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Ricotta & Walnut Tagliatelle

Preparation 15 Minutes

Cook 10 Minutes

Serves 4

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Method
Ingredients

Method

Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Ingredients

400g dried tagliatelle pasta

1 tbsp olive oil

½ cup SUNBEAM Walnuts, roughly chopped

2 tbsp SUNBEAM Sunflower Seeds

3 cloves garlic, finely sliced

1 long red chilli, finely chopped

finely grated rind of ½ a lemon

200g fresh ricotta, crumbled

2 cups rocket

1 tsp white wine vinegar

2 tsp lemon juice

additional olive oil, for serving

Recipe Collection

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.

Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.

Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).

Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Traditional Christmas Puddings

Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins
Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
Remove from water and store well wrapped until Christmas.

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius

Whisk together your plain flour, baking soda, salt and cinnamon

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.

Let cool completely before decorating with meringue.

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.

Baked Sultana Stuffed Apples

Core apples and peel from the top to about half way down.

Mix Sunbeam Sultanas, sugar, cinnamon and butter together, stuff the centre of each apple with the mixture.

Put in a greased baking dish, and if there is any stuffing left over fill the spaces between the apples with it.

Pour in enough water to cover bottom of baking dish, and bake slowly till apples are tender and syrup like caramel.

Gingerbread Almond Wreath

Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Chocolate Hazelnut Fudge

Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

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