Crunchy Apple Slaw

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
2. Add the eggs and beat well. Add flours to the mixture and beat well.
3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.

Traditional Christmas Puddings

1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
5. 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.
6. Remove from water and store well wrapped until Christmas.

Asparagus Pastries

Preheat oven to 180°C.

1. Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
2. Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
3. Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 – 20 minutes. Serve.

Asparagus with Proscuttio, Parmesan & Pine Nuts

Preheat the oven to 200 degrees C.

Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.

Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.

Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.

Spiced Lamb Meatballs with Currants

1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.

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.