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Crunchy Apple Slaw

Preparation 15 Minutes

Cook 5 Minutes

Serves 4

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Method
Ingredients

Method

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.

Ingredients

1/4 cup SUNBEAM Pinenuts

1 tbsp SUNBEAM Sesame Seeds

¼ savoy cabbage, finely shredded

1 green apple, shredded

1 red apple, shredded

2 spring onions, finely sliced

¼ cup SUNBEAM Raisins, roughly chopped

¼ cup mint leaves, chopped

1 tbsp olive oil

3 tsp apple cider vinegar

Recipe Collection

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).

Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.

Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.

Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).

Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Chocolate Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.

Refrigerate until set. Break bark into pieces to serve.

Pavlova Trifle with soaked Natural Sultanas

To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Easter Chocolate Nests

Preheat oven to 180°C.

Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.

Lightly grease a patty pan tray.

Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.