Apple Crumble Cocktail

Spiked with apple schnapps and drizzled with caramel sauce, this apple crumble cocktail proves winter isnt that bad, after all.

The ingredient of Apple Crumble Cocktail

• 90g 1 cup apple and cinnamon granola
• 60ml 1 4 cup honey
• caramel sauce to drizzle
• 375ml 1 1 2 cups milk
• 375ml 1 1 2 cups pouring cream
• 125ml 1 2 cup apple schnapps
• 125ml 1 2 cup vodka
• 1 tablespoon icing sugar
• 1 2 teaspoon vanilla extract
• 1 2 cup ice cubes
• ground cinnamon to sprinkle
• green apple thinly sliced to serve

The Instruction of apple crumble cocktail

• process the granola in a food processor until coarse crumbs form pour onto a plate
• put the honey in the microwave on high for 10 15 seconds until very runny pour the honey onto a saucer or small plate
• press the rims of four 250ml 1 cup cocktail glasses into the honey then into the granola mixture to create a crumble edge around the glass swirl caramel sauce around the inside of the glasses to decorate
• combine the milk cream schnapps vodka icing sugar and vanilla in a cocktail shaker add the ice and shake for about 10 seconds
• strain the mixture into the prepared glasses sprinkle over ground cinnamon and add a slice of green apple to the side of the glass serve immediately

Nutritions of Apple Crumble Cocktail

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Giant Mint Slice Cake

Turn your favourite biscuit, the Mint Slice, into this stunning layered chocolate mint cake.

The ingredient of Giant Mint Slice Cake

• 50g 1 2 cup cocoa powder
• 1 2 teaspoon bicarbonate of soda
• 185ml 3 4 cup boiling water
• 225g 1 1 2 cups self raising flour
• 75g 1 2 cup plain flour
• 185g butter chopped at room temperature
• 255g 1 1 4 cups firmly packed brown sugar
• 3 eggs
• 200g dark chocolate chopped
• 125ml 1 2 cup thickened cream
• 7 arnottu2019s mint slice biscuits halved
• fresh mint leaves to serve
• icing sugar to dust optional
• 250g butter chopped at room temperature
• 450g 3 cups icing sugar mixture
• 2 teaspoons peppermint essence or to taste

The Instruction of giant mint slice cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a round 20cm cake pan and line the base with baking paper sift the cocoa and bicarb into a bowl stir in the boiling water until smooth set aside to cool sift the combined flours into a separate bowl
• use electric beaters to beat the butter and sugar in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition fold in half the sifted flour mixture then the cocoa mixture then the remaining flour mixture until just combined
• pour the batter into the prepared pan bake for 50 minutes or until a skewer inserted into the centre comes out clean set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• to make the buttercream use electric beaters to beat the butter in a bowl until pale and creamy add the icing sugar a large spoonful at a time beating constantly until smooth and combined beat in the peppermint essence
• use a large serrated knife to cut the cake horizontally into 3 even layers place the cake base on a serving plate and spread with half the buttercream top with the middle cake layer spread with the remaining buttercream and top with the remaining cake layer
• place the dark chocolate and cream in a microwave safe bowl microwave on high stirring every minute until melted stir until smooth spread over the top of the cake arrange the biscuits and mint leaves on top dust with icing sugar if you like

Nutritions of Giant Mint Slice Cake

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Lemon Mascarpone Tarts

The ingredient of Lemon Mascarpone Tarts

• melted butter to grease
• 4 sheets filo pastry
• 30g 1 1 2 tablespoons unsalted butter melted
• 3 eggs
• 100g almond meal
• 2 tablespoons caster sugar
• 80g 1 3 cup caster sugar extra
• 1 teaspoon finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 1 x 250g container mascarpone
• 125ml 1 2 cup milk
• icing sugar to dust

The Instruction of lemon mascarpone tarts

• preheat oven to 190u00b0c brush six 250ml 1 cup muffin pans with the melted butter to lightly grease
• cover filo with a clean tea towel and then a damp tea towel brush 1 sheet with butter top with another sheet and brush with butter cut into 6 squares and press a square into each greased pan repeat with remaining pastry and butter layering each square at a different angle
• separate 1 egg placing egg white in a small bowl add almond meal and 2 tablespoons sugar to egg white and stir until the mixture forms a paste spread the almond paste evenly over the base of the pastry cases
• whisk egg yolk remaining eggs extra sugar lemon rind and lemon juice in a large bowl place mascarpone and milk in a small saucepan stir over low heat until just boiling then whisk into the egg mixture
• pour the mixture into the pastry cases bake in preheated oven for 13 15 minutes or until the outer rim of the custard is set set aside in the pans for 2 hours or until the tarts have cooled to room temperature serve dusted with icing sugar

Nutritions of Lemon Mascarpone Tarts

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Balinese Lamb Chops

Bring home the flavours of Bali with these sticky, spicy lamb chops served on a bed of noodles and bok choy.

The ingredient of Balinese Lamb Chops

• olive oil cooking spray
• 1 brown onion finely chopped
• 2 tablespoons crunchy peanut butter
• 1 tablespoon sweet chilli sauce
• 1 tablespoon ketcap manis
• 270ml can light coconut milk
• 8 lamb chump chops trimmed
• 2 x 350g packets egg noodles cooked
• 2 bunches baby bok choy steamed

The Instruction of balinese lamb chops

• preheat oven to 200u00b0c heat a non stick frying pan over medium heat spray with oil add onion cook stirring for 3 minutes or until soft add peanut butter sweet chilli ketcap manis and coconut milk to frying pan stir until well combined bring to the boil
• arrange chops in a single layer in an oven proof casserole dish pour over sauce turn to coat bake uncovered for 35 minutes or until cooked through serve with noodles and baby bok choy

Nutritions of Balinese Lamb Chops

calories: 684 974 calories
calories: 30 grams fat
calories: 14 grams saturated fat
calories: 56 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 44 grams protein
calories: n a
calories: 627 32 milligrams sodium
calories: https schema org
calories: nutritioninformation

Plum And Pear Skillet Crumble

Create the perfect after-dinner-dessert with this vibrant plum and pear skillet crumble, served hot with creamy vanilla ice-cream.

The ingredient of Plum And Pear Skillet Crumble

• 3 ripe pears peeled cored cut into thin wedges
• 1 4 cup 55g caster sugar
• 6 just ripe plums pitted cut into wedges
• 1 cup 150g plain flour
• 1 cup 90g rolled oats
• 1 2 cup 110g brown sugar
• 100g butter softened
• 1 4 cup 25g coconut shredded
• 1 4 cup 20g almonds flaked
• 1 teaspoon ground cinnamon
• vanilla ice cream to serve

The Instruction of plum and pear skillet crumble

• preheat oven to 180c heat a large 22cm base measurement ovenproof frying pan over medium heat add pear and sprinkle with caster sugar add 1 tbs water cook turning occasionally for 5 mins or until slightly tender arrange plums over pears cook gently turning occasionally for 5 mins or until plums begin to collapse remove from heat
• meanwhile combine the flour oats and brown sugar in a large bowl add butter and use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs add the coconut almonds and cinnamon and toss to combine sprinkle evenly over the plum mixture
• bake for 20 mins or until golden brown and heated through set aside for 5 mins to cool slightly serve with vanilla ice cream

Nutritions of Plum And Pear Skillet Crumble

calories: 476 566 calories
calories: 18 grams fat
calories: 8 grams saturated fat
calories: 67 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 6 grams protein
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calories: 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vegan Lemon Tarts Recipe

Free from egg and dairy, these easy lemon tarts have a creamy filling and are delicious for dessert or afternoon tea. No-one will even notice theyre vegan!

The ingredient of Vegan Lemon Tarts Recipe

• 270ml can coconut cream
• 80ml 1 3 cup lemon juice
• 2 teaspoons finely grated lemon rind
• 1 1 2 tablespoons cornflour
• 2 tablespoons icing sugar
• pinch ground turmeric
• finely chopped pistachios to serve
• finely chopped lemon to serve optional
• finely chopped lime to serve optional
• 225g 1 1 2 cups plain flour
• 1 tablespoon icing sugar mixture
• pinch salt
• 45g 1 2 cup desiccated coconut
• 170g 3 4 cup solidified coconut oil chilled
• 1 teaspoon vanilla essence
• 1 1 2 tablespoons iced water

The Instruction of vegan lemon tarts recipe

• to make the pastry sift the flour icing sugar and salt into a medium bowl stir in the coconut use a teaspoon to scoop the coconut oil into small pieces and add to the bowl use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse breadcrumbs add the vanilla and water and use a knife to mix until a dough forms adding another 2 teaspoons of iced water if necessary
• gently knead the dough and divide into 6 equal portions roll out a portion between 2 sheets of baking paper large enough to fit an 8 5cm base measurement loose based tart tin transfer pastry to the tin and gently press in trim overhanging pastry use your thumb to gently press the pastry around the side so it reaches about 3mm above the edge of the tin repeat with remaining pastry to line 5 more tins place in the fridge for 30 minutes to chill
• preheat oven to 180c 160c fan forced place tins on a baking tray and bake for 20 minutes or until light golden set aside to cool completely
• meanwhile combine the coconut cream lemon juice and rind in a small saucepan place the cornflour in a small bowl add about 2 tablespoons of the coconut cream mixture to the bowl and stir until smooth add to the saucepan along with the icing sugar and stir to combine add the turmeric use a balloon whisk to gently whisk over low heat for 3 minutes or until the mixture boils and thickens making sure it doesnu2019t stick to the bottom of the pan transfer mixture to a heatproof bowl and set aside stirring often for about 20 minutes to cool cover the surface with plastic wrap and place in the fridge for 30 minutes or until chilled
• whisk the filling and divide among the cooked tart shells smooth the surface top with pistachios and chopped lemon and lime if using

Nutritions of Vegan Lemon Tarts Recipe

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Little Fruit Tarts With Vanilla Cream

The ingredient of Little Fruit Tarts With Vanilla Cream

• 1 cup 150g self raising flour
• 2 tablespoons almond meal
• 1 2 cup caster sugar plus 2 tablespoons to sprinkle
• 1 3 cup 80ml olive oil
• 1 2 cup 125ml milk
• 1 2 cup 125ml thick cream
• 3 eggs
• 1 teaspoon vanilla extract
• thin slices of tropical fruit such as mango papaya kiwifruit
• 1 3 cup flaked almonds
• 30g unsalted butter diced
• icing sugar to dust
• 300ml thick cream
• 1 4 cup icing sugar sifted
• 1 2 vanilla bean split seeds scraped

The Instruction of little fruit tarts with vanilla cream

• preheat the oven to 180u00b0c grease six 10cm fluted tart pans
• combine flour almond meal sugar and a pinch of salt whisk together oil milk cream eggs and vanilla then fold into dry ingredients until well combined divide between the tart pans and place fruit slices into the batter sprinkle with extra caster sugar and flaked almonds dot with butter and bake for 20 minutes or until golden
• to make vanilla cream place cream icing sugar and vanilla seeds in a bowl and beat until thick refrigerate until required
• to serve dust tarts with icing sugar and serve with vanilla cream

Nutritions of Little Fruit Tarts With Vanilla Cream

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Cheats Choc Cherry Ice Cream Sundae Cake

A spectacular Cherry Ripe ice-cream cake, made with a store-bought chocolate cake, will become a festive favourite with both big and little kids.

The ingredient of Cheats Choc Cherry Ice Cream Sundae Cake

• 535g packet rich chocolate cake see notes
• 60g butter softened
• 2 eggs
• 2 litres vanilla ice cream
• 50g sachet coconut milk powder
• 3 x 52g cherry ripe bars chopped
• 2 3 cup cherry jam strained
• 200g dark chocolate chopped
• 1 3 cup thickened cream
• extra 300ml thickened cream
• maraschino cherries see notes to serve
• sprinkles to serve
• 150g milk chocolate chopped
• 1 4 cup thickened cream
• 2 tablespoons cherry liqueur see notes

The Instruction of cheats choc cherry ice cream sundae cake

• preheat oven to 180c 160c fan forced grease a 6cm deep 20cm round cake pan line base and side with baking paper
• make cake following packet directions using the butter eggs and 3 4 cup water spoon into prepared pan level top bake for 1 hour to 1 hour 5 minutes or until a skewer inserted into centre of cake comes out clean stand in pan for 5 minutes turn onto a baking paper lined wire rack to cool completely
• make milk chocolate cherry fudge place milk chocolate cream and liqueur in a microwave safe bowl microwave on high 100 stirring every 30 seconds for 1 to 2 minutes or until melted and smooth set aside for 2 hours or until mixture thickens
• trim top of cake to level split cake in half horizontally each half should be about 2cm thick using the base of an 18 5cm round springform pan as a guide cut a round from each cake half discard off cuts grease the springform pan line base and side with baking paper overlapping at join and extending paper 10cm above edge
• place 1 litre vanilla ice cream in a bowl set aside for 10 minutes to soften ice cream should not be melted
• meanwhile place 1 cake round in prepared pan to fit tightly trimming edge if needed stir 1 2 the milk powder into softened ice cream fold in u00bd the cherry ripe spoon mixture over prepared base using the back of a spoon to create holes in the top of the ice cream spoon 1 2 the fudge and 1 2 the jam into holes and on top of ice cream freeze for 2 hours
• place remaining cake round on top of fudge layer to fit tightly trimming edge if needed dollop with remaining fudge and remaining jam freeze for 1 hour
• place remaining ice cream in a bowl set aside for 10 minutes to soften ice cream should not be melted stir in remaining milk powder fold in remaining cherry ripe spoon over fudge layer spreading top to level cover freeze overnight
• place dark chocolate and cream in a microwave safe bowl microwave on high 100 stirring every 30 seconds for 1 minute or until melted and smooth set aside for 1 hour or until thick and spreadable
• stand cake at room temperature for 5 minutes using an electric mixer beat extra cream until just firm peaks form spoon into a piping bag fitted with a 1 4cm fluted nozzle remove cake from pan transfer to a serving plate working quickly spread top of cake with dark chocolate ganache using picture as a guide pipe cream on top decorate with cherries and sprinkles serve immediately

Nutritions of Cheats Choc Cherry Ice Cream Sundae Cake

calories: 746 397 calories
calories: 39 2 grams fat
calories: 24 5 grams saturated fat
calories: 90 grams carbohydrates
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calories: 9 6 grams protein
calories: 103 milligrams cholesterol
calories: 395 milligrams sodium
calories: https schema org
calories: nutritioninformation

Twice Cooked Cheese Soufflé

This delicious twice-cooked cheese souffl is sure to amaze.

The ingredient of Twice Cooked Cheese Souffl

• 100g butter plus extra melted butter to grease
• 2 3 cup plain flour
• 2 cups warm milk
• 1 teaspoon coles brand dijon mustard
• 1 teaspoon thyme leaves plus extra thyme sprigs to sprinkle
• 200g great ocean road vintage cheddar grated
• 4 eggs separated
• 3 4 cup cream

The Instruction of twice cooked cheese souffl

• preheat oven to 180u00b0c or 160u00b0c fan forced grease six 3 4 cup ramekins or soufflu00e9 dishes with extra melted butter
• melt the butter in a saucepan over medium heat stir in flour reduce heat to low and cook stirring for 5 mins gradually add milk stirring constantly cook for 2 3 mins or until smooth and glossy
• remove from heat add the mustard thyme leaves and half the cheddar and stir until cheddar melts set aside to cool add egg yolks and beat with a wooden spoon until well combined season to taste
• whisk egg whites in a bowl until soft peaks form fold egg whites into soufflu00e9 mixture divide among prepared ramekins place in a baking dish pour enough boiling water into the dish to come halfway up the sides of the ramekins bake for 15 20 mins or until puffed and golden remove from pan and cool for 10 mins
• meanwhile heat the cream in a saucepan over medium heat until just boiling
• turn soufflu00e9s into a shallow ovenproof dish pour over cream and top with remaining cheddar sprinkle with extra thyme sprigs bake for 20 mins or until soufflu00e9s are puffed and golden

Nutritions of Twice Cooked Cheese Souffl

calories: 362 802 calories
calories: 26 2 grams fat
calories: 15 4 grams saturated fat
calories: 16 1 grams carbohydrates
calories: 4 1 grams sugar
calories: n a
calories: 16 4 grams protein
calories: 179 milligrams cholesterol
calories: 395 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango Pineapple Cake With Coconut

The ingredient of Mango Pineapple Cake With Coconut

• olive oil cooking spray
• 1x 425g can mango slices in light syrup drained
• 125g butter softened
• 110g 1 2 cup caster sugar
• 1 2 teaspoon vanilla essence
• 2 eggs
• 1x 440g can crushed pineapple in syrup drained
• 150g 1 cup self raising flour
• 75g 1 2 cup plain flour
• 90g 1 cup desiccated coconut
• icing sugar to serve

The Instruction of mango pineapple cake with coconut

• preheat oven to 160u00b0c spray a 10 5 x 21cm loaf pan base measurement with pure simple
• lightly puree mango slices in food processor beat butter sugar and vanilla essence in a medium bowl with electric beaters until light and fluffy add eggs one at a time beating well after each egg fold in mango puree and drained pineapple
• sift together the self raising and plain flours combine with desiccated coconut and then fold into the mango and pineapple mixture with a large metal spoon until just combined
• pour mixture into prepared cake pan and bake in preheated oven for 1 1 4 hours or until a skewer inserted into centre of cake comes out clean stand cake for 5 minutes and then turn onto wire rack to cool dust liberally with icing sugar cut into slices and place in an airtight container ready to take on the picnic

Nutritions of Mango Pineapple Cake With Coconut

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