Candied Walnut & Beetroot Salad

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius 

Whisk together your plain flour, baking soda, salt and cinnamon 

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar 

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins. 

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix. 

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top. 

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.  

Let cool completely before decorating with meringue. 

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks. 

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.  

Almond & Sultana Snowballs

White Christmas

1. Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.

2. Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.

3. Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.

4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

Lemon Friands

1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
2. Combine icing sugar, almond meal and flour in a large mixing bowl.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Pumpkin Macadamia Salad

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.

Plum Clafoutis