Stuffed Baked Apples
Preparation 15 Minutes
Cook 25 Minutes
Serves 6
Method
- Pre-heat oven to 180°C (160°C fan-forced).
- Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples into a baking dish.
- Combine the raisins, walnuts, sugar, butter and spice. Using finger tips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples.
Ingredients
6 small pink lady apples
¼ cup SUNBEAM Raisins, roughly chopped
¼ cup SUNBEAM Walnuts, roughly chopped
2 tbsp brown sugar
20g butter, diced and softened
¼ tsp mixed spice
Custard or cream, for serving
Recipe Collection
Spiced Lemon Cake
Pre-heat oven to 180°C (160°C fan-forced).
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Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.
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Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.
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Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.
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For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.
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Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.
Sunbeam Christmas Pudding
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed. Add to the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.
Grease the base and sides of a 2L lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.
Check that the pudding is done by gently pressing gently the centre. If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).
Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.
Beef & Apricot Tagine
1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.
2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.
3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.
*For a faster cooking time, cook on High heat for 4 hours.
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 Cookies
Preheat oven to 170°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
Family Fruit Mince Tart
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Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.
Enclose in plastic wrap; refrigerate 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.
Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
Meanwhile, preheat oven to 200°C.
Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.
Add fruit mince in an even layer over tart base.
Roll pastry scraps on floured surface, cut out desired shapes. 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.
