Baileys Choc Ripple Cake Recipe

Baileys Irish Cream makes everything better. Including this incredible ripple log, made with Arnotts biscuits and loaded with cream and chocolate.

The ingredient of Baileys Choc Ripple Cake Recipe

• 500ml 2 cups thickened cream
• 2 teaspoons caster sugar
• 1 teaspoon vanilla extract
• 60ml 1 4 cup baileys irish cream liqueur plus extra to serve
• 250g pkt arnotts choc ripple biscuits
• shaved chocolate to serve

The Instruction of baileys choc ripple cake recipe

• use electric beaters to beat the cream sugar and vanilla until soft peaks form gradually add the baileys beating until firm peaks form
• spread a little cream mixture onto the base of a long serving plate spread one biscuit with 1 1 2 teaspoons cream mixture then sandwich with another biscuit continue with 3 more biscuits spreading 1 1 2 teaspoons cream mixture on each place the stack on its side on the plate repeat until all the biscuits have been used to form a log
• spread the remaining cream mixture over the biscuit log to cover it entirely cover the plate loosely with foil place in the fridge for 6 hours to set
• just before serving drizzle with extra baileys and sprinkle with chocolate

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Date And Lemon Scones

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

The ingredient of Date And Lemon Scones

• 150ml milk plus extra for glaze
• 150ml cream
• 1 egg
• 3 cups self raising flour
• 2 tablespoons sugar
• 1 cup dates chopped
• zest of 1 lemon

The Instruction of date and lemon scones

• preheat oven to 200c
• whisk together milk cream and egg
• add flour and sugar mix well lastly add dates and lemon mix together to form a dough turn out onto a clean lightly floured surface
• quickly and lightly knead the dough not overworking it
• roll out with a rolling pin to about a 1 inch thick patty
• press a round cookie cutter into the patty to form discs laying the discs on a baking tray flat side up
• brush tops of discs with milk and cook for 10 15 minutes

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Salt Pepper Prawns With Lemon Grass Mayonnaise

Infuse mayo with the fresh flavours of Asian herbs, then see how quickly these seasoned prawn skewers disappear.

The ingredient of Salt Pepper Prawns With Lemon Grass Mayonnaise

• 24 about 615g medium green king prawns peeled leaving tails intact deveined
• 2 teaspoons ground sichuan pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt flakes
• lime wedges to serve
• 125ml 1 2 cup water
• 2 stems lemon grass pale section only coarsely chopped
• 1 teaspoon finely grated lime rind
• 235g 1 cup reduced fat mayonnaise
• 1 4 cup chopped fresh thai basil

The Instruction of salt pepper prawns with lemon grass mayonnaise

• to make the mayonnaise combine the water lemon grass and lime rind in a saucepan over high heat bring to the boil cook for 5 minutes or until liquid has reduced to 1 tablespoonful set aside for 15 minutes to cool
• strain the lemon grass mixture through a fine sieve into a small bowl add the mayonnaise and basil and stir to combine
• thread the prawns tail end first onto the bamboo skewers
• preheat a barbecue grill on high combine the sichuan pepper black pepper and salt in a bowl sprinkle the pepper mixture over the prawns and cook on grill for 1 2 minutes each side or until prawns change colour transfer to a serving platter serve with lemon grass mayonnaise and lime wedges

Nutritions of Salt Pepper Prawns With Lemon Grass Mayonnaise

calories: 109 94 calories
calories: 1 5 grams fat
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calories: 8 5 grams carbohydrates
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calories: 16 grams protein
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Mushroom Stroganoff

Beef stroganoff gets a vegetarian makeover with mushrooms, just in time for dinner.

The ingredient of Mushroom Stroganoff

• 2 tablespoons olive oil
• 250g field mushrooms thickly sliced
• 250g swiss brown mushrooms halved
• 250g button mushrooms
• 20g butter
• 1 leek trimmed thinly sliced
• 1 teaspoon fresh thyme leaves
• 2 garlic cloves crushed
• 125ml 1 2 cup white wine
• 300g sour cream plus extra to serve optional
• 400g dried curly fettuccine
• fresh continental parsley leaves to serve

The Instruction of mushroom stroganoff

• heat 1 tablespoon oil in a large frying pan over high heat cook half the combined mushrooms shaking the pan often for 4 5 minutes or until golden they should still be firm in the centre transfer to a plate repeat with the remaining 1 tablespoon oil and mushrooms set aside
• return the pan to medium low heat add the butter and heat until foaming add the leek and thyme cook stirring often for 4 minutes or until lightly golden add garlic and stir for 30 seconds or until aromatic add the wine and simmer for 2 minutes or until reduced stir in the sour cream season simmer for 2 3 minutes or until the mixture has thickened slightly return the mushrooms to the pan and cook for 2 minutes or until warmed through
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain and transfer to a large serving platter
• pour mushroom mixture over pasta top with a dollop of extra sour cream if you like sprinkle with parsley season with pepper

Nutritions of Mushroom Stroganoff

calories: 815 468 calories
calories: 43 grams fat
calories: 22 grams saturated fat
calories: 77 grams carbohydrates
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calories: 19 grams protein
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Maple Syrup Pecan Ice Cream Loaf

With only a few extra ingredients, turn store-bought vanilla ice-cream into an impressive dessert thats delicious for any occasion.

The ingredient of Maple Syrup Pecan Ice Cream Loaf

• 2 1 2 cups pecan nuts roughly chopped
• 2 litres vanilla ice cream softened
• 1 cup maple syrup
• 1 cup white sugar

The Instruction of maple syrup pecan ice cream loaf

• grease and line an 8cm deep 25cm x 8cm base rectangular cake pan roughly chop 1 1 2 cups of pecans
• place softened ice cream into a large bowl add maple syrup and chopped pecans using a large metal spoon gently fold in syrup and nuts until well combined spoon mixture into prepared pan cover and freeze for 6 to 8 hours or until firm
• place sugar into a small non stick frying pan over medium high heat cook tilting pan back and forth until sugar dissolves and turns a deep golden colour add remaining pecans turn to coat pour out onto a baking tray lined with baking paper set aside until firm break into pieces
• turn out ice cream cake top with toffee pecans slice and serve

Nutritions of Maple Syrup Pecan Ice Cream Loaf

calories: 739 944 calories
calories: 41 grams fat
calories: 13 grams saturated fat
calories: 83 grams carbohydrates
calories: 79 grams sugar
calories: n a
calories: 8 grams protein
calories: 49 milligrams cholesterol
calories: 76 74 milligrams sodium
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Vanilla Cheesecake With Poached Rhubarb

This gorgeous Vanilla cheesecake with poached rhubarb takes the cake!

The ingredient of Vanilla Cheesecake With Poached Rhubarb

• 120g wheatmeal biscuits
• 50g unsalted butter melted
• 400g cream cheese
• 2 eggs
• 135g caster sugar
• 1 vanilla bean split
• 300ml sour cream
• 150ml thick greek yoghurt
• 1 teaspoon vanilla extract
• 1 bunch rhubarb washed
• 1 cup tightly packed soft brown sugar
• 1 orange zested juiced

The Instruction of vanilla cheesecake with poached rhubarb

• preheat oven to 190u00b0c line the base of a 22cm round spring form pan
• place the biscuits in a food processor and process until it resembles crumbs combine with butter and press into base of cake pan refrigerate for 15 minutes wash out the processor and dry well
• place cream cheese eggs 95g caster sugar and the seeds from the vanilla bean in the food processor and process until completely smooth pour over biscuit base then bake for 20 minutes remove from oven and set aside for 15 minutes to cool
• meanwhile beat together the sour cream yoghurt vanilla extract and remaining sugar until smooth pour over the cream cheese base and bake for a further 10 minutes it will still have a slight wobble
• remove from the oven and set aside to cool then refrigerate for at least 4 hours
• preheat oven to 170u00b0c
• to make the poached rhubarb cut the rhubarb into 4cm pieces then place in a baking dish with the sugar orange zest and juice cover and bake in the oven for 20 minutes until soft set aside to cool before serving over a slice of the vanilla cheesecake

Nutritions of Vanilla Cheesecake With Poached Rhubarb

calories: 824 311 calories
calories: 55 grams fat
calories: 34 grams saturated fat
calories: 70 grams carbohydrates
calories: 61 grams sugar
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calories: 13 grams protein
calories: 221 milligrams cholesterol
calories: 379 68 milligrams sodium
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Banana And Cinnamon French Toast

Turn a French toast breakfast into a gourmet classic with cinnamon spice and banana.

The ingredient of Banana And Cinnamon French Toast

• 3 eggs lightly beaten
• 1 2 cup milk
• 1 4 cup cream
• 1 teaspoon vanilla essence
• 1 tablespoon icing sugar
• 1 2 teaspoon ground cinnamon
• 4 x 2 5cm thick slices day old brioche see note
• 2 tablespoons butter
• 3 bananas sliced lengthways
• pure maple syrup to serve

The Instruction of banana and cinnamon french toast

• combine eggs milk cream vanilla icing sugar and cinnamon in a large jug whisk with a fork until well combined pour mixture into a shallow ceramic dish
• preheat oven to 180u00b0c dip 2 brioche slices in milk mixture for 30 seconds to 1 minute each side or until well soaked hold over dish to drain heat 1 tablespoon butter in a large frying pan over medium heat until bubbling add soaked brioche cook for 1 to 2 minutes each side or until golden transfer to a baking tray keep warm in oven repeat with remaining butter and brioche
• place french toast on plates top with banana drizzle with maple syrup serve

Nutritions of Banana And Cinnamon French Toast

calories: 506 441 calories
calories: 22 grams fat
calories: 12 grams saturated fat
calories: 58 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 17 grams protein
calories: 245 milligrams cholesterol
calories: 434 85 milligrams sodium
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calories: nutritioninformation

Moist Banana Cake Recipe

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

The ingredient of Moist Banana Cake Recipe

• 1 2 cup butter
• 1 2 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3 small medium bananas
• 1 1 2 cups self raising flour
• 1 teaspoon bicarbonate of soda
• 50ml milk

The Instruction of moist banana cake recipe

• preheat oven to 180c fan forced grease a round cake tin with butter
• cream together sugar butter and vanilla until well combined add the eggs separately beating well
• mash bananas and beat into mixture dissolve bicarb into milk and add the milk and flour alternately
• add to cake tin and bake for 30 35 minutes

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Nem Ran (north Vietnamese Spring Rolls)

Create the taste of Vietnam at home with these Vietnamese-inspired spring rolls.

The ingredient of Nem Ran North Vietnamese Spring Rolls

• 30g 1 2 cup wood ear fungus
• 700g pork mince
• 300g green banana prawns peeled deveined finely chopped
• 10 green shallots ends trimmed finely chopped
• 1 x 50g pkt cellophane green bean thread noodles cut into 2cm lengths
• 2 medium yam beans peeled finely chopped
• 2 eggs lightly whisked
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon massel chicken style stock powder
• 1 teaspoon sugar
• 1 x 375g pkt 18cm diameter round rice paper sheets banh trang
• vegetable oil to deep fry

The Instruction of nem ran north vietnamese spring rolls

• place the wood ear fungus in a heatproof bowl cover with warm water and set aside for 30 minutes to soak drain and finely chop combine the chopped fungus pork prawns green shallots noodles yam beans eggs pepper salt chicken stock powder and sugar in a large bowl
• fill a bowl with warm water dip 1 sheet of rice paper in the water for 10 15 seconds or until it begins to soften drain and top with 1 tablespoon of filling fold in the sides and roll up firmly to enclose the filling repeat with the remaining rice paper sheets and filling
• add enough oil to a large saucepan or deep frying pan to reach a depth of 6cm and heat over medium heat
• to test when oil is ready a cube of bread turns golden brown in 20 seconds add one third of the spring rolls and deep fry for 10 minutes or until golden brown and cooked through use a slotted spoon to transfer to a plate lined with paper towel repeat in 2 more batches with remaining spring rolls reheating oil between batches cut each spring roll into 3 equal pieces

Nutritions of Nem Ran North Vietnamese Spring Rolls

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Apricot Cake

Made with dried plump apricots, this moist tea cake is easy to whip up for special gatherings.

The ingredient of Apricot Cake

• 1 cup chopped dried apricots
• 1 2 cup warm milk
• 125g butter chopped
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs at room temperature
• 1 cup plain flour sifted
• 1 4 teaspoon bicarbonate of soda
• 3 4 cup desiccated coconut
• 2 cups icing sugar mixture
• 1 1 2 tablespoons milk
• 1 tablespoon butter
• 1 teaspoon vanilla essence
• 1 tablespoon desiccated coconut

The Instruction of apricot cake

• preheat oven to 180u00b0c grease and line a 3cm deep 16cm x 25 5cm base slab pan combine apricot and milk in a bowl stand for 10 minutes
• using an electric mixer beat butter and sugar until light and fluffy add vanilla and eggs mix well
• stir flour bicarbonate of soda 3 4 cup desiccated coconut and apricot mixture into batter
• spoon batter into pan bake for 30 minutes or until a skewer inserted into centre comes out clean cool in pan
• to make icing combine icing sugar milk butter and vanilla in a heatproof microwave safe bowl heat uncovered on medium 50 for 20 seconds or until butter starts to melt stir until smooth adding more milk if required spread icing over cake sprinkle with coconut cut into slices serve

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