Cherry And Coconut Bites

Cherry and coconut bites combine sweet, summery flavours.

The ingredient of Cherry And Coconut Bites

• 60g butter
• 1 cup 210g caster sugar
• 2 eggs
• 1 1 4 cups 190g plain flour
• 1 4 cup 30g cocoa powder
• 1 2 cup 45g desiccated coconut
• 3 4 cup 245g cherry jam
• 36 drained morello cherries
• 2 cups 130g shredded coconut

The Instruction of cherry and coconut bites

• preheat oven to 180u00b0c grease 36 1 1 2 tablespoons 30ml capacity mini muffin pans use an electric mixer to beat the butter and half the sugar together in a medium bowl until pale and creamy add 1 egg and beat until well combined add the flour cocoa powder and desiccated coconut and stir to combine
• spoon mixture evenly among the prepared pans use your fingers to push the dough around the base and halfway up the side of each pan bake in preheated oven for 8 10 minutes or until cooked through remove from oven and set aside for 5 minutes to cool slightly
• spoon the jam evenly among each pan and top with a cherry combine the shredded coconut remaining sugar and remaining egg in a medium bowl spoon coconut mixture on top of each bite bake in oven for 5 minutes or until golden remove from oven and set aside to cool in the pan transfer to an airtight container

Nutritions of Cherry And Coconut Bites

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calories: https schema org
calories: nutritioninformation

No Bake Rawies

These easy no-bake treats are the fun, better-for-you way to snack this autumn.

The ingredient of No Bake Rawies

• 400g pitted medjool dates
• 85g 1 cup desiccated coconut
• 35g 1 3 cup cocoa
• 90g 2 3 cup dry roasted almonds plus 30 extra to decorate
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

The Instruction of no bake rawies

• process all ingredients in a food processor until well combined roll level tablespoonfuls of mixture into balls flatten slightly and press a roasted almond in the centre of each store in an airtight container in the fridge for up to 2 weeks

Nutritions of No Bake Rawies

calories: 81 977 calories
calories: 3 1 grams fat
calories: 1 1 grams saturated fat
calories: 13 7 grams carbohydrates
calories: 9 8 grams sugar
calories: n a
calories: 1 5 grams protein
calories: n a
calories: 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

No Sugar Banana Honey Biscuits

These lovely banana honey biscuits taste like a honey jumble but are refined sugar free.

The ingredient of No Sugar Banana Honey Biscuits

• 125g butter chopped at room temperature
• 60ml 1 4 cup honey plus 1 tablespoon extra
• 1 teaspoon vanilla essence
• 1 egg
• 1 large ripe banana well mashed
• 225g 11 2 cups plain flour
• 60ml 1 4 cup milk
• 160g spreadable cream cheese
• 20g 1 3 cup flaked coconut toasted
• coles pistachios finely chopped to serve optional

The Instruction of no sugar banana honey biscuits

• preheat oven to 180c 160c fan forced line 2 large baking trays with baking paper use electric beaters to beat the butter honey and vanilla in a bowl until pale and creamy add the egg and beat to combine beat in the banana the mixture will appear slightly curdled but that is okay
• gradually fold in the flour and milk in alternating batches until the mixture is smooth and combined drop level tablespoons of the mixture onto the trays allowing room for spreading bake for 15 minutes or until springy to touch and light golden transfer to a wire rack to cool completely
• stir the cream cheese and extra honey in a small bowl until combined spread over the cooled cookies sprinkle with coconut and pistachios if you like

Nutritions of No Sugar Banana Honey Biscuits

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calories: nutritioninformation

Colourful Cobra Cake

Birthday celebrations mean cake, so wow the kids with this impressive creation!

The ingredient of Colourful Cobra Cake

• 3 x 340g packets golden buttercake cake mix or 3 quantities homemade cake see related recipe
• 3 x 340g packets smarties we used only the purple pink yellow red and orange
• 2 x 380g packets m ms we used only the yellow red and orange
• 1 strawberry sour strap
• 5cm piece licorice strap
• 2 green mini m ms
• 2 teaspoons orange sprinkles
• 250g butter softened
• 3 cups icing sugar mixture
• 2 tablespoons milk
• orange food colouring paste

The Instruction of colourful cobra cake

• preheat oven to 180u00b0c 160u00b0c fan forced liberally grease two 6cm deep 23cm top round fluted cake pans see tip below dust with flour lightly grease a 7cm deep 20cm round cake pan line base and side with baking paper
• make 2 packet cakes following packet directions or homemade cakes see related recipe divide batter between prepared fluted cake pans bake for 40 minutes or until cooked through make remaining cake spoon batter into prepared pan bake for 45 minutes or until cooked through stand in pan for 10 minutes turn out onto a wire rack to cool completely
• make icing using an electric mixer beat butter in a bowl until pale gradually add icing sugar mixture and milk beating constantly until combined
• place head and tail tip templates on round cake secure with toothpicks cut around templates cut one quarter from 1 fluted cake place remaining three quarters of cake on board place cut piece in opposite direction to form tail using icing secure tail and tail tip to cake starting at the other end of the cake cut a 2cm deep x 10cm long slice off the top of cake using picture as a guide rest the other fluted cake onto the cut secure with skewers place leftover round cake underneath to support sides taper head piece to sit flat on cake use skewers to secure see cooking class below
• tint icing orange reserve 1 teaspoon icing spread remaining icing over top and sides of cake using picture as a guide position smarties and m ms on cake to create scales wrap wire in double sided tape to enclose using picture as a guide cut sour strap into a thin forked tongue shape stick tongue to wire leaving 3cm wire uncovered cut licorice strap into 2 triangles using reserved icing place 1 green mini m m on each licorice piece to form eyes position eyes on cake insert tongue into front of head top head with orange sprinkles serve

Nutritions of Colourful Cobra Cake

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calories: https schema org
calories: nutritioninformation

Coconut Mango Meringue Nests

Prepare this dessert 1 day ahead to ensure that there is enough time for the coconut cream to chill overnight.

The ingredient of Coconut Mango Meringue Nests

• 270ml can coconut cream
• 1 2 cup 125ml thickened cream
• 2 tablespoon icing sugar
• 100g pkt coles make at home meringue nests 10 pack
• 1 mango stoned peeled thinly sliced
• 1 4 cup 20g natural flaked almonds toasted
• 2 tablespoons shredded coconut toasted
• 1 2 cup 110g caster sugar

The Instruction of coconut mango meringue nests

• place the can of coconut cream in the fridge overnight to chill
• open the can of coconut cream be careful not to shake the can and spoon out the firm cream at the top into a bowl discard the remaining liquid add the thickened cream and icing sugar to the bowl use an electric mixer to beat the coconut cream mixture until stiff peaks form
• place the meringue nests on a serving platter spoon the coconut cream mixture evenly among the nests top with mango and sprinkle with almonds and coconut
• combine the sugar and 1 4 cup 60ml water in a small saucepan stir over low heat without boiling until the sugar dissolves brushing any crystals from the side of the pan with a wet pastry brush increase heat to medium bring to the boil and cook without stirring for 10 mins or until golden brown remove from heat and allow to cool slightly carefully drizzle the toffee over meringues to serve

Nutritions of Coconut Mango Meringue Nests

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calories: nutritioninformation

Chocolate Crunchie Cake Recipe

Weve given the classic chocolate cake a new twist with the addition of Crunchie chocolate bars. Combined with honey buttercream guests will love this decadent treat!

The ingredient of Chocolate Crunchie Cake Recipe

• 250g butter chopped
• 1 2 cup milk
• 1 1 2 cups caster sugar
• 1 2 cup honey
• 2 x 200g blocks dark chocolate chopped
• 1 1 2 cups self raising flour
• 1 cup plain flour
• 1 4 cup cocoa powder
• 2 eggs lightly beaten
• 1 3 cup thickened cream
• 3 x 50g crunchie chocolate bars roughly chopped
• 250g unsalted butter softened
• 3 cups icing sugar mixture sifted
• 2 tablespoons honey
• 1 tablespoon cocoa powder sifted
• 2 x 50g crunchie chocolate bars finely chopped

The Instruction of chocolate crunchie cake recipe

• preheat oven to 160c 140c fan forced grease two 6cm deep 20cm round cake pans line bases and sides with 2 layers of baking paper
• place butter milk sugar honey 200g chocolate and 1 cup water in a saucepan over medium heat cook stirring occasionally for 8 to 10 minutes or until smooth and combined transfer to a large heatproof bowl set aside for 20 minutes to cool
• sift flours and cocoa over chocolate mixture whisk to combine add egg whisk until smooth and combined divide mixture evenly between prepared pans bake for 1 hour or until a skewer inserted in centre of cakes comes out clean cool cakes in pans
• place thickened cream and remaining chocolate in a microwave safe bowl microwave on high 100 for 1 minute stirring halfway with a metal spoon or until melted and smooth set ganache aside for 1 hour or until mixture has thickened slightly
• meanwhile make honey buttercream using an electric mixer beat butter until pale gradually add icing sugar mixture beating constantly until combined beat in honey and cocoa stir in half the finely chopped crunchie bar
• cut each cake in half horizontally place a cake base on a serving plate spread with 1 3 buttercream mixture sprinkle with a little of the remaining finely chopped crunchie bar top with second layer of cake half the remaining buttercream mixture and a little of the finely chopped crunchie bar continue layering with remaining cake buttercream mixture and finely chopped crunchie bar finishing with cake spoon over ganache top with roughly chopped crunchie bar serve

Nutritions of Chocolate Crunchie Cake Recipe

calories: 806 864 calories
calories: 40 5 grams fat
calories: 25 8 grams saturated fat
calories: 108 2 grams carbohydrates
calories: n a
calories: n a
calories: 5 8 grams protein
calories: 90 milligrams cholesterol
calories: 298 milligrams sodium
calories: https schema org
calories: nutritioninformation

Berry Mascarpone Pancake Cake

Learn how to make an ombre pancake cake with this easy recipe. The layers of pancakes are separated with a blueberry and raspberry mixture, and covered in vanilla-flavoured mascarpone frosting.

The ingredient of Berry Mascarpone Pancake Cake

• 4 cups self raising flour
• 1 2 teaspoon bicarbonate of soda
• 2 3 cup caster sugar
• 2 eggs lightly beaten
• 2 cups milk
• 1 1 2 cups buttermilk
• 1 tablespoon vanilla extract
• 50g butter melted
• 1 cup frozen raspberries
• 1 cup frozen blueberries
• 2 x 250g tubs mascarpone
• 1 2 cup icing sugar mixture
• 600ml thickened cream
• fresh raspberries to serve
• fresh blueberries to serve

The Instruction of berry mascarpone pancake cake

• place flour in a large bowl add bicarbonate of soda and sugar using a whisk whisk to combine make a well add egg milk buttermilk and 2 teaspoons of the vanilla whisk until smooth
• heat a large non stick frying pan over medium heat brush pan with melted butter spoon 1 2 cup batter into pan spreading to form an 18cm pancake cook for 2 to 3 minutes or until bubbles appear on the surface turn cook for a further 2 minutes or until cooked through transfer to a tray to cool repeat with remaining batter brushing pan with butter between batches to make 12 pancakes set aside to cool completely
• meanwhile place raspberries in a small saucepan over medium heat cook stirring occasionally for 5 minutes or until raspberries have softened and mixture starts to simmer strain through a fine sieve over a bowl discard seeds repeat process with blueberries set aside to cool completely
• using an electric mixer beat mascarpone and icing sugar until just smooth add cream beat until just soft peaks form be careful not to over beat divide mixture in half add remaining vanilla to 1 half gently stir to combine divide remaining half add raspberry mixture to 1 portion gently stir to combine add blueberry mixture to remaining portion gently stir to combine be careful not to over mix
• place 1 pancake on a serving plate spread with 2 tablespoons of blueberry mixture repeat layering 3 more times spread remaining blueberry mixture around side of pancake stack repeat process with 4 more pancakes and raspberry mixture then remaining pancakes and vanilla mixture spread remaining vanilla mixture over top refrigerate for 20 minutes using a warm palette knife smooth the side of cake to create an ombre effect top with berries serve

Nutritions of Berry Mascarpone Pancake Cake

calories: 675 175 calories
calories: 43 6 grams fat
calories: 29 1 grams saturated fat
calories: 58 4 grams carbohydrates
calories: n a
calories: n a
calories: 10 6 grams protein
calories: 166 milligrams cholesterol
calories: 467 milligrams sodium
calories: https schema org
calories: nutritioninformation

Passionfruit Coconut Vanilla Slice Recipe

Weve given classic vanilla slice a twist with coconut, white chocolate and a passionfruit glaze.

The ingredient of Passionfruit Coconut Vanilla Slice Recipe

• 120g butter chopped at room temperature
• 100g 1 2 cup caster sugar
• 2 egg yolks
• 150g 1 cup plain flour
• 50g 1 3 cup cornflour
• 35g 1 3 cup desiccated coconut
• 375ml 1 1 2 cups milk
• 3 egg yolks
• 70g 1 3 cup caster sugar
• 1 teaspoon vanilla extract
• 35g 1 4 cup cornflour
• 150g unsalted butter chopped at room temperature
• 100g white chocolate melted
• 125ml 1 2 cup passionfruit pulp from 5 6 passionfruit
• 2 teaspoons cornflour
• 55g 1 4 cup caster sugar
• 1 2 teaspoon gelatine powder

The Instruction of passionfruit coconut vanilla slice recipe

• preheat oven to 180c 160c fan forced lightly grease a 4cm deep 23cm square cake pan line with baking paper allowing paper to overhang sides use electric beaters to beat butter and sugar in a bowl until combined beat in egg yolks stir in the sifted flours and coconut until well combined use lightly floured hands to press mixture evenly over base of prepared pan bake for 12 15 minutes or until lightly browned set aside in pan to cool
• meanwhile to make custard bring milk to the boil in a small saucepan over medium heat remove from heat use electric beaters to beat yolks sugar and vanilla in a bowl until pale and creamy stir in cornflour then whisk in hot milk transfer mixture to a clean saucepan and whisk over medium low heat for 3 5 minutes or until mixture boils and thickens transfer to a clean bowl cover surface with plastic wrap set aside to cool
• use electric beaters to beat cold custard mixture in a bowl until smooth add butter and chocolate beat well spread evenly over biscuit base place in the fridge for 2 3 hours or until set
• meanwhile to make the passionfruit glaze strain passionfruit pulp and return 1 tbs of the seeds to strained juice place cornflour and 80ml 1 u20443 cup water in a small saucepan stir to combine add juice and sugar cook stirring over medium heat until mixture boils and thickens slightly remove from heat whisk in gelatine until dissolved set aside to cool to room temperature pour over custard and smooth surface place in the fridge for 1 hour or until set cut into squares to serve

Nutritions of Passionfruit Coconut Vanilla Slice Recipe

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calories: nutritioninformation

Grapefruit And Coconut Loaf Recipe

Impress everyone at the next afternoon tea gathering with this moist and flavoursome grapefruit and coconut loaf that is delicious with a warm cup of tea.

The ingredient of Grapefruit And Coconut Loaf Recipe

• 125g butter softened
• 1 cup 220g caster sugar
• 1 ruby red grapefruit rind finely grated
• 2 coles australian free range eggs
• 1 cup 280g greek style yoghurt
• 2 cups 300g self raising flour
• 1 2 cup 40g desiccated coconut
• 1 2 cup 110g caster sugar
• 1 ruby red grapefruit thinly sliced
• 1 rosemary sprig
• 1 1 2 cups 240g icing sugar mixture
• 2 tbs grapefruit juice

The Instruction of grapefruit and coconut loaf recipe

• preheat oven to 180u00b0c grease a 10cm x 20cm base measurement loaf pan line base and sides with baking paper allowing the sides to overhang
• use an electric mixer to beat the butter sugar and grapefruit rind in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the yoghurt flour and coconut in alternating batches and stir until just combined spoon the mixture into the prepared pan and smooth the surface
• bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 5 mins before transferring to a wire rack to cool
• meanwhile to make the candied grapefruit and rosemary line a baking tray with baking paper combine sugar and 1 cup 250ml water in a frying pan over medium low heat cook for 3 mins or until sugar dissolves add grapefruit slices and rosemary to pan and cook turning occasionally for 30 mins or until the grapefruit rind is translucent transfer grapefruit slices and rosemary to the lined tray set aside to cool
• to make the grapefruit icing place the icing sugar in a medium bowl stir in enough grapefruit juice to make a runny paste use a flat bladed knife to spread the mixture over the top of the cake set aside for 30 mins to set
• transfer the cake to a serving plate top with the grapefruit slices and rosemary cut into slices to serve

Nutritions of Grapefruit And Coconut Loaf Recipe

calories: 499 988 calories
calories: 15 grams fat
calories: 10 grams saturated fat
calories: 85 grams carbohydrates
calories: 63 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 323 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chilli, Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

Tuck into these juicy lamb chops infused with rosemary and garlic and served with cheesy roast potatoes.

The ingredient of Chilli Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

• 1kg coles fresh royal blue potatoes peeled chopped
• 1 3 cup 80ml olive oil
• 1 sprig rosemary leaves removed
• 4 garlic cloves
• 1 lemon zested juiced
• 1 tablespoon rosemary finely chopped extra
• 1 long red chilli finely chopped
• 1 garlic clove extra crushed
• 4 coles australian lamb forequarter chops
• 1 2 cup 40g parmesan cheese grated
• steamed green beans to serve

The Instruction of chilli lemon and rosemary lamb with parmesan garlic potatoes

• preheat oven to 200c place potato 2 tablespoons olive oil rosemary leaves and garlic in a bowl season and toss to combine place on a baking tray lined with baking paper roast for 40 mins or until golden and crisp
• meanwhile combine remaining olive oil 1 tablespoon lemon juice chopped rosemary chilli and extra garlic season pour over lamb tossing gently to coat set aside for 15 mins to develop flavours
• preheat a barbecue grill or chargrill to medium high heat cook lamb for 3 mins each side or until cooked to your liking transfer to a plate set aside covered with foil for 5 mins to rest
• sprinkle potato with parmesan and toss to combine serve lamb with potato and steamed green beans

Nutritions of Chilli Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

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Prawn, Pea Coconut Paella

The ingredient of Prawn Pea Coconut Paella

• 1 tablespoon vegetable oil
• 1 tablespoon coriander seeds crushed or 1 teaspoon ground coriander
• 6 green cardamom pods
• 1 onion finely chopped
• 1 2cm piece ginger grated
• 10 curry leaves
• 2 cups 400g basmati rice
• grated zest of 1 lemon
• 1 1 2 cups 375ml massel chicken style liquid stock
• 1 1 2 cups coconut milk
• 500g cooked prawns peeled tails intact
• 1 cup 120g frozen peas
• mint sprigs to serve
• fresh coriander to serve
• lemon wedges to serve

The Instruction of prawn pea coconut paella

• heat oil in a large deep frypan over medium high heat cook dry spices stirring for a few seconds until fragrant add onion ginger and curry leaves and stir for 1 2 minutes add rice and stir to coat add lemon zest stock and coconut milk partially cover reduce heat to low and cook for 20 minutes stirring occasionally to prevent catching the rice should be al dente cooked but still firm to the bite stir in the prawns and peas and heat through for 5 minutes serve with fresh herbs and lemon wedges

Nutritions of Prawn Pea Coconut Paella

calories: 681 628 calories
calories: 22 grams fat
calories: 15 grams saturated fat
calories: 86 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 31 grams protein
calories: 152 milligrams cholesterol
calories: 791 85 milligrams sodium
calories: https schema org
calories: nutritioninformation

Smarties Rainbow Cake Recipe

This colourful rainbow cake covered in SMARTIES will impress all ages, but its easier than it looks to make!

The ingredient of Smarties Rainbow Cake Recipe

• 200g butter softened
• 165g 3 4 cup caster sugar
• 2 eggs
• 150g 1 cup self raising flour
• 75g 1 2 cup plain flour
• 35g 1 3 cup nestlu00c9 bakersu2019 choice cocoa powder
• 180ml 3 4 cup milk
• 340g pkt nestlu00c9 smarties colours separated
• 150g pkt nestlu00c9 mini smarties colours separated
• 100g butter softened
• 155g 1 1 3 cups icing sugar mixture sifted
• 2 tablespoons nestlu00c9 bakersu2019 choice cocoa powder
• 1 tablespoon milk

The Instruction of smarties rainbow cake recipe

• preheat oven to 180c 160c fan forced grease and line base and sides of 20cm round cake pan
• using an electric mixer beat butter and sugar until pale and creamy add the eggs one at a time beating well after each addition
• sift the flours and nestlu00c9 bakersu2019 choice cocoa powder into the butter mixture add the milk and beat on low speed until combined then on medium speed for 2 minutes
• spoon mixture into prepared pan and smooth the surface bake for 55 minutes or until a skewer inserted into the centres comes out clean cool cake in pan for 10 minutes before turning out on wire rack to cool completely
• make chocolate frosting using an electric beater beat butter until white as possible beat in icing sugar cocoa and milk until combined
• cut the cake in half to make 2 half moon shapes see note spread a thin layer of frosting on the base of one of the half moon shapes sandwich with the remaining half moon spread frosting all over cake in a thin layer using picture as a guide decorate cake using nestlu00c9 smarties and mini smarties serve

Nutritions of Smarties Rainbow Cake Recipe

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calories: https schema org
calories: nutritioninformation

Choc Banana Butterfly Cake Recipe

Chocolate and banana are a match made in heaven. Ready in under an hour our Choc-banana butterfly cakeis the perfect decadent treat to share with family or friends.

The ingredient of Choc Banana Butterfly Cake Recipe

• 125g butter chopped at room temperature
• 100g 1 2 cup caster sugar
• 2 eggs
• 130g 1 2 cup mashed ripe banana
• 1 tsp vanilla extract
• 225g 1 1 2 cups self raising flour
• 60ml 1 4 cup milk
• 2 tablespoons dark cocoa powder
• 2 tablespoons boiling water
• 300ml thickened cream
• 1 tablespoon strawberry jam
• icing sugar to dust

The Instruction of choc banana butterfly cake recipe

• preheat the oven to 180c 160c fan forced grease and line the base and side of a 20cm round cake pan with baking paper
• combine the cocoa and boiling water in a small bowl stirring until smooth set aside to cool
• use electric beaters to beat the butter and sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well between each addition add banana and vanilla beat until combined
• sift the flour over the mixture then pour in the milk use a spatula to fold gently until just combined
• fold the cocoa mixture into the cake mixture transfer mixture to the prepared pan smoothing the surface bake for 35 minutes or until the top springs back to a gentle touch in the centre set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack immediately turn right side up to cool completely
• use a pointed serrated knife to make a cut 4cm in from the edge of the cake angling the knife in towards the centre carefully lift the piece out and cut in half set aside
• use electric beaters to whip the cream in a large bowl until firm peaks form fill the cake indent with whipped cream and drizzle with strawberry jam arrange cut cake pieces on top to resemble butterfly wings dust with icing sugar to serve

Nutritions of Choc Banana Butterfly Cake Recipe

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calories: https schema org
calories: nutritioninformation

Chocolate Raspberry Ice Cream Cake

Prepare this sensational no-bake dessert at least 1 day ahead to ensure the cake is properly set.

The ingredient of Chocolate Raspberry Ice Cream Cake

• 450g coles make at home double sponge unfilled cake
• 1l coles brand double chocolate ice cream softened
• 500g fresh raspberries or frozen raspberries
• 1 3 cup 75g caster sugar
• 8 dr oetker giant chocolate stars
• coles brand chocolate crispies to serve

The Instruction of chocolate raspberry ice cream cake

• remove the sponge cakes from packaging reserving the plastic tray discard the wrapper reserve one sponge cake for another use line the base and sides of the plastic tray with baking paper allowing paper to extend 5cm above the edge of the tray place remaining cake in the lined tray you can trim the reserved cake and use trimmings to fill any gaps in the tray spread the chocolate ice cream over the cake and use the back of a spoon to level cover with foil and freeze for 3 hours or until the ice cream is firm
• meanwhile combine the raspberries sugar and 1 cup 250ml water in a saucepan over low heat cook stirring for 3 mins or until sugar dissolves increase heat to high bring to the boil cook without stirring for 5 mins or until syrup thickens slightly remove from heat set aside to cool
• process the raspberry mixture in a food processor until smooth strain through a fine sieve into a metal container using a spatula to press as much pulp through as possible cover with foil and place in the freezer freeze for 6 hours or until frozen use a metal spoon to break up the frozen raspberry mixture transfer to a food processor and process until smooth spoon the raspberry mixture over the chocolate ice cream and smooth the surface cover with foil and place in the freezer until set
• use a pair of scissors to cut down the corners of the plastic tray open out the sides and remove the cake use a warm palette knife to smooth the edges serve decorated with the chocolate stars and chocolate crispies

Nutritions of Chocolate Raspberry Ice Cream Cake

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calories: https schema org
calories: nutritioninformation

Espresso And Fig Cakes

Fancy something sweet? Try these easy fig and espresso cakes to satisfy the taste-buds.

The ingredient of Espresso And Fig Cakes

• 2 tablespoons instant coffee
• 100g softened butter chopped
• 1 cup caster sugar
• 3 eggs
• 300g 2 cups self raising flour sifted
• 150g finely chopped figs
• cocoa sifted for dusting

The Instruction of espresso and fig cakes

• preheat oven to 160u00b0c combine the instant coffee with two tablespoons boiling water and stir until smooth set aside
• place the butter and sugar in a large bowl and beat with hand beaters until light and creamy add the eggs gradually beating between additions
• fold the flour through the mixture along with the coffee and figs divide the mixture between the holes of a greased 1 2 cup muffin pan cook for 20 minutes or until cooked through stand in the pan for 5 minutes before transferring the cakes to a wire rack serve warm or cooled dusted in cocoa

Nutritions of Espresso And Fig Cakes

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calories: https schema org
calories: nutritioninformation

Carrot Cake

Serve this moist gluten-free carrot cake with real cream cheese icing at afternoon tea and watch everyone come back for more.

The ingredient of Carrot Cake

• 1 3 cup rice flour
• 1 3 cup gluten free cornflour
• 2 teaspoons gluten free baking powder
• 1 teaspoon bicarbonate of soda
• 1 1 2 tablespoons mixed spice
• 2 cups almond meal ground almonds
• 1 cup firmly packed brown sugar
• 2 carrots peeled grated
• 4 eggs separated
• 2 3 cup walnuts chopped
• 250g reduced fat cream cheese softened
• 1 tablespoon lemon juice
• 1 2 cup pure icing sugar

The Instruction of carrot cake

• preheat oven to 160u00b0c grease and line an 8cm deep 11cm x 21cm base loaf pan
• sift flours baking powder bicarbonate of soda and mixed spice into a bowl add almond meal sugar carrot egg yolks and half the walnuts mix well
• using an electric mixer beat eggwhites until stiff peaks form fold into carrot mixture pour into pan bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean cool cake in pan for 10 minutes turn onto a wire rack
• make cream cheese icing beat cream cheese lemon juice and icing sugar until well combined refrigerate for 15 minutes
• spread icing over cake sprinkle with remaining walnuts and serve

Nutritions of Carrot Cake

calories: 422 791 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 33 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 11 grams protein
calories: 106 milligrams cholesterol
calories: 674 73 milligrams sodium
calories: https schema org
calories: nutritioninformation

High Energy Drinks

The ingredient of High Energy Drinks

• 600mls milk
• 200g plain yoghurt
• 2 scoops vanilla ice cream
• 2 tablespoons malted milk powder
• 3 eggs
• 2 ripe bananas sliced
• 1 tablespoon honey
• few drops vanilla essence

The Instruction of high energy drinks

• combine ingredients in a blender and blend until smooth serve or store in the fridge for up to 2 days stirring well before serving

Nutritions of High Energy Drinks

calories: 424 703 calories
calories: 18 grams fat
calories: n a
calories: 48 grams carbohydrates
calories: n a
calories: n a
calories: 20 grams protein
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calories: https schema org
calories: nutritioninformation

Ice Cube Tray Chocolate Bombs

Use your ice-cube tray to make delicious chocolate blocks at home.

The ingredient of Ice Cube Tray Chocolate Bombs

• 290g pkt nestlu00e9 dark choc melts melted
• 1 tbs chopped cadbury cherry ripe chocolate bar
• 2 tsp 100 1000s
• 1 tbs chopped nestlu00e9 violet crumble chocolate bar
• 1 tbs salted caramel sauce
• 1 tbs crushed peanuts

The Instruction of ice cube tray chocolate bombs

• use a pastry brush to brush each hole of a plastic 14 hole 30ml 1u00bd tablespoon ice cube tray with a little melted chocolate
• divide the chopped cherry ripe among 3 holes divide the hundreds and thousands among another 3 holes divide the violet crumble among another 4 holes cover the filled holes with melted chocolate
• add a little remaining melted chocolate to the remaining 4 holes divide the caramel and crushed peanuts among the remaining 4 holes and cover with remaining melted chocolate reheating chocolate again if needed
• place the ice cube tray in the fridge to chill for 30 minutes or until chocolate has set twist the ice cube tray gently to release the chocolate bombs

Nutritions of Ice Cube Tray Chocolate Bombs

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

Cinnamon Coconut Bread

It takes just 10 minutes to prep this delicious creation and its perfect to have as a snack or on the go when you meal prep for the week for work or school.

The ingredient of Cinnamon Coconut Bread

• 2 1 2 cups white self raising flour
• 1 1 2 cups desiccated coconut
• 1 teaspoon cinnamon
• 1 1 4 cups so goodu2122 almond milk unsweetened
• 1 2 cup olive oil
• 1 3 cup honey
• 2 eggs lightly beaten
• 1 tbs flaked coconut

The Instruction of cinnamon coconut bread

• combine flour coconut and cinnamon in a bowl
• place almond milk oil honey and eggs in a large bowl and whisk until combined
• gradually add liquid ingredients into flour mixture
• transfer mixture into la lightly 14cm x 25cm greased loaf pan sprinkle with flaked coconut
• bake in moderate oven 180u00b0c for 50 55 minutes or until skewer comes out clean

Nutritions of Cinnamon Coconut Bread

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calories: https schema org
calories: nutritioninformation

Tiramisu Ice Cream

Get the scoop on homemade ice cream with this irresistible tiramisu treat.

The ingredient of Tiramisu Ice Cream

• 375ml 1 1 2 cups milk
• 2 x 250g ctns mascarpone
• 4 egg yolks
• 140g 2 3 cup caster sugar
• 2 tablespoons kahlua liqueur
• 200g chopped dark chocolate
• 160ml 2 3 cup thickened cream
• 2 teaspoons instant coffee granules
• 8 savoiardi chopped sponge finger biscuits

The Instruction of tiramisu ice cream

• chill a 1 25l 5 cup capacity metal loaf pan in the freezer place milk and mascarpone in a saucepan bring to the boil set aside for 5 minutes to cool slightly
• use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale and a ribbon trail forms when the whisk is lifted this traps air into the mixture giving the ice cream a light texture whisk in the cream mixture
• pour into a clean saucepan stir kahlua liqueur into custard cook over low heat stirring constantly with a flat edged wooden spoon for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it
• transfer the mixture to a medium heatproof bowl cover the surface of the custard with plastic wrap to prevent a skin forming set aside for 30 minutes to cool place in the fridge for 2 hours to chill
• pour the custard into the chilled loaf pan cover with foil and place in the freezer for 6 hours or until its almost set use a metal spoon to roughly break up the ice cream transfer the ice cream to a large bowl
• meanwhile heat dark chocolate cream and coffee granules in a microwave safe bowl on high 800watts 100 stirring every minute until melted and smooth set aside to cool completely and thicken
• use an electric beater to beat the half frozen ice cream mixture for 3 minutes or until smooth and pale this breaks up the ice crystals and gives the ice cream a smooth texture after beating stir in 8 thin chopped savoiardi sponge finger biscuits pour half the ice cream mixture into the loaf pan spoon half the chocolate sauce on top use a knife to swirl repeat with remaining ice cream mixture and chocolate sauce return to the loaf pan cover with foil and freeze for 4 hours or until firm

Nutritions of Tiramisu Ice Cream

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calories: https schema org
calories: nutritioninformation

Banana Lime Souffle With Toasted Coconut

These easy souffles rise miraculously and taste like a banana milkshake.

The ingredient of Banana Lime Souffle With Toasted Coconut

• 2 tsp unsalted butter melted
• 1 3 cup 75g caster sugar plus 2 tsp extra
• 1 banana
• 1 tbs lime juice
• 1 tbs dark rum optional
• 3 eggwhites at room temperature
• 2 tbs shredded coconut toasted plus extra to serve
• pure icing sugar to dust

The Instruction of banana lime souffle with toasted coconut

• preheat the oven to 190c brush four 1 2 cup 125ml ramekins with melted butter then coat with the extra 2 tsp caster sugar shaking off any excess place ramekins on a baking tray
• whiz the banana lime juice and rum if using in a food processor until smooth transfer to a large bowl and set aside
• whisk egg whites with electric beaters until soft peaks form gradually beat in caster sugar until stiff and glossy
• gently fold the meringue mixture into the banana mixture
• divide among ramekins then run your finger around the inside edge this will help the souffles rise as they cook scatter with coconut then bake on the centre shelf of the oven for 12 minutes or until golden and risen
• dust the souffles with icing sugar and top with extra toasted coconut then serve

Nutritions of Banana Lime Souffle With Toasted Coconut

calories: 172 08 calories
calories: 3 grams fat
calories: 2 grams saturated fat
calories: 32 9 grams carbohydrates
calories: n a
calories: n a
calories: 3 4 grams protein
calories: 5 milligrams cholesterol
calories: 56 milligrams sodium
calories: https schema org
calories: nutritioninformation

Gluten Free Vanilla Cherry Friands

Fruity, light and gluten-free, these cherry friands are perfect with a cup of tea.

The ingredient of Gluten Free Vanilla Cherry Friands

• 5 egg whites lightly beaten
• 1 1 3 cups almond meal
• 1 teaspoon vanilla bean paste
• 1 1 2 cups gluten free pure icing sugar sifted
• 2 3 cup gluten free plain flour
• 150g butter melted cooled
• 415g can stoneless black cherries drained halved

The Instruction of gluten free vanilla cherry friands

• preheat oven to 190c 170c fan forced grease a 12 hole 1 3 cup capacity muffin pan combine egg white almond meal vanilla icing sugar flour and butter in a bowl divide mixture evenly between holes of prepared pan top with cherries
• bake for 20 to 22 minutes or until golden and just firm to touch stand in pan for 2 minutes turn onto a wire rack to cool serve

Nutritions of Gluten Free Vanilla Cherry Friands

calories: 271 982 calories
calories: 17 grams fat
calories: 7 2 grams saturated fat
calories: 25 5 grams carbohydrates
calories: n a
calories: n a
calories: 4 1 grams protein
calories: 32 milligrams cholesterol
calories: 116 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pesto Stuffed Cauliflower Cheese Recipe

Crispy, creamy and cheesy with a delicious pesto flavour - this whole cauliflower side is sure to impress.

The ingredient of Pesto Stuffed Cauliflower Cheese Recipe

• 1 2kg cauliflower
• 25g butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 egg yolk
• 1 2 cup grated cheddar
• 1 4 cup finely grated parmesan
• 2 3 cup fresh breadcrumbs
• 1 4 cup pine nuts
• 1 4 cup fresh basil pesto

The Instruction of pesto stuffed cauliflower cheese recipe

• preheat oven to 200c 180c fan forced carefully remove and discard centre stalk from cauliflower leaving cauliflower intact
• place cauliflower on a microwave safe plate add 1 tablespoon water cover with plastic wrap microwave on high 100 for 6 minutes or until just tender
• meanwhile melt butter in a medium saucepan over medium heat add flour cook stirring for 1 to 2 minutes or until mixture bubbles gradually stir in milk bring to the boil reduce heat to low cook stirring for 5 minutes or until sauce thickens season with salt and pepper remove from heat stir in egg yolk cheddar and 2 tablespoons parmesan
• combine breadcrumbs and pine nuts in a large bowl reserve 1 4 cup breadcrumb mixture add pesto to remaining breadcrumb mixture carefully place cauliflower base side up in a 28cm round baking dish spoon pesto mixture into cauliflower gently pressing to compact turn cauliflower over
• pour cheese sauce over cauliflower sprinkle with reserved breadcrumb mixture and remaining parmesan season with salt and pepper roast for 40 minutes or until golden serve

Nutritions of Pesto Stuffed Cauliflower Cheese Recipe

calories: 352 286 calories
calories: 22 4 grams fat
calories: 8 5 grams saturated fat
calories: 19 9 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
calories: 55 milligrams cholesterol
calories: 564 milligrams sodium
calories: https schema org
calories: nutritioninformation

Gnocchi Carbonara

Make your own gnocchi and pair it with creamy carbonara sauce.

The ingredient of Gnocchi Carbonara

• 1 5kg about 5 large sebago potatoes peeled chopped into 3cm pieces
• 2 eggs lightly beaten
• pinch of nutmeg
• 2 1 3 cups 350g plain flour sifted
• 2 tablespoons extra virgin olive oil
• 250g pancetta roughly chopped
• 2 garlic cloves chopped
• 2 cups 500ml thickened cream
• 40g unsalted butter
• 1 cup 120g frozen baby peas blanched refreshed
• shaved parmesan optional to serve
• finely chopped flat leaf parsley to serve

The Instruction of gnocchi carbonara

• place potato in a pan and cover with cold water bring to the boil over medium high heat and cook for 20 25 minutes or until tender drain then return potato to pan over low heat cook shaking the pan for 1 2 minutes to remove excess moisture
• pass potato through a potato ricer into a bowl and season add eggs nutmeg and flour and bring mixture together with your hands to form a soft dough be careful not to overwork it divide mixture into 6 portions and roll each into a thin log then cut into 2cm pieces
• in batches cook gnocchi in boiling salted water for 1 minute or until they float to the surface remove with a slotted spoon and plunge into a bowl of iced water drain and set aside
• heat 1 tablespoon oil in a pan over medium high heat add the pancetta and cook stirring occasionally for 2 3 minutes until pancetta starts to crisp remove and whiz in a small food processor until fine then return to the pan reduce heat to medium then add garlic and cream and cook stirring occasionally for 6 8 minutes until sauce has reduced by about one third season well and keep warm
• meanwhile melt butter with remaining 1 tablespoon oil in a frypan over medium high heat cook the gnocchi in batches if necessary for 2 3 minutes turning until golden gently toss the gnocchi with the peas and cream mixture until combined
• season then garnish with parmesan if using and parsley serve immediately

Nutritions of Gnocchi Carbonara

calories: 905 093 calories
calories: 52 grams fat
calories: 28 grams saturated fat
calories: 78 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 29 grams protein
calories: 201 milligrams cholesterol
calories: 1153 73 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana And Coconut Porridge

Start the day with a delicious, energy-packed bowl of banana and oat porridge.

The ingredient of Banana And Coconut Porridge

• 150g 1 1 2 cups rolled oats
• 875mls 3 1 2 cups milk
• 3 ripe small bananas sliced
• 35g 1 2 cup shredded coconut see note
• 1 4 teaspoon salt
• brown sugar to serve
• shredded coconut extra to serve
• milk extra to serve

The Instruction of banana and coconut porridge

• combine rolled oats 750mls 3 cups of the milk bananas coconut and salt in a medium heavy based saucepan and stir over high heat until boiling reduce heat to low and simmer for 10 minutes or until rolled oats are tender stirring frequently and adding the remaining 125mls 1 2 cup milk if necessary to reach desired consistency
• spoon porridge into serving bowls sprinkle with brown sugar and extra shredded coconut and serve immediately with the extra milk

Nutritions of Banana And Coconut Porridge

calories: 407 256 calories
calories: 17 grams fat
calories: 10 grams saturated fat
calories: 48 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 13 grams protein
calories: 29 milligrams cholesterol
calories: 228 22 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pineapple Tea Cake

Add some fresh fruit to your baking with this sensational pineapple tea cake.

The ingredient of Pineapple Tea Cake

• 185g butter softened
• 2 3 cup 150g caster sugar
• 2 teaspoons vanilla extract
• 3 coles brand australian free range eggs
• 1 cup 150g self raising flour
• 1 2 cup 75g plain flour
• 1 3 cup 80ml milk
• 400g pineapple cut into thin wedges
• 20g butter melted extra
• 1 2 teaspoon ground cinnamon
• 1 tablespoon white sugar
• double cream to serve

The Instruction of pineapple tea cake

• preheat oven to 180c grease a 20cm square cake pan and line the base and sides with baking paper
• use an electric mixer to beat the softened butter caster sugar and vanilla until pale and creamy add eggs one at a time beating well after each addition sift combined flour over the egg mixture fold until just combined add milk fold until just combined spoon into the prepared pan and smooth the surface arrange pineapple slightly overlapping on top of batter brush with melted butter combine cinnamon and white sugar and sprinkle over the top
• bake for 50 mins or until a skewer inserted in centre comes out clean stand in pan for 10 mins transfer top side up onto a wire rack serve warm or at room temperature with cream

Nutritions of Pineapple Tea Cake

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calories: https schema org
calories: nutritioninformation

Apple And Blackberry Crumble Ice Cream

Use fresh apples and blackberries to make this delicious summer dessert with minimal effort.

The ingredient of Apple And Blackberry Crumble Ice Cream

• 600ml thickened cream
• 2 cups 500ml milk
• 1 vanilla bean split
• 6 egg yolks
• 3 4 cup 155g caster sugar
• 20g butter
• 1 granny smith apple peeled cored finely chopped
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 100g blackberries
• 1 2 cup 70g plain flour
• 1 2 cup 50g rolled oats
• 1 4 cup 55g brown sugar
• 50g butter softened

The Instruction of apple and blackberry crumble ice cream

• place a shallow metal container in the freezer combine the cream milk and vanilla bean in a medium saucepan over medium heat bring to a simmer do not boil remove from heat and set aside for 15 minutes to infuse
• whisk the egg yolks and caster sugar together in a large bowl until thick and pale gradually whisk in the cream mixture until well combined transfer to a clean saucepan and place over low heat cook stirring with a wooden spoon for 5 7 minutes or until mixture thickens slightly and coats the back of a spoon remove from heat remove and discard the vanilla bean
• retrieve metal container from the freezer pour mixture into the container and cover with foil place in the freezer for 6 hours or until firm
• meanwhile melt the butter in a large frying pan over medium heat add the apple sugar and cinnamon and cook stirring occasionally for 5 minutes or until apple is tender remove from heat and set aside to cool
• remove container from freezer and use a metal spoon to break up the ice cream transfer to the bowl of a food processor and process until smooth transfer to a bowl fold in the apple mixture and blackberries until just combined spoon evenly among serving glasses and place in the freezer for 4 hours or until firm
• meanwhile to make the crumble topping preheat an oven to 180u00b0c combine the flour oats and sugar in a medium bowl add the butter and use your fingers to rub into the flour mixture sprinkle onto an oven tray bake in oven turning occasionally for 10 minutes or until golden brown remove from oven and set aside to cool to room temperature
• sprinkle the crumble mixture over the ice cream and serve immediately

Nutritions of Apple And Blackberry Crumble Ice Cream

calories: 772 926 calories
calories: 54 grams fat
calories: 33 grams saturated fat
calories: 63 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 149 76 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Cake With Raspberry Rosewater Cheesecake Recipe

With a spongy vanilla cake base and raspberry cheesecake top, this gorgeous dessert is perfect for special occasions.

The ingredient of Vanilla Cake With Raspberry Rosewater Cheesecake Recipe

• 150g butter chopped at room temperature
• 155g 3 4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 150g 1 cup self raising flour
• 40g 1 4 cup plain flour
• 125g 1 2 cup sour cream
• 2 tablespoons milk
• 200g frozen raspberries thawed
• 155g 3 4 cup caster sugar
• 500g cream cheese chopped at room temperature
• 3 teaspoons gelatine powder
• 500ml 2 cups thickened cream
• 2 3 teaspoons rosewater to taste
• 185g pistachios roughly chopped
• fresh raspberries to serve
• meringue kisses to serve
• dried rose petals to decorate

The Instruction of vanilla cake with raspberry rosewater cheesecake recipe

• preheat oven to 180c 160c fan forced lightly grease a 4 5cm deep 22 5 x 33cm baking pan and line with baking paper allowing long edges of paper to overhang sides use electric beaters to beat butter sugar and vanilla until pale and creamy add eggs 1 at a time beating well after each addition in 2 batches stir in sifted flours sour cream and milk
• spread mixture over prepared pan bake for 20 25 minutes or until lightly browned and a skewer inserted into centre comes out clean set aside in pan on a wire rack to cool
• meanwhile make cheesecake heat frozen raspberries 1 4 cup of sugar and 1 tbs water in a small saucepan bring to the boil simmer stirring constantly for 5 minutes strain through a fine sieve set aside to cool
• use electric beaters to beat cream cheese and remaining sugar in a bowl until smooth place 60ml 1 4 cup cold water in a small heatproof bowl sprinkle over gelatine and stir until well combined place bowl inside a larger heatproof bowl pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl set aside stirring occasionally for 5 minutes or until gelatine dissolves stir into raspberry puree
• in a clean bowl beat cream until soft peaks form stir raspberry mixture into cream cheese mixture then fold in whipped cream and rosewater see tip spread mixture evenly over cooled cake smooth surface place in fridge for at least 4 hours or overnight to set
• carefully lift cake from pan using paper cut in half lengthways then into slices press cheesecake edges with pistachios top with fresh raspberries meringues and petals

Nutritions of Vanilla Cake With Raspberry Rosewater Cheesecake Recipe

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calories: https schema org
calories: nutritioninformation

Pavlova Lamington Cupcakes

Heres the ultimate Aussie dessert - lamington truffles stacked on a pavlova cupcake.

The ingredient of Pavlova Lamington Cupcakes

• 4 egg whites
• 215g 1 cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 teaspoons brown sugar
• 100g dark chocolate melts
• 250ml 1 cup thickened cream
• 1 4 cup raspberry jam warmed sieved
• 360g pkt jam lamingtons
• 1 1 2 tablespoons thickened cream
• 155g 2 1 3 cups shredded coconut
• 375g pkt dark chocolate melts

The Instruction of pavlova lamington cupcakes

• preheat oven to 150c 130c fan forced line nine 150ml muffin pans with paper cases
• use electric beaters to beat the egg white in a clean dry bowl until firm peaks form gradually add the sugar 1 tbs at a time beating constantly until the sugar dissolves and the mixture is thick and glossy beat in the cornflour vinegar and vanilla extract
• spoon the meringue mixture among the cases bake for 10 minutes reduce oven to 110c 90c fan forced bake for a further 1 hour or until the meringue is crisp and dry turn oven off leave meringues in oven with the door slightly ajar to cool completely
• meanwhile for the lamington truffles process the lamingtons and cream in a food processor until well combined and the mixture comes together roll level teaspoonfuls of the mixture into balls place on a tray and place in the fridge for 20 minutes to firm
• place the coconut on a plate microwave the chocolate melts in a heatproof bowl on medium stirring every 30 seconds for 2 3 minutes or until melted and smooth dip the truffles in the chocolate to coat then roll in coconut place on the tray set aside for 10 minutes to set reserve the remaining chocolate
• for the chocolate sauce combine the brown sugar chocolate melts and 60ml 1u20444 cup of the cream in a heatproof bowl microwave on medium stirring every minute for 2 3 minutes or until melted and smooth set aside for 5 minutes to cool slightly
• carefully press in the centre of each pavlova cupcake leaving a 2cm border use electric beaters to beat the remaining cream in a bowl until firm peaks form divide the cream among the centres of the pavlovas drizzle with a little jam top with a few truffles in a single layer melt the reserved chocolate again if needed one at a time pipe a little of the chocolate on the base of and in between each truffle and stack on top see step 6 page 14 set aside for 10 minutes to set drizzle with the chocolate sauce

Nutritions of Pavlova Lamington Cupcakes

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calories: https schema org
calories: nutritioninformation

Banana Date Cake With Streusel Topping

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

The ingredient of Banana Date Cake With Streusel Topping

• 1 cup freshly ground almond meal store bought is also fine
• 1 4 cup coconut flour
• 1 2 cup xylitol or coconut sugar see notes
• 2 tablespoons protein powder natural or vanilla
• 1 teaspoon baking powder
• 1 3 teaspoon bicarb of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla powder
• 1 2 teaspoon mixed spice
• 2 small ripe banana
• 3 4 cup dried pitted dates fresh is also fine
• 2 free range eggs
• 1 2 cup coconut oil
• 2 tablespoons goji berries
• 1 tablespoon chia seeds
• 2 tablespoons honey plus 1 tablespoon extra
• 2 tablespoons ground almonds
• 4 tablespoons coconut shreds
• 1 tablespoon coconut oil
• 2 tablespoons honey
• 1 2 teaspoon ground cinnamon
• 1 2 teaspoon vanilla powder

The Instruction of banana date cake with streusel topping

• preheat oven to 180c grease and line a cake tin with baking paper
• add all dry ingredients to a large mixing bowl and mix with a whisk to combine and aerate
• add all wet ingredients to a good blender and blend until smooth
• add the wet ingredients to the dry ingredients and gently fold through until combined
• spoon half the batter into the cake tin and drizzle with 1 tbs tablespoon of honey then add the rest of the cake mix
• in a separate mixing bowl add all of the streusel ingredients and mix spread over the cake
• bake for approximately 40 minutes or until a skewer comes out clean

Nutritions of Banana Date Cake With Streusel Topping

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

Stellar Six Layer Ice Cream Cake

Prepare this delicious no-bake dessert 1 day in advance to ensure the ice-cream is set in time for your festivities.

The ingredient of Stellar Six Layer Ice Cream Cake

• 500ml bulla strawberries cream ice cream softened
• 1 4 cup 80g raspberry jam
• 500ml vanilla ice cream softened
• 500ml connoisseur matcha green tea or bulla creamy classics mint
• choc chip ice cream softened
• 500ml weis summer berries sorbet softened
• 450g pkt coles bakery make at home unfilled rectangular sponge cake
• frangelico liqueur optional to brush

The Instruction of stellar six layer ice cream cake

• line a 10cm x 25cm loaf pan with plastic wrap allowing sides to overhang spoon the strawberry ice cream into the base and smooth the surface place in the freezer for 30 mins or until firm
• spread the jam evenly over the strawberry ice cream top with vanilla ice cream smooth the surface place in the freezer for 30 mins or until firm
• spoon green tea or mint choc chip ice cream over the vanilla ice cream smooth the surface return to freezer for a further 30 mins or until firm
• spoon sorbet over the green tea or mint choc chip ice cream layer smooth the surface trim cake to a 12cm x 30cm rectangle brush with frangelico if desired place over the sorbet and lightlypress to secure cover with foil and place in the freezer for 6 hours or until firm
• turn the cake onto a serving plate and serve immediately

Nutritions of Stellar Six Layer Ice Cream Cake

calories: 397 457 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 64 grams carbohydrates
calories: 48 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 232 milligrams sodium
calories: https schema org
calories: nutritioninformation

Greek Roast Lamb With Potatoes, Lemon And Olives

A classic lamb, slathered and roasted in marinade, served with olives, roasted potato, garlic and lemon.

The ingredient of Greek Roast Lamb With Potatoes Lemon And Olives

• 1 3 cup oregano leaves
• 1 lemon zested juiced
• 3 garlic cloves
• salt and pepper
• 1 4 cup 60ml olive oil
• 1 tablespoon red wine vinegar
• 2kg coles australian leg of lamb bone in
• 6 small oregano sprigs extra
• 1kg baby potatoes scrubbed halved
• 1 large lemon extra cut into 1cm rounds
• 3 4 cup 115g pitted kalamata olives
• steamed green beans to serve

The Instruction of greek roast lamb with potatoes lemon and olives

• preheat oven to 200c place oregano lemon zest garlic and a pinch of salt in a mortar and pestle pound until a paste forms add the oil lemon juice and red wine vinegar and stir to combine season with pepper
• make six 2cm deep and 2cm wide cuts in the lamb rub half the marinade over the lamb massaging it into the cuts press an oregano sprig into each cut place lamb in a roasting pan
• toss the potato in a bowl with remaining marinade arrange the potato around the lamb and top with lemon slices roast for 1 hour and 20 minutes for medium basting occasionally with pan juices transfer lamb to a plate cover with foil and set aside for 15 minutes to rest
• meanwhile toss potato in pan juices add olives and return to the oven for 10 15 minutes or until tender and cooked through carve lamb and divide lamb and potato among serving plates serve with steamed green beans

Nutritions of Greek Roast Lamb With Potatoes Lemon And Olives

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calories: https schema org
calories: nutritioninformation

Beef Red Curry With Thai Eggplants

Thai flavours sping to life in this hearty beef and eggplant curry.

The ingredient of Beef Red Curry With Thai Eggplants

• 600g beef chuck steak cut into 3cm pieces
• 400ml can coconut milk
• 12 thai eggplants trimmed halved
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon finely grated palm sugar
• 1 bunch thai basil leaves picked
• 1 2 cup coriander leaves
• steamed jasmine rice to serve
• 1 teaspoon shrimp paste
• 8 fresh red birdseye chillies seeded if desired
• 2cm piece galangal finely chopped
• 2 purple asian shallots chopped
• 1 lemongrass stalk white part only chopped
• 2 kaffir lime leaves chopped
• 2 garlic cloves chopped
• 3 sprigs coriander washed dried
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 2 teaspoon ground nutmeg
• 1 2 teaspoon salt

The Instruction of beef red curry with thai eggplants

• to make the red curry paste place shrimp paste chillies galangal shallots lemongrass kaffir lime garlic coriander coriander seeds cumin peppercorns nutmeg and salt in a large mortar and gently pound with a pestle until a smooth paste forms
• heat a wok over high heat add curry paste and cook stirring for 2 minutes add beef and coconut milk bring to a simmer reduce heat to low cook loosely covered stirring occasionally for 1 1 2 hours or until beef is tender add eggplants fish sauce lime juice and sugar and cook stirring occasionally for 15 minutes or until eggplants are tender
• spoon beef curry among serving bowls top with basil and coriander leaves serve immediately with steamed rice if desired

Nutritions of Beef Red Curry With Thai Eggplants

calories: 563 084 calories
calories: 28 grams fat
calories: 18 grams saturated fat
calories: 26 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 41 grams protein
calories: n a
calories: 956 21 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Fruit Cup Layered Jelly Recipe

Throw it back to childhood birthday parties with this upgraded spin on the classic jelly cup.

The ingredient of Coconut Fruit Cup Layered Jelly Recipe

• 125g strawberries hulled quartered
• 125g punnet raspberries
• 700g peaches in mango nectar
• 1l 4 cups boiling water
• 2 x 85g pkts aeroplane strawberry jelly crystals
• 2 x 85g pkts aeroplane mango jelly crystals
• 1 x 85g pkt aeroplane raspberry jelly crystals
• 11 2 tbs gelatine powder
• 400ml can coconut milk
• 100g 1 2 cup caster sugar

The Instruction of coconut fruit cup layered jelly recipe

• spray a 2 5l 10 cup bundt pan with cooking spray to grease wipe with paper towel to ensure the pan is well coated and there are no puddles of spray combine the strawberries and raspberries in a small bowl strain peaches reserving the nectar cut 1 cup of the peach slices into 2cm pieces and place in a separate small bowl reserve the remaining peach slices for another use place both bowls in the fridge
• place the strawberry jelly crystals into a heatproof bowl add 500ml 2 cups boiling water stir until dissolved then set aside place raspberry jelly crystals in a heatproof bowl add 250ml 1 cup boiling water stir until dissolved then set aside heat 200ml of the reserved mango nectar in a small saucepan over medium heat until it just comes to a simmer reduce the heat to low and add the mango jelly crystals and 300ml water stir until the jelly crystals dissolve pour into a heatproof bowl set aside
• place the gelatine and 250ml 1 cup boiling water in a heatproof jug and stir until dissolved place the coconut milk and caster sugar in a small saucepan stir over medium heat for 1 2 minutes or until sugar dissolves stir in dissolved gelatine mixture remove from heat and pour into a bowl stir 125ml 1 2 cup of the coconut jelly mixture into the raspberry jelly set aside
• pour 125ml 1 2 cup of the strawberry jelly into the prepared bundt pan scatter over one third of the combined berries place in fridge for 10 15 minutes or until just set but not firm it should stick to your finger when touched top with half of the remaining strawberry jelly and half of the remaining berries return to fridge for 10 15 minutes or until just set top with remaining berries and remaining strawberry jelly return to fridge for 10 15 minutes or until just set if any of the berries have floated to the surface you can gently push them back down with your finger carefully pour 200ml of the coconut jelly over the strawberry jelly return to fridge for 10 15 minutes or until just set carefully pour one third of the mango jelly over the coconut layer top with half of the peach pieces place in fridge for 10 15 minutes or until just set top with half of the remaining mango jelly and remaining peach pieces return to fridge for 10 15 minutes until just set top with remaining mango jelly place in fridge for 10 15 minutes or until just set carefully pour remaining coconut jelly over the mango layer place in fridge for 10 15 minutes or until just set carefully pour coconut and raspberry jelly mixture over the top of the coconut layer place in fridge overnight or until it sets firm
• to serve gently loosen the jelly from the mould by pulling it away from the edges carefully turn out onto a serving plate see tips on page 93 cut into slices and serve

Nutritions of Coconut Fruit Cup Layered Jelly Recipe

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calories: https schema org
calories: nutritioninformation

Creamy Chicken Pesto Pasta Recipe For Two

Searching for chicken dinner ideas that serve two? Weve tweaked one of our all-time favourite one-pan recipes so you now have the perfect serving size.

The ingredient of Creamy Chicken Pesto Pasta Recipe For Two

• 2 tablespoons pine nuts
• 2 teaspoons extra virgin olive oil
• 250g chicken tenderloins
• 1 garlic cloves chopped
• 60ml 1 4 cup white wine
• 125g dried fettuccine see note
• 500ml 2 cups massel salt reduced chicken style liquid stock
• 80ml 1 3 cup thickened cream
• 1 1 2 tablespoons store bought pesto plus extra to serve
• finely grated parmesan to serve
• fresh basil leaves to serve optional

The Instruction of creamy chicken pesto pasta recipe for two

• place the pine nuts in a large frying pan cook shaking the pan occasionally over high heat for 3 minutes or until toasted transfer to a bowl
• heat the oil in the pan cook the chicken for 3 minutes each side or until golden and cooked through transfer to a plate add the garlic to the pan and cook stirring for 30 seconds or until aromatic add the wine and simmer scraping the base of the pan with a wooden spoon to dislodge any cooked on bits for 2 minutes or until reduced
• add the pasta and stock to the pan cover and simmer tossing with tongs occasionally for 8 minutes or until the pasta is almost cooked add the cream and pesto cook tossing with tongs to combine for 2 minutes or until the liquid is reduced
• chop or use your fingers to tear the chicken into large pieces add to the pan with half the pine nuts toss to combine sprinkle with parmesan and the remaining nuts and basil if using top with extra pesto

Nutritions of Creamy Chicken Pesto Pasta Recipe For Two

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calories: https schema org
calories: nutritioninformation

Ham And 3 Cheese Muffins

Make these yummy savoury muffins for kids lunches or after-school snacks.

The ingredient of Ham And 3 Cheese Muffins

• 2 cups 300g self raising flour
• 1 2 teaspoon ground paprika
• 80g butter softened
• 6 slices champagne ham chopped
• 1 spring onion thinly sliced
• 1 tablespoon finely chopped chives
• 1 cup 120g shredded tasty cheddar
• 1 2 cup 40g finely grated parmesan
• 100g fetta crumbled
• 1 coles australian free range egg
• 1 cup 250ml milk

The Instruction of ham and 3 cheese muffins

• preheat oven to 200u00b0c line a 12 hole u2153 cup 80ml muffin pan with paper cases combine the flour and paprika in a large bowl use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs stir in the ham spring onion chive cheddar parmesan and fetta
• whisk the egg and milk in a jug make a well in the centre of the flour mixture pour in the egg mixture and stir until just combined spoon the mixture evenly into the paper cases
• bake for 20 25 mins or until a skewer inserted in the centre comes out clean turn onto a wire rack to cool completely

Nutritions of Ham And 3 Cheese Muffins

calories: 247 843 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 20 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 557 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chermoula Ocean Trout With Rocket And Preserved Lemon

Discover the addictive combination of spicy chermoula and pan-fried ocean trout.

The ingredient of Chermoula Ocean Trout With Rocket And Preserved Lemon

• 4 about 200g each ocean trout fillets
• 1 red onion very thinly sliced
• 100g baby rocket leaves
• 1 preserved lemon pulp removed thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• couscous to serve
• 1 2 red onion finely chopped
• 1 2 bunch flat leaf parsley coarsely chopped
• 1 2 bunch coriander coarsely chopped
• 4 garlic cloves chopped
• 2 teaspoons grated fresh turmeric
• 1 3 cup 80ml extra virgin olive oil
• 1 4 cup 60ml lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 4 teaspoon chilli powder

The Instruction of chermoula ocean trout with rocket and preserved lemon

• to make the chermoula place onion parsley coriander garlic turmeric oil lemon juice cumin paprika ground coriander and chilli in the bowl of a food processor and process until smooth paste forms season with salt and black pepper
• place the ocean trout in a glass or ceramic dish and pour over the chermoula cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours
• heat a large frying pan over high heat add the ocean trout and cook for 3 4 minutes each side for medium or until cooked to your liking remove from heat and set aside for 5 minutes to rest
• meanwhile place onion rocket and preserved lemon in a large bowl drizzle with oil and lemon juice gently toss until just combined place couscous among serving plates top with ocean trout and serve immediately with the rocket salad

Nutritions of Chermoula Ocean Trout With Rocket And Preserved Lemon

calories: 602 041 calories
calories: 45 grams fat
calories: 10 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 42 grams protein
calories: n a
calories: 308 29 milligrams sodium
calories: https schema org
calories: nutritioninformation

Star Spangled Smoothie

The ingredient of Star Spangled Smoothie

• 1l vanilla ice cream softened
• 125ml 1 2 cup bourbon
• 125ml 1 2 cup milk
• 80ml 1 3 cup maple syrup
• 1 ripe banana chopped
• 30g toblerone milk chocolate finely grated

The Instruction of star spangled smoothie

• place the ice cream bourbon milk maple syrup and banana in the jug of a blender and blend until smooth
• divide the smoothie evenly among serving glasses sprinkle with grated chocolate and serve immediately

Nutritions of Star Spangled Smoothie

calories: 484 453 calories
calories: 18 grams fat
calories: 12 grams saturated fat
calories: 57 grams carbohydrates
calories: 52 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 94 33 milligrams sodium
calories: https schema org
calories: nutritioninformation

Passionfruit Coconut Cake

With its light fluffy texture and sweet passionfruit icing, theres no wonder this cake is a taste.com.au favourite.

The ingredient of Passionfruit Coconut Cake

• 125g butter melted
• 1 3 cup honey
• 1 cup milk
• 2 eggs lightly beaten
• 2 cups self raising flour sifted
• 1 2 cup desiccated coconut
• 1 3 cup caster sugar
• 2 passionfruit halved
• 25g butter softened
• 1 1 2 cups icing sugar mixture sifted
• 2 passionfruit halved

The Instruction of passionfruit coconut cake

• preheat oven to 180u00b0c 160u00b0c fanforced grease a 3cm deep 20cm x 30cm base lamington pan line base and sides with baking paper allowing a 2cm overhang on all sides
• combine butter and honey in a large bowl add milk eggs flour coconut sugar and passionfruit pulp stir until just combined dont over mix spread mixture into prepared pan
• bake for 20 to 25 minutes or until a skewer inserted into the centre of cake comes out clean stand in pan for 5 minutes turn onto a wire rack to cool
• make passionfruit icing combine butter and icing sugar in a bowl stir in passionfruit pulp until mixture is a spreadable consistency spread icing over cake set aside for 20 minutes or until set serve

Nutritions of Passionfruit Coconut Cake

calories: 255 969 calories
calories: 10 7 grams fat
calories: 7 grams saturated fat
calories: 36 9 grams carbohydrates
calories: n a
calories: n a
calories: 3 4 grams protein
calories: 50 milligrams cholesterol
calories: 208 milligrams sodium
calories: https schema org
calories: nutritioninformation

Thai Chicken And Pumpkin Curry

Impress your guests with this creamy Thai chicken and pumpkin curry.

The ingredient of Thai Chicken And Pumpkin Curry

• 2 teaspoons vegetable oil
• 1 tablespoon thai red curry paste
• 6 green onions thinly sliced
• 750g chicken thigh fillets cut into 4cm pieces
• 420g can heinz condensed cream of pumpkin soup
• 165ml can light coconut milk
• 1 lime juiced
• 500g desiree potatoes peeled cut into 4cm pieces
• 1 cup fresh coriander leaves to serve
• 1 cup fresh mint leaves to serve
• steamed jasmine rice to serve

The Instruction of thai chicken and pumpkin curry

• heat oil in a large non stick frying pan over medium high heat add curry paste cook stirring for 1 minute add onion and chicken cook stirring occasionally for 5 minutes or until chicken is browned
• stir soup coconut milk 2 tablespoons of lime juice and potatoes into chicken mixture bring to the boil over high heat
• reduce heat to medium low simmer for 25 minutes or until potatoes are tender spoon rice into bowls top with curry sprinkle with coriander and mint serve

Nutritions of Thai Chicken And Pumpkin Curry

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calories: https schema org
calories: nutritioninformation

Hayden Quinns Chicken Schnitzel With Preserved Lemon Mayo Recipe

This family favourite is super simple, really quick and easy to make for the whole family - the salad and preserved lemon mayonnaise adds a real freshness to the dish.

The ingredient of Hayden Quinns Chicken Schnitzel With Preserved Lemon Mayo Recipe

• 4 lilydale free range chicken breasts
• 1 cup flour
• 1 tsp salt
• 1 tsp ground pepper
• 2 eggs whisked
• 1 cup bread crumbs
• 1 4 cup finely chopped parsley
• enough extra virgin olive oil to cover a large frypan with 1 2cm of oil for shallow frying
• 1 cup dill picked and washed
• 1 cup parsley leaves picked and washed
• 1 bunch chives cut to 1 inch batons and washed
• 2 tbs cobram estate robust extra virgin olive oil
• 1 tbs white wine vinegar
• 1 tsp dijon mustard
• 1 cup whole egg mayo
• 2 tbs preserved lemon rind diced
• 4 whole pickled gherkins to serve

The Instruction of hayden quinns chicken schnitzel with preserved lemon mayo recipe

• preheat your oven to 160c start by taking each chicken breast and butterflying them with a sharp knife place chicken between two pieces of baking paper and using a rolling pin bash out to 1cm thickness
• add the salt and pepper to the flour and mix thoroughly on a plate take the eggs and beat until combined in a large bowl take your breadcrumbs and parsley and combine in another separate bowl
• dredge chicken through the flour and shake off any excess place through egg wash coating evenly finally coat well with bread crumb mix repeat
• heat oil in a large frying pan until it reaches 180 degrees you can use a thermometer for this one at a time place a chicken breast in the oil gently laying it away from you so you do not splash hot oil on yourself flip the chicken breast after 2 mins or when golden brown and cook on the other side once cooked remove to a wire rack to allow the oil to drain repeat this process with the remaining chicken breasts and then place the sheet tray with the chicken into the oven to keep warm
• while the chicken is in the oven combine all the herbs in a salad bowl and in a separate small bowl combine the oil vinegar and mustard and mix until combined donu2019t dress the leaves until just before serving
• for the mayo take a small bowl and combine the preserved lemon and the mayo and mix well
• to serve take the schnitzels out from the oven and plate up with a ball of dressed herbs a dollop of preserved lemon mayo and a pickle dig in and enjoy

Nutritions of Hayden Quinns Chicken Schnitzel With Preserved Lemon Mayo Recipe

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calories: https schema org
calories: nutritioninformation

Crispy Bocconcini With Tomato Chilli Sauce

Creamy bocconcini is golden fried for an enticing crunch, and served with a spicy tomato dip.

The ingredient of Crispy Bocconcini With Tomato Chilli Sauce

• 2 tablespoons plain flour
• 2 eggs lightly beaten
• 1 1 4 cups panko breadcrumbs see note
• 1 4 cup finely grated parmesan or vegetarian hard cheese
• 220g tub baby bocconcini cheese drained
• vegetable oil for deep frying
• 400g can diced tomatoes
• 2 garlic cloves crushed
• 1 long red chilli seeded finely chopped
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil leaves

The Instruction of crispy bocconcini with tomato chilli sauce

• make tomato chilli sauce place tomato garlic chilli sugar and vinegar in a small saucepan over medium high heat bring to the boil reduce heat to low simmer for 20 minutes or until thickened stir in basil set aside for 10 minutes to cool using a stick blender blend tomato mixture until almost smooth
• place flour on a plate pour egg into a shallow bowl combine breadcrumbs and parmesan on a plate season with salt and pepper dip 1 bocconcini into flour to coat dip into egg then coat in breadcrumb mixture re dip in egg then breadcrumbs place onto a baking paperlined tray or plate repeat with remaining bocconcini freeze for about 20 minutes
• heat oil in a large saucepan or wok over medium high heat until hot preheat oven to 120u00b0c 100u00b0c fan forced carefully add bocconcini 1 at a time to hot oil deep fry bocconcini in batches for 2 to 3 minutes or until golden using a slotted spoon transfer to a wire rack over a baking tray lined with paper towel keep warm in the oven serve with tomato chilli sauce

Nutritions of Crispy Bocconcini With Tomato Chilli Sauce

calories: 197 892 calories
calories: 9 1 grams fat
calories: 3 3 grams saturated fat
calories: 19 3 grams carbohydrates
calories: n a
calories: n a
calories: 9 2 grams protein
calories: 56 milligrams cholesterol
calories: 396 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Coconut Balls

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

The ingredient of Chocolate Coconut Balls

• 1 packet arnotts marie biscuits
• 395g can sweetened condensed milk
• 2 tablespoons cocoa powder
• 2 cups coles shredded coconut

The Instruction of chocolate coconut balls

• crush the biscuits into small about 2cm pieces and place into a bowl
• add the sweetened condensed milk and cocoa powder mix together until well combined
• roll heaped tablespoons of mixture into small balls dip each ball in the coconut until it has covered the whole ball repeat this step with remaining mixture
• put onto a plate and refrigerate for about 15 mins

Nutritions of Chocolate Coconut Balls

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

Refreshing Lemon Drink

Requiring only a few simple ingredients, this deliciously tangy lemon drink is perfect for hot summer days. Consider making double, as its bound to disappear quickly!

The ingredient of Refreshing Lemon Drink

• 1 lemon washed quartered
• 1l 4 cups water
• 2 tablespoons caster sugar or to taste
• 10 ice cubes
• 1 tablespoon torn fresh mint leaves

The Instruction of refreshing lemon drink

• place lemon water and sugar in a blender and blend on high for 10 seconds strain through a sieve into a serving jug discard the pulp
• add the ice cubes and the mint and set aside for 5 minutes to chill before serving

Nutritions of Refreshing Lemon Drink

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calories: https schema org
calories: nutritioninformation

Mud Cake

Indulge in this rich mud cake with its creamy chocolate topping.

The ingredient of Mud Cake

• 250g butter chopped
• 250g nestle dark cooking chocolate chopped
• 1 4 cup 60ml crisco vegetable oil
• 1 cup 160g brown sugar
• 2 teaspoons vanilla essence
• 1 1 2 cups 225g self raising flour
• 1 2 cup 75g plain flour
• 1 2 cup 60g cocoa powder
• 2 eggs lightly beaten
• 1 2 cup 125ml cream
• 150g dark chocolate chopped extra

The Instruction of mud cake

• preheat oven to 160u00b0c grease a 20cm round cake pan and line the base with non stick baking paper combine the butter chocolate oil sugar and 1 cup 250ml water in a saucepan stir over a medium low heat until melted stir in the vanilla essence and set aside to cool
• sift the dry ingredients into a large bowl add the cooled chocolate mixture and eggs stir gently until just combined pour into the pan
• bake for 1 hour 15 minutes to 1 1 2 hours or until a skewer comes out clean when inserted set aside in the pan for 10 minutes before turning out onto a wire rack to cool completely
• place the cream and extra chocolate in a saucepan stir over a low heat until melted transfer to a bowl and set aside until it thickens slightly pour over the cake and serve

Nutritions of Mud Cake

calories: 858 249 calories
calories: 55 grams fat
calories: 31 grams saturated fat
calories: 79 grams carbohydrates
calories: 47 grams sugar
calories: n a
calories: 10 grams protein
calories: 143 milligrams cholesterol
calories: 447 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Custard Tarts With Coconut Chia Pastry Recipe

A healthier custard tart that is just as creamy, with a crispy coconut chia pastry, you can enjoy this delicious afternoon sweet treat!

The ingredient of Custard Tarts With Coconut Chia Pastry Recipe

• 250ml 1 cup unhomogenised milk
• 3 eggs
• 2 teaspoon cornflour
• 2 tablespoon maple syrup
• 1 teaspoon vanilla extract or seeds
• 60ml 1 4 cup pouring cream
• finely grated fresh nutmeg to serve
• 155g 1 cup wholemeal spelt flour
• 40g 1 4 cup sesame seeds
• 1 tbs white chia seeds
• 20g 1 4 cup shredded coconut
• 60g butter chilled chopped
• 2 teaspoons maple syrup
• 2 tablespoons cold water

The Instruction of custard tarts with coconut chia pastry recipe

• to make pastry grease six 3cm deep 8cm base measurement fluted tart tins with removable bases place the flour sesame seeds chia seeds shredded coconut and butter in a food processor and process until mixture resembles fine crumbs add the maple syrup and water process again until dough comes together
• turn onto a lightly floured surface and knead until just smooth divide the dough into 6 portions roll each portion on a sheet of baking paper to a circle large enough to line the base and side of each prepared tin
• line tins with dough pressing into the fluted edges and trim excess if needed place on a baking tray and chill in the fridge for 10 15 minutes
• preheat oven to 180c 160c fan forced line the pastry cases with baking paper fill with pastry weights or rice bake for 10 minutes remove paper and pastry weights or rice bake for a further 10 15 minutes or until pale golden set aside to cool
• meanwhile whisk together the milk eggs and cornflour in a large bowl or jug until smooth whisk in the maple syrup vanilla and cream until combined
• pour the custard mixture into cooled pastry cases sprinkle with nutmeg bake for 15 20 minutes or until custard is just set set aside in tins to cool serve the custard tarts warm or cold

Nutritions of Custard Tarts With Coconut Chia Pastry Recipe

calories: 362 563 calories
calories: 23 grams fat
calories: 12 grams saturated fat
calories: 28 grams carbohydrates
calories: n a
calories: n a
calories: 10 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation