Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

This home-smoked salmon is served with cucumber pickle and kimchi butter for modern Asian flavour.

The ingredient of Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

• 125g softened unsalted butter
• 50g kimchi korean fermented cabbage plus 1 tablespoon kimchi juice
• 1 4 cup 55g white sugar
• 1 4 cup 60ml rice vinegar
• 1 telegraph cucumber halved lengthways thinly sliced into ribbons
• 1 long red chilli thinly sliced
• 1 asian red eschalot thinly sliced
• 4 x 180g salmon fillets skin on
• sunflower oil to rub
• 1 2 cup 100g sunrice jasmine rice
• 1 2 cup lapsang souchong tea leaves
• micro herbs optional to serve

The Instruction of home smoked salmon with kimchi butter and cucumber pickle

• to make kimchi butter whiz butter kimchi and kimchi juice in a food processor until combined place on a sheet of plastic wrap and form into a sausage shape then wrap up tightly and chill until firm
• to make cucumber pickle combine sugar vinegar 1 teaspoon salt and 2 tablespoons water in a pan over low heat stirring until sugar dissolves cool
• add cucumber chilli and eschalot transfer to an airtight container then chill for at least 1 hour
• preheat a hooded barbecue to medium low spread rice wood dust and tea over a large foil tray then place an oven rack over the top heat tray on the barbecue with hood down for 3 minutes or until starting to smoke rub salmon all over with oil then place skin side down on the fat plate cook with hood down for 2 minutes or until skin is crisp then transfer to the rack and smoke for 10 12 minutes until golden and cooked through serve topped with slices of kimchi butter cucumber pickle and micro herbs if using

Nutritions of Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

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

Tortellini, Prosciutto And Tomato Salad Recipe

Weve given this classic veal pasta dish a refresh, with a bright vinegar dressing that balances the beautiful flavours of bocconcini, basil, tortellini and prosciutto.

The ingredient of Tortellini Prosciutto And Tomato Salad Recipe

• 2 cups 300g frozen broad beans
• 600g pkt veal tortellini
• 6 slices prosciutto
• 250g cherry tomatoes halved
• 120g pkt baby rocket
• 100g bocconcini coarsely torn
• 1 3 cup basil leaves
• 2 tbs balsamic vinegar
• 1 4 cup 60ml olive oil

The Instruction of tortellini prosciutto and tomato salad recipe

• cook the broad beans in a saucepan of boiling water following packet directions refresh under cold water drain peel and place in a large bowl
• meanwhile cook the tortellini in a large saucepan of boiling water following packet directions or until al dente refresh under cold water drain well
• heat a frying pan over medium heat cook the prosciutto for 1 2 mins each side or until golden brown transfer to a plate and set aside to cool
• add the tortellini tomato and rocket to the broad beans in the bowl coarsely tear the prosciutto into pieces and add to the bowl with bocconcini and basil
• drizzle the tortellini mixture with the vinegar and oil season gently toss to combine divide evenly among serving plates to serve

Nutritions of Tortellini Prosciutto And Tomato Salad Recipe

calories: 722 975 calories
calories: 31 grams fat
calories: 9 grams saturated fat
calories: 66 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 39 grams protein
calories: n a
calories: 1290 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bunya Nut Cake

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

The ingredient of Bunya Nut Cake

• 750g bunya nut kernels husked
• 500ml milk
• 75g butter
• 300g sugar
• 6 egg yolks
• 6 egg white
• 100g almond meal
• 1 tablespoon baking powder
• 1 pinch salt
• 1 teaspoon almond essence

The Instruction of bunya nut cake

• boil kernels in large saucepan for approx 2 1 2 hours until shell is soft enough to split to remove kernel
• preheat oven to 180c
• place kernels in food processor to reduce to a smooth paste or puree adding carefully milk to soften the paste mix softened butter with egg yolks and sugar until smooth and fluffy then hand blend with the bunya nut paste
• beat egg whites to a firm consistency and again hand blend with the bunya nut mix in one cup at a time alternating with the almond meal and almond essence until all ingredients are fully mixed
• pour mix into a 28cm spring form lined with grease proof baking paper
• bake for 50min in centre of oven turn heat off and leave for a further 20 minutes before removing from oven to cool naturally do not place in refrigerator as this causes to produce surface moisture affecting the decorating
• to create leaf pattern on cake shake chocolate powder onto the cake place real leaves or other decoration on chocolate powder and sprinkle icing sugar through a fine sieve over the leaves remove leaves carefully to reveal the pattern on the cake

Nutritions of Bunya Nut Cake

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

70 Easy Cake Recipes To Channel Your Inner Nanna

Stuck indoors and don’t know how to keep yourself entertained? Skip Netflix anddo as Nanna would do and bake upone of these classic cakes. From simple lemon tea cake to family favourite marble, they’ll put a smile on your face in no time.

The ingredient of 70 Easy Cake Recipes To Channel Your Inner Nanna

Strawberry Mint Gin Recipe

A fruity cocktail made with muddled strawberries, mint, lemon juice and honey.

The ingredient of Strawberry Mint Gin Recipe

• 6 fresh strawberries hulled halved plus extra sliced to serve
• 8 large fresh mint leaves plus extra sprigs to serve
• 1 tablespoon fresh lemon juice
• 3 teaspoons agave nectar
• 60ml 1 4 cup tanqueray gin
• 1 2 cup crushed ice

The Instruction of strawberry mint gin recipe

• blend the ice until finely crushed
• muddle strawberries mint lemon juice nectar or honey in a glass until forms a paste
• add the tanqueray gin and stir
• stir in 1 2 cup of the crushed ice then pack more into the glass so it rises above the rim serve

Nutritions of Strawberry Mint Gin 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

Brussels Sprout And Orange Salad Recipe

Make use of delicious Brussels sprouts and pair them with orange slices for a salad that simply screams delicious.

The ingredient of Brussels Sprout And Orange Salad Recipe

• 200g baby brussels sprouts halved
• 15g butter
• 1 tsp brown sugar
• 2 oranges
• 1 tbs honey
• 2 tsp dijon mustard
• 2 tbs white wine vinegar
• 1 4 cup 60ml olive oil
• 1 2 small radicchio leaves coarsely torn
• 100g baby salad leaves
• 1 2 cup 50g walnuts toasted
• 100g fetta crumbled

The Instruction of brussels sprout and orange salad recipe

• cook the brussels sprout in a large saucepan of boiling water for 2 mins or until just tender drain well
• melt the butter in a large frying pan over high heat until the butter begins to foam add the sugar and stir until the sugar dissolves add the brussels sprout and cook tossing for 5 mins or until brussels sprout is caramelised season set aside to cool slightly
• use a zester to zest 1 orange peel the orange and cut flesh into thin slices
• juice the remaining orange and place the juice in a screw top jar add the honey mustard vinegar and oil to the orange juice in the jar seal and shake to combine season
• arrange the radicchio salad leaves orange slices walnuts and brussels sprout on a large serving platter sprinkle with fetta drizzle with the dressing and sprinkle with the orange zest to serve

Nutritions of Brussels Sprout And Orange Salad Recipe

calories: 260 51 calories
calories: 21 grams fat
calories: 6 grams saturated fat
calories: 10 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 260 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cherry And Chocolate Brownies

Satisfy your sweet tooth with these dark chocolate brownies.

The ingredient of Cherry And Chocolate Brownies

• 200g dark cooking chocolate
• 150g butter chopped
• 1 cup 200g brown sugar
• 3 eggs lightly beaten
• 1 cup 150g plain flour
• 1 cup 85g desiccated coconut
• 425g can stoneless black cherries drained

The Instruction of cherry and chocolate brownies

• preheat oven to 180u00b0c lightly grease a 16cm x 26cm slab pan and line with nonstick baking paper
• place chocolate and butter in a microwave safe dish microwave on medium 50 power stirring once for 2 minutes or until melted
• stir the sugar into the chocolate mixture stirring well to dissolve any lumps stir in the eggs flour and coconut fold in cherries
• pour mixture into the prepared pan and bake for 40 minutes leave in pan to cool before cutting into squares to serve

Nutritions of Cherry And Chocolate Brownies

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 Profiteroles With Mocha Sauce

Perfect for an after-dinner dessert, these profiteroles taste as good as they look. Heres a fun, easy way to get your coffee and chocolate fix in one hit.

The ingredient of Chocolate Profiteroles With Mocha Sauce

• 60g 3 tablespoons butter
• 125ml 1 2 cup water
• 75g 1 2 cup plain flour sifted
• 2 eggs lightly whisked
• 80g 1 3 cup caster sugar
• 2 1 2 tablespoons cornflour
• 2 tablespoons cocoa powder
• 500ml 2 cups reduced fat milk
• 2 1 2 tablespoons brown sugar
• 1 tablespoon cocoa powder
• 3 teaspoons instant coffee granules
• 2 1 2 teaspoons cornflour
• 250ml 1 cup water

The Instruction of chocolate profiteroles with mocha sauce

• preheat oven to 230u00b0c line a large baking tray with non stick baking paper to make puffs place the butter and water in a medium saucepan heat over medium heat until the butter melts and the liquid just comes to the boil remove from the heat add the flour and beat with a wooden spoon until combined cook stirring for 1 2 minutes or until the mixture forms a ball and comes away from the side of the pan spread the mixture out over the base of the pan and set aside for 10 minutes to cool slightly
• add the whisked eggs to the flour mixture a little at a time beating after each addition until well combined beat until the mixture is smooth and glossy
• drop heaped teaspoonsful of mixture onto the lined tray about 2cm apart to make 16 puffs sprinkle the tray lightly with water place in preheated oven and reduce oven temperature to 180u00b0c bake for 20 minutes or until puffed and golden use a small sharp knife to make a small hole in the side of each puff turn oven off leaving puffs in oven to dry this will take about 1 hour
• meanwhile to make the chocolate custard combine sugar cornflour and cocoa in a medium saucepan use a wooden spoon to gradually stir in the milk stir over low heat until the custard boils and thickens pour into a heatproof bowl and cover the surface with plastic wrap set aside until cooled to room temperature
• to make mocha sauce combine sugar cocoa coffee and cornflour in a small saucepan use a wooden spoon to gradually stir in water stir over medium high heat until sauce boils and thickens slightly pour into a heatproof jug and cover the surface with plastic wrap set aside
• spoon cooled custard into a piping bag fitted with a plain nozzle pipe enough custard into each puff to fill serve immediately with the sauce spooned over

Nutritions of Chocolate Profiteroles With Mocha Sauce

calories: 445 018 calories
calories: 18 grams fat
calories: 10 grams saturated fat
calories: 58 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 12 grams protein
calories: 151 milligrams cholesterol
calories: 201 92 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bean Salad With Tarator Sauce

Tarator is a traditional Middle Eastern sauce which is sensational with blanched green beans.

The ingredient of Bean Salad With Tarator Sauce

• 1kg green beans ends trimmed
• 30g stale bread soaked in a little water
• 150g toasted walnuts plus extra to garnish
• 2 garlic cloves crushed
• 1 4 cup 60ml red wine vinegar
• 1 tablespoon lemon juice
• 1 4 cup 60ml extra virgin olive oil
• 1 teaspoon sumac to dust

The Instruction of bean salad with tarator sauce

• blanch the green beans in boiling salted water refresh in cold water drain and set aside
• squeeze the bread dry place in a food processor with the walnuts and blend well add garlic red wine vinegar lemon juice olive oil and 200ml water and process until smooth toss the beans in the sauce garnish with extra walnuts and dust with sumac

Nutritions of Bean Salad With Tarator Sauce

calories: 236 61 calories
calories: 20 grams fat
calories: 2 grams saturated fat
calories: 6 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 16 99 milligrams sodium
calories: https schema org
calories: nutritioninformation

Caramel Blondie With Peanut Butter Fudge Frosting Recipe

Recreate the classic white chocolate blondie with this Christmas-inspired recipe topped with peanut butter fudge frosting and gingerbread men.

The ingredient of Caramel Blondie With Peanut Butter Fudge Frosting Recipe

• 200g butter chopped
• 180g white chocolate chopped
• 1 2 cup brown sugar
• 1 cup caster sugar
• 1 2 cup milk
• 2 teaspoons vanilla extract
• 1 cup plain flour
• 1 2 cup self raising flour
• 2 eggs
• icing sugar to serve
• chocolate stars to serve
• gingerbread men to serve
• edible gold glitter to decorate
• white sprinkles to decorate
• 1 1 2 x 180g blocks white chocolate chopped
• 2 3 cup thickened cream
• 1 3 cup crunchy peanut butter

The Instruction of caramel blondie with peanut butter fudge frosting recipe

• preheat oven to 170c 150c fan forced grease a 19cm square cake pan line base and sides with 2 layers of baking paper
• stir butter chocolate sugars milk and vanilla in a large saucepan over medium heat for 5 minutes or until melted and smooth remove from heat cool 10 minutes
• whisk flours into chocolate mixture add eggs whisk to combine pour into prepared pan bake for 1 hour 15 minutes or until top is just firm to touch cool in pan
• make the putter fudge frosting place chocolate cream and peanut butter in a microwave safe bowl microwave on high 100 for 2 minutes stirring every 30 seconds until melted stand 10 minutes refrigerate for 20 minutes or until thickened 5 place blondie on serving plate spread with frosting dust with icing sugar top with stars gingerbread glitter and sprinkles serve

Nutritions of Caramel Blondie With Peanut Butter Fudge Frosting Recipe

calories: 451 949 calories
calories: 30 7 grams fat
calories: 19 2 grams saturated fat
calories: 41 1 grams carbohydrates
calories: n a
calories: n a
calories: 3 7 grams protein
calories: n a
calories: 200 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mandarin And Lime Citrus Cake

Sweet syrup and mandarin segments are the topping of this moist, zesty cake.

The ingredient of Mandarin And Lime Citrus Cake

• 150g butter cubed at room temperature
• 2 3 cup 160g caster sugar
• 1 lime rind finely grated juiced
• 1 mandarin rind finely grated juiced
• 2 eggs at room temperature
• 1 1 4 cups 190g self raising flour
• 50g lucy almond meal
• 2 tablespoons milk
• 1 cup 220g caster sugar
• 2 limes
• 2 mandarins
• 1 2 cup 125ml fresh mandarin juice
• 1 2 cup 125ml fresh lime juice

The Instruction of mandarin and lime citrus cake

• preheat oven to 180u00b0c line the base and sides of an 18cm round cake pan
• use an electric beater to beat the butter sugar lime rind and mandarin rind until pale and creamy add the eggs beating well between each addition stir in the flour almond meal milk and lime and mandarin juice spoon into the pan and smooth the surface bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean leave in the pan for 10 minutes before turning out onto a wire rack over a baking tray
• to make the syrup use a zester to remove the rind from the limes and mandarins peel away any remaining peel from the mandarin and break into segments stir the zest sugar and mandarin and lime juice in a saucepan over low heat until the sugar dissolves increase heat to high and bring to the boil boil uncovered for 8 10 minutes or until thickens slightly
• use a fine skewer to pierce all over the top of the cake pour the syrup over the top of the cake and decorate with mandarin segments

Nutritions of Mandarin And Lime Citrus Cake

calories: 497 359 calories
calories: 20 grams fat
calories: 11 grams saturated fat
calories: 71 grams carbohydrates
calories: 53 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 305 13 milligrams sodium
calories: https schema org
calories: nutritioninformation

Waffles Chocolate Hazelnut Yoghurt Sauce

This may just be the best waffle topping ever!

The ingredient of Waffles Chocolate Hazelnut Yoghurt Sauce

• 75g 1 4 cup chocolate hazelnut spread
• 70g 1 4 cup natural yoghurt
• 4 small waffles
• 1 ripe banana peeled diagonally sliced
• 125g strawberries hulled washed thinly sliced

The Instruction of waffles chocolate hazelnut yoghurt sauce

• combine the chocolate hazelnut spread and yoghurt in a small saucepan over medium heat and cook stirring for 3 4 minutes or until smooth remove from heat and whisk with a metal balloon whisk until glossy
• cook the waffles in a toaster for 30 60 seconds or until toasted to your liking
• divide the waffles among serving plates top with the banana and strawberry and drizzle with the chocolate hazelnut yoghurt sauce serve immediately

Nutritions of Waffles Chocolate Hazelnut Yoghurt Sauce

calories: 193 59 calories
calories: 7 5 grams fat
calories: 4 grams saturated fat
calories: 27 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

Tuna, Bean And Roasted Tomato Fattoush

This high fibre Middle Eastern salad which combines tuna with tomato and beans is full of colour and goodness.

The ingredient of Tuna Bean And Roasted Tomato Fattoush

• 150g green beans trimmed halved
• 1 lebanese cucumber peeled into ribbons
• 2 tablespoons red wine vinegar
• 500g cherry tomatoes
• 2 red capsicum thickly sliced
• olive oil cooking spray
• 2 large pita breads
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sumac see note
• 400g can four bean mix drained rinsed
• 425g can tuna in oil drained flaked into large pieces
• 2 green onions chopped
• 1 cup fresh flat leaf parsley leaves

The Instruction of tuna bean and roasted tomato fattoush

• preheat oven to 200c 180c fan forced line a large baking tray with baking paper
• place green beans and cucumber in a large glass or ceramic bowl add vinegar season with salt and pepper toss to coat set aside for 20 minutes
• meanwhile place tomatoes and capsicum on prepared tray spray with oil season with salt and pepper roast for 20 minutes or until tender
• heat a chargrill pan over medium high heat cook pita 1 at a time turning for 1 to 2 minutes or until crisp transfer to a baking tray brush with 1 2 the oil sprinkle with sumac season with salt
• add four bean mix tomatoes and capsicum tuna green onion parsley leaves and remaining oil to green bean mixture toss to combine tear bread into pieces add to green bean mixture toss until just combined serve immediately

Nutritions of Tuna Bean And Roasted Tomato Fattoush

calories: 488 038 calories
calories: 20 5 grams fat
calories: 3 1 grams saturated fat
calories: 42 4 grams carbohydrates
calories: n a
calories: n a
calories: 27 5 grams protein
calories: 26 milligrams cholesterol
calories: 725 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken, Corn And Noodle Broth

Traditional chicken and corn soup is a family favourite and ready in just half an hour - Perfect!

The ingredient of Chicken Corn And Noodle Broth

• 3 garlic cloves crushed
• 1 tablespoon olive oil
• 500g chicken tenderloins
• 1l 4 cups massel chicken style liquid stock
• 2 fresh corn cobs kernels removed
• 1 bunch baby choy sum ends trimmed washed dried cut into 3cm lengths
• 250g fresh singapore noodles

The Instruction of chicken corn and noodle broth

• combine the garlic and 2 teaspoons of the oil in a medium bowl add the chicken and toss well to coat cover and place in the fridge for 10 minutes to marinate
• heat the remaining oil in a large non stick frying pan over medium high heat add the chicken and cook for 3 minutes each side or until just cooked set aside and cover loosely with foil to keep warm
• bring the stock to the boil in a large saucepan over high heat add the corn kernels and choy sum stems cook stirring occasionally for 5 minutes or until the corn is just tender
• cut the chicken across the grain into 2cm thick slices add the chicken choy sum leaves and noodles to the pan cook stirring occasionally for 2 3 minutes or until the choy sum leaves wilt and the noodles are cooked through

Nutritions of Chicken Corn And Noodle Broth

calories: 359 456 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 27 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 38 grams protein
calories: 74 milligrams cholesterol
calories: 1185 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Souffle Pudding

Here is the perfect dessert to finish off a gourmet dinner party. This French souffl style pudding will impress even the toughest critic.

The ingredient of Chocolate Souffle Pudding

• 125g butter cubed
• 200g dark chocolate chopped
• 150g 2 3 cup caster sugar
• 5 eggs separated
• 35g 1 4 cup plain flour sifted
• thin cream or vanilla ice cream to serve

The Instruction of chocolate souffle pudding

• preheat oven to 180u00b0c
• grease a round 2 litre 8 cup ovenproof dish combine butter and chocolate in the top of a double saucepan or heatproof bowl and stir over simmering water until melted see microwave tip remove from heat add 110g 1 2 cup of caster sugar and the egg yolks stir well next stir in the flour
• in a separate bowl whisk egg whites until soft peaks form sprinkle remaining 40g 2 tablespoons caster sugar over the egg white mix and whisk until stiff peaks just form fold a third of the egg whites mix into the chocolate mixture and then gently fold in the rest spoon into the prepared dish and bake for 50 to 55 minutes or until crumbs cling to a skewer inserted into the centre stand for 5 minutes before spooning into bowls and serving with cream or ice cream

Nutritions of Chocolate Souffle Pudding

calories: 514 089 calories
calories: 31 grams fat
calories: 18 grams saturated fat
calories: 50 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 9 grams protein
calories: 228 milligrams cholesterol
calories: 211 42 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tiramisu Espresso Cups

This mini Italian trifle is a treat for coffee lovers and sweet tooths alike.

The ingredient of Tiramisu Espresso Cups

• 2 egg yolks
• 55g 1 4 cup caster sugar
• 125g mascarpone
• 125ml 1 2 cup thickened cream
• 80ml 1 3 cup freshly brewed strong espresso coffee cooled
• 2 tablespoons tia maria or kahlua liqueur
• 8 savoiardi sponge finger biscuits
• cocoa powder to dust

The Instruction of tiramisu espresso cups

• use an electric beater to beat the egg yolks and sugar in a bowl until thick and pale add the mascarpone and beat until well combined use a clean electric beater to beat the cream in a separate bowl until soft peaks form add to the mascarpone mixture and beat until stiff peaks form
• combine coffee and tia maria or kahlua in a bowl cut each savoiardi biscuit into 4 even pieces dip biscuit pieces 1 at a time into coffee mixture transfer to a plate place 2 biscuit pieces in base of eight 80ml 1 3 cup capacity glasses top with a spoonful of cream mixture repeat with another 2 biscuit pieces and cream mixture cover the glasses with plastic wrap place in the fridge overnight to chill dust with cocoa powder

Nutritions of Tiramisu Espresso Cups

calories: 218 685 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 18 grams carbohydrates
calories: n a
calories: n a
calories: 2 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Roast Vegetable Rice Salad

This salad is a combination of brown rice, crunchy vegetables, balsamic vinegar and fresh rocket.

The ingredient of Roast Vegetable Rice Salad

• 1kg sweet potato peeled and cut into 2cm pieces
• 2 medium eggplants cut into 3cm pieces
• 1 large red onion peeled and cut into wedges
• 1 1 2 cups brown rice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil spray
• 150g pitted kalamata olives
• 100g rocket
• spray olive oil
• 2 red capsicums cut into 3cm pieces

The Instruction of roast vegetable rice salad

• preheat oven to 190c or 170c fan spray 2 large oven trays with oil spread over the vegetables and spray them with oil bake for 1 hr until tender cool to room temperature
• cook the rice in a large pan of boiling water until tender drain and cool slightly transfer to a large bowl and add the combined vinegar and oil season generously with salt and freshly ground pepper stir gently with a large metal spoon which wont crush the rice
• add vegetables and olives and fold to combine add baby rocket just before serving

Nutritions of Roast Vegetable Rice Salad

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

Chicken And Vegetable Soup

Theres oodles of bite and flavour galore in this scrummy chicken soup with substance.

The ingredient of Chicken And Vegetable Soup

• 1 2 roast chicken
• 1 litre 4 cups massel chicken style liquid stock
• 140g 2 cakes fantastic plain instant noodles
• 1 small head broccoli
• 1 cup 150g frozen peas and corn

Nutritions of Chicken And Vegetable Soup

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

Dukkah Crusted Chicken With Raspberry And Hazelnut Salad

Succulent chicken is given an international twist in this aromatic dinner idea.

The ingredient of Dukkah Crusted Chicken With Raspberry And Hazelnut Salad

• 1 4 cup 45g whole hazelnuts
• 2 tablespoons sesame seeds
• 1 1 2 tablespoons cumin seeds
• 1 1 2 tablespoons coriander seeds
• 1 2 teaspoon sea salt flakes
• 1 2 teaspoon freshly ground black pepper
• 4 about 200g each chicken breast fillets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh raspberries
• 2 tablespoons white wine vinegar
• 2 teaspoons dijon mustard
• 2 tablespoons hazelnut oil
• 1 bunch asparagus ends trimmed thinly sliced diagonally blanched
• 1 baby fennel shaved
• 100g mizuna lettuce
• baby celery leaves to serve

The Instruction of dukkah crusted chicken with raspberry and hazelnut salad

• preheat oven to 180u00b0c spread hazelnuts on an oven tray roast for 10 minutes or until toasted place nuts in a clean tea towel and rub to remove skins coarsely chop
• stir sesame seeds cumin and coriander in a frying pan over medium heat for 1 2 minutes or until aromatic cool
• place hazelnuts sesame mixture salt and pepper in a mortar and pound with a pestle until mixture resembles fine breadcrumbs place on a plate roll chicken in mixture
• heat 1 teaspoon olive oil in a frying pan over high heat cook chicken for 1 2 minutes each side or until golden transfer to an oven tray bake for 8 minutes or until cooked rest for 5 minutes thickly slice
• place raspberries in a clean mortar and pound until crushed add vinegar mustard hazelnut oil and remaining olive oil and stir until well combined season to taste
• place chicken on plates and top with combined asparagus fennel mizuna and celery leaves drizzle with dressing to serve

Nutritions of Dukkah Crusted Chicken With Raspberry And Hazelnut Salad

calories: 534 643 calories
calories: 33 grams fat
calories: 5 grams saturated fat
calories: 5 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 51 grams protein
calories: 118 milligrams cholesterol
calories: 443 02 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tomato Rainbow Pizza Recipe

This simple rainbow pizza is a great addition to lunchboxes and dinner tables. Get the kids in the kitchen to help you make it, and youll have a pizza full of veggies that theyll be excited to eat!

The ingredient of Tomato Rainbow Pizza Recipe

• 2 3 cup 160ml lukewarm water
• 1 1 2 tsp instant dried yeast
• 1 1 2 tsp honey
• 1 1 2 tsp extra virgin olive oil
• 1 1 2 cups 225g plain flour
• 3 4 tsp sea salt flakes
• 350g mixed medley tomatoes
• 2 tsp extra virgin olive oil extra
• 1 cup 100g grated mozzarella
• 2 tbs finely grated parmesan
• flat leaf parsley leaves to serve optional

The Instruction of tomato rainbow pizza recipe

• in a small bowl whisk the warm water yeast and honey to blend set aside for 5 mins or until foamy stir in the oil
• in a food processor blend the flour and salt with the machine running pour in the yeast mixture dough will be wet transfer dough to a floured work surface and knead for 3 mins or until it becomes smooth and elastic the dough will be very tacky but will release cleanly from your hands
• form dough into two balls place on a floured baking tray and dust the tops with flour cover loosely with plastic wrap and set aside in a warm place for 45 mins or until doubled in size
• meanwhile position oven rack in bottom third of oven preheat oven to 250u00b0c 230u00b0c fan forced line 2 large baking trays with baking paper
• sort the tomatoes by colour red yellow orange and maroon using a serrated knife thickly slice the tomatoes crossways
• stretch out each dough ball with floured hands or roll out on a floured work surface until 20 25cm wide dough does not have to be perfectly round transfer to prepared trays
• working quickly drizzle and rub the extra oil over the dough top with mozzarella and parmesan arrange the tomatoes by colour in single concentric circles over the cheese leaving a 2cm border around dough sprinkle with pepper if desired
• bake for 15 mins or until crust is crisp and golden brown on bottom transfer pizzas to a cutting board and sprinkle with parsley if using cut into wedges and serve

Nutritions of Tomato Rainbow Pizza Recipe

calories: 355 632 calories
calories: 12 grams fat
calories: 5 grams saturated fat
calories: 45 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 626 milligrams sodium
calories: https schema org
calories: nutritioninformation

Toasted Chilli Black Bean, Spinach And Cheese Tortilla

For a healthy 10-minute meal try this toasted chilli black bean, spinach and cheese tortilla.

The ingredient of Toasted Chilli Black Bean Spinach And Cheese Tortilla

• 100g rinsed drained canned black beans or kidney beans
• 30g chopped roasted red capsicum not in oil
• 1 tablespoon fresh ricotta
• hot chilli sauce to taste if desired
• 1 about 48g wholegrain tortilla
• 20g baby spinach leaves plus extra to serve

The Instruction of toasted chilli black bean spinach and cheese tortilla

• place beans in a bowl use a fork to coarsely mash add the capsicum ricotta and chilli sauce if using stir to combine
• preheat a sandwich press place tortilla on a work surface spread the bean mixture over 1 half of the tortilla top with spinach leaves fold to enclose spray the tortilla lightly with oil and toast until golden serve with extra spinach leaves

Nutritions of Toasted Chilli Black Bean Spinach And Cheese Tortilla

calories: 289 668 calories
calories: 6 grams fat
calories: 3 grams saturated fat
calories: 37 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Sparkling Chai Iced Tea Recipe

This sparkling iced tea is an easy, refreshing summer spritz, perfect for any occasion.

The ingredient of Sparkling Chai Iced Tea Recipe

• 3 chai tea bags
• 3 whole star anise
• 2 1 2 cups 625ml boiling water
• ice cubes to serve
• lemon slices to serve
• 1 25l coca cola no sugar chilled

The Instruction of sparkling chai iced tea recipe

• place the tea bags and star anise in a large heatproof jug pour over the boiling water set aside for 3 4 mins to infuse remove tea bags and discard set aside to cool
• half fill chilled serving glasses with ice pour over the tea mixture add lemon and top with coca cola no sugar

Nutritions of Sparkling Chai Iced Tea 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

Ham And Cheese Croissant Recipe

This classic breakfast croissant gets a tasty upgrade thanks to a touch of Dijon mustard and fresh baby spinach.

The ingredient of Ham And Cheese Croissant Recipe

• 4 coles all butter croissants
• 2 tsp dijon mustard
• 4 slices tasty cheddar
• 100g shaved ham
• 20g baby spinach leaves

The Instruction of ham and cheese croissant recipe

• preheat oven to 200u00b0c use a serrated knife to split the croissants horizontally spread bases with the mustard top with the cheddar and ham top with croissant tops place on a baking tray
• bake the croissants for 8 10 mins or until the cheddar melts and croissants are golden
• carefully remove croissant tops place the spinach over the ham season replace tops and serve immediately

Nutritions of Ham And Cheese Croissant 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

Chocolate And Hazelnut Truffles

Whip up a batch of these decadent chocolate truffles. They make beautiful gifts with enough spare to pop in your own mouth.

The ingredient of Chocolate And Hazelnut Truffles

• 75g 1 2 cup whole hazelnuts
• 1 x 400g pkt bought chocolate cake mills wares brand icing removed crumbled
• 60ml 1 4 cup frangelico liqueur
• 2 tablespoons sweetened condensed milk
• 2 tablespoons cocoa powder

The Instruction of chocolate and hazelnut truffles

• preheat oven to 180u00b0c spread the hazelnuts over a baking tray cook in oven for 5 minutes or until toasted place hazelnuts on a clean tea towel and rub to remove the skins coarsely chop place in a bowl with the cake crumbs liqueur and condensed milk and stir until combined
• line a baking tray with non stick baking paper place cocoa on a plate use your hands to roll 2 teaspoonsful of cake mixture into a ball roll in cocoa to coat transfer to tray repeat with remaining cake mixture and cocoa place in the fridge for 10 minutes or until firm

Nutritions of Chocolate And Hazelnut Truffles

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

Oat Choc Chip Cookies

These crunchy oat biscuits have stood the test of time!

The ingredient of Oat Choc Chip Cookies

• 250g butter softened
• 1 cup brown sugar
• 1 2 cup caster sugar
• 1 egg at room temperature
• 2 teaspoons vanilla essence
• 2 cups self raising flour
• 1 teaspoon ground cinnamon
• 1 cup choc chips
• 2 cups rolled oats
• 220g jar nutella
• 42 chocolate freckle lollies

The Instruction of oat choc chip cookies

• preheat oven to 190u00b0c line 2 baking trays with baking paper
• using an electric mixer beat butter brown sugar and caster sugar until pale and creamy add egg and vanilla essence beat well to combine
• sift flour and cinnamon over butter mixture add choc chips and oats stir with a wooden spoon to combine
• roll heaped tablespoonfuls of mixture into balls place onto prepared trays allowing room for spreading bake for 12 to 15 minutes swapping trays after 10 minutes or until light golden
• stand on trays for 5 minutes before transferring to a wire rack to cool
• to serve spread each cookie with 1 teaspoon of nutella and top with a chocolate freckle

Nutritions of Oat Choc Chip Cookies

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

Roast Beef With Horseradish Crust Recipe

With a fiery, herby crumb this roast beef is perfect served with roast vegies for a Sunday lunch or dinner.

The ingredient of Roast Beef With Horseradish Crust Recipe

• 1 tablespoon olive oil
• 750g beef eye fillet
• 50g butter
• 3 garlic cloves crushed
• 3 teaspoons fresh thyme leaves
• 70g 1 cup breadcrumbs made from day old bread
• 1 tablespoon horseradish cream

The Instruction of roast beef with horseradish crust recipe

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• heat oil in a frying pan over high heat cook the beef turning for 6 8 minutes or until browned all over transfer to prepared tray
• return pan to medium heat add butter garlic and thyme cook stirring for 1 2 minutes or until melted and aromatic remove from heat add the breadcrumbs season and stir to combine
• use a flat bladed knife to spread horseradish cream over the top of the beef press breadcrumb mixture into horseradish bake for 20 25 minutes or until golden and cooked to your liking loosely cover beef with foil and set aside for 10 minutes to rest before slicing and serving

Nutritions of Roast Beef With Horseradish Crust 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

Nougat And Chocolate Meringue Torte

An airy and nutty dessert, easy to prepare and even easier to consume!

The ingredient of Nougat And Chocolate Meringue Torte

• 100g dark chocolate coarsely chopped
• 65g 1 2 cup slivered almonds toasted
• 2 x 40g europe summer roll bars cut into 2cm pieces
• 100g 1 2 cup caster sugar
• 2 egg whites
• 300g ctn chocolate flavoured cream
• 150g double cream
• cocoa powder to dust

The Instruction of nougat and chocolate meringue torte

• preheat oven to 120c 100c fan forced grease the base and side of a 20cm base measurement springform pan and line with baking paper
• combine the chocolate almonds and summer roll bars in a bowl add 1 tbs of the sugar and toss to combine
• use electric beaters to beat the egg whites in a clean dry bowl until firm peaks form gradually add the remaining sugar 1 tbs at a time beating well after each addition until sugar completely dissolves and mixture is thick and glossy
• add the chocolate mixture to the meringue and gently fold with a metal spoon spoon into the prepared pan and smooth the surface bake for 30 minutes or until meringue is dry to touch remove from oven and set aside to cool completely
• carefully transfer the torte to a serving plate gently marble the chocolate cream and double cream together in a bowl top torte with the cream mixture and dust with cocoa powder to serve

Nutritions of Nougat And Chocolate Meringue Torte

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

Double Choc And Salted Caramel Ice Cream Sandwiches

Indulge with these double choc and salted caramel ice-cream sandwiches byKylie Millar,MasterChef Australia Series 4 contestant.

The ingredient of Double Choc And Salted Caramel Ice Cream Sandwiches

• 225g butter softened
• 1 cup 220g white sugar
• 1 2 cup 110g brown sugar
• 1 coles brand australian free range egg
• 2 cups 300g plain flour
• 1 cup 100g cocoa
• 130g dark chocolate roughly chopped
• 1 teaspoon salt
• tub bulla creamy classics salted caramel ice cream

The Instruction of double choc and salted caramel ice cream sandwiches

• preheat oven to 160c grease and line 2 baking trays with baking paper
• place butter and sugars in a large bowl and beat with an electric mixer until pale and creamy add egg and beat for 1 min or until combined add the flour cocoa chocolate and stir until a rough dough forms
• shape dough into walnut sized balls about 30g and place on lined trays press down gently to form discs bake for 12 mins set aside on the trays to cool completely
• place a generous scoop of ice cream on top of 1 biscuit top with a second biscuit repeat with remaining biscuits and ice cream

Nutritions of Double Choc And Salted Caramel Ice Cream Sandwiches

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

Radicchio Salad

Gather around the table for a wonderful Italian banquet to share with friends and family.

The ingredient of Radicchio Salad

• 300g green beans trimmed
• 1 medium radicchio lettuce trimmed leaves separated
• 1 small red onion halved thinly sliced
• 2 tablespoons pine nuts toasted
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra virgin olive oil

The Instruction of radicchio salad

• bring a saucepan of water to the boil over high heat cook beans for 3 minutes or until just tender drain refresh in a bowl of iced water drain pat dry with paper towel
• place beans in a large bowl add lettuce onion and pine nuts
• make dressing place vinegar and oil in a screw top jar season with salt and pepper secure lid shake to combine
• toss dressing through salad serve

Nutritions of Radicchio Salad

calories: 82 455 calories
calories: 7 2 grams fat
calories: 0 8 grams saturated fat
calories: 2 3 grams carbohydrates
calories: n a
calories: n a
calories: 1 6 grams protein
calories: n a
calories: 26 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef And Bean Stir Fry

Try our Asian beef and bean stir-fry for a delicious versatile meal thats easy on the purse.

The ingredient of Beef And Bean Stir Fry

• 1 3 cup oyster sauce
• 2 garlic cloves crushed
• 3cm piece fresh ginger peeled finely grated
• 500g beef rump steak trimmed thinly sliced
• 1 4 cup peanut oil
• 1 red onion cut into thin wedges
• 1 red capsicum thinly sliced
• 150g green beans trimmed halved
• 150g cup mushrooms sliced
• steamed jasmine rice to serve

The Instruction of beef and bean stir fry

• combine oyster sauce garlic and ginger in a jug place beef in a shallow glass or ceramic dish add half the sauce mixture stir to coat reserve remaining sauce mixture
• heat a wok over high heat add 1 tablespoon of oil and swirl to coat add half the beef stir fry for 1 minute or until sealed remove to a plate repeat with 1 tablespoon of oil and remaining beef
• add remaining oil to wok add onion stir fry for 1 minute add capsicum beans and mushrooms stir fry for 1 to 2 minutes or until beans are just tender return beef and juices to wok add reserved sauce mixture stirfry for 1 to 2 minutes or until heated through serve with rice

Nutritions of Beef And Bean Stir Fry

calories: 355 871 calories
calories: 22 grams fat
calories: 5 grams saturated fat
calories: 10 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 29 grams protein
calories: 78 milligrams cholesterol
calories: 1086 4 milligrams sodium
calories: https schema org
calories: nutritioninformation

Frozen Chocolate Cake

This gorgeous frozen chocolate cake makes a decadent end to a summer dinner party.

The ingredient of Frozen Chocolate Cake

• 1 teaspoon instant espresso coffee
• 150g plain dark chocolate chopped
• 3 eggs separated plus 1 extra yolk
• 1 teaspoon vanilla extract
• 1 3 cup 80ml amaretto liqueur
• 1 4 cup 55g caster sugar
• 200g arnotts choc ripple biscuits
• 50g unsalted butter melted
• 50g dark chocolate chopped
• 2 tablespoons cocoa powder

The Instruction of frozen chocolate cake

• grease a 20cm springform cake pan and line with plastic wrap for the base crush biscuits in a processor then set aside 2 tablespoons for topping pulse remaining crumbs with melted butter chocolate and cocoa then use mixture to line the base of the pan chill while you make the filling
• dissolve the coffee in 1 3 cup 80ml boiling water place coffee and chocolate in a heatproof bowl over a pan of simmering water dont let the bowl touch the water and stir until smooth remove from heat then cool completely add egg yolks vanilla and amaretto to cooled chocolate mixture and stir well to combine
• in a separate bowl whisk eggwhites to soft peaks then slowly add the sugar and whisk until stiff and glossy gently fold eggwhite into chocolate mixture then pour over the chilled base and freeze for at least 4 hours until firm preferably overnight before serving leave in the fridge for 30 minutes to soften slightly

Nutritions of Frozen Chocolate Cake

calories: 517 674 calories
calories: 26 grams fat
calories: 14 grams saturated fat
calories: 57 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 170 54 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lower Fat Chocolate Biscuits

These chocolate biscuits are healthier than the regular kind, making them great for after-school snacking.

The ingredient of Lower Fat Chocolate Biscuits

• 25g reduced fat spread
• 80g nutella
• 90g brown sugar
• 1 egg white
• 1 egg lightly beaten
• 1 2 3 cup 250g self raising flour

The Instruction of lower fat chocolate biscuits

• preheat oven to 180u00b0c line a large baking tray with non stick baking paper use a wooden spoon to mix the spread and nutella in a large bowl until well combined
• add the brown sugar egg white egg and flour stir until the mixture comes together knead the mixture gently until smooth
• roll the mixture into 32 balls place on the tray use the back of a fork to firmly press flattening slightly
• bake for 10 12 minutes or until the biscuits are firm and crisp transfer to a wire rack to cool

Nutritions of Lower Fat Chocolate Biscuits

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

15 Comfort Food Noodle Recipes To Make Everyone Smile

As the temperature drops and we spend more time at home, theres nothing we crave more than hearty, heartwarming fare like big bowls of noodle soup. The other best bit about these recipes? The whole family will get around them. This gallery is brought to you by MAGGI 2 Minute Noodles.

The ingredient of 15 Comfort Food Noodle Recipes To Make Everyone Smile

Sticky Apricot, Lemon And Polenta Bars

On the hunt for a delicious gluten-free slice? Try this moist apricot, lemon and polenta slice, topped with sliced almonds.

The ingredient of Sticky Apricot Lemon And Polenta Bars

• 200g dried apricots
• 1 lemon zested
• 80ml 1 3 cup fresh lemon juice
• 60ml 1 4 cup honey
• 155g 1 1 2 cups almond meal
• 90g 1 2 cup instant polenta
• 60g 1 3 cup coconut sugar
• 35g 1 3 cup desiccated coconut
• 1 tablespoon finely grated lemon rind
• 1 teaspoon gluten free baking powder
• 125ml 1 2 cup buttermilk
• 100ml light extra virgin olive oil
• 2 eggs
• 25g 1 4 cup natural sliced almonds

The Instruction of sticky apricot lemon and polenta bars

• preheat the oven to 180c 160c fan forced grease the base and sides of a 16 x 26cm base measurement slice pan and line with baking paper extending it 2cm over the sides place the apricots lemon zest juice and honey in a small saucepan over medium low heat bring to a simmer simmer for 3 minutes or until thickened slightly set aside for 15 minutes to cool
• use a slotted spoon to remove the apricots place in a food processor with 1 tbs of the syrup use the slotted spoon to remove half the lemon zest in the remaining syrup and discard pour remaining syrup and zest into a heatproof bowl set aside
• process the apricots and syrup in the food processor until almost smooth add the almond meal polenta sugar coconut rind baking powder buttermilk oil and eggs process until well combined scraping down the side with a spatula halfway through spoon into the prepared pan and smooth the surface sprinkle with almonds gently press to secure bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean
• drizzle the hot cake with the remaining syrup set aside to cool completely in the pan before cutting into 12 pieces

Nutritions of Sticky Apricot Lemon And Polenta Bars

calories: 299 706 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 24 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Banana And Hazelnut Yoghurt Fruit Dip

Serve fresh fruit with choc hazelnut dip for a fun and healthy dessert idea for the kids.

The ingredient of Banana And Hazelnut Yoghurt Fruit Dip

• 2 tablespoons chocolate hazelnut spread
• 200g low fat banana honey yoghurt
• 1 red delicious apple cored cut into thin wedges
• 1 banana peeled sliced
• 1 small bunch 100g red grapes
• 1 small bunch 100g green grapes

The Instruction of banana and hazelnut yoghurt fruit dip

• place spread in a bowl add yoghurt 1 tablespoon at a time stirring to combine spoon into bowl serve with fruit

Nutritions of Banana And Hazelnut Yoghurt Fruit Dip

calories: 301 14 calories
calories: 6 6 grams fat
calories: 2 grams saturated fat
calories: 52 2 grams carbohydrates
calories: n a
calories: n a
calories: 7 9 grams protein
calories: 2 milligrams cholesterol
calories: 90 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fig, Prosciutto And Chilli Jam Pizza

Chilli jam is a quick and easy, sweet and spicy alternative to pizza sauce.

The ingredient of Fig Prosciutto And Chilli Jam Pizza

• 2 pizza bases
• 85g 1 4 cup chilli jam
• 100g 1 cup coarsely grated fresh mozzarella
• 100g thinly sliced prosciutto
• 4 fresh figs quartered
• baby rocket to serve
• extra virgin olive oil to drizzle
• lemon wedges to serve optional

The Instruction of fig prosciutto and chilli jam pizza

• preheat oven to 220c 200c fan forced place pizza bases on 2 baking trays spread with chilli jam sprinkle with mozzarella bake for 8 10 minutes or until golden and melted
• arrange prosciutto on pizzas top with figs and sprinkle with rocket season with pepper and drizzle with oil serve with lemon wedges if using

Nutritions of Fig Prosciutto And Chilli Jam Pizza

calories: 501 9 calories
calories: 18 grams fat
calories: 8 grams saturated fat
calories: 60 grams carbohydrates
calories: n a
calories: n a
calories: 23 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Sugar Snap Pea And Spinach Salad

Weve taken the fuss out of lunchtime with this simple salad and sweet potato frittata combo.

The ingredient of Sugar Snap Pea And Spinach Salad

• 400g packet ruffie rustic sweet potato feta spring onion and caraway seeds frittata
• 150g sugar snap peas
• 100g baby spinach
• 4 red radish trimmed thinly sliced
• 1 3 cup honey mustard dressing

The Instruction of sugar snap pea and spinach salad

• heat frittatas following packet directions
• meanwhile place sugar snap peas in a medium heatproof bowl cover with boiling water stand for 3 minutes drain refresh under cold water drain
• place sugar snap peas spinach radish and dressing in a large bowl season with salt and pepper toss to combine serve frittatas with salad

Nutritions of Sugar Snap Pea And Spinach Salad

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

Sweet Chilli Vegetable Burger

Heres a vegetarian burger with the lot - a golden patty loaded with sweet potatoes, zucchini, carrots, corn and peas, all wrapped in a healthy, multigrain bun.

The ingredient of Sweet Chilli Vegetable Burger

• 400g orange sweet potato peeled roughly chopped
• 1 small carrot peeled grated
• 1 small zucchini grated
• 1 4 cup frozen corn kernels thawed
• 1 4 cup frozen peas thawed
• 2 green onions chopped
• 1 egg lightly beaten
• 1 2 cup plain flour
• 2 teaspoons olive oil
• 4 multigrain bread rolls halved
• 50g baby spinach
• 2 tablespoons fountain sweet chilli sauce

The Instruction of sweet chilli vegetable burger

• cook sweet potato in a saucepan of boiling salted water for 8 to 10 minutes or until just tender drain refresh under cold water transfer to a bowl mash
• add carrot zucchini corn peas onion egg and flour stir to combine shape mixture into four 2cm thick patties
• heat oil in a non stick frying pan over medium high heat cook patties for 4 to 5 minutes each side or until golden and cooked through
• place patties on roll bases top with spinach sauce and roll tops serve

Nutritions of Sweet Chilli Vegetable Burger

calories: 423 747 calories
calories: 7 grams fat
calories: 1 1 grams saturated fat
calories: 71 1 grams carbohydrates
calories: n a
calories: n a
calories: 14 1 grams protein
calories: 48 milligrams cholesterol
calories: 549 milligrams sodium
calories: https schema org
calories: nutritioninformation

Warm Duck, Orange, Watercress And Hazelnut Salad

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

The ingredient of Warm Duck Orange Watercress And Hazelnut Salad

• 3 large oranges
• 175ml fresh orange juice
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 175ml extra virgin olive oil
• 4 large about 1kg duck breast fillets skin on excess fat trimmed
• 2 tablespoons olive oil
• 1 teaspoon chinese five spice
• 2 bunches watercress sprigs picked washed dried
• 145g 1 cup dry roasted hazelnuts coarsely chopped

The Instruction of warm duck orange watercress and hazelnut salad

• use a zester to remove the rind from 1 orange alternatively use a vegetable peeler to peel the rind from the orange use a small sharp knife to remove white pith from the rind cut the rind into very thin strips
• place the oranges on a clean work surface use a sharp knife to trim the orange bases and tops so they sit flat cut down the sides to remove the rind and white pith hold the oranges over a large bowl to catch any juice and cut along either side of the white membrane to remove segments place the segments in the bowl cover with plastic wrap and place in the fridge
• combine orange rind orange juice honey mustard and extra virgin olive oil in a small bowl season with salt and pepper
• use a sharp knife to score the skin of each duck breast at 2cm intervals combine the olive oil and chinese five spice in a small bowl rub the duck with the chinese five spice mixture season with salt and pepper
• preheat oven to 180u00b0c heat a large heavy based frying pan over high heat add half the duck skin side down and cook for 4 minutes or until browned turn and cook for a further 3 minutes transfer to a large baking tray repeat with the remaining duck bake in oven for 8 minutes for medium or until cooked to your liking cover with foil and set aside for 5 minutes to rest thinly slice across the grain
• add the watercress hazelnut and half the dressing to the orange segments and toss to combine divide three quarters of the watercress mixture among serving plates and top with the duck top with the remaining watercress mixture and drizzle over the remaining dressing to serve

Nutritions of Warm Duck Orange Watercress And Hazelnut Salad

calories: 580 77 calories
calories: 46 grams fat
calories: 6 5 grams saturated fat
calories: 12 grams carbohydrates
calories: n a
calories: n a
calories: 28 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Rawmisu

Were giving the traditional Italian dessert tiramisu a better-for-you makeover by swapping refined sugar and cream for healthy ingredients including chia seeds, prunes and cacao.

The ingredient of Rawmisu

• 150g pitted prunes roughly chopped
• 1 4 cup 60ml marsala or fortified wine
• 1 2 cup 125ml espresso
• 2 tablespoons raw cacao plus extra to dust
• 1 tablespoon freshly ground coffee
• 1 3 cup 80ml rice malt syrup melted
• 1 2 cup 80g white chia seeds
• 400ml can coconut milk
• 2 teaspoon vanilla extract
• 1 3 cup 40g cacao nibs

The Instruction of rawmisu

• soak prunes in marsala or substitute water and espresso set aside for 3 hours
• meanwhile combine cacao ground coffee 2 tbs rice malt syrup 1 4 cup 40g chia seeds 150ml coconut milk and 3 4 cup 185ml warm water in a bowl stir to combine well then transfer to an airtight container and chill for 3 hours
• place vanilla and remaining 1 4 cup 40g chia seeds 2 tbs rice malt syrup and 250ml coconut milk in a separate bowl and stir to combine well then transfer to an airtight container and chill for 3 hours
• to serve beat the vanilla and chocolate chia mousses with a spoon to soften spoon prunes into 4 serving glasses top with half the vanilla chia mousse then top with chocolate chia mousse then finish with a final layer of vanilla chia mousse sprinkle with extra cacao and scatter with cacao nibs

Nutritions of Rawmisu

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

Chicken And Bacon Club Sandwich

The classic BLT is given an elegant make-over with the addition of moist chicken breasts and soft boiled eggs.

The ingredient of Chicken And Bacon Club Sandwich

• 2 large about 250g each single chicken breast fillets
• 2 eggs
• 1 tablespoon olive oil
• 4 middle bacon rashers rind and excess fat trimmed halved crossways
• 12 slices wholegrain bread crusts removed
• 25g butter
• 2 tablespoons dijon mustard
• 2 ripe roma tomatoes thinly sliced
• 8 butter lettuce leaves washed dried

The Instruction of chicken and bacon club sandwich

• use a sharp knife to cut chicken breasts horizontally through the centre cut pieces in half crossways to make 8 pieces
• cook eggs in a saucepan of boiling water for 6 minutes drain set aside for 5 minutes to cool peel thinly slice crossways
• meanwhile heat the oil in a non stick frying pan over medium high heat add chicken and bacon and cook turning occasionally for 4 5 minutes or until cooked drain on paper towel
• toast bread spread with butter and mustard place 1 piece of toast on each plate top with 1 piece each of chicken and bacon top with toast tomato egg and lettuce repeat with remaining toast chicken and bacon secure with a toothpick to serve

Nutritions of Chicken And Bacon Club Sandwich

calories: 486 365 calories
calories: 22 grams fat
calories: 8 grams saturated fat
calories: 27 grams carbohydrates
calories: n a
calories: n a
calories: 45 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Creamy Mustard Dressing

This delicious dressing adds flavour to roast vegetables and adds pizazz to the simplest of salads.

The ingredient of Creamy Mustard Dressing

• 1 2 cup buttermilk
• 1 tablespoon honey
• 2 teaspoons brown vinegar
• 1 teaspoon mild english mustard

The Instruction of creamy mustard dressing

• combine buttermilk honey vinegar mustard and salt and pepper in a screw top jar secure lid shake until well combined
• drizzle over chargrilled vegetables roast pumpkin or pasta salad

Nutritions of Creamy Mustard Dressing

calories: 42 303 calories
calories: 0 7 grams fat
calories: 0 4 grams saturated fat
calories: 7 7 grams carbohydrates
calories: n a
calories: n a
calories: 1 4 grams protein
calories: 3 milligrams cholesterol
calories: 30 milligrams sodium
calories: https schema org
calories: nutritioninformation

Manus Chocolate And Dulce De Leche Tart

Master the art of the tart with Manu Feildels choc-caramel creation.

The ingredient of Manus Chocolate And Dulce De Leche Tart

• 500g 70 cocoa dark chocolate finely chopped
• 300ml pouring cream
• 200ml milk
• 3 eggs
• 380g can nestlu00e9 top n fill caramel
• 125g unsalted butter at room temperature
• 1 egg
• 90g pure icing sugar
• 30g almond meal
• 250g 1 2 3 cups plain flour

The Instruction of manus chocolate and dulce de leche tart

• for the pastry use electric beaters to beat the butter egg icing sugar and almond meal in a bowl until smooth and well combined add flour a little at a time until just combined shape into a disc wrap in plastic wrap place in the fridge for 3 hours or overnight to chill remove from fridge 30 minutes before rolling
• roll out pastry on a lightly floured surface to a 4mm thick disc line a 4cm deep 23cm base measurement fluted tart tin with a removable base with pastry trim excess place in the fridge for 30 minutes to rest
• preheat oven to 180u00b0c 160u00b0c fan forced line pastry with baking paper fill with pastry weights or rice bake for 15 minutes remove paper and weights or rice bake for 5 minutes or until pastry is dry set aside to cool slightly
• increase oven to 250u00b0c 230u00b0c fan forced place chocolate in a heatproof bowl set over a saucepan of simmering water donu2019t let the bowl touch the water stir with a metal spoon until melted set aside
• place cream and milk in a small saucepan and bring just to the boil lightly whisk eggs in a bowl pour milk mixture over the egg strain egg mixture through a fine mesh sieve over the melted chocolate gently stir until mixture is smooth and silky
• spread the caramel filling evenly over the base of the pastry shell pour the chocolate mixture over the caramel turn oven off then place the tart tin in the oven for 30u00a0minutes or until the filling has cooked enough to set like custard set aside to cool to room temperature

Nutritions of Manus Chocolate And Dulce De Leche Tart

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

Strawberry Tiramisu

Enjoy the sweeter side of life with this utterly irresistible strawberry dessert.

The ingredient of Strawberry Tiramisu

• 375g strawberries hulled sliced
• 1 4 cup strawberry liqueur see notes
• 1 4 cup pure icing sugar sifted see notes
• 1 2 x 450g madeira cake cut into 2cm cubes
• 1 3 cup mascarpone softened
• 1 cup thickened cream whipped

The Instruction of strawberry tiramisu

• blend or process 125g strawberries liqueur and 2 tablespoons icing sugar until smooth reserve 1 1 2 tablespoons of mixture set aside place cake on a large plate drizzle over remaining strawberry mixture
• place mascarpone and remaining icing sugar in a large bowl stir until combined whisk in whipped cream until combined
• divide half the cake between four 1 cup capacity serving glasses top with half the cream mixture and half the remaining strawberries repeat layers with remaining cake cream mixture and strawberries drizzle with reserved strawberry mixture serve

Nutritions of Strawberry Tiramisu

calories: 597 739 calories
calories: 38 3 grams fat
calories: 21 4 grams saturated fat
calories: 46 9 grams carbohydrates
calories: n a
calories: n a
calories: 6 5 grams protein
calories: 96 milligrams cholesterol
calories: 315 milligrams sodium
calories: https schema org
calories: nutritioninformation

Warm Wasabi Beef And Zoodle Salad Recipe

Searching for a healthy dinner idea? Try this Asian-inspired zoodle salad with spicy beef.

The ingredient of Warm Wasabi Beef And Zoodle Salad Recipe

• 1 teaspoon wasabi paste
• 2 tablespoons salt reduced tamari
• 1 1 2 tablespoons mirin
• 2 x 250g lean beef rump steaks fat trimmed
• 145g 1 cup frozen shelled edamame
• 250g packet zucchini noodles
• 100g baby spinach
• 1 small red capsicum deseeded thinly sliced
• 1 2 small red onion cut into thin wedges
• 2 teaspoons sesame seeds toasted

The Instruction of warm wasabi beef and zoodle salad recipe

• combine wasabi tamari and mirin in a small bowl place half the dressing in a shallow dish and add the beef turn to coat cover and set aside for 30 minutes to marinate reserve the remaining dressing
• preheat a chargrill pan or barbecue grill over high lightly spray beef with oil cook beef for 2 3 minutes each side for medium rare transfer to a plate cover loosely with foil and set aside for 5 minutes to rest before thinly slicing
• meanwhile steam edamame for 2 3 minutes over a saucepan of simmering water adding the zucchini in the last minute of cooking drain
• combine the zucchini edamame spinach capsicum and onion in a large serving bowl top with the beef and drizzle over the reserved dressing sprinkle with sesame seeds

Nutritions of Warm Wasabi Beef And Zoodle Salad Recipe

calories: 269 353 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 9 grams carbohydrates
calories: n a
calories: n a
calories: 30 grams protein
calories: n a
calories: 456 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Pumpkin And Spiced Beef Bowl

This gluten-free dinner bowl is filled with roast pumpkin, spiced beef mince and lots of fresh ingredients for a quick and easy weeknight meal.

The ingredient of Roast Pumpkin And Spiced Beef Bowl

• 500g diced butternut pumpkin
• 1 teaspoon dried chilli flakes
• 500g lean beef mince
• 2 garlic cloves crushed
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 2 teaspoon smoked paprika
• 100g green beans trimmed sliced
• 100g baby spinach
• 1 2 cup torn fresh mint leaves
• 1 2 cup torn fresh coriander leaves
• natural yoghurt to serve
• 2 tablespoon sweetened dried cranberries chopped
• 2 tbs chopped salted cashews or peanuts to serve

The Instruction of roast pumpkin and spiced beef bowl

• preheat oven to 220c 200c fan forced line a baking tray with baking paper place pumpkin on prepared tray spray with oil sprinkle with chilli season roast for 25 30 minutes or until golden
• meanwhile heat a large non stick frying pan over medium high heat add mince and cook breaking up any lumps with a wooden spoon until browned stir in garlic cumin ground coriander and paprika add beans and cook stirring for 5 minutes or until beans are just tender season
• remove from the heat stir in the spinach add pumpkin and herbs lightly toss to combine
• divide mixture among serving bowls dollop with yoghurt and scatter with cranberries and nuts

Nutritions of Roast Pumpkin And Spiced Beef Bowl

calories: 323 606 calories
calories: 11 grams fat
calories: 3 grams saturated fat
calories: 17 grams carbohydrates
calories: n a
calories: n a
calories: 35 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Tiramisu

Tiramisu is always a crowd pleaser and now no-one needs to miss out with this gluten-free, heart-friendly and low-fat version.

The ingredient of Tiramisu

• 300g french vanilla fruche see note
• 200g low fat fresh ricotta
• 1 egg
• 55g 1 4 cup caster sugar
• 125ml 1 2 cup boiling water
• 2 teaspoons instant espresso coffee
• 1 1 2 tablespoons marsala
• 3 teaspoons cocoa powder to dust
• melted butter to grease
• 3 eggs at room temperature separated
• 140g 2 3 cup caster sugar
• 150g 1 cup gluten free all purpose flour
• 2 teaspoons gluten free baking powder
• 60ml 1 4 cup reduced fat milk or light soy milk

The Instruction of tiramisu

• to make the gluten free sponge cake preheat oven to 180u00b0c brush 2 shallow round 18cm base measurement cake pans with melted butter to lightly grease line bases of pans with non stick baking paper
• use an electric beater to whisk the egg whites in a clean dry bowl until soft peaks form gradually add the sugar 1 tablespoon at a time whisking between each addition until sugar dissolves continue whisking for 1 minute or until mixture is thick and glossy add the egg yolks and whisk until just combined sift the combined flour mix and baking powder into the egg mixture pour the milk down the side of the bowl and use a large metal spoon to fold until just combined
• spoon mixture evenly among prepared pans and smooth the surface bake in preheated oven for 12 15 minutes or until a skewer inserted into the centres comes out clean remove from oven turn onto a wire rack and set aside for 15 minutes or until cooled to room temperature
• use a clean electric beater to beat the fruche ricotta egg and sugar in a medium bowl until combined and smooth combine the water and coffee in a jug stir in the marsala
• cut 1 sponge cake into 1 5cm thick slices cover the base of a 11 x 21cm base measurement glass or ceramic loaf dish with half the sponge slices brush with half the coffee mixture top with half the ricotta mixture and smooth the surface with a spoon repeat with the remaining sponge slices coffee mixture and ricotta mixture dust with cocoa powder
• cover the tiramisu with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours spoon tiramisu among serving bowls and serve immediately

Nutritions of Tiramisu

calories: 370 689 calories
calories: 6 grams fat
calories: 3 grams saturated fat
calories: 63 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 13 grams protein
calories: 166 milligrams cholesterol
calories: 879 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

Slow Cooker Caramel Pork With Asian Greens

Start this recipe in the morning and have succulent sweet pork ready for you at dinner time.

The ingredient of Slow Cooker Caramel Pork With Asian Greens

• 1 8kg boneless pork shoulder
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 2 eschalots thinly sliced
• 3cm piece ginger cut into thin matchsticks
• 2 garlic cloves thinly sliced
• 2 tablespoons sweet chilli sauce
• 3 4 cup massel salt reduced chicken style liquid stock
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 4 cup kecap manis
• 2 kaffir lime leaves finely shredded
• steamed rice to serve
• asian greens to serve

The Instruction of slow cooker caramel pork with asian greens

• remove netting from pork cut rind and any excess fat from pork and discard cut pork into 8 large pieces place in a large snap lock bag with flour season with pepper seal shake to coat
• heat half the oil in a large frying pan cook pork in batches for 5 minutes or until browned all over transfer to bowl of slow cooker
• heat remaining oil in pan add eschalots ginger and garlic cook stirring for 3 minutes or until softened transfer to slow cooker add sweet chilli sauce stock lime juice fish sauce kecap manis and lime leaves stir to combine cover with lid cook on low for 6 hours or until pork is very tender
• remove pork from sauce roughly shred into large pieces serve pork on rice with asian greens drizzle with sauce

Nutritions of Slow Cooker Caramel Pork With Asian Greens

calories: 548 983 calories
calories: 22 6 grams fat
calories: 6 9 grams saturated fat
calories: 39 7 grams carbohydrates
calories: n a
calories: n a
calories: 45 6 grams protein
calories: 121 milligrams cholesterol
calories: 1013 milligrams sodium
calories: https schema org
calories: nutritioninformation

Honey And Ginger Chicken Wings

These sweet and spicy chicken wings will keep you coming back for more.

The ingredient of Honey And Ginger Chicken Wings

• 12 about 1kg coles rspca approved chicken wings
• 1 4 cup 60ml honey
• 1 4 cup 60ml dark soy sauce
• 1 tablespoon finely grated ginger
• 1 tablespoon sesame seeds
• 1 2 wombok finely shredded
• 1 2 red onion thinly sliced
• 1 4 cup finely shredded mint
• 1 teaspoon sesame oil
• 1 teaspoon caster sugar
• 1 tablespoon rice wine vinegar
• 2 teaspoon dark soy sauce extra
• finely chopped spring onions to serve
• steamed jasmine rice to serve
• lime wedges to serve

The Instruction of honey and ginger chicken wings

• preheat oven to 200c line a baking tray with baking paper combine the chicken honey soy sauce ginger and sesame seeds in a large bowl arrange over the lined tray bake turning occasionally for 30 mins or until golden brown and cooked through
• meanwhile combine the wombok onion and mint in a large bowl whisk the sesame oil sugar vinegar and extra soy sauce together in a small bowl drizzle the dressing over the wombok mixture and toss until well combined divide salad among serving plates top with spring onion and serve with rice and lime wedges

Nutritions of Honey And Ginger Chicken Wings

calories: 748 07 calories
calories: 33 grams fat
calories: 7 grams saturated fat
calories: 69 grams carbohydrates
calories: n a
calories: n a
calories: 42 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Roast Vegetable Couscous

This roast vegetable couscous is delicious served with barbecued steak.

The ingredient of Roast Vegetable Couscous

• 1 red capsicum halved deseeded thinly sliced
• 1 green zucchini halved crossways cut lengthways into thin strips
• 1 brown onion halved cut into wedges
• 1 tablespoon olive oil
• 190g 1 cup couscous
• 435ml 1 3 4 cups boiling water
• 2 tablespoons fresh continental parsley leaves
• salt

The Instruction of roast vegetable couscous

• preheat oven to 220u00b0c line a large baking tray with non stick baking paper place the capsicum zucchini and onion on the tray drizzle with oil and toss to coat bake on top shelf of preheated oven for 20 minutes or until golden brown
• place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork cover and set aside for 5 minutes or until all the liquid is absorbed stir with a fork to separate the grains add the capsicum mixture and parsley and stir to combine taste and season with salt serve immediately

Nutritions of Roast Vegetable Couscous

calories: 174 47 calories
calories: 5 5 grams fat
calories: 0 5 grams saturated fat
calories: 28 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