3 cups (780g) roughly mashed banana (about 8 bananas) 1¼ cups (100g) shredded coconut 1 x quantity base muffin mixture (see recipe link under method) 1 tablespoon raw caster (superfine) sugar ...

Preheat oven to 180°C (350°F). Place the flour, cocoa, sugar, butter, egg, milk and vanilla in a large bowl and whisk until well combined. Add the beetroot and mix to combine. Pour into a 10cm x 21cm ...

Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons and set aside. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the ...

Place the sugar, onion, garlic, salt, vinegar, ginger and 1 litre of the water in a large saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Allow to cool slightly. Pour the ...

Line a 20cm square slice tin with non-stick baking paper. Place the chocolate, condensed milk, cream and vanilla in a medium saucepan over medium heat. Cook, stirring, for 5–6 minutes or until melted ...

Line a lightly greased 8cm x 7.5cm x 32.5cm (2-litre-capacity) tin with non-stick baking paper. Line the base with half the wafers, trimming if necessary. Freeze until ready to use. Place the mango ...

To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...

Place the water and sugar in a medium saucepan over high heat, bring to the boil and cook, stirring, until the sugar is dissolved. Set aside to cool slightly. Add the blood orange rind, juice and ...

Preheat oven to 200°C (400°F). Place the pita breads on a lightly greased large oven tray lined with non-stick baking paper. Spread each of the pitas with yoghurt and top with the artichoke. Cook for ...

Preheat oven to 180°C (350°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until pale. Add the eggs, one at a time, beating well after each addition.

Place the tea leaves and half the coconut milk in a small saucepan over high heat and bring to just below the boil. Set aside for 5 minutes to infuse. Place the vanilla, cacao, dates, maple syrup, ...

+ If you prefer, you can use the microwave for this step. Heat for 20 seconds at a time, stirring until completely melted and combined. ++ You can make this mixture in advance and refrigerate for up ...