Chocolate Mousse Cake

End a meal on a high note with this indulgent chocolate dessert.

The ingredient of Chocolate Mousse Cake

• 500g dark chocolate
• 2 tablespoons golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tablespoon caster sugar
• 1 tablespoon plain flour sifted
• melted chocolate to decorate
• chocolate sorbet to serve
• 200g mascarpone cheese
• 2 tablespoons instant coffee
• 2 tablespoons pure icing sugar

The Instruction of chocolate mousse cake

• preheat oven to 220u00b0c grease and line the base of a 20cm round spring form cake pan with non stick baking paper
• melt the chocolate golden syrup and butter in a bowl over a saucepan of gently simmering water set aside to cool slightly
• place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale gently fold in the flour then fold in the chocolate mixture until combined pour into the cake pan and bake on the middle shelf of the oven for 12 minutes remove from oven and run a knife around the edge of the cake remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool this step is important as it sets the middle of the cake
• meanwhile to make the coffee mascarpone dissolve coffee in 1 tablespoon of boiling water and set aside to cool beat together the mascarpone coffee and sugar in a bowl until stiff
• to make the chocolate leaf brush non toxic leaves with the melted chocolate when cool peel the leaf off
• slice the cake and serve with a dollop of coffee mascarpone a chocolate leaf on top and a scoop of sorbet on the side

Nutritions of Chocolate Mousse Cake

calories: 1268 134 calories
calories: 88 grams fat
calories: 55 grams saturated fat
calories: 103 grams carbohydrates
calories: 87 grams sugar
calories: n a
calories: 17 grams protein
calories: n a
calories: 208 92 milligrams sodium
calories: https schema org
calories: nutritioninformation

Seafood Amok (Traditional Cambodian Seafood Curry)

Rediscover classic Cambodian cuisine with this fresh and lively seafood curry.

The ingredient of Seafood Amok Traditional Cambodian Seafood Curry

• 2 dried red chillies see note soaked in boiling water drained chopped
• 3 garlic cloves chopped
• 1 tablespoon grated fresh turmeric see note
• 2 tablespoons grated galangal see note
• 2 lemongrass stems inner core only grated
• 2 eschalots chopped
• finely grated zest of 1 lime
• 1 tablespoon shrimp paste see note
• 1 4 cup 65g grated palm sugar see note
• 6 kaffir lime leaves finely shredded see note
• 400ml coconut milk
• 400g skinless blue eye fillet cut into 3 4cm pieces
• 12 green prawns peeled tails intact deveined
• 2 banana leaves see note
• 1 long red chilli thinly sliced
• steamed rice to serve

The Instruction of seafood amok traditional cambodian seafood curry

• combine the chilli garlic turmeric galangal lemongrass eschalot lime zest shrimp paste palm sugar half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste
• transfer paste to a frypan over medium heat and cook stirring for 3 4 minutes until fragrant add the coconut milk reserving 2 tablespoons for serving and bring to a simmer remove from heat transfer to a bowl and allow to cool slightly add the seafood and toss to combine
• cut each banana leaf into two 25cm x 15cm rectangles carefully wave both sides of each leaf over a medium high flame then set aside the heat from the flame will soften the leaves making them more pliable lay each banana leaf out divide the seafood among the leaves and fold in the ends securing with toothpicks to form 4 small trays top with remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli place in a steamer over medium high heat and cook for 15 minutes or until the fish is tender and cooked through
• place the seafood parcels on serving plates remove toothpicks drizzle with remaining 2 tablespoons coconut milk and scatter with remaining sliced chilli serve with rice

Nutritions of Seafood Amok Traditional Cambodian Seafood Curry

calories: 384 79 calories
calories: 19 grams fat
calories: 15 grams saturated fat
calories: 20 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 32 grams protein
calories: 162 milligrams cholesterol
calories: 457 05 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Chicken Noodle Salad

Flash-fried chicken strips and fresh lemon dressing puts a healthy spin on the much-loved Vietnamese noodle salad.

The ingredient of Lemon Chicken Noodle Salad

• 500g lilydale free range chicken breast thinly sliced
• 1 stem lemongrass pale section only finely chopped
• 1 teaspoon finely grated lemon rind
• 1 2 teaspoon turmeric
• 2 long fresh red chillies deseeded finely chopped
• 80ml 1 3 cup fresh lemon juice
• 100g dried egg noodles
• 1 small red onion thinly sliced
• 150g sugar snap peas thinly sliced diagonally
• 1 4 small red cabbage shredded
• 100g grape tomatoes halved
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar

The Instruction of lemon chicken noodle salad

• combine the chicken lemongrass lemon rind turmeric half the chilli and 2 tablespoons lemon juice in a shallow glass bowl cover and place in the fridge for 30 minutes to marinate
• cook the noodles following the packet directions or until tender drain refresh under cold running water
• heat a large wok over high heat and spray with oil stir fry the chicken for 2 3u00a0minutes or until golden brown and cooked through transfer to a large bowl
• add the noodles onion sugar snap peas cabbage tomato mint and coriander to the chicken combine fish sauce sugar remaining chilli and 2 tablespoons lemon juice in a small bowl stir until sugar dissolves add the dressing to the salad gently toss to combine serve warm

Nutritions of Lemon Chicken Noodle Salad

calories: 293 253 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 25 grams carbohydrates
calories: n a
calories: n a
calories: 35 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Tropical Fruit With Vanilla Lime Syrup Recipe

Upgrade your seasonal fruit salad with a tangy lime syrup!

The ingredient of Tropical Fruit With Vanilla Lime Syrup Recipe

• 3 4 cup 165g caster sugar
• 2 limes rind finely grated juiced
• 1 stem lemongrass white part thinly sliced
• 1 vanilla bean split
• 2 gold kiwifruit peeled thickly sliced
• 1 large mango stoned peeled thinly sliced
• 1 2 papaya seeded peeled thinly sliced
• 1 2 small pineapple cored peeled thinly sliced
• 1 2 honeydew melon seeded peeled thinly sliced
• 2 tbs shredded coconut toasted

The Instruction of tropical fruit with vanilla lime syrup recipe

• combine the sugar lime juice and 1u00bd cups 375ml water in a medium saucepan over low heat cook stirring for 4 5 mins or until sugar dissolves increase heat to medium high and bring to the boil reduce heat to medium simmer for 15 20 mins or until the liquid reduces to about 1 cup 250ml
• place the lime rind lemongrass and vanilla bean in a heatproof bowl pour over the syrup and set aside to cool completely strain through a sieve into a small jug discard the solids
• arrange the kiwifruit mango papaya pineapple and honeydew melon on a serving platter drizzle with the syrup sprinkle with coconut to serve

Nutritions of Tropical Fruit With Vanilla Lime Syrup Recipe

calories: 160 608 calories
calories: 2 grams fat
calories: 1 grams saturated fat
calories: 35 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 28 milligrams sodium
calories: https schema org
calories: nutritioninformation

Easy Lemon And Blueberry Tart Recipe

It doesnt get any easier than this! With a store-bought pastry flan case and delicious mascarpone cream, this easy lemon and blueberry tart can be on the table in 15 minutes.

The ingredient of Easy Lemon And Blueberry Tart Recipe

• 1 tbs caster sugar
• 125g fresh or frozen blueberries
• 2 3 cup 200g lemon curd
• 250g mascarpone
• 1 4 cup 60ml coles thickened cream
• 160g coles pastry flan case
• 2 tbs flaked almonds toasted

The Instruction of easy lemon and blueberry tart recipe

• combine the sugar half the blueberries and 2 tsp water in a large saucepan place over medium heat cook stirring for 2 mins or until the sugar dissolves increase heat to high bring to a simmer cook for 3 5 mins or until the blueberries soften slightly remove from heat stir in the remaining blueberries
• reserve 1 tbs of the lemon curd use an electric mixer to whisk the mascarpone cream and half the remaining lemon curd in a medium bowl until firm peaks form spoon the remaining lemon curd over the cream mixture gently marble
• spoon the cream mixture into the pastry case drizzle with the blueberry mixture and reserved lemon curd sprinkle with the almond

Nutritions of Easy Lemon And Blueberry Tart Recipe

calories: 437 609 calories
calories: 26 grams fat
calories: 15 grams saturated fat
calories: 45 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 146 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna Pasta With Capers, Lemon And Cream

Capers are small, but mighty, and add an extra boost of flavour to this deliciously easy tuna pasta.

The ingredient of Tuna Pasta With Capers Lemon And Cream

• 400g pappardelle pasta
• 42g 1 4 cup mixed seeds such as pepitas sunflower seeds and pine nuts
• 1 tablespoon olive oil
• 3 garlic cloves thinly sliced
• 2 tablespoons baby capers drained
• 1 lemon rind finely grated juiced
• 425g can tuna in springwater drained broken into chunks
• 300ml light cream
• 1 tablespoon fresh lemon thyme leaves
• shredded parmesan to serve optional
• lemon cheeks to serve

The Instruction of tuna pasta with capers lemon and cream

• cook the pasta in a large saucepan of salted boiling water following packet directions until al dente drain and return to the pan
• meanwhile heat a non stick frying pan over medium heat add mixed seeds cook for 2 3 minutes or until lightly toasted remove from pan and set aside add oil to pan and heat over medium heat add garlic and capers cook stirring for 2 3 minutes add lemon rind and tuna tossing gently to combine add cream and 2 3 tablespoons lemon juice simmer for 1 2 minutes stir in thyme leaves and season
• toss sauce through drained pasta divide among serving bowls top with toasted seeds and parmesan if using serve with lemon cheeks

Nutritions of Tuna Pasta With Capers Lemon And Cream

calories: 749 265 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 79 grams carbohydrates
calories: n a
calories: n a
calories: 37 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Healthy Banana And Zucchini Bread Recipe

Not your everyday banana bread, this healthy loaf is loaded with oats, nuts and fibre-boosting zucchini.

The ingredient of Healthy Banana And Zucchini Bread Recipe

• 235g 11 u20442 cups wholemeal spelt flour
• 50g 1 u20444 cup coconut sugar
• 35g 1 u20443 cup rolled oats
• 2 tbs chia seeds
• 20g walnut halves
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 2 tsp bicarbonate of soda
• 125ml 1 u20442 cup buttermilk
• 60ml 1 u20444 cup light extra virgin olive oil
• 2 eggs
• 260g 1 cup mashed ripe banana
• 1 small about 120g zucchini coarsely grated
• honey with honeycomb to serve optional
• fresh low fat ricotta to serve optional
• 1 tbs rolled oats
• 1 tsp chia seeds
• 1 tsp coconut sugar
• 1 2 tsp ground cinnamon

The Instruction of healthy banana and zucchini bread recipe

• preheat oven to 180u00b0c 160u00b0c fan forced grease and line the base and sides of a 9 5 x 19 5cm loaf pan allowing the paper to overhang sides
• to make the topping combine all the ingredients in a small bowl set aside
• combine flour coconut sugar oats chia seeds baking powder cinnamon and bicarb in a large bowl make a well in centre stir in walnut halves
• whisk buttermilk oil and eggs in a jug and pour into the well add banana and zucchini stir until just combined spoon mixture into prepared pan sprinkle with topping
• bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean
• set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely
• drizzle over honey and serve with a dollop of low fat ricotta if desired

Nutritions of Healthy Banana And Zucchini Bread Recipe

calories: 243 78 calories
calories: 10 grams fat
calories: 1 6 grams saturated fat
calories: 30 4 grams carbohydrates
calories: n a
calories: n a
calories: 7 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Steamed Banana Pudding

By crossing fruit pudding with banana bread, create a new make-ahead Christmas classic thats at home in the height of summer.

The ingredient of Steamed Banana Pudding

• melted butter to grease
• 125g butter chopped
• 100g 1 2 cup firmly packed brown sugar
• 3 overripe bananas peeled mashed
• 200g dried pineapple coarsely chopped
• 200g dried apricot coarsely chopped
• 100g dried mango coarsely chopped
• 2 eggs
• 1 teaspoon ground nutmeg
• 75g 1 2 cup self raising flour
• 75g 1 2 cup plain flour
• 175g 2 1 2 cups fresh breadcrumbs made from day old bread
• pauls vanilla custard to serve

The Instruction of steamed banana pudding

• brush a 2l 8 cup capacity pudding basin with a lid with melted butter line the base with non stick baking paper
• stir the butter sugar banana pineapple apricot and mango in a large saucepan over low heat until butter melts set aside to cool stir in the eggs nutmeg and combined flour then stir in the breadcrumbs until combined
• spoon into prepared basin smooth the surface cover with the lid place in a large saucepan add enough boiling water to come halfway up the side of the basin bring to a simmer over medium low heat cover and cook topping up water if necessary for 2 1 2 hours or until a skewer inserted into the centre comes out clean serve with custard

Nutritions of Steamed Banana Pudding

calories: 519 586 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 81 grams carbohydrates
calories: 53 grams sugar
calories: n a
calories: 9 grams protein
calories: 90 milligrams cholesterol
calories: 343 95 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tortellini With Creamy Pesto Crispy Bacon

Get dinner on the table faster with this easy pesto and bacon pasta.

The ingredient of Tortellini With Creamy Pesto Crispy Bacon

• 1 x 625g pkt san remo fresh tortellini with spinach ricotta
• 6 bacon rashers rind removed cut into thin strips
• 400g mushrooms thinly sliced
• 100g semi sun dried tomatoes thinly sliced
• shaved parmesan to serve
• mixed salad leaves to serve
• 1 2 bunch rocket ends trimmed washed dried
• 1 2 cup firmly packed fresh continental parsley leaves
• 2 garlic cloves
• 40g 1 2 cup shredded parmesan
• 2 tablespoons toasted pine nuts
• 60ml 1 4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 125ml 1 2 cup buttermilk

The Instruction of tortellini with creamy pesto crispy bacon

• to make the creamy pesto place the rocket parsley garlic parmesan and pine nuts in the bowl of a food processor process until finely chopped with the motor running gradually add the oil and lemon juice until a smooth paste forms transfer to a large bowl add the buttermilk and stir to combine
• cook the tortellini in a large saucepan of boiling water following packet directions or until al dente drain and return to pan
• meanwhile heat a large non stick frying pan over medium high heat add the bacon and mushroom and cook stirring occasionally for 5 8 minutes or until the bacon is crisp add the tomato and toss until warmed through
• add the bacon mixture and creamy pesto to the pasta and toss until well combined divide among serving bowls and top with shaved parmesan serve immediately with mixed salad leaves

Nutritions of Tortellini With Creamy Pesto Crispy Bacon

calories: 808 537 calories
calories: 52 grams fat
calories: 16 grams saturated fat
calories: 50 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 34 grams protein
calories: n a
calories: 1467 79 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mini Cheese And Quince Tarts

With a few simple shortcuts you can turn a handful of ingredients into these cute and tasty canapes.

The ingredient of Mini Cheese And Quince Tarts

• 2 sheets frozen shortcrust pastry partially thawed
• 1 4 cup quince paste
• 70g cheddar cheese finely grated
• 1 tablespoon thyme leaves
• 2 eggs
• 2 3 cup pouring cream
• pinch nutmeg

The Instruction of mini cheese and quince tarts

• preheat oven to 190u00b0c lightly grease two 12 hole round based patty pans using a 6 5cm round cutter cut 12 rounds from each pastry sheet use to line holes
• place 1 2 teaspoon quince paste in each pastry case top with cheese and sprinkle with thyme using a fork gently whisk eggs cream and nutmeg together in a jug season with salt and pepper pour egg mixture into tart shells to fill bake for 15 minutes or until puffed and golden they will sink on cooling
• stand tarts in pan for 5 minutes remove to a wire rack to cool to room temperature serve

Nutritions of Mini Cheese And Quince Tarts

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