Pumpkin Macadamia Salad
Preparation 15 Minutes
Cook 30 Minutes
Serves 6
Method
Preheat oven to 180ΒΊC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Ingredients
700g pumpkin (3cm pieces), chopped
1 medium red onion, sliced
4 tbsp olive oil
50g rocket leaves
70g Sunbeam Macadamia Halves, coarsely chopped, toasted
70g Sunbeam Raisins
2 tbsp lemon juice
1 tsp honey
2 tsp grated fresh ginger
Recipe Collection
Lamb Rogan Josh
- Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
- Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
- Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.
Banana & Walnut Muffins
Preheat the oven to 180Β°C (160Β°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 β 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
Fruit Cake Trifle
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Line the base and sides of a 20cm round cake tin. Place mixed fruit and juice in a saucepan and gently heat through. Set aside to cool.
- Combine butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add flour, almond meal, cinnamon and baking powder. Continue mixing until batter is smooth. Stir in fruit mixture until well combined. Pour into prepared tin and smooth the surface. Sprinkle with slivered almonds and bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool completely.
- For assembly, whip the cream and sugar to firm peaks. Set aside ΒΌ of the cream for decoration. Stir the custard into remaining cream until well combined. Slice cake horizontally into 3 even discs. You may need to trim the edges slightly to fit your serving bowl.
- Press one round of cake into the base of a 20cm serving bowl. Sprinkle with 1 tablespoon of the brandy. Press half of the strawberries around the edge of the bowl and cover with half of the custard mixture. Place a second round of cake on top of custard and sprinkle with another tablespoon of brandy. Repeat process with strawberries and remaining custard. Finish with final round of cake and remaining brandy. Cover and allow to sit for at least 4 hours or overnight. For serving, top with the cream that was set aside and decorate with additional strawberries and cherries.
Burnt Honey and Macadamia Semifreddo
- Line a 2L freezer-safe container with baking paper.
- 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.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl.Β Bring a saucepan of water to a simmer,Β 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.
- 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.
- Serve generous scoops in waffle cones.
Sweet Treats
Preheat the oven to 170Β°C. Line a large baking tray with baking paper.
- Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
- Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
- Allow to cool completely before serving with milk or a good dollop of yoghurt.
