Creamy Oat Porridge With Apple And Blueberries

Dig into this delicious and satisfying winter breakfast, topped with fresh fruit.

The ingredient of Creamy Oat Porridge With Apple And Blueberries

• 1 3 cup 30g traditional rolled oats
• 1 3 cup 65g weight watchers cottage cheese
• 1 2 pink lady apple finely chopped
• 1 4 cup 40g fresh blueberries
• ground cinnamon

The Instruction of creamy oat porridge with apple and blueberries

• place oats in a small saucepan with 1 cup 250ml boiling water stir over medium heat for 4u20135 minutes or until mixture boils and thickens cover and set aside for 5 minutes or until thick and creamy
• meanwhile whisk half the cottage cheese with 1 tablespoon water in a bowl until smooth add to oats and stir until smooth stir in three quarters of the apple top with blueberries remaining apple and remaining cottage cheese sprinkle with cinnamon to serve

Nutritions of Creamy Oat Porridge With Apple And Blueberries

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Chocolate Cherry Ice Cream Bombe

End your Christmas feast on a high note with this chilled bombe featuring lamington, cherries and a bourbon-laced chocolate sauce.

The ingredient of Chocolate Cherry Ice Cream Bombe

• 680g jar morello cherries
• 500g lamington sponge roll
• 2l vanilla ice cream
• 90g 2 3 cup pistachios coarsely chopped
• 500ml frozen chocolate custard or rich chocolate ice cream
• fresh and frozen berries to serve
• fresh and frozen cherries to serve
• 200g dark chocolate chopped
• 185ml 3 4 cup pouring cream
• 2 tablespoons milk
• 1 tablespoon black cherry bourbon

The Instruction of chocolate cherry ice cream bombe

• drain the cherries then spread over a plate lined with paper towel and set aside lightly grease a 2 2l pudding basin and line with 2 layers of plastic wrap cut the sponge roll into 5mm thick slices line the prepared basin with the sponge slices
• place one third of the vanilla ice cream in a bowl in the fridge for 10 minutes or until softened slightly spread the softened ice cream over the sponge gently pushing it into any gaps place in the freezer for at least 30 minutes or until firm
• place remaining vanilla ice cream in the fridge for 15 20 minutes or until softened slightly place half the cherries in a large bowl and mash with the back of a fork add pistachios and remaining cherries and vanilla ice cream stir to roughly combine spread the cherry mixture in an even layer over the inside of the bombe leaving a cavity in the centre return the bombe to the freezer for 30 minutes to firm up remove and reshape the cherry mixture ensuring itu2019s an even thickness all around and comes up to the top of the basin with a smooth round cavity in the centre return to the freezer for 1 1 2 hours or until firm
• place the frozen custard or ice cream in the fridge for 10 minutes or until softened slightly spoon into the cavity in the bombe cover with plastic wrap and place in the freezer overnight or until firm
• for the chocolate bourbon sauce place the chocolate in a heatproof bowl combine the cream and milk in a small saucepan stir over low heat until the mixture just comes to the boil pour over the chocolate and set aside for 1 minute stir until melted and smooth stir in the bourbon set aside to cool
• remove the bombe from the freezer and discard the plastic wrap invert onto a serving plate pour some chocolate bourbon sauce over the top and decorate with fresh and frozen berries and cherries serve with remaining chocolate sauce on the side

Nutritions of Chocolate Cherry Ice Cream Bombe

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Lemon, Garlic And Thyme Roast Chickens

If youre still deciding your Easter menu, these roast chickens are easy, delicious and look fabulous!

The ingredient of Lemon Garlic And Thyme Roast Chickens

• 1 cup lemon juice
• 1 2 cup olive oil
• 4 garlic cloves crushed
• 1 4 cup thyme sprigs
• 3 x size 12 chickens rinsed dried trimmed
• 2 lemons halved
• 175g thin bacon rashers trimmed
• extra thyme sprigs to serve

The Instruction of lemon garlic and thyme roast chickens

• combine lemon juice oil garlic thyme and salt and pepper in a large shallow ceramic dish large enough to hold chickens place chickens into dish turn to coat spoon marinade into cavities cover with plastic wrap refrigerate reast side up for at least 5 hours turning once or overnight if time permits
• preheat oven to 220u00b0c place chickens onto a wire rack in a large roasting pan insert half a lemon into each cavity tie chicken legs together with cooking string lay bacon rashers over chickens roast breast side up for 45 minutes remove bacon to a plate cover bacon with foil
• increase oven to 240u00b0c roast chickens uncovered for a further 15 minutes or until skin is golden and juices run clear when thickest part of thigh is pierced with a skewer transfer chickens to a serving platter top with bacon and extra thyme serve

Nutritions of Lemon Garlic And Thyme Roast Chickens

calories: 688 559 calories
calories: 49 grams fat
calories: 13 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 61 grams protein
calories: 236 milligrams cholesterol
calories: 456 64 milligrams sodium
calories: https schema org
calories: nutritioninformation

Salmon In Banana Leaves

Wrap the goodness of salmon into one delicious parcel with this flavoursome Asian recipe. A light and healthy main meal thats perfect for warmer months.

The ingredient of Salmon In Banana Leaves

• 2 banana leaves see note cut into 40cm squares
• 1 cup 200g jasmine rice rinsed
• 200ml coconut milk
• 3 4 cup 185ml water
• 1 lemongrass stalk white part only bruised
• 2 bunches baby bok choy quartered lengthways
• 4 about 200g each salmon fillets
• 1 4 cup 60ml sweet chilli sauce
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 200g snow peas cut into matchsticks
• 4 green onions trimmed thinly sliced
• 1 cup coriander leaves
• lime wedges to serve

The Instruction of salmon in banana leaves

• bring a large saucepan of water to the boil over high heat working one at a time use tongs to dip each banana leaf into the boiling water to soften refresh under cold running water
• place the rice coconut milk water and lemongrass in a medium saucepan over high heat bring to the boil reduce heat to low and cook covered for 10 minutes or until tender remove from heat and set aside covered for 5 minutes
• preheat a covered barbecue or oven to 180u00b0c spoon the rice evenly among each banana leaf top with bok choy and salmon fillets combine the sweet chilli sauce lime juice and fish sauce in a jug pour half the sweet chilli mixture over each salmon fillet
• fold the banana leaf over to enclose the filling use kitchen string to secure place on an oven tray cook on barbecue or in oven for 15 minutes or until just cooked through
• place the snow peas in a heatproof bowl and cover with boiling water refresh under cold running water drain well combine the snow peas green onions and coriander in a bowl
• open the salmon parcels and top with snow pea mixture drizzle with remaining sweet chilli mixture and serve immediately with lime wedges if desired

Nutritions of Salmon In Banana Leaves

calories: 756 435 calories
calories: 30 grams fat
calories: 13 grams saturated fat
calories: 58 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 59 grams protein
calories: n a
calories: 863 62 milligrams sodium
calories: https schema org
calories: nutritioninformation

Banana And Coconut Custards

Caramelised banana with warm coconut custard is a heavenly match in this luscious winter dessert.

The ingredient of Banana And Coconut Custards

• 1 cup milk
• 1 cup coconut milk
• 1 teaspoon vanilla essence
• 6 egg yolks
• 2 tablespoons cornflour
• 1 2 cup caster sugar
• sesame snaps roughly chopped see note to serve
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 4 bananas sliced

The Instruction of banana and coconut custards

• make caramelised bananas melt butter in a non stick frying pan over medium high heat add brown sugar cook stirring for 1 minute or until sugar dissolves add bananas reduce heat to medium cook for 2 to 3 minutes or until warmed through remove from heat and cover to keep warm
• place milk coconut milk and vanilla in a saucepan over medium heat cook stirring constantly for 5 minutes or until hot donot allow to boil remove from heat
• whisk egg yolks cornflour and caster sugar in a heatproof bowl until well combined pour hot milk mixture over egg yolk mixture whisking constantly
• return mixture to saucepan over low heat cook stirring constantly for 8 minutes or until custard thickens and coats the back of a wooden spoon do not allow custard to boil as it might curdle
• pour hot custard into serving bowls spoon over caramelised bananas sprinkle with sesame snaps serve

Nutritions of Banana And Coconut Custards

calories: 455 534 calories
calories: 21 grams fat
calories: 15 grams saturated fat
calories: 58 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 7 grams protein
calories: 192 milligrams cholesterol
calories: 75 78 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mango And Coconut Three Milk Cake Recipe

With three different types of milk and swiss meringue icing, this moist layered cake is ultra indulgent.

The ingredient of Mango And Coconut Three Milk Cake Recipe

• 375g unsalted butter chopped at room temperature
• 370g 1 3 4 cups caster sugar
• 1 teaspoon vanilla bean paste
• 6 eggs separated
• 600g 4 cups self raising flour sifted
• 2 limes rind finely grated plus extra rind to decorate
• 375ml 1 1 2 cups milk
• 1 2 mango thickly sliced plus 3 mangoes extra thinly sliced
• 250ml 1 cup coconut milk
• 80ml 2 3 cup sweetened condensed coconut milk
• 250ml 1 cup thickened cream whipped
• coconut flakes to decorate
• 315g 1 1 2 cups caster sugar
• 6 egg whites
• 500g unsalted butter chopped at room temperature
• 2 teaspoons vanilla extract

The Instruction of mango and coconut three milk cake recipe

• preheat oven to 180c 160c fan forced grease three 20cm round cake pans and line base and side with baking paper
• use electric beaters to beat the butter sugar and vanilla in a bowl until pale and creamy add egg yolks 1 at a time beating well after each addition transfer mixture to a large bowl add about one third of the flour lime rind and milk fold until just combined repeat in 2 more batches with remaining flour lime rind and milk
• in a clean dry bowl use electric beaters to beat egg whites until soft peaks form fold one third of the egg whites through the butter mixture until well combined then fold through remaining egg whites until just combined divide mixture evenly among prepared pans smoothing the surface
• bake swapping pans halfway through cooking for 40 minutes or until a skewer inserted into the centres comes out clean set aside in pans for 30 minutes to cool
• meanwhile place mango in a blender and blend until smooth add the coconut milk and condensed milk blend again until well combined
• use a serrated knife to trim and level cakes return trimmed cakes cut side up to pans pierce all over with a skewer divide mango mixture among pans cover cakes with plastic wrap place cakes in fridge for 4 hours or overnight not all mango mixture will absorb
• to make icing place sugar and egg whites in a large heatproof bowl over a saucepan of simmering water make sure bowl doesnu2019t touch water whisk until sugar has dissolved transfer mixture to a stand mixer with whisk attachment whisk for 7 minutes on low speed or until thick and glossy with motor running add butter 1 piece at a time beating well after each addition increase speed to high and continue to beat until smooth and creamy
• place 1 cake cut side up on a cake stand or serving platter spread over half the whipped cream and a layer of extra mango top with another cake cut side down spread over remaining whipped cream and another layer of extra mango top with remaining cake cut side down use a large palette knife to spread icing in a thin layer over top and side of cake place in fridge for 20 minutes to chill dip palette knife in boiling water dry with a tea towel then use the hot knife to spread remaining icing over cake top with remaining extra mango scatter over coconut flakes and extra lime rind to serve

Nutritions of Mango And Coconut Three Milk Cake Recipe

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Grape And Two Cheese Pizza

The unexpected pairing of cheese and sweet menindee grapes makes this gourmet pizza a winner.

The ingredient of Grape And Two Cheese Pizza

• 2 x 150g pkts pane toscano traditional pizza bases
• 1 1 2 tablespoons extra virgin olive oil
• pinch of sea salt flakes
• 330g 2 cups menindee grapes halved
• 3 teaspoons chopped fresh rosemary
• 60g blue cheese
• 180g ctn south cape fresh bocconcini halved
• 2 tablespoons pine nuts

The Instruction of grape and two cheese pizza

• preheat oven to 230u00b0c place the pizza bases on 2 baking trays brush each base with 1 teaspoon oil sprinkle over the sea salt
• combine grape rosemary and remaining oil in a bowl sprinkle over bases crumble over blue cheese top with bocconcini and pine nuts bake for 5 8 minutes or until the cheese melts and bases are crisp

Nutritions of Grape And Two Cheese Pizza

calories: 473 22 calories
calories: 26 grams fat
calories: 11 grams saturated fat
calories: 40 grams carbohydrates
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calories: 19 grams protein
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Greek Salmon Skewers With Charred Lemon Salad

These barbecue salmon skewers are threaded with capsicum and red onion, and are served with a zesty fetta salad.

The ingredient of Greek Salmon Skewers With Charred Lemon Salad

• 1kg skinless boneless salmon fillets cut into 4cm pieces
• 3 yellow capsicums cut into 4cm pieces
• 3 red capsicums cut into 4cm pieces
• 3 green capsicums cut into 4cm pieces
• 3 red onions cut into 4cm pieces separated into layers
• 2 tablespoons fresh oregano leaves finely chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 4 cup extra virgin olive oil
• 2 small lemons peeled cut into rounds
• 120g mixed salad leaves
• 4 baby cucumbers peeled into ribbons
• 180g tub persian fetta in oil

The Instruction of greek salmon skewers with charred lemon salad

• thread 1 piece of salmon followed by 1 piece of each coloured capsicum and 2 layers of onion onto 1 skewer repeat with salmon and vegetables nishing with another piece of salmon place in a large shallow glass or ceramic dish repeat to make 12 skewers
• combine oregano lemon zest and juice and oil in a bowl season with salt and pepper drizzle over skewers turn to coat
• heat a greased barbecue hotplate on medium heat cook skewers turning for 2 to 3 minutes for medium or until cooked to your liking transfer to a dish cover to keep warm
• make charred lemon salad add lemon to hotplate cook for 1 minute each side or until beginning to char transfer to a chopping board cut in half place leaves in a serving bowl add cucumber and lemon drain fetta reserving 1 4 cup oil mixture crumble fetta over salad drizzle with reserved oil gently toss to combine serve skewers with salad

Nutritions of Greek Salmon Skewers With Charred Lemon Salad

calories: 661 552 calories
calories: 40 8 grams fat
calories: 9 1 grams saturated fat
calories: 20 8 grams carbohydrates
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calories: 46 8 grams protein
calories: 116 milligrams cholesterol
calories: 285 milligrams sodium
calories: https schema org
calories: nutritioninformation

Homemade Chocolate And Banana Protein Bars

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

The ingredient of Homemade Chocolate And Banana Protein Bars

• 200g rolled oats
• 30g chocolate whey protein
• 1 teaspoon cinnamon
• 2 tablespoons almond butter or smooth peanut butter
• 3 egg whites
• 2 medium bananas mashed
• 1 tablespoon honey
• 100ml skim milk

Nutritions of Homemade Chocolate And Banana Protein Bars

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Flourless Pear Cake

Get creative with canned pears!

The ingredient of Flourless Pear Cake

• 200g dark chocolate chopped
• 125g butter chopped
• 6 eggs separated
• 2 3 cup caster sugar
• 1 1u20442 cups hazelnut meal
• 2 x 410g cans coles brand australian pear slices in juice drained halved plus extra to serve
• glaze see notes or honey raspberries double cream to serve

The Instruction of flourless pear cake

• preheat oven to 180c lightly grease a deep 20cm round cake pan and line base and side with baking paper
• in a small saucepan combine chocolate and butter stir over low heat until melted set aside to cool slightly
• in a bowl using an electric mixer beat egg yolks and sugar together until thick and pale add chocolate mixture beating well fold in hazelnut meal
• in a clean bowl using an electric mixer beat egg whites until soft peaks form using a metal spoon stir one third into chocolate mixture gently fold remaining egg white through
• arrange pears in a fan pattern over base of pan carefully pour over cake mixture bake for 55 60 mins or until a skewer inserted into centre has moist crumbs clinging
• cool in pan for 10 mins turn out onto wire rack to cool brush warm glaze or honey over cake serve in wedges with raspberries and cream

Nutritions of Flourless Pear Cake

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