IceCream Torte & Caramel Fig Sauce
Preparation 1 HR + overnight freezing
Cook SOAK TIME: 2 1/2 HRS
Serves 12
Method
Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
Ingredients
1/2 cup (75g) Angas Park dried cranberries
75g Angas Park pitted prunes
50g Sunbeam sultanas
175ml Tawny port
120g Biscoff cookies
15g unsalted butter, melted
700ml cream
395ml condensed milk
1 tablespoon lemon juice
3/4 cup (75g) Sunbeam walnuts, toasted, chopped
1 cup (190g) Angas Park figs, quartered
1 cup (250g) brown sugar
Recipe Collection
Hummingbird Christmas Cake
Preheat 170ΒΊC (150ΒΊC fan).Β Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl.Β Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined.Β Divide evenly among the two pans then bake for 35 mins.Β 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.Β Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Carrot & Sultana Cake
Preheat oven to 180C. Grease and line two 20cm cake tins.
In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.
In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.
Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)
Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.
Meanwhile, prepare the icing.
In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.
Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.
Decorate with topping of choice.
Toasted Almond & Blueberry Salad
- Toast almonds in a pan on medium heat then set aside.
- Wash berries and slice strawberries into halves.
- Crumble blue cheese and combine salad ingredients together.
- Combine dressing ingredients and blend until smooth, pour over salad when serving.
Choc Date Balls
- Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
- 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.
- Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.
Baked Brie with Fruit & Nuts
Soak dried fruit in maple syrup & hot water to coat for 15β20 mins until plump and sticky. The longer the soak the plumper the fruit gets.
Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180Β°C for 10 mins, until soft and gooey.
Top with the soaked fruit mixture and a little extra maple syrup.
Serve warm with crusty bread & crackers
Smoked Eggplant Dip
Pre-heat oven to 180Β°C (160Β°C fan-forced).
- Β Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.Β
- When cool, peel skin away from eggplants, discarding stems and juices.
- Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.Β
- Combine currants with sherry vinegar and set aside for 10 minutes.
- For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.
