Herb And Cheese Damper

Home-style damper is the perfect side dish for the Australian barbecue.

The ingredient of Herb And Cheese Damper

• 1 cup 160g wholemeal self raising flour
• 1 cup 150g white self raising flour
• 60g unsalted butter softened
• 1 2 cup 40g grated tasty cheese
• 1 4 cup chopped oregano leaves
• 3 4 cup 185ml milk plus extra to glaze
• 1 tablespoon grated parmesan

The Instruction of herb and cheese damper

• preheat the oven to 180u00b0c
• sift the flours into a large bowl adding in any flakes from wholemeal flour with 1 teaspoon of salt rub in butter until mixture resembles fine breadcrumbs then stir in tasty cheese and oregano
• in a separate bowl combine milk with 1 4 cup 60ml water make a well in the centre of flour and stir in three quarters of the milk mixture add remaining liquid a little at a time until mixture just comes together turn out onto a lightly floured surface and knead gently for 1 minute
• shape into a round loaf and place on a greased baking tray brush top with milk and sprinkle with parmesan bake for 30 minutes or until loaf sounds hollow when tapped serve warm

Nutritions of Herb And Cheese Damper

calories: 305 442 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 37 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 427 86 milligrams sodium
calories: https schema org
calories: nutritioninformation

Raw Choc Topped Banana Protein Bars

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Raw Choc Topped Banana Protein Bars

• 1 cup mixed nuts soaked and sprouted u2013 make sure nuts are very dry if not using a dehydrator
• 1 2 cup coconut
• 3 4 cup dates
• 1 2 teaspoon cinnamon
• 1 2 teaspoon vanilla powder
• 2 medium ripe bananas
• 1 tablespoon natural or vanilla protein powder
• 1 teaspoon maca
• 1 2 cup tempered cacao paste
• 1 2 cup cacao butter
• 1 4 cup agave honey or coconut sugar
• a drop of vanilla essence
• a drop of mesquite optional

The Instruction of raw choc topped banana protein bars

• preheat oven or dehydrator to 130c
• rinse and drain nuts and place all bar ingredients into a high speed blender such as a vitamix blend until thick and smooth you will need to use the tamper to move it around
• turn onto a teflex sheet and spread out to about 1 1 2 cm thickness then scour into bar
• dehydrate in oven for about 4 5 hours then turn down to about 115c for another 15 hours turn off oven dehydrator
• turn bars over onto the mesh sheet then dehydrate another 24 hrs or until they are just nice and chewy and not all dried out and too hard its best to check them occasionally
• remove when ready then place in the freezer to cool off while you prepare the choc top
• for the choc top place all ingredients into glass pyrex bowl and either place in your dehydrator or oven on its lowest temperature until melted
• stir and dip your cold bars into the chocolate a couple of times to get a nice thick coating
• they then store well in the fridge and are fine to take out with you as they do not melt

Nutritions of Raw Choc Topped Banana Protein Bars

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Mac ’n’ Cheese Pie

For the ultimate comfort food, try a slice of this buttery macaroni and cheese pie.

The ingredient of Mac N Cheese Pie

• 225g 1 1 2 cups plain flour
• 150g butter chilled chopped
• 20g 1 4 cup finely grated parmesan
• 1 egg
• 200g pkt rindless streaky bacon
• 180g dried curls pasta
• 40g butter
• 20g 1 4 cup fresh wholemeal breadcrumbs
• 40g 1 2 cup finely grated parmesan
• 1 chorizo finely chopped
• 1 small brown onion finely chopped
• 2 tablespoons plain flour
• 500ml 2 cups milk
• 85g 3 4 cup grated mozzarella
• 65g 3 4 cup coarsely grated devondale colby cheese block 500g
• micro herbs to sprinkle

The Instruction of mac n cheese pie

• process the flour butter and cheese in a food processor until the mixture resembles coarse breadcrumbs add the egg and 3 tsp water process until the mixture just comes together turn pastry onto a lightly floured surface and knead until just smooth roll the pastry out on a sheet of lightly floured baking paper to a 5mm thick disc line a lightly greased 5cm deep 23cm top measurement pie dish with the pastry disc press the pastry into the base and side trim excess pastry and crimp edge to decorate place in the fridge for 10 minutes to rest
• preheat oven to 180c 160c fan forced place a baking tray in the oven to heat
• line the pie shell with a sheet of baking paper and fill with pastry weights or rice place the dish on the heated tray bake for 15 minutes remove the paper and weights or rice bake the pie shell for a further 10 minutes or until light golden set aside to cool slightly
• meanwhile for the filling thinly slice half the bacon set aside finely chop the remaining bacon cook the pasta in a large saucepan of boiling water following packet directions or until al dente drain
• melt 20g butter in a large non stick frying pan over medium heat add the finely chopped bacon and cook stirring often for 3 4 minutes or until bacon is golden add the breadcrumbs and 1 4 cup parmesan cook for 2 3 minutes or until golden and crispy transfer to a bowl set aside until required clean the pan
• melt remaining 20g butter in the clean pan over medium high heat add the chorizo onion and sliced bacon cook stirring often for 4 5 minutes or until golden add the flour and cook stirring for 1 minute gradually add the milk stirring constantly until smooth bring the mixture to the boil reduce heat to low simmer for 1 minute or until thickened remove from heat stir in pasta season
• combine the mozzarella colby and remaining 1 4 cup parmesan in a bowl stir half the cheese mixture into the pasta mixture set aside to cool slightly 8 spoon pasta mixture into the pie shell sprinkle over remaining cheese mixture bake for 20 minutes or until golden top with breadcrumb mixture and micro herbs

Nutritions of Mac N Cheese Pie

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calories: nutritioninformation

Chilli Fish With Coconut Rice Recipe

Cook the rice in coconut milk to give this quick and easy fish dish a boost of flavour.

The ingredient of Chilli Fish With Coconut Rice Recipe

• 2 teaspoon chilli stir in paste
• 2 garlic cloves crushed
• 500g flathead fillets
• 1 tablespoon coconut oil
• 2 x 250g pkts microwave basmati rice
• 270ml can light coconut milk
• 1 bunch asparagus halved
• 100g baby spinach
• 2 tablespoons chopped fresh coriander
• 20g 1 3 cup toasted coconut flakes
• 2 green shallots thinly sliced
• fresh long red chilli sliced
• baby coriander to serve
• lime halves to serve

The Instruction of chilli fish with coconut rice recipe

• combine the chilli paste and garlic in a bowl season spread over fish to lightly coat heat the oil in a large non stick frying pan over medium high heat cook fish for 1 2 minutes each side or until fish flakes when tested with a fork transfer to a plate and keep warm
• meanwhile combine the rice and coconut milk in a saucepan over medium heat bring to a simmer cook stirring constantly for 3 minutes or until rice is tender and coconut milk almost absorbed stir in asparagus for 1 2 minutes or until tender crisp stir through spinach until wilted remove from heat and stir through coriander
• divide rice mixture among serving plates and top with the fish sprinkle with the coconut flakes shallot chilli and coriander serve with lime halves

Nutritions of Chilli Fish With Coconut Rice Recipe

calories: 474 654 calories
calories: 16 grams fat
calories: 12 grams saturated fat
calories: 47 grams carbohydrates
calories: n a
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calories: 33 grams protein
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calories: https schema org
calories: nutritioninformation

Crispy Potatoes With Broccolini And Lemon

For the perfect side, try these crispy, crunchy roast potatoes served with broccolini, rocket and lemon.

The ingredient of Crispy Potatoes With Broccolini And Lemon

• 1kg carisma potatoes peeled see note
• 2 tablespoons extra virgin olive oil
• 1 bunch broccolini trimmed cut into 4cm lengths
• 1 4 cup lemon juice plus lemon wedges to serve
• 2 teaspoons lemon zest
• 50g baby rocket
• 2 tablespoons pepitas toasted

The Instruction of crispy potatoes with broccolini and lemon

• place potato in a large saucepan cover with cold water bring to the boil over high heat reduce heat to medium simmer for 12 minutes or until just tender drain cool for 20 minutes cut into 2 5cm pieces
• heat oil in a large frying pan over high heat cook potato in 2 batches shaking pan and turning potato often for 10 minutes or until golden and crispy transfer to a heatproof bowl add broccolini to pan cook for 3 minutes or until bright green and tender
• add broccolini lemon juice and lemon zest to potato toss to combine arrange on a serving platter season with salt and pepper top with rocket and pepitas serve with lemon wedges

Nutritions of Crispy Potatoes With Broccolini And Lemon

calories: 244 736 calories
calories: 12 1 grams fat
calories: 1 8 grams saturated fat
calories: 24 3 grams carbohydrates
calories: n a
calories: n a
calories: 9 1 grams protein
calories: n a
calories: 95 milligrams sodium
calories: https schema org
calories: nutritioninformation

Palm Sugar Balls

This recipe is vegan friendly.

The ingredient of Palm Sugar Balls

• 500g packet glutinous rice flour
• 400ml can coconut cream
• 1 4 teaspoon pandan essence
• 120g dark palm sugar
• 1 cup desiccated coconut

The Instruction of palm sugar balls

• place rice flour in a bowl and make a well in the centre add coconut cream and pandan essence mix to form a firm dough knead dough lightly to evenly distribute pandan essence
• bring a large saucepan of water to the boil over medium high heat cut palm sugar into pieces the size of a 5 cent coin roll tablespoonfuls of dough into balls flatten each ball and mould around a palm sugar piece pinch dough to enclose sugar roll ball until smooth
• place coconut in a shallow dish cook balls in small batches in boiling water for 8 minutes or until they float to the surface remove with a slotted spoon roll in coconut while warm transfer to a plate serve at room temperature do not refrigerate

Nutritions of Palm Sugar Balls

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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
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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
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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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