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
Sunbeam Raisin Toast
Gather the ingredients.
Yeast needs warm water to activate, not hot. Just warm. Sprinkle your packet of yeast over the top of the warm water. You don’t even need to stir it in.
Once you get the yeast on the water, add about a teaspoon of granulated sugar.
After a couple of minutes it will start to look cloudy and have a little bit of foam on top.
Once you see the foam, & bubbling you’re ready to use your yeast in this recipe.
In a large bowl, combine the Sunbeam raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 180c.
Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
Remove the loaves from the pans and let them cool on racks.
Toast & enjoy!
Lemon Friands
- Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
- Combine icing sugar, almond meal and flour in a large mixing bowl.
- In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
- Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.
Fruit & Maple Chocolate Cupcakes
To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.
In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.
To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.
Decorate cupcakes with the buttercream.
Mini Indulgent Puddings
Preheat oven to 150°C
- Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
- Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
- Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
- 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.
- Remove from water and store well wrapped until Christmas.
Christmas Cake Gift Jar
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Jewelled Rice
To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.
Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.
Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.
Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.
Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.
