Nut Crusted Cheese Log
Preparation 15 Minutes
Cook 1 hour Minutes
Serves 8-12
Method
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
Ingredients
250 g cream cheese
150g Castello Double Cream Brie
2 tablespoons port, brandy or sherry
2 teaspoon dried chilli flakes
1/2 cup finely chopped mixed soft herbs (such as parsley, chives and basil)
1/3 cup finely chopped SUNBEAM pistachios, diced
1/3 cup SUNBEAM macadamia, diced
Recipe Collection
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180℃.
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.
Add in the dry mix ¼ cup at a time, until you form a smooth batter.
Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.
To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.
Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.
Lunchbox Muffins
Preheat oven to 180°C and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Cherry Ripe Slice
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Easter Carrot & Sultana Cake
Preheat oven to 180C. Grease and line two 20cm cake tins.
In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.
In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.
Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)
Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.
Meanwhile, prepare the icing.
In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.
Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.
Decorate with topping of choice.
Nutty Barramundi with Coconut Greens
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Panforte
- 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.
