Baked Spiced Cauliflower Salad

Chocolate Raisin Brownies

Hot Cross Buns

In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.

Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.

Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.

In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.

Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.

Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.

Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.

Divide the dough into 12 pieces and roll into balls on a lightly floured surface.

Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.

For the paste:

In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.

Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.

Bake on the middle rack in the oven for 20 mins or until golden.

Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.

Serve warm or at room temperature.

Crunchy Apple Slaw

1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. 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.

Fruit Mix Ice-cream Bombs

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Spoon the ice-cream mix into each pre-pared mould.

Return moulds to the freezer & freeze for 5 hours or till firm.

Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min

Turn out the ice-cream moulds, invert onto tray,

Spoon or pipe meringue onto each ice-cream mould.

Blow torch to brown meringue or bake at 220C for 5 min

Granola Bar

Preheat oven to 160°C.

1. Grease and line an 18cm x 28cm slice pan with baking paper.
2. Combine all dry ingredients in a bowl.
3. Mix melted butter and honey together and stir into dry ingredients
4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Aussie Ice-cream Pudding

Preheat oven to 180ºC.

1. 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.
2. In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
3. 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.
4. 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.
5. 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.