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  • Meatballs With Pepper Steak Sauce and Dessert Recipe

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    Fumie Ong 王瑛瑶
    35 views10 pages
    •• 200g butter, at room temperature • 70g (1/3 cup) caster sugar • 1 tsp vanilla essence • 1 egg • 120g (3/4 cup) plain flour • 2 tsp self-raising flour • 30g (1/4 cup) cocoa powder • 60ml (1/4 cup) milk 80g pistachio kernels • 130g pecan pieces • 1 cup macadamia halves • 1/2 cup dried cranberries • 30g butter, melted • 3/4 cup brown sugar • 3/4 cup honey • 50g dark chocolate 1. Step 1 Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang. 2. Step 2 Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk. 3. Step 3 Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean. 4. Step 4 Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base. 5. Step 5 Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into pieces. Brazo de Gitano chocolate roulade • Ingredients • 200g dark chocolate, chopped • 1/4 cup (60ml) freshly brewed espresso • 6 eggs, at room temperature, separated • 1/2 cup (100g) caster sugar • 3/4 cup (185ml) thickened cream • 1 tbs sweet sherry • 2 tbs cocoa powder 1. Step 1 Preheat oven to 180°C. Lightly grease a 24x30cm Swiss roll pan with butter. Line with baking paper, allowing sides to overhang. 2. Step 2 Combine the chocolate and coffee in a small heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat. 3. Step 3 Use an electric mixer to beat egg yolks and sugar in a large bowl until thick and pale. Add chocolate mixture; use a large metal spoon to gently fold until just combined. 4. Step 4 Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Add the eggwhite to the chocolate mixture and gently fold until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 15 minutes or until cake springs back when gently touched in the middle. Turn the oven off and leave the door slightly ajar. Leave in the oven for 10 minutes to cool slightly. Remove from oven and cover with a piece of baking paper and then a damp tea towel. Turn onto the baking paper and set aside for 30 minutes to cool. 5. Step 5 Use an electric mixer to whisk the cream and sherry together until firm peaks form. 6. Step 6 Dust a large sheet of baking paper with the cocoa powder. Transfer the roulade to the cocoa powder sheet of baking paper. Spread the cream mixture over the roulade. Starting with a short side closest to you and using the baking paper as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 1 hour before removing the baking paper. Dust with cocoa powder to serve.

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    Meatballs With Pepper Steak Sauce and Dessert recipe

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    •• 200g butter, at room temperature • 70g (1/3 cup) caster sugar • 1 tsp vanilla essence • 1 egg • 120g (3/4 cup) plain flour • 2 tsp self-raising flour • 30g (1/4 cup) cocoa powder • 60ml (1/4 cup) milk 80g pistachio kernels • 130g pecan pieces • 1 cup macadamia halves • 1/2 cup dried cranberries • 30g butter, melted • 3/4 cup brown sugar • 3/4 cup honey • 50g dark chocolate 1. Step 1 Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang. 2. Step 2 Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk. 3. Step 3 Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean. 4. Step 4 Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base. 5. Step 5 Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into pieces. Brazo de Gitano chocolate roulade • Ingredients • 200g dark chocolate, chopped • 1/4 cup (60ml) freshly brewed espresso • 6 eggs, at room temperature, separated • 1/2 cup (100g) caster sugar • 3/4 cup (185ml) thickened cream • 1 tbs sweet sherry • 2 tbs cocoa powder 1. Step 1 Preheat oven to 180°C. Lightly grease a 24x30cm Swiss roll pan with butter. Line with baking paper, allowing sides to overhang. 2. Step 2 Combine the chocolate and coffee in a small heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat. 3. Step 3 Use an electric mixer to beat egg yolks and sugar in a large bowl until thick and pale. Add chocolate mixture; use a large metal spoon to gently fold until just combined. 4. Step 4 Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Add the eggwhite to the chocolate mixture and gently fold until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 15 minutes or until cake springs back when gently touched in the middle. Turn the oven off and leave the door slightly ajar. Leave in the oven for 10 minutes to cool slightly. Remove from oven and cover with a piece of baking paper and then a damp tea towel. Turn onto the baking paper and set aside for 30 minutes to cool. 5. Step 5 Use an electric mixer to whisk the cream and sherry together until firm peaks form. 6. Step 6 Dust a large sheet of baking paper with the cocoa powder. Transfer the roulade to the cocoa powder sheet of baking paper. Spread the cream mixture over the roulade. Starting with a short side closest to you and using the baking paper as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 1 hour before removing the baking paper. Dust with cocoa powder to serve.

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    35 views10 pages

    Meatballs With Pepper Steak Sauce and Dessert Recipe

    Uploaded by

    Fumie Ong 王瑛瑶
    •• 200g butter, at room temperature • 70g (1/3 cup) caster sugar • 1 tsp vanilla essence • 1 egg • 120g (3/4 cup) plain flour • 2 tsp self-raising flour • 30g (1/4 cup) cocoa powder • 60ml (1/4 cup) milk 80g pistachio kernels • 130g pecan pieces • 1 cup macadamia halves • 1/2 cup dried cranberries • 30g butter, melted • 3/4 cup brown sugar • 3/4 cup honey • 50g dark chocolate 1. Step 1 Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang. 2. Step 2 Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk. 3. Step 3 Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean. 4. Step 4 Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base. 5. Step 5 Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into pieces. Brazo de Gitano chocolate roulade • Ingredients • 200g dark chocolate, chopped • 1/4 cup (60ml) freshly brewed espresso • 6 eggs, at room temperature, separated • 1/2 cup (100g) caster sugar • 3/4 cup (185ml) thickened cream • 1 tbs sweet sherry • 2 tbs cocoa powder 1. Step 1 Preheat oven to 180°C. Lightly grease a 24x30cm Swiss roll pan with butter. Line with baking paper, allowing sides to overhang. 2. Step 2 Combine the chocolate and coffee in a small heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat. 3. Step 3 Use an electric mixer to beat egg yolks and sugar in a large bowl until thick and pale. Add chocolate mixture; use a large metal spoon to gently fold until just combined. 4. Step 4 Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Add the eggwhite to the chocolate mixture and gently fold until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 15 minutes or until cake springs back when gently touched in the middle. Turn the oven off and leave the door slightly ajar. Leave in the oven for 10 minutes to cool slightly. Remove from oven and cover with a piece of baking paper and then a damp tea towel. Turn onto the baking paper and set aside for 30 minutes to cool. 5. Step 5 Use an electric mixer to whisk the cream and sherry together until firm peaks form. 6. Step 6 Dust a large sheet of baking paper with the cocoa powder. Transfer the roulade to the cocoa powder sheet of baking paper. Spread the cream mixture over the roulade. Starting with a short side closest to you and using the baking paper as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 1 hour before removing the baking paper. Dust with cocoa powder to serve.

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    of 10

    Meatballs with pepper steak sauce & wilted garlic silverbeet

    No Comments 13 Liven up weeknight meatballs with spicy pepper steak sauce. This recipe is brought to you by Gravox and taste.com.au. 0 0:15 0:20 12 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook

    Taste.com.au Taste.com.au - June 2013 Recipe by Chrissy Freer

    Photography by Andrew Young


    Ingredients 1 x Gravox Pepper Steak Finishing Sauce 165g 500g lean beef mince 30g (1/2 cup) fresh white breadcrumbs 1 egg 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 bunch silverbeet, trimmed, washed, centre vein removed, leaves shredded 1 punnet cherry tomatoes Soft polenta, to serve Parmesan, to serve Parsley, chopped, to garnish

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    Method Notes

    1. Step 1 Combine the mince, breadcrumbs, egg and parsley in a large bowl, season with salt and freshly ground black pepper. Roll tablespoons of mixture into balls. 2. Step 2 Heat half the oil in large non-stick frying pan over a medium-high heat. Cook the meatballs, in 2 batches, for 6-8 minutes, turning, until browned all over and cooked through. Wipe pan clean, return all meatballs to pan. Add Gravox Pepper Steak Finishing Sauce and toss to coat meatballs in the sauce. Keep warm. 3. Step 3 Meanwhile, heat remaining olive oil in a large deep frying pan over a medium-high heat. Cook garlic, stirring, for 1 minute. Add rainbow chard and tomatoes, cook, tossing with tongs until silverbeet and tomatoes are just wilted, about 3 minutes. Season to taste 4. Step 4 Serve meatballs on soft polenta with the silverbeet, tomatoes and any sauce spooned over. Garnish with Parmesan and parsley.

    Warm tuna, lemon pepper & roasted potato salad


    No Comments 13 Combine canned tuna with potatoes and lemon pepper sauce to have a delicious warm salad that the whole family will love. This recipe is brought to you by Gravox and taste.com.au. 0 0:10 0:40 7 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook

    Taste.com.au

    Taste.com.au - June 2013 Recipe by Chrissy Freer Photography by Andrew Young


    Ingredients 1 x Gravox Lemon Pepper Finishing Sauce 165g 185g tin tuna in olive oil, drained, flaked into chunks 600g small chat potatoes, halved 2 red capsicums, seeded, cut into 2cm wide strips 1 tablespoon olive oil 100g baby rocket leaves Zest of 1 lemon, cut into thin strips

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    Method

    1. Step 1 Preheat oven to 200C (conventional). Line a large baking tray with non stick baking paper. Place potatoes on prepared tray, drizzle with oil. Roast for 20 minutes. Add capsicum to tray, roast for a further 20 minutes or until potatoes are golden and capsicum is tender. 2. Step 2 Heat Gravox Lemon Pepper Finishing Sauce according to packet instructions. Place roasted vegetables, tuna, sauce, rocket and half the zest in a large bowl. Gently toss to combine. Serve immediately garnished with remaining zest.

    Broccoli & ricotta stuffed chicken with parsley sauce


    No Comments 10 Baked broccoli and ricotta stuffed chicken on a bed of quinoa makes flavoursome weeknight fare. This recipe is brought to you by Gravox and taste.com.au. 0:20 0:30 9 EASY 4 0

    To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS AVG RATING (0 Members) Rate this recipe To my cookbook

    Taste.com.au Taste.com.au - June 2013 Recipe by Chrissy Freer Photography by Andrew Young

    Ingredients 1 x Gravox Parsley White Finishing Sauce 165g 8 small chicken thigh fillets, excess fat trimmed 190g (1 cup) quinoa, rinsed 150g broccoli, trimmed, cut into florets 150g fresh ricotta cheese 1 teaspoon finely grated lemon zest 2 tablespoons chopped fresh chives 2 tablespoons finely grated Parmesan cheese

    Steamed baby carrots and zucchini, to serve

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    Method

    1. Step 1 Place quinoa and 450ml cold water in a medium saucepan over a high heat. Bring to the boil, cover, reduce heat to low. Simmer for 12-15 minutes or until water has evaporated and quinoa is al dente. Keep warm. 2. Step 2 Meanwhile, boil, steam or microwave broccoli until tender. Drain well, and finely chop. Place broccoli, ricotta, zest, chives and parmesan in a medium size bowl, season with salt and pepper. 3. Step 3 Preheat oven to 180C (conventional). Line a large baking tray with non stick baking paper. Place chicken thigh fillets, smooth side down on a clean work surface. Top with a piece of baking paper and gently pound with a meat mallet or rolling pin until an even thickness. Remove paper, place 1/8 of the ricotta mixture in the centre of each, roll to enclose filling. Secure with toothpicks. 4. Step 4 Heat the oil in a large non-stick frying pan over a medium-high heat. Cook chicken, in, for 2-3 minutes, turning, or until golden brown. Transfer to baking tray, bake for a further 12 minutes or until golden brown and cooked through. Remove toothpicks. 5. Step 5 Meanwhile, heat Gravox Parsley White Finishing Sauce according to packet instructions. Serve chicken on the quinoa with steamed baby carrots and zucchini.

    Italian sausages with creamy cauliflower mash & gravy


    No Comments

    4 Whip up a quick and easy hearty winter meal with tasty pork and fennel sausages, mash and gravy. This recipe is brought to you by Gravox and taste.com.au. 0 0:10 0:10 8 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook

    Taste.com.au Taste.com.au - June 2013 Recipe by Chrissy Freer Photography by Andrew Young

    Ingredients 1 (165g) Gravox Bangers 'n' Mash Liquid Gravy 8 Italian pork and fennel sausages

    400g potato, peeled, diced 400g cauliflower, trimmed, cut into florets 2 teaspoons olive oil 1 tablespoon sour cream 1 tablespoon chopped chives Mixed salad leaves, to serve

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    Method

    1. Step 1 Cook the potato and cauliflower in a large pan of boiling water until tender, about 10 minutes. Drain well. Return to pan and mash. Stir through the sour cream and chives, season to taste with sea salt. Keep warm. 2. Step 2 Meanwhile, heat the oil in a large non-stick frying pan over a medium-low heat. Cook sausages, turning every 2 minutes, for 8-10 minutes, or until golden and cooked through. 3. Step 3 Heat Gravox Bangers 'n' Mash Liquid Gravy according to packet instructions. Divide mash and sausages between 4 plates. Serve with gravy and mixed salad leaves.

    Whole mandarin pistachio cake


    5 Comments 29 This irresistibly moist mandarin and pistachio nut cake is sure to be a welcome addition to your baking repertoire. 4 7 EASY 8 AVG RATING INGREDIENTS DIFFICULTY SERVINGS (6 Members) Rate this recipe To my cookbook

    Notebook: Notebook: - July 2008 , Page 44 Recipe by Sarah Hobbs Photography by Rob Palmer

    Ingredients 2 large (about 300g) mandarins 200g unsalted shelled pistachios 4 eggs 1 cup (200g) brown sugar 1 tsp baking powder Glace orange rind, to serve Thick cream, to serve

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    Method

    1. Step 1

    Place mandarins in a medium saucepan and cover with cold water. Place a saucer over the top to keep mandarins submerged. Place over high heat and bring to the boil. Remove from heat and drain. Return mandarins to the saucepan and repeat the process 2 more times (this will reduce the bitterness of the rind). Return mandarins to the pan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 1 hour or until very tender. Drain well. Set aside for 1 hour to cool. 2. Step 2 Preheat oven to 180C. Grease and line the base and side of a round 17cm (base measurement) cake pan with baking paper. 3. Step 3 Place the pistachios in the bowl of a food processor and process until very finely chopped. Set aside. Cut mandarins into quarters and remove any pips. Place in the bowl of a food processor and process until smooth. 4. Step 4 Use an electric mixer to whisk eggs and sugar in a large bowl until thick and pale. Add mandarin mixture, pistachio and baking powder and use a metal spoon to fold until just combined. Pour into the lined pan and bake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool in the pan. 5. Step 5 Top with thinly sliced glace orange rind, if desired. Serve with thick cream.

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