Pistachio & Fruit Cheesecake

Preparation Minutes

Cook Minutes

Serves

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Method

  1. Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
  2. In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
  3. Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
  4. Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
  5. Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.

Ingredients

350g Sunbeam Australian Almond Meal

120g Sunbeam Australian Natural Sliced Almonds

90g Sunbeam Australian Pistachios

225g Angas Park Fruit Medley

500g cream cheese

395g sweetened condensed milk

290g white chocolate melts

250ml 100% pure maples syrup

120g unsalted butter

2 tbsp gelatine powder

200ml boiling water

1 x 25cm springform cake tin

Recipe Collection

Christmas Cake Gift Jar

As a gift idea

  1. Place flour in bottom of jar and add spices and bicarbonate of soda
  2. Pour in fruit and push down lightly
  3. Next place brown sugar and finish with slivered almonds.
  4. Attach a gift card with the following instructions:

YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy

METHOD

  1. Preheat oven 150°C. Double line a 20cm round tin with baking paper
  2. Combine gift jar contents, butter, eggs and brandy and stir until combined
  3. Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.

Panforte

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

    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.

    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.

White Christmas

  1. Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.

  2. Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.

  3. Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.

  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

30 Minute Christmas Pudding

  1. Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
  3. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.

Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).  Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.

Spiced Chicken Pilaf

  1. Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
  2. Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
  3.  Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.

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
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