Hot Cross Bun Waffles

Preparation 5 Minutes

Cook 10 Minutes

Serves 1

Method

Cut Hot cross bun in half

Heat your waffle iron and place both halves on the waffle iron to toast

Scoop vanilla ice-cream and place between the toasted bun

Drizzle with chocolate sauce and serve.

Ingredients

Sunbeam Hot Cross Buns

Quality Vanilla Ice-cream

Chocolate Topping or left over Easter eggs, melted

Recipe Collection

Christmas Nougat

Preheat oven to 180Β°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.

Easter Butter Board

 

  1. Whisk your room temp butter until light a fluffy, this takes approx 5 min
  2. Spread your whipped butter generously on a board or serving platter. Go rustic!
  3. Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
  4. Drizzle with honey and finish with sprigs of rosemary.
  5. Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist 🐰

Strawberry Almond Slice

Friand meets slice, equals utterly delicious

White Chocolate & Almond Tarte with Sherry Soaked Currants

  1. Pre-heat oven to 180ΒΊC (160Β°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

  2. Combine currants, sherry and orange rind. Set aside.

  3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

  4. For the white chocolate cream, combine chocolate and ΒΌ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

  5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
  6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Spiced Nuts & Seeds

  1. Pre-heat oven to 170Β°C (150Β°C fan-forced). Combine nuts and seeds in a large bowl with salt and spices.
  2. Combine oil and maple syrup and tip over nut mixture. Toss well.
  3. Spread onto a lined oven tray and bake for 12 minutes, tossing occasionally until toasted. Remove from oven and allow to cool.

Pistachio & Fruit Cheesecake

  1. Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
  2. In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ΒΊC & bake 15 min.
  3. Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
  4. Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
  5. Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.

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