Tomato & Raisin Chutney
Preparation 20 Minutes
Cook 1 hour Minutes
Serves 4 Jars
Method
- Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
- Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.
Once opened, store chutney in the refrigerator.
Ingredients
1.5kg ripe tomatoes, diced
1 brown onion, diced
1 ½ cups brown sugar
1 ½ cups malt vinegar
¾ cup SUNBEAM Raisins
1 tbsp curry powder
2 tsp mustard powder
1 tsp black peppercorns
3 tsp salt
4 x 250ml jars with lids
4 clear plastic preserving squares and elastic bands
vinegar
Recipe Collection
Christmas Cheesecake
Preaheat oven 160 degrees (140 degrees fan).
- Brush base and sides of 25cm springform pan with butter.
- Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
- Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
- Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.
To make Toffee
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
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.
Speedy Cinnamon & Choc Scones
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!
Chocolate Fruit Truffles
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Mini Easter Panettone
In a medium bowl, whisk together the eggs, yolk and vanilla.
In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.
Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.
Stir in the butter, sultanas and mixed fruit. Mix until combined.
Divide the dough into 12 equal pieces and put into prepared cases.
Cover again and let rise for a further ½ hour.
Brush the tops with milk and bake for 25 mins or until cooked through and golden.
Cool on tray.
Meanwhile, make the icing.
In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.
Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.
Sultana Cinnamon Mini Muffins
Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
