Christmas Bomb Alaska

Preparation 40 Minutes

Cook 5 hours Minutes

Serves 6

Method

Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line a tall dariole mould or similar with plastic wrap

Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Return mould to the freezer & freeze for 5 hours or till firm.

Beat egg whites and sugar until stiff peaks form.

Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.

Ingredients

Base

Sunbeam Fruit Cake cutoffs

Filling

2 LT Premium Vanilla Ice Cream

1 Cup Sunbeams Decadent Fruit Mince

Meringue

3 Egg Whites

1/2 Cup Caster Sugar

Recipe Collection

Walnut Cheese Log

Cheese to room temp.

In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.

Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.

Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.

Serve with crackers

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

  1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
  2. Add the eggs and beat well. Add flours to the mixture and beat well.
  3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

  1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
  2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.

Bircher Muesli

  1. Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
  2. Stir in yoghurt, apple and honey.
  3. Top with almonds and hazelnuts.

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.

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