Spiced Coffee Affogato

Add extra kick to your coffee with this clever spiced affogato creation.

The ingredient of Spiced Coffee Affogato

• 4 shots 120ml hot espresso coffee
• 2 cardamom pods bruised
• 1 cinnamon stick
• 1 tablespoon coffee flavoured liqueur
• 4 scoops vanilla ice cream

The Instruction of spiced coffee affogato

• combine coffee cardamom and cinnamon stick in a heatproof bowl set aside for 5 minutes to allow flavours to infuse strain into a heatproof jug stir in liqueur
• place ice cream into heatproof glasses pour over coffee mixture serve immediately

Nutritions of Spiced Coffee Affogato

calories: 67 159 calories
calories: 4 grams fat
calories: 2 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 1 grams protein
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calories: 22 38 milligrams sodium
calories: https schema org
calories: nutritioninformation

Super Crispy Fish Fingers With Creamy Tartare

Tuck into these crisp double crumbed fillets. They are a little bit naughty but taste so good.

The ingredient of Super Crispy Fish Fingers With Creamy Tartare

• 300g flathead or other firm white fish fillets cut into 8cm pieces
• 1 lemon rind finely grated
• 100g 2 3 cup plain flour
• 3 eggs
• 150ml milk
• 300g day old white breadcrumbs
• vegetable oil to deep fry
• 250g whole egg mayonnaise
• 50 baby salted capers rinsed chopped
• 50g cornichons chopped
• 1 lemon rind finely grated juiced
• 1 4 bunch continental parsley chopped

The Instruction of super crispy fish fingers with creamy tartare

• to make the tartare combine all the ingredients in a bowl except the lemon juice add lemon juice to taste season
• place fish on a plate and sprinkle with rind place flour on a plate season whisk eggs and milk in a bowl place breadcrumbs on a plate coat fish in flour and shake off excess dip fish into egg mix then press in breadcrumbs to coat repeat to double crumb
• add oil to deep fryer or saucepan to reach one third up the side heat to 180u00b0c deep fry fish fingers in 2 batches for 2 3 minutes until just cooked drain on paper towel season serve with tartare

Nutritions of Super Crispy Fish Fingers With Creamy Tartare

calories: 1100 834 calories
calories: 39 1 grams fat
calories: 16 1 grams saturated fat
calories: 65 9 grams carbohydrates
calories: 8 8 grams sugar
calories: n a
calories: 29 grams protein
calories: 183 milligrams cholesterol
calories: 1110 milligrams sodium
calories: https schema org
calories: nutritioninformation

Rose Jelly And Vanilla Tart

With a biscuit base, creamy vanilla filling and rose jelly topping, this sweet tart is the dessert of our dreams.

The ingredient of Rose Jelly And Vanilla Tart

• 200g nice biscuits
• 1 3 cup shredded coconut
• 1 3 cup pecans
• 150g butter melted
• sugared edible rose petals to serve optional
• 300ml thickened cream
• 1 2 cup caster sugar
• 1 vanilla pod split
• 3 gelatine leaves
• 1 4 cup caster sugar
• 1 cup rose wine
• 2 gelatine leaves

The Instruction of rose jelly and vanilla tart

• grease a 2 5cm deep 11cm x 34cm rectangular loose based fluted tart pan
• using a food processor process biscuits coconut and pecans until ne crumbs add butter process until combined press mixture over base and sides of prepared pan place on a tray refrigerate for 20 minutes
• make filling place cream and sugar in a saucepan scrape vanilla seeds from pod and add to mixture bring to a simmer over low heat stirring until sugar is dissolved remove from heat soak gelatine leaves in cold water for 5 minutes or until softened squeeze excess water from gelatine stir leaves into warm cream mixture until dissolved set aside for 10 minutes to cool
• pour cream mixture over biscuit base see note refrigerate for 2 hours or until just firm
• make rose jelly place sugar 1 2 cup water and wine in a saucepan over medium high heat cook stirring for 5 minutes or until sugar dissolves and mixture is warm remove from heat soak gelatine leaves in cold water for 5 minutes or until softened squeeze excess water from gelatine stir leaves into wine mixture until dissolved set aside for 20 minutes to cool
• carefully pour jelly over vanilla layer refrigerate for 4 hours or until tart is set
• transfer tart to a serving plate decorate with rose petals if using serve

Nutritions of Rose Jelly And Vanilla Tart

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calories: nutritioninformation

Barbecued Salmon With Risoni, Lemon And Herb Salad

Fresh herbs and tangy lemon infuse this fish dish with the flavours of the Mediterranean.

The ingredient of Barbecued Salmon With Risoni Lemon And Herb Salad

• 200g 1 cup dried risoni pasta
• 1 1 2 tablespoons chopped fresh oregano
• 1 1 2 tablespoons chopped fresh continental parsley
• 1 1 2 teaspoons finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 60ml 1 4 cup olive oil
• 4 about 150g each skinless salmon fillets pin boned
• 1 2 bunch watercress sprigs picked washed dried
• 1 bunch radishes ends trimmed thinly sliced

The Instruction of barbecued salmon with risoni lemon and herb salad

• cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente drain
• meanwhile place the oregano parsley lemon rind and lemon juice in a small bowl season with salt use a fork to whisk until well combined gradually add the oil in a thin steady stream whisking constantly until the sauce thickens
• preheat a barbecue flatplate on medium high add the salmon and cook for 3 4 minutes each side or until the salmon flakes when tested with a fork
• combine the risoni watercress radish and two thirds of the oregano mixture in a bowl divide among serving plates top with the salmon and serve with the remaining oregano mixture

Nutritions of Barbecued Salmon With Risoni Lemon And Herb Salad

calories: 599 89 calories
calories: 31 grams fat
calories: 7 grams saturated fat
calories: 38 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 43 grams protein
calories: 98 milligrams cholesterol
calories: 86 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

Macadamia Choc Chunk Biscuits

These crisp biscuits with a nutty crunch and studded with little chocolate nuggets are the perfect base for ice-cream sandwiches.

The ingredient of Macadamia Choc Chunk Biscuits

• 125g butter at room temperature
• 100g 1 2 cup caster sugar
• 55g 1 4 cup firmly packed brown sugar
• 1 egg lightly whisked
• 100g dark cooking chocolate coarsely chopped
• 100g macadamia nuts coarsely chopped
• 2 tbs milk
• 80g dark cooking chocolate chopped into 2cm pieces extra
• ice cream to serve

The Instruction of macadamia choc chunk biscuits

• to make the macadamia choc chunk biscuits preheat the oven to 160u00b0c 140u00b0c fan forced line two large baking trays with baking paper
• use electric beaters to beat the butter caster sugar and brown sugar in a bowl until pale and creamy beat in the egg stir in the flour chocolate macadamia and milk until well combined
• roll tablespoonfuls of the mixture into balls place on prepared trays 8cm apart allowing room for spreading flatten slightly place the extra chocolate pieces on top of half the biscuits bake swapping trays halfway through for 12 minutes or until light golden set aside to cool on trays
• fill the choc chunk biscuits with the ice cream filling of your choice

Nutritions of Macadamia Choc Chunk Biscuits

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calories: https schema org
calories: nutritioninformation

Chicken Curry In Crispy Rice Cases

Pop these little rice pastries into your mouth! They taste sensational with their creamy chicken curry filling.

The ingredient of Chicken Curry In Crispy Rice Cases

• 1 egg
• 2 tablespoons plain flour
• 3 cups cooked brown rice
• 1 tablespoon vegetable oil
• 1 brown onion finely chopped
• 750g chicken thigh fillet trimmed cut into 2cm cubes
• 2 tablespoons green curry paste
• 165ml can light coconut milk
• 1 tablespoon lime juice
• 1 3 cup basil leaves finely shredded lime wedges to serve

The Instruction of chicken curry in crispy rice cases

• preheat oven to 180u00b0c grease and line the bases of 6 x 3 4 cup capacity pie pans
• combine egg and flour in a large bowl add rice stir until well combined place 1 2 cup of rice mixture into each pan using wet hands press evenly over base and sides of each pan bake for 10 to 15 minutes or until light golden and firm to the touch remove from pans while warm
• heat oil in a frying pan over medium heat add onion cook stirring for 3 to 4 minutes or until tender add chicken cook for 4 to 5 minutes or until browned stir in curry paste cook for 2 minutes
• add coconut milk to chicken mixture cook over medium heat stirring until mixture comes to the boil reduce heat to medium low simmer for 10 minutes or until mixture thickens remove from heat stir through lime juice and basil
• spoon into rice cases serve with lime

Nutritions of Chicken Curry In Crispy Rice Cases

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calories: nutritioninformation

Ham And Cheese Croissant Zucchini Slice Recipe

A savoury slice thats easy and cheesy - introducing our new zucchini slice, ham and cheese croissant mash-up.

The ingredient of Ham And Cheese Croissant Zucchini Slice Recipe

• 2 x 190g pkt 8 small all butter croissants
• 200g mozzarella thinly sliced
• 150g sliced leg ham
• 4 zucchini 2 shredded into long thin strips 2 coarsely grated
• 6 eggs lightly whisked
• 150g 1 cup self raising flour
• 80g 1 cup coarsely grated cheddar
• 2 tablespoon finely chopped fresh chives

The Instruction of ham and cheese croissant zucchini slice recipe

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 5cm deep 18 x 28cm ovenproof dish line base and sides with baking paper allowing paper to overhang the long sides
• slice croissants in half horizontally without slicing all the way through open each croissant up divide mozzarella ham and shredded zucchini among croissants fold croissants closed to enclose the filling
• whisk eggs and flour together in a large bowl add the grated zucchini cheddar and chives season and stir to combine
• pour half the egg mixture into the prepared dish spread evenly to cover the base arrange the filled croissants upright in the dish at slight angles spoon the remaining egg mixture in between the croissants bake for 30 35 minutes or until the slice is set cover with foil if the croissants start to brown too quickly season and serve

Nutritions of Ham And Cheese Croissant Zucchini Slice Recipe

calories: 438 326 calories
calories: 22 6 grams fat
calories: 12 6 grams saturated fat
calories: 32 9 grams carbohydrates
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calories: n a
calories: 23 5 grams protein
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calories: n a
calories: https schema org
calories: nutritioninformation

White Peach And Thyme Iced Green Tea

Refresh your guests with this iced green tea made with fresh white peaches and thyme.

The ingredient of White Peach And Thyme Iced Green Tea

• 7 lipton joyful jasmine green tea bags
• 2 tablespoons coarsely chopped thyme sprigs
• 2 large ripe white peaches sliced
• 1 3 cup 75g caster sugar
• 1 small lemon halved crossways
• ice cubes to serve
• thyme sprigs extra to garnish

The Instruction of white peach and thyme iced green tea

• bring 7 cups 1 75l water to the boil in a large saucepan remove from heat add tea bags and stir set aside for 2 mins to infuse remove and discard tea bags stir in chopped thyme set aside to cool slightly transfer to an 8 cup 2l serving jug place in the fridge for 2 hours to chill
• meanwhile place peach slices and sugar in a bowl and gently toss to coat set aside for 1 hour to macerate juice half the lemon thinly slice remaining lemon
• transfer the peach mixture with any juices and sugar from the bowl to the tea mixture in the serving jug stir in the lemon juice and lemon slices return to the fridge for 2 hours or until well chilled serve with ice and thyme sprigs

Nutritions of White Peach And Thyme Iced Green Tea

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calories: nutritioninformation

Vanilla Poppy Seed Cake With Whipped Ganache

Reach new heights with this gorgeous vanilla poppy seed cake layered with whipped white chocolate ganache.

The ingredient of Vanilla Poppy Seed Cake With Whipped Ganache

• 175g unsalted butter chopped at room temperature
• 215g 1 cup golden caster sugar
• 1 vanilla bean split seeds scraped
• 3 eggs at room temperature
• 250g 1 2 3 cups plain flour
• 1 1 2 teaspoons baking powder
• 1 4 teaspoon bicarbonate of soda
• pinch of table salt
• 180ml 3 4 cup milk slightly warmed
• 2 tablespoons poppy seeds
• white chocolate shards to serve optional
• 500g white chocolate finely chopped
• 200ml thickened cream
• 1 vanilla bean split seeds scraped

The Instruction of vanilla poppy seed cake with whipped ganache

• preheat oven to 170c 150c fan forced grease 3 round 15cm base measurement cake pans and line the bases and sides with baking paper
• use electric beaters to beat the butter sugar and vanilla seeds for 15 minutes or until very pale and creamy add the eggs 1 at a time beating well after each addition
• whisk the flour baking powder bicarb and salt in a bowl until combined
• use a large metal spoon to fold the flour mixture and milk in alternating batches into the butter mixture until just combined fold in poppy seeds divide mixture among prepared pans and smooth the surfaces bake for 25 30 minutes or until a skewer inserted in centres of cakes comes out clean set aside in pans for 5 minutes turn cakes onto wire racks to cool completely
• for the ganache place chocolate in a heatproof bowl place cream vanilla seeds and pod in a small saucepan warm over medium heat until just simmering pour over chocolate stand for 5 minutes stir until smooth place in the fridge for 20 minutes or until slightly firm discard vanilla pod use a balloon whisk to whisk until smooth
• place 1 cake on a plate spread with 1 3 1 2 cup ganache top with another cake repeat layering with filling and final cake spread top with the remaining ganache decorate with chocolate shards if you like

Nutritions of Vanilla Poppy Seed Cake With Whipped Ganache

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calories: https schema org
calories: nutritioninformation

Banana Tarte Tatin With Rum And Raisin Ice Cream

Prepare this recipe a day in advance to ensure there is enough time for the ice-cream to set.

The ingredient of Banana Tarte Tatin With Rum And Raisin Ice Cream

• 150g raisins
• 125ml 1 2 cup dark rum
• 300g caster sugar
• 12 egg yolks
• 500ml 2 cups milk
• 500ml 2 cups cream
• 1 roll frozen butter puff pastry thawed
• 6 large bananas
• 250g caster sugar
• 80ml 1 3 cup dark rum
• 60ml 1 4 cup cream
• 1 egg beaten for egg wash

The Instruction of banana tarte tatin with rum and raisin ice cream

• for the ice cream soak raisins in rum overnight
• in a bowl whisk together the sugar and egg yolks place the milk and cream in a large saucepan bring almost to the boil whisk the hot milk mixture into the egg mixture return to a clean saucepan and place over medium heat use a wooden spoon to stir the custard constantly until it thickens and coats the back of the spoon do not let the mixture boil strain through a fine sieve then place plastic wrap on surface and place in the fridge until cold
• churn the cold ice cream mixture in an ice cream machine once fully churned stir rum and raisins through and store in the freezer
• for the tarte tatin preheat the oven to 220c butter a 26 28cm ovenproof frying pan cut the puff pastry to fit the top of the pan and set aside peel bananas and slice thickly on the diagonal
• combine the sugar and 60ml 1 4 cup water in a small saucepan stir over low heat until the sugar dissolves bring to the boil boil without stirring until syrup turns a dark caramel colour immediately remove from the heat and very carefully stir in the rum return to low heat and stir until smooth then add cream and bring to the boil
• pour caramel into the base of the pan arrange sliced banana in concentric circles then top with the puff pastry circle brush pastry with beaten egg taking care not to let any egg run down the edge of the pastry bake for 10 12 minutes or until pastry is golden
• to serve invert the tart onto the centre of a serving plate while still quite hot top with the rum and raisin ice cream

Nutritions of Banana Tarte Tatin With Rum And Raisin Ice Cream

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calories: nutritioninformation