Ramen Noodles With Barbecued Duck

Quick and easy, this delicious broth features Asian-flavoured duck and noodles.

The ingredient of Ramen Noodles With Barbecued Duck

• 40ml 2 tablespoons canola oil
• 4 eschallots finely chopped
• 1 25l 5 cups massel chicken style liquid stock
• 2cm piece ginger peeled
• 2 star anise
• 1 cinnamon stick
• 300g ramen noodles
• 20ml 1 tablespoon fish sauce
• 1 bunch gai larn chinese broccoli chopped
• 1 barbecued duck chopped
• 2 hard boiled eggs shelled halved

The Instruction of ramen noodles with barbecued duck

• heat oil in a pan over medium heat add eschallots and fry for 30 seconds then add stock and bring to the boil reduce heat to low add ginger star anise and cinnamon and simmer for 30 minutes cook noodles in a separate pan following packet directions drain and set aside add fish sauce and gai larn to broth and cook for 1 minute add noodles to bowls pour over broth top with duck pieces and egg half

Nutritions of Ramen Noodles With Barbecued Duck

calories: 865 658 calories
calories: 64 grams fat
calories: 17 grams saturated fat
calories: 23 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 48 grams protein
calories: n a
calories: 2019 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

Simple Baklava

Layer with nuts and drizzle with honey to make this wonderfully sticky Middle Eastern treat.

The ingredient of Simple Baklava

• 250g slivered pistachios
• 1 cup 120g chopped walnuts toasted
• 100g pine nuts toasted
• 1 2 cup 110g caster sugar
• grated zest of 1 orange
• 1 tablespoon orange blossom water see note
• 125g unsalted butter softened
• 4 sheets filo pastry
• warmed honey to serve
• icing sugar to serve

The Instruction of simple baklava

• preheat the oven to 180u00b0c line two 15cm x 8cm x 5cm mini terrines or a 1 litre loaf pan with baking paper
• place nuts sugar orange zest orange blossom water and 80g butter in a bowl and mix well to combine
• melt remaining butter then cool slightly
• cut the filo sheets into strips to fit the terrine or pan then keep covered with a damp tea towel while you work
• place 4 filo pieces in the base of a terrine or loaf pan brushing a little melted butter between each piece brush top with butter then spread over about 2 teaspoons nut mixture repeat with filo nuts and butter to form 3 layers finishing with a final layer of filo brushed with butter repeat with remaining terrine if using
• bake for 20 minutes 30 minutes for a 1l pan or until golden cool in pans for 15minutes then turn out dust with icing sugar and drizzle with honey just before serving then slice

Nutritions of Simple Baklava

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calories: nutritioninformation

Pizza Wedges With Two Toppings

Please everyone with these pass-around pizza wedges with assorted toppings.

The ingredient of Pizza Wedges With Two Toppings

• 2 30cm each pizza bases
• 2 tablespoons tomato paste
• 2 3 cup reduced fat pizza cheese
• 2 kumatoes thinly sliced
• 1 2 cup chargrilled capsicum thinly sliced
• 1 4 cup pitted kalamata olives halved
• 70g feta crumbled
• fresh oregano leaves to serve
• 3 4 cup reduced fat pizza cheese
• 2 170g baby red rascal potatoes very thinly sliced
• 150g rindless shortcut bacon chopped
• 2 tablespoons finely grated parmesan cheese
• 30g baby rocket

The Instruction of pizza wedges with two toppings

• preheat oven to 220u00b0c 200u00b0c fan forced line 2 baking trays with baking paper place 1 pizza base on each tray
• make greek salad pizza spread tomato paste over 1 base sprinkle with 1 2 cup pizza cheese top with kumato capsicum olives feta and remaining pizza cheese bake for 12 to 15 minutes or until cheese has melted and base is crisp sprinkle with oregano cut into 16 wedges
• make potato bacon and rocket pizza sprinkle remaining base with 1 2 cup pizza cheese arrange potato in a single layer over cheese top with bacon parmesan and remaining pizza cheese bake for 12 to 15 minutes or until cheese has melted and base is crisp sprinkle with rocket cut into 16 wedges serve

Nutritions of Pizza Wedges With Two Toppings

calories: 190 005 calories
calories: 6 9 grams fat
calories: 3 grams saturated fat
calories: 20 4 grams carbohydrates
calories: n a
calories: n a
calories: 10 6 grams protein
calories: 17 milligrams cholesterol
calories: 494 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tomato, Cheese And Avocado Omelette

Whipped cream makes the eggs in this tasty omelette extra light and fluffy.

The ingredient of Tomato Cheese And Avocado Omelette

• 2 eggs separated
• 1 4 cup dairy whip whipped cream
• 10g butter
• 1 small tomato diced
• 25g 1 4 cup grated cheddar
• 1 2 small avocado sliced
• fresh coriander finely chopped

The Instruction of tomato cheese and avocado omelette

• use an electric beater to beat egg whites until firm peaks form
• whisk egg yolks and dairy whip whipped cream in a medium bowl gently fold the egg white into the egg yolk mixture until well combined
• preheat a grill on high melt butter in a 17cm base measurement omelette pan or small non stick frying pan over medium heat pour the egg mixture into pan and cook for 2 3 minutes or until the underside is golden place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft
• spoon tomato cheddar avocado and coriander over half of omelette and fold over remaining half to enclose filling season with salt and pepper to serve

Nutritions of Tomato Cheese And Avocado Omelette

calories: 720 585 calories
calories: 63 grams fat
calories: 31 grams saturated fat
calories: 11 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 26 grams protein
calories: n a
calories: 414 71 milligrams sodium
calories: https schema org
calories: nutritioninformation

Classic Bread And Butter Pudding Recipe

For the perfect cosy dessert to devour on a night in, you cant look past classic bread and butter pudding.

The ingredient of Classic Bread And Butter Pudding Recipe

• 250ml 1 cup milk
• 250ml 1 cup thickened cream
• 1 vanilla bean split seeds scraped
• pinch of salt
• 3 eggs
• 110g 1 2 cup white sugar
• 50g butter at room temperature
• 3 bread rolls thinly sliced
• 2 tablespoons sultanas soaked in warm water drained
• 2 tablespoons apricot jam
• icing sugar to dust

The Instruction of classic bread and butter pudding recipe

• preheat oven to 180c 160c fan forced grease a 1 25l 5 cup ovenproof dish with butter
• place milk cream vanilla seeds and pod and salt in a saucepan bring to a simmer over medium low heat remove from heat
• use electric beaters to beat eggs and sugar in a bowl until well combined add the milk mixture gradually whisking constantly until well combined strain mixture through a sieve into a jug
• butter the bread reserving any remaining butter arrange bread in the prepared dish sprinkle with sultanas and gently pour over the milk mixture dot with remaining butter
• place the dish in a large baking dish and pour enough boiling water into larger dish to reach halfway up side of smaller dish bake for 35 40 minutes or until the mixture wobbles slightly in the middle set aside to cool slightly stir jam and boiling water in a small bowl until smooth brush pudding with jam mixture serve sprinkled with icing sugar

Nutritions of Classic Bread And Butter Pudding Recipe

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Thai Style Grilled Beef

For a dish bursting with flavour, try this Thai-grilled beef served with a homemade dipping sauce.

The ingredient of Thai Style Grilled Beef

• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 600g coles australian beef fillet steak
• 1 cup 80g bean sprouts
• 2 lebanese cucumbers cut into ribbons
• 2 carrots cut into ribbons
• steamed jasmine rice to serve
• 2 tablespoons roasted peanuts
• coriander leaves to serve
• red chilli finely chopped to serve
• red onion finely chopped to serve
• 2 tablespoons lime juice
• 3 teaspoons fish sauce
• 1 tablespoon soy sauce
• 1 2 red onion finely chopped
• 2 small red chillies finely chopped
• 2 coriander roots finely chopped
• 2 tablespoons coriander finely chopped
• 2 teaspoons brown sugar

The Instruction of thai style grilled beef

• combine fish sauce and sugar in a large bowl add beef to fish sauce mixture and toss to coat place in the fridge for 20 mins to marinate
• heat a barbecue flat plate or chargrill on medium high cook beef for 3 mins each side or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest thinly slice
• meanwhile to make the dipping sauce combine lime juice fish sauce soy sauce onion chilli coriander root chopped coriander and sugar in a small bowl
• place beef bean sprouts cucumber and carrot in a large bowl toss to combine divide rice and beef mixture among serving plates sprinkle with peanuts coriander leaves chilli and onion drizzle with a little dipping sauce serve with extra dipping sauce on the side

Nutritions of Thai Style Grilled Beef

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Spanish Potato, Bacon And Onion Tortilla With Spinach Salad

This Spanish take on potato bake and spinach salad can be served together as a meal or as sides at your next barbecue.

The ingredient of Spanish Potato Bacon And Onion Tortilla With Spinach Salad

• 350g brushed potatoes peeled sliced thinly into 5mm thick rounds
• 4 tablespoons olive oil
• 1 2 medium brown onion finely chopped
• 2 cloves garlic finely chopped
• 125g middle bacon from the deli cut into 1cm pieces
• 700g carton 12 coles brand australian free range eggs beaten
• 2 spring onions sliced into 1cm pieces
• 1 teaspoon coles brand italian white wine vinegar
• 1 teaspoon coles brand honey
• 1 2 small shallot thinly sliced
• 75g baby spinach leaves
• 1 2 lebanese cucumber thinly sliced

The Instruction of spanish potato bacon and onion tortilla with spinach salad

• preheat oven to 180c conventional 160c fan forced toss the potatoes with 2 tablespoons of oil and season to taste place on baking tray lined with baking paper in single layer and cook for 20 minutes or until soft but not too mushy
• for the salad whisk 1 tablespoon of oil with the vinegar and honey in a small bowl and add the shallot season to taste
• while potatoes cook heat remaining 1 tablespoon oil in medium non stick frying pan over medium heat add the onion and garlic and cook for 7 8 minutes or until slightly caramelized stirring occasionally season with salt and pepper add the bacon and cook another 2 minutes add warm cooked potatoes and toss gently to evenly distribute
• reduce heat to medium low and pour eggs into pan moving the potatoes around allowing eggs to thoroughly combine with the potato scatter over the spring onions evenly cook for about 5 minutes or until the bottom is slightly set
• place under a preheated grill to finish for about 5 minutes or until cooked through
• to serve loosen the sides of the tortilla with a rubber spatula gently slide onto a large serving plate cut into 8 wedges and serve 2 wedges per serve

Nutritions of Spanish Potato Bacon And Onion Tortilla With Spinach Salad

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calories: nutritioninformation

Basic Pizza Dough

Become a pro in the kitchen and make your own pizza from scratch.

The ingredient of Basic Pizza Dough

• 7g sachet dried yeast
• 1 2 teaspoon caster sugar
• 1 1 2 cups 225g bread and pizza plain flour
• 1 2 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 3 cup 95g tomato paste
• 150g cherry tomatoes halved
• 1 3 cup 40g pitted green olives
• 8 cherry bocconcini
• 1 4 cup fresh basil leaves

The Instruction of basic pizza dough

• combine the yeast sugar and 3 4 cup 185ml warm water in a small jug stand for 10 mins or until mixture is frothy
• combine flour and salt in a large bowl make a well in the centre add the yeast mixture and oil mix until a dough comes together turn onto a lightly floured surface knead adding more flour if necessary for 5 7 mins or until smooth and elastic place dough in a large oiled bowl cover and set aside in a warm place for 1 hour or until doubled in size
• punch down dough knead for 20 seconds or until smooth roll out to form a 23cm x 30cm pizza base place on a greased baking tray
• preheat oven to 240c spread pizza base with tomato paste top with tomato olives and bocconcini bake for 10 mins or until bocconcini melts top with basil leaves and cut into slices to serve

Nutritions of Basic Pizza Dough

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Seafood Salad

Start your next dinner party with this vibrant seafood salad.

The ingredient of Seafood Salad

• 3 cups mixed fresh herb leaves mint basil parsley
• 1 lime rind finely grated
• 1 garlic clove crushed
• 1kg baby squid hoods cleaned scored cut into 4cm pieces tentacles reserved
• 1 tablespoon extra virgin olive oil
• 1 celery heart thinly sliced leaves reserved
• 1 small red onion thinly sliced
• 500g mixed baby tomatoes halved if large
• 4 radishes thinly sliced plus extra halved
• 1 5kg cooked prawns peeled deveined tails intact
• 3 small truss tomatoes halved
• 80ml 1 3 cup extra virgin olive oil
• 60ml 1 4 cup lime juice
• 1 1 2 tablespoons white balsamic vinegar
• 1 2 teaspoon caster sugar

The Instruction of seafood salad

• preheat oven to 180c 160c fan forced line a baking tray with baking paper
• for the dressing place the tomato cut side down on prepared tray drizzle with 2 tsp oil season roast for 25 minutes or until tender transfer to a sieve set over a bowl use the back of a spoon to push through the sieve to extract juice discard solids combine the lime juice vinegar sugar 1 3 cup tomato puree and remaining oil in a bowl season well reserve 1 4 cup of the dressing
• finely chop 2 3 cup of the fresh herbs combine the chopped herbs rind garlic and reserved dressing in a bowl combine the squid and oil in a separate bowl season
• preheat a barbecue or chargrill on medium high cook the squid turning for 2 minutes or until just cooked through add to the herb mixture toss to coat
• combine the celery celery leaves onion tomato radishes prawns squid mixture remaining herbs and half the dressing in a bowl toss to combine transfer to a plate serve with remaining dressing on the side

Nutritions of Seafood Salad

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calories: nutritioninformation

Prosciutto Pepper Beef

This proscuitto-wrapped pepper beef is simply irresistible with roast potatoes.

The ingredient of Prosciutto Pepper Beef

• 1kg scotch fillet
• 1 tablespoon olive oil
• 1 tablespoon black pepper cracked
• 3 sprigs thyme chopped
• zest of 1 lemon finely grated
• 8 slices prosciutto
• 1 2 cup red wine
• potatoes roasted to serve
• grain mustard to serve

The Instruction of prosciutto pepper beef

• preheat oven to 180c weigh beef and calculate cooking time allow 15 20 mins per 500g for rare
• rub beef with oil cover with combined pepper thyme and zest pressing firmly wrap the prosciutto around the beef slightly overlapping
• place beef in a baking dish with the ends of the prosciutto underneath the fillet pour red wine over meat
• bake for 35 40 mins until cooked to taste rest covered for 5 10 mins
• serve beef sliced with roast potatoes grain mustard and other vegetables of choice

Nutritions of Prosciutto Pepper Beef

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