Banana Date Loaf

Preparation 15 Minutes

Cook 1.5 hours Minutes

Serves 8-10

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
  2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Ingredients

4 very ripe bananas

1 cup Angas Park Pitted Dates

3 extra large eggs

½ cup sunflower oil

1¼ cups plain wholemeal flour

½ cup desiccated coconut

½ cup raw sugar

1 tsp baking powder

1 tsp cinnamon

¼ cup SUNBEAM Dried Cranberries

¼ cup SUNBEAM Sunflower Seeds

Recipe Collection

Roasted Cauliflower Soup

  1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
  2. Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
  3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
  4. For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Salted Caramel Easter Scrolls

  1. Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
  2. Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
  3. Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
  4. Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
  5. Preheat oven to 180ºC (160ºC fan).
  6. Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
  7. Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.

Macadamia Biscuits

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

  1. Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
  2. Stir in flour, macadamia nuts and choc chips.
  3. Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Simnel Cake

Preheat the oven to 180degress.

Butter the walls of your Bundt tin well.

Chop your glace cherries into quarters and mix into your mixed fruit.

Cream the butter and sugar until light and fluffy and add the lemon zest.

Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.

Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.

Mix in the mix, then the fold in the fruit.

Spoon the mixture evenly around the Bundt tin and smooth out the mix.

Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.

Let the cake rest for 15 minutes before turning it out to cool further.

For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!

Beef & Apricot Tagine

1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.

2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.

3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.

*For a faster cooking time, cook on High heat for 4 hours.

Boiled Fruit Cake

  1. Soak fruit overnight in sherry or brandy
  2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
  3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
  4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

  1. Soak fruit overnight in sherry or brandy.
  2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
  3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
  4. Cool for 15 minutes in TM bowl.
  5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
  6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
  7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.
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