Sticky Ginger Pudding
Recipe by: delicious.com.auServes: 6Time: 1h 30m Ingredients 1 3/4 cups (260g) self-raising flour 1 1/2 tsp ground ginger 1/4 tsp bicarbonate of soda 100g dark muscovado sugar 2 tbs treacle 120g unsalted butter, chopped, melted 1/2 cup (125ml) buttermilk 3 eggs 150g uncrystallised ginger, finely chopped Thickened cream or ice cream, to serve Ginger Sauce
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Lamb Tikka Flatbreads
Recipe by: delicious.com.auServes: 4Time: 20m Ingredients 2 tablespoons tikka masala curry paste or tandoori paste 4 x 200g lamb rump steaks 1 tablespoon sunflower oil 4 naan breads, warmed 2 truss tomatoes, roughly chopped 1 red onion, halved, thinly sliced 1/2 bunch mint, leaves picked 1 cup (280g) thick Greek-style yoghurt Method Brush the curry
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Fresh Banana Pancakes
Recipe by: Kraft Heinz Serves: 5 Ingredients 1/2 cup whole wheat flour 1/2 cup old-fashioned or quick-cooking oats 2 tsp. CALUMET Baking Powder 1 Tbsp. sugar1/2 tsp. ground cinnamondash ground nutmeg1 cup fat-free milk1 egg1 Tbsp. oil1 banana, sliced Method 1 – Whisk all ingredients except bananas in medium bowl until blended. Stir in bananas. 2 – Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4
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Apple-Pecan Cheesecake
Recipe by: Kraft Heinz Serves: 16 Ingredients 1-1/2 cups graham cracker crumbs1/4 cup butter, melted2 Tbsp. brown sugar4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1-1/2 cups packed brown sugar, divided1 tsp. vanilla1 cup BREAKSTONE’S or KNUDSEN Sour Cream4 eggs3 apples, peeled, chopped3/4 cup chopped PLANTERS Pecans1 tsp. ground cinnamon Method Heat oven to 325°F. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar;
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Tim Tam White Chocolate Mousse
Recipe by: Arnott’s Serves: 4 Ingredients 200g white chocolate, chopped50g light sour cream1 egg1/4 cup icing sugar200ml thickened cream, whipped1 x 200g Tim Tam- Original150g raspberries, plus extra for garnish Method Combine white chocolate and sour cream in a large microwave- safe bowl. Cook on high, for 1 minute, stir. Continue in 1 minute bursts,
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Butternut Squash Carbonara Pasta
Recipe by: Saputo Serves: 4 Ingredients 280 g (9.8 oz) dry linguine pasta225 g (8 oz) pancetta, cut into small cubes1 shallot, minced3 cloves garlic, chopped500 mL (2 cups) fresh or frozen butternut squash cubes (cubes should be about 1-cm/1/3-in in size)500 mL (2 cups) chicken broth1 mL (1/4 tsp) saltFreshly ground black pepper125 mL
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