Bacon And Spinach Macaroni Cheese

Everyone will love this hearty macaroni and cheese with added spinach for extra nutrition.

The ingredient of Bacon And Spinach Macaroni Cheese

• 1 cup fresh white breadcrumbs
• 1 1 2 tablespoons olive oil
• 300g macaroni or small shell pasta
• 250g short cut rindless bacon roughly chopped
• 50g butter chopped
• 1 4 cup plain flour sifted
• 2 cups milk
• pinch cayenne pepper optional
• 1 3 cup light thickened cream
• 2 cups grated cheddar cheese or tasty cheese
• 100g baby spinach leaves
• 30g parmesan cheese finely grated

The Instruction of bacon and spinach macaroni cheese

• preheat oven to 190u00b0c grease a 5cm deep 20cm x 32cm base 8 cup capacity baking dish combine breadcrumbs and 1 tablespoon oil in a small bowl
• cook macaroni in a large saucepan of salted boiling water following packet directions until just tender drain return pasta to saucepan
• meanwhile heat remaining oil in a small frying pan over medium high heat until hot add bacon and cook stirring often for 4 to 5 minutes or until crisp transfer to a plate lined with paper towel
• heat butter in a saucepan over medium heat until butter foams add flour and cook stirring for 1 minute remove from heat add milk slowly stirring constantly to prevent lumps forming add cayenne pepper if using return pan to medium heat cook stirring for 5 minutes or until sauce boils and thickens add cream cheese and salt and pepper cook stirring for 2 minutes or until cheese melts
• add cheese sauce spinach bacon and salt and pepper to pasta toss until well combined spoon into baking dish sprinkle with parmesan and top with breadcrumb mixture bake for 20 to 25 minutes or until top is golden and edges are bubbling stand for 5 minutes serve

Nutritions of Bacon And Spinach Macaroni Cheese

calories: 1014 316 calories
calories: 58 grams fat
calories: n a
calories: 75 grams carbohydrates
calories: n a
calories: n a
calories: 47 grams protein
calories: n a
calories: 1553 78 milligrams sodium
calories: https schema org
calories: nutritioninformation

4 Ingredient Frozen Hot Chocolate Ice Cream

Nutella lovers, rejoice! This quick and easy ice-cream tastes like hot chocolate but is perfect for warm weather days too.

The ingredient of 4 Ingredient Frozen Hot Chocolate Ice Cream

• 3 4 cup nutella plus extra to drizzle
• 900ml thickened cream
• 395g can sweetened condensed milk
• 1 cup mini vanilla marshmallows plus extra to sprinkle

The Instruction of 4 ingredient frozen hot chocolate ice cream

• place nutella and 300ml cream in a saucepan over medium heat cook stirring occasionally for 5 minutes or until mixture is smooth and heated through do not boil set aside to cool completely
• using an electric mixer beat condensed milk remaining cream and nutella mixture until soft peaks form fold in marshmallows pour mixture into a 9cm deep 11 5cm x 20cm metal loaf pan drizzle with a little extra nutella and sprinkle with extra marshmallows freeze for 6 hours or overnight
• remove from freezer stand at room temperature for 10 minutes serve

Nutritions of 4 Ingredient Frozen Hot Chocolate Ice Cream

calories: 740 9 calories
calories: 55 2 grams fat
calories: 32 8 grams saturated fat
calories: 54 5 grams carbohydrates
calories: n a
calories: n a
calories: 9 grams protein
calories: 132 milligrams cholesterol
calories: 99 milligrams sodium
calories: https schema org
calories: nutritioninformation

Eureka Blueberry And Lemon Curd Loaf

Swirl lemon curd through this deliciously easy blueberry and coconut loaf.

The ingredient of Eureka Blueberry And Lemon Curd Loaf

• 150g butter softened
• 1 cup 220g caster sugar
• 1 lemon rind finely grated juiced
• 2 coles australian free range eggs
• 2 cups 300g self raising flour
• 1 2 cup 140g coconut flavoured yoghurt
• 1 2 cup 40g desiccated coconut
• 200g eureka blueberries
• 1 2 cup 160g lemon curd

The Instruction of eureka blueberry and lemon curd loaf

• preheat oven to 180c grease and line a 10cm x 22cm loaf pan with baking paper allowing the sides to overhang
• use an electric mixer to beat butter sugar and lemon rind in a bowl until pale and creamy add eggs 1 at a time beating well after each addition stir in flour yoghurt coconut and lemon juice in alternating batches stir in blueberries
• spoon one third of batter into pan spoon over half the lemon curd gently swirl to marble continue layering with remaining batter and lemon curd bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 5 mins before transferring to a wire rack to cool completely

Nutritions of Eureka Blueberry And Lemon Curd Loaf

calories: 342 726 calories
calories: 14 grams fat
calories: 10 grams saturated fat
calories: 49 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 296 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pretty Pastel Cakes Recipe

Whip up these spring-inspired cupcakes with fluffy buttercream icing for an indulgent afternoon treat.

The ingredient of Pretty Pastel Cakes Recipe

• 150g butter at room temperature chopped
• 140g 2 3 cup caster sugar
• 1 2 teaspoon vanilla extract
• 2 eggs
• 75g 1 2 cup self raising flour sifted
• 75g 1 2 cup plain flour sifted
• 55g 1 2 cup almond meal
• silver cachous to sprinkle
• orange sugar crystals to sprinkle
• 4 egg whites
• 215g 1 cup caster sugar
• 1 teaspoon vanilla extract
• 325g butter at room temperature chopped
• purple food colouring to tint
• orange food colouring to tint
• green food colouring to tint

The Instruction of pretty pastel cakes recipe

• preheat oven to 180c 160c fan forced line twelve 80ml 1 3 cup muffin pans with paper cases
• use electric beaters to beat butter sugar and vanilla in a bowl until pale and creamy beat in eggs until combined fold in self raising and plain flours and almond meal until combined
• spoon cake mixture into prepared pans bake for 18 20 minutes or until a skewer inserted into centre comes out clean set aside for 5 minutes before turning onto a wire rack to cool completely
• meanwhile to make buttercream combine egg whites sugar and vanilla in a small heatproof bowl set over a saucepan of simmering water make sure bowl doesnu2019t touch water whisk constantly for 3 4 minutes or until sugar dissolves and mixture is lukewarm transfer to a large bowl use electric beaters to beat mixture for 5 7 minutes or until cool thick and glossy beat in butter 1 piece at a time beating well until combined after each addition
• spread two thirds buttercream over cakes divide remaining buttercream among 3 bowls tint each with a food colouring use a palette knife or back of a teaspoon to swipe a little tinted buttercream onto each cake top with cachous and crystals

Nutritions of Pretty Pastel Cakes Recipe

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calories: https schema org
calories: nutritioninformation

Walnut, Blue Cheese Witlof Salad

Rich, creamy blue cheese pairs beautifully with asparagus, walnuts and witlof in this delicious salad recipe. Perfect for lunch, or as an entree.

The ingredient of Walnut Blue Cheese Witlof Salad

• 100g 1 cup walnut halves
• 1 teaspoon olive oil
• 2 bunches asparagus woody ends trimmed diagonally cut into 5cm lengths
• 60ml 1 4 cup avocado oil
• 2 tablespoons white wine vinegar
• 1 tablespoon wholegrain mustard
• salt freshly ground black pepper
• 50g baby rocket leaves
• 12 thin slices prosciutto halved lengthways
• 2 witlof bases trimmed leaves separated
• 200g roaring forties blue cheese king island dairy brand crumbled
• 1 4 cup coarsely chopped fresh chives

The Instruction of walnut blue cheese witlof salad

• place the walnuts in a medium frying pan over medium heat and cook stirring for 5 minutes or until toasted remove from heat and set aside to cool
• heat the olive oil in a large frying pan over medium high heat add the asparagus and cook stirring for 3 minutes or until bright green and tender crisp remove from heat and transfer to a large bowl set aside for 5 minutes to cool slightly
• place the avocado oil vinegar and mustard in a screw top jar and shake well to combine taste and season with salt and pepper
• to serve divide the rocket among serving plates top with the asparagus prosciutto and witlof sprinkle with walnuts blue cheese and chives drizzle with dressing and serve immediately

Nutritions of Walnut Blue Cheese Witlof Salad

calories: 536 077 calories
calories: 46 grams fat
calories: 10 grams saturated fat
calories: 3 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 1910 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Little Chocolate Ice Cream Balls

Turn store-bought ice-cream into funfetti topped balls for the kids.

The ingredient of Little Chocolate Ice Cream Balls

• 70g 1 2 cup cornflour
• 1 x 2l ctn vanilla ice cream
• 200g nestle white chocolate melts
• 90g 1 3 cup hundreds and thousands

The Instruction of little chocolate ice cream balls

• fill a small jug with hot water place the cornflour in a bowl dip a melon baller in the hot water and use a tea towel to quickly dry use the melon baller to scoop out a ball of ice cream place the ball in the cornflour and toss to coat use your hands to quickly roll the ball until smooth place the ball on a baking tray cover with plastic wrap and place in the freezer repeat with the remaining cornflour and ice cream to make 20 balls freeze for 2 hours or until firm
• place the chocolate melts in a small heatproof microwave safe bowl heat uncovered on medium 500watts 50 for 1 minute use a clean dry metal spoon to stir the chocolate heat uncovered on medium 500watts 50 for a further 1 minute or until almost melted stir until smooth set aside for 10 minutes to cool slightly
• use a fork to dip 1 ice cream ball into the melted chocolate to evenly coat place on a clean baking tray and sprinkle with hundreds and thousands repeat with the remaining ice cream balls melted chocolate and hundreds and thousands place in an airtight container in the freezer for 30 minutes or until firm

Nutritions of Little Chocolate Ice Cream Balls

calories: 154 155 calories
calories: 8 grams fat
calories: 5 grams saturated fat
calories: 19 grams carbohydrates
calories: n a
calories: n a
calories: 2 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Satay Chicken With Lontong Rice

The ingredient of Satay Chicken With Lontong Rice

• 4 about 18 x 30cm each fresh banana leaves
• 300g 1 1 2 cups jasmine rice rinsed
• 1kg chicken thigh fillets trimmed cut into 2 5cm cubes
• 3 garlic cloves finely chopped
• 1 1 2 tablespoons finely chopped palm sugar
• 2 tablespoons tamarind concentrate
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 80g 1 2 cup roasted unsalted whole peanuts
• 1 tablespoon peanut oil
• 3 asian shallots finely chopped
• 1 fresh red birdseye chilli finely chopped
• 160ml 1 2 cup coconut milk
• 1 lemon grass stick pale section only finely chopped
• pinch of salt
• vegetable oil to grease

The Instruction of satay chicken with lontong rice

• place the banana leaves in a large roasting pan and cover with boiling water stand for 1 2 minutes or until soft drain roll each banana leaf from shortest end to form a cylinder about 7cm in diameter fold one end to enclose and secure with a toothpick spoon rice equally into the cylinders fold other end and secure with a toothpick place parcels seam side down side by side in a large saucepan of salted boiling water cover and reduce heat to medium low simmer for 1 hour or until tender transfer to a tray and set aside for 1 hour to cool to room temperature
• meanwhile combine chicken garlic half the palm sugar tamarind soy sauce and lime juice in a glass bowl cover with plastic wrap and place in the fridge to marinate for 1 hour drain discard marinade and thread chicken along skewers
• place the peanuts in the bowl of a food processor and process until finely chopped heat oil in a saucepan over medium heat add shallots and chilli and stir fry for 2 minutes or until aromatic add peanuts coconut milk and lemon grass and stir to combine simmer over medium heat stirring for 2 minutes or until sauce thickens slightly taste and season with salt
• brush a barbecue grill with oil and preheat on medium high cook chicken turning once for 6 minutes or until browned and just cooked
• to serve slice rice parcels into chunks and place on plates with the skewers drizzle with satay sauce remove banana leaves before eating

Nutritions of Satay Chicken With Lontong Rice

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calories: https schema org
calories: nutritioninformation

Friendly Dragon Cake

Birthday celebrations mean cake, so wow the kids with this impressive creation!

The ingredient of Friendly Dragon Cake

• 3 x 340g packets golden buttercake cake mix or 3 quantities homemade buttercake see related recipe
• 2 1 2 x 200g toblerone chocolate bars cut into individual pieces
• 2 brown m ms
• 2 chocolate bullets
• 3 red jelly snakes
• 2 orange jelly snakes
• 38 orange m ms
• 6 lolly bananas
• 2 vanilla marshmallows
• 250g butter softened
• 3 cups icing sugar mixture
• 2 tablespoons milk
• yellow food colouring

The Instruction of friendly dragon cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 20cm base round cake pan 3 holes of an 8 hole 3 4 cup capacity mini loaf pan and a 6cm deep 10cm x 20cm base loaf pan line base and sides of pans with baking paper including mini loaf pan
• make 1 packet cake following packet directions or homemade cake see related recipe spread into prepared 20cm round cake pan bake for 45 minutes or until cooked through make remaining cakes together spoon 1 3 cup batter into each prepared mini loaf pan hole spoon remaining batter into prepared large loaf pan bake mini loaves for 20 minutes or until cooked through bake large loaf for 1 hour or until cooked through stand in pans for 10 minutes turn out onto wire racks to cool completely
• make icing using an electric mixer beat butter in a bowl until pale gradually add icing sugar mixture and milk beating constantly until combined
• using a serrated knife cut round cake crossways in half sandwich cake together with a little icing place cut side down in centre of board trim 4cm from each short side of large loaf place leg template see notes on 1 trimmed 4cm piece secure with toothpicks cut around template repeat with remaining trimmed 4cm piece cut remaining large loaf cake horizontally in half place head template on 1 piece secure with toothpicks cut around template place neck and tail template on remaining piece secure with toothpicks cut around each template place cake pieces on board trimming 2 mini loaves to form top of tail see cooking class below
• tint icing yellow use icing to secure cake pieces spread remaining icing over top and sides of cake using small strokes to form scales
• using the picture as a guide position toblerone pieces along dragon using a little icing place 1 brown m m on each marshmallow position on head to form eyes position chocolate bullets on head to form nostrils position snakes in front of mouth to form fire position 19 orange m ms on each leg position bananas to form claws serve

Nutritions of Friendly Dragon Cake

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calories: https schema org
calories: nutritioninformation

Cauliflower Cheese Lasagne

Cauliflower bake meets cheesy lasagne in this dinner mash-up, thats sure to be a family favourite.

The ingredient of Cauliflower Cheese Lasagne

• 1kg cauliflower cut into 1cm thick slices
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• 25g butter chopped
• 1 4 cup plain flour
• 3 cups milk
• 1 1 2 cups grated cheddar
• 8 dried lasagne sheets see notes
• 300g shaved ham see notes
• 1 2 cup finely grated parmesan
• 1 4 cup coarse fresh breadcrumbs
• 2 tablespoons chopped fresh flat leaf parsley leaves

The Instruction of cauliflower cheese lasagne

• preheat oven to 200c 180c fan forced line 2 large baking trays with baking paper
• place cauliflower on prepared trays drizzle with oil sprinkle with thyme season bake for 25 minutes or until tender
• meanwhile melt butter in a saucepan over medium high heat add flour cook stirring for 1 minute gradually stir in milk until combined bring to the boil reduce heat to medium cook stirring constantly for 5 minutes or until mixture thickens remove pan from heat stir in cheese season well
• spread 1 2 cup sauce over base of a 6cm deep 15cm x 22cm base 20cm x 27cm top ovenproof dish arrange 1 layer of lasagne sheets over sauce breaking to fit top with u00b9u2044u00b3 of the cauliflower and ham drizzle with u00b2u2044u00b3 cup sauce repeat layering 2 more times with remaining lasagne sheets cauliflower ham and sauce finishing with a layer of sauce
• combine parmesan and breadcrumbs in a bowl sprinkle over lasagne bake covered for 40 minutes uncover bake for 20 to 25 minutes or until golden and tender set aside for 15 minutes serve sprinkled with parsley

Nutritions of Cauliflower Cheese Lasagne

calories: 537 511 calories
calories: 29 3 grams fat
calories: 15 2 grams saturated fat
calories: 36 2 grams carbohydrates
calories: n a
calories: n a
calories: 30 5 grams protein
calories: 81 milligrams cholesterol
calories: 949 milligrams sodium
calories: https schema org
calories: nutritioninformation

Airfryer Greek Lemon Chicken With Crispy Potatoes Recipe

There is nothing like preparing a whole chicken for your family. Cooking it in the Airfryer ensures that your bird is going to be juicy and tender all the way through.

The ingredient of Airfryer Greek Lemon Chicken With Crispy Potatoes Recipe

• 1 5kg free range chicken
• 500g roasting potatoes cut into 3cm pieces
• 1 lemon zest grated
• 2 tablespoon olive oil
• 2 teaspoon salt flakes
• 1 teaspoon dried oregano
• 1 2 teaspoon cracked black pepper

The Instruction of airfryer greek lemon chicken with crispy potatoes recipe

• wash the chicken and pat dry with paper towel rest for 20 minutes at room temperature 2
• add the potatoes to a saucepan of cold salted water bring to the boil then reduce heat and simmer for 15 minutes or until tender drain potatoes and leave to steam dry
• whisk lemon zest with remaining ingredients to make the marinade coat the chicken all over using half the marinade cut the lemon in half and place both halves inside the chicken cavity cut a piece of foil large enough to fit the chicken breast side down
• place the chicken and foil on the air fryer tray and slide into the middle shelf of the crisp n bake toaster oven insert the drip tray on the bottom shelf air fry for 30 minutes rotate the air fryer tray during cooking for even browning
• toss the potatoes in the remaining marinade carefully remove the air fryer rack from the oven and use tongs to turn the chicken over breast side up arrange potatoes around the chicken and return to the oven for 30 minutes
• remove the cooked chicken from the oven to test insert a meat thermometer into the thickest part of the leg meat the temperate should read 73u00b0c 163u00b0f or above otherwise pierce the thickest part with a skewer if the juices run clear the chicken is likely cooked
• rest the cooked chicken on a board for 15 minutes return the potatoes to the oven to crisp up making sure to remove the foil and the bottom drip tray for evenly golden potatoes
• carve the chicken and serve slices with the crispy potatoes along with a greek salad or steamed vegetables

Nutritions of Airfryer Greek Lemon Chicken With Crispy Potatoes Recipe

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calories: https schema org
calories: nutritioninformation