Candied Walnut & Beetroot Salad

Eggnog Bundt Cakes

1. 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.
2. 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.
3. 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.
4. 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.

Sunbeam Christmas Pudding

In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.  Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.  Turn off the heat and stir in bicarbonate of soda.  Cover and allow mixture to cool completely overnight.

Soak breadcrumbs in milk until just absorbed.  Add to the mixture with lemon zest, almonds, carrot, flour and spices.  Mix well then stir in eggs, brandy and orange juice. 

Grease the base and sides of a 2L lidded pudding basin.  Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.  Fill the saucepan with enough boiling water to come half way up the basin.  Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours. 

Check that the pudding is done by gently pressing gently the centre.  If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).

Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.

Ricotta & Walnut Tagliatelle

1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

2. 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.

3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Frozen Cheescake Pudding

Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.

Line an 8-cup-capacity metal pudding basin with plastic wrap.

Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.

Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.

Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.

Decorate with Raspberries, Strawberries and Mint. Serve immediately.

Almond & Herb Crusted Chicken Schnitzel

1. Combine almond meal, parmesan, herbs and lemon, Season well.

2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.

3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.

4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.

Christmas Fruit Cake

Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin. 

Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.

Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.

Set aside to cool.

Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. 

Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.

Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly. 

Bake for 2 hours or until an inserted skewer comes out clean. 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely. 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice