Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preparation 10 Minutes
Cook 2 hours Minutes
Serves 6
Method
Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.
Ingredients
2kg butternut pumpkin, halved lengthways
2 tbsp olive oil
50g (1/2 cup) Sunbeam Australian Walnuts
55g (1/3 cup) Sunbeam Australian Hazelnuts
105g (1 1/2 cups) Fresh sourdough breadcrumbs (made from day-old bread)
Diced mushrooms
100g Danish feta, crumbled
1 egg, lightly whisked
2 teaspoons fresh lemon thyme leaves, plus extra sprigs, to serve
1 small brown onion, finely chopped
30g baby spinach leaves, chopped
2 garlic cloves, crushed
100g (¾ Cup) Sunbeam Australian Currants
Recipe Collection
Mini Fruit Pies
Preheat oven to 180oC
- Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
- Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
- Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
- Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
- Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.
Banana Date Pancakes
- Combine flour, baking powder and sugar in a large mixing bowl.
- In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
- Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
- Serve pancakes with sliced bananas, blueberries and a drizzle of honey.
Hot Cross Muffins
- Preheat oven to 200°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
- Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
- Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.
Panforte
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Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
Sultana & Cinnamon Mini cupcakes
Preheat oven to 180°C (160°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.
Chocolate Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.
Refrigerate until set. Break bark into pieces to serve.
