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Ricotta & Walnut Tagliatelle

Preparation 15 Minutes

Cook 10 Minutes

Serves 4

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Method
Ingredients

Method

Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
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.
Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Ingredients

400g dried tagliatelle pasta

1 tbsp olive oil

½ cup SUNBEAM Walnuts, roughly chopped

2 tbsp SUNBEAM Sunflower Seeds

3 cloves garlic, finely sliced

1 long red chilli, finely chopped

finely grated rind of ½ a lemon

200g fresh ricotta, crumbled

2 cups rocket

1 tsp white wine vinegar

2 tsp lemon juice

additional olive oil, for serving

Recipe Collection

Christmas Bomb Alaska

Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line a tall dariole mould or similar with plastic wrap

Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Return mould to the freezer & freeze for 5 hours or till firm.

Beat egg whites and sugar until stiff peaks form.

Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.

Broccolini and Beans

Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).

Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Date Cookies

Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.

Sultana Cinnamon Mini Muffins

Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).

Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

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