Sheeps Milk Yoghurt Ice Cream

Cool down with this sheeps milk yoghurt ice cream. Serve with almond tuilesand cherries for a special occasion.

The ingredient of Sheeps Milk Yoghurt Ice Cream

• 130g caster sugar
• 200ml organic milk
• 500g sheeps milk yoghurt
• zest and juice of 3 large lemons
• 1 2 cup lemon curd
• almond tuiles to serve see related recipes
• red wine poached cherries to serve see related recipes
• extra lemon zest to garnish

The Instruction of sheeps milk yoghurt ice cream

• place sugar in a pan with 150ml water and stir over low heat for 1 2 minutes to dissolve sugar increase the heat to medium low and simmer for 2 3 minutes set aside and allow to cool
• whisk together the milk and yoghurt in a bowl add cooled syrup lemon zest and juice and the lemon curd then whisk until well combined pour the mixture into a shallow container and freeze until frozen at the edges remove from the freezer and beat with electric beaters pour back into the container and refreeze repeat process 2 or 3 times then freeze for 4 hours or until firm alternatively use an ice cream machine following manufacturers directions
• to serve fill the tuiles see related recipe with scoops of ice cream and garnish with extra zest serve immediately with cherries on the side decorate with leaves if desired

Nutritions of Sheeps Milk Yoghurt Ice Cream

calories: 266 007 calories
calories: 9 grams fat
calories: 6 grams saturated fat
calories: 39 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 81 81 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Baileys Thickshake

For an indulgent adults only drinkable dessert, you cant look past this Baileys creation. Its full of chocolate ice-cream, whipped cream, mini marshmallows and wafer cones.

The ingredient of Easy Baileys Thickshake

• chocolate sauce to drizzle
• 2 cups chocolate ice cream slightly softened
• 250ml 1 cup milk
• 80ml 1 3 cup baileys irish cream liqueur plus extra to drizzle
• aerosol whipped cream to serve
• mini marshmallows to serve
• grated dark chocolate to serve
• mini wafer cones dipped in melted dark chocolate optional to serve

The Instruction of easy baileys thickshake

• drizzle chocolate sauce down the sides of two 375ml tall glasses
• combine the ice cream milk and baileys in a blender and blend until smooth pour into the glasses
• top with the cream a drizzle of baileys mini marshmallows and grated chocolate serve immediately with mini wafer cones if you like

Nutritions of Easy Baileys Thickshake

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calories: https schema org
calories: nutritioninformation

Strawberry Pop Tart Cake

This buttery tricked-up cake has whole strawberry Pop Tarts hiding inside.

The ingredient of Strawberry Pop Tart Cake

• 275g butter chopped at room temperature
• 425g 2 3 4 cups icing sugar mixture sifted
• 4 eggs
• 265g 1 3 4 cups self raising flour sifted
• 6 kelloggu2019s strawberry sensation pop tarts halved lengthways
• 1 4 teaspoon vanilla essence
• 2 teaspoons 1 tablespoon hot water
• fresh and freeze dried raspberries to serve
• fresh baby mint leaves to decorate

The Instruction of strawberry pop tart cake

• preheat oven to 160c 140c fan forced grease an 11 x 21cm base measurement loaf pan with butter line the base and sides with baking paper allowing sides to overhang
• use electric beaters to beat 250g butter and 275g 1 3 4 cups icing sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition reduce speed to low and beat in the flour until just combined
• spoon one quarter of the batter into prepared pan arrange 4 pop tart pieces on top repeat in 2 more layers with the remaining batter and pop tart pieces bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 20 minutes before turning onto a wire rack to cool completely
• place vanilla 2 tsp hot water and remaining 150g 1 cup icing sugar and 25g butter in a bowl mix until smooth and well combined add more water to make a drizzling consistency if needed
• dizzle the icing over the cake top with fresh and freeze dried raspberries and mint leaves

Nutritions of Strawberry Pop Tart Cake

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calories: https schema org
calories: nutritioninformation

Peanut Butter Ice Cream Sundae

Dani Venn gives us a delicious dessert that will be loved by kids and adults alike.

The ingredient of Peanut Butter Ice Cream Sundae

• 1 2 cup sugar
• 1 teaspoon vanilla paste
• 7 egg yolks
• 1 cup peanut butter crunchy or smooth
• 100g dark chocolate chopped
• 1 2 cup cream
• 1 tablespoon brown sugar
• 20 g butter
• unsalted roasted peanuts crushed to garnish
• 2 cups cream
• 1 cup full cream milk

The Instruction of peanut butter ice cream sundae

• place medium sized saucepan over medium heat add cream milk sugar and vanilla paste then stir until sugar dissolves bring to boiling point and then immediately remove from heat
• prepare an ice bath combing 1 cup of ice and 1 cup of water in a large metal bowl
• place egg yolks in a medium bowl and whisk for about 1 minute until yolks are slightly pale in colour whisk in 1 2 cup of hot cream mixture add remaining cream mixture whisking constantly
• place medium sized saucepan over low medium heat add cream mixture and stir with rubber spatula for about 5 10 minutes until mixture thickens and coats the back of a spoon do not boil
• when thickened pour mixture into a large metal bowl stir in the peanut butter until well combined and place bowl on top of ice bath whisking continuously to cool down the mixture quickly alternatively place in refrigerator until mixture is cool
• once mixture is cool churn in an ice cream machine according to manufactureru2019s instructions swirl through peanut butter before frozen alternatively pour into a baking tray and place in a freezer whisking every 30 minutes until mixture is thickened
• to make the chocolate fudge place a medium sized saucepan over medium heat add two cups of water place all chocolate fudge ingredients into a silver bowl and place bowl on top of saucepan to create a double boiler stir constantly until chocolate melts and sauce is fully combined remove from heat and serve hot or cold
• to serve scoop ice cream drizzle with chocolate fudge sauce and garnish with peanuts

Nutritions of Peanut Butter Ice Cream Sundae

calories: 689 754 calories
calories: 53 9 grams fat
calories: 23 6 grams saturated fat
calories: 40 6 grams carbohydrates
calories: 32 7 grams sugar
calories: n a
calories: 17 6 grams protein
calories: 328 milligrams cholesterol
calories: 278 milligrams sodium
calories: https schema org
calories: nutritioninformation

Peach Ice Cream Cake Recipe

Use ready-made vanilla ice cream and a Coles Bakery Unfilled Double Sponge Cake to make this quick and easy dessert sensation that is sure to make taste buds sing.

The ingredient of Peach Ice Cream Cake Recipe

• 3 just firm yellow peaches stoned coarsely chopped
• 1 4 cup 55g caster sugar
• 1 tsp vanilla extract
• 50g butter chopped
• 1 cinnamon stick or quill
• 1 4 cup 60ml coles finest maple syrup
• 450g coles bakery unfilled double sponge cake
• 1l vanilla ice cream softened
• 1 4 cup 30g granola
• granola extra to serve
• icing sugar mixture to dust

The Instruction of peach ice cream cake recipe

• combine peach sugar and vanilla in a large bowl set aside for 5 mins or until peach releases its juice melt butter in a large non stick frying pan over high heat add peach mixture and cinnamon cook tossing gently for 4 mins or until peach begins to soften add maple syrup cook for 1 min or until syrup thickens slightly set aside to cool discard cinnamon
• grease a 7cm deep 10cm x 20cm base measurement loaf pan and line the base and sides with baking paper allowing the sides to overhang
• cut 1 cake layer into a 10cm x 20cm rectangle place in the prepared pan reserve half the peach mixture in a bowl cover and place in the fridge place the remaining peach mixture in a bowl lightly crush with a fork
• spoon one third of the ice cream over the cake in the pan drizzle over one third of the crushed peach mixture and swirl to marble sprinkle with one third of the granola repeat layering with remaining ice cream crushed peach mixture and granola
• top with the remaining cake layer trimming to fit place in the freezer for 4 hours or until set
• place the reserved peach mixture in a small saucepan over low heat stir until heated through invert cake onto a serving platter top with peach mixture and extra granola dust with icing sugar

Nutritions of Peach Ice Cream Cake Recipe

calories: 288 234 calories
calories: 11 grams fat
calories: 6 grams saturated fat
calories: 44 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 228 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ricotta Slice

Similar to a strudel, this puff pastry slice is filled with creamy ricotta and glace fruit.

The ingredient of Ricotta Slice

• 250g fresh ricotta
• 50g dark chocolate chopped
• 100g mixed glace fruits roughly chopped
• 2 3 cup 100g icing sugar plus extra to dust
• 2 tablespoons grappa optional
• 375g block puff pastry thawed
• 1 egg beaten to glaze
• flaked almonds to sprinkle

The Instruction of ricotta slice

• preheat oven to 180c and line a large baking tray with baking paper
• place ricotta in a food processor and pulse for a few seconds add chocolate glace fruits icing sugar and grappa if using pulse again to combine set aside
• roll out pastry to a 20cm x 30cm rectangle and transfer to the tray spread ricotta mixture down middle of pastry leaving 10cm on both long sides fold in both sides so that they each come just to the edge of the fi lling press down to seal ends then brush exposed pastry with beaten egg and sprinkle slice all over with almonds
• bake for 20 25 minutes until pastry is golden cool slightly then dust generously with icing sugar

Nutritions of Ricotta Slice

calories: 684 018 calories
calories: 28 grams fat
calories: 17 grams saturated fat
calories: 87 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 258 97 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hazelnut And Coffee Cake

Transform a bought cake mix into something extra special with this delicious recipe.

The ingredient of Hazelnut And Coffee Cake

• 1 x 400g packet traditional english tea cake mix
• 3 4 cup ground hazelnuts
• 3 eggs
• 80g softened butter chopped
• 1 3 cup 80ml milk
• 1 4 cup 60ml strong black coffee
• 300ml thickened cream

The Instruction of hazelnut and coffee cake

• preheat oven to 200u00b0c 180u00b0c fan forced grease a 20cm deep cake tin and line with non stick baking paper
• place packet cake mix reserve cinnamon topping hazelnuts eggs butter milk and coffee into the large bowl of an electric mixer beat on low speed until ingredients are moistened then beat on medium for 2 minutes
• pour mixture into prepared cake tin and bake for 45 minutes until cooked when tested cool in tin for 10 minutes then turn out onto a wire rack and cool completely
• when cake is cool cut in half through the centre in a clean bowl whip thickened cream and contents of cinnamon topping sachet until soft peaks form spread over base layer of cake and top with other half sprinkle with cocoa if desired

Nutritions of Hazelnut And Coffee Cake

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calories: https schema org
calories: nutritioninformation

Vanilla, Cranberry And Chocolate Biscotti

Learn how to make beautiful two-tone vanilla, cranberry and chocolate biscotti.

The ingredient of Vanilla Cranberry And Chocolate Biscotti

• 3 4 cup caster sugar
• 2 eggs
• 1 cup self raising flour
• 1 cup plain flour
• 2 teaspoons vanilla extract
• 1 3 cup dried cranberries
• 1 3 cup dark choc chips
• 2 tablespoons dutch processed cocoa powder
• 2 teaspoons milk

The Instruction of vanilla cranberry and chocolate biscotti

• preheat oven to 180c 160c fan forced line a large baking tray with baking paper
• using an electric mixer beat the sugar and eggs together for 5 to 8 minutes or until thick and creamy stir in flours and vanilla divide dough in half add cranberries to one portion of dough mixing well add choc chips cocoa and milk to remaining dough mixing well shape each portion into a 4cm x 30cm log join logs side by side pressing together to secure
• place log on prepared tray bake for 40 to 45 minutes or until firm to touch set aside to cool for 20 minutes
• reduce oven temperature to 150c 130c fan forced line 2 large baking trays with baking paper
• using a serrated knife cut log into 1cm thick slices place biscotti in a single layer on prepared trays bake turning halfway through cooking for 15 minutes or until firm but not golden cool completely on trays serve

Nutritions of Vanilla Cranberry And Chocolate Biscotti

calories: 73 612 calories
calories: 1 1 grams fat
calories: 0 5 grams saturated fat
calories: 14 5 grams carbohydrates
calories: n a
calories: n a
calories: 1 5 grams protein
calories: 14 milligrams cholesterol
calories: 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Nesquick Milkshake Cake Recipe

A deliciously dense cake drizzled in a condensed milk mixture, topped with fluffy strawberry cream and scattered with fresh strawberries. Just like a strawberry milkshake!

The ingredient of Nesquick Milkshake Cake Recipe

• 3 eggs
• 1 2 cup caster sugar
• 1 teaspoon vanilla extract
• 170g self raising flour sifted
• 1 cup milk
• 3 4 cup evaporated milk
• 1 2 cup sweetened condensed milk
• 300ml thickened cream
• 3 4 cup nestleu0301 nesquik strawberry milk powder
• 250g fresh strawberries

The Instruction of nesquick milkshake cake recipe

• preheat oven to 175c 155c fan forced grease a 20cm springform cake pan and line the base and side with baking paper
• use a stand mixer with the whisk attachment on medium high speed to beat the eggs and sugar for 10 15 minutes or until the mixture is pale and thick beat in the vanilla fold in the flour until just combined pour mixture into prepared pan bake for 30 35 minutes or until a skewer inserted into the centre of the cake comes out clean set aside in the pan for 15 minutes to cool slightly
• combine the milk evaporated milk and condensed milk in a jug pierce the cake all over with a skewer then slowly pour the milk mixture over the cake cover and place in the fridge for 4 hours or overnight to soak
• to make the milkshake topping use a stand mixer with the whisk attachment to whisk the cream and strawberry milk powder in a bowl until stiff peaks form
• hull and halve the strawberries release clip on pan and use paper to transfer cake to a plate dollop milkshake topping over the cake and decorate with the strawberries dust with icing sugar if using

Nutritions of Nesquick Milkshake Cake Recipe

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calories: https schema org
calories: nutritioninformation

Lime And Passionfruit Curd Tartlets With Toffee

Your kitchen will smell divine as these little bites of heaven come together. The lime and passionfruit are perfectly paired with toffee to boot!

The ingredient of Lime And Passionfruit Curd Tartlets With Toffee

• 125g butter chilled chopped
• 1 1 2 cups plain flour
• 1 3 cup caster sugar
• 1 2 cup desiccated coconut
• 1 teaspoon iced water
• 1 1 2 tablespoons finely grated lime rind
• 1 2 cup lime juice
• 1 3 cup lemon juice
• 4 passionfruit halved
• 6 egg yolks
• 1 cup caster sugar
• 150g butter chopped
• 2 passionfruit halved
• 1 3 cup caster sugar
• 1 tablespoon water

The Instruction of lime and passionfruit curd tartlets with toffee

• make lime and passionfruit curd whisk lime rind and juice lemon juice passionfruit pulp yolks and sugar in a medium heavy based saucepan place over medium heat cook stirring for 10 to 12 minutes or until mixture thickens and coats the back of the spoon do not boil remove from heat add butter stir until mixture is combined strain mixture through a fine sieve set over a heatproof bowl cover surface with plastic wrap cool for 20 minutes refrigerate for 4 hours or until curd is cold and thick
• meanwhile process butter flour sugar and coconut in a food processor until fine crumbs form add iced water process until dough just comes together adding an extra 1 2 teaspoon iced water if needed shape dough into a disc cover with plastic wrap refrigerate for 30 minutes or until firm
• preheat oven to 200c 180c fan forced grease 12 x 1 5cm deep 6 5cm round base loose based fluted tart pans
• divide dough into 12 portions roll out each portion between 2 sheets of baking paper until 3mm thick line base and side of prepared pans with pastry trim edges line each pan with baking paper fill with baking weights or uncooked rice blind bake for 10 minutes remove weights or rice and paper bake for 5 to 10 minutes or until golden brown cool completely in pans
• remove pastry cases from pans and place on a serving plate divide curd among cases
• make passionfruit toffee place passionfruit pulp sugar and water in a frying pan over medium high heat cook stirring occasionally for 5 to 6 minutes or until sugar dissolves and mixture boils and turns golden drizzle tartlets with toffee stand for 5 minutes serve

Nutritions of Lime And Passionfruit Curd Tartlets With Toffee

calories: 390 048 calories
calories: 23 grams fat
calories: 14 7 grams saturated fat
calories: 42 grams carbohydrates
calories: n a
calories: n a
calories: 3 8 grams protein
calories: 122 milligrams cholesterol
calories: 183 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Vanilla Layer Cake

Layer this delicious vanilla cake with lemon curd and blueberries for a zesty afternoon tea.

The ingredient of Easy Vanilla Layer Cake

• 1 pkt white wings vanilla cake
• 60g butter softened
• 2 coles brand australian free range eggs
• 1 2 cup 125ml milk
• 160g butter extra softened
• 1 tablespoon milk extra
• 1 3 cup 100g lemon curd
• 125g blueberries
• 2 teaspoons lemon zest

The Instruction of easy vanilla layer cake

• preheat oven to 160c grease a 20cm round cake pan line with baking paper
• use an electric mixer on low speed to beat cake mix butter eggs and milk in a bowl for 30 secs until just combined increase speed to medium and beat for 3 mins pour into prepared pan bake for 1 hour or until a skewer inserted into centre comes out clean set aside in pan for 10 mins to cool before turning onto a wire rack to cool completely
• use an electric mixer on low speed to beat the frosting mix from the cake mix packet extra butter and extra milk in a bowl for 30 secs or until just combined increase speed to high and beat for 3 mins
• use a serrated knife to cut the cake in half horizontally place the cake base on a serving platter spread with half the frosting top with the lemon curd and half the blueberries spread the top of remaining cake half with remaining icing sprinkle with the remaining blueberries and lemon zest place on top of the first cake serve immediately

Nutritions of Easy Vanilla Layer Cake

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calories: https schema org
calories: nutritioninformation

Pie Maker Spinach And Cheese Fritters

These fritters are easy to whip up and then your pie maker does the rest.

The ingredient of Pie Maker Spinach And Cheese Fritters

• 250g frozen spinach thawed
• 200g bulla cottage cheese original
• 2 eggs
• 1 4 cup milk
• 2 3 cup self raising flour
• 1 3 cup grated cheddar
• 2 green onions chopped

The Instruction of pie maker spinach and cheese fritters

• squeeze excess moisture from spinach
• whisk cottage cheese eggs and milk together in a bowl add flour cheddar spinach and onion season with salt and pepper mix well
• preheat pie maker spoon 1 4 cup spinach mixture into each hole close lid cook for 10 to 12 minutes or until browned and just firm to touch transfer to a plate repeat with remaining spinach mixture to make 8 fritters serve

Nutritions of Pie Maker Spinach And Cheese Fritters

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calories: https schema org
calories: nutritioninformation

Raspberry Vanilla Fizz

This ruby red raspberry mocktail comes together in a flash and makes for a festive party drink.

The ingredient of Raspberry Vanilla Fizz

• 2 cups fresh raspberries or frozen thawed raspberries plus extra to serve
• 1 2 cup caster sugar
• 1 vanilla bean split
• 1 1 2 cups chilled cranberry juice
• 3 cups chilled soda water
• ice cubes to serve

The Instruction of raspberry vanilla fizz

• using a blender blend raspberries and sugar together until smooth strain through a fine sieve over a large jug
• add vanilla bean cranberry juice and soda water stir to combine serve with ice cubes and extra raspberries

Nutritions of Raspberry Vanilla Fizz

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calories: https schema org
calories: nutritioninformation

Healthier Lemon Desserts And Bikkies

Full of zesty flavour, lemons are the perfect ingredient to use when making healthier desserts and bikkies. From cakes to slices, biscuits to tarts, you’ll be licking your lips after a bite of these.

The ingredient of Healthier Lemon Desserts And Bikkies

Lemon Crisp Custard Slice Recipe

Introducing your new favourite dessert: a super easy and bright custard slice topped with Arnotts Lemon Crisp biscuits.

The ingredient of Lemon Crisp Custard Slice Recipe

• 3 x 250g packets lemon crisp biscuits
• 100g 2 3 cup custard powder
• 1l 4 cups milk
• 55g 1 4 cup caster sugar
• 1 tablespoon finely grated lemon rind
• 1 tablespoon pure icing sugar

The Instruction of lemon crisp custard slice recipe

• grease a 3cm deep 20 x 30cm slice pan line the base and 2 long sides with baking paper allowing the paper to overhang the sides
• place half the biscuits over the base of the prepared pan
• place the custard powder and 125ml 1 2 cup milk in a saucepan whisk until smooth pour in the remaining milk add the caster sugar then place the pan over medium heat cook stirring constantly for 5 minutes or until the custard comes to the boil cook stirring for 2 minutes or until thickened stir in the lemon rind then remove pan from heat cover the surface of the custard with plastic wrap set aside for 30 minutes to cool slightly
• pour the warm custard over the biscuits in the pan top with another layer of biscuits place in the fridge for 4 hours or until set
• dust the top of the slice with icing sugar use a sharp knife to cut the slice into even pieces using the shape of the biscuits as a guide serve

Nutritions of Lemon Crisp Custard Slice Recipe

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calories: https schema org
calories: nutritioninformation

Chocolate, Coconut And Lemon Bars

Quaff down these moreish chocolate, coconut & lemon bars while you watch the MasterChef grand finale!

The ingredient of Chocolate Coconut And Lemon Bars

• 220g cold unsalted butter
• 120g 1 2 3 cups shredded coconut plus extra to decorate
• 200g 1 1 4 cups icing sugar
• 50g 1 3 cup self raising flour
• 2 lemons zested juiced
• 1 2 teaspoon vanilla bean paste or extract
• 6 egg whites
• 4 egg yolks
• 75g 1 3 cup caster sugar
• 100g dark chocolate 70 cocoa solids chopped

The Instruction of chocolate coconut and lemon bars

• preheat oven to 180c grease an 8 hole 6cm x 9cm mini loaf pan and line bases with baking paper
• melt 150g butter in a small pan over low heat place coconut in a large bowl sift over icing sugar flour and 1 4 teaspoon salt stir in zest vanilla melted butter and egg whites until just combined
• spoon batter into lined pan and bake for 25 minutes or until bars are golden and spring back when lightly pressed immediately run a small knife around each bar then carefully ease them out of the pan transfer to a wire rack to cool
• meanwhile to make lemon curd place egg yolks and caster sugar in a bowl and whisk until combined add lemon juice and whisk until incorporated fill a saucepan one third full with water and bring to a simmer over lowu2013medium heat place bowl over the pan and whisk continuously for 5 minutes or until the mixture thickens to the consistency of double cream whisk in 50g finely chopped butter until melted then chill for 2 hours to firm makes 1 1 4 cups
• place chocolate and remaining 20g chopped butter in a small heatproof bowl then place bowl over a saucepan of gently simmering water stir until melted and smooth
• to assemble cut coconut bars in half horizontally spread with lemon curd then sandwich bars spread chocolate on top and decorate with extra coconut chill for 5 minutes to firm chocolate

Nutritions of Chocolate Coconut And Lemon Bars

calories: 560 933 calories
calories: 38 grams fat
calories: 25 grams saturated fat
calories: 49 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 92 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Polenta Cake

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

The ingredient of Lemon Polenta Cake

• 250g butter
• 1 cup caster sugar
• 1 4 cup grated lemon rind
• 1 tsp vanilla essence
• 3 eggs
• 2 tbsp freshly squeezed lemon juice
• 1 1 4 cups ground almonds
• 1 cup polenta
• 1 4 cup self raising flour
• 1 1 2 cups caster sugar
• 1 3 cup lemon lime orange or mandarin juice
• 1 3 cup water
• 3 strips of any citrus fruit rind

The Instruction of lemon polenta cake

• preheat the oven to moderate 180c brush a deep 22cm round cake tin with melted butter or oil line the base and sides with baking paper
• beat the butter and sugar in a large bowl with electric beaters until light and creamy add the rind and vanilla essence beat until thoroughly combined
• add the eggs one at a time beating well after each addition the mixture will look quite curdled at this stage add the juice almonds polenta flour and a pinch of salt stir until the mixture is smooth spoon the mixture into the prepared tin and smooth the surface
• bake for 40 minutes or until a skewer comes out clean when inserted in the centre set the cake aside for at least 10 minutes before turning out of the tin
• meanwhile make citrus syrup combine all the ingredients in a pan stir over low heat without boiling until the sugar is dissolved bring to the boil reduce the heat and simmer for about 12 15 minutes or until slightly thickened
• remove the rind and pour the hot syrup over the hot cake

Nutritions of Lemon Polenta Cake

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calories: https schema org
calories: nutritioninformation

Potato And Cheese Soup

Make this potato soup ahead of time and reheat for a quick and easy midweek meal.

The ingredient of Potato And Cheese Soup

• 1 tablespoon extra virgin olive oil
• 1 onion finely chopped plus extra to serve
• 1 25kg desiree potatoes peeled chopped
• 1l 4 cups chicken stock or vegetable stock
• 2 teaspoon finely chopped fresh rosemary
• 375ml 1 1 2 cups milk
• 150g 1 1 2 cups grated swiss cheese
• watercress sprigs to serve
• 4 shortcut bacon rashers thinly sliced fried to serve
• grilled parmesan toast to serve optional
• 1 2 cup picked watercress sprigs
• 125ml 1 2 cup extra virgin olive oil

The Instruction of potato and cheese soup

• for the watercress oil process watercress and olive oil in a small food processor until smooth strain through a very fine sieve
• heat the oil in a large saucepan over medium high heat cook onion stirring for 5 minutes or until softened stir in potato increase heat to high add stock and rosemary and bring to the boil reduce heat to low and simmer partially covered for 15 20 minutes or until potato is tender set aside to cool
• blend until smooth return to medium low heat add milk cook stirring for 3 minutes or until heated through add cheese and stir until smooth divide among bowls top with watercress oil extra onion watercress sprigs and bacon serve with toasts if you like

Nutritions of Potato And Cheese Soup

calories: 594 393 calories
calories: 25 grams fat
calories: 13 grams saturated fat
calories: 38 grams carbohydrates
calories: n a
calories: n a
calories: 28 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Veal Mushroom Marsala

Tender veal works beautifully in this mushroom marsala recipe thats perfect for winter nights.

The ingredient of Veal Mushroom Marsala

• 1 1 3 cups 270g brown rice
• 2 teaspoons cornflour
• 150ml carnation light creamy evaporated milk
• 3 teaspoons olive oil
• 400g veal stir fry strips
• 1 brown onion cut into wedges
• 1 bunch broccolini cut into 4cm lengths
• 200g swiss brown mushrooms sliced
• 2 garlic cloves crushed
• 4cm piece fresh ginger grated
• 1 3 cup 80ml marsala

The Instruction of veal mushroom marsala

• cook the rice in a large saucepan of boiling water following packet instructions until tender combine the cornflour with a little of the milk to form a smooth paste stir in the remaining milk
• heat 2 teaspoons of the oil in a large wok over a high heat add half the veal and cook for 1 2 minutes or until just cooked remove from the wok repeat with the remaining veal
• heat the remaining oil in the wok over a high heat add the onion broccolini mushrooms garlic and ginger and stir fry for 2 minutes add the marsala and cook for 1 minute add the milk mixture and stir until it comes to the boil and thickens return the meat and toss to coat serve the veal marsala with the rice

Nutritions of Veal Mushroom Marsala

calories: 492 579 calories
calories: 8 grams fat
calories: 2 grams saturated fat
calories: 61 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 35 grams protein
calories: 67 milligrams cholesterol
calories: 110 33 milligrams sodium
calories: https schema org
calories: nutritioninformation

Slow Cooker Apple, Rhubarb And Raspberry Pie Filling

Combine apple, rhubarb, sugar, orange juice, cinnamon and vanilla in your slow cooker and let it do its magic!

The ingredient of Slow Cooker Apple Rhubarb And Raspberry Pie Filling

• 4 medium granny smith apples peeled cored cut into wedges
• 2 pink lady apples peeled cored cut into wedges
• 1 bunch rhubarb cut into 5cm lengths
• 1 4 cup 55g caster sugar
• 1 4 cup 60ml orange juice
• 1 2 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste
• 1 cup frozen raspberries

The Instruction of slow cooker apple rhubarb and raspberry pie filling

• place the combined apple rhubarb sugar orange juice cinnamon and vanilla in a slow cooker stir to combine cook for 1 hour on high or 2 hours on low or until apple is just tender
• add the raspberries and remove from heat gently turn to combine donu2019t overstir or rhubarb may fall apart set aside to cool freeze pie filling in airtight containers for up to 3 months if desired

Nutritions of Slow Cooker Apple Rhubarb And Raspberry Pie Filling

calories: 152 243 calories
calories: 0 3 grams fat
calories: n a
calories: 32 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 10 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango Checkerboard Lamington Cake

Old-fashioned jelly cakes get a lamington twist in this tropical modern marvel. Just dip, layer and chill for a spectacular sweet finish.

The ingredient of Mango Checkerboard Lamington Cake

• 2 x 85g pkt mango jelly crystals
• 500ml 2 cups boiling water
• 2 x 450g pkts double unfilled sponge slab cakes
• 320g 1 cup lemon curd plus extra to serve
• 100g 1 1 2 cups shredded coconut
• 2 passionfruit pulp removed
• whipped cream to serve
• 1 mango sliced
• fresh raspberries to serve

The Instruction of mango checkerboard lamington cake

• place the jelly crystals in a large heatproof bowl add the boiling water and whisk until the crystals dissolve place in the fridge for 20 minutes or until starting to thicken
• meanwhile spread 2 sponge slabs with the lemon curd cover with the remaining sponge slabs to make 2 layered cakes use a ruler to carefully cut each layered cake into eight 5cm squares use 4 cake offcuts to make another two 5cm squares join 2 offcuts together for each so you have 18 cake squares in total when you assemble the cake place imperfect pieces in centre of each layer
• line a baking tray with baking paper add a cake square to the jelly and turn to coat completely place on the prepared tray repeat with 8 more cake squares arranging them to form a larger square remember to put an imperfect cake piece in the centre press the cake squares up against each other so that the jelly will hold them together once set repeat with the remaining cake squares to make another layer on top use your hands to press the jelly cake firmly together to ensure it is symmetrical pour any remaining jelly over the cake working quickly scatter the coconut over the top and press it into the sides of the cake place the cake in the fridge for 30 minutes or until set
• use 2 large egg lifters to carefully transfer the cake to a serving plate place the passionfruit pulp in a bowl and mix with a little extra lemon curd top the cake with whipped cream mango and raspberries drizzle with the passionfruit mixture

Nutritions of Mango Checkerboard Lamington Cake

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

Cauliflower Mac And Cheese

For meal the whole family will enjoy try this cheesy cauliflower pasta bake.

The ingredient of Cauliflower Mac And Cheese

• 150g macaroni
• 1 small cauliflower cut into small florets
• 2 cups 500ml devondale full cream long life milk
• 2 tablespoons devondale dairy soft spread
• 1 4 cup 35g plain flour
• 1 4 teaspoon ground nutmeg
• 1 cup 120g shredded devondale tasty cheese
• 1 cup 100g shredded devondale mozzarella cheese
• 1 4 cup chives chopped
• 150g ciabatta or turkish bread torn into small pieces
• 60g devondale dairy soft spread extra melted
• 1 garlic clove crushed

The Instruction of cauliflower mac and cheese

• preheat oven to 200c grease a 10 cup 2 5l ovenproof dish cook the pasta in a large saucepan of boiling water for 3 mins add the cauliflower and cook for a further 8 10 mins or until pasta is al dente and cauliflower is tender drain return to pan
• meanwhile combine the milk spread flour and nutmeg in a medium saucepan over medium heat cook whisking constantly for 4 5 mins or until the mixture boils and thickens season combine the tasty cheese and mozzarella in a large bowl
• add the sauce half the chives and half the cheese mixture to the pasta mixture stir gently to combine pour into prepared dish toss the bread extra spread garlic and remaining chives and cheese mixture in a medium bowl sprinkle over the pasta bake for 15 20 mins or until golden

Nutritions of Cauliflower Mac And Cheese

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

14 Mango Cake Recipes That Scream Summer

Weve transformed the heavenly mango into delicious, decadent cakes – and just in time for summer! You can begin drooling now.

The ingredient of 14 Mango Cake Recipes That Scream Summer

Lemon And Garlic Grilled Spatchcocks

The ingredient of Lemon And Garlic Grilled Spatchcocks

• 4 size 5 or 6 spatchcocks halved lengthways
• reduced fat tzatziki dip to serve
• rocket leaves to serve
• lemon wedges to serve
• 2 large lemons juiced
• 2 garlic cloves crushed
• 1 4 cup fresh flat leaf parsley chopped
• 2 tablespoons olive oil

The Instruction of lemon and garlic grilled spatchcocks

• soak skewers in water for 15 minutes
• thread 2 skewers through each spatchcock half place into a large shallow ceramic dish
• make marinade whisk all ingredients in a jug season with salt and pepper pour over spatchcocks and turn to coat cover refrigerate for 4 hours or overnight if time permits
• grease and preheat barbecue grill on medium heat barbecue spatchcocks turning occasionally and basting with marinade for 30 to 40 minutes or until cooked through serve with tzatziki rocket and lemon wedges

Nutritions of Lemon And Garlic Grilled Spatchcocks

calories: 651 514 calories
calories: 44 grams fat
calories: 12 grams saturated fat
calories: 1 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 62 grams protein
calories: 248 milligrams cholesterol
calories: 173 96 milligrams sodium
calories: https schema org
calories: nutritioninformation

Basa Fish Cakes

Delicious, healthy, easy to prepare, and great value for money - Curtis Stones basa fish cakes with tomato cucumber salad are the perfect family meal.

The ingredient of Basa Fish Cakes

• 500g basa fillets
• zest of 1 lemon
• 2 teaspoons olive oil
• 1 2 small red onion finely chopped
• 2 tablespoons fresh coriander finely chopped
• 1 tablespoon coles mayonnaise
• 1 coles brand free range egg lightly beaten
• 2 teaspoons lemon juice
• 1 2 teaspoon coles brand paprika
• 1 4 teaspoon coles brand cayenne pepper
• 1 2 cup smart buy dried breadcrumbs
• vegetable oil for frying
• 1 tablespoon coles brand red wine vinegar
• 1 large field tomato cored and cut into thick slices
• 1 lebanese cucumber ends removed cut in half lengthways thinly sliced
• 1 tablespoon olive oil
• 80 grams 4 leaf lettuce mix
• 1 spring onion thinly sliced
• 1 tablespoon fresh mint leaves

The Instruction of basa fish cakes

• preheat oven to 180c or 160c fan forced
• place basa fillets on a baking tray lined with baking paper sprinkle with half the lemon zest and season with salt and pepper drizzle with olive oil and cook in oven for 10 12 mins until opaque and just cooked through depending on the thickness of the fillet remove from oven and cool
• in a large bowl combine red onion coriander mayonnaise egg remaining lemon zest lemon juice paprika and cayenne pepper mix until well combined break basa fillets into large flakes and add to bowl add breadcrumbs and season with salt and pepper mix gently until well combined
• roll mixture into 8 balls press into 1 1 2 cm thick patties and place on a tray lined with baking paper cover and chill for at least 1 hr
• heat enough oil to come up to 3mm in a large heavy based frying pan over high heat working in 2 batches fry fish cakes for 4 mins on each side or until browned drain on paper towels and keep covered with foil while cooking the second batch
• for the salad gently toss all ingredients in a large bowl and season with salt and pepper serve salad with the fish cakes

Nutritions of Basa Fish Cakes

calories: 495 925 calories
calories: 38 3 grams fat
calories: 7 4 grams saturated fat
calories: 17 6 grams carbohydrates
calories: 3 4 grams sugar
calories: n a
calories: 23 3 grams protein
calories: 90 milligrams cholesterol
calories: 389 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheese Zucchini Flowers

Zucchini flowers are a naturally beautiful food. These are stuffed with cheese and crumbed to create the ultimate in gourmet starters.

The ingredient of Cheese Zucchini Flowers

• 250g fresh ricotta
• 100g feta crumbled
• 50g gruyere coarsely grated
• 30g parmesan finely grated
• salt freshly ground black pepper
• 16 zucchini flowers
• 150g 1 cup plain flour
• 4 eggs lightly whisked
• 260g 1 1 2 cups fine polenta cornmeal
• vegetable oil to deep fry

The Instruction of cheese zucchini flowers

• combine the ricotta feta gruyere and parmesan in a large bowl season with salt and pepper
• open zucchini flowers slightly and remove stamens spoon cheese mixture into a piping bag fitted with a plain nozzle pipe cheese mixture into flowers leaving room to twist the ends to close
• line a tray with non stick baking paper place the flour egg and polenta in separate bowls dip 1 zucchini flower in the flour and turn to coat shake off any excess dip the flower in the egg and drain off any excess dip the flower in the polenta pressing lightly to coat place on prepared tray repeat with the remaining zucchini flowers flour egg and polenta
• add enough oil to a large saucepan to reach a depth of 6cm heat to 180u00b0c over medium heat when oil is ready a cube of bread will turn golden brown in 15 seconds add 4 zucchini flowers and deep fry for 3 4 minutes or until golden brown use a slotted spoon to transfer to a plate lined with paper towel repeat in 3 more batches with the remaining zucchini flowers reheating oil between batches
• arrange on a platter to serve

Nutritions of Cheese Zucchini Flowers

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

Fresh Raspberry And Mascarpone Coconut Ice

Spread some festive cheer, by giving these delicious coconut ice slices to friends and family.

The ingredient of Fresh Raspberry And Mascarpone Coconut Ice

• 3 1 3 cups 500g pure icing sugar sifted plus extra to dust
• 150g mascarpone
• 350g desiccated coconut
• 125g punnet raspberries
• 1 tsp vanilla extract

The Instruction of fresh raspberry and mascarpone coconut ice

• line a 20cm square cake pan with baking paper leaving some overhanging
• place sugar mascarpone and coconut in a large bowl then stir to combine transfer half the mixture to a separate bowl using a fork crush 50g raspberries then add to one bowl and stir to combine add the vanilla to the second bowl and stir to combine then spread into the prepared pan and smooth the surface
• spread the raspberry mixture on top and smooth the surface cover and chill overnight use the baking paper to remove the coconut ice from the pan then cut into squares
• serve scattered with remaining 75g raspberries and dust with icing sugar

Nutritions of Fresh Raspberry And Mascarpone Coconut Ice

calories: 190 961 calories
calories: 10 3 grams fat
calories: 8 9 grams saturated fat
calories: 25 grams carbohydrates
calories: 21 7 grams sugar
calories: n a
calories: 1 8 grams protein
calories: 3 milligrams cholesterol
calories: 11 milligrams sodium
calories: https schema org
calories: nutritioninformation

Portuguese Spinach And Cheese Pie (Tarte De Pascoa)

This traditional silverbeet and cheese pie is a classic part of the Easter table.

The ingredient of Portuguese Spinach And Cheese Pie Tarte De Pascoa

• 1 onion chopped
• 1 tablespoon oil
• 1 bunch silverbeet chopped
• 12 filo sheets
• 4 tablespoons parmesan
• 10 eggs
• 1 2 cup thickened cream
• 1 2 cup milk

The Instruction of portuguese spinach and cheese pie tarte de pascoa

• preheat oven 180u00b0c cook 1 onion chopped in 1 tablespoon oil in pan until soft add 1 bunch silverbeet chopped and cook until wilted squeeze out excess liquid
• brush 8 filo sheets with oil fold in half line a greased flan pan edges will overhang sprinkle 2 tablespoons parmesan over base fill with half the spinach top with 6 eggs hard boiled remaining spinach and 2 tablespoons parmesan
• whisk 4 eggs and 1 2 cup each thickened cream and milk together season pour into pastry shell brush 4 sheets filo with oil fold in half and place on top fold in edges brush with oil bake for 40 minutes

Nutritions of Portuguese Spinach And Cheese Pie Tarte De Pascoa

calories: 544 442 calories
calories: 34 grams fat
calories: 15 grams saturated fat
calories: 31 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 585 milligrams cholesterol
calories: 744 61 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rich Chocolate Dessert Cake

The ingredient of Rich Chocolate Dessert Cake

• melted butter to grease
• 200g butter chilled cubed
• 400g dark chocolate coarsely chopped
• 115g 1 2 cup caster sugar
• 5 eggs at room temperature separated
• 115g 3 4 cup plain flour
• 1 teaspoon baking powder
• vanilla ice cream or double cream to serve

The Instruction of rich chocolate dessert cake

• preheat oven to 150u00b0c brush a deep 20cm base measurement springform pan with the melted butter to grease line the base with non stick baking paper
• place the butter and 300g of the chocolate in a medium heavy based saucepan cook over low heat stirring constantly for 5 minutes or until smooth remove from the heat and transfer to a small bowl set aside for 5 minutes to cool slightly
• use a wooden spoon to stir the sugar and egg yolks into the chocolate mixture until well combined sift the flour and baking powder over the chocolate mixture and stir gently until just combined
• use electric beaters to beat egg whites in a large clean dry bowl until soft peaks form use a metal spoon to fold a third of egg whites into chocolate mixture then fold in remaining egg whites until evenly combined
• pour mixture into the prepared pan sprinkle the remaining chocolate on top and use a fingertip to press the pieces into the cake mixture so they are not exposed bake in preheated oven for 60 65 minutes or until crumbs cling to a skewer when inserted in the centre of cake set aside for 10 minutes before releasing and removing the springform pan side
• to serve cut the cake into wedges with a warm knife and serve warm or at room temperature with the ice cream or cream

Nutritions of Rich Chocolate Dessert Cake

calories: 603 475 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 56 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 9 grams protein
calories: 193 milligrams cholesterol
calories: 435 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Prawn Laksa

The ingredient of Prawn Laksa

• 500g green prawns
• 1 1 2 tablespoons vegetable oil
• 500mals 2 cups water
• 250g rice vermicelli noodles
• 180g tofu optional cut into 1cm thick slices and then into 3cm squares
• 375mls 1 1 2cups fish stock
• 400ml can coconut milk
• 250g bean shoots
• 4 green shallots sliced to garnish
• fresh coriander leaves to garnish
• 1 brown onion peeled and chopped
• 2 garlic cloves crushed
• 3cm piece fresh ginger peeled and grated
• 2 lemon grass stalks peeled and thinly sliced
• 6 8 macadamia nuts
• 1 teaspoon shrimp paste
• 1 tablespoon fish sauce or to taste
• 1 tablespoon sambal oelek
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

The Instruction of prawn laksa

• to make the curry paste place all the ingredients in the bowl of a food processor and process until smooth and well combined set aside
• shell and devein the prawns reserving the heads and shells heat 1 2 tablespoon of the vegetable oil in a large saucepan over medium heat and cook the reserved prawn heads and shells for 5 minutes or until orange and aromatic
• add the water to the saucepan and bring to the boil reduce heat to medium and simmer uncovered for 10 minutes or until liquid is reduced by half strain liquid and discard the solids reserve the prawn stock
• cook rice vermicelli noodles in a large saucepan of boiling water for 2 minutes drain and reserve heat the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat and cook tofu stirring until lightly golden set aside
• add prawn and fish stocks and curry paste to the saucepan bring to the boil and reduce heat to low stir in coconut milk peeled prawns and fried tofu and simmer gently for 3 5 minutes or until prawns change colour and are just cooked it is important you simmer the soup gently at this point as the coconut milk will separate if boiled
• to serve rinse rice vermicelli under hot water to reheat drain and divide among 4 deep soup bowls ladle soup over noodles and top with bean shoots garnish with green shallots and coriander leaves

Nutritions of Prawn Laksa

calories: 659 64 calories
calories: 31 grams fat
calories: 17 grams saturated fat
calories: 57 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 30 grams protein
calories: n a
calories: 1349 16 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Bean Trifle

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

The ingredient of Vanilla Bean Trifle

• 200g bought sponge cake
• 4 tablespoons strawberry jam or raspberry jam
• 120ml 6 tablespoons sweet sherry
• 4 egg yolks
• 25g caster sugar
• 300ml thin cream
• 300ml milk
• 1 vanilla bean split
• 7g sachet gelatine
• crystallised violet flowers to garnish
• 100g fresh raspberries or frozen raspberries
• 1 tablespoon icing sugar
• 300ml thick cream
• 75ml sweet sherry or dessert wine
• 25g caster sugar
• 1 small lemon zested
• 1 vanilla bean split

The Instruction of vanilla bean trifle

• to make the coulis puree together the raspberries and sugar then strain through a fine sieve into a bowl
• spread sponge with jam and cut into small cubes place in a bowl and drizzle with the sherry and the coulis divide between six 175ml glasses
• place the egg yolks and sugar in a bowl and whisk until pale set aside
• place the cream and milk in a saucepan scrape in vanilla seeds and add bean too bring to the boil then pour onto the egg mixture discarding the bean and stir to combine
• clean the saucepan then return custard to the pan and cook over low heat for 2 3 minutes until thickened place gelatine and 1 tablespoon water in a teacup in a saucepan of simmering water and stir until the gelatine is clear stir into custard set aside to cool then cover and refrigerate for 15 minutes until cooled and thickened pour over sponge and return to fridge
• to make the syllabub place the cream sherry sugar and lemon zest in a bowl scrape in vanilla seeds discarding the bean whisk until soft peaks form spoon a generous dollop on top of each trifle and garnish with a crystallised violet

Nutritions of Vanilla Bean Trifle

calories: 654 86 calories
calories: 42 grams fat
calories: 26 grams saturated fat
calories: 52 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 9 grams protein
calories: 232 milligrams cholesterol
calories: 178 53 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fish Tank Cake

Make a birthday extra special with this simple yet effective fish tank cake.

The ingredient of Fish Tank Cake

• 2 x 340g packets golden buttercake
• 4 eggs
• 120g butter softened
• 1 1 2 cups milk
• 1 quantity butter cream icing see related recipe
• 50g white chocolate melted
• yellow food colouring
• blue food colouring
• 2 teaspoons yellow twinkle sprinkles
• 2 teaspoons orange twinkle sprinkles
• 2 x 35g packets mini m ms
• 16 blue cachous
• 1 tablespoon yellow sprinkles
• 3 x 6cm pieces apple licorice cut into quarters lengthways

The Instruction of fish tank cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 5cm deep 21cm x 30cm base baking pan line base and sides with baking paper allowing a 2cm overhang on all sides grease a 6 hole 11 2 tablespoon capacity round based patty pan
• make packet cakes following packet directions spoon 1 tablespoon mixture into each patty pan hole spread remaining mixture into prepared baking pan bake patty cakes for 10 minutes or until a skewer inserted in the centre of 1 cake comes out clean remove from oven place baking pan in oven bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean set aside for 15 minutes to cool turn cakes out onto a wire rack to cool
• meanwhile line a baking tray with baking paper spread chocolate over paper until 3mm thick sprinkle with yellow and orange twinkle sprinkles set aside to set using a 31 2 cm star shaped cutter cut 3 stars from chocolate mixture
• make butter cream icing spoon onequarter of icing into a small bowl tint yellow with food colouring tint remaining icing blue with food colouring
• using a serrated knife level top of rectangular cake place rectangular cake cut side down on board using a serrated knife cut 2 patty cakes in half place patty cakes and halves bottom side up on bench covered with baking paper spread with yellow icing
• using the picture below as a guide spread remaining yellow icing over base and sides of rectangular cake to form sand spread remaining cake including sides with blue icing to form water arrange patty cakes on cake position patty cake halves next to patty cakes to form fish tails
• position mini red blue green and pink m ms alternately in rows with yellow mini m ms to form scales using a small knife cut 1 brown mini m m into quarters position one quarter on each fish to form eyes cut 1 red blue yellow and pink mini m m in half position on each fish to form a mouth position cachous as air bubbles
• sprinkle sand with yellow sprinkles position starfish on sand arrange licorice to form seaweed serve

Nutritions of Fish Tank Cake

calories: 233 025 calories
calories: 10 1 grams fat
calories: 4 9 grams saturated fat
calories: 32 8 grams carbohydrates
calories: n a
calories: n a
calories: 2 9 grams protein
calories: 45 milligrams cholesterol
calories: 224 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tiramisu Popsicles

Everyones favourite Italian coffee, mascarpone and chocolate dessert gets transformed into an ice-cream.

The ingredient of Tiramisu Popsicles

• 2 tablespoons rice malt syrup
• 2 teaspoons instant coffee
• 2 tablespoons dutch cocoa powder
• 500g thick greek style yoghurt
• 125ml thickened cream
• 1 2 cup 110g caster sugar
• 150g biscotti roughly chopped
• 1 cup 220g caster sugar
• 1 3 cup 80ml amaretto liqueur

The Instruction of tiramisu popsicles

• combine the rice malt syrup coffee cocoa and 1 4 cup 60ml boiling water in a jug whisk to combine then set aside to cool completely combine yoghurt cream and sugar in a large bowl stir to combine then set aside for 10 minutes or until sugar dissolves
• place 1 tsp coffee mixture into each icy pole mould then divide half the yoghurt mixture among moulds top with 1 tbs coffee mixture then add remaining yoghurt mixture use a skewer to ripple then secure tops tightly with foil using a small sharp knife cut a small hole into the foil at the centre of each icy pole and insert a paddle pop stick freeze overnight or until frozen
• for the biscotti crumb spread biscotti on a baking tray lined with baking paper place sugar amaretto and 1 tbs water in a small saucepan over medium heat cook stirring for 3 4 minutes until the sugar dissolves boil without stirring for 10 minutes or until golden and the syrup reaches 180u00b0c on a sugar thermometer pour toffee over biscotti and set aside for 10 minutes to harden using your hands break up the biscotti toffee and place in a food processor whiz to a fine crumb
• remove popsicles from moulds and serve with biscotti crumb

Nutritions of Tiramisu Popsicles

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

Polenta Cakes With Galliano Syrup

A splash of sweet liqueur syrup makes these polenta cakes extra special.

The ingredient of Polenta Cakes With Galliano Syrup

• melted butter to grease
• 125g butter softened
• 215g 1 cup caster sugar
• 2 eggs
• 150g 1 cup plain flour
• 140g 3 4 cup polenta cornmeal
• 55g 1 2 cup almond meal
• 1 teaspoon baking powder
• 2 teaspoons finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 125g 1 2 cup sour cream
• thickened cream to serve
• 125ml 1 2 cup galliano liqueur
• 80ml 1 3 cup water
• 70g 1 3 cup caster sugar

The Instruction of polenta cakes with galliano syrup

• preheat oven to 180c brush twelve 125ml 1 2 cup capacity oval friand pans with melted butter to lightly grease
• use an electric beater to beat together the butter and sugar in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition until combined stir in flour polenta almond meal baking powder lemon rind and juice and sour cream until combined spoon mixture among prepared pans
• bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean remove from oven and set aside for 5 minutes line a baking tray with non stick baking paper
• meanwhile to make the galliano syrup combine the liqueur water and sugar in a small saucepan over medium heat cook stirring for 1 minute or until sugar dissolves increase heat to high and bring to the boil boil for 2 minutes or until mixture thickens remove from heat
• turn cakes onto tray drizzle with hot syrup and set aside for 5 minutes serve hot or at room temperature with cream

Nutritions of Polenta Cakes With Galliano Syrup

calories: 377 381 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 46 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 5 grams protein
calories: 72 milligrams cholesterol
calories: 218 17 milligrams sodium
calories: https schema org
calories: nutritioninformation

Double Chocolate Banana Bread Recipe

Weve given classic banana bread a new twist with the addition of milk and dark chocolate. Serve with cream cheese for a decadent morning tea treat!

The ingredient of Double Chocolate Banana Bread Recipe

• 200g milk chocolate chopped
• 200g dark chocolate chopped
• 2 1 4 cups plain flour
• 2 teaspoons baking powder
• 1 4 teaspoon bicarbonate of soda
• 3 4 cup caster sugar
• 3 eggs
• 1 cup light olive oil
• 2 teaspoons vanilla extract
• 4 over ripe bananas mashed
• 250g cream cheese chopped softened
• cocoa powder to dust

The Instruction of double chocolate banana bread recipe

• preheat oven to 180c 160c fan forced grease a 7cm deep 13cm x 24cm base loaf pan line with baking paper extending paper 2cm above edge of pan on long sides
• place half of each chocolate in a microwave safe bowl microwave on medium high 70 stirring halfway through with a metal spoon for 1 to 2 minutes or until melted and smooth
• sift flour baking powder and bicarbonate of soda in a large bowl stir in sugar whisk eggs oil and vanilla together in a bowl add egg mixture and banana to our mixture stir to combine fold through melted chocolate
• spoon into pan smooth top sprinkle with remaining chocolate bake for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean cover with foil if over browning during cooking stand in pan for 10 minutes transfer to a wire rack to cool
• beat cream cheese until light and fluffy dust cake with cocoa powder serve with whipped cream cheese

Nutritions of Double Chocolate Banana Bread Recipe

calories: 609 45 calories
calories: 37 6 grams fat
calories: 13 9 grams saturated fat
calories: 59 8 grams carbohydrates
calories: n a
calories: n a
calories: 8 5 grams protein
calories: 80 milligrams cholesterol
calories: 198 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Strawberry Ice Cream Roll

This delicious ice-cream and strawberry-filled chocolate roll looks as good as it tastes.

The ingredient of Chocolate Strawberry Ice Cream Roll

• 3 eggs separated
• 2 3 cup caster sugar
• 3 4 cup self raising flour
• 25g butter melted
• 1 litre chocolate ice cream
• 250g strawberries hulled chopped
• 150g dark chocolate melts
• 1 3 cup thickened cream
• shaved white chocolate to serve see tip

The Instruction of chocolate strawberry ice cream roll

• preheat oven to 190u00b0c line the base and sides of a 2cm deep 25cm x 30cm swiss roll pan with baking paper using an electric mixer beat eggwhites until soft peaks form add 1 2 cup sugar 1 tablespoon at a time beating well after each addition until sugar is dissolved add egg yolks one at a time beating well after each addition until mixture is thick and creamy
• sift flour three times add butter and sifted flour to egg mixture fold through gently to combine pour into prepared pan smooth top with a spatula bake for 7 to 8 minutes or until just firm
• meanwhile place a 25cm x 30cm sheet of baking paper on workbench sprinkle with remaining sugar turn cake onto prepared paper peel away lining paper using prepared paper as a guide roll up cake from one short side cover with a clean tea towel set aside allow to cool
• place ice cream in a bowl set aside at room temperature for 5 minutes or until softened add strawberries and stir to combine roll out cake spread with ice cream mixture leaving a 1cm border roll up cake from one short side to enclose filling cover with plastic wrap place in freezer overnight or until firm
• place chocolate and cream in a heatproof microwave safe bowl microwave on high 100 for 1 to 2 minutes stirring every minute with a metal spoon or until smooth
• remove cake from plastic place on a plate pour over chocolate mixture sprinkle with white chocolate set aside for 10 minutes to soften slightly serve

Nutritions of Chocolate Strawberry Ice Cream Roll

calories: 447 886 calories
calories: 21 grams fat
calories: 14 grams saturated fat
calories: 54 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 9 grams protein
calories: 122 milligrams cholesterol
calories: 193 85 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Chicken, Bacon And Leek Pie

Impress your family with this decadent chicken, bacon and leek pie, featuring a crumbly pastry bottom and a crispy puff pastry top.

The ingredient of Creamy Chicken Bacon And Leek Pie

• 200g 1 1 3 cups plain flour
• 100g cold butter chopped
• 2 eggs
• 2 3 teaspoons water
• 2 tablespoons olive oil
• 1 1kg chicken thigh fillets cut into 2 3 cm pieces
• 2 leeks thinly sliced
• 250g primo triple smoked pan sized bacon chopped
• 3 tablespoons plain flour
• 250ml 1 cup milk
• 1 tablespoon fresh thyme leaves
• 120g 3 4 cup frozen peas thawed
• 1 sheet butter puff pastry partially thawed

The Instruction of creamy chicken bacon and leek pie

• invert the base of a 20cm springform tin line the base with non stick baking paper and grease the sides combine flour and butter in a food processor process until mixture resembles fine breadcrumbs add 1 egg and water and process until mixture just comes together turn pastry onto a lightly floured surface and knead gently until just smooth roll out pastry on a sheet of lightly floured baking paper large enough to cover the base and sides of the prepared tin flip pastry over rolling pin and remove the paper ease the pastry into the tin pressing gently into the sides roughly trim the edges refrigerate while making filling
• heat oil in a large heavy based pan over medium heat lightly brown chicken in batches and set aside add leek and cook for 1 2 minutes add bacon and cook stirring for 3 4 minutes or until lightly golden add flour and cook stirring for 1 minute pour in milk and stir until smooth bring mixture to the boil and simmer for 1 minute return chicken to the pan with thyme leaves and season with salt and pepper stir through peas remove from heat and set aside to cool
• preheat oven to 190c 170c fan forced place an oven tray in the oven to heat up spoon the cooled filling into the cold pastry case lightly whisk remaining egg brush the edges of the pie with egg lay the sheet of puff pastry over the pie brushing the edges with egg to seal itu2019s important not to stretch the pastry to avoid shrinkage trim the pastry edges and crimp or twist to seal brush the top of the pie with beaten egg make 3 deep slits in the top of the pie place onto the hot tray and bake for 50 minutes if the pie is browning too much cover with foil bake for a further 10 minutes leave the pie in the tin for 10 minutes before releasing cut into wedges to serve

Nutritions of Creamy Chicken Bacon And Leek Pie

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calories: https schema org
calories: nutritioninformation

Moist Vanilla Cupcakes

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

The ingredient of Moist Vanilla Cupcakes

• 125g unsalted butter or margarine cubed
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup self raising flour sifted
• 1 2 cup milk
• 125g unsalted butter or margarine softened
• 2 3 teaspoons vanilla extract
• 2 cups icing sugar sifted
• 3 tablespoons milk

The Instruction of moist vanilla cupcakes

• pre heat oven to 180c 350f line 6 muffin pouches with cupcake moulds
• in a medium bowl using an electric mixer cream together the caster sugar and softened butter or margarine
• once you have creamed together the butter and sugar add the vanilla extract and one egg beat together until combined then add the second egg and mix until combined
• using a wooden spoon sift 1 3 of the flour over the wet ingredients and add 1 3 of the milk gently fold in the flour milk once combined continue with the rest of the milk and flour only adding 1 3 at a time mix until just combined do not over mix the batter
• spoon the mixture evenly into each cupcake mould to around 3 4 full place into preheated oven and bake for 20 25 minutes or until a toothpick comes out clean when inserted into the cupcake
• allow to cool in muffin tray for 5 10 minutes before converting to a wire rack then leave to completely cool
• make vanilla butter cream frosting using an electric mixer beat the butter until a creamy texture is reached
• add vanilla extract and 1 4 of icing sugar and mix on a low speed until combined continue to add the icing sugar 1 4 at a time on a low speed until all sugar is mixed in add milk and mix until just combined once all ingredients are combined beat on a high speed until the mixture is really smooth and easy to spread

Nutritions of Moist Vanilla Cupcakes

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calories: https schema org
calories: nutritioninformation

Cream Of Chicken Soup

This creamy chicken soup is full of healthy vegetables and low in carbs.

The ingredient of Cream Of Chicken Soup

• 2 teaspoons olive oil
• 1 leek halved washed cut into short thin strips
• 2 celery sticks trimmed thinly sliced
• 2 carrots peeled thinly sliced diagonally
• 60g reduced fat dairy spread
• 1 3 cup plain flour sifted
• 1 3 cup light thickened cream
• 6 cups massel chicken style liquid stock
• 2 cups shredded cooked chicken
• 1 4 cup flat leaf parsley leaves finely chopped

The Instruction of cream of chicken soup

• heat oil in a large saucepan over medium heat add leek celery and carrot cook for 6 to 7 minutes or until vegetables are soft transfer to a plate
• melt spread in saucepan over medium heat until foaming stir in flour cook for 1 minute remove from heat gradually whisk in cream and stock return to heat stir until mixture comes to the boil
• return vegetables to saucepan add chicken stir until warmed through stir in parsley ladle soup into bowls and serve

Nutritions of Cream Of Chicken Soup

calories: 203 389 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 10 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 19 grams protein
calories: 54 milligrams cholesterol
calories: 1121 33 milligrams sodium
calories: https schema org
calories: nutritioninformation

Low Fat Fruit Nut Ice Cream

Make your own better-for-you fruit and nut ice cream! Yum!

The ingredient of Low Fat Fruit Nut Ice Cream

• 450g lite chocolate ice cream
• 1 3 cup dried currants
• 75g slivered almonds toasted
• 450g lite vanilla ice cream
• 20g red glace cherries chopped
• 100g dried pineapple
• raspberries to serve

The Instruction of low fat fruit nut ice cream

• soften 450g lite chocolate ice cream in a bowl for about 20 minutes stir in 1 3 cup dried currants and 75g slivered almonds toasted spoon into 6 x 1 cup dariole moulds or muffin pans freeze until firm
• soften 450g lite vanilla ice cream in a bowl for about 20 minutes stir in 120g red glace cherries chopped and 100g dried pineapple spoon into the moulds smooth the surface freeze for 3 4 hours or until firm
• dip the moulds into hot water for 10 seconds and invert onto serving plates scatter with raspberries to serve

Nutritions of Low Fat Fruit Nut Ice Cream

calories: 377 859 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 57 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 8 grams protein
calories: 18 milligrams cholesterol
calories: 111 52 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Olive Dip With Rosemary Flatbreads

This Greek-style feta and yoghurt based dip is great with herbed flatbreads.

The ingredient of Creamy Olive Dip With Rosemary Flatbreads

• 1 round about 25cm diameter lebanese bread
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• 2 tablespoons chopped fresh rosemary
• 100g soft feta
• 2 tablespoons finely chopped pitted kalamata olives
• 2 tablespoons finely chopped pitted green olives
• 130g 1 2 cup greek style natural yoghurt
• 85g 1 3 cup sour cream
• chopped pitted kalamata olives extra to serve
• chopped pitted green olives extra to serve
• 1 tablespoon chopped fresh continental parsley

The Instruction of creamy olive dip with rosemary flatbreads

• preheat oven to 200u00b0c split the lebanese bread horizontally into 2 pieces place on a large baking tray
• combine oil garlic and rosemary in a small bowl brush bread with the oil mixture bake for 5 7 minutes or until crisp and lightly browned set aside for 10 minutes to cool break into pieces
• process the feta and combined olive in a food processor until combined add the yoghurt and sour cream process until combined spoon the olive dip into a serving dish top with extra olive and parsley

Nutritions of Creamy Olive Dip With Rosemary Flatbreads

calories: 250 95 calories
calories: 20 grams fat
calories: 8 5 grams saturated fat
calories: 13 grams carbohydrates
calories: n a
calories: n a
calories: 6 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Butter And Coconut Ice Cream

The ingredient of Lemon Butter And Coconut Ice Cream

• 50g butter chopped
• 2 eggs lightly whisked
• 2 teaspoons finely grated lemon rind
• 1 4 cup 60ml lemon juice
• 1 cup 215g caster sugar
• 300ml thin cream
• 1 x 400ml can coconut milk
• 4 egg yolks

The Instruction of lemon butter and coconut ice cream

• combine the butter eggs lemon rind and juice and half the sugar in a saucepan over low heat cook stirring constantly for 5 minutes or until mixture thickens remove from heat strain though a fine sieve into a heatproof bowl cover with plastic wrap and place in the fridge to chill
• meanwhile place a metal container in the freezer to chill combine the cream and coconut milk in a medium saucepan over medium low heat and bring to a simmer do not boil whisk the egg yolks and remaining sugar together in a medium heatproof bowl until thick and pale gradually add the warm cream mixture to the egg mixture whisking constantly
• pour into a clean saucepan and place over low heat cook stirring constantly with a wooden spoon for 5 minutes or until custard coats the back of the spoon gradually stir the custard into the lemon curd place in the chilled container cover with foil and place in the freezer for 6 hours or until almost set
• break up ice cream with a metal spoon and transfer to the bowl of a food processor process until smooth return to metal container and cover with foil freeze for 4 hours or until firm

Nutritions of Lemon Butter And Coconut Ice Cream

calories: 529 624 calories
calories: 39 grams fat
calories: 27 grams saturated fat
calories: 39 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 6 grams protein
calories: 219 milligrams cholesterol
calories: 113 58 milligrams sodium
calories: https schema org
calories: nutritioninformation

No Bake Chocolate Rum Ball Cheesecake

This prep-ahead, no bake dessert combines rich, decadent chocolate cheesecake, with the forever classic Christmas rum balls. We must warn you, this one is quite rich, but were sure you and your guests with happily forfeit the last bit of room in your stomach once you taste it.

The ingredient of No Bake Chocolate Rum Ball Cheesecake

• 300g oreo biscuits crushed
• 395g tin condensed milk
• 1 tsp queen organic vanilla essence
• 1 cup 90g desiccated coconut
• 1 3 cup 40g cocoa powder
• 1 tbsp dark rum
• u00bd cup coconut extra to roll
• u00bc cup 60ml boiling water
• 1 tbsp 12g gelatine powder
• 500g cream cheese softened
• 300g dark chocolate melted cooled
• 2 tsp queen vanilla bean paste
• 395g tin condensed milk
• 1 cup 250ml thickened cream whipped to firm peaks
• 100g dark chocolate chopped
• 100ml thickened cream

The Instruction of no bake chocolate rum ball cheesecake

• to make the base and rum balls line the base of a deep 20cm springform round cake tin with baking paper grease the side with cooking spray set aside
• combine all ingredients excluding additional coconut and mix to combine spilt the mixture in half press approximately one half of the mixture 400g into the base of prepared tin then roll the remaining half into balls and coat in extra coconut
• for the filling sprinkle gelatine over boiling water in bowl mix to dissolve if not dissolving completely place in microwave for 10 seconds then mix again
• in a stand mixer fitted with paddle attachment beat cream cheese until smooth with no lumps add melted chocolate vanilla bean paste in large mixer bowl until combined
• gradually pour in sweetened condensed milk which mixing
• add gelatine mixture mixing to combine lastly fold through whipped cream pour over prepared base refrigerate for 5 hours or until set
• to make the ganache place chocolate in a bowl set aside gently heat cream in a saucepan over a low heat until it reaches a simmer pour over chocolate and allow to sit for 3 minutes before stirring until smooth set aside to cool slightly

Nutritions of No Bake Chocolate Rum Ball Cheesecake

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calories: nutritioninformation

Lemon Marshmallow Pavlovas With Blueberries

Happy Australia Day! Master the art of these delicate pavlovas and whip up heavenly, airy desserts like a pro - its surprisingly simple.

The ingredient of Lemon Marshmallow Pavlovas With Blueberries

• 5 eggwhites
• 1 4 teaspoon cream of tartar
• 1 3 4 cups 385g caster sugar
• 1 teaspoon white vinegar
• 2 tablespoons cornflour
• zest and juice of 1 2 lemon
• 2 x 150g punnets blueberries
• 300ml thickened cream firmly whipped
• shredded lemon rind to serve

The Instruction of lemon marshmallow pavlovas with blueberries

• preheat oven to 200u00b0c using an electric mixer beat eggwhites until foamy add cream of tartar and beat until soft peaks form add 1 1 4 cups 275g sugar 1 tablespoon at a time beating well after each addition until thick and glossy using a large metal spoon fold in vinegar cornflour and rind
• spoon 6 mounds 5cm apart on to a large baking paper lined oven tray using a small metal spatula shape mounds into approximate 10cm rounds with a slight hollow in the top place in oven on lowest shelf reduce temperature to 130u00b0c and bake for 25 30 minutes or until dry to the touch allow to cool on tray
• meanwhile place remaining sugar 2 tablespoons blueberries lemon juice and 1 4 cup water in a small saucepan cook stirring over medium heat until sugar dissolves then simmer for 5 minutes allow to cool
• to serve lift pavlovas on to plates fill hollows with spoonfuls of cream top with remaining blueberries and lemon rind drizzle with a little syrup mixture

Nutritions of Lemon Marshmallow Pavlovas With Blueberries

calories: 484 692 calories
calories: 19 grams fat
calories: 12 grams saturated fat
calories: 74 grams carbohydrates
calories: 71 grams sugar
calories: n a
calories: 4 grams protein
calories: 53 milligrams cholesterol
calories: 63 06 milligrams sodium
calories: https schema org
calories: nutritioninformation

Four Seasons Cake

Celebrate four seasons in one with our gorgeous party cake.

The ingredient of Four Seasons Cake

• 300g butter at room temperature
• 430g 2 cups caster sugar
• 6 eggs
• 3 teaspoons vanilla extract
• 310ml 1 1 4 cups milk
• 450g 3 cups self raising flour
• 150g 1 cup plain flour
• pastel food colouring to tint pink aqua peach and green
• 260g white chocolate cut into small pieces
• 250ml 1 cup thickened cream
• 1 strawberry sliced
• 1 tablespoon pink edible flowers such as dianthus
• 4 5 blueberries halved
• 1 tablespoon blue edible flowers such as violets
• 1 4 red papaya thinly sliced cut into shapes using a leaf cutter
• 1 tablespoon orange edible flower petals such as marigold
• 1 gold kiwifruit sliced into thin rounds cut into shapes using a 3cm flower cutter
• 1 tablespoons white edible flowers such as elderflowers

The Instruction of four seasons cake

• preheat the oven to 160c 140c fan forced grease the base and side of a 24cm springform pan and line with baking paper
• use electric beaters to beat the butter and sugar in a bowl until pale and creamy beat in eggs 1 at a time until combined add vanilla extract with the mixer on low add the milk and flours then beat for 2 minutes or until the mixture is smooth and combined
• spoon 2 tablespoons cake batter into 4 separate bowls 2 tablespoons per bowl tint each portion with food colouring to create green pink peach and aqua batters gently spoon the plain cake batter into the prepared pan spoon the coloured batters in randomly spaced spoonfuls into the prepared pan use a skewer to swirl the batters to create a marbled effect smooth the top of the batter with a spatula
• bake the cake for 2 hours or until golden and a skewer inserted in the centre comes out clean turn the cake out onto a wire rack to cool completely
• to make the white chocolate ganache place the chocolate and cream in a microwave safe bowl and microwave on high for 1 2 minutes stirring every 30u00a0seconds or until just melted and smooth set aside for 15 minutes or until thick and spreadable divide the ganache evenly among 4 bowls and tint each with a very small amount of food colouring to create green pink peach and aqua ganache
• to assemble cut the cake into quarters spread the top and outside edge of each cake quarter with a coloured ganache decorate with the corresponding fruit and edible flowers to represent each season stand for at least 30 minutes before serving

Nutritions of Four Seasons Cake

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calories: https schema org
calories: nutritioninformation

Coconut Prawn Salad

Weve given crumbed prawns a tasty twist that works well with the sweet roasted capsicum and chilli-lime mayo.

The ingredient of Coconut Prawn Salad

• 24 peeled medium green prawns
• 1 egg lightly whisked
• 45g 1 2 cup desiccated coconut
• 60ml 1 4 cup vegetable oil
• 1 3 cup bought chilli lime mayonnaise
• 2 tablespoons cold water
• 1 avocado halved stone removed peeled thickly sliced
• 140g pkt salad mix
• 100g roasted capsicum thinly sliced

The Instruction of coconut prawn salad

• combine prawns and egg in a bowl place coconut on a plate dip prawns 1 at a time in coconut
• heat the oil in a large frying pan over medium high heat cook the prawns for 1 2 minutes each side or until golden and cooked through
• combine the mayonnaise and water in a small bowl divide the avocado salad mix prawns and capsicum among serving plates drizzle over the dressing

Nutritions of Coconut Prawn Salad

calories: 558 065 calories
calories: 49 grams fat
calories: 12 grams saturated fat
calories: 4 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: n a
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calories: https schema org
calories: nutritioninformation

Lemon Prawns And Chorizo With Cheesy Polenta Recipe

This quick and easy lemon prawns and chorizo with creamy warm polenta, has a delicious zesty flavour that the whole family will love.

The ingredient of Lemon Prawns And Chorizo With Cheesy Polenta Recipe

• 250ml 1 cup massel salt reduced chicken style liquid stock
• 375ml 1 1 2 cups milk
• 1 fresh chorizo
• 2 green shallots
• 1 lemon
• 135g 3 4 cup instant polenta
• 280g pkt de costi prawns with lemon and garlic butter
• 300g can corn kernels
• 25g 1 3 cup finely grated parmesan
• 20g butter
• 100g feta
• fresh coriander sprigs to serve

The Instruction of lemon prawns and chorizo with cheesy polenta recipe

• place stock and milk in a large saucepan over high heat bring to boil
• while stock mixture heats up place a non stick frying pan over high heat slice chorizo on an angle thinly slice shallots into long strips and cut lemon into wedges
• once stock mixture is boiling add polenta in a thin steady stream stirring constantly until combined cook for 5 minutes to thicken
• while the polenta cooks add chorizo to frying pan cook tossing for 2 minutes or until golden add the prawns and butter from the prawn packet cook for a further 2 minutes or until cooked through
• while the prawns and chorizo cook drain corn add to the frying pan and toss until warmed through give polenta a stir
• stir parmesan and butter into polenta until well combined season
• divide polenta among serving plates top with prawn mixture crumble over feta top with shallots and coriander serve with lemon

Nutritions of Lemon Prawns And Chorizo With Cheesy Polenta Recipe

calories: 488 994 calories
calories: 22 grams fat
calories: 12 grams saturated fat
calories: 37 5 grams carbohydrates
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calories: 34 grams protein
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calories: https schema org
calories: nutritioninformation