Five Spice Pork Cutlets With Noodles

The ingredient of Five Spice Pork Cutlets With Noodles

• 60ml 1 4 cup blue gum honey
• 1 teaspoon chinese five spice
• 1 4 teaspoon salt
• 4 about 550g pork cutlets
• 150g thick rice noodles
• 1 bunch baby choy sum washed dried shredded
• 1 long red chilli halved lengthways deseeded thinly sliced lengthways
• 55g 1 3 cup whole unsalted cashew nuts halved
• 1 1 2 tablespoons sweet soy sauce

The Instruction of five spice pork cutlets with noodles

• preheat grill on medium high combine honey five spice and salt in a bowl use a sharp knife to score pork cutlets 3 4 times each side place on a baking tray and brush with half the honey mixture cook under preheated grill about 6cm from heat source for 4 5 minutes remove from grill and turn brush with remaining honey mixture cook for a further 4 minutes for medium or until cooked to your liking
• cook the noodles in a saucepan of boiling water following packet directions until tender add the choy sum and chilli 30 seconds before end of cooking refresh under cold water drain well return to pan with cashews and soy sauce stir until well combined place noodle salad on plates and top with pork

Nutritions of Five Spice Pork Cutlets With Noodles

calories: 453 861 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 51 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 36 grams protein
calories: 76 milligrams cholesterol
calories: 806 68 milligrams sodium
calories: https schema org
calories: nutritioninformation

Sweet And Sour Lemon Slice

Seize the moment and make this updated take on the traditional lemon slice.

The ingredient of Sweet And Sour Lemon Slice

• 250g packet arno shortbread
• 125g butter melted
• 1 120g thin skinned lemon roughly chopped seeds discarded
• 75g butter softened
• 1 1 4 cups caster sugar
• 1 3 cup plain flour
• 1 4 teaspoon baking powder
• 1 3 cup lemon juice
• 3 eggs
• icing sugar mixture for dusting
• 300ml double cream to serve

The Instruction of sweet and sour lemon slice

• preheat oven to 160c 140c fan forced grease an 18cm x 28cm slice pan line base and sides with baking paper extending paper 2cm above all edges
• process shortbread in a food processor until finely chopped add melted butter process to combine press over base of prepared pan bake for 15 minutes or until golden
• meanwhile process chopped lemon in a clean food processor until pulpy add softened butter caster sugar flour baking powder lemon juice and eggs process until well combined pour mixture over base in pan bake for 35 minutes or until topping is golden around the edges and centre wobbles slightly cool completely in pan
• dust slice liberally with icing sugar serve warm or cold cut into bars with cream

Nutritions of Sweet And Sour Lemon Slice

calories: 273 655 calories
calories: 19 2 grams fat
calories: 12 grams saturated fat
calories: 23 7 grams carbohydrates
calories: n a
calories: n a
calories: 2 2 grams protein
calories: 71 milligrams cholesterol
calories: 344 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crispy Bacon And Cheese Brussels Sprouts Recipe

Make the most of winter sprouts, with this crispy bacon and cheesy sprouts bake. This side is great with chicken and pork.

The ingredient of Crispy Bacon And Cheese Brussels Sprouts Recipe

• 500g brussels sprouts halved
• 1 small leek trimmed cut into 1cm thick slices
• 3 rashers streaky bacon cut into 2cm pieces
• 6 fresh thyme sprigs
• 2 tablespoons extra virgin olive oil
• 1 4 cup sour cream
• 1 1 3 cups grated devondale colby cheese block 500g
• fresh thyme sprigs to serve

The Instruction of crispy bacon and cheese brussels sprouts recipe

• preheat oven to 200c 180c fan forced grease a large roasting pan
• place brussels sprouts leek bacon and thyme in prepared pan drizzle with oil season with salt and pepper toss to combine roast for 25 minutes or until sprouts are beginning to char
• combine sour cream and 1 cup cheese in a bowl dollop tablespoons of cheese mixture onto brussels sprouts mixture sprinkle with remaining cheese bake for a further 10 minutes or until golden and melted serve

Nutritions of Crispy Bacon And Cheese Brussels Sprouts Recipe

calories: 502 617 calories
calories: 41 8 grams fat
calories: 18 8 grams saturated fat
calories: 5 4 grams carbohydrates
calories: n a
calories: n a
calories: 23 grams protein
calories: 84 milligrams cholesterol
calories: 768 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crispy Chorizo And Potato Pizza Slab Recipe

Weve turned cheesy pizza into an easy traybake, perfect for a weekend brunch date or as a lunchbox filler.

The ingredient of Crispy Chorizo And Potato Pizza Slab Recipe

• 7g sachet dried yeast
• 2 teaspoons caster sugar
• 3 4 cup warm water
• 2 desiree potatoes chopped
• 2 cups bread and pizza flour
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil plus extra for drizzling
• 1 2 cup tomato passata
• 1 1 2 cups grated pizza cheese
• 200g cherry truss tomatoes cut into small bunches
• 1 chorizo thinly sliced diagonally
• 1 2 cup fresh flat leaf parsley leaves

The Instruction of crispy chorizo and potato pizza slab recipe

• preheat oven to 240c 220c fan forced grease a 3cm deep 24 5cm x 37 5cm base baking tray with baking paper
• combine yeast sugar and warm water in a jug stand for 10 minutes or until frothy
• meanwhile place the potato in a microwave safe bowl cover with plastic wrap cook on high 100 for 3 minutes or until almost tender
• combine flour and salt in a large bowl make a well in the centre add yeast mixture and half the oil stir until a dough forms turn out onto a clean work surface knead for 2 minutes or until smooth using a rolling pin roll out dough between two sheets of baking paper until large enough to line base of prepared tray press dough into tray
• leaving a 1 5cm border spread passata over dough sprinkle with pizza cheese top with tomatoes bake for 8 to 10 minutes or until cheese and base are golden
• meanwhile heat remaining oil in a large frying pan over medium high heat add chorizo cook stirring occasionally for 3 minutes or until crisp add potato cook for a further 3 to 4 minutes or until potato is golden transfer to paper towel to drain
• top pizza with chorizo mixture and parsley drizzle with extra oil serve

Nutritions of Crispy Chorizo And Potato Pizza Slab Recipe

calories: 443 584 calories
calories: 18 8 grams fat
calories: 7 4 grams saturated fat
calories: 45 8 grams carbohydrates
calories: n a
calories: n a
calories: 20 8 grams protein
calories: 30 milligrams cholesterol
calories: 792 milligrams sodium
calories: https schema org
calories: nutritioninformation

Warm Potato And Tuna Salad

Turn potato salad into a filling lunch with the addition of tuna and tomatoes.

The ingredient of Warm Potato And Tuna Salad

• 450g small nicola potatoes
• 250g mini roma or cherry tomatoes halved lengthways
• 3 green onions thinly sliced diagonally
• 1 4 cup flat leaf parsley leaves chopped
• 80g baby rocket leaves
• 2 x 185g cans tuna in springwater drained
• 1 1 2 tablespoons extra virgin olive oil
• 2 garlic cloves peeled chopped
• 1 3 cup lemon juice

The Instruction of warm potato and tuna salad

• cook potatoes in a saucepan of boiling salted water for 12 minutes or until just tender drain rinse under cold water allow to cool slightly cut into quarters
• place potatoes tomatoes onions and parsley into a bowl gently toss to combine
• divide rocket leaves potato mixture and tuna between 4 serving plates
• heat oil in a frying pan over medium heat add garlic cook stirring for 30 seconds stir in lemon juice simmer for 1 minute season with pepper
• drizzle salads with hot garlic dressing season with pepper serve immediately

Nutritions of Warm Potato And Tuna Salad

calories: 240 195 calories
calories: 8 9 grams fat
calories: 1 6 grams saturated fat
calories: 16 9 grams carbohydrates
calories: n a
calories: n a
calories: 19 9 grams protein
calories: 34 milligrams cholesterol
calories: 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

Sweet Vanilla Cakes

The ingredient of Sweet Vanilla Cakes

• melted butter for greasing
• 80g butter at room temperature cubed
• 80g 1 3 cup caster sugar
• 1 1 2 teaspoons vanilla essence
• 1 egg lightly whisked
• 115g 3 4 cup self raising flour sifted
• 60ml 1 4 cup milk
• icing sugar to dust

The Instruction of sweet vanilla cakes

• preheat oven to 170u00b0c brush 2 trays of 12 20ml 1 tablespoon round based patty pans with the melted butter to grease
• meanwhile use electric beaters to beat the butter sugar and vanilla essence in a small bowl scraping down the side of the bowl occasionally until the mixture is pale and creamy and the sugar dissolves add the egg and beat well to combine
• use a wooden spoon to gently stir in 1 2 the flour then 1 2 the milk stir in the remaining flour and then the milk
• divide the mixture among the greased pans about 2 3 teaspoons per pan bake in preheated oven for 8 10 minutes or until golden and a skewer inserted in the centre of the cakes comes out clean set aside for 2 minutes then use a small palette knife to gently transfer to a wire rack to cool serve dusted with icing sugar

Nutritions of Sweet Vanilla Cakes

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calories: https schema org
calories: nutritioninformation

Chocolate Swirl Cheesecake

Introducing our best double-chocolate recipe, this classic dessert is like death by chocolate.

The ingredient of Chocolate Swirl Cheesecake

• melted butter to grease
• 250g pkt arnottu2019s choc ripple biscuits
• 80g unsalted butter melted
• 250g pkt cream cheese at room temperature
• 250g pkt light cream cheese at room temperature
• 155g 3 4 cup caster sugar
• 300g ctn sour cream
• 3 eggs
• 2 tablespoons fresh lemon juice
• 100g milk chocolate coarsely grated
• 375ml 11 2 cups thickened cream
• 250ml 1 cup pouring cream
• 100g dark chocolate coarsely chopped
• 2 teaspoons instant coffee granules

The Instruction of chocolate swirl cheesecake

• preheat oven to 160u00b0c grease a round 22cm base measurement springform pan with melted butter line the base with non stick baking paper
• process biscuits in a food processor until finely crushed transfer to a bowl make a well in the centre stir in butter press over base of prepared pan place in the fridge to chill
• meanwhile use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy beat in the sour cream until smooth add the eggs 1 at a time beating well after each addition beat in lemon juice pour over the biscuit base sprinkle with the chocolate use a knife to stir to create a swirled effect place the pan on a baking tray bake for 45 50 minutes or until just set turn oven off leave cheesecake in oven with the door slightly ajar until cooled completely place in the fridge to chill
• meanwhile to make the mocha sauce bring the cream almost to the boil in a saucepan over medium low heat remove from heat add chocolate and coffee set aside for 1 minute stir until smooth set aside to cool slightly
• beat the thickened cream until soft peaks form spread over the cheesecake serve with the mocha sauce

Nutritions of Chocolate Swirl Cheesecake

calories: 1054 468 calories
calories: 84 grams fat
calories: 52 grams saturated fat
calories: 62 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 14 grams protein
calories: 291 milligrams cholesterol
calories: 417 06 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bacon And Cheese Rolls

These easy-to-bake, freezable rolls make great snacks for weekends or after school.

The ingredient of Bacon And Cheese Rolls

• 450g 3 cups plain bread flour
• 1 tablespoon 14g 2 sachets dried yeast
• 2 teaspoons caster sugar
• 1 2 teaspoon salt
• 250ml 1 cup warm milk
• 2 tablespoons melted butter
• 175g short cut bacon rashers finely chopped
• 120g 1 1 2 cups coarsely grated cheddar

The Instruction of bacon and cheese rolls

• combine flour yeast and sugar in a large bowl stir in salt make a well in the centre add milk and butter
• use a wooden spoon to stir the mixture until well combined then use your hands to bring the dough together in the bowl turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic
• brush a large bowl with olive oil to grease place the dough in the bowl and cover with a damp tea towel set aside in a warm draught free place to prove for 45 minutes 1 hour or until the dough has almost doubled in size
• punch down the centre of the dough with your fist turn onto a lightly floured surface knead for 2 minutes or until the dough is elastic and has returned to its original size
• preheat oven to 190c lightly flour a baking tray divide the dough into 8 equal portions roll each portion into a ball and place about 5cm apart of your hand to flatten slightly
• sprinkle the bacon and cheddar over the rolls leaving a 1cm wide border cover with a damp tea towel set aside in a warm draught free place to prove for 30 minutes or until the dough has almost doubled in size
• bake in oven for 25 30 minutes or until the cheddar melts and the rolls are golden and sound hollow when tapped on the base transfer to a wire rack to cool slightly

Nutritions of Bacon And Cheese Rolls

calories: 384 79 calories
calories: 16 grams fat
calories: 8 5 grams saturated fat
calories: 45 grams carbohydrates
calories: n a
calories: n a
calories: 16 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Sticky Date Cake With Caramel Sauce

Indulge in a decadent fruit cake with rich caramel topping.

The ingredient of Sticky Date Cake With Caramel Sauce

• 250g pitted dates chopped
• 1 teaspoon bicarbonate of soda
• 1 1 2 cups boiling water
• 125g butter softened
• 3 4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs at room temperature
• 2 cups self raising flour sifted
• 1 cup brown sugar
• 300ml thickened cream
• 1 2 teaspoon vanilla extract
• 60g butter chopped

The Instruction of sticky date cake with caramel sauce

• preheat oven to 180u00b0c grease a 7cm deep 22cm base cake pan and line base with baking paper
• place dates and bicarbonate of soda in a heatproof bowl pour over boiling water allow to stand uncovered for 20 minutes or until dates are tender
• using an electric mixer beat butter sugar and vanilla until pale and creamy add eggs 1 at a time beating well after each addition using a large metal spoon stir in date mixture and flour mix until well combined
• spoon mixture into cake pan bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean stand for 10 minutes before turning onto a wire rack
• make caramel sauce combine sugar cream vanilla and butter in a saucepan over medium heat cook stirring for 3 minutes or until boiling reduce heat to low simmer for 2 minutes pour warm sauce over warm cake cut into wedges serve

Nutritions of Sticky Date Cake With Caramel Sauce

calories: 672 546 calories
calories: 34 grams fat
calories: 22 grams saturated fat
calories: 82 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 7 grams protein
calories: 146 milligrams cholesterol
calories: 703 76 milligrams sodium
calories: https schema org
calories: nutritioninformation

Milk And Honey Jellies With Cumquats

Take your cooking to the next level with this luscious milk and honey jelly served with syrupy cumquats. You will need to start this recipe the day before.

The ingredient of Milk And Honey Jellies With Cumquats

• 900ml milk
• 1 vanilla bean
• 4 x 5g titanium strength gelatine leaves
• 150ml floral honey such as tasmanian french lavender or orange blossom
• 1 teaspoon orange flower water see note
• 500g cumquats
• 200g caster sugar
• 125ml 1 2 cup orange juice
• lavender flowers to serve

The Instruction of milk and honey jellies with cumquats

• place milk and vanilla bean in a saucepan bring almost to the boil over low heat then remove vanilla bean rinse and reserve
• meanwhile place gelatine leaves in a bowl of cold water soak for 2 3 minutes or until softened then squeeze out excess water whisk gelatine into hot milk until dissolved then whisk in honey and orange flower water pour among 6 x 150ml jelly moulds and refrigerate overnight to set
• for cumquats cut a slit in each then place in a saucepan cover with water and simmer over medium heat for 10 minutes drain return cumquats to pan add sugar blood orange juice 125ml 1 2 cup water and reserved vanilla bean with scraped seeds simmer over low medium heat for 20 minutes or until cumquats are transparent and syrup is thick cool then refrigerate until needed
• to serve turn out jellies onto plates top with cumquats a little syrup and torn lavender flowers

Nutritions of Milk And Honey Jellies With Cumquats

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calories: https schema org
calories: nutritioninformation

Gin And Tonic Tiramisu Terrine Recipe

Take gin and tonic to the next level and whip up this delicious gin and tonic tiramisu terrine. Itll impress all your guests without fail!

The ingredient of Gin And Tonic Tiramisu Terrine Recipe

• 1 cup 250ml gin
• 2 cups 500ml tonic water
• 2 3 cup 150g caster sugar
• 2 limes zested juiced
• 500g mascarpone
• 210ml coconut cream
• 1 4 cup 40g icing sugar mixture
• 12 savoiardi sponge finger biscuits
• whipped cream to serve
• 1 2 lebanese cucumber peeled into ribbons
• 1 2 green cucumber peeled into ribbons
• lime slices to serve
• mint leaves to serve

The Instruction of gin and tonic tiramisu terrine recipe

• line a 10cm x 20cm base measurement loaf pan with plastic wrap allowing the sides to overhang
• combine the gin tonic water caster sugar lime zest and lime juice in a medium saucepan over medium heat cook stirring for 2 mins or until sugar dissolves increase heat to high bring to the boil cook for 3 4 mins or until syrup thickens slightly set aside to cool reserve u00bc cup 60ml of the gin mixture in a bowl in the fridge
• use an electric mixer to whisk the mascarpone coconut cream and icing sugar in a large bowl until firm peaks form add one third of the remaining gin mixture to the mascarpone mixture and stir to combine
• transfer remaining gin mixture to a shallow dish dip 1 biscuit in gin mixture and turn to coat arrange lengthways in base of the lined pan repeat with 3 more biscuits spoon over one third of the mascarpone mixture
• continue layering with remaining biscuits and mascarpone mixture dipping the biscuits in the gin mixture before arranging in the pan cover the terrine with plastic wrap place in the fridge for 6 hours or until firm
• turn terrine onto a serving plate remove the plastic wrap and spoon over the whipped cream
• remove the reserved gin mixture from the fridge add the combined cucumber and gently toss to combine arrange over the top of the terrine with the lime slices sprinkle with the mint cut into slices to serve

Nutritions of Gin And Tonic Tiramisu Terrine Recipe

calories: 389 331 calories
calories: 21 grams fat
calories: 15 grams saturated fat
calories: 38 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 45 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Almond Slice

This recipe is great as a treat with coffee or after a meal - its light and not too sweet.

The ingredient of Chocolate Almond Slice

• melted butter to grease
• 125g butter at room temperature chopped
• 45g 1 4 cup icing sugar mixture
• 150g 1 cup plain flour sifted
• 1 tablespoon desiccated coconut
• 180g 3 4 cup chocolate hazelnut spread
• 4 egg whites
• 155g 1 1 2 cups almond meal
• 155g 3 4 cup caster sugar
• 4 drops of almond or vanilla essence
• 75g 3 4 cup flaked almonds

The Instruction of chocolate almond slice

• preheat oven to 180u00b0c brush a 16 x 26cm base measurement slab pan with melted butter to grease line with non stick baking paper
• use a wooden spoon to mix the butter and icing sugar mixture in a large bowl until well combined add the flour and coconut and stir until well combined press the mixture evenly over the base of the lined pan smooth the surface bake in oven for 10 12 minutes or until light golden
• spread the chocolate hazelnut spread evenly over the base
• whisk the egg whites until soft peaks form add the almond meal caster sugar and almond or vanilla essence use a large metal spoon to fold until well combined spread the almond meal mixture over the chocolate hazelnut spread smooth the surface
• sprinkle with the almonds bake for 25 30 minutes or until firm and golden set aside in the pan to cool completely

Nutritions of Chocolate Almond Slice

calories: 256 925 calories
calories: 16 grams fat
calories: 5 5 grams saturated fat
calories: 23 grams carbohydrates
calories: n a
calories: n a
calories: 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Cheesy Meatball Sub

Hit the spot with this tasty sub: hearty meatballs smothered in melt-in-your-mouth cheese in a crunchy roll. Lets eat! Find more cheesy ideas in the July 2015 issue of taste mag.

The ingredient of Cheesy Meatball Sub

• 1 tablespoon extra virgin olive oil
• 420g pkt beef meatballs
• 400ml napoletana pasta sauce
• 4 small baguettes
• 150g 1 1 2 cups il migliore shredded mozzarella gouda blend
• roasted capsicum sliced
• fresh basil leaves

The Instruction of cheesy meatball sub

• heat the oil in a large frying pan over medium heat cook the meatballs turning for 5 minutes or until golden transfer to a plate drain excess fat the from pan add tomato sauce to the pan return the meatballs to the pan simmer for 10 minutes or until the sauce has reduced and the meatballs are cooked through
• meanwhile preheat grill on high slice baguettes lengthways toast the uncut sides divide the cheese along the cut sides grill for 3 minutes or until the cheese is bubbly and golden
• place the meatballs on the base of the baguettes top with roasted capsicum and basil leaves and sandwich with the baguette tops

Nutritions of Cheesy Meatball Sub

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calories: https schema org
calories: nutritioninformation

Luscious Custard Pots With Sweet Oranges

The ingredient of Luscious Custard Pots With Sweet Oranges

• 500mls 2 cups thin cream
• 300mls milk
• 8 egg yolks
• 75g 1 3 cup caster sugar
• 1 4 teaspoon ground cinnamon
• 1 teaspoon vanilla essence
• 1 200g pkt purchased almond bread to serve
• 4 oranges
• 440g 2 cups sugar
• 250mls 1 cup water

The Instruction of luscious custard pots with sweet oranges

• preheat oven to 180u00b0c combine the cream and milk in a large saucepan and heat over medium low heat stirring occasionally until just simmering remove from heat and cool for 5 minutes
• meanwhile place the egg yolks caster sugar cinnamon and vanilla essence in a medium mixing bowl and beat with electric beaters until thick and creamy add the cream mixture and stir to combine
• pour mixture into eight 125mls 1 2 cup ramekins place ramekins into a baking dish and add enough water to the dish to reach half way up the sides of the ramekins bake in the preheated oven for 25 minutes or until just set remove ramekins immediately from the baking dish and place in the fridge
• meanwhile to make the sweet oranges juice 1 of the oranges and reserve the juice peel the rind from the three remaining oranges using a vegetable peeler remove the white pith from the rind and cut rind into thin strips and reserve alternatively use a zester remove all the white pith from the oranges and cut oranges into lcm thick slices place in a bowl and set aside until required
• combine the sugar reserved orange juice and water in a medium saucepan and stir over medium high heat until sugar dissolves bring to the boil reduce heat to medium and add the reserved orange rind strips simmer gently uncovered for 30 minutes or until syrupy remove from the heat and add the reserved orange slices
• one hour before serving remove the custard pots from the fridge to bring to room temperature
• place 2 3 orange slices on top of each custard pot spoon over some of the syrup and decorate with the orange rind serve the custard pots accompanied by the almond bread

Nutritions of Luscious Custard Pots With Sweet Oranges

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calories: https schema org
calories: nutritioninformation

Easy Cheese And Tomato Potato Bake

For a healthier version of the classic potato bake, try using a rich tomato based sauce instead of heavy cream.

The ingredient of Easy Cheese And Tomato Potato Bake

• 400g can lentils drained rinsed
• 525g jar heinz tomato and garlic bolognese pasta sauce
• 1 green onion thinly sliced
• 2 tablespoons chopped fresh flat leaf parsley leaves
• 1kg sebago potatoes peeled very thinly sliced
• 1 1 2 cups grated tasty cheese
• 1 4 cup finely grated parmesan or vegetarian hard cheese
• chopped fresh flat leaf parsley to serve

The Instruction of easy cheese and tomato potato bake

• preheat oven to 180c 160c fan forced grease a 5cm deep 20cm x 26cm roasting pan
• combine lentils pasta sauce onion and parsley in a large bowl season with salt and pepper
• layer 1 6 of the potato slices over the base of prepared pan top with 1 5 of the lentil mixture spreading to cover repeat layering finishing with a layer of potato sprinkle with cheeses cover tightly with baking paper then foil bake for 1 hour
• remove and discard foil and paper bake for a further 20 to 25 minutes or until potato is tender and cheese is golden stand 10 minutes serve sprinkled with parsley

Nutritions of Easy Cheese And Tomato Potato Bake

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calories: https schema org
calories: nutritioninformation

Microwave Choc Hazelnut Self Saucing Pudding

Gooey and delicious, this microwave pudding is a chocoholics delight!

The ingredient of Microwave Choc Hazelnut Self Saucing Pudding

• 60g butter chopped
• 2 3 cup milk
• 1 1 4 cups self raising flour
• 1 2 cup brown sugar
• 1 4 cup nestlu00c9 bakers choice cocoa
• 1 2 x 180g block dark chocolate roughly chopped
• 1 2 cup hazelnuts skinless roughly chopped
• extra nestlu00c9 bakers choice cocoa to serve
• hazelnuts roughly chopped to serve
• vanilla ice cream to serve
• 1 tablespoon nestlu00c9 bakers choice cocoa
• 1 3 cup brown sugar
• 1 3 4 cups boiling water

The Instruction of microwave choc hazelnut self saucing pudding

• place butter and milk in a microwavesafe jug microwave on high 100 for 1 minute 20 seconds stirring halfway through or until butter has melted
• combine flour sugar cocoa chocolate and hazelnuts in a medium bowl add milk mixture to flour mixture stir to combine spoon mixture into a 6cm deep 8 cup capacity microwave safe dish level top with a spatula
• make sauce combine cocoa sugar and boiling water in a heatproof jug
• pour sauce over the back of a large metal spoon to cover pudding batter sit dish on an upturned microwave safe plate cook uncovered on medium 50 for 12 to 14 minutes or until a skewer inserted into edge of pudding comes out clean stand for 1 minute dust with extra cocoa and sprinkle with extra chopped hazelnuts serve with vanilla ice cream

Nutritions of Microwave Choc Hazelnut Self Saucing Pudding

calories: 576 229 calories
calories: 31 grams fat
calories: 13 6 grams saturated fat
calories: 64 2 grams carbohydrates
calories: n a
calories: n a
calories: 9 8 grams protein
calories: 23 milligrams cholesterol
calories: 334 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef And Baby Bok Choy Salad With Ponzu Sauce Recipe

With seven types of nourishing green produce, this super veg Asian beef noodle salad gets a gold star from us. Plus, its on the dinner table in just 25 minutes.

The ingredient of Beef And Baby Bok Choy Salad With Ponzu Sauce Recipe

• 500g beef rump steak trimmed
• 1 3 cup ponzu sauce
• 270g dried green tea soba noodles
• 4 baby bok choy halved lengthways
• 1 bunch broccolini trimmed
• 3 4 cup frozen peeled edamame
• 1 avocado cut into wedges
• 2 lebanese cucumbers peeled into ribbons
• sliced green onion to serve
• sesame seeds to serve
• sliced green chilli to serve

The Instruction of beef and baby bok choy salad with ponzu sauce recipe

• place beef in a glass or ceramic dish add 1 tablespoon ponzu sauce turn to coat beef in sauce heat a greased chargrill pan over medium high heat cook beef for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil stand for 5 minutes to rest thinly slice
• meanwhile cook noodles in a large saucepan of boiling water following packet directions adding bok choy broccolini and edamame for the last 1 minute of cooking time drain refresh under cold water
• arrange noodles beef bok choy broccolini edamame avocado and cucumber in shallow serving bowls drizzle with remaining ponzu sauce sprinkle with green onion sesame seeds and chilli serve

Nutritions of Beef And Baby Bok Choy Salad With Ponzu Sauce Recipe

calories: 589 135 calories
calories: 16 3 grams fat
calories: 3 7 grams saturated fat
calories: 56 3 grams carbohydrates
calories: n a
calories: n a
calories: 45 1 grams protein
calories: 77 milligrams cholesterol
calories: 1310 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Shortbread With Espresso Ganache

The ingredient of Vanilla Shortbread With Espresso Ganache

• vanilla shortbread
• 80g 1 2 cup icing sugar mixture
• 100g 2 3 cup plain flour
• 90g 1 2 cup rice flour
• 125g butter chilled cubed
• 1 1 2 teaspoons vanilla essence
• 50g good quality dark chocolate chopped
• 1 1 2 tablespoons thickened cream
• 3 teaspoons instant espresso coffee powder

The Instruction of vanilla shortbread with espresso ganache

• to make the vanilla shortbread place the icing sugar plain flour and rice flour in the bowl of a food processor and process to combine add butter and vanilla essence and process until the mixture just comes together
• preheat oven to 160u00b0c line 2 baking trays with non stick baking paper
• turn the dough onto a lightly floured surface and knead lightly until smooth divide the dough in half roll 1 portion of dough between 2 sheets of non stick baking paper until it is 5mm thick transfer to a tray repeat with the remaining dough place the trays in the freezer for 10 minutes or until the dough is firm the shortbread will hold their shape during baking if almost frozen
• use a star cutter 5cm from point to point to cut out the dough place on lined trays roll any leftover dough and repeat to make 50 shortbread
• bake the shortbread in preheated oven for 8 minutes swap the trays around and bake for a further 4 minutes or until shortbread are pale golden firm to touch and cooked through set aside for 5 minutes and then transfer to a wire rack to cool completely
• meanwhile to make the espresso ganache combine the chocolate cream and espresso powder in a heatproof bowl over a saucepan of simmering water make sure the bowl doesn t touch the water stir often for 4 5 minutes or until the mixture is smooth remove the bowl from the pan cover and place in the fridge for 1 hour or until the ganache is thick
• sandwich 2 shortbread together with 1 teaspoon of the espresso ganache repeat with the remaining shortbread and espresso ganache

Nutritions of Vanilla Shortbread With Espresso Ganache

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calories: https schema org
calories: nutritioninformation

Silverside, Cheese And Chutney Sandwiches

Use leftover silverside to make a tasty lunch for 2.

The ingredient of Silverside Cheese And Chutney Sandwiches

• 4 slices multi grain bread
• 2 tablespoons whipped butter
• 2 tablespoons fruit chutney
• 4 slices corned silverside
• 2 iceberg lettuce leaves shredded
• 2 slices swiss cheese

The Instruction of silverside cheese and chutney sandwiches

• place bread slices onto a board spread 1 side of each piece with western star whipped and chutney
• top 2 slices with silverside lettuce and cheese sandwich together with remaining bread cut in half wrap in wax or greaseproof paper or place into sandwich bags pack into lunch box near a cool drink

Nutritions of Silverside Cheese And Chutney Sandwiches

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

Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

Fresh figs add wow factor to this decadent chocolate sponge cake layered with honey caramel mascarpone.

The ingredient of Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

• 6 eggs
• 155g 3 4 cup caster sugar
• 60ml 1 4 cup honey
• 1 teaspoon vanilla extract
• 115g 3 4 cup self raising flour
• 50g 1 3 cup cornflour
• 35g 1 3 cup dark cocoa powder
• 3 teaspoons ground cinnamon
• 2 1 2 teaspoons ground ginger
• 50g butter melted cooled
• 60g dark chocolate 70 cocoa chopped
• 2 tablespoons brandy
• 3 large figs
• 400g mascarpone
• 180ml 3 4 cup thickened cream
• 160ml 2 3 cup honey
• 1 2 teaspoon sea salt
• 160ml 2 3 cup thickened cream

The Instruction of chocolate sponge cake with honey caramel mascarpone and figs recipe

• preheat oven to 180c 160c fan forced grease base and sides of two 18 5cm round cake pans and line with baking paper
• place eggs sugar honey and vanilla in the bowl of an electric mixer fitted with whisk attachment whisk for 8 10 minutes or until thick and tripled in volume sift flours cocoa cinnamon and ginger together twice to aerate sift flour mixture over egg mixture and use a balloon whisk to fold until almost combined add butter and fold until just combined divideu00a0among prepared pans bake for 28 30u00a0minutes or until cakes spring back when lightly touched set aside for 10u00a0minutes to cool in pans before transferring to a wire rack to cool completely
• meanwhile to make the honey caramel place honey and salt in a small saucepan over medium heat bring to the boil reduce heat to low boil swirling pan occasionally for 4 minutes or until dark golden remove from heat and allow bubbles to subside stir in cream return to low heat and simmer for 2 minutes or until thickened slightly
• place chocolate in a heatproof bowl pour 1 3 cup of the hot honey caramel over the chocolate set aside for 2 minutes stir until melted and smooth stir in 1 tablespoon of the brandy set aside to thicken slightly
• combine remaining brandy and 1 1 2 tablespoons ofu00a0the honey caramel in a small bowl set aside set aside remaining honey caramel tou00a0cool completely finely chop 1 of the figs cut remaining into wedges cut each cake in half horizontally and trim tops if necessary
• beat mascarpone and cream on low until just combined slowly add remaining honey caramel and beat on medium until mixture thickens slightly be careful not to overbeat
• to assemble place the base of 1 cake on au00a0serving plate drizzle over one third of theu00a0brandy honey caramel mixture top withu00a0one third of the chopped fig spreadu00a0with one third of the mascarpone mixture repeat layering with remaining cake brandy honey caramel fig and mascarpone mixture finishing with the remaining cake top top with chocolate ganache allowing mixture tou00a0drip down side top with fig wedges

Nutritions of Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

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calories: https schema org
calories: nutritioninformation

Reuben Sandwiches With Corned Beef

What better way to celebrate good produce than to make a sandwich stuffed with juicy beef, rich cheese, creamy Thousand island sauce and crunchy cabbage.

The ingredient of Reuben Sandwiches With Corned Beef

• 1 5kg corned beef silverside eye round or point end brisket
• 6 bay leaves
• 12 peppercorns
• 3 cloves
• 1 3 cup malt vinegar
• 1 2 cup brown sugar
• 1 2 cup thousand island dressing
• 8 slices fresh rye sourdough bread
• 8 thin slices swiss cheese or provolone
• 1 cup finely shredded red cabbage
• 1 tbsp chopped chives
• 1 3 cup dijon or wholegrain mustard
• 20g butter
• dill pickles to serve

The Instruction of reuben sandwiches with corned beef

• place beef bay leaves peppercorns cloves vinegar and sugar in a large saucepan cover with cold water and bring to the boil skim any impurities from the surface reduce heat to low and cook for 1u00bd hours or until beef is tender all the way through when pierced with a skewer remove from heat and cool in the liquid for 30 minutes
• remove beef from liquid and thinly slice across the grain you will need about 12 thin slices for 4 sandwiches wrap remaining beef and keep in the fridge for up to 3 days thereu2019s enough corned beef for 12 sandwiches
• to make 4 sandwiches spread 1u00bd tbsp thousand island dressing on half the bread slices top with cheese corned beef and combined red cabbage and chives spread remaining bread with mustard and use as lids
• melt butter in a frying pan over high heat reduce heat to medium and fry sandwiches for 3 minutes each side or until golden brown and cheese is melted serve hot with pickles f

Nutritions of Reuben Sandwiches With Corned Beef

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calories: https schema org
calories: nutritioninformation

Smoky Beef Brisket

Theres no need for a bbq smoker to make this deliciously smoky and tender beef brisket

The ingredient of Smoky Beef Brisket

• 1 2 cup smoky bbq sauce
• 1 4 cup bourbon
• 3 garlic cloves crushed
• 2 teaspoons smoked paprika
• 1 4 1 2 teaspoon ground cayenne pepper
• 1 3kg coles no added hormone beef brisket

The Instruction of smoky beef brisket

• combine bbq sauce bourbon garlic paprika and cayenne pepper in a 20cm x 30cm baking dish add brisket and turn to coat marinate covered in fridge for 4 hours or overnight if you have time bring to room temperature
• preheat oven to 160c or 140c fan forced cover dish with foil and bake for 4 1 2 hours turning beef halfway through or until very tender and sauce has caramelised

Nutritions of Smoky Beef Brisket

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calories: https schema org
calories: nutritioninformation

Hazelnut And Raspberry Cakes

The ingredient of Hazelnut And Raspberry Cakes

• 125g butter softened
• 1 cup 215g caster sugar
• 3 eggs
• 3 4 cup 115g plain flour
• 1 2 cup 55g hazelnut meal
• 3 4 teaspoon baking powder
• 1 4 cup 65g sour cream
• 1 cup 125g frozen raspberries
• 1 x 250g ctn mascarpone
• 1 4 cup 45g icing sugar mixture
• 1 teaspoon rosewater

The Instruction of hazelnut and raspberry cakes

• preheat oven to 160u00b0c grease and line twelve 1 2 cup 125ml capacity friand pans and place on an oven tray
• use an electric mixer to beat the butter and sugar in a bowl until pale and creamy add eggs one at a time beating well between each addition until just combined add flour hazelnut meal and baking powder and stir to combine add sour cream and stir to combine add the raspberries and gently fold through
• spoon mixture evenly among the prepared pans use a spoon to smooth the tops bake in preheated oven for 30 minutes or until a skewer inserted in the centres comes out clean remove from oven and turn on to a wire rack set aside to cool completely
• combine the mascarpone icing sugar and rosewater in a medium bowl use a small serrated knife to split each cake in half spread the mascarpone on the bottom half of each cake sandwich together with the top halves of the cakes add a dollop of the remaining mascarpone to the top of each cake

Nutritions of Hazelnut And Raspberry Cakes

calories: 709 113 calories
calories: 47 grams fat
calories: 27 grams saturated fat
calories: 61 grams carbohydrates
calories: 47 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 408 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Chip Cookies With Choc Marshmallow Dip

Try this irresistibly sweet dessert of chunky chocolate chip cookies dipped in warm choc-marshmallow dip.

The ingredient of Chocolate Chip Cookies With Choc Marshmallow Dip

• 75g coles brand belgian milk chocolate
• 13 white marshmallows
• 400g pkt coles brand chocolate chip cookies

The Instruction of chocolate chip cookies with choc marshmallow dip

• preheat oven to 220c or 200c fan forced
• finely chop coles brand belgian milk chocolate place in a 1 1 4 cup ovenproof dish top with 13 white marshmallows flat side up bake for 4 5 minutes or until the chocolate melts and marshmallows become golden stand for 5 minutes
• serve with coles brand chocolate chip cookies for dipping

Nutritions of Chocolate Chip Cookies With Choc Marshmallow Dip

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calories: https schema org
calories: nutritioninformation

Duck And Mango Noodle Salad

Fresh lime and mint, salty peanuts, tender duck and sweet mango - youll definitely be wanting seconds at dinner time.

The ingredient of Duck And Mango Noodle Salad

• 2 x 90g bundles dried somen noodles
• 1 pkt luv a duck fresh duck breasts skin scored
• 1 garlic clove crushed
• 80ml 1 3 cup satay sauce
• 1 lime juiced plus lime wedges extra to serve
• 1 red capsicum deseeded thinly sliced
• 1 lebanese cucumber thinly sliced
• 1 mango thinly sliced
• 1 small red onion thinly sliced
• small handful of snow pea sprouts trimmed
• small handful of fresh mint leaves
• 80g 1 2 cup honey roasted macadamias chopped

The Instruction of duck and mango noodle salad

• cook the noodles in a large saucepan of boiling water following packet directions or until just cooked drain and rinse under cold water
• meanwhile place the duck in a bowl add the garlic 2 tablespoons satay sauce and 1 tablespoon lime juice mix well to coat
• preheat a non stick frying pan or chargrill pan over medium high heat cook the duck skin side down for 3 5 minutes or until golden and lightly crisp turn and cook for 3 5 minutes or until just cooked through transfer to a plate cover with foil and set aside for 5 minutes to rest slice the duck
• combine the remaining satay sauce in a bowl with 60ml u00bc cup water and lime juice to taste
• arrange the noodles duck capsicum cucumber mango onion snow pea sprouts and mint on a serving platter drizzle with the satay dressing and sprinkle with macadamias serve with extra lime wedges

Nutritions of Duck And Mango Noodle Salad

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calories: https schema org
calories: nutritioninformation

Salty Crackle With Honey Butter Gravy Recipe

Warning: youll be fighting over this roast pork crackling at your next Sunday night family dinner. Its super crispy and salty, and is delicious dunked in honey butter gravy.

The ingredient of Salty Crackle With Honey Butter Gravy Recipe

• 1kg pork rind
• 2 teaspoons sea salt
• 1 2 teaspoon fennel seeds
• 15g salted butter
• 1 tablespoon plain flour
• 250ml 1 cup massel chicken style liquid stock
• 2 teaspoons lemon juice
• 5 sprigs fresh thyme plus extra leaves to serve
• 1 1 2 tablespoons honey

The Instruction of salty crackle with honey butter gravy recipe

• for the crackliest skin place the pork rind on a wire rack in the sink carefully pour boiling water all over the pork drain well and pat dry with paper towel place rind side up on a plate sprinkle with half the salt place in the fridge overnight to dry out
• preheat the oven to 230c 210c fan forced place the fennel seeds and remaining salt in a mortar and pound with a pestle until finely crushed thoroughly dry the pork with paper towel sprinkle the fennel salt all over the pork roast for 35 40 minutes or until bubbly and crisp
• meanwhile to make the honey butter gravy melt the butter in a non stick saucepan over medium heat until foamy add the flour and cook stirring for 1 minute or until foaming remove from the heat and gradually stir in the stock or broth lemon juice and thyme return to medium heat and cook stirring constantly for 10 12 minutes or until the gravy boils and thickens add the honey and stir until combined season
• slice the pork crackling and serve with the honey butter gravy sprinkled with extra thyme

Nutritions of Salty Crackle With Honey Butter Gravy Recipe

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calories: https schema org
calories: nutritioninformation

Stegosaurus Cake

Party like its 200 million BC with this dinosaur-themed do. Its guaranteed to go down in pre-history.

The ingredient of Stegosaurus Cake

• 2 x 340g packets golden buttercake cake mix
• 12 square after dinner mints
• 33 green jubes halved see notes
• 14 yellow jubes halved
• 6 black jubes halved
• 18 spearmint leaves split
• 2 white marshmallows bases trimmed
• 1 red jube halved
• 10cm piece red sour strap
• chocolate sprinkles to serve
• 500g unsalted butter softened
• 5 cups icing sugar mixture
• green gel food colouring see notes

The Instruction of stegosaurus cake

• preheat oven to 180c 160c fan forced grease a 20cm base round cake pan and 20cm base square cake pan line base and sides with baking paper
• prepare packet cakes following packet directions divide mixture evenly between prepared cake pans smooth surface bake together for 40 to 50 minutes or until a skewer inserted in centre of cakes comes out clean cool cakes in pans for 5 minutes turn onto wire racks to cool
• meanwhile make buttercream icing using an electric mixer beat butter for 5 to 10 minutes or until light and fluffy gradually add icing sugar 2 tablespoons at a time beat until pale tint green with food colouring
• attach square template to square cake attach round template to round cake for templates go to superfoodideas com au using a toothpick make dots along lines of templates to form lines on cakes remove template cut legs head and tail from square cake cutting along dotted lines cut body from round cake cutting along dotted lines using picture right as a guide assemble cake on board attaching pieces with a little green icing
• using a palette knife or butter knife spread top and sides of cake with green icing see notes place after dinner mints along back trimming pieces for the top of the head using picture as a guide decorate body and tail with green and yellow jubes insert black jubes into ends of legs for claws arrange spearmint leaves around the neck carefully pushing 1 end of leaves into icing to secure place marshmallows on head for eyes using a little icing attach the red jube on marshmallows for pupil cut sour strap to form 2 x 2mm thin strips place on cake for mouth scatter chocolate sprinkles around cake on board serve

Nutritions of Stegosaurus Cake

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calories: https schema org
calories: nutritioninformation

Nutella Choc Chip Cookies

This cookie jar favourite will have you fighting for the last crumb!

The ingredient of Nutella Choc Chip Cookies

• 125g butter softened
• 1 2 cup brown sugar
• 1 egg
• 1 2 cup nutella spread
• 1 3 4 cups plain flour
• 1 teaspoon baking powder
• 3 4 cup dark chocolate chips

The Instruction of nutella choc chip cookies

• preheat oven to 180c 160c fan forced line 2 large baking trays with baking paper
• using an electric mixer beat butter and sugar until light and fluffy add egg and nutella beat until just combined
• sift flour and baking powder over butter mixture add chocolate chips using a wooden spoon stir until combined roll level tablespoons of mixture into balls place on prepared tray 3cm apart to allow room for spreading using a fork flatten slightly bake for 12 to 15 minutes swapping trays halfway or until light golden cool on trays transfer to wire rack to cool completely serve

Nutritions of Nutella Choc Chip Cookies

calories: 117 588 calories
calories: 6 3 grams fat
calories: 3 6 grams saturated fat
calories: 13 6 grams carbohydrates
calories: n a
calories: n a
calories: 1 6 grams protein
calories: 16 milligrams cholesterol
calories: 52 milligrams sodium
calories: https schema org
calories: nutritioninformation

Brownie And Honeycomb Ice Cream Sandwiches

Warm chocolate brownies and cold honeycomb ice-cream are a match made in heaven.

The ingredient of Brownie And Honeycomb Ice Cream Sandwiches

• 1 x 1l ctn vanilla ice cream softened slightly
• 2 x 50g violet crumble chocolate bars coarsely chopped
• 60ml 1 4 cup caramel topping
• caramel topping extra to serve
• melted butter to grease
• 300g good quality dark chocolate coarsely chopped
• 125g butter chopped
• 140g 2 3 cup caster sugar
• 2 eggs lightly whisked
• 225g 1 1 2 cups plain flour

The Instruction of brownie and honeycomb ice cream sandwiches

• to make the brownie preheat oven to 180u00b0c brush an 8 x 25cm base measurement bar pan with melted butter to lightly grease line the base and 2 long sides with non stick baking paper allowing it to overhang
• stir the chocolate and butter in a saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth set aside for 5 minutes to cool
• add sugar and egg to the chocolate mixture and stir until just combined add the flour and stir until well combined pour into prepared pan and smooth the surface bake in oven for 45 50 minutes or until a skewer inserted into the centre comes out clean set aside to cool
• meanwhile place the ice cream in a large bowl add the violet crumble and caramel topping and gently fold until just combined place in a metal container and cover with foil place in the freezer for 4 hours or until set
• use a serrated knife to cut brownie crossways into twelve 1cm thick slices place half the brownie slices on serving plates top with 2 scoops of ice cream continue layering with remaining brownie and ice cream drizzle with extra caramel sauce if desired and serve immediately

Nutritions of Brownie And Honeycomb Ice Cream Sandwiches

calories: 967 233 calories
calories: 46 grams fat
calories: 30 grams saturated fat
calories: 123 grams carbohydrates
calories: 87 grams sugar
calories: n a
calories: 13 grams protein
calories: 153 milligrams cholesterol
calories: 310 48 milligrams sodium
calories: https schema org
calories: nutritioninformation

Honey Pots

In honour of Australia Day, here is a locally-inspired dessert featuring Ligurian-bee honey.

The ingredient of Honey Pots

• 600ml thickened cream
• 3 fresh bay leaves see note
• 5 egg yolks plus 1 whole egg
• 3 tablespoons honey plus extra to serve
• nutmeg to grate
• shop bought meringues to serve

The Instruction of honey pots

• place the cream and bay leaves in a saucepan over medium heat and bring to just below boiling point remove from heat and stand for 15 minutes to infuse
• meanwhile preheat the oven to 140u00b0c
• in a bowl whisk egg yolks whole egg and honey together until just combined return cream to medium heat bring to just below boiling point then pour into the egg mixture whisking to combine remove from heat and strain into a jug
• divide the custard mixture among four 200ml ramekins then place in a deep roasting pan pour enough boiling water into the pan to come halfway up the sides of the ramekins dust the tops with a little nutmeg and bake for 35 40 minutes until the custards are almost set but still have a gentle wobble in the centre cool slightly then chill for 2 3 hours until set
• to serve drizzle honey pots with a little extra honey crumble meringues and scatter over the honey pots

Nutritions of Honey Pots

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calories: https schema org
calories: nutritioninformation

Easy Carrot Cake Bliss Balls Recipe

A classic makeover - these carrot cake bliss balls are a delicious addition to anyones snack box.

The ingredient of Easy Carrot Cake Bliss Balls Recipe

• 1 large carrot coarsely grated
• 5 fresh medjool dates pitted
• 1 cup traditional rolled oats
• 1 tablespoon orange juice
• 1 4 teaspoon mixed spice
• 1 2 teaspoon vanilla bean paste
• 1 2 cup moist coconut flakes finely chopped

The Instruction of easy carrot cake bliss balls recipe

• process carrot dates oats orange juice mixed spice and vanilla bean paste in a food processor until almost smooth and well combined
• place coconut flakes in a small bowl roll 1 level tablespoon mixture into a ball then roll in coconut flakes to coat place on a plate repeat with remaining mixture and coconut flakes serve

Nutritions of Easy Carrot Cake Bliss Balls Recipe

calories: 62 618 calories
calories: 1 3 grams fat
calories: 0 8 grams saturated fat
calories: 10 5 grams carbohydrates
calories: n a
calories: n a
calories: 1 1 grams protein
calories: n a
calories: 14 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

Cauliflower Pickle

Cauliflower is a blank canvas for you to create gourmet dishes. Turn it into a cheesy gratin, a fine puree or combine it with spices for this pickle.This tangy, aromatic cauliflower pickle makes a great condiment for sandwiches.

The ingredient of Cauliflower Pickle

• 250ml 1 cup white vinegar
• 140g 2 3 cup caster sugar
• 1 teaspoon sea salt flakes
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 garlic clove crushed
• 1 dried bay leaf
• 500g cauliflower cut into small florets
• sliced leg ham to serve
• crusty bread to serve

The Instruction of cauliflower pickle

• place vinegar sugar salt cumin turmeric garlic and bay leaf in a large saucepan over medium low heat cook stirring for 3 4 minutes or until the sugar dissolves bring to the boil reduce heat to low simmer for 5 minutes or until mixture thickens slightly
• add cauliflower bring to boil simmer for 3 minutes or until tender crisp transfer to sterilised jars set aside to cool seal jars set aside overnight serve with ham and bread

Nutritions of Cauliflower Pickle

calories: 19 12 calories
calories: n a
calories: n a
calories: 4 5 grams carbohydrates
calories: n a
calories: n a
calories: 0 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Raspberry, Mascapone And Honeycomb Dessert Cups

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

The ingredient of Raspberry Mascapone And Honeycomb Dessert Cups

• 200ml thickened cream
• 2 tablespoons icing sugar
• 250g mascarpone
• 50g crunchie chocolate bar crushed
• 12 small dark chocolate dessert cups
• 1 punnet 125g fresh raspberries

The Instruction of raspberry mascapone and honeycomb dessert cups

• whip cream and icing sugar with electric beaters until firm peaks form
• carefully fold in container of mascarpone and crushed crunchie bar taking care not to over mix as mascarpone will curdle
• transfer mix to piping device sandwich bag works fine and pipe mixture into each dessert cup filling almost to the top
• place 1 raspberry on top of each dessert cub pushing gently to secure
• chill for at least 1 hour before serving

Nutritions of Raspberry Mascapone And Honeycomb Dessert Cups

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calories: https schema org
calories: nutritioninformation

Layered Ham And Cheese Slice Recipe

This quick and easy baked pastry toastie has layers of ham, cheese, spinach and capsicum. You could say its the modern version of a pizza pocket!

The ingredient of Layered Ham And Cheese Slice Recipe

• 4 sheets frozen puff pastry just thawed
• 115g 1 1 3 cups grated colby cheese
• 160g thinly sliced ham coarsely chopped
• 2 green shallots thinly sliced
• 60g baby spinach leaves
• 125g 1 2 cup chopped chargrilled capsicum
• 1 egg lightly whisked

The Instruction of layered ham and cheese slice recipe

• preheat oven to 220c 200c fan forced and line two baking trays with baking paper
• cut two sheets of pastry in half and place onto prepared trays allowing room to spread sprinkle the cheese evenly over the pastry leaving a 1 5cm border top with the ham shallot spinach and capsicum lightly brush the border with the egg
• cut the remaining pastry sheets in half and place over the filling press the edges with a fork to seal brush the top of the pastry with egg and then prick each parcel 4 times with a fork to allow the steam to escape bake for 20 minutes or until golden brown
• cut each parcel into 3 pieces and serve as a meal or cut into smaller pieces to serve as a snack

Nutritions of Layered Ham And Cheese Slice Recipe

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calories: https schema org
calories: nutritioninformation

British Simnel Cakes

A British simnel cake is a lightly spiced fruit cake with a delicious marzipan icing, a great dessert to serve up at Easter.

The ingredient of British Simnel Cakes

• 125g butter chopped room temperature
• 1 2 cup brown sugar
• 1 tablespoon golden syrup
• 1 egg plus 1 egg yolk extra
• 1 4 cup orange juice
• 2 cups self raising flour
• 1 teaspoon mixed spice
• 2 1 3 cups mixed dried fruit
• 2 tablespoons apricot jam warmed
• 2 2 3 cups icing sugar mixture sifted
• 3 4 cup almond meal
• 2 tablespoons brandy
• 1 egg yolk
• 1 tablespoon lemon juice

The Instruction of british simnel cakes

• preheat oven to 180c 160c fan forced grease a 12 hole muffin pan line bases and sides with baking paper
• for the icing combine all ingredients turn onto clean surface and knead gently wrap in plastic wrap set aside
• beat butter sugar and syrup together until pale and creamy add egg yolk and juice beat well sift flour and spice together and fold through mixture with fruit
• spoon into muffin pan recesses until half full smooth top roll out 1 3 of icing on a surface dusted with icing sugar until 3mm thick
• using a 6cm cutter cut 12 circles from icing place on fruit mixture in recesses cover circles with remaining fruit mixture
• bake for 10 minutes reduce oven to 150c bake for a further 15 20 minutes until cooked when tested cool in pan
• turn cakes onto a clean surface brush tops with warm jam roll out remaining icing until 3mm thick using a 7cm cutter cut out another 12 circles place on top of cakes and smooth with the palm of your hand
• roll remaining icing mixture into balls arrange on top of cakes decorate with ribbon

Nutritions of British Simnel Cakes

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calories: https schema org
calories: nutritioninformation

Snack Mix

Get the kids in the kitchen to make a snacktastic munchy mix for their school lunchbox.

The ingredient of Snack Mix

• 90g packet barbecue flavoured rice crackers
• 1 cup dried apricots
• 3 cups puffed corn
• 1 2 cup sultanas
• 1 4 cup pumpkin seeds pepitas

The Instruction of snack mix

• place crackers in a large snap lock bag twist top using a rolling pin pound crackers gently until broken into large pieces
• using a pair of scissors cut apricots in half
• add apricot puffed corn sultanas and pumpkin seeds to rice crackers seal bag shake to combine divide mixture between 6 sandwich sized snap lock bags seal place in lunchbox

Nutritions of Snack Mix

calories: 265 529 calories
calories: n a
calories: 0 6 grams saturated fat
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: 210 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pickled Jalapeño, Peach And Honey Pork Salad

Homemade pickled jalapeno chilli makes a tasty, fiery dressing which perfectly complements the tender pork and sweet yellow peaches in this low-fat salad.

The ingredient of Pickled Jalapen O Peach And Honey Pork Salad

• 150g sourdough bread coarsely torn
• 1 tablespoon extra virgin olive oil plus extra to serve
• 450g 1 large pork fillet
• 1 tablespoon honey
• 2 teaspoons white wine vinegar
• 80g baby rocket
• 1 2 cup fresh basil leaves
• 2 yellow peaches cut into wedges
• 1 small fennel bulb thinly sliced
• 150g grape tomatoes halved
• 1 fresh jalapenu0303o deseeded thinly sliced
• 1 2 small red onion finely chopped
• 2 tablespoons white wine vinegar
• 2 teaspoons caster sugar
• 1 2 teaspoon sea salt

The Instruction of pickled jalapen o peach and honey pork salad

• for the pickled jalapenu0303o combine the chilli and onion in a small bowl combine vinegar sugar and salt in a microwave safe bowl microwave on high for 30 seconds or until hot pour over chilli mixture set aside to develop the flavours
• preheat oven to 180c 160c fan forced line a baking tray with baking paper place bread on prepared tray drizzle with oil season bake for 12 minutes or until the bread is golden and crisp
• heat an ovenproof frying pan over medium high heat spray the pork with oil season cook turning for 5 minutes or until browned transfer to oven roast for 8 minutes pour over combined honey and vinegar roast for a further 5 minutes or until just cooked through set aside to rest for 5 minutes slice the pork
• arrange the rocket basil peach fennel tomato and sliced pork on a serving plate drizzle with the pickled jalapenu0303o mix pan juices from the pork and extra olive oil

Nutritions of Pickled Jalapen O Peach And Honey Pork Salad

calories: 360 651 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 35 grams carbohydrates
calories: n a
calories: n a
calories: 34 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Dark Chocolate And Raspberry Truffles

For the perfect Christmas gift try these indulgent dark chocolate and raspberry truffles.

The ingredient of Dark Chocolate And Raspberry Truffles

• 200g arnotts granita biscuits
• 395g can nestlu00e9 sweetened condensed milk
• 50g butter chopped
• 375g nestlu00e9 bakers choice dark chocolate melts
• 1 3 cup 110g cottees raspberry jam
• 1 1 2 cups 210g lucky slivered almonds toasted finely chopped

The Instruction of dark chocolate and raspberry truffles

• place the biscuits in a food processor and process until fine crumbs form
• place condensed milk butter 100g of the nestlu00e9 bakeru2019s choice dark melts and jam in a saucepan over low heat stir for 3 5 mins or until melted and smooth stir in biscuit crumbs place mixture into a shallow heatproof container place in the fridge for 30 mins to firm slightly
• line a baking tray with baking paper roll 2 teaspoonfuls of the mixture into balls and place on the lined baking tray freeze for 1 hour or until firm
• place remaining nestlu00e9 bakeru2019s choice dark melts in a microwave safe bowl microwave on medium 50 for 3 mins stirring once with a metal spoon until smooth place the almonds on a plate dip the balls in the chocolate and shake off excess roll in the almonds place on a lined tray in the fridge until set
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Nutritions of Dark Chocolate And Raspberry 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

White Chocolate Banoffee Cake

Impress your friends with this classic update on banoffee cake. (They wont be able to stop at one slice!).

The ingredient of White Chocolate Banoffee Cake

• 125g butter chopped
• 180g white chocolate chopped
• 3 4 cup caster sugar
• 1 4 cup milk
• 2 eggs lightly beaten
• 1 cup plain flour
• 1 2 cup self raising flour
• 2 small ripe bananas mashed plus extra sliced banana to serve
• 3 4 cup white chocolate chips
• 30 chewy toffees unwrapped see note
• 300ml thickened cream whipped
• 1 4 cup salted caramel sauce
• grated dark chocolate to serve

The Instruction of white chocolate banoffee cake

• preheat oven to 180c 160c fan forced grease a 7cm deep 19cm square cake pan line base and sides with baking paper extending paper 5cm above sides
• combine butter white chocolate sugar and milk in a medium saucepan over low heat stir for 6 minutes or until sugar is dissolved and chocolate is melted transfer mixture to a large heatproof bowl stand for 10 minutes to cool
• whisk eggs into chocolate mixture add flours whisk until just combined gently stir in mashed banana and chocolate chips spread half the mixture into prepared pan arrange toffees over mixture in a single layer
• drop spoonfuls of remaining mixture over toffees gently spread to enclose toffees bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean cool completely in pan
• top with cream caramel sauce extra banana and grated chocolate serve

Nutritions of White Chocolate Banoffee Cake

calories: 511 699 calories
calories: 28 3 grams fat
calories: 17 6 grams saturated fat
calories: 60 2 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 87 milligrams cholesterol
calories: 243 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Tomato Sauce

If youve got flavourless tomatoes, try this roasted-tomato sauce. Roasting the tomatoes slowly allows the natural sugars in the tomato to caramelise - thus sweetening the flavour.

The ingredient of Roasted Tomato Sauce

• 1kg vine ripened tomatoes
• 1 large onion cut into wedges
• 2 garlic cloves sliced
• 6 thyme sprigs
• 40ml 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped basil leaves

The Instruction of roasted tomato sauce

• preheat oven to 170u00b0c
• halve each tomato horizontally and place on a large baking tray with onion garlic and thyme
• drizzle with the olive oil and season well with salt and pepper roast in the oven for 1 hour or until the tomatoes are soft and caramelised set aside to cool slightly
• remove and discard thyme then blend tomatoes onion and garlic or press through a food mill
• stir in the basil and season as desired

Nutritions of Roasted Tomato Sauce

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 Noodle Salad With Ginger Dressing

Brighten up your day with this healthy and colourful Asian chicken noodle salad.

The ingredient of Chicken Noodle Salad With Ginger Dressing

• 270g dried somen noodles see note
• 2 cups shredded cooked skinless chicken
• 1 medium yellow capsicum thinly sliced
• 200g enoki mushrooms trimmed separated
• 1 long red chilli deseeded thinly sliced
• 1 small red onion halved thinly sliced
• 1 3 cup fresh coriander leaves
• 2 3 cup fresh thai basil leaves
• 1 1 2 tablespoons vegetable oil
• 2 teaspoons changs sesame oil
• 1 4 cup rice vinegar
• 4cm piece fresh ginger peeled grated

The Instruction of chicken noodle salad with ginger dressing

• cook noodles in a large saucepan of boiling salted water following packet directions until tender drain refresh under cold water drain place in an airtight container with chicken capsicum mushroom and chilli place onion coriander and basil in separate snap lock bags refrigerate
• make dressing place oils vinegar and ginger in a screw top jar season with salt and pepper secure lid refrigerate

Nutritions of Chicken Noodle Salad With Ginger Dressing

calories: 323 367 calories
calories: 11 8 grams fat
calories: 2 1 grams saturated fat
calories: 34 grams carbohydrates
calories: n a
calories: n a
calories: 17 6 grams protein
calories: 42 milligrams cholesterol
calories: 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hot Caramel

Move aside hot chocolate! Weve found a new way to warm up this winter.

The ingredient of Hot Caramel

• 125ml 1 2 cup thickened cream
• 3 tablespoons nestle top n fill caramel
• 30ml butterscotch schnapps
• whipped cream to serve
• ground nutmeg to serve

The Instruction of hot caramel

• place the thickened cream and caramel in a small saucepan over medium heat whisk until combined bring to a simmer remove from heat stir in the butterscotch schnapps set aside for 5 minutes to cool
• pour the caramel mixture into 2 serving glasses top with whipped cream and nutmeg

Nutritions of Hot Caramel

calories: 384 073 calories
calories: 26 grams fat
calories: 17 grams saturated fat
calories: 28 grams carbohydrates
calories: 28 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 54 91 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Hazelnut Mousse

This chocolate mousse is a little bit magic - put it on the dessert table and watch it disappear before your eyes.

The ingredient of Chocolate Hazelnut Mousse

• 50g 1 4 cup hazelnuts
• 150g dark chocolate coarsely chopped
• 2 eggs at room temperature separated
• 2 tablespoons caster sugar
• 125ml 1 2 cup thickened cream
• 1 teaspoon vanilla essence
• cocoa powder to serve

The Instruction of chocolate hazelnut mousse

• preheat oven to 180u00b0c place the hazelnuts on a baking tray and cook in preheated oven for 10 minutes or until aromatic rub the hazelnuts in a clean tea towel to remove skin cool and chop roughly
• place the chocolate in a medium heatproof bowl or top of a double saucepan place over a saucepan of simmering water make sure the bowl doesnt touch the water use a metal spoon to stir for 5 minutes or until the chocolate melts and is smooth
• remove the bowl from the heat and set aside for 3 minutes to cool slightly use the metal spoon to stir the egg yolks into the melted chocolate until well combined
• use electric beaters to beat the egg whites in a large clean dry bowl until soft peaks form gradually add the sugar 1 teaspoon at a time whisking well between each addition until the sugar dissolves
• use a large metal spoon to fold a third of the egg whites into the chocolate mixture then fold in the remaining egg whites until evenly combined
• place cream and vanilla essence in a separate medium clean bowl use a balloon whisk to whisk until soft peaks form use a metal spoon to fold the cream mixture gently into chocolate mixture until evenly combined
• spoon half of the chocolate mixture into four 125ml 1 2 cup glasses or serving dishes sprinkle the hazelnuts on top then spoon the remaining chocolate mixture on top cover with plastic wrap and place in the fridge for 3 hours or until chilled and firm
• dust lightly with the cocoa powder and serve

Nutritions of Chocolate Hazelnut Mousse

calories: 462 226 calories
calories: 33 grams fat
calories: 15 grams saturated fat
calories: 34 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 8 grams protein
calories: 141 milligrams cholesterol
calories: 72 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pork With Peanut And Sweet Potato

Delicious peanut flavours turn a slow cooked pork stew recipe into a winning winter meal the family will devour.

The ingredient of Pork With Peanut And Sweet Potato

• 2 tablespoons light olive oil
• 1 25kg pork shoulder cut into 3cm pieces
• 1 brown onion chopped
• 2 garlic cloves crushed
• 2 tablespoons sweet paprika
• 1 4 cup tomato paste
• 1 2 teaspoon cayenne pepper
• 600g orange sweet potato peeled cut into 5cm pieces
• 2 cups massel chicken style liquid stock
• 2 tablespoons smooth peanut butter
• 2 dried bay leaves couscous to serve

The Instruction of pork with peanut and sweet potato

• preheat oven to 130u00b0c heat oil in a large heavy based flameproof casserole dish over medium high heat add one third of the pork cook for 4 minutes or until browned remove to a bowl repeat in 2 batches with remaining pork
• add onion to pan cook stirring occasionally for 5 minutes or until soft add garlic cook for 1 minute add paprika and tomato paste cook stirring for 2 minutes
• return pork to pan add pepper sweet potato stock peanut butter and bay leaves season with salt and ground white pepper stir to combine bring to the boil cover with a tight fitting lid bake for 2 1 2 hours or until pork is tender remove and discard bay leaves serve with couscous

Nutritions of Pork With Peanut And Sweet Potato

calories: 443 823 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 19 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 46 grams protein
calories: 129 milligrams cholesterol
calories: 626 91 milligrams sodium
calories: https schema org
calories: nutritioninformation

Beef Sausage And Couscous Salad

Heres an inspired lunch guaranteed to pep up any lunchbox.

The ingredient of Beef Sausage And Couscous Salad

• 6 375g extra lean beef sausages
• 1 cup couscous
• 3 teaspoons moroccan seasoning
• 2 teaspoons finely grated lemon rind
• 1 cup boiling water
• 420g can chickpeas drained rinsed
• 50g baby spinach
• 4 green onions thinly sliced
• 1 4 cup lemon juice
• 1 tablespoon chopped fresh coriander leaves

The Instruction of beef sausage and couscous salad

• heat a barbecue plate or chargrill over medium high heat cook sausages turning occasionally for 10 to 12 minutes or until cooked through transfer to a plate thinly slice
• meanwhile combine couscous seasoning and lemon rind in a large heatproof bowl add boiling water cover stand for 5 minutes stir with a fork to separate grains add sausage chickpeas spinach onion lemon juice and coriander to couscous toss to combine spoon salad into 4 airtight containers refrigerate

Nutritions of Beef Sausage And Couscous Salad

calories: 486 365 calories
calories: 22 grams fat
calories: 9 grams saturated fat
calories: 47 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 22 grams protein
calories: 53 milligrams cholesterol
calories: 794 66 milligrams sodium
calories: https schema org
calories: nutritioninformation

100 Of The Best Coles Cake Recipes To Satisfy Any Sweet Tooth

Whether you’re looking for a classicbutter cake recipe or the much-loved Coles mud cake recipe, these are thebest 100 cake recipes from Coles magazine. From homemade cinnamon teacake to carrot cakes with cream cheese frosting, whip up any of these timeless Aussie favourites for any special occasion.

The ingredient of 100 Of The Best Coles Cake Recipes To Satisfy Any Sweet Tooth

Dark Chocolate Peppermint Slice

Many Australians have grown up enjoying this old favourite. Cut yourself a slice of chocolate & peppermint heaven and reminisce.

The ingredient of Dark Chocolate Peppermint Slice

• 1 cup flour
• 1 tablespoon cadbury bournville cocoa
• 1 2 cup brown sugar
• 1 2 cup desiccated coconut
• 125g butter melted
• 2 tablespoons milk
• 20g butter extra
• 21 4 cups icing sugar sifted
• peppermint essence to taste
• 125g cadbury dark chocolate melts
• 90g butter extra chopped

The Instruction of dark chocolate peppermint slice

• sift together the flour and cocoa into a bowl and then stir through the sugar and coconut add the melted butter and stir to combine press into the base of a greased and paper lined 28cm x 18cm slice pan ensure paper extends 5cm above the top of the pan bake in a moderate oven 180oc for 15 20 minutes or until golden
• combine the milk and extra 20g butter in a saucepan and gently heat until melted beat together with the icing sugar and peppermint essence until combined spread over the base smooth the surface and chill until firm
• gently melt together the chocolate and extra 90g butter in a bowl over simmering water spread over slice and chill until set store chilled in an airtight container until required cut into thin rectangles and serve at room temperature

Nutritions of Dark Chocolate Peppermint Slice

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

Easy Beef Nachos Bowls

Mexican is the surprise result when you use the leftovers from your Bolognese sauce! So easy to make, so tasty to eat!

The ingredient of Easy Beef Nachos Bowls

• 3 cups cooled quick and easy bolognese sauce see notes
• 2 3 cup chopped fresh coriander plus extra sprigs to serve
• 400g can red kidney beans drained rinsed
• 200ml jar medium or hot taco sauce
• 300ml carton sour cream
• 1 1 2 cups grated reduced fat tasty cheese
• 1 large avocado roughly chopped
• 2 tablespoons lime juice
• 175g packet corn chips bottled
• sliced jalapeno chillies optional to serve
• lime wedges to serve

The Instruction of easy beef nachos bowls

• preheat oven to 180u00b0c 160u00b0c fan forced
• combine bolognese sauce and 1 2 cup coriander in a bowl divide evenly among 4 x 1 1 2 cup capacity baking dishes
• using a potato masher roughly mash beans and taco sauce together spoon over mince layer top with sour cream spreading gently to cover bean mixture sprinkle with cheese and season with pepper place dishes on a baking tray bake for 30 to 35 minutes or until cheese is melted and golden
• meanwhile mash avocado lime juice and remaining coriander together in a bowl until just combined 5 stand nachos bowls for 10 to 15 minutes see note top each with a few corn chips a dollop of guacamole chillies if using and extra coriander serve with lime wedges and remaining corn chips and guacamole

Nutritions of Easy Beef Nachos Bowls

calories: 1204 799 calories
calories: 79 8 grams fat
calories: 39 grams saturated fat
calories: 55 8 grams carbohydrates
calories: n a
calories: n a
calories: 58 4 grams protein
calories: 183 milligrams cholesterol
calories: 1712 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rocket And Roast Pumpkin Salad

Goats cheese is the perfect pairing with this light and easy salad.

The ingredient of Rocket And Roast Pumpkin Salad

• 500g butternut pumpkin peeled and seeded
• 2 cloves garlic crushed
• 2 tablespoons olive oil
• 3 bunches rocket washed and trimmed
• 1 4 cup 60ml olive oil extra
• 1 tablespoon white balsamic vinegar
• 150g goats cheese

The Instruction of rocket and roast pumpkin salad

• preheat oven to 200u00b0c cut pumpkin into 2 cm dice place in a roasting dish and toss with garlic and oil and season with salt and pepper cook for 20 minutes until tender and golden cool slightly
• place rocket into a large salad bowl shake oil and vinegar in a screw top jar until well combined crumble goats cheese over rocket add pumpkin and dressing and toss well

Nutritions of Rocket And Roast Pumpkin Salad

calories: 141 727 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 56 54 milligrams sodium
calories: https schema org
calories: nutritioninformation