Christmas Slice

1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
2. Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
3. Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.

Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.

Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.

Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.

Cool on a wire rack.

Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.

Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.

In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.

Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.

Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.

Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.

Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.
   

Preheat oven to 200°C.

Add fruit mince in an even layer into tart case.

Cut out star shapes from shortcrust sheet.

Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.