Panforte

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.

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.  

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.    

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.  

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
3. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Burnt Honey and Macadamia Semifreddo

1. Line a 2L freezer-safe container with baking paper.
2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
5. Serve generous scoops in waffle cones.

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Mini Choc Raisin & Hazelnut Puddings