Strawberry Almond Slice
Preparation Minutes
Cook 50 Minutes
Serves 16
Method
Ingredients
6 egg whites
155 gram unsalted butter, melted
2 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cup (180g) SUNBEAM Almond Meal
1 1/2 cup (240g) pure icing sugar
1/2 cup (75g) self-raising flour
250 gram strawberries, sliced thinly
1/3 cup (25g) flaked almonds
2 teaspoon icing (confectioners') sugar, extra
Recipe Collection
Reindeer Raisin Bites
- Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball. Repeat with the remaining mixture.
- Roll balls in the chocolate sprinkles to coat.
- Cut pretzels in half and insert 2 into each ball for antlers.
- Just below the antlers, insert slivered almond to form reindeer’s ears.
- Use white icing to stick an Ovalteenie to each ball to form a snout.
- Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
- Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
- Refrigerate for a further hour to set the icing. Serve cold.
Nutty Barramundi with Coconut Greens
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Christmas Slice
Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with baking paper.
- Combine all ingredients in a bowl and stir until well combined.
- Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Christmas Chocolate Fruit Truffles
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Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
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Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
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Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.
Date & Raisin Liquor Truffles
Place the dates, raisins and liqueur in a small food processor and process to combine.
Place the mixture in a bowl with the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into balls.
Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Makes 20. Store in refrigerator and bring to room temperature when you serve.
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
