Shining Stars

1

Shining Stars :

Ingredients

  • 200g unsalted butter, softened
  • 1 cup icing sugar mixture
  • 1 tablespoon finely grated orange rind
  • 2 eggs
  • 3 cups plain flour
  • 2 x 90g packets boiled lollies (you can use sugar-free fruit drops)

Method

  • Step 1 – Using an electric mixer, beat butter, icing sugar and orange rind until pale and fluffy. Add eggs, one at a time, beating until well combined. Transfer mixture to a large bowl. Stir in flour. Turn dough onto a lightly floured surface. Knead gently until smooth. Divide dough in half. Shape each half into a disc. Cover with plastic wrap and refrigerate for 1 hour or until firm.
  • Step 2 – Preheat oven to 180°C. Line large baking trays with baking paper. Unwrap 1 portion of dough. Roll between 2 sheets of baking paper until 5mm thick. Using a 7.5cm star cutter, cut stars from dough. Place onto trays, 1cm apart. Using a 3.5cm star cutter, cut small stars out of the centre of each large star. Repeat with remaining dough, re-rolling dough scraps (refrigerate dough if getting too soft to handle).
  • Step 3 – Place 1 fruit drop in the centre of each star. Bake, one tray at a time, for 8 to 10 minutes or until biscuits are firm but not browned. Set aside to cool on trays.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Caramel Dessert Muffins

000000000000000000000000000000000000000000000000

Caramel Dessert Muffins :

Ingredients

  • 100g caramel-filled chocolate block
  • 2 cups plain flour
  • 1 tablespoon baking powder
  • ½ cup brown sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 80g butter, melted

Caramel sauce

  • 100g butter, chopped
  • 2/3 cup brown sugar
  • 300ml sour cream

Method

  1. Step 1 – Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
  2. Step 2 – Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
  3. Step 3 – Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
  4. Step 4 – Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).
  5. Step 5 – Serve warm muffins with warm sauce.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Mango and passionfruit soy cream dessert

00000000000000000000000000000000000000000000000

Mango and passionfruit soy cream dessert :

Ingredients

  • 2 mangoes
  • ½ cup Sanitarium So Good soy milk
  • 500ml Sanitarium So Good Creamy Vanilla ice-cream
  • 2 tablespoons icing sugar
  • 2 passionfruit, pulp removed
  • Almond bread, to serve

Method

  1. Step 1 – Remove skin from mangoes. Roughly chop flesh. Place into a blender or food processor with soy milk, ice-cream and sugar. Blend or process until smooth.
  2. Step 2 – Spoon into chilled serving glasses. Drizzle with passionfruit. Serve with almond bread.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Indian Cauliflower And Chickpea Curry

0000000000000000000000000000000000000000000000

Indian Cauliflower And Chickpea Curry :

Ingredients

  • 2 teaspoons olive oil>
  • 1 onion, finely chopped
  • 2 tablespoons medium-hot curry paste (such as rogan josh)
  • 400g can chopped tomatoes
  • 1 ½ cups (375ml) salt-reduced vegetable stock
  • ½ large cauliflower (about 500g), trimmed, cut into florets
  • 400g can chickpeas, rinsed, drained
  • 200g frozen peas
  • 2 cups steamed basmati rice
  • 1 tablespoon chopped coriander leaves
  • 4 tablespoons (1/3 cup) low-fat natural yoghurt

Method

  1. Step 1 – Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.
  2. Step 2 – Add cauliflower and chickpeas, simmer for 5 minutes. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
  3. Step 3 – Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Coconut rice pudding with lime fuyu

0000000000000000000000000000000000000000000

Coconut rice pudding with lime fuyu :

Ingredients

  • ½ cup jasmine rice
  • 1 ½ cups water
  • 1 cup coconut cream
  • 2 tablespoons sugar
  • 2 firm fuyu (persimmon)
  • 2 tablespoons lime juice

Method

  1. Step 1 – Place the rice, water and cream in a pan and boil over a moderate heat. Reduce the heat to moderately low and stir for 10-12 mins or until rice is cooked and the pudding is thick. Stir in the sugar.
  2. Step 2 – Scoop the fuyu from the skin, slice and remove seeds, toss in lime juice. Serve with rice pudding.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Persimmon and prosciutto salad with walnut dressing

0000000000000000000000000000000000000000

Persimmon and prosciutto salad with walnut dressing :

Ingredients

  • 3 sweet persimmons
  • 12 thin slices (about 250g) prosciutto, halved lenthways
  • 3 cups (150g) small rocket leaves
  • 1 witlof, leaves separated
  • 60g walnut halves, coarsely broken
  • 1 cup (80g) shaved parmesan

Walnut dressing

  • 1 small garlic clove, crushed
  • 2 tablespoons walnut oil
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • ¼ cup (60ml) thin cream

Method

  1. Step 1 – To make the walnut dressing, place the garlic, walnut oil, olive oil and vinegar in the bowl of a food processor and process until well combined. With the motor running, add cream in a thin steady stream, processing until mixture is emulsified and smooth (take care not to over-process or mixture may curdle). Taste and season with salt and pepper.
  2. Step 2 – Use a Japanese mandolin or sharp knife to slice persimmons widthways into 2mm-thick slices. Arrange prosciutto, rocket, witlof and walnuts on serving plates. Season with salt and pepper. Scatter with parmesan and drizzle with dressing to serve.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Mandarin And Strawberry Crumbles

zzzzzzz

Mandarin And Strawberry Crumbles :

Ingredients

  • 60ml (¼ cup) water
  • 55g (¼ cup) caster sugar
  • 4 mandarins, peeled, segmented
  • 1 x 250g punnet strawberries, hulled, washed, dried, quartered
  • 120g (1 cup) natural muesli
  • 1 tablespoon honey

Method

  1. Step 1 – Preheat oven to 180°C. Place the water and sugar in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Add the mandarin and strawberry and cook, stirring occasionally, for 2 minutes or until heated through.
  2. Step 2 – Spoon mandarin mixture among four 125ml (½ cup) capacity ramekins or ovenproof dishes. Place dishes on a baking tray.
  3. Step 3 – Combine the muesli and honey in a bowl. Sprinkle the mandarin mixture with muesli mixture. Bake in preheated oven for 10-15 minutes or until muesli is toasted. Remove from oven and serve immediately.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit