The easiest MILO WEET-BIX BALLS made from just 4 ingredients (Weet-Bix, Milo, condensed milk and coconut) … and only 10 minutes prep time! #milo #weetbix #balls #kids #recipes #kidsrecipes #snacks #lunchbox #thermomix #conventional #baking #school

This no bake Mars bar slice recipe is made with ooey gooey melted mars bars, combined with rice bubbles and a Cadbury chocolate. Read the recipe.

This no bake Mars bar slice recipe is made with ooey gooey melted mars bars, combined with rice bubbles and a Cadbury chocolate. Read the recipe.

Recipe video above. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make! Raw eggs note: required to make real chocolate mousse. It is not possible to achieve the same result without using eggs, despite what other recipes promise - and I've tried many. It will either be denser, or be like eating whipped cream, or have a weird…

Silverbeet has never tasted more delicious. Recipe: Julie Legg INGREDIENTS 400g silverbeet (about 6-7 stems) 100g butter 1 onion, chopped 2 Tbsp flour 2 cups milk, heated ½ tsp salt ½ tsp ground nutmeg 1 cup fresh breadcrumbs 1 tbsp olive oil METHOD Preheat oven to 175°C fan bake. Wash and dry silverbeet. Remove white stems with a sharp knife, finely chop and set aside. Shred silverbeet leaves and set aside. Melt 50g of the butter in a pan over low-medium heat, then add onion and cook for 5…

The Topp Twins had to beg their mum Jean to share their nana’s famous Gingernut Biscuit recipe for their new cookbook Topp Country: A Culinary Journey. Prep time 10 minutes, Cook time 20 minutes INGREDIENTS 125g butter ½ cup golden syrup ½ cup sugar 1½ cups (200g) flour,sifted 3 times 1 tsp ground ginger, sifted 3 times ½ tsp baking soda, sifted 3 times METHOD 1 Preheat oven to 150°C. 2 Beat butter, golden syrup and sugar together until smooth and creamy. Add dry ingredients and mix well. 3…

The Topp Twins had to beg their mum Jean to share their nana’s famous Gingernut Biscuit recipe for their new cookbook Topp Country: A Culinary Journey. Prep time 10 minutes, Cook time 20 minutes INGREDIENTS 125g butter ½ cup golden syrup ½ cup sugar 1½ cups (200g) flour,sifted 3 times 1 tsp ground ginger, sifted 3 times ½ tsp baking soda, sifted 3 times METHOD 1 Preheat oven to 150°C. 2 Beat butter, golden syrup and sugar together until smooth and creamy. Add dry ingredients and mix well. 3…

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Arnott's Salted Almond Tim Tam Brownies Recipe

This moist lemon cake has the perfect amount of lemony zing. Recipe: Monday Morning Cooking Club This is a cake with heritage. Helen found the Luscious Lemon Cake almost 30 years ago in a recipe book by Evelyn Rose MBE, the leading Anglo–Jewish cookery writer of her generation. It first appeared in print in 1967 when Evelyn was cookery writer and editor at the Jewish Chronicle in London, after she brought the concept of a lemon-scented pound cake infused with fresh lemon syrup home from the…

Everyone knows carrot cake is just a vehicle for cream cheese frosting. I am in no way trying to be misleading when I say this cake is wholesome – it does have spelt in it. Though perhaps my reference is intended to reflect the more spiritual variety of ‘wholesome’. The type that makes you smile and feel there can be no wrong in the world. Recipe: Nadine Ingram Photo Alan Benson *Recipe uses a 22 cm cake tin / Serves 10–12. INGREDIENTS Cake: 150 g white spelt flour 2 tsp ground cinnamon 1/2…

This gourmet version of a classic sweet makes a great Christmas present. Recipe: Jude Mewburn from Ripe Recipes: A Third Helping Photo: Sally Greer One of the best Christmas presents I have received the last couple of years is this Rocky Road from my friend Jude Mewburn. I was stoked when she was happy to share the recipe, as I think it’s a wonderful easy present to make for friends and family. This slice is also a great idea for a school fair, or as a tasty after-dinner treat. For best…

Spiced pears and ginger are sandwiched between two layers of buttery shortcake in this delectable treat. Recipe and photo: Elien Lewis I recommend using beurre bosc pears — they are a firmer variety and keep their shape when cooked. Serves 6 to 8 INGREDIENTS For the shortcake: 140g cold unsalted butter, diced 2 cups plain flour ²/³ cup white sugar ¼ teaspoon salt 2 teaspoons baking powder 1 large egg, lightly beaten 2 to 4 tablespoons milk For the filling: 3 large pears, cored and cut into…

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