Baby Spring Vegetables

Easy Florentines

You will need a 7.5cm egg ring for this recipe

Easter Fruit Loaf

Preheat oven to 180°C

Dough:

1. Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
2. Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
3. Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
4. Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.

Icing:

1. Combine sifted icing sugar with boiling water.

Mini Indulgent Puddings

Preheat oven to 150°C

2. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
3. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
4. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
5. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
6. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
7. Remove from water and store well wrapped until Christmas.

Almond & Cranberry Bark

In 160 degree oven. Toast the almonds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes.

Transfer the nuts to a cutting board and roughly chop them.

Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.

Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness

Sprinkle the nuts evenly over the chocolate, followed by the cranberries. Lightly use your palms to press the toppings into the chocolate.

Place the pan on a flat surface in the refrigerator to set.

Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week

Traditional Christmas Puddings

1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
5. 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.
6. Remove from water and store well wrapped until Christmas.

Cauliflower & Currants Salad

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.

2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.

3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.