Coconut Kitten Cupcakes

Serve these gorgeous coconut kitten cupcakes at your next party and watch them disappear!

The ingredient of Coconut Kitten Cupcakes

• 125g butter softened
• 3 4 cup caster sugar
• 2 eggs
• 165ml can coconut milk
• 2 cups self raising flour
• 1 1 2 cups shredded coconut
• 1 tablespoon dutch processed cocoa
• 3 x 50g toblerone bars
• 300g packet licorice allsorts see notes
• 6 pink mini marshmallows halved
• 12 red candy heart lollies
• black writing icing tube
• 24 smarties see notes
• 15cm piece licorice strap
• 250g unsalted butter softened
• 3 cups icing sugar mixture
• 2 1 2 tablespoons milk
• black and orange gel food colouring
• 1 tablespoon dutch processed cocoa

The Instruction of coconut kitten cupcakes

• preheat oven to 180c 160c fan forced line a 12 hole 1 3 cup capacity muffin pan with paper cases
• using an electric mixer beat butter sugar eggs milk and flour on high speed for 2 minutes or until pale and creamy divide mixture among prepared pan holes bake for 20 to 25 minutes or until cakes spring back when lightly touched stand in pan for 5 minutes transfer to a wire rack to cool completely
• meanwhile make buttercream using an electric mixer beat butter for 5 minutes or until pale and fluffy gradually add icing sugar mixture beating constantly until combined beat in 2 tablespoons milk reserve u00be cup buttercream divide the remaining buttercream among 3 bowls using black food colouring tint 1 portion dark grey using orange food colouring tint another portion bright orange add cocoa and remaining milk to remaining portion stir well to create a dark brown colour adding a little extra cocoa if needed
• place 1 2 cup coconut in a snap lock bag add a little black food colouring seal bag rub colour into coconut repeat with another u00bd cup coconut and orange food colouring place remaining coconut in a bowl add cocoa and 1 teaspoon water stir until well combined
• spread buttercream over cupcakes icing 4 cupcakes with each colour using a knife cut toblerone into individual triangles cut 8 white 8 yellow and 8 black squares from the allsorts discard offcuts cut each square into a 1 5cm x 2cm triangle using a little of the reserved plain icing attach allsorts triangles to one side of each toblerone piece
• using picture as a guide arrange 2 toblerone pieces on cupcakes to form ears pinch and shape mini marshmallow halves to form noses place on cupcakes place 1 candy heart pointed end up under nose to form a mouth using writing icing and picture as a guide draw 2 lines side by side down centre of each smartie to form pupils on eyes attach smarties to cupcakes to form eyes spoon remaining plain buttercream into a snap lock bag snip off one corner pipe 2 small swirls of buttercream on either side of each mouth to form cheeks using picture as a guide sprinkle orange cupcakes with orange coconut grey cupcakes with grey coconut and brown cupcakes with brown coconut
• cut licorice strap into 5 x 3cm lengths thinly slice each length cutting ends on an angle cut each licorice piece in half lengthways to form thin whiskers you will need 72 whiskers arrange whiskers on buttercream cheeks serve

Nutritions of Coconut Kitten Cupcakes

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calories: nutritioninformation

Chicken And Lentil Korma

Take a few shortcuts with this superbly easy dish. No wonder Taste members love this recipe!

The ingredient of Chicken And Lentil Korma

• 2 tablespoons olive oil
• 6 chicken thigh fillets chopped
• 1 large brown onion finely chopped
• 2 3 cup korma curry paste
• 1 2 cup water
• 400ml can coconut milk
• 2 x 400g cans brown lentils drained rinsed
• 1 4 cup coriander leaves chopped

The Instruction of chicken and lentil korma

• heat oil in a frying pan over high heat cook chicken in batches for 3 minutes tossing or until browned set aside
• reduce heat to medium add onion cook stirring for 3 minutes add curry paste cook stirring for 2 minutes combine water and coconut milk add to frying pan with chicken and lentils stir to combine
• cook uncovered for 30 minutes or until chicken is cooked through sprinkle with coriander serve

Nutritions of Chicken And Lentil Korma

calories: 752 611 calories
calories: 53 grams fat
calories: 22 grams saturated fat
calories: 20 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 44 grams protein
calories: 141 milligrams cholesterol
calories: 1795 84 milligrams sodium
calories: https schema org
calories: nutritioninformation

Delicious Desserts To Celebrate The Last Week Of Winter

Takebaking to the next level with in-season citrus recipes that will not only impress your family and friends, they will impressNonna, too!

The ingredient of Delicious Desserts To Celebrate The Last Week Of Winter

Orange Ice Cream With Spiced Cinnamon Syrup

End your dinner party with this Middle Eastern sensation of spiced cinnamon and orange ice cream!

The ingredient of Orange Ice Cream With Spiced Cinnamon Syrup

• 220g jar orange marmalade
• 2l good quality vanilla ice cream softened
• 1 2 cup 110g caster sugar
• 1 orange zested juiced plus extra segments to serve
• 2 cinnamon quills broken
• 2 tablespoons orange blossom water see note
• slivered pistachios to serve
• mint leaves to serve

The Instruction of orange ice cream with spiced cinnamon syrup

• line a 2l terrine mould with plastic wrap leaving plenty overhanging the sides
• fold all but 2 tablespoons marmalade through the ice cream transfer to the mould cover with the overhanging plastic wrap and freeze overnight until firm
• meanwhile combine sugar orange juice remaining marmalade and 100ml water in a pan over low heat stirring to dissolve sugar add the cinnamon orange blossom water and orange zest and simmer for 3 4 minutes until thickened chill until cool
• cut ice cream into thick slices and garnish with nuts orange segments and mint pour over the spiced cinnamon syrup and serve

Nutritions of Orange Ice Cream With Spiced Cinnamon Syrup

calories: 841 519 calories
calories: 32 grams fat
calories: 22 grams saturated fat
calories: 127 grams carbohydrates
calories: 120 grams sugar
calories: n a
calories: 11 grams protein
calories: 105 milligrams cholesterol
calories: 174 46 milligrams sodium
calories: https schema org
calories: nutritioninformation

9 Creamy Desserts To Make This Christmas The Best Season Ever

It’s nearly Christmas, which means it’s time to indulge in delicious, decadent desserts.

The ingredient of 9 Creamy Desserts To Make This Christmas The Best Season Ever

Flourless Chocolate Cake

The ultimate crowd-pleaser, this rich and moist flourless chocolate cake is guaranteed to impress for any occasion.

The ingredient of Flourless Chocolate Cake

• 125g slivered almonds
• 125g butter chopped
• 2 tablespoons strongly brewed black coffee
• 200g good quality dark chocolate see note chopped
• 1 3 cup cocoa powder
• 3 4 cup caster sugar
• 5 eggs separated
• cocoa powder to serve
• pure cream to serve

The Instruction of flourless chocolate cake

• preheat oven to 180u00b0c grease and line base and sides of a 6cm deep 23cm base springform cake pan
• place almonds on a tray and bake for 5 to 10 minutes or until light golden allow to cool place almonds in a food processor and process until finely chopped not ground
• meanwhile combine butter coffee and chocolate in a heatproof microwave safe bowl microwave uncovered on medium high 70 for 2 to 3 minutes stirring every minute until almost smooth add cocoa and whisk until smooth add 1 2 cup sugar egg yolks and almonds stir to combine
• using an electric mixer beat eggwhites until soft peaks form add remaining 1 4 cup sugar 1 tablespoon at a time beating constantly until thick fold meringue into chocolate mixture until just combined spread into prepared pan bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging
• cool cake completely in pan release side and transfer to a plate dust with cocoa and serve with cream

Nutritions of Flourless Chocolate Cake

calories: 385 746 calories
calories: 26 grams fat
calories: 12 grams saturated fat
calories: 30 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 8 grams protein
calories: 137 milligrams cholesterol
calories: 135 18 milligrams sodium
calories: https schema org
calories: nutritioninformation

Silverbeet And Salmon Rotolo With Lemon Cream

Rotolo is Italian for roll. We love this rolled pasta with a creamy salmon and silver beet filling.

The ingredient of Silverbeet And Salmon Rotolo With Lemon Cream

• 1 bunch silverbeet trimmed
• 500g ricotta
• 50g 1 3 cup pine nuts roasted half roughly chopped
• 400g salmon fillets skinned pin boned cut into 2cm pieces
• 375g packet fresh lasagne sheets see note
• 2 tablespoons olive oil
• 375ml 1 1 2 cups cream
• 2 lemons 1 zested 1 cut into 8 wedges each wedge halved
• flat leaf parsley to serve

The Instruction of silverbeet and salmon rotolo with lemon cream

• cut out centre stems from silverbeet then cut stems into 1cm dice take 2 leaves keeping the remainder for another use and thinly shred cook stems in a saucepan of boiling salted water for 3 minutes then add leaves and cook for a further 2 minutes or until stems and leaves are tender drain then refresh under cold water
• preheat oven to 200u00b0c combine silverbeet ricotta chopped pine nuts and salmon in a large bowl and season with salt and pepper
• dip a lasagne sheet in a large bowl of boiling water then remove immediately and place on a work surface lightly brush both sides with oil repeat with a second lasagne sheet and place slightly overlapping the first to form a 30cm square spread half the salmon mixture over three quarters of the pasta square then roll up towards the unfilled end repeat with another 2 lasagne sheets and remaining oil and salmon mixture
• cut each pasta roll into 10 pieces and place in a greased 30cm square roasting pan or 4 shallow 20cm ovenproof dishes pour cream over and between rotolo scatter with lemon zest and tuck lemon wedges in between rotolo pieces season and bake for 25 minutes or until tops of rotolo are golden and cream is reduced scatter with whole pine nuts and parsley to serve

Nutritions of Silverbeet And Salmon Rotolo With Lemon Cream

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Apple And Lemongrass Iced Cider

Freshly sliced apples and lemongrass-infused iced-tea add an extra special touch to this refreshing summer cider.

The ingredient of Apple And Lemongrass Iced Cider

• 1 small red apple thinly sliced see notes
• 1 small green apple thinly sliced
• 3 4 cups ice cubes
• 2 tablespoons ginger wine optional
• 1 x 465ml crisp apple lemongrass fuze iced tea
• 1 x 375ml sweet apple cider
• 1 stick lemongrass ends trimmed lightly bruised

The Instruction of apple and lemongrass iced cider

• place a third of the apple slices in the base of a large jug top with half the ice cubes
• repeat layering with half the remaining apple slices and all the remaining ice then finish with a final layer of apple slices pour over the ginger wine
• pour the iced tea and cider over the apple slices into the jug at the same time cut the lemongrass stick into quarters lengthways not cutting all the way through about two thirds place the cut end into the jug and lightly whisk to serve pour into chilled glasses

Nutritions of Apple And Lemongrass Iced Cider

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calories: nutritioninformation

Vanilla Cakes With Vanilla Raspberry Milkshake

These gorgeous vanilla cakes are ideal for afternoon tea, or a special treat for loved ones. Serve with a raspberry milkshake for something truly memorable.

The ingredient of Vanilla Cakes With Vanilla Raspberry Milkshake

• 200g unsalted butter
• 220g 1 cup caster sugar
• 3 eggs
• 1 1 2 teaspoons vanilla extract
• 225g 1 1 2 cups plain flour
• 1 teaspoon baking powder
• 185ml 3 4 cup milk
• fresh raspberries to serve
• 250g white chocolate
• 125ml 1 2 cup thick cream
• 200g unsalted butter
• 1 2 vanilla bean split
• 100g fresh raspberries or frozen raspberries
• 1 4 cup raspberry jam
• 2 tablespoons caster sugar
• 500ml 2 cups milk
• 1 vanilla bean split
• 200g good quality vanilla ice cream

The Instruction of vanilla cakes with vanilla raspberry milkshake

• to make the milkshake place the raspberries jam sugar and 1 2 cup water in a saucepan over low heat for 2 3 minutes stirring to dissolve the sugar set aside to cool slightly before refrigerating for 30 minutes place milk in a bowl and scrape in vanilla seeds discarding the bean cover and refrigerate for up to 2 hours
• meanwhile to make icing place chocolate cream and butter in a saucepan over low heat scrape in vanilla seeds discarding the bean and stir until chocolate and butter have just melted and mixture is smooth set aside to cool and refrigerate for 1 hour
• preheat oven to 180u00b0c grease a 12 hole muffin or heart shape cake pan cream the butter and sugar until pale add eggs one at a time then beat in vanilla extract sift flour and baking powder into the mixture alternating with the milk until all the ingredients are well combined
• fill the pans three quarters full and bake for 20 minutes until lightly golden set aside to cool
• beat the icing with an electric beater for 2 minutes until thick and smooth then spread over cakes and decorate with a raspberry
• place 2 3 tablespoons of raspberry sauce into 2 tall glasses and refrigerate while you make the milkshake place infused milk and ice cream in a blender and blend until frothy pour over the raspberry sauce stir to combine and serve with the vanilla cakes

Nutritions of Vanilla Cakes With Vanilla Raspberry Milkshake

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Jam And Vanilla Cream Lamingtons

Nothing says Aussie like lamingtons!

The ingredient of Jam And Vanilla Cream Lamingtons

• 250g butter
• 215g 1 cup caster sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 300g 2 cups self raising flour
• 125ml 1 2 cup milk
• 170g 2 cups desiccated coconut
• 300ml thickened cream
• 1 2 teaspoon vanilla bean paste
• 245g 3 4 cup strawberry jam
• 450g 3 cups icing sugar mixture
• 2 tablespoons dark dutch cocoa
• 30g butter chopped
• 185ml 3 4 cup water boiling

The Instruction of jam and vanilla cream lamingtons

• preheat oven to 180c 160c fan forced line base and sides of a 20 x 30cm slice pan with baking paper use electric beaters to beat butter and sugar in a bowl until pale and creamy beat in eggs well 1 at a time
• beat in extract fold in flour and milk until well combined pour into prepared pan smooth bake for 35 40 minutes or until a skewer comes out clean cool in pan for 10 minutes transfer to a wire rack to cool
• trim cake edges cut into 15 squares set a wire rack over a tray place coconut on a plate for coating place icing sugar cocoa and butter in a heatproof bowl pour over boiling water stir until melted and combined
• place a cake square in choc coating use 2 forks to turn to coat remove and allow excess coating to drain off roll in coconut to coat place on wire rack for 30 minutes to set repeat with remaining cake squares cocoa mixture and coconut
• use electric beaters with a whisk attachment to whisk cream and vanilla bean paste in a bowl until firm peaks form spoon into a piping bag fitted with a 1cm star nozzle use a serrated knife to cut the lamingtons horizontally see tip 6 page 106
• spread 2 tsp of jam on 1 cut side of lamington pipe cream on top top with remaining lamington half place carefully on a tray repeat with remaining lamingtons jam and cream place tray in the fridge for 30 minutes to set the cream

Nutritions of Jam And Vanilla Cream Lamingtons

calories: 548 505 calories
calories: 27 8 grams fat
calories: 18 1 grams saturated fat
calories: 73 grams carbohydrates
calories: 45 2 grams sugar
calories: n a
calories: 4 6 grams protein
calories: 101 milligrams cholesterol
calories: 135 milligrams sodium
calories: https schema org
calories: nutritioninformation

Thai Sweet Potato Soup With Coriander Pesto

Make sweet potato soup even more special with a dollop of coriander pesto.

The ingredient of Thai Sweet Potato Soup With Coriander Pesto

• 1 tablespoon olive oil
• 1 brown onion halved finely chopped
• 1 tablespoon red curry paste
• 1l 4 cups massel vegetable liquid stock
• 1kg orange sweet potatoes kumara peeled coarsely chopped
• 160ml 2 3 cup coconut milk
• fresh coriander leaves to serve
• 1 bunch fresh coriander leaves picked washed dried
• 45g 1 4 cup roasted cashews
• 60ml 1 4 cup olive oil
• 60ml 1 4 cup coconut milk

The Instruction of thai sweet potato soup with coriander pesto

• heat the oil in a large saucepan over medium heat add the onion and cook stirring for 5 minutes or until onion softens add the curry paste and cook stirring for 1 minute or until aromatic
• add the stock to the pan increase heat to high and bring to the boil add the sweet potato and reduce heat to medium low simmer covered for 20 minutes or until the sweet potato is tender set aside for 5 minutes to cool
• meanwhile to make the pesto place the coriander and cashews in the bowl of a food processor and process until finely chopped with the motor running gradually add the oil in a thin steady stream until combined add the coconut milk and process until combined
• place half the sweet potato mixture in the jug of a blender and blend until smooth transfer to a clean saucepan repeat with remaining mixture place over medium heat and cook stirring for 2 3 minutes or until heated through add the coconut milk and combine
• ladle the soup among serving bowls top with coriander pesto and coriander leaves and serve immediately

Nutritions of Thai Sweet Potato Soup With Coriander Pesto

calories: 548 983 calories
calories: 36 grams fat
calories: 12 grams saturated fat
calories: 43 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 1199 59 milligrams sodium
calories: https schema org
calories: nutritioninformation

Maple Banana Cake With Caramel Bananas

Caramelised bananas make a great addition to any dessert.

The ingredient of Maple Banana Cake With Caramel Bananas

• 3 eggs
• 125g unsalted butter melted cooled
• 200g brown sugar
• 1 4 cup 60ml maple syrup
• 1 teaspoon vanilla extract
• 4 overripe bananas mashed
• 1 4 cup 60g creme fraiche
• 1 1 2 cups 225g plain flour
• 1 teaspoon baking powder
• 1 2 teaspoon ground cinnamon
• icing sugar to serve
• thick greek style yoghurt to serve
• 60g unsalted butter
• 150g brown sugar
• 3 bananas sliced
• 1 3 cup 80ml thickened cream

The Instruction of maple banana cake with caramel bananas

• for the bananas place butter and sugar in a pan over low heat stirring to dissolve the sugar add banana and cook turning to coat in the caramel for 2 3 minutes until caramelised add the cream then remove from heat set aside and keep warm
• preheat the oven to 180u00b0c grease a 2l bundt cake pan and dust with flour
• beat eggs butter brown sugar maple syrup and vanilla in an electric mixer for 5 minutes or until thick beat banana and creme fraiche into the batter sift in flour baking powder and cinnamon then mix until combined spread into the pan and bake for 35 minutes or until a skewer comes out clean cool for 5 minutes then transfer to a wire rack dust with icing sugar and drizzle with caramel serve warm with caramel bananas and yoghurt

Nutritions of Maple Banana Cake With Caramel Bananas

calories: 843 192 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 113 grams carbohydrates
calories: 82 grams sugar
calories: n a
calories: 10 grams protein
calories: 212 milligrams cholesterol
calories: 339 09 milligrams sodium
calories: https schema org
calories: nutritioninformation

Panela Sugar And Brownie Dough Ice Cream

Stop your search - youve found the only ice-cream youll ever need. Creamy, chocolatey and perfection straight from the freezer.

The ingredient of Panela Sugar And Brownie Dough Ice Cream

• 160g 1 cup panela rapadura sugar
• 2 tablespoons water
• 375ml 1 1 2 cups milk
• 300ml pouring cream
• 1 cinnamon stick broken in half
• 6 egg yolks
• 150g 1 cup brownie packet mix
• 200g plaistowe premium dark chocolate finely chopped
• 125ml 1 2 cup thickened cream

The Instruction of panela sugar and brownie dough ice cream

• place the sugar and water in a saucepan over low heat cook stirring for 5 minutes or until sugar melts set aside to cool slightly
• heat the milk pouring cream and broken cinnamon stick in a separate saucepan until mixture almost comes to the boil
• meanwhile whisk the yolks until combined whisking constantly pour the warm cream mixture over the yolks pour the mixture into the saucepan with the sugar mixture place over medium low heat cook stirring for 10u00a0minutes or until mixture is thick enough to coat the back of a spoon transfer to a glass bowl set aside stirring occasionally to cool to room temperature cover and place in the fridge for 4 hours or overnight to chill
• remove the cinnamon churn in an ice cream maker for 30 minutes or until thick while still churning gradually add the brownie mix into the machine to create a swirled effect carefully transfer to a loaf pan or airtight container cover and freeze for 4u00a0hours or until firm
• place the chocolate and thickened cream in a heatproof bowl microwave on high stirring every 30 seconds until melted and smooth set aside for 5 minutes to cool slightly drizzle over the ice cream to serve

Nutritions of Panela Sugar And Brownie Dough Ice Cream

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calories: nutritioninformation

Giant Rice Bubble Cake Recipe

Inspired by fairy bread, this amazing no-bake party cake is actually super easy to make you only need 7 ingredients.

The ingredient of Giant Rice Bubble Cake Recipe

• 525g 15 cups rice bubbles
• 600g 3 cups pink and white marshmallows
• 240g butter chopped
• 250g 1 cup hundreds and thousands plus extra to top
• 3 x 180g blocks white chocolate chopped
• 185ml 3 4 cup cream
• 2 pkts 8g each icing flowers

The Instruction of giant rice bubble cake recipe

• release the base of a round 20cm springform pan and invert line the base with baking paper and allowing the paper to overhang secure back in the pan spray the side of the pan lightly with oil and line with a wide strip of baking paper to cover repeat with two more 20cm springform pans see note
• place 1 3 5 cups of the rice bubbles in a large bowl place 200g 1 cup of the pink marshmallows and 80g of the butter in a saucepan place over medium low heat and cook stirring often for 5 minutes or until marshmallows have almost completely melted set aside to cool slightly and stir until smooth pour onto the rice bubbles and use a spatula to stir until just combined add 1 3 cup of the hundreds and thousands and stir until well combined
• transfer the rice bubble mixture to a prepared pan place a small sheet of baking paper over the surface press the mixture firmly into the pan smoothing the surface
• repeat with half of the remaining rice bubbles 200g white marshmallows 80g of the butter and 1 3 cup of hundreds and thousands to make a second cake make a third cake using the remaining rice bubbles marshmallows pink and white butter and hundreds and thousands set the cakes aside for 30 minutes to set
• meanwhile combine the white chocolate and cream in a microwave safe bowl and microwave stirring every 30 seconds for 2 minutes or until the cream is hot and the chocolate is beginning to melt stir until smooth place in the fridge stirring occasionally for 1 hour or until the mixture is cool but not chilled use electric beaters to beat until soft peaks form
• remove the cakes from the pans and peel away the baking paper place the all pink marshmallow cake on a cake platter spread with 1 3 of the white chocolate mixture top with the pink and white marshmallow cake spread with half the remaining white chocolate mixture then top with the white cake spread with remaining white chocolate mixture attach icing flowers to the white chocolate and sprinkle lightly with extra hundreds and thousands set aside for 30 minutes to set

Nutritions of Giant Rice Bubble Cake Recipe

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Lemon Jelly

The kids will love this super-easy lemonade jelly.

The ingredient of Lemon Jelly

• zest and juice of 8 10 lemons
• 130g caster sugar
• 400ml lemonade
• 6 gold strength gelatine leaves see notes

The Instruction of lemon jelly

• place the rind juice sugar and lemonade in a saucepan over medium heat bring to the boil stirring to dissolve the sugar reduce the heat to medium low and cook for a further 2 3 minutes
• meanwhile soak gelatine in a bowl of cold water for 5 minutes to soften squeeze out excess water then add gelatine to the lemon mixture stirring to combine leave to cool then strain into a large jug pour into six 1 cup 250ml moulds then refrigerate overnight to set

Nutritions of Lemon Jelly

calories: 124 28 calories
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calories: 29 grams carbohydrates
calories: 29 grams sugar
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calories: 12 5 milligrams sodium
calories: https schema org
calories: nutritioninformation

Passionfruit And Yoghurt Mousse Cake

Delight your guests with this light and airy triple-layer mousse cake.

The ingredient of Passionfruit And Yoghurt Mousse Cake

• 200g butternut snap biscuits
• 75g butter melted
• 12 passionfruit halved
• 600ml pure cream
• 2 3 cup caster sugar
• 1 2 cup boiling water
• 1 1 2 tablespoons gelatine powder
• 2 1 2 cups tamar valley greek style all natural yoghurt
• 1 teaspoon vanilla bean paste
• 3 passionfruit halved
• 1 2 cup caster sugar

The Instruction of passionfruit and yoghurt mousse cake

• grease a 6cm deep 22cm base round springform pan line side with baking paper place biscuits in a food processor process until fine crumbs form add butter process until mixture is just combined press mixture over base of prepared pan refrigerate for 30 minutes or until required
• strain passionfruit pulp over a jug youu2019ll need 1 2 cup of juice discard solids combine 1 2 the cream and 1 2 the sugar in a small saucepan stir over low heat for 5 minutes or until sugar dissolves increase heat to medium bring to the boil remove from heat stir in passionfruit juice
• place 1 2 the boiling water in a small heatproof jug sprinkle with 1 2 the gelatine whisk with a fork until dissolved stir gelatine mixture into cream mixture set aside for 20 minutes to cool whisk in 1 cup of yoghurt pour mixture over base in prepared pan refrigerate for 3 hours or until set
• meanwhile repeat steps 2 and 3 replacing passionfruit juice with vanilla bean paste and using remaining yoghurt stand yoghurt mixture at room temperature for 1 hour 30 minutes or until cool once passionfruit layer is set gently pour over vanilla yoghurt mixture refrigerate for 3 hours or overnight or until set
• meanwhile make passionfruit sauce spoon passionfruit pulp youu2019ll need 1 3 cup pulp into a small saucepan add sugar and 1 2 cup water stir over low heat for 3 minutes until sugar dissolves increase heat to medium bring to the boil boil for 8 to 10 minutes or until mixture is reduced by half remove from heat cool completely
• remove cake from pan and place on a serving plate drizzle with passionfruit sauce serve

Nutritions of Passionfruit And Yoghurt Mousse Cake

calories: 505 963 calories
calories: 34 1 grams fat
calories: 21 8 grams saturated fat
calories: 39 1 grams carbohydrates
calories: n a
calories: n a
calories: 6 7 grams protein
calories: 82 milligrams cholesterol
calories: 200 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chilli Crab Cakes With Coriander Mayonnaise Recipe

Ready in under an hour, these spicy crab cakes will be a hit at your next party.

The ingredient of Chilli Crab Cakes With Coriander Mayonnaise Recipe

• 2 x 170g cans crab meat drained well
• 3 4 cup panko breadcrumbs
• 2 green onions thinly sliced
• 1 long red chilli finely chopped
• 1 tablespoon fish sauce
• 1 egg
• 1 3 cup chopped fresh coriander leaves
• 2 tablespoons lime juice
• 1 4 cup whole egg mayonnaise
• vegetable oil for shallow frying
• fresh coriander leaves to serve
• chopped chilli to serve
• lime wedges to serve

The Instruction of chilli crab cakes with coriander mayonnaise recipe

• line a large baking tray with baking paper place crab meat breadcrumbs onion chilli sh sauce egg half the coriander and half the lime juice in a large bowl season with salt and pepper using clean hands mix well to combine
• using 1 level tablespoon at a time shape mixture into 15 patties place on prepared tray cover refrigerate for 20 minutes or until rm
• meanwhile place mayonnaise remaining coriander and remaining lime juice in a small food processor process until almost smooth season with salt and pepper
• pour enough oil into a large frying pan to come 5mm up side of pan heat over medium heat cook crab cakes in 3 batches for 2 minutes each side or until light golden transfer to a tray lined with paper towel to drain cover to keep warm
• place crab cakes on a serving tray dollop with coriander mayonnaise sprinkle with extra chilli and coriander leaves serve with lime wedges

Nutritions of Chilli Crab Cakes With Coriander Mayonnaise Recipe

calories: 92 254 calories
calories: 7 7 grams fat
calories: 1 1 grams saturated fat
calories: 2 3 grams carbohydrates
calories: n a
calories: n a
calories: 3 1 grams protein
calories: 32 milligrams cholesterol
calories: 295 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cottage Cheese And Garlic Dip

This garlic, cottage cheese dip is the perfect accompaniment to fresh carrot and celery, crackers and crusty bread.

The ingredient of Cottage Cheese And Garlic Dip

• 200g bulla cottage cheese original
• 1 2 tablespoons lemon juice
• 1 2 teaspoon rosemary leaves finely chopped
• 400g canned cannellini beans rinsed and drained
• 1 cloves of garlic roasted
• 1 teaspoon salt
• 1 2 teaspoon freshly ground black pepper
• olive oil
• assorted heritage carrots peeled trimmed and blanched

The Instruction of cottage cheese and garlic dip

• combine the cottage cheese lemon juice rosemary beans garlic salt and pepper in a food processor process until smooth scraping down the sides of the bowl as needed adjust seasoning to taste and chill for 30 minutes transfer to a serving dish and drizzle with olive oil
• heat a knob of butter and a drizzle of olive oil in a frying pan over medium high heat add carrots and sautu00e9 until golden
• serve accompanying cottage cheese dip

Nutritions of Cottage Cheese And Garlic Dip

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