Remember when your Christmas was homemade?

ESSENTIAL CHRISTMAS RECIPES

Australian Sunshine Christmas Cake

Preparation Time: 25 minutes Cooking Time: 1 hour 10 minutes Ingredients 150g Sunbeam Sultanas 150g Sunbeam Raisins 100g Sunbeam Glace Cherries, cut in half 110g Sunbeam Macadamia halves 250g Angas Park Australian Apricots 250mls fresh orange juice 50mls brandy 250g butter, softened 1 cup rmly packed brown sugar 3 eggs 1 cups self-raising our 1 cups plain our Method Preheat oven to 150C. 1. In a bowl combine sultanas, raisins, cherries and brandy. Cover and allow to soak for 30 minutes. Place apricots and orange juice in a small saucepan and simmer for ten minutes. Allow too cool for ten minutes then puree. 2. Cream butter and sugar in a small bowl until light and uffy. Beat in eggs, one at a time, beating well between each addition. 3. Sift ours into a large bowl, add pureed apricots, soaked fruit, nuts and butter mixture and mix well to combine. Spoon into greased & lined 22cm square cake tin and bake for 1 hour or until an inserted skewer comes out clean. Leave to cool in the tin before turning out.

ESSENTIAL CHRISTMAS RECIPES

Australian Ice-cream Pudding

Preparation Time: 35 minutes Cooking Time: 1 hour Ingredients 50g Sunbeam Sultanas 50g Sunbeam Raisins 80g Sunbeam Dry Roasted Macadamias, roughly chopped 100g Angas Park Cranberries 100g Angas Park Diced Apricots 50ml orange liqueur 1 litre good quality vanilla ice cream, softened 300ml cream, semi whipped Flourless Orange Cake 220g Sunbeam Almond Meal 60g butter cup castor sugar 2 eggs Juice and rind of one small orange

Method Preheat oven to 180C. 1. 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. 2. In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes. 3. 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.

4. To prepare orange cake, cream butter and sugar until light and uffy. 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. 5. To nish 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.

ESSENTIAL CHRISTMAS RECIPES

Whole turkey with apricot, raisin and pistachio stufng Nut & herb crusted ham with apricot chutney Roast vegetables with whole mixed nuts Baby spring vegetables with apricot and brazil nut butter Asparagus with warm brie and walnut sauce Rocket, pear and parmesan salad Classic Christmas pudding Mini fruit cakes Fruit mince tart

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Classic Christmas Recipes

Whole Turkey with Apricot, Raisin & Pistachio Stuffing

Serves: 8 - 12 Preparation Time: 35 minutes Cooking Time: 2 hours 25 minutes Ingredients 75g Sunbeam Raisins 80g Sunbeam Pistachios 200g Angas Park Apricots, chopped 1 large 4kg whole turkey 2 tbs butter 1 onion, nely diced 2 cups fresh white breadcrumbs cup chopped parsley Juice and rind of one lemon, reserve juiced halves 1 egg, lightly beaten Sea Salt cup olive oil cup melted butter Kitchen string and skewers

Method Preheat oven to 200C. 1. To prepare turkey, pat down with paper towel and remove the neck. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. 2. In a small frying pan melt butter, add onion and cook for 2 minutes. Place in a large bowl along with breadcrumbs, apricots, raisins, pistachios, parsley, lemon, egg and season with salt and pepper. Mix well to combine. 3. Loosely ll the prepared neck cavity of the turkey with stufng and press over the exterior of the turkey to shape. Fill the body cavity with juiced

lemon halves. Thread a skewer through the skin at each cavity opening to secure, tuck wings underneath and x wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow too rest for 1 hour on bench. 4. Place turkey on a greased baking tray, brush with combined olive oil and melted butter and season with sea salt and pepper. Cover stuffed turkey breast section with foil to avoid burning while cooking and bake for 2 hours. Remove foil and cook for 20 minutes. Remove from oven and allow too rest for 10 minutes. Serve cut into thick slices with your preferred sides.

Classic Christmas Recipes

Nut & Herb Crusted Ham with Apricot Chutney

Nut & Herb Crusted Ham
Preparation Time: 10 minutes Cooking Time: 30 minutes Ingredients 80g Sunbeam Pistachios, nely chopped 70g Sunbeam Pine Nuts, nely chopped 2 tbs butter, melted 1 egg, lightly beaten 1 clove garlic, minced 1 cup fresh multigrain breadcrumbs 2 tbs chopped parsley 2 tsp fresh thyme leaves 1 tbs nely chopped chives 1.25g nugget ham Method Preheat oven to 180C. 1. Combine butter, egg, garlic, breadcrumbs, pistachios, pine nuts, parsley, thyme and chives, season with salt and pepper. 2. Place ham on a greased oven tray and press nut mixture on ham to form a crust. Bake for 30 40 minutes or until crust is golden brown. Serve thickly sliced with apricot chutney.

Apricot Chutney
Preparation Time: 30 minutes (plus soaking) Cooking Time: 40 minutes Ingredients 75g Sunbeam Sultanas 500g Angas Park Apricots, chopped 750 mls boiling water (3 cups) 1 cup dark brown sugar, rmly packed 2 small red chillies, seeded and nely chopped 2 tsp nely grated fresh ginger 2 cups white vinegar 1 tsp salt Method Preheat oven to 180C. 1. Soak apricots in water over night. 2. Place in a medium saucepan and cook apricots in the same water for 10 minutes. Add remaining ingredients and bring mixture to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. 3. To bottle, pour hot chutney into hot sterilised jars, replace lids and invert. Set aside to cool. Chutney will store in a cool dark place for up to 3 months.

Classic Christmas Recipes

Roast Vegetables with Whole Mixed Nuts

Serves: 8 - 12 Preparation Time: 20 minutes Cooking Time: 50 minutes Ingredients 110g Sunbeam Almonds 110g Sunbeam Hazelnuts 150g Sunbeam Brazil nuts 1kg roasting potatoes, 500g sweet potato, 1 large parsnip, 2 large carrot, 500g pumpkin, 1 whole garlic, broken into cloves, skin on 2 tablespoons live oil 50g melted butter Sea salt and pepper Method Preheat oven to 200C. 1. Peel and cut all vegetables into large chunks. 2. Place potato, sweet potato, parsnip and carrot in a large baking dish and drizzle with combined olive oil and butter and season with sea salt and pepper. 3. Bake for 20 minutes. Remove from oven and add pumpkin and garlic cloves, return to oven and bake for 30 minutes or until vegies are tender. Add almonds, hazelnuts and Brazil nuts. Toss well and return to the oven for 10 minutes. Serve.

Classic Christmas Recipes

Baby Spring Vegetables with Apricot & Brazil Nut Butter

Serves: 8 Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients 100g Sunbeam Brazil Nuts, nely chopped 100g Angas Park Diced Apricots 1 bunch baby carrots, peeled and stalks trimmed 150g fresh baby corn spears 1 bunch baby asparagus, woody ends removed 200g baby zucchinis cup butter 2 tbs nely chopped chives Method Preheat oven to 180C. 1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish. 2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Classic Christmas Recipes

Asparagus Salad with Warm Brie & Walnut Sauce

Serves: 8 Preparation Time: 5 minutes Cooking Time: 10 minutes Ingredients 4 bunches fresh asparagus, woody ends removed Cheese Sauce 150g Sunbeam Walnuts, chopped 1 tbs olive oil 1 clove garlic, minced tsp chilli powder 125ml cream 100ml white wine 150g White Castello, roughly chopped 2 tbs nely chopped chives Salt and pepper to taste Method Preheat oven to 200C. 1. Place asparagus in a medium saucepan of boiling water and cook for 2 3 minutes. Remove and refresh in a bowl of cold water, drain well. Place on serving dish. 2. Heat oil in a frying pan. Add garlic and cook for 1 minute, add chilli powder, cream and wine. Bring to boil, reduce heat to low and simmer for 5 minutes. Add White Castello and cook for 1 minute. Remove from heat, add chives and Brazil Nuts. Season to taste. To serve, pour warm sauce over asparagus.

Classic Christmas Recipes

Rocket, Pear & Parmesan Salad

Serves: 8 Preparation Time: 5 minutes Cooking Time: 10 minutes Ingredients 100g Sunbeam Hazelnuts 500g fresh Rocket, washed 2 Pears, quartered, core removed and thinly sliced 200g shaved parmesan 2 tbs butter tsp chilli powder salt and pepper to taste Method 1. Place rocket, pear and parmesan in a medium bowl and toss to combine. 2. In a medium saucepan melt butter, add hazelnuts and cook over a gentle heat for 3 minutes. Add chilli and cook for 1 minute, season and leave to cool for 10 minutes. 3. To serve pour buttered chilli hazelnuts over rocket.

Classic Christmas Recipes

Classic Christmas Pudding

Preparation Time: 1 hour Cooking Time: 6 hours Ingredients 375g Sunbeam Mixed Fruit 150g Sunbeam Sultanas 200g Sunbeam Currants 150g Sunbeam Raisins 100g Sunbeam Glace Cherries, roughly chopped 120g Sunbeam Blanched Almonds, halved cup brandy 2 tsp grated lemon and lime rind 1 tbs grated orange rind 1 green apple, peeled & grated 250g butter, softened 1 cup rmly packed brown sugar cup golden syrup 4 eggs, lightly beaten 2 cups fresh white breadcrumbs 1 cup self-raising our 2 tsp mixed spice 1 tsp cinnamon 1 tsp nutmeg Method 1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours. 2. Cream butter and sugar until pale and uffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition. 3. Combine breadcrumbs, our, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine. 4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper. 5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds. 6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, ll with water and bring to the boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed. 7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with hard sauce and crme anglais.

Classic Christmas Recipes

Hard Sauce & Crme Anglais

Hard Sauce
Ingredients 250g butter, softened cup icing sugar 1 tsp vanilla paste cup brandy Method 1. Beat butter until thick and creamy. Reduce speed to low and beat in remaining ingredients to combine. Increase speed and beat for 2 minutes. Spoon into a serving dish and keep in a cool dry place until serving.

Crme Anglais
Ingredients 1 cups milk 1 whole vanilla bean 4 egg yolks cup castor sugar cup cream Method 1. Place milk and vanilla bean in a small saucepan and simmer for 10 minutes. Remove vanilla bean, split in half, scrape out seeds and return seeds to the milk. Discard the pod. In a clean dry bowl whisk egg yolks and sugar until thick and creamy. Pour in hot milk, whisking continuously. Place bowl over a double boiler, cook, stirring continuously for 5 minutes or until mixture coats the back of a spoon. Do not let the custard boil as it will scramble. Remove from heat, pour into a jug and serve with pudding and hard sauce. Makes 2 cups.

Classic Christmas Recipes

Mini Fruit Cakes

Makes: 12 mini cakes Preparation Time: 30 minutes Cooking Time: 25 minutes Ingredients 300g Sunbeam Mixed Fruit 100g Sunbeam Glace Cherries 100g Sunbeam Pitted Prunes, chopped 70g Angas Park Cranberries cup brandy 250g butter, softened cup dark brown sugar cup treacle 3 eggs 1 cups self-raising our 1 tsp mixed spice 1 tsp cinnamon cup caster sugar 125ml water Method Preheat oven to 150C 1. Combine fruit and brandy in a bowl, cover and set aside for 1 hour. 2. Using an electric mixer cream softened butter, brown sugar and treacle until light and uffy. Add eggs one at a time beating well after each addition. 3. Sift our, mixed spice and cinnamon and stir into creamed mixture along with soaked fruit, mix well. 4. Spoon mixture into 1 cup capacity patty cases and bake for 25 35 minutes. To decorate drizzle tops with golden toffee, arrange a mixture of nuts (almonds, brazil nuts, cashews and macadamias) and drizzle toffee over nuts to set. 5. To make toffee, place sugar and water in a saucepan. Agitate while coming to the boil, leave to boil until mixture reduces and begins to turn caramel.

Classic Christmas Recipes

Fruit Mince Tart

Preparation Time: 25 minutes Cooking Time: 20 minutes Ingredients Fruit Mince Filling: 225g Sunbeam Mixed Fruit 70g Angas Park Cranberries 70g Angas Park Diced Apricots 70g Trident Diced Dates 60g frozen butter, grated cup brown sugar cup brandy 1 green apple peeled and grated tsp mixed spice tsp cinnamon Almond Pastry: 110g Sunbeam Almond Meal cup plain our cup caster sugar 125g butter, roughly chopped 1 egg yolk tsp vanilla extract Method 1. Mix all ingredients for fruit mince lling in a bowl, cover and set aside overnight or for at least 2 hours, stirring occasionally. Preheat oven to 150C 2. Place almond meal, our, sugar and chopped butter into a food processer and process until mixture resembles breadcrumbs. 3. While processing add egg yolk and vanilla extract, mixture will form a ball. Knead pastry lightly on a oured board until smooth. Wrap in plastic lm and refrigerate for at least 30 minutes. 4. Using a rolling pin, roll pastry out on a oured board to 4mm thick. Reserve a for decoration, returning it to refrigerator. Line base and sides of a greased rectangular an tin 11cm x 35cm. Trim off excess pastry. 5. Spoon fruit lling evenly into pastry lined an tin. Use remaining pastry to make top decoration from your favourite Christmas cutter. Bake for 20-25 minutes. When cooked, remove and place on a wire rack to cool. Serve dusted with icing sugar.

Classic Christmas Recipes

Whole side of salmon with macadamia and lemon crust Pork loin with ginger, prune & cashew stufng Whole pumpkin with rice salad Zucchini, Squash & Tomato Slice with Cruchy Topping Cucumber and watermelon salad Fresh Apple Coleslaw with Garlic Aioli White chocolate puddings Indulgent Christmas cake Frangipani mince pies

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Contemporary Christmas Recipes

Whole Side of Salmon with Macadamia & Lemon Crust

Serves: 6 - 8 Preparation Time: 10 minutes Cooking Time: 30 minutes Ingredients 255g Sunbeam Macadamia halves, nely chopped 70g Sunbeam Pine nuts, nely chopped 1 whole side of salmon, bones removed Grated rind and juice of one lemon cup chopped parsley 1 tsp sea salt 1 egg lightly beaten 2 tbs melted butter Extra lemon wedges to serve Method Preheat oven to 170C 1. Combine macadamias, pine nuts, lemon juice and rind, parsley, sea salt, egg and melted butter. 2. Place the salmon on a greased and paper lined baking tray and cover with macadamia mixture. 3. Bake for 30 minutes or until nut crust is golden brown. 4. Serve cut into thick pieces with extra lemon wedges.

Contemporary Christmas Recipes

Pork loin with Ginger, Prune & Cashew Stuffing

Serves: 8 - 12 Preparation Time: 30 minutes Cooking Time: 1 hour 50 minutes Ingredients 150g Sunbeam Raw Cashews, roughly chopped 250g Angas Park Pitted Prunes, chopped 1.5kg rolled pork loin, ask your butcher to score the skin 2 tbs butter 1 onion, nely chopped 1 cups cooked brown rice cup fresh multigrain breadcrumbs 2 tbs glace ginger, nely chopped 1 egg, lightly beaten cup chopped parsley Grated rind of one lemon Olive oil Sea salt Kitchen string

Method Preheat oven to 260C 1. Lay pork at on a chopping board. 2. To make stufng, melt butter in a small frying pan, add onions and cook for 3 minutes or until onions are translucent. 3. In a large bowl combine cooked onion, brown rice, multigrain breadcrumbs, cashews, prunes, ginger, egg, parsley and lemon rind. 4. Spread 1 cup of stufng down the centre of the pork then roll up to encase, secure the pork with kitchen string and place in on a greased oven tray.

5. Rub oil and sea salt into the pork skin. Bake for 30 minutes or until the skin starts to bubble and crack. Reduce oven temperature to 180C and cook for one hour. Remove pork from oven, cover with foil and leave to rest for 20 minutes. 6. To serve, cut crackling from the pork and remove any excess fat from the meat. Slice as preferred. 7. With remaining stufng, grease a 6 x cup mufn tin. Divide stufng between mufn cups and bake for 40 minutes or until browned on top. Serve with rolled pork loin.

Contemporary Christmas Recipes

Whole Pumpkin with Rice Salad

Preparation Time: 25 minutes Cooking Time: 50 minutes Ingredients 70g Sunbeam Pine nuts 80g Sunbeam Pistachios 50g Sunbeam Raisins 100g Angas Park Cranberries 6 baby pumpkins, lids removed (reserve), deseeded 2 tbs olive oil 1 large onion, nely diced 2 cloves garlic tsp chilli akes tsp nutmeg tsp cinnamon 2 cups cooked brown rice Grated rind of one lemon 2 tbs chopped parsley Method Preheat oven to 180C 1. Heat oil in a frying pan, add onion and garlic and cook for 2 minutes. Add chilli akes, nutmeg and cinnamon and cook for 1 minute. 2. In a large bowl combine brown rice, pine nuts, pistachios, cranberries, raisins, parsley, lemon rind and onion mixture. 3. Pack rice mixture into the pumpkins, replace lids and rub with olive oil. Place in a deep baking dish and cover with foil. Bake for 30 minutes, remove foil and bake for a further 10 minutes. Serve.

Contemporary Christmas Recipes

Zucchini, Squash & Tomato Slice with Crunchy Topping

Serves: 8 - 12 Preparation Time: 25 minutes Cooking Time: 30 minutes Ingredients 70g Sunbeam Pine Nuts 150g Sunbeam Brazil Nuts, chopped 2 large zucchinis, sliced 4 rm truss tomatoes, sliced tsp caster sugar 1 large onion, sliced and cooked till just browned 6 yellow squash, sliced 2 cups fresh white breadcrumbs 60g butter 100g Margaret River feta cheese, crumbled cup grated parmesan cheese 1 tbs chopped parsley Grated rind of one lemon Method Preheat oven to 170C 1. Grease a large baking dish and layer zucchini, tomato sprinkled with castor sugar, onion and squash. 2. Melt butter in a frying pan add breadcrumbs, pine nuts and Brazil nuts and cook for 5 minutes or until breadcrumbs begin to turn golden. Allow to cool. 3. In a large bowl combine feta, parmesan, parsley and lemon rind. Add nut mixture, season with salt and pepper and mix well to combine. 4. Sprinkle over layered vegetables and bake 25 minutes. Remove from oven and allow to rest for 10 minutes before serving.

Contemporary Christmas Recipes

Cucumber & Watermelon Salad

Preparation Time: 15 minutes Ingredients 80g Sunbeam pistachios 1 large cucumber, washed and sliced of a medium watermelon, rind removed and cut into wedges 100g Margaret River Company Australian Feta, crumbled 100g fresh baby herbs Dressing 2 tbs pomegranate syrup Grated rind of one lime cup macadamia oil 2 tbs verjuice Method 1. Arrange cucumber, watermelon, feta, pistachios and rocket on a serving plate and drizzle with dressing. 2. To make dressing, place all ingredients in a jug and mix to combine. Note: Verjuice is available in specialty food stores. You can replace with lemon or lime juice if preferred.

Contemporary Christmas Recipes

Fresh Apple Coleslaw with Garlic Aioli

Serves: 8 Preparation Time: 20 minutes Cooking Time: 20 minutes Ingredients 60g Sunbeam Flaked Almonds, lightly toasted 70g Sunbeam Currants 2 cups shredded Chinese cabbage 2 green apples, cored and thinly sliced 2 stalks celery, thinly sliced 2 tbs baby mint leaves Garlic Aioli cup olive oil, 1 egg yolk 1 tsp Dijon mustard 2 cloves roasted garlic 2 tbs lemon juice Sea salt and cracked black pepper to taste Method Preheat oven to 180C 1. Place cabbage, apple, celery, mint, almonds and currants in a large bowl and toss to combine. 2. Aioli: Place egg yolk, mustard, garlic and 1 tablespoon of the olive oil into a food processor and process for 30 seconds. While processing pour remaining olive oil in a very thin stream into the egg mixture. Remove lid, add salt and pepper to taste and scrape down sides of processor. Return the lid and while processing pour in lemon juice in a very thin stream. 3. To serve, arrange salad on serving plates along with a generous dollop of garlic aioli. 4. Roasted garlic: place garlic cloves (skin on) on a paper lined oven tray, spray generously with oil and roast for 20 minutes. Remove from oven and allow to cool. Squeeze garlic out of skin shell. Tip: Aioli can be stored, refrigerated for up to 3 weeks in an air-tight container.

Contemporary Christmas Recipes

White Chocolate Puddings with Caramel Brandy Sauce

Makes: 8 Puddings Preparation Time: 30 minutes Cooking Time: 1 hour Ingredients 150g Sunbeam Pistachios, chopped 70g Sunbeam Currants 200g Angas Park Cranberries cup plain our cup self-raising our 1 cup fresh white breadcrumbs 180g block white chocolate, chopped Finely grated rind of one orange 160g butter, softened cup caster sugar cup sweetened condensed milk tsp vanilla extract 3 eggs Caramel Brandy Sauce cup sweetened condensed milk cup brown sugar, rmly packed 1 tbs golden syrup 30g butter 1 tbs brandy cup cream Method 1. Sift ours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind. 2. Cream butter and caster sugar until light and uffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition. 3. Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine. 4. To prepare pudding basins, cut 8 baking paper circles tting the top, 8 circles tting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin. 5. Spoon mixture into prepared cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 - 2cm below the pudding top. 6. Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to ll halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy crme 7. Caramel brandy crme, place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring continuously until mixture begins to change to a caramel colour. Gently boil, unstirring for 5 minutes or until mixture begins to caramelise, remove from heat and leave to cool for ten minutes. Pour in brandy and mix well to combine.

Contemporary Christmas Recipes

Indulgent Christmas Cake

Preparation Time: 25 minutes Cooking Time: 1 hour 25 minutes Ingredients 150g Sunbeam Apricots, (reserve 10 for decoration) 150g Sunbeam Brazil Nuts 100g Sunbeam Glace Cherries (reserve 6 for decoration) 120g Sunbeam Blanched Almonds (reserve 6-8 for decoration) 110g Sunbeam Macadamias 100g Angas Park Dried Apples, (reserve 6 for decoration) 100g Angas Park Pears, (reserve 4 for decoration) 100g Angas Park Figs 200g Dark chocolate 2 eggs cup brown sugar 100g butter softened cup self-raising our cup plain our 1 tbs orange liqueur or orange juice Apricot Glaze cup apricot jam 2 tbs caster sugar 3 tsp orange liqueur Method Preheat oven to 150C 1. In a large bowl combine coarsely chopped fruit, nuts and chocolate. 2. Using an electric mixer beat eggs and brown sugar until thick and creamy. Add softened butter and beat for 30 seconds. Stir in sifted ours and liqueur until well combined. Pour mixture onto fruit and nuts and gently mix until well coated. 3. Spoon into a greased and baking paper lined 21cm x 13cm loaf pan and bake for 1 hour 25 minutes. Allow to stand in pan for 15 minutes before turning out onto a wire rack to cool completely. 4. Gently heat glaze ingredients in a small saucepan until sugar is dissolved. Increase heat and boil glaze for 45 seconds do not stir. Strain glaze then drizzle a little of the glaze on top of the cake and arrange reserved fruits and nuts decoratively. Drizzle with remaining glaze. Serve cut into thick slices.

Contemporary Christmas Recipes

Frangipani Mince Pies

Makes: 36 mince pies Preparation Time: 30 minutes Cooking Time: 20 minutes Ingredients Fruit Filling: 50g Sunbeam Mixed Fruit 70g Angas Park Diced Apricots 70g Trident Diced Dates green apple peeled and grated cup brown sugar 1 tbs brandy 1 tsp mixed spice Vanilla Biscuit Pastry: 1 cups plain our cup custard powder cup icing sugar 180g cold butter cut into 2cm cubes 1 egg separated (reserve egg-white) 2 tbs chilled water Frangipani Topping: 110g Sunbeam Almond Meal 40g Sunbeam Flaked Almonds 1 egg separated Reserved egg-white 1 cup caster sugar tsp vanilla extract Method Preheat oven to 150C 1. Fruit Filling: Place all ingredients in a medium bowl, combine, cover and set aside. When ready to use, place into a food processer and process until well chopped. 2. Pastry: Place our, custard powder, icing sugar and butter into a food processor and process until mixture resembles breadcrumbs. Combine egg-yolk and water then slowly pour into food processer. Process until mixture forms a soft ball. Knead pastry lightly on a oured board. Wrap in plastic and refrigerate for 30 minutes. 3. Roll out pastry to approximately 3mm thick. Using a 5cm uted cutter cut out 36 rounds. Gently press into a shallow greased tartlet pan. Place a teaspoonful of the fruit mixture into each pastry case. 4. Frangipani Topping: Using an electric mixer beat all egg-whites until stiff. Gradually add caster sugar, beating until its thick and glossy. Beat in egg-yolk and vanilla then stir in almond meal. Place a teaspoonful of the mixture over the fruit lling and sprinkle with a few aked almonds. Bake for 20 minutes. Allow to rest in tin for 5 minutes before removing to a wire rack to cool.

Contemporary Christmas Recipes

Rolled Chicken breast with cranberry, almond and bacon stufng Stout and maple syrup baked baby ham with fruit chutney Asparagus, spinach and pine nut pastries Broccolini & Baby Beans with Lemon Butter Orange, avocado and prawn salad Roast Potato Salad with Hazelnuts Chocolate fruit & nut mufns Pineapple & cherry boiled fruit cake Light & easy Christmas pudding

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Casual Christmas Recipes

Rolled Chicken Breast with Cranberry, Almond & Bacon stuffing

Preparation Time: 20 minutes Cooking Time: 1 hour 5 minutes Ingredients 130g Sunbeam Whole Almonds, chopped 200g Angas Park Cranberries 2kg chicken, boned with wings remaining 2 tbs butter 5 spring onions, sliced 4 rashers bacon, diced 400g chicken mince 1 cup fresh white breadcrumbs cup chopped parsley Juice and grated rind of one lemon Sea salt and freshly ground black pepper Melted butter Metal or bamboo skewers cup plain our 2 cups chicken stock Method Preheat oven to 180C 1. Place chicken skin side down on a at surface. 2. In a small frying pan melt butter, add spring onions and bacon and cook for 5 minutes. Place in a large bowl along with chicken mince, breadcrumbs, cranberries, almonds, parsley, lemon and season with salt and pepper. Mix well to combine. 3. Arrange stufng down the middle of the chicken and roll each side of the chicken into the centre to encase the stufng, secure the chicken with small skewers and tuck wings underneath the body.

4. Place chicken on a greased baking dish, brush with melted butter and season with sea salt and black pepper. Bake for 1 hour. Remove from oven, cover with foil and allow too rest for 10 minutes. Serve cut into thick slices with a splash of chicken gravy. 5. To make gravy, add the plain our to the baking dish and cook over a medium heat for one minute stirring constantly. Gradually pour in stock and cook stirring continuously until gravy thickens and comes to the boil. Cook for 2 minutes, strain and serve with roast chicken.

Casual Christmas Recipes

Stout & Maple Syrup Baked Baby Ham with Fruit Chutney
Stout & Maple Baked Baby Ham
Preparation Time: 10 minutes Cooking Time: 50 minutes Ingredients 1.25kg nugget ham 375ml bottle stout beer cup maple syrup cup brown sugar 50g butter 1 cinnamon stick 6 whole cloves 8 allspice berries Juice and rind from one orange Crusty bread to serve Method Preheat oven to 200C 1. Place ham in a well greased baking dish. Combine stout beer, maple syrup, brown sugar, butter, cinnamon stick, cloves, all spice, orange juice and rind in large jug and pour over ham. 2. Bake for 45 minutes, basting ham every ten minutes with the beer mixture. Remove from oven and allow to rest for 5 minutes. 3. Pour remaining beer mixture into a small saucepan, bring to the boil stirring continuously. Reduce to a simmer, cook for 5 minutes or until thick and syrupy stirring occasionally. Serve ham with a drizzle of beer syrup, crusty bread and apple and prune chutney.

Apple and Prune Chutney

Ingredients: 250g Angus Park Pitted Prunes, chopped 2 granny smith apples, peeled cored and nely chopped 1 brown onion, nely diced 1 cup rmly packed dark brown sugar 1 tbs mustard seeds 1 tsp powdered ginger 1 cinnamon stick 2 tsp salt 500ml (2 cups) white vinegar Method: Place all ingredients in a medium sided saucepan. Bring to the boil, then reduce heat and simmer for 45 minutes, stirring occasionally. To bottle, remove the cinnamon stick, pour hot chutney into hot sterilised jars, replace lids and invert. Set aside to cool. Jars should have created a vacuum and will store in a cool dark place for up to 3 months.

Casual Christmas Recipes

Asparagus, Spinach & Pine Nut Pastries

Makes: 8 Preparation Time: 25 minutes Cooking Time: 30 minutes Ingredients 70g Sunbeam Pine Nuts, roasted 2 sheets puff pastry 1 tbs olive oil 1 onion, peeled and sliced cup red wine 2 tsp brown sugar 6 - 8 button mushrooms, sliced 2 bunches asparagus, trimmed and blanched 100g Margaret River Company feta cheese, crumbled 1 egg, lightly beaten Method Preheat oven to 180C 1. Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays. 2. Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool. 3. Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 20 minutes. Serve.

Casual Christmas Recipes

Broccolini & Baby Beans with Lemon Butter

Serves: 8 Preparation Time: 10 minutes Cooking Time: 6 minutes Ingredients 130g Sunbeam Slivered Almonds, roasted 1 bunch broccolini, trimmed 200g baby green beans, trimmed 2 tbs butter Juice and grated rind of 1 lemon 1 clove garlic long red chilli, nely diced 1 tbs chopped fresh parsley Method 1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 5 minutes. Remove and drain well. 2. 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.

Casual Christmas Recipes

Orange, Avocado & Prawn Salad

Serves: 6 Preparation Time: 20 minutes Ingredients 120g Sunbeam Dry Roasted Almonds 1 baby coz lettuce, washed and cut into pieces 1 avocado, peeled, cut into wedges length ways 18 - 20 cooked, fresh jumbo tiger prawns, shelled and deveined 2 large oranges, peeled and cut into segments Creamy Citrus Dressing cup S&W Whole Egg Mayonnaise cup cream 1 tsp each of grated lemon, lime and orange rind 2 tbs lime juice 2 tbs chopped chives 1 tsp chopped mint Method Preheat oven to 200C 1. Arrange lettuce on a serving plate. Top with, avocado, prawns and orange segments. Sprinkle with almonds and serve with a drizzle of citrus dressing. 2. To make dressing place all ingredients in a medium jug and stir well to combine.

Casual Christmas Recipes

Roast Potato Salad with Hazelnuts

Serves: 8- 12 Preparation Time: 10 minutes Cooking Time: 30 - 40 minutes Ingredients 120g Sunbeam Dry Roasted Hazelnuts, roughly chopped 1.5kg baby chat potatoes, halved 500g sweet potato, peeled and cut into 5cm cubes Spray olive oil Sea salt and pepper cup S&W Whole Egg Mayonnaise cup sour cream 2 tbs chives, cut into 1 cm pieces tsp nutmeg

Method Preheat oven to 200C 1. Arrange potatoes and sweet potatoes on a baking paper lined oven tray, spray with oil and season with salt and pepper. Bake for 35 40 minutes. Remove and allow too cool for 5 10 minutes. 2. In a small bowl combine mayonnaise, sour cream, chives and nutmeg. Place roasted potatoes in a large bowl, pour in cream mixture and toss to combine. 3. Sprinkle with Sunbeam Hazelnuts and serve.

Casual Christmas Recipes

Chocolate, Fruit & Nut Muffins

Makes: 12 mufns Preparation Time: 20 minutes Cooking Time: 20 minutes Ingredients 75g Sunbeam Dry Roasted Hazelnuts, roughly chopped 75g Sunbeam Raisins 100g Sunbeam Glace Cherries, roughly chopped 1 cups self-raising our cup caster sugar 100g dark chocolate, chopped 125g butter, melted 2 eggs, lightly beaten cup buttermilk Icing sugar to serve Method Preheat oven to 180C 1. Grease and paper line a 12 x cup mufn tins. 2. Sift our and sugar into a large bowl. Add hazelnuts, raisins, chocolate and cherries, stir to combine. 3. In a jug combine butter, eggs and buttermilk. Make a well in the centre of the our mixture, pour in liquid and gently mix until just combined. 4. Spoon cup of mixture into each mufn pan and bake for 20 25 minutes. Allow to cool in tins for 5 minutes and transfer to a cooling rack. Serve dusted with icing sugar.

Casual Christmas Recipes

Pineapple & Cherry Boiled Fruit Cake

Makes: 1 cake Preparation Time: 25 minutes Cooking Time: 1 hour 25 minutes Ingredients 100g Sunbeam Glace Cherries 375g Sunbeam Mixed Fruit 250g butter 1 cup brown sugar 450g crushed pineapple in syrup 2 tsp grated lemon rind 2 eggs, lightly beaten tsp bicarbonate of soda cup shredded coconut 1 cup plain our 1 cups self-raising our Method Preheat oven to 180C 1. Grease and line a 22cm round cake tin with baking paper. 2. In a medium sized saucepan place butter and sugar. Over medium heat stir until sugar dissolves. Add pineapple, lemon rind and mixed fruit and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Allow to cool and mix in beaten eggs, bi-carb soda, coconut and cherries. Mixture will bubble up and become frothy. 3. Sift ours and fold into pineapple mixture. 4. Pour mixture into cake tin and bake for 45 minutes or until a skewer inserted comes out clean. Allow cake to rest for 5 minutes in the tin and turn out onto a wire rack to cool.

Casual Christmas Recipes

Light & Easy Christmas Pudding

Preparation Time: 25 minutes Cooking Time: 2 hours Ingredients 150g Sunbeam Mixed Fruit 150g Sunbeam Sultanas 100g Sunbeam Slivered Almonds 2 tbs brandy or orange liqueur Grated rind of 1 lemon 1 cups self-raising our tsp mixed spice cup caster sugar 2 eggs, lightly beaten 125g butter, melted and cooled cup buttermilk 2 tbs golden syrup Extra Angas Park Apricots and orange wedges for decoration

Method 1. Place mixed fruit, sultanas, brandy and grated lemon rind into a bowl and mix well. Set aside. Grease a 1.5 litre pudding basin, lining the base only with a double layer of baking paper. 2. Sift our, mixed spice and sugar into a large bowl. Stir in slivered almonds, beaten eggs, cooled butter, buttermilk and prepared fruit, mixing well. Spoon the mixture into prepared pudding basin, smoothing the top. Place 2 rounds baking paper straight onto the pudding mixture. 3. Fold in half a 52cm long piece of foil, then make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place foil over pudding and secure tightly with string.

4. Place a wire rack onto the base of a large saucepan, ll with water and bring to the boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 2 hours, replenish water when needed. 5. Remove from water, stand for 10 minutes before turning out. Decorate with apricots and oranges. Serve drizzled with golden syrup.

Casual Christmas Recipes

Chocolate Christmas cups Pistachio & cranberry akes Nutty honey date slice Almond, cherry & sultana orentines Rocky road, cream cheese yule log

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Sweets

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Treats Recipes

Chocolate Christmas Cups

Makes: 48 cups Preparation Time: 40 minutes Cooking Time: 20 minutes Ingredients Chocolate Shortcrust Pastry: 1 cup plain our cup cocoa powder 125g cold butter, roughly chopped cup icing sugar 1 egg yolk 1 tbs chilled water tsp vanilla extract Fruit Mince Mix: 115g Sunbeam Mixed Fruit 50g Sunbeam Almond Meal 2 tbs Irish cream liqueur Chocolate Meringue: 3 egg whites cup caster sugar 3 tbs cocoa, sifted Method Preheat oven to 170C. 1. Place our, cocoa, butter and icing sugar in a food processor, blend until mixture resembles breadcrumbs. 2. Combine egg yolk, water and vanilla. Pour into food processor and process until mixture forms a ball. 3. Remove, shape into a thick disk, wrap in plastic wrap and leave to chill in the refrigerator for hour. Meanwhile prepare lling. 4. Place mixed fruit and cream liqueur in processor for 1 minute then stir in almond meal.

5. Roll out pastry to 4mm thick, using a 6cm round cutter, cut 48 disks. Gently ease into greased mini mufn tins, prick bases with a fork. Bake for 15 minutes. 6. Arrange pastry cases on a baking tray. Spoon a teaspoonful of lling into each case, top with swirls of chocolate meringue. 7. Chocolate Meringue: Place egg whites in a clean dry bowl and beat with an electric mixer until egg whites are stiff. Gradually beat in sugar until thick and glossy, then beat in cocoa. Spoon into piping bag and pipe small swirls onto fruit cups ensuring meringue forms a seal over the pastry cup edge. Bake for 5 minutes.

Sweets

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Treats Recipes

Pistachio & Cranberry Flakes

Makes: approximately 20 akes Preparation Time: 10 minutes Ingredients 80g Sunbeam Pistachios 50g Sunbeam Currants 200g white chocolate, melted 50g Angas Park Cranberries 2 tsp silver cachous Method 1. Spread melted chocolate in a thin layer onto a baking paper lined tray. Quickly sprinkle over pistachios, cranberries, currants and cachous. Lightly press into chocolate to ensure fruit and nuts set in the chocolate. 2. Allow chocolate to set in a cool dry place, break into akes and serve as desired. Tip: Can be stored in an airtight container for up to 3 4 weeks.

Sweets

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Treats Recipes

Nutty Honey Date Slice

Makes: 18 pieces Preparation Time: 15 minutes Cooking Time: 25 minutes Ingredients Base: 110g Sunbeam Almond Meal 1 cup self-raising our cup caster sugar 125g butter, melted Topping: 130g Sunbeam Natural Almonds 150g Sunbeam Brazil Nuts 150g Sunbeam Raw Cashews 100g Trident Diced Dates cup glace ginger, sliced 80g butter, melted cup honey Method Preheat oven to 200C. 1. Combine our, almond meal and caster sugar. Pour in melted butter and mix well. Spoon into a greased and baking paper lined 26cm x 18cm slice tin and press rmly into the tin. 2. Bake for 10 minutes or until just golden. Remove and reduce oven temperature to 180C. 3. Combine almonds, brazil nuts, cashews, dates and ginger. Combine butter and honey and pour into nut mix and stir until well coated. Spoon over biscuit base and gently press with the back of a spoon, bake for 15 minutes. Cool completely in tin. Remove from tin and cut into ngers to serve. Tip: Slice can be stored in an airtight container for 1 2 weeks.

Sweets

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Treats Recipes

Almond, Cherry & Sultana Florentines

Makes: 34 - 36 orentines Preparation Time: 30 minutes Cooking Time: 10 minutes Ingredients 230g Sunbeam Flaked Almonds 100g Sunbeam Glace Cherries, sliced 150g Sunbeam Sultanas 25g butter, melted cup sweetened condensed milk cup shredded coconut 200g dark chocolate, melted Method Preheat oven to 160C. 1. Combine butter and condensed milk in a small bowl. 2. Combine almonds, coconut, cherries and sultanas until evenly distributed. Pour over butter mixture and quickly mix with a wooden spoon until mixture comes together. 3. Place tablespoons of the mixture onto baking paper lined oven trays, attening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. 4. When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months. Tip: Use damp ngers to shape and atten biscuits.

Sweets

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Treats Recipes

Rocky Road, Cream Cheese Yule Log

Serves: 10 - 12 Preparation Time: 20 minutes Cooking Time: 2 hours Ingredients 120g Sunbeam Dry Roasted Hazelnuts 50g Sunbeam Glace Cherries, halved 250g cream cheese, softened 2 tbs castor sugar 200g dark chocolate, melted cup marshmallows, chopped 125g chocolate ripple biscuits, crushed 30g butter, melted Method 1. Beat cream cheese and castor sugar for 2 3 minutes. Reduce speed to low and gradually beat in melted chocolate. Stir in hazelnuts, marshmallows and cherries. 2. Combine crushed biscuits and butter. Press into a greased and paper lined 7 x 20cm loaf tin. Spoon rocky road into tin and smooth top. Cover with plastic wrap and leave in a refrigerator for minimum of 2 hours to set. 3. Serve cut into 1cm thick slices. Delicious served with coffee.

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Treats Recipes

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Edible ornaments White Christmas trees Mini chocolate & apple strawberry mufns Christmas crunch cones Christmas cupcakes

Cooking with Kids Recipes

Edible Ornaments
Makes: 12 Preparation Time: 15 minutes Ingredients 110g Sunbeam Almond Meal 50g Sunbeam Currants 125g butter, softened cup honey cup brown sugar 1 cups plain our tsp bi-carb soda 1 tbs ground ginger 1 tsp mixed spice 1 tsp cinnamon Decorations 200g white chocolate, melted Silver cachous Angas Park Cranberries Sunbeam Currants or Sultanas Coloured ribbon cut into 40cm lengths Method Preheat oven to 170C. 1. Cream butter, honey and brown sugar until light and uffy, stir in almond meal. 2. Sift plain our with the bi-carb soda, ginger, mixed spice and cinnamon. Add currants and butter mixture, bring the mixture together to form a soft dough, wrap in plastic wrap and chill for 30 minutes. 3. Roll dough on a oured surface to 5mm thickness. Using your favourite Christmas cutter shape, cut out 30 pieces and arrange on a baking paper lined oven tray. Using a straw cut out a hole at the top of the biscuit to thread ribbon through. Bake for 15 minutes. Transfer to cooling racks. 4. To decorate: Dress the cooled biscuits with piped white chocolate, silver cachous, cranberries and currants. Once the chocolate is set thread each biscuit with a length of ribbon, tying a knot or bow and hang on your Christmas tree.

Cooking with Kids Recipes

White Christmas Trees

Makes: 12 Preparation Time: 15 minutes Ingredients 110g Sunbeam Dry Roasted Macadamias, roughly chopped 100g Sunbeam Glace Cherries, quartered 75g Sunbeam Sultanas 300g white cooking chocolate 2 tbs macadamia oil 2 cups puffed rice cereal cup shredded coconut 12 x baking paper triangles (30cm x 30cm) wrap to form a cone Decoration 1 egg white, lightly beaten 10cm ball of marzipan Method 1. Place chocolate in a microwave safe bowl and melt on a medium setting for 3 minutes. Gradually stir in oil and mix well. 2. Combine puffed rice, macadamias, glace cherries, sultanas and coconut. Pour over chocolate and stir quickly to combine. 3. Spoon mixture into paper cones, press in gently and atten top. Leave to set over night, remove paper cone. 4. To decorate: As desired or brush with egg white and attach marzipan star to top of cone. 5. To make stars, roll marzipan out to 6mm thick, cut 12 x 2cm stars.

Cooking with Kids Recipes

Mini Chocolate & Apple Strawberry Muffins

Makes: 24 mini mufns Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients 2 x 20g packets Sunbeam Apple and Strawberry Fruit Flakes 125g butter, just melted 2 eggs, lightly beaten cup milk 1 cups self-raising our cup caster sugar cup white chocolate buttons Method Preheat oven to 180C. 1. Combine butter, eggs and milk in a medium jug. 2. Combine self-raising our, caster sugar, fruit akes and chocolate. Make a well and pour in milk mixture stirring gently to combine. 3. Spoon tablespoons of mufn mix into a well greased 12 mini mufn tin and bake for 15 20 minutes.

Cooking with Kids Recipes

Christmas Crunch Cones

Makes: 10 cones Preparation Time: 30 minutes Cooking Time: 10 minutes Ingredients 110g Sunbeam Slivered Almonds 100g Sunbeam Glace Cherries, quartered 75g Sunbeam Sultanas 125g butter cup maple syrup cup caster sugar 4 cups popped microwave popcorn, made according to packet directions 10 x baking paper triangles (30cm x 30cm) wrap to form a cone Coloured ribbon Method 1. In a saucepan combine butter, maple syrup and caster sugar over medium heat, stirring continuously, cook for 5 minutes or until sugar has dissolved. Bring mixture to the boil, reduce heat and without stirring, cook for 5 minutes or until light golden. 2. In a large bowl combine popcorn, almonds, cherries and sultanas. Pour over caramel and mix well. Spoon mixture into cones, pressing in gently. Hang on your Christmas tree or where desired.

Cooking with Kids Recipes

Christmas Cupcakes
Makes: 12 mufns Preparation Time: 10 minutes Cooking Time: 15 - 20 minutes Ingredients cup Sunbeam Sultanas cup Sunbeam Glace Cherries cup Sunbeam Flaked Almonds 100g butter, softened cup caster sugar 2 eggs, lightly beaten 140g tub fruit (apple) puree tsp vanilla extract 1 cups self-raising our cup milk, at room temperature Method Preheat oven to 180C. 1. Place butter, sugar, eggs, fruit puree, vanilla, our and milk in a large bowl. Beat ingredients on a low speed for one minute to combine. Increase speed to medium and beat mixture for 3 minutes. 2. Combine sultanas, cherries and almond akes. 3. Spoon cup of cake mixture into 12 x cup paper lined cupcake pans, make a well in the centre of each cupcake and spoon a tablespoon of fruit mix onto each well, bake for 15 20 minutes. Allow to cool and gently lift out of pan and onto a wire rack. Dust with icing sugar to serve.

Cooking with Kids Recipes