Roasted Winter Vegetable Salad

A robust winter vegetable salad served with a sticky maple and orange dressing.

The ingredient of Roasted Winter Vegetable Salad

• 1 bunch baby beetroot peeled halved
• 2 carrots peeled sliced diagonally
• 2 parsnips peeled sliced diagonally
• olive oil cooking spray
• 1 4 cup pecans
• 2 teaspoons maple syrup
• 2 tablespoons orange juice
• 2 teaspoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 80g red leaf mixed salad
• 50g mild creamy blue cheese crumbled

The Instruction of roasted winter vegetable salad

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• place beetroot carrot and parsnip on prepared tray spray with oil season with salt and pepper roast for 30 minutes or until tender combine pecans and maple syrup in a bowl add to baking tray bake for a further 5 minutes or until pecans are golden and sticky
• whisk orange juice vinegar and oil together in a small bowl season with salt and pepper place leaf mixture in a serving dish add vegetables pecans and cheese drizzle with dressing gently toss to combine serve

Nutritions of Roasted Winter Vegetable Salad

calories: 242 824 calories
calories: 15 1 grams fat
calories: 3 4 grams saturated fat
calories: 17 4 grams carbohydrates
calories: n a
calories: n a
calories: 6 3 grams protein
calories: 10 milligrams cholesterol
calories: 394 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roasted Italian Vegetable And Beef Lasagne

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

The ingredient of Roasted Italian Vegetable And Beef Lasagne

• 800g butternut pumpkin peeled cut into 1 2 cm wedges
• 1 small eggplant sliced into 1cm pieces
• 2 medium zucchinis sliced lengthwise
• 2 red capsicum halved roasted peeled seeded
• 125ml extra virgin olive oil
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic finely chopped
• 500g lean beef mince
• 1 tablespoon italian mixed herbs
• 2 x 420g can heinz condensed big red tomato soup
• salt and pepper to taste
• 500g pkt fresh lasagne sheets
• 1 2 bunch fresh basil leaves
• 150g feta
• 400g mozzarella sliced

The Instruction of roasted italian vegetable and beef lasagne

• preheat oven to of 200c
• place prepared vegetables onto a baking paper lined oven tray drizzle with olive oil and sprinkle with salt flakes roast in a preheated oven or 25 minutes until vegetables are soft and lightly golden remove tray and turn down oven to 190c
• meanwhile prepare meat sauce heat oil in a large pan and cook the onion and garlic for 2 minutes add mince and cook for 5 minutes or until well browned then add the italian herbs add the heinz big red tomato soup and stir well to combine reduce heat and simmer for 5 minutes stirring occasionally season with freshly ground pepper and salt to taste set aside
• to assemble lasagne smear a small amount of meat sauce over the base of a 30cm x 20cm rectangular ovenproof dish and top with 1 large sheet or 3 smaller sheets of lasagne pasta to cover the base arrange pumpkin slices over pasta and sprinkle with crumbled feta and fresh basil leaves
• top with another layer of pasta and spoon over half the meat sauce and a layer of zucchini arrange slices of mozzarella and then cover with whole pieces of roasted red capsicum top with a final layer of pasta sheets the eggplant and finally the remaining meat sauce finish with remaining slices of mozzarella
• bake in ovenfor 30 minutes until golden remove from oven and rest for 10 minutes before cutting serve with fresh garden salad and garlic bread

Nutritions of Roasted Italian Vegetable And Beef Lasagne

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

Chocolate Caramel Crown Cake

Feast like royalty with this impressive chocolate and caramel layer cake topped with whipped caramel ganache, gooey drizzle and Arnotts Caramel Crown biscuits.

The ingredient of Chocolate Caramel Crown Cake

• 375g 2 1 2 cups self raising flour
• 80g 3 4 cup cocoa powder
• 1 2 tsp bicarbonate of soda
• 250g butter at room temperature
• 160g 1 cup lightly packed brown sugar
• 215g 1 cup caster sugar
• 310ml 1 1 4 cups milk
• 4 eggs
• 185ml 3 4 cup caramel topping
• 200g pkt arnottu2019s caramel crowns halved
• 500g white chocolate finely chopped
• 200ml pouring cream
• 125ml 1 2 cup caramel topping

The Instruction of chocolate caramel crown cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease the base and side of three round 20cm base measurement cake pans and line with baking paper
• sift the flour cocoa powder and bicarb into a bowl add the butter brown sugar caster sugar milk and eggs use electric beaters to beat scraping down the side of the bowl occasionally until just smooth
• divide the mixture evenly among the prepared pans and smooth the surface of each bake for 35 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside to cool in the pans for 5 minutes then transfer to wire racks to cool completely
• meanwhile for the ganache place the chocolate in a heatproof bowl place the cream and caramel topping in a small saucepan over medium heat bring just to a simmer pour over the chocolate set aside for 5 minutes stir until melted and smooth place in the fridge stirring occasionally for 1 2 hours or until thick but not set use electric beaters fitted with the whisk attachment to whisk until thick if the ganache is too soft place in the fridge for a further 10 minutes and whisk until thick and spreadable do not overbeat
• use a large sharp knife to trim the tops of the cakes to flatten if needed place 1 cake on a serving plate spread with 2 tbs of the caramel topping spoon half the ganache into a piping bag with a 1cm plain nozzle pipe a ring of peaks around the top of the cake then pipe a zigzag swirl over the centre top with another cake spread with 2 tbs caramel topping and repeat piping the ganache as before top up the piping bag with some more ganache if needed top with the remaining cake spread ganache over the top of the cake leaving a 1cm border around the edge pipe a ring of peaks around the top of the cake place caramel crowns cut side down between the ganache peaks to create a crown effect drizzle with the remaining caramel topping to serve

Nutritions of Chocolate Caramel Crown Cake

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

Ham And Bean Pizzas

It sounds unusual but once you try cannellini beans on your pizza, you will be hooked.

The ingredient of Ham And Bean Pizzas

• 2 x 223g frozen pizza bases
• 3 tablespoons prepared pizza sauce
• 1 small red onion thinly sliced
• 400g can cannellini beans rinsed and drained well
• 250g shaved ham
• 20 pitted kalamata olives cut into slivers
• 1 1 3 cups grated pizza cheese or mozzarella
• 2 teaspoons dried oregano

The Instruction of ham and bean pizzas

• preheat oven to 220u00b0c place pizza bases on 2 baking trays spread evenly with pizza sauce and top with onion
• top each pizza with beans ham and olive slivers sprinkle with cheese and oregano bake for 12 to 14 minutes swapping the position of the baking trays halfway through cooking

Nutritions of Ham And Bean Pizzas

calories: 614 469 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 62 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 41 grams protein
calories: 69 milligrams cholesterol
calories: 2192 03 milligrams sodium
calories: https schema org
calories: nutritioninformation

Tuna With Green Tea Noodle Salad

Add some Japanese flavours to your week with this tuna and noodle salad.

The ingredient of Tuna With Green Tea Noodle Salad

• 4 about 150g each tuna steaks
• 200g green tea soba noodles
• 1 bunch asparagus trimmed thinly sliced diagonally
• 1 carrot peeled cut into matchsticks
• 4 green onions trimmed thinly sliced lengthways
• 2 tablespoons pickled ginger drained shredded
• 2 teaspoons roasted sesame seeds
• 2 teaspoons black roasted sesame seeds
• 2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce or tamari
• 1 tablespoon white miso paste
• 1 1 2 tablespoons peanut oil
• 1 teaspoon sesame oil

The Instruction of tuna with green tea noodle salad

• to make the miso dressing whisk together the vinegar soy sauce miso paste peanut and sesame oil in a small bowl until well combined
• heat a char grill pan on high season the tuna with salt and pepper cook on preheated grill for 1 2 minutes each side for medium rare or until cooked to your liking remove from heat and set aside for 3 minutes to rest
• meanwhile cook the noodles in a large saucepan of boiling water for 2 minutes add the asparagus and cook for a further 1 minute or until noodles are tender and asparagus tender crisp refresh under cold running water drain well
• combine the noodle mixture carrot half the green onion ginger and combined sesame seeds in a large bowl drizzle with dressing and gently toss to combine
• use a sharp knife to thinly slice the tuna divide the noodle salad among serving bowls top with the sliced tuna and sprinkle with remaining green onion ginger and sesame seeds serve immediately

Nutritions of Tuna With Green Tea Noodle Salad

calories: 340 097 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 15 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 40 grams protein
calories: n a
calories: 1012 68 milligrams sodium
calories: https schema org
calories: nutritioninformation

Fusilli With Ricotta Sauce, Eggplant And Mozzarella

For a vegetarian dinner the whole family will love, try this creamy tomato pasta with eggplant and mozzarella.

The ingredient of Fusilli With Ricotta Sauce Eggplant And Mozzarella

• 500g barilla fusilli
• 400g barilla ricotta sauce
• 1 eggplant diced
• 1 2 punnet of cherry tomatoes sliced
• 10 leaves fresh basil torn
• 50g grana padano cheese grated
• 1 large buffalo mozzarella diced into 1 5 cm cubes
• extra virgin olive oil for drizzling
• rock salt for pasta water

The Instruction of fusilli with ricotta sauce eggplant and mozzarella

• bring plenty of water to the boil in a large saucepan once boiling add rock salt we recommend 7 grams per litre of water
• drop the barilla fusilli into the water and stir cooks as per the instructions on the box
• in a large fry pan heat some oil add the eggplant and cook until soft then add the cherry tomatoes finally add the ricotta sauce and bring to simmer
• drain the pasta 2 minutes before the suggested cooking time saving one ladle of cooking water toss the pasta and cooking water in with the the sauce and allow to finish cooking
• remove the fry pan from the heat add the torn basil leaves grana padano and buffalo mozzarella mix well and allow the mozzarella to melt
• drizzle with extra virgin olive oil and serve immediately

Nutritions of Fusilli With Ricotta Sauce Eggplant And Mozzarella

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

Red Wine Poached Pear Chocolate Tart

This truly decadent poached pear and chocolate tart is a great way to finish your next autumn festive feast.

The ingredient of Red Wine Poached Pear Chocolate Tart

• 2 cups 500ml dry red wine
• 1 2 cup 110g caster sugar
• 1 cinnamon stick
• 2 whole star anise
• 1 teaspoon vanilla bean paste
• 3 pears peeled
• 1 1 4 cups 185g plain flour
• 1 3 cup 55g icing sugar mixture
• 2 tablespoons cocoa powder
• 125g chilled butter chopped
• 1 coles australian free range egg yolk
• 1 tablespoon chilled water
• 100g butter
• 1 2 cup 110g brown sugar
• 1 coles australian free range egg
• 1 cup 100g hazelnut meal
• 1 4 cup 35g plain flour
• 2 tablespoons cocoa powder
• 1 tablespoon frangelico liqueur optional

The Instruction of red wine poached pear chocolate tart

• combine the wine sugar cinnamon star anise and vanilla in a medium saucepan over medium low heat cook stirring for 2 mins or until the sugar dissolves add the pears and enough water to cover the pears completely cover the surface with a piece of baking paper to help keep the pears submerged in the poaching liquid cook for 1 hour or until the pears are tender use a slotted spoon to transfer the pears to a deep sided dish
• bring the poaching liquid to the boil in the saucepan over high heat cook stirring occasionally for 10 mins or until syrup reduces by half drizzle hot syrup over the pears cover and place in the fridge for 8 hours or overnight to infuse
• meanwhile to make the chocolate pastry place the flour icing sugar cocoa powder and butter in a food processor and process until mixture resembles fine breadcrumbs add the egg yolk and water and process until dough just comes together turn onto a lightly floured surface and shape into a disc cover with plastic wrap and place in the fridge for 30 mins to rest
• preheat oven to 200u00b0c roll out the pastry on a lightly floured surface to a 3mm thick rectangle line a 12cm x 35cm rectangular tart tin with removable base with the pastry use a small knife to trim the edges place in the fridge for 30 mins to rest
• line the pastry with baking paper and fill with pastry weights or rice bake for 10 mins remove paper and weights or rice bake for 8 mins or until dry to the touch remove from oven reduce oven temperature to 180u00b0c
• to make the chocolate frangipane filling use an electric mixer to beat the butter and sugar in a bowl until pale and creamy add the egg beat to combine add hazelnut meal flour and cocoa powder stir to combine stir in the frangelico if using spoon into the pastry case and smooth the surface
• remove pears from the poaching liquid and cut in half lengthways arrange the pear halves over the chocolate frangipane filling bake for 30 mins or until the filling is set set aside to cool completely

Nutritions of Red Wine Poached Pear Chocolate Tart

calories: 365 192 calories
calories: 22 grams fat
calories: 11 grams saturated fat
calories: 34 grams carbohydrates
calories: 20 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 138 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate Mousse Slice With Hazelnut Praline

Cooking for a crowd and want to treat them to a special dessert? Try this chocolate mousse slice that serves 30.

The ingredient of Chocolate Mousse Slice With Hazelnut Praline

• 250g packet choc ripple biscuits
• 90g unsalted butter melted
• 400g milk chocolate chopped
• 1 2 3 cups thickened cream
• 2 x 100g packets 70 cocoa dark chocolate chopped
• 1 tablespoon vegetable oil
• 30 scoops vanilla ice cream to serve
• 1 3 cup hazelnuts
• 1 3 cup caster sugar
• 5g butter
• 2 teaspoons orange juice

The Instruction of chocolate mousse slice with hazelnut praline

• grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 5cm above edges of pan
• place biscuits in a food processor process until finely crushed add butter process until combined press over base of prepared pan refrigerate for 10 minutes
• meanwhile place milk chocolate in a microwave safe bowl microwave on medium 50 stirring every 30 seconds with a metal spoon for 2 to 3 minutes or until melted and smooth set aside for 10 minutes to cool using an electric mixer beat cream in a large bowl until firm peaks form with motor running on low pour chocolate into cream and beat until combined spoon into prepared pan level surface with a spatula refrigerate for 2 hours or until firm
• meanwhile make hazelnut praline place hazelnuts in a large frying pan over medium heat cook tossing for 3 to 4 minutes or until toasted place in a clean tea towel rub to remove skins and discard roughly chop hazelnuts line a baking tray with baking paper place hazelnuts close together on prepared tray place sugar and 2 tablespoons water in a small saucepan over low heat stir for 2 minutes or until sugar dissolves increase heat to high bring to the boil cook without stirring for 2 to 3 minutes or until caramel in colour carefully add butter and orange juice swirl pan until combined pour over hazelnuts cool completely finely chop praline
• place dark chocolate in a microwave safe bowl microwave on medium 50 stirring every 30 seconds with a metal spoon for 2 minutes or until melted and smooth stir in oil until combined pour over chocolate mousse layer tilting pan to cover evenly refrigerate for 1 hour or until set cut into 30 pieces see note sprinkle with praline serve with ice cream

Nutritions of Chocolate Mousse Slice With Hazelnut Praline

calories: 330 537 calories
calories: 22 grams fat
calories: 13 1 grams saturated fat
calories: 29 4 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
calories: 29 milligrams cholesterol
calories: 82 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chicken, Mayonnaise And Watercress Rolls

The secret to these fantastic rolls is the creamy home-made mayonnaise. Try whipping up a batch and taste the difference for yourself.

The ingredient of Chicken Mayonnaise And Watercress Rolls

• 4 large oval bread rolls
• 50g watercress washed dried sprigs picked
• 1 x 350g pkt smoked chicken breast thinly sliced
• 2 ripe tomatoes thinly sliced
• 3 egg yolks
• 2 teaspoons white wine vinegar
• 1 teaspoon dijon mustard
• salt ground white pepper
• 300ml olive oil

The Instruction of chicken mayonnaise and watercress rolls

• to make the mayonnaise place the egg yolks vinegar and mustard in a medium bowl and season with salt and pepper use an electric beater to whisk until mixture is foamy gradually add a few drops of oil to the egg yolk mixture and whisk until well combined and mixture begins to thicken continue adding the oil 1 tablespoonful at a time whisking well between each addition until the mayonnaise is thick and glossy to make the mayonnaise thinner gradually whisk in 1 2 tablespoons boiling water
• place plastic wrap directly on the surface of mayonnaise and store in the fridge until required
• make a lengthways cut into the side of each bread roll do not cut all the way through spread the inside of the rolls with mayonnaise top with watercress chicken and tomato place on a large serving platter and serve immediately

Nutritions of Chicken Mayonnaise And Watercress Rolls

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

The Best Bread And Butter Pudding Twists

Forget regular white bread! We’ve created 21 different twists on the classic bread and butter pudding, so you’ll never have to go back to plain ol’ bread and butter pudding again.

The ingredient of The Best Bread And Butter Pudding Twists