Christmas Nougat

Preparation 20 Minutes

Cook 20 Minutes

Serves 8

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Method

Preheat oven to 180°C.

Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.

Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.

Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.

Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.

Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 3cm squares to serve.

Ingredients

2 edible rice paper sheets

1 cup pistachio kernels

1 1/3 cup caster sugar

1/4 cup honey

1/4 cup liquid glucose

2 tablespoon water

1 egg-white

2 teaspoon rosewater

1 1/4 cup dried cranberries

1/2 cup Angas Park dried blueberries

1/2 cup SUNBEAM Currants

Recipe Collection

Chocolate Fudge Cookies

  1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
  2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
  3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
  4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
  5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Fruit & Nut Biscotti

Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.

In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.

Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.

Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.

Store at room temperature in airtight container up to 1 week.

Zucchini Salad

Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.

Whisk together lemon juice and olive oil, season.  Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.

Drain zucchini and arrange on a serving platter.  Sprinkle over pine nuts, sultanas, raisins and feta.  Scatter over mint leaves just before serving.

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.

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Spiced Lemon Cake

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.
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