... in garam masala and nutmeg. Cook for 1 minute. Add cherries, sugar, port and sage. Stir until sugar dissolves and ... Serve with turkey, ham, chicken or lamb. Categories: Cherry; Condiments; Low salt; Low fat; French; Low ...
... soft but not mushy. Serve the oats with the compote spooned on top. Categories: Cherry; Seafood free; Soy free; Compote and coulis; Oats; Breakfast; Wheat free; Egg free; Peanut free; Pescatarian; Dairy free; Australian ...
... pod and thyme before serving cold, or at room temperature. Categories: Cherry; Low salt; Seafood free; French; Soy free; Compote and coulis; Pescatarian; Egg free; Wheat free; Peanut free; Vegan; Dairy free; Halal ...
... free; Vegan; Vegetarian; Low salt; Low fat; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; French; Compote and coulis; Strawberry; Low ingredient; Desserts. Complexity: 1.
... 1 vanilla bean split, 1 lemon juiced. Method: Place cherries in a large glass or ceramic bowl. Add caster sugar ... to cool. (See tip.). Categories: Quick and easy; Cherry; Nov 2023; Claire; Condiments; European; How to; Jam ...
... and allow to cool slightly. Empty contents into your storage jar and keep in the fridge. Categories: Cherry; Seafood free; Low salt; Soy free; Pescatarian; Egg free; Wheat free; British; Peanut free; Vegan; Dairy free ...
... and blend until almost smooth. Transfer to a sterilised jar and store in the fridge for up to 1 month. Categories: High fibre; Apple; Australian; Roast; Condiments; Low saturated fat; Compote and coulis. Complexity: 3.
... jars. Seal. Refrigerate for up to 1 month. Categories: High fibre; Low salt; Low fat; Low saturated fat; French; Compote and coulis; Quick and easy dessert; Orange; Christmas; Low ingredient; Desserts. Complexity: 2.
... syrup. Serve with cream or ice cream, if desired. Categories: High fibre; Low fat; Low saturated fat; French; Compote and coulis; Quick and easy dessert; Stone fruit; Mandarin; Low ingredient; Desserts. Complexity: 2.
... . Remove the vanilla pod and cinnamon stick. Serve with a dollop of Greek yoghurt, or with porridge. Categories: High fibre; Desserts; French; Low salt; Low fat; Breakfast; Compote and coulis; Orange. Complexity: 1.
... into the creamy topping, before serving. Categories: Gluten free; Wheat free; Egg free; Vegetarian; High fibre; Low salt; Seafood free; Sesame free; Pescatarian; French; Compote and coulis; Desserts. Complexity: 2.
... dissolved. Remove the pan from the heat, and stir in the lemon juice. Serve warm with a spoonful of yoghurt or a drizzle of honey. Categories: High fibre; Low salt; French; Compote and coulis; Condiments. Complexity: 2.
... to cool for 10-15 minutes. Serve warm with a dollop of fat-free Greek yoghurt and a scattering of toasted flaked almonds, if liked. Categories: Desserts; French; Compote and coulis; Orange; Christmas. Complexity: 2.
... tumblers, top with spoonfuls of the orange mascarpone mixture and decorate with a sprinkling of amaretti biscuit crumbs. Categories: High fibre; Condiments; Low salt; European; Compote and coulis; Orange. Complexity: 2.
... 3-4 minutes, then stir in the mint. Serve with dollops of natural yoghurt, if liked. Categories: High fibre; Condiments; Low salt; Low fat; French; Compote and coulis; High protein; Orange; Low ingredient. Complexity: 1.
... top with spoonfuls of the cream. Decorate with lemon zest curls or small herb or pansy flowers, if desired, and serve immediately. Categories: High fibre; Low salt; French; Compote and coulis; Desserts. Complexity: 2.
... serve with dainty cookies. Categories: Wheat free; Egg free; High protein; Low salt; Low fat; Low saturated fat; Seafood free; Pescatarian; Italian; Compote and coulis; Orange; Low ingredient; Desserts. Complexity: 2.
... . Leave them to cool to room temperature. Cover with cling film and chill for 4-6 hours, until set. For the coulis, cook the raspberries, sugar, and 3 tablespoons of water in a pan over a low heat for 2-3 minutes, until ...
... . Flip and cook for a further 30 seconds. Repeat with remaining mixture. Serve pancakes with raspberry coulis and So Good Bliss Frozen Dessert. Categories: High fibre; Quick and easy dessert; Chocolate; Desserts; Sweet ...
... 1 tsp baking power, 1 pinch salt, 5 ml oil spray to cook, 60 g Nutella. Method: To make the coulis, place the Driscoll's raspberries and sugar in a small saucepan. Gently stir over medium heat for 5 minutes. Remove from ...
... for 20-30 minutes or until tarts are firm to touch. Stand to cool, then chill. To make the cherry syrup, place cherries, sugar and 1 tbs water in a saucepan over high heat. Cook for 2 minutes, stirring, or until sugar ...
... food processor until finely chopped. Transfer to a bowl and stir in coconut. Add milk, rum, cocoa powder and cherry, then stir until well combined. Roll 1 level tablespoonful biscuit mixture into a ball, then place on a ...
... 0.33 cup dry sherry, 1 cinnamon stick, 2 star anise, 300 g fresh cherries pitted. Method: Place sugar, sherry, cinnamon, star anise and cherries in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until ...
... Nestle dark choc melts in remaining cream mixture. Pour into prepared pan. Smooth surface. Fold reserved cherry puree into reserved cream mix until combined. Spoon over chocolate mixture, smooth surface and cover with ...
... pan and stir over medium-low heat until a custard forms. Cover and chill for 30 minutes. Meanwhile, roughly chop cherries and place into a pan with extra sugar and 1/4 cup water. Stir over medium heat to dissolve sugar ...
... .5 cup port, 160 g butter chopped, 250 g cherries pitted, roughly chopped, 200 g good-quality dark chocolate ... 0.5 cup brown sugar firmly packed. Method: Place cherries and port into a saucepan and bring to the boil over ...
... orange juice, peel and sugar together in a small pan over medium heat until sugar has dissolved. Add chopped cherries and liqueur. Remove from heat and allow to cool. Place glasses in fridge to chill. When ready to serve ...
... lunch. Ingredients: 1 cup brown sugar, 0.33 cup dry sherry, 1 cinnamon stick, 2 star anise, 300 g fresh cherries pitted, 4 kg half leg ham, 2 tbs lemon thyme, sweet mustard pickle. Method: Preheat oven to 180°C/160°C ...
... , 1 ham leg whole, 2 tsp salt flakes, 1 cup brown sugar firmly packed, 500 g frozen cherries. Method: To make the glaze, place cherries, sugar, star anise, balsamic, salt, bay leaves and 1 cup water in a large saucepan ...
... glossy. To assemble, place cookies, flat-sides down, on a baking tray. Working quickly, place one large scoop of cherry sorbet onto each cookie. Using a piping bag or back of a metal spoon, cover sorbet and cookies with ...
... sugar, 0.5 tsp salt, 100 g butter, 100 g cream cheese, 0.5 tsp vanilla bean paste, 3 tbs milk, 500 g cherries, 6 medium size nectarines, 0.33 cup brown sugar, 0.5 tsp cinnamon, 1 tsp cornflour, 0.5 tbs orange juice, 1 ...
... packet instructions. Allow to cool slightly. Pour jelly into a 4L capacity trifle bowl. Carefully drop in pitted cherries and half of the raspberries. Refrigerate for 6 hours or until set. Meanwhile, place chocolate in a ...
... , 40 g demerara sugar, 20 g vanilla sugar, 2 tbs dark chocolate cut into curls. Method: Blend 100g of the cherries with the icing sugar in a blender or food processor until smooth. Pour the purée into a sieve over a bowl ...
... divided, 8 eggs yolks only, 2 tsp vanilla extract, 75 g almonds chopped, 1 tsp almond extract. Method: Place the cherries in a blender with 50g of sugar and whizz until smooth. Pour into a saucepan, add and cook on a low ...
... sugar, 2 tsp kirsch, 800 g vanilla pound cake cut into cubes, 1000 g black cherries in syrup drained, reserve some syrup, 250 g cherry jam heated just enough to make pourable, 100 g white chocolate grated. Method: Using ...
... g sliced almonds. Method: Preheat oven to 180°C/160°C fan-forced. Lightly grease a baking pan. Mix cherry pie filling and almond extract. Evenly distribute the cream cheese cubes, sliced almonds and dry cake mix over the ...
... , 0.25 tsp Chinese five-spice powder, 0.25 cup rice bran oil, 2 yellow nectarines stoned, diced, 200 g cherries pitted, halved, 0.5 small red onion diced, 1 lime juiced, 0.25 bunch mint leaves picked. Method: Pat pork ...
... 2.5 cup plain flour, 0.75 cup icing sugar mixture, 250 g unsalted butter, 150 g frozen or fresh cherries. Method: Blitz cherries in a food processor to roughly chop, then remove to a large bowl and set aside. Pulse icing ...
... mixture, 200 g soft butter, 1 tsp vanilla extract, 200 g sour cream, 0.5 tsp bicarbonate soda, 415 g black cherries pitted, 160 ml pure cream, 0.5 cup cocoa, 2 tbs cocoa, 2 eggs, 1 cup caster sugar. Method: Preheat oven ...
... oil in frying pan. Add garlic and zucchini and cook for 8 minutes or until golden. Add chicken stock, cherry tomatoes and half the shredded chicken, reserving half to use later. Cook for 2 minutes or until tomatoes have ...
... 11/4 -11/2 hours. This will ensure they tenderise rather than toughen. Drain. Meanwhile make the spicy cherry glaze. Combine cherries, sugar and apple juice in a medium frying pan and bring to the boil. Boil, stirring ...
... two forks, coat in melted chocolate, returning to lined tray. Before the chocolate sets, garnish with reserved cherry pieces and extra coconut. Return tray to fridge for 10 minutes or until chocolate sets. Store in an ...
... , ensuring the base doesn't touch the water. Remove from heat and stir in remaining chocolate until melted. Dip cherries into chocolate and place onto a wire rack to set slightly. To assemble the cake, use half the icing ...
... or until syrup reaches 120°C on a sugar thermometer. Pour sugar syrup into the large bowl of a mixer. Add cherry mixture and stir until gelatine has dissolved. Allow to cool for 10 minutes. Beat on high for 10 minutes or ...
... down firmly for an even base. Refrigerate for 30 minutes. Beat cream cheese until soft and smooth. Finely chop Cherry Ripe bars, stir into cream cheese and spoon evenly over biscuit bases. Using a teaspoon, smooth top of ...
... forms. Season with salt and pepper. Transfer half of the sauce to a serving bowl and stir in remaining cherries. Reserve until ready to serve. Preheat a barbecue on medium heat. Lay chicken on a baking paper-lined tray ...
... .33 cup plain flour, 0.5 cup icing sugar sifted, 125 g unsalted butter softened, 2 tsp vanilla extract, 500 g cherries pitted, chopped, 1 lemon juiced 1 tsp, 2 tbs maple syrup, 0.25 cup rice flour, 2 tbs white chia seeds ...
... 200°C. Line muffin tin with paper cases or grease well. Sift dry ingredients together into a large bowl. Add cherries and mix well. Lightly whisk the eggs in a bowl. Add melted butter and milk. Add to dry ingredients and ...
... caster sugar, 75 g pistachio nuts toasted, 1.5 cup Jalna Greek sweet and creamy yoghurt, 250 g frozen pitted cherries chopped into random pieces, 1 pinch sea salt ground. Method: Place a saucepan 1/3 full of water over a ...
... , this fruity sauce is perfect drizzled over barbecued veg, pork, fish or beef. Ingredients: 500 g frozen pitted cherries, 0.5 cup brown sugar, 2 tbs apple cider vinegar, 1 cup tomato sauce, 1 tbs worcestershire sauce ...
... chopped, 2 cup desiccated coconut, 250 ml pure cream, 2 tbs dutch cocoa, 1 tsp vanilla extract, 600 g fresh cherries pitted, 2 eggs whisked, 1 cup caster sugar, 2 tsp lemon juice. Method: Preheat oven to 180°C. Grease 4 ...
... biscuit mixture evenly over the base. Place in the fridge to chill for 15 minutes. Meanwhile, combine the coconut, cherries and condensed milk in a bowl. Add 1-2 drops of pink food colouring and stir to combine. Spoon ...
... tip). Preheat oven to 180°C. Grease an 8-cup capacity ovenproof dish with softened butter. Scatter 2/3 of the cherries over the base of the dish. Stir the batter, and then pour over the fruit. Bake for 40-45 minutes or ...
... to 180°C. Use 2 tsp of the 70g unsalted butter, softened, to grease inside of a 6-cup bundt pan. Place cherries in a bowl. Add 1/4 cup icing mix from the cake mix, reserving remainder, and toss to coat. Transfer to base ...
... 5 cup apricot jam, 1 tbs cornflour, 3 ripe white nectarines halved, destoned, thinly sliced, 300 g fresh cherries halved, pitted, 1 free range eggs lightly beaten, 2 tsp raw sugar, vanilla ice-cream. Method: Preheat oven ...
... to 70ºC and line a baking tray with non-stick baking paper. Place cherries, honey and lemon juice in a blender and blend until smooth. Place cherry mixture in a small saucepan over medium heat and cook for 15 minutes or ...
... side until lightly charred. Pile toast onto a platter and serve with cherry salsa and brie. Categories: Cherry; Bruschetta and crostini; Seafood free; French; Pescatarian; Appetisers; Vegetarian; Christmas; Baked cheese ...
... parsley leaves, 0.5 lemon zested, juiced, 1 cup dried cranberries, 0.5 cup pistachio kernels, 284 g black cherry jam, 2 cloves garlic roughly chopped. Method: Preheat oven to 200°C/180°C fan-forced. Grease a 22cm round ...
... 5 minutes or until softened. Remove from heat, stir in crumbs, herbs, nuts, feta and lemon rind. Stir in cherries, egg and 1 tbs lemon juice. Season to taste. Loosely fill cavity of chicken with stuffing. Place remaining ...
... brown sugar, 0.5 cup slivered almonds toasted, 300 g mascarpone, 0.33 cup sweetened condensed milk. Method: Place cherries into a large bowl with sugar and vanilla. Stir and set aside for 5 minutes. Line base of a 22cm ...
... until crisp and dry. Turn off oven and leave door ajar. Leave meringues in oven to cool. Pit half the cherries, then halve and mix with plums. Using an electric mixer, beat the cream to stiff peaks. Swirl through custard ...
... and stand for 10 minutes or until slightly softened. Meanwhile, roughly chop two-thirds of the cherries. Add chopped cherries, mixed spice and half of the chocolate to frozen dessert and stir to combine. Spoon frozen ...
... , 150 g unsalted butter melted, 300 ml thickened cream, 0.25 cup icing sugar mixture, 125 g raspberries, 150 g cherries, 1 kg cream cheese softened, 0.75 cup caster sugar, 0.33 cup Woolworths sour cream, 1 lemon zested ...
... a 20cm (7cm deep) square cake pan. Line base and sides with baking paper. Reserve 1/2 cup cherries. Place remaining cherries with biscuits and juice in a large snap-lock bag. Using a rolling pin, break mixture into small ...
... flour, 0.5 cup cornflour, 25 g unsalted butter softened, 1 tsp vanilla essence, 3 cups shredded coconut, 1 cup cherry jam, 300 ml Woolworths thickened cream whipped, 4 cups icing sugar mixture, 0.5 cup cocoa powder, 20 g ...
... and zest, 0.5 bunch parsley fresh, chopped, 0.5 bunch basil fresh, chopped, 400 g feta 2 blocks, 400 g cherry tomatoes, 200 g spinach. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the red onions and half ...
... , 1 tsp baking powder, 0.5 tsp bicarbonate soda, 2 tbs honey divided, 1 tbs canola oil, 300 g cherries. Method: Whisk the flour, baking powder and baking soda together in a large bowl. In another bowl, mix the buttermilk ...
... gelatine, 60 g rice malt syrup, 0.25 tsp ground cinnamon, 1.5 cups Greek-style yoghurt, 250 g cherries pitted, 0.25 cup unsalted pistachios finely chopped. Method: Spray 6 x 1-cup (250ml) capacity ramekins with oil ...
... , beat until soft peaks form. Add cream cheese and condensed milk. Beat until smooth and combined. Fold cherry mixture through cream mixture. Transfer to a 8-cup capacity loaf pan or airtight container. Freeze overnight ...
... sage and cook for 2 minutes or until slightly crisp. Cool sage in oil. Strain into a bowl. Combine cherries, walnuts, and crispy sage leaves in a bowl. Combine cooled sage oil and orange juice in a jug. Place couscous ...