Lose Belly Fat in 1 Week

Super Foods

Passover dishes

Raw Mango Chutney

Lauki ka raita

Rajasthani Gatte Ki Sabji

MyRecipes India

Frozen Cake

Halloween cake

Frozen Cake

Rainbow Rose Cookies

Pink Zebra Cake

Birthday Cake

Birthday Cake

Bake and Decorate a Cake

Microwave cakes

Mug Cakes

2 Minutes Cake

Nutella Cheese cake

Mango Cheesecake

No Bake Cake Recipe

Chocolate Mud Cake Recipe

Onion Rings

Fried Potato Balls

Potato Snack recipe

Onion Bread Recipe

Tasty Quick Recipes

Mango ice-cream tart

• 
  
•  
  
    
• Ingredients:
• 
  
•    180ml (3/4 cup) double cream
•  180ml (3/4 cup) milk
•  1 tablespoon dark rum
•  3 egg yolks
•  45g (1/4 cup) dark brown sugar
•  250g pkt Arnott's Granita biscuits
•  100g unsalted butter, melted
•  80ml (1/3 cup) water
•  2 tablespoons caster sugar
•  2 teaspoons liquid glucose
•  1 mango, cheeks removed, peeled
•  Peeled mango, extra, to serve
• Method
• Step 1
• Place cream, milk and rum in a saucepan over medium heat. Bring just to a simmer. Set aside for five minutes to cool.
• Step 2
• Meanwhile, whisk egg yolks and brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir until the mixture coats the back of the spoon. Pour custard into a jug. Cool to room temperature, stirring occasionally. Cover and place in the fridge for 4 hours or overnight to chill.
• Step 3
• Meanwhile, process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin with a removable base. Cover and place in the fridge for 30 minutes to chill.
• Step 4
• Preheat oven to 180°C/160°C fan forced. Bake base for 20 minutes or until light golden. Set aside to cool.
• Step 5
• Combine water, caster sugar and liquid glucose in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
• Step 6
• Process the mango in a food processor until smooth. Add the sugar mixture. Process to combine.
• Step 7
• Churn the custard in an ice-cream maker following manufacturer’s instructions. Spoon into the cooled base. Top with the mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces and top with mango slices.

Summer Fruit and Cheese Sandwiches

If the best hot-weather cooking is no cooking at all, then the best recipe is, of course, no recipe. Ripe fruit and organic cheese layered on fresh bakery bread is as simple, versatile, and tempting as summer food gets. Many of these are available to enjoy year-round, as well!

Here are some ideas, but the sky is the limit:
Organic Valley Baby Swiss cheese, cranberry chutney, romaine lettuce and mayonnaise on light rye
Sliced apples, Organic Valley Cheddar, cinnamon and raisins in whole wheat pita
Shredded Organic Valley Pepper Jack, finely chopped pineapple, minced green onion, chopped cilantro, and mashed avocado on a flour tortilla, topped with a second tortilla and cut into quarters
Cantaloupe, chopped mint leaves and Organic Valley Ricotta cheese blended with raspberry syrup, on brioche
Fresh raspberries or strawberries, chopped walnuts and softened Organic Valley Cream Cheese beaten with a small amount of honey, on raisin bread or cornbread
Softened Organic Valley Butter whipped with Organic Valley Feta cheese, spread on herb bread, then layered with minced,  preserved lemons and paper-thin Walla Walla onion slices
Organic Valley Colby and garden-fresh tomatoes (yes, tomatoes are fruit!) with cracked black pepper on country white or sourdough bread
Shaved fresh fennel bulb, peeled, sliced oranges and Organic Valley Feta with Italian dressing on black olive bread
Organic Valley Muenster, hickory nuts or pecans, and thin-sliced pears on cracked wheat bread
Honeydew melon, grated orange zest, Organic Valley Provolone and honey mustard on Swedish rye