Black Cherry Yogurt Muffins
Combine the flours, baking powder and sugar in a large bowl. Combine the Nestlé DIET Black Cherry Yogurt, eggs and oil in a small bowl, whisk until combined. Stir into the flour mixture. Add the cherries and gently stir in with about 4 ... [... more]
Nestlé |
Peanut Miso Sauce
In small bowl whisk together miso, brown sugar, peanut butter, sake, and soy sauce. Cover and store in refrigerator until ready to use. 1/2 cup white or yellow miso, (fermented bean paste) 2 tablespoons packed brown sugar 2 tablespoons creamy or ... [... more]
International Vegetarian Union |
Oat, Date & Honey Muffins
Lightly grease and base line with non stick baking paper a 12 hole (1/3 cup capacity) muffin tin. Sift together flour and baking powder, add sugar, oats and dates. In a medium bowl whisk together oil, egg, milk and honey. Fold flour into the ... [... more]
Nestlé |
Jim's Blueberry Hotcakes
Place yogurt, honey and cinnamon in a small bowl, stir until combined. To make the hotcakes, sift flour and baking powder into a large bowl, stir in sugar and make a well in the centre. In another bowl, whisk together milk, eggs and vanilla and ... [... more]
Nestlé |
'Fast' Ed pecan pie
Preheat oven to 180 degrees C. Place 300g pecans on an oven tray and roast until pale golden. Place 8 egg yolks, 4 Tbsp of treacle, 1/2 cup of brown sugar, 3 Tbsp of whiskey and 250g of double cream in a bowl, whisk to combine. Add the pecans to ... [... more]
Better Homes & Gardens Australia |
Down-Home Chocolate Mayonnaise Cake
Prepare 2x 8-inch by 1 1/2 inch cake pans, bottoms lined with baking paper then greased and floured. In a medium bowl whisk together cocoa and boiling water until smooth and cool to room temperature. Whisk in vanilla and mayonnaise. In a large ... [... more]
Australian Womens Weekly |
Sweet and sour pork
In a large mixing bowl; combine soy, cooking wine, garlic, ginger and pork; toss to combine. Set aside to marinate 20 minutes. Combine flours, egg white and water in a medium bowl. Whisk to a light batter. Using chop-sticks; dip pork in batter ... [... more]
Australian Womens Weekly |
Buttermilk Pancakes with Whipped Raspberry Ricotta
Combine flour and sugar in a bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes. Heat a non-stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook the other side until golden. Repeat to make 8 ... [... more]
Australian Womens Weekly |
Herring salad
In a medium bowl whisk olive oil, red wine vinegar, sugar and mustard. Set aside. Drain herrings, place on serving plate. Place salad on top, drizzle with dressing and cracked pepper. Serve with rye bread. In a large bowl mix onion, apple, ... [... more]
Australian Womens Weekly |
Garden-Vegetable Couscous
Following package directions, prepare the couscous, yielding 2 1/2 cups; set the warm couscous aside. Cut the bell pepper into 1-inch long matchsticks and transfer to a serving bowl. In a small bowl, whisk the olive oil and lemon juice together ... [... more]
International Vegetarian Union |
Jamaican Jerk Tempeh
Preheat the oven to 350 degrees. Prepare marinade: In medium bowl, whisk together all ingredients, except for the tempeh. Pour into large shallow baking dish. Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand ... [... more]
International Vegetarian Union |
Perky Pea Salad
Mix first seven ingredients together in medium size bowl. Whisk dressing together in a small bowl. Add dressing to salad and chill overnight. 1 can Le Suer Peas drained 1 can shoepeg corn drained 1 can French cut green beans drained 1/2 cup onion ... [... more]
International Vegetarian Union |
