Vegorama

1

Vegorama :

Ingredients

  • 2 slices light rye bread
  • 1 teaspoon Vegemite
  • 2 tablespoons cottage cheese
  • 20g (¼ cup) grated carrot
  • Shredded iceberg lettuce

Method

  1. Step 1 – Spread 1 slice light rye bread with 1 teaspoon Vegemite. Spread 2 tablespoons cottage cheese over the Vegemite. Top with 20g (¼ cup) grated carrot. Top with shredded iceberg lettuce and another slice of bread. Cut in half.

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Peppermint Chocolate Hearts

1

Peppermint Chocolate Hearts :

Ingredients

  • 375g dark chocolate melts
  • 4 drops peppermint essence
  • 185g white chocolate melts
  • Green food colouring

Method

  1. Step 1 – Line base and sides of a 6cm-deep, 20cm (base) square cake pan with baking paper. Place half the dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth.Stir in half the essence. Spread over base of prepared pan. Tap gently on bench to remove air bubbles. Refrigerate for 5 minutes or until firm.
  2. Step 2 – Place white chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Tint green with food colouring. Working quickly, spread white chocolate mixture in pan. Tap gently on bench. Refrigerate for 5 minutes or until firm.
  3. Step 3 – Place remaining dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Stir in remaining peppermint essence. Spread over green layer in pan. Refrigerate for 10 minutes or until set.
  4. Step 4 – Remove chocolate mixture from pan. Using a 4.5cm heart-shaped cutter, cut shapes from chocolate. Serve.

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Chocolate And Coconut Slice

1

Chocolate And Coconut Slice :

Ingredients

  • Melted butter, to grease.
  • 80g dark cooking chocolate, coarsely chopped.
  • 80g butter, at room temperature, chopped.
  • 70g (1/3 cup) caster sugar.
  • 1 egg, lightly whisked.
  • 150g (1 cup) plain flour.
  • 2 tablespoons cocoa powder.

Coconut filling

  • 1 x 225g pkt shredded coconut.
  • 1 x 395g can sweetened condensed milk.
  • 2 eggs, lightly whisked.

Chocolate topping

  • 100g butter, chopped
  • 300g dark cooking chocolate, coarsely chopped

Method

  1. Step 1 – Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and sides with non-stick baking paper.
  2. Step 2 – Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
  3. Step 3 – Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
  4. Step 4 – Press the mixture evenly over the base of the prepared pan. Bake in oven for 15 minutes or until firm to touch.
  5. Step 5 – To make the coconut filling, combine the coconut, condensed milk and egg in a bowl. Spread evenly over the chocolate base. Bake for 25 minutes or until light golden. Set aside to cool completely.
  6. Step 6 – To make the chocolate topping, melt the butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Place in the fridge for 20 minutes to set before cutting into 12 pieces.

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Super Easy Bolognaise With Pasta Ribbons

1

Super Easy Bolognaise With Pasta Ribbons :

Ingredients

  • 2 teaspoons olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 medium zucchini, grated
  • 1 medium carrot, peeled, grated
  • 500g lean beef mince
  • 750ml bottle passatta sauce
  • ¼ cup tomato paste
  • ¼ cup shredded fresh basil leaves
  • 375g packet fresh lasagne sheets
  • Grated parmesan cheese, to serve

Method

  1. Step 1 – Heat oil in a saucepan over medium heat. Add onion, garlic, zucchini and carrot. Cook for 5 minutes or until vegetables are tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  2. Step 2 – Stir in sauce and paste. Cook, stirring occasionally, for 10 minutes or until sauce has thickened. Stir in basil.
  3. Step 3 – Place 1 lasagna sheet on a large chopping board. Using a pizza or ravioli cutter, cut pasta into 3cm-wide ribbons. Repeat with remaining lasagne sheets.
  4. Step 4 – Cook pasta in a large saucepan of boiling, salted water for 3 minutes or until tender. Drain.
  5. Step 5 – Divide pasta between bowls. Top with sauce. Serve with cheese.

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Home Baked Fish Fingers

1

Home Baked Fish Fingers​ :

Ingredients

  • 2 cups (200g) wholemeal breadcrumbs
  • 2 teaspoons finely grated lime rind
  • 2 eggs, lightly beaten
  • 500g firm white fish fillets, such as ling
  • olive oil spray, for cooking

Method

  • Step 1 – Preheat oven to 200°C. Place the breadcrumbs and lime rind in a bowl and mix until combined. Place the eggs in separate bowl. Cut the fish into thin strips, about 12cm long. Dip each strip into the eggs, then the breadcrumbs, pressing to coat well.
  • Step 2 – Place the fish fingers on a baking tray lined with baking paper. Spray lightly with oil spray. Bake for 15 minutes or until golden and cooked through.
  • Step 3 – Serve fish fingers with vegetable bundles (see note) and reduced-fat mayonnaise or tomato sauce.

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Chow Mein

1

Chow Mein :

Ingredients

  • 1 tablespoon sunflower oil
  • 500g lean beef mince
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1 large carrot, peeled, finely chopped
  • 2 trimmed celery stalks, finely chopped
  • 8 button mushrooms, thinly sliced
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/3 cup (80ml) oyster sauce
  • 2 tablespoons salt-reduced soy sauce
  • 350g packet fresh thin egg noodles
  • ½ cup (80g) frozen peas
  • ½ cup (60g) frozen sliced green beans
  • ½ small wom bok, coarsely shredded

Method

  • Step 1 – Heat the oil in wok or large frying pan over high heat. Add the beef, onion and garlic and stir-fry for 5 minutes or until the mince changes colour and is cooked though.
  • Step 2 – Add the curry powder and stir-fry for 1 minute or until fragrant. Add the carrot, celery and mushroom, and stir-fry for 2 minutes or until vegetables are tender.
  • Step 3 – Add the stock, oyster sauce, soy sauce and noodles and stir-fry for 2-3 minutes or until the mixture boils and thickens slightly. Add peas, beans and cabbage and reduce heat to low. Cook, tossing occasionally, for 5 minutes or until vegetables tender.
  • Step 4 – Divide evenly among serving bowls.

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Peppermint Creams

1

Peppermint Creams :

Ingredients

  • 1 egg white
  • 340g (2 ¾ cups) icing sugar
  • 2-3 drops peppermint essence
  • 2-3 drops green food colouring
  • 55g dark or milk chocolate

Method

  • Step 1 – Line a baking tray with non-stick baking paper. Whisk the egg white until frothy but not stiff. Sift the icing sugar over the egg and add the peppermint essence. Stir to combine. Divide the mixture between 2 separate bowls and add the green colour to one. Roll teaspoonsful of the mixture into smooth balls. Place the balls on the lined trays and flatten with a fork. Leave in a cool place for 24 hours to set.
  • Step 2 – Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly.
  • Step 3 – Dip one half of some of the peppermint creams into the melted chocolate and transfer to a wire rack to set.

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