Pumpkin Macadamia Salad

Preparation 15 Minutes

Cook 30 Minutes

Serves 6

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Method

Preheat oven to 180ºC.

  1. 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.
  2. 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

White Christmas Tree Bites

  1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
  2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
  3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.

Bread and Butter Pudding

Pre-heat oven to 180°C (160°C fan-forced).

  1. Combine sultanas and juice in a small bowl and set aside.

  2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

  3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

  4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

  5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

Macadamia Nut Cookies

Preheat oven to 180℃ and line a few large baking trays with baking paper 

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.   

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.  

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.  

 Remove from the oven and allow to cool and set slightly before transferring to a wire rack.  

Christmas Nougat

Preheat oven to 180°C.

Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.

Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.

Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.

Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.

Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 3cm squares to serve.

Rocky Road

Grease and line the base and sides of a 20cm square baking tin.

Mix together raisins, cherries, marshmallows and pistachios.  Pour 1 cup of the mixture into the base of the prepared tin.

Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted.  Allow to cool for about 5 mins before adding the remaining fruit and nut mixture.  Toss to coat then pour into the prepared tin, gently flattening the surface.  Refrigerate until firm (about 2 hours).

Remove from tin and slice into 4 long rows.  Wrap in cellophane for Christmas gifting.

Hot Cross Bun Waffles

Cut Hot cross bun in half

Heat your waffle iron and place both halves on the waffle iron to toast

Scoop vanilla ice-cream and place between the toasted bun

Drizzle with chocolate sauce and serve.
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