Burnt Honey and Macadamia Semifreddo

Preparation Minutes

Cook 25 Minutes

Serves 6-8

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Method

  1. Line a 2L freezer-safe container with baking paper.
  2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
  3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
  4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
  5. Serve generous scoops in waffle cones.

Ingredients

3 eggs plus 2 yolks, extra

1 tsp vanilla bean paste

220g caster sugar

Pinch of sea salt

80g honey

80g unsalted butter

275g SUNBEAM Gourmet Mix, roughly chopped

150g SUNBEAM Macadamia Halves, roughly chopped

500ml thickened cream

Waffle cones, to serve

Recipe Collection

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.

Sultana & Orange Friands

In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.

Preheat oven to 180°C & Lightly grease a friand tin

Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.

Drain any excess liquid from sultanas and add to the mix & combine.

Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.

Stand friands 10 minutes before turning onto a wire rack to cool.

For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.

Dust the friands with sifted extra icing sugar & optional rose petals before serving.

Easter Chocolate Nests

Preheat oven to 180°C.

Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.

Lightly grease a patty pan tray.

Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.

Banana & Walnut Muffins

Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.

Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.

Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.

Cool on a wire rack.

Butter Biscuit Wreaths

  1. Preheat oven to 160°C and line with baking trays. Set aside 1/4 cup raisins for decorating. Roughly chop remaining raisins.

  2. Beat butter and sugar with electric mixer until light and creamy. Sift in flour and mixed spice and add chopped raisins. Mix until combined. Divide dough in half and form into two disks. Wrap and refrigerate 30 minutes or until firm.

  3. Roll dough between sheets of baking paper to 0.5cm thick. Cut 8cm rounds with cookie cutter. Transfer to lined baking trays and cut 3cm circles from middle of rounds to form rings. Reroll dough as necessary and refrigerate if too soft. Bake 15-20 minutes until lightly coloured. Cool on trays.

  4. To decorate, working with one biscuit at a time, drizzle white chocolate over the top and decorate with raisins, almonds and other decorations.

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.
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