Easter Egg Melting Moments Recipe

These Easter-inspired chocolate biscuits with an easy caramel filling are too pretty to eat.

The ingredient of Easter Egg Melting Moments Recipe

• 250g salted butter chopped at room temperature
• 60g 1 3 cup icing sugar mixture
• 225g 11 2 cups plain flour
• 50g 1 2 cup cocoa powder
• 35g 1 4 cup custard powder
• 160g white chocolate melts
• gold sprinkles to decorate
• 60g salted butter chopped at room temperature
• 80g 1 4 cup nestlu00e9 top u2018nu2019 fill caramel
• 60g 1 3 cup icing sugar mixture

The Instruction of easter egg melting moments recipe

• preheat the oven to 170c 150c fan forced line 2 large baking trays with baking paper use electric beaters to beat the butter and icing sugar in a large bowl until pale and creamy
• sift in the flour cocoa and custard powder use a flat bladed knife in a cutting motion to mix until a soft dough forms use clean hands to bring the dough together wrap in plastic wrap and place in the fridge for 20 minutes to chill
• roll level tablespoonfuls of the mixture into 12 egg shaped balls place on the prepared trays and press down gently keeping the egg shape until about 12mm thick bake swapping trays halfway through cooking for 18 minutes set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely
• line a baking tray with baking paper place the chocolate melts in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water use a metal spoon to stir until smooth working with half the biscuits dip the wider end of a biscuit into the chocolate place on the prepared tray sprinkle the gold sprinkles along the edge of the icing across the middle of the biscuit set aside to set
• meanwhile to make the filling use electric beaters to beat butter and caramel in a bowl until combined gradually add icing sugar beating constantly until combined transfer to a piping bag fitted with a plain nozzle
• pipe filling onto remaining plain biscuits sandwich each 1 with a decorated biscuit

Nutritions of Easter Egg Melting Moments Recipe

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Orange And Lentil Salad With Beef Recipe

Take this salad along to Christmas parties or social events. It only takes 15 minutes to make but it a delicious side to any main.

The ingredient of Orange And Lentil Salad With Beef Recipe

• 1 2 cup 60g frozen peas
• 400g can brown lentils rinsed drained
• 1 tsp ground cumin
• 1 garlic clove crushed
• 2 oranges zested peeled thinly sliced
• 2 tbs extra virgin olive oil
• 3 coles australian qukes baby cucumbers peeled into ribbons
• 200g coles australian beef corned silverside or rare roast beef coarsely torn
• 1 2 cup 50g walnuts toasted coarsely chopped
• 1 2 small red onion thinly sliced
• 1 4 cup dill sprigs
• 80g coles finest tasmanian goats cheese crumbled

The Instruction of orange and lentil salad with beef recipe

• place the peas in a small heatproof bowl pour over enough boiling water to cover set aside for 1 min or until heated through refresh under cold water drain
• combine lentils cumin garlic orange zest and half the oil in a large bowl
• arrange the lentil mixture and orange slices on a serving platter top with cucumber and beef sprinkle with the peas walnut onion dill and goatu2019s cheese drizzle with the remaining oil season to serve

Nutritions of Orange And Lentil Salad With Beef Recipe

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Chocolate And Cherry Tart

Save time with a bought pastry case - all you need to do is add the creamy filling and bake.

The ingredient of Chocolate And Cherry Tart

• 1 x 220g pkt frozen unbaked sweet shortcrust flan case
• 125ml 1 2 cup pouring cream
• 70g good quality dark chocolate coarsely chopped
• 2 tablespoons caster sugar
• 1 egg lightly whisked
• 1 teaspoon vanilla essence
• 1 x 415g can stoneless black cherries in syrup drained
• cocoa powder to dust

The Instruction of chocolate and cherry tart

• preheat oven to 180u00b0c place the flan case on a baking tray bake for 5 minutes
• meanwhile place the cream chocolate and sugar in a microwave safe bowl heat on medium 500watts 50 stirring once for 1 2 minutes set aside for 1 minute to stand stir until chocolate melts set aside for 5 minutes to cool whisk in egg and vanilla
• pat the cherries dry with paper towel arrange in the flan case pour over the chocolate mixture bake in oven for 20 25 minutes or until the filling is set set aside to cool completely place in the fridge for 2 3 hours to chill
• dust with cocoa powder to serve

Nutritions of Chocolate And Cherry Tart

calories: 366 626 calories
calories: 22 grams fat
calories: 12 grams saturated fat
calories: 38 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 5 grams protein
calories: 68 milligrams cholesterol
calories: 144 65 milligrams sodium
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calories: nutritioninformation

Gingerbread And Salted Caramel Slice Recipe

With golden syrup, white chocolate, salted caramel and more, this slice will be the star of the dessert show at Christmas. And better yet, you can make it ahead of time!

The ingredient of Gingerbread And Salted Caramel Slice Recipe

• 170g 1 2 cup white choc melts
• 215g 1 cup caster sugar
• 160g butter chopped
• 125ml 1 2 cup thickened cream
• pinch of sea salt flakes
• 150g dark chocolate chopped
• 125g salted pretzel twists
• 60ml 1 u20444 cup molasses for stronger flavour or golden syrup for sweeter flavour
• 55g 1 u20444 cup brown sugar
• 25g butter
• 1 egg
• 150g 1 cup plain flour
• 40g 1 4 cup self raising flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 4 teaspoon ground cloves
• 1 4 teaspoon bicarbonate of soda

The Instruction of gingerbread and salted caramel slice recipe

• to make gingerbread stir molasses or golden syrup brown sugar and butter in a small saucepan over medium heat until sugar dissolves transfer to a large bowl set aside for 15 minutes to cool
• preheat oven to 180u00b0c 160u00b0c fan forced grease a 20cm square cake pan line the base and sides with baking paper
• stir egg into butter mixture until combined sift in plain and self raising flours ginger cinnamon cloves and bicarb use a wooden spoon to mix until well combined and a dough forms wrap in plastic wrap place in the fridge for 20 minutes
• roll out dough on a floured surface until large enough to line base of prepared pan transfer dough to pan base spreading to edges bake for 20 minutes or until golden
• meanwhile place choc melts in a heatproof bowl place caster sugar and 60ml 1 u20444 cup water in a 20cm saucepan stir over medium heat until sugar dissolves increase heat to high cook brushing down side of pan with a wet pastry brush to prevent sugar crystals forming for 6 8 minutes or until golden remove from heat carefully whisk in 100g butter until combined stir in cream bring to a simmer over medium heat cook for 1 minute then pour over choc whisk until smooth set aside for 10 minutes to cool place in fridge stirring twice for 11 u20442 2 hours or until a spreadable consistency
• spread caramel evenly over gingerbread place in fridge for 30 minutes or until firm
• place the dark chocolate and remaining butter in a small heatproof bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water stir until smooth and well combined use hands to coarsely break up three quarters of the pretzels spread the chocolate evenly over caramel layer top with the broken and whole pretzels place in the fridge for 30 minutes cut into squares to serve

Nutritions of Gingerbread And Salted Caramel Slice Recipe

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Our Ultimate 100 Salads

Super salads are on the menu tonight – why not add one of these tasty dishes to your repertoire?

The ingredient of Our Ultimate 100 Salads

Pork Chops With Apple And Ginger Sauce

Pork and apples are a classic combination in this tasty recipe.

The ingredient of Pork Chops With Apple And Ginger Sauce

• 2 cups 400g coles brand jasmine rice
• 150g snow peas trimmed sliced lengthways
• 1 4 cup coriander leaves
• 1 long red chilli sliced
• 1 tablespoon olive oil
• 4 x 220g coles australian pork forequarter cutlets
• 3 4 cup 185ml apple juice
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon soy sauce
• 1 chicken stock cube crumbled
• coriander sprigs to serve
• steamed green beans to serve
• sliced chilli optional to serve

The Instruction of pork chops with apple and ginger sauce

• cook rice following packet directions stir in snow peas and coriander leaves stand covered 5 mins
• meanwhile heat oil in a large frying pan over high heat cook pork for 3 mins each side or until just cooked through transfer to a plate cover to keep warm
• add apple juice ginger soy sauce and stock cube to the frying pan cook stirring for 5 mins or until glaze thickens
• arrange pork in a serving dish and drizzle with sauce top with coriander sprigs and serve with beans and the rice mixture sprinkled with chilli if desired

Nutritions of Pork Chops With Apple And Ginger Sauce

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Chocolate Bread And Butter Pudding

Curl up on the couch with a good book, a cup of coffee and a generous serve of this delicious pudding.

The ingredient of Chocolate Bread And Butter Pudding

• 16 slices spicy fruit bread
• 30g unsalted butter softened
• 1 3 cup 80ml pedro ximenez sherry see notes or rum
• 120g dark chocolate broken into pieces
• 1 cup milk
• 1 cup pure cream plus extra to serve
• 2 eggs
• 1 2 cup 110g caster sugar
• 1 teaspoon vanilla extract
• icing sugar to dust

The Instruction of chocolate bread and butter pudding

• preheat the oven to 170u00b0c grease a square 1 2 litre baking dish
• toast bread spread one side with butter and cut slices in half overlap bread in dish to make 2 layers drizzle with sherry place chocolate in a saucepan with milk and cream and heat gently over medium heat stirring until the chocolate melts
• whisk the eggs caster sugar and vanilla together until combined stir in the chocolate mixture then pour over the bread and sit for 10 minutes
• bake for 35 minutes the filling will be slightly runny then stand for 5 minutes dust the pudding with icing sugar and serve with extra cream

Nutritions of Chocolate Bread And Butter Pudding

calories: 605 387 calories
calories: 29 grams fat
calories: 17 grams saturated fat
calories: 67 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 12 grams protein
calories: 133 milligrams cholesterol
calories: 346 95 milligrams sodium
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calories: nutritioninformation

Veal Lasagne With Mushrooms, Provolone Cheese And Ricotta Sauce

Try classic Italian veal lasagne with mushrooms and ricotta cheese proudly brought to you by the team at Barilla.

The ingredient of Veal Lasagne With Mushrooms Provolone Cheese And Ricotta Sauce

• 250g barilla lasagne sheets
• 1 jar barilla ricotta sauce
• 300g veal mince
• 1 3 onion finely chopped
• 1 garlic clove crushed
• 10 parsley leaves roughly chopped
• 50g italian pancetta
• 2 cups button mushrooms thinly sliced
• 100g provolone cheese grated divided by 4 quantities
• 100g grana padano cheese grated divided by 4 quantities
• salt and pepper to taste
• extra virgin olive oil
• 1 5l milk
• 75g butter
• 75g flour
• salt and pepper to taste

The Instruction of veal lasagne with mushrooms provolone cheese and ricotta sauce

• for the bechamel add milk to a saucepan and bring to the boil
• in a separate saucepan gently melt the butter add flour and cook over low heat for a few minutes
• once milk is boiling transfer a little at the time to the butter mixture whisking at all times to prevent lumps bring mixture to the boil and stir continuously
• simmer for 10 minutes and adjust seasoning if desired
• pass bechamel through a sieve before using it in the lasagne
• preheat oven to 180c
• gently heat 2 3 cup of extra virgin olive oil in a large fry pan then add onion and garlic and cook for 2 3 minutes then add mushrooms and cook until soft then add the veal and brown stirring to ensure there are no lumps add the parsley salt and pepper to taste
• add wine and allow it to evaporate and then add barilla ricotta sauce bring to a simmer and cook for 2 minutes set aside to cool
• for the lasagne in a rectangular baking dish spread a thin layer of bu00e9chamel on the bottom of the dish then cover a layer of lasagne sheets
• add bechamel then a quarter of the veal and mushroom sauce sprinkle with provola and grana padano cheese and cover again with lasagne sheets repeat this process four times
• bake lasagne for 20 25 minutes and leave to rest for 5 minutes before serving

Nutritions of Veal Lasagne With Mushrooms Provolone Cheese And Ricotta Sauce

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Roast Vegetable And Quinoa Salad

Eat a rainbow of colours with a quinoa salad combining the flavour of fennel, red onion and the goodness of baby spinach, yellow capsicum and zucchini.

The ingredient of Roast Vegetable And Quinoa Salad

• 2 baby fennel quartered
• 1 large zucchini halved thinly sliced
• 1 medium red onion cut into thin wedges
• 1 yellow capsicum cut into 3cm pieces
• 250g cherry tomatoes
• 2 garlic cloves thinly sliced
• 2 tablespoons olive oil
• 1 cup quinoa rinsed
• 1 teaspoon ground cumin
• 150g baby spinach
• 1 4 cup red wine vinegar

The Instruction of roast vegetable and quinoa salad

• preheat oven to 200c 180c fan forced lightly grease a large baking tray place fennel zucchini onion capsicum tomatoes and garlic on prepared tray drizzle with oil toss to combine
• roast for 20 to 25 minutes or until vegetables are tender remove from oven
• meanwhile bring 2 cups cold water to the boil in a saucepan over high heat add quinoa and cumin reduce heat to low simmer covered for 10 to 12 minutes or until water has been absorbed and quinoa is tender
• place quinoa in a large bowl add roasted vegetable mixture and spinach toss gently to combine drizzle salad with vinegar season with salt and pepper toss gently to combine serve

Nutritions of Roast Vegetable And Quinoa Salad

calories: 310 939 calories
calories: 12 3 grams fat
calories: 1 6 grams saturated fat
calories: 35 2 grams carbohydrates
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calories: 9 5 grams protein
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calories: 120 milligrams sodium
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calories: nutritioninformation

Kung Pao Chicken Noodle Tray Bake Recipe

A bought stir-fry sauce turns handy chicken thighs and fresh veg into an easy Chinese noodle go-to.

The ingredient of Kung Pao Chicken Noodle Tray Bake Recipe

• 1 large red capsicum
• 1 large green capsicum
• 2 bunches baby pak choy
• 3 green shallots
• 1 long fresh red chilli
• 40g 1 4 cup roasted peanuts
• 8 small chicken thigh fillets trimmed
• 1 tablespoon peanut oil
• 145g pkt lee kum kee kung pao chicken stir fry sauce
• 280g pkt shelf fresh chow mein noodles

The Instruction of kung pao chicken noodle tray bake recipe

• preheat oven to 220c 200c fan forced put the kettle on deseed and coarsely chop the capsicums halve pak choy and chop shallots into 3cm lengths thinly slice the chilli and coarsely chop peanuts
• toss chicken capsicum oil and 1 tbs sauce on a baking tray spread out evenly bake for 15 minutes or until chicken is just cooked through
• meanwhile place the noodles in a heatproof bowl and cover with boiling water set aside for 5 minutes to soak drain
• transfer chicken to a plate toss the noodles shallot and half the remaining sauce with the capsicum on the tray return chicken to tray bake for 5 10 minutes or until chicken is cooked right through
• while chicken cooks place pak choy in a heatproof bowl and cover with boiling water set aside for 2 minutes or until just wilted drain
• top tray bake with pak choy remaining sauce chilli and nuts serve

Nutritions of Kung Pao Chicken Noodle Tray Bake Recipe

calories: 699 553 calories
calories: 23 5 grams fat
calories: 5 9 grams saturated fat
calories: 53 3 grams carbohydrates
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calories: 63 7 grams protein
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