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
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Frozen Christmas Pudding
Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.
Use muslin to line the inside of a 1.75L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
You will need a 1.75L pudding basin and muslin for this recipe
You will need to begin this recipe the night before
Simnel Cake
Preheat the oven to 180degress.
Butter the walls of your Bundt tin well.
Chop your glace cherries into quarters and mix into your mixed fruit.
Cream the butter and sugar until light and fluffy and add the lemon zest.
Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.
Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.
Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.
Mix in the mix, then the fold in the fruit.
Spoon the mixture evenly around the Bundt tin and smooth out the mix.
Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.
Let the cake rest for 15 minutes before turning it out to cool further.
For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!
Ricotta & Walnut Tagliatelle
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Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
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Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
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Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
Muesli Bar Slice
Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin
- In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
- Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
- Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.
Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.