Margarita 

Makes

6

Ingredients

• 180ml tequila
• 90ml Cointreau
• 90ml freshly squeezed lemon juice
• 4 cups ice
• sea salt, to serve

Method

1. Place 6 cocktail glasses into the fridge.
2. Combine half the tequila, half the Cointreau, half the lemon juice and half the ice in a food processor. Pulse on and off until ice is crushed.
3. Spread salt onto a sheet of baking paper. Remove 3 glasses from fridge. Dip rim of each glass into salt. Fill glasses with margarita mix. Repeat with remaining ingredients and glasses. Serve.

 

Mexican potatoes 

Preparation Time

10 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 4 large (1kg) washed potatoes
• 1 tbs olive oil
• 4 rashers bacon, chopped
• 1 onion, finely chopped
• 2 tbs taco seasoning mix
• 420g can baked beans in tomato sauce
• 1 avocado, mashed

Method

1. Preheat oven to 190°C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.
2. Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.
3. Meanwhile, in a frying pan heat 2 tsp oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
4. Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.
5. Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.

Notes

Tip: If you're short of time, speed up the cooking process and microwave the potatoes on High/100% for 8-10 minutes until tender

 

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If you want a certain recipe please comment and just tell me the recipe and I will see if I can find it.

Carrot cake with cream-cheese frosting

Preparation Time

35 minutes

Cooking Time

120 minutes

Ingredients (serves 10)

• 2 cups (300g) self-raising flour
• 1 1/2 cups (225g) plain flour
• 1 tsp bicarbonate of soda
• 2 1/2 tsp ground cinnamon
• 2 1/2 tsp ground nutmeg
• 2 cups (440g) caster sugar
• 3 1/2 cups coarsely grated carrot
• 100g walnuts, roughly chopped
• 1 1/4 cups (310ml) vegetable oil
• 5 eggs, lightly beaten
• 300g sour cream
• 2 tsp vanilla extract

• Cream cheese frosting

• 500g cream cheese, softened
• 1 tsp vanilla extract
• 3 1/3 cups (500g) icing sugar

• Candied carrot

• 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
• 1 cup (220g) caster sugar
• 1 green jelly snake, cut into thin strips

Method

1. Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
4. Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
5. For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
6. Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
7. For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.

How to make chocolate curls for deco

http://video.taste.com.au/2229792371/How-to-make-chocolate-curls?area=videoindex4

how to make chocolate truffles (VIDEO)         (link)

http://video.taste.com.au/2229875870/How-to-make-chocolate-truffles?area=videoindex2

how to make normal crepes VIDEO      (link)

http://video.taste.com.au/1914614822/How-to-make-crepes

Chocolate crepes with raspberry syrup 

Preparation Time

30 - 90 minutes

Cooking Time

60 minutes

Ingredients (serves 6)

• 300g frozen raspberries
• 100g (1/2 cup) caster sugar     
• 2 tbs water
• 150g (1 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 2 tbs caster sugar, extra
• 3 eggs, lightly whisked
• 310ml (11/4 cups) milk
• 30g butter, melted, cooled
• 200g dark chocolate, chopped
• 150ml pouring cream
• Melted butter, to grease
• Double cream, to serve

Method

1. Combine the raspberries, sugar and water in a saucepan over medium-low heat. Cover and cook for 5 minutes or until raspberries are soft. Transfer to a fine sieve over a bowl. Set aside for 30 minutes to drain. Set syrup aside to cool.
2. Meanwhile, combine the flour, cocoa and extra sugar in the bowl of a food processor. Whisk the egg, milk and butter in a bowl. With the motor running, add the egg mixture to the flour mixture. Process until smooth. Transfer to a jug. Cover. Set aside for 30 minutes to rest.
3. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
4. Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 11 more batches, with melted butter and the remaining batter.
5. Divide the crepes among serving plates. Spread the chocolate mixture over one-half of each crepe. Fold into quarters. Top with cream. Drizzle over the raspberry syrup to serve.

 

Cookies and cream ice-cream pie New!

Cooking Time

30 minutes

Ingredients (serves 12)

• 250g packet choc ripple biscuits
• 125g butter, melted
• 2 litres Blue Ribbon vanilla ice-cream, softened
• 150g packet Oreo cookies, roughly chopped
• 2 litres Bulla chocolate chip ice-cream, softened
• 300ml tub thickened cream, whipped
• 1/2 x 155g packet Maltesers
• White chocolate curls and cocoa powder, for dusting

Method

1. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process choc ripple biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Freeze for 15 minutes.
2. Meanwhile, place vanilla ice-cream in a large bowl. Add chopped cookies. Stir until just combined (ice-cream should be soft, not melted at this stage).
3. Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes. Freeze, uncovered, overnight.
4. Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin. Place on a plate. Dollop top with whipped cream. Sprinkle with Maltesers and chocolate curls. Dust with cocoa powder. Serve.

Notes

Allow overnight freezing time.

Sushi rice salad 

Ingredients (serves 4)

• 1 1/2 cups (330g) sushi rice
• 1/4 cup (60ml) seasoned rice vinegar
• 1 tsp caster sugar
• 2 tsp nigella seeds (see note)
• 200g frozen podded edamame, blanched, drained, refreshed (see note)
• 4 radishes, trimmed, thinly sliced
• 1 avocado, chopped
• 300g sashimi-grade centre-cut salmon, thinly sliced (see note)
• Coriander leaves and pickled ginger, to serve

• Dressing

• 1 tbs light soy sauce
• 1 tbs sweet chilli sauce
• 2 tbs rice vinegar
• 2 tsp wasabi paste
• 1/4 cup (60ml) olive oil

Method

1. Rinse rice under cold water to remove the starch. Drain, then place in a pan with 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, without removing the lid, for 10 minutes or until liquid is absorbed and rice is cooked.
2. Meanwhile, combine vinegar, sugar, nigella seeds and 1 tsp salt. Stir through the rice, then spread out on a tray to cool.
3. For the dressing, combine soy, sweet chilli sauce, vinegar, wasabi and oil. Toss with edamame, radish and avocado. Divide rice among bowls and top with edamame mixture and slices of salmon. Garnish with coriander leaves and serve with pickled ginger.

Notes

Nigella seeds and edamame are from Asian food shops. Sashimi-grade salmon is from fishmongers.
Rice is widely used, like basmati for Indian dishes, jasmine for rich Thai curries or arborio for creamy risottos and rice puddings. Even if you buy sushi ready made, sushi rice is great to have on hand to add substance to salads.

 

Chicken and sweet corn soup 

 

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Falafel and hommus wrap 

Ingredients (serves 4)

• 4 multigrain wraps
• 1/2 cup hommus dip
• 1/2 baby cos lettuce, leaves separated, torn
• 150g tabouli
• 1 Lebanese cucumber, cut into ribbons
• 6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye. Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

If you want some different recipes also from taste.com then go to http://www.tiaboutme.blogspot.com/

Classic Italian risotto 

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup finely grated parmesan cheese
• 4 green onions, thinly sliced
• shaved parmesan cheese, to serve

Method

1. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
2. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle stock mixture to rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, 1 ladle at a time.
3. Stir in grated parmesan and green onion. Stand for 2 minutes. Serve with shaved parmesan.

Notes

Variation: For chicken risotto, add 500g diced chicken breast with the onion in step 2.

 

Fish cakes 

Makes

18

Ingredients

• 300g roughly chopped fish fillets, such as snapper or barracuda
• 1 egg white
• 1 1/2 teaspoons red curry paste
• 1 teaspoon fish sauce
• 2 small finely shredded kaffir lime leaves
• 3 green beans (about 20g), chopped into 5mm lengths

Method

1. Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined. Transfer to a large bowl.
2. Add curry paste, fish sauce, affirm lime leaves and green beans and mix together until well combined.
3. Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes.
4. Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
5. Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if desired.

Turtle cake pops 

Cooking Time

40 minutes

Makes

8

Equipment

You'll need 8 paddle pop or confectionery sticks for this recipe.

Ingredients

• 175g packet double choc-chip mini muffins
• 1/3 cup green sprinkles
• 200g dark chocolate melts, melted
• 16 dark chocolate melts, halved
• 8 green oval boiled lollies

Method

1. Line a baking tray with baking paper. Place muffins, bottom-side up, on prepared tray.
2. Place sprinkles in a shallow dish. Dip top of 1 muffin in melted chocolate. Coat in sprinkles to form turtle shell. Place, sprinkle-side up, on tray. Repeat with remaining muffins, melted chocolate and sprinkles. Refrigerate 5 minutes or until set.
3. Dip 4 chocolate melt halves in a little melted chocolate. Push into 1 muffin just under chocolate shell to form flippers. Repeat with melted chocolate and remaining chocolate melt halves. Using a little melted chocolate, attach 1 boiled lolly to top of 1 muffin to form head, holding in place for 1 to 2 minutes or until set. Repeat with melted chocolate, lollies and muffins.
4. Dip 1 paddle pop stick into melted chocolate until 1cm-deep. Press paddle pop stick into the center of the base of 1 muffin. Repeat with remaining melted chocolate and remaining paddle pop sticks and muffins. Refrigerate 5 minutes or until chocolate has set. Serve.

Notes

Shortcut: We used store-bought muffins to save time.

 

Black forest cake 

 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 1 x 470g pkt chocolate cake mix
• 1 x 670g jar morello cherries
• 2 tbs caster sugar
• 1 tbs cornflour
• 600ml thickened cream
• 60ml (1/4 cup) kirsch
• 2 tbs boiling water
• 2 tbs caster sugar, extra
• 100g dark cooking chocolate, coarsely grated

  Method

  1. Prepare and bake the chocolate cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.
  2. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
  3. Use an electric beater to beat cream in a medium bowl until firm peaks form.
  4. Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
  5. Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.
  6. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top and gently press onto the side of the cake.
  7. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
  8. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges to serve.

Mud cake

Ingredients (serves 8)

• 250g butter, chopped
• 250g Nestle dark cooking chocolate, chopped
• 1/4 cup (60ml) Crisco vegetable oil
• 1 cup (160g) brown sugar
• 2 tsp vanilla essence
• 1 1/2 cups (225g) self raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (60g) cocoa powder
• 2 eggs, lightly beaten
• 1/2 cup (125ml) cream
• 150g dark chocolate, chopped, extra

  Method

  1. Preheat oven to 160°C. Grease a 20cm round cake pan and line the base with non-stick baking paper. Combine the butter, chocolate, oil, sugar and 1 cup (250ml) water in a saucepan. Stir over a medium-low heat until melted. Stir in the vanilla essence and set aside to cool.
  2. Sift the dry ingredients into a large bowl. Add the cooled chocolate mixture and eggs. Stir gently until just combined. Pour into the pan.
  3. Bake for 1 hour 15 minutes to 1 1/2 hours or until a skewer comes out clean when inserted. Set aside in the pan for 10 minutes, before turning out onto a wire rack to cool completely.
  4. Place the cream and extra chocolate in a saucepan. Stir over a low heat until melted. Transfer to a bowl and set aside until it thickens slightly. Pour over the cake and serve.

Vegetarian nachos with guacamole

Cooking Time

30 minutes

Ingredients (serves 4)

• 175g packet original corn chips
• 435g can refried beans
• 1 cup grated Perfect Italiano
• 4 cheese blend
• 1/2 cup thick and chunky salsa
• Light sour cream and fresh coriander leaves, to serve

• Guacamole

• 2 medium avocados, chopped
• 1 medium tomato, seeded, finely chopped
• 2 teaspoons lime juice
• 1 tablespoon finely chopped fresh coriander leaves

  Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Spread corn chips over base of a 6 cup-capacity baking dish. Dollop beans over chips. Sprinkle with cheese. Bake for 15 minutes, or until cheese has melted.
  3. Meanwhile, make Guacamole Place avocado in a bowl. Mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper.
  4. Serve nachos topped with salsa, guacamole, sour cream and coriander leaves.

Mexican beef tacos

Makes

12

Ingredients

• 12 (135g packet) taco shells
• 2 teaspoons olive oil
• 500g lean beef mince
• 1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
• 1 OXO beef stock cube
• 4 iceberg lettuce leaves, shredded
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
4. Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.

Notes

• For a spicy 'adult' version, add 1 teaspoon Mexican chilli powder with the stock in step 3.
• Heating taco shells: Leaving the provided 'wedge' in the centre of taco shells when placing them on a baking tray helps maintain the taco shells' shape during heating. Once shells are hot, carefully remove the 'wedge' before filling and serving.