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Ricotta & Apricot Loaf with Thyme

Preparation 15 Minutes

Cook 50 Minutes

Serves 8-10

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Method
Ingredients

Method

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.

Ingredients

125g butter, melted

2 extra large eggs

¾ cup raw sugar

1½ cups self-raising flour

250g fresh ricotta, roughly crumbled

½ cup ANGUS PARK Dried Apricot Halves, finely chopped

2 sprigs thyme, leaves removed

1 tbsp SUNBEAM Slivered Almonds

Extra thyme leaves, for sprinkling

Recipe Collection

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Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Festive Rumballs

Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

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Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

Combine all ingredients (except white chocolate) in a bowl. Mix well.
Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
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Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

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Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

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Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.

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