-
by Shell
Ingredients:
- 200g Mars Bars, chopped
- 2 tbsp of pouring (thin) cream
- 2 tsp cocoa powder, sifted
- 3 cups Rice Bubbles
- Canola spray
- 100g white chocolate
- 24 red Smarties or M&M’s
Method:
- Spray a little canola spray into 2 x 12 cup mini-muffin trays.
- Melt the Mars Bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.
- Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
- Spoon the mixture into the muffins tray and press down gently.
- Refrigerate for 2 hours and turn out onto a tray to decorate.
- Melt the white chocolate in the microwave checking and stirring it at 30 second intervals. Pour it into a piping bag while warm and snip the tip off.
- Turn the crackles upside down and pipe the chocolate on.
- Finish with a red Smartie on top of each one.
Category Cakes, Christmas, Kids | Tags: , Chocolate, Crackles, Mars Bar | Comments Off on Mars Bar Chocolate Crackles
-
by Shell
INGREDIENTS
- ½ cup (75g) dark chocolate Melts, melted
- coloured cachous
- ½ cup (75g) white chocolate Melts, melted
- thin taper candles
- sweets
- icing sugar mixture
Chocolate Crackle Mixture:
- 1½ cups (240g) icing sugar mixture
- ¼ cup (25g) cocoa powder
- 4 cups (140g) Rice Bubbles
- 3/4 cup (65g) coconut
- 100g packet Mallow Bakes
- 250g Copha, melted
- 1 1/3 cups (200g) dark chocolate Melts, melted
METHOD
- Mark 12 crosses on sheets of baking paper; you need 2 of each size: 18cm, 16cm, 14cm, 13cm, 9cm, and 7cm. Place paper onto trays.
- Press 2 teaspoons of the chocolate crackle mixture into a greased 5cm star cutter; refrigerate until set. Remove the cutter carefully, repeat process to make 2 stars.
- Drop teaspoonfuls of remaining chocolate crackle mixture along marked crosses, press mixture together lightly; refrigerate until set.
- Spread one side of each star shape with a little dark chocolate; press on some of the cachous, allow to set.
- To assemble trees, place a small amount of dark chocolate in centre of prepared boards, press the 18cm crosses onto chocolate. Repeat process with remaining crosses and chocolate, from largest to smallest, to form 2 trees. It is important each layer is set before topping with another cross. If crosses are uneven, support underneath until chocolate has set. Secure stars to tops of trees with a little more chocolate; refrigerate until set.
- Drizzle white chocolate over the branches. Cut the candles into 2cm pieces; secure candles to branches with more white chocolate. Be sure candles do not touch the higher branches when alight. Attach sweets and remaining cachous to branches with a little more white chocolate.
- Just before serving, dust trees with sifted icing sugar.
- You will need 2 x 30cm round boards to support the trees. Heavy cardboard covered with gift paper, a large plate or a foil-covered upturned tray could be used. Any remaining chocolate crackle mixture can be spooned into paper patty cases. Recipe can be prepared a week ahead. Assemble trees up to 3 days before serving; keep trees refrigerated.
Category Christmas, Kids | Tags: , Chocolate, Christmas, Crackle | Comments Off on Chocolate Crackle Christmas Tree
-
by Shell
INGREDIENTS
- 200g white chocolate, broken
- 150ml condensed milk
- 20g butter
- 4 egg yolks
- 250g packet sweet biscuits, crushed
- ¾ cup dried cranberries
- ½ cup roughly chopped pistachios
METHOD (Makes 6)
- In a large heatproof bowl, combine chocolate, condensed milk and butter. Place over a saucepan of simmering water, stirring occasionally, until melted and smooth. Whisk in egg yolks and remove from heat.
- Stir biscuits, fruit and nuts through chocolate mixture to form a dough.
- Shape into 6 x 4cm-diameter logs. Place each log onto a piece of baking paper. Roll up firmly, twisting paper at both ends to seal. Chill for 2 hours until set. Serve sliced. Store in an airtight container in the fridge.
Category Christmas | Tags: , Salami, White Chocolate | Comments Off on White Chocolate Salami
-
by Shell
INGREDIENTS
- 2 fresh buffalo mozzarella (260g), torn into bite-sized pieces
- 500g cherry tomatoes, halved
- 2 tablespoons torn fresh basil leaves
- 2 tablespoons extra virgin olive oil
METHOD
- Arrange cheese and tomatoes on serving platter and top with basil.
- Drizzle with oil; sprinkle with salt and freshly ground pepper.
Category Summer | Tags: , Mozzarella, Salad, Tomato | Comments Off on Mozzarella and Tomato Salad
-
by Shell
Ingredients (serves 10)
- 200g packet shredded wheat biscuits
- 80g reduced-fat spread, melted
- 250g light cream cheese, softened
- 1/4 cup caster sugar
- 1 teaspoon finely grated orange rind
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup skim sweetened condensed milk
- 1 tablespoon demerara sugar
- strawberries, to serve
Method
- Preheat oven 170°C/150°C fan-forced. Grease a 3cm-deep, 22cm (base) round fluted loose-base flan tin.
- Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base and side of prepared tin. Refrigerate for 20 minutes. Bake for 10 minutes. Remove from oven. Cool.
- Process cream cheese, sugar, orange rind, vanilla, eggs and milk until smooth and combined. Pour cream cheese mixture over base. Bake for 20 minutes or until just set. Cool to room temperature. Cover. Refrigerate for 3 hours or until chilled.
- Position grill tray close to grill as possible. Heat grill on medium-high. Sprinkle sugar over cheesecake. Place under grill. Grill for 4 to 5 minutes or until sugar melts and caramelises (see tip). Set aside for 5 minutes or until toffee sets. Serve with strawberries.
Notes
- Cover edge of biscuit base around rim of pan with foil to prevent burning.
Category Cakes | Tags: , Cheese cake, Cream Brulee | Comments Off on Cream Brulee Cheese Cake
-
by Shell
Ingredients (serves 4)
- 1 sheet ready-rolled reduced-fat puff pastry, partially thawed
- 1 tablespoon extra-light canola spread
- 1/4 cup firmly packed brown sugar
- 3 medium granny smith apples, peeled, cored, thinly sliced
- Double cream, to serve
Method
- Cut a 24cm round from pastry sheet.
- Heat spread and sugar in a 24cm non-stick frying pan over low heat for 2 minutes or until sugar has dissolved. Add apples. Cook, stirring occasionally, for 10 minutes or until apples are soft and caramelised. Transfer to a bowl. Cover to keep warm.
- Wipe pan with paper towel. Return to low heat. Place pastry in pan. Cook, covered, for 4 minutes or until lightly browned. Place a plate over pan and turn pastry over. Slide pastry, uncooked side down, into pan. Arrange apple mixture over pastry. Cook, covered, for 2 minutes or until pastry is crisp and lightly browned. Slide onto a plate. Serve with cream.
Category Cakes | Tags: | Comments Off on Caramelised Apple Tart
-
by Shell
Ingredients
- 1 1/4 SR flour
- 1/2 cup Plain flour
- 1 cup brown sugar
- 1/2 tsp ground ginger
- 2/3 cup desicated coconut
- 1/2 cup macadamias
- 440g tin of crushed pinnapple
- 1/2 cup mashed banana
- 3/4 cup vegtable oil
- 1/4 cup passionfriut pulp.
Method
- Mix together flours, sugar, ginger, coconut and macadamias.
- Add crushed pineapple, mashed banana, oil and passionfuirt pulp.
- Mix untill compined well and bake for 1hr on 180°C
- Finish off with Cream cheese frosting
Category Cakes | Tags: , Cake, Pineapple | Comments Off on Shannons Pineapple Cake
-
by Trev
Barbecue rissoles
Ingredients:
- 750g lean mince
- 1 onion, finely chopped
- 1 tbsp finely chopped red capsicum
- 1 medium carrot, grated
- 1 potato, grated
- 3 cloves garlic, finely chopped
- 1 teaspoon mixed herbs
- 1 teaspoon finely chopped parsley
- 1 egg, lightly beaten
- 2 tbsp tomato paste
- 2 tbsp grated cheese
- 1 tbsp soy sauce
- 1 cup (125g) bread crumbs
- Freshly ground black pepper
- 1/4 cup (65ml) olive oil
- Breadcrumbs for coating
- Flour for coating
Method:
- Mix together the flour and breadcrumbs for coating and spread on a flat plate.
- In a large bowl, mix together all other ingredients, using a wooden spoon and your fingers, to make sure all ingredients are evenly distributed through the rissole mixture.
- Form the mixture into patties, about 3 cm in diameter and about 1.5cm wide, firmly compact the patty your hands, roll it in the flour and breadcrumbs mixture, then set it on a plate.
- In a heavy frypan, heat the oil over a medium heat. Cook the rissoles for about 5 minutes each side or until cooked through. They can also be barbecued.
Notes:
We’ve found that the key to stopping your rissoles falling apart is to make sure you do finely chop and blend the vegetables as suggested in the recipe. You can also add a couple of drops of Worcestershire or Tabasco sauce to this mix for extra flavour. If you have time, chill them in the fridge for 30 mins before frying. Now take your rings off and get into the rissoles!
Category Barbecue | Tags: , barbecue, rissole | Comments Off on Rissoles
-
by Shell
Perfect for chicken and salad.
Ingredients:
- 1 packet of frozen spinach
- 1 small light sour cream
- 1/2 cup mayo
- 2 or 3 cloves of garlic
- 1 packet of spring vegitable soup mix
- 1 small tin of whole water chestnuts (drained)
Method:
- Place all ingredients except chestnuts into a food processor until well combined.
- Add chestnut last to give dip a slight crunch.
Category Dips | Tags: , Dip, Spinach | Comments Off on Trin’s Spinach Dip
-
by Shell
Perfect for chicken and salad.
Ingredients:
- 3 tlbsp Oil
- 2 Onions chopped finely
- 1 tbsp curry powder
- 1/4 cup tomato sauce
- 2 tbsp apricot jam
- 1/2 cup mayo
- 1/2 cup whipped cream
Method:
- Combine and cook the oil, onion and curry powder until onion is soft
- Combine all ingredients with onion mixture
Category Sauce, Summer | Tags: , Chicken, Sauce, Summer | Comments Off on Summer Chicken Sauce
