Step 1 Line a muffin tin with muffin cases. Preheat oven to 180°C. Place feijoa flesh in a bowl with lime juice and set to one side. Step 2 Cream spread and sugar together until creamy. Beat in egg yolks. Fold in coconut with remaining dry ingredients. Step 3 Add feijoas and milk. In a separate bowl whisk egg whites until light and fluffy and fold into cake mix. Spoon into muffin cases and bake for 20-25 minutes or until golden brown and firm to touch. Cool completely before icing. Step 4…

Step 1 Line a muffin tin with muffin cases. Preheat oven to 180°C. Place feijoa flesh in a bowl with lime juice and set to one side. Step 2 Cream spread and sugar together until creamy. Beat in egg yolks. Fold in coconut with remaining dry ingredients. Step 3 Add feijoas and milk. In a separate bowl whisk egg whites until light and fluffy and fold into cake mix. Spoon into muffin cases and bake for 20-25 minutes or until golden brown and firm to touch. Cool completely before icing. Step 4…

Step 1 Preheat oven to 180°C. Place a large, non-stick frying pan over a high heat and add half the oil. Brown pork in 2 batches. Place in a casserole dish. Add remaining oil to pan and cook onion, capsicum, garlic and celery for 5 minutes or until soft. Step 2 Add tomato paste, tomatoes, hoisin sauce, soy sauce and stock. Bring to the boil. Transfer mixture to casserole dish, cover and bake for 2 hours. After 1 hour check casserole to see if more water is needed. Add 1 cup water if…

Step 1 Preheat oven to 180°C. Place a large, non-stick frying pan over a high heat and add half the oil. Brown pork in 2 batches. Place in a casserole dish. Add remaining oil to pan and cook onion, capsicum, garlic and celery for 5 minutes or until soft. Step 2 Add tomato paste, tomatoes, hoisin sauce, soy sauce and stock. Bring to the boil. Transfer mixture to casserole dish, cover and bake for 2 hours. After 1 hour check casserole to see if more water is needed. Add 1 cup water if…

Step 1 Heat oven to 180°C. Lightly grease a loaf tin with a little reduced-fat spread. Step 2 Sieve flour and baking powder into a bowl. Add melted spread, eggs, banana, vanilla and milk. Mix well. Add Sugromax and orange zest, stirring briefly. Pour into prepared tin and bake for 40-45 minutes, or until a skewer comes out clean. Leave to cool. Step 3 To make vanilla drizzle, in a small bowl mix icing sugar and vanilla with enough cold water to form a thin paste. Drizzle over cooled cake…

Step 1 Heat oven to 180°C. Lightly grease a loaf tin with a little reduced-fat spread. Step 2 Sieve flour and baking powder into a bowl. Add melted spread, eggs, banana, vanilla and milk. Mix well. Add Sugromax and orange zest, stirring briefly. Pour into prepared tin and bake for 40-45 minutes, or until a skewer comes out clean. Leave to cool. Step 3 To make vanilla drizzle, in a small bowl mix icing sugar and vanilla with enough cold water to form a thin paste. Drizzle over cooled cake…

Step 1 Preheat oven to 180ºC. Lightly spray a 6 cup-capacity, shallow, ovenproof baking dish. Step 2 Place pumpkin and onion on a large baking tray lined with non-stick baking paper. Spray with oil and season with freshly ground black pepper. Bake in preheated oven for 25-30 minutes or until golden. Remove from oven and set aside to cool slightly. Place in a large bowl and mash roughly with a fork. Step 3 Add mince, courgette, carrot and half the ricotta to pumpkin mixture. Season with salt…

Step 1 Preheat oven to 180ºC. Lightly spray a 6 cup-capacity, shallow, ovenproof baking dish. Step 2 Place pumpkin and onion on a large baking tray lined with non-stick baking paper. Spray with oil and season with freshly ground black pepper. Bake in preheated oven for 25-30 minutes or until golden. Remove from oven and set aside to cool slightly. Place in a large bowl and mash roughly with a fork. Step 3 Add mince, courgette, carrot and half the ricotta to pumpkin mixture. Season with salt…

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