Baby Spring Vegetables
Preparation 10 Minutes
Cook 10 Minutes
Serves 8
Method
Preheat oven to 180ºC.
- Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
- Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.
Ingredients
100g Sunbeam Brazil Nuts, finely chopped
100g Angas Park Diced Apricots
1 bunch baby carrots, peeled and stalks trimmed
150g fresh baby corn spears
1 bunch baby asparagus, woody ends removed
200g baby zucchinis
¼ cup butter
2 tbs finely chopped chives
Recipe Collection
Almond Star Bread
Preheat the oven to 180℃.
To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.
Slice each piece of puff pastry into 4 x 25cm circles.
Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.
Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.
Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.
Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.
Remove from the oven, allow to cool and then dust with icing sugar, to serve.
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
Chocolate Hazelnut Pudding
- Place raisins, sultanas and rum in a bowl and set to one side.
- Cream butter and brown sugar, until light and fluffy. Beat in eggs one at a time beating well after each addition.
- Sift flour, mixed spice and cinnamon. Add breadcrumbs, hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
- Spray 1.7L pudding bowl with oil and line base with baking paper. Spoon mixture into bowl and top with baking paper round and lid. Place a wire rack onto the base of a large saucepan, fill with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up the basin. Cover and simmer for 3 hours, topping up water when needed.
- Remove from saucepan; stand for 10 minutes, before turning out.
Tip: This pudding can also be cooked in the microwave. Ensure your pudding bowl is microwave safe, cook in microwave on defrost setting for 30 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
