Cheese Straws

Start your lunch menu with these crunchy cheese straws.

The ingredient of Cheese Straws

• 2 sheets frozen butter puff pastry thawed
• 1 egg lightly beaten
• 1 1 4 cups 100g grated pecorino or parmesan
• nigella seeds or poppy seeds to scatter
• sesame seeds to scatter

The Instruction of cheese straws

• preheat the oven to 180c line a baking tray with baking paper
• cut pastry into 1cm strips then lay on prepared tray brush pastry with egg and sprinkle over cheese and seeds bake for 12 15 minutes until puffed and golden

Nutritions of Cheese Straws

calories: 102 77 calories
calories: 7 1 grams fat
calories: 2 2 grams saturated fat
calories: 7 grams carbohydrates
calories: n a
calories: n a
calories: 3 grams protein
calories: 12 milligrams cholesterol
calories: 87 milligrams sodium
calories: https schema org
calories: nutritioninformation

Warm Greek Rice Salad With Lemon Honey Dressing Recipe

This light and fresh rice salad has zucchini, fetta and olives, and is ready in 30 minutes.

The ingredient of Warm Greek Rice Salad With Lemon Honey Dressing Recipe

• 1 4 cup extra virgin olive oil
• 1 small eschalot thinly sliced
• 1 garlic clove crushed
• 1 cup white long grain rice rinsed
• 1 cup massel vegetable liquid stock
• 1 teaspoon lemon zest
• 2 small zucchini peeled into ribbons
• 150g green beans trimmed cut into thirds
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 2 teaspoons finely chopped fresh dill
• 1 3 cup pitted sicilian olives
• 50g fetta crumbled
• 1 3 cup fresh mint leaves

The Instruction of warm greek rice salad with lemon honey dressing recipe

• heat 1 tablespoon oil in a large saucepan over medium high heat add eschalot cook for 3 minutes or until softened add garlic cook for 1 minute or until fragrant add rice stock lemon zest and 1 2 cup water cover bring to the boil over medium high heat reduce heat to low simmer for 8 minutes
• add zucchini and beans cook covered for a further 4 minutes or until liquid is absorbed and vegetables are bright green and tender remove from heat fluff with a fork to separate grains transfer to a serving bowl stand for 5 minutes to cool
• meanwhile place lemon juice honey and remaining oil in a small bowl stir until honey dissolves season with salt and pepper
• stir dill into rice mixture add olives fetta and mint gently toss to combine drizzle with dressing serve

Nutritions of Warm Greek Rice Salad With Lemon Honey Dressing Recipe

calories: 402 954 calories
calories: 18 6 grams fat
calories: 4 3 grams saturated fat
calories: 49 4 grams carbohydrates
calories: n a
calories: n a
calories: 7 3 grams protein
calories: 8 milligrams cholesterol
calories: 693 milligrams sodium
calories: https schema org
calories: nutritioninformation

Strawberry Vanilla Custard Slice

A quick and easy dessert on a weeknight is sure to cheer up the troops.

The ingredient of Strawberry Vanilla Custard Slice

• 1 sheet 25 x 25cm frozen ready rolled puff pastry just thawed
• 2 tablespoons strawberry jam
• 160ml 2 3 cup pauls vanilla custard
• 16 strawberries washed hulled thinly sliced
• icing sugar to dust

The Instruction of strawberry vanilla custard slice

• preheat oven to 200u00b0c line a baking tray with non stick baking paper cut the pastry sheet into 4 even squares cut each square in half to make 8 rectangles place the pastry pieces on the lined tray use a fork to prick the pastry all over bake in oven for 10 minutes or until puffed and golden set aside for 10 minutes to cool use a large serrated knife to split the pastry pieces in half horizontally
• spread the cut side of half the pastry pieces evenly with jam and custard top with strawberries and the remaining pastry pieces dust with icing sugar and serve immediately

Nutritions of Strawberry Vanilla Custard Slice

calories: 231 352 calories
calories: 9 grams fat
calories: 6 grams saturated fat
calories: 31 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 5 grams protein
calories: 19 milligrams cholesterol
calories: 98 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

Blackberry Chocolate Dessert Cake

Create something special for the adults this Easter with this decadent chocolate dessert cake.

The ingredient of Blackberry Chocolate Dessert Cake

• 250g butter chopped
• 250g good quality dark chocolate roughly chopped
• 1 3 cup milk
• 1 cup caster sugar
• 4 eggs at room temperature separated
• 1 3 cup plain flour
• 150g frozen blackberries
• solid chocolate easter eggs to serve
• extra blackberries to serve
• cocoa powder to serve

The Instruction of blackberry chocolate dessert cake

• preheat oven to 200u00b0c grease and line a 23cm base springform pan with baking paper melt butter in a small saucepan over medium heat set aside
• combine chocolate and milk in a large heatproof bowl place over a saucepan of simmering water dont let base of bowl touch water heat stirring with a metal spoon until melted and smooth using an electric hand mixer beat in sugar remove bowl from heat set aside for 10 minutes to cool slightly
• add egg yolks 1 at a time to chocolate mixture beating well after each addition add melted butter stir until combined
• sift flour over chocolate mixture gently fold in whisk eggwhites in a separate bowl until soft peaks form gently fold into chocolate mixture sprinkle over blackberries gently fold in until combined
• spoon mixture into prepared pan bake for 15 minutes or until risen reduce oven to 160u00b0c bake for a further 50 minutes or until a skewer inserted into the centre comes out clean leave to cool completely in pan dont worry if cake sinks in centre
• place cake onto a serving plate decorate with chocolate eggs and blackberries dust with cocoa serve slices with mascarpone or thick cream if desired

Nutritions of Blackberry Chocolate Dessert Cake

calories: 573 6 calories
calories: 37 grams fat
calories: 23 grams saturated fat
calories: 52 grams carbohydrates
calories: 45 grams sugar
calories: n a
calories: 7 grams protein
calories: 181 milligrams cholesterol
calories: 251 28 milligrams sodium
calories: https schema org
calories: nutritioninformation

Hot Toddy Spice Cake

Full of spices and whisky this classic cake has been reinvented with a lemony icing twist!

The ingredient of Hot Toddy Spice Cake

• 1 1 4 cups 185g self raising flour
• 1 cup 120g almond meal
• 3 4 cup 165g brown sugar
• 150g melted butter
• 1 2 cup 125ml honey
• 3 coles australian free range eggs lightly whisked
• 1 2 cup 120g sour cream
• 1 lemon zested juiced
• 1 4 cup 60ml whisky or orange juice
• 1 teaspoon mixed spice
• 1 2 teaspoon ground cardamom
• 1 cup 160g icing sugar mixture
• 1 tablespoon lemon juice
• 1 tablespoon whisky or orange juice extra
• 1 4 cup 60ml whisky or orange juice
• 1 4 cup 60ml honey
• 2 tablespoons lemon juice
• 1 cinnamon stick or quill
• 2 whole cloves

The Instruction of hot toddy spice cake

• preheat oven to 180u00b0c grease a 22cm bundt or fluted ring cake pan and dust well with flour combine flour almond meal and sugar in a large bowl
• whisk butter honey egg and sour cream in a small bowl add to the flour mixture with lemon zest lemon juice whisky or orange juice mixed spice and cardamom stir to combine pour into the prepared pan bake for 1 hour or until a skewer inserted in centre comes out clean set aside for 10 mins to cool before turning onto a wire rack on a tray
• to make the syrup place the whisky or orange juice honey lemon juice cinnamon and cloves in a saucepan over low heat cook stirring for 5 mins or until heated through pour syrup over the cake on the rack set aside to cool
• combine icing sugar lemon juice and extra whisky or orange juice in a bowl to make a smooth paste drizzle over cake

Nutritions of Hot Toddy Spice Cake

calories: 272 938 calories
calories: 12 grams fat
calories: 6 grams saturated fat
calories: 34 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 129 milligrams sodium
calories: https schema org
calories: nutritioninformation

Caramelised Chargrilled Pineapple

Finish your low-fat feast with this simple caramelised pineapple and vanilla ice-cream dessert.

The ingredient of Caramelised Chargrilled Pineapple

• 1 2 cup demerara sugar
• 1 pineapple peeled cut into 5mm thick slices
• 8 small scoops low fat vanilla ice cream to serve

The Instruction of caramelised chargrilled pineapple

• heat a chargrill or barbecue grill on medium high heat place sugar onto a shallow plate dip pineapple slices into sugar to lightly coat on both sides chargrill pineapple in batches for 1 to 2 minutes each side or until golden
• divide pineapple between serving plates serve with ice cream

Nutritions of Caramelised Chargrilled Pineapple

calories: 190 483 calories
calories: 1 2 grams fat
calories: 0 7 grams saturated fat
calories: 42 grams carbohydrates
calories: n a
calories: n a
calories: 2 8 grams protein
calories: 4 milligrams cholesterol
calories: 27 milligrams sodium
calories: https schema org
calories: nutritioninformation

Coconut Apricot Slice

This easy, refreshing and vibrant coconut apricot slice is just perfect for picnics with friends.

The ingredient of Coconut Apricot Slice

• melted butter to grease
• plain flour to dust
• 185g butter at room temperature
• 215g 1 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 120g 3 4 cup self raising wholemeal flour
• 115g 3 4 cup plain flour
• 45g 1 2 cup desiccated coconut
• 1kg btl apricot halves in syrup

The Instruction of coconut apricot slice

• preheat oven to 180u00b0c brush an 18 x 28cm lamington pan with melted butter dust with flour use an electric beater to beat butter and 115g 3 4 cup of the sugar in a bowl until light and fluffy add eggs 1 at a time beating well after each addition to combine stir in vanilla
• sift the combined flour into a bowl gently fold into the butter mixture spread the mixture evenly over the base of the prepared pan sprinkle with the coconut
• drain apricot reserving 125ml 1 2 cup of syrup pat the apricot dry with paper towel arrange apricot cut side up on the cake mixture bake for 35 40 minutes or until a skewer inserted into the centre comes out clean set aside to cool
• place remaining sugar and reserved syrup in a small saucepan bring to the boil over medium high heat reduce heat to medium simmer for 6 minutes or until syrup thickens pour syrup over apricots set aside to cool

Nutritions of Coconut Apricot Slice

calories: 307 115 calories
calories: 16 grams fat
calories: 11 grams saturated fat
calories: 37 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Veal Limone

It only takes 20 minutes to prepare and cook this zesty veal dish.

The ingredient of Veal Limone

• 2 tablespoons olive oil
• 40g butter chopped
• 16 thin slices veal steak or veal schnitzel
• 1 2 cup massel chicken style liquid stock
• 1 2 cup white wine
• 1 2 cup lemon juice
• 1 2 cup drained capers chopped
• 1 2 cup flat leaf parsley leaves chopped
• creamy polenta to serve see notes
• salad leaves to serve

The Instruction of veal limone

• heat oil and butter in a large heavy based non stick frying pan over medium high heat cook veal in batches for 1 to 2 minutes each side or until golden transfer to a dish cover loosely with foil and keep warm
• increase heat to high add stock wine lemon juice and capers to pan cook stirring for 4 to 5 minutes or until boiling boil uncovered for 2 to 3 minutes or until sauce reduces slightly remove from heat stir in parsley and salt and pepper serve veal with sauce creamy polenta and salad

Nutritions of Veal Limone

calories: 279 63 calories
calories: 12 grams fat
calories: 5 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 39 grams protein
calories: n a
calories: 333 48 milligrams sodium
calories: https schema org
calories: nutritioninformation

Vanilla Mousse Cream

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

The ingredient of Vanilla Mousse Cream

• 1 2 cup cream
• 1 teaspoon vanilla essence
• 1 4 cup icing sugar
• 1 tablespoon butter softened optional

The Instruction of vanilla mousse cream

• using a food processor or electric mixer whip the cream until thickened beat in the icing sugar and the vanilla essence until combined mix in the butter
• place in serving bowls and keep refrigerated until ready to eat

Nutritions of Vanilla Mousse Cream

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

Pineapple Coconut Puddings With Rum Sauce

Coconut-pineapple pud soaked with a rummy caramel sauce its like pina colada on a plate.

The ingredient of Pineapple Coconut Puddings With Rum Sauce

• melted butter to grease
• 440g can pineapple rings in juice drained juice reserved
• 125g butter at room temperature
• 155g 3 4 cup firmly packed brown sugar
• 2 eggs
• 40g 1 4 cup plain flour
• 150g 1 cup self raising flour
• 45g 1 2 cup desiccated coconut
• 125ml 1 2 cup coconut milk
• vanilla ice cream to serve rum sauce
• 200g 1 cup firmly packed brown sugar
• 300ml ctn sour cream
• 80ml 1 3 cup golden syrup
• 125ml 1 2 cup dark rum

The Instruction of pineapple coconut puddings with rum sauce

• preheat oven to 180u00b0c brush eight 185ml 3 4 cup capacity ovenproof dishes with melted butter line the bases with non stick baking paper cut the pineapple rings into quarters then cut each quarter into 2 thin slices line the bases of the prepared dishes with the pineapple
• use an electric beater to beat the butter and sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition place the combined flour and coconut in a bowl stir to combine fold the flour mixture and coconut milk in alternating batches into the butter mixture until the mixture is smooth
• divide the mixture among the dishes and smooth the surfaces place the dishes in a large ovenproof dish add enough boiling water to come halfway up sides of the dishes bake for 30 35 minutes or until golden and a skewer inserted into the centre of a pudding comes out clean remove the puddings from the dish and set aside for 5 minutes to cool slightly
• meanwhile to make the rum sauce whisk the sugar sour cream golden syrup rum and reserved pineapple juice in a saucepan over medium heat until smooth bring to the boil reduce heat to low simmer for 10 15 minutes or until the syrup thickens
• run a flat bladed knife around the inside edge of each dish turn the puddings onto serving plates serve with rum sauce and ice cream

Nutritions of Pineapple Coconut Puddings With Rum Sauce

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