Caramel nut tart recipe

Photo:Caramel nut tart  recipe

The home of Tasty Food Recipes invites you to try Caramel nut tart recipe. Enjoy my collection of delicious food recipes and learn how to make Caramel nut tart .

Ingredients (serves 12)
1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
3/4 cup caster sugar
300mls thickened cream
20g butter, chopped
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 1/2 cups hazelnuts, toasted
2/3 cup pecans, toasted
Chocolate topping
100g dark chocolate, chopped
2 tablespoons pure cream

Method
Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm (base) round loose-based fluted flan tin. Line tin with pastry. Trim excess. Refrigerate for 20 minutes. Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 5 to 7 minutes or until light golden. Set aside to cool. Reduce oven to 180°C/160°C fan-forced.

Place sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 7 minutes or until deep golden. Add cream, butter and vanilla. Increase heat to medium. Cook, stirring, for 5 minutes or until thickened. Set aside for 15 minutes to cool.

Add eggs. Stir to combine. Place nuts in pastry case. Pour caramel mixture over nuts. Bake for 25 to 30 minutes or until just set. Set aside to cool. Refrigerate overnight.

Make chocolate topping: Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Spread over top of tart. Refrigerate for 10 minutes or until set. Serve.


Source
Super Food Ideas - June 2009, Page 84
Recipe by Liz Macri

White chocolate and berry cheesecake recipe

Photo: White chocolate and berry cheesecake recipe

The home of tasty food recipes invites you to try White chocolate and berry cheesecake recipe. Enjoy my collection of delicious food recipes and learn how to make White chocolate and berry cheesecake.

Looking for a cool Christmas dessert? Try out this stunning white chocolate and berry cheesecake. 

Ingredients (serves 10)

12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk 

Method

Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.

Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.

Source
Super Food Ideas - June 2008, Page 57
Recipe by Liz Macri

Beef braciole (Italian beef rolls) recipe

Photo: Beef braciole (Italian beef rolls) recipe

The home of tasty food recipes invites you to try Beef braciole (Italian beef rolls) recipe. Enjoy my collection of delicious food recipes and learn how to make Beef braciole (Italian beef rolls).

Roll up these tasty Italian-style steaks with herb and pine nut filling and prosciutto wrapping to create a gourmet meal at home.

Ingredients (serves 4)6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
2 tbs finely chopped flat-leaf parsley
2 garlic cloves, crushed
2 tbs finely grated parmesan cheese
2 tbs toasted pine nuts
6 slices prosciutto, halved widthways
2 tbs olive oil
1/2 cup (125ml) dry red wine
2 cups tomato passata (see note) (sieved tomatoes)
1/4 cup sliced basil leaves, shredded

MethodUsing a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.)

Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.

Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.

Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.

Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.

NotesPassata is available in bottles from supermarkets.

Source
delicious. - May 2006, Page 165
Recipe by Kate Tait

Sweet vanilla custard tarts recipe

Photo:Sweet vanilla custard tarts recipe

The home of Tasty Food Recipes invites you to try Sweet vanilla custard tarts recipe. Enjoy my collection of delicious food recipes and learn how to make Sweet vanilla custard tarts .

Cooking Time
15 minutes

Makes
12

Ingredients
24 wonton wrappers
2 teaspoons caster sugar
Custard
1/3 cup caster sugar
2 1/2 tablespoons custard powder (we used Foster Clarke's)
2 cups reduced-fat milk
2 teaspoons vanilla essence
150g cherries, quartered, stones removed
2 teaspoons pure icing sugar, to serve

Method
Preheat oven to 180°C. Grease a 12-hole, 1/3-cup capacity muffin pan. Lightly brush 1 wonton wrapper with cold water and sprinkle with a little sugar. Place another wrapper on top crossways (so it looks like a star). Ease pastry into 1 muffin hole. Repeat with remaining wrappers and sugar. Bake tart cases for 15 minutes or until crisp and golden. Allow to cool in pan.

Make custard: Meanwhile, combine sugar and custard powder in a medium saucepan. Gradually add milk, whisking constantly until smooth. Add vanilla. Place over low heat. Cook, stirring, for 5 to 10 minutes or until custard boils and thickens. Remove from heat. Cover surface of custard with plastic wrap. Allow to cool for 15 minutes.

Half-fill tart cases with custard. Refrigerate for 3 hours or until set. Top with cherries. Dust with icing sugar. Serve.

Source
Super Food Ideas - November 2006, Page 34
Recipe by Kerrie Butler

Baklava loaf recipe - How to make Baklava loaf

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The home of Tasty Food Recipes invites you to try Baklava loaf. Enjoy my collection of delicious food recipes and learn how to make Baklava loaf.

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

Ingredients (serves 8)1/3 cup blanched almonds
1/3 cup walnuts
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 quantity Basic scone ingredients (see related recipe)
1 egg, lightly beaten
Honey syrup
3/4 cup white sugar
1/4 cup honey
1/2 cup water 

MethodPreheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.

Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.

Follow steps 1, 2 and 3 of Basic scone recipe.

Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.

Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.

Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.

Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup. 

Source
Super Food Ideas - September 2004, Page 84
Recipe by Dixie Elliott

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Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
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Easy chicken tagine recipe

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The home of Tasty Food Recipes invites you to try Easy chicken tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Easy chicken tagine.

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Easy
Serves 4
Prep 10 mins
Cook 40 mins
Low-fat
Counts as 1 of 5-a-day

Ingredients 

2 tbsp olive oil
8 skinless boneless chicken thighs , halved if large
1 onion , chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp honey
400g carrots , cut into sticks
small bunch parsley , roughly chopped
lemon wedges, to serve 

Method 

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over. 

Try 

Tip: chicken breasts

You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins. 

Nutrition per serving 

304 kcalories, protein 39g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 3g, sugar 12g, salt 0.48 g

Recipe from Good Food magazine, April 2008. 

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Chicken & date tagine 
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Chicken & date tagine recipe

Photo: Chicken & date tagine recipe

The home of Tasty Food Recipes invites you to try Chicken & date tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken & date tagine.

The dates and squash give this dish a lovely savoury/sweet flavour, a Moroccan sweet and sour

Easy
Serves 4
Ready in 1½ hours

Ingredients

8 chicken thighs , on the bone, skin on
1 small butternut squash , peeled and cut into chunks
1 red onion , cut into wedges
fresh chicken stock , cube or concentrate, made up to 300ml
400g tin cherry tomatoes
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch

SPICE PASTE

1 small red onion , roughly chopped
2 garlic cloves , roughly chopped
thumb sized piece root ginger , roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon , zested and juiced
olive oil

Method

Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.

Brown the chicken thighs all over in a tagine or large, wide pan. Scoop out then add the spice paste and cook for a few minutes until fragrant. Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced. Add the dates for the last 20 minutes of cooking. Scatter with coriander and serve with buttered couscous.

Nutrition per serving

952 kcalories, protein 63.3g, carbohydrate 47.2g, fat 57.4 g, saturated fat 15.7g, fibre 5.5g, salt 1.34 g

Recipe from olive magazine, November 2007.

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Spicy beef, olive & caramelised onion pie 
Roasted caramel potatoes
Falafel burgers
Falafel pockets with cucumber and tomato 
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