Christmas Nougat
Preparation 20 Minutes
Cook 20 Minutes
Serves 8
Method
Preheat oven to 180°C.
Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.
Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.
Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.
Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.
Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 3cm squares to serve.
Ingredients
2 edible rice paper sheets
1 cup pistachio kernels
1 1/3 cup caster sugar
1/4 cup honey
1/4 cup liquid glucose
2 tablespoon water
1 egg-white
2 teaspoon rosewater
1 1/4 cup dried cranberries
1/2 cup Angas Park dried blueberries
1/2 cup SUNBEAM Currants
Recipe Collection
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Gluten Free Cake
Preheat oven to 160°C
- Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
- Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
- Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.
Spiced Lamb in Lettuce Cups
- 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.
Hummingbird Christmas Cake
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Pumpkin Feta Scones
Pre-heat oven to 220°C (200°C fan-forced).
- Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
- Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
- Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.
White Christmas Tree Bites
- Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
- 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.
