Recipe Exchange

Ingredients:  250 g flour;  50 g of cocoa  100 g sugar  100 ml oil  250 ml of milk  1 sachet baking powder  2 eggs  200 g of chocolate  300 ml cream Directions: 1 -Mix all the ingredients (except the chocolate and cream). Pour the mixture into a mold for muffins, charging them only half because it will not grow. It is enough for 24 muffins (2x12).  2 -When the muffins baked allow to cool. Then knife to cut the top off and cap them. Small spoon gouge muffins so that the bottom left. Izmutiti cream and fill the muffins. Return the cap and pour over them melted chocolate.

Ingredients 1 cup self-raising flour 1 tablespoon caster sugar 3/4 cup milk 1 teaspoon vanilla essence 1 egg 1/4 cup chopped dried apricots 1/4 cup sultanas olive oil cooking spray 1 cup Nutella spread, to serve Method Step 1 Sift flour and sugar into a large bowl. Make a well in the centre. Whisk milk, vanilla and egg in a jug with a fork until well combined. Step 2 Pour milk mixture into dry ingredients. Stir gently until combined. Stir in dried fruit (don't stir too vigorously, or pikelets will be tough). Step 3 Heat a non-stick frying pan over medium heat. Spray lightly with oil. Drop tablespoonfuls of batter into frying pan, pressing lightly to spread. Cook for 1 minute, or until small bubbles appear on the surface. Turn and cook for a further 30 seconds, or until golden and cooked through. Transfer to a wire rack. Repeat with remaining batter. Step 4 Sandwich together with Nutella.

Ingredients 4 slices of raisin bread 2 teaspoons Nutella 1 large banana, sliced Method Step 1 Preheat a jaffle or sandwich maker. Spread one side of 4 slices raisin bread with butter. Spread the other side of each slice with Nutella. Step 2 Place 2 slices of bread, butter-side down, in the jaffle maker. Top with banana. Top with remaining bread, butter-side up. Cook for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Cut into quarters to serve.

Ingredients 125g butter, softened 1/2 cup brown sugar 1 egg 1/2 cup Nutella spread 1 3/4 cups plain flour 1 teaspoon baking powder 3/4 cup dark chocolate chips Method Step 1 Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Step 2 Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and Nutella. Beat until just combined. Step 3 Sift flour and baking powder over butter mixture. Add chocolate chips. Using a wooden spoon, stir until combined. Roll level tablespoons of mixture into balls. Place on prepared tray 3cm apart, to allow room for spreading. Using a fork, flatten slightly. Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool on trays. Transfer to wire rack to cool completely. Serve.

Ingredients 125g butter, at room temperature 60g pure icing sugar, sifted 60g hazelnut meal 115g (3/4 cup) plain flour 100g (1/3 cup) Nutella Hazelnut Spread Method Step 1 Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Step 2 Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle. Step 3 Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely. Step 4 Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.

Ingredients 150ml milk 1 teaspoon vanilla bean paste 20 g unsalted butter 1/3 cup (75g) caster sugar 7g sachet dried yeast 2 eggs 2 cups (300g) plain flour 1/2 cup(140g) nutella 2 tablespoons thin cream (at room temperature), plus extra to brush Method Step 1 Preheat oven to 180C. Lightly grease 8 holes of a large Texas muffin tin with non-stick baking spray. Heat the milk, vanilla, butter and sugar in a small saucepan over low-medium heat until lukewarm. Add the yeast and leave for 5 minutes, or until foamy on the surface. Step 2 Place the flour in the bowl of an electric mixer and add the milk mixture and eggs. Using a dough hook, beat for 6-8 minutes or until smooth and elastic (the dough will be very sticky). Transfer dough to an oiled bowl. Cover with a clean tea-towel and leave in a warm, draught-free place for 1 hour or until doubled in size. Step 3 Knock dough down and knead for a few seconds on a well floured surface. The dough will be smoot

Ingredients: Equipment You will need an electric mixer for this recipe. Ingredients 1/3 cup Nutella 300ml thickened cream 175g packet Coles Bakery Hedgehog Slice, coarsely chopped 160g packet Coles Bakery Make At Home Pastry Flan Method Step 1 Place the cream and Nutella in a medium bowl. Use an electric mixer to beat until soft peaks form. Gently fold in three-quarters of the hedgehog slice. Step 2 Spoon the Nutella mixture into the pastry shell. Place in the fridge for 1 hr to chill (see Notes). Sprinkle the remaining hedgehog slice over the top of the pie. Cut into slices to serve (see Notes).

Ingredients 400g button mushrooms, cleaned 1/3 cup vinegar 1/4 cup extra-light olive oil 2 garlic cloves, thinly sliced 5 fresh sage leaves 5 sprigs fresh thyme 1 teaspoon brown mustard seeds Method Step 1 Combine mushrooms, vinegar, oil, garlic, sage, thyme and mustard seeds in a large glass or ceramic bowl. Cover. Refrigerate for at least 2 days for flavours to develop, stirring twice each day.

Ingredients 485g pkt Thick Spaghetti pasta 1 tablespoon olive oil 500g button mushrooms, quartered 250ml (1 cup) thickened cream 1 tablespoon finely grated lemon rind 80ml (1/3 cup) fresh lemon juice Method Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan. Step 2 Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook mushroom, stirring, for 5 minutes or until soft. Add cream, lemon rind and lemon juice, and simmer for 3 minutes or until sauce thickens slightly. Step 3 Add sauce to the pasta. Season with salt and pepper and toss to combine.

Ingredients:  500 g flour 80 g margarine  20 g of fresh yeast  2 dl milk  400 gr  white cheese  200 gr Kitchenette small cheese  1 cup sour cream  3 eggs  1 egg yolk  salt to taste  Directions: In some warm milk to put the yeast to rise. Meanwhile, prepare the margarine and flour, and rub them together to obtain a crumbly mixture. This mixture add the yeast, one egg yolk, remaining milk and a pinch of salt. Knead into smooth dough and divide it into two equal parts. One of the stretch and put in a small deep baking pan. Since both types of cheese, cream and eggs to make the filling and arrange it over the dough in the pan evenly. Extend the second part of the test and should cover the filling. The ends of the upper and lower crust nicely together on the side. Pie bake at 200 degrees for about 40 minutes.

Ingredients 1 tablespoon olive oil 3 slices mild pancetta, finely chopped 1/2 brown onion, finely chopped 1 garlic clove, crushed 500g beef mince 250ml (1 cup) Barilla Napoletana pasta sauce 2 tablespoons tomato paste 25g butter 2 tablespoons plain flour 250ml (1 cup) milk 20g (1/4 cup) finely grated parmesan 1 egg, lightly whisked 50g (1/2 cup) coarsely grated fresh mozzarella Poppy seeds, to sprinkle Pastry 300g (2 cups) plain flour 180g butter, chilled, chopped 1 egg yolk 2-3 tablespoons chilled water Method Notes Step 1 Heat oil in a large saucepan over medium-high heat. Add pancetta, onion and garlic. Stir for 2-3 minutes or until soft. Transfer to a bowl. Add mince. Cook, breaking up lumps, for 4 minutes or until brown. Add onion . Stir for 1 minute or until almost evaporated. Stir in pasta sauce and tomato paste. Season with pepper. Cook, stirring occasionally, for 10 minutes or until thick. Transfer to a bowl. Cool for 30 minutes.

Ingredients 4 apples (we used jonathan) 2 cinnamon sticks 4 cardamom pods, cracked Method Step 1 Remove cores from apples. Cut apples into 2cm cubes. Step 2 Place apple, cinnamon and cardamom in a large saucepan. Pour over 5 cups cold water. Place over medium heat and bring to the boil. Step 3 Reduce heat to low. Simmer, partially covered, for 18 to 20 minutes or until apple is soft. Step 4 Strain juice into a jug. Pour into heatproof glasses and serve.