Spiced Lamb in Lettuce Cups

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
2. Add coconut meal and chia seeds, and stir with a wooden spoon.
3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Sunbeam Raisin Toast

Gather the ingredients.

Yeast needs warm water to activate, not hot. Just warm. Sprinkle your packet of yeast over the top of the warm water. You don’t even need to stir it in.

Once you get the yeast on the water, add about a teaspoon of granulated sugar.

After a couple of minutes it will start to look cloudy and have a little bit of foam on top.

Once you see the foam, & bubbling you’re ready to use your yeast in this recipe.

In a large bowl, combine the Sunbeam raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.

Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.

Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.

Add enough of the remaining flour to make a soft but stiff dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.

Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.

Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.

Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.

Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 180c.

Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.

Remove the loaves from the pans and let them cool on racks.

Toast & enjoy!

Spinach & Ricotta Tart

1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2. Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
3. Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
4. Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
5. Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
6. Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.

Easter Butter Board

1. Whisk your room temp butter until light a fluffy, this takes approx 5 min
2. Spread your whipped butter generously on a board or serving platter. Go rustic!
3. Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
4. Drizzle with honey and finish with sprigs of rosemary.
5. Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist 🐰

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.

Chocolate & Hazelnut Meringue

1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
2. Set aside half of the hazelnuts and finely chop remaining half.
3. Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
4. Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
5. For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
6. For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.