Roasted Cauliflower Soup
Preparation 20 Minutes
Cook 45 Minutes
Serves 4-6
Method
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
Ingredients
800g cauliflower
2 tbsp olive oil
2 tsp cumin seeds
Salt flakes & freshly ground black pepper
1 onion, roughly chopped
4 cloves garlic, finely chopped
2 starchy potatoes, peeled and chopped
1.5L chicken stock
1 tbsp olive oil
1 cup finely chopped or torn day old sourdough bread
1/4 cup SUNBEAM Walnuts, roughly chopped
1/3 cup flat leaf parsley, chopped
1 tbsp SUNBEAM Currants
Recipe Collection
Chocolate Easter Nests
Pre-heat oven to 180Β°C (160Β°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add β of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
Lemon Date Slice with Cream Cheese Frosting
- Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
- For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.
Gingerbread Almond Wreath
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Pre-heat oven to 170Β°C (150Β°C fan-forced). Lightly grease and line a 22cm ring tin.
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Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
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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.
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Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.
Fancy Fruit and Nut Cake
Preheat oven to 150Β°C
- Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
- Coarsely chop half the nuts, glacΓ© fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
- Sift flours and cinnamon, then stir 1β4 cup into the fruit mixture.
- Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
- Cut remaining glacΓ© fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
- Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11β2-13β4 hours or until an inserted skewer comes out clean. Cool in tin.
- Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season.Β Β Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter.Β Β Sprinkle over pine nuts, sultanas, raisins and feta.Β Β Scatter over mint leaves just before serving.
Smoked Eggplant Dip
Pre-heat oven to 180Β°C (160Β°C fan-forced).
- Β Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.Β
- When cool, peel skin away from eggplants, discarding stems and juices.
- Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.Β
- Combine currants with sherry vinegar and set aside for 10 minutes.
- For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.
