Hummingbird Cakes With Passionfruit Icing

Colourful on the plate and refreshing to the palate, this fruity sensation offers a little taste of paradise and is the perfect finish to summertime feasts.

The ingredient of Hummingbird Cakes With Passionfruit Icing

• 1 3 4 cups 265g self raising flour
• 1 cup 200g brown sugar
• 1 2 cup 45g desiccated coconut
• 1 2 cup 55g coarsely chopped walnuts
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 2 teaspoon ground cardamom
• 440g can crushed pineapple drained
• 2 large over ripe bananas mashed
• 2 eggs lightly whisked
• 3 4 cup 185ml sunfl ower or vegetable oil
• flaked coconut to decorate
• 250g cream cheese
• 100g butter softened
• 1 1 2 cups 230g icing sugar mixture
• 2 passionfruit

The Instruction of hummingbird cakes with passionfruit icing

• preheat oven to 160u00b0c place 12 x 1 cup 250ml capacity paper cases on oven tray
• combine the flour sugar coconut walnuts bicarbonate of soda cinnamon and cardamom in a large bowl add the pineapple banana eggs and oil and stir until mixture is just combined
• spoon mixture evenly among the prepared cases bake in preheated oven for 30 minutes or until a skewer inserted in the centres comes out clean set aside on tray to cool completely
• to make the passionfruit icing use an electric mixer to beat the cream cheese and butter until smooth add the icing sugar and passionfruit and beat until just combined spread onto the top of each cake and sprinkle with shredded coconut

Nutritions of Hummingbird Cakes With Passionfruit Icing

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calories: https schema org
calories: nutritioninformation

Fish With Fragrant Lemon Grass And Chilli Rice

This Asian inspired fish dish is a quick and easy meal for dinner tonight.

The ingredient of Fish With Fragrant Lemon Grass And Chilli Rice

• 3 1 2 tablespoons olive oil
• 1 stalk lemon grass pale section only outer layer discarded finely chopped
• 1 small fresh red chilli halved lengthways finely sliced
• 1 1 2 cups jasmine rice
• 2 cups massel vegetable liquid stock
• 1 2 cup water
• 20g butter
• 4 x 150g white fish fillets such as snapper
• 6 green onions cut into 5cm long strips
• 1 4 cup roughly chopped fresh mint
• 1 bunch broccolini steamed to serve

The Instruction of fish with fragrant lemon grass and chilli rice

• place 2 1 2 tablespoons oil lemon grass and chilli into a medium saucepan cook over medium heat for 1 minute or until aromatic
• add rice to saucepan and stir to coat with the oil stir in the stock and water and bring to the boil over high heat reduce heat to lowest possible setting and cover with a tight fitting lid cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender
• heat butter and remaining oil in a large non stick frying pan until sizzling reduce heat to medium and cook fish for 2 to 3 minutes per side or until it flakes when tested with a fork
• add green onions and mint to the rice and stir with a fork serve with the fish broccolini and lime wedges

Nutritions of Fish With Fragrant Lemon Grass And Chilli Rice

calories: 592 003 calories
calories: 24 grams fat
calories: 6 grams saturated fat
calories: 62 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 31 grams protein
calories: 92 milligrams cholesterol
calories: 625 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry, Pear And Vanilla Bread

Light and fruity, this strawberry, pear and vanilla bread is a summer staple.

The ingredient of Strawberry Pear And Vanilla Bread

• 500g strawberries
• 1 pear peeled cored chopped
• 2 tablespoons caster sugar
• 1 1 2 cups plain flour
• 1 cup self raising flour
• 1 teaspoon bicarbonate of soda
• 1 2 cup milk
• 1 3 cup extra virgin olive oil
• 1 2 cup honey
• 2 eggs lightly beaten
• 2 teaspoons vanilla extract
• icing sugar to dust

The Instruction of strawberry pear and vanilla bread

• roughly chop 1 2 the strawberries place chopped strawberries pear sugar and 2 tablespoons water in a saucepan cover bring to the boil over high heat uncover reduce heat to medium low simmer stirring occasionally for 10 to 15 minutes or until strawberries have collapsed and sauce thickens slightly set aside for 20 minutes to cool
• transfer strawberry mixture to a blender blend until smooth set aside to cool completely
• preheat oven to 180c 160c fan forced grease a 7cm deep 9cm x 25 5cm loaf pan line base and sides with 3 layers of baking paper extending paper 2cm above edges of pan
• sift plain flour self raising flour and bicarbonate of soda into a large bowl make a well add milk oil honey egg vanilla and strawberry mixture stir well to combine spoon mixture into prepared pan level top
• slice remaining strawberries arrange slices overlapping to completely cover top of batter see notes bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer inserted into the centre of loaf comes out clean stand in pan for 10 minutes turn top side up onto a wire rack lined with baking paper cool completely serve dusted with icing sugar

Nutritions of Strawberry Pear And Vanilla Bread

calories: 272 46 calories
calories: 9 3 grams fat
calories: 1 7 grams saturated fat
calories: 40 1 grams carbohydrates
calories: n a
calories: n a
calories: 6 1 grams protein
calories: 43 milligrams cholesterol
calories: 257 milligrams sodium
calories: https schema org
calories: nutritioninformation

Honey And Banana Smoothie

For this smoothie, you could also use 1 large mango or 1 cup of chopped strawberries instead of the banana.

The ingredient of Honey And Banana Smoothie

• 1 large ripe banana frozen chopped
• 1 tablespoon honey
• 1 tablespoon malt powder
• 1 1 2 cups skim milk

The Instruction of honey and banana smoothie

• blend banana honey malt powder and milk together until smooth
• pour into chilled glasses serve

Nutritions of Honey And Banana Smoothie

calories: 179 489 calories
calories: 1 grams fat
calories: n a
calories: 34 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 102 8 milligrams sodium
calories: https schema org
calories: nutritioninformation

Watermelon Ice With Malibu Coconut Milk

A boozy thirst-quencher with a decadently creamy element. Cheers!

The ingredient of Watermelon Ice With Malibu Coconut Milk

• 3kg piece watermelon peeled roughly chopped
• 185ml 3 4 cup water
• 115g 1 2 cup caster sugar
• 2 tablespoons fresh lemon juice
• 480ml coconut milk
• 240ml malibu liqueur

The Instruction of watermelon ice with malibu coconut milk

• place half the watermelon in the bowl of a food processor and process until smooth pass the watermelon through a sieve into a large bowl and use a wooden spoon to press firmly to extract all the liquid discard the pulp and seeds repeat with remaining watermelon
• place the water sugar and lemon juice in a medium saucepan bring to the boil stirring over medium heat reduce heat to low and simmer stirring for 1 minute see microwave tip set aside for 5 minutes to cool slightly
• add sugar mixture to watermelon juice stir until well combined pour into two 2 litre 8 cup freezerproof containers place in the freezer for 6 hours or until set
• use a sturdy fork to scrape the ice into large coarse crystals
• combine the coconut milk and malibu in a large jug and stir until well combined
• to serve layer the watermelon ice with the coconut milk mixture into twelve 250ml 1 cup serving glasses serve immediately

Nutritions of Watermelon Ice With Malibu Coconut Milk

calories: 238 044 calories
calories: 7 grams fat
calories: 6 grams saturated fat
calories: 34 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 15 6 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ice Cream Filled Profiteroles With Chocolate Sauce

Golden pastry puffs filled with ice-cream are not as difficult as you think, so enjoy and indulge your tastebuds!

The ingredient of Ice Cream Filled Profiteroles With Chocolate Sauce

• 38 small scoops vanilla ice cream
• 60g butter chopped
• 2 3 cup plain flour
• 3 eggs lightly beaten
• 180g block dark chocolate chopped
• 1 2 cup pure cream

The Instruction of ice cream filled profiteroles with chocolate sauce

• preheat oven to 220u00b0c 200u00b0c fan forced line 2 large baking trays with baking paper
• make basic choux pastry combine butter and 2 3 cup cold water in a saucepan over medium heat cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil
• reduce heat to low add flour cook stirring for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball set aside for 5 minutes to cool slightly
• reserve 2 teaspoons egg using a wooden spoon gradually beat in remaining egg until well combined and mixture forms a glossy dough mixture should drop from the spoon
• spoon 2 level teaspoons dough onto prepared tray to form a mound repeat with remaining dough 5cm apart on trays brush with reserved egg
• bake 1 tray of profiteroles for 5 minutes reduce heat to 180u00b0c 160u00b0c fan forced bake for 7 to 8 minutes or until golden and puffed using a small knife carefully cut profiteroles in half horizontally return to oven cut side up bake for 5 minutes to dry out centres cool on tray increase temperature to 220u00b0c 200u00b0c fan forced repeat with remaining tray
• make chocolate sauce place chocolate and cream in a microwave safe bowl microwave on medium high 75 for 1 to 2 minutes or until smooth stirring every 30 seconds
• sandwich profiteroles with ice cream drizzle with chocolate sauce serve

Nutritions of Ice Cream Filled Profiteroles With Chocolate Sauce

calories: 98 468 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 2 grams protein
calories: 31 milligrams cholesterol
calories: 29 47 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cauliflower Cheese Balls

Weve taken one of your favourite family weeknight dinners and made it into a crispy ball of risoni, cheese and cauliflower.

The ingredient of Cauliflower Cheese Balls

• 1 2 about 350g cauliflower cut into large florets
• 105g 1 2 cup dried risoni pasta
• 40g butter
• 40g 1 4 cup plain flour
• 250ml 1 cup milk
• 80g 1 cup coarsely grated cheddar
• 20g 1 4 cup finely grated parmesan
• 70g 1 1 2 cups panko breadcrumbs
• fresh continental parsley leaves to serve

The Instruction of cauliflower cheese balls

• cook the cauliflower in a large saucepan of boiling water for 5 minutes or until tender crisp use a slotted spoon to transfer to a sieve set over a bowl set aside to drain and cool coarsely chop the cauliflower
• add the risoni to the saucepan and cook for 8 minutes slightly less time than the packet directions drain and rinse under cold running water drain well
• meanwhile melt the butter in a saucepan over medium heat and add the flour cook stirring for 2 minutes gradually add the milk a little at a time stirring until combined after each addition bring to the boil and cook stirring for 2 minutes or until very thick remove from heat and stir in the cheeses until melted and smooth transfer to a large bowl add the cauliflower and risoni season use a spatula to stir until evenly combined set aside until cool enough to handle
• preheat oven to 200c 180c fan forced spread the breadcrumbs over a large plate use damp hands to roll a heaped tablespoonful of the cauliflower mixture into a ball roll in the breadcrumbs to coat repeat with the remaining cauliflower mixture and breadcrumbs to make 24 balls
• spray 24 patty pans or mini muffin pans with oil divide the balls among the pans and spray the tops with oil bake for 20 25 minutes or until lightly golden set aside to cool slightly in the pans sprinkle with parsley and season to serve

Nutritions of Cauliflower Cheese Balls

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calories: https schema org
calories: nutritioninformation

White Chocolate Glace Cherry Ice Cream

The ingredient of White Chocolate Glace Cherry Ice Cream

• 4 egg yolks
• 125mls 1 2 cup milk
• 200g white chocolate chopped
• 375mls 1 1 2 cups thin cream
• 2 100g pkts red glace cherries roughly chopped

The Instruction of white chocolate glace cherry ice cream

• place the egg yolks in a medium heat resistant bowl place over a saucepan of simmering water and use electric beaters or hand whisk to whisk for 5 8 minutes or until mixture is pale and thick and a ribbon trail forms when the beaters are lifted remove from heat and whisk for 5 minutes or until cooled
• bring the milk to the boil in a small saucepan over medium heat see microwave tip place chocolate in a small heat resistant bowl and pour the milk over stand for 1 minute stir until smooth and well combined
• use electric beaters or a hand whisk to whisk the cream in a medium mixing bowl until soft peaks form
• stir the chocolate milk into the egg yolks and mix until combined fold in 1 2 the cream with a large metal spoon or spatula until almost combined add remaining cream and fold in gently until well combined
• pour into a 1 5 litre 6 cup capacity airtight container and cover freeze for 6 hours or until ice cream starts to set use a large metal spoon to stir through the cherries cover and return to freezer for a further 2 4 hours or until firm

Nutritions of White Chocolate Glace Cherry Ice Cream

calories: 389 331 calories
calories: 27 grams fat
calories: 17 grams saturated fat
calories: 32 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 4 grams protein
calories: 113 milligrams cholesterol
calories: 52 28 milligrams sodium
calories: https schema org
calories: nutritioninformation

Satay Beef And Choy Sum Stir Fry

The ingredient of Satay Beef And Choy Sum Stir Fry

• 1 1 3 cups jasmine rice
• 2 tablespoons peanut oil
• 600g beef strips
• 1 brown onion halved thinly sliced
• 1 red capsicum thinly sliced
• 1 garlic clove crushed
• 1 bunch baby choy sum trimmed chopped
• 1 4 cup crunchy peanut butter
• 1 3 cup ayam coconut cream
• 2 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 1 small red chilli deseeded sliced

The Instruction of satay beef and choy sum stir fry

• cook rice following absorption method on packet
• meanwhile heat wok over high heat until hot add 2 teaspoons of oil and swirl to coat add half the beef stir fry for 1 minute or until sealed remove to a plate repeat with oil and remaining beef
• add remaining 1 tablespoon of oil to wok add onion capsicum and garlic stir fry for 2 minutes or until vegetables are tender return beef and any juices to wok add choy sum peanut butter coconut cream sweet chilli sauce and oyster sauce stir fry for 2 to 3 minutes or until choy sum is tender and stir fry heated through
• divide rice between bowls top with stir fry sprinkle with chilli serve

Nutritions of Satay Beef And Choy Sum Stir Fry

calories: 709 352 calories
calories: 27 grams fat
calories: 8 grams saturated fat
calories: 67 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 47 grams protein
calories: n a
calories: 780 18 milligrams sodium
calories: https schema org
calories: nutritioninformation

Zucchini And Squash Salad With Fresh Mint Pesto And Goats Cheese

Goats cheese gives this crisp salad a slight salty creaminess and a calcium hit.

The ingredient of Zucchini And Squash Salad With Fresh Mint Pesto And Goats Cheese

• 400g zucchini trimmed
• 250g yellow squash halved quartered if large
• 50g goats cheese crumbled
• 1 lemon zested
• micro herbs to serve
• 20g fresh mint leaves
• 2 tbs chopped fresh chives
• 2 tbs pine nuts lightly toasted
• 1 4 tsp dried red chilli flakes
• 1 1 2 tbs olive oil
• 2 tsp lemon juice
• 2 tsp hot water

The Instruction of zucchini and squash salad with fresh mint pesto and goats cheese

• to make the mint pesto process the mint chives pine nuts and chilli flakes in a food processor until finely chopped add the olive oil lemon juice and water process until a thick paste forms adding a little extra water if necessary season with pepper
• use a vegetable peeler or mandolin to cut the zucchini into thin ribbons and the squash into thin slices
• spread the mint pesto over the base of a large serving plate pile the zucchini and squash mixture on top sprinkle with goatu2019s cheese lemon zest and micro herbs

Nutritions of Zucchini And Squash Salad With Fresh Mint Pesto And Goats Cheese

calories: 178 055 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 4 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Choc Banoffee Filo Stack

Make light work out of dessert with this filo pastry twist on banoffee pie thats ready in 30 minutes.

The ingredient of Choc Banoffee Filo Stack

• 45g 1 4 cup hazelnuts finely chopped plus extra to serve
• 2 teaspoons coconut or brown sugar
• 1 2 teaspoon ground cinnamon
• 8 sheets filo pastry
• 375g tub smooth ricotta
• 2 x 150g tubs vanilla bean fru00fbche
• 2 teaspoons vanilla extract
• 1 lemon rind finely grated
• 2 teaspoons cocoa powder
• 3 large bananas thinly sliced
• cacao nibs to sprinkle
• coconut syrup to serve

The Instruction of choc banoffee filo stack

• preheat oven to 190c 170c fan forced combine nuts sugar and cinnamon in a bowl line 3 baking trays with baking paper
• place a sheet of filo pastry on a work surface and spray with oil sprinkle with a little nut mixture place another filo sheet on top continue layering with oil nut mixture and filo until you have 4 layers repeat with the remaining filo oil and nut mixture to make another stack of 4 layers cut each stack into 12 squares and place on prepared trays bake for 10 minutes or until golden allow to cool
• combine ricotta fru00fbche vanilla and lemon rind in a bowl divide mixture between 2 bowls add cocoa to 1 bowl and stir to combine swirl mixtures together slightly top 4 squares with some ricotta mixture banana cacao nibs and extra nuts stack the topped squares on top of each other repeat with the remaining ingredients to make 6 stacks in total drizzle with coconut syrup serve immediately

Nutritions of Choc Banoffee Filo Stack

calories: 384 312 calories
calories: 19 grams fat
calories: 6 grams saturated fat
calories: 37 grams carbohydrates
calories: n a
calories: n a
calories: 14 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Ham And Mustard Mac N Cheese

The kids will love this creamy mac n cheese with its crunchy potato topping.

The ingredient of Ham And Mustard Mac N Cheese

• 250g dried macaroni
• 40g butter chopped
• 200g shaved lean leg ham shredded
• 2 garlic cloves crushed
• 1 4 cup plain flour
• 2 tablespoons dijon mustard
• 2 1 2 cups milk
• 1 cup grated reduced fat cheddar
• 1 2 cup finely grated parmesan
• 2 medium sebago potatoes peeled coarsely grated
• 2 tablespoons finely chopped fresh chives

The Instruction of ham and mustard mac n cheese

• preheat oven to 220u00b0c 200u00b0c fan forced grease four 2 cup capacity freezer proof ovenproof baking dishes cook macaroni in a large saucepan of boiling water following packet directions until tender drain
• meanwhile melt butter in a large saucepan over medium heat add ham and garlic cook stirring for 2 minutes or until ham is heated through add flour and mustard stir until mixture bubbles and thickens remove from the heat
• gradually stir in milk return to heat cook stirring for 5 minutes or until mixture boils and thickens remove from heat add cheddar stir until cheese melts add pasta season with pepper toss to combine spoon into prepared dishes if freezing see note
• combine parmesan and potato in a small bowl sprinkle over pasta mixture bake for 30 minutes or until golden and crisp serve sprinkled with chives

Nutritions of Ham And Mustard Mac N Cheese

calories: 658 445 calories
calories: 25 9 grams fat
calories: 15 4 grams saturated fat
calories: 66 8 grams carbohydrates
calories: n a
calories: n a
calories: 37 4 grams protein
calories: 93 milligrams cholesterol
calories: 1054 milligrams sodium
calories: https schema org
calories: nutritioninformation

Wreath Cake

This Christmas cake with dried fruit and nuts is given an extra sweet touch with a drizzle of apricot jam.

The ingredient of Wreath Cake

• 1 2 cup self raising flour
• 1 2 tsp ground cinnamon
• 2 tbsp brown sugar
• 60g butter melted
• 1 egg lightly beaten
• 1 tsp vanilla essence
• 1 2 cup chopped dried pear
• 1 4 cup chopped sweetened dried pineapple
• 1 4 cup craisins
• 100g glace cherries
• 1 4 cup chopped uncrystallised ginger
• 180 g macadamias
• 1 2 cup pecans roughly chopped
• 1 4 cup apricot jam

The Instruction of wreath cake

• preheat oven to 160c or 140c fan lightly grease a 20cm ring tin and line the base with baking paper sift flour and cinnamon together into a large mixing bowl and stir in brown sugar add butter egg and vanilla essence and stir gently to combine
• add fruit ginger and nuts to bowl and fold together until evenly combined spoon into prepared tin and smooth surface bake for 1 hour until golden brown and firm to a light touch leave in the tin for 15 mins then turn out onto a wire rack platter or cutting board immediately invert onto another wire rack and leave to cool completely
• place apricot jam into a small saucepan and heat until runny alternatively heat in the microwave press through a sieve to remove any solids and brush liquid jam onto the cakes surface leave for 15 mins until set store for up to 1 week in an airtight container

Nutritions of Wreath Cake

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calories: https schema org
calories: nutritioninformation

Choc Mint Magic Ice Cream Cones

10 minutes is all you need to make these decadent choc-mint ice-cream cones.

The ingredient of Choc Mint Magic Ice Cream Cones

• 200g dark choc melts
• 4 waffle ice cream cones
• 40g nestleu0301 peppermint aero bar lightly crushed
• 8 scoops nestleu0301 peppermint crisp ice cream
• nestleu0301 peppermint crisp bar cut into shards to serve
• 2 arnottu2019s mint slice biscuits broken to serve optional

The Instruction of choc mint magic ice cream cones

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

Nutritions of Choc Mint Magic Ice Cream Cones

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calories: https schema org
calories: nutritioninformation

Vanilla Kipferl

Share the love at Christmas with beautiful hand-made baked goodies as gifts.

The ingredient of Vanilla Kipferl

• 1 vanilla bean halved
• 250g unsalted butter softened
• 1 cup icing sugar mixture sifted
• 2 egg yolks
• 1 4 teaspoon salt
• 2 cups plain flour
• 3 4 cup almond meal ground almonds
• 1 2 cup caster sugar

The Instruction of vanilla kipferl

• preheat oven to 180u00b0c 160u00b0c fan forced line 2 baking trays with baking paper
• using a small sharp knife scrape seeds from 1 half of vanilla bean set aside finely chop remaining bean half set aside
• using an electric mixer beat butter vanilla seeds and 3 4 cup icing sugar mixture until light and fluffy add egg yolks beat to combine
• sift salt and flour over butter mixture add almond meal using a wooden spoon stir until just combined and a sticky dough forms turn out onto a floured surface knead gently until smooth using 1 tablespoon mixture at a time roll into balls roll balls into 6cm logs with tapered edges shape into crescents place 2cm apart on prepared trays bake for 20 to 22 minutes or until firm and golden at edges cool on trays for 3 minutes you can use versatile multix nonstick baking paper for wrapping lining bakeware cooking steaming barbecueing and much more the dough for the christmas wreath cookies will be quite firm when piping
• meanwhile process caster sugar and reserved vanilla bean half until finely ground sift sugar mixture into a shallow bowl stir in remaining icing sugar mixture roll kipferls 1 at a time in sugar mixture transfer to a wire rack to cool completely

Nutritions of Vanilla Kipferl

calories: 122 129 calories
calories: 7 grams fat
calories: 4 grams saturated fat
calories: 13 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 17 22 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pasta With Ham And 3 Cheeses

The ingredient of Pasta With Ham And 3 Cheeses

• 400g rigatoni or other tube pasta
• 250g diced ham
• 3 4 cup 150g semi dried tomatoes
• 200g feta crumbled
• 2 cups 200g grated mozzarella
• 1 cup 250ml thickened cream
• 1 tablespoon chopped fresh thyme
• 2 tablespoons grated parmesan

The Instruction of pasta with ham and 3 cheeses

• preheat the oven to 180u00b0c grease four 300ml individual ovenproof dishes
• cook the pasta in a large pan of boiling salted water until al dente drain then toss in a bowl with the ham semi dried tomatoes feta mozzarella cream and thyme and season well with salt and pepper divide among the dishes cover loosely with foil and bake for 15 minutes remove the foil and stir to coat the pasta with the melted cheeses sprinkle with the parmesan and bake uncovered for a further 10 minutes

Nutritions of Pasta With Ham And 3 Cheeses

calories: 1055 902 calories
calories: 55 grams fat
calories: 32 grams saturated fat
calories: 84 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 52 grams protein
calories: n a
calories: 1735 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Tart With Confit Of Oranges And Creme Fraiche

With zesty lemon filling and sweet orange confit, this gourmet dessert is the queens of tarts.

The ingredient of Lemon Tart With Confit Of Oranges And Creme Fraiche

• 1 2 3 cups 250g plain flour
• 110g icing sugar
• 110g unsalted butter chilled cut into small pieces
• 1 egg
• 3 eggs
• 3 egg yolks
• 165g caster sugar
• grated rind of 2 lemons
• 200ml lemon juice
• 180ml thickened cream
• creme fraiche to serve
• 2 oranges halved thinly sliced
• 4 cardamom pods lightly crushed
• 1 cinnamon stick
• 1 bay leaf
• 500g caster sugar
• 2 tablespoons brandy

The Instruction of lemon tart with confit of oranges and creme fraiche

• to make the orange confit place the oranges in a bowl and cover with cold water cover and leave overnight drain well and place in a saucepan with the spices bay leaf and 3 cups 750ml water bring to the boil then simmer over very low heat for 25 30 minutes until oranges are transparent add the sugar and cook for a further 20 25 minutes or until mixture is a thin jam like consistency discard the spices and bay leaf stir in brandy and cool
• to make pastry combine flour and icing sugar in a food processor then add butter and process until fine breadcrumbs add egg and process until mixture comes together in a ball wrap in plastic wrap and refrigerate for 30 minutes roll out pastry and use to line a 26cm loose bottomed tart pan then freeze for 10 minutes
• preheat the oven to 190u00b0c
• line pastry with baking paper fill with pastry weights or uncooked rice and bake for 10 minutes remove paper and weights or rice and return pastry to oven for 5 further minutes
• reduce the oven to 175u00b0c
• for filling beat together the eggs yolks and sugar add the lemon rind and juice beat in the cream then strain into the tart shell bake for 15 to 20 minutes until just set serve at room temperature with the confit and creme fraiche

Nutritions of Lemon Tart With Confit Of Oranges And Creme Fraiche

calories: 1026 744 calories
calories: 32 grams fat
calories: 19 grams saturated fat
calories: 166 grams carbohydrates
calories: 135 grams sugar
calories: n a
calories: 12 grams protein
calories: 280 milligrams cholesterol
calories: 72 65 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Banana Coconut Bread

This banana bread is a delicious twist on the classic favourite with chocolate and coconut enriching the mix.

The ingredient of Chocolate Banana Coconut Bread

• 1 large ripe banana peeled and mashed
• 2 teaspoons vanilla extract
• 2 eggs lightly beaten
• 1 cup milk
• 1 cup caster sugar
• 2 1 2 cups plain flour
• 2 teaspoons baking powder
• 1 cup dessicated coconut
• 250g milk chocolate broken into pieces
• 100g spreadable cream cheese to serve

The Instruction of chocolate banana coconut bread

• preheat oven to 200u00b0c grease and flour a 19cm x 9cm x 6cm loaf pan mix together the mashed banana vanilla eggs and milk stir in the sugar sift the flour and baking powder over the wet ingredients add the coconut and gently fold through the mixture using a large metal spoon
• fold in the chocolate being careful not to over mix spoon into the prepared loaf pan and bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean allow to cool in the pan for 10 minutes then turn onto a wire rack to cool serve sliced with cream cheese

Nutritions of Chocolate Banana Coconut Bread

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calories: https schema org
calories: nutritioninformation

Creamy Lime Ice Blocks With Mojito Ice

Cool off with creamy lime ice blocks with a dash of rum, for the big kids only.

The ingredient of Creamy Lime Ice Blocks With Mojito Ice

• 200ml tub bulla dollop cream
• 125ml 1 2 cup sweetened condensed milk
• 2 teaspoons finely grated lime rind
• 1 teaspoon lime juice
• 200ml tub bulla sour cream
• 160ml 2 3 cup white rum bacardi
• 100g 1 2 cup caster sugar
• 160ml 2 3 cup fresh lime juice
• 125ml 1 2 cup water
• small fresh mint leaves

The Instruction of creamy lime ice blocks with mojito ice

• place dollop cream and condensed milk in the bowl of an electric mixer beat on medium high for about 2 minutes or until thick and creamy add rind juice and sour cream beat for a further 30 seconds until just smooth transfer mixture to a jug and pour into 10 ice block moulds until they are two thirds full place paddle pop sticks in position freeze for 2 3 hours or until firm
• meanwhile to make mojito ice combine the rum sugar lime juice and water in a small pan over a low heat stir for 3 4 minutes until the sugar is completely dissolved bring to boil reduce heat simmer for 2 3 minutes remove from heat cool completely strain mixture into a jug
• remove ice block moulds from the freezer add some mint leaves to each one top with lime mixture return to freezer and freeze overnight until completely firm
• run a warm cloth or a little warm water over the outside of the moulds loosen gently with the stick and remove ice creams serve

Nutritions of Creamy Lime Ice Blocks With Mojito Ice

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

Magic Tuna, Corn And Cheese Puffs Recipe

These puffs are a cinch to make and are a great little snack for adults and kids.

The ingredient of Magic Tuna Corn And Cheese Puffs Recipe

• 200g tub bulla cottage cheese original
• 2 tablespoons milk
• 1 egg lightly beaten
• 185g can tuna in springwater drained flaked
• 125g can creamed corn
• 1 cup self raising flour
• 1 4 cup grated cheddar
• 1 tablespoon chopped fresh chives plus extra to serve

The Instruction of magic tuna corn and cheese puffs recipe

• preheat oven to 190c 170c fan forced line 2 large baking trays with baking paper
• whisk cottage cheese milk and egg together in a bowl stir in tuna corn flour cheddar and chives season well with salt and pepper
• spoon level tablespoons of mixture 3cm apart onto prepared trays bake for 20 to 22 minutes or until golden and puffed cool on trays sprinkle with extra chives serve warm or cold

Nutritions of Magic Tuna Corn And Cheese Puffs Recipe

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calories: https schema org
calories: nutritioninformation

Typsy Laird (sherry Trifle)

This Scottish trifle might make you feel a bit typsy, but the rich fruit and custard flavours make it all worthwhile.

The ingredient of Typsy Laird Sherry Trifle

• 1 50g pkt flaked almonds
• 1 300ml container double cream allowrie brand
• 1 tablespoon caster sugar
• 1 400g pkt bought swiss roll cut into 1 5cm thick slices
• 160g 1 2 cup raspberry jam
• 200ml dry sherry
• 2 4 tablespoons brandy or drambuie
• 2 bananas peeled thinly sliced
• 300g 2 punnets raspberries
• 250ml 1 cup milk
• 150ml double cream allowrie brand
• 2 egg yolks at room temperature
• 50g caster sugar
• 1 4 teaspoon vanilla essence

The Instruction of typsy laird sherry trifle

• to make the custard place milk and cream in a medium saucepan cook over low heat until it just comes to the boil remove from heat
• use a balloon whisk to whisk the egg yolks sugar and vanilla essence in a large heatproof bowl until the mixture is thick and pale gradually add to the milk and cream whisking continuously until well combined cook over low heat whisking continuously until the custard thickens slightly and coats the back of a spoon transfer to a bowl and set aside for 2 hours to cool completely
• preheat oven to 180u00b0c place the almonds on a baking tray and bake in preheated oven for 3 minutes or until golden set aside
• place the cream and sugar in a medium bowl and use a balloon whisk to whisk until the mixture thickens slightly
• place half of the swiss roll slices in the base of a 3 litre 12 cup serving bowl spread the raspberry jam over the slices and top with the remaining roll slices combine the sherry and brandy or drambuie in a jug pour evenly over the sponge layers and top with the bananas and raspberries pour the custard on top then carefully spread the sweetened whipped cream over the custard cover and place in the fridge until serving sprinkle with the almonds just before serving

Nutritions of Typsy Laird Sherry Trifle

calories: 872 828 calories
calories: 48 grams fat
calories: 27 grams saturated fat
calories: 83 grams carbohydrates
calories: 70 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 217 52 milligrams sodium
calories: https schema org
calories: nutritioninformation

Loaded Sticky Caramel Coconut Brownie Recipe

Get the kids involved in making these delicious brownies drizzled with sticky caramel sauce.

The ingredient of Loaded Sticky Caramel Coconut Brownie Recipe

• 150g butter chopped
• 180g dark chocolate chopped
• 3 4 cup caster sugar
• 165ml can coconut milk
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup plain flour
• 1 3 cup self raising flour
• 1 4 cup cocoa powder
• 2 x 150g packets jersey caramels halved
• 1 1 2 x 150g packets coconut cream biscuits
• 1 4 cup caramel syrup to serve

The Instruction of loaded sticky caramel coconut brownie recipe

• preheat oven to 170c 150c fan forced grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 2cm above edges of pan on all sides
• place butter chocolate sugar coconut milk and vanilla in a saucepan over medium heat cook stirring for 5 minutes or until melted and smooth cool for 10 minutes
• whisk eggs into mixture until smooth add flours and cocoa powder whisk to combine fold in 1u20442 the caramels pour mixture into prepared pan top with remaining caramels arrange biscuits on top of brownie
• bake for 40 minutes or until top is just firm to touch cool in pan cut into squares serve drizzled with syrup

Nutritions of Loaded Sticky Caramel Coconut Brownie Recipe

calories: 510 026 calories
calories: 23 6 grams fat
calories: 14 grams saturated fat
calories: 68 9 grams carbohydrates
calories: n a
calories: n a
calories: 5 1 grams protein
calories: 62 milligrams cholesterol
calories: 189 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna Lemon Cakes

Bought potato mash is the secret to making flavoursome crumbed fish cakes in a flash.

The ingredient of Tuna Lemon Cakes

• 1 x 475g ctn potato mash
• 2 x 185g cans tuna in oil drained flaked
• 2 green shallots ends trimmed thinly sliced
• 1 tablespoon finely grated lemon rind
• 2 tablespoons chopped fresh continental parsley
• 1 egg yolk
• 2 eggs lightly whisked
• 90g 1 cup dried purchased breadcrumbs
• vegetable oil to shallow fry
• 125g 1 2 cup sour cream
• 65g 1 4 cup horseradish cream
• 1 x 120g pkt baby spinach leaves

The Instruction of tuna lemon cakes

• combine the mash tuna shallot lemon rind parsley and egg yolk in a bowl divide the mixture into 8 portions and shape each portion into a patty
• place the egg in a dish place the breadcrumbs on a plate dip patties in egg then in the breadcrumbs pressing firmly to coat place in the fridge to chill
• add enough oil to a frying pan to come 5mm up the side of the pan place over medium heat add the patties and cook for 3 5 minutes each side or until golden transfer to a plate lined with paper towel
• meanwhile combine the sour cream and horseradish cream in a small bowl season with salt and pepper
• divide the patties and spinach among serving plates top with a dollop of the horseradish cream mixture to serve

Nutritions of Tuna Lemon Cakes

calories: 841 28 calories
calories: 55 grams fat
calories: 17 grams saturated fat
calories: 31 grams carbohydrates
calories: n a
calories: n a
calories: 57 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Cheat’s Italian Pasta Bake

Long winter nights are always made easier with a comforting pasta bake. This recipe uses two types of cheese, so it is twice as tasty.

The ingredient of Cheat S Italian Pasta Bake

• 200g dried penne
• 800ml boiling water
• 1 tablespoon olive oil
• 1 brown onion finely chopped
• 2 bacon rashers cut into this strips
• 2 garlic cloves crushed
• 2 tablespoons red wine
• 700g btl passata
• 1 2 cup fresh basil leaves coarsely chopped
• 60g baby spinach
• 220g tub cherry bocconcini
• 40g 1 2 cup coarsely grated cheddar

The Instruction of cheat s italian pasta bake

• place pasta in a large deep 3l 12 cup capacity microwave safe bowl add boiling water and season with salt cover with plastic wrap and pierce a few holes in the plastic place dish in the microwave use the inverter cook popular menu instructions see notes choose the weight of the pasta in this case 0 2kg and press start this will take about 25 minutes once cooked drain off any excess water keep warm
• place oil onion bacon and garlic in a 2 litre 8 cup microwave safe dish cover and microwave on 100 stirring halfway for 5 minutes or until softened stir in red wine and passata cover and microwave on 100 for 4 minutes season well
• add the basil spinach passata mixture and baby bocconcini to the pasta microwave on 100 for 4 5 minutes or until heated through
• sprinkle with cheese place dish on high rack in microwave use the grill cook menu instructions to grill pasta for 5 8 minutes or until cheese has melted serve

Nutritions of Cheat S Italian Pasta Bake

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

Lemon Mousse Meringue Cake

This cake has a big lemon flavour thats offset by the sweet meringue topping, which you could also spoon on and swirl into peaks.

The ingredient of Lemon Mousse Meringue Cake

• 425g store bought lemon loaf cake cut into 1cm thick slices
• 2 tablespoons csr caster sugar
• 1 tablespoons fresh lemon juice
• 2 passionfruit halved
• 1 tablespoon powdered gelatine
• 3 eggs separated
• 155g 3 4 cup csr caster sugar
• 125ml 1 2 cup fresh lemon juice
• 2 teaspoons finely grated lemon rind
• 300ml thickened cream
• 155g 3 4 cup csr caster sugar
• 2 egg whites

The Instruction of lemon mousse meringue cake

• line a 6cm deep square 20cm cake pan with 2 sheets of baking paper allowing sides to overhang place cake in prepared pan to cover base trim to fit discard offcuts
• combine the sugar lemon juice and 1 tbs water in a small saucepan over low heat stir until the sugar dissolves set aside to cool brush the cooled syrup over cake
• for the mousse place 80ml 1 u20443 cup water in a small heatproof bowl sprinkle with the gelatine stir until combined place the bowl inside a larger heatpoof bowl add enough boiling water to reach three quarters of the way up the side of the smaller bowl set aside stirring occasionally for 5 minutes or until the gelatine dissolves
• beat egg yolks sugar and 1 tbs lemon juice in a heatproof bowl until light and creamy place bowl over a saucepan of simmering water making sure the bowl doesnu2019t touch the water beat for 2 minutes or until sugar dissolves and mixture is thick remove from heat fold in gelatine mixture lemon rind and remaining juice beat cream until soft peaks fold into lemon mixture use clean beaters to beat the egg whites in a bowl until soft peaks fold into lemon mixture spread lemon mixture over cake place in the fridge for 4 hours or until set
• meanwhile to make the italian meringue stir the sugar and 60ml 1 u20444 cup water in a saucepan over medium low heat until sugar dissolves brushing side of pan with a wet pastry brush increase heat to medium cook without stirring for about 4 minutes or until syrup reaches 115u00b0c soft ball stage on a sugar thermometer use an electric stand mixer with a whisk attachment to whisk egg whites until soft peaks form with mixer on low slowly add syrup in a steady stream then increase speed to high and whisk for 4 5 minutes until stiff and glossy
• use overhanging paper to carefully lift mousse cake out of pan place on a plate transfer meringue to a piping bag with a plain nozzle pipe onto cake use a cooku2019s blowtorch to caramelise meringue drizzle with passionfruit pulp just before serving

Nutritions of Lemon Mousse Meringue Cake

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

Goats Cheese Cheesecake With Warm Figs

Figs are the crowning glory of this dessert featuring cinnamon-flavoured goats cheese.

The ingredient of Goats Cheese Cheesecake With Warm Figs

• 1 x 250g pkt arnotts granita biscuits
• 1 x 120g pkt dry roasted hazelnuts
• 80g butter melted
• 1 tablespoon honey
• 1 x 250g pkt cream cheese at room temperature
• 2 x 120g pkts goats cheese
• 155g 3 4 cup firmly packed brown sugar
• 1 2 teaspoon vanilla extract
• 1 4 teaspoon ground cinnamon
• 4 eggs
• 8 fresh figs halved
• 2 tablespoons brown sugar extra

The Instruction of goats cheese cheesecake with warm figs

• release the base from a 20cm base measurement springform pan invert the base and secure it back into the pan
• place biscuits and hazelnuts in the bowl of a food processor and process until finely crushed add the butter and honey and process until well combined transfer the biscuit mixture to the pan use a straight sided glass to spread and press the biscuit mixture firmly over the base and about 5cm up the side of the pan cover with plastic wrap and place in the fridge for 30 minutes to chill
• preheat oven to 160u00b0c use an electric beater to beat the cream cheese goats cheese sugar vanilla and cinnamon in a large bowl until smooth add the eggs 1 at a time beating well after each addition pour the cream cheese mixture into the biscuit base bake in oven for 45 50 minutes or until just set in the centre turn oven off leave cheesecake in the oven with the door slightly ajar for 2 hours or until cooled completely this will prevent the cake from cracking
• preheat grill on medium high line a baking tray with non stick baking paper cut the figs in half and place cut side up on the tray sprinkle figs with extra sugar place under grill for 4 minutes or until the sugar dissolves set aside to cool slightly
• arrange the figs on the cheesecake and drizzle over any sugar syrup from the tray serve immediately

Nutritions of Goats Cheese Cheesecake With Warm Figs

calories: 516 24 calories
calories: 35 grams fat
calories: 17 grams saturated fat
calories: 39 grams carbohydrates
calories: n a
calories: n a
calories: 13 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Berry Overnight Oats

Making a healthy, satisfying and delicious breakfast doesnt have to be a chore. These vanilla maple oats only take 10 minutes to prepare the night before and are ready to eat for breakfast in the morning.

The ingredient of Berry Overnight Oats

• 270g 3 cups traditional rolled oats
• 80g 1 2 cup white chia seeds
• 875ml 3 1 2 cups milk
• 200g 3 4 cup natural greek style yoghurt plus extra to serve
• 2 tablespoons maple syrup plus extra to drizzle
• 1 teaspoon vanilla extract
• 315g 1 cup no added sugar raspberry spread
• mixed fresh or frozen berries to serve
• toasted coconut flakes to serve

The Instruction of berry overnight oats

• combine the oats chia seeds milk yoghurt maple syrup and vanilla in a bowl cover with plastic wrap and place in the fridge overnight to soak
• divide the jam among six 330ml 1 1 3 cup serving glasses top with extra yoghurt berries and the oat mixture sprinkle with berries and coconut drizzle with extra maple syrup to serve

Nutritions of Berry Overnight Oats

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

Custard Self Saucing Cake Bombe

This self-saucing pudding is the perfect winter dessert. A chocolate pud loaded with a warm custard centre and topped with fresh berries.

The ingredient of Custard Self Saucing Cake Bombe

• 1 2 cup pauls double thick french vanilla custard
• 200g butter softened
• 3 4 cup caster sugar
• 1 teaspoon vanilla bean paste
• 2 eggs
• 1 1 2 cups self raising flour
• 1 3 cup plain flour
• 1 3 cup cocoa powder sifted
• 1 2 cup pauls farmhouse gold full cream
• extra pauls double thick french vanilla custard to serve
• raspberries to serve

The Instruction of custard self saucing cake bombe

• place custard in a 1 2 cup capacity plastic dariole mould freeze for at least 4 hours or until firm
• preheat oven to 180c 160c fan forced grease an 8 cup capacity metal pudding basin line base with baking paper
• using an electric mixer beat butter sugar and vanilla for 5 minutes or until light and fluffy add eggs 1 at a time beating until just combined after each addition add flours cocoa and milk in 2 batches beating until just combined spoon 3 4 batter into prepared basin
• remove custard from mould push custard narrow end down into centre of batter being careful not to push right to the bottom of basin top with remaining batter spreading to cover custard bake for 1 hour or until top of cake is firm to touch custard will wobble slightly stand cake in pan for 15 minutes carefully turn onto a serving plate with sides serve immediately with extra custard and raspberries

Nutritions of Custard Self Saucing Cake Bombe

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calories: https schema org
calories: nutritioninformation

Neapolitan Marble Butter Cake

Spread creamy chocolate buttercream over this Italian-inspired marbled butter cake.

The ingredient of Neapolitan Marble Butter Cake

• 250g butter softened chopped
• 1 cup 220g caster sugar
• 1 teaspoon vanilla bean paste
• 3 coles australian free range eggs at room temperature
• 2 cups 300g self raising flour
• 1 2 cup 125ml milk
• 1 tablespoon cocoa powder
• 1 tablespoon milk extra
• pink liquid food colouring
• 170g butter softened
• 2 cups 320g icing sugar mixture
• 2 tablespoons cocoa powder
• 2 tablespoons milk

The Instruction of neapolitan marble butter cake

• preheat oven to 180c grease a 20cm base measurement square cake pan and line the base and sides of with baking paper
• use an electric mixer to beat the butter sugar and vanilla in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the flour and milk in alternating batches stirring until just combined
• divide the batter into 3 even portions add the cocoa powder and extra milk to 1 portion and stir to combine tint 1 of the remaining portions pink with food colouring
• spoon the batter portions in alternating batches into prepared pan use a round bladed knife to gently marble smooth the surface
• bake for 50 mins 1 hour or until a skewer inserted into the centre comes out clean cool in the pan for 5 mins before turning onto a wire rack to cool completely
• to make the chocolate buttercream use an electric mixer to beat the butter in a bowl until very pale add the icing sugar in batches beating well after each addition add the cocoa powder and milk and beat until well combined
• place the cake on a serving plate spread the top evenly with the chocolate buttercream

Nutritions of Neapolitan Marble Butter Cake

calories: 410 602 calories
calories: 23 grams fat
calories: 15 grams saturated fat
calories: 48 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 320 milligrams sodium
calories: https schema org
calories: nutritioninformation

Layered Lamington Ice Cream Cake

With layers of sponge cake and raspberry ice-cream, this cake is the perfect lazy summer dessert.

The ingredient of Layered Lamington Ice Cream Cake

• 1 5l raspberry ripple ice cream see notes
• 460g pkt round double sponge cake unfilled
• 3 tablespoons raspberry jam
• 200g dark chocolate coarsely chopped
• 185ml 3 4 cup thickened cream
• 35g 1 2 cup flaked coconut

The Instruction of layered lamington ice cream cake

• spoon ice cream into a large bowl set aside for 15 minutes or until softened slightly but not melted use a large serrated knife to carefully cut each cake in half horizontally line the plastic container lid from the sponge packaging or a deep round 17cm base measurement cake pan with plastic wrap allowing the edges to overhang
• place 1 cake layer in prepared pan top with one third of the ice cream pressing down with the back of a spoon to cover cake make indentations in the ice cream dot with one third of the jam repeat with two more layers of cake ice cream and jam top with remaining cake fold plastic wrap over top place cake in the freezer for 4 hours or until firm
• combine the chocolate and cream in a microwave safe bowl microwave on medium in 1 minute bursts stirring until smooth set aside for 15 minutes or until cooled slightly
• carefully remove the cake from the pan and place on a serving plate spoon over ganache allowing it to drip down the sides sprinkle with the coconut serve immediately

Nutritions of Layered Lamington Ice Cream Cake

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calories: https schema org
calories: nutritioninformation

Spiced Coffee Affogato

Add extra kick to your coffee with this clever spiced affogato creation.

The ingredient of Spiced Coffee Affogato

• 4 shots 120ml hot espresso coffee
• 2 cardamom pods bruised
• 1 cinnamon stick
• 1 tablespoon coffee flavoured liqueur
• 4 scoops vanilla ice cream

The Instruction of spiced coffee affogato

• combine coffee cardamom and cinnamon stick in a heatproof bowl set aside for 5 minutes to allow flavours to infuse strain into a heatproof jug stir in liqueur
• place ice cream into heatproof glasses pour over coffee mixture serve immediately

Nutritions of Spiced Coffee Affogato

calories: 67 159 calories
calories: 4 grams fat
calories: 2 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 22 38 milligrams sodium
calories: https schema org
calories: nutritioninformation

Super Crispy Fish Fingers With Creamy Tartare

Tuck into these crisp double crumbed fillets. They are a little bit naughty but taste so good.

The ingredient of Super Crispy Fish Fingers With Creamy Tartare

• 300g flathead or other firm white fish fillets cut into 8cm pieces
• 1 lemon rind finely grated
• 100g 2 3 cup plain flour
• 3 eggs
• 150ml milk
• 300g day old white breadcrumbs
• vegetable oil to deep fry
• 250g whole egg mayonnaise
• 50 baby salted capers rinsed chopped
• 50g cornichons chopped
• 1 lemon rind finely grated juiced
• 1 4 bunch continental parsley chopped

The Instruction of super crispy fish fingers with creamy tartare

• to make the tartare combine all the ingredients in a bowl except the lemon juice add lemon juice to taste season
• place fish on a plate and sprinkle with rind place flour on a plate season whisk eggs and milk in a bowl place breadcrumbs on a plate coat fish in flour and shake off excess dip fish into egg mix then press in breadcrumbs to coat repeat to double crumb
• add oil to deep fryer or saucepan to reach one third up the side heat to 180u00b0c deep fry fish fingers in 2 batches for 2 3 minutes until just cooked drain on paper towel season serve with tartare

Nutritions of Super Crispy Fish Fingers With Creamy Tartare

calories: 1100 834 calories
calories: 39 1 grams fat
calories: 16 1 grams saturated fat
calories: 65 9 grams carbohydrates
calories: 8 8 grams sugar
calories: n a
calories: 29 grams protein
calories: 183 milligrams cholesterol
calories: 1110 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rose Jelly And Vanilla Tart

With a biscuit base, creamy vanilla filling and rose jelly topping, this sweet tart is the dessert of our dreams.

The ingredient of Rose Jelly And Vanilla Tart

• 200g nice biscuits
• 1 3 cup shredded coconut
• 1 3 cup pecans
• 150g butter melted
• sugared edible rose petals to serve optional
• 300ml thickened cream
• 1 2 cup caster sugar
• 1 vanilla pod split
• 3 gelatine leaves
• 1 4 cup caster sugar
• 1 cup rose wine
• 2 gelatine leaves

The Instruction of rose jelly and vanilla tart

• grease a 2 5cm deep 11cm x 34cm rectangular loose based fluted tart pan
• using a food processor process biscuits coconut and pecans until ne crumbs add butter process until combined press mixture over base and sides of prepared pan place on a tray refrigerate for 20 minutes
• make filling place cream and sugar in a saucepan scrape vanilla seeds from pod and add to mixture bring to a simmer over low heat stirring until sugar is dissolved remove from heat soak gelatine leaves in cold water for 5 minutes or until softened squeeze excess water from gelatine stir leaves into warm cream mixture until dissolved set aside for 10 minutes to cool
• pour cream mixture over biscuit base see note refrigerate for 2 hours or until just firm
• make rose jelly place sugar 1 2 cup water and wine in a saucepan over medium high heat cook stirring for 5 minutes or until sugar dissolves and mixture is warm remove from heat soak gelatine leaves in cold water for 5 minutes or until softened squeeze excess water from gelatine stir leaves into wine mixture until dissolved set aside for 20 minutes to cool
• carefully pour jelly over vanilla layer refrigerate for 4 hours or until tart is set
• transfer tart to a serving plate decorate with rose petals if using serve

Nutritions of Rose Jelly And Vanilla Tart

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calories: https schema org
calories: nutritioninformation

Barbecued Salmon With Risoni, Lemon And Herb Salad

Fresh herbs and tangy lemon infuse this fish dish with the flavours of the Mediterranean.

The ingredient of Barbecued Salmon With Risoni Lemon And Herb Salad

• 200g 1 cup dried risoni pasta
• 1 1 2 tablespoons chopped fresh oregano
• 1 1 2 tablespoons chopped fresh continental parsley
• 1 1 2 teaspoons finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 60ml 1 4 cup olive oil
• 4 about 150g each skinless salmon fillets pin boned
• 1 2 bunch watercress sprigs picked washed dried
• 1 bunch radishes ends trimmed thinly sliced

The Instruction of barbecued salmon with risoni lemon and herb salad

• cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente drain
• meanwhile place the oregano parsley lemon rind and lemon juice in a small bowl season with salt use a fork to whisk until well combined gradually add the oil in a thin steady stream whisking constantly until the sauce thickens
• preheat a barbecue flatplate on medium high add the salmon and cook for 3 4 minutes each side or until the salmon flakes when tested with a fork
• combine the risoni watercress radish and two thirds of the oregano mixture in a bowl divide among serving plates top with the salmon and serve with the remaining oregano mixture

Nutritions of Barbecued Salmon With Risoni Lemon And Herb Salad

calories: 599 89 calories
calories: 31 grams fat
calories: 7 grams saturated fat
calories: 38 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 43 grams protein
calories: 98 milligrams cholesterol
calories: 86 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

Macadamia Choc Chunk Biscuits

These crisp biscuits with a nutty crunch and studded with little chocolate nuggets are the perfect base for ice-cream sandwiches.

The ingredient of Macadamia Choc Chunk Biscuits

• 125g butter at room temperature
• 100g 1 2 cup caster sugar
• 55g 1 4 cup firmly packed brown sugar
• 1 egg lightly whisked
• 100g dark cooking chocolate coarsely chopped
• 100g macadamia nuts coarsely chopped
• 2 tbs milk
• 80g dark cooking chocolate chopped into 2cm pieces extra
• ice cream to serve

The Instruction of macadamia choc chunk biscuits

• to make the macadamia choc chunk biscuits preheat the oven to 160u00b0c 140u00b0c fan forced line two large baking trays with baking paper
• use electric beaters to beat the butter caster sugar and brown sugar in a bowl until pale and creamy beat in the egg stir in the flour chocolate macadamia and milk until well combined
• roll tablespoonfuls of the mixture into balls place on prepared trays 8cm apart allowing room for spreading flatten slightly place the extra chocolate pieces on top of half the biscuits bake swapping trays halfway through for 12 minutes or until light golden set aside to cool on trays
• fill the choc chunk biscuits with the ice cream filling of your choice

Nutritions of Macadamia Choc Chunk Biscuits

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

Chicken Curry In Crispy Rice Cases

Pop these little rice pastries into your mouth! They taste sensational with their creamy chicken curry filling.

The ingredient of Chicken Curry In Crispy Rice Cases

• 1 egg
• 2 tablespoons plain flour
• 3 cups cooked brown rice
• 1 tablespoon vegetable oil
• 1 brown onion finely chopped
• 750g chicken thigh fillet trimmed cut into 2cm cubes
• 2 tablespoons green curry paste
• 165ml can light coconut milk
• 1 tablespoon lime juice
• 1 3 cup basil leaves finely shredded lime wedges to serve

The Instruction of chicken curry in crispy rice cases

• preheat oven to 180u00b0c grease and line the bases of 6 x 3 4 cup capacity pie pans
• combine egg and flour in a large bowl add rice stir until well combined place 1 2 cup of rice mixture into each pan using wet hands press evenly over base and sides of each pan bake for 10 to 15 minutes or until light golden and firm to the touch remove from pans while warm
• heat oil in a frying pan over medium heat add onion cook stirring for 3 to 4 minutes or until tender add chicken cook for 4 to 5 minutes or until browned stir in curry paste cook for 2 minutes
• add coconut milk to chicken mixture cook over medium heat stirring until mixture comes to the boil reduce heat to medium low simmer for 10 minutes or until mixture thickens remove from heat stir through lime juice and basil
• spoon into rice cases serve with lime

Nutritions of Chicken Curry In Crispy Rice Cases

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

Ham And Cheese Croissant Zucchini Slice Recipe

A savoury slice thats easy and cheesy - introducing our new zucchini slice, ham and cheese croissant mash-up.

The ingredient of Ham And Cheese Croissant Zucchini Slice Recipe

• 2 x 190g pkt 8 small all butter croissants
• 200g mozzarella thinly sliced
• 150g sliced leg ham
• 4 zucchini 2 shredded into long thin strips 2 coarsely grated
• 6 eggs lightly whisked
• 150g 1 cup self raising flour
• 80g 1 cup coarsely grated cheddar
• 2 tablespoon finely chopped fresh chives

The Instruction of ham and cheese croissant zucchini slice recipe

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 5cm deep 18 x 28cm ovenproof dish line base and sides with baking paper allowing paper to overhang the long sides
• slice croissants in half horizontally without slicing all the way through open each croissant up divide mozzarella ham and shredded zucchini among croissants fold croissants closed to enclose the filling
• whisk eggs and flour together in a large bowl add the grated zucchini cheddar and chives season and stir to combine
• pour half the egg mixture into the prepared dish spread evenly to cover the base arrange the filled croissants upright in the dish at slight angles spoon the remaining egg mixture in between the croissants bake for 30 35 minutes or until the slice is set cover with foil if the croissants start to brown too quickly season and serve

Nutritions of Ham And Cheese Croissant Zucchini Slice Recipe

calories: 438 326 calories
calories: 22 6 grams fat
calories: 12 6 grams saturated fat
calories: 32 9 grams carbohydrates
calories: n a
calories: n a
calories: 23 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

White Peach And Thyme Iced Green Tea

Refresh your guests with this iced green tea made with fresh white peaches and thyme.

The ingredient of White Peach And Thyme Iced Green Tea

• 7 lipton joyful jasmine green tea bags
• 2 tablespoons coarsely chopped thyme sprigs
• 2 large ripe white peaches sliced
• 1 3 cup 75g caster sugar
• 1 small lemon halved crossways
• ice cubes to serve
• thyme sprigs extra to garnish

The Instruction of white peach and thyme iced green tea

• bring 7 cups 1 75l water to the boil in a large saucepan remove from heat add tea bags and stir set aside for 2 mins to infuse remove and discard tea bags stir in chopped thyme set aside to cool slightly transfer to an 8 cup 2l serving jug place in the fridge for 2 hours to chill
• meanwhile place peach slices and sugar in a bowl and gently toss to coat set aside for 1 hour to macerate juice half the lemon thinly slice remaining lemon
• transfer the peach mixture with any juices and sugar from the bowl to the tea mixture in the serving jug stir in the lemon juice and lemon slices return to the fridge for 2 hours or until well chilled serve with ice and thyme sprigs

Nutritions of White Peach And Thyme Iced Green Tea

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calories: https schema org
calories: nutritioninformation

Vanilla Poppy Seed Cake With Whipped Ganache

Reach new heights with this gorgeous vanilla poppy seed cake layered with whipped white chocolate ganache.

The ingredient of Vanilla Poppy Seed Cake With Whipped Ganache

• 175g unsalted butter chopped at room temperature
• 215g 1 cup golden caster sugar
• 1 vanilla bean split seeds scraped
• 3 eggs at room temperature
• 250g 1 2 3 cups plain flour
• 1 1 2 teaspoons baking powder
• 1 4 teaspoon bicarbonate of soda
• pinch of table salt
• 180ml 3 4 cup milk slightly warmed
• 2 tablespoons poppy seeds
• white chocolate shards to serve optional
• 500g white chocolate finely chopped
• 200ml thickened cream
• 1 vanilla bean split seeds scraped

The Instruction of vanilla poppy seed cake with whipped ganache

• preheat oven to 170c 150c fan forced grease 3 round 15cm base measurement cake pans and line the bases and sides with baking paper
• use electric beaters to beat the butter sugar and vanilla seeds for 15 minutes or until very pale and creamy add the eggs 1 at a time beating well after each addition
• whisk the flour baking powder bicarb and salt in a bowl until combined
• use a large metal spoon to fold the flour mixture and milk in alternating batches into the butter mixture until just combined fold in poppy seeds divide mixture among prepared pans and smooth the surfaces bake for 25 30 minutes or until a skewer inserted in centres of cakes comes out clean set aside in pans for 5 minutes turn cakes onto wire racks to cool completely
• for the ganache place chocolate in a heatproof bowl place cream vanilla seeds and pod in a small saucepan warm over medium heat until just simmering pour over chocolate stand for 5 minutes stir until smooth place in the fridge for 20 minutes or until slightly firm discard vanilla pod use a balloon whisk to whisk until smooth
• place 1 cake on a plate spread with 1 3 1 2 cup ganache top with another cake repeat layering with filling and final cake spread top with the remaining ganache decorate with chocolate shards if you like

Nutritions of Vanilla Poppy Seed Cake With Whipped Ganache

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calories: https schema org
calories: nutritioninformation

Banana Tarte Tatin With Rum And Raisin Ice Cream

Prepare this recipe a day in advance to ensure there is enough time for the ice-cream to set.

The ingredient of Banana Tarte Tatin With Rum And Raisin Ice Cream

• 150g raisins
• 125ml 1 2 cup dark rum
• 300g caster sugar
• 12 egg yolks
• 500ml 2 cups milk
• 500ml 2 cups cream
• 1 roll frozen butter puff pastry thawed
• 6 large bananas
• 250g caster sugar
• 80ml 1 3 cup dark rum
• 60ml 1 4 cup cream
• 1 egg beaten for egg wash

The Instruction of banana tarte tatin with rum and raisin ice cream

• for the ice cream soak raisins in rum overnight
• in a bowl whisk together the sugar and egg yolks place the milk and cream in a large saucepan bring almost to the boil whisk the hot milk mixture into the egg mixture return to a clean saucepan and place over medium heat use a wooden spoon to stir the custard constantly until it thickens and coats the back of the spoon do not let the mixture boil strain through a fine sieve then place plastic wrap on surface and place in the fridge until cold
• churn the cold ice cream mixture in an ice cream machine once fully churned stir rum and raisins through and store in the freezer
• for the tarte tatin preheat the oven to 220c butter a 26 28cm ovenproof frying pan cut the puff pastry to fit the top of the pan and set aside peel bananas and slice thickly on the diagonal
• combine the sugar and 60ml 1 4 cup water in a small saucepan stir over low heat until the sugar dissolves bring to the boil boil without stirring until syrup turns a dark caramel colour immediately remove from the heat and very carefully stir in the rum return to low heat and stir until smooth then add cream and bring to the boil
• pour caramel into the base of the pan arrange sliced banana in concentric circles then top with the puff pastry circle brush pastry with beaten egg taking care not to let any egg run down the edge of the pastry bake for 10 12 minutes or until pastry is golden
• to serve invert the tart onto the centre of a serving plate while still quite hot top with the rum and raisin ice cream

Nutritions of Banana Tarte Tatin With Rum And Raisin Ice Cream

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calories: https schema org
calories: nutritioninformation

Chocolate Coated Ice Cream Cones

Indulge in some low-fat chocolate covered ice-cream which has all of the flavour and none of the guilt.

The ingredient of Chocolate Coated Ice Cream Cones

• 80g nestlu00c9 bakers choice milk choc melts
• 4 small scoops about 50g each 99 per cent fat free vanilla ice cream weight watchers brand
• 4 ice cream cones

The Instruction of chocolate coated ice cream cones

• place the chocolate melts in a heatproof bowl over a saucepan half filled with simmering water make sure the bowl doesnt touch the water use a metal spoon to stir until the chocolate melts and is smooth see microwave tip remove from heat set aside for 2 3 minutes to cool
• place the ice cream scoops in the cones kids task use a spoon to drizzle ice cream scoops with melted chocolate serve immediately

Nutritions of Chocolate Coated Ice Cream Cones

calories: 199 565 calories
calories: 7 5 grams fat
calories: 3 5 grams saturated fat
calories: 30 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Strawberry Cheesecake Freak Shake

Mix and match you favourite donuts for an extra special topping to these decadent strawberry cheesecake shakes.

The ingredient of Strawberry Cheesecake Freak Shake

• 3 1 2 cups 825ml milk
• 250g strawberries hulled
• 100g cream cheese softened
• 4 scoops vanilla ice cream
• 1 3 cup 80ml strawberry topping
• 300ml thickened cream whipped
• 2 teaspoons rainbow sprinkles
• 4 coles bakery strawberry iced donuts available in selected stores only
• 4 coles brand hundreds thousands mini biscuits
• 4 strawberries extra

The Instruction of strawberry cheesecake freak shake

• process the milk strawberries cream cheese and ice cream in a food processor until smooth
• drizzle the insides of 4 x 2 cup 500ml capacity serving glasses with strawberry topping pour the milk mixture evenly among the prepared glasses
• top the milkshakes with whipped cream sprinkle cream with sprinkles thread each doughnut onto a straw and place in the glass top the cream with the biscuits and extra strawberries serve immediately

Nutritions of Strawberry Cheesecake Freak Shake

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calories: https schema org
calories: nutritioninformation

Mango Vanilla Marble Jelly

The ingredient of Mango Vanilla Marble Jelly

• 800g about 4 mangoes fresh mango pulp
• 1 lemon juiced
• 30g powdered gelatine
• 250ml mascarpone
• 120g thick greek yoghurt
• 1 teaspoon vanilla extract
• 110g 1 2 cup caster sugar
• 300ml thick cream

The Instruction of mango vanilla marble jelly

• place the mango flesh in a food processor and process until smooth add the lemon juice and process to combine
• place half the gelatine in a heatproof cup with 60ml 1 4 cup of water place cup in a pan of simmering water and stir until clear then stir into mango puree refrigerate while you make vanilla jelly
• place the mascarpone yoghurt vanilla and caster sugar in a bowl and mix to combine place remaining gelatine and 2 tablespoons of cold water in a cup in a saucepan of simmering water when clear stir into mascarpone mixture
• whip cream until soft peaks form fold into the mascarpone mixture then refrigerate for 20 minutes until both jelly mixtures are starting to set gently fold mixtures together to give a marbled effect pour into the jelly mould and return to the fridge to set completely place the base of the mould briefly in warm water to loosen then turn out onto a serving plate and serve

Nutritions of Mango Vanilla Marble Jelly

calories: 798 738 calories
calories: 56 grams fat
calories: 37 grams saturated fat
calories: 60 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 120 33 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ravioli With Spring Greens And Lemon Juice

Take advantage of the season with healthy, green spring veggies.

The ingredient of Ravioli With Spring Greens And Lemon Juice

• 1 cup fresh peas or frozen peas
• 100g sugar snap peas end trimmed
• 80g snow peas end trimmed thinly shredded
• 700g bought spinach and ricotta ravioli
• 4 teaspoons lemon zest
• 80ml 1 3 cup lemon juice
• 20ml 1 tablespoon olive oil

The Instruction of ravioli with spring greens and lemon juice

• cook the fresh peas in boiling salted water for 5 minutes add remaining greens for the last minute of cooking drain and refresh under cold water
• cook the ravioli in boiling salted water following packet directions then drain reheat vegetables by dipping briefly in boiling water
• divide the ravioli between serving plates top with the greens a little lemon zest and a drizzle of lemon juice and olive oil season with pepper before serving

Nutritions of Ravioli With Spring Greens And Lemon Juice

calories: 207 452 calories
calories: 7 grams fat
calories: 2 grams saturated fat
calories: 25 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 9 grams protein
calories: 13 milligrams cholesterol
calories: 222 88 milligrams sodium
calories: https schema org
calories: nutritioninformation

Your Ultimate Summer Guide To Indulgent Sweet Treats

From fruity nectarine and yoghurt ice-blocks to gooey chocolate coconut brownies, this is your one-stop-shop for delicious desserts and tempting treats.

The ingredient of Your Ultimate Summer Guide To Indulgent Sweet Treats

Gluten Free Carrot Cake With Maple Cream Cheese Frosting Recipe

Our gluten-free spin on carrot cake tastes exactly like the original. The rich, thick maple syrup frosting will have everyone asking for a second slice.

The ingredient of Gluten Free Carrot Cake With Maple Cream Cheese Frosting Recipe

• 2 cups gluten free buckwheat flour
• 1 1 3 cups almond meal
• 1 1 2 tablespoons gluten free baking powder
• 1 cup brown sugar
• 1 1 2 teaspoons ground cinnamon
• 1 2 teaspoon ground allspice
• 1 2 cup pistachio kernels finely chopped
• 2 cups grated carrot see notes
• 6 fresh medjool dates pitted finely chopped
• 3 eggs
• 2 3 cup sunflower oil
• 1 1 3 cups reduced fat milk
• 250g cream cheese chopped softened
• 1 4 cup gluten free icing sugar mixture sifted
• 2 tablespoons pure maple syrup plus 2 tablespoons extra to serve

The Instruction of gluten free carrot cake with maple cream cheese frosting recipe

• preheat oven to 180c 160c fan forced grease two 7cm deep 20cm round cake pans line bases and sides with baking paper
• place flour almond meal baking powder sugar cinnamon and allspice in a large bowl stir well to combine reserve 1 tablespoon pistachios add carrot dates and remaining pistachios to flour mixture stir well to combine see notes
• whisk eggs oil and milk together in a large jug add to flour mixture stir to combine pour mixture evenly between prepared pans bake for 45 to 50 minutes or until a skewer inserted into the centres comes out clean stand in pans for 10 minutes to cool transfer cakes to a wire rack cool completely
• make maple cream cheese frosting using an electric mixer beat cream cheese icing sugar mixture and maple syrup until smooth and creamy
• place 1 cake on a serving plate spread with half the frosting top with remaining cake spread top with remaining frosting sprinkle with reserved pistachios drizzle with extra maple syrup serve

Nutritions of Gluten Free Carrot Cake With Maple Cream Cheese Frosting Recipe

calories: 507 875 calories
calories: 30 7 grams fat
calories: 7 2 grams saturated fat
calories: 45 1 grams carbohydrates
calories: n a
calories: n a
calories: 12 1 grams protein
calories: 78 milligrams cholesterol
calories: 437 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fish Cakes With Smashed Peas And Lemon

For a quick and easy family meal try these golden fish cakes served with smashed peas and lemon.

The ingredient of Fish Cakes With Smashed Peas And Lemon

• 400g coles brand carisma potatoes peeled chopped
• 1 teaspoon hot english mustard
• 500g smoked cod
• 2 bay leaves
• 4 peppercorns
• 3 4 cup 180ml milk
• 1 lemon zested
• 1 tablespoon lemon juice
• 1 2 small brown onion grated
• 2 teaspoons finely chopped dill
• 2 eggs lightly beaten
• 1 cup 150g plain flour
• 1 cup 150g packaged breadcrumbs
• vegetable oil for shallow frying
• 1 2 cup 125ml chicken stock
• 30g butter
• 500g coles brand australian frozen peas
• lemon wedges to serve
• mixed salad leaves to serve
• mayonnaise to serve
• dill sprigs extra to serve

The Instruction of fish cakes with smashed peas and lemon

• cook potatoes in a saucepan of boiling salted water for 12 15 mins or until tender drain and mash add mustard season with salt and pepper allow to cool
• meanwhile place smoked cod in a medium frying pan with bay leaves and peppercorns pour over combined milk and u00bd cup 125ml water bring to the boil over medium heat cover and simmer over low heat for 8 10 mins or until cooked through remove fish from milk with a slotted spoon to a plate to cool slightly flake fish into the mashed potato along with lemon zest and juice onion and dill season with salt and pepper divide mixture into 8 patties 2cm thick
• place egg in a bowl place flour and breadcumbs on separate plates dust patties with flour then dip in egg and then coat in breadcrumbs place on a plate and refrigerate for 30 mins
• place enough oil in a frying pan to cover the base shallow fry fish cakes in batches over medium low heat for 4 mins each side
• meanwhile heat stock and butter in a frying pan over medium heat add peas and simmer for 5 mins or until heated through remove from heat and roughly mash serve fish cakes with sprigs of dill smashed peas salad leaves mayonnaise and lemon wedges

Nutritions of Fish Cakes With Smashed Peas And Lemon

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calories: https schema org
calories: nutritioninformation

Choc Mint Raspberry Sundae

Indulge your inner child with this scrumptious raspberry sundae.

The ingredient of Choc Mint Raspberry Sundae

• 1 tablespoon hard boiled peppermint lollies
• 1 chocolate brownie about 5cm square cut into small cubes
• 2 scoops raspberry ice cream
• 1 4 cup 60ml chocolate sauce
• whipped cream to serve

The Instruction of choc mint raspberry sundae

• place the lollies in a plastic bag and bash with a rolling pin until roughly crushed place a little of the brownie in a sundae glass then add a scoop of ice cream sprinkle with half the chopped lollies and pour chocolate sauce over repeat another layer of brownie and ice cream then top with remaining lollies and whipped cream

Nutritions of Choc Mint Raspberry Sundae

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calories: https schema org
calories: nutritioninformation

Mac N Cheese Cottage Pie Recipe

Two dinnertime classics combine in this mac n cheese and cottage pie mash-up.

The ingredient of Mac N Cheese Cottage Pie Recipe

• 1 cup macaroni
• 1 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 1 carrot diced
• 500g beef mince
• 2 tablespoons gravy powder
• 400g can diced tomatoes
• 1 tablespoon worcestershire sauce
• 20g butter
• 1 tablespoon plain flour
• 1 cup milk
• 1 cup grated pizza cheese
• 3 4 cup frozen peas corn and capsicum

The Instruction of mac n cheese cottage pie recipe

• preheat oven to 200c 180c fan forced cook macaroni in a large saucepan of boiling salted water following packet directions drain return to pan
• meanwhile heat oil in a 4 5cm deep 20cm base 24cm top ovenproof frying pan over medium high heat add onion and carrot cook stirring for 5 minutes or until onion softens add mince cook breaking up any lumps with a wooden spoon for 6 minutes or until browned
• stir in gravy powder add tomato and worcestershire bring to the boil reduce heat to low simmer uncovered for 10 minutes or until sauce thickens remove from heat
• meanwhile melt butter in a small saucepan over medium heat add flour cook stirring for 1 minute gradually stir in milk until smooth cook stirring for 3 to 4 minutes or until sauce boils and thickens stir in half the cheese season with salt and pepper add cheese sauce to macaroni stir to combine
• stir frozen vegetables into mince mixture top with macaroni mixture sprinkle with remaining cheese bake for 15 to 20 minutes or until golden serve

Nutritions of Mac N Cheese Cottage Pie Recipe

calories: 630 004 calories
calories: 38 grams fat
calories: 18 5 grams saturated fat
calories: 35 1 grams carbohydrates
calories: n a
calories: n a
calories: 33 3 grams protein
calories: 131 milligrams cholesterol
calories: 485 milligrams sodium
calories: https schema org
calories: nutritioninformation