Ricotta & Apricot Loaf with Thyme
Preparation 15 Minutes
Cook 50 Minutes
Serves 8-10
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
Beef & Apricot Tagine
1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.
2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.
3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.
*For a faster cooking time, cook on High heat for 4 hours.
Fruit Mince Brownies
In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.
Approx 2 hrs
Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.
Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.
Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
Christmas Casata
Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.
Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.
In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.
Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.
Serve frozen.
Crunchy Apple Slaw
- Place pinenuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Christmas Cake
I. Start by preheating your oven to 16O°C on the fan-bake setting
2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)
3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.
4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder
5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.
6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.
7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)
8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.
9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!
Recipe Credit: @recipearce