Cherry Muesli Slice

1

Cherry Muesli Slice :

Ingredients

  • 2 ½ cups Vogel’s Premium Oven-Crisp Muesli
  • ½ cup red glace cherries, chopped
  • 1 cup flaked almonds
  • 1 cup rolled oats
  • ¾ cup shredded coconut
  • 395g can sweetened condensed milk
  • 125g butter, chopped

Method

  1. Step 1 – Grease a 6cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 5cm overhang on all sides.
  2. Step 2 – Combine muesli, cherries, almonds, oats and coconut in a large bowl.
  3. Step 3 – Combine milk and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until smooth. Add to muesli mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until set. Cut into 15 pieces. Serve.

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Banana Strawberry Choc Ice Cream Sundae

Banana-strawberry-and-choc-ice-cream-sundae

Banana Strawberry Choc Ice Cream Sundae :

Ingredients

  • 1/2 cup dark chocolate melts
  • 2 tablespoons pure cream
  • 2 bananas, peeled, sliced
  • 12 strawberries, hulled, quartered
  • 8 scoops vanilla ice-cream
  • 35g packet mini M&Ms

Method

  • Step 1 – Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 minutes or until melted and smooth.
  • Step 2 – Layer banana, strawberries and ice-cream in four glasses. Drizzle with chocolate mixture. Top with M&Ms. Serve.

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Corn And Ham Fritters With Roasted Cherry Tomatoes

Corn-and-ham-fritters-with-roasted-cherry-tomatoes

Corn And Ham Fritters With Roasted Cherry Tomatoes – Fredsfruit :

Ingredients

  • 250g vine-ripened cherry tomatoes
  • Olive oil, to drizzle
  • 1 cup (150g) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 1 cup (180g) finely chopped leg ham
  • 420g can corn kernels, rinsed, drained
  • 1 small red capsicum, finely chopped
  • 6 spring onions, finely chopped
  • 1 tablespoon chopped chives
  • Sunflower oil, to shallow-fry
  • Rocket, sour cream and sweet chilli sauce, to serve

Method

  • Step 1 – Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
  • Step 2 – Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
  • Step 3 – Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.

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