Lemon Beans With Baby Carrots Wilted Rocket

Green beans turn from dull to delicious with the addition of zesty butter.

The ingredient of Lemon Beans With Baby Carrots Wilted Rocket

• 1kg green beans topped
• 2 bunches baby dutch carrots trimmed peeled
• 50g butter
• 2 tablespoons finely grated lemon rind
• 125ml 1 2 cup fresh lemon juice
• 1 x 80g pkt baby rocket leaves
• salt freshly ground black pepper

The Instruction of lemon beans with baby carrots wilted rocket

• cook the beans in a large frying pan of boiling water for 3 4 minutes or until bright green and tender crisp use a slotted spoon to transfer the beans to a colander and refresh under cold running water
• add the carrots to the boiling water and cook for 3 4 minutes or until just tender drain well
• melt the butter in the same pan over medium heat add the beans carrots lemon rind and lemon juice and cook stirring for 2 3 minutes or until heated through add the rocket and season with salt and pepper cook stirring for 1 2 minutes or until rocket wilts transfer to a serving bowl and serve immediately

Nutritions of Lemon Beans With Baby Carrots Wilted Rocket

calories: 61 901 calories
calories: 4 grams fat
calories: 2 grams saturated fat
calories: 3 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 37 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rhubarb And Caramel Upside Down Cake

Go sweet and sour with this rhubarb and caramel upside-down cake.

The ingredient of Rhubarb And Caramel Upside Down Cake

• 1 cup caster sugar
• 1 bunch rhubarb trimmed cut into 15cm lengths
• 2 eggs
• 1 3 cup brown sugar
• 1 teaspoon vanilla essence
• 1 lemon rind grated
• 100g unsalted butter melted
• 1 cup self raising flour
• 2 tablespoon milk
• thick cream to serve

The Instruction of rhubarb and caramel upside down cake

• preheat oven to 180c or 160c fan grease and line a 20cm square cake pan
• place sugar and 1 2 cup water in a small saucepan heat on low stirring until sugar dissolves increase heat to medium and simmer for 8 10 mins without stirring until golden immediately pour into prepared pan arrange rhubarb over caramel
• using an electric mixer beat eggs sugar vanilla and rind together until pale and creamy add butter and beat until well combined fold through flour and milk alternately beginning and ending with flour place spoonfuls of batter over rhubarb and carefully smooth top taking are not to disturb rhubarb
• bake for 25 30 mins until cake springs back when touched invert onto a serving plate while still hot serve with thick cream

Nutritions of Rhubarb And Caramel Upside Down Cake

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calories: https schema org
calories: nutritioninformation

Loaded Banana Split Pie Recipe

We added a choc ripple biscuit crust to all the things you love in a banana split banana, cream and cherries and turned it into a pie.

The ingredient of Loaded Banana Split Pie Recipe

• 3 ripe bananas
• 250g packet choc ripple biscuits
• 75g butter melted
• 2 litres vanilla ice cream
• yellow liquid food colouring
• 300ml thickened cream
• 2 tablespoons icing sugar mixture
• 1 teaspoon vanilla essence
• 1 3 cup maraschino cherries
• 1 tablespoon granulated nuts
• 60g dark chocolate chopped
• 1 4 cup thickened cream

The Instruction of loaded banana split pie recipe

• peel 2 bananas roughly chop and place in a single layer on a baking tray lined with baking paper freeze for 4 hours or overnight
• grease a 5cm deep 21cm round base fluted loose based tart pan place biscuits in a food processor process until mixture resembles fine breadcrumbs add butter process until combined press mixture over base and side of prepared pan freeze for 15 minutes or until firm
• meanwhile place half the ice cream in a large bowl set aside for 5 minutes to just soften but not melt place in a food processor add frozen banana process until smooth tint pale yellow with food colouring spoon banana mixture into tart case level top with a spatula freeze for 1 hour or until firm
• place remaining ice cream in a large bowl set aside for 5 minutes to just soften but not melt dollop over banana ice cream mixture in tart case level top with a spatula freeze for 2 hours or until firm
• make chocolate sauce place chocolate and cream in a microwave safe bowl microwave on medium high 70 for 1 to 2 minutes stirring every 30 seconds with a metal spoon or until melted and smooth cool for 15 minutes
• using an electric mixer beat cream icing sugar and vanilla until just firm peaks form slice remaining banana remove pie from pan and place on a serving plate dollop with whipped cream mixture top with sliced banana maraschino cherries and nuts drizzle with chocolate sauce serve immediately

Nutritions of Loaded Banana Split Pie Recipe

calories: 465 811 calories
calories: 29 9 grams fat
calories: 18 8 grams saturated fat
calories: 44 2 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 75 milligrams cholesterol
calories: 181 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana, Carrot And Cinnamon Muffins

These kid-friendly muffins are the perfect size for school lunchboxes.

The ingredient of Banana Carrot And Cinnamon Muffins

• 1 medium ripe banana mashed
• 2 eggs
• 1 4 cup extra light olive oil
• 1 2 cup buttermilk
• 1 2 cup firmly packed brown sugar
• 1 teaspoon vanilla bean paste
• 1 1 4 cups self raising flour
• 1 teaspoon ground cinnamon
• 1 cup coarsely grated carrot
• 2 tablespoons pumpkin seeds pepitas

The Instruction of banana carrot and cinnamon muffins

• preheat oven to 180c 160c fan forced line 10 holes of a 12 hole 1 3 cup capacity muffin pan with paper cases
• using an electric mixer beat banana eggs oil buttermilk sugar and vanilla bean paste on high speed for 1 to 2 minutes or until creamy
• sift flour and cinnamon over the banana mixture add carrot fold until just combined
• spoon mixture evenly among paper cases sprinkle with pumpkin seeds bake for 15 to 17 minutes or until muffins spring back when lightly touched stand muffins in pan for 5 minutes turn out onto a wire rack to cool serve

Nutritions of Banana Carrot And Cinnamon Muffins

calories: 204 823 calories
calories: 8 3 grams fat
calories: 1 4 grams saturated fat
calories: 27 8 grams carbohydrates
calories: n a
calories: n a
calories: 4 4 grams protein
calories: 32 milligrams cholesterol
calories: 126 milligrams sodium
calories: https schema org
calories: nutritioninformation

No Bake Lemon Jelly Cheesecake Recipe

Whip up this lovely cheesecake in just 30 minutes, than watch it disappear.

The ingredient of No Bake Lemon Jelly Cheesecake Recipe

• 400g packet mcvitieu2019s the original digestive biscuits
• 200g butter melted
• 500g cream cheese at room temperature
• 70g 1 3 cup caster sugar
• 50g sachet coconut milk powder
• 2 x 85g packets lemon jelly crystals
• 3 4 cup thickened cream
• 1 cup boiling water

The Instruction of no bake lemon jelly cheesecake recipe

• grease a 7cm deep 22cm square cake pan line base and sides with baking paper extending paper 2cm above the edges of the pan
• place the biscuits in a food processor process until mixture resembles fine crumbs add the butter process until just combined press the mixture over the base of the prepared pan place the pan in the fridge
• use an electric mixer to beat the cream cheese and sugar in a large bowl until smooth and combined add the coconut milk powder beat until combined gradually beat in 1 4 cup jelly crystals until combined gradually beat in the thickened cream beat for 1 minute or until the mixture has thickened pour the mixture over the prepared base spreading to level refrigerate for 2 hours or until set
• meanwhile place the remaining jelly crystals in a large heatproof jug add boiling water whisk until the crystals have dissolved stir in 1 4 cup cold water set aside for 1 hour or until cool
• pour jelly over the cheesecake layer refrigerate for at least 4 hours or until set cut cheesecake into squares

Nutritions of No Bake Lemon Jelly Cheesecake Recipe

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calories: https schema org
calories: nutritioninformation

Bacon And Cheese Muffins

These easy Bacon and cheese muffins by taste member, tasimum7304 make a delicious lunch-box snack.

The ingredient of Bacon And Cheese Muffins

• 1 teaspoon olive oil
• 2 rashers rindless bacon finely chopped
• 2 1 2 cups self raising flour
• pinch ground cayenne pepper
• 1 cup grated devondale tasty cheese block 500g
• 2 tablespoons finely chopped fresh chives
• 3 eggs lightly beaten
• 1 cup 250ml milk
• 50g butter melted

The Instruction of bacon and cheese muffins

• preheat oven to 190c 170c fan forced line a 12 hole 1 3 cupu2013capacity muffin pan with paper cases
• heat oil in a medium frying pan over medium high heat add bacon cook for 5 minutes or until crisp cool
• combine sifted flour with pepper cheese chives and bacon in a medium bowl make a well in the centre add remaining ingredients stirring until combined
• spoon mixture into paper cases bake for 20 25 minutes or until golden and just firm to touch stand in pan for 5 minutes transfer to wire rack to cool

Nutritions of Bacon And Cheese Muffins

calories: 203 867 calories
calories: 9 7 grams fat
calories: 5 5 grams saturated fat
calories: 21 1 grams carbohydrates
calories: 1 2 grams sugar
calories: n a
calories: 7 9 grams protein
calories: 65 milligrams cholesterol
calories: 127 milligrams sodium
calories: https schema org
calories: nutritioninformation

Boozy Passionfruit And Berry Trifles

Tart berries and passionfruit are the ideal partners for dollops of creamy custard!

The ingredient of Boozy Passionfruit And Berry Trifles

• 60ml 1 4 cup orange juice
• 2 tablespoons cointreau
• 215g 1 cup caster sugar
• 250g fresh blueberries
• 250g fresh raspberries or frozen raspberries
• 125ml 1 2 cup water
• 125ml 1 2 cup passionfruit pulp
• 150ml thickened cream
• 125g mascarpone
• 125g 1 2 cup thick vanilla custard
• 200g madeira cake cut into 3cm pieces
• 2 tablespoons caster sugar extra
• 1 egg white at room temperature
• 55g 1 4 cup caster sugar

The Instruction of boozy passionfruit and berry trifles

• place the orange juice and cointreau in a small saucepan bring to the boil over low heat boil for 2 minutes remove from heat stir in the extra sugar until dissolved set aside to cool combine the blueberries and half the orange mixture in a bowl combine the raspberries and remaining orange mixture in a separate bowl cover and set aside for 30 minutes to macerate
• meanwhile combine the sugar and water in a small saucepan stir over low heat until sugar has dissolved increase heat to high and bring to the boil reduce heat to low and simmer for 2 minutes or until thickened slightly add the passionfruit pulp and simmer for a further 2 minutes or until thickened remove from heat set aside to cool completely
• use electric beaters to beat the cream and mascarpone in a bowl until soft peaks form fold in the custard
• divide the raspberry mixture among six 500ml glasses top with cake custard mixture passionfruit syrup and blueberry mixture place in the fridge for 30 minutes to chill
• for the meringues use electric beaters to beat the egg white and sugar in a clean dry bowl on medium speed for 10 15 minutes until firm peaks form and the mixture is thick and glossy
• spoon the meringue into a piping bag fitted with a 1cm plain nozzle pipe small peaks on top of the trifles use a blowtorch to caramelise

Nutritions of Boozy Passionfruit And Berry Trifles

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

Chocolate Ganache Cake

This moist cake is so simple to make and is pure perfection when partnered the rich chocolate ganache.

The ingredient of Chocolate Ganache Cake

• 500g good quality dark chocolate chopped
• 125g unsalted butter chopped
• 1 4 cup 55g caster sugar
• 4 eggs
• 1 tablespoon plain flour
• coloured chocolate easter eggs to serve optional
• 200ml pure thin cream
• 200g good quality dark chocolate chopped

The Instruction of chocolate ganache cake

• preheat oven to 200u00b0c grease and line the base of a 20cm springform cake pan
• place the chocolate butter and 1 tablespoon sugar in a bowl set over a saucepan of gently simmering water dont let the bowl touch the water stir until the chocolate has melted and the mixture is well combined then remove the bowl from the pan and set side to cool slightly
• beat the eggs and remaining sugar in an electric mixer for 10 minutes on medium high until very thick and pale using a metal spoon gently fold in the flour then the chocolate mixture trying to retain as much air as possible
• pour into the prepared pan and bake in the oven for 12 minutes the cake wont be completely set at this stage
• remove the cake from the oven and run a knife around the edge of the pan set aside to cool in the pan then place in the freezer for 4 hours or until set
• remove the cake from the freezer 1 hour before serving and leave at room temperature to soften
• meanwhile for the ganache icing place the cream in a small saucepan over medium heat and bring to just below boiling point place the chocolate in a bowl and pour over the hot cream stir together until melted and smooth allow to cool for 15 minutes before pouring over the cake
• cut the cake into slices and serve with easter eggs if desired

Nutritions of Chocolate Ganache Cake

calories: 984 68 calories
calories: 67 grams fat
calories: 40 grams saturated fat
calories: 85 grams carbohydrates
calories: 71 grams sugar
calories: n a
calories: 12 grams protein
calories: 232 milligrams cholesterol
calories: 131 45 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana Apricot Yoghurt Whip

Packed with the goodness of banana and apricots, this fruity delight makes a fabulous any-time-of-the-day treat.

The ingredient of Banana Apricot Yoghurt Whip

• 4 bananas broken into chunks
• 1 tablespoon fresh lemon juice
• 1 x 425g can apricots in natural juice drained
• 500g natural low fat yoghurt
• 200g fresh ricotta
• 2 tablespoons honey

The Instruction of banana apricot yoghurt whip

• place the bananas lemon juice apricots yoghurt ricotta and honey into the bowl of a food processor and process until smooth and thick spoon into individual serving glasses and serve immediately

Nutritions of Banana Apricot Yoghurt Whip

calories: 333 405 calories
calories: 5 grams fat
calories: 3 grams saturated fat
calories: 56 grams carbohydrates
calories: 52 grams sugar
calories: n a
calories: 13 grams protein
calories: 40 milligrams cholesterol
calories: 145 1 milligrams sodium
calories: https schema org
calories: nutritioninformation

Slow Cooker Apple Quarantine Cake Recipe

Cake in the slow cooker? It can be done. This delightfully fruity apple version only takes 10 minutes to prep.

The ingredient of Slow Cooker Apple Quarantine Cake Recipe

• 300g 2 cups self raising flour
• 1 teaspoon ground cinnamon
• 400g skim sweetened condensed milk
• 125g butter melted
• 3 eggs lightly whisked
• 520g 2 cups canned pie fruit apple slices
• cinnamon sugar to sprinkle
• vanilla ice cream to serve optional
• caramel sauce to serve optional

The Instruction of slow cooker apple quarantine cake recipe

• line the base and side of a slow cooker with baking paper wrap a tea towel under the lid of the slow cooker and tie over the top
• place the flour and cinnamon in a bowl use a whisk to combine
• make a well in the centre add the condensed milk butter and eggs stir until just combined stir in the apple
• transfer apple mixture to the prepared slow cooker cover and cook on high for 2 hours or until a skewer inserted into the centre of the cake comes out clean
• remove the insert from the slow cooker and allow to stand for 10 minutes run a flat bladed knife around the cake and turn out onto a wire rack to cool dust with cinnamon sugar serve warm cut into slices with ice cream and caramel sauce if desired

Nutritions of Slow Cooker Apple Quarantine Cake Recipe

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

Mango Vanilla Thickshake

If those drinks youre holding are no great shakes, try this udderly delicious recipe.

The ingredient of Mango Vanilla Thickshake

• 2 x 425g cans mango slices in syrup
• 3 scoops vanilla ice cream
• 1 cup reduced fat milk

The Instruction of mango vanilla thickshake

• pour mango and syrup into a 3cm deep 13cm x 21cm base plastic container cover freeze overnight or until frozen
• blend mango mixture ice cream and milk until smooth pour into chilled glasses serve

Nutritions of Mango Vanilla Thickshake

calories: 255 73 calories
calories: 3 grams fat
calories: 2 grams saturated fat
calories: 54 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 48 04 milligrams sodium
calories: https schema org
calories: nutritioninformation

Peach, Pear Fresh Ginger Smoothies

This fruit smoothie is great to enjoy with breakfast or for a fast one on the go.

The ingredient of Peach Pear Fresh Ginger Smoothies

• 1 cup 250ml pear juice
• 3 peaches stones removed cut into small chunks
• 2 tablespoons thick greek style yoghurt
• 1 banana sliced
• 1 teaspoon finely grated fresh ginger

The Instruction of peach pear fresh ginger smoothies

• place all ingredients in a blender or food processor with a handful of ice and whiz together until smooth and frothy pour into chilled glasses and serve immediately

Nutritions of Peach Pear Fresh Ginger Smoothies

calories: 107 072 calories
calories: 1 grams fat
calories: n a
calories: 21 grams carbohydrates
calories: 20 grams sugar
calories: n a
calories: 2 grams protein
calories: 2 milligrams cholesterol
calories: 13 09 milligrams sodium
calories: https schema org
calories: nutritioninformation

Marthas Almond Grape Tea Cake

A mixture of red and green grapes makes Martha Stewarts tea cake as strikingly beautiful to look at as it is to eat.

The ingredient of Marthas Almond Grape Tea Cake

• 150g unsalted butter softened
• 3 4 cup caster sugar
• 3 large eggs
• 1 1 4 cups almond meal
• 1 4 teaspoon salt
• 1 cup plain flour
• 1 teaspoon vanilla extract
• 1 1 2 teaspoons finely grated lemon rind
• 12 grapes halved crossways

The Instruction of marthas almond grape tea cake

• preheat oven to 180c 160c fan forced lightly grease a 5cm deep 9cm x 19cm loaf pan
• using an electric mixer beat butter and 1 2 cup sugar on high for 3 minutes or until light and fluffy beat in eggs one at a time until combined scraping down bowl as needed
• combine almond meal salt flour and remaining sugar in a medium bowl using electric mixer beat almond mixture into butter mixture on low until combined beat in vanilla and lemon rind
• spoon batter into prepared pan smooth top press grape halves cut side up into batter in rows bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out with a few crumbs clinging cover loosely with foil if over browning cool in pan on a wire rack to serve remove cake from pan slice

Nutritions of Marthas Almond Grape Tea Cake

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calories: https schema org
calories: nutritioninformation

Baby Lamb And Mint Meat Pies

Satiate the masses with these traditional lamb pies with creamy mashed potato topping.

The ingredient of Baby Lamb And Mint Meat Pies

• 1 tablespoon olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 500g minced lamb
• 1 4 cup 40g plain flour
• 1 cup 250ml massel beef stock
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1 4 cup finely chopped mint
• 4 sheets 25cm ready rolled shortcrust pastry thawed
• 2 large pontiac potatoes peeled chopped
• 1 3 cup 80ml cream
• 30g butter melted

The Instruction of baby lamb and mint meat pies

• preheat oven to 200u00b0c heat the oil in a large frying pan over medium high heat add the onion and garlic and cook stirring for 5 minutes or until onion softens add the mince and cook stirring with a wooden spoon to break up any lumps for 5 minutes or until mince changes colour add the flour and cook stirring for 2 minutes or until well combined add the beef stock tomato paste and worcestershire sauce and cook stirring occasionally for 5 minutes or until sauce thickens slightly remove from heat and set aside to cool slightly add mint and stir to combine taste and season with salt and pepper
• meanwhile use an 8cm round pastry cutter to cut discs from the pastry sheets line the base and sides of 48 30ml 1 1 2 tablespoons capacity mini muffin pans use a fork to lightly prick the bases of pastry cases place in the fridge for 15 minutes to rest bake in oven for 15 minutes or until golden brown and crisp
• place the potatoes in a large saucepan and cover with cold water place over high heat and bring to the boil cook for 15 minutes or until tender drain well use a potato masher or fork to mash until smooth add the cream and stir to combine taste and season with salt and pepper
• spoon the lamb mixture among the pastry cases spoon the mashed potato over the lamb mixture drizzle with the melted butter bake in oven for 10 minutes or until heated through and golden brown place on a serving platter to serve

Nutritions of Baby Lamb And Mint Meat Pies

calories: 316 675 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 24 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 10 grams protein
calories: 42 milligrams cholesterol
calories: 303 04 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Cupcakes With Lemon Icing

Celebrate RSPCA Cupcake Day with these little vanilla & lemon beauties.

The ingredient of Vanilla Cupcakes With Lemon Icing

• 125g butter softened
• 155g 3 4 cup caster sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 100g 1 cup almond meal
• 200g 1 1 3 cups self raising flour
• 80ml 1 3 cup milk
• 195g 1 1 4 cups pure icing sugar
• 1 1 1 2 tablespoons fresh lemon juice
• 2 3 drops yellow liquid food colouring

The Instruction of vanilla cupcakes with lemon icing

• preheat oven to 200u00b0c line twelve 80ml 1 3 cup capacity muffin pans with paper cases
• use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy add the eggs 1 at a time beating well after each addition until combined add the vanilla and beat until combined
• use a large metal spoon to fold in the almond meal flour and milk alternately until just combined spoon mixture evenly among prepared pans bake in preheated oven for 18 20 minutes or until a skewer inserted into the centres comes out clean remove from oven transfer to a wire rack to cool completely
• sift icing sugar into a medium bowl gradually add the lemon juice stirring with a wooden spoon until a smooth paste forms add the food colouring and stir until well combined spread icing evenly over cupcakes set aside for 10 minutes to set

Nutritions of Vanilla Cupcakes With Lemon Icing

calories: 328 386 calories
calories: 15 grams fat
calories: 6 grams saturated fat
calories: 42 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 202 12 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Pears With Blue Cheese Balsamic Syrup

The ingredient of Roasted Pears With Blue Cheese Balsamic Syrup

• 1 beurre bosc pear peeled halved and cored
• 150g mild and creamy blue cheese
• 1 4 cup 60ml aged balsamic vinegar
• 2 tablespoons brown sugar
• 40g baby rocket leaves
• 2 tablespoons toasted pine nuts
• warm crusty bread to serve optional

The Instruction of roasted pears with blue cheese balsamic syrup

• preheat oven to 200u00b0c line a baking tray with non stick baking paper cut a thin slice off the rounded side of the pears so they sit flat place on the baking tray crumble cheese over the pears bake for 10 minutes remove from the oven
• place the balsamic vinegar and brown sugar in a small saucepan over a medium heat stir until the sugar dissolves bring to a simmer and cook until the liquid has reduced to 2 tablespoons of syrup
• divide the rocket between two serving plates place warm pears on the rocket drizzle with the balsamic syrup and sprinkle with the pine nuts serve with bread as an entree or on a cheese platter

Nutritions of Roasted Pears With Blue Cheese Balsamic Syrup

calories: 494 73 calories
calories: 38 grams fat
calories: 18 grams saturated fat
calories: 23 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 15 grams protein
calories: n a
calories: 985 95 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ice Cream Sundae Platter

End your Fathers Day lunch with this luscious ice-cream sundae dessert.

The ingredient of Ice Cream Sundae Platter

• 12 small scoops vanilla ice cream
• 2 large bananas thinly sliced
• 50g chocolate coated honeycomb bar finely chopped
• 1 4 cup slivered almonds toasted
• 1 3 cup brown sugar
• 40g butter chopped
• 1 3 cup thickened cream
• 100g dark chocolate chopped
• 20g butter chopped
• 1 2 cup thickened cream

The Instruction of ice cream sundae platter

• make caramel sauce place sugar butter and cream in a small saucepan over low heat cook stirring for 4 to 5 minutes or until melted and smooth bring to a simmer simmer for 3 to 4 minutes or until slightly thickened pour into a small jug
• meanwhile make chocolate fudge sauce place chocolate butter and cream in a small saucepan over low heat cook stirring for 4 to 5 minutes or until chocolate is melted and sauce is smooth pour into a small jug
• place ice cream and banana on a platter drizzle with sauces sprinkle with honeycomb and almonds serve immediately

Nutritions of Ice Cream Sundae Platter

calories: 663 942 calories
calories: 43 grams fat
calories: 26 grams saturated fat
calories: 62 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 7 grams protein
calories: 86 milligrams cholesterol
calories: 128 56 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Poached Chicken And Lime Curry

Creamy curry meets crunchy salad in this lightly spiced chicken dinner. Even better its ready in 35 minutes!

The ingredient of Coconut Poached Chicken And Lime Curry

• 1 tablespoon coconut oil
• 2 eschalots thinly sliced
• 2 garlic cloves crushed
• 2 tablespoons thai green curry paste
• 1 lemongrass stalk white part only halved bruised
• 6 kaffir lime leaves deveined torn
• 3cm piece fresh ginger peeled thickly sliced
• 400ml can light coconut milk
• 3 chicken breast fillets
• 1 cup jasmine rice
• 80g salad leaves
• 1 large zucchini peeled into ribbons
• 2 tablespoons lime juice plus wedges to serve
• 1 4 cup shredded coconut toasted
• 1 3 cup fresh thai basil leaves
• 1 2 cup fresh coriander leaves
• 2 small red chillies sliced
• 1 green onion thinly sliced

The Instruction of coconut poached chicken and lime curry

• heat oil in a large saucepan over medium high heat add eschalot cook stirring for 5 minutes or until softened add garlic cook for 30 seconds or until fragrant add curry paste cook stirring for 2 minutes or until fragrant add lemongrass lime leaves and ginger cook for 30 seconds add coconut milk season with salt and pepper bring to the boil reduce heat to low add chicken cook covered for 10 minutes or until chicken is cooked through sauce will separate slightly remove from heat
• meanwhile cook the rice following packet directions
• transfer chicken to a chopping board slice chicken
• arrange rice salad leaves zucchini and chicken in shallow serving bowls drizzle with curry sauce and lime juice top with coconut thai basil coriander chilli and onion serve with lime wedges

Nutritions of Coconut Poached Chicken And Lime Curry

calories: 581 009 calories
calories: 19 2 grams fat
calories: 12 9 grams saturated fat
calories: 49 2 grams carbohydrates
calories: n a
calories: n a
calories: 48 5 grams protein
calories: 110 milligrams cholesterol
calories: 672 milligrams sodium
calories: https schema org
calories: nutritioninformation

Zucchini And Goats Cheese Bruschetta With Salsa Rossa

This is a great alternative to traditional bruschetta and makes a lovely starter.

The ingredient of Zucchini And Goats Cheese Bruschetta With Salsa Rossa

• 2 tablespoons olive oil plus extra to brush
• 2 garlic cloves sliced
• pinch of chilli flakes
• 250g cherry tomatoes halved
• 600ml jar tomato passata sugo
• 1 4 cup 60ml red wine vinegar
• 2 zucchinis thinly sliced lengthways a mandoline is ideal
• 6 slices sourdough bread halved
• 120g soft goats cheese crumbled

The Instruction of zucchini and goats cheese bruschetta with salsa rossa

• place the oil in a pan over medium low heat cook garlic and chilli stirring for 30 seconds or until fragrant add the cherry tomatoes and passata then cook stirring occasionally for 5 6 minutes until tomatoes have broken down and sauce has thickened season well then stir in the vinegar set salsa rossa aside to cool
• place a chargrill pan over high heat brush the zucchini with a little oil then chargrill turning once for 1 2 minutes until tender and lightly charred set aside
• brush bread with a little oil and chargrill for 1 minute each side or until warm and lightly charred spoon some salsa rossa onto the bread top with goatu2019s cheese and zucchini then serve

Nutritions of Zucchini And Goats Cheese Bruschetta With Salsa Rossa

calories: 149 853 calories
calories: 5 9 grams fat
calories: 2 5 grams saturated fat
calories: 19 grams carbohydrates
calories: 3 7 grams sugar
calories: n a
calories: 6 2 grams protein
calories: 8 milligrams cholesterol
calories: 324 milligrams sodium
calories: https schema org
calories: nutritioninformation

Blue Cheese, Pear And Hazelnut Salad

A stunning recipe for entertaining.

The ingredient of Blue Cheese Pear And Hazelnut Salad

• 120g mixed lettuce leaves
• 1 medium packham pear halved cored sliced
• 1 4 medium red onion thinly sliced
• 75g blue castello cheese
• 1 4 cup chopped dry roasted hazelnuts
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar

The Instruction of blue cheese pear and hazelnut salad

• combine lettuce pear onion cheese and hazelnuts in a salad bowl drizzle over oil and vinegar season with salt and pepper toss gently to combine serve with roast chicken turkey or pork

Nutritions of Blue Cheese Pear And Hazelnut Salad

calories: 239 239 calories
calories: 20 7 grams fat
calories: 5 4 grams saturated fat
calories: 6 9 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 19 milligrams cholesterol
calories: 255 milligrams sodium
calories: https schema org
calories: nutritioninformation

Healthy Banana And Zucchini Muffins Recipe

Weve made muffins low-cal! We packed them with fibre boosters and sweetened them with banana so you can enjoy a healthier treat.

The ingredient of Healthy Banana And Zucchini Muffins Recipe

• 235g 11 u20442 cups wholemeal spelt flour
• 50g 1 u20444 cup coconut sugar
• 25g 1 u20444 cup rolled oats
• 2 tbs lsa
• 1 tbs chia seeds
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 2 tsp bicarbonate of soda
• 125ml 1 u20442 cup buttermilk
• 60ml 1 u20444 cup light extra virgin olive oil
• 2 eggs
• 260g 1 cup mashed ripe banana
• 1 small about 120g zucchini coarsely grated
• honey with honeycomb to serve optional
• fresh low fat ricotta to serve optional
• 1 tbs rolled oats
• 1 tsp chia seeds
• 1 tsp coconut sugar
• 1 2 tsp ground cinnamon

The Instruction of healthy banana and zucchini muffins recipe

• preheat oven to 180u00b0c 160u00b0c fan forced line twelve 80ml 1 u20443 cup muffin pans with paper cases
• to make the topping combine all the ingredients in a small bowl set aside
• combine flour coconut sugar oats lsa chia seeds baking powder cinnamon and bicarb in a large bowl make a well in centre
• whisk buttermilk oil and eggs in a jug and pour into the well add banana and zucchini stir until just combined spoon among prepared muffin pans sprinkle with topping
• bake for 25 minutes or until a skewer inserted into the centres comes out clean set aside in pans for 5 minutes to cool slightly transfer to a wire rack to cool completely serve with honey and ricotta if using

Nutritions of Healthy Banana And Zucchini Muffins Recipe

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calories: nutritioninformation

Simnel Cake

The ingredient of Simnel Cake

• 2 1 3 cups 360g icing sugar mixture
• 100g almond meal
• 2 tablespoons brandy
• 2 egg yolks
• 1 tablespoon lemon juice
• 100g butter at room temperature
• 1 2 cup 100g brown sugar
• 1 tablespoon golden syrup
• 1 egg
• 2 cups 300g self raising flour
• 1 teaspoon mixed spice
• 450g dried mixed fruit
• 2 tablespoons apricot jam

The Instruction of simnel cake

• preheat oven to 180u00b0c grease a 17cm round base measurement cake pan line the base and side with 2 layers of baking paper
• place icing sugar almond meal brandy 1 egg yolk and lemon juice in a bowl and stir until mixture just comes together turn on to a clean surface and knead until smooth wrap in plastic wrap set aside
• use an electric mixer to beat butter sugar and golden syrup in a bowl until pale and creamy add egg and remaining egg yolk and beat until just combined add flour and mixed spice and stir to combine stir in mixed fruit
• spoon half the fruit mixture into the prepared pan and smooth the surface use a rolling pin to roll out one third of almond mixture into a 17cm disc place disc on top of fruit mixture in pan spoon remaining fruit mixture over almond disc and smooth the surface bake in oven for 30 minutes reduce oven temperature to 150u00b0c and bake for a further 1 1 2 hours or until a skewer inserted into the centre comes out clean set aside in pan to cool completely
• turn cake on to a clean surface heat jam in a small saucepan over low heat until melted strain through a fine sieve into a bowl brush top of cake with warm jam divide remaining almond mixture into 2 equal portions use a rolling pin to roll out 1 portion into a 17cm disc place on top of cake and use the palm of your hand to smooth roll remaining almond mixture into 11 balls arrange on top of cake
• preheat grill on high place cake under grill for 1 2 minutes or until caramelised place on a plate and decorate with ribbon

Nutritions of Simnel Cake

calories: 302 335 calories
calories: 8 grams fat
calories: 3 grams saturated fat
calories: 52 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 4 grams protein
calories: 34 milligrams cholesterol
calories: 160 47 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crustless Baked Lemon Cheesecake Recipe

For a twist on your standard cheesecake, take the crust off! This light and bright lemon version is the perfect bake for afternoon tea.

The ingredient of Crustless Baked Lemon Cheesecake Recipe

• 750g cream cheese at room temperature chopped
• 315g 11 2 cups caster sugar
• 3 teaspoons vanilla bean paste
• 5 eggs
• 410ml 1 2 3 cups thickened cream
• 100g 2 3 cup plain flour
• 75g 1 4 cup bought lemon curd plus extra to serve
• whipped cream to serve
• lemon halves thinly sliced to serve optional
• thinly sliced lemon rind to serve optional

The Instruction of crustless baked lemon cheesecake recipe

• preheat oven to 180c 160c fan forced grease a 22cm springform pan line the base and side with baking paper place in a baking dish
• use electric beaters to beat the cream cheese sugar and vanilla in a large bowl until smooth add the eggs 1 at a time beating well after each addition add the cream and flour beat until smooth
• pour the cream cheese mixture into the prepared pan top with the lemon curd and use the back of a spoon to swirl the curd through the cream cheese mixture to create a marbled effect pour enough boiling water into the baking dish to come halfway up the side of the pan bake for 1 hour or until just set in the middle turn off the oven remove the cheesecake from the baking dish return cheesecake to the oven with the door slightly ajar until cooled completely
• place the cheesecake in the fridge for 2 hours or overnight to chill
• top the cheesecake with whipped cream extra lemon curd and lemon slices and rind if using to serve

Nutritions of Crustless Baked Lemon Cheesecake Recipe

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calories: https schema org
calories: nutritioninformation

Crispy Potato, Ham And Cheese Skewers

You only need 3 ingredients for these finger food skewers made with ham, cheese and potato gems.

The ingredient of Crispy Potato Ham And Cheese Skewers

• 1kg packet frozen potato gems
• 24 small shaved ham slices halved
• 12 smoked cheese slices cut into quarters

The Instruction of crispy potato ham and cheese skewers

• place potato gems in a single layer on 2 large baking paper lined baking trays stand for 10 to 15 minutes to partially thaw
• preheat oven to 200c 180c fan forced
• thread 1 potato gem onto 1 skewer fold 1 piece of ham into quarters thread ham onto skewer followed by 1 piece of cheese repeat once more finishing with a potato gem return to prepared tray repeat with remaining potato gems ham and cheese to make 24 skewers
• bake skewers for 20 to 30 minutes or until golden serve

Nutritions of Crispy Potato Ham And Cheese Skewers

calories: 115 676 calories
calories: 6 3 grams fat
calories: 2 3 grams saturated fat
calories: 9 4 grams carbohydrates
calories: n a
calories: n a
calories: 4 9 grams protein
calories: 14 milligrams cholesterol
calories: 382 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easter Eggs With Coconut Ganache

These delicious chocolate eggs make brilliant presents for friends and family this Easter.

The ingredient of Easter Eggs With Coconut Ganache

• 100g white chocolate chopped
• 2 tablespoons thickened cream
• 1 4 teaspoon coconut essence
• 200g milk chocolate chopped

The Instruction of easter eggs with coconut ganache

• place white chocolate and cream in a microwave safe bowl microwave on high 100 for 30 seconds to 1 minute or until smooth stir in coconut cool
• place milk chocolate in a microwave safe bowl microwave on high 100 for 1 minute stirring with a metal spoon after 30 seconds or until smooth cool slightly
• spoon 1 teaspoon of milk chocolate into each mould hole using the back of spoon spread chocolate up sides of moulds to coat and create an outer shell adding more chocolate if necessary place in freezer for 5 minutes or until firm
• divide white chocolate mixture between each chocolate shell place in freezer for 5 minutes or until firm spread remaining milk chocolate over tops to enclose filling place in freezer for 10 minutes or until firm
• carefully turn out eggs serve

Nutritions of Easter Eggs With Coconut Ganache

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calories: nutritioninformation

Raspberry Coconut Cakes

The ingredient of Raspberry Coconut Cakes

• 2 cups 300g self raising flour
• 3 4 cup 65g coconut
• 3 4 cup 175g caster sugar
• 60g butter melted
• 3 4 cup 185ml milk
• 2 eggs
• 120g fresh raspberries
• icing sugar to serve

The Instruction of raspberry coconut cakes

• preheat oven to 190u00b0c line 12 x 1 2 cup 125ml muffin pans with paper cases sift the flour into a large bowl stir in the coconut and sugar make a well in the centre
• combine the butter milk and eggs add to the flour mixture and use a metal spoon to stir until just combined gently fold through the raspberries
• spoon the mixture evenly into pans bake 20 25 minutes or until golden transfer to wire rack to cool completely dust with icing sugar to serve

Nutritions of Raspberry Coconut Cakes

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calories: https schema org
calories: nutritioninformation

Pull Apart Bacon And Cheese Damper

Give bush bread a modern makeover with bacon, herbs and Italian cheeses.

The ingredient of Pull Apart Bacon And Cheese Damper

• 100g thick cut rindless bacon thinly sliced
• 100g fontina cheese see note cut into 1cm pieces
• 100g provolone see note cut into 1cm pieces
• 450g 3 cups self raising flour
• 375ml 1 1 2 cups buttermilk
• 2 1 2 tablespoons cobram estate garlic infused australian extra virgin olive oil
• 2 tablespoons fresh lemon thyme leaves
• 1 teaspoon sea salt flakes

The Instruction of pull apart bacon and cheese damper

• preheat oven to 200u00b0c line the base and 2 long sides of a 20 x 10cm base measurement loaf pan with baking paper allowing the sides to overhang
• cook the bacon in a non stick frying pan over medium high heat for 2 3 minutes or until golden transfer the bacon to a bowl combine the fontina and provolone in a separate bowl
• sift the flour into a large bowl make a well in the centre add the buttermilk and 2 tablespoons of the oil stir until a soft dough forms turn onto a lightly floured surface and knead until smooth divide into 8 equal pieces shape each piece into a ball and flatten into a 10cm disc
• place half the discs slightly overlapping in the base of the prepared pan sprinkle with half the fontina mixture top with half the bacon and sprinkle with half the thyme top with remaining dough discs slightly overlapping sprinkle with remaining fontina mixture bacon and thyme drizzle over remaining oil sprinkle with salt bake for 35 40 minutes or until golden and cooked through turn onto a wire rack cool slightly

Nutritions of Pull Apart Bacon And Cheese Damper

calories: 515 045 calories
calories: 23 grams fat
calories: 9 grams saturated fat
calories: 56 grams carbohydrates
calories: n a
calories: n a
calories: 22 grams protein
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calories: https schema org
calories: nutritioninformation

Blueberry And Banana Bickie Bites

Make a batch of these blueberry and banana biscuit bites for a quick snack or breakfast on-the-go.

The ingredient of Blueberry And Banana Bickie Bites

• 1 2 cup almond kernels
• 1 2 cup coconut flakes
• 2 cups traditional rolled oats such as freedom foods barley porridge plus extra to sprinkle
• 1 large over ripe banana
• 1 egg lightly beaten
• 1 4 cup honey
• 1 4 cup almond spread
• 70g packet dried blueberries see note
• 1 2 cup pepita and sunflower seed mix
• 1 teaspoon ground cinnamon

The Instruction of blueberry and banana bickie bites

• preheat oven to 180c 160c fan forced line a large baking tray with baking paper
• place almonds coconut and 1 cup oats in a food processor process until mixture resembles fine breadcrumbs transfer mixture to a bowl add banana to food processor process until smooth add to oat mixture with egg honey almond spread blueberries seed mix cinnamon and remaining oats stir until well combined
• using 1 level tablespoon of mixture at a time roll and shape mixture into 4cm rounds place 2cm apart on prepared tray sprinkle with extra oats bake for 10 to 12 minutes or until golden stand on tray for 5 minutes transfer to a wire rack to cool serve

Nutritions of Blueberry And Banana Bickie Bites

calories: 125 475 calories
calories: 6 6 grams fat
calories: 1 4 grams saturated fat
calories: 12 2 grams carbohydrates
calories: n a
calories: n a
calories: 3 5 grams protein
calories: 8 milligrams cholesterol
calories: 5 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dairy Free Chocolate Avocado Ice Cream

This creamy dairy-free ice cream uses avocado and cacao powder for the ultimate burst of flavour!

The ingredient of Dairy Free Chocolate Avocado Ice Cream

• 400ml can coconut milk
• 400ml can coconut cream
• 1 4 cup gluten free glucose syrup
• 1 2 cup caster sugar
• 1 3 cup cacao powder
• 1 4 cup boiling water
• 1 small avocado roughly mashed
• 1 2 teaspoon vanilla bean paste
• 2 tablespoons roughly chopped pistachio kernels toasted

The Instruction of dairy free chocolate avocado ice cream

• place coconut milk coconut cream syrup and sugar in a saucepan over medium low heat cook stirring occasionally for 3 to 4 minutes or until mixture is smooth and just beginning to simmer remove from heat
• pour coconut mixture into a food processor process for 1 minute pour into a 6cm deep 9 5cm x 19cm base loaf pan freeze for 3 hours or until frozen around edges of pan
• place cacao in a small bowl add boiling water stir until cacao has dissolved and mixture is smooth set aside to cool
• transfer ice cream mixture to a food processor add avocado cacao mixture and vanilla process until thick and smooth return to pan cover surface with plastic wrap freeze for 3 hours or until frozen around edges of pan
• transfer mixture to food processor process until thick and smooth return to pan sprinkle with pistachios cover surface with plastic wrap freeze overnight or until firm
• remove the ice cream from freezer 10 minutes before serving

Nutritions of Dairy Free Chocolate Avocado Ice Cream

calories: 514 089 calories
calories: 39 5 grams fat
calories: 22 2 grams saturated fat
calories: 35 8 grams carbohydrates
calories: n a
calories: n a
calories: 4 3 grams protein
calories: n a
calories: 43 milligrams sodium
calories: https schema org
calories: nutritioninformation

Honey Roast Peach Parfait

Draining the yoghurt turns it into rich creamylabne, perfect with the sweet peaches.

The ingredient of Honey Roast Peach Parfait

• 500g low fat greek yoghurt
• 4 small peaches halved
• 1 tablespoon honey
• 3 teaspoons lemon juice
• 1 1 2 tablespoons natural sliced almonds
• 1 tablespoon raw buckwheat
• 1 tablespoon shredded coconut
• 2 teaspoons poppy seeds
• 1 2 teaspoon vanilla bean paste
• 4 tablespoons honeycomb to serve

The Instruction of honey roast peach parfait

• for the labne place a fine sieve over a bowl line with a double layer of muslin place the yoghurt in the muslin bring edges together to enclose place in the fridge for 8 hours or overnight to drain
• preheat oven to 180c 160c fan forced line 2 baking trays with baking paper place peaches cut side up on 1 prepared tray drizzle with honey and lemon juice roast for 15 17 minutes or until just tender set aside to cool
• place almonds buckwheat coconut and poppy seeds on the remaining tray roast stirring halfway for 4 5 minutes or until golden cool completely
• place the labne in a small bowl add the vanilla and stir to combine place 4 of the roasted peach halves in 4 serving glasses divide the yoghurt mixture among the glasses top with the remaining peach halves and a spoonful of the honeycomb sprinkle with the almond mixture

Nutritions of Honey Roast Peach Parfait

calories: 311 417 calories
calories: 7 grams fat
calories: 3 grams saturated fat
calories: 50 grams carbohydrates
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calories: 12 grams protein
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calories: https schema org
calories: nutritioninformation

Spook Tacular Pancakes

Get creative in the kitchen with these spooky pancakes, the perfect breakfast idea for kids this Halloween!

The ingredient of Spook Tacular Pancakes

• 350g pkt coles original pancake mix
• red food colouring
• blue food colouring
• green food colouring
• writing icing to decorate
• 1 banana sliced into discs
• 1 punnet strawberries thinly sliced
• 1 punnet blueberries

The Instruction of spook tacular pancakes

• prepare a 350g pkt coles original pancake mix following packet directions
• divide pancake mixture into 2 portions tint 1 portion purple with red and blue liquid food colouring tint remaining portion with green liquid food colouring place in separate sealable plastic bags and cut off 1 corner
• heat a greased non stick frying pan over medium low heat then cook the pancakes using the following simply spooky ideas
• frankenstein pipe green batter in a head shape into pan cook for 2 mins or until bubbles appear on the surface turn and cook for 1 min decorate with banana strawberries blueberries and writing icing
• spooky face pipe purple batter in a disc shape into pan cook for 2 mins or until bubbles appear on the surface turn and cook for 1 min decorate with banana strawberries and blueberries
• black cat pipe purple batter in a cat shape into the pan cook for 2 mins or until bubbles appear on the surface turn and cook for 1 min decorate with writing icing and banana
• spider web pipe green batter in a spider web shape into pan cook for 1 min or until golden underneath turn and cook for 1 min decorate with a plastic spider if desired

Nutritions of Spook Tacular Pancakes

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calories: https schema org
calories: nutritioninformation

Nannas Apple And Custard Cake Recipe

Is there a better combo than custard, apple and caramel? We dont think so. And this retro loaf that reminds of us Nanna proves it.

The ingredient of Nannas Apple And Custard Cake Recipe

• 125g butter chopped at room temperature
• 215g 1 cup caster sugar
• 150g 1 cup self raising flour
• 50g 1 3 cup custard powder
• 125ml 1 2 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 400g can sliced apple pie fruit
• caramel sauce to serve

The Instruction of nannas apple and custard cake recipe

• preheat the oven to 180c 160c fan forced grease the base and sides of a 10 5 x 20 5cm loaf pan line with baking paper allowing the long sides to overhang
• use electric beaters to beat the butter sugar flour custard powder milk eggs vanilla and a pinch of salt on a low speed until just combined increase the speed to medium and beat for 2 3 minutes or until smooth
• spoon two thirds of the batter into the prepared pan and smooth the surface arrange the apple evenly over the top cover with the remaining batter and smooth the surface bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean allow to stand for 5 minutes before turning out on to a wire rack to cool
• serve the loaf warm or at room temperature drizzled with caramel sauce

Nutritions of Nannas Apple And Custard Cake Recipe

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calories: https schema org
calories: nutritioninformation

Burmese Pork And Peanut Curry

This traditional pork curry is a vibrant addition to your Asian inspired feast.

The ingredient of Burmese Pork And Peanut Curry

• 2 x 400ml cans coconut milk
• 1 4 cup red curry paste
• 1 3 cup fish sauce
• 1 4 cup grated palm sugar or brown sugar
• 2 lemongrass stalks trimmed cut into thirds bruised
• 1kg shoulder pork trimmed cut into thin strips
• 2 small red chillies deseeded finely chopped
• 5 kaffir lime leaves spine removed shredded
• 1 cup roasted salted peanuts ground steamed jasmine rice to serve

The Instruction of burmese pork and peanut curry

• combine coconut milk curry paste fish sauce sugar and lemongrass in a large saucepan bring to the boil over medium high heat cook uncovered for 10 to 15 minutes or until sauce thickens slightly
• stir pork chillies lime leaves and peanuts into curry mixture bring to the boil reduce heat to low and simmer uncovered stirring often for 1 hour 20 minutes or until pork is tender
• remove lemongrass serve curry with rice tip use a food processor to grind roasted peanuts to a fine powder

Nutritions of Burmese Pork And Peanut Curry

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calories: https schema org
calories: nutritioninformation

Dairy Free Chocolate Caramel Slice

Rich and gooey, its no wonder caramel slice is such a classic. Our dairy-free version uses sugar and coconut milk to create that lovely, oozy caramel filling.

The ingredient of Dairy Free Chocolate Caramel Slice

• 1 cup plain flour
• 1 2 cup brown sugar
• 1 2 cup desiccated coconut
• 125g nuttelex spread melted
• 200g dark compound chocolate chopped see notes
• 1 tablespoon vegetable oil
• 2 x 400ml cans coconut milk
• 1 cup caster sugar
• 1 4 cup brown sugar
• 50g nuttelex spread

The Instruction of dairy free chocolate caramel slice

• preheat oven to 180 160 fan forced grease a 3cm deep 18cm x 28cm slice pan line base and sides with baking paper extending paper 2cm above edges of pan
• place flour sugar coconut and nuttelex in a bowl stir to combine press mixture into base of prepared pan bake for 15 minutes or until light golden set aside to cool
• meanwhile make caramel filling place coconut milk and caster sugar in a large heavy based saucepan over medium heat cook stirring often until mixture comes to a simmer reduce heat to low simmer stirring often for 40 minutes or until mixture thickens and coats the back of a wooden spoon the mixture should resemble thick custard at this stage remove from heat
• add brown sugar and nuttelex to caramel mixture place over medium heat bring to a simmer stirring constantly reduce heat to low cook stirring constantly to prevent mixture sticking to bottom of pan for at least 8 minutes or until mixture is thick and starts to come away from side of pan mixture needs to be very thick at this stage in order for the slice to set see notes working quickly pour over base in pan smooth top refrigerate for 10 minutes
• place chocolate and oil in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 30 seconds to 1 minute or until smooth and combined
• pour chocolate mixture over filling refrigerate for 4 hours or until set cut into 24 pieces serve

Nutritions of Dairy Free Chocolate Caramel Slice

calories: 228 484 calories
calories: 14 4 grams fat
calories: 9 8 grams saturated fat
calories: 23 8 grams carbohydrates
calories: n a
calories: n a
calories: 1 6 grams protein
calories: n a
calories: 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Maple Glazed Pumpkin And Blue Cheese Pizzas

Having friends round for a few pizzas? Cheat a little by topping a ready-made base with maple-glazed pumpkin and blue cheese.

The ingredient of Maple Glazed Pumpkin And Blue Cheese Pizzas

• 500g jap japanese pumpkin
• 1 teaspoon chilli flakes
• 1 teaspoon cumin seeds
• 1 4 cup 60ml olive oil
• 1 4 cup 60ml pure maple syrup
• 2 pizza bases
• 100g grated mozzarella
• 100g mild blue cheese crumbled
• 100g rocket leaves
• 1 tablespoon balsamic vinegar

The Instruction of maple glazed pumpkin and blue cheese pizzas

• preheat the oven to 200u00b0c and lightly grease a baking tray
• cut the pumpkin into 1 5cm thick slices spread on the baking tray rub with the chilli cumin oil and syrup then season roast for 20 minutes then turn and roast for a further 10 minutes
• meanwhile place pizza bases on a large baking tray and scatter with mozzarella place in oven for the final 6 8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp place pumpkin slices on the bases reserving pan juices scatter with blue cheese and return to the oven for 2 3 minutes scatter with rocket stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving

Nutritions of Maple Glazed Pumpkin And Blue Cheese Pizzas

calories: 825 984 calories
calories: 32 grams fat
calories: 12 grams saturated fat
calories: 103 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 27 grams protein
calories: 42 milligrams cholesterol
calories: 967 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

Earthquake Cake

Whats an earthquake cake, you ask? A delicious eruption of Snickers, dark choc bits, cream cheese, coconut and cake mix that cook to form a dessert youll really lava.

The ingredient of Earthquake Cake

• 1 4 cup desiccated coconut
• 4 x 50g snickers bars sliced
• 1 4 cup dark choc bits
• 250g cream cheese chopped
• 60g butter chopped
• 1 2 cup icing sugar mixture
• 340g bag chocolate cake mix
• 2 eggs
• 2 3 cup milk
• 2 tablespoons vegetable oil
• 300ml thickened cream whipped to serve
• 1 2 cup caramel sauce to serve
• 1 3 cup broken pretzels to serve

The Instruction of earthquake cake

• preheat oven to 180c 160c fan forced grease a 5cm deep 20cm x 30cm baking dish
• sprinkle coconut over base of prepared dish top with snickers and choc bits
• place cream cheese and butter in a small saucepan over medium heat cook stirring for 5 minutes or until cream cheese is smooth and butter is melted mixture will separate slightly whisk in icing sugar set aside
• whisk the cake mix eggs milk and oil together in a bowl pour on top of snickers mixture in dish drizzle with the cream cheese mixture using a butter knife swirl mixture slightly to create a marbled effect bake for 35 minutes or until cake is just set mixture will still wobble slightly in the centre stand for 10 minutes
• serve cake warm topped with whipped cream drizzled with caramel sauce and sprinkled with pretzels

Nutritions of Earthquake Cake

calories: 791 329 calories
calories: 52 7 grams fat
calories: 30 6 grams saturated fat
calories: 70 3 grams carbohydrates
calories: n a
calories: n a
calories: 11 grams protein
calories: 155 milligrams cholesterol
calories: 642 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Strawberries With Macaroons

The classic combination of strawberries and cream is given added flavours of balsamic vinegar and coconut macaroons.

The ingredient of Roasted Strawberries With Macaroons

• 500g 2 punnets strawberries hulled
• 2 tablespoons caster sugar
• 80mls 1 3 cup thin cream
• 1 x 90g pkt coconut macaroons unibic brand
• 2 teaspoons balsamic vinegar cornwells brand

The Instruction of roasted strawberries with macaroons

• preheat oven to 200u00b0c place the strawberries and caster sugar in a medium bowl toss to combine and leave to stand for 10 minutes
• line a baking tray with non stick baking paper place the strawberries and any liquid remaining in the bowl on the tray bake in preheated oven for 15 minutes
• meanwhile use a hand whisk or electric beaters to whisk the cream until soft peaks form
• divide the macaroons between 4 serving bowls or dishes top with the strawberries and any syrup drizzle the balsamic vinegar over
• spoon a dollop of cream on top and serve

Nutritions of Roasted Strawberries With Macaroons

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calories: https schema org
calories: nutritioninformation

Choc Top Ice Cream Cookies

These shortbread biscuits are decorated to look like ice-cream cones. Cold fact.

The ingredient of Choc Top Ice Cream Cookies

• 175g butter chilled chopped
• 2 1 4 cups plain flour plus extra for kneading
• 1 cup caster sugar
• 1 egg
• 1 1 2 teaspoons vanilla extract
• 2 egg whites
• 100g dark chocolate melted
• 28 red m ms minis
• 2 tablespoons coloured sprinkles

The Instruction of choc top ice cream cookies

• preheat oven to 170c 150c fan forced line 2 large baking trays with baking paper
• place butter flour and 1 2 cup sugar in a food processor process until mixture resembles fine crumbs add egg and 1 teaspoon of the vanilla process until mixture just comes together turn onto a lightly floured surface knead gently until smooth divide mixture in half and shape into 2 discs
• roll out 1 portion of dough between 2 sheets of baking paper until 5mm thick using an ice cream cone shaped cookie cutter cut ice cream shapes from dough re rolling and cutting dough trimmings place on prepared trays 2cm apart using a knife score the cones to form a diamond pattern freeze for 5 minutes or until firm
• bake 1 tray at a time for 12 minutes or until light golden stand on trays for 2 minutes transfer to a wire rack repeat with remaining dough portion
• using an electric mixer beat egg whites until stiff peaks form add remaining caster sugar beat for 8 to 10 minutes or until sugar has dissolved beat in remaining vanilla place mixture into a piping bag fitted with a 5mm fluted nozzle return cookies to trays pipe swirls of meringue onto the top half of each cookie to form u2018ice creamu2019 bake for a further 2 minutes or until meringue is just firm to touch but slightly sticky stand on trays for 5 minutes transfer to a wire rack to cool completely see notea
• using the picture as a guide spoon a little melted chocolate onto ice creams to form chocolate sauce top each with an m mu2019s to form a u2018cherryu2019 decorate with sprinkles stand for 30 minutes or until set serve

Nutritions of Choc Top Ice Cream Cookies

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calories: https schema org
calories: nutritioninformation

Slow Cooked Lemon And Thyme Lamb Shanks

Slow-cook these delicious lemon and herb shanks for a warming Sunday lunch. If you have any leftover meat, turn it into a speedy second dish in the shake of a lambs tail!

The ingredient of Slow Cooked Lemon And Thyme Lamb Shanks

• 750g desiree potatoes peeled cut into 5cm pieces
• 40g butter chopped
• 1 2 cup milk
• 1 2 cup grated parmesan cheese
• 2 tablespoons finely chopped chives
• lemon wedges to serve
• 8 large french trimmed lamb shanks see note
• 1 cup massel chicken style liquid stock
• 1 lemon rind finely grated juiced
• 6 sprigs thyme

The Instruction of slow cooked lemon and thyme lamb shanks

• make basic lamb shank braise preheat oven to 180u00b0c place lamb shanks in a large roasting pan season with salt and pepper combine stock lemon rind 2 tablespoons lemon juice and thyme in a jug pour over shanks cover pan tightly with foil roast shanks for 1 1 2 hours remove foil and roast uncovered for a further 30 minutes or until browned and tender
• meanwhile place potatoes in a large saucepan and cover with cold water place over high heat and bring to the boil reduce heat to medium simmer partially covered for 20 minutes or until tender
• drain and return potatoes to saucepan add butter and milk mash until smooth add parmesan and chives season with salt and pepper stir until well combined
• spoon mash into shallow bowls top each with 1 lamb shank spoon over sauce from roasting pan serve with lemon wedges

Nutritions of Slow Cooked Lemon And Thyme Lamb Shanks

calories: 676 37 calories
calories: 33 grams fat
calories: 16 grams saturated fat
calories: 26 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 68 grams protein
calories: n a
calories: 659 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rum Affogato

A classic affogato with a rum twist.

The ingredient of Rum Affogato

• 30ml bundaberg rum small batch
• 1 scoop vanilla ice cream
• 1 shot 30ml espresso

The Instruction of rum affogato

• place a generous scoop of vanilla ice cream in a glass
• pour over rum
• top with a shot of espresso

Nutritions of Rum Affogato

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calories: nutritioninformation

Hayden Quinns Charred Lemon Chicken With Barbecued Corn And Mint Salad Recipe

Hot summer days call for barbecues. This light and bright charred chicken is bursting with lemon and mint -itll be your new go-to recipe.

The ingredient of Hayden Quinns Charred Lemon Chicken With Barbecued Corn And Mint Salad Recipe

• 1 4 cup 60ml olive oil
• 2 garlic cloves crushed
• finely grated zest of 1 lemon plus extra lemon wedges to serve
• 1 tbs finely chopped oregano leaves
• 12 chicken tenderloins
• 2 corn cobs husks and silks removed
• 1 small red onion thinly sliced
• 1 small red capsicum seeds and white membrane removed thinly sliced
• 1 2 bunch mint leaves picked
• thick greek style yoghurt to serve
• finely grated zest of 1 lemon plus extra lemon wedges to serve
• 1 4 cup 60ml olive oil
• 2 tbs red wine vinegar
• 1 tbs caster sugar
• 2 tsp finely chopped flat leaf parsley

The Instruction of hayden quinns charred lemon chicken with barbecued corn and mint salad recipe

• place oil garlic lemon zest and juice and oregano in a bowl and whisk to combine add chicken season and toss to coat the chicken well cover with plastic wrap and marinate in the fridge for 30 minutes
• preheat a barbecue or chargrill to high cook corn turning frequently using long tongs for 6 8 minutes until lightly charred transfer to a plate and set aside to cool
• remove chicken from marinade discard marinade then cook for 4 minutes each side or until lightly charred and cooked through set aside to rest for 5 minutes
• for the dressing whisk all the ingredients in a small bowl then season
• remove corn kernels from each cob by standing it upright on a board and cutting downwards along the cob with a sharp knife transfer corn to a large bowl with the onion capsicum and mint leaves add the dressing and toss to combine serve the chicken with the salad yoghurt and lemon wedges

Nutritions of Hayden Quinns Charred Lemon Chicken With Barbecued Corn And Mint Salad Recipe

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Chicken And Pistachio Coconut Broth

Take soups from starters to the main event with this tasty Asian-inspired recipe.

The ingredient of Chicken And Pistachio Coconut Broth

• 250g pistachios shelled
• 2 x 400ml cans coconut milk
• 2 1 2 cups 375ml massel chicken style liquid stock
• 3 fresh small red chillies deseeded thinly sliced
• 750g chicken breast fillets cut into 2 5cm pieces
• 5 kaffir lime leaves shredded

The Instruction of chicken and pistachio coconut broth

• cook the pistachios in 1 cup 250ml of boiling water drain and set aside to cool rub to remove the skins and pat dry place the pistachios in a food processor and process until finely chopped
• place the coconut milk chicken stock chilli and ground pistachios in a saucepan stir over low heat until combined add the chicken and simmer for 10 15 minutes or until cooked through stir through the kaffir lime leaves serve immediately

Nutritions of Chicken And Pistachio Coconut Broth

calories: 881 193 calories
calories: 67 grams fat
calories: 34 grams saturated fat
calories: 9 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 58 grams protein
calories: 111 milligrams cholesterol
calories: 504 77 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut And Mango Cheesecake

Mango and coconut give tropical pizazz to this luscious baked cheesecake.

The ingredient of Coconut And Mango Cheesecake

• 250g plain sweet biscuits
• 100g reduced fat spread melted
• 500g light cream cheese softened
• 200g extra light sour cream
• 1 4 cup firmly packed brown sugar
• 1 2 teaspoon vanilla extract
• 1 teaspoon coconut essence
• 2 eggs
• 1 egg yolk
• 1 tablespoon finely grated lime rind
• 3 150g frozen mango cheeks thawed chopped
• 1 4 cup shredded coconut lightly toasted
• sliced mango cheeks to serve

The Instruction of coconut and mango cheesecake

• preheat oven 170u00b0c 150u00b0c fan forced grease a 6cm deep 22cm base round springform pan line base and side with baking paper
• process biscuits until mixture resembles fine breadcrumbs add spread process until just combined press mixture over base and side of prepared pan refrigerate for 20 minutes bake for 10 minutes cool
• process cream cheese sour cream sugar vanilla coconut essence eggs and egg yolk until smooth and combined stir in lime rind chopped mango and 1 tablespoon coconut pour mixture over base bake for 40 minutes or until just set cool refrigerate covered for 4 hours or overnight top with remaining coconut and sliced mango serve

Nutritions of Coconut And Mango Cheesecake

calories: 330 059 calories
calories: 24 grams fat
calories: 12 grams saturated fat
calories: 22 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 7 grams protein
calories: 90 milligrams cholesterol
calories: 277 87 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Curd Crumble Pudding Recipe

Lemon curd makes this winter crumble pudding a little lighter and brighter, but a no-less-delicious dessert.

The ingredient of Lemon Curd Crumble Pudding Recipe

• 320g 1 cup bought lemon curd
• 125g butter softened
• 100g 1 2 cup caster sugar plus 2 tablespoons extra
• 2 teaspoons finely grated lemon rind
• 2 eggs
• 200g 1 1 3 cups self raising flour
• 125ml 1 2 cup milk
• 60ml 1 4 cup fresh lemon juice
• 1 lemon sliced
• whipped cream or vanilla ice cream to serve
• 40g 1 4 cup plain flour
• 45g cold butter chopped
• 35g 1 3 cup rolled oats
• 20g 1 4 cup desiccated coconut
• 1 1 2 tablespoons caster sugar

The Instruction of lemon curd crumble pudding recipe

• preheat the oven to 180c 160c fan forced lightly grease a shallow 1 5l 6 cup ovenproof dish combine the lemon curd with 60ml 1 4 cup water and spread over the base of the dish
• to make the crumble topping place the flour in a bowl use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs add the oats coconut and sugar and stir until the mixture clumps together set aside
• use electric beaters to beat the butter sugar and lemon rind in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition fold in half the flour then the milk then the remaining flour add the lemon juice and stir until just combined
• spoon the batter over the lemon curd mixture you donu2019t need to smooth it out and sprinkle with the crumble mixture bake for 45 minutes or until the pudding is golden and springy to a gentle touch
• meanwhile sprinkle the lemon slices with half the extra sugar heat a frying pan over high heat then cook the lemon slices sugar side down for 1 minute or until caramelised sprinkle with remaining sugar then turn over and cook the other side transfer to a plate to cool
• top pudding with lemon slices and serve warm with cream or ice cream

Nutritions of Lemon Curd Crumble Pudding Recipe

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calories: nutritioninformation

Orange And Vanilla Panna Cotta

Panna cotta is a classic crowd-pleaser - this one features blood oranges and aromatic vanilla.

The ingredient of Orange And Vanilla Panna Cotta

• 3 blood oranges
• 1 vanilla bean halved lengthwise
• 2 cups pouring cream
• 2 3 cup caster sugar
• 2 teaspoons gelatine

The Instruction of orange and vanilla panna cotta

• using a vegetable peeler cut 4 long strips from 1 orange avoiding white pith segment fruit cover refrigerate scrape seeds from vanilla bean
• combine cream 1 3 cup sugar orange rind vanilla seeds and bean in a small saucepan over low heat cook stirring for 5 minutes or until sugar dissolves increase heat to medium and simmer for 5 minutes remove pan from heat and stand for 5 minutes discard rind and vanilla bean
• combine gelatine and 2 tablespoons water in a microwave safe bowl microwave uncovered on high 100 for 40 to 50 seconds remove and stir until gelatine dissolves and liquid is clear cool for 5 minutes or until gelatine and cream mixtures are a similar temperature
• stir gelatine mixture into cream rinse four 2 3 cup capacity ramekins three quarters fill with panna cotta cover and refrigerate for 4 hours or until set
• meanwhile juice remaining 2 oranges combine juice and remaining sugar in a small saucepan cook stirring over medium high heat for 4 minutes or until sugar dissolves bring to the boil simmer without stirring for 4 to 5 minutes or until syrup thickens remove from heat cool refrigerate for 2 hours
• turn panna cottas onto plates drizzle with syrup serve with orange segments

Nutritions of Orange And Vanilla Panna Cotta

calories: 628 57 calories
calories: 45 grams fat
calories: 29 grams saturated fat
calories: 49 grams carbohydrates
calories: 49 grams sugar
calories: n a
calories: 6 grams protein
calories: 128 milligrams cholesterol
calories: 55 15 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Blueberry Cakes

The ingredient of Lemon Blueberry Cakes

• 1 cup 150g self raising flour
• 2 tablespoons caster sugar
• 1 2 cup 125ml skim milk
• 1 lemon rind finely grated juiced
• 1 egg
• 10g butter
• 150g fresh or frozen blueberries
• icing sugar to dust

The Instruction of lemon blueberry cakes

• preheat oven to 200u00b0c line 6 x 1 2 cup 125ml muffin pans with paper cases combine flour and sugar in a bowl
• combine the milk lemon juice and rind egg and butter in a jug add to the flour mixture and stir until just combined fold through the blueberries spoon into the cases 3 bake for 20 25 minutes or until a skewer inserted into the centre comes out clean dust with icing sugar and serve warm

Nutritions of Lemon Blueberry Cakes

calories: 236 371 calories
calories: 4 grams fat
calories: 2 grams saturated fat
calories: 41 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 7 grams protein
calories: 61 milligrams cholesterol
calories: 310 94 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bread And Butter Pudding Ice Cream

Classic British pudding gets a summer make-over in this creamy ice-cream version.

The ingredient of Bread And Butter Pudding Ice Cream

• 50g sultanas
• 2 tablespoons brandy
• 100g fresh white breadcrumbs
• 40g demerara sugar
• 1 x 300ml packet chilled custard
• 300ml thickened cream
• 1 teaspoon vanilla extract
• 1 4 teaspoon nutmeg
• 2 thick slices white bread
• 1 tablespoon melted unsalted butter
• icing sugar to dust
• extra cream or custard to serve

The Instruction of bread and butter pudding ice cream

• preheat oven to 180u00b0c
• place sultanas in a bowl add the brandy and set aside to macerate for at least 1 2 hour
• in a separate bowl combine breadcrumbs with sugar spread onto a lined baking tray and bake for 10 minutes use a fork to loosen the breadcrumbs and cook for a further 5 minutes set aside to cool slightly then use your fingers to crumble any lumps
• use a balloon whisk to whisk the custard cream vanilla and nutmeg in a bowl until well combined stir in the breadcrumbs and sultanas with the soaking liquid
• pour into a shallow container and freeze until frozen at the edges remove from freezer and beat with an electric beater pour back into container and refreeze repeat 2 or 3 times alternatively use an ice cream machine following manufacturers directions
• preheat the oven to 170u00b0c
• toast the bread remove the crusts then use a sharp knife to cut through the middle of each slice cut each half into 2 triangles brush the uncooked side with the melted butter dust with icing sugar and transfer to a baking tray bake for 5 6 minutes or until golden serve with the ice cream

Nutritions of Bread And Butter Pudding Ice Cream

calories: 621 878 calories
calories: 36 grams fat
calories: 22 grams saturated fat
calories: 59 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 10 grams protein
calories: 100 milligrams cholesterol
calories: 338 28 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon And Vanilla Yoghurt Panna Cotta With Passionfruit

Its hard to resist these creamy lemon panna cotta drizzled with fresh passionfruit.

The ingredient of Lemon And Vanilla Yoghurt Panna Cotta With Passionfruit

• 4 sheets white leaf gelatine
• 1 cup full cream milk
• 2 cups good quality vanilla yoghurt
• 1 teaspoon vanilla bean paste
• 1 lemon zest only finely grated
• 4 passionfruits

The Instruction of lemon and vanilla yoghurt panna cotta with passionfruit

• place gelatine leaves in bowl of cold water and allow to soak and soften for 10 minutes
• place milk in a saucepan over low heat allow to come to a soft simmer then remove from heat
• remove gelatine from water and squeeze out excess liquid add gelatine leaves to milk mixture and whisk well to combine strain liquid into clean mixing bowl add vanilla yoghurt vanilla bean paste and lemon zest and mix well to combine
• divide mixture into individual serving glasses or jars place in fridge and allow to set for 4 hours or overnight
• to serve scoop pulp from passionfruits and top each panna cotta with pulp

Nutritions of Lemon And Vanilla Yoghurt Panna Cotta With Passionfruit

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Super Easy KitKat Party Cake Recipe

A super easy, super delicious party cake thats sure to be the new family favourite.

The ingredient of Super Easy Kitkat Party Cake Recipe

• 200g nestlu00c9 plaistowe dark chocolate chopped
• 2 tablespoons nescafu00c9 blend 43 instant coffee
• 250g butter chopped
• 440g 2 cups caster sugar
• 2 eggs
• 225g 1 1 2 cups plain flour
• 75g 1 2 cup self raising flour
• 30g 1 4 cup nestlu00c9 plaistowe premium dutch process cocoa
• extra 200g nestlu00c9 plaistowe dark chocolate chopped
• 125ml 1 2 cup cream
• 2 x 185g pkts nestlu00c9 funpack kitkat unwrapped
• 340g pkt nestlu00c9 smarties

The Instruction of super easy kitkat party cake recipe

• preheat oven to 160c 140c fan forced grease and line base and sides of a 20cm round cake pan
• combine nestlu00c9 plaistowe dark chocolate nescafu00c9 blend 43 instant coffee butter sugar and 250ml 1 cup water in a saucepan stir over low heat until melted transfer to a bowl and cool slightly
• whisk the eggs into chocolate mixture sift the flours and nestlu00c9 plaistowe premium dutch process cocoa into the chocolate mixture and whisk until combined
• pour mixture into prepared pan and bake for 1 hour 45 minutes or until a skewer inserted into the centre comes out with a few crumbs a little moist you do not want to overcook the cake stand cake in pan for 20 minutes before turning out on a wire rack to cool completely
• meanwhile combine the extra dark chocolate and cream in a saucepan stir over low heat until melted and smooth refrigerate until thick
• spread frosting over top and sides of cake arrange nestlu00c9 funpack kitkat around the sides of cake see note gently wrap ribbon around cake and tie in bow top with nestlu00c9 smarties serve

Nutritions of Super Easy Kitkat Party Cake Recipe

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calories: nutritioninformation

Mac N Cheese Cob

Say yes to carb overload! You really can have a classic meal in a cob!

The ingredient of Mac N Cheese Cob

• 250g dried macaroni pasta
• 170g bacon chopped
• 50g butter
• 50g 1 3 cup plain flour
• 500ml 2 cups milk
• 155g 1 1 2 cups pre grated pizza cheese
• 2 green shallots thinly sliced plus extra to serve
• 2 x 450g cob loaves
• 60g bought garlic butter melted

The Instruction of mac n cheese cob

• preheat oven to 180c 160c fan forced cook the pasta in a saucepan of boiling water until al dente drain
• meanwhile cook the bacon in a saucepan over medium heat until crisp transfer to a plate melt the butter in the pan add the flour and cook stirring constantly for 2 minutes or until the mixture bubbles gradually add the milk stirring constantly cook stirring often for 5 minutes or until the sauce thickens
• stir in the pasta cheese shallot and two thirds of the bacon season 4 hollow out the the cobs leaving a 2cm thick shell place on a baking tray tear the removed bread into small crumbs lightly spray the cobs with oil bake for 10 minutes fill with the pasta mixture toss 2 cupfuls of the breadcrumbs with the garlic butter scatter over the cobs bake for 15 minutes or until golden sprinkle with remaining bacon and extra shallot to serve

Nutritions of Mac N Cheese Cob

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calories: nutritioninformation