Pistachio Baklawa Recipe - How to Make Pistachio Baklawa

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The home of tasty food recipes invites you to try Pistachio Baklawa recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Baklawa.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawa:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     807.00 Kcal
Protein :     16.00 g
Carbohydrate :     119.00 g
Fats :     32.00 g

From Nestle Family

Coffee Baklawas Recipe - How to Make Coffee Baklawas

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The home of tasty food recipes invites you to try Coffee Baklawas recipe. Enjoy my collection of delicious food recipes and learn how to make Coffee Baklawas.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawas:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

½ cup pine seeds or 75 g, ground

¼ cup sugar or 50 g, mixed with the ground pine nuts

1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts

for the filling:

1½ cups unsalted cashew nuts or 225 g

1 cup pine seeds or 150 g

4 slices toast bread, crust removed

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

2 tablespoons rose water

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender and beat until well combined. Set aside.

To prepare Baklawas:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with some pine seeds mixture.

Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.

Brush the surface with melted butter, then cut the pastry and filling as parallel lines to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.

Pour the cold syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     822.00 Kcal
Protein :     15.00 g
Carbohydrate :     118.00 g
Fats :     35.00 g

From Nestle Family

Rose baklava recipe - How to make Rose baklava

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

This baklava recipe is inspired by the ancient spice routes.

Ingredients (serves 10)
3 cups (450g) unsalted pistachio kernels
2 tbs caster sugar
2 tsp rosewater (see note)
1 tsp orange blossom water (see note)
375g packet fresh filo pastry (see note)
200g unsalted butter, melted
Halved figs and thick cream, to serve
Rose syrup
2 cups (440g) caster sugar
1/2 tsp rosewater (see note)
1/2 tsp orange blossom water (see note)
1 tsp lemon juice 

Method
Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan.

Coarsely grind nuts in a food processor. Transfer three-quarters of the nuts to a bowl, then pulse remaining nuts until fine. Remove 2 tbs finely ground nuts and set aside. Add sugar, rosewater and orange blossom water and pulse until a paste. Mix paste into coarsely ground nuts. Set aside.

Cut the filo pastry sheets in half and trim to 26cm x 18cm rectangles, covering the cut sheets with a damp tea towel.

Layer half the filo in the pan, brushing each layer with butter. Spread the nut filling over the filo, then layer remaining filo sheets on top of the nut filling (reserving 2 sheets), brushing each layer with butter. Sprinkle 1 tbs reserved finely ground nuts on top and cover with the remaining 2 filo sheets. Using a sharp knife, score the pastry in a square pattern. Pour the remaining butter over the pastry. Sprinkle with remaining 1 tbs nuts. Bake for 1 hour or until pastry is just golden.

Meanwhile, for the rose syrup, combine sugar and 1 cup (250ml) water in a pan, stirring to dissolve. Bring to the boil over medium heat and simmer for 15 minutes or until reduced. Remove from heat, then stir in rosewater and orange blossom water. Add lemon juice and stir to combine.

Pour hot syrup over the hot pastry. Cool, then slice and serve with figs and cream.

Notes

Rosewater and orange blossom water are from delis. Fresh filo is from the chilled section in supermarkets.
Source
delicious. - March 2012, Page 49
Recipe by David Prior  

More Food Recipes:    

Baklava  Recipe 
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas

White chocolate and berry cheesecake recipe

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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

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

More Food Recipes:    

Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek 

Egg nog panna cotta recipe

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The home of tasty food recipes invites you to try Egg nog panna cotta recipe. Enjoy my collection of delicious food recipes and learn how to make Egg nog panna cotta.

Try this interesting twist on traditional Christmas fare, with this egg nog panna cotta and fresh peach compote.

Preparation Time 15 minutes
Cooking Time 15 minutes 

Ingredients (serves 6)

1/4 cup (60ml) cold water
20g (2 sachets) powdered gelatine
2 1/2 cups (600ml) cream
1 1/4 cups (300ml) store-bought ready-made custard
1/3 cup (80ml) brandy
1/2 teaspoon mixed spice powder
2 tablespoons icing sugar mixture, sifted
Peach and cherry compote
2 cups (500ml) water
1 cup (220g) sugar
3 teaspoons lemon juice
2 yellow peaches, cut into wedges
2 white peaches, cut into wedges
1 tablespoon lemon juice, extra
1 1/2 cups fresh or frozen thawed cherries 

Method

Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.

Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined. Whisk if any lumps form.

Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.

To make syrup: Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).

Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.

Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.

To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

Notes

The panna cotta can be made up to 2 days ahead. The peaches and syrup can be made a few hours ahead (chill both in the refrigerator until ready to serve).

Source
Taste.com.au - December 2007, Page 4
Recipe by Kate Murdoch

Coconut Truffles Recipe

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The home of tasty food recipes invites you to try Coconut Truffles recipe. Enjoy my collection of delicious food recipes and learn how to make Coconut Truffles.

Cuisine: French
Serves: 20 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ teaspoons vanilla essence

4½ cups desiccated coconut or 450 g

1 cup roasted almonds

1 cup pistachio nuts, roasted

Preparation

Mix gently the NESTLÉ® Sweetened Condensed Milk , vanilla essence and 4 cups of the coconut to form dough and keep aside for 20 minutes.

Make small balls with the dough, insert 1 almond piece or 2 pistachio nuts completely inside each ball. Roll the balls over the remaining quantity of desiccated coconut to make a coating.

Keep in the fridge for 1 hour and serve at room temperature.

Nutritional Information:

Energy :     298.00 Kcal
Protein :     6.10 g
Carbohydrate :     20.00 g
Fats :     23.00 g   

More Tasty Food Recipes:  

Halawet El-Riz 
Fat Free Ladies Delight with Cream 
Low Fat Mohallabiah 
Low-fat berry and meringue ice-cream cake 
Savory Cheese Cake
Thong cake

Macadamia cheesecake log recipe

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The home of Tasty Food Recipes invites you to try Macadamia cheesecake log recipe. Enjoy my collection of delicious food recipes and learn how to make Macadamia cheesecake log .

For a marvellous variation on a basic cheesecake recipe, try our Macadamia cheesecake log.

Ingredients (serves 8)
2 x 250g packets cream cheese, chopped, softened
2/3 cup caster sugar
2 tablespoons maple syrup
1/3 cup thickened cream
220g macadamia shortbread cookies

Method
Using an electric mixer, beat cream cheese and sugar until smooth. Add maple syrup and cream. Beat until thick.

Place 2 tablespoons mixture on a plate to secure cookies. Sandwich cookies together with half the mixture, assembling on plate. Cover top and sides with remaining mixture. Cover. Refrigerate overnight. Cut on an angle to create a striped effect. Serve.

Notes
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a non-stick springform pans. If using regular pans, line the base with baking paper.

Source
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale

Simple baklava recipe - How to make Simple baklava

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

Layer with nuts and drizzle with honey to make this wonderfully sticky Middle Eastern treat.

Makes 2 loaves

Ingredients
250g slivered pistachios
1 cup (120g) chopped walnuts, toasted
100g pine nuts, toasted
1/2 cup (110g) caster sugar
Grated zest of 1 orange
1 tbs orange blossom water (see note)
125g unsalted butter, softened
4 sheets filo pastry
Warmed honey and icing sugar, to serve 

Method
Preheat the oven to 180°C. Line two 15cm x 8cm x 5cm mini terrines or a 1-litre loaf pan with baking paper.

Place nuts, sugar, orange zest, orange blossom water and 80g butter in a bowl and mix well to combine.

Melt remaining butter, then cool slightly.

Cut the filo sheets into strips to fit the terrine or pan, then keep covered with a damp tea towel while you work.

Place 4 filo pieces in the base of a terrine or loaf pan, brushing a little melted butter between each piece. Brush top with butter, then spread over about 2 teaspoons nut mixture. Repeat with filo, nuts and butter to form 3 layers, finishing with a final layer of filo brushed with butter. Repeat with remaining terrine if using.

Bake for 20 minutes (30 minutes for a 1L pan) or until golden. Cool in pans for 15minutes, then turn out. Dust with icing sugar and drizzle with honey just before serving, then slice.

Notes

Orange blossom water is available from gourmet and Middle Eastern food shops.
Source
delicious. - September 2009, Page 132
Recipe by Georgina Kaveney & Valli Little

More Food Recipes:      

Baklava loaf 
Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream

Umm Ali Recipe - How to Make Umm Ali

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The home of tasty food recipes invites you to try Umm Ali recipe. Enjoy my collection of delicious food recipes and learn how to make Umm Ali.


Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

From Nestle Family

Knafeh Recipe - How to Make Knafeh

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

Ingredients:

1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp lemon juice

Preparation:

First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Bear cake pops recipe

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The home of Tasty Food Recipes invites you to try Bear cake pops recipe  . Enjoy my collection of delicious food recipes and learn how to make Bear cake pops .

Every plate will be left 'bear' after you serve this cute birthday party cake.

Ingredients
2 packets White Wings Golden Buttercake packet cake mix
2 tablespoons cocoa powder, sifted
2 to 3 teaspoons milk
1 quantity basic butter icing (see related recipe)
26cm round cake board
Decorations
3 cups Coco Pops
2 white Choc Melts
2 blue Smarties
1 red Smartie
120g packet black licorice strap

Method
Preheat oven to 160°C. Grease a 7cm deep, 20cm (base) round cake pan and line base with baking paper. Grease three 1/3-cup (80ml) capacity muffin holes.

In 1 large bowl, prepare packet cake mixes following packet directions. Two-thirds fill muffin holes and spread remaining batter into pan. Smooth surface. Bake muffins for 20 minutes and cake for 50 to 55 minutes or until cooked. Allow muffins and cake to cool in pans for 5 minutes. Turn onto wire racks to cool completely.

Add cocoa powder and 2 teaspoons milk to basic butter icing. Beat, adding more milk if required, until icing is spreadable.

Trim top of cake to sit flat. Place cake in centre of board. Spread icing over top and side of cake. Cut a quarter from 2 muffins and position as ears. Position remaining muffin as nose. Spread icing over top and side of nose and ears.

Press Coco Pops over cake, including nose and ears. Cover centre of ears with icing, leaving a small border clear.

Using a little icing to secure, attach blue Smarties to choc melts and position as eyes. Cut out a triangle of licorice strap and position on nose. Cut licorice strap into 2 long, thin strips and position as mouth. Finish with red Smartie as tongue.

Source
Super Food Ideas - November 20066, Page 89
Recipe by Kirrily La Rosa & Kathy Knudsen

Fairy cloud cake recipe

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The home of Tasty Food Recipes invites you to try Fairy cloud cake recipe. Enjoy my collection of delicious food recipes and learn how to make Fairy cloud cake .

Make a little girl's dream come true with this pretty fairy cake.

Ingredients (serves 10)
453g tub vanilla frosting
2 x 250g packets mega marshmallows
1 fairy figurine, to decorate
Cake
340g packet buttercake mix
2 eggs
3/4 cup milk
60g butter, softened
1 tube pink Dollar Five sprinkles

Method
Preheat oven to 180°C. Grease and line base of a 20cm (base) round cake pan.

Make cake: Prepare cake, following packet directions. Just before pouring mixture into cake pan, fold through sprinkles (this gives a magical coloured effect once cake is cut). Bake as directed. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.

Place cake, right side up, on a cake stand. Spread top and side with frosting.

Starting around side of cake, press marshmallows all over to cover icing. Place 1 marshmallow upside down in the centre of cake. Position fairy on top.

Source
Super Food Ideas - April 2005, Page 29
Recipe by Tracy Rutherford

Last-minute christmas cake recipe

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The home of Tasty Food Recipes invites you to try Last-minute christmas cake recipe. Enjoy my collection of delicious food recipes and learn how to make Last-minute christmas cake .

For those who just don't have time to make Christmas cake, the answer is buying a good-quality one and decorating it yourself - nobody will be able to tell.

Ingredients (serves 10)
50g mixed red and green glace cherries
100g redcurrant jelly
1kg Christmas cake
1/4 cup coffee sugar crystals
2 tbs cachou silver balls*
Ribbon, to decorate

Method
Cut the cherries into small pieces. Place the redcurrant jelly in a saucepan over low heat, stirring, until the jelly melts. Cool slightly, then brush all over the top and sides of the cake. Sprinkle with coffee crystals. Use tweezers to place cachous and cherries all over the cake to decorate. Tie with ribbon before serving.

Notes
 * Cachous are from supermarkets.

Source
delicious. - December 2003, Page 112
Recipe by Valli Little

Profiterole cake recipe

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

Ingredients (serves 8)
80g butter, chopped
1 cup plain flour
4 eggs, at room temperature
2 x 180g blocks good-quality white cooking chocolate
1 litre thick vanilla custard (we used Pauls)
1/2 cup pistachio kernels, roasted, chopped

Method
Preheat oven to 200°C. Grease and line 2 baking trays with baking paper. Place butter and 1 cup cold water in a small saucepan. Bring to the boil over medium heat. Gradually add flour, stirring constantly until mixture comes together. Transfer to a large heatproof bowl. Allow to cool for 10 minutes.

Using an electric mixer, beat butter mixture for 1 minute or until pale. Add eggs, 1 at a time, beating constantly until well combined. Spoon or pipe tablespoons of mixture onto prepared trays, allowing room for spreading. Bake for 15 minutes. Reduce oven to 180°C. Bake for a further 30 minutes or until puffed, golden and dry inside. Transfer to a wire rack. Allow to cool completely.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.

Using a wooden skewer, make 1 hole in the base of each profiterole. Grease and line a 22cm (base) springform cake pan with baking paper. Using a piping bag fitted with a 1cm-diameter nozzle, fill profiteroles with custard (see tip). Place profiteroles, in a single layer, over base of prepared pan. Drizzle with half the chocolate and sprinkle with half the pistachios. Repeat with remaining profiteroles, custard, chocolate and pistachios. Refrigerate for 1 hour or until chocolate has set. Serve.

Notes
Dip the filled profiterole bases in chocolate to seal the holes.

Source
Super Food Ideas - July 2007, Page 79
Recipe by Kirrily La Rosa

Three little ducks cake recipe

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The home of Tasty Food Recipes invites you to try Three little ducks cake recipe. Enjoy my collection of delicious food recipes and learn how to make Three little ducks cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You'll need a 30cm round cake board and 3 toothpicks.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercakes (see related recipe)
1/4 cup desiccated coconut
21 flaked almonds black writing icing (see note)
1/2 Flake chocolate bar
4 lolly mint leaves
1 1/2 packets edible sugar flowers
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue, yellow and green food colourings

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease 3 holes of a 1/3 cup-capacity muffin pan.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Half-fill prepared muffin holes with batter. Spread remaining batter into prepared cake pan. Bake muffins for 20 minutes or until cooked through. Remove from oven. Bake cake for 1 hour or until cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Spoon 1/4 cup icing into a bowl. Tint icing blue. Repeat with 1/2 cup icing and yellow food colouring. Tint remaining icing light green. Spoon 2 tablespoons green icing into a bowl. Tint a darker green colour. Place coconut in a snap-lock bag. Add 2 drops yellow colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Cut top from each muffin and discard. Cut muffin bases to form duck shapes (see Cooking class, below). Spread muffins lightly with yellow icing. Toss in coconut (reshaping into duck shapes if necessary). Use almonds to form beak, wings and tail feathers on ducks. Using black writing gel, pipe eyes onto ducks. Set aside.

Using a serrated knife, level top of cake if necessary. Place cake on board cut-side down. Reserve 1/4 cup light green icing. Spread top and side of cake with remaining light green icing. Using a palette knife, dab icing on top of cake to create a rough texture. Dollop reserved light green icing onto 1 side of cake to form a hill, spreading to smooth edges. Spread blue icing on top of cake, opposite hill, to form a 12cm oval pond. Using a sharp knife, split Flake bar into 2cm to 3cm shards. Position around pond to form logs.

Cut 3 mint leaves into thirds lengthways. Press 1 piece on each toothpick to form a stem. Press 2 pieces on toothpicks to create leaves. Press flowers on stems. Insert flowers in cake. Cut remaining leaf horizontally in half. Place in pond.

Position ducks on cake. Spoon dark green icing into a piping bag fitted with a 'grass' nozzle (see related article). Pipe grass, in clusters, on top of cake and around base. Decorate with remaining flowers. Serve.

Notes
Black writing icing is available from supermarkets. Remove toothpicks before serving.

Cooking class: Cut top from each muffin and discard. Using picture as a guide, cut muffin bases into duck shapes.

Source
Super Food Ideas - September 2010, Page 10
Recipe by Kathy Knudsen

Hopscotch cake recipe

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

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You’ll need a 55cm square cake board.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
160g packet 100s and 1000s
48 mini M&Ms (we used blue, red and yellow)
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan and an 8-hole,3/4 cup-capacity mini loaf pan. Line bases and sides of both pans with baking paper.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Spoon 1/3 cup batter into each prepared mini loaf hole. Spoon remaining batter into prepared round cake pan. Bake mini loaf pan for 20 minutes or until cooked through. Remove from oven. Bake round cake pan for 45 minutes or until cooked through. Stand in pan for 10 minutes. Turn out onto wire racks to cool completely.

Using a serrated knife, level tops of cakes if necessary. Cut an 18.5cm (base) semicircle from round cake. Trim cake top to sit level with top of loaves.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Place 1/4 cup icing into a bowl. Tint blue. Spoon blue icing into a piping bag fitted with a 2mm plain nozzle. Place cake piece and loaves, cut-sides down, on a board (see Cooking class, below). Spread each piece with plain icing. Dip sides of cake and loaves into 100s and 1000s.

Using the picture as a guide, place each piece of cake onto cake board to form a hopscotch game. Pipe ‘HOME’ on rounded piece of cake. Pipe numbers on remaining pieces of cake. Decorate with M&Ms. Serve.

Notes
Cooking class: Place cakes, cut-sides down, on board. Place each mini loaf on a skewer or fork before icing to make it easier to ice sides and coat sides in sprinkles.

Tip: You could use a snap-lock bag instead of a piping bag to pipe numbers.

Source
Super Food Ideas - September 2010, Page 11
Recipe by Claire Brookman

Farmyard cake recipe

Photo:Farmyard cake recipe

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

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You’ll need a 30cm round cake board, toy farmyard animals and trees (see note)

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
1/3 cup white sugar
8 Flake chocolate bars
1/2 Curly Wurly chocolate bar
8 lolly mint leaves, halved horizontally
Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Green food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 9.6cm-deep, 20cm (base) round loose-based cake pan. Line base and sides with baking paper.

Make packet cakes following packet directions or homemade cakes (see related recipe). Spread into prepared pan. Bake for 1 hour or until cooked through. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Tint icing green.

Place sugar in a snap-lock bag. Add 2 drops green colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Using a serrated knife, level top of cake if necessary. Place, cut-side down, on board. Spread top and side of cake with icing. Cut Flakes into uneven pieces (see tip). Using picture as a guide, position Flake pieces around cake to form a fence. Sprinkle cake with green sugar. Position Curly Wurly on cake to form a gate. Position animals, trees and mint leaves on cake. Serve.

Notes
Toy farmyard animals and trees are available from supermarkets, variety stores, toy shops or cake decorating shops. Remove toys before serving.

Tip: Cut Flake bar into pieces the same height or higher than cake side.

Source
Super Food Ideas - September 2010, Page 8
Recipe by Emma Braz

Apple cake recipe

Photo:Apple cake recipe

 

 

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

Get back to wholesome baking with this classic apple cake that's so easy to make.

Ingredients (serves 8)
125g butter, chopped
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup self-raising flour
1/2 cup plain flour
3/4 cup milk
2 small royal gala apples
1/4 cup apricot jam
Double cream, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base with baking paper. Place butter, sugar and vanilla in a bowl. Using an electric mixer, beat for 5 to 6 minutes or until light and creamy. Add eggs, 1 at a time, beating after each addition.

Sift flours over butter mixture. Add milk. Fold until just combined. Spoon into prepared pan. Core and quarter apples. Thinly slice. Arrange apples in 2 circles on batter, pressing down gently.

Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Remove side from pan. Slide cake onto a wire rack to cool.

Place jam in a microwave-safe bowl. Microwave on high (100%) for 30 seconds to 1 minute or until runny. Brush cake top with jam. Serve with cream.

Source
Super Food Ideas - July 20099, Page 68
Recipe by Tracy Rutherford

Pistachio hedgehog slice recipe

Photo:Pistachio hedgehog slice recipe

The home of Tasty Food Recipes invites you to try Pistachio hedgehog slice recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio hedgehog slice.

Makes
24 pieces

Ingredients
125g unsalted butter
100g dark chocolate, chopped
1 tablespoon golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut, broken into small pieces
1/3 cup shredded coconut
1/2 cup caster sugar
1/4 cup cocoa powder
1/2 cup pistachio kernels
Chocolate topping
200g dark chocolate, chopped
50g unsalted butter, chopped

Method
Lightly grease a 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat. Cool slightly. Whisk in egg.

Meanwhile, place biscuits, coconut, sugar, cocoa and pistachios in a bowl. Stir to combine. Add chocolate mixture. Stir to combine. Transfer mixture to prepared pan. Using the back of a fork, press mixture evenly into pan. Cover and refrigerate until firm.

Make chocolate topping: Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours or until set. Using a hot knife, cut slice into 24 pieces. Serve.

Source
Super Food Ideas - June 2008, Page 56
Recipe by Liz Macri