Milk Chocolate Mousse Cake

The ingredient of Milk Chocolate Mousse Cake

• 4 eggs at room temperature
• 125g caster sugar
• 2 3 cup 100g plain flour
• 30g dutch cocoa see note
• 25g butter melted
• 1 4 cup 55g caster sugar extra
• 2 teaspoons brandy
• chocolate shavings to serve
• cocoa to serve
• 400g milk chocolate coarsely chopped
• 200g dark chocolate coarsely chopped
• 4 1 4 cups 1 25 litres thickened cream
• 1 x 5g gelatine leaf

The Instruction of milk chocolate mousse cake

• preheat oven to 180u00b0c grease and line a 24cm round springform tin using an electric mixer beat eggs on high speed for 5 minutes or until light and fluffy in a saucepan bring sugar and 2 tablespoons water to the boil pour hot syrup into egg mixture and beat on low medium speed for 6 minutes or until mixture cools and forms thin ribbons when beaters are lifted
• sift combined flour and cocoa over egg mixture gently fold in then fold in butter pour into prepared tin bake for 20 25 minutes or until a skewer inserted into the centre comes out clean stand in tin for 5 minutes then turn on to a wire rack to cool
• meanwhile place extra sugar and 1 1 2 tablespoons water in a small saucepan and boil over medium heat until sugar dissolves remove from heat allow to cool then stir in brandy
• for mousse place all chocolate in a heatproof bowl over a saucepan of barely simmering water stir until melted then cool to room temperature meanwhile bring 1 4 cup cream to a simmer in a saucepan over medium heat remove from heat soak gelatine in cold water for 3 4 minutes or until soft squeeze out excess water then add to hot cream and stir until dissolved cool to room temperature using an electric mixer whisk remaining cream to soft peaks working quickly add chocolate and gelatine mixture to cream and whisk for 1 2 seconds or until chocolate is 1 2 incorporated using a spatula gently finish folding in if chocolate is added too slowly or over whisked mousse will be grainy
• to assemble cake line base of a 24cm springform tin using a serrated knife level top of sponge then place sponge in tin brush with brandy syrup then spoon over mousse refrigerate overnight or until set top with chocolate shavings and cocoa

Nutritions of Milk Chocolate Mousse Cake

calories: 938 075 calories
calories: 69 grams fat
calories: 43 grams saturated fat
calories: 68 grams carbohydrates
calories: 54 grams sugar
calories: n a
calories: 12 grams protein
calories: 231 milligrams cholesterol
calories: 142 82 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Lemon And Bacon Wrapped Turkey Recipe

Wrapped with crispy bacon and roast lemon, this Christmas turkey is guaranteed to please a crowd.

The ingredient of Roast Lemon And Bacon Wrapped Turkey Recipe

• 4kg whole turkey
• 500g packet streaky bacon halved lengthways
• 2 small lemons thinly sliced
• 50g butter melted
• 1 3 cup maple syrup
• buttered asparagus to serve
• buttered green beans to serve
• 1 2 cup skinless hazelnuts chopped
• 100g butter chopped
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 tablespoon finely chopped fresh lemon thyme leaves plus extra sprigs to serve
• 2 tablespoons finely chopped fresh flat leaf parsley leaves
• 4 1 2 cups fresh breadcrumbs
• 1 2 cup dried cranberries roughly chopped

The Instruction of roast lemon and bacon wrapped turkey recipe

• to make the cranberry and hazelnut stuffing place hazelnuts in a frying pan over medium heat cook stirring occasionally for 4 minutes or until golden and toasted transfer to a large heatproof bowl set aside
• melt butter in pan over medium heat add onion cook stirring for 10 minutes or until softened add garlic and herbs cook stirring for 1 minute or until fragrant add to hazelnuts in bowl set aside for 30 minutes to cool add breadcrumbs and cranberries season with salt and pepper stir until well combined
• preheat oven to 180c 160c fan forced remove and discard neck from turkey pat dry inside and out with paper towel loosely fill neck cavity with some of the stuffing using toothpicks secure skin over neck cavity to enclose stuffing fill large cavity with remaining stuffing secure skin over cavity with toothpicks tie legs together with kitchen string tuck wings under turkey
• place a greased wire rack in a large flameproof roasting pan place turkey on rack using the picture as a guide arrange bacon and lemon slices slightly overlapping over turkey breasts secure with toothpicks brush turkey all over with melted butter cover tightly with greased foil
• roast turkey for 2 hours remove and discard foil brush all over with maple syrup roast basting turkey every 15 minutes with pan juices for a further 45 minutes or until turkey is golden and juices run clear when thigh is pierced with a skewer
• transfer turkey to a plate cover loosely with foil stand for 15 minutes remove toothpicks sprinkle with extra thyme serve with asparagus and green beans

Nutritions of Roast Lemon And Bacon Wrapped Turkey Recipe

calories: 995 674 calories
calories: 57 2 grams fat
calories: 23 2 grams saturated fat
calories: 58 4 grams carbohydrates
calories: n a
calories: n a
calories: 58 9 grams protein
calories: n a
calories: 1609 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Slice With Honeycomb Crunch Recipe

Layers of flaky, buttery pastry, creamy custard filling with toffee macadamias, honeycomb and caramel on top - who could resist?

The ingredient of Vanilla Slice With Honeycomb Crunch Recipe

• 2 sheets good quality frozen butter puff pastry just thawed see tip
• 375ml 1 1 2 cups pouring cream
• 170g 3 4 cup caster sugar
• 1 tsp vanilla extract
• 40g unsalted butter
• 375ml 1 1 2 cups milk
• 35g 1 4 cup cornflour
• 6 egg yolks
• pistachio honeycomb to decorate
• toffee macadamias to decorate
• honey to drizzle
• 140g 2 3 cup caster sugar
• 80ml 1 3 cup pouring cream

The Instruction of vanilla slice with honeycomb crunch recipe

• preheat oven to 220c 200c fan forced line a baking tray with baking paper place 1 pastry sheet on prepared tray top the pastry with another sheet of baking paper and another baking tray on top bake for 15 minutes or until golden and cooked through set aside to cool completely repeat with remaining pastry sheet
• line the base and sides of a 22cm square cake pan with baking paper allowing the paper to overhang 2cm above the sides place 1 pastry sheet in base of prepared pan trimming to fit
• place the cream sugar vanilla butter and 250ml 1 cup milk in a large saucepan heat over medium heat until the mixture almost comes to the boil remove from heat
• combine cornflour egg yolks and remaining milk in a jug gradually whisk the egg mixture into the cream mixture until well combined return the mixture to medium low heat and cook stirring constantly for 5 10 minutes or until the custard thickens and comes to the boil spoon the hot custard over the pastry and smooth the surface top with the remaining pastry sheet trimming to fit cover and place in the fridge for 4 hours or overnight to set
• to make the caramel sauce stir the sugar and 80ml 1 3 cup water in a saucepan over low heat until the sugar dissolves simmer for 8 minutes or until golden reduce the heat to low and carefully whisk in the cream until combined be careful it doesnu2019t split
• to make the pistachio honeycomb place 335g 1 1 2 cups white sugar 60ml 1 4cup glucose syrup 2 tbs golden syrup and 125ml 1 2 cup water in a large saucepan over low heat cook stirring for 5 8 minutes or until sugar dissolves increase heat to high bring to boil cook without stirring for 5 7 minutes or until hard crack stage 153c on a cooku2019s thermometer and just colouring around edge remove from heat let bubbles subside stir in 2 tsp sifted bicarb with wooden spoon pour the mixture into a baking paper lined roasting pan with paper overhanging the sides quickly scatter over 55g 1 3 cup coarsely chopped pistachio kernels then set aside to cool completely
• to make the toffee macadamias line a large baking tray with baking paper then place a wire rack over the tray individually pierce 145g 1 cup whole macadamias with toothpicks place 215g 1 cup caster sugar and 60ml 1 4 cup water in a saucepan over low heat stir to dissolve brush down side with wet pastry brush to stop crystals forming increase heat to medium cook without stirring until golden holding toothpick dip macadamia into toffee turn to coat allowing excess to drip off once the drip of toffee creates a thin string insert toothpick through rack so it hangs over edge allowing excess to drip down onto paper
• coarsely chop the pistachio honeycomb cut the vanilla slice into 12 pieces top with the chopped honeycomb and toffee macadamias drizzle over the caramel sauce and honey to serve

Nutritions of Vanilla Slice With Honeycomb Crunch Recipe

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

Marble Cake

Whether youre raising funds or fun, this light and fluffy cake is a classic fete winner!

The ingredient of Marble Cake

• 185g butter softened
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs lightly beaten
• 2 cups self raising flour sifted
• 2 3 cup buttermilk
• 2 tablespoons cocoa powder sifted
• pink food colouring
• 125g butter softened
• 1 1 2 cups icing sugar mixture
• pink food colouring

The Instruction of marble cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 11cm x 21cm base loaf pan
• using an electric mixer beat butter vanilla and sugar until light and fluffy add eggs 1 at a time beating after each addition stir in flour and 1 2 cup buttermilk divide mixture between 3 bowls add cocoa and remaining buttermilk to 1 portion stir to combine tint 1 portion pink with food colouring keep remaining portion plain
• place alternate spoonfuls of mixtures into prepared pan tapping base of pan on a flat surface to settle mixture using a bamboo skewer gently swirl mixtures together to create marbled effect see note tap base of pan on bench to smooth surface bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of loaf comes out clean cover cake loosely with foil if over browning during cooking stand in pan for 10 minutes turn out onto a wire rack to cool
• make icing using an electric mixer beat butter in a bowl until light and fluffy gradually add icing sugar mixture beating constantly until combined tint pink with food colouring
• spread loaf with icing slice

Nutritions of Marble Cake

calories: 518 63 calories
calories: 27 8 grams fat
calories: 17 6 grams saturated fat
calories: 62 9 grams carbohydrates
calories: n a
calories: n a
calories: 5 9 grams protein
calories: 137 milligrams cholesterol
calories: 452 milligrams sodium
calories: https schema org
calories: nutritioninformation

Raspberry And Vanilla Icy Poles

Refresh yourself with delectable icy poles, pairing fruit and other natural flavours in playful shapes.

The ingredient of Raspberry And Vanilla Icy Poles

• 1 2 cup frozen raspberries
• 1 1 2 cups tamar valley greek style yoghurt
• 1 3 cup caster sugar
• 1 2 teaspoon vanilla essence

The Instruction of raspberry and vanilla icy poles

• place raspberries 1 2 cup yoghurt and 2 tablespoons sugar in a food processor or blender process or blend until smooth and sugar has dissolved see note pour mixture into a 6 hole 125ml capacity each ice block mould freeze for 2 hours or until firm
• place remaining yoghurt sugar and vanilla in a small bowl stir until combined and sugar has dissolved pour over frozen raspberry layer leaving 5mm at the top for expansion when freezing place lids on moulds freeze overnight or until frozen
• remove icy poles from moulds serve

Nutritions of Raspberry And Vanilla Icy Poles

calories: 140 532 calories
calories: 4 grams fat
calories: 3 grams saturated fat
calories: 22 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 4 grams protein
calories: 10 milligrams cholesterol
calories: 39 2 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon Semifreddo

For a gourmet frozen dessert, look no further than this creamy semifreddo.

The ingredient of Lemon Semifreddo

• oil to brush
• 4 savoiardi sponge finger biscuits
• 80ml 1 3 cup vin santo or dry marsala
• 4 eggs separated
• 2 lemons rind grated
• 110g 1 2 cup caster sugar
• 500ml 2 cups thickened cream whipped
• 2 lemons sliced
• 110g 1 2 cup caster sugar

The Instruction of lemon semifreddo

• lightly brush a 24 x 10cm terrine with oil and line with plastic wrap
• roughly break up the sponge fingers and place in a bowl with the vin santo beat egg yolks lemon rind and sugar until pale in a separate bowl beat the eggwhites until soft peaks form fold together sponge fingers egg yolk mixture eggwhites and cream then pour into prepared terrine freeze overnight
• to make the candied lemons place lemon slices in a saucepan and cover with cold water bring to the boil cook for 1 minute then drain discard the water and set the lemons aside
• place the sugar and 425ml cold water in the saucepan stir over low heat until the sugar dissolves then add the lemon slices and simmer for about 30 minutes the lemons should be translucent and the liquid well reduced drain the lemons on a rack over a tray until cool
• allow the terrine to soften in the refrigerator for 1 2 hour to serve slice the semifreddo and serve with the candied lemons and cream if desired

Nutritions of Lemon Semifreddo

calories: 410 363 calories
calories: 26 grams fat
calories: 16 grams saturated fat
calories: 36 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 6 grams protein
calories: 186 milligrams cholesterol
calories: 84 65 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spooky Shakes

Looking for a Halloween treat the kids will really want to sink their teeth into? Whip up these deliciously scary shakes with Pauls Vanilla Custard.

The ingredient of Spooky Shakes

• 1 cup ice cubes
• 500ml 2 cups pauls zymil low fat milk
• 6 drops green food colouring
• 6 drops yellow food colouring
• 375ml 1 1 2 cups pauls vanilla custard
• 4 scoops mint chocolate ice cream
• red food gel to serve
• whipped cream to serve
• gumball eyeball lollies to decorate
• lolly teeth to decorate

The Instruction of spooky shakes

• place the ice milk food colouring and custard in a blender blend until smooth adjust the food colouring as desired
• divide the ice cream between two 650ml jars or glasses drizzle a little red food gel inside each then pour in the custard shake top with whipped cream and decorate with eyeballs teeth and straws

Nutritions of Spooky Shakes

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

Hokey Pokey Ice Cream Cones

Treat the family to a big scoop of this easy-to-make ice-cream on a hot summers day.

The ingredient of Hokey Pokey Ice Cream Cones

• 1 25l vanilla ice cream just softened
• 1 x 50g nestle violet crumble chocolate bar coarsely chopped
• waffle cones to serve
• 2 tablespoons coarsely chopped honey roasted macadamia nuts

The Instruction of hokey pokey ice cream cones

• place the ice cream and violet crumble in a large bowl and stir until just combined spoon the ice cream mixture into a shallow metal container cover with foil and place in the freezer for 3 4 hours or until firm
• use an ice cream scoop to scoop the ice cream into the waffle cones sprinkle over the macadamia and serve immediately

Nutritions of Hokey Pokey Ice Cream Cones

calories: 439 043 calories
calories: 26 grams fat
calories: 15 grams saturated fat
calories: 43 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 8 grams protein
calories: 61 milligrams cholesterol
calories: 133 82 milligrams sodium
calories: https schema org
calories: nutritioninformation

3 Cheese And Tomato Zucchini Slice Recipe

This veggie packed 3-cheese, tomato and zucchini slice is a perfect summer dinner, that is super easy to get on the table!

The ingredient of 3 Cheese And Tomato Zucchini Slice Recipe

• 1 2 cup 75g self raising flour
• 6 coles australian free range eggs
• 500g zucchini coarsely grated
• 100g coles goatu2019s cheese crumbled
• 1 cup 120g gouda cheese coarsely grated
• 1 2 cup 40g finely grated parmesan
• 3 spring onions thinly sliced
• 1 roma tomato sliced
• 8 mixed tomatoes halved
• extra virgin olive oil for brushing
• finely grated parmesan extra tou00a0serve
• basil leaves to serve

The Instruction of 3 cheese and tomato zucchini slice recipe

• preheat oven to 190u00b0c 170u00b0c fan forced grease a 23cm base measurement square cake pan and line the base and sides with baking paper allowing the sides to extend by 5cm
• in a large bowl whisk flour 2 1 2 tsp salt and 1 2u00a0tsp pepper add eggs and whisk until mostly smooth
• place zucchini in the centre of a clean tea towel gather corners of tea towel to enclose then squeeze excess moisture from the zucchini stir the zucchini into the egg mixture in the bowl using a rubber spatula fold in the goatu2019s cheese gouda parmesan and spring onion transfer the zucchini mixture to the prepared pan using the spatula to smooth the top lay the tomatoes over the topu00a0of the slice gently pressing the tomatoes into theu00a0slice
• bake for 30 35 mins or until the slice is cooked through brush the top of the slice with oil and season with salt and pepper set aside in the pan for 10u00a0mins to cool then use the overhanging baking paper to remove the slice from the pan cut the slice into pieces and sprinkle with extra parmesan top with basil leaves and serve warm or at roomu00a0temperature

Nutritions of 3 Cheese And Tomato Zucchini Slice Recipe

calories: 280 825 calories
calories: 17 grams fat
calories: 9 grams saturated fat
calories: 12 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 20 grams protein
calories: n a
calories: 1440 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pineapple With Cardamom Syrup Ice Cream

The ingredient of Pineapple With Cardamom Syrup Ice Cream

• 110g 1 2 cup caster sugar
• 125mls 1 2 cup fresh orange juice
• 2 teaspoons cardamom pods crushed
• 1 2 pineapple peeled sliced
• 4 large about 100g each scoops low fat vanilla ice cream weight watchers brand

The Instruction of pineapple with cardamom syrup ice cream

• place the sugar orange juice and cardamom pods in a medium saucepan stir over medium heat until the sugar dissolves increase heat to medium high and simmer uncovered for 10 minutes or until syrupy
• strain into a heat resistant bowl
• meanwhile preheat grill on high place the pineapple under preheated grill and cook for 2 3 minutes on each side or until warmed through serve with warm cardamom syrup and ice cream

Nutritions of Pineapple With Cardamom Syrup Ice Cream

calories: 273 655 calories
calories: 0 5 grams fat
calories: n a
calories: 63 grams carbohydrates
calories: 3 5 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation