Roasted Cauliflower Soup
Preparation 20 Minutes
Cook 45 Minutes
Serves 4-6
Method
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
Ingredients
800g cauliflower
2 tbsp olive oil
2 tsp cumin seeds
Salt flakes & freshly ground black pepper
1 onion, roughly chopped
4 cloves garlic, finely chopped
2 starchy potatoes, peeled and chopped
1.5L chicken stock
1 tbsp olive oil
1 cup finely chopped or torn day old sourdough bread
1/4 cup SUNBEAM Walnuts, roughly chopped
1/3 cup flat leaf parsley, chopped
1 tbsp SUNBEAM Currants
Recipe Collection
Bircher Muesli
- Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
- Stir in yoghurt, apple and honey.
- Top with almonds and hazelnuts.
Fruit and Nut Easter Eggs
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.Β
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb.Β Β Transfer to a small bowl.Β Β Repeat with remaining hazelnuts.Β Β Pour remaining coconut into a small bowl.Β
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.Β Β Refrigerate at least 2 hours before serving cold.
Almond Sultana Florentines
Preheat oven to 160Β°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Granola Bar
Preheat oven to 160Β°C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine all dry ingredients in a bowl.
- Mix melted butter and honey together and stir into dry ingredients
- Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
Hot Cross Bun Loaf
Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined.Β
Add in melted butter, warm milk, egg, sultanas and currants.Β
Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.Β
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.Β
Knock the air out of the dough and then shape it into a loaf.Β
Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size.Β
Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.Β
Pre heat oven to 180 degrees.Β
Cross MethodΒ
Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times.Β
Bake in the oven for 35 minutes, or until it sounds hollow when you tap it.Β
Let cool on a baking rack for 15-20 minutes.Β Β
Drizzle MethodΒ
Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm.Β
Spiced Meatloaf
Combine all ingredients except capsicum throughly. Place half of the sliced capsicum decoratively over the base of a loaf pan approximately 23cm x 9cm.
Gently spoon half the meat mixture on the capsicum.
Place remaining capsicum slices on top then spoon on remaining meat mixture, pressing meatloaf down firmly.
Bake in a moderate oven for 40 minutes or until cooked when tested.
Delicious served with a brown onion gravy.
