Food and Drink
Pineapple drizzle bars recipe
Pineapple drizzle bars recipe. These luscious pineapple bars are great for afternoon tea, school lunches, or served with a scoop of ice cream for dessert. The gooeyness of the topping is all thanks to the magical mixture of crushed canned pineapple and sour cream – and we’ve added coconut to the pastry base to give it a tropical vibe.
20m prep
50m cook
makes 12
10 Ingredients
* 375g (2 & 1/2 cups) plain flour
* 60g (1/3 cup) icing sugar mixture
* 45g (1/2 cup) desiccated coconut
* 200g cold butter, chopped
* 80ml (1/3 cup) iced water
Topping
* 440g can crushed pineapple in juice, drained (see note), juice reserved
* 190g (3/4 cup) sour cream
* 2 eggs
* 2 tbsp caster sugar
* 2 tbsp cornflour
5 Method / Steps
Step 1
Preheat oven to 180C/160C fan forced. Lightly grease a 16 x 26cm (base) pan and line with baking paper, extending paper over two long sides.
Step 2
To make the pastry, combine the flour, icing sugar and coconut in a food processor. Add the butter and pulse in short bursts until the mixture resembles breadcrumbs. Add the iced water and pulse in short bursts until the mixture starts to clump together (you may need to add an extra 2 tsp water).
Step 3
Remove 1 1/2 cups of the pastry mixture and shape into a ball. Wrap in plastic wrap and refrigerate until needed. Press the remaining pastry mixture over the base of the prepared pan, spreading to form an even layer (it doesn’t have to be perfectly smooth). Bake for 15 minutes or until lightly golden around the edges. Set aside to cool completely.
Step 4
For the topping, whisk the pineapple, sour cream, eggs, sugar and cornflour together in a large bowl until combined. Pour over the cooled pastry base (the pastry may have shrunk away from the edges a bit, this is okay). Coarsely grate the chilled reserved pastry and sprinkle over the top of the pineapple mixture. Bake for 30-35 minutes or until filling is set. Cool in pan until just warm, then lift out and place onto a wire rack. Slide out baking paper and leave to cool completely.
Step 5
Sift the icing sugar into a bowl. Add 1 1/2 tbs of the reserved pineapple juice and stir until smooth. Drizzle icing over slice and leave for 20 minutes to set. Cut into bars to serve.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom