Pumpkin Feta Scones
Preparation 10 Minutes
Cook 15 Minutes
Serves 8
Method
Pre-heat oven to 220°C (200°C fan-forced).
- Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
- Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
- Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.
Ingredients
2 cups self-raising flour
1/2 tsp allspice
50g butter, diced
80g feta, crumbled
1 tbsp SUNBEAM Currants
2/3 cup mashed pumpkin
1/2 cup milk
1 tbsp SUNBEAM Flaked Almonds
Butter, for serving
Recipe Collection
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
Caramel Christmas Slice
Preheat oven to 180ºC.
Combine flour, coconut, brown sugar, spices and butter in bowl, mix well.
Press evenly into base of greased 18cm x 28cm lamington pan, bake 10 minutes, cool.
Combine sweetened condensed milk, golden syrup and extra butter in pan. Stir over medium heat until boiling simmer stirring 5 minutes, spread over base.
Top filling with combined choc bits, cherries, almonds and sultanas, bake further 12 minutes, cool in pan.
Cut into slices to serve.
Granola Bar
Preheat oven to 160°C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine all dry ingredients in a bowl.
- Mix melted butter and honey together and stir into dry ingredients
- Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Asparagus Pastries
Preheat oven to 180°C.
- Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
- Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
- Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 – 20 minutes. Serve.
