Chocolate, Christmas, Gifting, Recipes, Sweet Treats

Chutney for Glazed Ham

Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.

Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.

The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.

Leave to cool, then pour into sterilised jars

Gluten Free Cake

Preheat oven to 160°C

1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
3. Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Granola Bar

Preheat oven to 160°C.

1. Grease and line an 18cm x 28cm slice pan with baking paper.
2. Combine all dry ingredients in a bowl.
3. Mix melted butter and honey together and stir into dry ingredients
4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Asparagus with Proscuttio, Parmesan & Pine Nuts

Preheat the oven to 200 degrees C.

Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.

Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.

Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.

Spiced Oat Slice

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
2. Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.

Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.

IceCream Torte & Caramel Fig Sauce

Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.

Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.

In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.

Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.

Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.

Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.

To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.