Pumpkin Macadamia Salad

Preparation 15 Minutes

Cook 30 Minutes

Serves 6

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Method

Preheat oven to 180ºC.

  1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
  2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.

Ingredients

700g pumpkin (3cm pieces), chopped

1 medium red onion, sliced

4 tbsp olive oil

50g rocket leaves

70g Sunbeam Macadamia Halves, coarsely chopped, toasted

70g Sunbeam Raisins

2 tbsp lemon juice

1 tsp honey

2 tsp grated fresh ginger

Recipe Collection

Mini Indulgent Puddings

Preheat oven to 150°C

  1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
  3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
  4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Pumpkin Feta Scones

Pre-heat oven to 220°C (200°C fan-forced).

  1.  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.
  2. 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.
  3. 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.

Baked Brie with Fruit & Nuts

 

Soak dried fruit in maple syrup & hot water to coat for 15–20 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 180°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

Self-Saucing Chocolate Pudding

  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
  2. Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
  3. In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
  4. For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Speedy Cinnamon & Choc Scones

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!
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