Roasted Tomato And Three Cheese Pasta

Give your pasta a makeover with this scrumptious oven-baked balsamic tomato and three cheese recipe. Smooth ricotta, parmesan and fresh oregano give loads of flavour and leave you wanting a second bowl.

The ingredient of Roasted Tomato And Three Cheese Pasta

• 375g spaghetti
• 1 quantity oven roasted balsamic tomatoes see notes
• 1 red onion finely chopped
• 1 4 cup skinless hazelnuts finely chopped
• 2 tablespoons fresh oregano leaves
• 1 bunch fresh basil leaves picked
• 210g tub bocconcini cheese drained torn
• 1 2 x 250g tub smooth ricotta
• zest of 1 2 lemon
• 1 tablespoon extra virgin olive oil
• grated parmesan to serve

The Instruction of roasted tomato and three cheese pasta

• preheat oven to 220c 200c fan forced line a baking tray with baking paper
• cook pasta in a large saucepan of boiling salted water following packet directions until tender
• meanwhile place tomatoes on tray cut side up drizzle with the reserved balsamic mixture reserve garlic roast tomatoes for 10 minutes
• drain pasta reserving 1 2 cup cooking water squeeze garlic from skins and finely chop return pasta to pan over low heat add reserved cooking water onion hazelnuts reserved garlic oregano 1 2 the basil tomatoes and balsamic mixture season well with salt and pepper toss over heat for 5 minutes remove from heat
• add bocconcini to pasta toss to combine transfer pasta to a serving plate dollop with ricotta sprinkle with lemon zest and drizzle with oil serve topped with parmesan and remaining basil

Nutritions of Roasted Tomato And Three Cheese Pasta

calories: 720 107 calories
calories: 30 7 grams fat
calories: 9 1 grams saturated fat
calories: 81 8 grams carbohydrates
calories: n a
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calories: 25 3 grams protein
calories: 20 milligrams cholesterol
calories: 395 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Ice

Have the most popular table at the fete with these traditional coconut ice squares.

The ingredient of Coconut Ice

• 4 cups pure icing sugar
• 1 2 teaspoon cream of tartar
• 7 cups desiccated coconut
• 2 x 390g cans sweetened condensed milk
• 2 to 3 drops red food colouring
• 1 teaspoon vanilla essence

The Instruction of coconut ice

• grease and line 2 x 18cm base square cake pans with baking paper
• sift icing sugar and cream of tartar into a large bowl add coconut and condensed milk mix well to combine remove half the mixture to a separate bowl
• add red food colouring to 1 bowl add vanilla to the other bowl stir each mixture until well combined
• divide vanilla mixture evenly between the 2 cake pans press firmly into pans divide pink mixture evenly between cake pans and press onto vanilla mixture cover with plastic wrap refrigerate for 3 hours or until set
• remove coconut ice from pans cut into 3cm squares to serve store in an airtight container

Nutritions of Coconut Ice

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calories: nutritioninformation

Watermelon Cake

Slice yourself a wedge of this brilliant twist on a triple-layered fruitcake.

The ingredient of Watermelon Cake

• 6 5kg whole watermelon
• 600ml double cream
• 60ml 1 4 cup thickened cream
• 80g 1 2 cup icing sugar mixture
• 2 teaspoons vanilla extract
• 1 4 honeydew melon deseeded
• 1 4 rockmelon deseeded
• baby mint leaves to serve

The Instruction of watermelon cake

• cut the top and bottom off the watermelon the watermelon should be about 15cm high reserve the top and bottom pieces stand upright on a chopping board and carefully cut around the watermelon to remove the rind and make a cylinder shape cut the watermelon crossways twice to make 3 layers
• place each piece of watermelon on a tray lined with paper towel to drain well
• use electric beaters to beat double cream thickened cream icing sugar mixture and vanilla in a bowl until firm peaks start to form do not overbeat or it will curdle place 1 piece of watermelon on a serving plate spread with a little of the cream mixture top with another piece repeat the layers finishing with a watermelon layer on top
• pat outside of watermelon stack with paper towel to dry as much as possible you need to do this or your cream wonu2019t stick spread top and sides with remaining cream mixture to cover place in fridge for 10 minutes to chill
• meanwhile use a melon baller to scoop balls out of the reserved watermelon pieces repeat with the honeydew and rockmelon
• top the watermelon cake with the honeydew rockmelon and watermelon balls sprinkle with mint leaves

Nutritions of Watermelon Cake

calories: 397 935 calories
calories: 25 3 grams fat
calories: 15 7 grams saturated fat
calories: 43 4 grams carbohydrates
calories: 35 6 grams sugar
calories: n a
calories: 4 grams protein
calories: 92 milligrams cholesterol
calories: 38 milligrams sodium
calories: https schema org
calories: nutritioninformation

Clinkers Ice Cream Cake

Packed with crushed Clinkers, this easy homemade ice-cream cake is sure to be the star of your next party.

The ingredient of Clinkers Ice Cream Cake

• 200g arnotts scotch finger biscuits
• 4 waffle cones
• 125g unsalted butter melted
• 2l vanilla ice cream
• 300g clinkers plus extra to decorate
• 300ml thickened cream whipped
• chocolate sauce to drizzle optional

The Instruction of clinkers ice cream cake

• grease a 22cm base measurement springform pan with butter line the base and side with baking paper
• process the biscuits and waffle cones in a food processor until finely chopped add the butter and process until well combined press evenly over base of prepared pan place in the fridge for 30 minutes to set
• meanwhile remove the ice cream from the freezer and soften at room temperature for 10 minutes process the clinkers in the cleaned food processor until they resemble fine crumbs add the crushed clinkers to the softened ice cream and stir to combine
• spoon ice cream mixture over biscuit base and smooth the surface cover and place in the freezer for 6 hours or until firm
• using 2 different sized fluted nozzles pipe whipped cream onto a crescent moon section of the cake decorate with extra clinkers crushing some around the edge of the cake drizzle with chocolate sauce

Nutritions of Clinkers Ice Cream Cake

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calories: nutritioninformation

Vanilla Bean Ice Cream

This recipe proves that the classics are often the best. Adults and kids will love this creamy, vanilla ice-cream.

The ingredient of Vanilla Bean Ice Cream

• 300ml thickened cream
• 300ml milk
• 2 vanilla beans split lengthways
• 5 large 70g free range egg yolks
• 3 4 cup 165g caster sugar

The Instruction of vanilla bean ice cream

• place cream milk and vanilla beans in a saucepan over medium heat heat for 4 5 minutes until just below boiling point then remove from heat and leave to infuse for 20 minutes discard any skin thats formed on the surface then remove beans and scrape the seeds into the cream mixture
• place yolks sugar and a pinch of salt in a bowl using electric beaters beat for about 3 minutes until thick and pale gradually beat in cream mixture then place in a clean pan over low heat cook stirring constantly with a wooden spoon for 10 minutes or until you have a custard thick enough to coat the back of the spoon
• pour into a bowl and cover the surface with plastic wrap to prevent a skin forming leave to cool for about 1 hour then chill for at least 2 hours in the fridge
• pour mixture into a shallow container and freeze for 2 hours or until frozen at edges remove and beat with electric beaters return to container and refreeze repeat 2 or 3 times alternatively churn in an ice cream machine to manufacturers instructions until thick but soft enough to spoon into a container transfer to a 1l plastic container freeze for at least 3 hours or until firm enough to scoop

Nutritions of Vanilla Bean Ice Cream

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BBQ Thai Prawns With Tamarind And Coconut

Dani Venns barbecued prawns are steeped in marinated flavours of Thai cooking and perfect to serve as a starter. You could also use this marinade for a whole barbecued fish.

The ingredient of Bbq Thai Prawns With Tamarind And Coconut

• 1kg raw australian banana prawns from the deli
• 1 tablespoon garlic chopped
• 1 2 cup coriander stalks 1 bunch
• 1 stick lemongrass white part only
• 2 tablespoons palm sugar roughly chopped
• 1 teaspoon shrimp paste
• 2 teaspoons tamarind puree
• 1 tablespoon fish sauce
• 1 2 cup coconut milk

The Instruction of bbq thai prawns with tamarind and coconut

• to prepare prawns if serving as a canape remove head peel prawn shell leaving tail intact and devein pierce prawn meat onto a skewer with the tail at the end of the skewer alternatively if serving as part of a shared feast remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact remove vein
• place garlic coriander lemongrass palm sugar shrimp paste tamarind paste and fish sauce in a small food processor and blend until a rough paste forms alternatively pound in a mortar and pestle
• add coconut milk and continue blending to a sauce
• place prawns on a plate and pour a little sauce over each prawn reserving some sauce for basting during cooking wrap prawns with plastic wrap refrigerate for 30 minutes
• remove from the fridge heat a bbq grill or flat plate to high heat add prawns and cook prawns for 1 minute per side

Nutritions of Bbq Thai Prawns With Tamarind And Coconut

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Giant Lemon Melting Moment Recipe

Weve taken the classic lemon melting moment with buttercream filling and super-sized it! Whats more, you only need 6 ingredients to make it.

The ingredient of Giant Lemon Melting Moment Recipe

• 250g butter chopped at room temperature
• 60g 1 3 cup icing sugar mixture plus extra to dust
• 1 teaspoon vanilla extract
• 225g 1 1 2 cups plain flour
• 70g 1 2 cup custard powder
• 125g butter chopped at room temperature
• 210g 1 1 3 cups icing sugar mixture
• 1 teaspoon finely grated lemon rind

The Instruction of giant lemon melting moment recipe

• preheat oven to 150c 130c fan forced
• use electric beaters to beat the butter and icing sugar until pale and creamy beat in the vanilla sift over the flour and custard powder and use a flat bladed knife in a cutting motion to mix until mixture just comes together gather the dough with your hands and divide into 2 equal portions
• place 1 portion of the dough on a sheet of baking paper and gently press or roll out to a 16cm round if the dough is very soft you can chill it until it is easier to work with transfer to a large baking tray repeat with the remaining dough to make the top biscuit round press top round gently with the side of a wooden spoon handle to create indents in the dough
• bake for 40 minutes or until light golden cool on the tray for 10 minutes then transfer to a wire rack carefully sliding off the paper to cool completely
• for the buttercream filling use electric beaters to beat the butter and icing sugar until pale and creamy beat in the lemon rind
• invert the biscuit without the indents onto a serving plate and spread or pipe with the buttercream filling top with the indented biscuit and dust lightly with extra icing sugar carefully cut into wedges to serve

Nutritions of Giant Lemon Melting Moment Recipe

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calories: nutritioninformation

Milo Swirl Banana Bread

The kids will love this Milo version of banana bread! Serve toasted with melted butter or pack into the school lunchbox.

The ingredient of Milo Swirl Banana Bread

• 1 1 2 cups self raising flour
• 3 4 cup wholemeal self raising flour
• 1 2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 2 cup caster sugar
• 3 4 cup milk
• 2 3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 bananas mashed
• 2 tablespoons milo
• 2 small bananas halved lengthways
• butter softened to serve

The Instruction of milo swirl banana bread

• preheat oven to 180c 160c fan forced grease and line a 7cm deep 9cm x 25 5cm base loaf pan extending paper 5cm above long sides
• combine flours bicarbonate of soda cinnamon and sugar in a large bowl whisk milk oil eggs vanilla and mashed bananas in a separate bowl add banana mixture to flour mixture stir to combine
• divide mixture into 2 portions stir milo into one portion place spoonfuls of mixture alternately into prepared pan using a skewer marble mixture together top with halved bananas cut side up bake for 1 hour or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes transfer to a wire rack to cool serve warm or at room temperature with butter

Nutritions of Milo Swirl Banana Bread

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Sham Hamburger Cake

Keep everyone guessing by serving this fabulous hamburger cake at your next kids party - surprise!

The ingredient of Sham Hamburger Cake

• 2 x 340g packets golden butter cake mix
• 370g packet moist chocolate cake mix
• brown gel food colouring
• yellow gel food colouring
• green gel food colouring
• 10 red cloud lollies
• pure icing sugar for dusting
• 125g yellow ready to roll coloured icing see notes
• 1 tablespoon rice bubbles
• 250g unsalted butter softened
• 3 cups icing sugar mixture
• 1 teaspoon vanilla extract

The Instruction of sham hamburger cake

• preheat oven to 180c 160c fan forced grease three 7cm deep 20cm round base cake pans line bases and sides with baking paper
• prepare golden butter cake mixes following packet directions divide batter evenly between 2 prepared pans bake for 45 minutes or until a skewer inserted into centre of cakes comes out clean stand for 10 minutes turn out onto a wire rack to cool
• prepare moist chocolate cake mix following packet directions pour batter into remaining prepared pan bake for 45 minutes or until a skewer inserted into centre comes out clean stand for 10 minutes turn out onto a wire rack to cool
• meanwhile make buttercream icing using an electric mixer beat butter in a bowl for 8 to 10 minutes or until pale gradually add sugar beating to combine beat in vanilla
• using brown and yellow food colourings tint 2 3 of the icing light brown to make the colour of the bun using green food colouring tint remaining icing green
• using a large serrated knife level top of 1 golden butter cake place on a plate spread top and side with light brown icing to form the bun base place the green icing in a piping bag fitted with a 1 5cm fluted nozzle pipe swirls over the top edge of the cake to resemble lettuce leaves top with cloud lollies to resemble tomato slices
• using large serrated knife level top of the chocolate cake using a small serrated knife round top and bottom edges to create a patty shape place on top of the cloud lollies
• dust a flat surface with icing sugar roll out yellow fondant to form a 2mm thick disc trim to a 20cm square drape fondant over chocolate cake to form cheese
• using small serrated knife trim top of remaining golden butter cake to form a dome shape spread top and side with remaining icing carefully place over the fondant to form the burger bun top sprinkle with rice bubbles serve

Nutritions of Sham Hamburger Cake

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calories: https schema org
calories: nutritioninformation

Ham, Salami And Cheese Stromboli

This Italian folded bread can be filled with your favourite fillings, much like a calzone.

The ingredient of Ham Salami And Cheese Stromboli

• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt flakes
• 1 teaspoon caster sugar
• 1 3 4 cups bread and pizza plain flour plus extra for dusting
• 1 2 x 7g sachet dried yeast
• 1 3 cup tomato pasta sauce
• 50g shaved ham
• 40g shaved hungarian salami
• 1 2 cup roasted red capsicum strips chopped
• 5 fresh basil leaves torn
• 1 2 cup pizza cheese grated
• salad to serve

The Instruction of ham salami and cheese stromboli

• combine 2 3 cup warm water oil salt and sugar in a jug whisk with a fork to dissolve sugar
• sift flour into a bowl add yeast stir to combine make a well add water mixture mix to form a soft dough turn out onto a lightly floured surface knead for 10 minutes or until smooth and elastic transfer to a lightly oiled bowl cover with lightly oiled plastic wrap stand in a warm place for 1 hour or until dough has doubled in size
• using your fist punch down dough knead on a lightly floured surface until smooth roll out dough between 2 sheets of baking paper to form a 22cm x 30cm rectangle remove top sheet of paper spread sauce over dough leaving a 2cm border top with ham salami capsicum and basil sprinkle with cheese
• fold dough edges over at both short ends with 1 long side facing you fold 1 3 dough over 2 3 of the filling fold dough over again to completely cover filling carefully roll the stromboli so the seam side is on the bottom transfer stromboli still on the baking paper to a baking tray cover with lightly oiled plastic wrap stand in a warm place for 30 minutes
• meanwhile preheat the oven to 220c 200c fan forced
• bake stromboli for 25 to 30 minutes or until golden and cooked through stand for 5 minutes before slicing thickly serve with rocket kalamata olive basil and parmesan salad

Nutritions of Ham Salami And Cheese Stromboli

calories: 498 076 calories
calories: 20 8 grams fat
calories: 7 3 grams saturated fat
calories: 53 5 grams carbohydrates
calories: n a
calories: n a
calories: 21 9 grams protein
calories: 38 milligrams cholesterol
calories: 1337 milligrams sodium
calories: https schema org
calories: nutritioninformation