Crunchy Apple Slaw
Preparation 15 Minutes
Cook 5 Minutes
Serves 4
Method
- Place pinenuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Ingredients
1/4 cup SUNBEAM Pinenuts
1 tbsp SUNBEAM Sesame Seeds
¼ savoy cabbage, finely shredded
1 green apple, shredded
1 red apple, shredded
2 spring onions, finely sliced
¼ cup SUNBEAM Raisins, roughly chopped
¼ cup mint leaves, chopped
1 tbsp olive oil
3 tsp apple cider vinegar
Recipe Collection
Sultana Cinnamon Mini Muffins
Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
Fruit & Maple Chocolate Cupcakes
To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.
In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.
To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.
Decorate cupcakes with the buttercream.
Chocolate & Hazelnut Meringue
- Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
- Set aside half of the hazelnuts and finely chop remaining half.
- Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
- Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
- For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
- For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.
Family Fruit Mince Tart
-
Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.
Enclose in plastic wrap; refrigerate 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.
Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
Meanwhile, preheat oven to 200°C.
Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.
Add fruit mince in an even layer over tart base.
Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Cherry Ripe Slice
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
