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Fruit Salad Yo-Pops

Ingredients

125g strawberries, hulled

1 medium banana, peeled and chopped

200g canned fruit salad in natural juice, drained, 2

tablespoons juice reserved

1 mango, peeled and chopped 250g Australian reduced fat natural yogurt

12 icy pole sticks

Method

1. Process strawberries with 2 teaspoons water in a blender until

smooth. Remove and reserve.

2. Place remaining ingredients in blender and process until

smooth.

3. Layer tablespoons of fruit salad puree with teaspoons of

strawberry puree in icy pole moulds until full. Insert icy pole sticks and freeze until firm.

Additional Information

Tip: Fresh mango can be substituted with 1 cup frozen mango, canned peaches, apricots or passion fruit Add a little mint to the pureed strawberries.

Christmas cupcakes with chocolate brandy buttercream



Makes
12

Ingredients

 * 125g butter, softened
 * 3/4 cup (115g) caster sugar
 * 2 teaspoons vanilla bean paste
 * 2 eggs, at room temperature
 * 1 1/2 cups (225g) self-raising flour
 * 1/2 teaspoon ground cinnamon
 * 1/3 cup (80ml) milk
 * Dried coconut flakes, to decorate
 * Chocolate brandy buttercream
 * 125g butter, softened
 * 1 1/2 cups (230g) icing sugar mixture
 * 2 tablespoons cocoa powder, sifted
 * 1 tablespoon brandy

Method

 * 1) Preheat oven to 180°C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
 * 2) Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.
 * 3) Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.

**Preparation time: 10 minutes** **Cooking time: Nil** || 250g Philadelphia Extra Light Spreadable Cream Cheese* 1 -2 tablespoon honey To make this meal even healthier use Tick approved ingredients. *Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. ||
 * Philadelphia and berries || This extremely quick and easy dessert is has delicious flavours that will keep everyone coming back for more. ||
 * **Serves: 4**
 * Ingredients ||
 * 2-3 cups fresh berries eg. raspberries, strawberries, blueberries
 * Instructions ||
 * 1. Spoon the berries into serving bowls or glasses. Combine the Philly and honey in a bowl, stir until smooth then spoon over the berries.

2. Dust with icing sugar if desired. Serve immediately. Recipe courtesy of Kraft foo ||  ||

GNOCCHI WITH TOMATO & EGGPLANT SAUCE Serves 2-4 Preparation time: 35 minutes Cooking: 20 minutes 1 large (500g) eggplant, cut into 1cm cubes 1/4 cup olive oil 2 cloves garlic, crushed 2 x 400g cans chopped tomatoes 1 tbsp caster sugar 1 tbsp finely shredded basil, plus extra leaves, to serve RICOTTA GNOCCHI 500g fresh ricotta 150g Pecorino Romano or Parmesan cheese, grated, plus extra, to serve 1 egg, lightly beaten 1/4 tsp ground nutmeg 2 cups plain flour STEP 1: Salt the eggplant well and set aside for 20 minutes, to remove any bitterness. STEP 2: For the sauce, heat 1 tablespoon oil in a saucepan over medium heat. Add garlic, tomatoes and sugar, season, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes or until thickened. Stir in shredded basil. STEP 3: Rinse eggplant and pat dry. Heat remaining oil in a large frypan. Cook eggplant on both sides until golden it should take about 6 minutes. Drain eggplant on paper towel, then stir into tomato sauce. Set aside. STEP 4: For the gnocchi, place ricotta, cheese, egg, nutmeg and 1/4 cup flour in a bowl. Season. Using your hands, mix to form a soft dough. Add remaining flour and mix to a stiff dough. Transfer dough to a floured surface and roll into 4 logs. Cut each roll into 8 pieces. Roll each ball of gnocchi over the back of a fork to create some little ridges. STEP 5: Bring a saucepan of water to the boil. Cook gnocchi until they rise to the surface about 2 minutes. Remove with a slotted spoon. STEP 6: Add the drained gnocchi to the pan of sauce, then stir over low heat until warmed. Divide among bowls, then serve with extra basil and cheese.

Pepperoni and basil pizza


 * 1) To make the pizza dough, place the plain flour, yeast and salt in a large bowl and mix well. Make a well in the centre and add the water and olive oil to the dry ingredients. Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl. It should be soft and slightly sticky.
 * 2) Turn the dough onto a lightly floured surface and knead for 3 minutes, or until the dough is almost smooth. Use the heel of your hand to push the dough away from you and then lift it with your fingertips and fold onto itself towards you. Turn the dough 90 degrees and repeat. Brush a large bowl with olive oil to grease. Place the dough in the bowl and turn it over to lightly coat the surface with the olive oil. Cover the bowl with plastic wrap or a clean, damp tea towel, followed by a dry tea towel and place in a warm, draught-free place to allow the dough to double in size - about 1 hour.
 * 3) Knock back the dough, and knead lightly in the bowl for 20-30 seconds or until the dough is smooth and has returned to its original size. This dough makes 2 pizzas with thin, crispy crusts.
 * 4) Preheat oven to 230°C. Divide the dough into 2 equal portions. Roll the dough out on a lightly floured surface until almost large enough to line the prepared pizza tray. Lift onto the tray and use your hands to gently ease the dough out to the edge.
 * 5) Use the back of a spoon to spread tomato paste, avoiding the edge. Top with DON® Pepperoni and cheese.
 * 6) Bake in preheated oven for 10-15 minutes until base is golden, and cheese has melted.
 * 7) Top with fresh basil and serve.

Pizza

 * 450g (3 cups) plain flour
 * 2 tsp (7g/1 sachet) dried yeast
 * 1 1/2 tsp salt
 * 310mls (1 1/4 cups) lukewarm water
 * 1 tbs olive oil

Topping

 * 1/3 cup tomato paste [[image:http://www.isdonisgood.com.au/_resources/images/recipes/Don-Pepperoni-And-basil-pizza.jpg width="396" height="290" align="right" caption="Don Pepperoni And basil pizza image"]]
 * 200g DON® Pepperoni, sliced
 * 100g mozzarella cheese, grated
 * Fresh basil leaves