Granola Bar

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.

Decadent Christmas Cake

1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas 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.

2. 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.

3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Spiced Lamb in Lettuce Cups

1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Boiled Fruit Cake

1. Soak fruit overnight in sherry or brandy
2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

1. Soak fruit overnight in sherry or brandy.
2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
4. Cool for 15 minutes in TM bowl.
5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.

Christmas Nougat

Preheat oven to 180°C.

Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.

Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.

Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.

Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.

Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 3cm squares to serve.