Date Cookies

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Christmas Cheesecake

Preaheat oven 160 degrees (140 degrees fan).

1. Brush base and sides of 25cm springform pan with butter.
2. Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
3. 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.
4. 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

1. Line a baking tray with baking paper. Spread nuts evenly over tray.
2. 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.
3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.

Almond & Cranberry Bark

In 160 degree oven. Toast the almonds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes.

Transfer the nuts to a cutting board and roughly chop them.

Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.

Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness

Sprinkle the nuts evenly over the chocolate, followed by the cranberries. Lightly use your palms to press the toppings into the chocolate.

Place the pan on a flat surface in the refrigerator to set.

Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week

Rainbow Couscous & Sultana Salad

In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.

Combine all dressing ingredients in a jar and shake well.

Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.

Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.

Tips

• Store salad in a covered container in the fridge, for up to three days.
• Couscous can be substituted with cooked and cooled quinoa, if preferred

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

Peanut Butter Bites

1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
2. Divide and roll into 25 balls and place on top of skewer.
3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.