Corn Cheese And Chive Mini Muffins

Try these savoury morsels with soup.

The ingredient of Corn Cheese And Chive Mini Muffins

• 1 2 cup canned corn kernels drained
• 3 4 cup tasty cheese grated
• 1 1 2 tablespoons chives chopped
• 1 3 cup olive oil
• 2 eggs
• 3 4 cup milk
• 2 cups plain flour sifted
• 3 teaspoons baking powder

The Instruction of corn cheese and chive mini muffins

• pre heat oven to 180u00b0c in a large bowl combine 1 2 cup drained canned corn kernels 3 4 cup grated tasty cheese 1 1 2 tablespoons chopped chives 1 3 cup olive oil 2 eggs and 3 4 cup milk add 2 cups sifted plain flour and 3 teaspoons baking powder folding in gently until just combined
• spoon mixture into two lightly greased 12 hole mini muffin pans bake for 20 minutes or until golden serve warm or cold

Nutritions of Corn Cheese And Chive Mini Muffins

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

Dairy Free Classic Potato Bake

With a few clever substitutes, you wont believe this creamy potato bake is dairy-free!

The ingredient of Dairy Free Classic Potato Bake

• 2 1 2 cups unsweetened soy milk
• 1 small brown onion roughly chopped
• 1 garlic clove sliced
• 1 dried bay leaf
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme
• 1 tablespoon gluten free cornflour
• 2 3 cup dairy free pizza shred cheese
• 1 25kg desiree potatoes unpeeled thinly sliced
• chopped fresh flat leaf parsley leaves to serve

The Instruction of dairy free classic potato bake

• place milk onion garlic bay leaf peppercorns and thyme in a saucepan over medium heat cook stirring for 10 minutes or until almost simmering donu2019t boil set aside for 10 minutes
• strain milk mixture through a fine sieve into a large heatproof jug discard solids place cornflour in a small bowl add 1 4 cup milk mixture stir until smooth
• combine remaining milk mixture and cornflour mixture in a clean saucepan place over medium heat cook stirring constantly for 5 minutes or until mixture boils and thickens slightly remove from heat stir in 1 3 cup cheese
• preheat oven to 200c 180c fan forced grease a 5cm deep 20cm round base ovenproof frying pan or baking dish
• arrange potato slices upright in prepared pan gradually drizzle milk mixture over potato gently tapping the dish on the bench to help distribute it evenly season with salt and pepper arrange remaining cheese in between potato slices cover with baking paper then foil bake for 40 minutes uncover bake for a further 30 minutes or until golden stand for 10 minutes sprinkle with parsley serve

Nutritions of Dairy Free Classic Potato Bake

calories: 229 44 calories
calories: 5 6 grams fat
calories: 3 grams saturated fat
calories: 32 grams carbohydrates
calories: n a
calories: n a
calories: 9 4 grams protein
calories: n a
calories: 201 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Vanilla Marble Cake

Swirls of chocolate and vanilla ensures that everyone gets their favourite flavour in every slice.

The ingredient of Chocolate And Vanilla Marble Cake

• 150g butter
• 1 cup 220g caster sugar
• 2 eggs and
• 1 teaspoon vanilla essence
• 2 1 2 cups 375g self raising flour
• 1 cup 250ml milk
• 1 tablespoon cocoa powder
• 1 cup 150g icing sugar
• 2 tablespoons cocoa powder extra
• 20g butter chopped extra
• 2 tablespoons boiling water

The Instruction of chocolate and vanilla marble cake

• preheat oven to 180u00b0c grease a 22cm top fluted ring bundt pan beat butter and caster sugar until pale and creamy beat in eggs and vanilla essence
• fold in self raising flour and milk divide mixture into 2 portions stir in 1 tablespoon cocoa powder to one portion alternately spoon the mixtures into the pan
• bake for 40 45 minutes set aside for 15 minutes before transferring to a wire rack to cool combine icing sugar 2 tablespoons cocoa powder and 20g chopped butter stir in boiling water pour over the cake to serve

Nutritions of Chocolate And Vanilla Marble Cake

calories: 447 169 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 66 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 7 grams protein
calories: 86 milligrams cholesterol
calories: 395 02 milligrams sodium
calories: https schema org
calories: nutritioninformation

Peanut Butter Ice Cream Cups

Yes, you can give in to temptation - thse gooey peanut butter ice-cream cups are guilt free!

The ingredient of Peanut Butter Ice Cream Cups

• 1 small ripe banana coarsely chopped
• 100ml coconut milk
• 1 tablespoon rice malt syrup
• 1 tablespoon melted coconut oil
• 70g 1 4 cup natural peanut butter no added sugar or salt
• 1 4 teaspoons sea salt
• extra sea salt to serve optional
• 2 tablespoons coconut oil
• 5 teaspoons rice malt syrup
• 1 tablespoons raw cacao powder

The Instruction of peanut butter ice cream cups

• lightly grease twelve 25ml fluted silicone patty cases with coconut oil place the banana milk syrup oil and 1 tablespoon of the peanut butter in a blender blend until smooth and combined transfer to a jug
• combine the salt and remaining peanut butter in a small bowl place a small dollop of peanut butter mixture in the centre of each case pour over the banana mixture leaving a 4 5mm gap from the top place in the freezer for 2 hours or until firm
• for the topping place the oil syrup and cacao in a heatproof bowl set over a saucepan of simmering water donu2019t let the bowl touch the water cook whisking constantly until melted and smooth remove from heat cool for 2 minutes spoon over peanut butter cups place in the freezer for 4 hours or until set serve sprinkled with extra salt if using

Nutritions of Peanut Butter Ice Cream Cups

calories: 331 254 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 27 grams carbohydrates
calories: n a
calories: n a
calories: 6 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Preserved Lemon And Parsley Roasted Chats

For a roast potato side dish with a difference, try this stylish version which is infused with the flavours of olives and capers.

The ingredient of Preserved Lemon And Parsley Roasted Chats

• 1kg baby coliban chat potatoes
• 2 tablespoons extra virgin olive oil
• 1 4 cup 60ml verjuice
• 8 pancetta slices coarsely chopped
• 1 cup 160g pimento stuffed green olives
• 2 tablespoons capers
• 2 preserved lemon rinds thinly sliced
• 1 cup flat leaf parsley leaves

The Instruction of preserved lemon and parsley roasted chats

• preheat oven to 200u00b0c place potatoes in roasting pan drizzle with oil and verjuice season with salt and pepper bake for 15 minutes or until slightly golden turn potatoes add pancetta olives and capers bake for 10 minutes or until cooked through
• remove from oven add lemon cover with foil and set aside for 5 minutes add parsley and toss serve immediately

Nutritions of Preserved Lemon And Parsley Roasted Chats

calories: 331 254 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 34 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 1315 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

Blueberry Swirl Coconut Ice Cream

A creamy dairy-free ice cream, gluten-free and low in calories. Start this recipe two days before.

The ingredient of Blueberry Swirl Coconut Ice Cream

• 2 x 270ml cans coconut milk
• 125g fresh blueberries
• 2 teaspoons liquid glucose
• 40g 1 4 cup coconut sugar
• 1 teaspoon vanilla extract
• 4 egg whites
• 130g 1 3 cup liquid glucose extra

The Instruction of blueberry swirl coconut ice cream

• place coconut milk in the fridge for 4 hours or overnight to firm
• meanwhile place the blueberries glucose 2 tsp of the coconut sugar and half the vanilla in a saucepan over medium low heat cook stirring occasionally for 6 minutes or until sugar dissolves and blueberries release their juices transfer to a bowl and cool for 30 minutes transfer to the fridge to cool completely
• carefully open cans of coconut milk scoop the solidified coconut milk from the surface and place in a glass bowl to measure 220ml reserve remaining liquid for another use use a balloon whisk to whisk the solidified coconut milk until thickened slightly
• use electric beaters with whisk attachment to whisk egg whites in a clean dry bowl until firm peaks form place the extra glucose and remaining sugar and vanilla in a small saucepan over low heat cook stirring constantly for 2 minutes or until sugar is almost all dissolved bring to a simmer simmer without stirring until mixture reaches 118c on a sugar thermometer with the motor running slowly add hot syrup to the egg white whisking constantly until all combined continue whisking for a further 4 minutes or until very thick and bowl is warm to touch stand at room temperature for 2 minutes to cool slightly use a balloon whisk to fold in whipped coconut milk until smooth
• pour half the coconut mixture into a 1 4l loaf pan spoon two thirds of the blueberry syrup randomly over top of coconut mixture use a butter knife to create a swirled effect pour over the remaining coconut mixture spoon over the remaining blueberry mixture use a butter knife to create a swirled effect place in the freezer for 8 hours or until firm stand the ice cream at room temperature for 10 minutes before serving

Nutritions of Blueberry Swirl Coconut Ice Cream

calories: 259 793 calories
calories: 16 4 grams fat
calories: 14 5 grams saturated fat
calories: 28 5 grams carbohydrates
calories: 26 3 grams sugar
calories: n a
calories: 3 5 grams protein
calories: n a
calories: 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

27 Of The Best Lemon Slice Recipes

Call them slices or bars, there is something addictive about these crisp sweet lemony treats. From creamy and buttery to vegan and healthy (with a few blueberries thrown in) look no further for the best in the zest.

The ingredient of 27 Of The Best Lemon Slice Recipes

Strawberry Cake With Champagne Buttercream Recipe

You wont be able to pass up a slice of this scrumptious strawberry cake with champagne buttercream! Just look how pretty it is!

The ingredient of Strawberry Cake With Champagne Buttercream Recipe

• 500g strawberries chopped
• 1 tbs caster sugar
• 375g butter softened
• 1 1 2 cups 330g caster sugar extra
• 6 coles australian free range eggs
• 3 4 cup 110g self raising flour
• 1 1 2 cups 225g plain flour
• 1 2 cup 60g almond meal
• pink liquid food colouring
• 1 2 cup 125ml champagne or sparkling wine
• 250g butter softened extra
• 500g icing sugar mixture
• strawberries extra to decorate

The Instruction of strawberry cake with champagne buttercream recipe

• preheat oven to 180u00b0c grease and line the bases and sides of three 20cm base measurement round cake pans
• combine the strawberry and sugar in a large saucepan over medium low heat cook stirring occasionally for 5 mins or until the sugar dissolves and strawberry releases its juice increase heat to medium bring to a simmer cook stirring occasionally for a further 10 15 mins or until the mixture reduces by half and thickens set the strawberry mixture aside to cool slightly
• transfer the strawberry mixture to a food processor and process until smooth set aside to cool reserve u00bc cup 60ml of the strawberry puree
• use an electric mixer to beat butter and extra sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition add combined flour and almond meal and stir to combine add the remaining strawberry puree and a little pink food colouring and stir to combine
• divide the batter evenly among the prepared pans smooth the surface bake for 30 35 mins or until a skewer inserted in the centres comes out clean set aside in the pans for 5 mins to cool slightly before turning onto a wire rack to cool completely
• meanwhile place the champagne or sparkling wine in a small saucepan bring to a simmer over medium heat cook for 5 7 mins or until champagne or sparkling wine reduces to about 2 tbs set aside to cool
• use an electric mixer to beat the extra butter in a medium bowl until very pale gradually add the icing sugar beating well after each addition add the champagne or sparkling wine and reserved strawberry puree beat until well combined
• place 1 cake on a serving plate spread with a little of the buttercream top with another cake continue layering with more buttercream and the remaining cake spread the top and side of the cake with the remaining buttercream use a large palette knife to smooth the top and side decorate with the extra strawberries

Nutritions of Strawberry Cake With Champagne Buttercream Recipe

calories: 496 164 calories
calories: 29 grams fat
calories: 17 grams saturated fat
calories: 56 grams carbohydrates
calories: 42 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 263 milligrams sodium
calories: https schema org
calories: nutritioninformation

Long Island Iced Tea

This New York-style cocktail combines cola, lemon and an assortment of spirits.

The ingredient of Long Island Iced Tea

• 55g 1 4 cup caster sugar
• 60ml 1 4 cup water
• 3 cups ice cubes
• 80ml 1 3 cup chilled vodka
• 80ml 1 3 cup tequila
• 80ml 1 3 cup white rum
• 80ml 1 3 cup gin
• 60ml 1 4 cup cointreau liqueur
• 60ml 1 4 cup fresh lemon juice
• 250ml 1 cup chilled cola

The Instruction of long island iced tea

• place the sugar and water in a small saucepan over low heat cook stirring for 2 minutes or until sugar dissolves increase heat to high and bring to the boil cook without stirring for 3 minutes or until syrup thickens remove from heat and set aside for 15 minutes to cool
• divide the ice evenly among serving glasses pour over the vodka tequila rum gin cointreau sugar syrup lemon juice and cola serve immediately

Nutritions of Long Island Iced Tea

calories: 203 867 calories
calories: n a
calories: n a
calories: 18 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: n a
calories: n a
calories: 9 71 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna And Spinach Mac N Cheese Recipe

Its so easy to up the kids fish take at dinner with these creamy mac n cheese individual pots.

The ingredient of Tuna And Spinach Mac N Cheese Recipe

• 3 cups dried wagon wheel pasta
• 1 2 cup frozen peas
• 1 small bunch broccolini cut into 2cm lengths
• 25g butter chopped
• 1 small brown onion finely chopped
• 2 tablespoons plain flour
• 2 cups milk warmed
• 425g can tuna in springwater drained flaked
• 1 tablespoon lemon juice
• 60g baby spinach
• 1 cup grated tasty cheese

The Instruction of tuna and spinach mac n cheese recipe

• cook pasta in a large saucepan of boiling salted water following packet directions adding peas and broccolini for the last 2 minutes of cooking drain return pasta peas and broccolini to pan
• meanwhile melt butter in a medium saucepan over medium heat add onion cook stirring for 3 to 4 minutes or until softened add our cook stirring for 1 to 2 minutes or until mixture bubbles gradually stir in milk bring to the boil reduce heat to low cook stirring for 3 to 4 minutes or until mixture thickens
• stir in tuna lemon juice spinach and 1 2 cup cheese cook stirring for 2 minutes or until heated through add tuna mixture to pasta mixture season with salt and pepper stir until well combined
• preheat grill on high grease four 1 1 2 cup capacity ovenproof dishes place on a large baking tray spoon pasta mixture into prepared dishes sprinkle with remaining cheese grill for 2 to 3 minutes or until cheese is melted and golden serve

Nutritions of Tuna And Spinach Mac N Cheese Recipe

calories: 690 949 calories
calories: 22 3 grams fat
calories: 14 2 grams saturated fat
calories: 71 4 grams carbohydrates
calories: n a
calories: n a
calories: 43 3 grams protein
calories: 95 milligrams cholesterol
calories: 691 milligrams sodium
calories: https schema org
calories: nutritioninformation