Homemade Snickers Bars

Ingredients
For the Bottom Chocolate Layer:

• 1¼ cups milk chocolate chips
• ¼ cup creamy peanut butter

For the Nougat Layer:

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• ¼ cup evaporated milk
• 1½ cups marshmallow fluff
• ¼ cup creamy peanut butter
• 1½ cups salted peanuts, roughly chopped
• 1 teaspoon vanilla extract

For the Caramel Layer:

• 14 ounces caramels, unwrapped
• ¼ cup heavy cream

For the Top Chocolate Layer:

• 1¼ cups milk chocolate chips
• ¼ cup creamy peanut butter

DIRECTIONS:

 Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.

 Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

 Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.

 Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

 Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

 Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them./ browneyedbaker.com

Fresh Strawberry Ice Cream

Ready in 1h and 20 minutes

Ingredients:

• 1 quart strawberries, hulled and sliced
• 1 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 2 cups heavy cream, divided
• 1 cup whole milk
• Pinch of salt
• 1 whole vanilla bean
• 6 egg yolks
• ¾ teaspoon vanilla extract

DIRECTIONS:

Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.
 In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.
 Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
 Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).
 Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker's instructions. / browneyedbaker.com

Bacon, Lettuce, and Tomato Macaroni Salad

Ingredients:

• 2 cups elbow macaroni
• 1 1/4 cups mayonnaise
• 5 teaspoons white vinegar
• 1 1/4 cups diced celery
• 1 large tomato, diced
• 5 green onions, finely chopped
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) package bacon

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
Mix bacon into macaroni salad to serve. / http://allrecipes.com/

Chiffon Cake with Strawberries and Cream

Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep.

Ingredients:

For The Cake

• 2 1/4 cups cake flour (not self-rising)
• 1 1/2 cups granulated sugar, divided
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup safflower oil
• 7 large egg yolks plus 9 large egg whites
• 3/4 cup whole milk
• 1/2 teaspoon cream of tartar
• 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For The Berries And Cream

• 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2 cups cold heavy cream
• 1/4 cup confectioners' sugar, plus more for sprinkling

Directions

Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries. / marthastewart.com

Red Velvet Cupcakes

With its distinct look, the popular cupcake is a top contender for favorite flavor.

         Ingredients:

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar     

 Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. / marthastewart.com

  

John Torode's big burger

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings
Ready in 55 minutes

Difficulty: Easy

Ingredients:
FOR THE SPICY TOMATO RELISH

• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 bay leaf
• 2 garlic cloves , crushed
• 2 small shallots , chopped
• 1 red chilli , chopped
• 1 celery stick, chopped
• 500g very ripe tomatoes , roughly chopped

FOR THE BURGER

• 2 egg yolks
• 50g oyster sauce
• 6 slices bread , made into crumbs, then soaked in a little water
• 1kg good-quality beef mince, not lean

TO SERVE

• 8 slices Gruyère (optional)
• 4 burger buns , warmed
• little butter
• 4 tbsp good-quality mayonnaise
• squeezy mustard
• 1 beef tomato , sliced
• few cooked rashers streaky bacon
• Little Gem lettuce leaves
• guacamole , see 'goes well with'
• few gherkins

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side. / bbcgoodfood.com

Carrot & cream cheese cupcakes

This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Ready in 52 minutes
Difficulty: Easy

Ingredients:

• 175g brown muscovado sugar
• 100g wholemeal self-raising flour
• 100g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• zest 1 orange
• 2 eggs
• 150ml sunflower oil
• 200g carrots , grated
• orange coloured sprinkles , to decorate

For the icing

• 100g butter , softened
• 300g soft cheese
• 100g icing sugar , sifted
• 1 tsp vanilla extract

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

PER SERVING
442 kcalories, protein 4g, carbohydrate 38g, fat 32 g, saturated fat 14g, fibre 2g, sugar 26g, salt 0.7 g / bbcgoodfood.com

Coconut & raspberry cupcakes

Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

Ready in 45 minutes
Difficulty: Easy

Ingredients:

• 175g self-raising flour
• 140g caster sugar
• 50g desiccated coconut
• 140g butter , softened
• ½ tsp vanilla extract
• 2 large eggs
• 4 tbsp milk
• 140g raspberries , fresh or frozen

For the frosting

• 280g icing sugar
• 85g butter , softened
• 4 tbsp raspberry coulis, from a bottle or fresh
• a little desiccated or shredded coconut , to decorate

Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

PER CUPCAKE (12)

314 kcalories, protein 3g, carbohydrate 37g, fat 17 g, saturated fat 11g, fibre 2g, sugar 28g, salt 0.4 g  /bbcgoodfood.com 

Chocolate and muscovado semifreddo recipe

This rich Italian-style chocolate ice cream recipe with rum will go down a storm at parties.

Ready in 30 minutes + freezing

Ingredients:

• 200g good-quality plain chocolate (70% cocoa solids)
• 4 eggs, separated
• 4 tbsp caster sugar
• 200ml double cream
• 200ml Greek yogurt
• 2 tbsp dark rum
• 25g cooked meringues, crushed
• 40g light muscovado sugar

Directions

 Put the chocolate in a large bowl over a pan of simmering water. Once melted, stir until smooth. Cool.
Whisk the egg yolks and half the caster sugar with an electric whisk until pale and creamy. In a large clean bowl, whisk the egg whites until firm. Gradually whisk in the remaining caster sugar until stiff.
 Whisk the cream until softly peaking, then fold in the yogurt. Stir the egg yolk mixture into the cooled, melted chocolate. Stir in the rum, then fold in the cream mixture. Finally, fold in the egg white mixture.
 Spoon half of the chocolate mixture into a medium freezer-proof container and scatter with the meringues and muscovado sugar. Spoon over the remaining chocolate mixture and freeze for 4-5 hours, until semi-frozen. Serve scoops in chilled dessert glasses, decorated with fresh flowers, if you like. / channel4.com

Chicken and Rice Casserole

Ready in 40 minutes
Difficulty: Easy

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 4 scallions, sliced
• 2 cups broccoli florets
• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup medium-grain white rice
• 1 plum tomato, chopped
• Kosher salt and freshly ground pepper
• 2 cups low-sodium chicken broth
• 1/4 cup sour cream
• 1 cup diced dill havarti cheese (about 4 ounces)
• 1/4 cup grated parmesan cheese (about 1 ounce)

Directions
Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
 Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Per serving: Calories 626; Fat 32 g (Saturated 16 g); Cholesterol 186 mg; Sodium 1,299 mg; Carbohydrate 38 g; Fiber 3 g; Protein 45 g / foodnetwork.com

Southern Biscuits

Ready in 40 minutes
Difficulty: Easy

Ingredients:

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams

/foodnetwork.com

Shake down

Protein truffle recipe

Go beyond the conventional protein shake with this delicious snack that's perfect for muscle-building

Ingredients:

• 170g Greek yogurt
• 30g of Kinetica Whey protein (strawberry)
• 18g cup of coconut flour
• 36g cup of coconut milk or almond milk
• 60g of 90% dark chocolate

Directions

Mix all of the above ingredients together in a bowl to form a soft batter, then sprinkle the coconut flour on the baking tray. Shape the batter into eight truffles, rolling them on the coconut flour so they're easier to shape. Meanwhile, melt your dark chocolate in a bain marie (a glass bowl on top of a pot of boiling water). Once rolled into truffles, dip them into the melted chocolate and place them on a tray and leave them to set in the freezer for approximately 30 minutes.

Nutritional value

Per truffle (out of the six you get from the mix above): 103.45kcals, 3.65g carbohydrates (1.46g sugars), 8.1g protein, 5.68g fat (3.6g saturated), and 1.2g fiber / mensfitness.co.uk

Red Velvet Chocolate Cake

Red Velvet Chocolate Cake

Ingredients:

• Unsalted butter, for cake pans                           
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 large eggs
• 1/4 cup red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
•  teaspoons white vinegar

This cake frosting is named for the length of time it must be beaten in the final stage. Have the cake you are going to frost already prepared before making the frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hours before being served

Directions

Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. / marthastewart.com

Chocolate Black Tea Cake

Ready in 80 minutes
Ingredients:

• 4 eggs, separated
• 1 cup butter
• 1 2/3 cups white sugar
• 1 cup brewed black tea, cold
• 2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/3 cup dry bread crumbs
• 1/3 cup unsweetened cocoa powder
• 1 cup chopped hazelnuts

Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely./ http://allrecipes.com/

Peanut butter cookies

Ready in 40 minutes

Ingredients:

• 8 tbsp plain flour
• 2 tbsp caster sugar
• 2 tbsp crunchy peanut butter
• 1 free-range egg yolk
• 50g/1¾oz butter, softened
• icing sugar, for dusting

Preheat the oven to 180C/350F/Gas 4.
Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
Place in the oven and bake for ten minutes, or until just turning golden-brown.
Transfer the cookies to a wire rack and allow to cool for ten minutes.
To serve, place on a serving plate and dust with icing sugar. / bbc.co.uk

Barley and honey roast pumpkin salad

Boost your intake of wholegrain goodness with this delicious and nutritious barley and honey roast pumpkin salad.

Difficulty: Easy
For 6 person

Ingredients: 

• 1 cup pearl barley
• 700g butternut pumpkin, peeled, chopped
• 1 tablespoon honey
• 2 teaspoons olive oil
• 100g baby spinach
• 120g goat's cheese, crumbled

Dressing

• 1 1/2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar

Place barley and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 35 minutes or until tender and liquid almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a bowl.
 Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Place pumpkin on a baking tray. Add honey and oil. Season with salt and pepper. Toss to combine. Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
 Make dressing Place oil and vinegar in a bowl. Season with salt and pepper. Whisk to combine. Add pumpkin mixture, spinach, cheese and dressing to barley. Toss to combine. / taste.com.au

Nutrition:

Energy 1123kJ	Fat saturated 3.50g
Fat Total 10.70g	Carbohydrate sugars -
Carbohydrate Total 35.30g	Dietary Fibre 6.00g
Protein 7.10g	Cholesterol 7.00mg
Sodium 155mg

Turkey chilli jacket potatoes

Turkey mince is cheap and lean - flavour Mexican-style with cumin and paprika and serve in crisp baked potatoes

Comment: Low-fat, Super healthy
Ready in 55 minutes
For 4 person

Ingredients:

• 4 large baking potatoes
• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , crushed
• 300g turkey mince
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp cider vinegar
• 1 tbsp soft light brown sugar
• 350ml passata
• reduced-fat Red Leicester , grated, to serve
• 4 spring onions , chopped, to serve

Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.
Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it's cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions. / bbcgoodfood.com

Baked raspberry cheesecake

This is a dead easy two-step recipe that looks like it took hours (and lots of skill) to make

Ingredients: 

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream
• 300g raspberries
• icing sugar

Ready in 1 hour.

For 8 person

Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuitsin a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries. / bbcgoodfood.com