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
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Christmas Cupcakes
Preheat oven to 180°C (160°C fan-forced).
Line a 12-hole muffin pan with paper patty cases. In a bowl, using an electric mixer, cream butter, mixed spice and sugar together until light and fluffy. Beat in the vanilla extract. Add eggs, one at a time, beating well after each addition.
Fold in flour alternately with milk, beginning and ending with flour. Fold in Sunbeam sultanas.
Spoon mixture into paper cases until two-thirds full.
Bake for 25-30 minutes or until cooked when tested with a skewer.
Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
To make the icing: beat cream cheese with icing mixture. Slowly fold melted and cooled chocolate.
Ice the cupcakes and decorate with mini gingerbread houses.
Festive Rumballs
- Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
- Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.
Choc Sultana Hot Cross Bun
Preheat oven to 200°C
- Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
- Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
- Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
- Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
- Turn onto a wire rack, serve hot with butter, if desired
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
Easter Rocky Road
Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.
