non stick frying pan over medium low heat add the bacon and cook stirring for 3 4 minutes or until golden and crisp
• preheat the grill on high top the beef mixture with the mac and cheese balls and sprinkle the cheese around the balls grill for 2 3 minutes or until golden serve sprinkled with the crispy bacon and parsley

Nutritions of Slow Cooked Beef With Mac N Cheese Balls Recipe

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calories: https schema org
calories: nutritioninformation

Banana And Vanilla Wholemeal Pancakes

Get the kids involved in making these cute and colourful creations!

The ingredient of Banana And Vanilla Wholemeal Pancakes

• 2 medium ripe bananas
• 1 cup wholemeal self raising flour
• 2 tablespoons caster sugar
• 1 2 cup milk
• 1 egg
• 1 cup vanilla yoghurt
• 20g butter melted
• 3 passionfruit halved

The Instruction of banana and vanilla wholemeal pancakes

• mash 1 banana in a bowl you need 1 3 cup mashed banana combine flour and sugar in a bowl make a well in the centre whisk milk egg 1 2 cup yoghurt and mashed banana in a jug pour milk mixture into flour mixture whisk until smooth stand for 10 minutes
• heat a large non stick frying pan over medium heat brush pan with melted butter spoon 1 4 cup batter into pan spreading to form a 1cm thick round repeat to make 2 pancakes cook for 2 to 3 minutes or until bubbles appear on surface turn cook for a further 2 to 3 minutes or until cooked through transfer to a plate cover loosely with foil to keep warm repeat with remaining batter to make 8 pancakes brushing pan with butter between batches
• thinly slice the remaining banana divide pancakes among plates top with remaining yoghurt and sliced banana drizzle with passionfruit pulp serve

Nutritions of Banana And Vanilla Wholemeal Pancakes

calories: 353 72 calories
calories: 9 6 grams fat
calories: 5 4 grams saturated fat
calories: 50 2 grams carbohydrates
calories: n a
calories: n a
calories: 11 8 grams protein
calories: 68 milligrams cholesterol
calories: 341 milligrams sodium
calories: https schema org
calories: nutritioninformation

Green Chicken Curry With Coconut Sambal Recipe

Curry in a hurry made at home? Ready in 15 minutes, this green chicken curry with a sprinkle of coconut sambal is perfect for a quick weeknight meal.

The ingredient of Green Chicken Curry With Coconut Sambal Recipe

• 1 tbs vegetable oil
• 450g pkt coles made easy thai green chicken stir fry with capsicum andu00a0green beans
• 250g pkt coles coconut chilli limeu00a0rice
• 1 2 cup finely chopped coriander
• 1 4 red onion finely chopped
• 1 4 cup 20g shredded coconut toasted
• 2 tbs lime juice

The Instruction of green chicken curry with coconut sambal recipe

• heat the oil in a wok or large deep frying pan over medium heat add the chicken mixture and cook stirring occasionally for 8 mins add 1 4 cup 60ml of water and cook for 2 mins oru00a0until the chicken is cooked through
• meanwhile heat the rice in the microwave following packet directions
• to make the coconut sambal combine the coriander onion coconut and lime juice in a small bowl season
• divide rice and curry between serving bowls sprinkle withu00a0the coconut sambal

Nutritions of Green Chicken Curry With Coconut Sambal Recipe

calories: 635 023 calories
calories: 28 grams fat
calories: 14 grams saturated fat
calories: 54 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 36 grams protein
calories: n a
calories: 1869 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chilli And Lemon Grass Squid Noodles

Get out the chopsticks and dive into a bowl of slippery noodles and aromatic squid coated in a traditional dressing of chilli, lemon grass and coriander.

The ingredient of Chilli And Lemon Grass Squid Noodles

• 2 squid tubes about 200g each
• 100ml olive oil
• salt freshly ground pepper
• 2 x 200g pkts fried egg noodles
• 4 garlic cloves finely chopped
• 2 large red chillies deseeded finely chopped
• 1 stalk lemon grass pale section only finely chopped
• 1 lime rind finely grated
• 1 3 cup fresh coriander leaves

The Instruction of chilli and lemon grass squid noodles

• cut the squid tubes in half horizontally then cut crossways into 1cm wide strips place in a bowl add 1 tablespoon oil and season with salt and pepper toss until well coated
• cook the noodles in a saucepan of boiling water according to packet instructions drain well
• meanwhile heat a large frying pan over a high heat in two batches cook the squid tossing for 2 3 minutes until it turns white and slightly golden transfer to a plate and cover with foil
• reduce to a medium heat heat the remaining oil add the garlic and cook for about 30 seconds add the chilli lemon grass and lime rind and cook for about 1 minute or until aromatic add the noodles and toss until heated through add the squid and coriander toss until well combined serve immediately

Nutritions of Chilli And Lemon Grass Squid Noodles

calories: 477 044 calories
calories: 30 grams fat
calories: 5 grams saturated fat
calories: 28 grams carbohydrates
calories: n a
calories: n a
calories: 23 grams protein
calories: 199 milligrams cholesterol
calories: 288 15 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tempura Salmon With Wasabi Mayo Radish

Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice.

The ingredient of Tempura Salmon With Wasabi Mayo Radish

• 2 teaspoons wasabi paste see note
• 150g 1 2 cup japanese mayonnaise see note
• 1 teaspoon caster sugar
• 1 tablespoon rice wine vinegar
• 1 bunch radishes trimmed
• 150g packet tempura batter mix see note
• 180ml 3 4 cup cold soda water
• 2 teaspoons sesame oil
• 4 nori sheets see note
• 4 x 200g pieces salmon fillet pin boned skinned
• vegetable oil to deep fry

The Instruction of tempura salmon with wasabi mayo radish

• to make wasabi mayo combine wasabi and mayonnaise in a bowl set aside
• to make pickled radish stir sugar vinegar and a pinch of salt in a small bowl until sugar dissolves cut radishes into julienne matchsticks alternatively coarsely grate radishes then squeeze out excess moisture place in a bowl add vinegar mixture then toss to combine
• place tempura batter mix soda water and sesame oil in a bowl using a fork stir until just combined trim nori sheets so their width equals the length of salmon pieces wrap a sheet of nori around each salmon piece then trim ends to leave a slight overlap seal joins with a little batter set aside for 5 minutes to allow nori to soften slightly cut each piece widthwise into 6 slices
• preheat oven to 80c line an oven tray with baking paper heat vegetable oil in a wok or large saucepan over medium heat to 180c or until a small spoonful of batter immediately floats and sizzles dip a salmon slice in batter drain excess then lower into oil working quickly repeat until there are 4 pieces in oil fry for 45 seconds or until pale golden remove with a slotted spoon and place on lined tray transfer to oven to keep warm repeat process with remaining slices and batter
• place tempura salmon on a platter top each with a small spoonful of wasabi mayo and pickled radish to serve

Nutritions of Tempura Salmon With Wasabi Mayo Radish

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calories: https schema org
calories: nutritioninformation

Balsamic Onion Mac And Cheese

Bored with regular mac and cheese? Make it extra indulgent with caramelised onions!

The ingredient of Balsamic Onion Mac And Cheese

• 375g macaroni
• 60g butter
• 1 3 cup 50g plain flour
• 2 teaspoons dijon mustard
• 2 1 2 cups 625g milk
• 1 cup 120g coarsely grated cheddar
• flat leaf parsley leaves to serve
• 20g butter
• 2 brown onions thinly sliced
• 4 rashers bacon finely chopped
• 1 garlic clove crushed
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar

The Instruction of balsamic onion mac and cheese

• preheat oven to 180u00b0c cook the macaroni in a large saucepan of boiling water following packet directions or until al dente drain well
• meanwhile melt the butter in a large saucepan over medium heat add flour and mustard cook stirring for 2 mins or until the mixture bubbles and is grainy reduce heat to low gradually add the milk stirring constantly cook stirring for 5 mins or until the sauce boils and thickens remove from heat add cheddar stir to combine season
• while the macaroni is cooking to make the balsamic onion melt the butter in a frying pan over medium low heat cook the onion bacon and garlic stirring for 15 mins or until onion softens add the sugar and vinegar cook stirring for 5 mins or until mixture caramelises season
• stir the macaroni into the sauce fold in the balsamic onion spoon into a 10 cup 2 5l ovenproof dish bake for 15 mins or until golden serve sprinkled with parsley

Nutritions of Balsamic Onion Mac And Cheese

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calories: https schema org
calories: nutritioninformation

Banana Bread Scones Recipe

Perfect for afternoon tea! Our banana bread scones with ricotta and a sticky maple glaze will be your new go-to recipe.

The ingredient of Banana Bread Scones Recipe

• 300g 2 cups self raising flour
• 120g 3 4 cup wholemeal self raising flour
• 1 2 teaspoon ground cinnamon
• 50g chilled butter chopped
• 70g 1 3 cup firmly packed brown sugar
• 3 4 cup mashed banana plus 1 extra thinly sliced
• 185ml 3 4 cup reduced fat milk
• smooth ricotta to serve
• 45g 1 4 cup icing sugar
• 2 teaspoons maple syrup

The Instruction of banana bread scones recipe

• preheat oven to 240c 220c fan forced grease a 20cm square cake pan line the base with baking paper
• whisk together the self raising and wholemeal flours and cinnamon in a large bowl add the butter use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs stir in the sugar make a well in the centre add the mashed banana and 160ml 2 3 cup milk use a flat bladed knife in a cutting motion to mix until the dough just comes together
• turn the dough onto a lightly floured surface knead gently until dough just comes together press dough to form a 3cm thick round use a round 5 5cm diameter pastry cutter dipped in flour to cut out 12 rounds from the dough gently pressing excess dough together as needed arrange rounds just touching over the base of the prepared pan
• brush the tops of the dough rounds with the remaining milk top each with a slice of extra banana bake for 20 minutes or until the scones are light golden and sound hollow when tapped on top
• meanwhile to make the maple glaze place both the ingredients in a small bowl with 1 teaspoon water stir until smooth
• drizzle the maple glaze over the scones and serve warm with ricotta

Nutritions of Banana Bread Scones Recipe

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calories: https schema org
calories: nutritioninformation

Polenta Orange Syrup Cake

The ingredient of Polenta Orange Syrup Cake

• 150g butter at room temperature
• 2 3 cup 160g caster sugar
• 1 orange rind finely grated
• 6 eggs
• 200g lucky almond meal
• 2 3 cup 180g cornmeal polenta
• double cream to serve
• 1 cup 250ml fresh orange juice
• 1 cup 220g caster sugar

The Instruction of polenta orange syrup cake

• preheat oven to 170u00b0c grease and line the base and sides of a 20cm base round cake pan beat butter sugar and orange rind with an electric beater for 8 10 minutes or until pale and creamy beat in eggs one at a time the mixture will look a little curdled at this stage
• stir in almond meal and cornmeal spoon into the pan bake 40 minutes or until a skewer inserted comes out clean set aside for 5 minutes turn onto a wire rack
• for the syrup stir the ingredients in a saucepan over a low heat until the sugar dissolves boil for 10 minutes or until thickens
• use a fine skewer to pierce holes all over the cake top pour about 2 3 of the warm syrup over warm cake slice and serve with extra syrup

Nutritions of Polenta Orange Syrup Cake

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

Peppermint Crisp Mousse Cake

Enter choc mint heaven! Indulge in a decadent mousse cake starring Peppermint Crisp chocolate bars.

The ingredient of Peppermint Crisp Mousse Cake

• 125g lurpak unsalted butter chopped
• 100g dark chocolate finely chopped plus 50g extra melted
• 155g 3 4 cup caster sugar
• 185ml 3 4 cup hot water
• 115g 3 4 cup plain flour
• 50g 1 3 cup self raising flour
• 2 tablespoons cocoa powder
• 1 egg
• 2 x 35g peppermint crisp bars
• 400g dark chocolate finely chopped
• 600ml thickened cream
• 1 1 2 teaspoons peppermint essence
• 200ml thickened cream
• 200g dark chocolate broken into squares

The Instruction of peppermint crisp mousse cake

• preheat oven to 180c 160c fan forced grease a 20 x 30cm lamington pan line the base and sides with baking paper allowing paper to overhang 5cm above the 2 long sides
• place the butter chocolate sugar and hot water in a saucepan over low heat and stir until mixture is smooth set aside for 10 minutes to cool stir in the plain and self raising flours cocoa and egg until well combined spread over the base of the prepared pan bake for 20 minutes or until a skewer inserted in the centre comes out clean set aside in the pan to cool completely
• release the base of a 20cm springform pan and use it as a guide to cut a disc from the cake reserving excess cake secure the base back into the pan grease the base and side then line with baking paper place the cake disc in the prepared pan
• to make the chocolate mousse place the chocolate in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water stir for 2 3 minutes or until melted and smooth remove from heat set aside for 15 minutes to cool use electric beaters to beat the cream and peppermint essence in a bowl until soft peaks form in 3 batches fold the cream mixture into the chocolate mixture until well combined
• spoon the chocolate mousse over the cake in the pan tap on the bench a few times to remove any air pockets use a spatula to smooth the surface place in the fridge for 6 hours or overnight to set
• finely chop 1 peppermint crisp bar and transfer to a plate cut the remaining bar into shards place half the reserved cake in a food processor reserve the rest for another use process until the cake resembles fine crumbs pour in the extra chocolate and process until the mixture comes together roll the mixture into 8 balls roll the balls in the finely chopped peppermint crisp to coat place in the fridge for 1 hour to chill
• to make the chocolate sauce place the cream and chocolate in a small saucepan and stir over low heat for 3 minutes or until smooth transfer to a small bowl and set aside to cool to room temperature
• transfer the mousse cake to a serving plate pour over the sauce cut some of the peppermint balls in half if desired and arrange on top of the cake with the whole balls and peppermint crisp shards serve

Nutritions of Peppermint Crisp Mousse Cake

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calories: https schema org
calories: nutritioninformation