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Pumpkin Feta Scones

Preparation 10 Minutes

Cook 15 Minutes

Serves 8

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Method
Ingredients

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

Banana Date Loaf

Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Sunbeam Banana Bread with Sultanas

Preheat oven to 180°C (160°C fan-forced). Grease a 15cm x 25cm loaf pan; line base with baking paper.

Beat butter and sugar in small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl; using wooden spoon, stir in sifted dry ingredients, banana, sultanas and milk. Spread mixture into pan

Bake cake about 50 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

Nut Crusted Cheese Log

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.

Walnut Sultana Zucchini Carrot Cake

Preheat oven to 180ºC (160ºC fan). Grease and line base and sides of two x 22.5cm (9”) round baking tins.

In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices. Mix on low until just combined.

Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined. Divide the mixture evenly between the prepared tins, smoothing the surfaces. Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.

To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until smooth. Add sifted icing sugar and whisk until smooth and fluffy.

To decorate, spread half the icing on top of one cake. Arrange the second cake on top and spread with remaining icing. Sprinkle with chopped walnuts to decorate.

Family Fruit Mince Tart

Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.

Enclose in plastic wrap; refrigerate 30 minutes.

Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.

Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.

Meanwhile, preheat oven to 200°C.

Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.

Add fruit mince in an even layer over tart base.

Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.