Pumpkin Macadamia Salad
Preparation 15 Minutes
Cook 30 Minutes
Serves 6
Method
Preheat oven to 180ºC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Ingredients
700g pumpkin (3cm pieces), chopped
1 medium red onion, sliced
4 tbsp olive oil
50g rocket leaves
70g Sunbeam Macadamia Halves, coarsely chopped, toasted
70g Sunbeam Raisins
2 tbsp lemon juice
1 tsp honey
2 tsp grated fresh ginger
Recipe Collection
Spiced Nuts & Seeds
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds in a large bowl with salt and spices.
- Combine oil and maple syrup and tip over nut mixture. Toss well.
- Spread onto a lined oven tray and bake for 12 minutes, tossing occasionally until toasted. Remove from oven and allow to cool.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins. Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat. Not letting the milk come to a boil, stir until warmed.
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated. The custard will thicken, continue to whisk until smooth. Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ºC (170ºC fan). Line 2 large baking trays with baking paper.
In a medium saucepan, combine butter and sugar with 250ml water. Stir over a medium-high heat until the water begins to boil and the butter has melted. Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine. The mixture will begin to resemble a dough – return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan. Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment. Add vanilla bean paste and 1 egg and whisk until just combined. Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip. Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray. Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden. In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard. Arrange in a wreath shape on a large, round serving platter. Decorate with cherries, raspberries and mint leaves. Generously drizzle with chocolate sauce to serve.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180℃.
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.
Add in the dry mix ¼ cup at a time, until you form a smooth batter.
Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.
To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.
Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.
Roasted Cauliflower Soup
- 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.
- 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.
