Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia
Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Step 1 – Roughly chop 2 peaches, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Strain through a fine sieve into a bowl, reserving syrup. Transfer peaches to a second bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve.
Step 2 – Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
Step 3 – Preheat oven to 170°C. Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (1/3 cup) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
Step 4 – Pour mixture into biscuit shell in pan. Bake for 1 hour 10 minutes or until edge is set and centre moves just slightly when pan is shaken. Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle. Refrigerate for 3 hours or until firm.
Step 5 – To make caramelised peaches, cut remaining 2 peaches into wedges and dust with extra sugar. Melt remaining 25g butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
Step 6 – Top cake with caramelised peaches. Drizzle with reserved syrup to serve.
1 (14g) fresh loose long red chilli, finely chopped
400g Coles chicken mince
1 1/2 tablespoons Coles brand oyster sauce
1 1/2 tablespoons Maggi fish sauce
40g fresh bean sprouts
12 cos lettuce leaves (about 1/2 lettuce)
1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
1/2 lime, cut into 4 thin wedges
Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.
Step 1 – Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.
Step 2 – Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.
Step 3 – To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.
Step 4 – Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.
1 teaspoon finely grated lemon zest, plus 1 teaspoon lemon juice
1 tablespoon chopped flat-leaf parsley
Step 1 – Preheat the oven to 200°C.
Step 2 – Wrap each beetroot in foil, then place in a baking dish and bake for 1 hour or until tender. When cool enough to handle, peel, then slice 5mm thick.
Step 3 – Season the beef with salt and pepper, then heat 1 tablespoon oil in a large frypan over medium-high heat. Add the beef and cook, turning, for 3-4 minutes until browned all over.
Step 4 – Place the onion rounds and garlic in a roasting pan, drizzle with a little oil, then season. Sit the beef on top, then sprinkle with thyme leaves. Roast in the oven for 20 minutes for medium-rare (or until cooked to your liking), then transfer the beef to a plate, cover loosely with foil and leave for 10 minutes to rest. Use a spatula to carefully set aside the garlic and onion, keeping the rounds intact. Pour any pan juices into a bowl, then slowly whisk in the red wine vinegar, mustard, remaining oil and any resting juices from the beef. Season to taste with salt and pepper. Toss half the vinaigrette with the beetroot.
Step 5 – For the goat’s cheese dressing, whisk everything together (or briefly process in a food processor) until combined and smooth, adding enough warm water (about 2-3 tablespoons) to make a loose dressing. Season to taste. The dressing will keep, covered in the fridge, for 1 day.
Step 6 – To serve, slice the beef 2cm thick. Place a beetroot slice on each serving plate, then top with a slice of beef, some onion and watercress. Repeat layers, then spoon over remaining vinaigrette. Serve with the goat’s cheese dressing to drizzle.
Step 1 – Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
Step 2 – Preheat oven to 170ÂºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
Step 3 – Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
1.25kg desiree potatoes, unpeeled, cut into 2.5cm cubes
1 1/2 tablespoons olive oil
3 garlic cloves, crushed
2 tablespoons rosemary leaves, finely chopped
Step 1 – Make rosemary and garlic potatoes: Preheat oven to 220°C. Place potatoes in a large bowl. Drizzle with oil and season with salt and pepper. Toss to coat. Place potatoes, in a single layer, in a large roasting pan. Roast for 20 minutes. Sprinkle over garlic and rosemary. Toss gently to coat. Roast potatoes for a further 20 minutes or until crisp and tender.
Step 2 – Meanwhile, heat oil and butter in a large, heavy-based frying pan over medium heat until foaming. Season both sides cutlets with salt and pepper. Cook, in batches, for 3 minutes each side or until just cooked. Transfer to a plate and cover loosely with foil to keep warm.
Step 3 – Increase heat to high. Add marsala and cream to frying pan. Simmer for 8 to 10 minutes or until sauce reduces and thickens. Stir in 1 tablespoon lemon juice. Return veal and juices to pan. Turn to coat.
Step 4 – Place cutlets on serving plates and pour over sauce. Serve with rosemary and garlic potatoes, beans and carrots.