Broccolini and Beans

Preparation 10 Minutes

Cook 6 Minutes

Serves 8

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Method

  1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
  2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Ingredients

130g Sunbeam Slivered Almonds, roasted

1 bunch broccolini, trimmed

200g baby green beans, trimmed

2 tbs butter

Juice and grated rind of 1 lemon

1 clove garlic

½ long red chilli, finely diced

1 tbs chopped fresh parsley

Recipe Collection

Christmas Slice

Preheat oven 150°C (fan-forced).

  1. Line a loaf tin (20cm x 10cm) with baking paper.
  2. Combine all ingredients in a bowl and stir until well combined.
  3. Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Easter Chickens

  1. Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
  2. Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
  3. Combine coconut and food colouring, tossing until well distributed.
  4. Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.

Fruit & Nut Clusters

  1. Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
  2. Heat honey and pour over nut mix, combine well.
  3. Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Turmeric Chicken Curry

  1. Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.

  2. Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.

  3. Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.
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