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30 minutes

Lightly smoked trout with charred leeks

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Lightly smoked trout with charred leeks

15 minutes

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Vanilla rice pudding with dark chocolate shards

10 minutes

Open goat's cheese and beetroot tart

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Open goat’s cheese and beetroot tart

5 minutes

Parma ham-wrapped fish with vine tomatoes

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Parma ham-wrapped fish with vine tomatoes

10 minutes

Swiss chard and feta frittata with crispy bacon

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Swiss chard and feta frittata with crispy bacon

30 minutes.

Woolworths pork schnitzels with quick smashed minted peas

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Woolworths pork schnitzels with quick smashed minted peas

5 minutes

Broccoli-and-pecorino fettuccine

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Broccoli-and-pecorino fettuccine

10 minutes

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Sticky soya chargrilled salmon skewers

1-2 minutes

Poached guavas with custard

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Poached guavas with custard

5–10 minutes

Roasted baby carrots with fennel and sage

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Roasted baby carrots with fennel and sage

10 minutes

Peanut butter no-bake fridge cake

Cake recipes

Peanut butter no-bake fridge cake

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Peanut butter no-bake fridge cake

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes, plus 4 hours’ chilling time

Ingredients

1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Nutella or Woolworths chocolate hazelnut butter spread jar (optional)

Method

Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours.

Remove from the cake tin, remove the clingwrap and place on a serving dish.

Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

Discover more cake recipes here.