White Chocolate Eggnog

Serve this white chocolate eggnog with vanilla marshmallow stars and your guests will love you for it!

The ingredient of White Chocolate Eggnog

• 750ml 3 cups milk
• 4 egg yolks
• 70g 1 3 cup caster sugar
• 100g white chocolate chopped
• 2 tablespoons brandy optional
• vanilla marshmallow stars see related recipe to serve

The Instruction of white chocolate eggnog

• heat milk in a saucepan over medium heat until simmering
• meanwhile use a balloon whisk to whisk the egg yolks and sugar in a large bowl until pale and creamy slowly pour the hot milk into the egg mixture whisking constantly until combined
• transfer to a clean saucepan reduce heat to low cook stirring for 10 minutes or until the mixture thickens slightly remove from heat add the chocolate stir until the chocolate melts and the mixture is smooth stir in the brandy if desired
• divide among serving cups serve with marshmallow stars

Nutritions of White Chocolate Eggnog

calories: 198 848 calories
calories: 9 grams fat
calories: 5 grams saturated fat
calories: 22 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 5 grams protein
calories: 73 milligrams cholesterol
calories: 47 81 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Prawns With Lemon Lime Dipping Sauce

Enjoy a lazy meal in the sun with a simple, fresh and indulgent dish that will leave you with sticky fingers and a smile.

The ingredient of Coconut Prawns With Lemon Lime Dipping Sauce

• 1kg medium green prawns
• 1 egg
• 40ml 2 tablespoons milk
• 150g 1 cup plain flour
• 2 cups shredded coconut
• vegetable oil to shallow fry
• 250ml 1 cup good quality mayonnaise
• 1 lime zested juiced
• 1 2 lemon zested juiced

The Instruction of coconut prawns with lemon lime dipping sauce

• peel and de vein the prawns keeping the tails intact
• combine the egg and milk in a small bowl dip prawns into flour to lightly coat then egg mixture followed by coconut heat oil in a frying pan over medium high heat shallow fry prawns for 1 2 minutes each side until golden brown set aside to drain on paper towel
• to make the dipping sauce place all ingredients in a small bowl and stir to combine serve the prawns with the lemon lime dipping sauce

Nutritions of Coconut Prawns With Lemon Lime Dipping Sauce

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

Lamb Shanks With Creamy Parmesan Risoni

Creamy parmesan risoni is a treat with these melt-in-the-mouth lamb shanks.

The ingredient of Lamb Shanks With Creamy Parmesan Risoni

• 40g 1 4 cup plain flour
• salt freshly ground black pepper
• 4 large about 2kg lamb shanks french trimmed
• 2 tablespoons olive oil
• 2 brown onions halved coarsely chopped
• 2 garlic cloves crushed
• 250ml 1 cup dry white wine
• 2 x 400g cans diced tomatoes
• 2 fresh rosemary sprigs leaves removed stems discarded
• steamed green beans to serve
• 305g 1 1 2 cups risoni
• 125ml 1 2 cup thin cream
• 2 egg yolks
• 40g 1 2 cup finely grated parmesan
• 1 2 cup finely chopped fresh continental parsley
• salt freshly ground black pepper

The Instruction of lamb shanks with creamy parmesan risoni

• preheat oven to 150u00b0c place flour in a bowl and season with salt and pepper coat lamb with flour and shake off any excess heat half the oil in a large flameproof ovenproof casserole dish over medium high heat add 2 lamb shanks and cook turning occasionally for 5 minutes or until brown transfer to a heatproof bowl repeat with remaining shanks
• heat the remaining oil in the casserole dish over medium heat add the onion and garlic and cook stirring for 5 minutes or until soft add the wine and bring to the boil add the tomato and stir to combine add the lamb and rosemary and bring to the boil remove from heat
• cover and bake in preheated oven turning occasionally for 2 hours or until lamb is tender and sauce thickens remove from oven taste and season with salt and pepper
• meanwhile to make the creamy parmesan risoni cook risoni in a large saucepan of salted boiling water following packet directions or until al dente drain well and return to the pan whisk together cream and egg yolks in a bowl add to risoni along with the parmesan and stir to combine place over low heat and cook stirring for 2 3 minutes or until sauce thickens slightly remove from heat add parsley and stir to combine taste and season with salt and pepper
• divide the risoni among serving bowls top with lamb shanks and serve with steamed green beans

Nutritions of Lamb Shanks With Creamy Parmesan Risoni

calories: 1253 794 calories
calories: 56 grams fat
calories: 23 grams saturated fat
calories: 74 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 105 grams protein
calories: n a
calories: 477 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

Salmon Corn Cakes

Combine mashed potato and canned salmon to make these family friendly patties.

The ingredient of Salmon Corn Cakes

• 475g mashed potato
• 1 corn cob kernels removed
• 210g can red salmon medium drained flaked
• 1 4 cup chopped fresh continental parsley
• 1 cup 90g purchased dried breadcrumbs
• 1 egg
• canola oil to shallow frying
• sweet chilli sauce to serve
• coral lettuces torn washed to serve
• lemon wedges to serve

The Instruction of salmon corn cakes

• place the mashed potato corn salmon parsley breadcrumbs and egg in a bowl use your hands to mix until well combined shape 1 4 cup of the mixture into a patty put on a plate repeat to make 12 patties refrigerate for 30 minutes
• heat the oil in a large non stick frying pan over a medium high heat add half the salmon and corn patties and cook for 2 3 minutes on each side or until golden brown transfer to a plate repeat with the remaining patties
• serve with sweet chilli sauce lettuce leaves and lemon wedges

Nutritions of Salmon Corn Cakes

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

Thai Chicken Pies

For a family pie with a difference, fill it with creamy Thai red chicken curry.

The ingredient of Thai Chicken Pies

• 1 2 red capsicum seeded and chopped
• 1 2 green capsicum seeded and chopped
• 75g baby corn cut into 1cm slices
• 40g unsalted butter
• 2 3 tablespoons plain flour
• 2 cups 500ml milk
• 1 tablespoon red curry paste
• 2 teaspoons lime juice
• 1 tablespoon sweet chilli sauce
• 3 chicken breasts trimmed and cut into 3cm cubes
• 2 tablespoons chopped coriander
• 4 sheets frozen ready rolled shortcrust pastry thawed

The Instruction of thai chicken pies

• heat a large deep non stick pan over medium heat and spray with oil spray add the red and green capsicum and corn and cook for 2 3 minutes or until just softened transfer to a clean bowl and set aside
• melt the butter in the same pan over medium low heat and add the flour let the mixture bubble for 1 2 minutes stirring occasionally then remove from heat and gradually whisk in the milk return to the heat and continue stirring to prevent lumps forming
• add the curry paste lime juice and sweet chilli sauce and cook for another 3 4 minutes return the capsicum mixture to the pan along with the chicken and coriander cook for another 10 minutes then remove from the heat transfer to a bowl and refrigerate until chilled
• preheat oven to 180c when the chicken mixture is cold divide evenly between four 1 1 2 cup capacity baking dishes use a small plate or saucer to cut out circles for the pastry lids and place over filling pressing the pastry to the rim of the dish bake for 20 minutes or until pastry is crisp and golden

Nutritions of Thai Chicken Pies

calories: 1111 589 calories
calories: 59 grams fat
calories: 28 grams saturated fat
calories: 93 grams carbohydrates
calories: 26 grams sugar
calories: n a
calories: 50 grams protein
calories: n a
calories: 1160 65 milligrams sodium
calories: https schema org
calories: nutritioninformation

Blackberry And Vanilla Vodka Cocktail Recipe

Muddle and mix this fruity welcome drink in just 25 minutes.

The ingredient of Blackberry And Vanilla Vodka Cocktail Recipe

• 215g 1 cup caster sugar
• 225g 1 1 2 cups frozen blackberries
• 1 25l 5 cups berry flavoured sparkling mineral water chilled
• 375ml 1 1 2 cups vanilla vodka chilled
• 125ml 1 2 cup fresh lime juice
• ice cubes to serve
• fresh blackberries to serve
• fresh mint leaves to serve

The Instruction of blackberry and vanilla vodka cocktail recipe

• place the sugar and 125ml 1 2 cup water in a small saucepan stir to combine then place over medium low heat and cook stirring for 3 minutes or until the sugar has dissolved
• place the frozen blackberries in a large heatproof bowl pour the hot sugar syrup over the berries use a muddler or wooden spoon to gently muddle blackberries until they break down there will still be some berry pieces pour the mixture into a large jug
• stir through the mineral water vanilla vodka and lime juice serve the cocktail over ice topped with fresh blackberries and mint

Nutritions of Blackberry And Vanilla Vodka Cocktail Recipe

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

Carrot, Zucchini And Sultana Cake Bars Recipes

As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.

The ingredient of Carrot Zucchini And Sultana Cake Bars Recipes

• 1 cup wholemeal self raising flour
• 1 2 cup self raising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 2 3 cup firmly packed brown sugar
• 1 carrot coarsely grated
• 2 zucchini coarsely grated
• 1 2 cup sultanas
• 2 3 cup vegetable oil
• 3 eggs lightly beaten
• lemon zest to serve optional
• 1 cup pure icing sugar sifted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

The Instruction of carrot zucchini and sultana cake bars recipes

• preheat oven to 180c 160c fan forced grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 3cm above long sides
• combine ours cinnamon bicarbonate of soda and brown sugar in a bowl add carrot zucchini sultanas oil and egg stir to combine pour mixture into prepared pan level top
• bake for 30 minutes or until a skewer inserted in the centre comes out clean cool completely in pan
• make lemon vanilla icing combine sugar juice and vanilla in a small bowl until smooth and of drizzling consistency if mixture is a little thick add a few teaspoons of water and stir until smooth
• drizzle icing over top of cake sprinkle with lemon zest if using stand for 30 minutes or until set cut into bars serve

Nutritions of Carrot Zucchini And Sultana Cake Bars Recipes

calories: 242 107 calories
calories: 10 7 grams fat
calories: 1 3 grams saturated fat
calories: 33 7 grams carbohydrates
calories: n a
calories: n a
calories: 2 9 grams protein
calories: 40 milligrams cholesterol
calories: 183 milligrams sodium
calories: https schema org
calories: nutritioninformation

Citrus Semolina Syrup Cake

With a splash of liqueur enriching the mix, this is the ultimate tea party cake.

The ingredient of Citrus Semolina Syrup Cake

• 2 oranges
• 3 lemons
• 250g unsalted butter softened
• 2 1 4 cups caster sugar
• 1 teaspoon vanilla essence
• 5 eggs
• 2 cups semolina see note
• 2 teaspoons baking powder
• 200g ground almonds
• 1 4 cup orange juice or grand marnier see note

The Instruction of citrus semolina syrup cake

• preheat oven to 170u00b0c grease a 2 litre capacity 26cm top gugelhopf ring pan
• finely grate rind of 1 orange and 2 lemons using an electric mixer beat butter 1 1 4 cups of sugar rinds and vanilla together until light and creamy add eggs 1 at a time mixing well after each addition add semolina baking powder and almonds mix gently to combine
• spoon mixture into prepared pan bake for 1 hour or until a skewer inserted into the centre comes out clean
• shred rind from remaining orange and lemon juice fruit combine juice remaining sugar and grand marnier or orange juice in a saucepan over low heat cook stirring until syrup comes to the boil reduce heat simmer for 10 minutes or until reduced by half
• using a skewer pierce holes in surface of warm cake pour three quarters of syrup over cake add shredded rind to remaining syrup stand cake in pan for 15 minutes before turning onto a plate spoon over remaining syrup and serve

Nutritions of Citrus Semolina Syrup Cake

calories: 660 357 calories
calories: 35 grams fat
calories: 15 grams saturated fat
calories: 73 grams carbohydrates
calories: 52 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 374 41 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Tomato With Olives Goats Cheese

Try this vibrant starter of roast tomatoes, green beans and creamy goats cheese.

The ingredient of Roast Tomato With Olives Goats Cheese

• 8 about 1kg egg tomatoes
• 2 teaspoons olive oil
• 100g pitted kalamata olives coarsely chopped
• 3 garlic cloves peeled thinly sliced lengthways
• 2 tablespoons fresh oregano leaves
• 1 2 teaspoon freshly ground black pepper
• 400g green beans topped
• 150g 1 cup frozen broad beans
• salt freshly ground black pepper
• 125g goats cheese

The Instruction of roast tomato with olives goats cheese

• preheat oven to 200u00b0c line a baking tray with non stick baking paper coarsely chop the tomatoes on a green chopping board place the tomato on the prepared tray and drizzle with oil add the olives garlic and oregano and sprinkle with pepper gently toss to combine roast in preheated oven for 45 minutes or until soft remove from oven cover with foil to keep warm
• meanwhile bring a large saucepan of water to the boil over high heat add the green beans and broad beans and cook for 2 3 minutes or until bright green and tender crisp drain and refresh under cold running water drain well peel the broad beans and discard skins place green beans and broad beans in a large bowl and season with salt and pepper
• place roast tomato mixture in a fine sieve over a small saucepan allow juices to collect in the saucepan transfer roast tomato mixture to a bowl place tomato juices over medium low heat simmer for 10 minutes or until reduced to about 125ml 1 2 cup remove from heat taste and season with salt and pepper
• spoon roast tomato mixture among serving plates top with bean mixture and drizzle with the reduced tomato juice top with a spoonful of goats cheese and serve immediately

Nutritions of Roast Tomato With Olives Goats Cheese

calories: 248 799 calories
calories: 15 grams fat
calories: 5 grams saturated fat
calories: 11 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 14 grams protein
calories: 14 milligrams cholesterol
calories: 507 38 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Bean Creme Caramels

The ingredient of Vanilla Bean Creme Caramels

• 180g caster sugar
• 150ml milk
• 300ml thin cream
• 1 vanilla bean split
• 4 eggs

The Instruction of vanilla bean creme caramels

• place 150g of the sugar and 4 tablespoons of water in a heavy based saucepan over low heat and stir to dissolve the sugar once sugar has dissolved increase heat to medium high and cook until sugar turns golden brown divide between six dariole moulds set aside to cool completely
• preheat the oven to 150u00b0c
• place milk and cream in a saucepan scrape in vanilla seeds and add bean too bring to the boil remove from heat and set aside for 30 minutes to infuse
• beat eggs lightly with remaining sugar do not overbeat add to infused cream and stir to combine
• strain mixture into a jug discard the bean then fill the moulds place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds bake for 45 minutes the creme caramels should feel quite firm but still have a slight wobble remove from the roasting pan and set aside to cool when cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight
• when ready to serve loosen around edge with a knife and invert caramel onto a plate serve with thick cream

Nutritions of Vanilla Bean Creme Caramels

calories: 358 739 calories
calories: 22 grams fat
calories: 13 grams saturated fat
calories: 33 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 7 grams protein
calories: 199 milligrams cholesterol
calories: 80 16 milligrams sodium
calories: https schema org
calories: nutritioninformation