Candied Walnut & Beetroot Salad

Banana Date Pancakes

1. Combine flour, baking powder and sugar in a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Fruit & Nut Log Salami

In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.

Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.

Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.

Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.

To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.

Granola Bar

Preheat oven to 160°C.

1. Grease and line an 18cm x 28cm slice pan with baking paper.
2. Combine all dry ingredients in a bowl.
3. Mix melted butter and honey together and stir into dry ingredients
4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Almond & Sultana Snowballs

Mini Bombe Alaskas

Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*

Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).  Add fruit, nuts and sherry and use a spatula to mix well.

Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.

Slice the madeira cake horizontally into three big slices, about 2cm thick.  Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices. 

To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Whisk until stiff peaks form.

One at a time, carefully remove an icecream from the mould and place on top of a cake round.  Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.  Serve and repeat with remaining prepared icecreams.

Crispy Chocolate Puddings

1. Lightly oil 12 x ⅓ cup capacity muffin pans. Combine chocolate and butter in a microwave proof bowl and heat on medium setting for 1 minute, stir well. Return to microwave in 10 second bursts if required to continue melting.
2. In a large bowl, combine the rice bubbles, sultanas, walnuts and coconut. Mix well. Add melted chocolate and stir until all ingredients are well coated in chocolate. Spoon between prepared muffin pans, pressing mixture in firmly. Refrigerate for at least 30 minutes.
3. Slide a small spatula down the side of each muffin cup to remove the chocolate pudding. Turn upside down and spoon on some melted chocolate to resemble custard. Decorate with sprinkles.