Bread and Butter Pudding

Burnt Honey and Macadamia Semifreddo

1. Line a 2L freezer-safe container with baking paper.
2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
5. Serve generous scoops in waffle cones.

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.

Almond Lemon Broccoli

1. Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
2. Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.

Baked Sweet Potatoes with Toasted Hazelnuts

1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Apricot Balls

1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!