Panforte

Preparation 25 Minutes

Cook 15 Minutes

Serves 1 round Panforte

Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
  2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
  3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Ingredients

½ cup caster sugar

½ cup honey

125g dark chocolate, chopped

100g SUNBEAM Raisins

100g ANGAS PARK Dried Figs, chopped

50g SUNBEAM Glace Cherries, roughly chopped

50g ANGAS PARK Cranberries

300g SUNBEAM nuts (toasted blanched almonds, hazelnuts and pistachios)

1 cup plain flour

¼ cup cocoa

1 tsp cinnamon

¼ tsp ginger

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

Almond & Herb Crusted Chicken Schnitzel

1. Combine almond meal, parmesan, herbs and lemon, Season well.

2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.

3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.

4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Pine nut, Sultana & Maple Tart

Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk. 

Preheat the oven to 180 Degrees. 

Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.  

Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.

Apricot Balls

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

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.

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