Gluten-free Tim Tam Cheesecake
Indulge in the simplicity and decadence of Woolworth’s no-bake, gluten-free Tim Tam cheesecake, adorned with whipped cream, fresh raspberries, and chopped Tim Tams. A dessert that truly delights!
Ingredients: Serves 16
200g Woolworths dark chocolate, broken into squares
3 pkt Arnott's gluten-free Tim Tam
600ml thickened cream
563g Woolworths cream cheese, at room temperature, chopped
3/4 cup icing sugar mixture
125g raspberries
Method:
Grease and line a 19cm-round springform pan.
Melt chocolate, line the pan with 15 Tim Tams, and spread a chocolate-Tim Tam paste over the base.
Beat cream until soft peaks form. Combine cream cheese, icing sugar, and melted chocolate. Fold in whipped cream.
Layer the cream cheese mixture in the pan and refrigerate overnight.
Top with whipped cream, raspberries, and chopped Tim Tams before serving. Enjoy!
Chicken & Potato Traybake
Looking for an easy and delicious meal idea for any night of the week? Try this crowd-pleasing chicken & potato traybake - it's a guaranteed winner, winner, chicken dinner!
Ingredients
1.5kg chicken drumsticks
0.5kg red washed potatoes, cut into wedges
1 tbs extra virgin olive oil
2 tbs dijon mustard
1 red onion, cut into wedges
2 lemons, 1 lemon zested and juiced, 1 cut into rounds
1/2 bunch continental parsley, leaves picked
Method
Step 1 - Preheat oven to 200°C/180°C fan-forced. Line a large baking dish with baking paper.
Step 2 - Add to a large bowl chicken drumsticks, potato, oil, dijon, onion, lemon zest and juice. Season well and toss to combine. Transfer to baking dish.
Step 3 - Bake for 30 minutes. Remove from oven, toss pieces, and add lemon rounds to dish. Bake for a further 30 minutes, or until drumsticks are golden and cooked through and potatoes are tender. Top with parsley. Serve.
Woolworths Blueberry & Cheese Filo Pie
If you're feeling like snacking on something savoury or maybe something sweet, this Blueberry & Cheese Filo Pie is really the best of both worlds!
PREP - 15 mins
COOK - 15 mins
SERVES - 2
Ingredients
125g punnet blueberries
1/4 tsp cornflour
½ small lemon, juiced
1 tbs maple syrup
3 sheets filo pastry
25g butter, melted
1 tbs cinnamon sugar
250g wheel brie
Rosemary or thyme to serve
Method
Step 1 - Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Combine blueberries, cornflour, juice and 1 teaspoon maple syrup in a small bowl. Microwave on high for 1 minute, stirring halfway through, or until mixture has slightly thickened.
Step 2 - Place 1 sheet of filo on the prepared tray. Brush with a little butter and sprinkle with a little cinnamon sugar. Top with a second sheet, arranging in the opposite direction to the first and brush with a little butter and sprinkle with a little cinnamon sugar. Repeat with the remaining sheet of filo arranging in the same direction as the first filo sheet and brushing with a little butter and sprinkling with a little cinnamon sugar.
Step 3 - Place brie in the centre of the filo stack. Using kitchen scissors and leaving the brie in the centre, cut filo stack crossway and lengthways into 4 quarters. Spoon blueberry mixture over brie. Scrunch and roll filo around brie to form a pie ‘crust’. Brush filo with remaining butter and sprinkle with remaining cinnamon sugar.
Step 4 - Bake for 12 minutes or until the filo is golden. Stand for 5 minutes to cool slightly. Drizzle with remaining maple syrup, herbs. Serve.