Category Archives: Episode 22

Ingredients: 1 pkt of Arnotts butternut snap biscuits Half tub of Philadelphia cream cheese Lemon Butter Method: Preheat oven to 160 degrees. Lay biscuits over patty pan tray and place in oven for 5 minutes until biscuits are soft. Remove … Continue reading →

Ingredients: Sauce 45g Butter 2 tbsp Flour 1 cup Milk ¼ cup dry White Wine ½ x 300mL carton Cream Salt & Pepper 6 pkt of 2.5cm Vol-au-vent cases (12 cases in each pocket) Filling 300g Shrimps Small tin Asparagus … Continue reading →

Ingredients: 1 head Cauliflower Sauce 3 tbsp Butter 3 tbsp Flour 1½ cups milk 1 cup shredded Cheddar cheese, divided ½ cup buttered bread crumbs or French fried onion crumbs Method: Trim cauliflower and separate into flowerets. In a saucepan … Continue reading →

Ingredients: 1 piece of Blade Roast Salt and Pepper to marinade Rosemary & Garlic White Wine – dry Oil Butter Method: Cut slits randomly through the piece of meat & fill with a piece of Garlic & Rosemary, Salt and … Continue reading →