Ricotta & Walnut Tagliatelle

Preparation 15 Minutes

Cook 10 Minutes

Serves 4

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Method

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Ingredients

400g dried tagliatelle pasta

1 tbsp olive oil

½ cup SUNBEAM Walnuts, roughly chopped

2 tbsp SUNBEAM Sunflower Seeds

3 cloves garlic, finely sliced

1 long red chilli, finely chopped

finely grated rind of ½ a lemon

200g fresh ricotta, crumbled

2 cups rocket

1 tsp white wine vinegar

2 tsp lemon juice

additional olive oil, for serving

Recipe Collection

Christmas Chocolate Fruit Truffles

  1. Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

  2. Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

  3. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

Apple Pie with Raisins

Pre-heat oven to 200°C (180°C fan-forced).

  1.  Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.

  2. Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.

  3. Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.

  4.  Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.

Choc Sultana Hot Cross Bun

Preheat oven to 200°C

  1. Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
  2. Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
  3. Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
  4. Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
  5. Turn onto a wire rack, serve hot with butter, if desired

White Christmas

 

Melt chopped white vegetable shortening.

Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruit, mix well.

Add melted shortening and mix thoroughly.

Press mixture into lightly greased and paper lined 28cm x 18cm x 7cm lamington tin.

Refrigerate until firm, cut into bars for serving.

Choc Date Balls

  1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
  2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
  3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

White Christmas Tree Bites

  1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
  2. 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.
  3. 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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