Candied Walnut & Beetroot Salad
Preparation 10 Minutes
Cook 40 Minutes
Serves 4
Method
- In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
- Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
- Remove skin of orange and slice into segments, crumble goats cheese.
- Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.
Ingredients
250g Sunbeam walnuts
1 tbsp butter
2 tbsp honey
Goats cheese 80g
3 orange
4 beetroot
300g rocket
4 tbsp olive oil
Salt
1 Hummus dip
Recipe Collection
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.
Crunchy Apple Slaw
- 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.
Ricotta & Walnut Tagliatelle
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Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
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Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
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Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
Traditional Christmas Puddings
- Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
- Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins
- Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
- Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
- Remove from water and store well wrapped until Christmas.
Eggnog Bundt Cakes
- For eggnog, combine milk, cream, spices and vanilla in a small saucepan. Heat gently. Meanwhile whisk together the yolk and sugar. Gradually add warmed milk mixture to egg until all combined. Return to saucepan and continue cooking over a low heat until hot and slightly thickened. Remove, stir in rum and set aside to cool. Reserve 1 tablespoon for icing.
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 6 x 1 cup capacity bundt tins and place onto a flat baking tray.
- Combine currants and rum. Set aside. Place butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add dry ingredients and eggnog alternately until well combined and mixture is smooth. Spoon between prepared pans and bake for 25 minutes until golden and cooked through. Turn out onto a cooling rack to cool completely.
- Mix together the icing sugar, reserved eggnog, water and some additional nutmeg if you prefer. Drizzle over cooled bundt cakes and finish with fresh cherries.
