Seafood Salad

Start your next dinner party with this vibrant seafood salad.

The ingredient of Seafood Salad

• 3 cups mixed fresh herb leaves mint basil parsley
• 1 lime rind finely grated
• 1 garlic clove crushed
• 1kg baby squid hoods cleaned scored cut into 4cm pieces tentacles reserved
• 1 tablespoon extra virgin olive oil
• 1 celery heart thinly sliced leaves reserved
• 1 small red onion thinly sliced
• 500g mixed baby tomatoes halved if large
• 4 radishes thinly sliced plus extra halved
• 1 5kg cooked prawns peeled deveined tails intact
• 3 small truss tomatoes halved
• 80ml 1 3 cup extra virgin olive oil
• 60ml 1 4 cup lime juice
• 1 1 2 tablespoons white balsamic vinegar
• 1 2 teaspoon caster sugar

The Instruction of seafood salad

• preheat oven to 180c 160c fan forced line a baking tray with baking paper
• for the dressing place the tomato cut side down on prepared tray drizzle with 2 tsp oil season roast for 25 minutes or until tender transfer to a sieve set over a bowl use the back of a spoon to push through the sieve to extract juice discard solids combine the lime juice vinegar sugar 1 3 cup tomato puree and remaining oil in a bowl season well reserve 1 4 cup of the dressing
• finely chop 2 3 cup of the fresh herbs combine the chopped herbs rind garlic and reserved dressing in a bowl combine the squid and oil in a separate bowl season
• preheat a barbecue or chargrill on medium high cook the squid turning for 2 minutes or until just cooked through add to the herb mixture toss to coat
• combine the celery celery leaves onion tomato radishes prawns squid mixture remaining herbs and half the dressing in a bowl toss to combine transfer to a plate serve with remaining dressing on the side

Nutritions of Seafood Salad

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calories: https schema org
calories: nutritioninformation

Prosciutto Pepper Beef

This proscuitto-wrapped pepper beef is simply irresistible with roast potatoes.

The ingredient of Prosciutto Pepper Beef

• 1kg scotch fillet
• 1 tablespoon olive oil
• 1 tablespoon black pepper cracked
• 3 sprigs thyme chopped
• zest of 1 lemon finely grated
• 8 slices prosciutto
• 1 2 cup red wine
• potatoes roasted to serve
• grain mustard to serve

The Instruction of prosciutto pepper beef

• preheat oven to 180c weigh beef and calculate cooking time allow 15 20 mins per 500g for rare
• rub beef with oil cover with combined pepper thyme and zest pressing firmly wrap the prosciutto around the beef slightly overlapping
• place beef in a baking dish with the ends of the prosciutto underneath the fillet pour red wine over meat
• bake for 35 40 mins until cooked to taste rest covered for 5 10 mins
• serve beef sliced with roast potatoes grain mustard and other vegetables of choice

Nutritions of Prosciutto Pepper Beef

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calories: https schema org
calories: nutritioninformation

Caramel And Choc Chip Bread And Butter Pudding

This crowd pleasing bread and butter pudding uses store-bough madeira cake and caramel sauce making entertaining extra easy.

The ingredient of Caramel And Choc Chip Bread And Butter Pudding

• 2 cups milk
• 3 4 cup thickened cream
• 3 eggs
• 1 4 cup caster sugar
• 1 teaspoon vanilla extract
• 400g madeira cake cut into 1cm thick slices
• 1 3 cup caramel spread see notes
• 1 3 cup milk choc chips
• icing sugar mixture for dusting
• vanilla ice cream to serve

The Instruction of caramel and choc chip bread and butter pudding

• preheat oven to 160c 140c fan forced grease a 1 5 litre 6 cup capacity baking dish stir milk and cream together in a small saucepan over medium heat until hot whisk eggs sugar and vanilla in a heatproof bowl whisk in hot milk mixture until combined
• arrange cake slices in rows slightly overlapping in prepared dish dollop 1 2 teaspoon of caramel spread between each slice sprinkle with choc chips
• pour egg mixture over cake slices place dish in a large roasting pan pour boiling water into pan to come halfway up sides of dish
• bake for 40 to 45 minutes or until golden and set dust with icing sugar serve with ice cream

Nutritions of Caramel And Choc Chip Bread And Butter Pudding

calories: 723 453 calories
calories: 35 5 grams fat
calories: 18 5 grams saturated fat
calories: 87 7 grams carbohydrates
calories: n a
calories: n a
calories: 14 2 grams protein
calories: 165 milligrams cholesterol
calories: 473 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cannoli With Ricotta, Chocolate And Orange

This simple dessert tastes sensational, yet it is quick and easy to prepare.

The ingredient of Cannoli With Ricotta Chocolate And Orange

• 250g fresh ricotta
• 100g caster sugar
• 40g 1 4 cup grated dark chocolate
• 2 teaspoons finely grated orange rind
• 1 2 teaspoon vanilla extract
• 8 cannoli shells
• icing sugar mixture to dust

The Instruction of cannoli with ricotta chocolate and orange

• place the ricotta sugar chocolate orange rind and vanilla in a large bowl use a wooden spoon to mix until well combined
• spoon the ricotta mixture into a sealable plastic bag use kitchen scissors to cut a 1cm hole in 1 corner of the bag pipe the ricotta mixture evenly into the cannoli shells
• arrange 2 cannoli on each serving plate dust evenly with icing sugar and serve immediately

Nutritions of Cannoli With Ricotta Chocolate And Orange

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calories: https schema org
calories: nutritioninformation

Calamari Butties

Dani Venn serves up a tasty calamari sandwich, complete with homemade tartare sauce, that the whole family will enjoy.

The ingredient of Calamari Butties

• 400g about 2 squid tubes
• 1 2 cup corn flour
• 3 large free range eggs lightly beaten
• 150g panko breadcrumbs
• 1 teaspoon sea salt
• 3 cups vegetable oil for frying
• 1 cup kewpie mayonnaise or other egg mayonnaise
• 1 tablespoon capers drained finely chopped
• 2 tablespoons cornichons finely chopped
• 2 tablespoons continental parsley finely chopped
• 1 tablespoon lemon juice
• 12 coles bakery soft round rolls
• 200g mixed lettuce washed and dried

The Instruction of calamari butties

• to prepare squid cut open tube with a sharp knife scrape inside and remove any tough flesh score squid in a diagonal criss cross pattern taking care not to cut the whole way through cut into 1cm strips and set aside alternatively to make squid rings do not cut open tube make criss cross pattern on both side of the tube and instead cut tube into 1cm lengths to make rings see notes
• prepare three dipping bowls one with corn flour one with egg and one with panko crumbs combined with salt in small batches dip squid in flour then in the egg allowing excess to drip off lastly dip the squid in panko crumbs to coat repeat with remaining squid and set aside
• to make tartare sauce combine mayonnaise capers cornichons parsley and lemon juice in a bowl mix and set aside
• to cook the squid heat vegetable oil in a large saucepan or wok to about 190c to test if oil is ready add a piece of squid it should bubble instantly working in small batches deep fry for about 1 u2013 2 minutes batter should be golden and crunchy ensure not to overcook as squid can become tough remove with slotted spoon and set aside on paper towels season with black pepper repeat with remaining squid
• to assemble open up rolls add a tablespoon or so of tartare sauce top with a small amount of lettuce and a few pieces of squid and serve warm

Nutritions of Calamari Butties

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calories: https schema org
calories: nutritioninformation

Buffalo Wings With Blue cheese Sauce

For the ultimate comfort food you cant beat these finger lickin buffalo wings cooked in a spicy maple syrup marinade and served with a creamy blue cheese sauce. Yum!

The ingredient of Buffalo Wings With Blue Cheese Sauce

• 900g coles rspca approved chickenu00a0wings
• 1 4 cup 60ml maple syrup
• 1 4 cup 60ml dark rum optional
• 2 tablespoons sriracha or chilli sauce
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 80g soft blue cheese
• 1 4 cup 60g sour cream
• 1 4 cup 75g mayonnaise
• 2 tablespoons chives finely chopped

The Instruction of buffalo wings with blue cheese sauce

• use kitchen scissors to cut each chickenu00a0wing in half at the joint place in au00a0single layer in a glass or ceramic dish
• combine the maple syrup rum chilli sauce paprika and cumin in au00a0small bowl pour evenly overu00a0the chicken wings and turn to coat in the sauce cover with plastic wrap and place inu00a0the fridge for 2 hours to develop theu00a0flavours
• preheat oven to 150c line a large roasting pan with baking paper place the wings in a single layer in the lined pan pour the marinade over the wings bake turning occasionally for 1 hour oru00a0until cooked through and sauce reduces and caramelises
• meanwhile to make the blue cheese sauce place the cheese sour cream andu00a0mayonnaise in a bowl use a fork tou00a0mash until smooth add half the chivesu00a0and stir to combine
• place the chicken wings on a serving platter transfer the blue cheese sauce to a serving bowl sprinkle chicken and sauce with remaining chives

Nutritions of Buffalo Wings With Blue Cheese Sauce

calories: 564 04 calories
calories: 44 grams fat
calories: 14 grams saturated fat
calories: 11 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 417 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tomato, Basil Blue Cheese Salad

The ingredient of Tomato Basil Blue Cheese Salad

• 4 truss tomatoes sliced
• 140g king island dairy roaring forties blue cheese sliced
• 1 1 2 tablespoons extra virgin olive oil
• 3 teaspoons balsamic vinegar
• freshly ground pepper
• 100g golden grape tomatoes halved lengthways
• small basil leaves to serve

The Instruction of tomato basil blue cheese salad

• arrange the sliced tomatoes and sliced cheese on a platter slightly overlapping
• mix the olive oil and balsamic vinegar until well combined season with pepper drizzle over the salad scatter the grape tomato halves and basil over the top

Nutritions of Tomato Basil Blue Cheese Salad

calories: 229 44 calories
calories: 19 grams fat
calories: 9 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 435 56 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Dipped Honeycomb Recipe

Serve up these choc-honeycomb bites as party favours for your guests this holiday season, or use them to decorate festive cakes and desserts!

The ingredient of Chocolate Dipped Honeycomb Recipe

• 1 1 4 cups 275g caster sugar
• 1 4 cup 60ml golden syrup
• 1 4 cup 60ml glucose syrup
• 2 1 2 tsp bicarbonate of soda
• 100g dark chocolate melted

The Instruction of chocolate dipped honeycomb recipe

• line a 20cm base measurement square cake pan with baking paper allowing the sides to overhang
• place the sugar golden syrup glucose syrup and 1 2 cup 125ml water in a large saucepan over low heat cook stirring for 5 mins or until sugar dissolves
• increase heat to high bring to the boil cook without stirring for 10 mins or until temperature reaches 145u00b0c on a sugar thermometer or hard crack stage to test set aside until bubbles subside carefully add 1 tsp toffee to a glass of iced water u2013 it will set hard immediately remove from heat and let the bubbles subside
• working quickly sift the bicarbonate of soda over the toffee stir with a metal spoon to combine pour into the prepared pan set aside for 3 hours to cool
• transfer honeycomb to a clean work surface cut into pieces place chocolate in a bowl line a baking tray with baking paper dip 1 piece of honeycomb into chocolate transfer to lined tray repeat with remaining honeycomb and chocolate set aside for 30 mins to set store in an airtight container at room temperature for up to 4 days

Nutritions of Chocolate Dipped Honeycomb Recipe

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calories: https schema org
calories: nutritioninformation

Dumpling Dipping Sauce

Create authentic Asian flavour with this spicy dipping sauce.

The ingredient of Dumpling Dipping Sauce

• 1 small red chilli seeds removed finely chopped
• 2 teaspoons freshly grated ginger
• 2 teaspoons sesame oil
• 5 tablespoons 100ml light soy sauce
• 2 tablespoons chinese rice wine shaohsing
• 2 teaspoons brown sugar

The Instruction of dumpling dipping sauce

• place all ingredients in a small bowl and whisk to combine

Nutritions of Dumpling Dipping Sauce

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calories: https schema org
calories: nutritioninformation

Parpadelle With Walnut Sauce From Naples (region Of Campania)

This authentic Italian pasta recipe is ideal as a quick mid-week meal without meat.

The ingredient of Parpadelle With Walnut Sauce From Naples Region Of Campania

• 250g walnut pieces
• 2 garlic cloves sliced
• 40g butter softened
• 1 4 cup finely grated parmesan cheese
• 2 3 cup flat leaf parsley leaves
• 3 4 cup olive oil
• 1 3 cup thickened cream
• 500g parpadelle pasta see note

The Instruction of parpadelle with walnut sauce from naples region of campania

• place walnuts into a dry non stick frying pan over medium high heat cook tossing for 5 minutes or until toasted set aside 2 tablespoons of nuts
• place remaining walnuts into a food processor with garlic butter parmesan and 1 4 cup parsley process until finely chopped with motor running slowly pour oil through feed tube until a thick paste forms transfer to a bowl stir in cream season with salt and pepper
• cook pasta in a large saucepan of boiling salted water following packet directions until just tender drain return pasta to saucepan add walnut sauce toss over low heat until well combined spoon into serving bowls top with remaining parsley and reserved walnuts serve

Nutritions of Parpadelle With Walnut Sauce From Naples Region Of Campania

calories: 1424 918 calories
calories: 106 grams fat
calories: 21 grams saturated fat
calories: 91 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 26 grams protein
calories: 49 milligrams cholesterol
calories: 162 98 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chorizo, Capsicum And Cheese Muffins

These hearty chorizo and cheese muffins are perfect for the lunchbox.

The ingredient of Chorizo Capsicum And Cheese Muffins

• 2 x 125g primo classic chorizo
• 225g 1 1 2 cups self raising flour
• 1 2 teaspoon baking powder
• 1 small red capsicum finely chopped
• 2 spring onion finely chopped
• 2 tablespoons pepitas plus extra
• 65g 3 4 cup grated tasty cheese
• 2 eggs
• 330ml 1 1 3 cups buttermilk
• 2 tablespoons olive oil

The Instruction of chorizo capsicum and cheese muffins

• preheat oven to 180c 160c fan forced line a 12 hole medium 80ml 1 3 cup capacity muffin tin with non stick paper cases
• thinly slice one chorizo into 24 slices and finely chop the remaining one place the flour baking powder capsicum onion pepitas cheese and chopped chorizo in a large bowl make a well in the centre add eggs buttermilk and oil and mix well
• divide the mixture between muffin cases top each muffin with two slices of chorizo and scatter over the extra pepitas bake for 30 35 minutes or until golden

Nutritions of Chorizo Capsicum And Cheese Muffins

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calories: https schema org
calories: nutritioninformation

50 New Gourmet Vegetarian Pizza Recipes

Even steadfast meat lovers will go all weak at the knees forthese 50 gourmet vegetarian pizza topping ideas. Leave cabanossi at the door, and instead turn to the likes of roasted artichoke, caramelised cauliflower, oozy cheeses, and crisp salads and herbs.

The ingredient of 50 New Gourmet Vegetarian Pizza Recipes

Parmigiana Sauce

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

The ingredient of Parmigiana Sauce

• 1 tablespoon olive oil
• 2 brown onions chopped
• 2 cloves garlic chopped
• 2 cans diced tomatoes
• 1 sachet tomato paste
• 1 tablespoon sugar
• 1 tablespoon coles balsamic vinegar
• 1 2 teaspoon dried herbs thyme or oregano
• salt and pepper to taste

The Instruction of parmigiana sauce

• heat oil in pan add the onion and cook until it becomes translucent
• add diced tomatoes and garlic rinse the cans with the water and add 1 2 can of water to the pan
• add sugar vinegar and herbs add tomato paste stir well
• cook over a low heat until thick and luscious stirring occasionally
• taste and adjust seasoning to suit

Nutritions of Parmigiana Sauce

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calories: https schema org
calories: nutritioninformation

Slow Roasted Pork Jaffles With Coleslaw

Try these delicious, smoky slow-roasted pork jaffles with coleslaw and crispy crackling for lunch or dinner.

The ingredient of Slow Roasted Pork Jaffles With Coleslaw

• 2kg pork shoulder
• 2 tsp salt
• 250ml 1 cup hot water
• sliced white bread
• butter to spread
• smoked barbecue sauce to spread
• fresh continental parsley leaves to serve
• 300g savoy cabbage finely shredded
• 2 carrots finely shredded
• 3 green shallots trimmed sliced
• 125g 1 2 cup chipotle mayonnaise

The Instruction of slow roasted pork jaffles with coleslaw

• preheat oven to 250u00b0c 230u00b0c fan forced use a very sharp knife to cut deep scores into the pork rind slicing nearly to the flesh rub with salt ensuring salt gets into scores place pork in roasting dish roast for 30 minutes or until rind starts to crackle reduce heat to 170u00b0c 150u00b0c fan forced baste pork with pan juices pour water around pork cover with baking paper and foil bake for 41u20442 hours or until tender increase heat to 250u00b0c 230u00b0c fan forced cook for 10 minutes or until crackling is crisp remove crackling from pork break into pieces use tongs and a fork to shred meat
• for coleslaw combine cabbage carrot and shallot in a bowl add mayonnaise and toss to combine
• preheat a jaffle maker butter 2 slices of bread spread 1 buttered slice with barbecue sauce top with pork and remaining bread slice cook in jaffle maker until golden repeat with remaining bread butter sauce and pork sprinkle over parsley serve with coleslaw and crackling

Nutritions of Slow Roasted Pork Jaffles With Coleslaw

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calories: https schema org
calories: nutritioninformation

Cheese Quesadillas With Guacamole

Our spicy avocado dip is the perfect accompaniment to these very cheesy quesadillas!

The ingredient of Cheese Quesadillas With Guacamole

• olive oil cooking spray
• 6 flour tortillas
• 1 2 cup grated light cheddar cheese
• 3 avocados halved roughly chopped
• 1 small red onion finely chopped
• 1 long red chilli deseeded finely chopped
• 1 4 cup chopped fresh coriander leaves
• 1 4 cup lime juice

The Instruction of cheese quesadillas with guacamole

• make guacamole roughly mash avocado in a bowl add onion chilli coriander and lime juice season with salt and pepper stir to combine set aside
• spray a frying pan with oil heat over medium heat place 1 tortilla in pan sprinkle 2 tablespoons of cheese over tortilla top with another tortilla spray top with oil cook pressing down firmly with a spatula for 1 to 2 minutes or until base is golden place a plate over frying pan and turn over quesadilla slide quesadilla uncooked side down into pan cook for 1 to 2 minutes or until golden transfer to a plate repeat with remaining tortillas and cheese
• cut quesadillas into wedges serve with guacamole

Nutritions of Cheese Quesadillas With Guacamole

calories: 307 115 calories
calories: 24 6 grams fat
calories: 6 3 grams saturated fat
calories: 14 4 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: 5 milligrams cholesterol
calories: 198 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pear And Chocolate Free Form Tart

Make an impressive yet easy dessert with this free-form pear and chocolate tart.

The ingredient of Pear And Chocolate Free Form Tart

• 1 1 2 cups plain flour
• 185g butter chilled chopped
• 2 tablespoons chilled water
• 2 tablespoons caster sugar
• 1 2 cup ground hazelnuts
• 6 beurre bosc pears peeled cored cut into thin wedges
• 150g dark chocolate chopped
• 1 4 cup brown sugar
• vanilla ice cream to serve

The Instruction of pear and chocolate free form tart

• preheat oven to 180u00b0c combine flour and butter in a food processor process until mixture resembles breadcrumbs add chilled water process until mixture almost comes together adding more water if required turn onto a lightly floured surface knead gently until smooth
• place dough between 2 sheets baking paper roll out to form a 40cm round place on a greased baking tray cover and refrigerate for 30 minutes
• combine caster sugar and hazelnuts in a small bowl sprinkle over pastry top with pear and chocolate leaving a 3cm border sprinkle with brown sugar fold and pleat pastry edge over filling bake for 45 minutes or until golden and crisp cut into wedges serve warm with ice cream

Nutritions of Pear And Chocolate Free Form Tart

calories: 684 735 calories
calories: 40 grams fat
calories: 21 grams saturated fat
calories: 72 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 7 grams protein
calories: 70 milligrams cholesterol
calories: 207 53 milligrams sodium
calories: https schema org
calories: nutritioninformation

Steak Sandwiches With Beetroot Salad

Serve this rustic, homestyle dish as part of a picnic by the river.

The ingredient of Steak Sandwiches With Beetroot Salad

• 2 1 2 tablespoons olive oil
• 1 1 2 tablespoons white wine vinegar
• 1 clove garlic crushed
• 1 teaspoon wholegrain mustard
• 3 carrots peeled finely shredded
• 1 beetroot peeled finely shredded
• 4 x 200g scotch fillet steaks
• 4 pieces turkish bread split toasted
• 1 3 cup good quality mayonnaise
• 8 butter lettuce leaves

The Instruction of steak sandwiches with beetroot salad

• whisk 1 1 2 tablespoons oil vinegar garlic and mustard together in a bowl then season to taste with salt and pepper add shredded carrots and beetroot toss to combine cover refrigerate until required
• season steaks to taste heat remaining oil in a large heavy based frying pan over medium high heat add steaks and cook for 5 minutes each side or until cooked to your liking transfer steaks to a plate cover loosely with foil and set aside to rest for 5 minutes
• spread bases of turkish bread pieces with a little mayonnaise top with lettuce steaks and beetroot salad sandwich with turkish bread tops and serve immediately

Nutritions of Steak Sandwiches With Beetroot Salad

calories: 823 833 calories
calories: 46 grams fat
calories: 13 grams saturated fat
calories: 48 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 53 grams protein
calories: 123 milligrams cholesterol
calories: 825 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bowties With Roasted Beetroot

Roast beetroot and feta make this a colourful and tasty vegetarian pasta.

The ingredient of Bowties With Roasted Beetroot

• 750g fresh baby beetroot trimmed
• 1 4 cup extra virgin olive oil
• 500g bowties pasta
• 200g feta crumbled
• 1 tablespoon lemon thyme leaves
• 2 lemons rind finely grated juiced
• 1 2 cup pine nuts toasted

The Instruction of bowties with roasted beetroot

• preheat oven to 200u00bac line a baking tray with baking paper wash beetroot cut into wedges place onto tray drizzle with half the oil roast for 40 to 45 minutes or until tender
• cook pasta in a large saucepan of boiling salted water following packet directions until tender drain pasta reserving 2 tablespoons of cooking water return pasta and water to saucepan
• add feta lemon thyme rind 1 4 cup of lemon juice pine nuts remaining oil and salt and pepper to pasta toss over low heat until well combined place into bowls top with beetroot serve

Nutritions of Bowties With Roasted Beetroot

calories: 1004 278 calories
calories: 44 grams fat
calories: 11 grams saturated fat
calories: 117 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 30 grams protein
calories: n a
calories: 1214 45 milligrams sodium
calories: https schema org
calories: nutritioninformation

4 Ingredient Raspberry Hazelnut Brownies

These brownies are as easy as 1,2,3,4.

The ingredient of 4 Ingredient Raspberry Hazelnut Brownies

• 4 eggs
• 2 cups chocolate hazelnut spread
• 1 cup self raising flour
• 1 cup frozen raspberries

The Instruction of 4 ingredient raspberry hazelnut brownies

• preheat oven to 180c 160c fan forced grease an 18cm x 28cm slice pan line base and all sides with 2 layers of baking paper extending paper 2cm above edges of pan
• using an electric mixer beat eggs for 8 to 10 minutes until thick and creamy
• meanwhile place hazelnut spread in a heatproof bowl over a saucepan of simmering water cook stirring occasionally for 4 to 5 minutes or until spread just starts to melt
• with motor operating gradually beat warm spread into egg mixture continue beating for 1 minute or until well combined add flour beat for 30 seconds or until combined fold in raspberries pour mixture into prepared pan level top with a spatula
• bake for 40 minutes or until top of brownie is just firm to touch stand in pan to cool completely serve cut into squares

Nutritions of 4 Ingredient Raspberry Hazelnut Brownies

calories: 232 547 calories
calories: 11 6 grams fat
calories: 3 8 grams saturated fat
calories: 25 9 grams carbohydrates
calories: n a
calories: n a
calories: 5 3 grams protein
calories: 51 milligrams cholesterol
calories: 94 milligrams sodium
calories: https schema org
calories: nutritioninformation

Science Experiment Cake

Get ready for a party full of explosive fun, with this super science experiment cake taking centrestage.

The ingredient of Science Experiment Cake

• 250g butter softened
• 1 1 2 cups caster sugar
• 1 teaspoon vanilla essence
• 4 eggs
• 2 cups self raising flour
• 1 2 cup plain flour
• 1 cup milk
• 30 gummi bears
• 1 litre lemonade
• 1 4 cup powdered gelatine
• 10 red jelly frogs
• 5 blue jelly snakes
• 250g butter softened
• 3 cups icing sugar mixture
• 2 tablespoons milk
• green gel food colouring

The Instruction of science experiment cake

• make radioactive jelly grease an 8 cup capacity metal pudding steamer with oil heat lemonade in a saucepan over medium heat for 3 minutes or until warm transfer to a heatproof bowl sprinkle over gelatine whisk until dissolved
• strain gelatine mixture into prepared pudding steamer cover refrigerate for 1 hour and 30 minutes or until thick and syrupy add frogs and snakes cover refrigerate overnight to set
• meanwhile preheat oven to 180c 160c fan forced grease two 6cm deep 20cm base round cake pans line bases and sides with baking paper
• using an electric mixer beat butter sugar and vanilla until light and fluffy add eggs 1 at a time beating after each addition add half the flours stir to combine add half the milk stir to combine repeat with remaining flours and milk
• divide mixture between prepared cake pans bake for 1 hour or until a skewer inserted into the centre of cakes comes out clean stand in pans for 10 minutes turn cakes onto a wire rack to cool completely
• make buttercream icing using an electric mixer beat butter until pale and fluffy gradually add icing sugar mixture and milk beating constantly until combined tint green with food colouring
• place 1 cake on large mdf cake board spread top with 1 2 cup icing top with remaining cake spread top and side of cakes with icing place cardboard cake board on top of pudding steamer turn out jelly place jelly on board onto cake using the picture as a guide place gummi bears around edge of cake place a lit torch behind cake serve

Nutritions of Science Experiment Cake

calories: 776 989 calories
calories: 37 2 grams fat
calories: 23 7 grams saturated fat
calories: 102 1 grams carbohydrates
calories: n a
calories: n a
calories: 10 grams protein
calories: 172 milligrams cholesterol
calories: 532 milligrams sodium
calories: https schema org
calories: nutritioninformation

Carbonara Pasta Salad Recipe

This budget caesar pasta salad is quick and easy, with bacon, egg and a creamy, tangy dressing.

The ingredient of Carbonara Pasta Salad Recipe

• 250g dried risoni pasta
• 150g streaky bacon rashers
• 2 baby cos lettuces
• 4 boiled eggs
• 20g 1 4 cup shaved parmesan
• 125g 1 2 cup sour cream
• 65g 1 4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons dijon mustard
• 1 bunch fresh chives

The Instruction of carbonara pasta salad recipe

• put the kettle on heat a non stick frying pan over medium high heat fill one third of a large saucepan with water and place over high heat cover and bring to the boil
• while the water heats up coarsely chop the bacon separate the lettuce leaves rinse and drain well
• pour boiling water from the kettle into pan of hot water cover and return to the boil add pasta cook following packet directions for 2 minutes less than stated on the packet drain return to pan
• while the pasta is cooking add the bacon to the hot frying pan and cook tossing for 2 3 minutes or until crisp
• as the pasta and bacon cook place dressing ingredients in a jug using scissors to snip in the chives whisk until well combined
• arrange lettuce on a serving platter add 3 tablespoonfuls of dressing to pasta toss until combined scatter the pasta over the lettuce halve eggs and arrange on top drizzle over the remaining dressing scatter over the bacon and parmesan season and serve

Nutritions of Carbonara Pasta Salad Recipe

calories: 636 218 calories
calories: 39 6 grams fat
calories: 15 2 grams saturated fat
calories: 46 3 grams carbohydrates
calories: n a
calories: n a
calories: 22 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Dukkah Pork With Roast Apple Salad

Spicy dukkah and sweet apples make these pork cutlets nothing short of sensational.

The ingredient of Dukkah Pork With Roast Apple Salad

• 500g desiree potatoes cut into 2 5cm pieces
• 3 560g golden delicious apples cored cut into wedges
• 1 red onion halved cut into wedges
• 2 tablespoons olive oil
• 1 2 cup dry roasted hazelnuts chopped
• 1 orange juiced
• 1 4 cup spencers dukkah spice mix
• 4 pork loin cutlets

The Instruction of dukkah pork with roast apple salad

• preheat oven to 220u00b0c line a baking tray with non stick baking paper place potatoes and 1 tablespoon of cold water in a large heatproof bowl cover with plastic wrap microwave on high 100 for 5 minutes drain and return potatoes to bowl
• add apples onion and 1 tablespoon of oil to potatoes toss to combine spread in a single layer on prepared tray roast for 20 minutes or until golden brown sprinkle with hazelnuts drizzle with 2 tablespoons of orange juice cover and set aside
• heat remaining oil in a large non stick frying pan over medium high heat using fingertips press dukkah onto both sides of pork add to pan cook for 4 minutes each side or just cooked through serve pork with salad

Nutritions of Dukkah Pork With Roast Apple Salad

calories: 554 241 calories
calories: 27 grams fat
calories: 3 grams saturated fat
calories: 35 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 39 grams protein
calories: n a
calories: 124 98 milligrams sodium
calories: https schema org
calories: nutritioninformation

White Chocolate Mojito Cheesecakes

Try these inspiring simple trifles. The addition of some melted white chocolate just gilds the lily.

The ingredient of White Chocolate Mojito Cheesecakes

• 20g unsalted butter melted
• 150g ginger biscuits we used ginger shortbread crushed in a processor
• 1 2 cup 110g caster sugar
• zest and juice of 3 limes
• 100ml white rum
• 1 cup mint leaves plus extra to garnish
• 120g white chocolate chopped
• 400g soft cream cheese
• 1 cup 250g mascarpone cheese
• 300ml thickened cream whipped
• slivered unsalted pistachios to garnish
• borage flowers optional to decorate
• extra 1 thinly sliced lime to garnish

The Instruction of white chocolate mojito cheesecakes

• stir melted butter into the biscuit crumbs until well combined press mixture into the base of 6 serving glasses use a cocktail muddling stick or the end of a rolling pin to pack down well chill in the fridge
• bring sugar and 1 4 cup 60ml water to the boil in a pan stirring to dissolve sugar then simmer over medium low heat for 5 minutes until syrupy add lime zest juice rum and mint remove from heat set aside for 20 minutes to infuse
• meanwhile place chocolate in a heatproof bowl over a pan of simmering water dont let the bowl touch the water stir gently until melted then leave to cool
• clean processor then add cheeses and whiz to combine strain syrup through a sieve pressing down to extract as much flavour as possible add syrup to processor and whiz to combine add chocolate and pulse 2 3 times until combined spoon into glasses chill for 1 hour to set
• when ready to serve top each glass with some whipped cream garnish with lime slices slivered pistachios and extra mint then decorate with flowers if desired

Nutritions of White Chocolate Mojito Cheesecakes

calories: 909 156 calories
calories: 70 grams fat
calories: 45 grams saturated fat
calories: 51 grams carbohydrates
calories: 42 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 381 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheesy Popcorn

Give popcorn a savoury twist with a sprinkle of cheese powder and dried chives.

The ingredient of Cheesy Popcorn

• 2 tablespoons sunflower oil
• 1 2 cup popping corn
• 1 tablespoon sunflower oil extra
• 35g sachet cheese sauce powder
• 1 tablespoon dried chives chopped
• 1 4 teaspoon salt

The Instruction of cheesy popcorn

• heat 2 tablespoons of oil in a large saucepan over medium heat add 2 corn kernels oil is hot enough when corn turns slowly in a circle add remaining corn cover with a tight fitting lid when corn starts popping shake pan often to prevent kernels from burning for 3 to 4 minutes or until corn stops popping
• transfer popcorn to a 3 5 litre capacity airtight container with lid discard any unpopped corn add remaining oil seal container shake to coat sprinkle cheese sauce powder chives and salt over popcorn seal container shake well to coat serve

Nutritions of Cheesy Popcorn

calories: 121 173 calories
calories: 7 8 grams fat
calories: 1 grams saturated fat
calories: 12 1 grams carbohydrates
calories: n a
calories: n a
calories: 2 grams protein
calories: 2 milligrams cholesterol
calories: 195 milligrams sodium
calories: https schema org
calories: nutritioninformation

Milo Mousse Ripple Cake Recipe

No baking required! Just bought biscuits, Milo cream and dark chocolate make up this heavenly choc dessert that will become your new favourite.

The ingredient of Milo Mousse Ripple Cake Recipe

• 600ml ctn thickened cream
• 1 cup milo plus extra to decorate
• 2 tablespoons caster sugar
• 2 tablespoons cocoa powder
• 250g pkt arnottu2019s choc ripple biscuits
• 80g dark chocolate melts

The Instruction of milo mousse ripple cake recipe

• use an electric beater to beat the cream milo sugar and cocoa powder in a large bowl until firm peaks form
• spread a little of the cream mixture in a long strip down the centre of a large serving plate about 25cm long spread 1 biscuit with 1 1 2 tsp cream mixture sandwich with another biscuit continue with 4 more biscuits spreading 1 1 2 tsp cream mixture on each place the stack on its side in the cream at the end of the plate repeat with the remaining biscuits creating 3 more stacks of 6 biscuits each lining up each stack behind the other to form a log shape reserve the 3 remaining biscuits to decorate if you like spread the remaining cream mixture over the biscuit log to cover it entirely cover the cake loosely with foil place in the fridge for 6 hours or overnight to set
• meanwhile to make chocolate bark line a large baking tray with baking paper place chocolate melts in a small microwave safe bowl microwave on high in 30 second bursts stirring in between each burst until melted pour onto the prepared tray and use a palette knife or the back of a metal spoon to spread thinly working quickly roll up the baking paper from the shortest end to form a cylinder place in the fridge for 30 minutes or overnight until needed once set unroll to create pieces of chocolate bark
• remove cake from fridge decorate with bark and coarsely chopped biscuits sprinkle with extra milo serve immediately or keep in the fridge until ready to serve

Nutritions of Milo Mousse Ripple Cake Recipe

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calories: https schema org
calories: nutritioninformation

Grilled Donuts With Strawberries

Serve up a delicious dessert in just 15 minutes with these grilled donuts topped with ice-cream, strawberries and chocolate sauce.

The ingredient of Grilled Donuts With Strawberries

• 6 coles bakery cinnamon donuts
• 250g strawberries thinly sliced
• 6 scoops vanilla ice cream
• 1 3 cup 80ml coles brand chocolate topping

The Instruction of grilled donuts with strawberries

• preheat a sandwich press line with baking paper place the donuts in the sandwich press and cook for 2 mins or until lightly grilled
• place the donuts on serving plates top with strawberry and ice cream drizzle with chocolate topping and serve immediately

Nutritions of Grilled Donuts With Strawberries

calories: 360 651 calories
calories: 17 grams fat
calories: 9 grams saturated fat
calories: 47 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 285 milligrams sodium
calories: https schema org
calories: nutritioninformation

2 Minute Noodle Pepperoni Pan Pizza Recipe

Have fun in the kitchen with this easy pepperoni pizza that uses 2-minute noodles for the base.

The ingredient of 2 Minute Noodle Pepperoni Pan Pizza Recipe

• 4 x 74g packets chicken flavoured 2 minute noodles
• 1 egg lightly beaten
• 2 tablespoons extra virgin olive oil
• 1 cup grated pizza cheese
• 3 4 cup tomato pasta sauce
• 50g sliced pepperoni salami
• 120g baby rocket
• 1 1 2 tablespoons balsamic vinegar
• 1 4 cup finely grated parmesan

The Instruction of 2 minute noodle pepperoni pan pizza recipe

• preheat oven to 220c 200c fan forced cook noodles with flavour sachets in a large saucepan of boiling water for 1 minute or until almost cooked noodles should be slightly softened drain transfer to a medium bowl add egg toss to combine
• heat oil in a 22cm base cast iron or ovenproof frying pan over medium heat add noodle mixture using a spatula press noodles over base of pan and compress reduce heat to low sprinkle noodles with half the pizza cheese spread with pasta sauce top with remaining pizza cheese and salami transfer pan to oven bake pizza for 15 minutes or until golden stand for 5 minutes
• meanwhile combine rocket vinegar and parmesan in a bowl season with salt and pepper cut pizza into wedges serve immediately with salad

Nutritions of 2 Minute Noodle Pepperoni Pan Pizza Recipe

calories: 362 563 calories
calories: 26 6 grams fat
calories: 10 7 grams saturated fat
calories: 11 2 grams carbohydrates
calories: n a
calories: n a
calories: 18 6 grams protein
calories: 94 milligrams cholesterol
calories: 748 milligrams sodium
calories: https schema org
calories: nutritioninformation

White Chocolate And Raspberry Muffins

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

The ingredient of White Chocolate And Raspberry Muffins

• 1 3 4 cups self raising flour
• 2 3 cup caster sugar
• 100g cadbury baking white chocolate chopped
• 1 egg beaten
• 1 2 sour cream
• 1 3 milk
• 100g butter melted
• 1 cup fresh raspberries or frozen raspberries

The Instruction of white chocolate and raspberry muffins

• preheat oven to 200c line a 8 cup muffin pan with large paper muffin cases
• sift flour into a large mixing bowl stir in the sugar and chopped white chocolate
• whisk together egg sour cream milk and melted butter add to flour mixture and stir until just combined dont over mix cently fold in the rapberries
• spoon the mixture evenly into the muffin cases and bake for 25 30 minutes until golden and just firm in the centre

Nutritions of White Chocolate And Raspberry Muffins

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calories: https schema org
calories: nutritioninformation

Spiced Madeleines With Warm Chocolate Sauce

This is inspired by an after-dinner treat of spiced madeleines with warm chocolate sauce served by Matt Moran at Sydneys Aria restaurant.

The ingredient of Spiced Madeleines With Warm Chocolate Sauce

• 185g unsalted butter
• 2 eggs
• 3 4 cup caster sugar
• 1 cup 150g plain flour
• 1 tablespoon rum
• 1 teaspoon mixed spice
• icing sugar to dust
• 200ml pure thin cream
• 50ml milk
• 200g dark chocolate chopped
• 20g good quality cocoa powder

The Instruction of spiced madeleines with warm chocolate sauce

• make chocolate sauce place the cream and milk in a saucepan over medium heat bring to just below boiling point then remove from heat and gently whisk in chocolate and cocoa until smooth set aside to cool extra sauce will keep refrigerated for up to 5 days
• preheat the oven to 200c and grease and flour a 24 hole mini madeleine pan alternatively use a 12 hole pan and cook in 2 batches
• melt butter in a pan over medium heat then remove from heat and set aside for 2 minutes pour clear liquid into a jug and discard sediment left behind
• beat eggs and sugar with electric beaters until very thick and pale fold in the flour and the clarified clear butter stir in the rum and spice
• spread 2 teaspoons of mixture in each mould bake for 6 minutes or until golden cool on a rack then dust with icing sugar serve with warm chocolate sauce for dipping

Nutritions of Spiced Madeleines With Warm Chocolate Sauce

calories: 114 72 calories
calories: 7 grams fat
calories: 4 grams saturated fat
calories: 11 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 1 grams protein
calories: 38 milligrams cholesterol
calories: 7 55 milligrams sodium
calories: https schema org
calories: nutritioninformation

Italian Meatballs With Cherry Tomato Sauce

This healthy version of the classic Italian favourite is sure to keep the kids smiling.

The ingredient of Italian Meatballs With Cherry Tomato Sauce

• 1 small zucchini grated
• 1 small carrot grated
• 400g extra lean beef mince
• 1 small brown onion grated
• 1 tablespoon finely chopped fresh basil leaves
• 1 2 cup fresh wholemeal breadcrumbs
• 1 egg
• 4 garlic cloves crushed
• 250g dried wholemeal spaghetti
• 2 teaspoons olive oil
• 2 x 250g punnets cherry tomatoes halved
• fresh basil leaves to serve
• grated parmesan to serve

The Instruction of italian meatballs with cherry tomato sauce

• squeeze excess liquid from zucchini and carrot place in a large bowl add mince onion basil breadcrumbs egg and half the garlic season with salt and pepper mix well roll level tablespoons of mixture into balls place on a large plate
• cook spaghetti in a large saucepan of boiling water following packet directions until tender drain
• meanwhile heat oil in a large non stick frying pan over medium high heat cook meatballs in batches turning regularly for 5 minutes or until browned transfer to a large plate
• add remaining garlic to pan cook stirring for 30 seconds or until fragrant add tomatoes season with pepper cook stirring for 3 minutes or until tomatoes collapse
• add meatballs cook for 4 to 5 minutes or until cooked through serve meatballs on spaghetti topped with basil and parmesan

Nutritions of Italian Meatballs With Cherry Tomato Sauce

calories: 450 993 calories
calories: 11 5 grams fat
calories: 4 5 grams saturated fat
calories: 46 8 grams carbohydrates
calories: n a
calories: n a
calories: 34 2 grams protein
calories: 100 milligrams cholesterol
calories: 250 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hazelnut And Milk Chocolate Truffles

Bite into the crisp dark chocky coating and discover a melt-in-the-mouth creamy centre.

The ingredient of Hazelnut And Milk Chocolate Truffles

• 300g good quality milk chocolate coarsely chopped
• 80ml 1 3 cup thickened cream
• 1 tablespoon frangelico liqueur
• 60g dry roasted hazelnuts finely chopped
• 1 x 375g pkt dark chocolate melts
• white chocolate shaved to serve

The Instruction of hazelnut and milk chocolate truffles

• place the milk chocolate cream and frangelico in a heatproof bowl over a saucepan half filled with simmering water make sure the bowl doesnt touch the water stir with a metal spoon until the chocolate melts and the mixture is smooth stir in the hazelnuts place in the fridge for 2 hours or until firm
• line a baking tray with non stick baking paper use a metal teaspoon to scoop out heaped teaspoonfuls of truffle mixture use your hands to roll into rough balls place on the lined tray place in the fridge for 1 hour or until firm roll each truffle once more to smooth the surface and place on the lined tray in the fridge for 30 minutes or until firm
• meanwhile place the chocolate melts in a heatproof bowl over a saucepan half filled with simmering water make sure bowl doesnt touch the water stir with a metal spoon until the chocolate melts and is smooth
• line a baking tray with non stick baking paper use a truffle dipper or 2 forks to dip 1 truffle into the melted chocolate to coat remove truffle tapping dipper handle or forks gently on the edge of the bowl to shake off excess chocolate place on prepared tray and sprinkle with shaved white chocolate repeat with remaining truffles melted chocolate and white chocolate place in the fridge for 30 minutes to set

Nutritions of Hazelnut And Milk Chocolate Truffles

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calories: https schema org
calories: nutritioninformation

Chargrilled Vegetable And Pesto Pizza

Create gourmet pizzas in the comfort of your own home - the whole family will love you for it!

The ingredient of Chargrilled Vegetable And Pesto Pizza

• 7 tablespoons spinach pesto rocket pesto or basil pesto
• 2 24cm diameter lebanese bread
• 200g bought chargrilled eggplant patted dry with paper towel cut lengthways into thin strips
• 200g bought chargrilled capsicum patted dry with paper towel cut lengthways into thin strips
• 100g bocconcini cheese drained thinly sliced
• tossed green salad to serve

The Instruction of chargrilled vegetable and pesto pizza

• preheat oven to 230u00b0c line 2 baking trays with non stick baking paper spread 2 1 2 tablespoons of the pesto over each bread leaving a 1cm border around the edge scatter the eggplant and capsicum over the pizza bases
• place the pizzas on the lined trays and bake in preheated oven for 5 7 minutes or until the base is almost crisp remove from the oven and scatter the bocconcini over the pizzas return to the oven swapping the trays bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp
• to serve dollop 1 tablespoon of the remaining pesto randomly over each pizza serve immediately with the salad

Nutritions of Chargrilled Vegetable And Pesto Pizza

calories: 775 794 calories
calories: 52 grams fat
calories: 13 grams saturated fat
calories: 51 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 25 grams protein
calories: 33 milligrams cholesterol
calories: 2443 86 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lamb And Spinach Salad

This simple lunch will sit happily in the fridge at home or work until lunchtime. It takes only minutes to put together and, served with a wholemeal roll, is an excellent source of nutrients.

The ingredient of Lamb And Spinach Salad

• 1 about 120g trim lamb leg steak
• 1 2 teaspoon olive oil
• 35g 1 cup baby spinach leaves
• 1 small lebanese cucumber cut lengthways into thin strips
• 1 tablespoon fresh mint leaves
• 1 tablespoon fresh coriander leaves
• 10 cherry tomatoes halved
• 1 teaspoon balsamic vinegar
• 1 teaspoon extra virgin olive oil
• 2 teaspoons fresh lime juice
• 1 teaspoon brown sugar

The Instruction of lamb and spinach salad

• brush the lamb steak on both sides with the olive oil heat a small non stick frying pan and cook the steak for 2 minutes on each side for medium rare or until cooked to your liking remove from heat cover loosely with foil and stand for 5 minutes to rest
• meanwhile to make the dressing combine the vinegar olive oil lime juice and brown sugar in a small screw top jar shake well
• cut the lamb across the grain into thin slices and then transfer to a small bowl add the dressing and toss well to combine cover and place in the fridge until ready to serve
• to serve arrange the spinach leaves on a serving plate top with the lamb slices cucumber strips mint coriander and cherry tomatoes drizzle over any remaining dressing

Nutritions of Lamb And Spinach Salad

calories: 229 44 calories
calories: 8 grams fat
calories: n a
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: 30 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Lemon Sorbet Sandwiches

The ingredient of Lemon Sorbet Sandwiches

• 60g 3 tablespoons olive oil spread bertolli classico brand
• 60g 1 4 cup caster sugar
• 1 teaspoon finely grated lemon rind
• 1 teaspoon finely grated orange rind
• 1 egg yolk
• 75g 1 2 cup plain flour sifted
• 20g 1 4 cup desiccated coconut
• 4 scoops lemon sorbet gelati vitalia brand
• icing sugar to dust

The Instruction of lemon sorbet sandwiches

• preheat oven to 180u00b0c line a baking tray with non stick baking paper
• use electric beaters to beat olive oil spread sugar lemon rind and orange rind in a small bowl until pale and creamy add egg yolk and beat until well combined add flour and coconut and stir until mixture forms a dough wrap in plastic wrap and place in freezer for 5 minutes to chill
• roll the dough between 2 sheets of non stick baking paper until it is about 4mm thick use an 8cm plain cutter to cut out 8 rounds bring the dough together and roll again if necessary place the rounds on the lined tray cook in preheated oven for 10 minutes or until light golden and cooked through set aside for 1 2 minutes then transfer to a wire rack set aside for 5 minutes to cool slightly
• place a biscuit on each serving plate and top each with a scoop of sorbet top each with a second biscuit and gently press to sandwich together dust with the icing sugar and serve immediately

Nutritions of Lemon Sorbet Sandwiches

calories: 285 605 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 35 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 58 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rocky Road Granola

This rocky road granola, which is filled with nuts and seeds, makes a fabulous food gift.

The ingredient of Rocky Road Granola

• 1 cup raw almonds
• 1 2 cup hazelnuts
• 1 2 cup traditional rolled oats
• 1 2 cup pepitas
• 2 tablespoons sesame seeds
• 1 tablespoon olive oil
• 1 2 cup chopped dried figs
• 1 4 cup dried cranberries
• 125g dark chocolate finely chopped
• 1 cup mini marshmallows

The Instruction of rocky road granola

• preheat oven to 160c or 140c fan forced line a large baking tray with baking paper
• place almonds hazelnuts oats pepitas sesame seeds and oil on prepared tray toss to coat bake for 10 minutes toss and bake for another 15 minutes or until golden add remaining ingredients and toss to combine stand until cool store in an airtight container

Nutritions of Rocky Road Granola

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calories: https schema org
calories: nutritioninformation

Parsley Pesto And Prawn Pizza

Its easy to give in to temptation when the pizzas this good and good for you!

The ingredient of Parsley Pesto And Prawn Pizza

• 400ml warm water
• 2 tsp 7g 1 sachet dried yeast
• 1 tsp caster sugar
• 320g 2 cups wholemeal flour
• 300g 2 cups plain bread flour
• 1 tsp dried italian herbs
• 1 2 tsp salt
• 1 tbs extra virgin olive oil
• 3 tsp polenta
• 40g 1 2 cup finely grated parmesan
• 750g medium green prawns peeled
• baby rocket to serve
• 2 cups fresh continental parsley leaves
• 80g 1 2 cup pine nuts toasted
• 2 small garlic cloves coarsely chopped
• 2 tbs lemon juice
• 2 tbs extra virgin olive oil
• steamed vegetables to serve

The Instruction of parsley pesto and prawn pizza

• combine water yeast and sugar in a bowl set aside for 10 minutes or until foamy place combined flour dried herbs and salt in a bowl make a well in the centre stir in yeast mixture and oil use hands to bring dough together in bowl
• turn dough onto a floured surface and knead for 10 minutes until smooth and elastic place in a greased bowl and turn to coat in oil cover with plastic wrap and set aside in a warm draught free place to prove for 45 minutes or until dough doubles in size
• to make pesto process parsley pine nuts and garlic in a food processor until finely chopped with motor running add combined juice and oil in a slow steady stream transfer to a bowl
• preheat oven to 220c turn dough onto a floured surface and knead for 1 minute until smooth divide in half roll each portion into a 30cm disc sprinkle 2 baking trays with polenta place pizza bases on prepared trays spread with pesto sprinkle with parmesan top with prawns bake swapping trays halfway for 15 minutes or until prawns are cooked through top pizzas with baby rocket serve with steamed mixed vegetables

Nutritions of Parsley Pesto And Prawn Pizza

calories: 494 73 calories
calories: 14 grams fat
calories: 3 grams saturated fat
calories: 63 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 29 grams protein
calories: 32 milligrams cholesterol
calories: 320 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cider Honey Apples With Crepes

Team crepes with drunken honey apple spiked with cinnamon and vanilla bean.

The ingredient of Cider Honey Apples With Crepes

• 150g 1 cup plain flour
• 500ml 2 cups milk
• 3 eggs
• 375ml 1 1 2 cups alcoholic sweet apple cider
• 155g 3 4 cup caster sugar
• 60ml 1 4 cup water
• 2 tablespoons honey
• 1 cinnamon stick
• 1 vanilla bean split seeds separated
• 2 teaspoons vegetable oil
• 25g butter
• 4 red apples cored quartered cut into 1cm slices
• double cream to serve

The Instruction of cider honey apples with crepes

• sift the flour into a large bowl whisk the milk and eggs in a jug gradually whisk into the flour until smooth set aside for 30 minutes to rest
• meanwhile stir the cider sugar water honey cinnamon and vanilla seeds in a saucepan over medium heat for 2 minutes or until sugar dissolves bring to the boil simmer for 12 minutes or until syrup reduces
• heat a greased 22cm crepe pan over medium high heat add 1 4 cup batter tilt the pan swirling to cover the base cook for 30 seconds or until edge curls turn and cook for 15 30 seconds or until golden transfer to a plate cover to keep warm repeat with remaining batter to make 12 crepes greasing pan as necessary
• heat oil and butter in a large frying pan over medium high heat cook the apple in 2 batches turning for 2 3 minutes or until brown but still firm bring apple and syrup to a simmer in the frying pan cook for 4 minutes or until apple is tender and syrup thickens serve with crepes and cream

Nutritions of Cider Honey Apples With Crepes

calories: 436 175 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 73 grams carbohydrates
calories: 54 grams sugar
calories: n a
calories: 10 grams protein
calories: 129 milligrams cholesterol
calories: 112 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crunchy Roast Potato And Tomato Salad

Load up your plate with this salad recipe and your heart will sing.

The ingredient of Crunchy Roast Potato And Tomato Salad

• 4 1kg desiree potatoes roughly chopped
• olive oil cooking spray
• 250g baby roma truss tomatoes
• 2 cups 300g fresh broad beans see notes
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 cups 1 bunch watercress sprigs trimmed

The Instruction of crunchy roast potato and tomato salad

• preheat oven to 200c 180c fan forced
• line a large baking tray with baking paper place potato on prepared tray lightly spray with oil season with salt and pepper roast for 40 to 45 minutes or until golden and tender adding tomatoes for the last 5 minutes of cooking time remove from oven stand for 10 minutes to cool slightly
• meanwhile bring a large saucepan of water to the boil over high heat add broad beans cook for 3 to 4 minutes or until just tender drain refresh in a bowl of chilled water drain pat dry with paper towel peel broad beans and discard skins
• place vinegar and oil in a bowl whisk to combine season with salt and pepper place watercress on a platter top with the roast potatoes and tomatoes then scatter over the broad beans drizzle over the dressing serve

Nutritions of Crunchy Roast Potato And Tomato Salad

calories: 267 202 calories
calories: 6 3 grams fat
calories: 0 9 grams saturated fat
calories: 35 5 grams carbohydrates
calories: n a
calories: n a
calories: 10 6 grams protein
calories: n a
calories: 120 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dark Chocolate Creme Brulee With Hazelnut Praline

Spoil your guests with this gourmet dessert of creamy chocolate brulee with a crunchy hazelnut praline topping.

The ingredient of Dark Chocolate Creme Brulee With Hazelnut Praline

• 310ml 1 1 4 cups thickened cream
• 250ml 1 cup milk
• 200g dark cooking chocolate coarsely chopped
• 6 egg yolks at room temperature
• 70g 1 3 cup caster sugar
• 55g 1 3 cup hazelnuts
• 70g 1 3 cup caster sugar
• 2 tablespoons water

The Instruction of dark chocolate creme brulee with hazelnut praline

• preheat oven to 150c place the cream milk and chocolate in a saucepan cook stirring constantly until chocolate melts and the mixture is smooth set aside for 5 minutes to cool slightly
• whisk egg yolks and sugar in a bowl until thick and pale whisk the chocolate mixture into the egg mixture strain through a fine sieve into a large jug
• line the base of a roasting pan with a tea towel folded to fit place six 185ml 3 4 cup capacity ovenproof ramekins in the pan pour chocolate mixture among the ramekins pour enough boiling water into the pan to reach halfway up the sides of the ramekins bake in oven for 1 hour 5 minutes or until custard is just set remove ramekins from the roasting pan and set aside for 2 hours to cool cover with plastic wrap and place in the fridge overnight to chill
• to make the hazelnut praline preheat oven to 180u00b0c spread the hazelnuts over a baking tray and bake in oven for 5 8 minutes or until toasted place in a clean tea towel and rub to remove the skins line a baking tray with non stick baking paper place the hazelnuts on the lined tray place the sugar and water in a small saucepan over low heat and cook stirring for 5 minutes or until the sugar dissolves increase heat to high and bring to the boil cook without stirring brushing down the side of the pan with a pastry brush dipped in water for 3 4 minutes or until golden pour over the hazelnuts set aside for 5 minutes to cool break into large pieces place in the bowl of a food processor and process until coarsely crushed
• preheat grill on high sprinkle the praline over the custards cook under grill for 1 2 minutes or until the praline bubbles and caramelises set aside for 5 minutes to cool before serving

Nutritions of Dark Chocolate Creme Brulee With Hazelnut Praline

calories: 573 361 calories
calories: 40 grams fat
calories: 21 grams saturated fat
calories: 45 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 8 grams protein
calories: 176 milligrams cholesterol
calories: 43 41 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mac N Cheese Cob

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

The ingredient of Mac N Cheese Cob

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

The Instruction of mac n cheese cob

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

Nutritions of Mac N Cheese Cob

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

Spiced Almond Streusel Dessert Cake

Add a touch of spice to all things nice - like this impossible-to-resist spiced almond streusel dessert cake!

The ingredient of Spiced Almond Streusel Dessert Cake

• 250g butter chopped
• 1 2 cup firmly packed brown sugar
• 2 3 cup golden syrup
• 1 cup self raising flour
• 1 cup plain flour
• 3 teaspoons ground ginger
• 2 teaspoons ground mixed spice
• 1 2 teaspoon bicarbonate of soda
• 2 eggs
• 1 2 cup milk
• 1 3 cup whole blanched almonds finely chopped
• 1 4 cup plain flour
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 25g butter chilled chopped
• 300ml thickened cream
• 2 tablespoons icing sugar mixture

The Instruction of spiced almond streusel dessert cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 22cm round cake pan line base and side with 2 layers of baking paper
• place butter sugar and syrup in a large saucepan over medium heat cook stirring occasionally for 5 minutes or until combined remove from heat transfer to a heatproof bowl cool for 10 minutes
• meanwhile make streusel combine almonds flour sugar and cinnamon in a bowl rub in butter until mixture resembles coarse breadcrumbs
• sift flours ginger mixed spice and soda into butter mixture mix until just combined whisk eggs and milk together in a jug add to flour mixture stir until smooth pour into prepared pan sprinkle streusel over flour mixture bake for 1 hour 20 minutes to 1 hour 25 minutes or until a skewer inserted in centre of cake comes out clean cover loosely with foil if over browning during cooking stand in pan for 10 minutes turn top side up onto a wire rack to cool completely
• make filling using an electric mixer beat cream and icing sugar together until soft peaks form carefully cut cake in half place cake bottom on a plate top with filling sandwich with cake top serve

Nutritions of Spiced Almond Streusel Dessert Cake

calories: 594 393 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 56 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 7 grams protein
calories: 139 milligrams cholesterol
calories: 441 19 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Hasselback Potatoes

These garlicky roasties both look and taste divine.

The ingredient of Roasted Hasselback Potatoes

• 24 about 6kg desiree potatoes peeled halved
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• 2 tablespoons coarsely chopped fresh rosemary
• salt freshly ground black pepper

The Instruction of roasted hasselback potatoes

• preheat oven to 200u00b0c place 1 potato cut side down on a board and make thin evenly spaced cuts at 5mm intervals about two thirds of the way through place in a bowl repeat with remaining potatoes add oil garlic and rosemary to potatoes season with salt and pepper and toss to combine
• place in a roasting pan bake in oven turning occasionally for 1 hour or until golden brown and crisp transfer to a serving bowl to serve

Nutritions of Roasted Hasselback Potatoes

calories: 343 204 calories
calories: 3 grams fat
calories: n a
calories: 62 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 21 76 milligrams sodium
calories: https schema org
calories: nutritioninformation

Grilled Pork Steaks With Hazelnut And Parsley Salsa Verde

Heres a super-smart dish that keeps on giving a delicious meal one night, with leftovers and a recipe for the next night.

The ingredient of Grilled Pork Steaks With Hazelnut And Parsley Salsa Verde

• 600g red rascal potatoes cut into wedges
• alfa one rice bran oil cooking spray
• 12 pork leg steaks
• 400g green beans trimmed
• 2 3 cup finely chopped dry roasted hazelnuts
• 2 3 cup finely chopped fresh flat leaf parsley leaves
• 1 2 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 garlic clove crushed

The Instruction of grilled pork steaks with hazelnut and parsley salsa verde

• preheat oven to 220u00b0c 200u00b0c fan forced line 1 large baking tray with baking paper place potato on prepared tray lightly spray with oil season with salt and pepper toss to coat roast for 30 minutes or until golden and crisp
• meanwhile make salsa verde combine hazelnuts parsley oil vinegar and garlic in a bowl season with salt and pepper
• heat a barbecue plate or chargrill over medium high heat lightly spray pork with oil cook for 3 to 4 minutes each side or until cooked through place beans in a microwave safe bowl add 2 tablespoons cold water cover microwave on high 100 for 1 to 2 minutes or until bright green and tender drain
• serve 8 of the pork steaks and three quarters of the beans with potato wedges and salsa verde cover and refrigerate remaining pork and beans

Nutritions of Grilled Pork Steaks With Hazelnut And Parsley Salsa Verde

calories: 1075 261 calories
calories: 50 grams fat
calories: 7 grams saturated fat
calories: 20 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 132 grams protein
calories: 329 milligrams cholesterol
calories: 329 37 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Hazelnut Brownies

These nutty brownies are perfect gifts to give to the special people in your life.

The ingredient of Chocolate And Hazelnut Brownies

• melted butter for greasing
• plain flour for flouring
• 200g 1 1 2 cups hazelnuts
• 250g dark cooking chocolate broken into pieces
• 175g butter chopped
• 3 eggs
• 250g caster sugar
• 1 teaspoon vanilla essence
• 150g 1 cup plain flour
• 1 2 teaspoon baking powder
• 1 2 teaspoon salt

The Instruction of chocolate and hazelnut brownies

• preheat oven to 180u00b0c brush a 20 x 30cm lamington pan with the melted butter to grease and then dust with flour to coat lightly tap out any excess flour
• spread the hazelnuts over a baking tray and toast in preheated oven for 5 8 minutes or until aromatic transfer the hazelnuts onto a clean tea towel and rub with the tea towel to remove the skins discard the skins and set the hazelnuts aside to cool
• place the chocolate and butter in a heat resistant bowl and stir over a saucepan of simmering water until the mixture is melted and combined
• beat the eggs and sugar in a medium mixing bowl with electric beaters until thick and creamy add the melted chocolate mixture and the vanilla essence and beat to combine sift together the flour baking powder and salt and gently fold it through the chocolate mixture with a large metal spoon fold through the hazelnuts pour the mixture into the prepared pan and bake in preheated oven for 30 35 minutes or until a skewer inserted into the centre comes out clean cool in pan turn onto a cutting board and cut into serving portions store in an airtight container for up to 5 days

Nutritions of Chocolate And Hazelnut Brownies

calories: 941 182 calories
calories: 60 grams fat
calories: 25 grams saturated fat
calories: 83 grams carbohydrates
calories: 63 grams sugar
calories: n a
calories: 15 grams protein
calories: n a
calories: 549 26 milligrams sodium
calories: https schema org
calories: nutritioninformation

Balsamic Roast Vegetables

Rhubarb relish, balsamic roast vegetables and a fruity salad are jolly good sides for juicy pork with crisp crackling.

The ingredient of Balsamic Roast Vegetables

• 1 8kg butternut pumpkin peeled deseeded cut into 3cm pieces
• 6 medium parsnips peeled quartered lengthways
• 2 tablespoons olive oil
• 2 bunches baby beetroot peeled
• 1 1 2 tablespoons white balsamic vinegar
• 16 garlic cloves unpeeled
• 1 tablespoon shredded fresh sage
• 2 tablespoons dry roasted hazelnuts chopped

The Instruction of balsamic roast vegetables

• preheat oven to 200u00b0c line 2 large baking trays with non stick baking paper
• place the pumpkin and parsnip in a large bowl drizzle over the oil and vinegar toss to coat arrange on the lined baking trays cut the beetroot evenly into quarters add the beetroot to the bowl and toss to coat add to 1 of the lined baking trays sprinkle the garlic around the vegetables season with salt and pepper
• roast turning once for 1 hour or until tender transfer to a serving dish and sprinkle with the sage and hazelnut

Nutritions of Balsamic Roast Vegetables

calories: 250 95 calories
calories: 9 grams fat
calories: 1 5 grams saturated fat
calories: 34 grams carbohydrates
calories: n a
calories: n a
calories: 9 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Herb Roasted Chat Potatoes

Crunchy roast potatoes are the traditional favourite with the Sunday roast.

The ingredient of Herb Roasted Chat Potatoes

• 1 tablespoon sea salt
• 8 fresh sage leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves chopped
• 1kg chat small coliban potatoes
• 1 1 2 tablespoons olive oil
• freshly ground black pepper

The Instruction of herb roasted chat potatoes

• preheat oven to 180u00b0c place salt sage thyme and rosemary in a mortar and pound with pestle until finely crushed alternatively place salt sage thyme and rosemary in a plastic or metal bowl and pound with the end of a rolling pin
• place the potatoes in a large roasting pan and drizzle with oil sprinkle with the salt mixture and toss until potatoes are well coated season with pepper
• roast in preheated oven for 1 hour or until golden brown and tender remove from oven
• transfer to a large serving bowl and serve with the beef wellingtons

Nutritions of Herb Roasted Chat Potatoes

calories: 152 004 calories
calories: 5 grams fat
calories: n a
calories: 21 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: 1534 89 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Mint Bark

Too many candy canes this Christmas? Re-invent them into this chocolate treat that can be used as a dessert garnish or a stand-alone treat.

The ingredient of Chocolate Mint Bark

• 50g mint flavoured candy canes
• 200g dark chocolate melts melted

The Instruction of chocolate mint bark

• break canes into pieces place in a plastic bag squeeze bag to expel air wrap bag in a tea towel place on a hard surface pound with a hammer or rolling pin until canes are crushed into small pieces
• spread chocolate on a large lightly greased baking tray until about 2mm thick sprinkle with crushed cane set aside for 20 minutes or until set see note break into pieces serve

Nutritions of Chocolate Mint Bark

calories: 151 526 calories
calories: 7 grams fat
calories: 6 grams saturated fat
calories: 21 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 14 62 milligrams sodium
calories: https schema org
calories: nutritioninformation

Apple And Hazelnut Loaf

Bring old fashioned baked goodness back into your home with this sweet apple and hazelnut loaf.

The ingredient of Apple And Hazelnut Loaf

• melted butter to grease
• 75g 1 2 cup whole hazelnuts
• 3 about 135g each granny smith apples peeled cored
• 300g 2 cups plain flour
• 2 teaspoons baking powder
• 200g 1 cup firmly packed brown sugar
• 100g butter melted
• 80ml 1 3 cup milk
• 1 egg lightly whisked
• extra melted butter to glaze
• 2 tablespoons breakfast marmalade

The Instruction of apple and hazelnut loaf

• preheat oven to 180u00b0c brush an 8 x 18cm base measurement non stick loaf pan with melted butter to lightly grease
• spread the hazelnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted and aromatic rub the hazelnuts between a clean tea towel to remove as much skin as possible place hazelnuts in the bowl of a food processor and process until they resemble coarse breadcrumbs
• coarsely grate 2 of the apples quarter remaining apple and thinly slice lengthways
• sift the flour and baking powder into a medium bowl add the hazelnuts and sugar and mix well whisk the butter milk and egg together in a jug until well combined add to the flour mixture with the grated apple and use a wooden spoon to mix until just combined spoon mixture into prepared pan smooth surface with back of spoon arrange apple slices slightly overlapping over top of the cake mixture and brush with the extra melted butter cook in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean
• remove loaf from pan and place apple side up on a wire rack heat marmalade in a saucepan stirring over a low heat for 2 minutes or until it melts brush marmalade over the top of loaf and set aside to cool completely

Nutritions of Apple And Hazelnut Loaf

calories: 443 106 calories
calories: 17 grams fat
calories: 7 grams saturated fat
calories: 63 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 510 06 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mars Bar Bubble Balls Recipe

Made from only 5 ingredients including condensed milk, Rice bubbles, coconut, butter and - you guessed it - Mars Bar, this easy sweet treat is ready in just 30 minutes.

The ingredient of Mars Bar Bubble Balls Recipe

• 40g butter
• 2 x 53g mars bars chopped
• 80ml 1 3 cup sweetened condensed milk
• 70g 2 cups rice bubbles
• 45g 1 2 cup desiccated coconut

The Instruction of mars bar bubble balls recipe

• melt the butter in a small saucepan over a low heat add the mars bar and condensed milk use a wooden spoon to stir until melted pressing down on any lumps of nougat donu2019t worry if mixture is not completely smooth
• place the rice bubbles and half the coconut in a large bowl add the mars bar mixture use a spatula to stir until well combined set aside to cool slightly
• place the remaining coconut in a shallow dish use lightly oiled hands to firmly roll level tablespoonfuls of the mars bar mixture into balls roll balls in the coconut to lightly coat serve

Nutritions of Mars Bar Bubble Balls Recipe

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

Roasted Beetroot Silver Beet

Beetroot and feta and the perfect partners in this vibrant side salad.

The ingredient of Roasted Beetroot Silver Beet

• 1 bunch baby beetroot ends trimmed washed
• 1 tablespoon olive oil
• 1 bunch silverbeet washed white stems removed coarsely chopped
• 1 garlic clove crushed
• 1 tablespoon fresh lemon juice
• 35g reduced fat feta crumbled

The Instruction of roasted beetroot silver beet

• preheat oven to 220u00b0c wrap each beetroot bulb in foil and place on a baking tray bake in oven for 25 minutes or until tender remove foil wearing rubber gloves to avoid staining your hands peel the bulbs and cut into wedges
• meanwhile heat the oil in a large frying pan over medium high heat add the silver beet and garlic and cook tossing for 30 seconds or until the silver beet just wilts remove from heat add the lemon juice and beetroot and toss until just combined taste and season with salt and pepper
• place the silver beet mixture in a large serving bowl and sprinkle with feta serve with the middle eastern pastries

Nutritions of Roasted Beetroot Silver Beet

calories: 107 55 calories
calories: 6 grams fat
calories: 1 5 grams saturated fat
calories: 8 5 grams carbohydrates
calories: n a
calories: n a
calories: 4 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation