Prawn Pumpkin Paella

This beautiful paella has added vegetables making it the perfect family dinner.

The ingredient of Prawn Pumpkin Paella

• 1 1 2 tablespoons olive oil
• 20 green banana prawns peeled
• 1 onion chopped
• 2 garlic cloves crushed
• 2 cups 440g arborio rice
• 400g can diced tomatoes
• 2 teaspoons smoked paprika
• 1 2 teaspoon saffron strands
• 4 cups 1 litre massel chicken style liquid stock
• 700g butternut pumpkin peeled seeded cut into 2cm pieces
• salt freshly ground pepper
• 1 1 2 cups 230g frozen peas
• roughly chopped continental parsley

The Instruction of prawn pumpkin paella

• heat olive oil in a large deep frying pan over a medium high heat add the prawns cook for 2 minutes or until cooked through remove set aside and cover with foil
• add the onion and garlic cook stirring for 3 minutes or until soft stir in the rice tomatoes paprika saffron stock and pumpkin season with salt bring to a simmer reduce heat to medium low simmer for 25 minutes without stirring
• stir in 1 cup 250ml water continue to simmer for 10 minutes or until the rice and pumpkin are tender stirring occasionally to prevent rice sticking to the pan stir the peas and prawns through in the last 5 minutes of cooking season to taste sprinkle with parsley

Nutritions of Prawn Pumpkin Paella

calories: 389 57 calories
calories: 11 grams fat
calories: 6 5 grams saturated fat
calories: 54 grams carbohydrates
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Gnocchi Al Forno With Creamy Blue Cheese Sauce

With just six ingredients, this punchy blue cheese gnocchi is super easy to prepare.

The ingredient of Gnocchi Al Forno With Creamy Blue Cheese Sauce

• 3 4 cup thickened cream
• 100g blue cheese crumbled
• 500g packet gnocchi
• 1 cup frozen peas
• 1 cup grated mozzarella
• 50g baby rocket

The Instruction of gnocchi al forno with creamy blue cheese sauce

• preheat oven to 200c 180c fan forced bring cream to a simmer in a medium saucepan over medium heat add blue cheese stir until smooth remove from heat
• meanwhile cook gnocchi following packet directions until just tender drain add gnocchi and peas to cheese mixture stir to combine season with pepper transfer to a 6 cup capacity baking dish sprinkle with mozzarella
• bake for 20 to 25 minutes or until cheese is golden and bubbling serve gnocchi with rocket

Nutritions of Gnocchi Al Forno With Creamy Blue Cheese Sauce

calories: 601 085 calories
calories: 32 6 grams fat
calories: 20 7 grams saturated fat
calories: 54 7 grams carbohydrates
calories: n a
calories: n a
calories: 21 1 grams protein
calories: 94 milligrams cholesterol
calories: 1205 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Cream Cake

With just 4 ingredients, this impressive choc ripple cake is ready for afternoon tea.

The ingredient of Chocolate Cream Cake

• 600ml thickened cream
• 1 3 cup drinking chocolate
• 250g packet arnotts choc ripple biscuits
• white chocolate curls to serve see tip

The Instruction of chocolate cream cake

• using an electric mixer beat cream and drinking chocolate until stiff peaks form
• spread 2 tablespoons cream mixture along a plate sandwich biscuits together with half the remaining cream mixture assemble biscuits upright on prepared plate to form a log spread remaining cream mixture over top and sides of log cover and refrigerate overnight see note
• top cake with chocolate curls slice on an angle to create a striped effect serve

Nutritions of Chocolate Cream Cake

calories: 419 445 calories
calories: 33 grams fat
calories: 20 grams saturated fat
calories: 27 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 150 7 milligrams sodium
calories: https schema org
calories: nutritioninformation

Watermelon Ice Blocks

Fresh fruity flavours like watermelon and kiwi fruit make the best icy treats.

The ingredient of Watermelon Ice Blocks

• 1 2 cup 125ml coconut cream
• 1 2 teaspoon vanilla bean paste
• 2 teaspoons caster sugar
• 1 3 cup 75g caster sugar extra
• 2 sprigs mint
• 400g watermelon coarsely chopped seeds removed
• 3 kiwifruit peeled coarsely chopped

The Instruction of watermelon ice blocks

• place coconut cream vanilla and sugar in a small bowl stir to combine
• combine extra sugar mint and 3 4 cup 185ml water in a small saucepan over medium low heat cook stirring for 5 mins or until sugar dissolves increase heat to medium and bring to a simmer cook for 2 3 mins or until syrup thickens slightly set aside for 15 mins to cool remove and discard mint reserve 2 tbs of the syrup
• process the remaining syrup and watermelon in a food processor until smooth strain mixture through a fine sieve into a jug pour evenly among ten 1 3 cup 80ml iceblock moulds insert iceblock sticks place in the freezer for 2 hours or until firm
• pour coconut cream mixture evenly over the watermelon mixture return to the freezer for 1 hour or until firm
• process the reserved syrup and kiwifruit in a food processor until smooth pour over the coconut cream mixture place in the freezer for 3 hours or until firm

Nutritions of Watermelon Ice Blocks

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Coconut Lime Chicken Noodle Bowl Recipe

A light and bright noodle bowl with coconut-lime chicken, this Asian-inspired salad makes a great weeknight meal.

The ingredient of Coconut Lime Chicken Noodle Bowl Recipe

• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce
• 2 carrots peeled cut into thin strips
• 200g dried rice vermicelli noodles
• 60ml 1 4 cup fresh lime juice
• 60ml 1 4 cup coconut cream
• 2 teaspoons brown sugar
• 1 teaspoon finely grated lime rind
• 1 tablespoon olive oil
• 2 about 500g chicken breast fillets halved horizontally
• 2 lebanese cucumbers halved lengthways deseeded thinly sliced
• 65g 1 cup bean sprouts trimmed
• 1 long fresh red chilli thinly sliced
• 1 2 cup fresh mint leaves
• 1 2 cup fresh coriander leaves
• lime wedges to serve

The Instruction of coconut lime chicken noodle bowl recipe

• combine the vinegar and half the fish sauce in a medium bowl season with a large pinch of salt add the carrot and toss to combine set aside to pickle
• place the noodles in a large heatproof bowl pour over enough boiling water to cover set aside for 5 minutes or until tender drain and refresh under cold running water drain well
• meanwhile stir the lime juice coconut cream sugar lime rind and remaining fish sauce in a small bowl until combined
• heat the oil in a medium frying pan over high heat cook chicken pieces for 3 minutes each side or until cooked through transfer to a board and thickly slice
• drain the carrot pickle divide the noodles among serving bowls arrange the chicken carrot pickle cucumber bean sprouts and chilli on top of the noodles drizzle over the dressing and scatter with mint and coriander serve with lime wedges

Nutritions of Coconut Lime Chicken Noodle Bowl Recipe

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Cherry And Vanilla Ice Cream Cake Recipe

We know - this cherry and vanilla ice cream cake is so pretty, youll want to gram it first!

The ingredient of Cherry And Vanilla Ice Cream Cake Recipe

• 300g cherries pitted
• 2 tbs caster sugar
• 1 5l vanilla ice cream softened
• 1 2 x 450g pkt coles unfilled double sponge cake
• 1 2 cup 160g cherry jam
• cherries extras frozen to serve
• strawberries frozen to serve
• 1 coles australian free range egg white
• 1 4 cup 55g caster sugar
• pink liquid food colouring

The Instruction of cherry and vanilla ice cream cake recipe

• combine the pitted cherries sugar and u00bc cup 60ml water in a medium saucepan over medium heat bring to a simmer cook stirring occasionally for 10 mins or until the cherry is tender set aside to cool completely
• place cherry mixture in a blender and blend until smooth divide the ice cream evenly into 2 portions reserve 1 portion in the freezer
• add cherry puree to the remaining ice cream portion and gently fold to combine place in the freezer
• grease and line a 10cm x 24cm base measurement loaf pan with 2 layers of plastic wrap allowing the 2 long sides to overhang spoon half the reserved vanilla ice cream portion over the base of prepared pan smooth the surface place in freezer for 20 mins or until firm
• spoon half the cherry ice cream over vanilla ice cream in the pan smooth the surface freeze for 20 mins or until firm
• use a large serrated knife to split the cake horizontally cut 1 cake layer into a 11cm x 25cm rectangle spread with half the jam place jam side down over the cherry ice cream in the pan spoon the remaining vanilla ice cream over the cake and smooth the surface freeze for 20 mins or until firm
• spoon remaining cherry ice cream over vanilla ice cream in pan smooth the surface cut the remaining cake into a 12cm x 26cm rectangle and spread with the remaining jam place jam side down over the cherry ice cream in the pan cover with plastic wrap and freeze for 6 hours or overnight or until firm
• meanwhile to make the mini meringues preheat oven to 100u00b0c line a baking tray with baking paper use an electric mixer to whisk egg white in a clean dry bowl until soft peaks form gradually add sugar 1 tbs at a time whisking well after each addition until the sugar completely dissolves use a small pastry brush to brush lines of food colouring on the inside of a piping bag fitted with a 5mm fluted nozzle transfer the meringue mixture to the prepared piping bag pipe 2cm round meringues onto the lined tray
• bake for 1 hour or until dry to the touch turn oven off leave meringues in oven with the door ajar for 1 hour to cool completely
• place a serving platter in freezer for 10 mins to chill turn the cake onto the platter remove plastic wrap top with the meringues frozen cherries and strawberries cut into slices to serve

Nutritions of Cherry And Vanilla Ice Cream Cake Recipe

calories: 522 932 calories
calories: 26 grams fat
calories: 17 grams saturated fat
calories: 66 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 8 grams protein
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calories: 203 milligrams sodium
calories: https schema org
calories: nutritioninformation

Step By Step Cheese Souffle

Follow our step by step instructions for the perfect airy cheese souffle.

The ingredient of Step By Step Cheese Souffle

• 20g butter softened
• 1 cup 90g dried packaged breadcrumbs
• 30g butter extra
• 1 4 cup 40g plain flour
• 1 1 4 cups 310ml milk
• 2 cups 160g coarsely grated vintage cheddar
• 2 teaspoons mustard
• 1 4 teaspoon cayenne pepper
• 4 large 60g eggs at room temperature separated

The Instruction of step by step cheese souffle

• preheat oven to 200u00b0c place an oven tray in the oven to preheat brush the base and side of four 1 1 2 cup 375ml ramekins with butter to grease sprinkle the breadcrumbs in the ramekins and rotate to coat each base and side with breadcrumbs turn ramekins upside down and gently tap to remove excess crumbs
• melt the extra butter in a saucepan over medium heat until foaming add the flour and cook stirring for 2 minutes or until mixture bubbles and starts to come away from the side of the pan remove from heat and add half the milk use a balloon whisk to whisk until mixture is smooth add remaining milk and whisk until smooth return to heat and cook stirring for 3 minutes or until mixture boils and thickens remove from heat add the cheese mustard and pepper and stir until cheese melts and mixture is smooth
• add the egg yolks and stir until well combined season with salt and pepper use an electric mixer to whisk the eggwhites in a clean dry bowl until soft peaks form
• add one quarter of the eggwhites to the cheese mixture and use a metal spoon to fold through until just combined add the remaining eggwhites and gently fold until just combined
• pour the cheese mixture into the ramekins and smooth the tops run your finger around the inside rim of each ramekin about 2cm into the souffle this will help the souffle rise more evenly and give a top hat appearance place the souffle on the preheated oven tray and bake for 10 minutes or until golden brown and puffed serve immediately

Nutritions of Step By Step Cheese Souffle

calories: 448 125 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 28 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 19 grams protein
calories: n a
calories: 578 98 milligrams sodium
calories: https schema org
calories: nutritioninformation

Brownie Bonanza Freakshake

Turn a milkshake into a freakshake by supersizing it and serving with speedy microwave brownies and hot fudge topping.

The ingredient of Brownie Bonanza Freakshake

• 1 cup hot fudge topping
• 1 1 2 cups milk
• 4 scoops vanilla ice cream
• 1 2 cup thickened cream whipped
• 2 tablespoons dark chocolate chips
• 2 tablespoons peanut butter chips
• 4 vanilla marshmallows roughly chopped
• 50g butter
• 75g dark chocolate chopped
• 1 egg lightly beaten
• 1 4 cup caster sugar
• 1 2 teaspoon vanilla extract
• 1 4 cup plain flour
• 1 4 cup dark chocolate chips
• 1 4 cup peanut butter chips

The Instruction of brownie bonanza freakshake

• grease a 6 5cm deep 10cm x 21cm silicone loaf pan line base and sides with baking paper extending paper 5cm above edges on long sides place 2 x 2 cup capacity glasses in the freezer to chill
• make microwave brownie place butter and chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth add egg sugar and vanilla whisk to combine sift over flour stir to combine add 1 tablespoon chocolate chips and 1 tablespoon peanut butter chips stir to combine spoon into prepared pan smooth top sprinkle with remaining chocolate chips and peanut butter chips microwave on high 100 for 2 minutes or until just firm to touch stand for 30 minutes to cool
• transfer the brownie to a board cut 4 x 3cm wide slices from brownie and set aside roughly chop remaining brownie
• drizzle rim and inside of glasses with 1 4 cup fudge topping freeze for 10 minutes
• place milk ice cream chopped brownie and 1 2 cup remaining fudge topping in a blender blend until smooth and thick divide mixture between glasses dollop with whipped cream top with 2 slices of brownie sprinkle with chocolate chips and peanut butter chips top with marshmallow using a kitchen blowtorch lightly brown marshmallow drizzle with remaining fudge topping insert straws into glasses serve

Nutritions of Brownie Bonanza Freakshake

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Lime, Vanilla And Coconut Cupcakes Recipe

Perfect for afternoon tea, you can also prepare these lime, vanilla and coconut cupcakes ahead of time for youre craving something sweet.

The ingredient of Lime Vanilla And Coconut Cupcakes Recipe

• 100g butter softened
• 1 cup 220g caster sugar
• 1 tsp vanilla bean paste
• 2 tsp finely grated lime rind
• 2 coles australian free range eggs
• 1 cup 150g self raising flour
• 2 tbs plain flour
• 1 2 cup 40g desiccated coconut
• 1 3 cup 80ml coconut milk
• 2 tbs lime juice
• 2 cups 320g icing sugar mixture
• 1 tbs coconut milk extra
• 2 tbs lime juice extra
• pink green and blue liquid food colouring
• coles icing roses or mini flowers to decorate

The Instruction of lime vanilla and coconut cupcakes recipe

• preheat oven to 180u00b0c line a 12 hole u2153 cup 80ml muffin pan with paper cases
• use an electric mixer to beat butter sugar vanilla and lime rind in a bowl until pale and creamy add eggs 1 at a time beating well after each addition stir in the combined flour desiccated coconut coconut milk and lime juice in alternating batches until just combined
• spoon mixture evenly among paper cases bake for 25 mins or until a skewer inserted in the centres comes out clean transfer to a wire rack to cool completely
• combine the icing sugar and extra coconut milk in a bowl stir in extra lime juice and enough water to make a paste divide into 3 portions tint each portion pale pink green or blue spoon icing over the cupcakes top with the icing flowers store in an airtight container at room temperature for up to 3 days

Nutritions of Lime Vanilla And Coconut Cupcakes Recipe

calories: 325 518 calories
calories: 11 grams fat
calories: 8 grams saturated fat
calories: 54 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 155 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut And Elderflower Lemon Curd Drizzle Cake

Our version of Prince Harry and Meghan Markles lemon elderflower wedding cake will bring the royal touch to your wedding viewing party. The three-tiered moist coconut cake is decorated with a heavenly swiss buttercream, lemon drizzle and meringue kisses, and will sweep your guests off their feet!

The ingredient of Coconut And Elderflower Lemon Curd Drizzle Cake

• 375g unsalted butter chopped at room temperature
• 700g 31 4 cups caster sugar
• 6 eggs
• 3 lemons rind finely grated juiced you need 60ml 1 4 cup juice
• 450g 3 cups self raising flour
• 225g 11 2 cups plain flour
• 500ml 2 cups milk
• 130g 11 2 cups desiccated coconut
• 60ml 1 4 cup elderflower cordial
• 300g ctn double cream
• 285g 1 cup lemon curd
• citrus or white lindt lindor balls to decorate
• icing sugar to dust
• white cachous in assorted sizes to decorate
• babyu2019s breath flowers to decorate optional
• 2 egg whites at room temperature
• pinch of cream of tartar
• 100g 1 2 cup caster sugar
• yellow icing colour paste to tint
• 4 egg whites
• 215g 1 cup caster sugar
• 400g unsalted butter chopped at room temperature
• 180g white chocolate finely chopped
• 80ml 1 3 cup thickened cream
• yellow icing colour paste to tint

The Instruction of coconut and elderflower lemon curd drizzle cake

• preheat the oven to 180c 160c fan forced grease three round 20cm cake pans and line the base of each with baking paper
• use electric beaters to beat the butter and 645g 3 cups sugar in a bowl until light and fluffy add the eggs 1 at a time beating well after each addition until well combined beat in the lemon rind use a large metal spoon to fold in the flours milk and coconut until well combined divide the mixture evenly among the prepared pans and smooth the surface of each bake for 45 minutes or until a skewer inserted into the centres of the cakes comes out clean set aside to cool slightly before transferring to wire racks to cool completely
• meanwhile to make the meringue kisses reduce the oven temperature to 120c 100c fan forced line 2 baking trays with baking paper use electric beaters to beat the egg whites and cream of tartar in a clean dry bowl until firm peaks form gradually add the sugar 1 tbs at a time beating constantly until the sugar dissolves and the mixture is thick and glossy carefully stand a piping bag fitted with a 1 5cm plain nozzle upright in a tall glass use a small paintbrush to very lightly paint 4 even stripes of yellow food colouring down the inside length of the bag carefully spoon the meringue mixture into the piping bag and pipe small peaks onto the prepared trays the colours will vary the more you pipe bake for 30 minutes or until the meringues are crisp and dry turn the oven off and leave the meringues in the oven with the door closed to cool completely
• combine 60ml 1 4 cup lemon juice and the remaining 55g 1 4 cup caster sugar in a small saucepan over low heat stir for 2 3 minutes or until the sugar dissolves remove from the heat and stir in the elderflower cordial set aside to cool 5 use a balloon whisk to whisk the double cream in a bowl until soft peaks form do not overbeat as the cream can easily curdle
• to assemble the cake trim the top of each cake to flatten place 1 cake layer cut side down on a cake board or serving plate brush one third of the elderflower syrup over the top of the cake spread with half the whipped cream then top with half the lemon curd to cover top with another layer of cake and brush with half the remaining elderflower syrup top with the remaining cream and lemon curd brush the cut side of the remaining cake layer with the remaining elderflower syrup and place cut side down on top of the cake the base of the last cake is now the top of the cake
• to make the swiss meringue buttercream combine the egg whites and sugar in a heatproof bowl over a saucepan of simmering water use a balloon whisk to stir for 5 8 minutes or until the sugar dissolves and the mixture reaches 70u00b0c on a cooku2019s thermometer transfer to a clean bowl use electric beaters to beat for 5 minutes or until firm peaks form and the mixture is almost at room temperature gradually add the butter beating well after each addition until the mixture is thick and smooth
• spoon 1 cup buttercream into a separate bowl and reserve spread a thin layer of buttercream over the top and side of the assembled cake place in the fridge for 15 minutes or until just firm spread the remaining buttercream over the top and side of the cake allowing some of the side to show through place in the fridge to chill
• to make the lemon drizzle place the chocolate and cream in a microwave safe bowl microwave on high stirring every 30 seconds for 1 2 minutes or until smooth and combined tint with yellow food colouring set aside to cool slightly pour the lemon drizzle over the top of the cake using a palette knife to quickly spread it to the edges and allowing it to drizzle down the side of the cake place in the fridge or in a cool place for at least 30 minutes to set
• place the reserved buttercream in a piping bag fitted with a 1cm fluted nozzle place the lindt balls on a plate and dust with icing sugar decorate the cake with the meringue kisses lindt balls piped stars of buttercream cachous and flowers if using

Nutritions of Coconut And Elderflower Lemon Curd Drizzle Cake

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