Pineapple, Corn And Tomato Salad

This sensational corn salad creates a flavour explosion in the mouth.

The ingredient of Pineapple Corn And Tomato Salad

• 5 corn cobs peeled silks removed see note
• 1 pineapple peeled cut into small wedges
• 2 x 250g punnets cherry tomatoes quartered
• 2 large avocados peeled chopped
• 4 green onions thinly sliced
• 1 4 cup fresh lemon juice
• 1 4 teaspoon tabasco sauce

The Instruction of pineapple corn and tomato salad

• place corn into a saucepan cover with cold water bring to the boil uncovered over high heat reduce heat to medium simmer for 5 minutes or until just tender drain set aside cool for 10 minutes
• run a sharp knife down each corn cob to remove kernels place kernels into a large bowl add pineapple tomatoes avocados and onions toss gently
• use a fork to whisk together lemon juice tabasco and salt and pepper pour over salad toss gently to combine serve

Nutritions of Pineapple Corn And Tomato Salad

calories: 264 812 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 17 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 12 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Whole Roasted Cauliflower With Romesco Sauce

From Christmas lunch to birthday dinner, this whole roasted cauliflower makes an amazing centrepiece for a vegetarian special occasion.

The ingredient of Whole Roasted Cauliflower With Romesco Sauce

• 3 red capsicums
• 1 whole cauliflower
• 50g butter at room temperature
• 1 4 cup japanese breadcrumbs
• 1 2 cup smoked almonds
• 1 3 cup extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 garlic clove crushed
• finely shaved parmesan to serve optional

The Instruction of whole roasted cauliflower with romesco sauce

• place capsicums on a baking tray lined with foil cook turning every 5 minutes under a preheated grill for about 20 minutes or until charred all over place capsicums in a bowl and cover with plastic wrap stand for 15 minutes
• meanwhile place cauliflower in a large microwave safe bowl cook covered on high 100 for 6 8 minutes or until par cooked
• preheat oven to 200c or 180c fan force line a baking tray with baking paper place cauliflower on prepared tray cover cauliflower with butter sprinkle with breadcrumbs to coat season roast for 30 minutes or until golden
• meanwhile discard capsicum skin seeds and membranes process almonds until very finely chopped add capsicum oil vinegar and garlic process until smooth season
• pour sauce onto a large serving plate arrange cauliflower in centre of sauce sprinkle cauliflower with parmesan if you like

Nutritions of Whole Roasted Cauliflower With Romesco Sauce

calories: 98 946 calories
calories: 1 2 grams fat
calories: 0 7 grams saturated fat
calories: 19 3 grams carbohydrates
calories: 1 2 grams sugar
calories: n a
calories: 2 4 grams protein
calories: 3 milligrams cholesterol
calories: 8 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tiramisu French Toast

French toast and tiramisu are a match made in heaven and this recipe is one youll love whether its for breakfast or dessert. Coffee, vanilla and maple syrup flavours ooze through the sourdough bread creating the perfect French toast.

The ingredient of Tiramisu French Toast

• 125ml 1 2 cup milk
• 2 tablespoons maple syrup
• 4 eggs
• 125ml 1 2 cup espresso see note
• 2 teaspoons vanilla bean paste
• 1 teaspoon cocoa powder plus extra to serve
• 1 2 teaspoon ground cinnamon
• 500g mascarpone
• 12 thick large slices sourdough bread
• 50g butter
• maple syrup extra to serve
• 40g 1 4 cup pistachio kernels lightly toasted chopped

The Instruction of tiramisu french toast

• process the milk maple syrup eggs espresso vanilla cocoa powder cinnamon and half the mascarpone in a food processor until well combined
• place the bread in a large ceramic or glass dish pour over milk mixture set aside turning halfway for 20 minutes to soak
• melt a third of the butter in a large non stick frying pan over medium heat cook bread in 3 batches turning for 2 3 minutes each side or until golden repeat with the remaining butter and bread wiping the pan clean with paper towel between batches
• divide a third of the bread among serving plates top with a dollop of remaining mascarpone repeat layering with remaining bread and mascarpone finishing with a layer of bread drizzle with extra maple syrup and sprinkle with pistachios dust with extra cocoa

Nutritions of Tiramisu French Toast

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

Chocolate, Hazelnut And Coffee Syrup Cake

Get your coffee and chocolate fix in one big slice of this luscious moist cake.

The ingredient of Chocolate Hazelnut And Coffee Syrup Cake

• melted butter to grease
• 150g butter cubed at room temperature
• 390g 1 3 4 cups caster sugar
• 3 eggs at room temperature
• 150g hazelnut meal
• 190g 1 1 4 cups self raising flour
• 50g 1 2 cup cocoa powder
• 125ml 1 2 cup freshly brewed strong coffee cooled
• 125ml 1 2 cup water
• 250ml 1 cup freshly brewed coffee extra

The Instruction of chocolate hazelnut and coffee syrup cake

• preheat oven to 170u00b0c brush a 20cm base measurement round cake pan with melted butter to lightly grease line base and side of the pan with non stick baking paper
• use an electric beater to beat butter and 170g 3 4 cup of the sugar in a medium bowl until pale and creamy add eggs 1 at a time beating well after each addition stir in the hazelnut meal
• sift the flour and cocoa together into a medium bowl use a large metal spoon to fold half the flour mixture and half the cooled brewed coffee into the butter mixture until well combined fold in the remaining flour mixture and remaining cooled coffee spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface
• bake in preheated oven for 50 55 minutes or until a skewer inserted into the centre of the cake comes out clean
• meanwhile place the remaining sugar and water in a medium saucepan heat over low heat stirring and using a wet pastry brush to brush the side of the pan to remove any sugar crystals until the sugar dissolves increase heat to high and bring to the boil boil uncovered without stirring for 10 minutes or until the syrup becomes golden brown remove from the heat and carefully pour in 160ml 2 3 cup of the extra brewed coffee return to a low heat stirring until mixture is well combined reserve 160ml 2 3 cup of the syrup add remaining coffee to the remaining syrup in the pan
• remove the cake from the oven and set aside for 5 minutes before turning onto a wire rack turn the cake right way up and place the rack over a large tray use a thin metal skewer to pierce the cake all over gradually spoon the hot coffee mixture evenly over the hot cake set aside for 10 minutes to cool slightly cut the cake into pieces and place on serving plates drizzle about 1 tablespoon of the reserved syrup over each piece of cake and serve warm

Nutritions of Chocolate Hazelnut And Coffee Syrup Cake

calories: 590 569 calories
calories: 30 grams fat
calories: 12 grams saturated fat
calories: 69 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 10 grams protein
calories: 124 milligrams cholesterol
calories: 332 46 milligrams sodium
calories: https schema org
calories: nutritioninformation

Old Fashion Brandy Sauce

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

The ingredient of Old Fashion Brandy Sauce

• 2 eggs separated
• 1 cup icing sugar
• 3 tablespoons brandy

The Instruction of old fashion brandy sauce

• beat egg yolks until thickened and lemon coloured
• add half the icing sugar beating well between additions
• in a separate bowl beat egg whites until stiff but not dry fold egg whites into yolks and add brandy serve with your favourite christmas pudding

Nutritions of Old Fashion Brandy Sauce

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

4 Ingredient Banana And Peanut Butter Biscuits

With our 4-ingredient banana and peanut butter biscuit recipe, baking a sweet treat couldnt be easier.

The ingredient of 4 Ingredient Banana And Peanut Butter Biscuits

• 400g packet banana bread mix
• 2 eggs lightly beaten
• 1 cup crunchy peanut butter
• 1 2 cup m mu2019s

The Instruction of 4 ingredient banana and peanut butter biscuits

• preheat oven to 180c 160c fan forced line 2 large baking trays with baking paper
• place packet mix in a large bowl make a well add egg and peanut butter mix well to combine add 1 3 cup m mu2019s mix well roll 2 level tablespoons of mixture into a ball place on 1 prepared tray flatten to form a disc repeat with remaining mixture and trays press remaining m mu2019s on top of discs
• bake for 20 minutes or until biscuits are golden and just firm to touch cool on trays for 5 minutes transfer to a wire rack to cool completely serve

Nutritions of 4 Ingredient Banana And Peanut Butter Biscuits

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

Ham, Cream Cheese And Sweet Chilli Pizza Scrolls Recipe

Keep these cheesy muffin-pan pizza scrolls in the freezer for last-minute lunchbox emergencies.

The ingredient of Ham Cream Cheese And Sweet Chilli Pizza Scrolls Recipe

• 1 cup wholemeal self raising flour
• 1 cup self raising flour plus extra to dust
• 85g butter chilled chopped
• 3 4 cup milk plus 1 tablespoon extra to brush
• 1 4 cup light spreadable cream cheese
• 2 tablespoons sweet chilli sauce
• 100g sliced leg ham chopped
• 1 3 cup grated pizza cheese
• 2 tablespoons chopped fresh chives plus extra to serve

The Instruction of ham cream cheese and sweet chilli pizza scrolls recipe

• preheat oven to 220c 200c fan forced grease a 12 hole 1 3 cup capacity muffin pan
• place flours and butter in a food processor process until mixture resembles fine crumbs transfer to a bowl make a well in the centre add milk stir with a butter knife to form a sticky dough turn out onto a well floured surface knead gently until smooth using a floured rolling pin roll out dough to form a 20cm x 40cm rectangle
• combine cream cheese and 1 tablespoon sweet chilli sauce in a bowl leaving a 1cm border on all sides spread dough with cream cheese mixture sprinkle with ham pizza cheese and chives roll up dough from 1 long side to enclose filling trim ends cut into 12 equal slices place cut side up into holes of prepared pan brush with extra milk
• bake for 15 to 20 minutes or until golden and just firm to touch stand in pan for 5 minutes transfer to a wire rack cool completely drizzle with remaining sweet chilli sauce and sprinkle with extra chives serve

Nutritions of Ham Cream Cheese And Sweet Chilli Pizza Scrolls Recipe

calories: 187 615 calories
calories: 9 1 grams fat
calories: 5 5 grams saturated fat
calories: 19 5 grams carbohydrates
calories: n a
calories: n a
calories: 6 2 grams protein
calories: 23 milligrams cholesterol
calories: 385 milligrams sodium
calories: https schema org
calories: nutritioninformation

Green Salad With Goats Cheese

Toasted hazelnuts add crunch to this vibrant spring salad

The ingredient of Green Salad With Goats Cheese

• 100g sugar snap peas halved lengthways
• 1 bunch asparagus woody ends trimmed cut into 5cm lengths
• 1 baby cos lettuce leaves separated
• 60g pkt coles australian baby rocket
• 1 avocado stoned peeled thinly sliced
• 1 zucchini peeled into ribbons
• 2 radishes thinly sliced
• 1 4 cup 35g hazelnuts toasted chopped
• 100g goatu2019s cheese thinly sliced
• 2 tbs white wine vinegar
• 2 tbs avocado oil
• 2 tsp honey
• 1 tsp wholegrain mustard

The Instruction of green salad with goats cheese

• cook the sugar snap peas and asparagus in a medium saucepan of boiling water for 2 mins or until bright green and tender crisp refresh under cold water drain well
• to make the honey mustard dressing place vinegar oil honey and mustard in a screw top jar shake until well combined season
• combine lettuce rocket avocado zucchini radish and asparagus mixture in a large serving bowl drizzle with the dressing and toss to combine sprinkle with hazelnut and goatu2019s cheese

Nutritions of Green Salad With Goats Cheese

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

Honey Oat Bars

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

The ingredient of Honey Oat Bars

• 1 cup rolled oats
• 1 cup sultanas or choc chips
• 1 2 cup self raising flour
• 1 2 cup coconut
• 1 2 cup raw sugar
• 115g butter
• 1 tablespoons honey

The Instruction of honey oat bars

• preheat oven to 190c
• combine dry ingredients in bowl melt butter and honey mix into dry ingredients until mixture clings together press evenly into base of 28cm x 18cm lamington pan
• bake for 15 20 minutes cut into bars while hot and remove from pan to set

Nutritions of Honey Oat Bars

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

Pizza Marinara

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

The ingredient of Pizza Marinara

• canola oil spray
• 1 pizza base thin crust
• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 3 anchovies
• 1 tablespoon sweet chilli sauce
• 1 tablespoon dried sweet basil
• 400g cherry tomatoes
• 125g grated tasty cheese
• 250g marinara seafood mix
• 2 tablespoons fresh oregano

The Instruction of pizza marinara

• preheat oven to 220c line pizza pan with baking paper and spray with canola oil place pizza base on tray and set aside
• meanwhile heat olive oil in fry pan add garlic anchovies sweet chili sauce basil and cherry tomatoes bring to boil then simmer 10 to 15 minutes until sauce reduces and thickens remove from heat and allow to cool slightly
• spread sauce over pizza base sprinkle with grated cheese scatter marinara mix on top of cheese sprinkle with fresh oregano
• bake in hot oven 10 12 minutes till cheese has melted and cherry tomato have a slightly burnished look on top

Nutritions of Pizza Marinara

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

Two Doses Of Chocolate Is Always Better Than One

Take your chocolate treats to the next level by addingeven more chocolate. These 14 recipes will have you convinced.

The ingredient of Two Doses Of Chocolate Is Always Better Than One

Asparagus Salad With Pan Fried Gnocchi

Celebrate Spring freshness with this fabulous salad featuring tender asparagus and melt-in-the-mouth gnocchi.

The ingredient of Asparagus Salad With Pan Fried Gnocchi

• 1 x 500g pkt good quality potato gnocchi
• 4 tablespoons extra virgin olive oil
• 200g asparagus spears
• 4 slices prosciutto
• 2 tablespoons balsamic vinegar
• 200g mixed salad leaves
• 30g unsalted butter
• 2 tablespoons shelled hazelnuts lightly toasted
• 100g shaved parmesan

The Instruction of asparagus salad with pan fried gnocchi

• bring a large pot of salted water to the boil add the gnocchi and as they rise to the surface remove with a slotted spoon draining well place in a bowl and gently coat in 1 tablespoon of the oil
• blanch the asparagus in boiling salted water for 1 minute until bright green and crisp refresh under cold water and drain well
• roll up the prosciutto and cut into strips whisk 2 tablespoons of oil with the vinegar season with salt and pepper and set aside
• divide the salad leaves between the serving bowls
• heat remaining oil in a non stick frying pan with the butter and pan fry the gnocchi in batches until crisp and golden
• scatter the gnocchi asparagus prosciutto and hazelnuts over the salad and drizzle with the dressing add the parmesan and finish with freshly ground black pepper

Nutritions of Asparagus Salad With Pan Fried Gnocchi

calories: 606 104 calories
calories: 40 grams fat
calories: 13 grams saturated fat
calories: 38 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 23 grams protein
calories: n a
calories: 1260 44 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Tomato Soup With Toast Stars

Kids will just love this delicious roast tomato soup with fun toast stars which is also vegan friendly.

The ingredient of Roasted Tomato Soup With Toast Stars

• 1 4 cup 60ml olive oil
• 1 onion finely chopped
• 1kg vine ripened tomatoes roughly chopped
• 3 garlic cloves
• 1 teaspoon caster sugar
• 600ml massel vegetable liquid stock
• 100g alphabet pasta or risoni
• 2 slices bread toasted

The Instruction of roasted tomato soup with toast stars

• preheat the oven to 200c
• heat oil in a shallow ovenproof casserole add onion and cook over low heat stirring occasionally for about 10 minutes or until softened add tomatoes garlic and sugar and season well with salt and pepper roast uncovered in oven for 20 minutes then allow mixture to cool puree in a blender adding a little of the stock if the mixture is too thick return to pan and add remaining stock bring to the boil add pasta and simmer for 10 minutes taste and adjust seasoning if necessary cut stars from toast slices with a star cutter and serve with soup

Nutritions of Roasted Tomato Soup With Toast Stars

calories: 210 32 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 22 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 443 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lumberjack Bread

Spiced with a touch of ginger, this lumberjack bread is the perfect accompaniment for your afternoon cup of tea.

The ingredient of Lumberjack Bread

• 1 cup pitted dried dates chopped
• 1 large granny smith apple peeled grated
• 1 teaspoon bicarbonate of soda
• 3 4 cup boiling water
• 1 1 2 cups plain flour
• 1 cup self raising flour
• 3 4 cup brown sugar
• 2 teaspoons ground ginger
• 1 3 cup extra virgin olive oil
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract
• 50g butter
• 1 3 cup brown sugar
• 1 4 cup milk
• 1 2 cup shredded coconut

The Instruction of lumberjack bread

• preheat oven to 180c 160c fan forced grease a 7cm deep 9cm x 25 5cm loaf pan line base and sides with 2 layers of baking paper extending paper 4cm above edges of pan see notes
• place dates apple and bicarbonate of soda in a heatproof bowl add boiling water stir to combine set aside for 10 minutes to soften
• combine plain flour self raising flour sugar and ginger in a large bowl make a well add date mixture oil egg and vanilla mix well to combine spoon mixture into prepared pan level top bake for 45 minutes or until loaf is just firm to touch but not completely cooked through
• meanwhile make coconut topping place butter sugar milk and coconut in a small saucepan over medium heat cook stirring for 5 minutes or until butter has melted and mixture is combined bring to a simmer reduce heat to low simmer for 2 minutes to thicken slightly 5 pour hot topping over hot loaf bake for a further 30 minutes or until topping is golden and set stand for 10 minutes run a knife around edge of loaf using paper lift bread from pan transfer to a wire rack lined with baking paper cool completely serve

Nutritions of Lumberjack Bread

calories: 391 96 calories
calories: 15 2 grams fat
calories: 5 9 grams saturated fat
calories: 57 7 grams carbohydrates
calories: n a
calories: n a
calories: 5 8 grams protein
calories: 49 milligrams cholesterol
calories: 295 milligrams sodium
calories: https schema org
calories: nutritioninformation

Decadent Chocolate Fruit Cake

Choccie fans will adore this very chocolatey twist on the traditional Christmas fruit cake.

The ingredient of Decadent Chocolate Fruit Cake

• 700g jar pitted morello cherries
• 375g pkt dried mixed fruit
• 1 2 cup 100g dried figs chopped finely
• 1 cup 250ml marsala
• 175g butter softened
• 1 1 4 cups 275g brown sugar
• 1 teaspoon finely grated orange rind
• 3 eggs
• 1 1 4 cups 185g plain flour
• 1 2 cup 75g self raising flour
• 2 3 cup 80g almond meal
• 2 tablespoons plaistowe dutch processed cocoa
• 100g plaistowe premium dark chocolate chopped finely
• 2 teaspoons mixed spice
• 400g plaistowe premium dark chocolate broken into pieces
• 1 cup 250ml cream

The Instruction of decadent chocolate fruit cake

• drain cherries reserve 1 4 cup 60ml of syrup combine cherries with dried mixed fruit dried figs 3 4 cup 190ml of the marsala and the reserved syrup in a large bowl cover stand overnight
• preheat oven to 150c 130c fan forced grease and line a deep 22cm round cake pan with three layers of non stick baking paper extending papers 5cm above top edge
• beat butter sugar and rind in a small bowl with an electric mixer until combined beat in eggs one at a time mix butter mixture into the fruit mixture stir in flours almond meal plaistowe dutch processed cocoa plaistowe premium dark chocolate and mixed spice
• spread mixture into prepared pan bake for about 3 hours or until cake is cooked when tested if it is getting too dark on top cover loosely with foil for the last 30 minutes brush hot cake with the remaining marsala cover with foil cool in pan overnight
• to make chocolate ganache combine plaistowe premium dark chocolate and cream in a small microwave safe bowl microwave uncovered on medium 50 for 1 minute stir repeat process in 30 second intervals until melted refrigerate stirring occasionally for about 20 30 minutes or until spreadable spread top and sides of cake with chocolate ganache

Nutritions of Decadent Chocolate Fruit Cake

calories: 545 398 calories
calories: 25 grams fat
calories: 14 grams saturated fat
calories: 68 grams carbohydrates
calories: 54 grams sugar
calories: n a
calories: 7 grams protein
calories: 73 milligrams cholesterol
calories: 150 7 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hummingbird Slice

Weve turned a classic coconut, banana, pineapple and nut-filled cake into a slice topped with delicious cream cheese frosting.

The ingredient of Hummingbird Slice

• 1 cup self raising flour
• 1 cup plain flour
• 1 teaspoon ground cinnamon
• 1 1 4 cups brown sugar
• 1 teaspoon bicarbonate of soda
• 3 4 cup moist coconut flakes plus 2 tablespoons extra toasted
• 2 3 cup chopped pecans plus 1 4 cup extra toasted
• 1 cup mashed banana
• 432g can crushed pineapple in juice drained
• 3 eggs lightly beaten
• 1 2 cup sunflower oil
• 250g cream cheese softened
• 2 3 cup icing sugar
• coles salted caramel dessert sauce to serve

The Instruction of hummingbird slice

• preheat oven to 180c 160c fan forced grease and line a 20cm x 30cm lamington pan
• combine flours cinnamon brown sugar bicarbonate of soda coconut and pecans in a large bowl whisk banana crushed pineapple eggs and oil in a medium bowl add wet ingredients to dry ingredients stir until just combined
• pour into prepared pan bake for 30 minutes or until a skewer inserted into the centre comes out clean stand in pan 10 minutes transfer to a wire rack to cool completely
• using an electric mixer beat cream cheese in a small bowl until fluffy gradually add icing sugar until mixture is smooth spread icing on slice top with extra coconut and pecans serve drizzled with sauce

Nutritions of Hummingbird Slice

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

Sweet Spiced Roast Beef

Make this special dish a part of an indulgent weekend lunch perfect for friends.

The ingredient of Sweet Spiced Roast Beef

• 1 lightly packed cup 160g brown sugar
• 1 1 4 cups 165g sea salt
• 3 star anise
• 1 1 2 tablespoons freshly grated ginger
• 3 garlic cloves chopped
• grated zest of 2 lemons
• 2 long red chillies seeds removed sliced
• 1 2 cup 125ml soy sauce
• 1 tablespoon sesame oil
• 1kg piece beef eye fillet centre cut trimmed
• 2 tablespoons olive oil
• good quality chutney to serve

The Instruction of sweet spiced roast beef

• combine all ingredients except beef and olive oil in a shallow dish add beef and turn to coat in the marinade cover and chill for at least 12 hours turning the beef in the marinade 2 3 times
• bring the beef to room temperature and preheat the oven to 200u00b0c
• rinse beef under cold water and pat dry heat oil in an ovenproof frypan over medium high heat brown the beef for 2 3 minutes on all sides then transfer to oven for 15 minutes for rare or until cooked to your liking rest beef for 10 minutes slice and serve with chutney

Nutritions of Sweet Spiced Roast Beef

calories: 577 185 calories
calories: 30 grams fat
calories: 10 grams saturated fat
calories: 38 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 38 grams protein
calories: 97 milligrams cholesterol
calories: 1529 23 milligrams sodium
calories: https schema org
calories: nutritioninformation

Slow Cooked Beef With Red Wine And Peppercorn Sauce

The winner of the Friday foodfight, this flavoursome beef is sliced and served with piping hot mash and crisp green beans.

The ingredient of Slow Cooked Beef With Red Wine And Peppercorn Sauce

• 1 tablespoon olive oil
• 1 2kg piece beef bolar blade
• 2 large brown onions halved cut into thin wedges
• 375ml 1 1 2 cups red wine
• 250ml 1 cup massel beef stock
• 1 x 30g can green peppercorns drained
• 4 large fresh thyme sprigs
• 3 fresh or dried bay leaves
• mashed potato to serve
• steamed green beans to serve

The Instruction of slow cooked beef with red wine and peppercorn sauce

• heat half the oil a stockpot over medium high heat add the beef and cook turning occasionally for 8 10 minutes or until browned transfer to a plate
• heat the remaining oil in the pan over medium high heat add the onion and cook stirring for 5 minutes or until soft
• add the beef red wine stock peppercorns thyme and bay leaves to the pan bring to the boil reduce heat to low cover and simmer for 1 1 2 hours or until the beef is tender
• transfer beef to a plate cover to keep warm increase heat to high boil for 15 minutes or until the sauce reduces by half
• thickly slice the beef across the grain divide mash among serving plates top with beef and sauce serve with beans

Nutritions of Slow Cooked Beef With Red Wine And Peppercorn Sauce

calories: 231 83 calories
calories: 10 grams fat
calories: 3 5 grams saturated fat
calories: 2 5 grams carbohydrates
calories: n a
calories: n a
calories: 33 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Double Chocolate Bread Pudding

A double hit of chocolate that will warm your winter and put a smile on your face. Yum!

The ingredient of Double Chocolate Bread Pudding

• 14 thick slices white bread
• 1 3 cup nestlu00c9 bakers choice dark choc bits
• 1 litre milk
• 8 egg yolks
• 1 cup chocolate hazelnut spread
• 2 teaspoons vanilla extract
• 1 4 teaspoon salt
• 50g dark chocolate melted

The Instruction of double chocolate bread pudding

• preheat the oven to 180c 160c fan forced grease a 6cm deep 29cm round 10 cup capacity ovenproof dish
• using an 8cm round cutter cut rounds from bread slices discard trimmings see notes place bread slightly overlapping in prepared dish sprinkle chocolate chips in between bread and on top
• whisk milk egg yolks hazelnut spread vanilla and salt in a bowl pour mixture over bread in prepared pan push bread into custard mixture
• bake for 55 minutes to 1 hour or until just set drizzle pudding with melted chocolate serve with cream

Nutritions of Double Chocolate Bread Pudding

calories: 452 666 calories
calories: 28 3 grams fat
calories: 14 6 grams saturated fat
calories: 37 7 grams carbohydrates
calories: n a
calories: n a
calories: 11 3 grams protein
calories: 179 milligrams cholesterol
calories: 249 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mushroom And Cream Cheese Pizza

Have dinner on the table in under 30 minutes, with this quick and easy mushroom and cream cheese pizza.

The ingredient of Mushroom And Cream Cheese Pizza

• 200g pkt coles medium thin crispy pizza bases 2 pack
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• 100g cup mushrooms thinly sliced
• 100g swiss brown mushrooms or portabella mushrooms thinly sliced
• 2 spring onions diagonally sliced
• 100g cream cheese chopped
• 1 2 cup 55g coles australian pizza blend shredded cheese
• 60g pkt coles australian baby rocket
• mixed salad leaves to serve

The Instruction of mushroom and cream cheese pizza

• preheat oven to 220c divide the pizza bases between 2 baking trays combine the oil and garlic in a small bowl brush the garlic mixture evenly over the bases top with the combined mushroom spring onion cream cheese and pizza cheese bake for 12 mins or until the crust is golden
• top with the rocket and season with pepper cut into slices and serve with mixed salad leaves

Nutritions of Mushroom And Cream Cheese Pizza

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

Cool Orange Rosehip Tea

Relax with this refreshing cup of tea which is full of honey, spice and all things nice.

The ingredient of Cool Orange Rosehip Tea

• 1 small orange
• 3 rosehip tea bags
• 1 whole vanilla bean
• 5 cups boiling water
• 2 tablespoons honey
• ice cubes to serve

The Instruction of cool orange rosehip tea

• using a vegetable peeler peel rind from orange in wide strips wrap orange in plastic wrap refrigerate until required using a knife remove white pith from rind place rind tea bags and vanilla bean in a large heatproof jug add boiling water stand for 5 minutes
• remove rind tea bags and vanilla bean add honey stir to combine cover and refrigerate overnight or until chilled chop reserved orange add to tea mixture serve with ice

Nutritions of Cool Orange Rosehip Tea

calories: 58 316 calories
calories: n a
calories: n a
calories: 14 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: n a
calories: n a
calories: 2 73 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef Kebabs With Yoghurt And Mint

Get the kids to create these tasty kebabs which the whole family will love.

The ingredient of Beef Kebabs With Yoghurt And Mint

• 600g lean beef mince
• 100g 1 3 cup tandoori paste
• 2 teaspoons vegetable oil
• 1 x 200g ctn natural yoghurt
• 2 teaspoons caster sugar
• mint leaves to garnish

The Instruction of beef kebabs with yoghurt and mint

• preheat grill on medium high combine mince and tandoori paste in a bowl divide mince mixture into 8 equal portions shape each portion around a skewer into a 12cm sausage brush with oil and place on a baking tray cook under preheated grill for 3 minutes each side or until brown and cooked through
• kids task combine yoghurt and sugar in a small bowl divide kebabs among serving plates and top with yoghurt mixture garnish with mint and serve immediately

Nutritions of Beef Kebabs With Yoghurt And Mint

calories: 364 236 calories
calories: 21 grams fat
calories: 7 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 36 grams protein
calories: 102 milligrams cholesterol
calories: 1005 5 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mulled PIMMs Recipe

With a delicious caramel flavour, this mulled PIMMs is infused with warming cinnamon and vanilla.

The ingredient of Mulled Pimms Recipe

• 70g 1 3 cup caster sugar
• 750ml 3 cups apple juice
• 1 cinnamon stick
• 1 vanilla bean split
• 125ml 1 2 cup pimmu2019s no 1 cup
• 60ml 1 4 cup brandy
• thinly sliced apple to serve
• cinnamon sticks to serve optional

The Instruction of mulled pimms recipe

• place the sugar and 80ml 1 3 cup water in a small saucepan over medium low heat stir for 2 minutes or until the sugar has dissolved increase heat to medium high and bring to the boil simmer rapidly without stirring for 10 minutes or until a dark golden colour and a toffee like consistency remove from heat and set aside for 5 minutes to cool be very careful as toffee reaches a high temperature
• meanwhile scrape the vanilla seeds from the pod reserving both
• carefully add the apple juice to the saucepan taking care as it may spit add the cinnamon stick and vanilla pod and seeds return to a low heat and cook stirring occasionally until the toffee has dissolved into the juice remove from the heat and set aside to cool slightly
• stir the pimmu2019s and brandy into the toffee mixture remove and discard the cinnamon stick and vanilla pod when cool enough to consume pour the mixture into heatproof glasses serve warm garnished with sliced apple and extra cinnamon sticks if using

Nutritions of Mulled Pimms Recipe

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

KitKat Tiramisu Ice Cream Cake

Bet youve never seen a tiramisu like this before! This frozen dessert is our delicious cheats version, and its so easy, too!

The ingredient of Kitkat Tiramisu Ice Cream Cake

• 3 x 170g blocks kitkat milk chocolate
• 1 tablespoon instant coffee granules
• 2 tablespoons boiling water
• 2 tablespoons coffee liqueur
• 375g cream cheese at room temperature chopped
• 300ml thickened cream
• 1 2 cup caster sugar

The Instruction of kitkat tiramisu ice cream cake

• line base and sides of a 11 x 21cm top measurement loaf pan with plastic wrap allowing wrap to overhang the long sides break kitkat blocks into individual bars arrange 10 kitkat bars crossways writing side down over base of prepared pan
• place coffee in a small heatproof jug add 2 tbs boiling water stir until dissolved then stir in the coffee liqueur set aside to cool
• use electric beaters to beat the cream cheese and sugar in a large bowl until smooth beat in the cream followed by the cooled coffee mixture until combined
• spoon half the cream cheese mixture over kitkat base smooth the surface arrange 8 kitkat bars writing side down lengthways side by side on the cream cheese layer spoon over the remaining cream cheese mixture smooth the surface arrange 10 kitkat bars crossways writing side down on top of the cream cheese mixture cover and place in the freezer for 6 hours or until firm
• coarsely chop the remaining kitkat bars remove tiramisu from the freezer and set aside for 10 minutes turn onto a serving plate top with the chopped kitkat and cut into slices to serve

Nutritions of Kitkat Tiramisu Ice Cream Cake

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

Stuffed Sweet Potato With Pesto Mushrooms

A tasty twist on the classic jacket potato, these sweet potatoes are stuffed with delicious pesto mushrooms.

The ingredient of Stuffed Sweet Potato With Pesto Mushrooms

• 4 small sweet potatoes
• olive oil spray
• 2 tablespoons olive oil
• 1 red onion thinly sliced
• 200g swiss brown mushrooms thinly sliced
• 2 garlic cloves crushed
• 3 cups chopped fresh kale
• 90g 1 3 cup barilla pesto genovese
• 150g four cheese blend
• 30g 1 4 cup walnuts chopped
• micro radish to serve optional

The Instruction of stuffed sweet potato with pesto mushrooms

• preheat oven 220c 200c fan forced line a baking tray with baking paper cut sweet potato in half lengthways lay cut side up on the lined tray spray with olive oil and season bake for 35 40 minutes or until softened and lightly golden
• meanwhile heat the oil in a large non stick frying pan over medium heat add the onion and cook stirring for 3 5 minutes or until softened add the mushroom and garlic and cook stirring for a further 4 5 minutes or until softened stir in the kale for 2 minutes or until just wilted season well fold through half the pesto
• use a spoon to scoop out the soft sweet potato flesh leaving a 5mm thick shell add the sweet potato flesh and half the cheese to the mushroom mixture gently toss to combine spoon the mushroom mixture into the sweet potato shells piling the filling high
• dollop the remaining pesto over the potatoes sprinkle with the walnuts and remaining cheese spray lightly with oil bake for 15 minutes or until the cheese is melted and the potatoes are golden sprinkle with the micro herbs

Nutritions of Stuffed Sweet Potato With Pesto Mushrooms

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calories: https schema org
calories: nutritioninformation

No Cook Choc Cherry Log Recipe

This no-cook choc-cherry log is best served at a decadent Christmas feast!

The ingredient of No Cook Choc Cherry Log Recipe

• 600ml thickened cream
• 1 tbs gluten free cocoa powder
• 300g pkt coles gluten free ultimate chocolate chip cookies
• 1 2 cup 160g cherry jam
• fresh cherries to serve
• mint leaves to serve
• chocolate curls to serve

The Instruction of no cook choc cherry log recipe

• use an electric mixer to whisk the cream and cocoa powder in a large bowl until firm peaks form spread some of the cream mixture along a rectangular serving plate
• spread 1 side of 1 biscuit with jam and spread the other side with a little cream mixture repeat with another biscuit jam and cream mixture sandwich the biscuits together starting from one end stand the biscuit sandwich upright on its edge over the cream mixture on the serving plate repeat with remaining biscuits remaining jam and half the remaining cream mixture to form a log
• spread remaining cream mixture over the top and side of log loosely cover with plastic wrap place in the fridge for 8 hours or overnight to chill
• top with the cherries mint and chocolate curls serve immediately

Nutritions of No Cook Choc Cherry Log Recipe

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

Coffee Walnut Cake

The complementary bittersweet flavours make this cake a timeless favourite.

The ingredient of Coffee Walnut Cake

• 200g softened unsalted butter chopped
• 1 2 firmly packed cup 125g brown sugar
• 1 2 cup 110g caster sugar
• 3 eggs
• 1 1 3 cups 200g plain flour sifted
• 1 2 teaspoon baking powder
• 50ml milk
• 1 cup 120g chopped walnuts plus extra to serves
• 90ml coffee essence see notes
• 1 1 3 cups 200g icing sugar sifted
• 120g softened unsalted butter chopped
• 2 2 3 cups 250g icing sugar
• 2 tablespoons coffee essence see notes

The Instruction of coffee walnut cake

• preheat the oven to 180u00b0c grease and line a 23cm x 12cm x 7cm loaf pan
• beat butter brown sugar and caster sugar with electric beaters until thick and pale add the eggs 1 at a time beating well after each addition fold in the flour and baking powder followed by the milk walnuts and 50ml coffee essence spoon into the pan and bake for 35 40 minutes until a skewer inserted into the centre comes out clean cool slightly then turn out onto a wire rack to cool completely
• for the buttercream beat the butter icing sugar and coffee essence with electric beaters until thick and pale
• slice the cake horizontally into 3 layers place bottom layer on a serving plate and spread with half the buttercream top with another layer and remaining buttercream then place remaining cake layer on top
• to make the icing place icing sugar and remaining 2 tablespoons coffee essence in a bowl and stir until smooth pour over the cake allowing it to drip down the sides garnish with extra nuts then serve

Nutritions of Coffee Walnut Cake

calories: 912 502 calories
calories: 46 grams fat
calories: 23 grams saturated fat
calories: 115 grams carbohydrates
calories: 96 grams sugar
calories: n a
calories: 8 grams protein
calories: 183 milligrams cholesterol
calories: 156 15 milligrams sodium
calories: https schema org
calories: nutritioninformation

Sausage Roll Maker Chocolate Eclairs Recipe

These cream-filled pastries are easy to whip up in a Kmart sausage roll maker. Everyone will be asking for your secret recipe!

The ingredient of Sausage Roll Maker Chocolate Eclairs Recipe

• 60g butter chopped
• 75g 1 2 cup plain flour
• 3 eggs lightly beaten
• 100g dark chocolate melted
• 300ml thickened cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract

The Instruction of sausage roll maker chocolate eclairs recipe

• combine butter and 125ml 1 2 cup water in a small saucepan and bring to the boil over medium heat add flour and stir until combined and smooth cook stirring for 2 minutes or until mixture forms a ball
• transfer to an electric mixer fitted with the beater attachment beat for 2 minutes to cool slightly add egg in 3 batches beating after each addition until well combined the mixture should be smooth and glossy evenly divide half the mixture among the wells of the sausage roll maker close the lid and turn on the sausage roll maker cook for 18 minutes or until golden brown some mixture may ooze out but donu2019t worry
• turn off the sausage roll maker leaving to lid open to allow the machine to cool a little transfer eclairs to a wire rack use kitchen scissors to separate eclairs and trim the edges then pierce a long hole through 1 end of each eclair to let steam escape repeat to make 4 more eclairs cool completely
• dip tops of eclairs into melted chocolate and allow excess to drip off set aside for about 30 minutes until chocolate is set use electric beaters to whip cream icing sugar and vanilla until firm peaks form transfer to a piping bag fitted with a 1cm plain nozzle pipe cream into the hole at the end of each eclair until full serve at room temperature or chilled

Nutritions of Sausage Roll Maker Chocolate Eclairs Recipe

calories: 327 908 calories
calories: 27 grams fat
calories: 17 grams saturated fat
calories: 16 grams carbohydrates
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Rocket Salad

The ingredient of Rocket Salad

• 1 bunch rocket
• 1 small mignonette lettuce
• 2 chopped roma tomatoes
• 1 diced avocado
• 1 tablespoon olive oil
• 1 tablespoon lime juice

The Instruction of rocket salad

• tear rocket and lettuce into pieces combine salad leaves roma tomatoes and avocado in a large bowl drizzle with olive oil and lime juice toss to combine

Nutritions of Rocket Salad

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

Pumpkin And Pesto Turkish Breads

Pumpkin and pesto turkish breads are a quick and easy lunch you can eat on the go.

The ingredient of Pumpkin And Pesto Turkish Breads

• 500g jap pumpkin or butternut pumpkin cut into 1cm thick slices
• garlic olive oil spray
• 4 turkish bread rolls cut in half horizontally
• 250g philadelphia spreadable light cream cheese
• 1 2 cup pesto dip
• 50g baby rocket

The Instruction of pumpkin and pesto turkish breads

• place the pumpkin on a paper lined baking tray and spray with oil bake in a hot oven 200u00b0c for 25 30 minutes or until cooked
• spray the bread with oil and chargrill for 1 minute on each side or until crisp and golden
• spread the base of each roll with philadelphia top with pesto pumpkin and rocket then sandwich together serve immediately

Nutritions of Pumpkin And Pesto Turkish Breads

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calories: https schema org
calories: nutritioninformation

Chocolate Olive Oil Cake

This moist chocolate cake is perfectly irresistible.

The ingredient of Chocolate Olive Oil Cake

• olive oil to grease
• 2 eggs
• 215g 1 cup caster sugar
• 1 2 teaspoon vanilla essence
• 150g 1 cup self raising flour
• 50g 1 3 cup plain flour
• 50g 1 2 cup home brand cocoa powder
• 160ml 2 3 cup olive oil
• 60ml 1 4 cup low fat milk
• cocoa powder extra to dust

The Instruction of chocolate olive oil cake

• preheat oven to 180u00b0c brush a square 19cm base measurement cake pan with oil to grease line the base and sides with non stick baking paper
• use an electric beater to beat the eggs and sugar in a small bowl until pale and creamy beat in the vanilla transfer to a large bowl
• sift in the combined flours and cocoa powder fold until the mixture is almost combined add the olive oil and milk and fold until combined
• spoon the cake mixture into the prepared pan and smooth the surface bake for 35 40 minutes or until crumbs cling to a skewer inserted into the centre of the cake set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely dust with cocoa powder to serve

Nutritions of Chocolate Olive Oil Cake

calories: 273 177 calories
calories: 14 grams fat
calories: 3 grams saturated fat
calories: 31 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 4 grams protein
calories: 39 milligrams cholesterol
calories: 122 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Chocolate Cake Recipes

Here they are: our easiest chocolate cakes of all time.These recipes are perfect for novice cake-makers or those who claim they always fail at baking!

The ingredient of Easy Chocolate Cake Recipes

Salt And Pepper Squid And Noodle Salad

Team up the fresh flavours of grapefruit and sweet potato noodles with zesty salt and pepper squid.

The ingredient of Salt And Pepper Squid And Noodle Salad

• 2 x 100g packets dried sweet potato noodles
• 1 large ruby red grapefruit
• 1 4 cup extra virgin olive oil
• 270g packet salt pepper squid
• 100g mixed salad leaves
• 1 2 cup fresh coriander sprigs
• 1 large carrot halved lengthways thinly sliced diagonally
• 2 lebanese cucumbers seeded sliced diagonally
• 50g snow pea sprouts trimmed

The Instruction of salt and pepper squid and noodle salad

• cook noodles following packet directions until tender drain refresh under cold water drain well cut noodles into 8cm lengths
• segment grapefruit over a small bowl to catch juices squeezing membrane to release extra juice add segments to a separate bowl add 1 tablespoon oil to the juice whisk to combine
• heat remaining oil in a large frying pan over high heat cook squid following packet directions or until golden and cooked through
• meanwhile toss the grapefruit segments with the noodles salad leaves coriander sprigs carrot cucumber and snow pea sprouts in a large bowl serve squid on salad drizzled with the dressing

Nutritions of Salt And Pepper Squid And Noodle Salad

calories: 412 036 calories
calories: 15 7 grams fat
calories: 2 5 grams saturated fat
calories: 53 7 grams carbohydrates
calories: n a
calories: n a
calories: 10 7 grams protein
calories: 134 milligrams cholesterol
calories: 418 milligrams sodium
calories: https schema org
calories: nutritioninformation

Szechuan Beef And Vegetables

Keep everyone happy with two beef meals designed to please both kids and adults!

The ingredient of Szechuan Beef And Vegetables

• 2 small carrots peeled
• 2 tablespoons kecap manis
• 1 garlic clove crushed
• 2 tablespoons brown sugar
• 500g beef rump steak trimmed thinly sliced
• 500g fresh thin hokkien noodles
• 2 tablespoons peanut oil
• 2 stalks celery thinly sliced diagonally
• 1 brown onion cut into thin wedges
• 1 2 cup szechuan stir fry sauce

The Instruction of szechuan beef and vegetables

• cut 1 carrot into sticks thinly slice remaining carrot diagonally combine kecap manis garlic and sugar in a bowl add half the beef set aside for 10 minutes for flavours to develop
• meanwhile place noodles in a bowl cover with boiling water stand for 1 to 2 minutes or until just tender drain using a fork separate noodles cover to keep warm
• wipe wok clean heat over high heat add 1 tablespoon oil swirl to coat stir fry remaining beef in batches for 2 minutes or until browned transfer to a bowl heat remaining oil in wok stir fry onion remaining carrot and celery for 2 minutes or until just tender return beef to wok add sauce stir fry for 1 minute or until heated through serve with remaining noodles

Nutritions of Szechuan Beef And Vegetables

calories: 651 753 calories
calories: 35 9 grams fat
calories: 7 8 grams saturated fat
calories: 46 8 grams carbohydrates
calories: n a
calories: n a
calories: 33 5 grams protein
calories: 78 milligrams cholesterol
calories: 1855 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Hazelnut Crepe Rolls

Roll up these luscious crepes with their decadent filling inside.

The ingredient of Chocolate And Hazelnut Crepe Rolls

• 80g 1 4 cup chocolate hazelnut spread
• 4 creative gourmet french crepes thawed
• 1 tablespoon nuts crushed
• icing sugar mixture to serve

The Instruction of chocolate and hazelnut crepe rolls

• spread chocolate evenly over crepes sprinkle nuts over the crepes roll up firmly to enclose the filling dust the crepe rolls with icing sugar

Nutritions of Chocolate And Hazelnut Crepe Rolls

calories: 222 27 calories
calories: 11 grams fat
calories: 3 grams saturated fat
calories: 26 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Chocolate Surprise Puddings

Finding a dark chocolate ball inside these delicious chocolate puddings is just about the best surprise there is - dont you agree?

The ingredient of Chocolate Surprise Puddings

• melted butter to grease
• 250g butter at room temperature
• 255g 1 1 4 cups firmly packed brown sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 150g 1 cup plain flour
• 50g 1 2 cup nestlu00c9 bakers choice cocoa
• 60ml 1 4 cup milk
• 6 lindt lindor 70 cocoa dark chocolate balls
• cocoa powder extra to dust
• vanilla ice cream to serve

The Instruction of chocolate surprise puddings

• preheat oven to 200u00b0c brush six 250ml 1 cup capacity pudding moulds with melted butter to lightly grease line the bases with non stick baking paper
• use an electric beater to beat together the butter sugar and vanilla in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition until just combined use a large metal spoon to fold in the flour cocoa powder and milk until just combined
• spoon two thirds of mixture among prepared moulds place a chocolate ball in the centre of each mould spoon the remaining mixture over the chocolate balls to cover and smooth the surfaces
• place moulds on a baking tray bake in oven for 20 22 minutes or until just set set aside for 10 minutes before turning onto serving plates dust with extra cocoa powder and serve immediately with ice cream if desired

Nutritions of Chocolate Surprise Puddings

calories: 673 024 calories
calories: 40 grams fat
calories: 25 grams saturated fat
calories: 66 grams carbohydrates
calories: 45 grams sugar
calories: n a
calories: 10 grams protein
calories: 241 milligrams cholesterol
calories: 344 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham And Fontina Croque Monsieur

This traditional French toasted sandwich is full of cheesy flavour.

The ingredient of Ham And Fontina Croque Monsieur

• 8 slices light rye bread
• 60g butter at room temperature
• dijon mustard
• 8 slices of leg ham off the bone
• 2 cups 200g grated fontina cheese
• olive oil spray

The Instruction of ham and fontina croque monsieur

• preheat a grill on medium high heat place the bread onto a board spread with the butter and mustard put the ham on 4 pieces of bread top with the grated cheese and cover with the remaining bread slices
• lightly spray both sides of the sandwiches with olive oil spray grill for 2 3 minutes on each side or until golden and crisp serve

Nutritions of Ham And Fontina Croque Monsieur

calories: 649 841 calories
calories: 32 grams fat
calories: 19 grams saturated fat
calories: 56 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 32 grams protein
calories: 114 milligrams cholesterol
calories: 1549 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef Stroganoff

A quick to prepare beef stroganoff that the kids will love. An ideal winter meal for the whole family.

The ingredient of Beef Stroganoff

• 2 tablespoons olive oil
• 500g beef rump steak cut across the grain into thin strips
• 1 medium brown onion cut into thin wedges
• 2 garlic cloves crushed
• 300g mushroom flats sliced
• 2 teaspoons cornflour
• 1 250g carton sour light cream
• 2 tablespoons tomato paste
• 125mls 1 2 cup massel beef stock
• 2 tablespoons finely chopped fresh continental parsley
• 400g fettuccine

The Instruction of beef stroganoff

• heat 2 teaspoons of oil in a wok or frying pan over high heat until just smoking add 1 2 the steak and stir fry for 2 minutes or until just cooked remove from wok repeat with another 2 teaspoons of oil and remaining steak remove from wok
• reduce heat to medium add remaining oil to wok add onion and garlic and cook for 5 minutes or until soft add mushrooms and cook for 5 minutes or until soft
• combine cornflour sour cream and tomato paste in a bowl add to wok with stock and stir well reduce heat to medium low and simmer for 5 minutes return steak to wok and stir well cook for 2 3 minutes or until steak is just heated through stir in parsley
• meanwhile cook pasta in pan of salted boiling water following packet directions until al dente drain serve with beef stroganoff

Nutritions of Beef Stroganoff

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calories: https schema org
calories: nutritioninformation

White And Dark Chocolate Mousse

A perfect combo of white and milk chocolate in a creamy, easy dessert that looks amazing! Sure to impress.

The ingredient of White And Dark Chocolate Mousse

• 250ml philadelphia cream for desserts double cream alternative
• 100g cadbury dark chocolate melts
• 100g cadbury white chocolate melts
• 2 egg whites
• 2 tablespoons caster sugar
• berries for serving
• chocolate hearts for decoration

The Instruction of white and dark chocolate mousse

• combine half the philly with the dark chocolate in a bowl and stir over simmering water until the chocolate has melted remove from the heat and allow to cool repeat with the remaining philly and the white chocolate
• beat the egg whites until stiff peaks form gradually beat in the sugar until dissolved to make a light meringue and then gently fold half through each chocolate mixture
• spoon mixtures alternately into 2 serving glasses use a knife to swirl the mixtures together then chill for at least 30 minutes decorate with fresh berries and chocolate hearts prior to serving

Nutritions of White And Dark Chocolate Mousse

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calories: https schema org
calories: nutritioninformation

Gnocchi With Goats Cheese And Spinach

This Italian-style fast food dish has it all - tender gnocchi, creamy cheese and a rich tomato and vegie sauce.

The ingredient of Gnocchi With Goats Cheese And Spinach

• 1x 350g btl leggos stir through pasta sauce chargrilled vegetables
• 70g baby spinach leaves
• 1 x 500g pkt gnocchi
• 1 x 110g pkt goats cheese crumbled

The Instruction of gnocchi with goats cheese and spinach

• place the sauce and three quarters of the spinach in a medium saucepan over medium heat cook stirring occasionally for 10 minutes or until spinach just wilts
• meanwhile cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender drain and return to the pan
• add the sauce mixture to the gnocchi and toss to combine
• divide the gnocchi mixture among serving dishes top with the goats cheese and sprinkle with the remaining spinach season with salt and pepper serve immediately

Nutritions of Gnocchi With Goats Cheese And Spinach

calories: 345 355 calories
calories: 13 grams fat
calories: 6 5 grams saturated fat
calories: 46 grams carbohydrates
calories: n a
calories: n a
calories: 12 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Beef Stroganoff With Crispy Potatoes

A beautiful and nourishing beef stroganoff served with crispy chat potatoes.

The ingredient of Beef Stroganoff With Crispy Potatoes

• 600g chat potatoes halved
• 1 2 cup plain flour
• 500g beef fillet steaks cut into 2cm thick strips
• 2 tablespoons olive oil
• 2 large brown onions halved sliced
• 4 garlic cloves crushed
• 3 cups massel beef stock
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon dijon mustard
• 200g button mushrooms halved
• 1 4 cup sour cream
• 1 4 cup flat leaf parsley roughly chopped
• 25g butter
• 1 lemon cut into wedges

The Instruction of beef stroganoff with crispy potatoes

• place potatoes in a saucepan and cover with cold water bring to the boil over high heat cook for 8 to 10 minutes or until tender drain allow to cool cut in half
• meanwhile place flour in a snap lock bag season with salt and pepper add beef strips seal bag and shake to coat remove beef place in a bowl
• heat 1 tablespoon oil in a large deep frying pan over medium high heat cook onion and garlic for 4 to 5 minutes or until soft transfer to a plate
• add remaining oil and beef to pan cook for 5 minutes or until browned return onion and garlic to pan add stock bring to the boil add tomato paste paprika and mustard reduce heat to medium simmer uncovered stirring for 10 minutes add mushroom and simmer for a further 10 minutes stir in sour cream and parsley cook for 1 minute or until heated through
• meanwhile melt butter in a frying pan over medium heat add potato saute for 10 minutes or until golden serve stroganoff with crispy potatoes and lemon

Nutritions of Beef Stroganoff With Crispy Potatoes

calories: 664 181 calories
calories: 37 grams fat
calories: 15 grams saturated fat
calories: 40 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 39 grams protein
calories: 105 milligrams cholesterol
calories: 889 24 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef And Bacon Burger

The most mouth-watering burger experience is waiting for you.

The ingredient of Beef And Bacon Burger

• 400g beef mince
• 1 small onion chopped
• 2 tablespoons parsley chopped
• 1 tablespoons oil
• 2 slices cheddar cheese
• 4 pieces shortcut bacon
• 4 hamburger buns toasted
• mixed lettuce leaves
• 2 sliced tomatoes
• tomato sauce or barbecue sauce to serve

The Instruction of beef and bacon burger

• in a bowl combine 400g beef mince 1 small chopped onion 2 tablespoons chopped parsley and season to taste mix well and form into 4 even sized flattened patties arrange on a tray and chill for 5 minutes
• heat 1 tablespoon oil in a large frying pan on high add patties to pan and cook 3 5 minutes until golden halve 2 slices cheddar cheese turn patties and top with cheese cook for a further 3 5 minutes until cooked through
• while patties are cooking add 4 pieces shortcut bacon to same pan and cook for 1 2 minutes each side place on top of patties top bases of 4 toasted hamburger buns with mixed lettuce leaves and sliced tomatoes youll need 2 tomatoes top with a pattie and remaining bun half serve with sauce of choice

Nutritions of Beef And Bacon Burger

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

Chocolate Self Saucing Pudding

There is no better way to warm up on a cold winters night than a warm sticky chocolate pudding.

The ingredient of Chocolate Self Saucing Pudding

• 1 2 cup milk
• 1 egg
• 80g salted butter melted cooled
• 1 cup self raising flour
• 2 tablespoons cocoa powder plus extra to serve
• 1 2 cup brown sugar
• berries to serve
• thick cream to serve
• 2 tablespoons cocoa powder sifted
• 3 4 cup brown sugar
• 1 1 4 cups boiling water

The Instruction of chocolate self saucing pudding

• preheat oven to 180u00b0c or 160c fan forced grease a 1 5l capacity ovenproof baking dish
• combine milk butter and egg and lightly whisk
• sift flour and cocoa into a large bowl stir in sugar slowly add milk mixture to flour mixture whisking until well combined and smooth
• combine cocoa powder and brown sugar for sauce in a bowl
• spoon pudding mix into baking dish smooth top sprinkle combined sugar and cocoa over pudding
• slowly pour boiling water over the back of a large metal spoon to cover pudding place dish onto a baking tray bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre
• sift cocoa powder over pudding and serve hot with berries and cream

Nutritions of Chocolate Self Saucing Pudding

calories: 535 838 calories
calories: 20 grams fat
calories: 12 grams saturated fat
calories: 78 grams carbohydrates
calories: 51 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 425 91 milligrams sodium
calories: https schema org
calories: nutritioninformation

Apricot, Almond And Chocolate Fudge

This delicious low cal, gluten-free chewy fudge is packed with the goodness of dried fruit, fresh dates, almond butter and raw cacao.

The ingredient of Apricot Almond And Chocolate Fudge

• 215g 1 1 4 cups whole dried apricots
• 250g fresh dates pitted chopped
• 145g 1 2 cup almond spread
• 30g 1 4 cup raw cacao powder
• 60ml 1 4 cup melted coconut oil
• pinch of sea salt
• 1 tablespoon raw cacao nibs

The Instruction of apricot almond and chocolate fudge

• grease the base and sides of an 11 x 21cm base measurement loaf pan and line with baking paper allowing the edges to overhang place 1 cup of the apricots in a heatproof bowl cover with boiling water stand for 5 minutes drain pat dry finely chop remaining apricots and set aside
• process the dates and soaked apricots in a food processor scraping down sides occasionally until smooth add the almond spread cacao powder coconut oil and salt process until smooth press into the prepared pan and smooth the surface
• sprinkle the fudge with the cacao nibs and reserved chopped apricot use your hands to gently press into the fudge place in the fridge for 4 hours or until firm use a sharp knife to cut into 18 pieces serve immediately store any leftover fudge in an airtight container in the fridge

Nutritions of Apricot Almond And Chocolate Fudge

calories: 149 136 calories
calories: 8 grams fat
calories: 3 grams saturated fat
calories: 16 grams carbohydrates
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calories: 3 grams protein
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calories: https schema org
calories: nutritioninformation

Roasted Beef Open Sandwich

Need a work lunch? Cook the sweet potato a day ahead. Place all ingredients in an airtight container, ready to assemble.

The ingredient of Roasted Beef Open Sandwich

• 150g sweet potato peeled thinly sliced lengthways
• olive oil spray
• 4 x 2cm thick slices coles stone baked white sourdough vienna
• 30g baby spinach leaves
• 8 slices roast beef
• 1 3 cup 110g tomato chutney
• 1 2 small red onion thinly sliced
• 1 tablespoons parsley leaves

The Instruction of roasted beef open sandwich

• heat a medium pan over high heat lightly spray the sweet potato with oil cook for 3 mins each side or until tender set aside to cool
• toast the bread in a toaster until golden place on serving plates top with spinach sweet potato beef chutney and onion sprinkle with the parsley to serve season

Nutritions of Roasted Beef Open Sandwich

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calories: https schema org
calories: nutritioninformation

Roasted Pumpkin And Fetta Salad Recipe

Attention butternut pumpkin lovers! This salad takes only ten minutes to prepare and 25 minutes to cook. Serve it alongside barbecued salmon or juicy chops and youll have a dinner worth raving about.

The ingredient of Roasted Pumpkin And Fetta Salad Recipe

• 600g butternut pumpkin peeled seeded cut into 2cm pieces
• 1 red onion thinly sliced
• 200g fetta coarsely crumbled
• 120g pkt coles australian baby spinach
• 1 4 cup 65g basil pesto

The Instruction of roasted pumpkin and fetta salad recipe

• preheat oven to 200u00b0c line a baking tray with baking paper place pumpkin on lined tray spray with olive oil spray season roast turning occasionally for 20 25 mins or until tender
• combine the onion fetta spinach and pesto in a large bowl add the pumpkin and gently toss to combine arrange on a serving platter

Nutritions of Roasted Pumpkin And Fetta Salad Recipe

calories: 198 848 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 8 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 416 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango Checkerboard Lamington Cake

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

The ingredient of Mango Checkerboard Lamington Cake

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

The Instruction of mango checkerboard lamington cake

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

Nutritions of Mango Checkerboard Lamington Cake

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calories: https schema org
calories: nutritioninformation

Italian Desserts Were Loving Right Now

Australia can’t get enough of Italian sweet treats this year. From cannoli to crostata, tiramisu to triple-choc semifreddo, here are all our favourite desserts from Italy.

The ingredient of Italian Desserts Were Loving Right Now

Satay Beef And Pak Choy

No need to order take-away when you can cause a stir in the kitchen and teach the kids the art of Asian cooking!

The ingredient of Satay Beef And Pak Choy

• 200g dried rice stick pad thai noodles
• 2 tablespoons peanut oil
• 500g beef rump steak trimmed thinly sliced
• 1 brown onion halved cut into thin wedges
• 2 garlic cloves crushed
• 1 bunch baby pak choy leaves separated
• 1 medium carrot peeled halved thinly sliced
• 1 2 x 500g jar satay sauce
• 1 4 cup massel chicken style liquid stock

The Instruction of satay beef and pak choy

• place noodles in a heatproof bowl cover with boiling water stand for 4 to 5 minutes or until just tender drain using a fork separate noodles
• heat a non stick wok over high heat add 2 teaspoons oil swirl to coat add half the beef stir fry for 2 to 3 minutes or until just cooked through transfer to a plate repeat using 2 teaspoons oil and remaining beef
• heat remaining oil in wok add onion and garlic stir fry for 2 minutes or until tender add pak choy and carrot stir fry for 1 minute add satay sauce stock and noodles stir fry for 2 minutes or until heated through serve

Nutritions of Satay Beef And Pak Choy

calories: 418 489 calories
calories: 18 5 grams fat
calories: 5 2 grams saturated fat
calories: 31 6 grams carbohydrates
calories: n a
calories: n a
calories: 30 7 grams protein
calories: 77 milligrams cholesterol
calories: 408 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef Steak Filipino Style

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

The ingredient of Beef Steak Filipino Style

• 500g beef rump steak sliced
• juice of 1 2 a lemon
• 1 2 cup soy sauce
• 1 4 teaspoon cracked pepper
• 5 brown onions sliced into rings
• 1 2 cup water
• 2 tablespoons sugar optional
• 3 4 cup cooking oil

The Instruction of beef steak filipino style

• wash steaks before marinading combine soy sauce lemon cracked pepper and water with steak in a non reactive container cover put in fridge overnight for the mixture to absorb the meat
• remove steak from marinade and reserve marinade
• to a frying pan brown the steaks in oil piece by piece for about 10 minutes set aside
• in the same pan fry the onion rings for about 2 3 minutes set aside
• pour in the reserved marinade and return meat bring to the boil then reduce to a simmer for 15 minutes until meat is tender add sugar optional to taste
• serve hot with rice

Nutritions of Beef Steak Filipino Style

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