Ricotta & Walnut Tagliatelle
Preparation 15 Minutes
Cook 10 Minutes
Serves 4
Method
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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.
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
Easter Chocolate Nests
Preheat oven to 180°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
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.
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. Transfer to a small bowl. Repeat with remaining hazelnuts. Pour remaining coconut into a small bowl.
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain. Refrigerate at least 2 hours before serving cold.
Sticky Date Christmas Pudding with Salted Caramel Sauce
TO MAKE THE PUDDING
1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.
2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).
3. Once completely cool, add eggs, flours, spices and rum. Mix well.
4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.
5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours. Remove pudding from water, allow to cool completely before removing pudding from tin.
TO MAKE SAUCE
1. Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined.
2. Stir in salt.
Apricot Balls
- Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
- Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.
Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.
White Christmas
Melt chopped white vegetable shortening.
Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruit, mix well.
Add melted shortening and mix thoroughly.
Press mixture into lightly greased and paper lined 28cm x 18cm x 7cm lamington tin.
Refrigerate until firm, cut into bars for serving.
Aussie Ice-cream Pudding
Preheat oven to 180ºC.
- Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
- In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
- Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
- To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
- To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
