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Burnt Honey and Macadamia Semifreddo

Preparation Minutes

Cook 25 Minutes

Serves 6-8

Line a 2L freezer-safe container with baking paper.
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.
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.
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.
Serve generous scoops in waffle cones.

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

Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Preheat oven to 180ºC.

Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.

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

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

Preheat oven to 160°C.

Grease and line an 18cm x 28cm slice pan with baking paper.
Combine all dry ingredients in a bowl.
Mix melted butter and honey together and stir into dry ingredients
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.

In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
Remove skin of orange and slice into segments, crumble goats cheese.
Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.

Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

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