Burnt Honey and Macadamia Semifreddo

Preparation Minutes

Cook 25 Minutes

Serves 6-8

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Method

  1. Line a 2L freezer-safe container with baking paper.
  2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
  3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
  4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
  5. Serve generous scoops in waffle cones.

Ingredients

3 eggs plus 2 yolks, extra

1 tsp vanilla bean paste

220g caster sugar

Pinch of sea salt

80g honey

80g unsalted butter

275g SUNBEAM Gourmet Mix, roughly chopped

150g SUNBEAM Macadamia Halves, roughly chopped

500ml thickened cream

Waffle cones, to serve

Recipe Collection

Frozen Cheescake Pudding

Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.

Line an 8-cup-capacity metal pudding basin with plastic wrap.

Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.

Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.

Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.

Decorate with Raspberries, Strawberries and Mint. Serve immediately.

Baby Spring Vegetables

Preheat oven to 180ºC.

  1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
  2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Macadamia and Cacao Balls

  1. Blend or process dates until smooth
  2. Combine macadamia meal, cacao and dates in a bowl.
  3. Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

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.

Toasted Almond & Blueberry Salad

  1. Toast almonds in a pan on medium heat then set aside.
  2. Wash berries and slice strawberries into halves.
  3. Crumble blue cheese and combine salad ingredients together.
  4. Combine dressing ingredients and blend until smooth, pour over salad when serving.
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