Baby Spring Vegetables

Preparation 10 Minutes

Cook 10 Minutes

Serves 8

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Method

Preheat oven to 180ºC.

  1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
  2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Ingredients

100g Sunbeam Brazil Nuts, finely chopped

100g Angas Park Diced Apricots

1 bunch baby carrots, peeled and stalks trimmed

150g fresh baby corn spears

1 bunch baby asparagus, woody ends removed

200g baby zucchinis

¼ cup butter

2 tbs finely chopped chives

Recipe Collection

Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.

Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.

While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.

Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.

Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.

Broccolini and Beans

  1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
  2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Roasted Cauliflower Soup

  1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
  2. 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.
  3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
  4. 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.

Festive Fruit Cake

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.

For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.

Quick and Easy Christmas Pudding

  1. Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.

  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well.

  3. Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.

  4. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate. Serve with custard.

Chocolate Fudge Cookies

  1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
  2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
  3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
  4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
  5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.
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