Fruit & Nut Slice
Preparation 10 Minutes
Cook 40 Minutes
Serves 12 Slices
Method
- Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with
baking paper. - Combine all ingredients in a bowl and
stir until well combined. - Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Ingredients
200g SUNBEAM Walnuts
100g cup SUNBEAM Almonds
250g SUNBEAM Gourmet Selection Mixed Fruit
100g cup SUNBEAM Mixed Seeds
½ cup plain flour
¼ tsp baking powder
½ cup brown sugar
2 tsp mixed spice
2 eggs
1 tsp vanilla essence
½ cup icing sugar to decorate
Recipe Collection
Cherry Dark Choc Biscotti
Preheat oven to 180ºC (160ºC fan). Line a large oven tray with baking paper.
In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs. Whisk until pale and fluffy. Add both flours, nuts, sultanas and cherries and stir to combine.
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log. Transfer to prepared tray, flatten the tops slightly then bake for 30 mins. Remove tray from oven and allow logs to cool for 20 mins. Reduce oven temperature to 140ºC.
Use a serrated knife to diagonally cut slices, about 5mm thick. Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry. Transfer biscuits to a wire baking rack to cool completely.
Place chocolate in a microwave safe bowl and melt according to packet instructions. Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess. Sprinkle extra almonds over the chocolate to decorate.
Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
Fruit Mix Ice-cream Bombs
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Spoon the ice-cream mix into each pre-pared mould.
Return moulds to the freezer & freeze for 5 hours or till firm.
Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min
Turn out the ice-cream moulds, invert onto tray,
Spoon or pipe meringue onto each ice-cream mould.
Blow torch to brown meringue or bake at 220C for 5 min
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
Sultana Cinnamon Mini Muffins
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 sultanas in medium bowl. Whisk milk, melted butter 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.
Baked Sweet Potatoes with Toasted Hazelnuts
- Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
- Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
- Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
- For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.