Ingredients
2 x 410g cans pear halves in syrup
100g chocolate, chopped into small chunks
8 scoops vanilla ice cream
2 tbsp chopped hazelnuts
Method Drain the pears over a small pan. Divide between 4 dessert glasses or bowls. Boil the syrup on a high heat until reduced and thick. Take off the heat and stir in the chocolate until melted. Add 2 scoops of ice cream onto each portion of pears and pour over the hot choc sauce. Top with the chopped nuts.
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Ingerdients: Meat balls: mince 600g hedder cheese 1/2 cup(grated) pasta
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Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients ½ kg ground beef 2 1/2 tsp chili powder 1 jar chunky pasta sauce
Mix together mashed potato , water and salt in a bowl. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil.
Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4
Ingredients: 2 egg whites 150 gm caster sugar A few
Ingredients ½ kg ground beef 2 1/2 tsp chili powder 1 jar chunky pasta sauce
Mix together mashed potato , water and salt in a bowl. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil.
Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4
Ingredients: 2 egg whites 150 gm caster sugar A few
Ingredients: 4-6 Carrots 6 Strawberries Method: Wash and peel the
Ingredients: 4 scoops vanilla ice cream 1/4 cup milk 1/4
Ingredients: Chicken breast strips Salt 1 tsp Garlic crushed 1
Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.
Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.
Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.
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