Free Recipe Pedia

Avocado Baked Eggs Recipe

2016-07-24T12:31:00.001+07:00

Avocado Baked Eggs Recipe

If you’ve never tried eating baked avocado, now’s your chance. This makes a fabulous cooked breakfast, brunch or supper dish… and it’s so simple to make.

SERVES 2
PREP 5 minutes
COOK 15–20 minutes

Ingredients:

✔ 1 large ripe avocado
✔ 2 small eggs
✔ pinch of paprika or cayenne pepper
✔ 2 rashers (slices) thin-cut bacon
✔ 2 tsp chopped parsley or chives
✔ salt and freshly ground black pepper
✔ toasted bread, to serve

Directions:

1. Preheat the oven to 180°C, 350°F, gas mark 4.

2. Cut the avocado in half and remove the stone (pit). Carefully scoop out a little of the flesh to make room for the eggs.

3. Place the avocados in a small ovenproof dish or into 2 individual ramekins. It’s important that they fit quite tightly to prevent them toppling over and the liquid egg spilling out.

4. Carefully break an egg into each avocado half. Make sure you add the whole yolks and most, if not all, of the white – as much as you can get into the space without it overflowing. Sprinkle with a little paprika or cayenne, plus salt and pepper.

5. Bake in the oven for 15–20 minutes until the whites are set.

6. Meanwhile, heat the grill (broiler) or a frying pan (skillet) and grill (broil) or dry-fry the bacon until crisp and golden. Sprinkle the baked avocado eggs with the chopped herbs, top with the bacon and serve with toast.

OR YOU CAN TRY THIS…
– If you like it hot, sprinkle the cooked eggs with dried chilli flakes or a dash of Tabasco or chilli sauce.
– Instead of bacon, scatter with diced cooked chorizo or spicy sausage.
– For a vegetarian alternative, leave out the bacon and sprinkle with diced tomato. Or cover with grated cheese towards the end of the cooking time and pop back into the oven until it melts.

Sweetcorn Fritters with Avocado Salsa Recipe

2016-07-24T08:38:00.001+07:00

Sweetcorn Fritters with Avocado Salsa

These colourful fritters are surprisingly easy to make and don’t take long. They are very healthy and packed with vitamins, minerals and fibre.

SERVES 2
PREP 15 MINUTES
COOK 10 MINUTES

Ingredients:
✔ 100g/4oz (½ cup) canned sweetcorn kernels, drained
✔ 75g/3oz (½ cup) self-raising (self-rising) flour
✔ 1 medium egg, separated
✔ 1–2 tbsp milk
✔ 1 bird’s eye red chilli, deseeded and diced
✔ ¼ red onion, finely chopped
✔ few sprigs of coriander (cilantro), finely chopped
✔ 2 tbsp groundnut (peanut) oil
✔ salt and freshly ground black pepper
✔ sweet chilli sauce, to serve
✔ lime wedges, to serve

Avocado salsa:
✔ 1 ripe avocado
✔ 2 tomatoes, diced
✔ ½ red onion, diced
✔ 1 hot chilli, diced
✔ 1 garlic clove, crushed
✔ few sprigs of coriander (cilantro), chopped
✔ juice of 1 lime

Directions:
1. Make the avocado salsa. Halve, stone (pit) and peel the avocado and cut it into dice, then mix with all the other salsa ingredients in a bowl and set aside while you make the fritters.

2. Put the sweetcorn in a small pan and cover with a little water. Bring to the boil and cook for 2 minutes. Drain well.

3. Sift the flour into a bowl, add some salt and pepper and make a well in the centre. In a separate bowl, whisk the egg yolk and milk and then beat into the flour until you have a stiff batter.

4. Whisk the egg white in a clean, dry bowl until stiff. Using a metal spoon, fold it gently into the batter in a figure-of-eight movement. Gently stir in the sweetcorn, chilli, red onion and coriander, distributing them evenly throughout the batter.

5. Heat the oil in a non-stick frying pan (skillet) over a high heat. When the pan is hot, add small spoonfuls of the mixture, flattening them a little with a spatula, and cook in batches for about 2 minutes until golden brown underneath. Flip them over and cook the other side.

6. Serve the hot fritters, drizzled with sweet chilli sauce, with the avocado salsa and lime wedges.

OR YOU CAN TRY THIS…
– Use whole corn cobs and simmer for 6–7 minutes before stripping off the kernels and mixing with the other ingredients.
– Substitute finely sliced spring onions (scallions) for the red onion.
– If you don’t have any groundnut oil use sunflower (corn) oil instead.
– You can also mix some diced avocado into a tub of ready-made salsa.

How to Make Chopped Steak Salad Recipe

2016-05-20T20:00:00.000+07:00

Chopped Steak Salad
SERVES 4
PREP 25 minutes
COOK 5 minutes
NUTRITION 1708kJ; 17g fat (4.5g sat); 31g protein; 26g carbohydrate; 11g fibre a serve
COST $3.35 a serve

Ingredients:

350g budget beef rump steak, trimmed
2 tablespoons vegetable or olive oil
500g broccoli, cut into florets
1 baby cos lettuce, trimmed, leaves separated
2 carrots, halved lengthwise, sliced diagonally
1 lebanese cucumber, halved lengthwise, sliced diagonally
4 baby beetroot, scrubbed, thinly sliced
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 teaspoons finely chopped mint leaves
50g fetta, crumbled
4 slices crusty bread

Directions:

Heat a char-grill pan on high. Rub steak with 2 teaspoons of the oil. Cook for 2 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
Meanwhile, cook broccoli in a saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain.
Combine lettuce, carrot, cucumber, beetroot and broccoli on a large platter. Whisk vinegar, zest, juice and mint in a jug. Season. Drizzle half the dressing over salad. Top salad with steak and fetta. Serve with remaining dressing and bread.

How to Make Gnocchi Amatriciana Recipe

2016-05-20T18:00:00.000+07:00

Gnocchi Amatriciana
SERVES 4
PREP 10 minutes
COOK 20 minutes
NUTRITION 1404kJ; 13g fat (5g sat); 20g protein; 32g carbohydrate; 6g fibre a serve
COST $3.50 a serve

Ingredients:

2 teaspoons vegetable or olive oil
2 bacon rashers, rind removed, chopped
1 onion, finely chopped
2 cloves garlic, crushed
400g can diced tomatoes
1 fresh long red chilli, seeded, finely chopped
500g packet potato gnocchi
1 cup grated light mozzarella
Mixed salad leaves, to serve

Directions:

Preheat oven to 200ºC/180ºC fan-forced. Heat oil in a large frying pan over moderate heat. Cook and stir bacon, onion and garlic for 3 minutes or until onion is soft. Stir in tomatoes and chilli; bring to a simmer. Reduce heat; simmer, uncovered, for 5 minutes or until mixture thickens.
Meanwhile, cook gnocchi in a large saucepan of boiling salted water for 2 minutes or until they float to the surface. Drain well.
Add gnocchi to sauce; stir to combine. Divide evenly among four ovenproof dishes. Sprinkle with mozzarella. Bake for 12 minutes or until cheese is bubbling. Serve with salad.

Sticky Hoisin Chicken with Vegie Rice Recipe

2016-05-20T15:00:00.000+07:00

Sticky Hoisin Chicken with Vegie Rice
SERVES 4
PREP 5 MINUTES
COOK 30 MINUTES

Ingredients:

2 teaspoons vegetable or peanut oil
1kg chicken drumettes
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
240g jar hoisin sauce
1 tablespoon honey
¼ cup water
3 green onions, cut into 3cm lengths
1 tablespoon sesame seeds, toasted
500g frozen Asian stir-fry vegetables
3 cups cooked long-grain white rice

Directions:

Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry chicken, in batches, for 5 minutes or until browned. Add garlic and ginger; stir-fry for 30 seconds or until fragrant.
Reduce heat to moderate. Add sauce, honey and the water; stir-fry for 10 minutes or until chicken is cooked. Add onion and half the sesame seeds; toss to combine.
Combine vegetables and rice in a large microwave-safe bowl. Cover; microwave on High (100%) for 5 minutes or until heated. Divide rice mixture among serving bowls. Top with chicken. Serve sprinkled with remaining sesame seeds.

How to Make Chicken Scaloppine Recipe

2016-05-20T13:00:00.000+07:00

Chicken Scaloppine
SERVES 4
PREP 15 minutes
COOK 15 minutes
NUTRITION 1776kJ; 26.5g fat (9.5g sat); 41g protein; 4g carbohydrate; 2.5g fibre a serve
COST $3.50 a serve

Ingredients:

2 large chicken breast fillets, cut in half horizontally
4 slices reduced-fat tasty cheese
8 slices rindless streaky bacon
Cooking oil spray
3 tomatoes, quartered
1 clove garlic, crushed
2 green onions, thinly sliced
2 tablespoons flat-leaf parsley
¼ cup flaked almonds
1 tablespoon red wine vinegar

Directions:

Place chicken between two pieces of baking paper. Using the flat side of a meat mallet or the base of a frying pan, pound chicken until 5mm thick. Top with a piece of cheese.
Wrap 2 slices of bacon around each piece of chicken, enclosing cheese. Secure with a toothpick. Spray with oil. Heat a large frying pan over moderately high heat. Cook chicken, in batches, for 3 minutes each side or until cooked.
Combine tomato, garlic, onion, parsley, almonds and vinegar in a glass bowl. Sprinkle chicken with black pepper and serve with tomato salad.

How to Make Parsnip and Pork Pie Recipe

2016-05-19T23:00:00.000+07:00

Parsnip and Pork Pie
SERVES 4
PREP 20 minutes
COOK 45 minutes
COST $3.50 a serve

Ingredients:

2 tablespoons vegetable or olive oil
20g butter
1 onion, finely chopped
2 tablespoons chopped sage leaves
3 red-skinned apples, peeled, cored, chopped
3 parsnips, coarsely chopped
600g pork mince
¼ cup plain flour
2 cups boiling water
2 large chicken stock cubes
1 sheet frozen puff pastry, thawed
1 egg, lightly whisked
Baby rocket leaves, to serve

Directions:

Preheat oven to 220ºC/200ºC fan-forced. Heat half of the oil and half of the butter in a large ovenproof frying pan over high heat. Add onion, sage, apple and parsnip; cook and stir for 6 minutes or until tender. Transfer to a heatproof plate.
Add remaining butter and oil to pan. Add mince; cook, stirring to break up lumps, for 4 minutes or until browned. Sprinkle over flour; cook and stir for 1 minute or until thick. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces slightly. Add parsnip mixture. Remove from heat.
Place the pastry over pork and vegetable mixture in pan, allowing it to overhang slightly. Brush with egg. Pierce a small hole at centre of pastry (to allow steam to escape). Bake for 25 minutes until pastry is puffed and golden. Serve with rocket.

How to Make Lemon Parsnip Mash Recipe

2016-05-19T19:00:00.000+07:00

Lemon Parsnip Mash
SERVES 4
PREP 10 minutes
COOK 25 minutes

Ingredients:

800g floury potatoes (such as coliban), coarsely chopped
400g parsnips, coarsely chopped
1 tablespoon vegetable or olive oil
2 cloves garlic, crushed
⅓ cup extra-light sour cream
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely grated lemon zest, plus extra strips, to serve

Directions:

Boil potato and parsnip in a large saucepan for 20 minutes or until tender. Drain; return to pan. Mash over low heat until almost smooth.
Meanwhile, heat oil in a frying pan over moderate heat. Add garlic; cook and stir for 30 seconds or until fragrant.
Stir the garlic, sour cream, parsley and zest through mash. Season. Top with lime strips to serve.

Roast Garlic and Parsnip Soup Recipe

2016-05-19T17:00:00.000+07:00

Roast Garlic & Parsnip Soup
SERVES 6
PREP 25 minutes
COOK 55 minutes
COST $3.45 a serve

Ingredients:

3 heads garlic
¼ cup vegetable or olive oil
20g butter, plus 80g extra, chopped
1 onion, finely chopped
1.2kg parsnips, coarsely chopped
1.5 litres boiling water
3 large chicken stock cubes
1 cup cream
¼ cup sage leaves
2 tablespoons lemon juice
Purple sage flowers (optional), to serve

Directions:

Preheat oven to 180ºC/160ºC fan-forced. Place garlic on a large sheet of foil. Drizzle with 1 tablespoon of the oil. Wrap to enclose garlic. Place on an oven tray. Roast for 30 minutes or until tender. Cool. Squeeze garlic from skins. Discard skins; set flesh aside.
Meanwhile, heat butter and remaining oil in a large heavy-based saucepan over moderate heat. Cook and stir onion and parsnip for 6 minutes or until soft and golden. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, covered, for 45 minutes or until parsnip is tender. Add garlic and cream. Remove from heat. Using an electric stick mixer, process soup until smooth.
Heat extra butter in a frying pan over moderate heat until it foams. Add sage leaves; cook and stir for 2 minutes or until crisp. Drain on paper towel. Add juice to pan. Bring to the boil. Remove from heat. Serve soup scattered with sage flowers, if using. Drizzle soup with sage butter.

How to Make Coffee Souffles Recipe

2016-05-19T15:00:00.000+07:00

Coffee Souffles
SERVES 4
PREP 15 minutes + 15 minutes to chill
COOK 20 minutes
COST $2 a serve

Ingredients:

½ cup milk
2 eggs, separated
2 tablespoons caster sugar, plus 1 tablespoon extra
1½ tablespoons cornflour
2 teaspoons instant coffee
80g butter, at room temperature, plus 5g extra, melted
2 egg whites, extra
2 tablespoons icing sugar, plus extra, to dust
Whipped cream, to serve

Directions:

Whisk milk, egg yolks, caster sugar, cornflour and coffee in a saucepan over low heat for 5 minutes or until mixture boils and thickens. Whisk in butter. Transfer to a heatproof bowl. Cover surface directly with baking paper; chill for 15 minutes.
Meanwhile, preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with extra melted butter. Sprinkle 1 teaspoon of extra caster sugar in each dish, tilting and turning dishes to evenly coat; shake out excess. Place on an oven tray.
Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Add icing sugar; beat until combined. Stir a large spoonful of egg white into coffee custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces. Bake for 12 minutes or until well risen. Top with whipped cream. Dust with extra icing sugar. Serve at once.

Mixed Citrus Souffles Recipe

2016-05-19T12:00:00.000+07:00

Mixed Citrus Souffles
SERVES 4
PREP 25 minutes
COOK 20 minutes
COST $2.10 a serve

Ingredients:

10g butter, melted, plus 40g extra, softened
¼ cup caster sugar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
2 tablespoons plain flour
1 tablespoon freshly squeezed orange juice
1 cup milk
2 eggs, separated
2 egg whites, extra
Icing sugar, to dust

Directions:

Preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with melted butter. Place on an oven tray.
Whisk extra butter, caster sugar and zests in a heatproof bowl until pale and creamy. Stir in flour and juice. Heat milk in a saucepan over moderate heat until it begins to simmer. Whisk milk into citrus mixture. Place in a clean saucepan; cook and stir over moderate heat for 4 minutes or until thickened. Cool for 5 minutes. Whisk in egg yolks.
Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Stir a large spoonful of egg white into citrus custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surface.
Bake for 12 minutes or until well risen. Dust with icing sugar. Serve at once.

Chocolate and Honeycomb Souffles Recipe

2016-05-19T10:00:00.000+07:00

Chocolate and Honeycomb Souffles
SERVES 6
PREP 15 minutes
COOK 15 minutes

Ingredients:

10g butter, melted
2 plain chocolate biscuits, very finely chopped
6 x 3cm chocolate-coated honeycomb
1 cup bought thick vanilla custard
1 tablespoon cocoa powder, sifted, plus extra, to dust
2 egg whites, at room temperature
⅓ cup caster sugar
Thick cream, to serve

Directions:

Preheat oven to 220ºC/200ºC fan-forced. Brush 6 x ½-cup straight-sided ovenproof dishes with butter. Sprinkle a little of the biscuit crumb in each dish, tilting and turning dishes to coat evenly; shake out excess. Place on an oven tray. Place a piece of honeycomb in base of each dish.
Whisk custard and cocoa in a large bowl. Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add sugar, beating until dissolved. Stir a large spoonful of egg white into chocolate custard mixture; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces.
Bake for 12 minutes or until well risen. Top with cream. Dust with extra cocoa. Serve at once.

How to Make Confetti Cake Recipe

2016-05-18T23:00:00.000+07:00

Confetti Cake
SERVES 20
PREP 1 hour 45 minutes
COOK 2 hours + cooling
COST $1.80 a serve

Ingredients:

250g butter, at room temperature
3 cups icing sugar, sifted, plus extra, to dust
2 tablespoons milk, at room temperature
1 quantity (2 cakes) Basic Chocolate Cakes
1kg bought white fondant icing
190g packet 100’s & 1000’s
45g packet polka-dot sprinkles

Directions:

Using an electric mixer, beat butter in a bowl until as white as possible. Gradually add half the icing sugar. Gradually add milk, then remaining icing sugar, beating until the buttercream is smooth and spreadable.
Place the 20cm cake on a cake board or serving platter. Thinly spread top and sides with half the buttercream. Lightly dust a work surface with extra icing sugar. Roll out fondant onto prepared surface to about 3mm thick or large enough to cover the cake. Carefully lift fondant onto cake; rub top and side with hands to smooth and mould to cake (step A). Using a small, sharp knife, trim any excess icing at base of cake (step B). Spread the 15cm cake with remaining buttercream, then roll out remaining fondant and mould to cake. Place on top of the 20cm cake.
Decorate top of cake with a cocktail glass filled with 100’s & 1000’s and some sprinkles. Attach remaining sprinkles to one side of cake.

Triple Chocolate Curl Cake Recipe

2016-05-18T22:00:00.000+07:00

Triple Chocolate Curl Cake
SERVES 20
PREP 1 hour 30 minutes + 30 minutes to chill
COOK 2 hours + cooling
COST $2.15 a serve
+ TOP TIP Use a vegetable peeler to shave chocolate into large pieces.

Ingredients:

100g butter, at room temperature
1 cup icing sugar, sifted, plus extra, to dust
1 tablespoon milk, at room temperature
1½ cups cream
600g dark eating chocolate, finely chopped
1 quantity (2 cakes) Basic Chocolate Cakes
180g white cooking chocolate
180g milk eating chocolate, shaved

Directions:

Using an electric mixer, beat butter in a medium bowl until as white as possible. Gradually beat in half the icing sugar. Gradually add milk, then remaining icing sugar, beating until buttercream is smooth and spreadable.
Bring cream to the boil in a saucepan over high heat; remove from heat. Add dark chocolate; stir until melted and smooth. Cool mixture to room temperature. Chill, stirring occasionally, for 30 minutes or until thick.
Place 20cm cake on a cake board or serving platter. Spread top and sides with buttercream. Allow to set. Spread top and sides with two-thirds of the chocolate ganache. Place the 15cm cake on top; spread with remaining ganache to cover.
Place a large piece of baking paper on a flat work surface. Place the white chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between bursts, until melted and smooth. Spread melted white chocolate over prepared paper. Allow to set. Using an ice-cream scoop, drag scoop over surface of chocolate to form curls (step A).
Decorate top of cake with white chocolate curls. Sprinkle shaved milk chocolate over bottom cake.

Pretty Parasol Cake Recipe

2016-05-18T21:00:00.000+07:00

Pretty Parasol Cake
SERVES 20
PREP 1 hour 15 minutes
COOK 2 hours + cooling
+ FLOWERS Decorate with flowers that haven’t been sprayed with pesticide. It’s always best to buy them from a florist and tell the florist they’ll be used on a cake.

Ingredients:

500g butter, at room temperature
6 cups icing sugar, sifted
⅓ cup milk, at room temperature
1 quantity (2 cakes) Basic Chocolate Cakes
Chrysanthemums, wired, to decorate
Cocktail umbrellas, to decorate

Directions:

Using an electric mixer, beat butter in a large bowl until as white as possible. Gradually beat in half the icing sugar. Gradually add milk, then remaining sugar, beating until the buttercream is smooth and spreadable.
Place the 20cm cake on a cake board or serving platter; top with a quarter of the buttercream. Top with the 15cm cake. Spread with remaining buttercream, spreading it over top and sides of cake to cover (it will be thin and slightly transparent).
Decorate cake with flowers and umbrellas.

How to Make Waffle & Ice-cream Stacks with Chocolate Sauce Recipe

2016-05-18T19:00:00.000+07:00

Waffle & Ice-cream Stacks with Chocolate Sauce
SERVES 4 (Makes 2 stacks)
PREP 25 minutes + 1 hour to rest
COOK 20 minutes + cooling
COST $2.95 a serve

Ingredients:

1¼ cups plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch of salt
3 eggs, separated
⅓ cup caster sugar
1 cup buttermilk
¼ cup water
¼ cup light olive oil
1.5 litres chocolate ice-cream
Cooking oil spray
250g strawberries, halved
1 quantity Chocolate Fudge Sauce (recipe, right)

Directions:

Combine flour, baking powder, bicarbonate of soda and salt in a large bowl. Make a well at centre of flour mixture. Using an electric mixer, beat egg yolks and sugar in another large bowl until thick and creamy. Gradually add egg yolk mixture, buttermilk, the water and oil into flour mixture; stir until smooth. Using a clean electric mixer, beat egg whites in a large, clean, dry bowl until stiff peaks form. Using a large metal spoon, fold egg whites through batter until just combined. Cover with plastic food wrap; chill for 1 hour. Transfer mixture to a jug.
Meanwhile, line an oven tray with baking paper. Place in the freezer for 5 minutes to chill. Scoop ice-cream into 16 balls. Place on prepared tray; freeze until required.
Preheat a waffle iron. Spray with oil. Pour over enough batter to just cover base of iron. Close waffle iron; cook for 2 minutes or until waffle is golden and cooked. Transfer to a tray. Repeat to make 10 waffles in total. Cool.
For each stack, you’ll need 3 waffles (freeze remaining 4 waffles for another use). Place 1 waffle on a large serving plate. Top with 4 of the ice-cream balls. Repeat the layers, finishing with a waffle. Top with strawberries and sauce. Repeat with remaining ingredients to make another waffle stack. Serve at once.

Basic Chocolate Cakes Recipe

2016-05-18T17:00:00.000+07:00

Basic Chocolate Cakes
SERVES 20 (Makes 2)
PREP 1 hour
COOK 2 hours + cooling

Ingredients:

250g butter, at room temperature, plus 250g extra
1⅓ cups firmly packed brown sugar, plus 1⅓ cups extra
4 eggs, at room temperature, plus 4 extra
2½ cups self-raising flour, plus 2½ cups extra
⅓ cup almond meal (ground almonds), plus ⅓ cup extra
2 tablespoons cocoa powder, sifted, plus 2 tablespoons extra
1 cup milk, plus 1 cup extra

Directions:

Preheat oven to 180ºC/160ºC fan-forced. For each cake, grease and line base and sides of a 20cm (base measurement) deep square cake pan with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs, one by one, beating lightly after each addition.
Stir in flour, almond meal, cocoa powder and milk until smooth. Spoon into prepared pan; level surface. Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool cake in pan for 5 minutes. Turn out onto a wire rack to cool completely.
Repeat to make a second cake using the extra butter, extra sugar, extra eggs, extra flour, extra almond meal, extra cocoa powder and the extra milk.
Using a serrated knife, trim tops of cakes to sit level. Trim edges of one of the cakes to form a 15cm square.

Chipolata and Roast Tomato Tray Bake Recipe

2016-05-17T23:00:00.000+07:00

Chipolata and Roast Tomato Tray Bake

SERVES 4
PREP 15 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

1 red onion, cut into wedges
1 fennel bulb, thinly sliced
8 brussels sprouts, halved
1 tablespoon chopped thyme, plus 1 tablespoon extra
1 tablespoon vegetable or olive oil
16 chipolata sausages
250g cherry tomatoes, halved
150g fetta, crumbled

Directions:

Preheat oven to 220ºC/200ºC fan-forced. Combine onion, fennel, brussels sprouts and thyme in a 2-litre (8-cup) baking dish. Drizzle with oil. Roast, stirring occasionally, for 15 minutes or until the fennel softens slightly.
Add chipolatas and tomato to tray; turn to coat in oil. Roast, turning chipolatas occasionally, for a further 10 minutes or until cooked and vegetables are tender.
Serve topped with fetta and extra thyme.

Cheesy Meatball and Risoni Bake Recipe

2016-05-17T21:00:00.000+07:00

Cheesy Meatball and Risoni Bake

SERVES 4
PREP 20 minutes
COOK 30 minutes
COST $3.50 a serve

Ingredients:

650g pork and veal mince
½ cup soft fresh breadcrumbs
2 tablespoons milk
1 clove garlic, crushed
1 egg, lightly whisked
120g tasty cheese, cut into 16 cubes
1 tablespoon vegetable or olive oil
750ml passata (italian tomato cooking sauce)
1 cup boiling water
1 large chicken stock cube
½ cup sliced black olives
½ cup risoni
⅓ cup freshly grated parmesan, to serve
1 tablespoon chopped flat-leaf parsley, to serve

Directions:

Preheat oven to 200ºC/180ºC fan-forced. Combine mince, breadcrumbs, milk, garlic and egg in a bowl. To make each meatball, shape 1 heaped tablespoon of mince mixture around a cube of cheese. Repeat to make 16 meatballs.
Heat oil in a 2.5-litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and turn meatballs for 3 minutes or until browned. Add passata, the boiling water and crumbled stock cubes. Bring to the boil. Remove from heat. Add olives and risoni. Bake, covered, for 25 minutes or until risoni is tender and meatballs are cooked.
Serve sprinkled with parmesan and parsley.

Spanish Potato and Egg Bake Recipe

2016-05-17T19:00:00.000+07:00

Spanish Potato and Egg Bake

SERVES 4
PREP 15 minutes
COOK 35 minutes

Ingredients:

1 tablespoon vegetable or olive oil
1 onion, finely chopped
3 all-rounder potatoes (such as desiree), cut into 2cm pieces
200g diced bacon
1 clove garlic, crushed
2 teaspoons smoked paprika
400g can diced tomatoes
400g can chickpeas, rinsed
1 cup boiling water
1 large vegetable stock cube
4 eggs, at room temperature
⅔ cup freshly grated parmesan
4 slices white crusty bread, toasted, buttered

Directions:

Preheat oven to 180ºC/160ºC fan-forced. Heat oil in a 2-litre (8-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and stir onion, potato and bacon for 5 minutes or until bacon is golden and crisp. Add garlic and paprika; cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas, the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 10 minutes or until potato is almost tender and sauce has reduced slightly.
Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle with parmesan.
Bake for 15 minutes or until eggs are cooked to your liking. Serve with toast.

Mustard Chicken and Pea Bake Recipe

2016-05-17T17:00:00.000+07:00

Mustard Chicken and Pea Bake

SERVES 6
PREP 20 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

1 cup grated colby cheese
150g fresh ricotta
2 tablespoons wholegrain mustard
6 x 120g single chicken breast fillets
6 middle rashers bacon, rind removed
1 tablespoon vegetable or olive oil
1½ cups thickened cream
⅔ cup boiling water, plus 1 tablespoon extra
1 large chicken stock cube
1 clove garlic, crushed
3 teaspoons cornflour
1⅓ cups frozen peas, thawed
1 tablespoon chopped tarragon
Pinch of smoked paprika

Directions:

Preheat oven to 200ºC/180ºC fan-forced. Combine cheese, ricotta and mustard in a bowl. Cut a deep slit into the thickest side of each chicken breast fillet to create a pocket. Fill each with cheese mixture. Wrap bacon around chicken; secure with toothpicks.
Heat oil in a 2.5 litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook chicken for 3 minutes each side or until well browned.
Whisk cream, boiling water, crumbled stock cube and garlic in a jug. Mix cornflour and extra water to create a paste; add to cream mixture. Pour over chicken in dish. Sprinkle with peas. Bake, covered, for 15 minutes or until chicken is cooked. Serve sprinkled with tarragon and paprika.

Sweet Chilli Chicken in Coriander Omelettes Recipe

2016-05-16T16:00:00.000+07:00

Sweet Chilli Chicken in Coriander Omelettes

SERVES 4
PREP 15 minutes + 15 minutes to marinate
COOK 20 minutes
COST $3.50 a serve

Ingredients:

2 tablespoons vegetable or peanut oil
2 tablespoons sweet chilli sauce, plus extra, to serve
2 tablespoons salt-reduced soy sauce
1 clove garlic, crushed
400g chicken breast fillets, thinly sliced
12 eggs, at room temperature
⅓ cup chopped coriander
1 tablespoon water
1 onion, halved, thinly sliced
125g canned baby corn, halved lengthwise
200g red cabbage, shredded
100g baby spinach leaves

Directions:

Whisk 2 teaspoons of the oil, the sweet chilli sauce, soy sauce and garlic in a shallow glass dish. Add chicken; turn to coat. Cover with plastic food wrap; chill for 15 minutes to marinate.
Crack the eggs into a large jug. Add 2 tablespoons of the coriander and the water; whisk until well combined. Heat a wok or large frying pan over high heat. Add 1 teaspoon of the remaining oil; swirl to coat surface. Add a quarter of the egg mixture and tilt to cover base and partway up the side. Cook for 1 minute or until set underneath. Turn; cook for a further minute. Transfer to a heatproof plate; cover to keep warm. Repeat with remaining oil and egg mixture to make 4 omelettes in total.
Drain chicken; discard marinade. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. Add remaining oil to wok. Add onion; stir-fry for 2 minutes or until soft. Add corn; stir-fry for 2 minutes or until just tender. Add cabbage; stir-fry for 2 minutes or until cabbage wilts and corn is tender. Return chicken to wok with spinach; stir-fry for 1 minute or until heated. Remove from heat. Add remaining coriander; toss to combine.
Place omelettes on serving plates. Top with chicken mixture and fold over to partially enclose. Serve drizzled with extra sweet chilli sauce.

Spicy Pork Larb Cups Recipe

2016-05-16T14:00:00.000+07:00

Spicy Pork Larb Cups

SERVES 4
PREP 15 minutes
COOK 10 minutes

Ingredients:

¼ cup freshly squeezed lime juice
1 tablespoon fish sauce, plus 2 teaspoons extra
2 teaspoons sesame oil
2 teaspoons brown sugar
2 teaspoons vegetable or peanut oil
500g pork mince
2 tablespoons kecap manis
1 clove garlic, crushed
2 green onions, thinly sliced diagonally
1 fresh long red chilli, thinly sliced
½ cup bean sprouts, trimmed
¼ cup chopped coriander
8 iceberg lettuce cups, trimmed with scissors
½ lebanese cucumber, peeled, seeded, finely chopped
Lime wedges, to serve

Directions:

Whisk juice, fish sauce, sesame oil and sugar in a small bowl. Set dressing aside.
Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry mince, in batches, breaking up lumps, for 2 minutes or until cooked. Return all mince to wok. Add extra fish sauce, kecap manis, garlic, onion and chilli; stir-fry for 1 minute or until heated. Remove from heat. Add bean sprouts and coriander to mince mixture; toss to combine.
Place lettuce cups on a serving platter. Fill with pork mixture. Add cucumber. Spoon over a little of the dressing. Serve with lime wedges and remaining dressing.

How to Make Green Curry Prawn Fried Rice Recipe

2016-05-16T12:00:00.000+07:00

Green Curry Prawn Fried Rice

SERVES 4
PREP 15 minutes
COOK 15 minutes
COST $3.50 a serve

Ingredients:

250g pumpkin, cut into 1cm pieces
¼ cup water
2 tablespoons vegetable or peanut oil
300g medium uncooked prawns, peeled, deveined, tails left intact
1 red onion, cut into wedges
2 cloves garlic, crushed
100g green beans, diagonally cut into 3cm pieces
310g can corn kernels, rinsed
¼ cup thai green curry paste
3 cups cold cooked jasmine rice
1 teaspoon sesame oil
¼ cup unsalted roasted cashews
8 small thai basil leaves

Directions:

Place pumpkin and the water in a microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 2 minutes or until tender. Stand for 1 minute. Drain.
Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Stir-fry prawns, in batches, for 2 minutes or until they curl and change colour. Transfer to a plate. Add remaining vegetable oil to wok; stir-fry onion for 2 minutes or until softened slightly. Add garlic and beans; stir-fry for 1 minute or until just tender. Add corn; stir-fry for 2 minutes or until beans are almost tender.
Add curry paste to wok; stir-fry for 30 seconds or until fragrant. Add rice; stir-fry for 3 minutes or until heated. Return prawns to wok along with pumpkin; stir-fry for 2 minutes or until heated. Remove from heat. Add sesame oil, half the cashews and the basil; toss until combined. Serve rice sprinkled with remaining cashews.

Sizzling Sesame Beef Stir Fry Recipe

2016-05-16T10:00:00.000+07:00

Sizzling Sesame Beef Stir Fry

SERVES 4
PREP 15 minutes + 30 minutes to marinate
COOK 10 minutes
COST $3.50 a serve

Ingredients:

1 tablespoon brown sugar
2 tablespoons salt-reduced soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1½ tablespoons sesame oil
2 cloves garlic, crushed
400g beef scotch fillet, trimmed, very thinly sliced
450g packet thick fresh hokkien noodles
1½ tablespoons peanut or vegetable oil
1 white onion, cut into thick wedges
1 carrot, thinly sliced crosswise
1 bunch baby buk choy, trimmed, leaves separated
1 small red capsicum, thinly sliced
120g snow peas, trimmed
1½ tablespoons sesame seeds, toasted
Green onion curls, to garnish

Directions:

Whisk sugar, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a jug. Place beef in a glass bowl. Add half the marinade mixture; stir to combine. Cover; chill for 30 minutes to marinate.
Place noodles in a large heatproof bowl. Cover with boiling water; stand for 2 minutes. Stir with a fork to separate strands, then drain. Heat a wok or large frying pan over high heat. Add half the peanut oil; swirl to coat surface. Drain beef from marinade; discard used marinade. Stir-fry beef, in batches, for 1 minute or until browned. Transfer to a heatproof plate.
Add remaining oil to wok. Add white onion, carrot and buk choy stems; stir-fry for 2 minutes or until tender. Add capsicum; stir-fry for 2 minutes. Add snow peas and buk choy leaves; stir-fry for 1 minute. Return beef to wok, along with noodles and remaining marinade mixture; stir-fry for 2 minutes or until combined and heated. Spoon into serving bowls. Serve sprinkled with sesame seeds and green onion curls.