Baked Sweet Potatoes with Toasted Hazelnuts

Preparation 15 Minutes

Cook 45 Minutes

Serves 4

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
  3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
  4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Ingredients

4 small sweet potatoes

2 tsp olive oil

½ cup SUNBEAM Hazelnuts, roughly chopped

1 tsp SUNBEAM Sesame Seeds

½ tsp cumin seeds

1 tsp picked thyme leaves

¼ tsp finely grated lemon rind

40g feta, crumbled

Lemon juice, additional oil and harissa, for serving

Recipe Collection

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Orange & Olive Oil Almond Cakes (Gluten Free)

  1. Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
  2. Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
  3. In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
    For those avoiding dairy, simply substitute the cows milk with your milk of choice.

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.

Christmas Cake

I. Start by preheating your oven to 16O°C on the fan-bake setting

2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)

3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.

4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder

5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.

6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.

7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)

8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.

9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!

Recipe Credit: @recipearce

Macadamia and Cacao Balls

  1. Blend or process dates until smooth
  2. Combine macadamia meal, cacao and dates in a bowl.
  3. Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.

Layered Caramel Cake with Christmas Fruit Cream

Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.

Step 2: Caramel Ganache.  In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.

Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.

Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.

Garnish with any leftover ganache and cream and top with seasonal fresh fruits.
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