Burnt Honey and Macadamia Semifreddo

Easter Carrot & Sultana Cake

Preheat oven to 180C. Grease and line two 20cm cake tins.

In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.

In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.

Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)

Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.

Meanwhile, prepare the icing.

In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.

Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.

Decorate with topping of choice.

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions

Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool. 

Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop 

Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme. 

Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.  

Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.

Spiced Lamb Meatballs with Currants

1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.

Macadamia Nut Cookies

Preheat oven to 180℃ and line a few large baking trays with baking paper 

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.   

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.  

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.  

 Remove from the oven and allow to cool and set slightly before transferring to a wire rack.  

Chocolate Puddings with Sherry Raisins

1. Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.

2. Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.

3. Use a small spatula to help remove puddings from pans and serve with custard and cream.

   
   Puddings can be made in advance and re-heated briefly in a microwave to warm through.