Carrot & Sultana Tray Bake

Chocolate Fudge Cookies

1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Cherry Dark Choc Biscotti

Preheat oven to 180ºC (160ºC fan).  Line a large oven tray with baking paper.

In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.  Whisk until pale and fluffy.  Add both flours, nuts, sultanas and cherries and stir to combine. 

Lightly dust a clean work surface with flour.  Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.  Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.  Remove tray from oven and allow logs to cool for 20 mins.  Reduce oven temperature to 140ºC.

Use a serrated knife to diagonally cut slices, about 5mm thick.  Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.  Transfer biscuits to a wire baking rack to cool completely.

Place chocolate in a microwave safe bowl and melt according to packet instructions.  Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.  Sprinkle extra almonds over the chocolate to decorate.

Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.

Butter Chicken

1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.

2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.

*For a faster cooking time, cook on High heat for 4 hours.

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.

Easter Fruit Loaf

Preheat oven to 180°C

Dough:

1. Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
2. Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
3. Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
4. Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.

Icing:

1. Combine sifted icing sugar with boiling water.

Candied Walnut & Beetroot Salad