Roasted Beetroot Salad

Cinnamon Scrolls

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.  

Stir in flour, salt, currants and sultanas until a dough begins to form. 

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 softened butter over dough. 

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter. 

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.  

Cut into 1 inch sections with a serrated knife. 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. 

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls. 

To make the frosting:  

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.  

Easter Blondies

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Eggnog Bundt Cakes

1. For eggnog, combine milk, cream, spices and vanilla in a small saucepan. Heat gently. Meanwhile whisk together the yolk and sugar. Gradually add warmed milk mixture to egg until all combined. Return to saucepan and continue cooking over a low heat until hot and slightly thickened. Remove, stir in rum and set aside to cool. Reserve 1 tablespoon for icing.
2. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 6 x 1 cup capacity bundt tins and place onto a flat baking tray.
3. Combine currants and rum. Set aside. Place 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 dry ingredients and eggnog alternately until well combined and mixture is smooth. Spoon between prepared pans and bake for 25 minutes until golden and cooked through. Turn out onto a cooling rack to cool completely.
4. Mix together the icing sugar, reserved eggnog, water and some additional nutmeg if you prefer. Drizzle over cooled bundt cakes and finish with fresh cherries.

Twisted Christmas Bread Wreath

Couscous Dried Fruit Salad

Rinse the couscous under cold, running water.  Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft.  Drain and rinse under running water and set aside to cool completely.

Whisk together olive oil and lemon juice, season and pour over the cooled couscous.  Toss to coat. 

Add remaining ingredients and mix well.  Spoon into a presentation bowl to serve.

This salad can be served cold or at room temperature.

Moghrabieh can be substituted for Israeli (pearl) couscous.  Simply follow the cooking instructions on the packet as they can vary.