Lunchbox Muffins

Broccolini and Beans

1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Bread and Butter Pudding

Carrot, Walnut & Raisin Cake

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

White Chocolate & Almond Tarte with Sherry Soaked Currants

1. Pre-heat oven to 180ºC (160°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 ¼ 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.

Almond & Sultana Snowballs