Christmas Nougat
Preparation 20 Minutes
Cook 20 Minutes
Serves 8
Method
Preheat oven to 180Β°C.
Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.
Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.
Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.
Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.
Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 3cm squares to serve.
Ingredients
2 edible rice paper sheets
1 cup pistachio kernels
1 1/3 cup caster sugar
1/4 cup honey
1/4 cup liquid glucose
2 tablespoon water
1 egg-white
2 teaspoon rosewater
1 1/4 cup dried cranberries
1/2 cup Angas Park dried blueberries
1/2 cup SUNBEAM Currants
Recipe Collection
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180β.Β
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.Β Β
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.Β Β Β
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.Β Β
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.Β Β
Add in the dry mix ΒΌ cup at a time, until you form a smooth batter.Β Β
Β Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean itβs done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.Β Β
To make the icing:Β beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.Β Β
Β Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.Β Β Β
Christmas Cheesecake
Preaheat oven 160 degrees (140 degrees fan).
- Brush base and sides of 25cm springform pan with butter.
- Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
- Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
- Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.
To make Toffee
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
Date & Raisin Liquor Truffles
Place the dates, raisins and liqueur in a small food processor and process to combine.
Place the mixture in a bowl with the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into balls.
Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Makes 20. Store in refrigerator and bring to room temperature when you serve.
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ΒΊC (fan forced 180ΒΊC).Β Β Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well.Β Β Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray.Β Β Brush evenly with melted butter, sprinkle over ΒΌ of the nut mixture.Β Β Brush a second sheet with butter and arrange on top, repeat with another ΒΌ of the nut mixture.Β Β Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.Β
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden.Β Β Cut into slices and serve with rocket.
Roasted Cauliflower Soup
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
