Banana Bread Muffins

Turn banana bread into delicious lunchbox-friendly treats.

The ingredient of Banana Bread Muffins

• 2 cups self raising flour
• 1 4 teaspoon bicarbonate of soda
• 1 2 cup brown sugar
• 3 teaspoons cinnamon sugar see notes
• 2 eggs lightly beaten
• 1 3 cup extra virgin olive oil
• 1 teaspoon vanilla bean paste
• 1 3 cup plain natural yoghurt
• 1 cup mashed banana see notes
• extra 1 small banana sliced

The Instruction of banana bread muffins

• preheat oven to 190c 170c fan forced grease a 12 hole 1 3 cup capacity muffin pan
• sift flour and bicarbonate of soda into a large bowl stir in brown sugar and 2 teaspoons of the cinnamon sugar make a well in the centre
• whisk egg oil and vanilla together add to flour mixture do not stir add yoghurt and mashed banana stir mixture until just combined divide mixture evenly among holes in prepared pan top each with 1 slice of banana sprinkle with remaining cinnamon sugar
• bake for 15 to 20 minutes or until golden and just firm to touch stand in pan for 5 minutes transfer to a wire rack to cool completely serve

Nutritions of Banana Bread Muffins

calories: 207 452 calories
calories: 7 6 grams fat
calories: 1 3 grams saturated fat
calories: 30 1 grams carbohydrates
calories: n a
calories: n a
calories: 4 2 grams protein
calories: 32 milligrams cholesterol
calories: 207 milligrams sodium
calories: https schema org
calories: nutritioninformation

Spring Broad Bean Salad

This healthy spring salad pairs vibrant, nutty broad beans with creamy bocconcini.

The ingredient of Spring Broad Bean Salad

• 2 garlic cloves peeled
• 2 cups 300g fresh broad beans see note
• 1 2 cup fresh peas see note
• 1 bunch asparagus trimmed halved diagonally
• 1 tablespoon lemon juice
• 1 1 2 tablespoons extra virgin olive oil
• 2 cups watercress sprigs see note
• 1 2 x 180g tub bocconcini cheese drained torn
• 1 tablespoon finely shredded basil leaves

The Instruction of spring broad bean salad

• bring a large saucepan of water to the boil over high heat add garlic cook for 5 minutes add broad beans peas and asparagus cook for a further 3 to 4 minutes or until just tender drain reserve garlic refresh the broad beans peas and asparagus in a bowl of chilled water drain pat dry with paper towel peel broad beans and discard skins
• place garlic in a small bowl crush with a fork until smooth add lemon juice and oil season with salt and pepper stir to combine
• arrange watercress asparagus broad beans peas and bocconcini on a platter drizzle over dressing sprinkle with basil serve

Nutritions of Spring Broad Bean Salad

calories: 170 646 calories
calories: 10 3 grams fat
calories: 2 9 grams saturated fat
calories: 4 9 grams carbohydrates
calories: n a
calories: n a
calories: 11 2 grams protein
calories: 7 milligrams cholesterol
calories: 115 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna Caesar Salad Wraps Recipe

Ready in 10 minutes, this creamy tuna wrap is perfect for the lunchbox.

The ingredient of Tuna Caesar Salad Wraps Recipe

• 1 2 cup 99 fat free caesar dressing
• 1 tablespoon chopped fresh flat leaf parsley leaves
• 4 wholegrain wraps
• 1 baby cos lettuce trimmed roughly chopped
• 1 avocado thickly sliced
• 2 hard boiled eggs quartered
• 2 x 185g cans tuna in springwater drained flaked
• 1 4 cup shaved parmesan

The Instruction of tuna caesar salad wraps recipe

• combine dressing and parsley in a bowl
• place wraps on a flat surface top with lettuce avocado egg tuna and parmesan drizzle with dressing mixture fold wraps to enclose filling serve

Nutritions of Tuna Caesar Salad Wraps Recipe

calories: 387 18 calories
calories: 17 9 grams fat
calories: 5 8 grams saturated fat
calories: 27 1 grams carbohydrates
calories: n a
calories: n a
calories: 65 8 grams protein
calories: 148 milligrams cholesterol
calories: 871 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ginger Ice Cream With Mango In Kaffir Lime Syrup

This gourmet ice-cream is an awe-inspiring end to an elegant dinner party.

The ingredient of Ginger Ice Cream With Mango In Kaffir Lime Syrup

• 1l 4 cups skim milk
• 10cm piece fresh ginger peeled thinly sliced
• 8 egg yolks
• 55g 3 4 cup caster sugar
• 2 x 400g cans skimmed sweetened condensed milk
• 80ml 1 3 cup water
• 100g 1 2 cup caster sugar extra
• 6 fresh kaffir lime leaves
• 4 frozen mango cheeks creative gourmet brand thawed thinly sliced lengthways
• 1 tablespoon fresh lime juice
• thinly sliced fresh kaffir lime leaves to garnish

The Instruction of ginger ice cream with mango in kaffir lime syrup

• combine milk and ginger in a medium saucepan and bring to a simmer over medium high heat whisk together egg yolks and sugar in a heatproof bowl until thick and pale gradually stir warm milk mixture into egg mixture pour into a clean saucepan and place over low heat cook stirring with a wooden spoon for 10 minutes or until custard coats the back of the spoon
• strain custard through a fine sieve into a large heatproof bowl discard ginger add condensed milk and stir to combine place in a shallow metal container cover with foil and place in the freezer for 3 hours or until almost set
• roughly break up the ice cream with a metal spoon transfer to the bowl of a food processor and process until smooth quickly return to the metal container cover with foil and freeze for another 6 hours or until firm
• meanwhile combine water and extra sugar in a medium saucepan and bring to the boil over high heat cook stirring occasionally for 2 minutes or until sugar dissolves add the lime leaves and simmer for 5 minutes or until fragrant remove from heat add mango and lime juice and set aside for 1 hour to cool and develop the flavours
• spoon mango and lime syrup among serving bowls top with ice cream and garnish with lime leaves serve immediately

Nutritions of Ginger Ice Cream With Mango In Kaffir Lime Syrup

calories: 562 845 calories
calories: 13 grams fat
calories: 7 grams saturated fat
calories: 94 grams carbohydrates
calories: 93 grams sugar
calories: n a
calories: 16 grams protein
calories: 150 milligrams cholesterol
calories: 175 04 milligrams sodium
calories: https schema org
calories: nutritioninformation

Upside Down Caramel Banana Cake Recipe

Turn this cake (and your frown) upside down and let it soak up the gooey, decadent caramel sauce! Dollop cream on the side is a must!

The ingredient of Upside Down Caramel Banana Cake Recipe

• 125g butter softened
• 3 4 cup 165g brown sugar
• 2 coles australian free range eggs
• 1 cup mashed ripe banana
• 2 cups 300g self raising flour
• 1 2 cup 120g sour cream
• 1 2 cup 110g caster sugar
• 1 2 cup 125ml pouring pure cream
• 20g butter
• 1 tbs brown sugar
• 4 small lady finger bananas halved lengthways

The Instruction of upside down caramel banana cake recipe

• preheat oven to 180u00b0c grease a 20cm base measurement cake pan line base and side with baking paper
• to make the caramelised bananas place butter and sugar in a non stick frying pan over medium high heat add the banana cut side down and cook for 2 3 mins or until banana is caramelised arrange over the base of the prepared pan
• use an electric mixer to beat butter and brown sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition add the banana flour and sour cream in alternating batches stirring well after each addition spoon mixture over the banana in pan smooth the surface bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins before turning onto a wire rack to cool completely
• place the caster sugar in a saucepan over medium heat cook stirring for 6 8 mins or until the sugar dissolves and is golden brown remove from heat carefully stir in cream and u00bc cup 60ml water reduce heat to low cook stirring for 5 mins or until mixture is smooth
• transfer cake to a serving plate pour over caramel sauce cut into wedges

Nutritions of Upside Down Caramel Banana Cake Recipe

calories: 385 029 calories
calories: 18 grams fat
calories: 12 grams saturated fat
calories: 30 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 272 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Peri Peri Chicken Pasta

This hearty pasta dish is perfect for feeding the whole family.

The ingredient of Creamy Peri Peri Chicken Pasta

• 20ml nandos peri peri sauce
• 350g penne pasta
• 150g cooked shredded chicken
• 2 tins of chopped tomatoes 2 x 400g
• 4 garlic cloves chopped
• 2 tbsp fresh basil roughly torn
• 2 table spoons olive oil
• 200g soft cream cheese

The Instruction of creamy peri peri chicken pasta

• fry garlic in oil until golden brown remove from oil and save for later
• fry the basil in with the garlicky oil for 30 seconds then remove from oil and put it with the cooked garlic
• add the tomatoes to the infused oil with a pinch of salt and cook over a high heat for 5 minutes add peri peri sauce soft cheese and cooked chicken and simmer for 5 mins
• cook the pasta until al dente in salted boiling water drain and then add to the creamy tomato sauce mix in precooked garlic and basil
• serve and enjoy

Nutritions of Creamy Peri Peri Chicken Pasta

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

Lime And Coconut Rice With Sugared Pineapple

Create authentic rice pudding in just a couple of minutes with some help from the microwave.

The ingredient of Lime And Coconut Rice With Sugared Pineapple

• 1 cup white long grain rice
• 2 cups boiling water
• 400ml can coconut milk
• 1 2 cup caster sugar
• 2 teaspoons finely grated lime rind
• 1 tablespoon lime juice
• 1 2 teaspoon vanilla extract
• 1 4 cup firmly packed brown sugar
• 3 x 5mm thick slices fresh pineapple quartered
• whipped cream to serve
• lime zest to serve

The Instruction of lime and coconut rice with sugared pineapple

• place rice in a 2 2 litre microwave rice cooker add boiling water microwave covered on high 100 for 12 minutes or until water has been absorbed see note
• add coconut milk and caster sugar microwave covered on high 100 for 5 minutes
• stir microwave uncovered on high 100 for 3 to 4 minutes or until coconut mixture has thickened
• stir in lime rind lime juice and vanilla
• place brown sugar in a shallow bowl dip pineapple in sugar and turn to coat both sides serve rice pudding warm or cold with pineapple cream and sprinkled with lime zest

Nutritions of Lime And Coconut Rice With Sugared Pineapple

calories: 668 722 calories
calories: 20 7 grams fat
calories: 16 5 grams saturated fat
calories: 117 grams carbohydrates
calories: n a
calories: n a
calories: 5 5 grams protein
calories: 21 milligrams cholesterol
calories: 26 milligrams sodium
calories: https schema org
calories: nutritioninformation

Pikelets With Lemon Syrup And Vanilla Ice Cream

Just four ingredients are needed to create this decadent dessert.

The ingredient of Pikelets With Lemon Syrup And Vanilla Ice Cream

• 200g caster sugar
• zest and juice of 1 large lemon
• 12 ready made pikelets
• vanilla ice cream to serve
• strawberries to serve

The Instruction of pikelets with lemon syrup and vanilla ice cream

• place sugar in a saucepan with 100ml water and stir over low heat until the sugar dissolves add lemon zest and juice bring to boil then reduce heat to medium and boil for 5 minutes cool
• warm pikelets on the flat plate of a barbecue place 2 warm pikelets on each plate add a scoop of ice cream pour over some cooled syrup and serve with strawberries

Nutritions of Pikelets With Lemon Syrup And Vanilla Ice Cream

calories: 255 013 calories
calories: 2 grams fat
calories: 1 grams saturated fat
calories: 54 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 3 grams protein
calories: 19 milligrams cholesterol
calories: 197 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon, Chicken And Parmesan Rissoles

Parmesan cheese isnt just for sprinkling on pasta - add it to delicious chicken rissoles for extra flavour.

The ingredient of Lemon Chicken And Parmesan Rissoles

• 500g steggles chicken mince
• 1 egg lightly beaten
• 2 garlic cloves crushed
• 1 2 cup fresh breadcrumbs
• 1 tablespoon fresh basil leaves finely chopped
• 1 teaspoon finely grated lemon rind
• 1 4 cup pitted kalamata olives chopped
• 1 3 cup parmesan cheese finely grated
• 1 4 cup plain flour
• 1 tablespoon olive oil
• antipasto salad to serve see tip

The Instruction of lemon chicken and parmesan rissoles

• combine mince egg garlic breadcrumbs basil lemon rind olives and parmesan in a bowl place flour on a plate shape into eight 2cm thick rissoles roll in flour to lightly coat place on a large plate cover refrigerate for 20 minutes
• preheat oven to 180u00b0c 160u00b0c fan forced
• heat oil in a frying pan over medium heat cook rissoles in batches for 1 to 2 minutes or until browned transfer to a greased baking tray bake for 8 to 10 minutes or until cooked through serve with antipasto salad

Nutritions of Lemon Chicken And Parmesan Rissoles

calories: 425 898 calories
calories: 24 2 grams fat
calories: 6 5 grams saturated fat
calories: 17 grams carbohydrates
calories: n a
calories: n a
calories: 34 7 grams protein
calories: 129 milligrams cholesterol
calories: 714 milligrams sodium
calories: https schema org
calories: nutritioninformation

Classic Cheese Soufflé Recipe

This classic cheese souffle is light and fluffy and with only seven ingredients it is a simple savoury treat.

The ingredient of Classic Cheese Souffle Recipe

• melted butter to grease
• dried packaged breadcrumbs to dust
• 50g butter
• 40g 1 4 cup plain flour
• 250ml 1 cup milk
• 120g 1 1 2 cups coarsely grated vintage cheddar
• 4 eggs separated

The Instruction of classic cheese souffle recipe

• preheat oven to 190c 170c fan forced place a baking tray in the oven to heat grease a 1 5l 6 cup ovenproof dish with butter dust with the breadcrumbs
• heat the butter in a saucepan over medium heat until foaming add the flour and cook stirring for 2 minutes or until it bubbles and comes away from the side
• remove from heat gradually whisk in half the milk until mixture is smooth gradually whisk in the remaining milk until smooth and combined
• place pan over medium heat and whisk for 3 4 minutes or until mixture boils and thickens add the cheddar and stir until cheddar melts and mixture is smooth
• remove pan from heat quickly whisk in the egg yolks until well combined transfer the mixture to a large bowl
• use a stand mixer with the whisk attachment or electric beaters to beat the egg whites in a clean dry bowl until firm peaks form be careful not to overbeat
• add one third of the egg whites to the cheddar mixture use a large metal spoon to fold repeat in 2 more batches with the remaining egg whites
• spoon into prepared dish run your finger around the inside rim of the dish place on preheated tray bake for 25 30 minutes or until golden and risen

Nutritions of Classic Cheese Souffle 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