Spinach And Ricotta Lasagne Recipe

Weve given classic lasagne a modern twist with a delicious spinach and ricotta filling it will be a new family fave!

The ingredient of Spinach And Ricotta Lasagne Recipe

• 250g chopped frozen spinach thawed
• 800g fresh ricotta crumbled
• 1 2 teaspoon ground nutmeg
• 1 egg lightly beaten
• 1 2 cup chopped fresh basil leaves plus extra leaves to serve
• 1 cup finely grated parmesan
• 535g can creamy pumpkin soup
• 1 cup massel chicken style liquid stock
• 8 dried instant lasagne sheets
• 1 1 3 cups grated devondale mozzarella cheese block 500g

The Instruction of spinach and ricotta lasagne recipe

• preheat oven to 200c 180c fan forced grease a 6cm deep 20cm x 30cm 12 cup capacity baking dish place spinach in a sieve set over a bowl using the back of a spoon press any excess liquid from spinach
• place spinach ricotta nutmeg egg basil and 1 2 cup parmesan in a bowl season with salt and pepper stir to combine
• place soup and stock in a large jug place 2 lasagne sheets over base of prepared dish breaking to fit if necessary spoon one third of ricotta mixture over lasagne sheets spreading to cover sprinkle with 1 3 cup mozzarella drizzle with 1 2 cup pumpkin soup mixture repeat layers twice finishing with lasagne drizzle over remaining pumpkin soup mixture sprinkle with remaining mozzarella and parmesan
• cover dish with greased foil bake for 30 minutes uncover bake for a further 20 minutes or until golden and tender stand for 10 minutes sprinkle with extra basil leaves serve

Nutritions of Spinach And Ricotta Lasagne Recipe

calories: 651 275 calories
calories: 27 4 grams fat
calories: 16 7 grams saturated fat
calories: 55 6 grams carbohydrates
calories: n a
calories: n a
calories: 40 1 grams protein
calories: 55 6 milligrams cholesterol
calories: 1168 milligrams sodium
calories: https schema org
calories: nutritioninformation

Slow Cooked Lemon Lamb With Tomato And Fetta Spaghetti

Roasted lamb with spaghetti tossed through the pan juices? A guaranteed winter wonder that will quickly make its way into your familys favourite recipes!

The ingredient of Slow Cooked Lemon Lamb With Tomato And Fetta Spaghetti

• 2kg leg of lamb
• 2 garlic cloves chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 2 cup lemon juice
• 500g spaghetti
• 410g can diced tomatoes
• 200g greek fetta crumbled
• chopped fresh flat leaf parsley to serve

The Instruction of slow cooked lemon lamb with tomato and fetta spaghetti

• preheat oven to 150c 130c fan forced trim any thick white fat from lamb place in a large roasting pan combine garlic tomato paste oregano paprika and half the lemon juice in a jug pour over lamb in pan rubbing to coat all over drizzle with remaining lemon juice season with salt and pepper cover tightly with foil
• cook for 3 hours basting with pan juices halfway through cooking see notes
• cook spaghetti in a large saucepan of boiling salted water following packet directions until tender drain
• increase oven temperature to 200c 180c fan forced remove foil from the roasting pan add 1 2 cup cold water to the pan juices cook lamb uncovered for a further 10 to 15 minutes or until browned
• remove lamb from roasting pan and set aside covered to rest add spaghetti and tomato to pan toss to combine with pan juices sprinkle with fetta season with pepper bake for 15 to 20 minutes or until fetta is golden and spaghetti is heated through serve sliced lamb with spaghetti mixture sprinkled with parsley

Nutritions of Slow Cooked Lemon Lamb With Tomato And Fetta Spaghetti

calories: 550 417 calories
calories: 17 1 grams fat
calories: 8 4 grams saturated fat
calories: 46 2 grams carbohydrates
calories: n a
calories: n a
calories: 47 4 grams protein
calories: 139 milligrams cholesterol
calories: 471 milligrams sodium
calories: https schema org
calories: nutritioninformation

Red Oak Leaf, Goats Cheese Macadamia Salad

The ingredient of Red Oak Leaf Goats Cheese Macadamia Salad

• 2 red oak leaf lettuces
• 350g butter beans
• 80g pkt baby rocket leaves
• 100g macadamia nuts toasted roughly chopped
• 110g goats cheese crumbled
• 1 4 cup 60ml macadamia nut oil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 small shallot finely chopped
• salt freshly ground pepper

The Instruction of red oak leaf goats cheese macadamia salad

• separate the lettuce leaves and wash lightly then dry tear the leaves into pieces and place in a large bowl
• cook the beans in a saucepan of boiling water for 2 minutes or until just tender drain well then refresh under cold water pat dry add to the lettuce with the rocket leaves macadamia nuts and goats cheese
• to make the dressing whisk all the dressing ingredients together
• pour the dressing over the salad to serve

Nutritions of Red Oak Leaf Goats Cheese Macadamia Salad

calories: 516 24 calories
calories: 50 grams fat
calories: 9 grams saturated fat
calories: 6 grams carbohydrates
calories: n a
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calories: https schema org
calories: nutritioninformation

Lamington Pavlova Cake Recipe

It doesnt get much more Aussie than this! Layers of lamington and pavlova in magnificent cake that serves up to 12 of your closest.

The ingredient of Lamington Pavlova Cake Recipe

• 500g packet frozen raspberries
• 2 tablespoons caster sugar
• 600ml tub thickened cream
• 1 4 teaspoon vanilla bean paste
• fresh raspberries to serve
• pure icing sugar to serve
• 5 eggs at room temperature
• 155g 3 4 cup caster sugar
• 1 2 teaspoon vanilla bean paste
• 150g 1 cup plain flour sifted
• 1 teaspoon baking powder sifted
• 230g 1 1 2 cups pure icing sugar
• 30g 1 4 cup cocoa powder
• 170g 2 cups desiccated coconut
• 3 egg whites at room temperature
• 155g 3 4 cup caster sugar
• 1 1 2 teaspoon cornflour
• 1 teaspoon white vinegar
• 1 2 teaspoon vanilla bean paste

The Instruction of lamington pavlova cake recipe

• preheat oven to 180c 160c fan forced to make the sponge cake grease two 20cm round cake pans and line the base and sides with baking paper use an electric beater to beat the eggs and sugar in a large bowl until thick and pale beat in the vanilla bean paste use a large metal spoon to gently fold in the flour and baking powder until well combined divide evenly between the prepared pans smooth the surface bake for 20 minutes or until the cakes spring back in the centre when lightly touched set aside for 5 minutes before turning the cakes out to cool completely
• place icing sugar and cocoa in a bowl add 90ml water mix until combined transfer to a large shallow bowl or dish place half the coconut on a baking tray spreading it out over just half of the tray line a separate large baking tray with baking paper and set aside dip one cake into the chocolate icing turning to coat well all over allow excess to drain off then roll sides in the coconut to coat using the remaining 1 cup coconut to sprinkle over the top and base of the cake to coat completely transfer to prepared tray repeat with remaining cake place in the fridge for 1 hour or overnight to set
• to make the pavlova discs preheat oven to 120c 100c fan forced grease two 20cm round cake pans and line base and sides with baking paper use an electric beater to beat egg whites in a large bowl beat until firm peaks form gradually add sugar 1 tbs at a time beating well after each addition until thick and glossy beat in the cornflour vinegar and vanilla bean paste until combined divide mixture evenly between the two pans smooth the surface bake for 40 minutes or until dry to the touch and pale golden in colour set aside to cool for 30 minutes before removing from pans
• place the raspberries caster sugar and 2 tbs water in a 20cm medium saucepan over medium high heat cook stirring often for 3 minutes or until berries are just heated through and mixture is slightly saucy transfer to a bowl set aside to cool completely
• use electric beaters to beat the cream and vanilla in a bowl until soft peaks form
• place 1 lamington cake on serving a plate top with 1 pavlova disc half the cream and half the raspberry compote top with remaining lamington cake then remaining pavlova disc cream and compote top with fresh raspberries dust with icing sugar serve

Nutritions of Lamington Pavlova Cake Recipe

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calories: nutritioninformation

Easy Hot Cross Bun Ice Cream

Combine two family favourites to make this super easy hot cross bun ice-cream, served with caramel sauce.

The ingredient of Easy Hot Cross Bun Ice Cream

• 1 coles bakery traditional hot cross bun day old coarsely torn
• 1 tablespoon brown sugar
• 50g butter melted
• 1l vanilla ice cream softened

The Instruction of easy hot cross bun ice cream

• preheat oven to 180u00b0c line a baking tray with baking paper place the hot cross bun in a food processor and process until it resembles fine breadcrumbs transfer the hot cross bun crumbs to a bowl add the sugar and butter and toss to combine
• spread evenly over the lined tray bake stirring occasionally for 10 mins or until the crumb mixture is golden brown and crisp place the ice cream in a large bowl add two thirds of the crumb mixture and gently fold to combine return the ice cream mixture to the ice cream container place in the freezer for 2 hours or until firm
• place scoops of hot cross bun ice cream in serving bowls sprinkle with the remaining crumb mixture

Nutritions of Easy Hot Cross Bun Ice Cream

calories: 270 07 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 26 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 118 milligrams sodium
calories: https schema org
calories: nutritioninformation

Traditional Christmas Cake

Impress your guests with this traditional Christmas cake.

The ingredient of Traditional Christmas Cake

• 1kg mixed dried fruit
• 1 2 cup mixed peel
• 1 cup chopped dried apricots
• 1 cup chopped dried figs
• 100g glace cherries
• 3 4 cup brandy or rum
• 250g butter at room temperature chopped
• 1 cup brown sugar
• 5 eggs
• 1 cup plain flour
• 1 cup self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 cup walnuts
• 3 x 500g pkts ready made white icing fondant
• 1 4 cup apricot jam
• cachous

The Instruction of traditional christmas cake

• place all the dried fruit and brandy into a large mixing bowl and stir to combine well cover with plastic wrap and set aside overnight or for at least 4 hrs for the fruit to soak when you are ready to make the cake preheat oven to 150c 130c fan forced lightly grease a 23cm round tin and line the base and side with baking paper extending the paper 4 to 5cm above the top
• using electric beaters beat butter and sugar until light and creamy add eggs one at a time beating well between each addition dont worry if the mixture appears curdled at this point add to the bowl with fruit and sift the flours bicarb and spices over using a large metal spoon or rubber spatula fold together then fold in the walnuts
• spoon into prepared tin and tap tin firmly on a work bench several times to settle batter and expel any air pockets smooth top with a rubber spatula wrap a triple layer of brown paper or newspaper around the tin securing with kitchen string bake for 3 hrs on the lowest shelf in the oven until a skewer inserted into the centre of the cake comes out clean cool completely in the tin before turning out
• to decorate cake place upside down onto a work board or serving platter so that the base becomes the top of the cake take one packet of the fondant icing and pinch off small pieces to fill any gaps in the surface so it is smooth wrap remaining icing in plastic wrap so it doesnu2019t dry out warm apricot jam in a small saucepan or in the microwave and press through a sieve to remove solids brush all over cake
• knead the other two packets of fondant icing together until pliable microwave briefly if necessary according to packet directions roll out on a surface lightly dusted with icing sugar until about 5 to 7mm thick place over cake and smooth out with your hands particularly down the sides to the base use a small sharp knife to trim off any excess icing
• roll out reserved icing to 3mm thick and cut out strips 1 5cm wide use to decorate cake as shown press cachous onto the strips tie a ribbon around the side of cake securing with pins

Nutritions of Traditional Christmas Cake

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calories: https schema org
calories: nutritioninformation

Korma Prawns

With just a few basic ingredients, this delicious prawn korma with rice and snow peas can be ready in under half an hour.

The ingredient of Korma Prawns

• 315g 1 1 2 cups jasmati rice riviana brand
• 1 tablespoon peanut oil
• 500g medium green prawns peeled with tails left intact deveined
• 1 medium red capsicum quartered deseeded cut into strips
• 1 430g jar creamy korma simmer sauce sharwoods brand
• 250mls 1 cup water
• 200g snow peas topped diagonally sliced
• 1 bunch coriander leaves picked washed chopped

The Instruction of korma prawns

• cook the rice in a large saucepan by the absorption method following packet directions until tender see microwave tip
• meanwhile heat oil in a large wok or saucepan over high heat add prawns and capsicum and stir fry for 2 3 minutes or until the prawns just change colour remove from the wok
• add the simmer sauce and water bring to the boil then reduce the heat to medium and simmer uncovered for 5 minutes add the snow peas and cook for 2 minutes return the prawns and capsicum to the wok add the coriander and cook for 1 minute or until the prawns are just heated through
• serve the korma prawns accompanied by the rice

Nutritions of Korma Prawns

calories: 423 747 calories
calories: 17 grams fat
calories: 7 grams saturated fat
calories: 42 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 24 grams protein
calories: 136 milligrams cholesterol
calories: 609 49 milligrams sodium
calories: https schema org
calories: nutritioninformation

Muffin Pan Lemon Custard Tarts Recipe

This cheats version of classic custard tarts has a lemony twist and uses a muffin pan and packet of butternut snap cookies to create the bases.

The ingredient of Muffin Pan Lemon Custard Tarts Recipe

• 1 1 2 tablespoons vanilla custard powder
• 2 tablespoons caster sugar
• 310ml 1 1 4 cups milk
• 3 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 250g pkt butternut snap cookies
• whipped cream to serve
• lemon slices cut into quarters to serve

The Instruction of muffin pan lemon custard tarts recipe

• combine custard powder and sugar in a medium saucepan whisk in 60ml 1 4 cup milk until smooth and combined add remaining milk and lemon rind whisk to combine place saucepan over medium high heat cook whisking constantly for 8 10 minutes or until custard simmers and thickens remove from heat whisk in lemon juice
• transfer custard to a heatproof bowl cover surface with plastic wrap set aside for 30 minutes or until cool
• preheat oven to 180c 160c fan forced
• place 1 biscuit on top of 21 holes of two 12 hole round based shallow patty pans bake for 3 minutes or until biscuits have softened working very quickly use a teaspoon to shape the biscuits into a cup using the pan as a guide
• whisk custard until smooth divide custard among biscuits refrigerate for 3 hours or until set dollop with whipped cream and top with lemon slices

Nutritions of Muffin Pan Lemon Custard Tarts Recipe

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calories: https schema org
calories: nutritioninformation

Mexican Cheese Sauce Recipe

Spice up your life with this quick Mexican cheese sauce, ready in just 15 minutes.

The ingredient of Mexican Cheese Sauce Recipe

• 30g butter
• 1 1 2 tablespoons plain flour
• 3 4 cup milk
• 100g cheddar coarsely grated
• 1 4 cup finely grated parmesan
• 1 2 teaspoon mexican chilli powder plus extra to serve

The Instruction of mexican cheese sauce recipe

• melt butter in a saucepan over medium high heat add flour cook stirring for 1 minute or until bubbling gradually stir in milk bring to the boil reduce heat to medium cook stirring for 2 minutes or until mixture boils and thickens
• add 1 4 cup cheddar whisk until smooth and combined continue adding cheddar 1 4 cup at a time whisking until melted and smooth see note stir in parmesan and chilli powder season with salt and pepper serve sauce immediately sprinkled with extra chilli powder

Nutritions of Mexican Cheese Sauce Recipe

calories: 157 501 calories
calories: 12 4 grams fat
calories: 8 1 grams saturated fat
calories: 3 6 grams carbohydrates
calories: n a
calories: n a
calories: 7 7 grams protein
calories: 34 milligrams cholesterol
calories: 278 milligrams sodium
calories: https schema org
calories: nutritioninformation

Dark Chocolate Mud Cake

Steal a slice of this ultra chocolatey treat, topped with dark chocolate ganache for added indulgence.

The ingredient of Dark Chocolate Mud Cake

• 225g butter chopped
• 180g block dark chocolate chopped
• 1 2 cup milk
• 1 2 cup cold water
• 1 3 cup coffee flavoured liqueur
• 3 teaspoons instant coffee powder
• 1 3 4 cups caster sugar
• 1 1 2 cups plain flour sifted
• 1 4 cup self raising flour sifted
• 1 4 cup cocoa powder sifted
• 2 eggs lightly beaten
• 180g block dark chocolate chopped
• 1 3 cup thickened cream

The Instruction of dark chocolate mud cake

• place butter chocolate milk 1 2 cup cold water liqueur coffee powder and sugar in a large saucepan over medium heat cook stirring occasionally for 5 to 6 minutes or until smooth remove from heat cool for 30 minutes
• preheat oven to 150u00b0c 130u00b0c fan forced grease a 6cm deep 22cm round base cake pan line base and side with 2 layers of baking paper whisk flours cocoa powder and egg into cooled chocolate mixture pour mixture into prepared pan bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out with crumbs clinging cover cake with foil if over browning during cooking cool in pan
• make dark chocolate ganache place chocolate and cream in a microwave safe heatproof bowl microwave on medium 50 for 2 minutes or until smooth stirring with a metal spoon halfway through set aside for 15 minutes or until thickened
• place cake onto a plate top with ganache stand for 10 minutes serve

Nutritions of Dark Chocolate Mud Cake

calories: 568 342 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 68 grams carbohydrates
calories: 49 grams sugar
calories: n a
calories: 6 grams protein
calories: 92 milligrams cholesterol
calories: 183 73 milligrams sodium
calories: https schema org
calories: nutritioninformation